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.