Big Rock: A refined brunch buffet experience

Brunch just got a sophisticated upgrade at Big Rock Italian Chophouse, where Executive Chef Chris Mayer leads the culinary team in delivering a new dining experience. Sales Special Manager Sue Simich describes the new offering as an elegant, elevated buffet. Guests can start with made-to-order omelets, customized with selections like bacon, sausage, or crispy prosciutto, paired with fresh vegetables such as spinach, tomato, mushrooms, or asparagus, and finished with goat cheese, mozzarella, or parmesan. Buttermilk waffles are also prepared fresh to order and topped with indulgent options like Nutella, mixed berries, or bananas. Beyond the made-to-order specialties, the buffet showcases an impressive spread: prime rib, salmon, airline chicken, and a standout Parmesan cheese wheel risotto with bay scallops or shrimp. There’s also a well-appointed charcuterie display featuring assorted cheeses, hot and cold pastas, scrambled eggs with breakfast meats, quiche, chilled salads, and oysters on the half shell. To complete the experience, a lavish dessert table offers an array of decadent sweets. For those looking to elevate their brunch further, an extensive selection of classic cocktails is available for an additional charge, including mimosas, Bloody Marys, Amaretto Sours, White Peach Bellinis, and Tequila Sunrises. Alcohol-free “proofless” cocktails are also offered, ensuring there’s something for every guest to enjoy. Brunch buffet is served Sundays from 10 a.m.– 2 p.m.; Adults $55; Ages 6-12 $21; Ages 5 and under are complimentary; coffee, tea, or soft drink included. 245 S. Eton Street, Birmingham bigrockitalianchophouse.com