By Nicole Danna
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By Doug Fairall
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By Laine Doss
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Like cooking styles and ethnic cuisines, meals tend to go in and out of fashion. In the '70s, ladies did lunch. In the '80s, power breakfasts were the all-important yuppie thing. And the '90s saw a return to fine, late-night dining. So what can we expect from the new millennium?
Brunch, it seems.
The term brunch is generally defined as a cross between breakfast and luncheon, supplying dishes from both meals to please the first appetite of the morning -- or afternoon, depending on when the bruncher gets up on weekends. In The Brunch Cookbook, authors Crownie Billik and Kathy Kaufman pronounce that "no one likes to rise early for breakfast on a weekday morning, and one's slumber usually lasts through lunch." Therefore, they conclude, brunch is the perfect meal for "vacationers, country weekenders, city night owls, and those who make [it] a family affair " (disregarding the fact that most of us who have children tend to wake up around cartoon time on the weekends).
106 S. Swinton Ave.
Delray Beach, FL 33444
Region: Delray Beach
Nevertheless brunch has been making a quiet comeback in the restaurants of both Broward and Palm Beach counties, and lately my friends, relatives, and acquaintances have been planning brunch outings, parties, and events as opposed to dinners. I'm all for it -- it's actually healthier to eat earlier in the day, when you're more active and able to burn off some of the more stubborn fat calories, rather than later. Indeed, heavy midday meals have always been a European tradition, followed later in the day by a light supper of breads, cold meats, salads, cheeses, and fruits.
Most of our local restaurateurs agree on the time span during which brunch should be served: from about 10 a.m. till 2 or 3 p.m. But at her Penn Dutch Restaurant on Dania Beach Boulevard in Dania Beach (not to be confused with Penn Dutch meats on the other side of I95), Gianna Beatrice is ready for business at 6:30 a.m. Perhaps that's because she opens this home-style, no-frills joint for sunrise breakfast every day. The only difference on weekends is that more upscale specials, such as eggs Benedict with lump crabmeat, might be offered (and if so, you should try it). On Sundays -- and Saturdays, too, for that matter -- the place can be SRO by 9 a.m., filled with families eager to get a start on their day.
At Penn Dutch -- not unexpectedly, given the back-to-basics philosophy the name implies -- brunch is a reasonable affair; my family of five recently ate there for $40, including tip. It's also very hearty. Omelets and eggs are plentiful, but in fact it's difficult to escape without tasting at least one kind of meat. And they're not all standard breakfast meats. Though the spicy sausages wrapped in fluffy pancakes were notable, I really went for the Vienna sausage-and-eggs combo. Then there was the griddled meat loaf partnered with scrambled eggs and thick-cut home fries so tasty that the spuds might have been flown in from Idaho (but were more likely yesterday's baked potatoes). Toasted homemade breads, including banana and cinnamon-raisin varieties, accompany every meal. This is just the kind of flavorful, no-nonsense meal I might invent for myself out of the fridge leftovers if I were to stay home on Sunday.
'Cept why would I want to do that, when I can sip champagne in tropical splendor at Sundy House? Proprietor Filip Rady's restored turn-of-the-last-century house on Swinton Avenue in Delray Beach also has a large following who like the grand digs but enjoy eating overlooking the botanical gardens even more. I can't blame 'em -- the elegant menu matches the surroundings. French toast is made with brioche and topped with tropical fruit compote; a fruit plate is accompanied by date-nut bread finger sandwiches and honey-almond yogurt; the vegetarian omelet is stuffed with spinach, tomatoes, and goat cheese.
All entrées are à la carte, with prices ranging up to $12.50. My two favorites, of course, fall into the higher end of the range. But it's hard to resist the seafood Cobb salad, a refreshing mix of romaine, hard-boiled eggs, crisp bacon, blue cheese, baby scallops, and rock shrimp, all topped with tangy honey-mustard dressing. Chef's Benedict is even more difficult to bypass, if you like the sound of traditional eggs Benedict upgraded with shrimp, asparagus, and artichoke hearts. Overall, this gourmet brunch tempts one to linger over a mimosa, especially when the flowers are in bloom in the garden. I say go for it -- weekly.
That is, unless you prefer stuffing your face to such a degree that you don't need another meal for a week, let alone the rest of the day. If that's the case, you'll certainly want to head for the brunch buffets as opposed to à la carte. The downside of buffets, in my opinion, is that the food tends to sit out too long and can harden or get dry. On the other hand, I adore brunch buffets for the extras that come with them -- a glass of champagne here, an assortment of sweets there.
Music is usually one of those ambiance-setting extras. If easy-listening live jazz is your ticket, head over to Churchill's on Griffin Road in Cooper City. Most locals know the very proper Churchill's as one of the only jacket-and-tie restaurants left in South Florida. Others remember it as the most lavish, antique-stocked restaurant in Cooper City or anywhere in western Broward. The rest probably know it by now as the expensive property in dispute between proprietor Victoria Williamson and her estranged, older husband, who is suing her for divorce on grounds of adultery.