brunch

Brunch is a late-morning meal that blends elements of breakfast and lunch. Traditionally served on weekends, especially Sundays, it combines hot dishes such as eggs, bacon, and pancakes with cold items like fruit, pastries, and salads, and may extend into lunch items such as sandwiches or small plates. Beverages commonly include coffee and tea, with alcoholic options like mimosas and Bloody Marys appearing in many venues. Brunch is often served buffet-style or à la carte and is associated with socializing, leisure, and long conversations.

The term is believed to have originated in Britain in the late 19th century. It is widely attributed to Guy Beringer, who described the idea in 1895 as "Brunch: A Proposal" and proposed a meal to combine breakfast and lunch while avoiding the "sloth and gluttony" of Sunday meals. The concept gained popularity in the United States in the mid-20th century as hotels and restaurants expanded weekend offerings and as American dining habits evolved. By the late 20th century, "brunch" became a cultural phenomenon in many urban centers.

Brunch formats vary by region. In many markets it runs from late morning to early afternoon and may be advertised as "bottomless" or "champagne brunch." Some countries emphasize more traditional breakfast items, while others favor regional dishes or fusion items. Vegetarian, vegan, and gluten-free options are increasingly common.

Brunch is sometimes criticized for encouraging overconsumption and food waste, being relatively expensive in restaurants, and contributing to alcohol-related risk when alcohol is unlimited. Critics also note that the practice can reinforce social class distinctions around weekend leisure.

Recent trends include plant-based menus, international influences, and delivery or takeaway brunch options. The phenomenon has also extended into weekday brunch concepts and pop-up events, reflecting urban dining culture.