Brunch used to intimidate me. Should I eat breakfast before or lunch after? Should I arrive at the start or closer to the end? And what should I order – traditional breakfast items or sandwiches, soups, and salads?
“Let me make it simple for you,” said Sal Bagliavio, owner of Bailey’s Backyard in Ridgefield, CT. “Think of brunch as a leisurely breakfast. The goal is to slow down with friends and enjoy delicious food. It’s also a socially acceptable excuse for daytime drinking!”
Thanks to Sal and the other fantastic brunch spots, brunch is now officially part of my life!
Milestone
2 Main Street, Redding
203-587-1700
milestonect.com
Brunch served every Saturday and Sunday
11:30 a.m.-3:00 p.m.
Maxwell (my son), Jenn (my friend), and I began our brunch bonanza at Milestone in Georgetown. This gem offers a refined aesthetic, funky vibe, ample parking, and attentive, family-like staff. With so many mouth-watering menu items, it was hard to choose. Yum fact: Milestone offers occasional jazz brunches.
We kicked off with two “forkables”: the Huevos Rancheros, which were served in a skillet with scrambled eggs, pico de gallo, and cheese layered on a crisp corn tortilla, with black beans, (non-greasy!) roasted potatoes, and Cholula on the side; and the Ribs and Waffles, tender, maple-glazed pork ribs and a cornmeal waffle served with two sunny-side-up eggs and real maple syrup. We finished with the Muthah Cluckah handheld – fried chicken on a bun with hot sauce, pickles, ranch, and french fries. Yum fact: You can order from the brunch or dinner menu.
Milestone’s standout drink is the White Fox Bloody Mary (American vodka, lemon, traditional bloody base, and pickles), but we opted for the cold brew. Made in-house by steeping coffee for a day and adding brown simple syrup, it was served over ice with cold foam and cocoa powder. (Even this non-coffee drinker loved it!) “Many places use canned cold brew,” said bartender Janssen Bell. “Our beverage director makes everything natural – from squeezing our own pineapple juice to extracting strawberry juice overnight.” Yum fact: All alcoholic drinks are the beverage director’s own creations!
The staff’s chemistry and pride are evident. “We work hard to make this a place where people feel at home,” said Bell, quoting Cheers, “a place ‘where everybody knows your name!’”
Marly’s Bar & Bistro
101 Old Ridgefield Road, Wilton
203-834-2000
marlysbistro.com
Brunch served every Saturday
and Sunday
11:30 a.m.-3:00 p.m.
Our next stop was Marly’s Bar & Bistro in Wilton, a spot rich in tradition and history. Yum fact: Marly’s stands on the site of Wilton’s first school building!
Co-owner and chef Marc Avery dazzled us with his take on classic brunch fare. Our taste buds tingled as we sampled four kinds of Eggs Benedict – traditional, avocado, and gluten-free versions of both – with extra crispy home fries made on the flat top. The gluten-free bread was outstanding, something hard to come by, as this writer well knows. Yum fact: They searched far and wide to find this gluten-free bread to treat one of their regular customers! The avocado version has a terrific kick with its addition of goat cheese and everything bagel seasoning, and is one of Marly’s most popular items. Yum fact: Avocado benedict was a brunch special that customers kept asking for, so now it’s a menu staple. “I get eggs benedict a lot,” said Jenn, “This one is special!”
We also tried three kinds of pancakes – blueberry, chocolate chip, and plain – served with real maple syrup. They were fluffy, crispy around the edges, and perfectly light. “I don’t know what it is about them, but I love them!” said Maxwell. Avery attributes their quality to the buttermilk – and treats his staff to pancakes every Sunday morning before the customers arrive. (They skip the wildly popular bottomless mimosas, though!)
Bailey’s Backyard
23 Bailey Avenue, Ridgefield
203-431-0796
www.baileysbackyard.com
Brunch served every Saturday and Sunday
11:00 a.m.-3:00 p.m.
Our brunch extravaganza ended at Bailey’s Backyard in Ridgefield, a farm-to-table restaurant celebrating its 25th anniversary where everything was beautifully presented on rustic earthenware. Yum fact: Bailey’s is one of the OG farm-to-table establishments.
“Being an American restaurant, we offer a variety of breakfast favorites from different cultures and regions,” Bagliavio said. “There’s something for everyone.”
We began with warm cornbread, made from the chef’s great-grandmother’s recipe, and moved on to the melt-in-your-mouth Bananas Foster French Toast whose thinly sliced bananas are covered with maple-rum caramel, crunchy pecans, and thick whipped cream. Next came the Vegan Tofu Scramble whose flavorful, savory, and just-the-right-amount of spice would convert any tofu skeptic. The smoky, aromatic, cumin-infused shakshuka was served with whole grain toast, and the Huevos Rancheros, featured crispy chorizo with a little kick. Yum fact: The huevos are locally sourced. The grand finale Southern Breakfast combined cheddar biscuits with grits, eggs, and gravy. Yum fact: The leftovers tasted just as good the next day!
If you, too, are unsure about brunch, remember—it’s all about good food, good company, and enjoying the moment. •