Brunch used to be reserved for late Sunday mornings, when revelers emerging from the previous night’s fog headed out for eggs and bacon. These days, whether you’re hankering for breakfast at 2 p.m., cocktails at 8 a.m., or a mix of sweet and savory comfort foods to treat yourself, you can find brunches any day of the week.

4 New Brunches

The latest spots we love.

By Katrina Valcourt

Miro Kaimukī

Not everyone who likes to sleep in on Sunday is hungover and looking for carbs, thank you very much. Miro’s $45 three-course brunch has been through a few iterations, but we loved the kajiki “niçoise” that then progressed to a choice of shrimp and grits, washugyu short rib au poivre, soft scramble with burrata, or duck and waffles. There’s often a cream puff for dessert. This is a perfect start to an indulgent day of self-care.

Saturday and Sunday, 9:30 a.m. to 12:30 p.m., 3446 Wai‘alae Ave., (808) 379-0124, mirokaimuki.com, @mirokaimuki

Monkeypod Kitchen Waikīkī

O‘ahu’s second Monkeypod Kitchen by Merriman offers a sweeping view of the beach and an entire menu section for day drinking starting at 7 a.m. Go for a brunch special like the Tūtū Maureen bloody mary with kim chee and Pau Maui Vodka, or the 24k Coffee made with Bruno Mars’ SelvaRey chocolate rum and a touch of vanilla from Licor 43. Local ingredients find their way into Benedicts, a zucchini ricotta omelet and flapjacks doused in Kula rum butter syrup and a dome of honey liliko‘i foam. Of note: The Cure—a hangover must-have of Sun Noodles with kālua pork, a poached egg and crunchy veggies in salty chile chicken broth.

Breakfast daily from 7 to 11 a.m., Outrigger Reef Waikīkī Beach Resort, 2169 Kālia Road, Unit #111, (808) 900-4226, monkeypodkitchen.com, @monkeypodkitchen

Eleven

After a successful holiday launch in December, Eleven extended its all-you-can-eat weekend brunch buffet indefinitely. The usually moody nighttime whiskey bar retains a hint of exclusivity, but as natural light streams in and guests help themselves to seconds or thirds, a liveliness brightens the 50-seat space. Expect hot coffee and tea, typical breakfast fare along with hearty savory dishes and a platter of desserts presented by a server with the check, all included in the $35 price. Cocktails, including build-your-own mimosas, can be ordered too, along with a selection of juices, wines, beers and cold brew.

Saturday and Sunday, 8:30 a.m. to 1:30 p.m., inside Foodland Farms at Ala Moana Center, (808) 949-2990, elevenhnl.com, @eleven.hnl

Kitchen Door Wai Kai

Weekend brunch is upstairs at Plaza Grill, overlooking the stand-up paddleboarders dotting Wai Kai’s 52-acre lagoon. Start with a customized mimosa that spotlights hard-to-find Proseccos and local house-made juice combos, such as grapefruit with lychee and Meyer lemon. You’ll find mochi pancakes with ginger-coconut kaya, an acai bowl with coconut mac nut crumble, and spicy avocado toast—all also available on the lower level’s Boardwalk Café. Our favorites? Smoked salmon eggs Benedict on a house-made buttermilk biscuit, and the breakfast banh mi with ginger scrambled eggs plus your choice of meat.

Saturday and Sunday, 10:30 a.m. to 2 p.m., 91-1621 Keone‘ula Blvd., Suite 3100, ‘Ewa Beach, (808) 404-9121, kitchendoorwaikai.com, @kitchendooroahu

Morning Glass Coffee + Café

“But first, coffee”—if that’s your morning mantra, you’re probably familiar with Morning Glass, which offers espresso drinks in addition to coffee brewed by the cup with a Clever cone—sort of a mix between a French press and a pour-over. Pastries, sandwiches and items like the fried rice omelet make this brunch worth driving into Mānoa Valley for.

2955 E. Mānoa Road, (808) 673-0065, morningglasscoffee.com, @morningglasscoffee

Hau Tree

Hau Tree beverage director Jen Ackrill brings decades of experience to her reworked classics on the brunch menu. Try the Hau Tree Highball with hibiscus-infused Pau Maui Vodka and yuzu, or the warming Kunia Coffee Kona with Kō Hana Kokoleka honey and cacao liqueur.

Kaimana Beach Hotel, 2863 Kalākaua Ave., (808) 921-7066, hautreemenus.com, @thehautree

Deck

Deck’s mocktails are put together as thoughtfully as its cocktails, using house-made syrups and shrubs. If you’re feeling extra fun, order the blended Luck Dragon, with pineapple juice, watermelon, strawberry, dragon fruit purée and coconut. This one comes in a keepsake tiki mug.

