Following is the comment of Jordan Sagli’:

I went to Johnny’s Tavern for their Sunday Brunch.  The design and decor reminded my of a British Pub due to the heavy use of dark stained wood and the black and white, old fashioned, horse racing photos.  The dining area was cozy with big leather booths and comfortable chairs at the table.
We had a nice server who was effective and informative.  Wasn’t over the top trying to up-sell or make unnecessary recommendations.  He did not inform us of any specials but I do not think there are any during brunch service.
I ordered a bacon bloody mary and the eggs benedict with sausage and home fries.  The bloody mary was tasty but very strong.  Wasn’t the most appetizing drink to have at noon but the flavors of the bacon infusion was good.
The eggs benedict were to die for.  The hollandaise sauce was delicious and had the perfect consistency.  It had a little too much lemon for me but thats just a small personal inconvenience.  The eggs were poached perfectly, with a running thick egg yolk when pierced.  Prosciutto was used instead of canadian bacon which I thought was a great substitute.  The prosciutto was a little saltier but provided a nice texture being thinly sliced.  Under the eggs, ham, and sauce was a soft piece of focaccia bread.  This was another great substitute in my mind.  Traditionally an english muffin is used as the starch here but the focaccia bread provided a better flavor and texture.  The bread was seasoned and soft, acting like a sponge in soaking up the sauce and egg yolk.  For me, this made the eggs benedict at Johnny’s Tavern stand out from the same dish served at other locations. 
The home fries were good, but nothing special.  They were soft, crispy and nicely seasoned as expected.  The breakfast sausages were a little disappointing.  I thought I would get a higher quality than I received but the sausages were the same that you would get at a diner.  They are not worth getting in my opinion and was the deciding factor in moving the rating from 5 to 4 stars.