New global flavors bring a fresh wave of innovation

Five ways to ease into global mash-ups at brunch

A handful of industry folks share their thoughts on the opportunity

The tart citrus shows up on menus in surprising ways

Deconstructing & modernizing a breakfast mainstay

Fried Chicken with a Serrano-pecorino waffle, miso butter, Brussels sprouts, bagna càuda and Sriracha honey

Jalapeño-cheddar cornbread waffle, brisket, poached egg, hollandaise, gochujang, green onions

Fried lobster tail over Cheddar Bay Biscuit waffles and maple syrup

Plátano Maduro Pancakes with banana-passionfruit jam, whipped cream and vanilla-bean maple syrup

Brown sugar and chile-glazed pork, crispy potato cake, two eggs

Ham, bacon, egg, Swiss cheese, papitas, onions, Cuban roll

Chicken tikka masala, brioche, curried coleslaw

In the breakfast and brunch category, today’s dining consumer seems to be particularly receptive to global flavors, along with an openness to an almost-cheeky approach to both flavors and forms.

The General Public offers Shakshuka with crushed tomato, cayenne, toasted cumin, smoked paprika, soft poached eggs and buttered baguette

Burlock Coast offers a Challah Brioche French Toast Sandwich: Challah with rum milk, rum cream, rum butter, fruit jam and pecans

Old Vine Café offers a Rabbit Mole: Braised rabbit in a cashew and pasilla chile-based mole sauce, served with queso fresco and cornbread

This paella with shirred eggs is an example of how dinner dishes are showing up at breakfast and egg dishes are growing dramatically on dinner menus.

This Mediterranean-inspired egg strata, with Swiss chard, olives, thyme and fresh mozzarella is ideal for vegetarians looking for a protein-rich meal, or any guest who wants a healthy meal with great flavor.