The Rich History of New Orleans’ Brunch Scene — Cachapas, sweet cornmeal pancake, venezuelan cheese and extra flavors; Cluck Norris Chicken Sando, fried chicken glazed with duck sauce, kimchi, lemon mayo, gruye’re & cucumbers on a pretzel bun at Origen Bistro

With the arrival of spring, New Orleanians embrace brunch as a cherished weekend reward. Across the city’s eateries, brunch is celebrated as an indulgent, leisurely affair—one where festive libations flow and laughter fills the air. Signature drinks like Champagne, Mimosas, milk punch, and Bloody Marys accompany decadent, flavorful foods, enjoyed by guests who dress smartly for the occasion.

As with many things that are a little bit naughty or extravagant—cocktails, Mardi Gras, jazz, and muffulettas—New Orleans claims the origins of brunch, if not the term itself. The word “brunch” was first coined in a 1895 article in the British magazine Hunter’s Weekly, where author Guy Beringer imagined a new, cheerful, and sociable meal to replace heavy post-Sunday service breakfasts. Beringer wrote, “It puts you in a good temper… It sweeps away the worries and cobwebs of the week.”

Brunch gained popularity in America during the 1930s, especially among wealthy train travelers stopping in Chicago for hearty late-morning meals.

Elizabeth Begue, known as Madame Begue, arrived in New Orleans from Bavaria in 1854. She joined her brother, a French Market butcher, and soon married Louis Dutrey, owner of a coffeehouse near the market. Observing the hunger of market workers by midmorning, Elizabeth began serving multi-course, family-style meals at 11 a.m. in a room above the coffeehouse. Her menus, inspired by the market’s bounty, always included an egg course—rare at the time—and wine with every dish. The meal concluded with cheese, fruit, and café noir flamed with cognac.

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After Louis Dutrey’s death, Elizabeth married Hypolyte Begue, the bartender, and together they ran Begue’s Exchange. The restaurant became famous during New Orleans’ Gilded Age, especially after the 1884 Cotton Exposition. Madame Begue’s breakfast attracted tourists who wrote months in advance for seats at the single daily seating, enhanced by one of the city’s first telephones. Her passing in 1906 was national news, earning her the title of America’s first celebrity chef.

The tradition continued after her death: Hypolyte Begue married her kitchen helper, keeping her dishes alive until the property was sold to Tujague’s in 1917. Tujague’s, a landmark for its multi-course meals, still honors these brunch traditions today.

Celebrating its 170th year, Tujague’s stands as one of America’s longest-running dining institutions. Its reputation rests on the endurance of Creole traditions, served consistently. The 1856 Brunch Special, priced at $18.56, offers a two-course brunch Friday through Sunday, featuring dishes such as BBQ Shrimp & Grits, Roast Beef Debris Po’Boy, and Muffaletta Chopped Salad. A Grasshopper cocktail is available for $1.70, honoring the signature drink introduced by bartender Philip Guichet in 1918.

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The concept of jazz brunch was born in the early 1970s when Dick Brennan, Sr. invited a jazz trio to play at then-fledgling Commander’s Palace for the post-church crowd. Dickie Brennan, Jr. recalls distributing flyers encouraging tourists to take the streetcar to the Garden District for jazz brunch. The idea was an instant hit, creating a new dining genre where Sunday mornings could be as debauched as Saturday nights before a leisurely afternoon nap. Today, the tradition thrives at Commander’s Palace and has inspired many others.

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Bywater Bakery
Breakfast jambalaya, crawfish cornbread with egg, and freshly squeezed orange juice.

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Paladar 511
Homemade pappardelle with spicy sausage ragu, arancini with short-rib ragu and lemon, warm banana bread with candied hazelnuts and salted butter.

New Orleans’ brunch spots offer diverse experiences, with most emphasizing flavorful food—whether reinventing classics, showcasing regional specialties, celebrating ethnic cuisines, or serving comfort fare. Atmosphere is equally important. At Broussard’s, diners enjoy brunch at white-clothed tables overlooking a tropical courtyard, accompanied by a strolling jazz trio. Dishes include Eggs Josephine, wild mushroom and Gruyere omelets, and bottomless Mimosas or endless Rosé.

If it is an outing on the low down that you seek, Mr. B’s can deliver. Few know about it, but one can pull into Solari’s garage right in the thick of things at 721 Iberville Street and duck right into the always-in-demand restaurant through a secret (maybe not so secret anymore!) door from the garage, which will take you right past the kitchen to your awaiting table. This luxury will cost you $5 for three blissful hours of secure parking.

The Gumbo Ya Ya is legendary, the fried chicken a well-kept secret, and the Strawberry Waffles and Brunch Veal Napoleon will scratch that itch. Check out the new-ish Pear Cosmopolitan from the bar to kick things off.

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Redfish Grill
Alligator chorizo butternut hash paired with bottomless brunch cocktails for $22.

Café Degas
Enjoy grillades and grits in a treehouse-like setting.

Copper Vine
Wine Pub Breakfast with house-smoked heirloom tomatoes, crispy hash brown, soft scrambled eggs with Gruyère, butter croissant, and thick-cut bacon.

