PinPoint Restaurant, a downtown eatery specializing in seasonal, local fare will now be serving brunch on Saturday and Sunday.

The brunch menu will change weekly, reflecting the availability of local produce and proteins, according to co-owner Jeff Duckworth. Saturday’s menu will feature a daily special created by chef Dean Neff using items purchased that morning from the Riverfront Farmers' Market.

Highlights of the current menu include: brioche French toast with North Carolina blueberries, elderflower sabayon, peach butter and maple syrup; a summer benedict with potato latkes, shaved Benton’s bacon, poached eggs, dill hollandaise and mixed greens; cornmeal-crusted catfish with creamed grits, crisp okra, mushrooms, green tomato and lemon brown butter; and baked oysters piperade with sweet peppers, Benton’s bacon and cornbread.

A full bar is available as well as popular brunch cocktails such as mimosas with fresh-squeezed orange juice and Bloody Mary’s.

Brunch will be served Saturday and Sunday from 10:30 a.m. to 2 p.m. at PinPoint, 114 Market St.

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