On Sunday, Feb. 16, Hew Parlor & Chophouse at Dunedin's Fenway Hotel debuts a new weekend jazz brunch experience.
The new brunch series echoes the hotel's brand, which pays homage to the jazz age. Hew (stylized "HEW") is pulling out all the stops by featuring live music by local artists while you drink and dine. Executive chef Eric McHugh is creating brunch items that will rotate weekly to keep things fresh and seasonal for both guests and locals.
The brunch will have a rotating buffet menu, and the first one features "Ye Olde Fashioned Benedict," pimento cheese chicken and waffles, wheatberry French toast, bourbon blackberry jam, buttermilk biscuits with sausage gravy, roasted zucchini sandwiches, and an omelet action station.
The brunch will cost you $29 per adult and $15 per child ages 6-13; it's free for kids 5 and under. To make it a true brunch affair, guests can spring throw down an extra $12 for bottomless mimosas or Tito's bloody mary bar (stocked with hot sauces, pickled selections, bacon and other accouterments.)
After brunch, you can head upstairs to the Best of the Bay-winning Hi-Fi rooftop bar for views of the water and to keep the buzz going.
After this Sunday, the jazz brunch will be held every Saturday and Sunday from 9 a.m.-3 p.m. at the Hew Parlor & Chophouse within the Fenway Hotel at 453 Edgewater Dr. in Dunedin.
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