At the top of my street and to the left is a cute restaurant called Saving Grace, where folks wait outside for brunch, as Guy Beringer inaugurated the term (at least in writing) in 1895: a "corruption," he says, "of breakfast and lunch ... which combines the tea or coffee, marmalade and kindred features of the former institution with the more solid attributes of the latter."1 However, I usually turn right for Caffe Brasiliano, where we queue inside, cafeteria-style, for lunch: pasta, stew, fried fish. Even if "solid," as Beringer says, brunch cannot stoke my turbocharged metabolism.
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