March/April 2008
Best Breakfasts and Brunches
A baker’s dozen of our favorite places to rise
and shine.
By Patrick Evans-Hylton
Breakfast, and its highfalutin cousin brunch, has come a long way in our area since George Washington sunk his wooden teeth into the first meal of the day at a tavern in Williamsburg.
Breakfast usually consisted of something like cornmeal mush with molasses and cider or beer. Later, items like coffee and tea found their way onto the menu, along with a slice of bread, maybe a sweetcake, or some meat like scrapple. The meal size and importance only escalated as Virginia—and the nation—grew in size and wealth.
About the turn-of-the-last century, the British invented a thing now known as lunch, which was as much an event to the Victorians as it was a meal. Anglophile Americans copied the concept.
Today, breakfast is sometimes a formal affair, or it is something grabbed and eaten on the go. Brunch is often observed for special events, like Easter or Mother’s Day, but sometimes enjoyed with friends “just because.”
In Hampton Roads, there are plenty of restaurants serving breakfast of all varieties daily and elaborate brunches, usually on Sundays. Because we’ve been told it is the most important meal of the day, we’ve gathered a baker’s dozen of our favorite breakfast and brunch places to share with you.
BAKER’S CRUST
330 W. 21st St., Norfolk
757-625-3600
704 Hilltop North Shopping Center, Virginia Beach
757-422-6703
Soon: Chesapeake
www.bakerscrust.com
Vittles Venue: Baker’s Crust locations are comfortable and open, hued in shades of wheat and baked breads, and with an underlying sophistication. We love the large harvest murals on the wall at the Beach store.
Eggs-ordinary Dishes: An assortment of omelets and classic breakfast fare like French toast and flapjacks are served. A don’t miss—Doug’s Killer Creation: an omelet stuffed with maple sausage and house-made signature chips then topped with cheddar cheese.
Sweet Indulgences: The flapjacks are fab—order one on the side—and don’t forget to take home a loaf of bread. We love the fruit and nut.
BLUE TALON BISTRO
420 Prince George St., Williamsburg
757-476-2583
www.bluetalonbistro.com
Vittles Venue: Blue Talon is very much a bistro, with tiny touches throughout that make you believe you could be in Paris. Colorful walls, brass accents, a mish-match of antique furniture and a dominating bar make us say trés chic.
Eggs-ordinary Dishes: From chef/owner David Everett comes delicious offerings like Roasted Mushroom Tart, House-Made Country Style Pate, Lamb & Eggs, and just eggs—but prepared in a large assortment of ways. We love the Duck Confit Salad.
Sweet Indulgences: Start brunch with a platter of charcuterie, a basket of breads (baguette, biscuit, croissant, jam and Nutella) or some pecany, gooey sticky buns.
For the rest of this story, including the rest of our picks for favorite breakfast and brunch spots, see the March/April issue of Hampton Roads Magazine, currently available on newsstands.
