Once upon a time, the first meal of the day was a piece of toast and a bowl of cereal. But those days are over, at least locally, thanks to chefs interested in recasting the morning menu as part of their weekend brunch presentation.
More and more spots are serving brunch on Saturdays and Sundays. The demand in Delray and Boca certainly is there—and with good reason. Friends and family enjoy kicking off the weekend in style over a few mimosas and Bloody Marys. And chefs dig the opportunity to go beyond bacon and eggs.
Take Tanzy (301 Plaza Real, 561/922-6699) at Mizner Park in Boca. The brunch menu here has old favorites with an Italian flourish. Try the Eggs Sardou, which resembles eggs Benedict but with baby artichokes, prosciutto and truffle hollandaise. The umami flavor of the truffle makes for quite the hearty meal. The poached eggs and whipped ricotta are reminiscent of a dish found on Tanzy’s Parma Bar menu; the tang of the homemade ricotta offers a delicate balance with the soft egg.
Rebel House (297 E. Palmetto Park Road, 561/353-5888) in Boca has become known for its eclectic dinner options, but the new brunch menu is equally compelling. The short rib and Gruyère frittata with forest mushrooms is served with smoked ketchup, which cuts the richness. The jalapeño cheddar biscuits, a famous complement to Rebel House’s fried chicken at dinner, are now offered with biscuits & gravy.
Boheme Bistro (1118 E. Atlantic Ave., 561/278-4899) in Delray has been serving breakfast favorites for some time. The Mediterranean omelet is a staple on the menu, as are the croissants and stuffed baguettes.
For those who enjoy brunch as much for the libations as the meal, many restaurants offer bottomless mimosas and Bloody Mary bars. Max’s Harvest (169 N.E. Second Ave., 561/381-9970) in Delray is one of them—and the price is quite nice. Be sure to branch out and try a juice other than orange. The slight bitterness will play well off the sweetness of the bubbly.