Like us on Facebook!


David Lissner
Publisher
 
SEARCH
for restaurants

Brunch Bites: Country Brunch at Bub City and Friends Brunch Series at avec

In this week’s batch of brunch bites, Bub City goes country and avec plans a friendly brunch series.

Chicken and waffles at Bub City

Chicken and waffles at Bub City

River North is pretty much the antithesis of the country, but you can get pretty close to a rural respite with Bub City’s new “country brunch.” Available on Saturdays and Sundays, the toe-tapping affair features live entertainment, quirky beverages, a build-your-own Bloody Mary bar, and of course soulful fare like fried chicken and waffles with bacon-jalapeño honey and country gravy; 

SEE FULL STORY

 For more about Chicago Steaks see:  

CHICAGO BEST STEAK.COM

Brunch is a combination of breakfast and lunch eaten during the week usually in the late morning but it can extend to as late as 3PM on Sundays.[1][2] The word is a portmanteau of breakfast and lunch.[3] Brunch originated in England in the late 1800s, and in the 1930s became popular in the United States.[4]

The 1896 supplement to the Oxford English Dictionary cites Punch magazine which wrote that the term was coined in Britain in 1895 to describe a Sunday meal for “Saturday-night carousers” in the writer Guy Beringer’s article “Brunch:A Plea”[5] in Hunter’s Weekly’[6]

Instead of England’s early Sunday dinner, a postchurch ordeal of heavy meats and savory pies, why not a new meal, served around noon, that starts with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare? By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well. “Brunch is cheerful, sociable and inciting.” Beringer wrote. “It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”
– William Grimes, “At Brunch, The More Bizarre The Better” New York Times, 1998[7]

It is sometimes credited to reporter Frank Ward O’Malley who wrote for the New York newspaper The Sun from 1906 until 1919,[8] allegedly based on the typical mid-day eating habits of a newspaper reporter.[9][10]