Even in the days before we were owners of a restaurant that’s in operation from 4 p.m. to 4 a.m., we tended to keep pretty late hours. As a result, we’ve always been in love with the whole notion of brunch. A meal that can accommodate those who get up with the roosters as well as those who need to catch up on their shut-eye? Brilliant.
Some brunch lovers favor sweets for their morning dish. Our challah French toast with fresh berries and maple butter is for them.
For the days when we have more strenuous activities planned, we created lighter brunch fare such as the Stanwich – the perfect start to a day for the Blue Ribbon Cycling Team (yes, there is one of those).
And we’ve always loved the translucent delicacy of thin, ethereal pancakes, adapted from recipes made from our partner Suzanne Allgair’s mom.
We love to make French toast with challah because the bread is already so extravagantly eggy, rich, and buttery that it adds a lot to the overall flavor of the dish, and it soaks up the custard surprisingly well.
Our partner Suzanne Allgair’s husband, Stan, kept talking about this fantastic, revolutionary egg concept he had that was going to turn the breakfast world on its head. Sure enough, he was really onto something. Ever since the day we finally tried it, it’s become a mainstay among staff and customers alike.
Pancakes have been one of our all-time favorite cooking experiences ever since we were little kids. We always used a recipe from our mom’s Joy of Cooking for something called “French Pancakes,” which were basically crepes. We’ve tried to reproduce that here, with the added fluffiness factor that separates the pancake from the crepe.
Reprinted with permission from Bromberg Bros. Blue Ribbon Cookbook by Bruce and Eric Bromberg and Melissa Clark, copyright © 2010. Published by Clarkson Potter, a division of Random House, Inc.
Photography by Quentin Bacon