The Best Spots for Brunch and Breakfast in Rhode Island - Rhode Island Monthly (2024)

Brunch merges the most important meal of the day with lunch (the most often ignored and shoveled-down-your-throat-at-your-desk meal of the day). For that reason alone, you’re allowed to eat double the calories (whether you take them in liquid or food form is up to you). We’re here to provide you with plentiful options — no judgment — so go ahead, dig in and do brunch justice.

Editor’s Note: This article has been updated from a previous version which was first published in April 2022.

Blu Violet

THE MENU: Every entree on Blu Violet’s international-influenced and American-style brunch menu veers into Instagrammable territory. Chef Andrew Capella puts his own spin on typical morning favorites by adding wow factors in both flavor and appearance. There’s usually a local connection to dish and drink ingredients at the restaurant that’s named for Rhode Island’s state flower.

VIBE CHECK: Sundays feature the Rum and B Brunch, starting at 11 a.m. with a live deejay spinning nostalgic ’90s and ’00s R-and-B and old-school hip-hop tunes. Get decked out in your hautiest outfit to coordinate with the bright citrus decor and a cityscape backdrop on the roof deck featuring a scenic view of Providence’s iconic Superman building. Snap selfies and watch your “like” count blow up.

GET: French toast isn’t just French toast; here it’s rocotta toast, a.k.a. brioche smothered in homemade berry jam and dusted with lemon zest and mint. Poached eggs get the turned-up treatment as a sidekick to a monster portion of grits with roasted mushrooms and salsa verde. The chicken and waffles dish includes a crispy whole fried chicken portioned into two halves (built for sharing) with fluffy buttermilk waffles in the middle and a drizzle of spiced honey.

BOTTOMS UP: Specialty co*cktails are named after ’90s hits. There are often several sciency drink presentations, including the past Big Poppa, which literally arrived with a big bubble atop that’s punctured to let out a citrusy smoky aroma over a mix of Bully Boy rum, Aperol, amaro, lemon and orange turmeric. The mimosa is more understated, with Lunetta Prosecco and your choice of orange, cranberry, mango, pineapple or passionfruit juice. There’s even a fancy mocktail, the Survivor, made with Seedlip Grove 42, lemon juice and honey simple syrup.

BRUNCH FOR TWO: $65–$75 plus tip.

FINE PRINT: Brunch is only on Sundays from 10 a.m. to 3 p.m. Reservations are recommended and leave extra time to find street parking near the Providence Pedestrian Bridge (great for taking a post-brunch stroll).

Aloft Providence Downtown, 191 Dorrance St., 252-0710, bluvioletroofbar.com—Jamie Coelho

The Shanty

THE MENU: Whether you’re an eggs Benedict kind of guy or gal or prefer a heaping pile of spicy, cheesy chilaquiles, the Shanty’s brunch menu is wide-ranging and crowd-pleasing. If you’re trying to increase your veggie intake, check out the red flannel hash. It’s a traditional potato hash amped up with beets, a fried egg and a slick of sour cream to top it off. Then there’s the decadent French toast: thick slices of eggy, rich challah bread served with seasonal jam and a side of syrup. Meat eaters are also taken care of with dishes like chicken and biscuits or, if you’re feeling ultra-peckish, the breakfast burger. This no-nonsense start to the day comes with an eight-ounce Angus patty and a runny fried egg on top. A burger is like a breakfast sandwich, right? Another hearty option is the breakfast burrito (also available vegan), which comes studded with tater tots, avocado and black beans.

VIBE CHECK: Like its namesake, the Shanty is unpretentious and welcomes all who step foot through its wooden doors. A large wraparound bar fills the center of the room, while diners sit at cozy booths and tables set up along the perimeter. Sip a cuppa joe (or maybe a cold brewski, if you’re a believer in the hair of the dog) and shoot the breeze with your favorite people over hearty brunch fare.

