Puttin’ Brunch on at The Ritz
From the moment you drive up to The Ritz-Carlton, Buckhead, on a Sunday morning you’re treated like royalty, even if you’re driving a six-year old Scion among the Mercedes Benzes and Audis. The valets open the car door, the hotel doors, and everyone smiles making me forget the troubled car I came in and feel like I’m Audrey Hepburn in “Breakfast at Tiffany’s.” In the lobby lounge outside the dining room, people sit in oversized chairs drinking juices and nibbling on snacks while a piano player plays standards and sweet melodies.
The Ritz-Carlton Sunday Brunch includes 50 items, including crab claws, crab cakes, grilled vegetables, salads, fresh fruits, pastries, sushi, smoked fish, a meat carving station, and the traditional Eggs Benedict, Belgian Waffles, salads, an assortment of cheese and bread, and desserts. Oh, yes, and sparkling white wine.
Executive Chef Peter “Peter Z” Zampaglione oversees Sunday Brunch, while Chef Todd Richards, chef of The Café, supplies one or two of his dinner menu items. Sommelier Linda Torres organizes the sparkling wines.
Before joining The Ritz-Carlton, Buckhead, Peter Z led culinary teams at luxury hotels and resorts in Spain and Ireland and served on The Ritz-Carlton Culinary Advisory Board with responsibilities for the company’s hotels in Santiago, Moscow, Berlin, Wolfsburg and Powerscourt.
Brunch is available from 11 a.m.-2:30 p.m. on Sundays and cost $59 per person.