Here’s a look some new spring brunch offerings by restaurants in New Orleans for your next food adventure.
Toups’ Meatery
At Toups’ Meatery, brunch is a symphony of bold flavors and hearty dishes served every Saturday 11AM – 3PM; and Sunday 10AM – 3PM.
Indulge in new seasonal specialties from Chef/Owner Isaac Toups including Louisiana Shrimp & Heirloom Grits – smoked onion bbq shrimp and jalapeno cheddar grits; Boudin Breakfast Burrito with scrambled eggs, cheddar, and pickled jalapenos; Country Breakfast with chicken fried pork chop, two eggs, biscuits and sausage gravy and a Toasted Toups’ Muffuletta.
Of course, the famed cracklins, Toups Burger, and Meatery board are always on offer for those looking for something truly indulgent.
New boozy brunch offerings include seasonal shrubs, syrups, and tea-infused spirits with concoctions like Face Palmer – black tea-infused whisky and lemon sherbet and April Flowers – hibiscus tea-infused gin, Luxardo, grapefruit shrub, lemon, and aquafaba.
Bakery Bar
Bakery Bar is an intimate eatery and cocktail bar featuring savory dishes, weekday brunch, craft cocktails and NOLA’s famed layered doberge cakes from Debbie Does Doberge.
Executive Chef Lydia Solano offers up Weekday Brunch (Tuesday – Friday, 11 AM – 3 PM) where visitors can enjoy French Toast – thick cut, battered, crispy fried Spanish-style French toast, seasonal fruit, custard, walnuts; Basura Patatas – home fries, sautéed onions, bacon, beer cheese; Breakfast Tacos with veggie scramble, as well as sandwiches and salads.
During Weekend Brunch (Saturday & Sunday, 11 AM – 3 PM) guests can expect the above along with decadent specialties like The BB Breakfast Sandwich – a buttermilk biscuit made by the infamous Debbie, garlic aioli, bacon, and a fluffy egg folded around cheddar cheese; Chia Seed Pudding with custard cardamom strudel and orange supreme; and Oxtail Benedict – house-made buttermilk biscuits topped with fried oxtail cake, poached egg & brown butter hollandaise.
Boozy brunch cocktails include Coffee Old Fashioned, Baller Bloody with pickled accompaniments, crispy bacon, and cheese, served with a sidecar of beer, and a new cocktail menu with drink names nodding to pop culture. Current cocktails, inspired by the theme “Pretend,” include Mr. Beaverton’s Pistachio Fiasco – inspired “Knotty Pine Mysteries,” with vodka, Cocchi Americano, Monin Pistachio syrup, lemon, and Prince de Lise bubbles along with Abolish the Monarchy! – Pimms, Lillet blanc, green chartreuse, and lemon.
Mister Mao
Mister Mao turns Sunday into Funday with brunch that becomes a sensory adventure. The menu, which changes frequently, includes dishes like Red Chile Pork Chilaquiles – tender pork, smoky poblano peppers, and crispy Mawi tortillas, all bathed in a rich, spicy red chile sauce topped with crumbled cotija cheese, cilantro crema, and sunny egg; Kashmiri Chile Fried Chicken – crispy chicken seasoned with a blend of ancho, arbol, Szechuan, and cumin spices, topped with black salt lime cream and juicy pink pineapple; and Jelly Doughnuts with a cranberry miso filling.
Plenty of gluten-free options are always available.
New to brunch is the return of the roving cart dim sum with a selection of brunch-inspired tiny plates.
Brunch libations include The Walk of Shame with vodka, passionfruit, rose water, and lemon and the Hellfire Mary: a fiery concoction made with Tabasco mash-infused vodka, tomato juice, and sport pepper. Brunch is available every Sunday 10 AM – 2 PM.
Jack Rose
Experience the ultimate indulgence at Jack Rose’s Weekend Brunch, where Chef/Owner Brian Landry presents an array of seasonal dishes with exquisite flavors.
Dishes include a Crawfish Frittata with tomatoes, kale, and lemon; Grilled Octopus with Sardinian tomato & clam sauce; Shrimp + Grits with andouille sausage, piquillo peppers, and crab nage; Chicken + Waffles with maple and cane syrup; and Eggs In Purgatory, perfectly-cooked eggs nestled in a rich and flavorful tomato sauce with spicy Italian sausage and served with a crispy grilled baguette.
To upgrade your brunch, choose from a variety of Specialty Mimosas with flavors such as passion fruit, blueberry hibiscus, or kiwi, or get a kick-start with the Early Bird cocktail with coffee-infused Campari, pineapple, rum, and lime.
Jack Rose is located at the Pontchartrain Hotel, 2031 St Charles Avenue in New Orleans’ Garden District. Brunch is served Saturday and Sunday from 11 AM-2 PM.
Birdy’s Behind The Bower
Birdy’s Behind the Bower serves brunch seven days a week from 8 AM – 2 PM Monday through Friday, and 8 AM – 3 PM on Saturday and Sunday.
Starting off strong, their Brunch Board offers everything you could ever dream of including donuts, granola, slab bacon, hot coppa, bubble waffle, fruit, seasonal jam, mini cookies, mini pancakes, house syrup, triple crème brie, and soft-boiled eggs.
For egg lovers the Huevos Rancheros are a fan favorite prepared with black beans, slow-simmered chicken in adobo, pico de gallo, cilantro, avocado, and two eggs any way; and the Debris Hash Skillet is a flavor-packed dish of slow-roasted beef, horseradish, poached eggs, and fried onions served over crispy house-made tots, all topped with creamy hollandaise sauce.
Savor the taste of Louisiana with a flavorful Crawfish Cake topped with pepper jack cheese and spicy crab boil aioli, served with refreshing dill slaw and apple cider vinaigrette.
A plethora of brunch cocktails is also on offer, including a rotating Brunch Punch.
Tujague’s
The second-oldest restaurant in New Orleans, Tujague’s serves up authentic and bold New Orleans cuisine.
Diners can indulge in brunch highlights which include their famous Shrimp and Grits – pan-seared gulf shrimp simmered in a New Orleans-style BBQ sauce, served over stone ground grits; Gulf Shrimp Remoulade – fried green tomato, pickled red onion, chopped boiled egg, baby greens; Croque Madame – toasted brioche layered with sliced ham and gruyere cheese, topped with a fried egg, served with Mornay; and Cochon de Lait Benedict – buttermilk biscuits, topped with cochon de lait pork, poached eggs, and sauce Choron, served with haricot vert.
Tujague’s also offers unbeatable drink specials, including $18 bottomless mimosas.
Brunch is available Friday from 11 AM-2:30 PM; Saturday and Sunday from 10 AM-2:30 PM.