"This Maitland boîte has been absolutely killing it since Jason Campbell took over as Luke’s executive chef, and weekend brunch is no exception. The restaurant solidified its morning time rep by offering a vast array of seasonal offerings as well as standbys like egg souffle with Key West pink shrimp, and pierogis in a caramelized onion broth with melted provolone and short rib. Mimosas, bellinis, sangrias, spritzes, and Bloody Marys flow, while an expansion of the outdoor area to include a retractable awning as well as a games area cements the brunch experience here as one of the very best in the city. Offered Saturday and Sunday from 11 a.m. to 4 p.m." - Faiyaz Kara
