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SUMMARY:Brunch Sundays Brings Southern Comfort Food With a Haitian Island Twist to New London
DESCRIPTION:Brunch Sundays – Southern Dishes With an Island Twist turns Sunday into a five-hour affair at Favorites Bistro Bar in downtown New London\, pairing brunch standards like chicken and waffles\, French toast\, and grits with the Haitian and Caribbean flavors that have become the restaurant’s calling card. \nThe weekly brunch runs from 10 a.m. to 3 p.m. every Sunday at Favorites\, located at 90 Bank Street. \nAnd while plenty of restaurants serve brunch\, Favorites has a fairly compelling reason for adding the words “island twist.” \nOwner Majan Pierre grew up with Haitian cooking\, and the restaurant she and her husband Ederjson “EJ” Pierre created uses those flavors as a jumping-off point rather than treating them as rigid boundaries. \nThe result can put oxtail beside grits\, Haitian seasonings into familiar American comfort foods\, and a caramelized crème brûlée treatment onto French toast. \nIt’s brunch\, but not necessarily the brunch you already know. \nChicken and Waffles Gets the Favorites Treatment\nThe restaurant’s current Brunch Sundays promotion puts three dishes front and center: chicken and waffles\, oxtail and grits\, and crème brûlée French toast. \nChicken and waffles already lives comfortably at the intersection of sweet and savory. \nFavorites pushes further into that territory. \nThe restaurant’s broader approach incorporates the seasonings\, sauces and ingredients of Haitian and Caribbean cooking into recognizable American dishes rather than separating the menu into “traditional” and “island” sections. \nThat philosophy has helped chicken and waffles become one of the dishes frequently associated with Favorites since the restaurant began developing its brunch service. \nBut the oxtail and grits may be an even better example of what the restaurant is trying to do. \nOxtail and Grits Connects Two Comfort-Food Traditions\nOxtail has a long history in Caribbean cooking\, including Haitian cuisine\, where slow cooking turns a notoriously tough cut into something rich and deeply flavored. \nGrits come from a different culinary tradition but perform much the same job on the plate: warm\, uncomplicated comfort food capable of carrying an intensely flavored braise. \nPut them together and the combination makes immediate sense. \nFavorites has used oxtail elsewhere on its menu in inventive ways\, including oxtail rangoons. \nThat willingness to move ingredients between culinary traditions is central to the restaurant’s identity. \nPierre has described Favorites as Haitian street food\, but she’s also made clear that she doesn’t want the menu confined by that description. \nThe restaurant has served familiar dishes such as Caesar salad and pasta alongside Haitian staples and Caribbean-influenced creations. \nWhat connects them is often what happens in the kitchen. \nHaitian Flavor Is Built Into the Food\nOne of the building blocks is épis. \nThe Haitian seasoning base varies from kitchen to kitchen but generally combines fresh herbs\, peppers\, aromatics and spices into a concentrated mixture used to season meats\, seafood and other dishes. \nAt Favorites\, épis has been incorporated into dishes such as braised short ribs. \nThen there’s pikliz\, the sharp Haitian pickled vegetable condiment that can bring acidity\, crunch and heat to rich food. \nFavorites uses versions of it throughout its cooking. \nPierre told Connecticut food writer James Gribbon that the goal isn’t necessarily to make everything overwhelmingly hot. \nThe seasoning goes into the food from the beginning. \nThat’s a meaningful distinction. \nAdding a hot sauce to an otherwise conventional brunch dish creates heat. \nBuilding a dish around a different seasoning tradition changes its underlying flavor. \nFavorites is aiming for the second approach. \nThen There’s the Crème Brûlée French Toast\nIf oxtail and grits represents the savory side of the menu\, crème brûlée French toast heads in the opposite direction. \nThe basic idea borrows from the contrast that makes crème brûlée work: a rich\, soft interior against a caramelized exterior. \nApplied to French toast\, it turns one of brunch’s most familiar dishes into something closer to dessert. \nFavorites has served French toast in several forms\, and the dish has become one of the restaurant’s recognizable brunch offerings. \nIt’s also a good example of why “Southern dishes with an island twist” doesn’t tell the entire story. \nThere are Caribbean influences here\, certainly. \nBut there are also French influences\, Southern American comfort food and contemporary brunch culture colliding on the same menu. \nIn Haitian cooking\, that kind of overlap isn’t particularly strange. \nHaitian Cuisine Was Already a Fusion Cuisine\nHaiti’s food traditions developed from an unusually complicated history. \nWest African culinary traditions mixed with Indigenous Caribbean ingredients and techniques and European\, particularly French\, influences. \nThat history can still be seen in the language and food. \nFrench-derived culinary terms coexist with ingredients and cooking methods rooted elsewhere. \nSo a New London restaurant moving comfortably among Haitian food\, Southern comfort dishes and French-inspired brunch isn’t necessarily abandoning one tradition for another. \nIt’s continuing the mixing that created the cuisine in the first place. \nPierre has described Haitian food as difficult to reduce to a single definition because of those influences and because recipes can vary considerably between communities and households. \nHer own reference point is especially personal. \nBefore opening Favorites\, Pierre had never worked in a restaurant. \nShe learned food at home. \nMajan Pierre Went From Home Cooking to Restaurant Owner\nFavorites Bistro Bar opened in 2023\, making Pierre’s route into the restaurant business an unusual one. \nShe wasn’t a chef leaving someone else’s kitchen. \nShe wasn’t a longtime restaurant manager finally opening her own place. \nPierre told Gribbon that Favorites was her first restaurant job of any kind. \nHer culinary background came largely from watching her mother cook and from her own interest in food. \nShe and EJ Pierre nevertheless turned that home-cooking foundation into a downtown restaurant. \nBy April 2026\, Favorites was celebrating its third anniversary and a grand reopening\, along with an expansion of its lunch service. \nThe restaurant also brought Chef Bel into its culinary leadership. \nBrunch has become an increasingly important part of that evolution. \nSundays Have Become Their Own Thing\nFavorites now dedicates 10 a.m. to 3 p.m. every Sunday to brunch. \nThat’s not merely an hour or two added onto lunch service. \nIt’s the Sunday service. \nThe restaurant’s Brunch Sundays promotion makes that clear\, presenting the meal as a recurring weekly event rather than a one-off special. \nThat gives diners considerably more flexibility than a traditional late-morning brunch. \nCome at 10 and it’s breakfast. \nArrive at noon and you’re