GET: The chilaquiles, which land at the table piping hot in a sizzling cast-iron skillet. Crunchy tortilla chips are laced with creamy scrambled eggs, and the whole dish is draped in cheese and scattered with pico de gallo and a dollop of sour cream. Pair it with a seasonal mimosa and you might forget you’re in Warwick. We’re also a sucker for a good custardy and caramelized French toast, and the Shanty’s version, made with challah bread, is just that.

BOTTOMS UP: The Shanty offers brunch classics with a twist: Try the Nitro Cart iced coffee co*cktailsor, if you’re feeling adventurous, spring for the loaded bloody mary. This Instagram-worthy drink comes complete with a crispy rasher of bacon, pickled veggies and skewered jumbo shrimp. But if a boozy brunch isn’t your thing, no one’s judging if you order a cup of freshly brewed New Harvest coffee. And if you’re the type to clutch an iced coffee year-round, order the nitro brew.

BRUNCH FOR TWO: $55–$65 plus tip.

FINE PRINT:While reservations aren’t required, we recommend booking a table in advance since the Shanty is hoppin’ when brunch comes round.

3854 Post Rd., Warwick, 884-7008, theshantyri.com –Grace Kelly

The Cooked Goose
(note: on break until March 17)

THE MENU: No need to sprint to Sunday brunch as breakfast is served daily from 7 to 11:30 a.m. This egg-heavy menu offers omelets, sandwiches and six types of Benedicts. Specialty dishes like the truffled eggs and biscuit and gravy turn your classic diner breakfast into a home-cooked meal. Cinnamon roll pancakes and vanilla almond French toast satisfy your sweet tooth, and there’s even a bagel platter layered with smoked Nova salmon, cream cheese, tomatoes, cucumbers, capers and whitefish salad.

VIBE CHECK:Nestled in Westerly across the road from Grays Boat Yard on the Pawcatuck River, vintage string lights illuminate the country-cottage signs and memorabilia. You’ll feel right at home whether you’re seated solo at the counter or pulling up a chair to join friends. It’s a country diner-meets-mom-and-pop-restaurant atmosphere.

GET: The spicy breakfast tartine with avocado and two eggs your way topped off with local microgreens and housemade chili crisp offers a spicy, creamy crunch to every bite. For a sweet start to your day, try the vanilla almond French toast made with ample slices of Italian bread. The home fries are seasoned, hand-cut red bliss potatoes: they are the star of the show in the skillets that come loaded with sausage gravy or as a Mexican twist. Grab a slice of Key lime pie from the bakery on the way out.

BOTTOMS UP: Mimosas are served with fresh-squeezed orange juice and Spanish cava. If you’re more of a fruity fan, the Sunny adds raspberry syrup and the Pink mixes peach and passionfruit syrup. A step up from a typical diner, this spot offers cappuccinos and lattes, both cold and hot, as well as nitro cold brew and Aqua ViTea Kombucha. A plethora of milks (oat, almond, regular and cream) are also available to suit your coffee creamer needs.

BRUNCH FOR TWO: $20–$40 plus tip.

FINE PRINT: Breakfast only runs until 11:30 a.m. then switches over to lunch until 3 p.m. Dine-in service is available on a first-come, first-served basis. Outdoor seating is offered in warmer seasons. For pickup or curbside takeout, call to order.

92 Watch Hill Rd., Westerly, 348-9888, thecookedgoose.com —Kerri Tallman

Back 40

THE MENU: Available weekends from 10 a.m. to 2 p.m., Back 40’s brunch menu is divided between savory fare, sweet courses, assorted omelets and lunch favorites. Each category serves up retro American comfort cuisine for the brunch traditionalist and adventurous alike. We’re talking everything from avocado toast, a rotating selection of baked goods and loaded nachos to fish tacos, burger omelets, Buffalo cauliflower and a tater tot scram-bowl.

