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Canton’s Verde launches brunch service

October 15, 2013
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verdAnything you can put on a bagel or an English muffin you can put on Neapolitan pizza dough.

That’s the thinking behind Pizza Verde’s new brunch, which opened last weekend. The authentic pizza crust, made with imported Italian flour and zapped in an 800-degree wood-fired oven is topped with crab or spinach and eggs, with Hollandaise sauce – Benedict-style, or served sweet with ricotta cream, drunken raisins, almonds and honey.

The Canton pizzeria (one of CP‘s top ten new restaurants of 2012) just celebrated its first anniversary and husband-wife owners Edward Bosco and Marianne Kresevich plan to bring music into the mix, with a jazz brunch in the upstairs space.

In the meantime, morning noshing is enhanced with a menu of eye-opening beverages, like pomegranate-rosemary bellinis and espresso drinks. Verde is now open at 10 a.m. on Saturday and Sunday. Verde Pizza Napolitano, 641 S. Montford Ave., verdepizza.com