firmly in brunch territory. \nShow up at 2 and it can function as a late lunch. \nThe restaurant’s drinks follow the same leisurely approach to Sunday\, with brunch cocktails among the offerings. \nFavorites Has One of Downtown’s More Interesting Locations\nThe restaurant occupies space in the historic granite Roberts Building along Bank Street. \nIts location puts it in the middle of downtown New London’s restaurant\, arts and waterfront district. \nHygienic Art is nearby\, and the Thames River waterfront is only a short walk away. \nInside\, Favorites is bright during the day\, with large windows bringing natural light into a dining room and bar designed to feel more contemporary than rustic. \nThere’s also outdoor seating with views toward the harbor. \nThat gives Sunday brunch an easy extension into the rest of downtown. \nEat first\, then walk Bank Street\, head toward the waterfront or see what’s happening in the surrounding arts district. \nParking Is Easier on Sunday Than You Might Expect\nFor people who avoid downtown New London because they’re worried about parking\, Sunday has an advantage. \nFavorites lists Bank Street and State Street among the nearby free parking options. \nThe O’Neill-Tilley Municipal Lot and Water Street Garage provide additional paid parking nearby. \nAs always downtown\, availability depends on what else is happening that day. \nBut Favorites sits in a walkable part of New London\, so there’s little reason to circle the restaurant looking for the closest possible space if other downtown parking is available. \nA Sunday Brunch That Actually Tells You Something About the Restaurant\nChicken and waffles is everywhere now. \nFrench toast certainly isn’t difficult to find. \nNeither are eggs\, mimosas or grits. \nSo the interesting question isn’t whether Favorites serves brunch food. \nIt’s what happens when those dishes pass through this particular kitchen. \nA Haitian-American owner who learned from her mother’s cooking opened her first restaurant on Bank Street. \nShe began combining the food she knew with dishes that belonged to other traditions. \nThree years later\, that experiment has developed into a Sunday brunch where oxtail can land on grits and French toast can arrive dressed like crème brûlée. \nThat’s a much better reason to go to brunch than simply because it’s Sunday. \nDetails\nEvent: Brunch Sundays – Southern Dishes With an Island Twist\nDate: Sunday\, September 20\, 2026\nRecurring: Every Sunday\nTime: 10 a.m.–3 p.m.\nLocation: Favorites Bistro Bar\nAddress: 90 Bank Street\, New London\, CT 06320\nFeatured Brunch Dishes: Chicken and waffles\, oxtail and grits\, crème brûlée French toast\nCuisine: Southern comfort food with Haitian and Caribbean influences\nOwners: Majan and Ederjson “EJ” Pierre\nPhone: 860-446-6188\nParking: Free parking is available on Bank Street and State Street; paid options include the O’Neill-Tilley Municipal Lot and Water Street Garage\nReservations: Favorites accepts reservations; advance reservations may be useful for Sunday brunch\nAccessibility: Contact the restaurant directly for specific accessibility needs or seating accommodations. \nMore information is available at the Event Website link below. \n  \n  \nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown.
URL:https://thectbeacon.com/event/brunch-sundays-brings-southern-comfort-food-with-a-haitian-island-twist-to-new-london/2026-10-25/
LOCATION:Favorites Bistro Bar\, 90 B Bank Street\, New London\, CT\, 06320\, United States
CATEGORIES:Favorites Bistro Bar
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/09/Brunch-Sundays-Brings-Southern-Comfort-Food-With-a-Haitian-Island-Twist-to-New-London.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261018T100000
DTEND;TZID=America/New_York:20261018T150000
DTSTAMP:20260915T211951Z
CREATED:20260915T211951Z
LAST-MODIFIED:20260915T211951Z
UID:10007613-1792317600-1792335600@thectbeacon.com
SUMMARY:Brunch Sundays Brings Southern Comfort Food With a Haitian Island Twist to New London
DESCRIPTION:Brunch Sundays – Southern Dishes With an Island Twist turns Sunday into a five-hour affair at Favorites Bistro Bar in downtown New London\, pairing brunch standards like chicken and waffles\, French toast\, and grits with the Haitian and Caribbean flavors that have become the restaurant’s calling card. \nThe weekly brunch runs from 10 a.m. to 3 p.m. every Sunday at Favorites\, located at 90 Bank Street. \nAnd while plenty of restaurants serve brunch\, Favorites has a fairly compelling reason for adding the words “island twist.” \nOwner Majan Pierre grew up with Haitian cooking\, and the restaurant she and her husband Ederjson “EJ” Pierre created uses those flavors as a jumping-off point rather than treating them as rigid boundaries. \nThe result can put oxtail beside grits\, Haitian seasonings into familiar American comfort foods\, and a caramelized crème brûlée treatment onto French toast. \nIt’s brunch\, but not necessarily the brunch you already know. \nChicken and Waffles Gets the Favorites Treatment\nThe restaurant’s current Brunch Sundays promotion puts three dishes front and center: chicken and waffles\, oxtail and grits\, and crème brûlée French toast. \nChicken and waffles already lives comfortably at the intersection of sweet and savory. \nFavorites pushes further into that territory. \nThe restaurant’s broader approach incorporates the seasonings\, sauces and ingredients of Haitian and Caribbean cooking into recognizable American dishes rather than separating the menu into “traditional” and “island” sections. \nThat philosophy has helped chicken and waffles become one of the dishes frequently associated with Favorites since the restaurant began developing its brunch service. \nBut the oxtail and grits may be an even better example of what the restaurant is trying to do. \nOxtail and Grits Connects Two Comfort-Food Traditions\nOxtail has a long history in Caribbean cooking\, including Haitian cuisine\, where slow cooking turns a notoriously tough cut into something rich and deeply flavored. \nGrits come from a different culinary tradition but perform much the same job on the plate: warm\, uncomplicated comfort food capable of carrying an intensely flavored braise. \nPut them together and the combination makes immediate sense. \nFavorites has used oxtail elsewhere on its menu in inventive ways\, including oxtail rangoons. \nThat willingness to move ingredients between culinary traditions is central to the restaurant’s identity. \nPierre has described Favorites as Haitian street food\, but she’s also made clear that she doesn’t want the menu confined by that description. \nThe restaurant has served familiar dishes such as Caesar salad and pasta alongside Haitian staples and Caribbean-influenced creations. \nWhat connects them is often what happens in the kitchen. \nHaitian Flavor Is Built Into the Food\nOne of the building blocks is épis. \nThe Haitian seasoning base varies from kitchen to kitchen but generally combines fresh herbs\, peppers\, aromatics and spices into a concentrated mixture used to season meats\, seafood and other dishes. \nAt Favorites\, épis has been