White Pie

The sourdough waffle with berries and chocolate chip cannoli cream. Factoring in the maple syrup, it's basically dessert for breakfast. 

White Pie launched a new brunch menu a couple weekends ago, and we got a sampling on week two with co-owner/chef Kris Wallenta and team. Brunch is served Saturdays and Sundays starting at 10 a.m. 

As with sister outfit Dos Santos, there was a lot of color on display in vibrant, pretty presentations. It's the little touches (just like the sauces at Dos Santos) that made the plates pop. 

Definitely get a bloody mary, with awesome spice bite (courtesy a Dos Santos chile seasoning) and a regal garnish. 

Then choose between sweet or savory dishes — ample options for each, including toasts, sandwiches and breakfast pizzas. We describe each in the respective photo captions below:

White Pie

Figs, prosciutto, arugula and a soft boiled egg atop whipped ricotta- and warm honey-smeared sourdough toast. Lemon rind and fried shallots garnishing. A nice balance of sweet and savory elements on one dish. 

White Pie

More than the average avocado toast: with pickled carrots, black garlic crème fraîche, house "sumac and everything blend seasoning," microgreens and a six minute egg. A rich and fresh bite with acidic offset. 

White Pie

Fantastic bloody mary drinks with Dos Santos chile spice, plus dill, and loaded garnish that includes mozzarella and salami strips. 

White Pie

The BEC (bacon, egg and cheese) pizza, with excellent poppy seed thin crust and a really enjoyable sriracha aioli sauce. It's got chewy fat, a rounded richness and a lingering heat signature. 

White Pie

The buffalo chicken sandwich with spicy aioli, avocado, cilantro, pickled carrots and a side of pecorino fries. It's not easy to eat, but the fries are perfectly crisp with a zingy seasoning and the buffalo sauce bears a nice tangy-hot bite. 

Food & Drink Editor

Matthew Schniper is the Food and Drink Editor at the Colorado Springs Indy. He began freelancing with the Indy in mid-2004 and joined full-time in early 2006, contributing arts, food, environmental and feature writing.