Restaurant: Tandem
Dish: Shakshouka
Chef Younes Sabouh‘s Moroccan roots and meticulous French training shine in this simple yet savory dish. Slow-cooked red bell peppers, whole cloves roasted garlic and a richly-spiced tomato sauce combine seamlessly. But the real magic is when you slice into the poached egg and scoop out a perfect bit of runny yellow yolk with a crispy slice of baguette. Shakshouka is a popular dish around the globe. It can be made with a variety of ingredients, including olives, goat’s cheese, lemon, and spicy sausage. Chef Younes gives his version a brunch-inspired twist by adding avocado slices and cilantro. The shakshouka will shine when paired with a Tandem Spritz. This seasonal cocktail features a shrub made in-house, lemon, and bubbly. We recommend enjoying this dish surrounded by the lush greenery on Tandem‘s patio, and trust us – you’ll want to go ahead and order extra bread for dipping. – Morgan Cartier Weston
Restaurant: Acme
Dishes: Cinnamon Rolls and Acme Deluxe Benedict
Greetings from Carrboro! Kevin Callaghan, the chef and owner of Acme Restaurant, takes great pride in using locally-sourced ingredients to create a version of Southern American Cuisine. The aroma alone will make you salivate when you enter the Acme restaurant to enjoy Sunday brunch. Waitstaff deliver the plates, wafting cinnamon spice and orange zest in their wake. Rolls are served warm, filled with pecans and raisins. The glaze has a citrusy finish and the powdered sugar dusting is a sign to grab your fork. Enjoy a classic brunch after you’ve indulged in the rolls. The Acme Deluxe Benny is a pair toasted English Muffins topped each with a thinly sliced ham and a fried green tomato. Each muffin also has a lightly poached yolk topped with buttery sauce hollandaise and black pepper. The eggs are served with a salad of fresh greens, a dressing that is refreshing and a bowl of cheese grits. You’ll find yourself saying Kevin’s mantra: “damn good food” after you put down your fork. – Anna-Rhesa Versola
Restaurant: Bluebird
Dishes: Kouign-Amann and Quiche au Chevre et Epinards
Don’t let the French names and small menu intimidate you – Bluebird, Meadowmont‘s newest addition by Hawthorne & Wood‘s Michelin-starred chef and owner Brandon Sharp, serves up Sunday brunch dishes that’ll send seasoned foodies and menu-pointers alike into a satisfied food coma. The white tiles, copper horseshoe and Parisian vibe of the cafe create a upscale environment that is perfect for a celebratory dinner. Balance your palate with a savory quiche made of spinach and goat cheese. The classic brunch dish has a fluffy texture (don’t be afraid to jiggle your plate! Piperade is atop this classic brunch dish, and crispy potatoes are served alongside. Leave your mark on the paper tablecloth using the pencils provided at each table; your artistic creation might just earn you a special feature on the Instagram page,
@blue.birdnc. Brooke SpachSitting at the Carolina Inn
for brunch on a Sunday morning, you can’t help but feel happy. Coffee is served quickly and frequently. The buffet is there, everyone’s friendly. I feel like Belle, my favorite Disney Princess, in the “Be Our Guest”. “We will prepare and serve a culinary show with flair! The banquet is ready. There’s no one complaining or gloomy.”) The impressive breakfast and lunch spread at the nearly 100-year old inn includes everything from mac and cheese to waffles, and even made-to order omelets. And that’s before you get to the scones and muffins! Enjoy the cream cheese icing on the cinnamon buns and the grits (try the gray stuff, it’s delicious! ), loaded with cheddar and scallions. – Jessica StringerDish Stay classic with biscuits and gravy or eggs benedict
Sips The usual coffee bar staples such as iced coffee, iced tea and hot chocolate