Tico DC New Brunch Menu

We had a fabulous time dining at Tico and indulging in their new brunch menu created by Chef Rodrigo Perez. Some of the highlights of the new menu include a Salmon Tostada, a Latin-inspired take on a smoked salmon pizza with citrus cream cheese and avocado mousse; a Rice Milk Bloomed Chia Bowl with housemade horchata and seasonal fruits; Mini Funnel Cakes with strawberry mango salsa and Thai basil; as well as a Breakfast Cacio e Pepe with duck egg made with toasted video noodles, parmesan and Manchego with carmelized onions.

I was lucky enough to try the Smoked Salmon Tostada, Pistachio French Toast, Grilled Cheese with Proscuitto Cotto, Lobster Posole, Tico Nicoise and Mini Funnel Cakes. Scroll down to check out these beautiful bites and a full menu featured here.

Tico is Simple. A place that doesn’t take itself too seriously, Tico has a fun, sexy atmosphere, delicious and unpretentious food, amazing cocktails, cold beer, lots of tequila, cool music and great people watching.Tico is all about your good time. Conceived by Chef/Owner Michael Schlow and designed by David Manfredi of Elkus-Manfredi Architects, Tico is a new and exciting style of restaurant; American at its core, yet influenced by Schlow’s travels and love for Spain, Mexico and South America.”

We had to start with a cocktail, because well, brunch. A Pineapple Margarita & More’chata (rumchata, agave, coffee liqueur, milk, cinnamon stick).

The Tico Nicoise is constructed with tuna crude, white anchovies, crunchy haricot vert, cilantro, and avocado. This was a completely unexpected array of texture and flavor. The squeeze of lime on top was the perfect touch to bring out the freshness of the dish.

This dish is a must have!

The Smoked Salmon Tostada a thin flour crisp topped with citrus cream cheese, pickled cucumber, grapefruit segments, red onions, and avocado mousse. This is for all my b*tches who brunch that love their lox.

JIC you wanted a close up

This Lobster Posole atop corn, fresh lobster, avocado, cilantro, jalapeño, cabbage and radish was divine.

love interactive food, they let you pour the lobster broth yourself, FUN 😉

This was my favorite dish of the day, Pistachio French Toast. Parisienne baguette dipped in egg batter and pan fried with pistachios, cream cheese, brown sugar cinnamon syrup and sweet grapes that sent the dish over the top. There’s something about this that made me want to keep eating more.

From one grilled cheese lover to another, this Grilled Cheese with Prosciutto Cotto was everything I wanted it to be. It hit the spot and left me completely satisfied. It’s stuffed with thinly sliced prosciutto, gooey cheese, on a bed of piquillo pepper puree, red jalapeño hot sauce, garlic and rosemary olive oil, topped with two eggs over easy.

Does the rest even count if you didn’t have dessert? The answer is no, but these Mini Funnel Cakes with strawberry mango salsa and cotton candy are a yes for me.

A huge shout out to the Tico staff on 14th street, a special thank you to sous chefs Zach Foust-Meyer and Marcelino Zamudio for providing such a wonderful experience!

Don’t miss out on these creative and delicious dishes! Check out Tico on social media.

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