Eleven combines decor, food to give diners reasons to enjoy eating there

I'm not the biggest fan of brunch.

I know, I know. What's not to like? It has all the necessary ingredients for success: Mimosas, breakfast foods, Bloody Marys, lunch options, Bellinis, general merriment, coffee.

Separately, these things are amazing, so putting them all together should be a showstopper, right?

Not for me. You see, brunch stresses me out. Specifically, deciding between ordering breakfast or lunch. If I order breakfast, I'll crave lunch when my food arrives. If I order lunch, I'll crave breakfast. It's a vicious cycle, but I keep going because I want to know what all the fuss is about.

One brunch that I hear constant fuss about is at Eleven Contemporary Kitchen.

Housed in an old refurbished warehouse in the Strip District, Eleven is sleek and sexy even during the day. Two floors with romantic nooks and crannies, as well as a large bar, area are available for seating. And during warmer months, the street-side garage doors are opened for great views and warm breezes.

Part of the Big Burrito Group, Eleven is lead by Chef Derek Stevens. Stevens and his team are masters at crafting elegant-yet-relatable menus. This is especially evident with their brunch offerings. The menu is carefully curated each week and often includes classic brunch favorites taken to a level only some place seasoned like Eleven could achieve.

Like the space itself, brunch at Eleven feels fancy. Not untouchable fancy, but just fancy enough that it feels special. By far the best route to take during brunch is the prix-fixe option. It includes a choice of appetizer, entree and either fresh-squeezed juice or a brunch cocktail for $29.

This option offers a complete view of what Eleven's brunch — and brunch, in general — is all about: indulging in great food, preferably with great company.

A kid's prix-fixe option for $15 includes fruit and choice of chicken fingers and fries; scrambled eggs, home fries, and bacon or waffle and sausage.

Prix-fixe or not, as far as appetizers go, the Grilled Sticky can't be beat. The decadent, almost loaf of, brioche is swirled with cinnamon and doused with bacon butterscotch icing. It's more than enough for two, but will be hard to share after the first bite.

Another noteworthy choice is the Short Rib Hash. Tender short ribs come topped with a poached egg, fried shallots and drizzled with mustard-seed jus. Other appetizer choices currently include oysters, Beignets with various fillings and smoked salmon on miniature everything bagels.

Whether you feel like starting off sweet or savory, Eleven has you covered.

Brunch entrees skew a little heavier toward breakfast, with options including eggs Benedict, a vanilla-bean waffle with blueberry compote and bacon; steak and egg served with grits and greens; and a mushroom, baby-kale-and-goat-cheese omelet with crispy fingerling potatoes and choice of bacon or sausage.

A favorite of Stevens — and mine — is the Smoked Pork Huevos Rancheros. A perfectly fried egg is placed on top of shredded pork, a crispy tortilla, tomatillo salsa and refried lentils. Each bite has just the right amount of heat to be noticed but not cause you to constantly reach for your water glass.

If you're a fan of lunch fare for brunch, get the Eleven Burger. The thick, two-hand burger is made with braised veal and comes topped with black-pepper bacon, crispy onions and choice of cheese. You'll deserve a mid-day nap if you finish the whole thing. Other current choices include a roasted-chicken sandwich on a baguette with fries and grilled swordfish.

Regardless of what you order, brunch starts with four selections of pastry made in-house. Choices often include croissants, petite biscuits and various kinds of muffins. The pastries are accompanied by jam and honey-butter, neither of which should be ignored.

And let's not forget about one of the most important elements of a successful brunch: Cocktails. Eleven offers a Bloody Mary served with pickled vegetables, a mimosa made with fresh-squeezed orange juice, and a Miellini — think Bellini but made with cantaloupe and honeydew, among others.

While brunch shines, don't overlook Eleven for dinner. If you're celebrating a special occasion or just celebrating making it to Friday, try the Chef's Tasting menu. Selections include yellowtail sashimi, walleye pike with squash and cider-steamed clams, lamb chop with mashed potatoes and collard greens, and a brown-sugar ice cream sandwich for dessert.

Julia Gongaware is one of the food-savvy ladies of eatPGH.com, who contributes a weekly Dining Out column to Trib Total Media.