HaSalon

FOOD

HaSalon’s Boundless Brunch is an unlimited Mediterranean breakfast table expanded into buffet form. The current spread is cool, composed and ingredient-led, with smoked fish, bread, cheeses, vegetables and chilled seafood doing more of the work than eggs, bacon or steam-table entrées. That makes the route through the buffet unusually clear: begin with the foods that define the table, then widen the plate rather than loading everything at once.

The strongest starting point is smoked salmon and spread. It comes with capers, cucumbers, tomatoes, dill herb cream and cream cheese, with Jerusalem bagels nearby to turn the components into breakfast rather than an appetizer course. Add Comté or the sharp white vintage cheese and the first plate already has several directions: smoky fish, rich dairy, crisp vegetables and bread. Yogurt and fruit can stay alongside as the cooler, lighter part of that opening round.

From there, the buffet moves into HaSalon’s vegetable vocabulary. Beet carpaccio brings one of the restaurant’s recurring signatures into Saturday daytime service, while avocado bruschetta and tomato bruschetta make toast another building block of the spread. These are useful second-trip foods because they change the plate without changing the meal’s Mediterranean logic. The format encourages small portions and combinations: a piece of bruschetta beside cheese, beet alongside salmon, or tomato between richer bites.

The seafood and savory cold dishes give the next trip more weight. Shrimp cocktail is the clearest shellfish choice, while tuna salad and deviled eggs add familiar brunch forms to a table otherwise shaped by Israeli and Mediterranean references. Gazpacho provides another tomato-driven element, but in a chilled soup rather than on bread. None of these dishes has to carry a full plate; their usefulness is in giving each return to the buffet a slightly different center.

The unlimited spread is only part of HaSalon’s brunch menu. A separate à-la-carte list adds hot dishes for guests who want to push the meal beyond the buffet itself. Challah French toast arrives with mascarpone and orange-rum custard. Egg bruschetta brings matbucha, crème fraîche and scallions. A latke is dressed with au poivre sauce, Kaluga caviar and scallions, while the boureka is filled with spinach, Comté, ricotta and Parmesan. At the heavier end, the ember-kissed skirt steak brings the restaurant’s familiar tomato-and-chile treatment into brunch.

Those extras clarify what the $60 Boundless Brunch is trying to be. The buffet is not attempting to absorb every possible breakfast dish into one price. Its unlimited identity rests on salmon, bagels, cheese, vegetables, spreads and cold seafood, with the hot menu available as an optional second layer. That creates a satisfying progression across repeated trips around the room: start with lox and bread, move through vegetable plates, circle back for seafood and cheese, and finish with yogurt and fruit—or add the French toast when restraint has stopped being part of the plan.