Queen Kapi‘olani Hotel, 150 Kapahulu Ave., (808) 556-2435, deckwaikiki.com, @deckwaikiki

Aloha Kitchen

Aloha Kitchen’s soufflé pancakes are less like the traditional breakfast food and more like mini angel food cakes, especially when topped with sweet berries, powdered sugar and ice cream.

432 Ena Road, (808) 943-6105, @alohakitchen_hawaii

Orchids

One of the most extensive brunch buffets on O‘ahu, Orchids’ Sparkling Sunday Brunch serves everything from standard breakfast fare to ramen, prime rib and fresh seafood. There’s even an ice cream sundae bar. Prosecco or sparkling cider is included in the $118 price ($61 for ages 5–10; under 5 free).

Halekūlani Hotel, 2199 Kālia Road, (808) 923-2311, halekulani.com, @halekulanihotel

Moena Café

Get lost in the swirl atop Moena Café’s popular pancakes: cinnamon roll with cream cheese syrup or banana Chantilly with toasted coconut. Opt for a short stack to share—it may sound small with only one pancake, but when it’s larger than your face, you won’t leave hungry.

Koko Marina Center, 7192 Kalaniana‘ole Highway, Suite D-101, (808) 888-7716, moenacafe.com, @moenacafe_hawaii

Scratch Kitchen

The milk ’n’ cereal pancakes are a showstopper, but flip to the savory section for a satisfying calentado, a spicy Southern fried chicken ’n’ waffle, multiple burger options and deep-fried deviled eggs available every day until 3 p.m.

Multiple locations, @scratchkitchenhi

Café Kaila

With a variety of all-day breakfast staples made from scratch, it’s no wonder Café Kaila wins Hale ‘Aina Awards for brunch every year. Get the malted waffle, cinnamon French toast or the daily special—there’s always a new reason to return.

2919 Kapi‘olani Blvd., (808) 732-3330, cafe-kaila-hawaii.com, @cafekaila

We love brunch—that cozy, playful meal where we talk story over coffee or mimosas as we share indulgent dishes. From plate-sized pink pancakes to shrimpy eggs Benedict, fresh fish with lū‘au, kālua pig hash, fruit-filled French toast, a luxe London splurge or a Korean mashup in a cast-iron skillet, Honolulu restaurants dish up brilliant brunch bites.

Guava Chiffon Pancakes

Cinnamon’s Restaurant

Cinnamon’s pancakes have starred in brunch celebrations for generations of Windward O‘ahu residents. They nearly cover the plate, a dollop of whipped cream teetering atop ever-evolving flavors including carrot cake, cinnamon apple, guava chiffon, pistachio and red velvet. In recent years, Cinnamon’s has expanded to Japan and Waikīkī (which is now closing). But the generous portions and fast, friendly service keep us coming back to the original in Kailua.

Kālua Pig Hash

Over Easy

Someone always orders the hash, a dish built to share, when my family eats brunch here. Smoky hunks of kālua pork spill over lightly fried Okinawan sweet potatoes and creamy fingerlings topped by OK Poultry eggs and a scoop of lomi tomato; ribbons of green goddess dressing circle the plate. Owners Jennifer and Nik Lobendahn say the dish has been a bestseller since they opened in 2016.

Christmas Breakfast

Podmore

Like a well-wrapped gift, Podmore’s twist on eggs Benedict emerges with a flourish. An egg peeks out from a blanket of brown butter hollandaise on a crunchy pillow of potato rosti (the bougiest hash brown ever). Cut in and a woodsy scent wafts from a cache of house-smoked salmon and tender spinach. Owners Anthony Rush and Katherine Nomura got snowed in on a Christmas morning years ago in London, inspiring the dish’s creation.

Fresh Fish & Lū‘au

Mud Hen Water

Our favorite Sunday brunch item at Ed Kenney’s eatery has always been seared fresh fish and roasted root vegetables wading in a bowl of savory lū‘au, topped by perfectly poached eggs. The roasted veggies add texture and earthiness; the yolks’ richness pulls it all together. Order this to share along with the silky-spicy biscuit and mapo gravy and addictive sizzling pork sisig.

Breakfast Bibimbap

Koko Head Café

Garlic rice gets crispy in this cast-iron skillet mashup concocted by founding chef Lee Anne Wong. It’s a contrast of tastes and textures: bacon, Portuguese sausage and ham; soy-mirin shiitake mushrooms; spicy gochujang and kim chee; and crunchy sesame carrots, bean sprouts and ong choy. Break the yolk of the fried egg, mix and savor.

Photo: Thomas Obungen

Shrimp Toast Benedict

Nami Kaze

Nami Kaze’s riff on the iconic dish is elegant and fun at the same time. Eggs Benedict’s traditional stacked format is swapped out for toast sandwiches whose savory shrimp filling is accented with soy chile gel and fresh jalapeño; a bowl of silky hollandaise cradles two sous-vide eggs that you dip the sandwiches in. A salad of watercress and cilantro delivers a bright contrast to the buttery toast and rich egg that make the dish extraordinary.

