Essential Eats: Jamón Ibérico Benedict at Herb & Wood’s New Sunday Brunch

By / Photography By Erin Jackson | April 21, 2018
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Herb & Wood recently launched Sunday brunch service with a debut menu that aims to please. Among the options are share plates like scallop ceviche and salmon pastrami, wood-fired breakfast pizzas, egg dishes, and an exciting array of sweets, ranging from a pastry basket to funnel cake with a scoop of housemade gelato.

One of the tastiest options is the eggs benedict. At Herb & Wood, the quintessential brunch dish is anything but ordinary. It starts with a lofty housemade English muffin that’s toasted on the flat top and stacked with braised kale, a perfectly poached egg, thin slices of Jamón Ibérico—a high-end variety of cured ham produced in Spain and Portugal—and a generous dollop of smoked tomato hollandaise. The balance of flavors (including salty, bitter, and lightly acidic) transforms the decades-old dish into something that’s equally as satisfying as the original, but with a refreshing twist.

It’s also a great dish to share, which opens up opportunities for baked items, like the Dutch Baby Soufflé Pancakes, which should be considered mandatory. The sweet treat is exactly as advertised, with a light and fluffy texture similar to Japanese-style pancakes, decked out with lemon curd and huckleberry sauce.

The pancake is light enough for one diner to make a serious dent in it, but the size and sugar content make it best suited as a shared dish for the table. (Pro-tip: soufflés take time, so put your order in for this primo pancake at the same time as your drink order.) The strawberries and cream mocktail, which is shaken with a zesty grapefruit chipotle shrub, makes a nice pairing.

Herb & Wood, 2210 Kettner Boulevard, Little Italy

Brunch is served on Sundays between 10 a.m. to 2:30 p.m.

Article from Edible San Diego at
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