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Guide devour Buttermilk pancakes at Vanderbilt Grace rise and dine DIG IN TO THE ULTIMATE BRUNCH AT ONE OF THESE CELEBRATED SPOTS. by meLanie Lieberman Bintliff's Ogunquit Restaurant T he corned beef hash and crème brûlée French toast are menu favorites at this family-operated restaurant. There's something for nearly everyone —and if there isn't, Chef Norm will gladly modify a dish for you. Sip the bold Bintliff's BLT Mary with bacon-infused vodka, garnished with a cherry tomato and heart of romaine. 335 Main St., Ogunquit, ME, 207- 646-3111; Black-Eyed Susan's G uests love the honest neighbor- hood vibe at this cozy restaurant almost as much as the savory spicy Thai scramble and the Pennsylvania Dutch cakes with Jarlsberg cheese. The line down the block remains a tribute to the fresh ingredients and quality, homemade dishes at this eatery, now in its 20th season. 10 India St., Nantucket, 508- 325-0308; City Table W hile the popular bananas Foster stuffed French toast and crab cake Benedict aren't going anywhere, the updated brunch menu at The Lenox's City Table has innovative new dishes, such as the flatbread breakfast pizza. Pair your meal with a signature Champagne cocktail, such as the Ruby, where the traditional mimosa gets overhauled with Pom and ginger syrup. 65 Exeter St., 617-933-4800; 136 Met Back Bay M Straight Wharf et Back Bay takes a playful approach to Sunday brunch dishes, like the signature pork- stuffed hash brown, which comes smothered in a jalapeño hollanda- ise. Try it with the restaurant's number one brunch cocktail, a Met Crabby Mary, or split a pitcher of sangria on the patio. Also check out Met on Main in Nantucket, now open for breakfast. 279 Dartmouth St., 617-267- 0451; 38 Main St., Nantucket, 508-325-5111; Sonsie T ake in the panoramic view of Newbury Street during a weekend morning brunch at this popular eatery. Menu favorites get a seasonal twist, such as a puffed pancake with strawberries and lemon crème fraîche. For a savory option, go with the frittata with cauliflower and spicy sausage. 327 Newbury St., 617-351-2500; Stella A l eisurely Sunday afternoon is best spent with a three-inch-thick brioche French toast on the patio at Stella. The grilled burger with caramelized onions, cheddar, and applewood-smoked bacon is another favorite for a robust morning meal. Seasonal ingredi- ents always make their way into Stella's classic dishes, which highlight produce from local farms. 1525 Washington St., 617-247- 7747; Restaurant G rab a patio seat at Straight Wharf for a view of the harbor to start your day. Enjoy classics such as Portuguese sweet bread French toast with island goat butter, or try a new addition such as the coffee cake with island- picked sour cherries. Homemade bagels and liege waffles are also back this season. 6 Harbor Sq., Nantucket, 508-228-4499; Towne Stove & Spirits C ulinary director Lydia Shire and executive chef Mario Capone have refreshed Towne's brunch menu with bold flavors such as house-made rum-smoked salmon. Kick-start your day with the protein-packed deep-fried poached egg on minute skirt steak. For a lighter bite, try the lemon chiffon pancakes with whipped maple butter. 900 Boylston St., 617-247- 0400; Vanderbilt Grace T his landmark luxury hotel offers unforgettable brunch on its garden terrace. Enjoy the lush grounds while sampling executive chef Jonathan Cartwright's house- made marmalades with a fresh-baked muffin. Buttermilk pancakes with blueberry compote and maple syrup are another perfect indulgence. 41 Mary St., Newport, RI, 401-846- 6200; BC What's your breakfast of champions? making brunch with my kids—scrambled eggs with cheese and bacon, french toast, and griddled english muffins. Bloody Mary or mimosa? a modified greyhound—just grapefruit juice and vodka. What seasonal items can diners expect this summer? We tried to change the brunch menu, and there was rioting in the streets. We quickly returned to old staples like duck confit hash and eggs. Stella remains true to its old brunch staples. Hottest Boston BruncH stella executive chef and owner evan Deluty's take on the most important meal of the day photography courtesy of cbh communications (DeLuty); courtesy of VanDerbiLt grace hoteL

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