incorporated into dishes such as braised short ribs. \nThen there’s pikliz\, the sharp Haitian pickled vegetable condiment that can bring acidity\, crunch and heat to rich food. \nFavorites uses versions of it throughout its cooking. \nPierre told Connecticut food writer James Gribbon that the goal isn’t necessarily to make everything overwhelmingly hot. \nThe seasoning goes into the food from the beginning. \nThat’s a meaningful distinction. \nAdding a hot sauce to an otherwise conventional brunch dish creates heat. \nBuilding a dish around a different seasoning tradition changes its underlying flavor. \nFavorites is aiming for the second approach. \nThen There’s the Crème Brûlée French Toast\nIf oxtail and grits represents the savory side of the menu\, crème brûlée French toast heads in the opposite direction. \nThe basic idea borrows from the contrast that makes crème brûlée work: a rich\, soft interior against a caramelized exterior. \nApplied to French toast\, it turns one of brunch’s most familiar dishes into something closer to dessert. \nFavorites has served French toast in several forms\, and the dish has become one of the restaurant’s recognizable brunch offerings. \nIt’s also a good example of why “Southern dishes with an island twist” doesn’t tell the entire story. \nThere are Caribbean influences here\, certainly. \nBut there are also French influences\, Southern American comfort food and contemporary brunch culture colliding on the same menu. \nIn Haitian cooking\, that kind of overlap isn’t particularly strange. \nHaitian Cuisine Was Already a Fusion Cuisine\nHaiti’s food traditions developed from an unusually complicated history. \nWest African culinary traditions mixed with Indigenous Caribbean ingredients and techniques and European\, particularly French\, influences. \nThat history can still be seen in the language and food. \nFrench-derived culinary terms coexist with ingredients and cooking methods rooted elsewhere. \nSo a New London restaurant moving comfortably among Haitian food\, Southern comfort dishes and French-inspired brunch isn’t necessarily abandoning one tradition for another. \nIt’s continuing the mixing that created the cuisine in the first place. \nPierre has described Haitian food as difficult to reduce to a single definition because of those influences and because recipes can vary considerably between communities and households. \nHer own reference point is especially personal. \nBefore opening Favorites\, Pierre had never worked in a restaurant. \nShe learned food at home. \nMajan Pierre Went From Home Cooking to Restaurant Owner\nFavorites Bistro Bar opened in 2023\, making Pierre’s route into the restaurant business an unusual one. \nShe wasn’t a chef leaving someone else’s kitchen. \nShe wasn’t a longtime restaurant manager finally opening her own place. \nPierre told Gribbon that Favorites was her first restaurant job of any kind. \nHer culinary background came largely from watching her mother cook and from her own interest in food. \nShe and EJ Pierre nevertheless turned that home-cooking foundation into a downtown restaurant. \nBy April 2026\, Favorites was celebrating its third anniversary and a grand reopening\, along with an expansion of its lunch service. \nThe restaurant also brought Chef Bel into its culinary leadership. \nBrunch has become an increasingly important part of that evolution. \nSundays Have Become Their Own Thing\nFavorites now dedicates 10 a.m. to 3 p.m. every Sunday to brunch. \nThat’s not merely an hour or two added onto lunch service. \nIt’s the Sunday service. \nThe restaurant’s Brunch Sundays promotion makes that clear\, presenting the meal as a recurring weekly event rather than a one-off special. \nThat gives diners considerably more flexibility than a traditional late-morning brunch. \nCome at 10 and it’s breakfast. \nArrive at noon and you’re firmly in brunch territory. \nShow up at 2 and it can function as a late lunch. \nThe restaurant’s drinks follow the same leisurely approach to Sunday\, with brunch cocktails among the offerings. \nFavorites Has One of Downtown’s More Interesting Locations\nThe restaurant occupies space in the historic granite Roberts Building along Bank Street. \nIts location puts it in the middle of downtown New London’s restaurant\, arts and waterfront district. \nHygienic Art is nearby\, and the Thames River waterfront is only a short walk away. \nInside\, Favorites is bright during the day\, with large windows bringing natural light into a dining room and bar designed to feel more contemporary than rustic. \nThere’s also outdoor seating with views toward the harbor. \nThat gives Sunday brunch an easy extension into the rest of downtown. \nEat first\, then walk Bank Street\, head toward the waterfront or see what’s happening in the surrounding arts district. \nParking Is Easier on Sunday Than You Might Expect\nFor people who avoid downtown New London because they’re worried about parking\, Sunday has an advantage. \nFavorites lists Bank Street and State Street among the nearby free parking options. \nThe O’Neill-Tilley Municipal Lot and Water Street Garage provide additional paid parking nearby. \nAs always downtown\, availability depends on what else is happening that day. \nBut Favorites sits in a walkable part of New London\, so there’s little reason to circle the restaurant looking for the closest possible space if other downtown parking is available. \nA Sunday Brunch That Actually Tells You Something About the Restaurant\nChicken and waffles is everywhere now. \nFrench toast certainly isn’t difficult to find. \nNeither are eggs\, mimosas or grits. \nSo the interesting question isn’t whether Favorites serves brunch food. \nIt’s what happens when those dishes pass through this particular kitchen. \nA Haitian-American owner who learned from her mother’s cooking opened her first restaurant on Bank Street. \nShe began combining the food she knew with dishes that belonged to other traditions. \nThree years later\, that experiment has developed into a Sunday brunch where oxtail can land on grits and French toast can arrive dressed like crème brûlée. \nThat’s a much better reason to go to brunch than simply because it’s Sunday. \nDetails\nEvent: Brunch Sundays – Southern Dishes With an Island Twist\nDate: Sunday\, September 20\, 2026\nRecurring: Every Sunday\nTime: 10 a.m.–3 p.m.\nLocation: Favorites Bistro Bar\nAddress: 90 Bank Street\, New London\, CT 06320\nFeatured Brunch Dishes: Chicken and waffles\, oxtail and grits\, crème brûlée French toast\nCuisine: Southern comfort food with Haitian and Caribbean influences\nOwners: Majan and Ederjson “EJ” Pierre\nPhone: 860-446-6188\nParking: Free parking is available on Bank Street and State Street; paid options include the O’Neill-Tilley Municipal Lot and Water Street Garage\nReservations: Favorites accepts reservations; advance reservations may be useful for Sunday brunch\nAccessibility: Contact the restaurant directly for specific accessibility needs or seating accommodations. \nMore information is available at the Event Website link below. \n  \n  \nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown.
