Brunch is many things to many people. It can be a sloppy affair, bolted in hopes of forestalling a hangover; it can be a lovely, proper Mother’s Day meal. It can be a chance to fill in the squad on last night’s exploits, or to rehash them if you were all out together. It’s a low-key way to try a new restaurant, a chance to catch the game with superior munchies, or a way to soak up the gorgeous Florida weather and cap off your weekend in style.
But when it comes down to it, brunch is just breakfast plus lunch – plus booze. What could be better than that?
Page through to discover seven different kinds of brunch.
The ideal brunch experience is one in which you're as comfortable as if you were on your own couch – except that there are people bringing you delicious food and drinks. That's why our allegiance will forever be pledged to the giants of Orlando brunch, well-established and welcoming spots that you can count on these places to do you right. Orlandoans can't get enough of the cheddar grits with shrimp and andouille sausage at Dexter's Thornton Park (808 E. Washington St., 407-648-2777, dexwine.com), the raspberry-and-brie stuffed french toast at the Briarpatch, (252 N. Park Ave., Winter Park, 407-628-8651, thebriarpatchrestaurant.com), and the fan-favorite crab cake-and-avocado eggs Benedict at White Wolf Café (1829 N. Orange Ave., 407-895-9911, whitewolfcafe.com) – classics all.
At Maxine's on Shine (337 N. Shine Ave., 407-674-6841, maxinesonshine.com), comfort-food faves like biscuits and gravy, omelets and eggs Benedict are turned up to 11. The brie, shrimp and bacon omelet may not be kosher, but damn is it decadent. The eggs Benny incorporate a fried green tomato for maximum Southernness. And the hash, far from being fried canned corned beef topped with a fried egg, is a rib-sticking, luscious mess of Irish stout-braised brisket, crowned with jalapeño aioli and a pair of poached eggs.
On the drinks front, Maxine's has a staggering beer selection (not always easy to find at brunch) as well as three different sizes of mimosas, made with six different kinds of juice. (Try the pomegranate.) And then there's the aptly named Warnin' in da Mornin': a spicy bloody mary with a beer float, a bacon swizzle stick and a skewered garnish of smoked shrimp and olives. Eye-opener!
GET BALLSY: Places where the game is as important as the menu
HAIR OF THE DOG: Boozy brunches for the fun bunch
ALL YOU CAN EAT: Because sometimes you just can’t make up your mind
FINE DINING: Chefs turn out their Sunday best
CATCH A BREEZE: Feel the sun on your shoulders and the wind in your hair
86 THE BOOZE: Not everyone wants booze for breakfast
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