“Bagel Palace in Toco Hill. It’s a little bagel deli. I get a cup of matzo ball soup and kippered salmon with an everything bagel. I’ve been going to Bagel Palace for years. They are part of the old-school generation.” — Shaun Doty, chef-owner, Bantam & Biddy
“Lee’s Bakery on Buford Highway, across from Plaza Fiesta. I get a noodle bowl or a pork chop with vermicelli and a scrambled egg banh mi. One other place we go on Sunday morning: Masterpiece on Buford Highway. It’s a Szechuan restaurant. The fried eggplant is awesome.” — Josh Hopkins, executive chef, Empire State South
“I like to have brunch at places with good bloody marys. The General Muir: They have a great bloody mary. They can make it with mezcal. I am a big fan of mezcal.” — Mihoko Obunai, executive chef, Nexto
“Every now and then, I go to brunch. The last time, my wife and I went to Murphy’s. It was good. I got smoked salmon and eggs Benedict.” — Marvin Woods, chef-owner, Asante
“My wife and daughter and I go to Home Grown and Wrecking Bar. At Home Grown, I usually get the Kung Fu Chicken or a Nashville hot country-fried steak on a biscuit. At Wrecking Bar, I can’t not order his burger — his sloppy brunch burger with an egg on top.” — Joe Schafer, executive chef, Bacchanalia and Little Bacch
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