Sometimes brunch is more about the company and atmosphere than it is about the food and restaurant. I have had plenty of brunches that, if only judged on food, would not be much to write about. But some places, even when the food isn’t the most amazing, are worth recommending.
I met a friend for brunch last weekend and wanted to pick a place with a nice patio that was half way between our houses. Georgetown seemed perfect, and the waterfront even better on such a gorgeous morning. So we decided to give Farmers and Fishers a try, even though it has a buffet, which I am generally very wary of. But on the Georgetown waterfront, it’s your best best. The tables line the large center fountain just off of the boardwalk, and on a sunny Sunday morning, it’s the perfect place to start your day.
After we sat down and took at look over the menu, which explained the buffet layout and drink options, we were led inside to serve ourselves. At first glance it was a beautiful and appetizing-looking buffet. French toast, grits, bacon, salad, chicken, fish, a carving station, pastries — the works. I even had hope when I saw that they served eggs benedict one at a time instead of leaving the eggs out for too long to get dry and cold. But, alas, the toast was hard as a rock, leaving the rest of the eggs benedict tasting disappointing. The rest of the food was your typical brunch-quality — not all that memorable. Except for the goat-cheese ravioli. That was actually quite delicious.
While the food wasn’t memorable, it wasn’t bad either, and we were in no rush to ask for our check. And our waiter was certainly not rushing us. I was enjoying the fountain-side seating and the ability to go back for more pastries while enjoying another mimosa. And sometimes good company, a nice view, and a plate full of breakfast food is all you really need to start your morning off right.
That’s what’s nice about brunch, it’s more than a bowl of cereal, and more than a cure for your common breakfast. (Mad Men, anyone?)
As I expected. I’m also not a fan of buffets, because the things I want are usually egg-related and shouldn’t be mass-produced and sitting out for long. I won’t be going out of my way to get there!
It really is a shame how many places go the buffet route. They should at least have an egg station set up where the eggs are cooked one at a time, or allow you to order them from your table.
Eggs Benedict can actually be made in advance and still come out really delicious — a lot of restaurants due this behind the scenes. Eggs can be poached in advance and kept in a bowl of cold water and warmed when you are about to serve. Hollandaise sauce is tougher, but I’ve seen it done well.
Sadly though, those methods just don’t seem to work on a buffet.
The only restaurant I’ve been to so far that seems to understand this is Seasons, but that brunch is also $80 a person…
Claudia,
We had a disappointing brunch at Blue Duck Tavern on Sunday. The quiche was bland and soft, and the crust was inedible. Our other entree was the sunny side up eggs with cod cakes. The eggs were cold and the cod cakes were burned and dry. We’ve had great lunches and dinners here. Perhaps you should do a review.