Lunchbreak: Beetroot Waffle
“I come from a fine-dining background, so when I got approached to do a brunch restaurant, I wasn’t going to do your run of the mill eggs, sausage, bacon, all that. I took your classic brunch items and I kind of turned them on their side a bit. So you’ll see your classics, but they are a little bit different and a little bit more refined. We’re trying to bring that city feel with brunch out to the suburbs.”