Brunch Part II

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

We've rounded up some of the best brunch spots in Coastal Virginia in Part I, Part II and Part III. In Part II, we cover Hangover Cures, Shrimp and Grits, Best Benedicts, Pancakes, Omelets, Global Brunch and Top Spots To Get Caffeinated.


Hangover Cure

Hair of the Dog Eatery Brunch The Hangover Hangover Cure
Hair of the Dog Eatery
Photo by Jim Pile

The Hangover at Hair of the Dog Eatery

When a restaurant’s name is Hair of the Dog, you can assume they know a little something about curing a hellbent hangover. Go straight for their big stack sandwich, The Hangover: a fried egg, Joyner’s country ham, Surry smoked sausage, bacon, parmesan, tomato and American and Swiss cheese on a brioche bun with house potatoes. Pair it with one of their signature Marys, and get on with your life, sans hangover. Daily 7 a.m.–11 p.m. 4820 Hampton Blvd., Norfolk. 757-321-8483. 4000 Virginia Beach Blvd., Suite 210, Virginia Beach. 757-321-2200. —AB


The Recovery at Gosport Tavern

When you’ve had one of those nights (you know the kind), you can bet on having one of those days where you need something completely unhealthy, maybe a little greasy, and as much of it as possible. At Gosport Tavern, that option is called The Recovery: buttermilk fried chicken breast, scrambled eggs with cheese, sausage, bacon and cheese grit cake on a ham and cheddar biscuit, served with homefries and a side of gravy. A serious overindulgence, followed by a long afternoon nap, and you’re certainly on your way to recovery. Brunch begins Sundays at 11 a.m. 702 High St., Portsmouth. 757-606-2666.


The Hangover at Twist

If you were at Twist Martini & Associates the night prior enjoying their sophisticated martinis, you might as well join them for brunch the next day to nurse that nasty headache. Their version of The Hangover is an omelet filled with potatoes, bacon and white cheddar and topped with chorizo sausage gravy. That’ll do the trick. Sundays 10 a.m.–2 p.m. 4517 Commerce St., Virginia Beach. 757-995-7878. —AB


Shrimp and Grits

Stove Shrimp and Grits Brunch
Photo by Jim Pile


Seminal chef/owner/beekeeper/ham-smoker/artist/one-man culinary band Sydney Meers’ singular version exceeds the sum of its parts, each individually heady: juicy gulf brown jumbos, lustily smoked tomatoes, house-made sausage and pimento cheese, plus a robust sauce of shrimp stock, 40 percent butterfat cream, and the holy trinity—onions, bell pepper, celery. The grits hail from Mississippi. So does Meers, who bases his menu on what’s spanking fresh at area farms and his own “farmette” across the street. Reservations a must. First Sunday of every month. 10 a.m.–3 p.m. 2622 Detroit St., Portsmouth. 397-0900. —MM


FIN Seafood

Reportedly first served in Charleston, S.C., shrimp and grits have been a southern staple for decades. FIN Executive Chef/Owner Kenny Sloane and his staff have now taken it to a whole new level for you: seared shrimp served over creamy grits topped with a sauté of peppers, onions and homemade breakfast sausage. And don’t fret—there’s no need to get all gussied up to enjoy comfortable and casual fine dining here. Sundays 11 a.m.–3 p.m. 3150 William Styron Square, Newport News. 757-599-5800. —BB


Tubby's Tavern

Wanna see a grits-loather turn grits-lover? Take ’em to Tubby’s. More folks than we can shake a shrimp at fall for them at this amiable American tavern named for the owner’s dad (a hefty baby who became a Marine). Their cheesiness is why. One convert describes the rich rendition of the Southern standard as “creamy like Alfredo.” Tubby’s debuted at Chambord Commons in 2013 and recently opened a second location at Providence Square. Saturdays and Sundays 9 a.m.–2 p.m. 2224 Virginia Beach Blvd., Virginia Beach. 757-498-4499. 995 Kempsville Rd., Virginia Beach. 757-390-4030. —MM


