If you’re serious about brunch and you’re new to the Waldorf-Astoria’s legendary spread, you’re sure to find Andrew Zimmer’s reconnaissance work invaluable. Zimmer suggests you start by mentally preparing yourself for mind-blowing extravagance. His photo journal starts with the raw bar that rocks about a billion clams and oysters and is topped with a small mountain of lobster tails and claws. Next, he suggests we hit the chef stations — one whipping up eggs any way you want and the other carving up beef Wellington and legs of lamb. There’s thick-cut bacon, two types of sausage, pancakes, and of course, caviar for your eggs. Top that off with as much of the limitless champagne you want before making your way to — yes, the chocolate fountain. The offerings go on and on. Go to Thrillist for all mouth-watering details.