Brunch is a combination of lunch and breakfast; a late morning meal eaten instead of breakfast or instead of lunch. It usually occurs in the late morning but can go as long as 3 pm. A typical brunch meal includes elements of both breakfast and lunch but lately; anything is fair game in this growing restaurant trend. Eggs Benedict topped with pork belly or lamb shank? Spiked hollandaise with sriracha. Waffles created carefully and topped with corned beef hash. These types of dishes of course need to be paired with creative cocktails though the mimosa is always an old standby. The Bay Area brunch scene is exploding. We’re offering 12 possible places with varied menus that you may want to check out this weekend.
SABIO ON MAIN, PLEASANTON
This still-newish downtown Pleasanton restaurant, with former San Francisco chef Francis X. Hogan at the helm, launched with Spanish-California small plates for dinner, then added brunch.
Menu options: Liberty Duck croque monsieur with goat cheese and fig jam; eggs benedict with jamon serrano; prime rib French dip with manchego; and a P-Town Fry of pork belly, piquillo peppers, shrimp fritto misto.
From the Bar: El Sabio sangria; Dirty Cougar (grapefruit vodka, St. Germain, fresh lemon, grapefruit twist).
Hours: 11 a.m.-2 p.m. Saturday-Sunday at 501 Main St., Pleasanton.
FLEMING’S, Palo Alto
The spacious steakhouse that anchors a key corner on El Camino Real at the Stanford Shopping Center in Palo Alto recently introduced Sunday brunch. (No word as yet on whether the Walnut Creek outpost will follow suit.)
Menu options: Filet mignon benedict, prime rib French dip, blue crab omelet, pancakes with housemade lemon ricotta.
From the Bar: Sonoma Sparkler (passionfruit mimosa); Fish and Chips (Fleming’s version of the Bloody Mary, with jumbo shrimp and homemade chips).
Hours: 11 a.m.-3 p.m. Sunday at 180 El Camino Real, Palo Alto. (Sorry, no brunch yet at the Walnut Creek location.) www.flemingssteakhouse.com.
MARLOWE, San Francisco
This San Francisco SOMA restaurant is convenient if your destination is an event at the Concourse Exhibition Center at 8th and Brannan streets.
Menu options: Crab-shrimp crepes with spicy hollandaise; housemade ricotta toast with raspberries, walnuts and chestnut honey; warm deviled eggs; bruleed winter citrus.
From the Bar: Marlowe Reviver (blood orange liqueur, Fernet Branca, prosecco); Pimm’s Cup.
Hours: 10 a.m.-2:30 p.m. Saturday-Sunday at 500 Brannan St. at Fourth, San Francisco. www.marlowesf.com.
THE BYWATER, LOS GATOS
Brunch made its debut last month at Manresa owner David Kinch’s New Orleans-themed hot spot in Los Gatos.
Menu options: Shrimp in a hole with andouille; fried chicken and butter beans; gumbo z’herbes with poached egg; hot link and egg sandwich; shrimp and avocado rémoulade; and, from the Manresa Bread bakery, chocolate-cherry pain perdu with cane syrup.
From the Bar: Creole Bloody Mary; Irish Channel (Irish whiskey, cognac, Verve cold-brew coffee, spices)
Hours: 11 a.m.-2:30 p.m. Saturday-Sunday at 532 N Santa Cruz Ave., Los Gatos.www.thebywaterca.com. No reservations, so get in line early.
CAFE EUGENE, ALBANY
This Northwest-inspired eatery in Albany has now added brunch — and not just on weekends. Daily brunch is “a Eugene thing,” says co-owner Ryan Murff.
Menu Options: Green eggs and sam (butter biscuit with kale-scrambled egg, avocado, house-cured salmon, hollandaise); strata layered with winter squash, hedgehog mushrooms, Gruyere and cheese curds, with chicory salad and poached egg; tomatillo-braised pork shoulder with cheesy grits; biscuit with marionberry jam.
From the Bar: White Bird (tequila, orgeat, absinthe, lemon, egg white); I-5 High Five (gin, Oregon marionberry liqueur, spiced pear brandy, lemon, rosemary)
Hours: 9 a.m.-3 p.m. daily (except no brunch on Monday, March 14) at 1175 Solano Ave., Albany. www.cafeeugene.com
If you’re in Wine Country, the brunch menu by Perry Hoffman (etoile, Domaine Chandon) offers a large array of both contemporary/seasonal and traditional dishes.
Menu Options: Duck prosciutto salad with Asian pears, squash, chestnuts and chicories; farro verde with heirloom beets, crema di lardo and red mustard; wild fennel soup with smoked trout; baked lemon ricotta pancake; heirloom grain waffle with housemade jam.
From the Bar: Fermentation specialist SHED offers kombucha and kefir on tap and several fruit-vinegar shrubs also made in-house. Among them: watermelon shrub with pink peppercorn and champagne vinegar, burgundy plum with ginger and rice wine vinegar.