Best Benedicts


80/20 Burger Bar

During the week, this Ghent hot spot is the place to go for gourmet burgers and craft beer. But on Sundays, we like to swap our burgers for bennies, and they’ve got a couple we’re fond of at 80/20. Their Blue Collar Benedict is poached eggs and pork belly on homemade biscuits and smothered in sausage gravy, and The Ritual features Surry ham or Edwards sausage links and poached eggs, covered in hollandaise and served on biscuits. Skipping the meat? You can sub fried green tomatoes for ham or sausage—no extra charge. No reservations. Sundays 11 a.m.–3 p.m. 123 West 21st St., Norfolk. 757-233-7900. —AB


Swanky Benedict Baker's Crust Brunch
Swanky Benedict at Baker's Crust
Photo by Jim Pile

Baker's Crust

We love when a perpetual brunch favorite gets taken to the next level of deliciousness and thank Baker's Crust for accomplishing what many consider impossible—improving eggs benedict. Don't believe it? Consider the Swanky, a version with the traditional components plus buttermilk fried chicken, Applewood smoked bacon, arugula and lemon oil on a house-made sweet potato biscuit. Or how about a rendition including caramelized pork belly? Make room, hollandaise. The rich gets richer in these poached egg plates with ultra-posh additions. Daily 8 a.m.–2 p.m. (Virginia Beach and Norfolk). Friday–Sunday 8 a.m.–2 p.m. (Chesapeake and Williamsburg). 704 Hilltop North Shopping Center, Virginia Beach. 757-422-6703. 330 West 21st St., Norfolk. 757-625-3600. 1244 Greenbrier Pkwy., Suite 510, Chesapeake. 757-547-2787. 5234 Monticello Ave., #115, Williamsburg. 757-253-2787. —MMS


Food For Thought

A betoqued Ben Franklin winks on the sign at this beloved eatery, but other Bens—Benedicts—lure us here. Founded on crumpets and stacked with country-fried, grass-fed filet mignon or lump crab and bacon or spinach and mushrooms, their perfectly poached eggs from hormone- and antibiotic-free, chickens make as much good sense as the inspirational quotes scrolled across the walls and menus. A basket of complimentary, bite-sized beignets accompanies all breakfasts. Family-friendly lunches, dinners and adult beverages provoke thought, too. Saturdays and Sundays 8 a.m. to 11 a.m. 1647 Richmond Rd., Williamsburg. 757-645-4665. —MM



Pancakes Big Sam's Brunch
Big Sam's
Photo by Jim Pile

Big Sam's Inlet Cafe & Raw Bar

Down by the docks with yachts and houseboats in a small, sea-shack-sized dining space straddling Rudee Inlet, Big Sam’s provides a hefty brunch with their no-nonsense stack of big buttermilk pancakes, topped with maple syrup and butter. Sam’s Grandmother’s classic recipe cooks these slapjacks to golden brown and serves them right off the piping hot griddle to be devoured. Try a fluffy short stack, or get a full heap with sides by ordering Grandma’s Pancakes (with bacon, sausage or ham) or The Dawn Patrol (same meat options, along with eggs, hash browns and toast or a biscuit). Daily 7–11 a.m. 300 Winston Salem Ave., Virginia Beach. 757-428-4858. 


Chow Restaurant & Bar

Southern foods are often considered comfort foods. Chow specializes in both. Their orange sweet potato pancakes are chewy and thick, covered in butter and maple syrup, aptly made for ravenous hunger and respite for anyone recovering from a long night. Have them a la carte or as Southern side with their Fried Chicken and Sweet Potato Pancake brunch. Saturdays and Sundays 11 a.m.–3 p.m. 5103 Colley Ave., Norfolk. 757-321-2923. —RM


Doc Taylor's

When the aroma of maple syrup is most prevalent upon walking in, you know Doc Taylor’s is the place to order a tall stack of pancakes. While you could dabble in the realm of eggs, toast and the usual brunch goodies, their fluffy, yet airy pancakes are all you’ll need at this beachy bistro meets cottage diner. Go the classic buttermilk route, or tread down the road of granola, blueberries or sweet potato pecan. Maple syrup is always on the table, pancakes are delivered with a generous knob of butter, and the only task on your morning agenda will be to dig in. Daily 7 a.m.–3 p.m. 207 23rd St., Virginia Beach. 757-425-1960. —AL



