Beet and avocado toast, cheddar scallion biscuits, a Toad in the Hole and more

Editor’s Note: Due to the coronavirus pandemic, some restaurants on this list may be temporarily closed; others are offering carryout/delivery only. Please call to check availability.

101 Beer Kitchen
Multiple locations, 101beerkitchen.com
The craft brew-centric 101 Beer Kitchen would like to see your avocado toast and raise you a beet and avocado toast. The brunch all-star covers toasted multigrain with avocado, roasted beet hummus, microgreens and soft-boiled eggs, then drizzles it with balsamic vinegar. And it’s even better accompanied by a pint of IPA or stout.

Alchemy Kitchen
1439 Grandview Ave., Grandview, 614-725-0255, alchemy-brands.com
We turn to Alchemy when we want a wholesome breakfast to start our day, from its superfood smoothies to its cold-pressed juices. The vegetarian-friendly (and let’s face it, Instagram-friendly) brunch toast tops crusty farm bread with mashed avocados, pickled turnips, cured lemon, sumac, cilantro and organic poached eggs.

Dough Mama
3335 N. High St., Clintonville, 614-268-3662, dough-mama.com
Perrie Wilkof’s Clintonville café entices with house-made pies, cookies and cakes. She puts her buttery cheddar scallion biscuits to good use in the avocado biscuit sandwich. The combination manages to be light and crisp, as well as dense and rich. It layers a fried egg and avocado with crisp greens, pickled onions and tomato.

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Fox in the Snow Café
Multiple locations, foxinthesnow.com
It’s hard to pick a favorite from the gorgeous display of pastries at Fox in the Snow, but the biscuits and jam demonstrate that sometimes, simplest is best. A tall and golden biscuit—sweetened with honey and sprinkled with salt—positively brims with house-made jam. It’s perfect on its own or with a cappuccino. Get Fox in the Snow’s biscuit recipe here.

The Lox Bagel Shop
772 N. High St., Short North, theloxbagelshop.com
Don’t take our word for it. In January, The Lox Bagel Shop’s house-made pastrami on everything bagel was featured on the Cooking Channel’s The Best Thing I Ever Ate, thanks to celebrity chef Jonathon Sawyer, who recommended the dish. For a breakfast twist, you can add that celebrated pastrami, which is brined for up to 14 days, to The Lox’s egg and cheese sandwich.

Tasi Café
680 N. Pearl St., Short North, 614-222-0788, tasi.cafe
Reading the description for Tasi Café’s stuffed French toast sounds like a who’s who of breakfast. French toast? Sure, take two slices of rich challah bread. Fruit? Pile in blueberries, strawberries, bananas. Dairy? Let’s scoop Greek yogurt onto it. Granola and honey? Yup, drizzle both on top. Nutella? Need you even ask?

Wolf’s Ridge Brewing
215 N. Fourth St., Downtown, 614-429-3936, wolfsridgebrewing.com
True to form, Wolf’s Ridge chef Seth Lassak thoughtfully crafts his brunch dishes ingredient by ingredient. The Toad in the Hole nestles Copia Farm eggs in circular slices of toasted brioche, stacked with hash browns and applewood-smoked bacon, served with paprika syrup and cheese sauce made with WRB’s Clear Sky Cream Ale.

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