“On the weekends, brunch will become the new dinner thanks to its equally appealing social aspects, large adult beverage selections, and lower average checks,” reports food consultancy Technomic in a recent Axios story.
The story added that brunch is undergoing a big revival in cities from Salt Lake City, Utah to Richmond, Virginia.
But it was more of a business decision than tapping a trend that led Chronis and Peter Tsempelis, the owners of the former Mediterranean Diner at the same Bellmore location, to open the brunch-centric restaurant Twisted Fork Brunch Company in January.
“Our focus now is doing brunch seven days per week, and we want to do it well,” says Chronis.
Mediterranean Diner closed in September of last year after a 26-year run amid declining dinner business, attributed largely to the pandemic’s shift towards people eating earlier.
Veterans of the restaurant business, the Tsempelis brothers worked in their Greek immigrant dad’s seafood restaurants from an early age, at both Pier 3 in Amityville and then later at High Seas in Huntington.
The brothers also own Avenue Social Kitchen & Cocktails just across the street on Bedford Ave, which opened in 2021.
Asked about the decision to focus on brunch almost exclusively, Chronis explains that it all comes down to economics.
“Brunch is an affordable meal for people…they don’t have to spend the same money as you would on dinner and that’s good for us,” he says, adding that the diner’s breakfast and lunch business was still good, but that the dinner business was suffering and taking a toll on overall business.
Peter adds that “Brunch is the new Saturday night out, especially with our full bar and creative cocktails…People will come out Saturday morning instead of Saturday night because it’s a nice atmosphere that’s also more affordable.”
Technomic agrees calling breakfast and brunch “2024’s budget-conscious splurge,” due to continued higher food prices and recession fears.
And, Chronic says, despite local brunch competition that includes Morning Rose Café just a few steps away on Bedford Avenue, Jam in Massapequa Park, and an array of IHOPs and local diners, the brunch business has been brisk.
“We’ve been busy on weekends, where we can have up to an hour-and-a-half wait. Plus, weekdays have also been pretty good,” he says, owing some of the venue’s early success to good reviews and social media exposure.
Moreover, Twisted Fork’s 3:30 p.m. closing time is helping to keep overhead costs down and Chronis says there are no plans to extend the hours in the future although they may start doing parties such as baby and bridal showers, after their official closing time.
“We’ve had lots of inquiries… If we can start getting those going, that’ll be another plus,” he says.
“We do brunch, do it right, go home at 3:30 and spend more time with our families,” he says, noting that the restaurant business is still very tough with long hours.
“If someone doesn’t show up for work, you’re that worker for the day, either being a bus or delivery person, or a server. We’re covering all the ground. That’s what we do as owners.”
But in the kitchen, the brothers have entrusted Twisted Fork’s unique brunch creations to chef Perry Fogg, who previously worked at The Breakfast Club in Rockville Centre and after that The Ugly Duckling.
“We brought him on board, gave him some input, and he’s done a great job so far. He’s handling it very well, seven days per week,” Chronis says.
Fogg says that growing up in West Hempstead, he always loved playing in the kitchen as a kid and was fascinated as he watched his parents make eggs and pancakes in the morning, piquing his interest in breakfast fare. He eventually went to culinary school at Johnson and Wales University in Rhode Island.
“I have always dreamed of having my own breakfast restaurant because I believe a good breakfast is the best way to start your day off right…My goal is to get people to see and understand food through my eyes: elevating breakfast through various layers of flavor and textures,” Fogg says.
Fogg says that what drew him to Twisted Fork was the overall idea of “putting a twist on brunch which aligned with my own views.” He adds, “In the end I hope to inspire and encourage a new idea and way of thinking on brunch.”
While the restaurant features a strong roster of brunch favorites – creative omelets, avocado toast, fluffy buttermilk pancakes, hearty skillet dishes, and chicken and waffle combos – there are many standout and signature dishes.
Top sellers include pancake tacos, a short rib Benedict and lemon ricotta donuts as well as traditional eggs Benedict dishes and a twisted Benny on a cheddar biscuit with Canadian bacon, a lighter Bearnaise sauce and home fries.
Twisted Fork’s Buzzy Bar boasts brunch favorites such as mimosas, bloody marys, and espresso martinis plus special flights of mimosas, martinis, and even iced coffees.
One recent diner took to Yelp to give the restaurant a big thumbs up.
Christina Y of Kings Park called Twisted Fork “a new hidden gem for brunch enthusiasts – a place with an amazing ambiance and a menu that left me thoroughly impressed.”
She called the pancake tacos “a delightful twist, combining the best of both worlds – eggs and bacon wrapped in a moist pancake.”
She continued, “the quality of the coffee was superb (coming from a coffee snob) and the coffee flights further elevated the experience!”
The Yelper called Twisted Fork “a must-visit for those seeking a memorable brunch in a charming setting.”
Twisted Fork is located at 195 Bedford Ave., Bellmore. It can be reached at 516-900-1740 or https://www.twistedforkbrunchcompany.com/.
