Ursula Brunch Pop-up

When Ursula opened its doors in 2020, Chef Eric See wanted to indroduce Brooklyn to the New Mexican cuisine he grew up eating, specifically the breakfast burritos. By 2022, Ursula was a James Beard Finalist for Best New Restaurant, acclaimed for Chef See’s take on New Mexican-style cooking. Now, he’s bringing those mouth-watering breakfast burritos to Northwest Arkansas!

Known for it’s signature New-Mexican style breakfast burritos (shredded hashbrowns and New Mexican chiles required), Ursula, a New Mexican cafe and bakery in Brooklyn, will be joining us in the Momentary’s North Courtyard for a brunch pop-up you won’t want to miss! For one day only, come enjoy Brooklyn’s most famous breakfast burritos and cool off with a nice cold Michelada or signature cocktail.

Chile drenched burritos, sassy custom cocktails, and good vibes only, the Ursula team will be slinging the best brunch around. See you there!

Supplies are limited, and service is first-come first-served, so don’t sleep on your chance at sampling some of Ursula’s most iconic dishes.

Join us the night before in the Momentary’s RØDE House for a Chef’s Dinner with Eric See.

about the chef

Originally from Albuquerque, New Mexico, Eric See is a trained pastry chef and the twice James Beard Award Nominee chef of Ursula. Working in restaurants and hotels all through high school and college, he made a bold jump to continue to pursue his passion by moving to New York City 12 years ago, first interning for Karen Demasco at Locanda Verde before moving on to working in event production and catering, where he made a splash decorating and designing cakes, bite-sized sweets, and elaborate immersive dessert experiences for the likes of Infinity, Atlas Obscura, Dior, Beyoncé, and Fenty Beauty.

Since opening Ursula, both his food and community activism have been applauded by the industry near and far, being awarded a StarChefs Rising Star Community Chef Award in 2020, and one of Bon Appetit’s Heads of the Table in 2021, recognizing leaders in the industry for their positive impact on the hospitality industry and his work within the queer food community.