Rise and Dine

Where New Orleans - - THE GUIDE -

New Or­leans has been “do­ing brunch” since the 1880s, when Madame Begue’s “sec­ond break­fast” was all the rage.

Com­man­der’s Palace (p. 27) started the week­end jazz brunch, while the Court

of Two Sis­ters (p. 24) keeps the tra­di­tion go­ing daily with live mu­sic and a boun­ti­ful buf­fet. New to the NOLA brunch beat is Trinity (p. 27), where the warm Brus­sels sprouts salad is the per­fect pre­lude to boudin noir and fried oys­ters with poached eggs topped with béar­naise.

Apolline (p. 28) ups the ante, Tue.-Sun., with bot­tom­less mi­mosas and Bloody Marys and duck con­fit with potato hash, poached eggs, duck crack­lin’ and Hol­landaise. For a real eye-opener, check out the “Legs and Eggs” brunch Sun­days at

SoBou (p. 26, shown), where smoky ba­con donuts and ap­ple pie pan­cakes are served with a saucy side of burlesque.

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