By those standards, Early Bird Breakfast Pub (1717 E. “It makes it much more fun and interactive when you are able to do that and enjoy it with two, three or four other friends and make a whole day out of it.” Sharing may be caring, but you’ll have to forgive us if we keep the French toast dippers-flattop-cooked, custard-dredged Hurts donuts with three delightful, alcohol-infused sauces-to ourselves.īy design, most pubs are destinations for grown-up beverages and a kid-free evening. “You’ll see tables with multiple items like that,” he says. “It’s pretty phenomenal.” If a hefty, stick-to-your-ribs entree sounds too heavy, try one of the clever, shareable small plates populating the menu like the pancake-encased bacon strips, pork belly corn dogs and duck confit sliders. “If you’ve had a rough night, come in and get an Irish coffee and have an Ozarks Benedict-that’s going to take care of it,” he says. There’s also White’s favorite, the Ozarks Benedict composed of scrumptious house-made biscuits, Circle B Ranch pork belly, sage and sausage gravy and poached eggs. The eatery serves up four varieties, including a classic Benny, one with smoked salmon and another with crab cakes made from Alaskan king crab. “We pride ourselves on the Benedicts,” says Zach White, The Order’s executive chef. to 2 p.m., is whipping up some of the most heavenly Benedicts around. Walnut St., Springfield, 41, ), Hotel Vandivort’s buzzy, stylish restaurant serving brunch on Saturdays and Sundays from 8 a.m. “We make it Saturday, so once it’s gone on Sunday, it’s gone.” Duly noted, and alarm set.Ī perfect balance of comfort and luxury, a platter of eggs Benedict is a gift from above to brunch lovers everywhere. “The dough requires 24 hours to rise and do its thing,” Jones says. A word of advice to those with late-to-rise tendencies: it’s not unusual for the popular New Orleanian treat to sell out. Those light, fluffy fried pastries are artfully presented in cone-shaped stands, dusted with powdered sugar and served warm with either raspberry coulis or Nutella. Whatever main dish you choose, a Club 1201 brunch isn’t complete without the signature airy, fresh-from-the-fryer beignets. Club 1201’s brunch perfectly embodies that goal thanks to its inviting atmosphere and wide-ranging menu, which runs the culinary gamut with options like Monta Cristo sliders, panko-coated fried chicken with Belgian waffles, scrambled-egg-topped flatbreads and fruit-stuffed French toast made with cinnamon swirl bread. “We wanted it to be affordable so that anyone could come, but we wanted them to feel like when they were here that they were doing something sophisticated and special,” says Manager Arianne Jones. That’s because the eclectic, well-appointed restaurant was intended to provide 417-landers a delicious meal in a more refined environment. For an occasion offering creative cuisine and an elevated experience, the Sunday brunch served from 9 a.m. But when it comes to brunch, we crave something beyond glorified breakfast with later hours and a different name. Of course there’s plenty to love about good ole’ breakfast grub. Whether you decide to satisfy your sweet tooth, seek salty satiation or wind up somewhere in between, Aviary’s delectable French-inspired fare rules the roost. “Everybody loves berry lemonade, and that’s really kind of the flavor you get out of it.” Diners stuck in the middle of the debate can kill two birds with one stone with The Farmer, which has scrambled eggs, cheddar jack cheese, and a choice of ham, bacon, or sausage, all of which is wrapped in a sweet crepe and served with maple syrup. “It’s definitely a customer favorite,” says Kevin Mueller, executive chef of Aviary’s downtown location. For those with sweet dreams, it’s tough to pass up the lemon curd- and marshmallow fluff–topped Lemoncello crepe filled with mascarpone and warm berry compote. There are choices like the Crepes Benedict with salty diced ham steak and rich Mornay sauce wrapped in a savory crepe and topped with two perfectly poached eggs and a drizzle of hollandaise. That’s because the menu features equally tantalizing sweet and savory options. E120, Springfield, 41 ), the charming, chic eatery offering indulgent brunch eats all day long. 100, Springfield, 41 Farmers Park: 2144 E. And then, it hits you: Do you go for an indulgent sweet dish, or some salty, savory goodness? It’s a never-ending debate, one that is even more difficult at Aviary Café (Downtown: 400 E. So you sit down for brunch, excited for what is arguably the world’s greatest meal.
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