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The Appalachian breakfast at Holeman and Finch.
Holeman and Finch

11 Amazing Spots to Eat Brunch in Asheville, North Carolina

Find Appalachian plates, breakfast ramen, and Spam Benedicts

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The Appalachian breakfast at Holeman and Finch.
| Holeman and Finch

Brunch tops the agendas of countless weekend plans – so cheerfully supportive of day drinking — and is a sure-fire crowd pleaser. Don’t like eggs? See bagels and lox, chicken and waffles, biscuits and gravy, shrimp and grits. Vegetarian? Gussied-up avocado toast and meat substitutes abound. Need something spicy to sweat out the lingering effects of a late night? Huevos rancheros on the way, extra jalapenos please. From omelets and flapjacks to breakfast ramen and kalua hash, Asheville’s brunch menus are as traditional or adventurous as you’d like.

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Note: Restaurants on this map are listed geographically.

Liberty House Coffee and Cafe

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The covered decks, beautiful grounds, garden patches, melodic bird song and unpretentious menu at Liberty House deliver an easy like Sunday morning brunch tempo. On weekends, chef David Beverly (owner with wife Sydney) pares down the daily menu from 15 items to about ten and adds three brunch specials. Locals bliss out on the fluffy sourdough blueberry pancake, cooked in a cast iron skillet for perfectly crisped edges. No alcohol — but plenty of hot and cold coffee and tea drinks.

Asheville Beauty Academy

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This downtown late-night haunt’s Sunday drag brunch is fit for a queen — and kings — with a cast of bedazzled fabulistas strutting their stuff and belting torch songs. Noon is the fashionably-late start for the breakfast buffet of eggs, bacon, and biscuits, plus vegan mac and cheese, Swiss and ham rolls, broccoli salad, and seasonal muffins.

Bold Rock Asheville

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Live bluegrass music + weekend brunch = Brunchgrass at Bold Rock’s enormous downtown hard cider taproom. Cider-moses and boozy iced coffee set the stage for mountain brunch nachos, cornmeal apple pancakes, and a breakfast cheesesteak with Appalachian taters.

Benne On Eagle

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Foundry overnight guests can stumble out of bed and into a seat at Benne on Eagle, the hotel’s highly-touted restaurant that honors the culinary heritage of the Block, once Asheville’s thriving center of Black business. But there’s plenty of Southern specialties for all who beat a path to the doors that open at 7 a.m., Saturdays and Sundays, such as fried green tomatoes with pimento cheese and pork belly, crawfish Benedict, and shrimp two ways — on cheesy grits with tomato gravy or deep fried and piled on a po’ boy.

La Bodega by Cúrate

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The more casual/no reservations iteration of Katie Button and Felix Meana’s Curate, La Bodega operates multiple concepts over two floors. The first-floor cafe begins counter service at 8 a.m. but upstairs is where guests belly up to the zinc bar and dive deep into authentic Spanish pinxtos and larger plates like  the tortilla vaga (lazy omelet), tortilla Espanola (egg, potato and onion) and the intriguing croissant bikini.

La Bodega pinxtos spread
La Bodega pinxtos.
Whitney Anderson

Holeman + Finch Asheville

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Given that the cheeseburger that debuted at Holeman & Finch Atlanta was so popular chef Linton Hopkins named his first Asheville restaurant H&F Burger, there’s no chance any of the menus at what is now Holeman & Finch Asheville would be without its beefy goodness, including Saturday and Sunday brunch. Livermush and eggs, brain and eggs, and the Appalachian breakfast with liver sausage are all deeper dives into regional specialties. 

Sawhorse

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No one leaves chef Dan Silo’s Adirondack-inspired diner hungry. Customers can fuel up before hitting the trails with the lumber camp breakfast — a hefty plate of Sawhorse meat pie, maple beans, home fries, dressed greens, and two eggs. The  poutine with house-made cheddar curds is the real deal and the buckwheat pancake — gluten free on request — has a devoted cult following. 

Ukiah Japanese Smokehouse

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Ramen — it’s what’s for brunch Saturdays and Sundays since Ukiah and chef Michael Lewis launched their interpretation of the weekend meal. The steaming bowl of tonkotsu-egg broth with maple shichimi bacon partners well with the scallion pancake or a side of shishito pepper-cheddar biscuits. A U-shaped bar centers the dining room and patio seating is pup friendly.

Shannon and Josiah McGaughey’s intimate restaurant nestled amid galleries and studios in the River Arts District is imbued with warmth and artistry, and the husband-and-wife team creates an ambiance of casual elegance. Vivian’s sophisticated brunch menu includes beef tartare, lobster parfait, a souffle omelet, and smoked lamb Benedict.

Sunny Point Cafe

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For two decades, this mother-daughter owned cafe has been locals’ weekday breakfast destination. Weekends, visitors surge to the corner in West Asheville distinguished by local artist Gus Cutty’s murals of Julia Child and Edna Lewis and do brunch from the breakfast-lunch-dinner all-day menu that commences at 8:30 a.m. While anticipating carrot hotcakes and a Southern breakfast benny, diners can pass the wait time meandering lush garden paths with a mega-mosa or spicy bloody mary.

