![]() Head up to the hotel’s rooftop bar afterward for sparkling views of the waterfront.Ĩ a.m.-2 p.m. From a French breakfast that features a baguette, egg, cheese and fruit to the HEW Chophouse Omelette that’s loaded with shaved ribeye and fontina cheese, there’s plenty to enjoy at this north Pinellas spot. ![]() The restaurant at Dunedin’s Fenway Hotel offers brunch every day of the week. The menu is vast, ranging from sandwiches and salads to Greek brunch specialties like loukoumades, Greek doughnuts served with baklava nuts and honey and an Israeli morning yogurt bowl with wild caught house-cured salmon, cucumber, pickled red onion, tomato and crispy capers.Ĩ a.m.-3 p.m. For table-service brunch, you can choose to sit indoors or on one of the restaurant’s lovely (and shaded) patios. Inside, there’s a bakery serving up an assortment of pastries (get the sesame cookies, known as ladokoulouria) and coffee. This Tampa spot focuses on Greek fare, and brunch is no exception. There’s also a sweet Pain Perdu and Belgian waffles.ġ0 a.m.-2 p.m. Petersburg’s Fourth Street North boasts a French-leaning menu that ranges from a smoked salmon Benedict to a tarragon chicken salad sandwich to a French Quarter shrimp and grits. For cocktails, the “south TPA brunchpunch” with coconut rum and fresh fruit serves four.ġ1 a.m.-3 p.m. Lighter fare like the grilled pink grapefruit and avocado tostada sound healthy and refreshing. Warm pimiento cheese biscuits and house-made corned beef hash scratch the comfort food itch. The robust menus include brunch staples like Benedicts, baked goods, griddle favorites and a raw bar, with international dishes like poached eggs bourguignon (with pork belly and wild mushrooms) and tortilla espanola (with chorizo and wood-roasted sofrito). Though that could be because I’m really just not that crazy about raw carrots.This Tampa spot has “BrunchLunch” weekdays and weekend brunch. But I’m not sure I’m in much of a hurry to go back. It’s an approachable room, with a friendly staff and lines that occasionally stretch out the door and a beautiful brand aesthetic. For being a place where, should the urge for a hand-held crepe-cone full of short rib, lettuce and green beans strike me, I can score such a delight for under ten bucks. And even the girl working behind the counter couldn’t tell us how an Okinawa hot dog (as served in crepe form) differed from a normal hot dog (as served in crepe form) except that maybe the Okinawa hot dog came with lots of carrots (also, according to the menu, “corns” which is just fantastic).īut I digress… There’s a part of me that loves T-swirl simply for existing. Mango Deluxe Fresh Mango, Dry Mango, Mango Compote, Mascarpone Gelato, Honey, Whipped Yogurt, Mango Mascarpone Cream 12.95+ Popular 13. The azuki bean with matcha suffers from the matcha ice cream (which melts fast and makes the crepe soggy). T-swirl Fruits Cocktail Sliced Strawberries, Sliced Bananas, Blueberries, Raspberries, Mango, Custard Cream, Whipped Yogurt, Crushed Pistachio, and Chocolate Pearls. But the mango and raspberry version is actually delicious (the sweet crepe batter being far more suited to the dessert-y crepes), as is the strawberry-banana. ![]() I dare you to walk into the place and NOT order something called the Chocolate Nut Party, even if it’s just for laughs. The menu is divided roughly in half, sweet-versus-savory, and the sweet versions are served like art objects–beautiful sculptures bursting with fresh fruit and chocolate pearls and custard cream, perfectly rolled and tucked into envelopes, allowing you to eat them walking. They have a system down–the big griddles, the paper-thin crepes, a uniquely artful way of adding filler so that, when folded and rolled into a kind of many-layered cone, what you’re left with is a crepe acting like an ice cream cone where the ice cream is meat and lettuce and boiled egg and bacon and avocado (and carrots) or whatever else the corporate body behind T-swirl (which has locations all over NYC and now, you know, here) has decided ought to make up an Egg White Mushroom Truffle crepe or an Angus Short Rib crepe. It has taken a fairly simple and beloved concept (the crepe, not the burrito) and found a way to make it available to large audiences. What I’m saying here is that T-swirl is a creperie the way Chipotle is a taqueria. They even taste like crepes–particularly if you’ve never had a good one before, or have only seen crepes in pictures. They are made with (some) things that crepes are traditionally made with (plus carrots). They exhibit a full range of crepe-like characteristics. ![]() These are crepes the way Big Macs are cheeseburgers. You should (particularly if you love carrots, and don’t mind waiting in line), but I’m just saying that you might want to temper your expectations. Which isn’t to say that you shouldn’t go.
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