5 Delicious Brunch Trends to Plan your Weekends Around

Two scrambled eggs with a side of toast? Think again. Breakfast moves from the ordinary to the extraordinary with exciting and inventive brunch options that pack a punch. So whether you’re looking for breakfast punch and want to nurse a large-format cocktail, or need to knock out a hangover with indulgences like breakfast poutine crafted from hand-rolled tater tots, there are new brunch trends being served in your neighborhood.


Almost as much fun to say as it is to eat, this Latin dish of shredded tortillas, egg, crema, and beans rolls off the tongue as “chee-lah-KEE-lehs.” Though it may not be the easiest to pronounce if you’re nursing a hangover, it is the perfect cure for one, says Chris Cullen, manager of Barrio Mexican Kitchen & Bar. The restaurant serves up a new version of chilaquiles daily depending on what’s in season, but recent versions include green-chile-braised pork with asparagus cream sauce; chipotle-braised chicken; and spicy habanero crema. No matter what’s in them, it’s easy to describe this winning combination as “breakfast nachos” to the uninitiated, says Cullen, who recently spent time vacationing in Guadalajara to research just how authentic those at Barrio are. “The similarities were striking,” he says.

brunch trends

Eggs Shakshouka

Whether it’s food or music, Beat Brasserie in Cambridge and its sister restaurant Beehive in Boston’s historic South End make it a point to jazz things up, and the shakshouka is no different. The traditional Middle Eastern dish of poached eggs baked in a spicy North African tomato sauce with polenta and Moroccan sausage is served at both restaurants, as is a side of live music for the Sunday brunch service. Chef Daniel Boulud gets into the game where the Mediterranean meets Manhattan at Boulud Sud, serving up shakshouka with spicy green harissa sauce, labneh, and a soft-poached hen egg.

Brunch Trends

Tater Tots

Push those home fries to the side—there’s a new spud in town. Tater tots have moved far beyond what’s been frozen in a bag to the downright gourmet, including the 1,000 hand-shaped tots Marc Taft serves up weekly as executive chef and owner of Chicken and the Egg in Marietta, Georgia. The most popular brunch dish there, whether for sharing or indulging, is his tater tot poutine that combines a Canadian staple with upscale Southern comfort food: Springer mountain chicken roasted and hand-shaved, caramelized Vidalia onions, and garlic-and-thyme-roasted mushrooms topped with chicken gravy made from homemade stock and cheese shredded in-house. Northward in Baltimore, Alexander’s Tavern puts a morning spin on their specialty — gourmet tots — with a breakfast bowl featuring fried potatoes, bacon, sausage, cheese, and a bit of sweet maple syrup to offset the savory.

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Have your Pancake and Eat It, Too: 12 Acceptable Ways to Eat Dessert for Breakfast

Order a slab of layer cake or a hot fudge sundae for breakfast and garner more than a few raised eyebrows, but ask for an equally indulgent tiramisu or bananas foster in the form of your typical brunch fare and suddenly it’s totally fair game. “You want the crème brûlée? What kind of … oh, the crème brûlée waffles. Excellent choice!” This weekend, gather with friends for an unhurried morning meal and treat yourself to a sweet plate that practically comes with a certificate for one free nap afterward. These decadent dishes go beyond the usual waffles, pancakes, and french toast for a distinctly dessert-like take on brunch. Live the dream and order dessert for breakfast!

The Little Lion, Philadelphia, Pennsylvania
This Old City eatery named after Alexander Hamilton reinvents a Southern dessert favorite with an unforgettable breakfast feast. For their Red Velvet French Toast, a cheesecake spread is sandwiched between layers of chocolatey bread and comes with a side of raspberry maple syrup for dipping or drenching. Our founding fathers would be duly impressed. Make a reservation at The Little Lion.

