Best brunch places in Williamsburg: The weekend starts here

Which places in Williamsburg are worth getting out of bed for? Check out the best brunch spots for a late-morning weekend meal.

Start your perfect Saturday or Sunday in leisurely fashion at one of Williamsburg’s best brunch places. Allswell offers a menu of reliable favorites like eggs any style with bacon or sausage at great prices, while Le Comptoir gives brunch a French twist. Don’t worry if you oversleep, Egg serves breakfast dishes, such as a country-ham biscuit sandwich, all day. Afterward, hit the neighborhood’s shops or attractions.

RECOMMENDED: Full guide to Williamsburg, Brooklyn

Allswell

Critics' pick

Chef-owner Nate Smith, who earned his gastropub stripes at the Spotted Pig, breaks out on his own with this laid-back Williamsburg tavern. The 47-seat space is done up with a reclaimed pine bar, vintage wallpaper in different patterns and brass-hunting-horn chandeliers with matching sconces. Choose from chefly bar grub (like smoked-trout spread or spicy pork-stuffed pastry rounds); heartier dishes (such as roasted lamb or shellfish stew); and greens (including a chicory salad with figs and pomegranate). The drinks list takes a locavore slant with small-production wines and craft beers on tap, plus a selection of market-driven cocktails.

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Egg

This Southern-accented breakfast-only abode has no parallel in Billyburg or beyond. Perch on mismatched chairs at a paper-covered table, wake up at a leisurely speed to the old-time folk music on the sound system, and tuck into a cheap meal that may include eggs Rothko (a slice of brioche with a hole in the middle that accommodates a sunny-side-up egg, all of which is covered with sharp cheddar) or a terrific country-ham biscuit sandwich. If you must have dessert at breakfast, finish with a bowl of caramelized grapefruit and mint.

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Williamsburg

The Brooklyn Star

Chef-owner Joaquin Baca made his bones in the chilly Momofuku empire, but walked away from David Chang’s dominion last year to build this extremely welcoming DIY project. Brooklyn Star is a charming Southern-fried venture that takes its front-of-house cues from the same region that inspires its menu. The iced tea flows, Johnny Cash croons, and seriously hospitable servers shuttle some of Williamsburg’s most satisfying low-country grub. There’s elbow grease in the dining room (Baca built out the simple, wood-paneled space himself) and bacon grease in the kitchen. 

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Williamsburg

Rye

Critics' pick

The whiff of the hipster at Rye is undeniable—note the mismatched flea-market tableware, the salvaged turn-of-the-20th-century decor, the signless exterior. The vibe could easily inspire skepticism, if not slight intimidation. And yet the American bistro from chef Cal Elliott (DuMont, Dressler) is unexpectedly egalitarian. This could stem from the simple fact that the chef-owner has prepared a menu of high-quality, delicious food at a very reasonable price point.

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Le Comptoir

Williamsburg's bistro scene gets a boost with this comely newcomer from chef Sebastien Chamaret (La Goulue). The restaurant boasts an open kitchen inside and a leafy garden out back. As for the food, Chamaret turns out locally sourced American fare with a Franco bent: A "bacon-cheeseburger" sausage from local butcher the Meat Hook is paired with lentils and frisée, while French toast is served in a ramekin and torched on top like crème brûlée.

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Williamsburg

Dressler

This brasserie-like space tips its hat to the ’hood with artsy industrial twists, such as Deco-style cut-aluminum light boxes and stunning gothic chandeliers by Brooklyn’s Jeff Kahn and Robert Ferraroni. The short menu bridges two worlds too; this is a brasserie with creative American flourishes. The emphasis is on seasonal ingredients. Frankly, everything sounds good. But the star behind the fish-and-veggie-heavy appetizers has to be the produce purveyor.

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Williamsburg

Marlow & Sons

Critics' pick

Before there was a destination restaurant on every Williamsburg corner, there was Marlow and Sons—a pioneer in the kind of rustic aesthetic and farm-to-table fare that’s become the knee-jerk norm in Kings County. The restaurant, opened in 2004, wears its relative age well, functioning as an alluring neighborhood coffee shop during the afternoon and a subtly ambitious eatery come nightfall. In the back room, an oyster shucker cracks open the catch of the day, while a bartender churns out potent drinks. Settle in and order a round of iced bivalves and something to share—brick-flattened chicken, say, or a pot of liver pate—from the aggressively seasonal (and frequently changing) menu.

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Parish Hall

George Weld triggered Gotham's Southern-comfort fever when in 2005 he opened Egg—Williamsburg's perpetually packed brunch-time favorite. Now, he turns from fried chicken to New York State–inspired cuisine with this farm-to-table eatery. Chef Evan Hanczor works crops from Weld's upstate farm, Goatfell, into the homey menu. Dig into seasonal American dishes, like a roasted lamb shoulder sandwich with herbs and mayo on sourdough bread; chicken and barley with spring greens and root vegetables; and Anson Mills grits topped with broccoli rabe, green garlic, nasturtium pods and a sunny-side-up egg. Unlike beer-and-wine-only Egg, this joint boasts a full liquor license and simple cocktails, like the Jack Shelby (Applejack, Blenheim ginger ale, lemon juice) and the Wallabout (gin, Bittermens Commonwealth Tonic Liqueur, lime juice, soda, celery bitters). The airy 65-seat canteen sports a skylight, white-painted brick walls and a maple bar.

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