FOOD

Mia’s bottomless brunch is unusual because it refuses to shrink Italian food into token brunch gestures. The dedicated unlimited menu is full of dishes with real weight: starters, Benedicts, waffles, square brick-oven pizzas and housemade pasta all live in the same ordering loop. The best way through is not to pick a lane but to alternate—something crisp, something eggy, something saucy, then a pizza or pasta round once the table has found its appetite.

The Giant Meatball makes the scale clear immediately. It is an 18-ounce all-beef meatball with mozzarella inside, settled into marinara under parmigiano and served with rustic garlic toast. It is less appetizer than centerpiece. Zucchini Fries bring a lighter crunch: long pieces under a parmesan batter that lands closer to tempura than heavy breading, with charred lemon aioli cutting the richness. The Sunday Salad—greens, cannellini beans, pickled red onions, tomatoes and zesty Italian dressing—provides a sharp reset.

The brunch specialties carry the Italian idea into familiar breakfast forms. Mia’s Signature Meatball Benedict puts a smaller version of the meatball into the English-muffin, poached-egg and hollandaise structure. Sunday Gravy Baked Eggs are more rustic: baked eggs in Nonna’s tomato gravy with Calabrese peppers, parmigiano and garlic toast ready for dragging through the pan. The Italian Scramble folds pepperoni, roasted peppers, mushrooms, caramelized onions and basil into eggs, a savory breakfast plate substantial enough to stand beside the pasta.

Then there is the Pepperoni & Cheese Waffle, one of the menu’s smartest ideas. The waffle comes out hot with a little crispness at the edges and a soft center, while mozzarella and parmesan give the batter pockets of savory richness and pepperoni carries through each bite. Hot honey brings sweetness and heat, and fresh basil keeps the whole thing from becoming a stunt. It sounds like novelty until the first bite; then it simply makes sense.

Brick-oven pizza makes another strong round because Mia’s signature pies are square and baked hot enough to give the crust structure. The Breakfast Pizza leans hardest into brunch, with mozzarella, roasted red peppers, guanciale, caramelized onions, whole eggs and herbs. Regular pan pizzas belong here too, and sharing a few slices keeps them from taking over the meal. They bridge breakfast into lunch without forcing the table to declare brunch over.

Housemade pasta is the final proof that the unlimited menu is serious. Rigatoni alla Bolognese is the one to notice first: chewy pasta under slow-braised beef Bolognese and San Marzano tomato, with a cool mound of ricotta in the center. It is rich, savory and fully dinner-worthy, which is exactly why it is so striking at brunch. A round of waffles followed by Bolognese gives the meal far more range than the usual sweet-versus-savory choice.

For a sweet turn, Breakfast Bruschetta is especially well judged. Toasted brioche carries honey-mascarpone mousse, lemon curd and seasonal macerated fruit, so the plate moves between creamy, tart and fresh instead of simply getting heavier. Apple-Ricotta Donuts offer the more direct ending, dusted with cinnamon sugar and served with crème anglaise. By that point, the challenge is less finding something else to order than deciding which part of the meal deserves a second pass.