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The custom of eating brunch, an elegant late-morning breakfast, seems to have originated in New Orleans, like so many food things.

Some say it was perfected at Brennan’s in New Orleans where Eggs Benedict and Champagne were the standard.

I can remember when my father was getting his master’s at Tulane University in New Orleans, and my parents would have brunch at the Court of Two Sisters. My two sisters and I weren’t invited. We had cereal at home.

I started appreciating brunch later, particularly at Brennan’s in Dallas, which unlike the one in New Orleans, was still owned by the Brennan family.

Some people prefer a brunch buffet with a table-breaking assortment of dishes, and you can find that in the Napa Valley at Brix and Silverado Resort, with Siena at the Meritage Resort offering such a choice, although the entrees are extra, you hardly need them.

Many restaurants in the Napa Valley serve early lunches or late breakfasts on Sunday, some on Saturday, too. The offerings range from classic brunch dishes to traditional breakfast offerings and some that would be as appropriate for dinner.

This being Napa, many of the chefs feel they must “improve” on classics. I still think Eggs Benedict and Champagne — or California sparkling wine — can’t be beat.

Others, like Lulu’s at 1313 Main in Napa, are adding distinctive specials, like a Bloody Mary bar, wheeled up to diners’ tables.

To find out who is serving brunch this summer, I sent out an email survey, and the following list includes those who responded that they are serving brunch.

And for those who prefer to make their own Sunday brunch I’ve included a few of my own favorite recipes.


All Seasons Bistro & Catering

All Seasons Bistro & Catering serves brunch on weekends.1400 Lincoln Ave.; 942-9111;

Brannan’s Grill

Brannan’s Grill offers breakfast (some call it brunch) on Saturday and Sunday from 10 a.m to 1 p.m. featuring lemon, cornmeal and marscapone pancakes, chorizo benedict on cornmeal muffins with jalapeño hollandaise and other breakfast favorites, including with sidewalk table seating. 1374 Lincoln St.; 707-942-2233;

Calistoga Kitchen

Calistoga Kitchen is open for Sunday brunch from 9:30 a.m. to 3 p.m. 1107 Cedar St. at Lincoln Avenue; 707-942-6500;

St. Helena


Archetype serves brunch on Saturday and Sunday, from 9 a.m. to 2:30 p.m. 1429 Main St.; 707-968-9200;

Farmstead at Long Meadow Ranch

Farmstead at Long Meadow Ranch serves Sunday brunch starting at 11 a.m. They suggest starting with brunch cocktails such as the Bacon Bloody Mary, Farmstead Margarita with housemade sour mix, or mimosa with California orange juice. Some brunch highlights include “Big Easy” beignets with bourbon caramel sauce, Long Meadow Ranch grass-ed steak and eggs, smoked pork and grass-fed beef hash, biscuits and “life everlasting” sausage gravy with farm egg, Farmstead Benedict and Dungeness crab and bay shrimp Louie. 738 Main St.; 707-963-4555;

The Grill at Meadowood

The Grill at Meadowood serves brunch every Saturday and Sunday from 7:30 a.m. to 4:30 p.m. The brunch menu features both breakfast and lunch items all-day, including classic Eggs Benedict, huevos rancheros with black beans and a crispy corn tortilla, Wagyu burger, and heirloom tomato salad with Meadowood garden basil and shaved prosciutto. 900 Meadowood Lane; 707-938-3144;


Archetype serves brunch on Saturday and Sunday from 9 a.m. to 2:30 p.m. Menu items include Sierra morel mushroom omelet, Liberty Farm duck confit and buttermilk waffles, chorizo flautas and corned bee shortrib hash. 1429 Main St.; 707-968-9200;


Auberge du Soleil

Auberge du Soleil Restaurant serves brunch on Saturday and Sunday from 11:30a.m. to 2:30p.m. The cuisine features regional products accented with Mediterranean flavors. Its specialty dishes include seared ahi tuna with butterball potatoes, snap peas, Niçoise olives and a crispy soft egg; grilled asparagus, prosciutto, radicchio, faro with saba vinaigrette and wild shrimp risotto, English peas, bacon, mint with yuzu emulsion. Three courses are $60.180 Rutherford Hill Road; 707-963-1211;


Ad Hoc

Ad Hoc serves brunch on Sundays from 10 a.m. to 1 p.m. It’s a three-course, family style meal, with a changing menu, for $34 per person. 6476 Washington St.; 707-944-2487;


Brix has a classic Sunday brunch buffet from 10 a.m. to 2:30 p.m. The price is $42.50 for adults, $21 for children 7-12 and free for children 6 and under. Coffee and tea is included. No a la carte menu is available. Reservations are recommended. 7377 St. Helena Highway; 707-944-2749;

Lucy at Bardessono

Lucy at Bardessono serves brunch Saturday and Sunday from 11:30 a.m. to 2.30 p.m. They offer fresh juices from their juice bar as well as garden-inspired dishes, brioche French toast, spinach or turkey omelette, duck confit hash, a classic breakfast and a Lucy bagel Benedict. 6526 Yount St.;707-204-6030;


Redd serves brunch every Sunday from 11 a.m. to 2:15 p.m. including steamed pork buns; oysters on the half shell; hamachi sashimi; smoked salmon and scrambled eggs; shrimp and pork potstickers; yellowfin tuna tartare; Gulf shrimp and grits; poached eggs and corned beef hash; buttermilk pancakes; Hangtown fry omelette; huevos rancheros; and Redd lobster club. 6480 Washington St.; 707-944-2222;


