by Chef Annie Greenslade
Walking into the Plano location of Snooze, on a December morning, felt like stepping directly into a holiday brunch fantasy. Every day of the month features a different theme for the staff, creating an atmosphere that is playful and thoroughly alive. On the day I visited, the entire team was dressed in Christmas pajamas, adding a festive layer of fun to the already whimsical space. With a full bar offering an impressive range of cocktails, along with fresh-pressed non-alcoholic juices, Snooze delivers the kind of brunch experience that works for every mood and diet.
The food was indulgent, comforting, and every bit as spirited as the décor. The Benedicts at Snooze are a highlight! The Smashed Avocado Benny layered velvety avocado, seasoned thick cut tomatoes, poached eggs, and smoked cheddar hollandaise over a toasted English muffin, finished with everything spice for balance and brightness. I added their perfect prosciutto, and I commended the server on her recommendation. On the side, the habanero pork belly (incredibly fork tender) was the highlight of the meal. Even as a chef, I have a difficult time imbibing this much flavor and tenderness into pork belly, leaving just enough fat to round out the meat. The Spuds Deluxe arrived as a bed of hash browns piled high with melted cheese, scallions, and perfectly cooked eggs.
The sweetness that ensued was superbly spectacular: The Vegan Banana Pancake felt like a celebration of plant-based flavor, fluffy and warmly spiced with banana, then brightened by fresh berries. The seasonal pancake of the month: Sticky Toffee Pancake was a holiday dream of soft, decadent, pancake pillows soaked in a sticky toffee pecan sauce, lifted with espresso-date mascarpone and candied orange zest. Brioche French Toast was as decadent as it sounds. The sweet drinks fit perfectly into the holiday atmosphere. A peppermint mocha with optional added bourbon was rich, velvety, and unapologetically festive, blending the cool kiss of peppermint with the warmth of chocolate and whipped cream. The peppermint hot chocolate, also available with bourbon, felt like a grown-up take on a nostalgic winter treat. The caramel hot chocolate brought a buttery sweetness with a surprise of cinnamon that paired effortlessly with the pancakes.
Between the retro future décor, the lively atmosphere (including an outdoor patio that is pup-friendly), and hospitality, the entire experience felt like the most special brunch with a holiday twist. Our server, Savannah, was exceptionally friendly, attentive, and the kind of bright presence that immediately sets the tone for an enjoyable meal. Snooze also offers an array of merchandise both in store and online—from cozy sweatsuits to playful long-sleeve tees and accessories, which makes it easy to take a bit of that festive Snooze spirit home (Snooze, an A.M. Eatery). Snooze succeeds in creating a holiday brunch escape that feels joyful, comforting, and full of personality. With crave-worthy dishes, creative drinks, a welcoming atmosphere, and a sense of fun woven throughout the entire experience, it is absolutely a destination worth revisiting all year long.
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Chef Annie Greenslade was the winner of Texas Pastry Chef of the Year by the American Culinary Federation and placed third in the nation. She owns and operates http://sweetlifechef.com which specializes in being a private chef instructor. Her degree is in Culinary Arts, although awarded in Pastry Arts, and she is an Army combat veteran who served her nation for seven years.
