Sunday Jazz Brunch at Scoozzi's
 1104 Chapel Street, New Haven, 203-776-8268
November 30, 2005
By MARGARET M. WRIGHT, Special to ctnow.com
After spending too much quality time with Captain Morgan and Sam Adams the night before, the thought of attending Scoozzi's Sunday jazz brunch was unsettling. I could handle eating, but I was afraid my pounding headache might not be able to withstand aching vibrations of live music.
Fortunately, those pains never came. The music wasn't intrusive during my meal and Scoozzi's al fresco atmosphere accented the relaxing vibe the jazz created. My headache subsided as I sat amid large pots of flowers, vines, and tomato plants arranged loosely on the restaurant's patio. In the center of the outdoor eating area, a large tree hovers over a wooden canopy. It makes you feel as if you are dining in a small private garden.
The jazz performance that Sunday in early October consisted of Tony Lombardozzi on guitar and Jeff Fuller on bass. The two delivered an entertaining set. High pitch chords of the guitar combined with the deep mellow sound of the bass, resulting in a soothing, bubbly sound that encouraged you to snap your fingers and nod your head. I noticed some patrons tapping their forks as they made small talk.
The jovial staff and upbeat music are two good reasons to attend Scoozzi's Sunday brunch. But it is the food that surpasses all other aspects of the restaurant.
When I think of a Sunday brunch, endless choices of pancakes and scrambled eggs fill my head. So initially, I was disappointed by Scoozzi's scanty breakfast brunch menu consisting of only five dishes. But what the menu lacks in options, it makes up for with taste.
I ordered the Frittata Di Andrea, an oven baked omelette with capellini pasta, mushrooms, peas, romano cheese and vesuvius sauce for $10. The omelette reminded me of a breakfast style pot pie. The outside was thick and crispy, and when I sliced it open the inside contents were warm and gooey. The vesuvius sauce was spicy; giving the dish a tangy twist.
Other options on the menu included Frittata Di Antonio, an oven baked omelette with gaspers, chourico, onions, roasted peppers and arugula; and Scoozzi Benedetto, poached eggs with pancetta or smoked Salmon over sautéed spinach on grilled Ciabatta bread topped with Hollandaise, both for $10 each.
The lunch menu is also offered during brunch, consisting of inventive pastas, a variety of fish and meat dishes and a vast selection of thin crust pizzas. Prices range from $7 to $15.
For those dining inside, Scoozzi's interior has a modern feel to it. The main dining room is decorated with wooden chairs and tables covered by white tablecloths, giving the room a classy look. Covering the back wall is a large rustic mural, adding character to the space.
The crowd at Scoozzi's could be described as diverse - college kids, older and younger couples, and groups of people in their mid-thirties. I wouldn't recommend bringing young children here. The atmosphere and the food didn't seem to be appropriate for patrons under 8.
The Sunday brunch hours are from noon to 3 p.m.
Website: www.scoozzi.com
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