We've rounded up some of the best brunch spots in Coastal Virginia in Part I, Part II and Part III. In Part III, we cover Healthy Brunches, Most Outlandish Bloody Marys, The Most Expensive Brunch in Coastal Virginia, Southern Charm, Breakfast Sandwiches, Farm To Table Offerings and Marvelous Mimosa Selections.
Healthy Brunch
The Egg Bistro's Anytime Fitness-Approved Menu
With Country Fried Steak, Chicken and Biscuits, Half Pound Burgers and other belly busters on The Egg Bistro's all-day brunch menu, one may assume you need to go big or go home here. But diet-conscious customers also fit right in. Pull up a seat at one of the rustic, family-style tables after a workout, and replenish your body with energy-boosting Anytime Fitness-approved choices like the Yogurt Parfait, Supercharged Oatmeal or Burrito Light—egg whites, a variety of fresh veggies and choice of cheese wrapped in a spinach tortilla and served with fresh fruit. Guilt not included. Daily 7 a.m.–3 p.m. 2129 General Booth Blvd., Virginia Beach. 757-689-6312. 501 Kempsville Rd., Chesapeake. 757-410-8515. 5860 Harbour View Blvd., Suffolk. 757-967-0103. TheEggBistro.com —MMS
The Green House Kitchen
Get bowled over by seasonally sourced ingredients at The Green House Kitchen. Their sumptuous salads reinvent your expectation of leafy greens, topped off with downright divine house-made dressings. Brunch platters change regularly, from huevos rancheros and the Sunday omelet to the bread of the day served with a helping of fig jam and cream cheese. Enjoy heavy but healthy portions that are binge-worthy but guilt-free. Sundays 11 a.m.–3 p.m. 345 Granby St., Norfolk. 757-452-5889. Facebook.com/TheGreenHouseKitchen —RM
The Stockpot
For comfort food without the regret, brunch at The Stockpot. This charming cafe is known for uncomplicating what it means to eat healthy. That’s not to say each item isn’t nourishing and darn right delicious; each dish exudes the comfort and warmth that exists in your favorite diner, with a healthful twist. For the traditional palate, try the corned beef hash piled high with sweet potatoes and onions and finished with two poached eggs. Or go exotic with their tuna poke bowl filled with watermelon radishes, greens, sushi rice and a zesty ginger dressing. Even their take on tabouli gets remixed with crumbled cauliflower and herbs for an impressive salad that’s both healthy and hearty. Whatever palate you claim, a visit to The Stockpot isn’t complete without a bowl of their soup du jour. Monday–Friday 7 a.m.–7 p.m., Saturday 8 a.m.–4 p.m., Closed Sunday. 700 19th St., Ste. 106, Virginia Beach. 757-995-7197. StockpotSoups.com —AL
Most Outlandish Bloody Mary
Bloody Blue at Bay Local
Photo by Jim Pile
Bloody Blue at Bay Local
Virginia’s official bird is the northern cardinal, the state flower is the American dogwood, and if we had our way, Bay Local’s Bloody Mary would be the commonwealth’s potent potable. Crowned with a local in-season fried soft shell crab, it’s true to the contemporary eatery’s Chesapeake Bay-centric premise. Watermen and other regional suppliers relish BL’s biscuits and sausage gravy, buttermilk pancakes, champagne-battered fried shrimp and char-grilled burgers. Judging from the crowds, so does everyone else. Daily 7 a.m. to 3 p.m. 2917 Shore Dr., Virginia Beach, 757-227-4389. 972 Laskin Rd., Virginia Beach. 757-962-0044. BayLocalVB.com —MM
Chicken and Waffle Bloody Mary at Brunch House
When your Bloody Mary comes topped with a quarter of a golden brown, fluffy Belgian waffle, a sizeable portion of fried chicken, and a skewer of mozzarella, tomato, green olive and bacon, what more could you ask for at brunch? The sweet waffle offers a nice contract to the bit of spice from the tender fried chicken and the unapologetic boldness of the horseradish and dill pickle vodka from the Bloody Mary. It’s a combination we can appreciation to the very last sip and bite. Daily 7 a.m.–3 p.m. 4640 Shore Dr., Virginia Beach. 757-226-0608. BrunchHouseVB.com —AB
Queen Mary at Tupelo Honey Café
Move over, unicorn Frappuccinos. When it comes to Instagram-worthy, Queen Mary reigns. The radiant reply to bloodies at this Asheville-founded, Southern drawling chain ups the buzz factor with a formidable 20 ounces of vodka (or moonshine, y’all) and a scratch-made mix comprising roasted yellow tomatoes and garlic, tricked out with pickled okra, pimento cheese-stuffed olives, grilled shrimp, maple pepper bacon, lemon, lime, celery, asparagus, pickled jalapeno, cherry tomato and lime-salt rim. Who needs cloud eggs? Saturdays and Sundays 9 a.m.–4 p.m. 4501 Main St., Virginia Beach. 757-264-4808. TupeloHoneyCafe.com —MM
The Most Expensive Brunch in Coastal Virginia
The Cadillac at Doc Taylor's
Photo by Jim Pile
The Cadillac at Doc Taylor's
Since opening Doc Taylor's over a decade ago, Bill Gambrel has offered affordable breakfast and lunch, with most menu items ranging between $4.95 and $8.50. So, many customers do a double take when they skim an option that's $199.
