Try the “Bib im Bop,” a play on bibimbap, the Korean casserole of rice, veggies and egg; organic corn arepas topped with organic eggs and avocado; and biscuits and gravy made with Amish sausages. Read more.
This brunch from celeb chef Rick Bayless is not to be missed—too bad it’s served only on Saturdays. Be sure to check out the huevos “Fronterizos” with sausage and biscuits. Read more.
Begin your Sunday with the housemade ricotta and the thick slabs of “Publican bacon” (not the strips that come with the omelette but the top-shelf stuff). Or try the fig-pistachio scones. Read more.
Sundays-only brunch here encourages gluttony, but it’s worth every delicious calorie Read more.
The Sunday brunch at Nightwood—featuring fried-chicken-and-waffles and ricotta griddlecakes—is well on its way to cult status. Read more.
Try the BLT made with extra-thick bacon and rosemary-and-thyme–encrusted roast beef. Be prepared to either fight your way to the front of the line or just head home with a bag of signature granola. Read more.
The breakfast menu will please fans of cream cheese; the gooey stuff makes an appearance in the stuffed French toast, topped with maple-pecan syrup. Try it with the rosemary-roasted ham. Read more.
The smoked ham on this Benedict is thick-cut and tender, but it’s the pungent edge of mustard hollandaise that takes the dish over the top. Read more.
The brunch here is so good—and so affordable—that we're beginning to consider the shaded back patio more as our personal backyard. Read more.
Former Treat chef makes savory pancakes packed with sliced scallions and a saag paneer scramble of fresh spinach and the fresh, tofu-like cheese, accompanied by two puffs of the Indian bread, puri. Read more.
The servers say bonjour and merci. The men look like the French men who appear in romantic daydreams, and they're whispering: “Try the Nutella pancakes.” Or the croissants. Or the crepes… Read more.
The word quiche seems too pedestrian to describe this rich, smooth egg custard teamed with locally sourced vegetables, quality cheeses and, occasionally, meats (the selection changes daily). Read more.
It’s only the passion of a Frenchman that could yield this quality of baguette, along with croissants so flaky that you’ll buy them the only way he can sell them: without an accompanying cappuccino. Read more.
In the morning, they’re packed with tourists chowing croissants. In the evening, you have the place to yourself. Which is curious, because we love the simple charcuterie plates and Alsatian tarts. Read more.
My favorite of the four kinds available here packs more smoked salmon into a triangle of custard than I ever thought possible, topping it with a layer of dill and encasing it in a butter-rich crust. Read more.
Try the belly sandwich, topped with an oozy egg and mellow pickled onions, and it clicks. It’s thicker and juicier than other breakfast meats, and better suited to a home in a secret-recipe biscuit. Read more.
This quiche is at least two inches thick, and the cauliflower, leek and Swiss cheese (fillings change daily) combine for a savory symphony. Read more.
With a pile of arugula, the egg sandwich feels guilt-free. Over-easy eggs are light, crispy bacon offers texture, and fluffy goat cheese brings it all together. Read more.
O, modest croissant, fluffy scrambled eggs, subtle Comté / How nice to eat you and still have room for sugar-dusted donuts / I’ll be back to see you soon. $19, includes salumi, cheese and pastry board Read more.
Warm popovers stand in for bread, filets are tender and rich, and brunch gets served in bento boxes with themes— “griddled” (pancakes and French toast) and “hangover” (burgers, fries and sunglasses). Read more.
We recommend the salads (egg and tuna, both richer and more delicious than any version you’ve had), but only if you start with the incomparable brunch breads—a selection of coffee cake, croissants. Read more.
The chef turns the quizzical texture of beef tongue into a hash alternately crisp and fatty, and he deep-fries clams to perfection. Read more.
Popular brunch offerings include a play on bibimbap, a Korean casserole of rice, veggies and egg; arepas topped with organic eggs and avocado; and biscuits and gravy made with local Amish sausages. Read more.
The Monday brunch revealed that every menu item contains sausage. Crispy chicken and waffles? It’s chicken sausage. A light, tender veggie frittata topped with fennel fronds? Vegetarian sausage. Read more.
With cream cheese, tomato, bacon, a fried egg and hot sauce, the burger is a beast. The doubly crisp potatoes are tasty enough to take up space needed for a funky, delicious kimchi Bloody Mary. Read more.
