Where to brunch in Asheville: morning spots worth the queue.
Where to brunch in Asheville. The morning rooms worth the queue, and the kitchens still doing it right at noon.
Biscuit Head's Haywood Road brunch in West Asheville pairs cathead biscuits with a jam bar of house preserves, hot honeys and fruit butters.
Order: The Mimosa Fried Chicken biscuit (sweet potato butter, sriracha slaw, poached egg) with a jam-bar plate.
Tip: Walk-in only. Arrive before 09:30 weekends to beat the line. Order at the counter, snag a patio table.
Early Girl Eatery on Wall Street in downtown Asheville opened in 2001 as the Southern farm-to-table breakfast benchmark.
Order: Sweet potato hash with two eggs and a side of stone-ground grits.
Tip: Walk-in only. Arrive at 08:00 or after 14:00 to skip the weekend queue.
Sunny Point Café on Haywood Road in West Asheville has run upscale Southern comfort breakfast and lunch since 2003. Recommended in the Michelin Guide 2025;.
Order: Huevos rancheros, or the buttermilk biscuit with sausage gravy.
Tip: On-site production garden feeds the daily specials. Weekend waits 60-90 minutes; the patio takes the queue first.
Tupelo Honey on College Street in downtown Asheville opened in 2000 as an eclectic Southern brunch room. The flagship original of the regional chain.
Order: The fried chicken biscuit, plus the sweet potato pancakes.
Tip: Reservations are essential for weekend brunch; walk-in waits run 60-90 minutes after 10:00.
Drew Wallace's Leo's House of Thirst on Haywood Road in West Asheville runs all-day from 09:00; espresso and breakfast lead into a wine-bar dinner service.
Order: Whatever the seasonal toast or galette of the morning is, with a natural wine pour.
Tip: Opens at 09:00 for espresso and breakfast. Closed Mondays. Wine pours from midday onward.
Twisted Crepe on Haywood Street in downtown Asheville runs sweet and savoury French crepes and buckwheat galettes in a small downtown room. Brunch hours run.
Order: A savoury ham and Gruyère galette, plus a strawberry-Nutella crepe to share.
Tip: Closed Wednesdays. Weekend brunch waits 15-30 minutes after 10:00; counter service.
Heidi Bass's Mother on Short Coxe Avenue earned a 2025 Michelin Bib Gourmand for the sourdough-anchored cafe menu.
Order: Whatever sourdough sandwich is on rotation, plus a take-home country loaf.
Tip: Loaves sell out by lunch on weekends. Wine bar opens Wed-Sat evenings, after brunch service closes.
Ashleigh Shanti's Good Hot Fish upstairs at Burial Beer South Slope runs as a brunch and lunch fish fry counter. Sunday brunch leans into Black Appalachian.
Order: Fried catfish basket with hush puppies, slaw dog on the side.
Tip: Closed Mondays and Tuesdays. Order at the counter upstairs, take your basket to Burial's beer garden below.
John Fleer's Rhubarb on Pack Square runs Sunday brunch alongside its modern Southern dinner service. Wood-fired flatbreads, buttermilk biscuits, country ham.
Order: Whatever the wood oven is running, plus a buttermilk biscuit and country ham plate.
Tip: Book Sunday brunch a week ahead. The bar takes walk-ins from 10:30 on Sunday.
The West End Bakery and Café on Haywood Road in West Asheville scratch-bakes pastries and breads, serves breakfast all day, lunch seven days, weekend brunch.
Order: The morning bun with a latte, or a quiche-and-soup combo at lunch.
Tip: Closed Mondays and Tuesdays. Friday and Saturday evenings open for small plates, beer and wine.