Whether because of an over-easy egg cooked to perfection and running over a fresh English muffin, or a Bloody Mary that’s best served at 11 a.m., these are the restaurants Dayton can’t stop brunching at.
In order, these are your favorites and the winners of the 2017 Best of Dayton Best Brunches.
Dublin Pub
300 Wayne Ave., Dayton
We admit, we might’ve looked over Dublin Pub’s brunch potential. Thankfully our readers were quick to point out the bliss that is the beloved Pub fries making a perfect brunch choice. Of course, paired with a Guinness makes everything better.
The Pub is so serious about pleasing their brunch crowd, that they have a “Dublin Pub Sunday Carvery and Brunch” buffet from 10 a.m. to 3 p.m. the buffet features farm fresh scrambled eggs, bacon, sausage, home fries, fresh fruit, biscuits, house made sausage gravy, made to order omelettes, carving station with assorted entrees, salads, side items and desserts
Credit: Jim Ingram
Credit: Jim Ingram
Lily’s Bistro
329 E. 5th St., Dayton
Lily’s is as cute as brunch gets. Not only can their food do no wrong. The atmosphere in Lily’s is charming and warm.
If we were to guess why Lily’s was Dayton’s second pick for the best brunch spots, it probably is because of items on their brunch menu like pork belly Benedict and vegan coconut milk porridge. Lily’s updates their menu daily to always have fresh seasonal items, as well as to locally source as many of their ingredients as possible.
Credit: HANDOUT
Credit: HANDOUT
Meadowlark
5531 Far Hills Ave., Dayton
One thing is for certain: Meadowlark takes no shortcuts.
Credit: Meadowlark Facebook
Credit: Meadowlark Facebook
Items like their newest addition, the salmon burger, spiked with fresh ginger and soy sauce and “seared to a crusty exterior and a moist interior” is an example of Meadowlark’s attention to fine food detail. They then dress it with a toasted kaiser roll slathered with spicy mayo and pile it with a radishy, sesame-lime slaw. Brunch is served.
>>Best of Dayton 2017 Winners: Outdoor, Lifestyles & Recreation
About the Author