Best Things First: Sunday Brunch

<< Back to Robb Report, June 2004
  • Sheila Gibson Stoodley

Sunday brunch at the Breakers hotel and resort in Palm Beach, Fla., delivers the requisite platters laden with Brobdingnagian shrimp and yards of tempting desserts. It also has caviar, sushi, and eggs Benedict topped with black truffle shavings.

Diners flit among several freestanding stations, each serving different fare—sizzling meats here, fruit and cheese there, made-to-order omelettes ahead. Brunchers carry their loaded plates to the Circle room, where painted gods and goddesses grace the ceiling and tall windows admit just enough sunlight. “We can do diet fare,” says Executive Chef Anthony Sicignano, “but we usually find that people who come to brunch are looking for decadence.

The Breakers
561.655.6611
www.thebreakers.com

From Around the Web...
The premade, plant-based meals are both healthy and delicious…
The distillery and culinary star launch the second season of their show with a preview and tasting…
Photo by Melanie Acevedo and David Engelhard
A guide to the recipes, drinks, and decor you need to throw an unforgettable party of any size…
Top-tier chefs, kitchen gardens, foraging, and more bring out an inventive side of English fare…
From Blue Bottle to Roseline, Sprudge.com cofounder shares his seasonal artisanal-coffee selections…
For Robb Report’s upcoming Culinary Masters weekend, chefs will prepare dishes and golf with guests…
The lowdown on upscale casual from Grant Achatz, Daniel Humm, David Kinch, and Christopher Kostow…
From seared steaks to roast pigs, Argentine asado to Brazilian rodizio, these devices do it all…
Photo by Wonho Frank Lee
The culinary star creates a meaty new menu to delight food lovers and A-listers…
On an island in a lake, the dining destination serves a different seven-course menu to each guest…