TOP new orleans WEEKEND BRUNCH SPOTS TO VISIT THIS SUMMER

Brunch at Alma Cafe

​Osteria Lupo 
The Northern Italian hotspot has recently launched weekend brunch. Every Saturday and Sunday from 11AM to 3PM, visitors of Osteria Lupo will enjoy new Italian-inspired dishes, signature favorites, and specialty cocktails. Indulge in a selection of curated dishes, such as  Lupo Frittata with Pesto Trapanese, pea tendrils, and provolone piccante; Eggs in Purgatory with arrabbiata, grilled focaccia, and ricotta salad; Grilled Hanger Steak and Eggs with crispy potatoes and salsa verde; Pane Perduto with rose water berries and lemon curd; and Lupo Breakfast Sandwich  - brioche, Italian sausage, fontina, and an egg. No brunch is complete without a selection of handcrafted cocktails. Brunch libations include Hieronymus — pear, hibiscus, lavender, and prosecco; Bloody Mary — house bloody mary and Titos; La Mola — Cimarron Blanco tequila, Aperol, citrus, and bitters; Matralia — red wine, amaro, and cola; and an Espresso Martini with espresso, Borghetti, and Meletti amaro. Osteria Lupo is located at 4609 Magazine Street, in New Orleans. Reservations can be made on Resy. 
 
Compere Lapin
The Caribbean-meets-Louisiana restaurant helmed by Chef Nina Compton, offers a delectable Sunday Brunch from 10:30AM to 2PM. Starters include Tater Totswith crème fraiche and caviar; the famed CL Buttermilk Biscuits with jam and whipped ricotta; a Bagel with tuna tartare, Calabrian cream cheese, and soft herbs; and Housemade Granola with yogurt and berries. Mains include Hot Fire Chicken with biscuits and pickles; French Toast with Chantilly cream and rum caramel; Gulf Shrimp and Grits with sauce Creole; and Croque Madame with pimento cheese, ham, and eggs. Guests can end on a sweet note with Nina’s signature Bread Pudding with Bananas Foster, buttermilk ice cream; Mango Crème Brûlée with coconut and berries, or the daily selection of ice cream and sorbet. Enjoy boozy brunch offerings like Honeymoon Phase and Flowers for Jackie. A Bottomless Brunch Punch is also on offer for $25 per person. Compere Lapin is located at 535 Tchoupitoulas Street in the Warehouse District. Reservations can be made on Resy. 
 
Alma Cafe 
Helmed by Executive Chef/Owner Melissa Araujo, guests can enjoy authentic Honduran cuisine inspired by Chef Melissa’s heritage. Served daily,  Monday - Sunday from 8AM to 3PM, diners can delight in signature Honduran and modern dishes such as Fritas Hondureñas — fried homemade flour tortillas, refried beans, homemade cream, and queso fresco; Baleada Sencilla with two eggs, refried beans, homemade cream, queso fresco, and avocado served on a homemade flour tortilla. Add choice of chorizo, bacon, mushrooms, pork, or brisket (extra charge); Melissa's Pancakes with six small pancakes, homemade crema fresca, strawberry jam, and powdered sugar; and Celebration of Tomatoes. Alma Cafe also has a variety of killer cocktails by lead mixologist Mark Preston including Alma Cafe’s Chef’s Old Fashioned and Smoke Rosemary Negroni Sour. Additionally, visitors can savor an assortment of Honduran coffee. Alma Café is located at 800 Louisa Street in the Bywater neighborhood. Reservations can be made on OpenTable. 
 

Birdy’s Behind The Bower 
Birdy’s serves brunch every Friday, from 9AM to 3PM, and Saturday and Sunday from 8AM to 3 PM. Chef De Cuisine Michael Thibodeaux recently took over the helm of the kitchen and gave the Birdy’s menu a fresh new look. Savor in Strawberry Shortcake Waffle with fresh macerated strawberries, whipped vanilla Chantilly, and powdered sugar;  Pulled Pork Benedict – citrus braised pork, poached eggs, Hollandaise atop an English Muffin; Southern Breakfastwith pork belly, grits, collard greens, pimento cheese, pickled red onion, and a sunny side egg; Affogato - vanilla bean ice cream, double shot of Coffee Science's Super Collider; Biscuit Board with whipped local honey butter, seasonal jam, and country gravy; and Avocado Toast chilies, peanuts, sesame seeds, pepitas, flax seeds, and cilantro, served with a farm salad. Brunch cocktails are also available. Birdy’s is located at 1320 Magazine Street in the Lower Garden District.  Reservations can be made on OpenTable. 
 
Tujague’s 
Tujague’s —  the birthplace of brunch and the second-oldest restaurant in New Orleans,  offers authentic New Orleans cuisine for brunch every Saturday and Sunday from 10AM to 2:30PM. Dishes from Executive Chef Gus Martin include Gulf Shrimp Remoulade with fried green tomato, pickled red onion, chopped boiled egg, and baby greens;  Shrimp and Grits - pan-seared gulf shrimp simmered in a New Orleans-style BBQ sauce, served over stone ground grits; Eggs Madison with chorizo sausage, onion, potatoes and cheddar cheese hash, topped with fried eggs and chimichurri; and Tujague's Chicken Biscuit - fried chicken thigh glazed with Crystal honey sauce, served on a buttermilk biscuit with country gravy. Tujague’s also offers an unbeatable $22 bottomless mimosa deal. Tujague’s is located at 429 Decatur Street in the French Quarter. Reservations can be made on OpenTable. 
 
Commons Club 
Just in time for the Summer, Executive Chef Chris Borges is serving seasonally inspired dishes at Commons Club. Every Thursday - Sunday from 9AM to 2PM, relish in dishes like the Sweet Potato Buttermilk Drop Doughnut with marshmallow fluff brulee and toasted pecan maple glaze; Commons Club Breakfast with bacon or turkey sausage, grits, toast, and two eggs; Blueberry and Lemon Waffle - vanilla waffle, blueberry compote, sweet lemon ricotta, and powdered sugar; Fried Egg Sandwich — English muffin, applewood smoked bacon cheddar cheese, fermented chili aioli, and a side salad; Asparagus Frittata with roasted mushrooms, truffle essence farmers cheese, and herbs; and the Spinach and Artichoke Croque Monsieur Sandwich — brioche, ham, fontina, and a side salad. Bottomless bubbles options include mimosas or Veuve Clicquot. The restaurant also offers a variety of specialty cocktails from Lead Bartender Heather Blanchard. Commons Club is located at 550 Baronne Street in the Warehouse District. Reservations can be made on OpenTable.