The Royal Park Hotel has accommodated guests from the President of the United States to NBA basketball players and it is just beautiful to look at. The red brick exterior with black trimmed windows and black iron gates get me every time. The road leading to the hotel winds down a large hill giving you a good, long look at the property.
Once inside, the sprawling lobby has a speck in the distance, which happens to be the desk clerk offering a friendly greeting. Take a right and you’ll find their fine dining restaurant, The Brookshire. The wood panelled walls and floor to ceiling windows draw your eyes up. We splurged on an multi-course anniversary dinner there a few years ago and Marc still talks about their French onion soup.
We are fortunate to live a short drive from the hotel and have heard wonderful things about their Sunday brunch. Recently, we were sitting on our living room sofa with empty stomachs and wild imaginations. We wanted to go out, but so many of our go-to restaurants do not open until 3 pm on Sunday. The Royal Park Hotel’s brunch popped into my head and we immediately pulled up their menu online. Everything sounded wonderful. It was decided.
Now how was I going to decide between Oregon huckleberry pancakes with lemon curd and breakfast pizza with proscuitto, gruyère, heirloom tomatoes, crème fraiche and eggs? Breakfast is always a struggle between savory and sweet for me. Feeling very practical, I chose the chicken and waffles to satiate both sides of my taste buds and then the cinnamon roll came. Our waiter arrived with two fresh cinnamon rolls to “start”. The dough was soft and there was a good dose of cinnamon and sugary glaze on top. I could go for one right now, in fact. How many days until Sunday?
I tasted that welcomed tang of buttermilk in the waffles and the fried chicken breast was juicy in the middle and perfectly crunchy on the outside. A dollop of tangy apple, apricot and cranberry chutney came on the chicken. Chicken and waffles do go together nicely.
Marc likes savory things for breakfast and opted for the house-smoked Michigan whitefish and poached eggs with tarragon hollandaise over wild rice pilaf. I tried a bite and thought the flavors worked remarkably well together. The smoked flavor could have easily overpowered some ingredients if not handled properly and we thought the balance of this combination was perfect.
We were treating ourselves and also ordered bottomless mimosas, bellinis and pom-mosas. We left very satisfied with our choices and confident another meal would not be necessary that day.