Staff Reports | Business & Commerce
Ling & Louie’s Asian Bar and Grill has introduced a refreshed brunch menu that reimagines comfort food with bold, unexpected flavors.
The updated menu features new cocktails, a shareable dish, and a variety of entrées that blend Asian-inspired ingredients with brunch staples.
“Brunch isn’t supposed to be boring; it should surprise you a little,” said John Banquil, owner of Ling & Louie’s. “We wanted every dish to be bold, full of flavor, and something you can’t wait to come back for.
Brunch is served from 10:30 a.m. to 3 p.m. Saturdays and Sundays. Guests can choose from chili-infused spritzes, coffee-based cocktails, sizzling hashes, tropical pancakes, and Benedicts with a modern twist.
Ling & Louie’s is also launching its “Big Hearted Brunch” initiative, which partners with local nonprofits every two months. Through October, proceeds from brunch sales will support Foothills Animal Rescue, which helps rehome cats and dogs across the Valley, according to a press release.
From November through December, the program will benefit Circle the City, a nonprofit providing healthcare to people experiencing homelessness in Maricopa County, the release states.
New and updated brunch offerings include:
Cocktails:
•Monk’s Awakening: Corrido Reposado Tequila, Amaro Nonino, cold brew coffee liqueur, five spice, pineapple
•Basil-Peach Spritzer: LYLO Sauvignon Blanc, peach purée, Thai basil, Fever Tree Ginger Beer
•Seoul Paloma: Corrido Blanco Tequila, mezcal, grapefruit, lime, ginger, Korean chili, Fever Tree Sparkling Pink Grapefruit
•Espresso Martini: Haku Japanese Vodka, cold brew coffee liqueur, coffee
New Shareable:
•Benedict Fries: French fries topped with candied bacon, green onion and sriracha hollandaise
Entrées:
•Sizzling Steak Hash: New York strip with peppers, spinach and gochujang, served over roasted red potatoes with pico de gallo and a sunny-side-up egg
•Korean Fried Chicken Benedict: Marinated chicken on an English muffin with poached eggs, hollandaise and spice-infused syrup
•Tempura Chicken & Waffle: Waffle topped with crispy chicken in spicy miso sauce and served with spice-infused syrup
•Black Orchid Bowl: Gluten-free blackened ahi with avocado, cucumber, Asian slaw, spicy soy mustard and ponzu over sushi rice
•Carne Asada Bowl: Wok-charred carne asada and corn with onion, avocado and Asian salsa over rice
•Ling’s Omelet: Gluten-free three-egg omelet with spinach, peppers, mushrooms and cheddar-jack cheese, topped with sriracha hollandaise
•Louie’s Omelet: Gluten-free three-egg omelet with New York strip, bacon, mushrooms, green onion, cheddar-jack cheese and wasabi sour cream
•Bourbon-Caramel French Toast: Caramelized banana, berries, mascarpone and bourbon-caramel sauce
•Buttermilk Pancakes: Topped with coconut cream, strawberry, mango and macadamia nuts
•Signature brunch items such as the Javatini, Bangkok Spritz and Louie’s Spicy Bloody Mary remain on the menu, along with dishes like Louie’s Donut Holes,
•Breakfast Bao, Blackened Chicken & Pork Hash, Char Siu Pork Benedict, the Not Boring Burrito and Louie’s Hangover Fried Rice.
“People come to Ling & Louie’s for something they can’t get anywhere else,” Mr. Banquil said. “By pairing familiar favorites with bold newcomers, we’re offering a brunch experience that’s both comforting and surprising.”
