Cleveland’s brunch scene is always evolving, offering fresh spots on the West Side, East Side and Downtown to enjoy fluffy omelets, sweet French toast and any libation of choice. Let’s face it: these days, you deserve a break whenever you can get it, so head to one of these new CLE brunch spots and gear up for the week ahead. Before you go, check each location’s website or call for hours — many offer online reservations.
Originally operating out of the Good Company space as a pop-up, the casual take-and-go micro-diner has found itself a home in Tremont — and regularly sells out its giant sandwiches and cinnamon rolls. Don’t forget the Potato Crispies or Karleen's Cornmeal Fries to round out the meal. It’s all about the charming details, like the nostalgic fast food retro packaging and neon diner sign, fit for a Saturday Instagram shoot. Order ahead online and skip the weekend wait.
Karen Small (former owner and chef at The Flying Fig) wows us with her bright casual breakfast concept in an intimate modern Ohio City location. Everyone loves the Dramatic Snax Cinnamon Streussel Coffee Cake with (wait for it...) brown butter icing. And the biscuits with sorghum butter and jam are literal perfection.
The new (and sixth) Shaker Heights location rounds out the Van Aken District scene with a bright, innovative café and bar featuring warm Buttermilk Biscuits, Cloud Nine Pancakes, cookies as big as your head and mimosas. If you’re going for healthy, you’ll love the Smoothie Bowl filled with fresh blueberries, cashews, homemade sunflower almond granola and toasted organic coconut.
Enjoy a special brunch out with a full bar, lounge and private chic dining options from Chef Zachary Bond in Mentor. You and your pals will dig the sweet and savory lineup including Crème Brulee French Toast, unique Coffee Rubbed Short Rib Hash or Pastrami Salmon Toast. Basic Three-egg Omelet more your thing? Fill her up with your favorites.
This totally Instagrammable modern sunny spot in Chagrin Falls (Cleveland’s waterfall city) will blow you away with its from-scratch biscuits. (Get them with gravy, of course.) If you’re feeling adventurous, you’ll love trying the Goetta, a German breakfast meat (beef, pork, steel-cut oats, onions and spices) at one of the only local restaurants to make and serve the specialty that perfectly compliments eggs (done any way you like). Le Cordon Bleu Institute of Culinary Arts graduate Chef Craig Fitzgerald strives to source as much of his celebrated foods locally as possible.