Broadway Grill Restaurant | San Francisco Bay Area - Burlingame,CA | Bar and Grill

Broadway Grill is pleased to announce our

SATURDAY & SUNDAY JAZZ BRUNCH BUFFET

Every Saturday and Sunday From 10am to 2pm

Adults $19 Buffet

Kids (12 and Under) $10

OR Enjoy our Brunch Buffet with Champagne only $25

 

Reservations Call 650-343-9333 or click here to reserve your table online

1400 Broadway

Burlingame, CA 94010

 

Brunch or bruncheon is a combination of breakfast and lunch.  The term is a portmanteau of breakfast and lunch(eon). Brunch is often served after a morning event or prior to an afternoon one, such as a wedding or sporting event. A common misconception is that after midday, the meal is a luncheon. This however is not true so long as a breakfast has not been eaten. While common in the United States, according to Punch magazine, the term was introduced in Britain around 1896 by Hunter's Weekly, then becoming student slang.  Other sources claim that the term was invented by New York Morning Sun reporter Frank Ward O'Malley based on the typical mid-day eating habits of a newspaper reporter.

Some colleges and hostels serve brunch, especially on Sundays and holidays. Such brunches are often serve-yourself buffets, but menu-ordered meals may be available instead of, or with, the buffet. The meal usually involves standard breakfast foods such as eggs, sausages, bacon, ham, fruits, pastries, pancakes, and the like. However, it can include almost any other type of food served throughout the day. Buffets may have quiche, large roasts of meat or poultry, cold seafood like shrimp and smoked fish, salads, soups, vegetable dishes, many types of breadstuffs, and desserts of all sorts.

The dim sum brunch is a popular meal in Chinese restaurants worldwide.[5] It consists of a wide variety of stuffed bao (buns), dumplings, and other savory or sweet food items which have been steamed, deep-fried, or baked. Customers select small portions from passing carts, as the kitchen continuously produces and sends out more freshly-prepared dishes. Dim sum is usually eaten as a mid-morning, midday, or mid-afternoon teatime.

Special occasions
Brunch meals are prepared by restaurants and hotels for special occasions, such as weddings, Valentine's or Mother's Day, with recipes available or meals offered.

This meal always falls halfway between breakfast and lunch. Eggs, French toast, pancakes, hash browns, and other standard breakfast foods may be accompanied by coffee, and often by a Mimosa, champagne, Bellini, or a Bloody Mary.

The grease-heavy meal is often used as a hangover remedy for those who stay out late drinking on Friday or Saturday night. Alcohol-fueled nightlife can often push brunch well into the afternoon, after party-goers have slept off the previous night's excesses.

Another variation, originating with New Yorkers, consists of bagels and their traditional accompaniments, including:cream cheeses of various flavors, tomatoes, red onions, butter, capers, and lox. This is often called a "bagel brunch," and has spread throughout the United States.

A newer tradition made popular in trendy areas of many cities across the U.S. are more upscale brunch options. Foods served in this variation often have a regional cuisine influence, such as Italian cuisine or Southern cuisine. The menus also typically have both breakfast- and lunch-related options (such as sandwiches and salads), as well as items that work to fuse both meals, including classics such as a Monte Cristo sandwich, and newer ideas such as "breakfast pizzas" (basically, a baked omelette with tomatoes, cheese, and pizza meats, cooked on top of a pizza crust). These meals are usually ordered menu-style (though some places have a buffet of salad and/or breakfast pasteries), and pricing is often Prix Fixe (usually costing between $10 and $20).

While serving oneself at a meal has a long history, the modern buffet was developed in France in the 18th century, soon spreading throughout Europe. The term originally referred to the sideboard where the food was served, but eventually became applied to the form. The buffet became popular in the English-speaking world in the second half of the nineteenth century.

When the possession of gold and silver has been a measure of solvency of a regime, the display of it, in the form of plates and vessels, is more a political act than a gesture of conspicuous consumption. The 16th-century French term buffet applied both to the display itself and to the furniture on which it was mounted, often draped with rich textiles, but more often as the century advanced an elaborately carved cupboard surmounted by tiers of shelves. In England such a buffet was called a court cupboard. Prodigal displays of plate were probably first revived at the fashionable court of Burgundy and adopted in France. The Baroque displays of silver and gold that were affected by Louis XIV of France were immortalized in paintings by Alexandre-François Desportes and others, before Louis' plate and his silver furniture had to be sent to the mint to pay for the wars at the end of his reign.

During the 18th century more subtle demonstrations of solvency were preferred. A buffet was revived in England and France at the end of the century, when new ideals of privacy made a modicum of self-service at breakfast-time appealing, even among those who could have had a footman behind each chair. In The Cabinet Dictionary of 1803 Thomas Sheraton gave a neoclassical design and observed that "a buffet may, with some propriety, be restored to modern use, and prove ornamental to a modern breakfast-room, answering as the china cabinet|repository of a tea equipage"

20th century

A small cold buffet at an art school exhibitionIn a 1922 housekeeping book entitled How to Prepare and Serve a Meal, Lillian B. Lansdown wrote:

The concept of eating a buffet arose in mid 17th century France, when gentleman callers would arrive at the homes of ladies they wanted to woo unexpectedly. Their surprise arrival would throw the kitchen staff in to a panic and the only food that could be served was a selection of what was found in the cold room.

The informal luncheon or lunch-originally the light meal eaten between breakfast and dinner, but now often taking the place of dinner, the fashionable hour being one (or half after if cards are to follow) -is of two kinds. The "buffet" luncheon, at which the guests eat standing; and the luncheon served at small tables, at which the guests are seated....
The knife is tabooed at the "buffet" lunch, hence all the food must be such as can be eaten with fork or spoon. As a rule, friends of the hostess serve... The following dishes cover the essentials of a "buffet" luncheon. Beverages: punch, coffee, chocolate (poured from urn, or filled cups brought from pantry on tray); hot entrées of various sorts (served from chafing dish or platter) preceded by hot bouillon; cold entrées, salads, lobster, potatoes, chicken, shrimp, with heavy dressings; hot rolls, wafer-cut sandwiches (lettuce, tomato, deviled ham, etc.); small cakes, frozen creams and ices.
The informal luncheon at small tables calls for service by a number of maids, hence the "buffet" plan is preferable.
The "all you can eat" buffet has been ascribed to Herb Macdonald, a Las Vegas hotel manager who introduced the idea in 1946. In his 1965 novel The Muses of Ruin, William Pearson wrote, of the Las Vegas buffet:

At midnight every self-respecting casino premières its $1.50 buffet-the eighth wonder of the world, the one true art form this androgynous harlot of cities has delivered herself of.... We marvel at the Great Pyramids, but they were built over decades; the midnight buffet is built daily. Crushed-ice castles and grottoes chill the shrimp and lobster. Sculptured aspic is scrolled with Paisley arabesques. They are, laid out with reverent artistry: hors d'oeuvres, relish, salads, and sauces; crab, herring oyster, sturgeon, octopus, and salmon; turkey, ham, roast beef, casseroles, fondues, and curries; cheeses, fruits and pastries. How many times you go through the line is a private matter between you and your capacity, and then between your capacity and the chef's evil eye.

There is a growing tendency to misuse the word "buffet" to indicate an "all you can eat" meal, even if the food isn't already prepared and laid on a table, but rather you pay a set price and can order anything from a menu, as many times as you like.