URL:https://thectbeacon.com/event/brunch-sundays-brings-southern-comfort-food-with-a-haitian-island-twist-to-new-london/2026-10-18/
LOCATION:Favorites Bistro Bar\, 90 B Bank Street\, New London\, CT\, 06320\, United States
CATEGORIES:Favorites Bistro Bar
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/09/Brunch-Sundays-Brings-Southern-Comfort-Food-With-a-Haitian-Island-Twist-to-New-London.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260927T110000
DTEND;TZID=America/New_York:20260927T160000
DTSTAMP:20260924T150113Z
CREATED:20260924T150113Z
LAST-MODIFIED:20260924T150113Z
UID:10008598-1790506800-1790524800@thectbeacon.com
SUMMARY:Pop vs. R&B Drag Brunch Turns The Social Into a Live Diva Concert
DESCRIPTION:Pop vs. R&B Drag Brunch Turns The Social Into a Live Diva Concert Sunday\, Sept. 27\, when New York performer Wesley returns to New London with a show built around some of pop and R&B’s biggest voices. \nThis edition of Pink Eggs & Glam Drag Brunch isn’t being presented as a conventional lip-sync drag show. Wesley sings live\, using the brunch as the setting for what organizers describe as essentially a concert in drag. \nThere are two performances at The Social Bar + Kitchen on Bank Street. The first seating begins at 11 a.m. for a noon show\, followed by a 2 p.m. seating for a 3 p.m. show. Tickets are $20 in advance or $25 at the door\, with brunch and drinks purchased separately. The event is open to ages 14 and older. \nThe Voice Is the Point\nDrag can encompass lip-syncing\, dance\, comedy\, theater\, impersonation and countless combinations of all of them. \nWesley’s specialty is different. \nShe’s a trained musical-theater vocalist whose drag performances are built around actually singing the material. \nWesley holds a BFA in Musical Theatre and has performed professionally in New York as well as at sea as a headline entertainer aboard Virgin Voyages. She is also the lead vocalist of The Bad Judies\, billed by organizers as New York City’s only all-drag live band. \nThat background explains the theme chosen for her September return to New London. \nRather than centering the show on a single artist\, Pop vs. R&B Divas gives Wesley a much bigger songbook to work with. \nPrevious appearances at The Social have highlighted her ability to tackle the music of artists including Lady Gaga\, Beyoncé and Ariana Grande\, pairing the vocals with the dance\, comedy and theatricality expected from a drag performance. \nThe result lands somewhere between drag brunch\, cabaret and pop concert. \nWesley Has Been Here Before\nThis isn’t Wesley’s first Pink Eggs & Glam appearance in New London. \nShe headlined a Pride edition of the brunch in June 2025\, when The Social described her as an emerging force in New York’s drag and cabaret scene\, combining powerhouse vocals with dance and comedy. \nThe September 2026 engagement brings her back with a more focused musical concept. \nPop and R&B have always overlapped\, particularly as artists move between dance music\, soul\, hip-hop\, rock and mainstream radio. Building a show around the two genres gives a live singer considerably more room than a single-artist tribute. \nA song can become a vocal showcase. \nThe next can turn the room into a dance floor. \nAnd because Wesley is singing rather than simply recreating a recording\, familiar music can be rearranged around the performer instead of the other way around. \nPink Eggs & Glam Has Become a New London Regular\nThe show is also part of something that has lasted considerably longer than a single brunch. \nPink Eggs & Glam is Sky Casper Entertainment’s recurring drag-brunch series at The Social\, combining visiting drag performers with food\, cocktails and audience interaction. \nSky Casper describes its brunches as high-energy\, interactive events ranging from live-singing cabaret performers to dancing divas. Its 2026 New London calendar has featured changing themes and headliners throughout the year\, with additional Pink Eggs & Glam dates already scheduled into December. \nThat rotating-headliner model means the basic brunch format can change substantially depending on who’s performing. \nSome editions lean heavily into comedy. \nOthers revolve around particular pop stars or themes. \nThis one is built around the thing Wesley does particularly well: sing. \nBrunch Is Separate From the Show\nOne practical detail is worth understanding before buying a ticket. \nThe $20 advance admission does not include brunch or beverages. Food and drinks are ordered separately from The Social. Door admission is $25 if tickets remain available. \nThe two-show structure also means guests should pay attention to both the seating time and performance time. \nFor the early show\, seating begins at 11 a.m. and Wesley performs at noon. \nFor the second\, seating begins at 2 p.m. with the show beginning at 3 p.m. \nThat hour before each performance gives guests time to get settled and order brunch before the focus shifts toward the stage. \nThe event is 14+\, and Eventbrite lists a no-refund policy. \nThen the restaurant becomes a concert room. \nBeyoncé-sized vocals may normally belong in arenas. On Sunday\, the distance between the singer and the brunch table will be considerably smaller. \nMore information is available at the Event Website link below. \nTo purchase tickets\, click the Event Ticketing link below. \nDetails\nEvent: Pop & R&B Pink Eggs & Glam Drag Brunch with Wesley\nDate: Sunday\, Sept. 27\, 2026\nLocation: The Social Bar + Kitchen\nAddress: 208 Bank St.\, New London\, CT 06320\nFirst Seating: 11 a.m.\nFirst Show: Noon\nSecond Seating: 2 p.m.\nSecond Show: 3 p.m.\nPerformer: Wesley\nTheme: Pop & R&B Divas\nAdmission: $20 in advance; $25 at the door\nAge: 14+\nFood & Beverages: Sold separately\nRefunds: No refunds\nPresented By: Sky Casper Entertainment and The Social Bar + Kitchen \n  \n\nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown.
URL:https://thectbeacon.com/event/pop-vs-rb-drag-brunch-turns-the-social-into-a-live-diva-concert/
LOCATION:The Social Bar + Kitchen\, 208 Bank Street\, New London\, CT\, 06320\, United States
CATEGORIES:Social Bar + Kitchen
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/09/Pop-vs-R-and-B-Drag-Brunch-Turns-The-Social-Into-a-Live-Diva-Concert.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260927T100000
DTEND;TZID=America/New_York:20260927T150000
DTSTAMP:20260915T211951Z
CREATED:20260915T211951Z
LAST-MODIFIED:20260915T211951Z
UID:10007610-1790503200-1790521200@thectbeacon.com
SUMMARY:Brunch Sundays Brings Southern Comfort Food With a Haitian Island Twist to New London
DESCRIPTION:Brunch Sundays – Southern Dishes With an Island Twist turns Sunday into a five-hour affair at Favorites Bistro Bar in downtown New London\, pairing brunch standards like chicken and waffles\, French toast\, and grits with the Haitian and Caribbean flavors that have become the restaurant’s calling card. \nThe weekly brunch runs from 10 a.m. to 3 p.m. every Sunday at Favorites\, located at 90 Bank Street. \nAnd while plenty of restaurants serve brunch\, Favorites has a fairly compelling reason for adding the words “island twist.” \nOwner Majan Pierre grew up with Haitian cooking\, and the restaurant she and her husband Ederjson “EJ” Pierre created uses those flavors as a jumping-off point rather than treating them as rigid boundaries. \nThe result can put oxtail beside grits\, Haitian seasonings into familiar American comfort foods\, and a caramelized crème brûlée treatment onto French toast. \nIt’s brunch\, but not necessarily the brunch you already know. \nChicken and Waffles Gets the Favorites Treatment\nThe restaurant’s current Brunch Sundays promotion puts three dishes front and center: chicken and waffles\, oxtail and grits\, and crème brûlée French toast. \nChicken and waffles already lives comfortably at the intersection of sweet and savory. \nFavorites pushes further into that territory. \nThe restaurant’s broader approach incorporates the seasonings\, sauces and ingredients of Haitian and Caribbean cooking into recognizable American dishes rather than separating the menu into “traditional” and “island” sections. \nThat philosophy has helped chicken and waffles become one of the dishes frequently associated with Favorites since the restaurant began developing its brunch service. \nBut the oxtail and grits may be an even better example of what the restaurant is trying to do. \nOxtail and Grits