Home Tags Brunch
“An omelet in its purest form is sacred to me,” says Linton Hopkins as he sets a nonstick skillet with shallow, sloping sides on the stove. “The fewer ingredients the better, so long as they are of exceptional quality: the best farm eggs you can get, really good butter, and sea salt. I don’t even add pepper.”
Atlanta has its fair share of festivals, from beer to wine to barbecue. Now we can add brunch to the list. Mike DiLonardo, founder of Atlanta Beer Festivals, is hosting the city's first brunch festival on March 5 at the Historic Fourth Ward Park from noon to 5 p.m.
Brunch is a cult, really, a religion established by greedy restaurateurs who charge criminal prices for weak mimosas and mostly generic slop. Plus, why Atlantans should follow chef Ri Liu.
Baristas aren’t the only talented hands at Octane Westside. Since 2011, chef Julia Schneider has managed Octane’s food program and catering business, bringing unexpected zeal to the soups, salads, and sandwiches she crafts throughout the week.
As early as this fall, Georgians could get a morning Mimosa with their Sunday brunch. The Georgia Restaurant Association is courting support for HB 535, the Georgia Brunch Bill, which would give municipalities the option of permitting restaurants to serve alcohol as early as 10:30 a.m. on Sundays.
The Lawrence, the newish Midtown hotspot from chef Shane Devereux and restauranteurs Darren Carr and Patrick La Bouff, will begin brunch service this Sunday. The place has already made itself known as the restaurant where Devereux, who formerly served as executive chef for Top Flr and Sound Table, has delivered his most ambitious food yet. The brunch will run every Sunday from 11 a.m. to 3 p.m.
As if Glennwood Park's neighborhood bistro The Shed at Glenwood could get any cozier, owner Cynthia Shera is throwing the ultimate in casual Sunday brunchs this weekend. Diners are encouraged to cut the tags off their holiday sleepwear and arrive in your pajamas.
[Editor’s note: Molly Irwin did a fantastic job as our first dining-specific intern, and this is her last blog post on dinner parties. Thanks, Molly! And by the way, if you’re a student currently enrolled in school and looking for an dining-focused editorial internship, check out the application procedure: www.atlantamagazine.com/internships/editorial.aspx—B.A.]I hope you don’t mind me making a little detour from dinner parties for my final post, but I have to pay homage to my other favorite way to gather friends around a table: brunch. There is something about this meal that seems satisfyingly self-indulgent. Perhaps it’s the endless combinations of savory and sweet foods, or maybe it’s just the excitement of not having to eat another bowl of cold cereal. In culinary school, we spent two full weeks learning about eggs. Some complained about the onslaught of frittatas, strata, soufflés, crepes and hollandaise sauce. I, on the other hand, relished the ten full days of brunch food.