Brunch rules: Broderick Hicks discusses his must haves for the best brunch

Do you know the brunch rules? Brunch has become a favorite dining out option with friends, but there are a few guidelines that can make it even better.

Do you have brunch rules? Sometimes a few guidelines can make brunch even better. Whether it is a particular food or opting for the bottomless mimosa, a couple of recommendations from a brunch expert could make the outing even better.

Broderick Hicks knows his brunch and his brunch rules. The former Wake Forest basketball player and current Vice President of Brands at Wasserman considers himself a brunch expert. During a recent interview, we chatted about one of his favorite subjects, brunch.

Personally, I think of brunch as a special treat. In my busy world, a leisurely weekend with several hours to unwind at a table filled with food, beverages and friends is a sometime occurrence. Still, that longing for the ultimate brunch experience calls me.

Additionally, brunch can often be the time to try new flavors, cuisines or even just throwing the healthy eating regime to the wind. The long list of tempting menu items can make your mouth salivate with the anticipated deliciousness.

While all these food delights tempt the taste buds, a few brunch rules can make any brunch outing even more enjoyable. Even though everyone has different approaches to brunch, a few ideas can help everyone.

(Photo by Daniel Zuchnik/Getty Images for NYCWFF)

During my recent conversation with Broderick Hicks, he offered some wonderful insights on brunch and his approach to enjoying this particular meal. Beyond his rules, he does suggest some amazing brunch locations in New York City that you need to add to the must dine list.

Cristine Struble: Brunch seems like a lavish indulgence, where friends linger, chat and savory food around a table. Which dishes do you feel epitomize the perfect brunch?

Broderick Hicks: The ideal brunch should hit all the right notes – good friends, stimulating conversation, stellar food and drinks, cool music playing in the background. When it all comes together you have the recipe for a perfect vibe and energy. That’s why restaurants put Sunday morning time limits on tables, because people would literally never leave.

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CS: I heard that you had some rules for brunch, what are your top three brunch rules?

BH: Ha, yes. I do have a few requirements to make it truly a “brunch” and not just a late breakfast or early lunch. First, there has to be at least one breakfast food item included. It can be inventive – like a burger with hash browns, or a salad with a side of sausage, but without that breakfast item, it’s really just lunch. Secondly, there’s preferably an alcoholic beverage involved, ideally vodka mixed with some juice (tomato, orange, grapefruit will do). Lastly, bottomless brunches are for Saturdays, so you have Sunday to properly recover.

CS: Is there one food that should never be served at brunch?

BH: If you’re having brown liquor at brunch, then it may be time for serious introspection.

CS: New York and brunch seem to go hand in hand. Maybe it was all the references in Sex In the City, what are some of your favorite NYC brunch spots?

BH: I live in Harlem, so it would only be right to shout out my favorite uptown brunch spots – Lido, The Edge, BLVD Bistro, Maison Harlem and Calle Ocho.

CS: As you travel across the U.S., do popular brunch spots incorporate local flavors and cuisines or do popular places stick with traditional fare (Eggs Benedict, omelets, etc).

BH: I think most brunch spots around the country (at least the good ones) do a solid job of having the basics but also a few out of the box menu items or ones with local flare. Brunch is a great time to be free and adventurous, so knowing I can order a “Broderick Benedict” (English muffin, Canadian bacon, spinach, hollandaise… no egg. It’s a thing) without perusing a menu is clutch.

CS: Many brunch locales offer bottomless drinks, do you think that these beverage offers enhance the brunch experience?

BH: For sure. Simplifies things and saves a little bit of money. The best experience is the entrée + bottomless combo, where drinks are included in the purchase price of your meal (see: Calle Ocho). That is a brilliant concept that should be embraced by more restaurants.

CS: What was the most memorable brunch dish that you’ve had? Have you tried to recreate in yourself?

BH: Do drinks count? I was in San Francisco and the restaurant had a special called a “Manmosa,” that I still savor – orange juice and craft beer. Sounds a little forced, but it was fantastic…like a sweeter and smoother Blue Moon. It epitomized the essence and creativity that makes brunch such a unique and wonderful experience.

Thank you Broderick Hicks for chatting with me and sharing your brunch rules. Now, it is time to get plan the next brunch outing.