Connects Two Comfort-Food Traditions\nOxtail has a long history in Caribbean cooking\, including Haitian cuisine\, where slow cooking turns a notoriously tough cut into something rich and deeply flavored. \nGrits come from a different culinary tradition but perform much the same job on the plate: warm\, uncomplicated comfort food capable of carrying an intensely flavored braise. \nPut them together and the combination makes immediate sense. \nFavorites has used oxtail elsewhere on its menu in inventive ways\, including oxtail rangoons. \nThat willingness to move ingredients between culinary traditions is central to the restaurant’s identity. \nPierre has described Favorites as Haitian street food\, but she’s also made clear that she doesn’t want the menu confined by that description. \nThe restaurant has served familiar dishes such as Caesar salad and pasta alongside Haitian staples and Caribbean-influenced creations. \nWhat connects them is often what happens in the kitchen. \nHaitian Flavor Is Built Into the Food\nOne of the building blocks is épis. \nThe Haitian seasoning base varies from kitchen to kitchen but generally combines fresh herbs\, peppers\, aromatics and spices into a concentrated mixture used to season meats\, seafood and other dishes. \nAt Favorites\, épis has been incorporated into dishes such as braised short ribs. \nThen there’s pikliz\, the sharp Haitian pickled vegetable condiment that can bring acidity\, crunch and heat to rich food. \nFavorites uses versions of it throughout its cooking. \nPierre told Connecticut food writer James Gribbon that the goal isn’t necessarily to make everything overwhelmingly hot. \nThe seasoning goes into the food from the beginning. \nThat’s a meaningful distinction. \nAdding a hot sauce to an otherwise conventional brunch dish creates heat. \nBuilding a dish around a different seasoning tradition changes its underlying flavor. \nFavorites is aiming for the second approach. \nThen There’s the Crème Brûlée French Toast\nIf oxtail and grits represents the savory side of the menu\, crème brûlée French toast heads in the opposite direction. \nThe basic idea borrows from the contrast that makes crème brûlée work: a rich\, soft interior against a caramelized exterior. \nApplied to French toast\, it turns one of brunch’s most familiar dishes into something closer to dessert. \nFavorites has served French toast in several forms\, and the dish has become one of the restaurant’s recognizable brunch offerings. \nIt’s also a good example of why “Southern dishes with an island twist” doesn’t tell the entire story. \nThere are Caribbean influences here\, certainly. \nBut there are also French influences\, Southern American comfort food and contemporary brunch culture colliding on the same menu. \nIn Haitian cooking\, that kind of overlap isn’t particularly strange. \nHaitian Cuisine Was Already a Fusion Cuisine\nHaiti’s food traditions developed from an unusually complicated history. \nWest African culinary traditions mixed with Indigenous Caribbean ingredients and techniques and European\, particularly French\, influences. \nThat history can still be seen in the language and food. \nFrench-derived culinary terms coexist with ingredients and cooking methods rooted elsewhere. \nSo a New London restaurant moving comfortably among Haitian food\, Southern comfort dishes and French-inspired brunch isn’t necessarily abandoning one tradition for another. \nIt’s continuing the mixing that created the cuisine in the first place. \nPierre has described Haitian food as difficult to reduce to a single definition because of those influences and because recipes can vary considerably between communities and households. \nHer own reference point is especially personal. \nBefore opening Favorites\, Pierre had never worked in a restaurant. \nShe learned food at home. \nMajan Pierre Went From Home Cooking to Restaurant Owner\nFavorites Bistro Bar opened in 2023\, making Pierre’s route into the restaurant business an unusual one. \nShe wasn’t a chef leaving someone else’s kitchen. \nShe wasn’t a longtime restaurant manager finally opening her own place. \nPierre told Gribbon that Favorites was her first restaurant job of any kind. \nHer culinary background came largely from watching her mother cook and from her own interest in food. \nShe and EJ Pierre nevertheless turned that home-cooking foundation into a downtown restaurant. \nBy April 2026\, Favorites was celebrating its third anniversary and a grand reopening\, along with an expansion of its lunch service. \nThe restaurant also brought Chef Bel into its culinary leadership. \nBrunch has become an increasingly important part of that evolution. \nSundays Have Become Their Own Thing\nFavorites now dedicates 10 a.m. to 3 p.m. every Sunday to brunch. \nThat’s not merely an hour or two added onto lunch service. \nIt’s the Sunday service. \nThe restaurant’s Brunch Sundays promotion makes that clear\, presenting the meal as a recurring weekly event rather than a one-off special. \nThat gives diners considerably more flexibility than a traditional late-morning brunch. \nCome at 10 and it’s breakfast. \nArrive at noon and you’re firmly in brunch territory. \nShow up at 2 and it can function as a late lunch. \nThe restaurant’s drinks follow the same leisurely approach to Sunday\, with brunch cocktails among the offerings. \nFavorites Has One of Downtown’s More Interesting Locations\nThe restaurant occupies space in the historic granite Roberts Building along Bank Street. \nIts location puts it in the middle of downtown New London’s restaurant\, arts and waterfront district. \nHygienic Art is nearby\, and the Thames River waterfront is only a short walk away. \nInside\, Favorites is bright during the day\, with large windows bringing natural light into a dining room and bar designed to feel more contemporary than rustic. \nThere’s also outdoor seating with views toward the harbor. \nThat gives Sunday brunch an easy extension into the rest of downtown. \nEat first\, then walk Bank Street\, head toward the waterfront or see what’s happening in the surrounding arts district. \nParking Is Easier on Sunday Than You Might Expect\nFor people who avoid downtown New London because they’re worried about parking\, Sunday has an advantage. \nFavorites lists Bank Street and State Street among the nearby free parking options. \nThe O’Neill-Tilley Municipal Lot and Water Street Garage provide additional paid parking nearby. \nAs always downtown\, availability depends on what else is happening that day. \nBut Favorites sits in a walkable part of New London\, so there’s little reason to circle the restaurant looking for the closest possible space if other downtown parking is available. \nA Sunday Brunch That Actually Tells You Something About the Restaurant\nChicken and waffles is everywhere now. \nFrench toast certainly isn’t difficult to find. \nNeither are eggs\, mimosas or grits. \nSo the interesting question isn’t whether Favorites serves brunch food. \nIt’s what happens when those dishes pass through this particular kitchen. \nA Haitian-American owner who learned from her mother’s cooking opened her first restaurant on Bank Street. \nShe began combining the food she knew with dishes that belonged to other traditions. \nThree years later\, that experiment has developed into a Sunday brunch where oxtail can land on grits and French toast can arrive dressed like crème brûlée. \nThat’s a much better reason to go to brunch than simply because it’s Sunday. \nDetails\nEvent: Brunch Sundays – Southern Dishes With an Island Twist\nDate: Sunday\, September 20\, 2026\nRecurring: Every Sunday\nTime: 10 a.m.–3 p.m.\nLocation: Favorites Bistro Bar\nAddress: 90 Bank Street\, New London\, CT 06320\nFeatured Brunch Dishes: Chicken and waffles\, oxtail and grits\, crème brûlée French toast\nCuisine: Southern comfort food with Haitian and Caribbean influences\nOwners: Majan and Ederjson “EJ” Pierre\nPhone: 860-446-6188\nParking: Free parking is available on Bank Street and State Street; paid options include the O’Neill-Tilley Municipal Lot and Water Street Garage\nReservations: Favorites accepts reservations; advance reservations may be useful for Sunday brunch\nAccessibility: Contact the restaurant directly for specific accessibility needs or seating accommodations. \nMore information is available at the Event Website link below. \n  \n  \nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown.
