5 PORTLAND PIER, PORTLAND | (207) 772-4828 Your table is ready. Come Out of Your Shell people say the whole juice-based cocktail thing, viz., thick Bloody Marys, mimo- sas, and cosmopolitans, originated with brunch. See the Washington Post’s story “How brunch became the most delicious– and divisive–meal in America.”] Crooners & Cocktails combines the two trends of returning brunch and returning flambé every Sunday from 10 a.m. to 3 p.m. “On our brunch menu we have Bananas Foster Waffles,” Joyce says. Watch the blue flame flap above the melted butter, brown sugar, rum, cinnamon, and ice-cream with the jazzy history of New Orleans. Yes, please. Ring-a-ding-ding. Original Sin S o after decades in the dark, our ap- petite for tableside theater and all things flambé is being re-ignited. Recognition of this appeared in Bon Appétit Magazine as early as 2014, when senior edi- tor Julia Kramer dug out a 1978 story “Let’s Flambé a Lobster!” from her archives and whimsically posted it. The internet was lit on fire. 38 p o r t l a n d monthly magazine Portland after dark