If you ever worked in a commercial restaruant kitchen, you might say that the oft heralded 'Sunday Brunch' is the time to empty out the weeks leftovers from the dark corners of the walk-in and mark it up 6x and call it brunch. Real Chefs hate brunch & actually are home sleeping it off while the college kids and dishwashers run it. Why do you think evertying is baked and heavily sauced? If you do brunch, always go for the baked goodies, the pancakes, french toast (stale bread but its still good) and fresh fruit. THe high volume hotels are likely to have the freshest shrimp and seafood; the smaller local places not. DO serious chowhounds eat out on the weekend?