Nectar Wine Lounge recently launched brunch from 11 a.m. to 3 p.m. Saturdays and Sundays. Provided you aren't part of the brunch school that likes to stuff itself silly and pass out for the rest of the day, this is a nice and light alternative to tortured weekend brunch lines around town, with a small menu that includes a spinach and mushroom frittata alongside breakfast flatbreads and pizzettas. One unassuming item turns out to be one of the most clever highlights here: vegan whole wheat bread made from the pulp of the cold-pressed juices made there by Thrive Cleanse. The day we sampled it, Thrive's PAMP (pineapple, apple, mint, and pear) juice was the basis for the bread, which almost had the appearance of a banana or pumpkin loaf, with a lovely sweetness and super soft texture that both of those breads try but usually don't quite achieve.
The collaboration between Thrive and Nectar continues on the bubbly side, with a fancy take on mimosas that they call Nectars. There's the option to try a flight ($14) of three juices paired with NV Baron de Seillac sparkling wine which includes an earthy offering of apple, cucumber, fennel, and mint, a subtly balanced navel orange and red beet, and a dangerously sippable strawberry, apple, pineapple, and mint in a girly shade of pink. If you'd rather commit to one juice combo and a whole bottle ($30), that's also on offer, a pairing called Good & Evil.