Rise and Dine
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.