It’s been just over a year since Saffron opened its doors at 223 N. Water St., offering diners a modern take on traditional Indian fare along with an inventive beverage program that incorporates Indian spices, flavors and aromas into classic quaffs.
Beginning this weekend, guests will have an entirely new way to experience the restaurant, thanks to the launch of brunch service, which will be offered on Saturday from 11 a.m. to 3 p.m. and Sunday from 10:30 a.m. to 3 p.m. Sunday brunch service is particularly lively, featuring music by a local DJ; so if you’re looking for a quieter, more conversational atmosphere for brunch, opt for Saturday service.
As for the menu, guests can choose from selections on the new brunch menu or mix and match with offerings from Saffron’s all-day menu. Here’s a peek at some of the delicious options.
Brunch it up.
Suppose more classic brunch options are more your style. In that case, you can dig into their eggs benedict featuring tandoori salmon with avocado and hollandaise ($16) or delve into their version of chicken and waffles featuring mini waffles layered with pieces of breaded spicy chicken (served with sweet chili aioli and maple syrup, $18).
Pair it with Saffron’s bloody mary featuring house tomato juice, Saffron spice blend, celery salt and vodka ($14), mimosas (orange, strawberry, lychee or jamun - black plum, $12) or any number of coffee drinks including cappuccino, lattes, house coffee or Americanos ($4-5), served with rock candy for a sweet touch.
There are also build-your own omelets served with everything na’an and masala fries ($20). Filling choices (up to four) include paneer, chicken seekh kebab, mushrooms, onions, tomatoes, baby spinach, green chilies, bell peppers, mozzarella or cheddar.
And if you’re craving something sweet, look no further than French toast featuring challah stuffed with mango compote and cinnamon cream cheese and served with berries and maple syrup ($19).
But if adventure calls, there are plenty of options from which to choose. The vegetarian Dehli dhole bhature features flavor-packed chickpea masala served with red onions, onion pickle and puffy, flakey fried bread ($19).
The masala dosa features a sizeable rice-based crepe filled with curry mashed potatoes and served with lentils, coconut chutney and spicey tomato chutney for dipping ($19).
Other dishes take the notion of a “breakfast burrito” to a new level. Masala egg kathi rolls showcase paratha bread filled with masala egg, onions, tomatoes and chilies (served with masala fries, $15) while the tandoori tikka wrap features a choice of paneer or chicken with cucumber and chicken aioli wrapped in paratha and served with masala fries ($18).
Their egg skillet features a base of beautifully seasoned chicken seekh kebab, potatoes, cheddar and onions topped off with gorgeous fried eggs and toasted challah ($18).
Meanwhile the lamb keema is a total keeper for anyone who loves spicy fare. Spicey minced lamb and peas are served topped with fried sunnyside-up eggs (the rich yolks are the perfect foil for the spicy lamb) and maska (butter) buns ($23).
Saffron is open Tuesday through Sunday with lunch service Tuesday through Friday from 11:30 a.m. to 3 p.m.; brunch on Saturday and Sunday from 11 a.m. to 3 p.m.; and dinner service Tuesday through Thursday from 5 to 9:30 p.m., Friday and Saturday from 5 to 10 p.m. and Sunday from 5 to 9:30 p.m.
Final seatings take place 30 minutes before closing, with the kitchen open until 15 minutes prior to closing. Reservations are recommended and can be made by phone or online.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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