How to Better Your Brunch Service

How to Better Your Brunch Service

By Brian Murphy, Foodable Contributor

The desire for all-day breakfast breakfast foods has the brunch demand blowing up, to the point that there are so many options that it’s just as dizzying for the operators offering the brunch as it is to the guests.

The days of “special occasion only” brunches are not over. They are alive and strong but are now competing with a pack of brunch-providing establishments that aren’t asking for the hefty buy-in.

No longer are brunch-goers needing to strategize the location of expensive proteins at the buffet in order to justify the price of admission, because while that brunch still exists, there is another world waiting to be gobbled up, late morning, and often on any day of the week.

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Brunch on Rotation

Brunch is, in our opinion, one of the finer things in life. Millennials love brunch - it's like a rite of passage. Something else Millennials love? No commitment, which is why Virgil's Sea Room's Sunday pop-ups, located in the deep Mission, is the equation of delicious perfection. 

Wes Rowe of Hot Wes Burger will be serving up on every second Sunday of the month, bringing a Tex-Mex flair with a menu consisting of brisket and vegan tamales, huevos rancheros, DIY breakfast tacos (our fave!), and a salsa bar, according to SF Weekly.

Other Sunday eateries involved in the Sunday pop-up project include Hella Vegan Eats (first Sunday of each month) and Sneaky's BBQ (fourth Sunday of each month).

Your brunch just got a little less foggy. That is, until you start your drink tab.

Photo Credit: Facebook/Virgil's via SF Weekly

Photo Credit: Facebook/Virgil's via SF Weekly