CO-OP Restaurant & Bar, an open air-restaurant located on 33rd and Chestnut Street, at the crossroads of University of Pennsylvania and Drexel University, is launching weekend brunch service for the first time since announcing its culinary refocus to elevated Mid-Atlantic cuisine last fall. Now available Saturdays and Sundays from 7am–2pm, the new menu celebrates the diverse cultures and regional ingredients of the Mid-Atlantic paired with fresh squeezed juices and make your own mimosa flights.

From a Lancaster Omelet with Kennett Square Mushrooms to a Dry Aged Burger with scrapple mayo, to a Dutch Baby with New Jersey blueberries and clotted cream, Executive Chef Kyle Berman’s brunch menu draws inspiration from regional cooking techniques, blending traditional and contemporary practices paired with locally sourced ingredients. Shareable dishes include a Cheese Board ($22) with local cheeses and homemade compote; Smoked Sable Crackers ($16); Raw oysters ($24) with seasonal mignonette; and a selection of pastries and breads made in-house daily, such as savory Morning Buns ($12) with Manchego, Swiss chard and pesto and Buttermilk Biscuits ($8) with seasonal compote and honey butter.

Guests can pair their meal with a make your own mimosa flight ($50), boasting a bottle of Prosecco and a trio of rotating fresh juices, such as orange, The Study fruit blend (apple, pineapple, passionfruit, lemon) and pineapple juice, perfect for sharing. Additional beverages, include a selection of brunch cocktails such as a Bloody Mary ($13) and Espresso Martini ($13), plus fresh squeezed juices, ranging from Orange ($8) to Grapefruit ($8) to a Green Healthy Juice ($12), and more.

“It’s been so amazing to welcome our neighbors – students and faculty of the surrounding universities, plus residents of University City – as well as visiting hotel guests, into CO-OP these last few months to experience the history of Philadelphia and the Mid-Atlantic region through food,” said Berman. “Now we’re looking forward to extending that to brunch and to new seasonal dinner menus, really focusing on highlighting and celebrating our farm partners and local purveyors.”  

In addition to the new brunch menus, guests can expect to see refreshed winter dishes on the dinner menu with a hyper-regional and seasonal influence, such as Lancaster Farm Beet “Tartar” ($14) with horseradish, dill, crème fraiche; Kennett Square Maitake Mushroom ($15) with salsify, shallow and hickory smoke; Celery Root Soup ($11) with brown butter and hazelnut; “Rooster’s Crown” Pasta ($24) with pepperoni Bolognese and ricotta fondue; Local Black Bass ($32) with roasted cauliflower, fennel, bell pepper emulsion; Spaetzle “Mac N’ Cheese” ($12); and Panna Cotta ($9) with winter citrus and cashew.

Open daily from 7am to 10pm, CO-OP offers breakfast, lunch, dinner, brunch, with the bar serving 4pm – 10pm.  Reservations can be made through Resy or on CO-OP’s website.

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