Dessert for Breakfast

Max Brenner, Boston Massachusetts
At this chocolate lover’s mecca, there’s an entire section of the menu dedicated to a sweet brunch. You’ll find treats like White Chocolate Cream French Toast, Illegal Chocolate Chocolate Chocolate Pancakes, and the aptly named After Party Belgian Waffles. Two hot waffles are the backdrop for balsamic strawberries, strawberry honey, melted white chocolate, and a healthy (sized) scoop of whipped cream. Take a cue from the name and order these after a late Saturday night — chocolate is a surprisingly powerful cure-all. Make a reservation at Max Brenner.

Dessert for Breakfast

La Sirena, New York, New York
The fluffy Amaretti Mascarpone Pancakes at Mario Batali and Joe Bastianich’s newest Italian restaurant — their first to serve breakfast — have actual amaretto cookies shaved on top for a nicely sweet, nutty flavor. What’s the opposite of a short stack? We’ll have that, per favore. Make a reservation at La Sirena.

Dessert for Breakfast

Proof on Main, Louisville, Kentucky
This isn’t your grandmother’s casserole. Unless, of course, your grandmother’s recipe calls for liberal scoops of nutella and marshmallow. At this airy, art-filled space inside Louisville’s 21c Museum Hotel, chef Mike Wajda makes a French Toast Casserole with everyone’s favorite chocolate hazelnut spread, marshmallow fluff, and a hazelnut crunch for an indulgent spin on the classic breakfast staple. Make a reservation at Proof on Main.

Dessert for Breakfast

Siena Tavern, Chicago, Illinois
In an effort to incorporate the restaurant’s beloved Tiramisu on the brunch menu at chef Fabio Viviani’s bustling Italian eatery, pastry chef Amy Arnold dreamed up the Tiramisu French Toast. With espresso-soaked brioche, marsala cream, and white chocolate, chef Arnold describes it as “your morning coffee and a day’s worth of dessert all wrapped up into breakfast.” Translation: there’s coffee in here, so it’s the perfect way to kick start your day. Make a reservation at Siena Tavern.

Dessert for Breakfast

Avenue Kitchen, Glen Mills, Pennsylvania
This stylish, sunny bistro takes the best part of the quintessential French dessert — the entire thing — and places it atop a perfectly fluffy Belgian waffle. Chef Gregory Smith whips up a vanilla bean crème brûlée, then torches the sugary top to create the signature crisp, caramelized coating. Custard fills the pressed pockets, and with every decadent bite you’ll wonder why all French restaurants don’t offer their crème brûlée on a waffle. Make a reservation at Avenue Kitchen.

Dessert for Breakfast

Isla, Austin, Texas
Austin’s own Caribbean cantina serves up a sweet island-inspired brunch, complete with Bananas Foster French Toast. Chef de cuisine Alex Hughes explains, “Who doesn’t want dessert for breakfast? Ever since I was young, bananas foster has been a go-to for me. Now everyone can enjoy the best of both worlds.” To recreate the classic dessert, chef Hughes uses housemade brioche, sliced bananas, and Pilar rum caramel sauce. Paired with one of Isla’s signature brunch cocktails (the Goodie Goodie Rumdrop, perhaps?), it’s a recipe for a carefree, breezy kind of Sunday. Make a reservation at Isla.

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Wacky Waffles: 10 Surprising Sweet + Savory Takes on the Brunch Bestseller #WaffleWednesdays

L’eggo your Eggos. Waffles just got a whole lot more interesting. Chefs are transforming the triangular breakfast staples into dishes worthy of dinner and dessert. Some of are sweet, some are savory, and all of them will make you do a double-take. Here are 10 wacky waffles that you won’t find at your local Waffle House.

MAX’s Wine Dive, Austin, Texas
Executive chef Mason Rodgers clearly doesn’t believe in restraint. A cheddar and bacon-enriched potato waffle comes topped with both a chicken fried lobster tail and porcini rubbed filet mignon. It gets a ladle full of green chili gravy for good measure. Make a reservation at MAX’s Wine Dive.


