For the ultimate brunch buffet, look no further than Ciclo. The downtown darling peddles modern Texan cuisine with a Latin influence. Come on Sunday, when live music blasts alongside a full buffet with omelet and carving stations and, best of all, a loaded dessert bar. You'll be in sugar heaven as you stack your plate with the chef's seasonal selection of decadent bite-sized desserts, from crème brûlées to cheesecake and so much more. Brunch is also served on Saturdays but a la carte.
Ciclo is modern Texan with a Latin touch. Choose between the indoor dining room or brunch out on the flourishing oak tree-covered patio overlooking Lady Bird Lake. Standout menu items include the Sea Scallop & Pork Belly with mole verde crudo and escabeche baby carrot as well as the classic Flambéed Texas Wagyu Tomahawk. Mains aside, you’ll also need to factor in stomach space for the House Bread; a mini cast iron of four of the most delectable and shiniest Parker House rolls you’ll probably ever taste, complete with pots of local butter and good flow honey. If there’s ever an unforgettable breadbasket, this is it. As for dessert, the Coco Affogato with coconut ice cream, cookie and espresso, should do the trick. Speaking of which, the Sunday Brunch buffet is worth coming to for the dessert station alone.
When a trip to the Four Seasons is on the agenda, you know (or, at least, hope) there’s romance in the cards. Talented chefs cook up modern Texan cuisine infused with Latin flavors, served either indoors by candlelight or at your outdoor table overlooking Lady Bird Lake. Every dish is a visual masterpiece, from the flambeed Texas Wagyu Tomahawk (spoiler—an open flame is involved) down to the shiny, puffy Parker House bread rolls. And, of course, a sommelier does the rounds to ensure each table has the perfect wine pairing. Finish on a sweet note with the Vanilla and Cacao Nib Bon Bons—made with Amy’s Mexican vanilla ice cream.
If Ciclo’s steak were a person, she would be a drag superstar, because this one is extra. The Flambéed Texas Wagyu Tomahawk has a menu section all to itself, and when ordered, is presented by the kitchen in a theatrical manner (spoiler: with fire and a lot of “oohs” from patrons sitting around you). Get it with sides like the pork belly mac 'n cheese, and ask the sommelier to pair it with a good bottle of red.