The morning is no time for experimentation. Breakfast is utilitarian, fuel necessary to face the day: eggs for protein, bread and grains for carbs and something fatty to jump-start the metabolism. Chefs are asked only to serve these elements hot and fast.
Yet, the world is shrinking and expectations have changed. Once-exotic dishes like shakshuka and chilaquiles have entered the common brunchgoer’s lexicon. Some restaurants are taking advantage.
“Brunch is one of the best things we’ve done,” said Chad Crete, executive chef and co-owner of Whiskey Bird in Morningside (1409 N. Highland Ave. NE, Atlanta. 404-600-5797, eatwhiskeybird.com). According to Crete, brunch has helped the restaurant solidify its vision and embed itself in the neighborhood.
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