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Haymaker

The farm-focused restaurant, from Asheville-based Chef William Dissen, opened in Uptown earlier this year with floor-to-ceiling windows, mezzanine seating and extensive breakfast, lunch, dinner and brunch menus.

Brunch service: Saturday and Sunday, 10:30 a.m.-2 p.m.; full menu

Most popular brunch dish: Haymaker Breakfast (two scrambled eggs, Benton’s bacon, herb roasted potatoes and a jalapeño biscuit, $12)

Must-try brunch cocktail: Champagne Cocktail (bartender’s choice, $8)

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Holler and Dash

This fast-casual spot may market itself as the “Cracker Barrel for Millennials,” but don’t write it off; its menu over-the-top biscuits and bowls was an instant hit, with lines out the door, and will win over even the most skeptical. Note: no cocktail menu.

Brunch service: Monday through Friday, 7 a.m.-2 p.m., Saturday and Sunday, 7 a.m.-3 p.m.; full menu

Most popular brunch dish: Chicken. Set. Go. (fried chicken, pimiento cheese, jalapeño and sorghum, $9)

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The Stanley

After the shuttering of Heritage, James Beard-nominated chef Paul Verica brought The Stanley to life with a constantly changing, farm-driven menu that was so anticipated, reservations had to be made one to two weeks in advance upon the restaurant’s opening. 

Brunch service: Sunday, 11 a.m.-2 p.m.; full menu

Most popular brunch dish: Doughnuts (vanilla, chocolate or flavor of the day, $2.50)

Must-try brunch cocktail: Bloody Mary (fresh tomato juice, garlic, onions, jalapeño, soy sauce, msutard seed, red pepper flakes, lime juice, black pepper, salt, horse radish, Worcestershire sauce, Tobasco, celery salt and dill weed, $12)

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Suffolk Punch

A unique brewery and restaurant combination, Suffolk Punch and Hyde Brewing has quickly become a South End and Rail Trail staple, both day and night – as perfect for remote workers during the day as it is a drink on the patio once the sun goes down. 

Brunch service: Saturday and Sunday, 10 a.m.-3 p.m.; full menu

Most popular brunch dish: Chicken & Biscuit (scratch biscuit, scrambled egg, fried chicken and peppercorn-chive gravy, $12)

Must-try brunch cocktail: Bruce Julian Traditional Bloody Mary (Bruce Julian mix, dilly beans and pickled okra, $12)

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Superica

This upscale Tex-Mex restaurant out of Atlanta is the newest addition to South End’s Design Center on the booming block that also houses Jeni’s Splendid Ice Creams and, soon, Barcelona Wine Bar. It’s home to the Queso Fundido that boasts a wildly impressive 5’9″ cheese pull.

Brunch service: Saturday and Sunday, 10 a.m.-3 p.m.; full menu

Most popular brunch dish: Hot Cakes (with whipped butter and buttermilk syrup, $8 (double stack) or $10 (triple stack)

Must-try brunch cocktail: Michelada (beer, tomato juice, lime juice, $6)

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Zeppelin

Though it may be South End’s only true cocktail bar, Zeppelin’s food menu, comprised mostly of small plates, makes it a restaurant first, bar second. Its recently-launched brunch menu focuses on unique and ingredient-driven dishes and cocktails.

Brunch service: Sunday, 10 a.m.-4 p.m.

Most popular brunch dish: Berry Sumac French Toast (UAV ricotta, berry compote and herbs, $14)

Must-try brunch cocktail: Cereal Milk (Nigori sake, gin and toasted coriander syrup, $12)

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