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Eli: I had the Huevos Rancheros with white beans, pico de gallow, and sourdough toast which was delicious, and a bloody mary, both of which were delicious. The service was fast and attentive, although I highly recommend asking for “no salt” with the bloody mary otherwise it arrives frosted like the rim of a margarita.

The serving was perfect, and I had enough bread to carry me to the end of the meal.

Overall, I give Bar Martignetti 7 out of 10 brunchables. The service was extemely fast, the food was delicious, and the price was reasonable. If I had one complaint, it would be that while the interior design is slick and detailed, it is almost too much so. I get the feeling that I’m eating in a corporate chain-style restaurant, a finely greased machine. If this is your thing, they have it in spades. I happen to like my dining experience to feel a little more “home made.”

Also, while I didn’t indulge, Bar Martignetti has a “brother” drink to the Bloody Mary named the “Bloody Bull.” Out of curiosity, I asked what made the difference. “Beef broth,” I was told. YUK.

Julseas: With large windows and shabby chic table settings, Bar Martignetti boasts a big bistro feel with no hint of brunch-time pretentiousness. There was no wait (even though their Bloody Marys merit one) and they sat me solo while I waited for Eli (where do they ever let you do that?). Still, there was one minor setback: Shire’d? Sheared? Sure’d? Even the waiter seemed unsure on how to pronounce the Shirred Eggs plate I ordered. But the dish was a cheesy triumph, loaded with a mild gruyere and supplemented with a few fluffy slices of brioche toast. Heavy, to be sure, but with a pucker thanks to generous dollops of tomato concasse.