"...We have a killer brunch. We grate potatoes and make hash browns from scratch. We get the best, freshest eggs from farmer Dale Filbrun. We serve Steve Evans sausage patties and Nueske’s bacon. We serve more guests at brunch than any other meal, including Saturday night, and brunch is a blast to cook..."
Read the full mydaytondailynews.com article by Alexis Larsen here