The Rich History of New Orleans’ Brunch Scene

Nearby Brennan’s is celebrating its 80th anniversary this year. It is home to a daily belt-busting, over-the-top breakfast, as well as flaming Bananas Foster prepared tableside via a gueridon, the drama of which can make you feel like a child at a hibachi restaurant. Kick things off with Brûlée Grapefruit, followed by Owen’s Scotch Eggs, and wash it all down with copious amounts of the de rigeur Champagne that goes hand in hand with this experience.

A few blocks away, Palm & Pine, a vibrant, cozy spot, explores the cuisine and libations of Louisiana, the South in general, and South of that (the Caribbean, Mexico, and Central America). Chefs/Owners Amarys Koenig Herndon & Jordan Herndon have been James Beard Award Semi-Finalists for Best Chef South in both ‘23 & ‘24. Leave the country without leaving your seat with a pandan cinnamon roll and/or chilaquiles Blancos, kicked back with Bloody Marias. Do your best to nab a spot at the kitchen counter.

Although it is just a block from Jackson Square, in a carriage house built in the late 1700s, Sylvain still feels like a secret. As familiar and cozy as a childhood blanket, this restaurant-bar mashup beckons locals with a lack of pretense, oodles of romance, and a sense of humor. Case in point: Party Pairing options for the table include fries with a bottle of Champagne Gonet-Medeville, fries with a bottle of either Riesling or Pinot Blanc, or fries with a sixer of the Champagne of Beers (Miller High Life) so “your bottle count can be a little closer to your fry count.” Executive Chef Andrew Lowrey’s menu covers all genres of protein, but his vegan and vegetarian options are anything but afterthoughts. For brunch, blueberry buttermilk pancakes and chicken grillades & grits are hard to beat.

While brunch is a natural fit for the city’s elegant, old-line eateries, many casual restaurants also enjoy thriving brunch patronage. At Origen Bistro the new-ish colorful Latin American eatery in Bywater, the daily vibe is decidedly sexy and there are all-day and brunch menus. Chef Julio Machado suggests approaching brunch with a range of small plates — cheesy tequeños with black beans and rice; tostones with a fried egg and avocados; cachapas (a Venezuelan corn pancake) with cracklings on the side. He says his cachapas develop a delicate sweet-savory flavor when they hit the flat-top grill.

Chris and Bonnie Borges’ new neighborhood bistro and wine bar, Charmant highlights modern European flavors created with local resources, a robust wine list, a curated cocktail program, and a warm and welcoming space that feels very charmant aka. charming. The PhoMo is a tribute to Chef Michael Gulotta’s MoPho, which used to occupy the space. It combines braised beef short ribs with star anise, bean sprouts, herbs, grits, and a soft egg. The Brussels Sprout Salad is not to be missed. Really.

Uptown, Darrin Ylisto and Miriam Matasar run Really Really Nice Wines. They upped the game when they brought on Chef Luci Winsberg as culinary director, offering a limited menu of seasonal, chef-driven shareable small plates alongside their selection of uncommon natural wines in a pale-wood setting that feels more like a relaxed, upscale snack shop than a restaurant. The space functions as both a wine shop and a hangout. Brunch appropriate choices include Ricotta Toast and the Lyonnaise Salad.

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Ruby Slipper
Four locations offering brunch favorites like the Trifecta, a mashup of three Benedicts: Cochon, Chicken St. Charles, and Bayou Shrimp.

Ralph’s on the Park
Oysters, Pearls & Caviar, and Shrimp Skully.

Mister Mao
$52 brunch for two with a weekly changing menu. Dim sum cart highlights include Kashmiri Fried Chicken, Pani Puri, Fairy Bread, and Pink Noise Cocktail.

With The Chloe, Róbert LeBlanc of LeBlanc+Smith created a microcosm of Uptown New Orleans culture within an Uptown hotel, restaurant, bar and, of sorts, club. Indoors and out, LeBlanc and designer Sarah Ruffin Costello’s vision merges the historic with the contemporary in a seamless fashion while wresting every bit of available space to fabricate nooks and intimate gathering places as one moves a serpentine path through the property, continuously imparting a thrilling feeling of discovery. Inside, moody hues and abundant natural light offset architectural details. At night, carefully chosen dim fixtures and lamps offer sensual illumination. Culinary and cocktail services are available in all communal spaces. The “restaurant” is anywhere you want it to be. For brunch, try the peerless steak and eggs. If the weather is fine, adjourn to the pool.

Uptown’s newest darling, Café Malou, connects directly to Octavia Books. There is indoor and outdoor seating on the tree-lined sidewalk. Try the Warm Crustless Quiche and Kale Caesar Salad with a Cardamom and Orange cold brew.

Operated by The Dickie Brennan Restaurant Group at the Audubon Golf Clubhouse, weekend brunch is served to the sound of singing birds in the park’s oak canopy. Brunch is a family favorite as children can run about in the park a bit while adults supervise from the deep, breezy wrap-around porch over Bloody Marys or Mimosas. crabcake Benedict or the chicken and waffle sandwich.

There are far worse—and few finer—ways to usher out a trying week or usher in a new one.