VIBE CHECK: Owned and operated by the Culpos (yes, as in Miss Universe 2012 Olivia Culpo, her dad Peter, and cousin Josh Culpo), as well as Justin Dalton-Ameen, Back 40 certainly lives up to its down country name. The eatery’s barn-red exterior is a beacon for foodies amid its rural North Kingstown setting, with a casual-yet-classy interior to match (picture the occasional farm animal mural and bull head mount intermixed with dark wood trimmings, a massive stone fireplace and charming farmhouse chandeliers overhead).

GET: If you’re in the mood for something savory, don’t pass on the corned beef hash Benedict. This Southern twist on the classic breakfast dish has a little kick to it, with chipotle aioli sauce drizzled over a bed of poached eggs and corned beef hash. If you have a sweet tooth, though, there’s a reason Back 40 calls its stuffed French toast stack “legendary.” Bursting with honey ricotta cream and topped with sugared berries, syrup and whipped cream, this fan-favorite will have you calling all other bread-based breakfast treats subpar.

BOTTOMS UP: One mimosa, two mimosa, three mimosa, floor… Isn’t that what brunch is for? Just be sure to have Uber preprogrammed on your phone or bring a nondrinking friend to do the driving. Take advantage of the mimosa flight for four tasting glasses filled to the brim with various juices. Or you can make your own by asking for a bottle of bubbly in an ice bucket accompanied by an assortment of fresh juices. Other a.m.-appropriate co*cktails include the fully loaded bloody mary (vodka, house bloody mary mix, peppered beef jerky, pickled veggies and more), the Nutty Irish Coffee (Jameson, Baileys, Frangelico and coffee) and cereal-themed shots like the Cinnamon Toast Crunch (cinnamon whiskey plus RumChata).

BRUNCH FOR TWO: $40–$50 plus tip.

FINE PRINT:Look out for can’t-miss festivities like drag brunch, where the gals will serenade you while you enjoy a three-course prix fixe meal (warning: the improv standup between performances may cause laugh-spitting, so plan your mimosa sips accordingly).

20 South County Trail, North Kingstown, 667-4869, back40ri.com —Kaitlyn Murray

Dante’s Kitchen

THE MENU: You could go the typical breakfast route (omelets, waffles, French toast), but why linger on the conventional side of the menu when there’s bliss-inducing Southern comfort food on offer all day? Think New Orleans-style gumbo, slow-roasted pulled pork with caramelized onion and barbecue sauce and classic jambalaya — shrimp, chicken, andouille sausage and creamy Creole sauce, washing over a scarcely visible bed of rice.

VIBE CHECK: The theme in this small eatery is Southern (according to Dante’s “mini” primer on the South, y’all is the only proper noun) and that friendliness extends to the service, which is efficient but not intrusive. Chat up the bartender at the tiny bar or grab a table in the window and watch the world go by on E.G.’s Main Street.

GET: The warm beignets, which arrive in a cloud of powdered sugar, oozing rich Nutella goodness. Dante’s version of mac and cheese includes (of course) bacon and pulled pork and comes with cornbread. And the shrimp or crispy pork belly po’boys with jalapeno remoulade provide their own internal heat. Word of advice: Wear stretchy pants.

BOTTOMS UP: Ease into the day with Dante’s Inferno bloody mary, a generous pour with shrimp, olives, a shot of Tito’s vodka and a slice of bacon as a swizzle stick. If adult coffee beverages are more your thing, there’s bananas Foster (vanilla vodka and banana liquor with a swirl of whipped cream) or an Irish kiss (Baileys and Jameson).

BRUNCH FOR TWO: $50–$60 plus tip.

FINE PRINT: Need to satisfy that biscuits and gravy fix? Come on weekdays when Dante’s has the full breakfast and lunch menu. They also do takeout on weeknights. Sundays, it’s breakfast only and there are no reservations; during warmer weather there’s outdoor seating.

