New restaurant brings brunch to Cape Coral seven days a week
Love weekend brunch?
Frank Kelly and Shelley Gentry certainly do.
“I think of mimosas, bloody marys, fun, live music and of course good food,” Gentry said.
In fact, the two love brunch so much, they — along with their spouses Sandra and Eric — have brought it to Cape Coral seven days a week.
Welcome to BARunch, a new breakfast and lunch restaurant in the former DIY Yogurt space off Cape Coral Parkway, between Stones Throw and No. 3 Craft Brews. From 47th Terrace, it's in Big John’s Plaza with ample parking.
“I feel like our focus on breakfast food, mimosas and Bloody Mary's is unique to the area,” said Gentry, who is also a local Realtor.
BARunch got off to a quick start, opening during the annual Cape Coral Art Festival weekend in mid-January.
“We had 350 tables the first day,” said Kelly, who has previous experience as a restaurant owner with three restaurants — a French bakery, a pizza place and a café — in New York. “And that was a soft opening. We did a limited menu.”
The bright, trendy, chic space seats about 70 inside and another 60 on the well-shaded patio fronting Cape Coral Parkway.
“We basically redid all the interior except for one wall,” Kelly said. “And we wallpapered that. This space wasn’t established as a restaurant. It took us 10 months to do it.”
Enter through the 47th Terrace side and work your way down a hallway covered with mirrors and frames of all sizes, past the open kitchen and into the dining room awash in sunlight and more blue, silver and gold. Sit at one of the low-top tables, at the small, stylish bar or outside on the spacious patio. A small back bar is set up outside on weekends off the Big John lot too.
A made-from-scratch breakfast and lunch menu
All provide an ideal setting for brunch (or should we say barunch?).
The restaurant's two-page menu consists of starters, sweets, eggs Benedicts, breakfast and lunch favorites, salads, sides and baked goods.
“It’s all made fresh,” Gentry said. “Everything is made from scratch. The biscuits and gravy, waffles, cinnamon rolls. Even the hollandaise, dressing. Garlic is roasted every day.”
“(Chef Alyssa Byndas) took my recipes and made them better,” Kelly said.
Some of the early best-sellers include chicken and waffles and thick-cut French toast made from cinnamon-custard-soaked brioche. Both come with maple butter syrup it took Kelly “seven years to get right.”
You’ll find that magical syrup with the Belgian waffles, buttermilk pancakes and the beautifully presented thick-cut, maple butter, brown sugar and honey-marinated banging (and hanging) bacon.
The pork belly and grits is another popular item.
“I’ve had grits, but the way (chef Alyssa) makes them topped with aioli sauce and micro greens is special,” Gentry said. “The lobster Benedict is outstanding too. I love her hollandaise.”
As for Kelly’s favorite?
“The Frank’s Favorite Sandwich of course,” he said of his bacon, egg and cheese on a toasted kaiser roll with salt, pepper and ketchup creation.
While the menu is set, specials will be introduced.
Mimosas, bloody marys and more await
It’s the same for mimosas. On our visit, several were offered, including classic, cherry bomb, Tiffany, blueberry lavender, pina colada, mermaid, razzmatazz and more. Bloody marys come in traditional and spicy.
Happy hour runs 3-6 p.m. daily.
Weekly events will be added including wine tastings, cooking and mixology classes and even salsa dancing.
A reservation-only Valentine’s Day wine pairing event with a five-course menu ($55 per person) is set for Feb. 14.
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Open daily from 9 a.m. to 6 p.m., the space is available after hours for business meetings, bridal parties and more.
“We want to open it for community use,” Gentry said. “We want everyone to enjoy it.”
And who doesn't love brunch?
BARunch, 1327 Cape Coral Parkway E, Cape Coral; 800-BARunch (800-227-8624); follow on Facebook.
Robyn George is a food and dining writer for The Fort Myers News-Press. Send news to [email protected].
This article originally appeared on Fort Myers News-Press: BARunch brings bloody marys, banging bacon and Benedicts to Cape Coral
