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St. Cecilia’s Sunday brunch service starts this weekend

Ford Fry’s coastal European spot, St. Cecilia, will start serving Sunday brunch this weekend. Every meal comes with complimentary antipasti and dessert, available from the chef’s counter.

Must-try brunch: Ticonderoga Club’s hash browns

Executive chef David Bies says the idea was inspired by the classic Waffle House hash browns (the menu even denotes them in all-too-familiar squares), but he wanted to elevate the dish with a few key ingredients.

Eat This: Ria’s Bluebird pancakes

It was really important to Ria that anybody can come here and feel welcome,” Pender says. “She created a space that everybody wanted to be a part of. And that is still here.”
Bread & Butterfly Atlanta

Review: Bread & Butterfly is a sunny slice of Paris in Inman Park

It’s the all-day-and-night, something-for-everyone welcome that sets Bread & Butterfly apart and makes it settle in so snugly. I kept finding reasons to drop by, even if just to drink from the short and careful list of wines that's very French and unusually well priced.
How to make Bread & Butterfly pancakes

Technique: How to make Bread & Butterfly’s fluffy pancakes

“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.”
Best breakfast and brunch in Atlanta

Staplehouse

As he does at dinner, Ryan Smith displays the same sharp techniques and thoughtful compositions at brunch that make Staplehouse the city’s most exciting restaurant.
Pancakes at Bread & Butterfly

Brunch in Atlanta is better than ever

We've always had the General Muir for bagels and lox and One Eared Stag for biscuits drenched in sausage gravy. Now, let's add these four stars to our brunch rotation.
French rolled omelet

Technique: Holeman and Finch’s Linton Hopkins on French rolled omelets

“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’s first-ever brunch festival comes to Old Fourth Ward March 5

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.
Best of Atlanta 2015

Brunch Buffet: Local Three

This is a buffet with class, where fluffy eggs and biscuits coated in fennel sausage gravy are often served alongside fresh batches of “Rocky Road” pancakes, triangles of lemon custard French toast, and hoppin’ John with braised Heritage Farms Cheshire Pork.

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