A Sunday brunch with rhythm & blues served with biscuits ‘n’ gravy

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STATEN ISLAND, NY – When there are no reservations on a Sunday, Kecia Weaver occasionally opens her New Brighton banquet hall to the public for brunch with live music. This week she announced one such day at the Pavilion on the Terrace for Sunday, October 31st, with an all-inclusive buffet worth $ 45.

The deal is offered in two sessions – 11 a.m. to 1 p.m. and 2 p.m. to 4 p.m. – with a rhythm and blues group as a backdrop. An extensive feast includes biscuits and gravy, scrambled eggs, grits, fried chicken, fried prawns, sole fillet, French toast, bacon and sausages, potatoes with peppers and onions, sweet potatoes and a fruit platter. For Italian gourmets, there is pasta Bolognese with meat sauce. Dessert, soft drinks, and coffee are also included.

The hallway leads to the garden outside the pavilion. (Staten Island Advance / Pamela Silvestri)Pamela Silvestri

A bar and bar for beer, wine and cocktails is available.

Reservations are a must with a deadline of Friday, October 29th until 3 p.m.

The patio pavilion is at 404 Richmond Terrace with parking and valet parking. Tickets can be purchased online through PavilionontheTerrace.com.

Part of the attraction to the banquet facility is its architecture and history. The pavilion is located in a Greek-style mansion built in 1835 that originally served as a residence. Over the years it became a hotel until it was taken over by the Knights of Columbus in 1910. The pavilion was converted into a restaurant hall in the mid-1960s and designated as a landmark in 1994.

After the sudden closure in 2005, the building fell into disrepair. Years later, Stapleton-based Weaver bought the corner lot after seeing a “For Sale” sign in his then overgrown front yard. The renovation work began in 2013.

pavilion

Rhythm and blues set the scene for brunch this Sunday, which includes grits, fried chicken, and biscuits ‘n’ gravy. (Staten Island Advance / Pamela Silvestri)Pamela Silvestri

When the COVID restrictions were lifted, the hall was finally opened for catering events on March 15, 2021. The two-story building has a ballroom under a high ceiling on the first floor. At this level, marble floors and walls, mirrors, and crystal lighting create a glittering array of smaller rooms and a lovely bar area. Upstairs, a smaller room provides a more intimate setting for parties and a bridal suite. The building overlooks a fountain in a manicured front yard overlooking the bustling Kill van Kull and Upper New York Harbor.

Pamela Silvestri is Advance Food Editor. She can be reached at [email protected].


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