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Magdiale Wolmark wrote:
ON THE FLY, the petite Street food themed counter and carryout, owned and operated by Dragonfly neo-v cuisine will debut Sunday brunch today. There is, however, a controversial twist. Dragonfly and it’s little baby ON THE FLY, which according to its James Beard Semifinalist chef/owner, has, been since it’s inception. been falsely labeled, a ‘vegan’ restaurant will serve, what the chef classifies as the finest eggs in Ohio, from Tim Patrick’s Toadhill Farms.A dynamic brunch menu that will change weekly, will this week feature, blini with tapioca ‘roe’, creamy polenta with asparagus and fiddlehead ferns, sesame seared griddle cakes with house made tempeh sausage or Korean style spicy eggs, strawberry belgian chocolate chip pancakes, grilled tofu with Japanese festival rice (add egg) and an eggs benedict with red stem spinach and vegan bernaise.
The chef will be slingin all the brunch food until he finds a suitable replacement. “Oye vay.†says Magdiale. “It’s just like back in the day.â€Â
When I worked late Saturday. partied all night, didn’t sleep and then went straight into work for brunch. So expect a high energy party vibe and only beer and hard cider until ON THE FLY gets a Sunday liquor permit. When that happens (and it will real soon) there will be Bloody Marias, Strawberry Mojitos, White Sangrias. Vinho Verde Sangritas, Cava Mimosas, Rum soaked batidas, and whatever other delicious crazy cocktail Cristin dreams up including Vanilla Bourbon Punch and the now world famous Napoli Carrot Dill Collins (soon to be featured in SELF Magazine). The Dragonfly bar will be open for brunch. Opens at 10am till 4pm
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