Order the Bloody Mary during Sunday brunch at Cecconi’s and a custom oak cart appears bearing house-pickled cauliflower, green beans, okra, leafycelery stems, Fresno chiis, and other components for the prized pick-me-up. Once you’ve selected your spirit (vodka, tequila, or gin), the server mixes the drink tableside using bar director Chris Ojeda’s aged tomato juice, Tabasco, and a sweet and spicy horseradish blend. > From $14
Though it’s not new, we’re also digging the DIY Bloody Mary bar Culina’s weekend brunch. General manager Joseph Ramaglia helps set up the Make Your Own Bloody Mary Bar with V8, Sacramento Juice, lemon Juice, Clamato Juice, chopped garlic, chopped onion, peperoncino, grated horseradish, red chili flakes, paprika, grated ginger, pickled pearl onions, and celery salt. Pick your poison and play mixmaster. > Part of the all-you-can-eat weekend brunch.