New restaurant and juice bar concept, Brunchin’ located in Williamson Square which is taking the Liverpool food scene by storm.
Launched by Antonio Cillo, Brunchin’ was originally opened last December before almost immediately being plummeted into closure for the 2021 lockdown. The 70-capacity venue is located on the first floor of his father Donato’s much-loved P&D Deli off Williamson Square in Richmond Street, with many diners already describing it as ‘a real foodie hidden gem’.
Since it’s official reopening post Covid restrictions, it has been serving up fashionable favourites like smashed avocado on toast, chai tea lattes, fresh fruit smoothies as well as an incredible selection of vegan and gluten free options and light bites. The team produces an impressive 350 breakfasts a day, while it’s private dining area has become a prime location for stylish baby showers and even wedding receptions over the last few weeks.
The venture is one of a long list of successful eateries from Antonio’s relatives, who are also known as the people behind Liverpool’s most famous Italian empire, which includes Paolo & Donato’s Deli, Il Forno and Crust to name a few.
After completing his degree in Business Management last May, Antonio, 22, wanted to break away from tradition and bring a trendy aesthetic to his family’s hospitality portfolio, while allowing him to remain a part of the hard-working hospitality culture that was second nature to him.
He said: “Once I completed my degree, my father told me I had the choice to join the family business, but if I did, I needed to do things my own way, create something entirely my own. I have grown up in the restaurant environment, and around traditional Italian cuisine, it’s all I know. And yet, I knew with my own venture I wanted to create something a bit different.
“Putting more of a focus on healthier, lighter options and freshly made smoothies, we created something that could be enjoyed by my generation.”
At Brunchin’, Italian classics such as bruschetta, served on sourdough made from their six-year-old starter, and traditional pasta dishes are mixed with vegan breakfast options, warming soups and a colourful juice bar.
Antonio said: “We’ve had a great start and the feedback has been brilliant. We really care about what we offer people when they come to experience Brunchin’ and for us, it’s about a quality experience and making everyone and anyone feel welcome. We can’t wait to see what’s to come.”
Antonio’s father Donato has been serving the city of Liverpool traditional Italian favourites for more than ten years and all of the food, including cakes, pastries and savoury dishes featured on the Brunchin’ menu, are made in house from their extensive Italian team in the same building’s fourth floor, which is also known as the ‘food lab’. His mum Antonietta heads up a team of bakers who start each day at 2am to ensure they have the produce that’s needed.
Donato added: “Despite the difficult year, and the fact that four days after originally opening, Brunchin’ had to shut down for months and months, the restaurant has thrived, and we’re excited for what the future holds. What I know is Italian cuisine and culture, but I trusted Antonio and his vision; he knew what he wanted to do and that there was a market for it, and it has clearly paid off.”
