The Brunch Pie at Iron Born Pizza in Smallman Galley. Photo by Tom O'Connor.

Park Bruges, Highland Park
Similar classic bistro cuisine to its sister restaurant, Point Brugge, but with some additional French leanings like poutine served “brunch style” with sausage gravy and sunny side-up eggs, and a Croque Madam. Brunch: Saturday and Sunday starting at 11 a.m. – 3 p.m. Reservations accepted.

The Commoner, Downtown
Adjacent to the Hotel Monaco, The Commoner offers a classic weekend brunch menu including the Pittsburgh-inspired pierogi and eggs. There’s also a build-your-own bloody mary bar with infused vodkas, salted rims and endless add-ons. Brunch: Saturday and Sunday 7:30 – 3 p.m. Reservations accepted.

Bruléed grapefruit at The Whitfield. Photo by The Whitfield.
Bruléed grapefruit at The Whitfield. Photo by The Whitfield.

Whitfield, at The Ace Hotel, East Liberty
Brunch includes classic egg dishes, blueberry pancakes and savory options like buttermilk fried chicken salad served Pittsburgh-style (fries on top). The brûléed grapefruit has caramelized sugar that forms a candy shell of extra sweetness over the fruit. The Whitfield’s Casey Renee earned a James Beard nomination for Outstanding Pastry Chef. Brunch: Saturday and Sunday 10:30 a.m. – 3 p.m. Reservations accepted.

The Vandal, Lawrenceville
Comfort food in a bright and cozy café space, perfect for a casual brunch. Highlights include biscuits and rosemary gravy, beignets, housemade granola, and biscuit sandwiches. Ricotta scrambled eggs and breakfast toasts are popular. BYOB to make mimosas with their fresh squeezed juices. Brunch: Saturday and Sunday 9 a.m.- 2 p.m.

Casbah, Shadyside
Brunch is served in a prix fixe, multi-course setting that includes an appetizer, entree and cocktail. Appetizer highlights include a polenta mixed with maple sugar and cinnamon, dried fruit and toasted almonds. Entree selections feature a wide variety of dishes like eggs benedict, braised lamb and eggs, jumbo lump crab omelet, ricotta pancakes and other seafood and pasta choices. The brunch cocktail menu keeps it classic with a bloody mary, mimosa, sangria and a salty dog. A children’s brunch menu is also offered. Brunch: Saturday and Sunday 11 a.m. – 2: p.m. Reservations accepted.

Kaya, The Strip District
Looking for some heat and big, bold flavors? Kaya’s cuisine gets its inspiration from the Caribbean islands and South America, with some Asian touches as well. It’s a place where you can find corn and lentil beignets with green curry sauce or shrimp and black bean omelets with jalapeño. Bloody marys come with flavor-infused vodkas, whisky and tequila choices. Brunch hours: Sunday 11 a.m. – 4 p.m.

Carmi Family Restaurant, North Side
This is a DIY brunch, of sorts. At Carmi, there’s no specific brunch menu, but chicken and waffles are often a go-to brunch choice and this is the place to get them. Find them on the breakfast menu along with other Carmi specialties including pork chops and waffles, and fish and grits. Breakfast menu: Saturday and Sunday 8 – 11 a.m.

Cornerstone Restaurant & Bar, Aspinwall
This is a popular neighborhood corner restaurant featuring creative combinations and some locally sourced ingredients. A great choice when you’re looking to make brunch a destination, or the perfect option if its already nearby. A full brunch menu of eggs benedict, omelets, huevos rancheros, pancakes and French toast. There’s also smoked wings and pulled pork. Expect to find this place packed with a steady following. Brunch: Saturday and Sunday 10 a.m. – 3 p.m.

Bruneaux, Sewickley
Bruneaux offers American fare with French inspiration. Highlights from the egg menu include eggs benedict and a gruyere omelet. The griddle menu features classic French toast, a fruit crepe and an open-faced filet burger with mushrooms and cheese topped with an egg. There’s also a full bar with mimosas, bellinis and a bloody mary made with housemade juice. Brunch: Sunday 10 a.m. – 2 p.m. Reservations accepted.

Muddy Waters Oyster Bar, East Liberty
This place has Southern vibes and down-home country favorites like shrimp and grits, biscuits and gravy, po’ boys, and gumbo and cornbread, along with a ginormous build-your-own bloody mary bar. Brunch: Saturday and Sunday 10:30 a.m. – 2 p.m. Reservation accepted.

You’ll find inspired flavor combinations like lamb shank and polenta with raisin chutney, cumin braised pork burritos, and sour cream bread pudding with maple syrup. The brunch menu also has soft scrambled eggs, a BLT, and sides of bacon seasoned with brown sugar and smoked paprika. There’s an extensive cocktail list with lots of gin options to match all those flavor combinations. Brunch: Sunday 11 a.m. – 2 p.m. Reservations accepted.

Bakn, Carnegie
Look no further if it’s bacon that you crave. Pan-seared shrimp and grits (with bacon), frittatas, almond crusted French toast, and pancakes (bacon-stuffed) are the makings for a great brunch. This neighborhood gem also has a slate of breakfast sandwiches and burgers to please a crowd. No set brunch menu here, but they have everything to make it work including a full bar. Open Saturday and Sunday at 8 a.m.

Bier’s Pub, formerly Benjamin’s Western Avenue Burger Bar,   North Side
Here’s a neighborhood standby featuring a weekend brunch menu that includes the Hangover Helper — a cornbread waffle with BBQ pork, cheddar cheese, fried egg and home fries. There’s also classic egg dishes and, of course, burgers. Brunch: Saturday and Sunday 10:30 a.m. – 3 p.m.

Grand Concourse, South Side
Looking for something more straightforward and traditional? The Grand Concourse serves a legendary buffet-style brunch with an omelet station, carving table, and freshly made doughnuts and waffles — all set against the backdrop of a renovated classic train station. Brunch: Sunday 9 a.m. – 3 p.m. Reservations accepted.

Do you have a favorite brunch spot we didn’t include? Let us know in the comments!

Grand Concourse interior on the South Side. Photo by Grand Concourse.
Grand Concourse interior on the South Side. Photo by Grand Concourse.

Tom O'Connor is a photographer and writer currently based in Pittsburgh.