First, The Bruncheonette’s “cover,” its small brick facade, is rather nondescript. But don’t judge it just yet.Second, The Bruncheonette’s “pages,” or its interior, is plain and tiny. But hold off a few more minutes before you form an opinion.Trust me.Because there’s one more component of a book to consider: its words. The arrangement of the words used to tell a story is what makes a book truly unique. And the “words” at The Bruncheonette are the delicious and inventive dishes that are served without fanfare.Here, the “words” speak for themselves.Sometimes these “words” appear in tantalizing photos on Facebook, which is how I was first introduced to the creations of The Bruncheonette. My curiosity was piqued after seeing several daily specials on my Facebook feed, like The Devil Wears Strata, filled with tart cranberries, white chocolate, cream cheese, cinnamon and topped with a drizzle of Lambrusco reduction; and the Anyung Crepe, which consisted of peanut butter, sriracha, and coconut milk crepes with cream cheese, bacon, cilantro, and green onion, topped with a spicy coconut sauce.I knew I had to give this place a chance.Owned by Sean and Chas Flanagan, The Bruncheonette serves breakfast, brunch, and lunch items, and closes its doors in the early afternoon (hours of operation are listed on its website).
The menu is written on dry erase boards behind the front counter, which is where you go to place your order. Then you can find yourself a seat inside or outside in the patio, and then salivate while you wait for your meal.At least that’s what I do.I recently met my friends here for an early lunch, or in my case, brunch. Being a huge fan of Eggs Benedict, I ordered the Garden Benny, which is made with an English muffin topped with fresh asparagus, tomatoes, avocados, local micro greens (from the Webb City Farmers Market), poached eggs, and beet – yes, beet – Hollandaise. Holy yum!
The Garden Benny is just one of several variations of Eggs Benedict on the menu at The Bruncheonette. In the past, I’ve ordered the Benny Harper, which comes with bacon, avocado, and tomato, and tastes like a BLT; the other two Bennies are Steak and Salmon.My friends, Carrie and Donna, were both interested in lunch, so they each ordered the Farmhouse sandwich, which is made with asparagus, roasted red pepper, mushrooms, caramelized onions, and Gruyere on toasted Redings Mill bread (a local baker).
All sandwiches come with a side of fries or carrot fries. Carrie, who is vegan, ordered the Farmhouse without cheese and with a side of carrot fries.
In addition to focusing on high-quality food, The Bruncheonette is passionate about utilizing local food sources as often as possible, like the micro greens in my dish and the bread in my friends’ sandwiches. There’s even a page on The Bruncheonette’s website labeled “Our Farmers,” which is dedicated to the local vendors that supply the restaurant with their farm-raised, home-grown, and homemade products.So while the cover of this book may appear to be “Just Another Diner,” the words inside tell a different story: a humble farm-to-table restaurant where the chefs play with flavors and ingredients, creating memorable dishes that dance on your taste buds.And that’s a book worth reading.
The Bruncheonette is located at 424 N. Main St.
To read more about my adventures in the area, visit JoplinMOLife.com.