URL:https://thectbeacon.com/event/brunch-sundays-brings-southern-comfort-food-with-a-haitian-island-twist-to-new-london/2026-09-27/
LOCATION:Favorites Bistro Bar\, 90 B Bank Street\, New London\, CT\, 06320\, United States
CATEGORIES:Favorites Bistro Bar
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/09/Brunch-Sundays-Brings-Southern-Comfort-Food-With-a-Haitian-Island-Twist-to-New-London.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260920T100000
DTEND;TZID=America/New_York:20260920T150000
DTSTAMP:20260915T211951Z
CREATED:20260915T211951Z
LAST-MODIFIED:20260915T211951Z
UID:10007609-1789898400-1789916400@thectbeacon.com
SUMMARY:Brunch Sundays Brings Southern Comfort Food With a Haitian Island Twist to New London
DESCRIPTION:Brunch Sundays – Southern Dishes With an Island Twist turns Sunday into a five-hour affair at Favorites Bistro Bar in downtown New London\, pairing brunch standards like chicken and waffles\, French toast\, and grits with the Haitian and Caribbean flavors that have become the restaurant’s calling card. \nThe weekly brunch runs from 10 a.m. to 3 p.m. every Sunday at Favorites\, located at 90 Bank Street. \nAnd while plenty of restaurants serve brunch\, Favorites has a fairly compelling reason for adding the words “island twist.” \nOwner Majan Pierre grew up with Haitian cooking\, and the restaurant she and her husband Ederjson “EJ” Pierre created uses those flavors as a jumping-off point rather than treating them as rigid boundaries. \nThe result can put oxtail beside grits\, Haitian seasonings into familiar American comfort foods\, and a caramelized crème brûlée treatment onto French toast. \nIt’s brunch\, but not necessarily the brunch you already know. \nChicken and Waffles Gets the Favorites Treatment\nThe restaurant’s current Brunch Sundays promotion puts three dishes front and center: chicken and waffles\, oxtail and grits\, and crème brûlée French toast. \nChicken and waffles already lives comfortably at the intersection of sweet and savory. \nFavorites pushes further into that territory. \nThe restaurant’s broader approach incorporates the seasonings\, sauces and ingredients of Haitian and Caribbean cooking into recognizable American dishes rather than separating the menu into “traditional” and “island” sections. \nThat philosophy has helped chicken and waffles become one of the dishes frequently associated with Favorites since the restaurant began developing its brunch service. \nBut the oxtail and grits may be an even better example of what the restaurant is trying to do. \nOxtail and Grits Connects Two Comfort-Food Traditions\nOxtail has a long history in Caribbean cooking\, including Haitian cuisine\, where slow cooking turns a notoriously tough cut into something rich and deeply flavored. \nGrits come from a different culinary tradition but perform much the same job on the plate: warm\, uncomplicated comfort food capable of carrying an intensely flavored braise. \nPut them together and the combination makes immediate sense. \nFavorites has used oxtail elsewhere on its menu in inventive ways\, including oxtail rangoons. \nThat willingness to move ingredients between culinary traditions is central to the restaurant’s identity. \nPierre has described Favorites as Haitian street food\, but she’s also made clear that she doesn’t want the menu confined by that description. \nThe restaurant has served familiar dishes such as Caesar salad and pasta alongside Haitian staples and Caribbean-influenced creations. \nWhat connects them is often what happens in the kitchen. \nHaitian Flavor Is Built Into the Food\nOne of the building blocks is épis. \nThe Haitian seasoning base varies from kitchen to kitchen but generally combines fresh herbs\, peppers\, aromatics and spices into a concentrated mixture used to season meats\, seafood and other dishes. \nAt Favorites\, épis has been incorporated into dishes such as braised short ribs. \nThen there’s pikliz\, the sharp Haitian pickled vegetable condiment that can bring acidity\, crunch and heat to rich food. \nFavorites uses versions of it throughout its cooking. \nPierre told Connecticut food writer James Gribbon that the goal isn’t necessarily to make everything overwhelmingly hot. \nThe seasoning goes into the food from the beginning. \nThat’s a meaningful distinction. \nAdding a hot sauce to an otherwise conventional brunch dish creates heat. \nBuilding a dish around a different seasoning tradition changes its underlying flavor. \nFavorites is aiming for the second approach. \nThen There’s the Crème Brûlée French Toast\nIf oxtail and grits represents the savory side of the menu\, crème brûlée French toast heads in the opposite direction. \nThe basic idea borrows from the contrast that makes crème brûlée work: a rich\, soft interior against a caramelized exterior. \nApplied to French toast\, it turns one of brunch’s most familiar dishes into something closer to dessert. \nFavorites has served French toast in several forms\, and the dish has become one of the restaurant’s recognizable brunch offerings. \nIt’s also a good example of why “Southern dishes with an island twist” doesn’t tell the entire story. \nThere are Caribbean influences here\, certainly. \nBut there are also French influences\, Southern American comfort food and contemporary brunch culture colliding on the same menu. \nIn Haitian cooking\, that kind of overlap isn’t particularly strange. \nHaitian Cuisine Was Already a Fusion Cuisine\nHaiti’s food traditions developed from an unusually complicated history. \nWest African culinary traditions mixed with Indigenous Caribbean ingredients and techniques and European\, particularly French\, influences. \nThat history can still be seen in the language and food. \nFrench-derived culinary terms coexist with ingredients and cooking methods rooted elsewhere. \nSo a New London restaurant moving comfortably among Haitian food\, Southern comfort dishes and French-inspired brunch isn’t necessarily abandoning one tradition for another. \nIt’s continuing the mixing that created the cuisine in the first place. \nPierre has described Haitian food as difficult to reduce to a single definition because of those influences and because recipes can vary considerably between communities and households. \nHer own reference point is especially personal. \nBefore opening Favorites\, Pierre had never worked in a restaurant. \nShe learned food at home. \nMajan Pierre Went From Home Cooking to Restaurant Owner\nFavorites Bistro Bar opened in 2023\, making Pierre’s route into the restaurant business an unusual one. \nShe wasn’t a chef leaving someone else’s kitchen. \nShe wasn’t a longtime restaurant manager finally opening her own place. \nPierre told Gribbon that Favorites was her first restaurant job of any kind. \nHer culinary background came largely from watching her mother cook and from her own interest in food. \nShe and EJ Pierre nevertheless turned that home-cooking foundation into a downtown restaurant. \nBy April 2026\, Favorites was celebrating its third anniversary and a grand reopening\, along with an expansion of its lunch service. \nThe restaurant also brought Chef Bel into its culinary leadership. \nBrunch has become an increasingly important part of that evolution. \nSundays Have Become Their Own Thing\nFavorites now dedicates 10 a.m. to 3 p.m. every Sunday to brunch. \nThat’s not merely an hour or two added onto lunch service. \nIt’s the Sunday service. \nThe restaurant’s Brunch Sundays promotion makes that clear\, presenting the meal as a recurring weekly event rather than a one-off special. \nThat gives diners considerably more flexibility than a traditional late-morning brunch. \nCome at 10 and it’s breakfast. \nArrive at noon and you’re firmly in brunch territory. \nShow up at 2 and it can function as a late lunch. \nThe restaurant’s drinks follow the same leisurely approach to Sunday\, with brunch cocktails among the offerings. \nFavorites Has One of Downtown’s More Interesting Locations\nThe restaurant occupies space in the historic granite Roberts Building along Bank Street. \nIts location puts it in the middle of downtown New London’s restaurant\, arts and waterfront district. \nHygienic Art is nearby\, and the Thames River waterfront is only a short walk away. \nInside\, Favorites is bright during the day\, with large windows bringing natural light into a dining room and bar designed to feel more contemporary than rustic. \nThere’s also outdoor seating with views toward the harbor. \nThat gives Sunday brunch an easy extension into the rest of downtown. \nEat first\, then walk Bank Street\, head toward the waterfront or see what’s happening in the surrounding arts district. \nParking Is Easier on Sunday Than You Might Expect\nFor people who avoid downtown New London because they’re worried about parking\, Sunday has an advantage. \nFavorites lists Bank Street and State Street among the nearby free parking options. \nThe O’Neill-Tilley Municipal Lot and Water Street Garage provide additional paid parking nearby. \nAs always downtown\, availability depends on what else is happening that day. \nBut Favorites sits in a walkable part of New London\, so there’s little reason to circle the restaurant looking for the closest possible space if other downtown parking is available. \nA Sunday Brunch That Actually Tells You Something About the Restaurant\nChicken and waffles is everywhere now. \nFrench toast certainly isn’t difficult to find. \nNeither are eggs\, mimosas or grits. \nSo the interesting question isn’t whether Favorites serves brunch food. \nIt’s what happens when those dishes pass through this particular kitchen. \nA Haitian-American owner who learned from her mother’s cooking opened her first restaurant on Bank Street. \nShe began combining the food she knew with dishes that belonged to other traditions. \nThree years later\, that experiment has developed into a Sunday brunch where oxtail can land on grits and French toast can arrive dressed like crème brûlée. \nThat’s a much better reason to go to brunch than simply because it’s Sunday. \nDetails\nEvent: Brunch Sundays – Southern Dishes With an Island Twist\nDate: Sunday\, September 20\, 2026\nRecurring: Every Sunday\nTime: 10 a.m.–3 p.m.\nLocation: Favorites Bistro Bar\nAddress: 90 Bank Street\, New London\, CT 06320\nFeatured Brunch Dishes: Chicken and waffles\, oxtail and grits\, crème brûlée French toast\nCuisine: Southern comfort food with Haitian and Caribbean influences\nOwners: Majan and Ederjson “EJ” Pierre\nPhone: 860-446-6188\nParking: Free parking is available on Bank Street and State Street; paid options include the O’Neill-Tilley Municipal Lot and Water Street Garage\nReservations: Favorites accepts reservations; advance reservations may be useful for Sunday brunch\nAccessibility: Contact the restaurant directly for specific accessibility needs or seating accommodations. \nMore information is available at the Event Website link below. \n  \n  \nFeatured image is an artistic representation inspired by the event and may not depict the actual people\, location\, or activities shown.
