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The Biltmore Hotel’s Sunday brunch, generally acknowledged as among the very finest in town, is now, according to press materials, “expanded” and “enhanced.” As far as we can tell, the main difference is a finer fizz, as each week a different champagne from one of France’s top producers is poured. DId you know that a typical flute glass of champagne contains more than three billion bubbles? Ha! Don’t be so gullible — I just made that up. But I’m pretty sure these numbers are real:
BILTMORE BRUNCH BY THE NUMBERS
500: Guests per Sunday
26: Cooks who work on brunch
250: Work hours they spend preparing and setting up
During each Sunday Brunch, the Biltmore serves…
200 Pounds of King Crab Legs
200 Pounds of Shrimp Cocktail
1000 Pieces of Sushi
280 Ounces of Caviar
700 Fresh Oysters
150 Pounds of Prime Rib
300 Eggs Benedict
250 Omelets, cooked to order
70 Cakes, tarts and pastries
60 Pounds of Chocolate Fondue
$65 Price per diner, including unlimited champagne-of-the-week
$99 Surplus charge for an ounce of Iranian 000 Sevruga caviar
