Weekend Brunch Spots Go All Out

The "swicy" (sweet and spicy) trend, popularized by brands like Mike's Hot Honey, is rapidly expanding on U.S. restaurant menus. This flavor combination often has roots in global cuisines such as Thai, Korean, and Mexican. The rise in popularity of hot honey, in particular, has seen it featured on everything from pizza to cocktails. Brix & Craft, a Martinez, California establishment, evolved from a Spanish wine bar to a craft cocktail and eatery. Owner-operator Corey Katz, who is passionate about both wine and pizza, recently added artisan pizzas to the menu. The restaurant prides itself on using fresh, seasonal ingredients and house-made infusions in its award-winning cocktails. CRACKD Kitchen was co-founded by Danny Azzarello and Alan Frati, who met while working in the restaurant industry and opened their first location in 2019. The concept was inspired by a love for the breakfast sandwich and a desire to create a gourmet version for their community. Their menu features innovative takes on breakfast classics, including a variety of egg sandwiches and bowls. Chef Tony's in Rockville is run by Chef Tony Marciante and his wife, Chef Sonia Marciante. Tony, born in Milan to American parents, brings a multicultural background to his cooking. Sonia, who worked as a pastry chef at a premier steak restaurant company for over a decade, runs the kitchen and creates the in-house desserts. The broader brunch trend is seeing a move towards more substantial and globally-inspired dishes. This includes items like breakfast bowls, Latin-inspired variations on classics, and the use of bold flavors like chipotle. There is also a growing interest in unique, shareable items that are visually appealing for social media. Restaurants are increasingly using special occasions like International Women's Day to feature special menus and promotions. These events often highlight female chefs and their culinary heritage or offer special deals to celebrate women.