URL:https://thectbeacon.com/event/brunch-sundays-brings-southern-comfort-food-with-a-haitian-island-twist-to-new-london/2026-09-20/
LOCATION:Favorites Bistro Bar\, 90 B Bank Street\, New London\, CT\, 06320\, United States
CATEGORIES:Favorites Bistro Bar
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/09/Brunch-Sundays-Brings-Southern-Comfort-Food-With-a-Haitian-Island-Twist-to-New-London.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260621T103000
DTEND;TZID=America/New_York:20260621T140000
DTSTAMP:20260618T024416Z
CREATED:20260618T024416Z
LAST-MODIFIED:20260618T024416Z
UID:10006023-1782037800-1782050400@thectbeacon.com
SUMMARY:Father's Day Brunch Buffet at Fresh Salt
DESCRIPTION:Father’s Day Brunch Buffet at Fresh Salt offers a waterfront celebration filled with chef-crafted specialties\, classic brunch favorites\, and sweeping views of the Connecticut River and Long Island Sound. Held at Saybrook Point Resort & Marina on Sunday\, June 21\, this annual event provides families with an elegant setting to gather and celebrate Dad while enjoying an expansive buffet menu. \nGuests can build the perfect brunch from a wide variety of offerings\, including made-to-order favorites\, seafood specialties\, carving stations\, breakfast classics\, and decadent desserts. Highlights include lobster and tomato eggs Benedict\, New England lobster and crab cakes\, grilled Atlantic swordfish\, slow-roasted brown sugar bourbon spareribs\, Black Angus ribeye\, glazed baked ham\, and a dedicated waffle station. The menu also features fresh salads\, house-made sides\, a pasta station\, and an assortment of desserts. \nWhether you’re planning a family gathering or treating Dad to a special meal\, Fresh Salt’s Father’s Day Brunch combines exceptional food with a relaxed coastal atmosphere. Reservations are required and typically fill quickly. \nEvent Details\nDate: Sunday\, June 21\, 2026\nTime: 10:30 a.m. – 2:00 p.m.\nLocation: Fresh Salt at Saybrook Point Resort & Marina \nPricing\n\nAdults: $69.95+\nChildren: $35.95+\n\nMenu Highlights\nBreakfast Favorites \n\nBLT Bacon\, Lobster & Tomato Eggs Benedict\nLobster Corn Bread Pudding\nApplewood-Smoked Bacon\nSage Breakfast Sausage\nBreakfast Potatoes\n\nSoup & Salads \n\nLobster Corn Chowder\nCaesar Salad\nCaprese Salad\nGrilled Yukon Gold Potato Salad\nMediterranean Orzo Salad\nSpinach Salad with Gorgonzola\, Walnuts\, Dried Cherries & Maple Balsamic Dressing\n\nEntrée Selections \n\nSlow-Roasted Brown Sugar Bourbon Spareribs\nBBQ Pork Sliders\nNew England Lobster & Crab Cakes\nHoney Hoisin Ginger Glazed Chicken\nGrilled Atlantic Swordfish\nBlackened Flank Steak\n\nCarving Station \n\nBlack Angus Ribeye\nGlazed Baked Ham\n\nWaffle Station \n\nMalted Waffles\nSavory Malted Lobster Waffles\nGluten-Free Waffles\n\nPasta Station \n\nMezze Rigatoni\nPappardelle\nGluten-Free Penne\n\nDesserts \n\nBanana Peanut Butter Bars\nBourbon Caramel Cream Puffs\nBrown Sugar Bacon Cupcakes\nChocolate Oreo Cream Pie\n\nReservations Required\nCall 860-388-1111 to reserve your table. \nMeta Description\n 
URL:https://thectbeacon.com/event/fathers-day-brunch-buffet-at-fresh-salt/
LOCATION:Saybrook Point Resort & Marina\, 2 Bridge Street\, Old Saybrook\, CT\, 06475\, United States
CATEGORIES:Saybrook Point Resort & Marina
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Fathers-Day-Brunch-Buffet-at-Fresh-Salt-at-Saybrook-Point-Resort-and-Marina-Sunday-June-21-1030-am-to-2pm.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260621T100000
DTEND;TZID=America/New_York:20260621T140000
DTSTAMP:20260617T213304Z
CREATED:20260617T213304Z
LAST-MODIFIED:20260617T213304Z
UID:10006011-1782036000-1782050400@thectbeacon.com
SUMMARY:Father's Day at Haring's Noank
DESCRIPTION:Father’s Day at Haring’s Noank gives families a chance to celebrate Dad with waterfront dining\, brunch favorites\, and harbor views in Noank on Sunday\, June 21. Located along the shoreline\, Haring’s offers a relaxed setting where guests can gather with family and enjoy a meal while taking in the sights and atmosphere of the water. \nThe special Father’s Day event is centered around a brunch buffet designed to make the day easy and enjoyable for families. Whether you’re treating Dad to a leisurely meal\, meeting up with relatives\, or simply looking for a scenic place to celebrate the holiday\, Haring’s offers a festive waterfront backdrop. \nWith limited seating available\, reservations are recommended. The combination of waterfront views\, family-friendly dining\, and a special holiday menu makes Father’s Day at Haring’s a popular annual tradition for shoreline families. \nEvent Details\nDate: Sunday\, June 21\, 2026\nLocation: Haring’s\, Noank \nFather’s Day Special\n\nBrunch Buffet\nWaterfront dining\nFamily-friendly atmosphere\n\nReservations\nLimited reservations are available. Advance booking is recommended. \n 
URL:https://thectbeacon.com/event/fathers-day-at-harings-noank/
LOCATION:Haring’s Noank\, 15 Riverview Avenue\, Noank\, 06340\, United States
CATEGORIES:Haring's Noank
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Fathers-Day-at-Harings-Noank-Sunday-June-21-10am-to-2pm.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260621T090000
DTEND;TZID=America/New_York:20260621T150000
DTSTAMP:20260609T172322Z
CREATED:20260609T172322Z
LAST-MODIFIED:20260609T172322Z
UID:10005624-1782032400-1782054000@thectbeacon.com
SUMMARY:Father's Day Brunch at Nana's Bakery & Pizza Westerly
