It's abstract imagery, it's protean music, interpretive dance, free verse poetry, freestyle rapping— the art of brunch is anything the maker and the consumer want it to be.
The blissful marriage of breakfast and lunch has been a favorite for many for quite some time. I can't imagine someone not loving brunch, but you never know. In the last couple of years, however, I have noticed a definite boom in the popularity of this enjoyable time for nourishment. Restaurants not known for having a brunch menu have jumped on the brunch cart and enjoyed an upturn in number of patrons.
The blissful marriage of breakfast and lunch has been a favorite for many for quite some time. I can't imagine someone not loving brunch, but you never know. In the last couple of years, however, I have noticed a definite boom in the popularity of this enjoyable time for nourishment. Restaurants not known for having a brunch menu have jumped on the brunch cart and enjoyed an upturn in number of patrons.
On one of our frequent trips to Baltimore, John and I stumbled upon a place called Granny's, a large space made to look small by its constant traffic. Their dainty heart-shaped corn bread rolls come to welcome you and put a smile on your face. I tried the pumpkin pancakes, subtle and delightful, and you can build your own omelette with any number of ingredients from a list of eighteen meats, cheeses, and vegetables.
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| Washington Monument, Baltimore |
Thirty minutes north of Sarasota, Florida we found this bustling place in a strip mall. Don't you love when you find a treasure where you least expect it? And The Granary is just that, a farm-style decorated space dedicated to the art of brunch. They close at 3:00 pm! I indulged in a Black Forest Latte that complemented my raspberry white chocolate scone perfectly. But before that sweet ending, I treated myself to a favorite, Croque Monsieur, with all its ingredients well balanced, just like it's supposed to be.
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| Parrish, FL |
In Sarasota proper, Maple Street Biscuit Company offers sophisticated biscuit compositions on their menu as well as waffles and bowls for a pleasant variety. John had The Farmer, a biscuit with fried chicken, pecanwood smoked bacon, cheddar cheese, and house-made apple butter. I had the Sunshine in a Garden Bowl consisting of two eggs sunny side up in a tomato-based sauce over a biscuit. If you want to color outside the lines with biscuits, you will like this place. That said, in my world "small and delicate" are not words I want to use when I describe a flaky breakfast biscuit. Theirs are delicious, but small, like sliders, and we found them a bit pricey.
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| Sarasosa sunset |
Charleston radiates southern charm and they're no less charming in their approach to brunch. Among endless choices, Parcel 32 changes its brunch menu often, but based on my experience, I have no doubt the quality is consistent. The avocado toast is a celebration of avocado sprinkled with big chunks of feta cheese. I also had a rich cheese omelette over their crusty toast crowned with red caviar. John had the Buttermilk Biscuits and Gravy, which might I say, is not the average milky gravy normally served, but a carefully crafted version with satisfying sausage and chives flavor. And, as if we weren't already full to bursting, we shared a generous portion of decadent chocolate bread pudding.
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| Magnolia Plantation and Gardens, Charleston, SC |
This little tour barely scratches the surface. Brunch has always been an option, but lately, with all the restaurants offering a brunch menu and chefs all over the world adding their individual touches and nuances to beloved breakfast staples, brunch is trending and gaining status.
Even though the word "brunch" has been in our vernacular since 1896, it originally implied something like a late breakfast on Mother's Day or Easter. Today, it's the preferred meal of anyone with a little disposable income. Breaking bread is a communal experience, and today, brunch is the quintessential vehicle for it.
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