2023’s Best Cities for Brunch Lovers

What is one unique cocktail people should try at their next DIY brunch?

My favorite brunch cocktails are mimosas made with Prosecco rather than with champagne for a bit of added sweetness. Any type of juice works well, especially when made from fresh fruit. I’ve puréed oranges, of course, as well as mangos, kiwis, and even peaches.

Why isn’t brunch more common during weekdays? Are there places where this is changing?

During the week many people work and do not have the time for brunch nor do their schedules permit a break at that time of the day. In retirement communities, however, this is much more commonplace as would be expected.

Breakfast is often touted as the most important meal of the day. Where does that leave brunch?

Breakfast indeed provides nutrients and energy to the body after sleeping and is extremely important. However, brunch is just plain fun and even a bit decadent since it goes against the dining time “rules” with which most children were raised. Brunch works best, though, when a light breakfast is consumed in advance so one does not overeat at brunch and feel sluggish afterwards.

What are three ways restaurants have made their brunch offerings stand out?

The most common ways I have seen restaurants best tout their brunch offerings are: 1) offering a wide variety of freshly squeezed juices both with and without alcohol; 2) advertising the availability of seating without a wait; and 3) featuring a variety of menu items including some that are a hybrid combination of both breakfast and lunch foods.

What exciting brunch items or trends, if any, have you observed lately? Where can brunch lovers find these?

My favorite spot for brunch is First Watch hands down. Their menu items are both healthy and trendy and include farm to table offerings whenever possible. They close daily at 2:30 p.m. so as to focus their expertise on breakfast, brunch, and lunch rather than on dinner.

Why isn’t brunch more common during weekdays? Are there places where this is changing?

Eating meals regularly (breakfast, lunch, and dinner) is the most common pattern for weekdays. There are many reasons why brunch is not typical during weekdays. The main reason could be the work or school schedule during the weekdays. People tend to have more flexible eating hours on weekends, which means their first and last meal periods could be irregular on weekends than on weekdays. Hence, breakfast was the most delayed meal that became brunch.

Having a brunch sounds like sweat sometimes, personally I dislike brunch because I don’t want to disrupt my regular meal periods. Moreover, newsscientist.com (2020) shows that brunch may cause unhealthy conditions. For example, shift workers with disrupted eating patterns or habits could drive weight gain by messing with the body’s metabolic rhythms and irregular eating habits. Consequently, these two main reasons people tend to avoid eating brunch during weekdays.

What is one unique cocktail people should try at their next DIY brunch?

There are a host of innovative cocktails making their way to the brunch table.

I immediately think about my favorite brunch locations and their offerings of an Aperol Spritz, The Spicy Margarita, or the Grapefruit Mojito (found at Nero’s in Atlantic City, New Jersey).

We cannot forget the Bacon-Infused Bloody Mary or the more traditional yet fun Bellini. Brunch enthusiasts are sure not to miss out on seasonal specials at their favorite locations that pair these drinks with local, fresh fruit to craft a Strawberry or Peach Bellini.

Why isn’t brunch more common during weekdays? Are there places where this is changing?

Brunch holds this iconic experience value for many with the much-anticipated celebration to close (or start) the week with family and friends while indulging in an abundance of food and early-morning cocktails.

Brunch itself is a venue and destination and accordingly has required more time than what is traditionally allocated for any standard meal period. The high experience value from socializing and reminiscing with others, to what I have coined as eye amazement, as brunchers come to face with elaborate food displays, luxurious chaffing dishes, dozens of beautifully prepared options, and actions stations ready to prepare their most desired meal item, there is simply just not enough time during the week to fully engage. Without the proper time, it insults the very concept.

However, the story of brunch is ever changing with the trends in how we live, eat, and now more than ever, value social interaction. There are places where the exclusive Sunday brunch is changing and some of the boldest restauranters have even committed to incorporating brunch into their everyday menu! This makes me think of The Committed Pig burger and pancake house with several locations throughout New Jersey and their offering of an all day, every day a la carte brunch since their grand opening and continuing today.

Breakfast is often touted as the most important meal of the day. Where does that leave brunch?

Interestingly, “the most important meal of the day” perfectly positions the added “health” value of brunch. Just as in the name “breakfast”, it is about breaking-your-fast. Health enthusiasts exclaim this is the most important meal of the day as it provides your body with its first dose of much needed glucose to boost your energy and provide your body additional nutrients for overall health. Brunch offers a variety of options from fruits, vegetables, and proteins that all contribute to healthy eating habits (ok you got me a little bit on that…but perhaps helps to offset eating those perfectly golden pancakes or that French toast drenched in butter, syrup, and myriad of toppings). Additionally, there is much data that supports the importance of a healthy night sleep in which the later start associated with brunch helps us to get in our required amount and promotes more time for our body to recover from the prior day. A good night sleep has also been associated with maintaining a healthy weight, weight loss, and even helping to regulate that hormone that makes us all hungry. This leaves us with chalking up to consider even more value to the brunch experience that we may have not even considered before!

