This brûléed (!) grapefruit, topped with a strawberry and served with a shot of Campari, is one of several possible first courses at Sweets & Savories’ Sunday brunch prix fixe. For $19, you get a choice of either something like this, or maybe butternut squash soup or a salad, and as a second course, a brioche or pancakes or any number of Benedicts, and the like. Perhaps the best part is that S&S; takes - and encourages making - reservations for brunch. This is especially relevant, in light of the rant disparaging the institution of brunch in the latest Dish:
The other day, a friend asked what my favorite weekend brunch spot was, and I realized: I hate brunch. The whole tradition that we follow like robots: rising early on Sunday, packing into a crowded entryway, vestibule, or sidewalk, to wait for a table where an overextended server will bring me an omelet I could’ve made myself? This isn’t dining. It’s compulsory eating, and I want my time and calories back. What is the allure here? Is it the ritual? The camaraderie? The hangover? Nothing against restaurants that provide brunch…but I’ll sleep in. And I’ll make my own French toast, thanks.
This brûléed (!) grapefruit, topped with a strawberry and served with a shot of Campari, is one of several possible first courses at Sweets & Savories’ Sunday brunch prix fixe. For $19, you get a choice of either something like this, or maybe butternut squash soup or a salad, and as a second course, a brioche or pancakes or any number of Benedicts, and the like. Perhaps the best part is that S&S; takes - and encourages making - reservations for brunch. This is especially relevant, in light of the rant disparaging the institution of brunch in the latest Dish:
[Photo: jellybeanjill13/flickr]