DESCRIPTION:Father’s Day Brunch at Nana’s Bakery & Pizza Westerly offers a special holiday menu filled with savory favorites and sweet treats designed to celebrate Dad. Taking place on Sunday\, June 21\, the brunch features a selection of chef-inspired dishes ranging from hearty breakfast plates and seafood specialties to steak and house-made desserts. \nThe menu showcases a variety of flavors\, including pesto eggs and cheese on a brioche roll\, bacon and cheese waffles\, avocado toast\, seafood mushroom toast\, and Nana’s signature breakfast plate. Guests looking for a heartier meal can choose from steak and eggs or a seasonal frittata\, while those with a sweet tooth can enjoy crookie chia and oat pudding made with strawberry jam and coconut milk. \nThis Father’s Day brunch is ideal for families looking to gather around the table and enjoy a relaxed morning together. With a menu that balances breakfast classics\, fresh ingredients\, and creative preparations\, Nana’s provides a welcoming setting for celebrating the holiday in Westerly. \nAdditional Details\nFather’s Day Brunch Specials \n\nPesto Egg and Cheese\nBaked farm egg\, arugula pesto\, aged cheddar\, lemon aioli\, local greens\, brioche roll\nBacon Egg + Cheese Waffle\nWood-smoked bacon\, over-easy egg\, sharp American cheese\, tomato aioli\, Portuguese sweet waffle\nCrookie Chia & Oat Pudding\nStrawberry jam\, coconut milk\nAvocado Toast\nWhipped honey butter\, blueberries\nNana’s Breakfast Plate\nTwo sunny eggs\, home fries\, applewood smoked bacon\, sourdough toast\nSeafood Mushroom Toast\nSunny egg\, whipped ricotta\, lemon brown butter\, oyster garlic\nEggs Benedict\nBerkshire breakfast sausage\, sourdough hollandaise\, Portuguese English muffin\, side of greens\nSeasonal Quiche\nApplewood smoked bacon\, heirloom tomato\, wild lettuce\, roasted tomato aioli\, fries\nSteak and Eggs\n8-ounce hanger steak\, two sunny eggs\, smashed potatoes\, green garlic chimichurri\nDate: Sunday\, June 21\nLocation: Nana’s Bakery & Pizza\, Westerly\nReservations are recommended\nFather’s Day brunch service available during regular brunch hours\nMenu items and availability subject to change based on ingredient availability and demand
URL:https://thectbeacon.com/event/fathers-day-brunch-at-nanas-bakery-pizza-westerly/
LOCATION:Nana’s Bakery and Pizza Westerly\, 82 High Street\, Westerly\, RI\, 02891\, United States
CATEGORIES:Nana's Bakery and Pizza Westerly
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Fathers-Day-Brunch-at-Nanas-Bakery-and-Pizza-Westerly-June-21-9am-to-3pm.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260621T080000
DTEND;TZID=America/New_York:20260621T140000
DTSTAMP:20260606T224433Z
CREATED:20260606T224433Z
LAST-MODIFIED:20260606T224433Z
UID:10005329-1782028800-1782050400@thectbeacon.com
SUMMARY:Father's Day Brunch at The Owl & Dove
DESCRIPTION:Treat Dad to a relaxed Father’s Day brunch at The Owl & Dove on Sunday\, June 21. From 8 a.m. to 2 p.m.\, families can gather for a leisurely meal at one of downtown Pawcatuck’s favorite neighborhood restaurants. Whether you’re celebrating with a large family gathering or a quiet brunch for two\, it’s a simple way to spend quality time together while enjoying a meal out. \nKnown for its welcoming atmosphere and thoughtfully prepared menu\, The Owl & Dove has become a popular destination for locals looking for a comfortable dining experience just across the river from Westerly. Reservations are recommended for Father’s Day weekend. \nEvent Details \n\nEvent: Father’s Day Brunch at The Owl & Dove\nDate: Sunday\, June 21\, 2026\nTime: 8:00 a.m. – 2:00 p.m.\nLocation: The Owl & Dove\, Downtown Pawcatuck\, CT\nOccasion: Father’s Day Brunch\nReservations: Recommended\n\n 
URL:https://thectbeacon.com/event/fathers-day-brunch-at-the-owl-dove/
LOCATION:Owl and Dove\, 1 West Broad Street\, Pawcatuck\, 06379\, United States
CATEGORIES:Owl and Dove
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Fathers-Day-Brunch-at-the-Own-and-Dove-Sunday-June-21-8am-to-2pm.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260607T120000
DTEND;TZID=America/New_York:20260607T140000
DTSTAMP:20260601T193201Z
CREATED:20260601T193201Z
LAST-MODIFIED:20260601T193201Z
UID:10003463-1780833600-1780840800@thectbeacon.com
SUMMARY:Bark + Brunch at Red 36
DESCRIPTION:Pet owners and their pups can look forward to a fun-filled afternoon on the Mystic waterfront Sunday\, June 7\, for Bark + Brunch at Red 36. Held at the beloved harborfront restaurant\, brunch + cocktails will be accompanied by giveaways and adoptable pups from All Paws on Deck for a dog-friendly afternoon of food\, fun\, and furry friends. \nGuests can nosh on special dog treats made just for the occasion\, sip on puppy-inspired cocktails from Tito’s\, and sample yummy cocktails as they mingle with fellow pet enthusiasts. Throw a pic of your pup in the Cutest Dog Photo Contest to win some awesome Tito’s swag\, play with dogs from All Paws on Deck who are up for adoption\, and celebrate your own dog with friends and new four-legged family! \nPerfect for dog owners\, animal-lovers\, and anyone who loves a good waterfront Sunday Funday in Mystic\, Bark + brunch welcomes you (and your pup) to Red 36. Doggie treats\, waterfront views\, and fantastic food await – what else could you want? \n 
URL:https://thectbeacon.com/event/bark-brunch-at-red-36/
LOCATION:Red 36\, 2 Washington Street\, Mystic\, 06355\, United States
CATEGORIES:Red 36
ATTACH;FMTTYPE=image/jpeg:https://thectbeacon.com/wp-content/uploads/2026/06/Bark-and-Brunch-at-Red-36-Sunday-June-7-12-pm-to-2-pm.jpg
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