What are three ways restaurants have made their brunch offerings stand out?

Pre-covid restaurants made their offerings stand out with 1) attractive, all you can eat, inclusive pricing (brunch and cocktail), 2) building a “senses” experience which my dear friend Bill Frtiz, Director of Food & Beverage at Caesars Atlantic City NJ describes as “large and luxurious mounds of food adorned tables throughout the dining room with polished chafing dishes glistening while brimming with sweet and savory dishes guests enjoyed” and of course you can smell, and 3) exquisite service that has built loyalty and relationships with guests through well training staff attending to brunchers every need.

Post-covid restaurants are making their brunches stand out by 1) offering specialty and innovative breakfast items such as Dim Sum, with breakfast fried rice (Nero’s Atlantic City, NJ) to artisan and homemade breads like Iggy’s rye, sourdough and wheat (Lincoln Tavern and Restaurant, Boston MA); 2) offering Prix Fixe brunch with multi-course options to select from and 3) marketing attractive entrees and even entertainment value like the Jazz Brunch at Arnaud’s with a soothing music experience while you enjoy the Savory Crabmeat Cheesecake with fresh Louisiana lump crabmeat (Arnaud’s Restaurant, New Orleans, Louisiana); and want to squeeze a fourth in there, 4) offering new spins on our favorite staples like pizza and flatbreads.

What exciting brunch items or trends, if any, have you observed lately? Where can brunch lovers find these?

Yes, so many exciting trends! From mulled cocktail options, seasonal favorites, the pairing of locally harvested food on the menu and more. There are so many resources by state and region to seek out the best brunch experiences. The Food Network also shares their “50 States of Brunch.”

What is one unique cocktail people should try at their next DIY brunch?

My take on a brunch cocktail: Paloma a la Parilla — Preheat oven to 375 degrees F.

Roast a whole grapefruit on a bed of rock salt until it is soft and bronzed in places. Let cool completely. Cut the grapefruit into quarters.

Place a quarter in a shaker with ice, 1.5 ounces of silver tequila, and 1 ounce of simple syrup. Cover and shake well. (The grapefruit pulp should more or less dissolve out of the rind.)

Strain into a highball rimmed with smoked salt and filled with ice. Top off with chilled sparkling wine and garnish with a grapefruit twist.

Breakfast is often touted as the most important meal of the day. Where does that leave brunch?

If breakfast is the most important meal of the day, eating brunch says that nothing is important.

What are three ways restaurants have made their brunch offerings stand out?

I used to make brunch stand out by making it a hybrid of a la carte and buffet. Diners would order their entrée then go to a buffet for the seafood bar, salads, desserts, etc.

When I worked for Sheraton Harbor Island, we used to do shrimp scampi about every four weeks. We would be about 20% busier every time we served it.

I think the aromas of shrimp and garlic would drift across the marina and bring in the boaters like a siren song.

What is one unique cocktail people should try at their next DIY brunch?

Mimosas are an obvious choice for brunch. I like to add a little Elderflower Liquor for a sophisticated touch (and to sweeten it up a bit). Another pro tip is to stock other fruit juices (mango, pomegranate, etc.) to provide a “mimosa bar” with lots of choices.

Why isn’t brunch more common during weekdays? Are there places where this is changing?

Well, most folks work during the week. Since brunch is typically late morning-early afternoon, it doesn’t flow well with a typical work schedule. It doesn’t help that most folks use brunch as a celebratory meal (aka includes alcohol). In many vacation destinations where the tourism market provides the demand, that is changing quickly.

Breakfast is often touted as the most important meal of the day. Where does that leave brunch?

As a fun alternative to breakfast. Still important, delivering all of those early start nutrients but really aimed at those of us who might like to (or need to) sleep in.

What are three ways restaurants have made their brunch offerings stand out?

• Focusing on local products and specialties
• Adding an impressive selection of lunch beverages — Bloody Mary’s with half a buffet on them see to be all the rage!
• Offering creative variations on long-time favorites — for instance, a variety of styles of Benedict dish, or a selection of gourmet grit options for a shrimp & grit dish.

What exciting brunch items or trends, if any, have you observed lately? Where can brunch lovers find these?

I’m a big far of drink flights — mimosa flights are a good example for brunch. I also love a great selection of both savory and sweet — always fun to share as brunch is most certainly a social affair! Some favorite spots in Charleston, SC would be Grace + Grit, Another Broken Egg Café or Baker & Brewer — all are outstanding.