A proper Sunday brunch
The reporter breaks even on the peel-and-eat shrimp at the Grandover Sunday brunch, let alone the prime rib. (photo by Charles Womack)
Several Sundays ago, my wife, Gracie, mentioned that she had heard amazing things about the Sunday brunch at Grandover Resort’s Di Valletta restaurant. One of her friends had raved about it so much that Gracie said we “had” to give it a try.
When the perfect time arose, we gathered the kids, packed the car and headed down the road to the beautiful Grandover Resort.
Now for those who are not familiar with Grandover, it is a crown jewel in the state and is noted as a picturesque golf resort sitting among 1,500 hilly acres of oak, pine and dogwood trees. The place is beautiful and so much fun just to take a stroll through on any given day. I have friends who like to go over in the winter and have cocktails by the huge rock fireplace in the lobby.
But today was Sunday and we had feasting in mind. We arrived at 11:45 a.m. and found that the Sunday champagne brunch runs from until 3 p.m. and features something for everyone.
If you are wanting breakfast, there is an omelet and waffle station; eggs can be cooked to order. The breakfast buffet features bacon, link and patty sausage, grits, hash browns, various cheeses and fresh fruits. They also have smoked salmon and bagels and a few other items.
I enjoyed an egg-white omelet with bacon, cheese, mushrooms and green peppers. It was made fresh in front of me and the chef slid it from his hot pan to my waiting plate.
After admiring my white omelet for a few seconds, I dropped a waffle, a few sausage patties and some bacon to the side and dribbled some hot syrup on each. That was my first round.
After tearing through breakfast, I figured it was time for lunch and heading back to the spread.
I filled my new plate with lunch items including peel-and-eat shrimp and prime rib sliced from the carving station with au jus and horseradish. The shrimp is big and tasty and it’s nice to be able to eat all you want, especially when you consider the price of a shrimp cocktail these days. This alone probably covered the cost of my meal.
In addition to the shrimp and prime rib, there is also a great selection of meat and seafood dishes and seasoned vegetables.
If you still can find the room, a huge table of amazing desserts are yours for the taking with cakes, cookies, pies and the best thing I’ve found: hot bread pudding.
Once upon a time the family and I could manage to find a table without a reservation. Those days are gone. Nowadays, you need to make a reservation if you want to find a table.
The cost is $25.95 per adult and $12.95 children under 12. The price includes your choice of a glass of champagne or a mimosa.
Di Valleta at Grandover Resort 1000 Club Road Greensboro 336.294.1800 www.grandoverresort.com