We found a brunch cocktail we always hoped existed but never thought we’d find, La Bastarda, which the bar describes as the bastard child of a mimosa, Bloody Mary, bellini and margarita. Imagine that. Read more.
From the breakfast “mashbrown” (a genius combination of mashed potatoes and hash browns) to the crisp and juicy half-chicken with roasted garlic for dinner, the new food is simple and satisfying. Read more.
A $6 cocktail? Perennial’s bartender attends to each glass as if it were his firstborn, blending vodka and housemade pear puree with precision. This might be the best booze deal in town. Read more.
The cumin salt rimming this cucumber-laced "pepino el pyu" tequila drink will smack any hangover to the curb. Here, bartenders make hoja santa into a syrup to add an herbal finish to each sip. Read more.
In the short rib "eggs Benedict", fried green tomatoes stand in for English muffins, thick drizzles of red-wine reduction steal the show from hollandaise and short ribs are fall-apart rich. Read more.
The base of the lemon crab-and-shrimp cake is brioche, and yet this Benedict feels light. Chalk that up to the bright lemon notes in the hollandaise, and the crab-and-shrimp cake atop the bread. Read more.
Housemade lard biscuits come topped with poached eggs and a distinctive cured-and smoked-in-house ham, simmered in Kilgus Farmstead cream and cut into thick slices. Read more.
The B: pork belly. The L: arugula. The T: tomato hollandaise. What the acronym doesn’t describe is the perfect balance of each layer, bookended by a supple poached egg and fluffy biscuit. Read more.
Some French toast can’t hold up when the maple syrup comes a-pouring. But this pan-fried banana nut bread has stamina. Fortitude. Spunk. Meet the winner of TOC’s first No Soggy Slices award. Read more.
I’m not sure if “stuffed” is a reference to the dish or how I felt after eating, but I’ll take a food coma for the cornflake-crusted challah slices layered with whipped strawberry cream cheese. Read more.
An exemplar of its form, this French toast teams thick-cut slices of challah with two strips of extra-crispy bacon for the perfect sweet-salty combo. Read more.
Perfection is: French toast that’s crisp and browned on the outside, custardy on the inside and topped with a blueberry-peach compote that tastes fresh even in winter. Read more.
Ever wondered what brunch would taste like if it were inspired by Asian-Latino street food? Belly Shack provides the answer: slow-roasted pork loin with chilaquiles and crispy French toast with mango. Read more.
Relax! Nobody’s going to force-feed you ham here. And actually, straight-up ham isn’t even an option. Offered instead: quiche Lorraine, steak and eggs, croque-monsieur and pineapple crêpes. Read more.
To get to the profiteroles (or bread pudding, or apple tart) at the end of this Easter prix fixe, you go through two other courses (choices include salmon tartare, onion soup, quiche) first. Read more.
There’ll be baked ham and roast beef, of course. But if you’re coming here for Easter brunch, you’re probably coming for the oysters, crab cakes, lobster claws and shrimp. Read more.
Carving station featuring rosemary-roasted lamb and cider-glazed salmon: check. Dessert station: check. Three-course prix fixe (paella, prawns, bacon-wrapped dates)? Sounds crazy, but: check. Read more.
Kids get an Easter basket full of holiday treats at this Lincoln Park bistro. And adults—they get quiche, crêpes and anything they want from the regular bistro menu. Read more.
How do Italians celebrate Easter? With a buffet. David DiGregorio stocks this feast with frittatas, French toast, strada, an omelette station and—are you ready for this?—a ricotta doughnut station. Read more.
The Easter offering takes the form of a holiday prix fixe, with dishes like farmer’s cheese blintzes, a breakfast strada with ramps and shiitake mushrooms, and French toast with bacon butterscotch. Read more.
One bite of this candy-red sauce and I’m almost convinced it’s prime tomato season. Another bite of perfect black beans, tender tortillas and over-easy eggs and I know it’s just prime ¡Salpicon! Read more.
The brightness of the tomato sauce, the garnish of queso fresco and the pliable pan-fried tortillas set this take apart from the pack. Read more.
Here, black-bean cakes covered in melted Chihuahua cheese serve as the base of the dish for a memorable twist on the same ol’, same ol’ Read more.
Deep-fried tortillas make poufy, crunchy pillows for any-style eggs, refried pinto beans and sauce with a kick (on my visit, smoky chipotle ranchero). Add pulled pork, chorizo or soyrizo for $2. Read more.
