It used to be that only a few places served breakfast on the weekends, and most of them fell into one of two categories: expensive blowout buffets or greasy spoons.
The blowout brunches are still great for out-of-town guests or special occasions like Mother’s Day, and greasy spoons will always have their place. But who can eat that much on a regular basis?
The good news is that when you want to try something utterly delicious on the weekend, so many top-notch eateries have added á la carte brunches to their repertoires that it’s almost impossible to choose. That means no matter when you rise, you’ll be able to keep your sunny side up.
1. Radex Bistro
If there’s one thing chef/owner Radek Cerny knows, it’s how to make a sauce, a skill that goes nicely with breakfast foods. At the reworked, more sophisticated Radex — his former Full Belly, which now sports some fresh paint and groovy lighting — the sauces come in such forms as red wine demi-glace and hollandaise on a butter-tender slip of steak with poached eggs ($13), or crème anglaise drizzled over cinnamon-spiced, candied apples and French toast ($8). The house-made, chile-infused vodka in the very spicy bloody Mary ($5) is an eye-opener, for sure. Brunch: 8 a.m.-2:30 p.m. Saturday-Sunday. 2779 Iris Ave., Boulder, 720-242-6266,
2. Brasserie Ten Ten
As busy as the place is at night, it can get hammered on the weekends, so arrive early to take down one of the best plates of eggs Sardou ($8.50) outside of Louisiana — the creamed spinach is the key here — and a plate of beignets ($5.95) served with lemon crème. A particular standout: the “banana split” waffle starter ($5.95), with bananas that have been lightly blow-torched and sea salt-caramel ice cream. Brunch: 9 a.m.-3 p.m. Saturday-Sunday. 1011 Walnut St., Boulder, 303-998-1010,
3. Venue Bistro
The charming space imbues a meal here with a welcoming warmth that’s echoed in the service and the food, which at brunch includes intriguing dishes such as shrimp and grits sparked by Thai chiles ($12) and mussels with chorizo ($10) that will have you scrambling for toast to soak up the yummy juices. Brunch: 10 a.m.-3 p.m. Sunday. 3609 W. 32nd Ave., 303-477-0477,
4. Mona’s
The place for the unpretentious, either location of Mona’s features terrific egg dishes (the crispy-edged corned beef hash, $8.98, and green chile-laden huevos rancheros, $7.98, are good options) and a laid-back vibe. Very kid-friendly, too. Brunch: 7 a.m.-3 p.m. Saturday-Sunday. 2364 15th St., 303-455-4503; 141 S. Broadway, 303-778-1111;
5. Bistro Vendôme
Without the French, brunch wouldn’t be nearly as fun: no hollan daise, no omelets and a lot less cheese. Add the genteel atmosphere of Vendôme’s brunch, and the decadence of dishes like Nutella whipped cream and dark chocolate shavings melting over a crispy-edged waffle ($9) or caramelized onions strewn atop a buttery potato galette, served with eggs and duck confit ($14.50), and mon Dieu! What more do you need? Maybe a French press coffee ($3-$6). Brunch: 10 a.m. to 2 p.m. Saturday-Sunday. 1420 Larimer St., 303-825-3232,
6. Denver Biscuit Co.
Not for the faint of heart or small of stomach, the plates at this whimsically decorated eatery inside the Atomic Cowboy all feature the golden-outside, steamy-fluffy-soft-inside, house-baked biscuits. You can get them as sandwiches, filled with such delectable nummies as fried chicken, pickles, honey and mustard ($6.50), or on a platter smothered with something — vegetarian or sausage gravy ($6), strawberries and whipped cream ($5) or the mess that comes inside a chicken pot pie ($7.50). Everything is house-made, even the pickles, and it’s all good. Brunch: 8 a.m.-2 p.m. Saturday-Sunday. 3237 E. Colfax Ave., 303-377-7900,
7. Argyll
The former Squealing Pig space has been remade into a roomy, inviting Scottish spot that serves great food all the time, but especially at brunch. The Scotch egg ($6) is ridiculously good, wrapped in sausage and deep-fried, and it’s tough to choose between the corned beef hash with Gruyère and white beans ($11) or the duck confit version with pecorino cheese ($13). It’s also hard to beat $8 bottomless mimosas, or very friendly service. Brunch: 10 a.m.-3:30 p.m. Saturday-Sunday. 2700 E. Third Ave., 720-382-1117,
8. Toast Fine Food and Coffee
As casual as it gets, these spots look more like upscale chain eateries. But the food is made-from- scratch delicious, with such crowd- pleasers as peanut-butter-chip and banana pancakes ($8.99), an egg BLT ($6.99), and the unique Southwestern-style French toast ($10.99) stuffed with chorizo and topped with pico de gallo and smoked-chile sour cream. Good coffee, nice servers. Brunch: 6:30 a.m.-3 p.m. Saturday-Sunday. 222 Columbine St., 303-322-3493; 2700 W. Bowles Ave., 303-797-9543,
9. Devil’s Food
It’s almost impossible to walk past the bakery in front and pass up a cinnamon roll ($2.50) — light and soft, topped with a sweet slick of icing — or a ganache-coated hedgehog ($4.50), which is red velvet cake with cream cheese filling. It’s a good idea to split the sweet, though, because you’ll want every bite of the hollandaise-smothered eggs Benedict on challah ($12) as well as the turkey chorizo-packed burrito ($11). Zippy salad with fresh berries or lightly seasoned potatoes on the side? Tough call. One caveat: Get there by 8 a.m., or you’ll wait in a long line to sit next to someone’s screaming kids. Brunch: 7 a.m.- 3 p.m. Saturday-Sunday. 1020 S. Gaylord St., 303-733-7448,
10. Opus
Offering one of the more extensive á la carte menus around, Opus also serves one of the pricier ones. But you get what you pay for — chunks of Maine lobster astride poached eggs and croissants, with lemon hollandaise and wilted spinach ($25) or a heady omelet “bearnaise” ($17) with enough tarragon and shallots added to the grilled filet mignon to make it taste just like dinner, only richer. The chocolate chip Belgian waffle ($16) is another favorite, and the cocktail roster ($8 each) is fun. Brunch: 10 a.m.-3 p.m. Sunday. 2575 W. Main St., Littleton, 303-703-6787,
Weekend Project
Sweet and savory brunch
Mother’s Day, this year on May 9, is the single busiest day of the year for restaurants, according to the Colorado Restaurant Association. Spokesman Pete Meersman says anyone wanting to dine out that day should make reservations significantly in advance. Can’t get into your favorite brunch spot? Here are three go-to ideas for a delectable spread.
