Raleigh’s Standard Foods starts brunch service Sunday

The all duck Benedict is on the brunch menu at Raleigh’s Standard Foods, which starts brunch service on Sunday.
The all duck Benedict is on the brunch menu at Raleigh’s Standard Foods, which starts brunch service on Sunday. Courtesy of Standard Foods

Raleigh’s Standard Foods will start brunch service and extend its market hours to every day, starting Sunday.

Standard Foods general manager Jonathan Greschler said the brunch menu includes such dishes as smoked trout salad with butter lettuce, potato, egg, radish and herb vinaigrette; all duck Benedict with duck egg, duck confit, Hollandaise sauce, collard greens and Boulted bread; and steak and eggs, a butcher’s cut beef, chimichurri sauce, black beans, rice and egg. Entree prices range from $9 to $14.

Beverages include coffee, tea, sparkling wine and cocktails for $9, including Standard Bloody Mary with tomato, vodka and pickled carrot; and blood orange mimosa with Lillet, Aperol and sparkling wine.

After this weekend, brunch service will be offered 11 a.m.-3 p.m. Saturdays and Sundays.

Standard Foods, a restaurant, market and butcher shop, opened in 2015 as a project by developer John Holmes, who owns the Person Street Plaza where the restaurant is, and chef Scott Crawford, the former executive chef at the Umstead Hotel and Spa in Cary. Crawford left last year to open Crawford and Son, a few blocks away.

Holmes brought on master sommelier Fred Dexheimer and chef Eric Montagne to open a revamped Standard Foods last fall.

Dexheimer is one of only about 140 master wine sommeliers in the country and most recently worked at The Black House at Straw Valley in Durham, which closed in March 2015. Montagne was the former chef of Kinston’s Boiler Room Oyster Bar, which is owned by Vivian Howard, owner of Chef & The Farmer and star of the award-winning PBS show “A Chef’s Life.”

Greschler, who attended N.C. State University, joined the team in November after working for Restaurant Solutions, Inc., a Colorado-based firm that offers operational and financial management training and tools for independent restaurants. He previously worked at several restaurants in the Denver and Boulder area and did a six-month stint as a server at Dan Barber’s award-wining Blue Hill Farm in Pocantico Hills, N.Y.

Standard Foods is at 209 E. Franklin St., Raleigh. Info: 919-307-4652;

Andrea Weigl: 919-829-4848, @andreaweigl