Nothing is more luxurious than a weekend morning doing whatever you want. Except that followed by Urban Kitchen’s “Rock n’ Roll Brunch”. Call your friends, pull out your bell-bottoms, strap on your air guitar, and get ready to dazzle them with this rare gem find.
After working and eating in the most epic food cities on earth, UK’s owner’s Joe and Meg Romano would spend their days off exploring restaurants, not only because of the world-class culinary offerings but because the eatery had an atmosphere that somehow made the food taste even better. What they quickly realized about Bozeman was that this town loves food, knows real Rock N’ Roll, and is not afraid to dress up.
Enter the Rock N Roll Brunch.
Urban Kitchen is already known for food that delivers commonplace items taken quite seriously. Homemade English muffins and cheddar chive buttermilk biscuits yes, they even hand grate the butter. Step into The Rock n’ Roll brunch and you quickly realize - The Romanos do nothing halfway. With a wow-in-a-glass attitude, you’ll find Bottomless Mimosas and the “The Notorious Biggie” - a 24 ounce House Bloody Mary which includes: fried chicken, poached shrimp, pepperoncini, and a jalapeno meat stick. When asked if all of that was ‘in’ the Bloody Mary? Joe makes a hand gesture that looks something like a small mountain and says “Yes, it’s a pretty big deal.”
Thousands of miles away from Broadway, in a normal year, Bozeman was hungry for a theatrical event right here in town. Every Saturday and Sunday Urban Kitchen delivers all of the elements that maintain their already delicious and generous portions: Drum roll, please… A perfect and timeless playlist, themed menu items like “The Skinny Elvis” and bedazzled servers decked out with teased hair and platform shoes.
Music means something different to everyone; this brunch sensation serves it all up from playlist to plate in a unique and lively way which, YES, actually makes the food taste better.
12 oz butter
1 ¾ c sugar
½ c honey
1 ½ c banana (very ripe)
2 t vanilla
¾ c sour cream
3 ½ c flour
¾ t baking soda
¾ t baking powder
1 t salt
¾ c sour cream
Mix butter and gradually add sugar. Add eggs one by one. Mash bananas & vanilla extract in a ziplock and add to the wet mixture. Sift dry ingredients separately. Combine ½ of the dry ingredients to wet and mix until incorporated. Repeat with remaining dry ingredients. Add sour cream and mix gently. Spray loaf pan with nonstick, sprinkle with sugar, fill ¾ volume and bake for approximately 45 minutes or until the wooden skewer comes out clean.