It's called "The Cadillac," and it's a bottle of Dom Pérignon and two Beach Bum sandwiches (two eggs any style with toast and bacon). Though a costly option, Gambrel says the goal is not to make a profit but rather to benefit the servers. "We were looking for a novel way to provide an opportunity for the waitresses to make more money," he says. "The average person spends $10, and The Cadillac is $200." The restaurant sells about three Cadillacs a month.
"We do find some humor in The Cadillac," Gambrel says. "It's named after the most expensive insurance plan." DocTaylors.com —AB
Southern Charm
The Bee & The Biscuit
This 1919 cottage in rural Pungo serves up simple, local food with a heaping side of home-grown charm and has earned a reputation for hard-to-obtain tables. Not a problem, though, for true Southern ladies and gents know the best things—like the signature Orange Ham Biscuit, The Bee Hive BBQ Sammy or Steak & Eggs Griddle Hash—are worth waiting for. So, grab a Crabby Mary, Mimosa Flight or luscious latte, pull up a seat on the garden patio and sit a spell. A slow pace is part of this most-comforting brunching experience. Tuesday–Sunday 7 a.m. –2 p.m. 1785 Princess Anne Rd., Virginia Beach. 757-689-6243. BeeBiscuit.com —MMS
The Point at Phoebus
Why wait for a Sunday morning when you can have a traditional, Southern-style breakfast all day long, any day of the week at The Point at Phoebus? Choose from traditional favorites such as shrimp and grits, Mama’s Cooking (breakfast of two eggs any style, grilled sourdough toast, thick-cut pork belly and caramelized onion home fries), chicken and waffle, or Phoebus Beans on Toast. Tuesdays–Thursdays, Sundays 11 a.m.–10 p.m.; Friday–Saturday 11 a.m.–midnight; 30 E. Mellen St., Hampton. 757-224-9299. Facebook.com/ThePointAtPhoebus —BB
Smithfield Inn
At this quaint restaurant, tavern and bed and breakfast dating back to 1752, time stands still while Southern charm oozes like honey. The legendary Mozell Brown ritually bakes yeast rolls before the crack of dawn, same as she has for over half a century. Crammed with (spoiler alert!) Smithfield ham and sharing a linen-draped table with pimento cheese, fried green tomatoes and Brunswick stew, they’ll make you swear (only Mama taught you better) that you’re in your great-Aunt Charlotte’s chandeliered, wainscoted dining room. Sundays 11:30 a.m.–3 p.m. 112 Main St., Smithfield. 757-357-1752. SmithfieldInn.com —MM
Supper Southern Morsels
Put on something stylish but comfy (those stretchy pants—you know the ones), and sit down for substantial Southern feast in a simply delightful atmosphere. Supper serves up all the Sunday favorites you’re used to having at Grandma’s—buttermilk biscuits with country sausage gravy, cornmeal-fried catfish, seafood mac and cheese, Southern fried chicken, meatloaf with country green beans and garlic mashed potatoes, just to name a few favorites. Whether dining downstairs or on the splendid rooftop patio, it’s always a good time for Supper. Sundays beginning at 11 a.m. 319 W 21st St., Norfolk. 757-383-6800. SupperEats.com —AB
Sweetwater Cuisine
Photo by Amanda Manupella
Sweetwater Cuisine
Oh, honey—where do we even begin? Let’s start with a build-your-own Bloody Mary or mimosa, complete with all the fixin’s. Then grab a plate and wander from station to station, filling your plate with all sorts of Southern staples: omelets made to order, short ribs, creamy mac and cheese, piping hot she-crab soup, an entire bar dedicated to chicken and waffles, at least three kinds of grits with add-your-own toppings, collards, bacon, sausage and brats, a Southern biscuit bar and seasonal veggies. When that sweet tooth kicks in (and you know it always does), get a helping of Sweetwater’s famous bread pudding, cakes and assorted pastries—or just head over to the chocolate fountain and drizzle up something good. You mean you haven’t been yet? Well, bless your heart. Reservations recommended. First and third Sundays from 11 a.m.–3 p.m. 4216 Virginia Beach Blvd. #140, Virginia Beach. 757-403-7073. SweetwaterCuisine.com —AB
Breakfast Sandwiches
Toast
Photo by My Nguyen
Toast
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. ToastPlace.com —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. HandsomeBiscuit.com —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. TheGrilledCheeseBistro.com —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. 1608Crafthouse.com —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. ButcherSon.com —MM
Commune
Photo by Anne Leonard
Commune
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. CommuneVB.com —AB
Marvelous Mimosa Selection
Citrus
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. CitrusVB.com —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. DishRestaurantVB.com —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. TheTrellis.com —BB
Check out Part I and Part II for more brunch.
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
Barrett Baker
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
