in the writer Guy Beringer's article "Brunch: A Plea" in Hunter's Weekly.

Brunch developed into a luxurious restaurant meal in the American South, first appearing in New Orleans in the late 1890s. Madame Elizabeth Begué, a German immigrant to New Orleans, is credited with being the first to offer "second breakfast" at her restaurant, Begué's. Meals at Begué's would consist of a six to seven course feast spanning several hours, served with champagne and chicory coffee. The 1884 World's Fair would