Oysters on the half shell and crème brulee at 10 a.m., omelets and French toast at 2 p.m. — there are no rules for diners feasting at Pier W for brunch. Each Sunday from 9:30 a.m. until 2 p.m., the bar is transformed into a mouth-watering buffet featuring prime rib, chicken, breakfast items, house-made desserts and, of course, fresh seafood. “There’s something for everybody,” says general manager Mark Kawada.
One of the most popular items — the bouillabaisse — has been a staple on the menu since the restaurant opened in 1965. This seafood stew features shellfish and varying fresh fish such as halibut, cod and swordfish in a savory saffron broth.
Be sure to make your reservations early. Brunch is often fully booked two to three weeks in advance.
BRUNCH BY THE NUMBERS:
400 to 500 diners on any given Sunday
87 menu items
30+ desserts, including crème brulee, chocolate mousse, brownies, cookies and bread pudding, to name a few150 pounds of shrimp cocktail and nearly 1,000 oysters consumed each Sunday
12700 Lake Ave., Lakewood, 216-228-2250, pierw.com
