Brunch became a commercial phenomenon across the U.S. in the 1930s, popularized across economic brackets. Coined by British author Guy Beringer in 1895, brunch offered a lighter option to the post-church Sunday meal. In the past decade, the dining combo garnered fashion again, particularly across North America and Europe. Many Florentine brunch joints serve U.S. cuisine dusted with French and British inspiration. From karaoke bars to five-star hotels, consider these Sunday locales.