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Sunday brunch at the Broad Street Grille inside The Chattanoogan hotel offers an array of signature items and seasonal specialties. / Photo by Chloe Goodman

As the holidays continue to bring merriment and families take time to celebrate, the Broad Street Grille at The Chattanoogan is sharing Sunday brunch with the Scenic City to help make those celebrations even sweeter.

In addition to all their popular and well-known staples, like the omelet station and smoked beef brisket, chef Anthony Frank shared that they have new flavors and options for those taking time to slow down and enjoy their weekend and the holiday.

"We've added a new build-your-own mac-and-cheese station for starters," he said. "Options to customize this Southern favorite might include shrimp, crab, andouille sausage or bacon. Choose any ingredient that you can also find in our omelet station for the perfect match."

Broad Street Grille (at The Chattanoogan Hotel)

<› Location: 1201 Broad St.

› Hours: Sunday brunch is served weekly from 11 a.m. to 2 p.m.

› For reservations: 423-424-3700

After selecting the ingredients of your choice, the food is prepared to order for each guest.

"We also have our new biscuit bar that features classic buttermilk biscuits with traditional sausage gravy. If you dare to be bold, try something new like our orange bourbon marmalade butter or an Appalachian chocolate sauce," the chef said.

And, as always, guests can take advantage of favorites featured each week like the blueberry french toast or the signature slow-smoked beef brisket with house-made barbecue sauce.

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Sunday brunch at the Broad Street Grille inside The Chattanoogan hotel offers an array of signature items and seasonal specialties. / Photo by Chloe Goodman

For morning cocktails, guests can enjoy $1 Mimosas and $3 Bloody Marys with their meal. Brunch is served every Sunday from 11 a.m. to 2 p.m. The price is $25.95 for adults and half price for children ages 5-12 (children 4 and younger eat free).

The featured finishing touch will be the chef's decadent chocolate bread pudding, made from a creamy chocolate ganache blended with his bread pudding custard, baked with a soaked brioche and croissant and topped with caramel sauce.

"It's almost like a block of chocolate when it comes out," Frank said. "Paired with a scoop of Clumpies vanilla ice cream, it's to die for."

If you're looking for a place to host your lunch meeting for the office once the holidays conclude, Frank said that the Broad Street Grille does offer a semi-private dining room that seats up to 24 with AV hookups and a big-screen TV. For larger events, their dining room seats 198.

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