At the end of a long work week nothing beats brunch.
Which is why, come Sunday (and in some cases, Saturday), we scout outthe most epic eggs, the fluffiest pancakes andthe strongest (preferably bottomless)mimosas (or Bloody's).
We asked readerstheirfavorite brunch spots — and got a great response — then broke them down into categories to make your decisioneasier.
ForEuropean ambiance: Boro6 Wine Bar, Hastings-on-Hudson
Since opening in 2016, this European-stylecafe has become a standard weekend destination,and with good reason. It’s kid-friendly, welcoming (husband and wife owners Paul Molakides andJennifer Aaronsonalways seem to have a smile on their faces)and, as befits a localspot, offers up a soul-satisfyingbrunch complete with a killer Bloody Mary.
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Don't let the "wine bar" in the restaurant's name fool you: This is an around-the-clock operation where folks come for lunch, coffee, afternoon schmoozing, happy hour, dinner and leisurely weekend meals.
Among the popular items are the House-Cured (in gin) Gravlox Platter, an Olive Oil Waffle piled high with macerated berries and whipped cream, Shrimp-Stuffed Avocado and the B6 Bodega, the wine bar's take on the classic deli egg and cheese sandwich complete with scrambled eggs, crispy speck, and melted provolone on toasted Sullivan St. brioche bread. (The eggs are sourced locally from Let It Bee Farm in Hastings.)
Skip the wine and trythe Bloody Mary, a gorgeous concoctionadorned with caperberries, pickled onions and celery that comes with a mini Tabasco bottle so folks can spice the cocktail to their heart's content.In keeping with its laid-back vibe, brunch is served both Saturdays and Sundays from 11 a.m. to 3 p.m. though Molakides said they'll sometimes extend it to 5 p.m. Go:549 Warburton Ave., Hastings-on-Hudson, 914-231-9200,boro6winebar.com
For theInstagrammers: Fin & Brew, Peekskill
Everything chef MikeAnastaciodoes is a work of art and his brunch is no different. Trust us, it's worth getting out of bed for his pancakes alone: 5-inch-tall flapjacks served with anapple walnut compoteand Lanza Farms maple syrup. Or go for thePappy cakes which come with a shot of bourboninfused into the maple syrup (not always on the menubut ask for them). Other offerings include Beet Cured Gravlax, theBELT (brioche, bacon, fried egg, Bibblettuce, tomato, fries)and daily housemade pasta.Wash it down with a mimosa, a fresh River Outpost draft beer, or one of Fin & Brews signature Bougie Mary’s, a customizable cocktail that's yours to create (we recommend adding shrimp and bacon). Brunch runs Saturdays from noon to 3 p.m. and on Sundays from 11 a.m. to 3 p.m.Go:5 John Walsh Blvd., Peekskill, 914- 788-4555,finandbrew.com
For a foodie experience: X20Xaviars on the Hudson, Yonkers
This three-course brunch, with four passedhors d'oeuvres, is not only filling, but so beautifully executed and served that you might just want to come back next Sunday. Add the stunning Hudson River view and you'll want to linger all day. The $48 prix fixe includes unlimited proscecco and a choice of appetizer, mainand dessert. Chef Peter X. Kelly's famous coconut shrimp is just one of the passed foods served; there's alsoWild Mushroom Ravioli, Crispy Tempura Tuna Roll and Baby Rack of Lamb.Seating is from noon to2:30 p.m. Sundays only.Go:71 Water Grant St., Yonkers, 914-965-1111,xaviars.com
For a taste of the South: Southern Table, Pleasantville
You'll feel like you've crossed the Mason-Dixon line when you bite into a Low Country Omelet (country ham, Andouille sausage, pimiento, onion, cheddar cheese),Chicken & Waffles (addHollandaise sauce, bacon ora poached egg) and a grit bowl filled with Carolina shrimp. It's a large space(and can get loud) but the lively vibe and $18 unlimited Bloody Mary's and mimosas make it a brunch to remember.Just don't blame us if you spend the rest of the day in recovery mode. Brunch is served Saturdays and Sundays from 11 a.m. to 3 p.m.Go: 39 Marble Ave., Pleasantville, 914-618-3355,southern-table.com
For a 'Hog-Wild'prix fixe: The Cookery, Dobbs Ferry
Chef Dave DiBari is known for cooking outside the box, making his brunch an experience that goes beyond your typical eggs and pancakes. For $35, diners get achoice of a starter,main,dessert, and a glass of the week’s special “brunch punch," a seasonal concoction served from a crystalbowl. That's in addition to the small bites (think mini cornbread muffins, Cinnabon-style muffins or date scones) offered by servers as they move through the dining room.
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Therestaurantroasts a whole suckling pig for Saturday and Sunday brunch, then displays it on the bar where slicesand crispy pieces of skin are served with dollops of apple mustard. Among the more popular items: a cinnamon sugar doughnut stuffed with smoked pig’s head, hot honey, fresh basil, and barbecued onions. For less adventurous eaters, you'll also find French toast, fried chicken and a burger. Brunch is served Saturdays and Sundays from 11:30 a.m. to 3 p.m. Go:39 Chestnut St., Dobbs Ferry, 914-305-2336,thecookeryrestaurant.com
For Colombian Arepas: Aqui Es Santa Fe, Port Chester
The sweet scent of toasting cheese arepas wafts through the air at this cozy South American eatery, whereowner Carlos Santos recently jump-started his brunch menu — it begins Jan. 26. Itincludesthe restaurant's famed empanadas,Pan De Yucca(Colombian Yucca cheesedough bread mounted with poached egg and baconserved over arugula salad),Sweet Plantain bowl(withshredded chuck steak sautéed in guiso with fried egg cover),andColombian Avocado Toast (flat corn arepa with avocado mash, smoked salmon, freshColombian cheese and egg).
There's unlimited red and white sangria for $22 (with an hour and a half limit) as well as orange and passion fruit mimosas. Brunch is Saturdays only, 11 a.m. to 2 p.m. Go:32 Broad St., Port Chester,914-305-1060,aesantafe.com
For a killer Bloody Mary: Tredici North, Purchase
The beloved savory and spicy Mary isavailable in six different incarnations at this Italian eatery. Choices includeMy Bloody Valentine (cucumber-infused vodka, homemade vegetable juice, celery salt, horseradish, cracked black pepper, Tabasco and pickle juice), theBloody Bayou (vodka, V8 juice, fresh squeezed lemon and lime, Cajun seasoning, Tabasco and New Orleans bitters) or the Bloody Bulldog (English Bulldog gin, fresh squeezed lemon, minced garlic, horseradish, aged balsamic, Worcestershire, celery stalk, black pepper and Tabasco with a bacon rim).All are $12 and come a la carte.
Among the brunch options: Asparagus and Bok Choy organic egg frittata with salad, "Eggs Benny" over Maryland crabcake with Canadian bacon, Hollandaise and baby arugula and a "Fat Bastard" burger topped with bacon, cheese, sauteed mushrooms, carmelized onions and battered onion rings. Brunch is offered Sundays only 11:30 a.m. to 3:30 p.m.Go:578 Anderson Hill Road, Purchase, 914-997-4113,tredicinorth.com
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