{"id":486400,"date":"2010-03-29T17:04:25","date_gmt":"2010-03-29T21:04:25","guid":{"rendered":"http:\/\/blogs.ajc.com\/food-and-more\/?p=2900"},"modified":"2010-03-29T17:04:25","modified_gmt":"2010-03-29T21:04:25","slug":"first-look-brunch-house","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/486400","title":{"rendered":"First Look: Brunch House"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-2803\" title=\"brunchhouse4\" src=\"http:\/\/blogs.ajc.com\/food-and-more\/files\/2010\/03\/61-225x300.jpg\" alt=\"brunchhouse4\" width=\"225\" height=\"300\" \/>Usually when a restaurant has only been open for a month or so and doesn&#8217;t &#8212; shall we say? &#8212; have all its spaghetti in the pot, I&#8217;ll be the first to say, &#8220;Give it some time.&#8221;<\/p>\n<p>&#8220;Let them work out the kinks.&#8221;<\/p>\n<p>&#8220;They just need to oil the machinery.&#8221;<\/p>\n<p>&#8220;They should get their ducks in a row.&#8221;<\/p>\n<p>I&#8217;m afraid there isn&#8217;t a suitable cliche to excuse the meal I had at the <strong>Brunch House<\/strong>. If the nice owners\u00a0 want to retain any of the customers who have espied this cheery corner spot in a new development adjacent to Nuevo Laredo Cantina and wandered in, they need a warning.<\/p>\n<p>Here it is.<\/p>\n<p>Let&#8217;s put aside any subjective comments and let the facts and numbers speak for themselves.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-2804 alignright\" title=\"brunchhouse3\" src=\"http:\/\/blogs.ajc.com\/food-and-more\/files\/2010\/03\/8-300x257.jpg\" alt=\"brunchhouse3\" width=\"300\" height=\"257\" \/><strong>The food: <\/strong>Hmm. At right we see my breakfast. What is it? According to the menu card:<\/p>\n<p><em>Three mushrooms egg white omelette: shiitake, portabella (sic), and baby bella cello mushrooms with melting variety of cheeses, hash browns and toast. <\/em><\/p>\n<p><strong>According to empirical evidence: <\/strong><\/p>\n<p>Button mushrooms squidgies and semi-softened cheddar &#0133;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Usually when a restaurant has only been open for a month or so and doesn&#8217;t &#8212; shall we say? &#8212; have all its spaghetti in the pot, I&#8217;ll be the first to say, &#8220;Give it some time.&#8221; &#8220;Let them work out the kinks.&#8221; &#8220;They just need to oil the machinery.&#8221; &#8220;They should get their ducks [&hellip;]<\/p>\n","protected":false},"author":4063,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-486400","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/486400","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/4063"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=486400"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/486400\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=486400"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=486400"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=486400"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}