Let’s Brunch like Flappers – SMS Style

roaring-twentiesAmerica may not have conceived the concept of brunch, but we definitely ran with it and made it a hit.  During the Roaring Twenties, partygoers even created a “mini-brunch” that took place in the wee hours of the morning between dinner and breakfast, to refresh and nourish people who were “booty swinging” and drinking all night long – a concept that I (as well as my scale) became all too familiar with at Ole Miss.

In the 1940’s, the Fifth Avenue Hotel featured a “Sunday Stroller’s Brunch” which consisted of sauerkraut juice (barf), clam cocktails (ew), and calf’s liver with hash browns (vomit…twice), according to the New York Times.  Luckily taste and traditions have evolved through the years.

The menus of today’s best brunch establishments feature treats such as stuffed French toast with ricotta, asparagus and roast potato frittatas, and the classic eggs benedict.  Eateries and Celebrity Chefs alike have grown a cult following due largely in part to their eccentric brunch locales – à la Pastis.

As for me, I adore brunch but I have a profound hatred towards breakfast.  I dodge and sleep my way through Sunday morning in order to avoid the inevitable 8 AM invitation from some “crazy” – non merci.  Anyone who has ever met me knows I will only get out of bed if “Bellini” and “Mimosa” are used in the same sentence – Harry’s Bar style.

So, in lieu of Easter, I had to find a brunch location that would give me a Euro/Harry’s flair and a decadent and delicious menu.  Ecco’s Midtown location has moved to the top of my list as it provides me with all my wants and needs – and it doesn’t hurt that their Executive Chef Craig Richards is cute as a button.

The cutiepatootie and his team have developed an Easter menu that will leave your tastebuds wanting more.  So, if you’re looking for something that’s definitely not your mama’s brunch, I suggest you check them out.

Ecco will be open on March 31 from 11 AM – 3 PM and you can go online at http://www.ecco-atlanta.com/child/about/about.htm or call 404.347.9555 for reservations.


MEATS & CHEESES one for 4.75, three for 14, five for 22

Prosciutto di San Daniele: aged ham

Speck: smoke prosciutto

Coppa: cured pork shoulder

Finocchiona: pork salami with fennel seed

Mortadella: fine-ground pork and pistachio

Toscano: house cured, beef & pork salami with black pepper

Bresaola: house cured beef eye round

Soppresatta: spicy pork salami

Garrotxa: Spain; raw goat’s milk; soft
Caña de

Oveja: Spain; sheep’s milk; soft

Pecorino Toscano: Italy; sheep’s milk; firm

Idiazabal: Spain; raw sheep’s milk; firm

Gouda: Netherlands; cow’s milk; hard

Tomme: France; raw cow’s milk; semi-firm

Fontina val d’aosta: Italy; cow’s milk; soft

Gorgonzola dolce: Italy; cow’s milk; soft

Mitibleu: Spain; sheep’s milk; soft


Chocolate strudel 5

Mixed olives 4

Fried goat cheese, honey, black pepper 7

Piquillo peppers stuffed with braised beef 7

Crab fritters, poached egg, pickled peppers 13

Beef carpaccio, artichoke chips, green garlic aioli 12

Mussels, smoked paprika, basil, crème fraiche 10


San Marzano tomatoes, housemade mozzarella, basil 13

Spicy soppresatta, sweet peppers, mozzarella 14


Chili-braised pork, garlic, pappardelle 16

Lasagna, mushroom ragu, béchamel, arugula 18


Tortilla Espanola, potato and egg omelette, arugula, marinated tomatoes 14

Butcher steak, polenta, asparagus, salsa rosso 20

Eggs en cocotte, cream, Grana Padano, speck, toast 13 (pictured above)


Roasted potatoes with rosemary 5

Pommes frites, mayonnaise 4

Grilled asparagus, black truffle aioli 6

Cripsy pancetta 4
Anson Mills polenta 4

Enjoy your meal and happy Easter my little Style-Setters!





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