Chicago's Big Jones has perfected its recipe for brunch success, with local and organic foods, gluten-free options, higher service levels and a full bar that draws more than 500 weekend covers, said owner and executive chef Paul Fehribach, who advises eateries to go big when it comes to brunch. Brunch is increasingly popular with consumers, according to a Technomic survey that also found brunch fans favor a mix of familiar and unfamiliar foods.

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