The Onion Omelet The Green Onion Brunch
The Onion Omelet at The Green Onion
Photo by Ryan Miller

The Onion Omelet at The Green Onion

The Green Onion’s appropriately titled The Onion Omelet is vivaciously filled with smooth spinach, ripe and sweet cherry tomatoes, wild mushrooms, yellow onions and the restaurant’s namesake green onions with melted sharp cheddar. They’re all encased in eggs cooked to a slightly crispy yellow and brown and put on a plate with chopped fruit and sliced bread. Saturdays and Sundays 10 a.m.–3 p.m. 1603 Colley Ave., Norfolk. 757-963-1200. —RM


Bomblets at Anchor Allie's

A salute to our area’s military might via patriotic posters and dishes slinging lingo like EXW tuna tacos, Anchor Allie’s appeal carries over to aptly named bomblets: three eggs filled with strategic combinations—blackberries and Brie, say, or shrimp, lump crab, provolone and Old Bay—exploding with flavor. Forget ship’s bells, breakfast served all day. Hours vary by location. 4701 Shore Dr., Ste. 117, Virginia Beach. 757-961-1880. 357 Independence Blvd., Virginia Beach. 757-309-4556. —MM


Killer Omelettes at Charlie's American Café

There’s one thing Tom Hanks missed during his visit to Charlie’s back in 2012 when he was filming Captain Phillips: Charlie’s killer omelets. Although Hanks made a wise decision that day (country fried steak over biscuits topped with sausage gravy and over-easy eggs—a dish thereafter would forever be named Tom Hanks Granby Platter), we would have recommended that he try the killer omelets. We’re not sure how Charlie’s makes their three-egg omelets so fluffy and enticing (magic, maybe?), but whatever their secret, and whatever combination of ingredients you choose (country ham, southwestern, fried chicken, Maury cristo, reuben, Cajun or Commodore), it’s going to be one of the best omelets you’ve had, especially when paired with half gallon mimosas. Sundays, Tuesdays–Thursdays 7 a.m.–3 p.m., Fridays and Saturdays, 7 a.m.–3 p.m., 8 p.m.–2 a.m. 4024 Granby St., Norfolk. 757-962-7701. —AB


Global Brunch


International Brunch at Streats Restaurant & Bar

Your geography may suffer with Indian Masala Tofu Scramble neighboring Belgian waffles and breakfast burritos bordering Bubble & Squeak on the periodically rotating menu at this friendly little spot that feels more garaged food truck than restaurant, but your taste buds will appreciate your taking them for a spin. Founded as a portal to international street food, Streats also traffics in beer and cocktails and ever-changing homemade bread pudding (like honey-cornbread-butter). Sundays 11 a.m.–3 p.m. Drag Brunch the last Saturday of each month at 11 a.m. (advance tickets required). 915 W. 21st St., Norfolk. 757-233-8933. —MM


Tortilla West

Surprise—Tortilla West does a lot more than 89-cent tacos. Their Mexican-inspired brunch menu features favorites like frittatas, hearty breakfast bowls and huevos rancheros. The dishes pair nicely with the restaurant’s build-your-own Bloody Mary bar, an elaborate station equipped with spices such as chili powder, cayenne pepper, celery salt and habanero powder and a multitude of garnishes including celery sticks, pickled asparagus and at least seven different types of olives stuffed with anything from caper berries to bleu cheese. 11 a.m.–2 p.m. 508 Orapax St., Norfolk. 757-440-3777. —AB


Jade Villa Dim Sum Brunch Global Brunch
Jade Villa's Dim Sum Brunch
Photo by Anne Leonard

