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The Artful Brunch

Fall in Love with Martino Linares’ Exquisite Cuisine—Again and Again and Again

In the heart of Downtown Somerville, Brunch by De Martino—and its irresistible Latin-inspired menu—has become the go-to spot for foodies. 

Born into a family with deep culinary roots, chef-owner Martino Linares’ journey began when he started working in his late father’s beloved Somerville establishment, which was open for 25 years. And here, while you’ll find American breakfast and lunch dishes, it’s the Latin-inspired dishes where Linares shines.

Linares’ decision to transition from dinner service to brunch hours was a bold move, especially in a town where Sunday often sees restaurants closing their doors for a well-earned break. However, Chef Martino embraced the challenge, driven by a commitment to quality and a desire to foster a better work-life balance. With the stakes so high, he knew his brunch offering had to be perfect.

Those who have been following my appetite know that this is one of my favorite spots where everything is made from scratch. As plates glide through the room, awe-struck guests stop their servers to ask about each beautiful dish that just passed by. “It happens all the time,” Linares says. “Customers see the Blueberry Buttermilk Ricotta Pancakes or the Chicken and Waffles and start conversing with the table next to them about the plates and end up having hour-long conversations. That’s the power of food and what I love the most.” 

A standout is Linares’ take on the classic Chicken and Waffles, with the perfect combination of sweet and savory. Crispy buttermilk fried chicken thighs find a cozy home between scallion-cheddar-buttermilk waffles, drizzled with his signature hot honey. And if you are up for it, add a sunny-side-up egg for the ultimate indulgence. This creation stands tall and is a real eye-catching masterpiece. 

Linares’ creativity extends beyond traditional American brunch fare. Long before birria became a culinary craze, it had a home on his dinner menu. The four-hour braised beef birria, boasting over 30 ingredients, creates undeniably rich and bold flavors, earning Brunch by De Martino the title of serving the best birria tacos in perhaps all of New Jersey. Linares doubles-down: “You haven’t truly experienced a birria taco until you’ve tried mine.” 

Another Latin-inspired favorite dish is the tres leches French toast, which is an homage to the tres leches cake introduced to Somerville by his father. This is a sweet symphony of flavors, a delightful twist on a classic and a must-try for anyone seeking a transcendental brunch experience.

Brunch by De Martino takes you on a culinary journey, showcasing Chef Martino’s dedication to quality, creativity and the art of brunch. With each dish, he invites guests to savor not just the food but the passion and innovation that define his culinary legacy in Somerville.

View the menu at DeMartinoLatin.com.

Food writer Kyle Getz (The Tipsy Critic) discovers New Jersey’s top spots and hidden gems. Follow his blog on Instagram @tipsycritic.

Blueberry Ricotta Pancakes 
8–10 servings

Ingredients
2 c all-purpose flour
2 tbsp granulated sugar
1½ tsp baking powder
¾ tsp baking soda
½ tsp salt
2 c buttermilk
2 large eggs, beaten
2 tbsp melted butter
1 tsp vanilla extract
1 tsp canola oil
Whole milk to thin batter

Whipped Ricotta Topping
1 c fresh ricotta
1 tbsp honey
1 tsp lemon juice
In a mixing bowl, combine all ingredients and whisk together until smooth. 

Blueberry Compote
2 c blueberries 
3 tbsp water
1/4 c sugar
2 tbsp honey 
2 tsp lemon juice

Combine 1 c of the blueberries, water, sugar, honey and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. 

Method

Mix dry ingredients in large bowl.

Combine wet ingredients and mix until just wet. Don’t over-mix the batter.

Add milk if necessary a little at a time until batter is still thick, but pourable. 

Use a ¼ cup measuring cup to scoop batter and pour on hot buttered griddle, Add 4 to 6 blueberries per pancake. 

Cook pancakes until bubbles appear on the surface, then flip once. Remove pancakes and transfer to plate. Top off with whipped ricotta and blueberry compote. Add warm maple syrup as an option.

  • Martino Linares

Brunch by De Martino—and its irresistible Latin-inspired menu—has become the go-to spot for foodies.