![\"MikeBrunch](\"https:\/\/lbpost.com\/wp-content\/uploads\/2014\/07\/MikeBrunch_01.jpg\")
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The cinnamon rolls with rosemary syrup. Photos by Brian Addison.<\/em><\/p>\n For anyone growing up in an Italian family, two things are essential for breakfast: sweets and frittatas. Sweets that offered Italian-palate regulars like rosemary and pistachio and anise. And frittatas\u2014or what the Denny\u2019s crowd would call scrambles\u2014that featured Italian sausage and pesto and prosciutto.<\/p>\n The downtown standard offers five assorted frittatas, each of which can be cooked with two organic eggs any way you\u2019d like\u2014including soft-cooked, which I highly suggest, particularly for the caprino e carciofi<\/em> and anatra<\/em> frittatas. Thrown into a cast iron skillet and then into their wood oven, each frittata comes out sizzling and with two slices of housemade brioche toast and housemade strawberry preserves.<\/p>\n For the sweeter side of Italian cuisine, go for the anatra<\/em> frittata, served with chunks of duck and caramelized shallots. For the classic, load-me-up-with-salt flavor profile, the capricciosa<\/em> is perfection: housemade mozzarella, artichokes, tomatoes, mushrooms, and prosciutto cotto<\/em> (more bacon-like than the more common prosciutto di parma<\/em>), and Ligurian olives. Vegetarian dishes preferred? The caprino e carciofi<\/em> is a creamy, pesto-driven frittata that is paired with fingerling potatoes, baby artichokes, and mozzarella and ch\u00e8vre.<\/p>\n The <\/em>caprino e carciofi frittata.<\/em><\/p>\n Then there are the sugary delights, where the decadence of Michael\u2019s brunch menu shines at full luminance.<\/p>\n The cinnamon rolls, baked (like the frittatas) in a cast iron skillet, are made-to-order little twirls of buttery goodness that hit new heights with hints of rosemary thanks to the rosemary syrup drizzled on top of the classic frosting. Crisp on the edge, soft on the inline, perfectly doughy in the dead center, I would suggest happily taking the judgmental eyes and ordering these first should you visit.<\/p>\n Perhaps one of the best parts is the fact that you nor your guests will be relegated to the brunch menu alone should you venture downtown. Michael\u2019s entire menu is available, leaving those who wish to have breakfast to their own devices while those who (understandably) crave a pizza at 10:30AM can happily do so without trouble. This also includes their dessert menu, so the dreams of having gelato with your mimosa are not intangible (with my suggestion being their impeccable mint-and-chip gelato, made in-house). You can even have a torta di mandorle<\/em> (almond cake, pictured above) alongside your americano, the former of which is quite possibly one of Long Beach\u2019s best sweet offerings: the spongey cake is served warm atop a rosemary-pistachio drizzle that is impossible to not finish.<\/p>\n And with Aroma di Roma in the Shore offering Sunday brunch come late July, we believe that this is molto<\/em> bello <\/i>all the way.<\/p>\n Michael\u2019s Pizzeria will offer brunch on Saturdays from 11:30AM to 2:30PM and Sundays from 10:30AM to 2:30PM. It is located at 210 E 3rd Street.<\/em><\/p>\n {FG_GEOMAP [33.7703276,-118.19071889999998] FG_GEOMAP}<\/p>\n","protected":false},"excerpt":{"rendered":" The possibility of enjoying one\u2019s sunrise a la<\/em> Italia will no longer be a dream as Michael\u2019s Pizzeria on the Promenade officially launches its all-Italian weekend brunch, complete with three-buck Proseccos and mimosas.<\/p>\n","protected":false},"author":211,"featured_media":68608,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","inline_featured_image":false,"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":"","_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"_":"","_author_alias":"","cap-aim":"","cap-description":"","cap-display_name":"","cap-first_name":"","cap-jabber":"","cap-last_name":"","cap-linked_account":"","cap-newspack_employer":"","cap-newspack_job_title":"","cap-newspack_phone_number":"","cap-newspack_role":"","cap-user_email":"","cap-user_login":"","cap-website":"","cap-yahooim":"","newspack_article_summary":"","newspack_email_html":"","newspack_email_type":"","newspack_featured_image_position":"","newspack_hide_page_title":"","newspack_hide_updated_date":false,"newspack_post_subtitle":"","newspack_show_share_buttons":"","newspack_sponsor_byline_prefix":"","newspack_sponsor_disclaimer_override":"","newspack_sponsor_flag_override":"","newspack_sponsor_only_direct":"","newspack_sponsor_url":"","newspack_article_summary_title":"Overview:","newspack_show_updated_date":false,"footnotes":""},"categories":[8],"tags":[776],"newspack_spnsrs_tax":[],"coauthors":[],"class_list":["post-3346","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-brunch","entry"],"_links":{"self":[{"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/posts\/3346","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/users\/211"}],"replies":[{"embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/comments?post=3346"}],"version-history":[{"count":0,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/posts\/3346\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/media\/68608"}],"wp:attachment":[{"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/media?parent=3346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/categories?post=3346"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/tags?post=3346"},{"taxonomy":"newspack_spnsrs_tax","embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/newspack_spnsrs_tax?post=3346"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/coauthors?post=3346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"MikeBrunch](\"https:\/\/lbpost.com\/wp-content\/uploads\/2014\/07\/MikeBrunch_02.jpg\")
The possibility of enjoying one\u2019s sunrise a la<\/em> Italia will no longer be a dream as Michael\u2019s Pizzeria on the Promenade officially launches its all-Italian weekend brunch, complete with three-buck Proseccos and mimosas.<\/p>\n![\"MikeBrunch](\"https:\/\/lbpost.com\/wp-content\/uploads\/2014\/07\/MikeBrunch_06.jpg\")
<\/p>\n![\"MikeBrunch](\"https:\/\/lbpost.com\/wp-content\/uploads\/2014\/07\/MikeBrunch_07.jpg\")
And the french toast. The brioche french toast. You are offered two preparations: one with housemade vanilla bean cr\u00e8me and strawberry preserves or another with Nutella. While I understand the gravity of purposefully ignoring Nutella on any menu\u2014hazelnut and chocolate, like Perugina\u2019s Baci or Ferrero Rocher, are an Italian combination as common as tomato and basil\u2014I have to say that one should go for the strawberries \u2019n\u2019 cream combo. The blend of the tart berries, velvety vanilla cr\u00e8me, and the eggy toast is pretty much proof that Italians do it better.<\/p>\n