You already know Cleveland is killing the brunch game, whether you’re on the West Side, East Side or Downtown, but we aren’t a city that rests on our laurels. No, we’re always going to take it to the next level, especially when it comes to such a sacred weekend ritual.
Our city’s ever-evolving culinary landscape has graced us with brand new opportunities to indulge in fluffy omelettes and sweet, savory French toast, all while sipping mimosas, espresso martinis or other libations 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 heading out always be sure to check each location’s website or call ahead for individual business operating hours. Many take reservations online.
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 Cornmeal Waffle and Panko Fried Chicken, served with spiced Ohio maple syrup. And the biscuits with sorghum butter and jam are literal perfection.
Every Sunday, Mobius sets up shop at the wildly popular Porco Lounge and Tiki Room on the border of Ohio City and Tremont for exciting and creative dishes on a changing menu. Indulge in a fan favorite like the Banana Pancakes or the Smoked Pastrami Salmon. Who can pass up a hidden gem locale where you can order your waffles, a mai tai, a coffee drink (from on-site Addie’s Cup) and enjoy it all on an adorable patio? Win, win.
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.
The “morning cafe” inside of Lakewood’s stylish Rood (formerly Rood Food and Pie) brings us fresh takes on traditional breakfast eats by chef Rachelle Murphy. Join friends for bellinis, mimosas, Boujee Coffee and cocktails—and of course, pie. Modern dishes like Pear and Amaretto Tarts, Grilled Banana Bread topped with whipped ricotta and candied walnut crumbs, and delectable salads make up the modern menu.
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.
Walls of the Rock ‘n’ roll hotspot on energetic East 4th Street are adorned with 230 concert posters from the owner’ collections. Stop by the former acclaimed (Jonathan Sawyer’s) Greenhouse Tavern spot for some seriously tasty Southern dishes like the Baked French Toast with candied pecans, Ohio maple syrup and whipped butter, topped with local Mitchell’s ice cream. Channel David Bowie with the pool-blue Rebel Rebel cocktail garnished with a fondant lightning bolt. Head upstairs to the new rooftop for a craft cocktail afterwards.
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.