Canton’s Verde launches brunch service
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