Grand Trunk Pub

Molly Abraham Offers Eight Options for Doing Brunch

Posted by bjuneau on July 24, 2011

Molly Abraham Offers Eight Options for Doing Brunch

Jul 24, 2011 - 12:42 pm

HOUR MAGAZINE AUGUST 2011

SUNDAY BEST: After a week of nine-to-fives and a Saturday filled with household tasks, we have an excuse to rise (late) and shine. On day one, get off to a leisurely start by dining on more than cold cereal or toast and jam. Following are eight options for doing brunch.

By Molly Abraham // Photographs by Joe Vaughn

(page 1 of 8)

We can thank the golden age of transcontinental train travel for the popularity of brunch. At least, that’s the theory espoused by Evan Jones in his American Food: The Gastronomic Story.

According to Jones, luxury trains zipping from New York to Los Angeles in the 1930s would stop in Chicago, allowing the high rollers of the day to detrain and enjoy a leisurely brunch in the Windy City.

Although the custom itself is said to have originated in Victorian England, it became entrenched here during the late ’40s and early ’50s. It’s still among the most popular of weekend pleasures.

Menus have changed over the years, but there are brunch classics — from eggs Benedict and French toast to mimosas and Bellinis — that have stood the test of time.

Following are eight interesting metro Detroit brunch options to tempt your Sunday-morning appetite — all of them a la carte. Buffet-style brunch is something that’s more and more reserved for such special occasions as Easter and Mother’s Day.

 

Foran’s Grand Trunk Pub

612 Woodward, Detroit; 313-961-3043, grandtrunkpub.com.


The name comes from the setting: The historic downtown building, which dates to 1879 and boasts a 25-foot vaulted ceiling, original plaster, and carved-wood trim, served as the Grand Trunk railroad ticket office for many years. Despite the antiquities, this is a casual spot with a tavern atmosphere and a menu of corned-beef hash, potatoes O’Brien, Monte Cristo and Grand Trunk Reuben sandwiches, and one signature item: a lobster omelet with portobello mushrooms, leeks, Swiss cheese, and hollandaise.

> LOBSTER OMELET (left)
Foran’s signature omelet filled with lobster, portobello mushrooms, sautéed leeks,
and Swiss cheese, topped with hollandaise.

> LOBSTER BENEDICT (right)
Warmed spinach, tomato, lobster, egg, and hollandaise on an English muffin.

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