Alexis Baking Company

ABC serves brunch every Saturday and Sunday. They typically offer 8 specials in addition to their regular breakfast menu. They don’t have a printed menu but post the menus on Facebook each week. ABC also offers bubbly in various forms — Mimosas, Dahlias (made with cranberry juice), Prosecco and beers. They make espresso drinks with Mr. Espresso coffee oak roasted in Oakland. 1517 Third St., Napa; 707-258-1827;

Angele Restaurant + Bar

Angele serves brunch on Saturday and Sunday from 10:30 a.m. to 3 p.m. 540 Main St., Napa; 707-252-8115;

Compadres Rio Grille

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Compadres serves breakfast on Saturday and Sunday from 8 a.m. to 2 p.m. Some of the selections include traditional huevos rancheros, bistec hash, chorizo con papas, chorizo con huevos, chil, aquiles with or without eggs, breakfast burrito, breakfast ensalada, scrambles, omelets, French toast relleno and fresh fish loco moco. They also feature a “make your own” Bloody Mary bar. 505 Lincoln Ave. 707-253-1111;

Grace’s Table

Grace’s Table serves brunch every weekend. It uses locally sourced and seasonal ingredients. The brunch menu features a large variety of items including; iron skillet cornbread with lavendar honey butter, yogurt and fruit parfait, tuna nicoise, locally farm eggs any style. 1400 Second St. 707-226-6200;

Fish Story

Fish Story serves brunch every Sunday from 11:30 a.m. to 2:30 p.m. They offer a raw bar, appetizers, entrees, specialty drinks and free corkage. Entrees are $13-$24 with specialties like scrambled egg tartine,; stuffed French toast; eggs Benedict; confit wild salmon salad; shrimp Nicoise; and Pacific true cod fish & chips. 790 Main St., Napa; 707-251-5600;

Kitchen Door

Kitchen Door at the Oxbow Public Market offers brunch on Saturdays and Sundays from 10 a.m. until 2 p.m. The all-day menu is also available. Some of the offerings include the more traditional such as buttermilk pancakes and corned beef hash with poached eggs plus twists such as breakfast carpaccio served with two fried eggs and the breakfast Kobe burger with fried egg and bacon. Oxbow Public Market, 610 First St., 707-226-11560;

Lulu’s Kitchen at 1313 Main

LuLu’s Kitchen at 1313 Main serves Sunday brunch from 10 a.m. to 2 p.m. The menu is highlighted by an extensive Bloody Mary Bar. Guests choose from offerings of the day offered tableside. Eight rotating brunch entrees are also available from the menu. The opening menu highlights include avocado, bacon and crabcake Benedict, Salisbury steak ‘n’ eggs and cioppino crêpe. The Bloody Mary bar will be offered tableside and mixed to order, offering an array of garnishes. Mimosas are made with a choice of orange, pomegranate, or passion fruit juice and other options are apple-milk punch and dry hopped cider. 707-258-1313; 1313 Main St.

Napa Valley Bistro

Napa Valley Bistro serves Sunday brunch from 10 a.m. to 2 p.m. Brunchspecialties include Bistro Benedict, Smoked Salmon Benedict, brioche French toast, huevos rancheros, Chesapeake Eggs, buttermilk pancakes, chilaquiles and chorizo, spinach and fontina cheese omelet and a mini breakfast for children under 10. 975 Clinton St.; 707-666-2383;


Oenotri serves brunch on Saturdays and Sundays from 10 a.m. to 3 p.m. It includes Oenotri’s classic selection of pizza, antipasti, primi, and contorni featuring more breakfast-friendly flavors (eggs, hash, etc.), as well as a pasticceria selection of pastries. 1425 First St. 707-252-1022;

Siena at The Meritage

Siena at The Meritage Resort and Spa serves brunch Sunday from 9:30 a.m. to 2 p.m. for $38. Sample offerings include a buffet of fresh fruit, smoked salmon, antipasto, local cheese, salads, freshly baked pastries and our delectable desserts and include champagne, orange juice and coffee plus eggs Benedict, quiche, omelets, grilled Angus burger or seared local sea bass. Entrées items are sold individually. 875 Bordeaux Way; 707-251-1950;

Silverado Resort and Spa

Silverado Resort and Spa serves a classic full buffet Saturday and Sunday from 7 to 11:30 a.m. Ingredients are seasonally fresh and local, served indoor and outdoor with mimosas and Bloody Marys are available. It’s $23. The Grill features a Bloody Mary Bar every Saturday and Sunday for $11. 1600 Atlas Peak Rd. Napa; 707-257-0200;


Torc serves brunch Saturdays and Sundays from 10:30 a.m. to 2 p.m. Brunch dishes highlight the bounty of the area with subtle international influences. The brunch menu includes dishes like a Wild Mushroom Benedict with Little Farm Eggs, Schmitz Ranch beef short rib hash, Parisian Croque Madam, and tempura soft shell crab. The restaurant serves coffee, espresso and mimosas made with Cava and fresh squeezed orange or grapefruit juice. 1140 Main St.; 707-252-3293;

The Westin Verasa

Bank Café and Bar, which reflects the casual side of Ken Frank’s renowned La Toque kitchen, serves a three-course brunch menu until 3 p.m. Seating is available both in the lobby bar and outdoors on the patio facing the nature preserve and the Napa River. Among the menu items are Huevos Benedictios, poached eggs on a corn muffin topped with a Hollandaise sauce flavored with a chipotle adobo sauce and chorizo; and the Foragers Omelet made with seasonal wild mushrooms. 1314 McKinstry St., 707-257-5151;

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