This is the fusion dish that explains @Union's appeal. The bulgogi beef is marinated in soy, ginger, and spices (Korean), then griddled with kimchi and melted cheese inside a flour tortilla (Mexican/American). The result is a warm, handheld brunch plate that breaks all the rules in the best way. The kimchi adds heat and fermented funk. The beef stays tender. The cheese binds it all together.
Tips from diners
This is the dish you won't find anywhere else in Boston. It shouldn't work, but it does. Order it.
Ask for it with a fried egg on top if you want extra richness. They'll add one for a small upcharge.
The vegetables change with the season—zucchini and tomatoes in summer, root vegetables in fall. Everything is roasted until slightly caramelized, then folded into scrambled eggs. The seasonality ensures freshness and variety for regulars. Each season brings a different scramble worth exploring.
Tips from diners
Ask what vegetables are in the scramble that day. The seasonality is intentional and worth understanding.
This simple dish reflects the kitchen's approach: start with quality ingredients, season them well, and let them speak. The avocado is ripe and creamy. The house-made bread is toasted until crispy on the outside and tender inside. The egg is fried until the yolk is runny. The lime and salt and red pepper flakes prevent the dish from being one-note.
Tips from diners
Avocado toast comes out fast and is perfect if you're on a schedule. Eat it immediately while the toast is still crispy.
The custard is infused with white wine and fresh rosemary, giving the toast a subtle herbal brightness. The kitchen cuts the bread thick and cooks it until the exterior is golden and crispy while the interior stays custardy. This is comfort food with refinement—the rosemary prevents the dish from being one-note sweet.
Tips from diners
The wine rosemary French toast is the kitchen's answer to comfort food with personality. Try it once and you'll understand why regulars order it.
Pair it with the house-roasted coffee. Both are made with care and complement each other.
The sausage gravy is made in-house, creamy and peppery with visible sausage crumbles. The buttermilk biscuit is flaky and tender. The poached egg yolk breaks into the gravy. It's Southern brunch tradition done with care—nothing skimped on.
Tips from diners
The sausage gravy is made daily. If you're craving rich, creamy, peppery breakfast, this is it.
Since 2009, @Union has been a neighborhood fixture near Brighton Music Hall. The chef is trained in a culinary school and continuously refines the brunch menu with seasonal ingredients and creative pairings. The coffee is roasted in-house using organic, Fair Trade Arabica beans from Colombia, Ethiopia, and Brazil. The kitchen balances classic brunch traditions with unexpected twists—a Korean-Mexican quesadilla sits alongside traditional eggs and toast. The result is a menu that appeals to traditionalists and adventurers alike.
The house-roasted coffee is excellent and comes with bottomless refills. Get a large cup and settle in.
Weekdays 7 am–4 pm are quieter than weekends. Come Monday-Friday if you prefer a calmer brunch experience.
The space is tight on weekends. If you're a party of four, call ahead on Saturday/Sunday to let them know you're coming.
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