Why waste stomach space on a mediocre meal when you can fill up on perfectly cooked eggs and pancakes with a side of coffee and mimosas? The best brunch in Boston is exactly what you need after a long night spent drinking at the best bars in Boston, dancing at the best clubs in Boston or laughing out loud at the best Boston comedy clubs. After all, is there anything more satisfyingly delicious than caviar omelettes? We think not.
Best brunch in Boston
How good is this spread? So good that the restaurant only hosts it once a month–on Saturday, no less—so as to truly devote itself to the experience. The singular midday meal starts with the pastry board; for $15, you’ll be groaning over three seasonal baked goods before you’ve even begun perusing the savory items. The menu rotates constantly, owing to chef Matt Jennings’ devotion to fresh and local ingredients, but you could be choosing between Jonah crab Benedict, carrot cake waffles, and flat iron steak and eggs. The MYO bloody bar lets you choose from two dozen different ingredients; the icing on the cake is the hip-hop DJ who spins both throwbacks and current hits.
Why should you only indulge your seafood obsession after sunset? Waypoint invites you to slurp oysters before noon as you sip on a pineapple mimosa and contemplate springing for the caviar service. Not that you need a six-figure credit card limit to indulge in fantastic ocean fare: the smoked whitefish pizza and fried oyster sandwich are but two highlights on a menu that also includes steak tartare with trout roe, king crab with black rice puffs, and smoked and salted peel ‘n’ eat shrimp. Carnivores will enjoy the spinach, bacon and eggs pizza, while sweet tooths could make an entire meal out of the colossal raisin and walnut cinnamon roll.
The three-course prix fixe brunch, available on both Saturdays and Sundays, just might be the best white-napkin deal in town. Indulgent dishes like lobster bisque, caviar omelette and grilled beef sirloin croque-madame come with impeccable service, inimitable city views and the rare opportunity to consume a cheese flight before noon. The warm honey caramel sticky bun with salted butter ice cream is one of those desserts you’ll think about for days afterwards.
One doesn’t usually equate “Venetian wine bar” with “brunch,” but SRV makes it work… and then some. As at dinner, the menu focuses on small plates: crispy fingerling potatoes, soft scrambled eggs and buffalo mozzarella crostini. Bigger appetites can spring for the creamy polenta with poached eggs or pork sausage strozzapreti (pasta dishes rotate weekly). But everyone should indulge in the throwback cocktail menu: negronis, amaretto sours and the absinthe-laced Death in the Afternoon transport you to a Mediterranean beach town. Come in the summer and the front windows will be thrown open to bring in fresh air and light.
What is a Sunrise Poutine, you ask? Oh, just a literal and figurative heart-stopper: a pile of scrambled eggs, fries, cheese curds, chicken gravy and Canadian bacon. Tear yourself away long enough to sample the breakfast corndogs and griddle cakes or keep it simple with the Crack-wich (that would be an addictive egg and bacon sandwich with “crack” aioli sauce). If you can’t get enough, simply return for “brinner”—the full brunch menu is served every Monday from 4 to 10pm.
It starts with the pastry cart: a wheeled presentation of homemade sweet treats, from strawberry shortcake to salted caramel doughnuts (the selection changes frequently). After you’ve chosen your sweet treat, sip on a flute of elderflower-spiked brut and start to peruse the savory offerings: potato chips and caviar, duck confit hash, butter poached lobster and waffles with chicken-fried oysters. There’s even a celebratory option for couples looking to toast their love with food: the ribeye for two, served with crispy poached eggs, caviar hollandaise and hash brown potatoes. Restaurateur Nancy Batista-Caldwell works with local farmers, fishermen and foragers to source the best regional ingredients, so even a simple pork and clam chowder becomes a revelatory experience.
If you haven’t been able to snag a dinner rez, why not give brunch a shot? Chef Michael Scelfo still turns out amazing plates during daylight hours, starting with pickled corn pancakes and kale toast and continuing into rib-sticking fare like beef neck scrapple and hickory smoked pig tails with cheese crisps, grits and a soft poached egg. The Szechuan Bloody Mary is the epitome of a hair-of-the-dog curative, though lighter daytime cocktails also abound. And to address the elephant in the room: Scelfo’s secret burger is indeed available, but the battle to order one before the kitchen runs out is just as intense as it is during dinner hours.
Crostini: it’s what’s for breakfast. Whether topped with eggplant, chicken liver or a soft scrambled egg, the brunch crostinis rival anything Bar Mezzana tempts you with at dinner. But gluten-phobes needn’t fret: dishes like the pork belly and potato hash, beef tartare and the prosciutto platter will more than satisfy. As for those seeking sweet nothings, a smorgasbord of raspberry scones, strawberry glazed donuts and chocolate-filled bombolinis will prove irresistible.
For more than four decades, the refined Harvard Square restaurant set the standard for five-star farm-to-table dining. The Saturday and Sunday offering is a decidedly grownup affair—no hangover hash here—and includes macerated strawberry pancakes, buttermilk biscuits and chorizo gravy, and a Scituate lobster roll. Your difficult choice is whether to frontload your meal with appetizers (New England oysters, strawberry fritters) or hold out for the lemon tart or rum baba. Come summer, a seat on the garden terrace is one of the most coveted al fresco spots in the city.
Sure, you can have the basil goat cheese omelette, but why skew healthy when a brisket, shank and tongue hash is up for grabs? The South End steakhouse reinvents Paleo fine dining for a daytime crowd, with braised beef cheek huevos rancheros and a hefty serving of steak and eggs. Classics like French toast and eggs Benedict still make an appearance, as do several different variations of the Bloody Mary. The addition of oysters and steak frites ensures the pleasing of all palates.