Salmon and Asparagus Strata
One thing to love about baked-egg dishes is the infinite possibilities to vary the ingredients based on guests’ mood and tastes. They’re also a great way to sneak vegetables onto the plates of picky pint-size eaters. Strata is especially convenient because it can be prepared the night before, and leftovers keep well refrigerated for at least a week. Recipe by Elana Jefferson, makes 6-8 servings.
Ingredients
3 to 4 tablespoons butter
1 to 2 cloves fresh minced garlic
1/2 cup chopped, fresh asparagus
1 to 1 1/2 cups thinly sliced day-old baguette
1/3 cup shredded onion
1/3 cup diced smoked salmon
2 cups shredded gouda
2-3 tablespoons chopped fresh herbs, such as chives or dill
8 large eggs
1 to 1 1/2 cups heavy cream
Directions
Melt butter. You will use some to coat a Dutch oven, most to brush over the bread slices and a small leftover reserve to quickly saute minced garlic and asparagus, being careful not to overcook the asparagus. Layer the bread, garlic, asparagus, onions, salmon, gouda and fresh herbs in your pan like a lasagna. Whisk together eggs and cream, then pour the egg mixture over the layered goodies. Allow the strata to set in the refrigerator for at least a few hours; overnight is ideal. Bake uncovered at 350 degrees for 45 minutes to an hour or until the top is golden brown.
Dutch Baby, Kid-Style
A dish in which fresh, seasonal fruit is the star is key to any great brunch spread. The recipe for this classic has been adapted for young chefs from “Southern Living Kids Cookbook.” The instructions advise leaving the oven light on to watch the Dutch baby bake as the batter will puff up like a balloon and then turn golden brown. Don’t open the oven door before the dish is done. If you do, the Dutch baby will deflate and become inedible. Makes 4 servings.
Ingredients
1 pint fresh strawberries, sliced
1 pint fresh blueberries
2 tablespoons granulated sugar
1/2 cup bread flour
1/4 teaspoon salt
1/2 cup milk
2 large eggs
1 tablespoon butter or margarine
Powdered sugar
Directions
Preheat the oven to 450 degrees.
Stir together the first three ingredients; set aside.
Combine flour, salt, milk and eggs in the container of an electric blender. Top with cover and process 1 minute. Set batter aside.
Place a 10-inch, oven-proof, nonstick skillet in the oven for 5 minutes to preheat. Remove the hot skillet from oven using mitts and place on a heat-proof surface. Add butter to hot skillet and carefully swirl to coat. Pour batter into skillet. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees, and bake 10 more minute or until puffed and brown.
Remove skillet from the oven using oven mitts. Cool slightly. Fill with fruit mixture and sprinkle with powdered sugar. Cut into wedges and serve.
Bubbly Bar
A classic mimosa calls for one part champagne or other sparkling wine and one part thoroughly chilled orange juice. But dressing up this essential brunch beverage is a snap by offering guests a selection of juices or nectars and garnishes for their own customized sipping. Created by Tucker Shaw and Elana Jefferson, inspired by “The Bubbly Bar,” by Maria C. Hunt.
Ingredients
Three fresh juices. In addition to orange, pink grapefruit, pomegranate, pineapple and blood orange all make for tasty champagne cocktails.
Bubbly. To cut costs, consider using prosecco or cava instead of bottom- shelf champagne. For a nonalcoholic option, offer sparkling grape juice.
Garnishes. A variety of fresh cut fruit and herbs work well here. Some to try include strawberries and other berries, peaches, nectarines, pineapple, basil and mint.
Directions
Neatly arrange the ingredients and glasses someplace where guests have room to mix and match. Then sip and enjoy.
Elana Ashanti Jefferson
