Chef Paul Grosz is now offering brunch at his Birmingham bistro The Stand. Grosz tells Sylvia Rector of The Detroit Free Press that the weekend brunch trend "just can't be ignored now. Especially in Birmingham, everybody is doing brunch." Rector seems to favor the house-made lox and country toast plate, writing:
Slices of rosy, beet-cured salmon are very generously arranged on a platter with red onion, capers and diced tomato and crisscrossed with lines of delicate crème fraîche. At $10, it's a full meal for one or an easily shared starter for the table.