Corner Kitchen

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Historic Biltmore Village’s enduring dining destination has not only resumed brunch service, it has supersized it, expanding to seven days a week, 9 a.m. to 2 p.m. Corned beef hash and bagels and house-smoked salmon are back; bacon cheddar tater tots and chicken and waffles make their debut. Lunch items like the burger, Reuben, and portobello melt remain.

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Liberty House Coffee and Cafe

The covered decks, beautiful grounds, garden patches, melodic bird song and unpretentious menu at Liberty House deliver an easy like Sunday morning brunch tempo. On weekends, chef David Beverly (owner with wife Sydney) pares down the daily menu from 15 items to about ten and adds three brunch specials. Locals bliss out on the fluffy sourdough blueberry pancake, cooked in a cast iron skillet for perfectly crisped edges. No alcohol — but plenty of hot and cold coffee and tea drinks.

Asheville Beauty Academy

This downtown late-night haunt’s Sunday drag brunch is fit for a queen — and kings — with a cast of bedazzled fabulistas strutting their stuff and belting torch songs. Noon is the fashionably-late start for the breakfast buffet of eggs, bacon, and biscuits, plus vegan mac and cheese, Swiss and ham rolls, broccoli salad, and seasonal muffins.

Bold Rock Asheville

Live bluegrass music + weekend brunch = Brunchgrass at Bold Rock’s enormous downtown hard cider taproom. Cider-moses and boozy iced coffee set the stage for mountain brunch nachos, cornmeal apple pancakes, and a breakfast cheesesteak with Appalachian taters.

Benne On Eagle

Foundry overnight guests can stumble out of bed and into a seat at Benne on Eagle, the hotel’s highly-touted restaurant that honors the culinary heritage of the Block, once Asheville’s thriving center of Black business. But there’s plenty of Southern specialties for all who beat a path to the doors that open at 7 a.m., Saturdays and Sundays, such as fried green tomatoes with pimento cheese and pork belly, crawfish Benedict, and shrimp two ways — on cheesy grits with tomato gravy or deep fried and piled on a po’ boy.

La Bodega by Cúrate

La Bodega pinxtos spread
La Bodega pinxtos.
Whitney Anderson

The more casual/no reservations iteration of Katie Button and Felix Meana’s Curate, La Bodega operates multiple concepts over two floors. The first-floor cafe begins counter service at 8 a.m. but upstairs is where guests belly up to the zinc bar and dive deep into authentic Spanish pinxtos and larger plates like  the tortilla vaga (lazy omelet), tortilla Espanola (egg, potato and onion) and the intriguing croissant bikini.

La Bodega pinxtos spread
La Bodega pinxtos.
Whitney Anderson

Holeman + Finch Asheville

Given that the cheeseburger that debuted at Holeman & Finch Atlanta was so popular chef Linton Hopkins named his first Asheville restaurant H&F Burger, there’s no chance any of the menus at what is now Holeman & Finch Asheville would be without its beefy goodness, including Saturday and Sunday brunch. Livermush and eggs, brain and eggs, and the Appalachian breakfast with liver sausage are all deeper dives into regional specialties. 

Sawhorse

No one leaves chef Dan Silo’s Adirondack-inspired diner hungry. Customers can fuel up before hitting the trails with the lumber camp breakfast — a hefty plate of Sawhorse meat pie, maple beans, home fries, dressed greens, and two eggs. The  poutine with house-made cheddar curds is the real deal and the buckwheat pancake — gluten free on request — has a devoted cult following. 

Ukiah Japanese Smokehouse

Ramen — it’s what’s for brunch Saturdays and Sundays since Ukiah and chef Michael Lewis launched their interpretation of the weekend meal. The steaming bowl of tonkotsu-egg broth with maple shichimi bacon partners well with the scallion pancake or a side of shishito pepper-cheddar biscuits. A U-shaped bar centers the dining room and patio seating is pup friendly.

Vivian

Shannon and Josiah McGaughey’s intimate restaurant nestled amid galleries and studios in the River Arts District is imbued with warmth and artistry, and the husband-and-wife team creates an ambiance of casual elegance. Vivian’s sophisticated brunch menu includes beef tartare, lobster parfait, a souffle omelet, and smoked lamb Benedict.

Sunny Point Cafe

For two decades, this mother-daughter owned cafe has been locals’ weekday breakfast destination. Weekends, visitors surge to the corner in West Asheville distinguished by local artist Gus Cutty’s murals of Julia Child and Edna Lewis and do brunch from the breakfast-lunch-dinner all-day menu that commences at 8:30 a.m. While anticipating carrot hotcakes and a Southern breakfast benny, diners can pass the wait time meandering lush garden paths with a mega-mosa or spicy bloody mary.

Corner Kitchen

Historic Biltmore Village’s enduring dining destination has not only resumed brunch service, it has supersized it, expanding to seven days a week, 9 a.m. to 2 p.m. Corned beef hash and bagels and house-smoked salmon are back; bacon cheddar tater tots and chicken and waffles make their debut. Lunch items like the burger, Reuben, and portobello melt remain.

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