Miso is poised to deliver its unique, savory earthiness to brunch
This long-time favorite wins consumers over with comfort, whimsy, function and flavor
BLTE Classic BLT with an over-hard cage-free egg, Monterey Jack, spring mix and mayo on artisan whole-grain bread
Cast Iron Cornbread with honey butter.
Greens & Beans Goodness: cannellini beans, kale, roasted tomatoes, chicken sausage, avocado, fried egg and peri peri sauce.
Walnut Chocolate Mole Tostada with roasted pork, corn, tomato, cilantro and Cotija cheese.
Banana Hotcakes Foster: Japanese-style pancakes with caramelized bananas, salted miso-caramel ice cream, caramel sauce and black sesame seeds.
Smoked Beef Rib with deviled egg gremolata, yellow barbecue sauce, crispy shallots and chile threads.
Slow-Cooked Duck Egg with California crème fraîche, pea purée, shiso and morels from the California Milk Advisory Board.
Chicken ‘N’ Watermelon ‘N’ Waffles: cheddar cheese waffle, fried chicken, spiced watermelon, bourbon-maple syrup and honey-hot sauce.
Coca Sobrasada Menorquína: pan de cristal, spicy pork sausage, honey and fried quail eggs.
Sope Benedict: Two sopes, seasoned beef, poached eggs, ranchero sauce, salsa, avocado, Cotija cheese, cilantro and sour cream.
Gambas y Arroz: Gulf shrimp and saffron bomba rice with peppers, tomatoes and poached eggs.
Brunch Chilaquiles con Huevos: Crispy tortilla chips, guajillo chile salsa, Mexican cheeses, fried eggs and avocado.
Chefs take pizza to the next level with clever flavor play
Chilaquiles are a perfect salve for late-night shenanigans, and have already made moves onto brunch menus
Leading with a hip street food sensibility, pancakes have got craveability wrapped up
Selecting high-impact pantry items from trending world cuisines moves the Benedict onto bold modern brunch menus seamlessly
Two popular formats are primed for signaturization now: hashes and baked egg dishes
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