This weekend, downtown Wilmington will land a new local brunch spot.
 
After developing a following of fans with a rotating selection of more than 45 homemade soups, The Kitchen Sink will debut a bevy of brunch offerings for their maiden Mother’s Day brunch service. Alicia Mitchell, chef and owner at The Kitchen Sink, cited brunch as one of her favorite meals and said she always planned to add brunch service to the restaurant’s offerings.
 
“I love brunch. If I’m ever off on a Sunday, I go wherever I can find brunch,” she said.
 
Alicia Mitchell’s favorites — eggs Benedict, and poached eggs in general — make an appearance on The Kitchen Sink’s brunch menu, which features a traditional eggs Benedict with homemade hollandaise and sliced ham over a flaky croissant. Another Benedict draws inspiration from a New York classic with smoked salmon, capers and a tangy cream cheese sauce atop multigrain bread.
 
In a spin on the restaurant’s popular soup flights, where customers can choose four 3-ounce pours of homemade soups, The Kitchen Sink will offer a flight of four styles of poached eggs for brunch.
 
“It’s going to be fun,” Alicia Mitchell said.
 
Other brunch classics get a makeover under Alicia Mitchell’s hand. Biscuits are topped with bacon gravy, rather than the traditional sausage gravy, and a portobello mushroom replaces ham in a vegetarian twist on a Monte Cristo sandwich.
 
Another unique brunch item is the restaurant’s Healing Breakfast Soup, a coconut milk-based vegetarian soup laced with a restorative blend of spices.
 
“It’s got ginger and turmeric and cayenne, all kinds of healing things. After a late Saturday night, that would be great for brunch,” Alicia Mitchell said.
 
For the first few weeks of Sunday brunches, Alicia Mitchell said they plan to keep the service limited to those with reservations. At this Sunday’s inaugural brunch, the eatery will also debut a new back patio with space for 25 guests. In addition to bench seating at a newly installed concrete bar wrapping around the patio’s periphery, guests can sit at picnic tables or in hanging hammock-style chairs on the patio.
 
The Kitchen Sink opened for lunch in November 2021 with the help of Alicia Mitchell’s husband, Jason Mitchell, after Alicia Mitchell found success selling jarred soup mixtures and homemade bread at local farmer markets during the pandemic. The restaurant was named in honor of Alicia Mitchell’s mother, who taught her how to whip up soups using whatever ingredients are available.
 
“She passed on that love of pulling everything but the kitchen sink together to come up with an amazing soup,” Alicia Mitchell said.
 
To date, Alicia Mitchell has crafted more than 45 different soups that The Kitchen Sink keeps on rotation for weekly specials, and every Monday, she spends time in the restaurant’s kitchen experimenting with new recipes. This week, for example, the menu will include a newly devised peach ginger gazpacho.
 
Since opening, the Mitchells have slowly expanded the restaurant’s offerings. About six months ago, The Kitchen Sink’s hours expanded to 9 p.m. every Friday and Saturday, when the eatery serves dinner specials like homemade beef bourguignon and spaghetti and meatballs in addition to their regular menu of soups, sandwiches and salads. They also recently started a partnership with Grubhub, allowing customers to order food online.
 
Starting May 14, The Kitchen Sink will be open for brunch from 10 a.m. until 3 p.m. every Sunday. Brunch reservations can be made on their website. The restaurant is located at 622 N. 4th St.
 
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