The taco craze in Cleveland doesn't end come sunrise. But while you'll find meat-centric versions weighing down menus around town or veggie-friendly ones filled with customary beans, Market Garden Brewery executive chef Andrew Bower wanted to offer the brunch bunch something more robust. He used his summer and fall foraging expeditions throughout Northeast Ohio as inspiration for the wild mushroom tacos ($11). Fungal varieties such as oyster and maitake are oven-roasted and then bundled into flour tortillas. "These have a little more delicate flavors than your everyday mushroom," says Bower. Layers of cotija cheese, coriander creme, a tangy salsa verde and a butternut squash salsa — made with cilantro, scallions, oregano and lime juice — bring the dish together. "You get the earthiness of the mushrooms, a little bit of acid from the salsa verde to set it off and the meatiness of the butternut squash," Bower says. Sun. 10 a.m.-3 p.m., 1947 W. 25th St., 216-621-4000, marketgardenbrewery.com
Vegetarian Dishes We Love
Cleveland Vegan bowl, $12
Cleveland Vegan's vibrant morning power punch of broccoli, kale and peppers is stacked on a bed of black rice, with crispy soft tofu on top. Chickpeas oven-roasted with garlic and onion add crunch, and a creamy dill sauce made with zucchini, lemon juice and garlic dresses the bowl in freshness. Sat. and Sun. 10 a.m.-3 p.m., 17112 Detroit Ave., 216-832-7440, clevelandvegan.com
House-made granola, $7
Created by a Washington Place Bistro & Inn prep cook, this granola is made by baking rolled oats with cinnamon, brown sugar, dried fruit, raisins, cranberries, nuts and honey. Crumbled on top of vanilla yogurt and seasonal berries, it comes with an English muffin and preserves.Sat. & Sun. 10 a.m.-2 p.m., 2203 Cornell Road, 216-791-6500, thedriftwoodgroup.com