SEE ALSO: Kampai at the Pier: Nami Kaze Is the Best New Restaurant of 2023

Enchanting French Toast

Sweet E’s Café

A steady stream of diners keeps this cozy Kapahulu breakfast spot jumping. Most popular is Sweet E’s sweet bread French toast combo plate: One thick slice is stuffed with banana and cream cheese, another with blueberries and cream cheese, and a third is straight-up French toast dusted with powdered sugar. An add-on of fresh banana, blueberries and strawberries for $3.95 more takes this next-level.

Aloha Beer Co.

Where: 700 Queen St.

When: Monday through Friday, 11 a.m. to 2 p.m., Saturday and Sunday, 10 a.m. to 2 p.m.

What to Eat: Huevos rancheros tostadas with chorizo, red onion, sunny-side-up egg, jalapeño and pico de gallo

What to Drink: Hawaiian Saison (ABV 5.4%)—easy drinking with notes of fruits and spices; complements sweet brunch foods

The Hall by Beer Lab

Where: Pearlridge Center, 98-1005 Moanalua Road, #884, ‘Aiea

When: 8 to 11 a.m. daily

What to Eat: Banana crème brûlée French toast; omurice

What to Drink: Omakase Hazy IPA (ABV 6%)—a bigger beer but still approachable with bright citrus flavors; complements a mix of sweet and savory brunch foods

Hana Koa Brewing Co.

Where: 962 Kawaiaha‘o St.

When: Sunday, 10 a.m. to 2 p.m.

What to Eat: Smoked pastrami Benedict; classic loco moco with a prime chuck patty

What to Drink: Party Boy Rice Lager (ABV 4.2%)—served from a Lukr faucet for a soft head and clean body, the sweet rice flavors and low alcohol go well with rich foods

Smith & Kings

Where: 69 N. King St.

When: Monday, Wednesday, Thursday and Friday, 10:30 a.m. to 1:30 p.m., Saturday and Sunday, 9 a.m. to 3 p.m.

What to Eat: The Mac Daddy, a pile of mac and cheese covered with chopped fried chicken; biscuits and gravy with buttermilk fried chicken, house-made sausage gravy and eggs on buttermilk biscuits

What to Drink: Paradise Ciders Lei’d Back Liliko‘i (ABV 6%)—from O‘ahu’s only cidery, this staple has bright tropical fruit flavors and is also a refreshing sweet treat

Waikīkī Brewing Co.

Where: Multiple locations

When: Kaka‘ako: Saturday, 9:30 a.m. to 2 p.m., Sunday, 8 a.m. to 2 p.m.; Waikīkī: Friday and Saturday, 9 a.m. to 2 p.m., Sunday, 8 a.m. to 2 p.m.

What to Eat: The menu is a little different at each location, so for a smoked brisket bennie, head to Kaka‘ako. If you’re craving a burrito, Waikīkī has a satisfying Snooze Bar-ito with scrambled eggs, cheese, hash browns and your choice of house-smoked pulled pork, ham, bacon or Portuguese sausage

What to Drink: Hana Hou Hefe (ABV 5.8%)—a soft wheat beer with orange peel and strawberry purée added

Dave Newman has a theory about the comeback of the espresso martini. It’s an elegant energy boost, explains the owner and bar manager of Pint + Jigger, where it’s now the fourth most-ordered cocktail. “I’m out, I need a little pick-me-up and I want to consume alcohol. And it’s delicious.”

Invented in the 1980s, the espresso martini combines elements of caffeine, cocktail and a dash of dessert, all in one glass. That’s made the brunch go-to popular at all hours in eateries and bars. In 2022, it worked its way into America’s top 10 cocktails. Newman says whole tables will switch their drink orders in sync after someone orders one.

Bartender Max Kam perfected Pint + Jigger’s recipe. It begins with great coffee, Newman says—in this case a cold brew that’s 80% medium dark roast from Seattle’s Best Coffee and 20% espresso from Mānoa’s Morning Glass, extracted over 72 hours. Bartenders add this to a mix of VSOP cognac, Kōloa cacao rum and St. George Nola Coffee Liqueur. The most unexpected ingredient is Maldon sea salt.

You’ll find other espresso martinis across O‘ahu, including at Over Easy, Nami Kaze, Hau Tree and Monkeypod Kitchen. While most include coffee and a coffee liqueur, the base liquor varies from the traditional vodka to rum, tequila, gin and more. Canned and bottled versions are increasingly popular; one of them, Maui-based Ocean Organic Vodka’s bottled espresso martini, sold out online in December.

Newman says he heard the drink was invented in 1983 in New York City or London, when a model asked a bartender to concoct something that would wake her up and f— her up. Does he believe it? “You don’t ever let the truth get in the way of a good story.” Cheers!