"This intimate Mississippi Italian restaurant began serving brunch in November, following up orders of poached chilled shrimp with focaccia French toast and vegetable hash. Menus change seasonally, so these days, it’s best to start with a maitake mushroom frittata, followed by shrimp and Parmesan polenta or Abenaki corn pancakes with apple cider syrup. The spruce pavlova is a must, its foresty notes tempered by lemon curd and pistachios. Brunch runs from 9 a.m. to 2 p.m. Saturdays and Sundays." - Brooke Jackson-Glidden, Paolo Bicchieri
