The 411 Over the almost 5 years that I have been blogging, I have been surprised by a few things in terms of brunch and one is how well South American cuisine can be adapted to brunch. More so than simply my recent love for huevos rancheros but rather the discovery that chefs can creatively marry the South American cooking style with brunch.
Burgundy Lion – Pub style food with a pint on the side
Over the last year and a bit there have been more and more places serving up English breakfasts. If you have ever had one then you know that it’s basically a hearty meal which often tends to have lots of meat and includes items like blood pudding, potatoes, and anything that would pass as a morning pub food.