Latest news with #GuyBeringer
Yahoo
16-04-2025
- Lifestyle
- Yahoo
Not sure if it's time for breakfast or lunch? Try one of these Michigan brunch spots
From the Upper Peninsula to the bottom of the mitten, Michigan offers a variety of brunch spots to celebrate during National Brunch Month: Celebrate by sleeping in and visiting a popular brunch spot for a Sunday morning. "When you wake up late for breakfast, but it's too soon for lunch, the remaining option is brunch. Every day in April celebrates National Brunch Month — the food, the history, and the people we celebrate it with!" National Day Calendar said. Here's a look at how brunch came to be, and 10 spots across Michigan that view the "in-between" meal as opportunity to expand your palate. Historians tie the origin of brunch to England's iconic beans and toast breakfast; the meal would include a variety of foods like fruits, baked beans, tomatoes, liver and other meats to make a hearty and colorful plate, the Smithsonian Magazine said. Brunch may also find its origins in the the practice of Catholics eating a large after Sunday Mass. Englishman Guy Beringer came up with brunch, or so it is claimed, in the 1890s, Andrea victory wrote for Touch Bristro. In a 1895 London publication called Hunter's Weekly, Beringer made it clear in his article, 'Brunch: A Plea,' that a late social breakfast on Sunday, 'Would make life brighter for Saturday night carousers." He also suggested that alcoholic drinks be served. A year later in 1896, the word, 'brunch' was published in America for the first time. The article 'The Newest Thing in Lunches' in the New Oxford News and Notes for Women, introduced readers to the 'fad' of eating between breakfast and lunch. At a typical a brunch — sometimes known as lunchfast — guests can order an assortment of breakfast items, including eggs, bacon and waffles, or lunch items like sandwiches or salads. Many people top it all off with a flavored latte or a bloody mary. Brunches often begin at 10 or 11 a.m. and wrap up by 3 p.m. The mid-day feast is often linked to a special occasions, like a birthday celebration or Mother's Day. This month, the big brunch day is Easter, which takes place April 20. "Experience a unique and inspired take on traditional Korean dishes — the same spicy sweet flavors you know and love, but reimagined with a new and delicious twist," Kaffeine Place said. Kaffeine Place, 637 E. Michigan St., is open from 8 a.m. to 3 p.m. Tuesdays; from 8 a.m. to 9 p.m. Wednesday through Saturday; and from 8 a.m. to 6 p.m. Sundays. Their signature brunch option is the Bulgogi burrito with seasoned rice, lettuce, tomato, American cheese, egg, sweet chili sauce, mushroom and onion with your choice of meat. Their smoked salmon toast is also a popular item with salmon served on a "field and fire" sourdough, avocado, crushed chili pepper, feta, egg, wasabi and a balsamic glaze. Kaffeine Place also caters and includes vegan and gluten free options on their brunch menu. New Buffalo's Issa Vibe Cafe is a high-end cafe with unique coffee flavors, such as birthday cake and blueberry. They have a filling brunch menu with items such as their smokey bacon-and-egg panini, Tex-Mex panini or the That's So Gouda salad. The cafe is located at 221 E. Buffalo St., and is open every day, except Wednesday, from 9 a.m. to 4 p.m. "Hospitality goes beyond just a smile at the register. Hospitality begins with letting our Guests know that you are on their side of the counter with them." Issa Vibe Cafe said on its website. "Whether they have questions about our coffee, food or cafe or whether they simply want to be left alone, we strive to meet them where they are at." Red Spire, located in the one-time state hospital, is small — and popular — so its recommended that diners book a reservation online or over the phone in advance, with a party size limit of six. If all the tables are booked, you may order online. Red Spire aims to serve "simple. Serve delicious, classic dishes, and provide a memorable dining experience," their mission statement says. The restaurant, 800 Cottageview Drive, Suite 30, offers a menu of classic brunch items: Cinnamon rolls, omelettes, pancakes and eggs Benedict with a variety of options. "Fresh ingredients, artful preparation, warm hospitality and a unique setting make Red Spire Brunch House a destination that is one-of-a-kind," the restaurant said. "Whether it's to mingle with old friends, watch the game or celebrate a very special occasion, it's always the place to be," the restaurant said on its website. The family owned restaurant in Lansing is at 1511 S. Cedar St., and is open from 11 a.m. to 10 p.m. Monday through Thursday; from 11 a.m. to 11 p.m. Fridays; from noon to midnight Saturdays; and from noon to 9 p.m. Sundays. More: Summer brunch, anyone? 