I had the opportunity to try Burton Grill’s brunch in North Andover this past Sunday, and man, am I glad I did. From white chocolate cranberry scones to blueberry brownies to eggs and bacon, this was one brunch worth writing about. The brunch items are ordered from the non-extensive menu, but there is enough variety to please just about everyone’s breakfast needs. I decided on the chef’s frittata, filled with locally grown zucchini and chocked full of a beautiful blend of spices - and covered in a heavenly layer of melted cheddar cheese. On the side, I had fresh, well seasoned home fries with homemade ketchup and thick cut wheat berry toast. My friend ordered the Crab Cakes Benedict, which was a layered masterpiece of two still-crunchy English muffins, topped with lump, full-of-crab crabcakes, and poached eggs smothered in creamy lemon hollandaise sauce. Each dish even came with a small bowl of fresh fruit. Holy breakfast! The only downside? The Bloody Marias we tried to drink our meals down with. The $9 beverage is supposed to include worcester seasoning, tabasco sauce, horseradish, red and yellow peppers, jalapenos, and manchego cheese-stuffed olives (to name a few), but unfortunately, the drinks we got tasted like nothing more than tomato juice and tequila - and the olive wasn’t stuffed. If you’re going to make the drive, go for the food - but I recommend ordering coffee or OJ.

Peach bellinis, filet benedict, and griddle cakes served with Vermont maple syrup and locally-grown seasonal fruit. Salivating yet? Good - because this meal’s worth the drive to North Andover, Mass. Burton’s Grill, with additional locations in Boston and Hingham, is offering brunch every Sunday from 11:30 a.m. to 3 p.m. The biggest reason to make the drive? Burton’s has partnered with Smolak Farms , also in N. Andover, in a “Farm to Table” program to treat their guests to locally-grown produce. The program, which started with the Sunday Brunch menu, features seasonal fruits such as peaches, raspberries and blueberries. In lieu of their new partnership with Smolak, Burton’s Culinary Director, Denise Baron, will also be presenting her peach dessert of stewed peaches over coconut gelato and shortbread cookies at Smolak Farms Peach Festival this Saturday. Smolak Farms offers their fresh seasonal fruit featuring 40 different varieties such as: yellow peaches, white peaches and nectarines. If my sister wasn’t getting married on Saturday, I’d be there - mainly because nothing tastes more like summer than biting into a juicy, fresh peach. Can’t make it Saturday, but want to hit up Burton’s for Sunday brunch? Call ahead, as reservations are recommended.