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Two of the eggs Benedict on the new Maggiano’s brunch menu include: meatball Benedict, left, with dried Roma tomato and crabcake Benedict.
Jeffrey Hanak, Maggiano’s senior director of culinary.
Among the new Maggiano’s brunch items is crème brulee French toast, served here with strawberries and maple syrup.
Debuting the new brunch were Maggiano’s executives, from left: Larry Konecny, Jeffrey Hanak and Steve Provost.
Brunch items include pancakes, including this lemon-ricotta version with berries and whipped cream.
Maggiano’s is known for its Italian bread service, which for brunch has been spruced up with iced orange streusel cake as a complementary item.
