Oklahoma: Kitchen No. 324
> City: Oklahoma City
This sleek craft bakery and café occupies a historic brick and limestone building, from 1923, that was once the headquarters of long-vanished Braniff Airlines. “Everything we serve is handcrafted each day starting at 4 a.m.,” proclaims the restaurant’s website. The extensive brunch menu runs from breakfast fare like fried green tomato Benedict and a hot chicken biscuit with sunnyside-up egg to entree salads, sandwiches, fried chicken pot pie, and “untraditional sides” including sweet potato with bacon, goat cheese, and burnt honey.
Oregon: Olympia Provisions Southeast
> City: Portland
Olympia Provisions, opened in 2009, was Oregon’s first USDA-approved salumeria (maker of cured meats). They also have several restaurants, including this casual place with exposed ductwork-and-pipe ceilings. For brunch, diners have a choice of charcuterie boards, as well as sandwiches (like a capicola Reuben with housemade sauerkraut) and breakfast fare (a Benedict with ham, spinach, or smoked trout; hot cakes with maple syrup and orange butter).
Pennsylvania: Bistrot la Minette
> City: Philadelphia
Red booths, yellow walls, and brasserie-style chandeliers set the scene at this French bistro. Brunch is a fixed-price three-course affair ($25), including omelettes, steak and eggs, trout meunière, and fisherman’s-style eggs with mussels and tarragon cream. Mille-feulille (caramelized puff pastry) with raspberries is one of the dessert choices.
Rhode Island: Avenue N American Kitchen
> City: Rumford
Barn doors and distressed brick set the casual tone for this American eatery in the Rumford section of East Providence. Lemon-ricotta doughnuts, Rhode Island johnny cakes (corn cakes) with ‘nduja and raclette, a selection of omelettes, stuffed challah French toast, and a Reuben Benedict are among the brunch choices.
South Carolina: The Long Island Café
> City: Isle of Palms
This bright, nautically themed white-tablecloth restaurant just outside Charleston serves a selection of fresh seafood at brunch (including local flounder), as well as a range of Benedicts (one combining grilled ham with fried oysters) and other egg dishes. Southern fare, including she-crab soup and shrimp and grits, is also offered.