315 Main St., East Greenwich, 398-7798, danteskitchenri.com —Sarah Francis

Bayberry Garden

THE MENU: Some of the most perfectly designed dishes come out of Bayberry Garden, where servers suggest sharing amongst the table. Groups get a taste of sweet and savory smaller plates, larger main courses and a bunch of briny oyster options from the extensive raw bar (which is also a prime seat in the house). The chef might plate breaded eggplant under eggs Benedict instead of traditional toast. Dishes are veggie- and fresh-herb forward with seasonal squashes, roasted beets and fresh-plucked greens accenting carefully cooked proteins and flavor-bomb sauces.

VIBE CHECK: With its climbing vines and planted trees, Bayberry is like dining in the middle of an indoor garden or terrarium. Colorful dishes parade out of the kitchen in a casual, unpretentious atmosphere where the co*cktails are as alluring as the eye-candy clientele.

GET: Order several shared plates to play the field backward from sweet to savory, including the bread pudding with salted caramel, cinnamon and Chantilly cream followed by seasonal quiche over a bed of rogue lettuce greens. Root vegetable hash is nice and light for daintier appetites, while the Gardener’s breakfast will satisfy any hefty eater used to indulging in a variety of breakfast bites.

The fried Brussels sprouts with ’nduja and peppercorn ranch; croissant bread pudding with apple, white chocolate and cream; smoked salmon toast with creme fraiche and pickled red onion. Photograph by Angel Tucker.

BOTTOMS UP: Choose wines from a list of 250-plus rare and curated bottles from bubbles and crisp whites to oaky and berry-forward reds. co*cktails are like a garden in a glass with fruity, herby, smoky and citrusy notes. There are also several zero-proof co*cktails for those turning dry January into a year-round commitment.

BRUNCH FOR TWO: $70–$80 plus tip.

FINE PRINT: Open for brunch starting at 10 a.m. on Saturdays and Sundays. Give yourself extra time for parking in metered spots on the street (download the city’s parking app to save time and pay digitally).

225 Dyer St., Providence, 642-5013, bayberrygarden.com — Jamie Coelho

Water Street Kitchen And Bar
(note: closed until spring)

THE MENU: Items range from breakfast fare like the delicately cooked vegetable frittata and hearty Benedicts to lunchtime selections like a bulky Lobster B.L.A.T. (bibb lettuce, thick cut bacon, avocado, tomato and tarragon lemon aioli).

VIBE CHECK: Settle in on the enclosed deck on the East Greenwich Marina and discuss which sailing vessel you’d like to someday take for a spin. The upstairs indoor dining room, also available for private events, is lined with windows that open up to the bay in good weather.

GET: You could make a whole meal out of the caprese heirloom tomato salad with burrata and basil topped with arugula, balsamic and extra virgin olive oil. Meanwhile the Prosciutto Benedict is a fancier take on the classic Benedict, or you can satisfy your sweet tooth with the berry- and hazelnut-laden French toast. Since the starters are on the lighter side, main courses are meant for indulging. Soak up those mimosas with any of the hand held options or the comforting Water Street Breakfast: two eggs any style, home fries and sourdough toast.

BOTTOMS UP: Sip citrus and spirits with breakfast as a substitute for OJ: The Pretty in Pink mixes up Ketel One Peach and Orange Vodka with pink grapefruit and agave. There’s also a Stoli Doli with pineapple and vanilla bean-infused vodka for a different kind of buzz.

BRUNCH FOR TWO: $50–$65 plus tip.

FINE PRINT: Water Street Kitchen’s brunch menu is available Saturdays starting at 12 p.m. and Sundays starting at 10 a.m. Stay a little longer into the afternoon and experience Water Street’s special sushi menu, too.

