The Roof at Black + Blue opened in April, nearly 18 months after the ritzy dining room below it had launched and just in time for summer. While the city’s largest rooftop restaurant patio has been popular during warmer months, owner Glowbal Collection has found a way to cozy the space up for winter.
At a media preview of the Roof’s brunch, which has actually been running Saturdays and Sundays from 11:30 a.m. to 3 p.m. for a few months, the Roof looked festive and inviting. Christmas décor was illuminated by a cozy fire, and canopy tents enclosed the space—making it warm enough to comfortably wear just a T-shirt.
The brunch menu ($12 to 17) includes only one dish featuring Black + Blue’s popular cuts of beef. The Roof Hash is a hearty plate of braised short ribs, bacon, chorizo sausage, roasted peppers, and potatoes. Drizzled with hollandaise sauce and topped with poached eggs, the dish will leave you feeling full until dinner time. The Black + Blue Benny is equally indulgent. Slices of prosciutto, a pile of dungeness crab, and poached eggs balance on top of a grilled baguette.
On the lighter side, the smoked salmon omelette includes shaved red onions, grilled asparagus, and burrata cheese. The wild mushroom frittata is one of two vegetarian options, containing grilled mushrooms, caramelized onions, and truffled mascarpone.
Diners who enjoy ending their meal with dessert should order the stuffed French toast—to share. Portions are large and the French toast is sinfully sweet, with white chocolate, mascarpone, and blueberries sandwiched between thick slices of baguette.
To pair with brunch, the Roof offers specialty coffees as well as Caesars and Mimosas for diners toasting the holiday season.