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The Sunday brunch, popular during the '70s, continues to gather devotees in the '80s. Some restaurants have found it such a good draw that they now offer Saturday brunch as well.
The menus, originally rather cautiously offering nothing more imaginitive than eggs Benedict and creamed chipped beef, have correspondingly been expanded to include an exotic array of egg, chicken, beef and fish dishes. The buffets offered in ethnic establishments positively groan with foreign delicacies
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