Maurepas Foods (3200 Burgundy St, 504-267-0072; www.maurepasfoods.com) is changing its offerings for the New Year, dispensing with lunch and adding weekend brunch service.
"Lunch has been OK, but nothing crazy," says chef/proprietor Michael Doyle. "Saturdays and Sundays are our busiest days now. Given that I have this great sous chef, a great pastry chef and a great bar, brunch always seemed like a natural to a lot of people, even though I held out against the idea for a long time."
The shift will allow Doyle and his crew to focus more attention on dinner service during the week. "We're hoping to be a little leaner and meaner," Doyle says. "With lunch and dinner, we were having to make a few concessions along the way, but with the change, we don't have to really do that any more."
Doyle hasn't finalized the brunch menu, but like the dinner menu, it will highlight ingredients from local farms.
"Today we got in a big shipment of beef from Two Run Farm, so we're going to be corning beef," Doyle says. "You can definitely hope for a corned beef hash. We have sauerkraut working, and we're deep in the midst of the hash-brown versus home fry debate right now. We're also working on a merguez country gravy, and doughnuts are also in the works.
"We're looking to do something more on the breakfast side," Doyle adds. "In other cities, brunch can be more on the lunch side rather than focusing on breakfast items. But we definitely wanted to do something more in tune with New Orleans-style brunch, more eggy and fatty."
Maurepas Foods serves its final lunch Tuesday, and brunch begins Saturday. Dinner is served begining at 5 p.m. Thursday through Tuesday. Food is available continuously Saturday and Sunday, with brunch beginning at 10 a.m. and dinner beginning at 3 p.m.