creamed collard greens with smoked ham and poached egg.
browns. Apple turnover bread pudding French toast. Fried chicken and
waffles. Brunch. Itís not just for Sundays anymore.
of restaurants that are focusing on brunch nationally has grown
exponentially," says Dan Sidner, who co-owns Blueís Egg with
chef Joe Muench. "Itís a combination of empty nesters and baby
boomers having more time on their hands and young people who work at
odd-hour jobs, whether theyíre in the service industry or have
computer-based jobs where they can work anywhere."
serves up brunch seven days a week, but after the weekends, the two
busiest days are Monday and Friday.
The idea for a
Monday brunch was something chef David Kressin and his partner/fiancťe
April Woelfel had in mind before they opened The Noble two years ago.
"Having worked in the service industry, I didnít have time to
go our for nice dinners or Sunday brunches, as I was either working or
sleeping off working on Saturday. I always wanted to have a restaurant
that offered Monday brunch," Kressin says.
industry focus was the reason why Valeri Lucks and her brother, Adam,
decide to expand Palominoís brunch to Monday. "Monday brunch is
more relaxed and itís a little calmer than a Sunday brunch. Itís
easier to get in, and you donít feel guilty taking up a table for a
couple of hours because thereís not a huge line out the door,"
goes upscale with a homemade English muffin, slow-roasted ham instead
of Canadian bacon and a from-scratch, homemade Hollandaise sauce.
"Thatís our single most popular dish," Sidner says.
Hash browns are
stuffed with different cheeses, vegetables and meats, and thereís
always a special stuffed brown of the day. Items on the changing
specials list have included savory pastries, homemade sausages, duck
meat, duck eggs and an omelet with slow-cooked lamb, Gouda and roasted
317 N. 76th St.,
(414) 299-3180, www.bluesegg.com
The menu is
dictated by what is fresh and in season. The ever-changing pancakes
offering, called From the Griddle, features wonders such as mashed
plantain pancakes topped with a toasted almond caramel syrup and
pumpkin and spice pancakes. The open-faced, breakfast meatloaf
sandwich is made with homemade meatloaf, grilled sourdough ciabatta
bread, eggs and topped with sausage gravy and a side of kale and
cheesy hash browns. "Right now, itís my favorite thing,"
Kressin says. 704 S. 2nd St., (414) 243-4997,
done away with regular hash browns, instead serving up a cheesy hash
brown casserole. "The cheesy hash browns you get at Cracker
Barrel was our inspiration from the road trips we took as
children," Valeri Lucks says. "I had to make a rule for
myself that I can only eat it once a month because itís so
wonderful, so good, but not that good for you."
serves up a beet and brisket hash thatís made with beef brisket
smoked right in the restaurantís smoker. Chicken and waffles and
breakfast tacos are also both quite popular. 2491 S. Superior St.,