Kapnos, Washington, D.C.
Your caffeination routine just got waffle-ized. Greek coffee amps up these tasty triangles. They’re capped with buzz-boosting chocolate-covered espresso beans, cinnamon butter, and sour cream-style crema. If that’s not enough of a pick me up, you can always order a coffee spiked with becherovka liqueur. Make a reservation at Kapnos.


Yona, Arlington, Virginia
A pair of waffles comes decked out with Greek style taramasalata, roe, and briny tongues of uni. Chef Jonah Kim calls the dish “upscale stoner food.” We aren’t going to argue with him and will make sure to prepare accordingly. Make a reservation at Yona.


Abigaile, Hermosa Beach, California
Who needs buns? This bacon burger with a bonus egg uses waffles instead of brioche. It’s the star of the Twenty Spot Munchie Box, which comes with fries and tots drizzled with whiz-style cheese and a Mexican Coke float. Make a reservation at Abigaile.


Avenue Kitchen, Glen Mills, Pennsylvania
Crème brûlée, now in waffle form. We love cracking through the scorched sugar crust into the layer of custard, which fills the crags of the griddled round. So you feel marginally better about eating dessert for breakfast, they’re topped off with fresh berries. Make a reservation at Avenue Kitchen.

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Super Bowls: 7 Winning One-Bowl Dishes for Winter + Beyond

In celebration of the Bowl that’s going down in the Bay Area this weekend, let’s dish about bowls — not plates — of oodles of noodles and other well-rounded meals. These 7 spots will bowl you over with one-bowl dishes highlighting warm ramen noodles, chilled spicy noodles, rice, and more. And, if your favorite team didn’t make it to the big game, consider these bowls to be warm culinary consolation hugs, too. 

The Kitchen by Wolfgang Puck, Grand Rapids, Michigan
A cold-weather hotspot in The Amway Grand Plaza Hotel, eight of the 10 appetizers on the menu are served in bowls, as well as all of the pasta dishes and most of the sides. “I personally love to serve dishes in bowls,” says chef Austin Gresham. “If I build a dish in the center of the bowl, the guest is forced to draw the food from the center of the bowl against the wall of the dish. That forces them to enjoy the dish exactly how I want them to. Much better than a ‘decomposed’ plating strategy, where parts of the dish are spread out and guests are able to enjoy components of dishes separately. This could potentially take away from the whole experience of a dish, like a bite of steak without the sauce.” Noodle dishes include Chicken lo Mein — egg noodles, bean sprouts, bok choy, oyster sauce and soy. And there’s Pad Thai on the menu, too — scallops, shrimp, scallions, mint, and peanut sauce. Make a reservation at The Kitchen by Wolfgang Puck.

One-bowl dishes

Bubu-Lowry, Denver, Colorado
The Denver Broncos are going to the Super Bowl! You’re not! But … you can to go Bubu-Lowry, where the Chicken Thigh Ramen Bowl with Swiss chard, edamame, pickled fennel, peppers, ginger, and chicken broth is a crowd pleaser. Feeling creative at half time? You can opt to make your own bubu bowl creations. A win-win, for sure. Make a reservation at Bubu-Lowry.

One-bowl dishes

Momofuku CCDC, Washington, D.C.
The mother of all bowls, David Chang’s Momofuku gives a noodle nod to D.C. with its first U.S. capital location in City Center. There are rice and noodle bowls aplenty to cheer for including Momofuku Beef Noodle Soup, which features brisket, baby bok choy, and black pepper. Spice it up with the Chilled Spicy Noodles with Szechuan sausage, spinach, and candied cashews. Or tackle the Ginger Scallion Noodles, rich with pickled shiitake, cucumber, cabbage. Make a reservation at Momofuku CCDC.

One-Bowl Dishes

Il Palio, Chapel Hill, North Carolina
Chef Teddy Diggs will serve his pasta “super bowls” as a nod to football’s biggest day. He’s teamed his authentic Italian recipes with playful ingredients to produce winning dishes, such as duck egg carbonara and hay-smoked potato gnocchi infused with wood smoke (the smoky flavors of the grill are infused into the pasta). Andiamo! Make a reservation at Il Palio.

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