Jade Villa's Dim Sum Brunch

Arrive before Jade Villa even opens for brunch, and you’re still likely to wait for a table. Their dim sum is just that good. Similar to tapas, dim sum is a dining style in which food is delivered on small plates or in steamer baskets. The servers roll carts between the aisles, stopping at each table with a rundown of ready-to-serve items like dumplings, sticky rice, pork buns, tofu, you name it. The trick in mastering dim sum is to not order every time the cart rolls around because different dishes are constantly being added to the rotation—easier said than done. Saturdays and Sundays beginning at 11 a.m. 353 Independence Blvd., Virginia Beach. 757-473-2228 —AL


Top Spots To Get Caffeinated

Cafe Stella Top Spots to Get Caffeinated Brunch
Café Stella
Photo by Anne Leonard

Café Stella

With one sip, you’ll quickly realize there’s a sense of soulfulness for coffee at Café Stella. The Norfolk gem is known for their small-batch, in-house, roasted coffee beans and delicious noshes crafted by Stella Pomianek herself. The lavender mocha, in particular, is always a velvety delight with silky foam and the faintest hint of lavender; it’s never too sweet. For the coffee purists, their Clever Drip method for a single serving cup of joe ensures a smooth sip each time. Order a scone, join the buzzing coffee community, and you’ll soon find yourself to be a regular at Stella. Mondays–Fridays 6:30 a.m.–10 p.m., Saturdays 8 a.m.–10 p.m., Sundays 9 a.m.–10 p.m. 1907 Colonial Ave., Norfolk. 757-625-0461. Opening a second location soon at 116 Granby St., Norfolk. —AL



If you love the smell of coffee, you’ve got perfect timing and the wind is blowing in just the right direction as you walk around City Center in Newport News, you may catch a whiff of fresh coffee beans being roasted in-house at Aromas. Or, you can just go inside and get a cup of your favorite caffeinated concoction, such as a macchiato, latte, Americano, breve, latte, cappuccino, mocha, espresso, café au lait, French press, or the fresh brewed coffees of the day. Mondays–Saturdays 7 a.m.–10 p.m., Sundays 8 a.m.–8 p.m. 706 Town Center Dr., Suite 102, Newport News. 757-240-4650; 431 Prince George St., Williamsburg. 757-221-6676. —BB


Cure Coffeehouse and Brasserie

Tucked away from Norfolk’s hustle and bustle along the cobblestone streets of the Freemason Historic District, Cure serves a delightful mix of cappuccinos, cortados, macchiatos, Americanos and espresso shots, along with a sweet selection of signature lattes like Lavender Mocha, Crème Brulee and Crazelnut. Much more than a café serving coffee, Cure has their own coffee program, exclusively serving Counter Culture Coffee (a relentless pursuit of coffee perfection through a dedication to real environmental, social and fiscal sustainability and a commitment to creating cutting-edge coffee people), and their baristas are trained through Counter Culture’s Counter Intelligence Education Program, resulting in a professionally prepared cup every time. Mondays­–Wednesdays 8 a.m.–10 p.m., Thursdays–Fridays 7 a.m.–10 p.m., Saturdays 8 a.m.–10 p.m., Sundays 8 a.m.–8 p.m. Brunch is served Saturdays and Sundays until 2 p.m. —AB


Check out Part I and Part III for more brunch.

Barrett Baker
Angela Blue
Angela Blue

Angela Blue has served as editor-in-chief for multiple lifestyle publications and copy editor for several cultural institutions and nonprofits. A seasoned writer, she enjoys sharing stories that spark curiosity and build connections. Angela lives in Norfolk with her husband and two kids and enjoys reading, running, cooking, and spending time on the Lafayette River.

Anne Leonard
Marisa Marsey Headshot
Marisa Marsey

Marisa Marsey is a food, beverage and travel writer whose awards include 1st place Food Writing from the Virginia Press Association. A Johnson & Wales University representative, she has sipped Château d'Yquem '75 with Jean-Louis Palladin, sherpa-ed for Edna Lewis and savored interviews with Wolfgang Puck and Patrick O’Connell.

Ryan Miller
Melissa M. Stewart

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