28 Water St., East Greenwich, 398-0202, waterstreetri.com —Jamie Coelho

Troop PVD

THE MENU: Eclectic street fare ranges from curing hangovers to transporting you to the grounds of a local farm through the flavors of fresh and seasonal ingredients. Brunch is available Friday through Sunday from 9 a.m.–4 p.m., offering a menu that consists of mostly savory bites if you find yourself more attracted to the lunch side of brunch.

VIBE CHECK: Enter the hip and colorful art museum-like space packed with murals, unusual light fixtures, art featuring movie titles altered to associate with the restaurant (search for “works” like Troop Alone and Pretty in Troop), bar stools with skateboards that serve as the backrests and other features you might miss if you don’t look around. The upbeat R-and-B playlist matches the interior while also foreshadowing the restaurant and bar’s nighttime festivities.

GET: The Cardamom pancakes, stack of three, with all the add ons (i.e. strawberry compote, blueberry maple and caramelized bananas). Savory food fans should select the fajita omelet, served with crispy home fries, sprinkled with onion, peppers, and black beans doused in warm salsa and sour cream . Troop’s cheddar biscuits are also not to be missed.

BOTTOMS UP: Besides the classic mimosas, try beachy frozen drinks like the frozen Painkiller spiked with Bacardi spiced rum or the Passion between the Sheets mixed with frozen d’ussé, Bacardi superior, Triple Sec, passionfruit and lemon. For more sweet heat, there’s the Spice Jam, featuring house-infused spicy tequila, lemongrass syrup, lime and tamarind soda with tajin along the rim.

BRUNCH FOR TWO:$40–$50 plus tip.

FINE PRINT: Because of the aforementioned R-and-B playlist, along with your drink choice, be prepared to dance in your seat while munching on your meal. Dine in, outside on the patio on a warm day, or stick to takeout for at-home brunch shenanigans.

60 Valley St., Providence, 473-2900, trooppvd.com —Edelinda Baptista

Nicks on Broadway

THE MENU: Skip the weekend rush for weekday indulgence. Derek Wagner’s New England–sourced brunch menu is available Wednesday to Sunday, starting at 10 a.m. Baffoni Farm eggs are given the luxe treatment, gently cooked until the yolks are golden, glistening and quivering on top of freshly baked toast or buttermilk biscuits for precise versions of eggs Benedict. Buttermilk pancakes are given a seasonal flavor boost with caramel, local fruit, whipped cream and housemade granola crunch, always drizzled with real Vermont maple syrup.

VIBE CHECK: The West Side kitchen recently celebrated twenty years of its upscale diner atmosphere with counter seats that peek into the kitchen for a front-row seat on the action. Both friends and families feel comfortable dining in the contemporary-but-not-stuffy dining room, where local food producers and farms are the top priority for menu creation. Be prepared for servers to wax poetic about neighboring farms and the care that goes into plating each dish.

GET: Anything with eggs, preferably flanked by house-baked bread that you can use to scoop up gooey egg yolk and sauces. Hearty black beans with tomato-chili salsa topped with eggs channel Mexican huevos rancheros, while you can also sub in eggs with a main course entree like polenta and veggies with pecorino and grilled bread or as a sidekick to a chargrilled Blackbird Farm steak.

BOTTOMS UP: These morning-themed co*cktails make it nearly expected to have booze with your breakfast. Choose from the Tequila Cuke-Tail that mixes up cucumber-infused tequila, Dolin Blanc vermouth and lemon verbena, or the Irish Cold Brew that starts with an Illy cold brew paired with West Cork Bourbon Cask Irish Whiskey, vanilla and brown sugar. There’s also a spiked hot cocoa accented by minty liqueur.

BRUNCH FOR TWO: $50–$60 plus tip.

FINE PRINT: Gone are the days of waiting for a table to open up. Reservations may be made by phone, email or OpenTable. Nicks also has a heated outdoor patio and dishes can be taken home for takeout. If you think brunch is good, don’t sleep on dinner. It’s even better.

