Midweek was the ideal day for slow brunch at Project Vino Reserve in the Proscenium Retail Row. For a select guest list composed mostly of decision-makers and industry leaders, it was an opportunity to enjoy good food, day drinking and the company of like-minded individuals.

A hearty brunch spread of shakshuka flatbreads, rostis with bacon, croques and pancakes with wine syrup were accompanied by spritzers, bubbly, sangria and the requisite mimosa.

That morning’s host, Ferdi Salvador, candidly expressed, “Without brunch, there is nothing to live for. And why not during the midweek? You are the bosses of your industries — you hold your own time. Brunch is something you can truly enjoy whenever you want.” 

Widely-loved by urbanites for its curated cellar and intimate interiors, Project Vino Reserve has slowly become a go-to destination in the city for brunch and even after hours. The new brunch menu crafted by head chef Carlos Tigas strikes a delicate balance between familiarity and refinement. It is presented as a collection of dishes that feel both comforting, composed and quietly indulgent.

Brunch at Project Vino Reserve inspires diners to slow down, and fully enjoy the finer things in life whether it be a fresh cup of brew or a bottle of Pinot Grigio before noon.