If brunch were an Olympic sport, the city of New Orleans would have the biggest competing team. We take our brunch game very seriously and that means sophisticated menus with various drink options, preferably in bottomless form. As a follow up to our feature from last year on the best boozy brunch spots in New Orleans, here are 10 more great places to go brunch-tastic with some drinks.
SoBou – Forget everything you think you know about alcoholic punch, especially if those opinions are based off of something you drank at a frat house in college. SoBou’s mixologist and cocktail connoisseur Abigail Gullo has created her own interpretation of an authentic punch that dates back to the 1700s. Her “Hooch” punch is a mixture of citrus oils, sugar, black tea, various spices and whichever liquor she’s favoring at the time – currently, it’s Irish whiskey. Sold in extra large flasks for the table to share, the “Little Hooch” serves 2-4 for $40 and the “Big Hooch” serves 5-7 for $75. You’ll have a blast sipping this delicious — and potent! — punch from glass teacups while chowing down on a menu of booze-inspired dishes, like the Surf and Turf Benedict with cochon de lait, fried shrimp, poached eggs and BBQ hollandaise with a hint of bourbon for $15. Brunch hours: Sunday only 10:30 a.m. – 3 p.m.
Cane and Table – Check out this rum-centric bar and restaurant for inventive tiki cocktails and Caribbean-inspired cuisine. Bottomless brunch includes your choice of five cocktails, including mimosas and C&T’s version of a michelada, and one entrée for $28. I loved the stuffed vegetarian poblano and the rice calas, or rice beignets, for dessert. But keep in mind that bottomless drinks are only offered as a 2-hour deal from the moment you order. So if you arrive at noon, prepare to give up the unlimited drinks by 2 p.m.. Brunch hours: Saturday & Sunday noon – 3 p.m.
Broussard’s – Located on Conti Street, Broussard’s Restaurant is known for its beautiful courtyard, fine dining and happy hour specials. But did you know they also offer a bottomless brunch? Endless carafes of orange juice and bottles of cava are all yours for $12 per person. Pair the booze with fried oysters Rockefeller, eggs Sardou on a toasted croissant or barbecue shrimp and grits with Worchestershire butter. Brunch hours: Friday-Sunday 10:30 a.m. – 2:30 p.m.
Sylvain – Housed in a three-story carriage house built in 1796, this popular French Quarter restaurant is full of history, mystery and delicious food. Try the patty melt with cheddar and onion marmalade on seeded rye, crispy blackened pea cakes with kale salad and warm mushroom vinaigrette or warm brioche French toast with seasonal fruit compote. Popular cocktails include the Orange Lazarus with aperol, orange juice, St. Germain and gin for $9 and their house-made bloody mary, served “Milwaukee-style” with a small glass of Shlitz on the side as an ode to the owner’s grandfather, who worked for Shlitz for more than 40 years. Brunch hours: Friday 10:30 a.m. – 2:30 p.m.
Brennan’s – With a new chef and updated, more affordable menu, this classic New Orleans restaurant is making a comeback in a big way. Sip on all your favorite cocktails, like their spicy Cajun bloody mary with pickled okra or Temperance Tea made with Tito’s vodka, blueberry and black tea infused syrup and honey liqueur for $9. Amid a menu of classic dishes, like eggs Benedict, there are some unusual additions, like the wonderful egg yolk carpaccio with Andouille vinaigrette and crispy sweet potato. And don’t forget the famous bananas Foster, flambéed right at the table. Breakfast/Lunch Hours: Tuesday – Sunday 8 a.m. – 2 p.m. Closed Mondays.
High Hat – Freret Street’s popular neighborhood restaurant for Mississippi/Delta inspired cuisine like fried catfish and burgers smothered in pimento cheese also offers quite the deal when it comes to brunch. Choose from 4 entrees for just $11, which also comes with two eggs, any-style. Entree options include roasted pork with creamy grits and poblano sauce and cornmeal fried chicken and waffles served with Steen’s cane syrup. A long list of craft cocktails will inspire you to sit and sip for hours. Brunch Hours: Saturday & Sunday 11:30 a.m. – 4 p.m.
Basin – As the sister restaurant to Baru Bistro on Magazine Street, Basin is chef Edgar Caro’s modern approach to Louisiana-style seafood dishes. Enjoy bottomless mimosas for $13.99 while sharing warm crab and crawfish beignets with remoulade, or try the crispy pulled pork with cheddar hash browns and green onion sausage gravy. And if you love a spicy bloody mary, Basin’s version is right on point. Brunch Hours: Saturday & Sunday 11 a.m. – 3 p.m.
Salu – Located on the busiest stretch of Magazine Street in Uptown New Orleans, Salu is a great place to sit al fresco and take in all the action. Nosh on menu items like crab and egg benedict, french toast sliders and assorted flatbreads while enjoying $15 bottomless mimosas, Pimm’s Cups, Screwdrivers and bloody marys. Brunch Hours: Sunday only 11:30 a.m. – 3 p.m.
Coquette – At this Garden District restaurant on the corner of Magazine Street and Washington Avenue, chef and owner Michael Stoltzfus creates artful dishes prepared with local ingredients. The three-course brunch menu for $25 is a great way to sample this award-winning chef’s creations without breaking the bank. The menu changes every day but you can expect to see fancied-up versions of familiar items, like shrimp and grits with smoked peanut and Brussels sprouts. Glasses of house punch are available for $8. Brunch Hours: Saturday 11:30 a.m.-2:30 p.m. and Sunday 10:30 a.m.-2 p.m.
Dante’s Kitchen – One simply cannot discuss New Orleans brunch without the mention of Dante’s Kitchen in the Riverbend. Their brunch has people happily lining up outside in anticipation of chowing down on bread pudding French toast, shrimp and grits with Andouille red-eye gravy, or the crab and brie omelette. Mimosas, bloody marys and a long list of original cocktails are sure to heighten the Dante’s experience. Brunch Hours: Saturday & Sunday 10:30 a.m. – 2 p.m., on a first-come, first-served basis.
All photos by Emily Smith unless otherwise noted.