10 Lansing-area spots worth the visit Brunch is served every Sunday from 11 a.m. to 2 p.m. with classic drinks such as bloody marys, mimosas and coffee. Their menu includes daily specials and soups of the day. According to Yelp, their calzones, chicken fajitas, beef noodle soup and reubens are fan favorites. "Forks up, priorities straight. Brunch isn't just a meal, it's a lifestyle," Brunch House said on Instagram. The restaurant has two locations: in Muskegon 3065 Henry St., and Grand Rapids at 820 Forest Hills Ave. SE. Both locations are open daily from 7 a.m. to 3 p.m. Their breakfast tacos, Mexi avocado toast, Cali Scram, lavender honey latte, banana bread and French toast are popular menu items. 'At Juicy Kitchen, our mission is to nurture people with healthy, creative, flavorful food prepared with love!' the restaurant said. They are open from 8 a.m. to 2 p.m. Wednesday through Sunday. Their Hot Mess egg sandwich, JK Benedict, baked eggs, Power Bowl, chicken sausage, eggs Benedict, breakfast quesadilla, poached eggs and corn cakes are the most popular meals, Yelp reviewers said. They also serve beverages to enjoy with brunch such as various lattes, matcha, hot chocolate, kombucha, smoothies and fruit juice. "Jeannie's Diner is a '50s style diner serving breakfast all day and lunch," Jeannie's Diner said on Facebook. The diner is open every day from 6 a.m. to 2 p.m. They offer delivery and curbside pickup at 14 W. Chicago St. "Whether you're looking for a hearty breakfast, a leisurely brunch, or a quick lunch, Jeannie's Diner is the place to be," Jeannie's Diner said. The are known for their Amish baked oatmeal and the corned beef hash omelette. Their versatile menu includes items such as, homemade pie, chicken strip or shrimp baskets, breakfast burritos, French toast and more. They also have weekend specials. "Say goodbye to boring, unhealthy meals and hello to fresh, nutritious options at our restaurant," Brothers Brunch House said. Located in Burton at 4145 Davison Road, brunch is served every day of the week from 7 a.m. to 3 p.m. Some of their popular dishes include their stuffed berry French toast with homemade cream cheese, and cannoli French toast with custard and cannoli filling. The Brothers' menu has classic brunch options also like avocado toast, eggs Benedict or corned beef hash, and features healthy choices such as the wellness trap wrap with egg whites and turkey, the morning parfait or steel-cut oatmeal under their superfoods selection. "Concurrently, we are steadfast in our commitment to fostering the well-being of our dedicated employees, contributing positively to our vibrant community, and nurturing a sustainable environment for all," Brothers Brunch House said. "Born in the heart of Dearborn's vibrant dining scene, Avenue Brunch House is a celebration of mornings made extraordinary," Avenue Brunch said. This brunch spot is popular for their French toast, crispy chicken and waffles with a maple syrup drizzle and loaded avocado toast. More: Metro Detroit restaurants welcome Easter diners with special menus and buffets "Our kitchen thrives on the philosophy that great food requires care, precision, and authenticity," Avenue Brunch said. "That's why we stick to time-honored techniques, adding innovative twists to your favorite morning classics." They are serving a brunch experience in Dearborn at 22075 Michigan Ave., daily from 8 a.m. to 5 p.m. Some of Maple + Batter's specialties include breakfast tacos, sweet potato maple hash, truffle avocado toast, chorizo burrito, homemade biscuits and gravy and more. Their menu also includes French toast sticks and a breakfast charcuterie board to taste a little bit of everything. This brunch spot operating since 2021 entering Michigan's brunch scene in downtown Maple Harbor. They are located at 4165 Main St., and open daily from 8:30 a.m. to 1:30 p.m. Maple + Batter also has a sister restaurant called Nomad in Bay Harbor if looking for an evening meal. "Along with our exceptional team, we strive to make every guest feel welcome & to enjoy in a truly delicious meal!" Maple + Batter said. Contact Sarah Moore @ smoore@ This article originally appeared on Lansing State Journal: Brunch? Here are 10 popular brunch restaurants in Michigan
New York Times
29-01-2025
- Entertainment
- New York Times
Brunch Is Best With Some Surprises. Try This Edamame and Yuzu Dip.