500 Broadway, Providence, 421-0286, nicksonbroadway.com —Jamie Coelho

MORE TOP BRUNCH SPOTS (ONLINE EXTRAS!)

Massimo

Massimo slays Sunday brunch every week from 10:30 a.m. to 2 p.m. Guests can start the party early by sipping bloody marys and mimosas (there’s no five o’clock rule here) or go traditional with good coffee and two poached eggs served with thick bacon and spicy andouille sausage. Fierce plates include lobster crepes bathed in a cream sauce or porchetta stuffed with herbs and fontina with a sidekick of perky sunnyside eggs. The breakfast-averse can also opt for spaghettoni alla carbonara or gnocchi al forno, so everyone goes home happy. 134 Atwells Ave., Providence, 401-273-0650, massimori.com

CAV

The late CAV owner Sylvia Moubayed lives on as her faithful family maintains her legacy at the restaurant. The beautiful dining room with her treasured collection of worldly antiques and crystal chandeliers surrounds guests at Saturday and Sunday brunch while they indulge in heaping plates of brioche French toast with sauteed apples, raisins and walnuts, the famous poached egg-topped crab cake and eggs supreme with sundried tomatoes and crusty French bread. The Providence mainstay has been in business since 1989 before brunch was even a thing. If you haven’t been yet, it’s time to pay respect to one of the original city hotspots that helped make Providence into a culinary capital. Remember: It was probably serving mimosas to your mama and her gal-pals way back in the ’90s. 14 Imperial Pl., Providence, 401-751-9164, cavrestaurant.com

Little Sister

Putting creative twists and Latin flavor into everything from tropical pastries to egg sandwiches is Little Sister owner Milena Pagán’s passion. The cafe started out with pastry popups, serving quesitos with puff pastry, sweet cheese and tropical fruit jam; spicy breakfast egg and cheese sammies and empanadas; powdered sugar-dusted buns called mallorcas and buttery, flaky sweet and savory galettes with tropical fruit and blueberry jammy centers or caramelized onion, potato and bacon baked inside (nowadays the galette flavors rotate but always deliver similar flavor profiles). Now they offer sit-down breakfast, brunch and lunch options, including rice-based lunch specials and egg sammies with a spicy kick from chorizo or spicy sauce, and almost always laced with avocado on brioche. Don’t miss the open-faced croqueta madame sandwich with a gooey poached egg, ham croquette, cheddar cheese and bechamel served with a side salad. “We’ve been mindful to add little touches to every dish to make it tropical, Latin and different,” Pagán says. Guests should be prepared to leave with a box of pastries to savor that same day or the next morning. Pagán and her baking crew have learned to perfect croissants in different flavors, including chocolate, as well as an almond sesame version that repurposes the solids from their horchata, a rich, creamy drink made from those ingredients plus cinnamon and other spices. The flavor is stuffed into the middle of the twenty-seven-layered laminated flaky and buttery pastries topped with toasted almond slices and sesame seeds. Even Little Sister’s coffee brand, Gustos, is sourced from a Puerto Rican farm that roasts beans right on the island. The cafe is open for brunch and lunch Thurs. and Fri. from 8 a.m. to 2 p.m. and Sat. and Sun. from 9 a.m. to 2 p.m., as well as Sunday night wine tastings from 6 to 8 p.m. 737a Hope St., Providence, 401-642-9464, littlesisterpvd.com

Kin Southern Table and Drinks

While celebrating its one-year anniversary in 2022, Kin extended its amazing menu to brunch on Sundays from 11 a.m. to 3 p.m. They are making items like the banana Nutella waffles, savory shrimp and grits, beignets and farm-lettes, served with Bloody Mary J’s, mimosas and more. Diners vibe out to music from a live deejay and sip some of the most innovative co*cktails around, including the Auntie’s Cold Brew with cold brew coffee, coconut Bacardi, Bailey’s, Kahlua and whipped cream; a bad and Boozey pitcher of Bounty rum, lemonade, pineapple juice and strawberry puree and the “Boss B Mimosa” mixed with Titos vodka, Prosecco, orange juice and peach schnapps. 71 Washington St., Providence, 401-537-7470, kinpvd.com/brunch

