Brunch Part III

Delightful And Delicious, Boozy and Boujie, Classic And Comforting—These Local Brunches Make It A Whole Lot Easier To Rise And Shine

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Breakfast Sandwiches

Toast Breakfast Sandwiches Brunch
Photo by My Nguyen


Is it really considered a sandwich if the toppings are placed on a slice of bread instead of being stuffed in between two slices? Oh, and more importantly, who cares? You certainly won’t after tasting one of the beautiful creations at this beloved Park Place eatery owned by the same awesome guys as Handsome Biscuit (do these fellas know their carbs or what?). We recommend the hearty ground Tuna Melt with roasted tomato and Havarti, the Taco Pig Carnitas, or the Smoked Salmon with caper butter, crème fraiche and everything spice. And if you want to get technical, they do offer genuine sandwiches, too. The Pulled Pork and the Banh Bird are serious slices of heaven. Brunch is served Fridays–Sundays 10 a.m.–3 p.m. 2406 Colonial Ave., Norfolk. —AB


Handsome Biscuit

The name Handsome Biscuit isn’t a sign of overconfidence—it’s just plain fact that those are some mighty handsome biscuits. Just ask the line of folks trailing out the door on any given weekend morning. They make their own sweet potato biscuits and stuff them with all sorts of magnificent palate pleasers. Nod ‘ya ya’ to the Dill Na Na: potato onion frittata and arugula with dill mayo. Say hella yes to the Hella Fitzgerald: fried chicken with bacon, cheddar and red eye sausage gravy. And forget everything you ever knew about peanut butter and jelly when you try their PB&JB: peanut butter, mixed berry jam and salted butter—ooh yes. Pair with crispy hash browns and daily-flavor-changing house-made sodas. Mondays–Sundays 8 a.m.–2 p.m., Fridays–Saturdays open until 9 p.m. 2511 Colonial Ave., Norfolk. —AB


The Grilled Cheese Bistro

When you’re suffering from the previous night’s activities, you reach a certain point to your day when you must make a dire decision: Do I want macaroni and cheese or a grilled cheese? Thankfully, you don’t even have to make that tough choice at The Grilled Cheese Bistro. Their Hangover option features a very heavy portion of black truffle mac and cheese stuffed between two slices of buttery bread and cut into perfect triangles. And if you’re really feeling wobbly, spring for the parmesan and chimichurri fries. You won’t regret it—well, at least not any more than you regret last night. Mondays, Wednesdays–Saturdays 10 a.m.–3 p.m., 6–10 p.m. Sundays noon–6 p.m. 345 Granby St., Norfolk. 757-233-2512. —AB


Farm To Table Offerings


1608 Crafthouse

Craft in the name could reference the meticulously curated brews, most originating within 250 miles, but applies equally to the superb gastropub grub. Maybe more. Chef Kevin Sharkey continually surprises in this mellow lair with elevated fare—panko-pretzel-encrusted chicken and sweet potato waffles with Rye-spiked syrup, fried green tomato BLT with bleu cheese aioli and homemade sticky buns—showcasing topnotch ingredients from local, sustainable suppliers like Madelyn Maggard, Dave & Dee’s and Thoroughgood Oyster Farms. Saturdays noon–3 p.m., Sundays 10 a.m.–3p.m. 1608 Pleasure House Rd., Virginia Beach. 757-965-4510. —MM


The Butcher's Son

This chophouse by night known for pasture to plate sensibilities turns congenial brunch buffet come Sunday. To the rousing beat of piped-in jazz, stroll among stations throughout the handsome dining room. Made-to-order omelets here, carving station there, entrée table laden with the likes of chicken and waffles and mac and cheese over yonder. Don’t bypass the desserts or rainbow-hued, build-your-own Bloody Mary and mimosa bar. The Butcher is expecting another Son soon at Virginia Beach’s Hilltop East. Sundays 9 a.m.–2 p.m. 500 Battlefield Blvd. S., Chesapeake. 757-410-5466. —MM


Commune Farm To Table Offerings Brunch
Photo by Anne Leonard


Here’s a little confession: We’re head over heels for Commune. Their philosophy is seasonal, local and simple, with menus changing to feature the freshest, best tasting ingredients. Cozy up with strangers at a communal table, and order something marvelous, like eggs benedict with North Carolina ham, poached pasture raised eggs and béarnaise on buttermilk biscuits, or creamy Pungo Creek heirloom grits with roasted, charred peppers, succulent hickory-glazed heritage pulled pork, the sunniest fried egg, roasted veggies, smoked peanuts and pickled mustard seeds. You’ll want to save room for a sourdough croissant (trust us) and a burnt honey or lavender latte, too. Hours vary by location. 759 Granby St., Norfolk. 757-962-2992. 501 Virginia Beach Blvd., Virginia Beach. 757-963-8985. —AB


Marvelous Mimosa Selection


Is there always a weekend wait at Citrus? Yes. Is there always a stellar selection of mimosas to keep us occupied while we pass the time? You bet. Go as classic or classy as you want here, with mimosas ranging from the $3 traditional to $8 concoctions that involve passionfruit or coconut rum, banana liqueur, pineapple juice and/or brown sugar syrup. Plus, during the summer, you’re likely to come across extra specialty flavors, depending on what’s in season. Two mimosas down, and you won’t care so much about the line. Every day 7 a.m.–3 p.m. 357 North Great Neck Rd., Virginia Beach. 757-222-9555. 2265 West Great Neck Rd., Virginia Beach. 757-227-3333. —AB


Dish Restaurant

Norse nosh has made its way to Coastal Virginia by way of (Swe)Dish Restaurant, serving Scandinavian-inspired cuisine with a fruitful selection of mimosas. On Saturdays, you can concoct your own mimosa or choose from nearly 20 flavors such as Lingonberry, Creamsicle and Pirates Mosa with Myers rum, each garnished with fresh fruit. Pair them with some blintzes filled with Nutella, peanut butter and banana or Swedish pancakes topped with lingonberries and whipped cream for a sinfully good brunch. Mondays–Fridays 7 a.m.–2:30 p.m., Saturdays and Sundays 7 a.m.–3 p.m. 2301 Red Tide Rd., Virginia Beach. 757-496-3474. —RM


The Trellis

Although they do offer the traditional mimosa of fresh squeezed orange juice and sparkling wine, The Trellis takes the art of “mimosing” up a level with a host of fruity concoctions, including: Trellis Mimosa—a signature blend of tropical juices and sparkling wine; Trellis B41—a refreshing twist on the classic French 75 (gin, lemon juice and sugar shaken and strained into champagne); St. Canton Mimosa—St. Germain elderflower liqueur, Canton ginger liqueur and sparkling wine; Aperol Sparkler—Aperol apertif and sparkling wine; Trellis Harry Bellini—Pechello, peach puree and sparkling wine; and Trellis Strawberry “Bellini”—strawberry rum, strawberry puree and sparkling wine. Sundays 10 a.m.–3 p.m. 403 W. Duke of Gloucester Street, Williamsburg. 757-229-8610. —BB


Check out Part I and Part II for more brunch.

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