What a perfect way to spend 2 and a half hours on a rainy Sunday. The legendary, 80- something year old Richard is sitting at the bar welcoming guests. We are served a fruit and cheese plate, and a basket with an amazing selection of sweet and savory breads. We have a round of cocktails, tell our very accomplished waiter that we want to stretch out the occasion, and order the latkes as an app, to share between four. They are wonderful--not the kind you get at Chanukah, but made with flour and a little baking soda, so they are lighter, which offsets the sour cream and fresh fruit piled on top. Entrees are next: my crabcakes with wilted spinach and poached eggs are unctuous, the seafood crepes are stuffed with scallops, shrimp and lobster, tenderloin and eggs elevates steak and eggs to a new level, and the smoked salmon is delicious. A knockout dessert was the goat cheese cheesecake. A thoughtful feature of the menu: entrees are offered in small and large portions, and desserts are also served in a mini version for $3, which helps to assuage some of the guilt. Though I love brunch at Michael Timothy’s, Richard’s version is a classy alternative for those who prefer to order a la carte, rather than having a buffet. It is definitely staying on our rotation.