tHE bRUNCH cLUB
Open six days a week in the heart of Dover, The Brunch Club (40 Chestnut St., Dover, 697-1016, thebrunchclubnh.com) is the city’s newest spot offering scratch-cooked breakfast and lunch options in a uniquely cozy atmosphere. Owner and Hampton native Connor McNamara has more than a decade of experience in the restaurant industry, most recently serving as a general manager of The Community Oven. At the end of 2023, McNamara closed on the Chestnut Street space formerly occupied by 2 Home Cooks, ultimately deciding to pursue a brunch concept due to a stipulation on his lease requiring that he close by 5 p.m. The Brunch Club features the culinary prowess of Head Chef Andrew Holt, an industry veteran who has worked in restaurant kitchens for more than two decades. You’ll find everything from pancakes, waffles and French toast to burgers, sandwiches, soups and salads on the menu, plus a full array of bloody marys, mimosas and other brunch cocktail offerings. Especially popular with larger groups on weekends are the eatery’s brunch and lunch boards, or charcuterie-style samplers filled with all the fixings. The Scene recently caught up with McNamara to talk about his personal favorite items available at The Brunch Club and what you can expect when you visit.
How long has The Brunch Club been around?
Dec. 30 was our grand opening. We just squeezed it in before the end of 2023.
What makes The Brunch Club unique?
We definitely have some twists on a lot of classic menu items you would see at other breakfast and lunch places, but we kind of do them in our own fun way. We make everything pretty much from scratch, and our management team is very hands-on. … We’ve built quite a following of regulars already, and I think just the fun atmosphere that we create here also kind of sets us apart.
What is something that everyone should try?
It would be either the chicken and waffles or our biscuits and gravy. … We call our version of chicken and waffles our Cluckin’ Good Time — it has our waffle that we load with bacon bits, cheese and chives, and then we put chicken tenders on it and top it with hot honey from The Spicy Shark over in Portsmouth. … For the biscuits and gravy, again, it’s our homemade buttermilk biscuit and then we make our own sausage patty blend in house. We also chop it up and put it into a sausage gravy. … People have been raving that our biscuits and gravy are the best they’ve had since moving here from the South.
What celebrity would you like to see eating at The Brunch Club?
I’d have to say Tom Brady.
What is an essential skill to running a restaurant?
Leading by example and being hands-on. It goes a long way — it sets an example for the team and gets everyone invested, which in turn trickles down to the customer experience and the quality of the food.
What is your favorite thing about being on the Seacoast?
I think we’re really in the sweet spot. We’re close to the beach, an hour from the mountains [and] an hour from Boston. There are so many things to do — [the Seacoast] still has that small-town vibe where you can get close enough to the city without being in the city.
— Matt Ingersoll
Photo courtesy of The Brunch Club in Dover, NH
