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“These pancakes need to come with a warning,” says Bryan Stoffelen. “Once you’re finished, you’re going to want to lay on the couch for the rest of the day.”
“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.