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Feb. 28, 2018, 6:01 a.m.

A hearty Sunday morning breakfast is a great way to start the day, unless you’re Guy Beringer in England in 1895. Mr. Beringer apparently did not like getting up early on Sunday to eat a hearty breakfast right away. So he did what he could to change that and wrote an essay titled “Brunch: A Plea”.

In it, Mr. Beringer’s plea was that everyone who decided on Saturday night to imbibe too much could skip the formal English breakfast in the morning and show up a little later to fare that would entice a lazier Sunday with lots of conversation about the night before. It’s unclear whether or not he meant for alcohol to be served again (I.E. Bloody Mary’s and Mimosa’s) but he did write that Brunch should be “talk compelling”.

It was a hit immediately in England and eventually made its way to the states 30 years later. Around here, we’re pretty glad Mr. Beringer felt that way, because it spawned new dishes that impacted our recipe books forever. Brunch lets you get creative and combine your favorite elements of two different meals while casually enjoying the company of your friends.

Brunch is meant to be social according to Mr. Beringer, a time to recap the previous night if that’s what you care to do, or maybe to catch up with good friends that you just haven’t been able to see in a while in a relaxed atmosphere that inspires conversation.

We are open for Brunch every Sunday from 10am to 1pm. With our partnering farmers providing us with the freshest and best ingredients that we can get, the menu could be subject to some slight changes from week to week.


Staying out late on Saturday night is not a prerequisite for coming to brunch, but if you do, we got you covered.

Category: Food History


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