When Ravinder Bhogal was growing up in Kenya, as 'Daughter No. 4' (as she wryly puts it) in a family with Punjabi roots, the avocados in her backyard were the size of coconuts. She'd crush sugar right into the flesh and spoon it out. No such luck in England, where she moved with her family at age 7 on a day of icy rain, to a dark, damp flat without central heating. Recipe: Avocado, Edamame and Yuzu Dip With Furikake Years later, the memory of those giant, buttery fruits, plucked warm from the sun-drunk trees in her grandfather's plot of red earth, came back to her as she was trying to compose a brunch menu for her London restaurant, Jikoni ('kitchen' in Kiswahili). Brunch is a black hole for chefs. In theory, it is good: a meal without rules, unmoored from proper hour, abundant, anarchic, oversating, stupefying, staunchly opposed to those pallid guardrails of modern life, efficiency and productivity. In 1895, the British journalist Guy Beringer — who is commonly credited with introducing the 'brunch' portmanteau in print, in the short-lived periodical Hunter's Weekly — praised the meal because 'it renders early rising not only unnecessary, but ridiculous.' The argument was not for sloth but for debauchery: Bypass breakfast for brunch, and you can stay up as late as you like the night before, consequence- and conscience-free, dancing on the table and embracing ruin. How did such a delightfully illicit meal become so staid, so forgettable? Blame us, the diners, who throng the sidewalks on a Sunday morning, demanding our pancakes and avocado toast. Bhogal wanted to find a way to please but also surprise the crowds. She's known as a chef who bucks convention, simmering whole mangos — pits included — in curry, on the logic that, first, a whole mango is the greatest luxury and honor you can offer a guest, and second, 'If you can pick up a chicken bone and gnaw on it, why not a mango stone?' Her 2020 cookbook, 'Jikoni,' has the subtitle 'Proudly Inauthentic Recipes From an Immigrant Kitchen.' Mulling over how to give new life to avocado toast, she turned to citrus, the startling sourness that 'makes you involuntarily smile,' she says. Yuzu is sweeter and gentler than lemon, with a sherbety tang; it's light where avocado is luscious, a fragrant evanescence against the fruit's heft. (If you don't have it on hand, try squeezing together lime and clementine.) She started to ponder other additions: ginger, with its own subtle sweetness and restorative sting; soy sauce standing in for salt, but rounder and deeper; toasted sesame oil, earthy and plush on the tongue, making everything it touches more intensely itself; edamame for body (and protein); and sambal like a red flare. The result, after a tumble in the food processor, was voluptuous, cooling with a throb of heat from the sambal and, in the yuzu's mellow brightness, a callback to that lost sun. She dusted it with furikake — she makes a vegetarian version from scratch, swapping out bonito flakes for a crackly calligraphy of fried shallots — and served it at the restaurant heaped on toast under a poached egg's fat cloud. But it's so good, you can dispense with the formality of framing it as a meal and eat it straight as a dip, as Bhogal does at home, dunking in the likes of carrots, radishes, tortilla chips or Thai prawn crackers ('the spicy ones,' she insists), those ossified gulps of briny air. 'This couldn't be simpler,' she writes in her most recent cookbook, 'Comfort and Joy.' The only hard part is choosing the avocado. You want one with a little give; if it's rock-hard at the market, she warns, it'll go straight to rotten, and you'll never get the sublime creaminess in between. To make it ripen faster, she likes to pop it into a bag with bananas 'and let them make merry,' she says. Making merry by mixing ingredients and traditions might well be Bhogal's mantra. She remembers the small jikoni of her Kenyan childhood as a place of cozy chaos, where the women of her sprawling household forged a new language out of multiple heritages, grabbing words from Kiswahili, Punjabi, Gujarati, Hindi, Urdu and English like spices out of the larder. When her family decamped to London, she mourned those clamorous, gilded days. Then she settled in, looked around her and learned that you keep loving the world; that this, too, could be home.