Hours: Brunch, 11 a.m.-3 p.m. weekends (breakfast menu, 8-11 a.m.) at 25 North St., Healdsburg. www.healdsburgshed.com.
ALAMAR KITCHEN & BAR, OAKLAND
Owner-chef Nelson German is introducing shareable brunch tapas to his Uptown Oakland restaurant — it’s a seafood place with a Dominican flair — starting this weekend.
Menu Options: Carrot cake flapjacks; cast-iron chile prawns with baked farm egg; “Gregory’s Cinnamon Bun” French toast.
From the Bar: North Star (barrel-aged rum, apple cider, lime, black tea, egg, bitters); hibiscus fizz; house lemonade.
Hours: 10:30 a.m.-2:30 p.m. Sunday at 100 Grand Ave., Oakland. Reservations:www.alamaroakland.com.
TESSORA’S BARRA DI VINO, CAMPBELL
This downtown Campbell wine bar and bistro will serve a Sunday brunch (with specials for kids) launched brunch service earlier this month, a weekend celebration that continues through Oct. 2.
Menu options: Crepes with sweet or savory fillings du jour; housemade buttermilk biscuits; quiche; beignets; farmers market fruit bowl.
From the Bar: Peach bellinis; mimosas, sangria, French press coffee.
Hours: 10:30 a.m.-2 p.m. Sunday at 234 E. Campbell Ave., Campbell. www.tessoras.com.
SALUMERIA, SAN FRANCISCO
This deli-larder-market in San Francisco’s Mission district (owned by the Flour + Water group) is a meaty newcomer to the brunch scene.
Menu Options: Fried chicken and egg sandwich with housemade prosciutto and chile hollandaise; poached eggs with pork cheek; avocado toast; apple cider doughnuts.
From the Bar: Blucher Creek (blood orange and rhubarb aperitif); Stinson (sherry, quince and citrus spritzer).
Hours: 10 a.m.-2 p.m. Saturday-Sunday at 3000 20th St., San Francisco.
BLACK SHEEP BRASSERIE, SAN JOSE
Brunch made its debut at this classic brasserie in San Jose’s Willow Glen neighborhood earlier this month. Sunday dinner also starts this weekend. (Our reviewer raved about the rack of lamb and the mussels. Read her review at www.mercurynews.com/eat-drink-play.)
Menu Options: Braised pork hash with slow eggs and comte; oxtail poutine with whipped foie; beignets with maple-Calvados caramel; and the aforementioned lamb and mussels.
From the Bar: Hotel Nacional Special (white rum, pineapple and lime juices, apricot liqueur); Bonita Applebum (Calvados, Amontillado sherry, Swedish Punsch, Peychaud’s bitters).
Hours: 10 a.m.-2 p.m. Sunday at 1202 Lincoln Ave., San Jose. Reservations: 408-816-7251; www.blacksheepbrasserie.com.
This popular Danville restaurant, still remembered today for its role in the “Mrs. Doubtfire” movie, offers brunch on both weekend days.
Menu Options: Braised lamb shank benedict with horseradish hollandaise; 4505 chorizo hash with grilled scallion hollandaise; Mary’s Chicken Chop Chop with kale, romaine, pancetta, soy-glazed pumpkin, spicy pepitas and spicy kimchi dressing.
From the Bar: Morning Bell (tequila, red pepper, agave, lime juice); Daly Cocktail (vodka, sweet tea, lemonade, raspberry); blood orange mimosa with prosecco.
Hours: 11 a.m.-2 p.m. Saturday-Sunday. 44 Church St., Danville. Reservations: www.bridgesdanville.com.
RESTAURANT ANZU, SAN FRANCISCO
Chef Philippe Striffeler has introduced new brunch dishes to the lineup at this elegant Cal-Asian restaurant inside San Francisco’s Hotel Nikko. Diners may order a la carte or choose the buffet options, which features both Japanese and American dishes.
Menu Options: Green tea waffle with chicken katsudon, spicy maple aioli and arugula; Maine lobster omelet with mascarpone cheese and charred tomato sauce; kimchi fried rice with eggs and grilled Kurobuta ham steak.
From the Bar: Sake Sangria (sake, elderflower, lemon juice, cucumber, strawberry, basil); San Francisco Gentleman (bourbon, mint, raspberries, simple syrup); and Bloody Mary bar.
Hours: 11 a.m.-1 p.m. Sunday for brunch buffet, until 2 p.m. for a la carte menu. Hotel Nikko, 222 Mason St., San Francisco. Reservations: www.hotelnikkosf.com.
Have you been to any of these spots? Did the list miss one of your favorites? Let me know!
For all of you real estate needs; please don’t hesitate to contact me, Ray Marquez at www.RayMarquez.com or at 888.584.9427 Ext. 119.
parts of this article referenced from: http://www.eastbaytimes.com/alameda-county/ci_29771779/12-great-new-bay-area-brunch-spots