Ocean House

Head to Watch Hill on Sundays from 11:30 a.m.−2:30 p.m. for the jazz brunch. It’s like the big buffet they used to have but set on your own table. Get all gussied up for a late-morning seated brunch with the finest dishes from land and sea, glasses of bottomless sparkling wine and live jazz over ocean views. The plated, à la carte menu changes every week, and includes fresh fruit and pastries, a tower of charcuterie and raw bar offerings for the whole table, followed by a choice from a selection of first-course and main course breakfast or lunch dishes, including eggs Benedict, specialty pancakes, country link sausage and omelets served with unlimited sparkling wine. Dessert includes a selection of mini treats for the table. Musician Greg Piccolo performs a combination of jazz, blues and soul in the lobby from 11:30 a.m.−2:30 p.m. The cost for the menu is $85 per person, and there is a separate kids’ menu with tot-friendly choices. 1 Bluff Ave., Watch Hill, 401-584-7000, oceanhouseri.com

Julians

You may still have to wait for a table with the whole town, but Julians is the place to go to satisfy diners of vegan and vegetarian diets who don’t mind associating with the carnivores. Our pick: Inventive eggs Benedict (one staffer raves about the one served with fried chicken on cornbread with barbecue hollandaise), but it can be ordered every way from traditional with ham to the vegan version with fried tofu egg, garlicky spinach and vegan hollandaise. A special version includes poached eggs atop linguesa, baby spinach and thick Italian toast topped with maple-dijon hollandaise. They have bursting omelets stuffed with you-name-it, gluten-free waffles with bananas, strawberries and caramel, eggs and hash specials and so much more. They also make the best version of shakshuka around with two poached eggs served in a crock of spicy tomato stew with lemon tahini and fresh parsley. The restaurant is known for its craft beer list, but they also mix up morning co*cktails using local spirits from Industrious Spirit Company and Rhode Island Spirits that satisfy the sweet or savory side. There are also a few fun non-alcoholic drinks so those who don’t imbibe can still have some sipping fun. Brunch is served Monday through Friday from 9 a.m. to 4 p.m., Saturdays from 9 a.m. to 3 p.m and Sundays from 9 a.m. to 6 p.m. 318 Broadway, Providence, 401-861-1770, juliansprovidence.com

Stoneacre Brasserie and Stoneacre Garden

There are so many great spots for brunch in Newport, but Stoneacre Hospitality’s two restaurants have the game cornered. Head to the Brasserie Saturday and Sunday from 9 a.m.–4 p.m. for a more comfort-food-style menu with buttermilk biscuits, soft scrambled cheesy eggs, corned bread hash and the decadent French toast bread pudding. For a Parisian twist, the salmon cake Benedict with poached eggs and Bearnaise sauce, Croque Forestier (local mushrooms, gruyere and parmesan) and Croque Madame (the same, but with ham subbed in for the mushrooms) are the picks. The Garden is a bit more playful with its brunch menu, served Saturday through Monday from 10 a.m.–4 p.m. and includes items like braised pork chili verde with cilantro, lime and fried egg; a light and fresh green papaya salad with tomato, cilantro, mintl Nam Phrik and peanuts or burrata salad with corn, basil and grilled sourdough; avocado and smoked salmon toasts, plus a classic lobster Benedict. Of course, hefty portions are available to fill up empty bellies, like the crispy glazed chicken sandwich and chicken and waffles with fresno lime butter and chili maple syrup. Stoneacre Brasserie, 28 Washington Sq., Newport, 401-619-7810, stoneacrebrasserie.com; Stoneacre Garden, 151 Swinburne Row, Newport, 401-619-8400, stoneacregarden.com