Brunching Out in New York City

There are plenty of boozy brunches in NYC, but I am all about the food. {credit}

Brunch is a big deal in NYC –– rarely do New Yorkers get to sleep in, and leisurely do anything.  Of course, getting to brunch can be less than leisurely: pushing past strollers, waiting in lines during extreme weather, and hoping to get a seat near the servers’ coffee station can all add a bit of stress. But the moment that first mimosa hits your lips, the pain was all worth it. Hint: sleep later, eat later, and wait in line less.  While many focus on the boozy side of brunch (unlimited cocktails!) I’m all about the food. Here are some of the best brunches in NYC.

Though I’ve never actually been to the South, Egg in Williamsburg serves a great Southern brunch!  Recently opened in a new location (prior digs of Parish Hall), the new Egg is spacious, naturally lit, beautiful, and instantly instills a sense of calm once you beat the brunch rush.  I used to travel here all the way from Harlem, so I can assure you that the food is worth the trip.  

Choose from basics like the rich and peppery biscuits with gravy, served with your choice of mushrooms or sausage; egg dishes, and broiled tomatoes and kale. are sourced from local farms and everything truly tastes fresh. Not only is Egg farm to table, they encourage art on their tables!  Adults are often seen sipping coffee (brought to your table in a French press) or freshly-squeezed grapefruit mimosas while drawing on the white cloths with crayons provided by Egg.

Biscuits with gravy and mushrooms at Egg

In all of Manhattan, Norma’s at Le Parker Meridien Hotel remains my favorite brunch spot. The decadent dishes truly prove a dilemma between choosing sweet or savory, so be sure to eat with guests who are willing to accommodate both.  Sweet items include the PB&C Waffle Wich, a chocolate waffle with a peanut butter and toffee crunch filling; Banana-Macadamia Nut Flap with whipped banana brown sugar; and Chocolate Decadence French Toast, which is covered in strawberries, pistachios, and Valrhona chocolate sauce. 

Savory seekers can enjoy several varieties of eggs Benedict, breakfast dumplings stuffed with scrambled egg, shrimp and mushroom, and a bagel piled high with Nova lox and caviar. You really can’t go wrong here! The 102-seat dining room is luxurious and relaxing, and the service is truly friendly and accommodating.  

Chocolate decadence French toast is the brunch of dreams! {credit}

Brunching at one of Sarabeth’s five Manhattan locations is like eating in the luxury apartment of your chic, hospitable aunt. Their baked goods are topnotch, and I can justify all the carbs in a $14 muffin and jam basket by chasing them down with fresh-pressed juice (note: this is not a doctor-approved health tip).  Omelets, frittatas, and Benedicts dominate the brunch menu, but don’t ignore the fluffy pancakes with organic maple syrup or the French toast.  

For a guilt-free brunch plate (especially after those muffins and scones, because you will get that basket), opt for a salad.  Though substitutions are usually “politely declined,” if you politely ask for salmon on a kale caesar, you may just get it –– and love it.   

Sarabeth, you’re the eggs to my lox. {credit}

I really do love having brunch in Williamsburg, especially during warm months when you can walk off all the food on the waterfront. The Elm, in the lower level of the King & Grove hotel, serves up a spectacular brunch. I’d easily recommend anything on the menu, but if you’re a seafood lover, lobster Benedict is your best bet: it’s rich, flavorful, protein-filled, and a truly luxurious way to start your morning.  

Read the New York Times in the sunlight while sipping on a Green Goblin (gin, green apple, cucumber), or another cocktail from a drink list almost as long as the brunch menu. The Elm is all about enjoyment and relaxation, and you can easily make the most of it with their exquisite food.

Lobster Benedict at The Elm {credit}

This weekend, get out and go brunching in NYC!

This post was sponsored by Zagat.

Posted on April 2, 2014