Rise & Shine
Yes, weekend brunch. Even more yes, brunch served every day. Hamilton’s Kitchen might be the only area restaurant with a dedicated brunch menu seven days a week. “I like eggs Benedict,” says Hamilton’s chef, Stephen Doyle. “Why shouldn’t I have it every day?” Doyle left Dublin, Ireland, when he was 19, eventually ending up in Orlando kitchens such as Church Street Station, Pebbles and the banquet kitchen at Dubsdread Golf Course. The art-filled atmosphere of The Alfond Inn suits Chef Doyle, who uses the freedom of a scratch kitchen and availability of Florida’s bounty to good advantage. Lake Meadow Naturals eggs and chicken dominate the menu, and Chef has a special place in his heart for mushrooms from Nearby Naturals and grits via Bradley’s Country Store in Tallahassee. “I don’t think in terms of particular cuisines,” Doyle says. “I cook food. And if that means an Asian flavor would go well with a Spanish dish, that’s where I’m going.” Brunch starts early (7 a.m.) and embraces the simple, such as quinoa bowls, oatmeal (Irish oats, of course) and avo toast, along with the more structured. Truly outstanding shrimp and grits; a baguette loaded with meaty lion’s mane mushrooms; and the Brunch Burger of Midwestern Creekstone beef, pecan smoked bacon jam, a sunny side egg, avocado mash and white cheddar on a brioche bun are reasons enough to book a reservation.