There’s something about Sunday brunch that is special, even though breakfast itself has never been my favorite meal. But move the concept uptown, do it on a big scale, make it later in the morning; and I’m there.
This morning, Earl and I drove forty-five minutes up the road to have brunch with his daughter, his son-in-law, his grandson, and his grandson’s wife. Suffice to say that I salivated the entire trip, eagerly looking forward to the lox and bagel plate I planned to order at Everyday People, the restaurant where we usually frequent for brunch when the family gets together.
Some restaurants offer a buffet approach to their Sunday brunches; others simply offer their regular breakfast menus. And several restaurants we’ve been to have a special breakfast menu, which is served only on Sunday. Everyday People uses the menu approach.
Once we were seated, I looked and looked for the lox plate on the menu and fretted when I couldn’t find it. At last, a slower study of the choices revealed my favorite at the bottom of the page. There it was, described in all its glory, which – at Everyday People – includes capers, onions, tomato, cream cheese, lettuce, cucumbers, hard-boiled egg slices, bagels, and the signature ingredient.
The others chose dishes that – unlike a lox plate – come already assembled. They dug right into their food, while I separated the bagel, spread the cream cheese, pressed the raw onions in artistic fashion on top of the cheese, and then unrolled the lox slices and arranged them on top of the onion. There’s a ritual to all this, which is part of the charm for me. And, even though I was the last to finish, I enjoyed every bite.
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