Chef Watson describes Cafe Fundamental as a patisserie and a brasserie, and he’s rolling out the business in stages.
He opened the cafe last week with phase one, patisserie items and coffee. Hours are 7 to 11 a.m. Tuesday through Friday, offering croissants, pain perdu and other French breakfast pastries. On Saturday, it’s breakfast/brunch/lunch 7 a.m. to 1 p.m., with dishes such as duck confit hash with poached egg, and omelets served the French way with pommes frites (fries) and green salad. He has also perfected his sauce Choron, which is like hollandaise with a touch of tomato, and is a traditional topper for eggs in France.
Lunch service will be added Sept. 4, and dinner will begin a couple weeks after that. Watson said the cafe will open at 4 p.m. for wine and small plates until 6, then dinner will be served.
The chef is still working on the dinner menu, but he says look for “French classics reinterpreted” and an emphasis on seasonal local and regional ingredients.
Watch for updates on the Cafe Fundamental page on Facebook.