Whether it's a breakfast business meeting or a leisurely mimosa-laden morning, everyone loves a good brunch. It's the best meal: part breakfast, part lunch, sugary, salty, boozy. What's not to love? Shake off the snow and warm up with a cup of coffee at these sure-thing brunch spots around town and beyond.Read More
Where to Brunch in Southeast Michigan
From Ann Arbor to Detroit and everywhere in between, here's a guide to weekend brunch.
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Proudly serving breakfast all day, Dime Store, hits all the potential brunch-time cravings — mac n cheese, eggs benedict, and all sorts of salads and sandwiches. Pair the locally sourced meats, cheeses, produce, and breads with one of their “Day Drinks” which include the expected (Bloody Mary) and the updated (Beermosa). [Photo]
Huge garage door windows brighten up this downtown Birmingham restaurant. Grab your number after ordering at the counter (try to resist the plethora of interesting macarons behind the glass — peanut butter, caramel, chocolate, pretzel!?!? Yes please!) and take a seat. All the farm fresh eggs, banana pancakes, kale salad and quinoa one could ask for. [Photo]
Down home comfort breakfast food, served with a friendly smile. Kate’s may be off the beaten path for some, but it’s worth finding — just remember it’s cash only. No health food here. Just good, solid breakfast. Try the biscuits, and oh yeah, the pie, for which they are known. [Photo]
Traditional brunch fare featuring homemade breads and soups. Their motto is “simple, honest food,” so a lot of the fanfare and fancy coffee beverages are not to be found here. Breakfast burritos are popular amongst the many other egg-based dishes. [Photo]
A go-to brunch restaurant for the non-college crowd. Go healthy with a huge green salad served with herbed crostini; traditional with a Belgian waffle with lots of toppings; or Mediterranean with Turkish lamb meatballs. There’s a lengthy coffee and tea menu, along with an equally swoon-worthy set of adult beverages. A particular stand-out: sweet and savory crepes. The savory crepes are actually made with buckwheat flour in the traditional French manner, while the sweet ones are made with pastry flour. [Photo]
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