5 Boozy Brunch Spots in Downtown
September 6, 2022
Let’s talk brunch. Whether your plate is packed with chicken and waffles or a classic eggs benny, nothing pairs better with brunch than a cocktail. Make it a Bloody Mary or bottomless mimosas, a boozy brunch is the ultimate way to wrap up a weekend or begin a new week. Let’s raise our *bottomless* glasses for a toast to some of the best boozy brunch spots in New Haven.
Olives & Oil
Bottomless mimosas? Yes, please. Found in the heart of New Haven, Olives & Oil is an Italian restaurant with an electric twist. Between 11 a.m – 2 p.m., let the bubbles commence with bottomless mimosas and other brunch favorites. And there is just about something for everyone, from its refreshing non-alcoholic basil limeades to its ginger spritz mocktails.
Like none other, Atelier Florian does brunch in true Belgium fashion. Try their breakfast classics, and of course, Belgium waffles during your next weekend brunch. And beginning on September 13 between 11 a.m. and 3 p.m, Sunday Jazz Brunch hosted by Nick Di Maria makes its long-awaited return.
Geronimo Tequila Bar + Southwest Grill
Bringing the authentic taste of Sante Fe to New Haven, Geronimo Tequila Bar + Southwest Grill is the perfect spot for southwestern-inspired cuisine on the east coast. Head on over for a weekend filled with signature cocktails, breakfast burritos, and other classic brunch favorites.
Barracuda Bistro + Bar
Named one of the best Latin American restaurants in the state by Connecticut Magazine, brunch at Barracuda Bistro + Bar certainly does not disappoint. In a casually sophisticated ambiance, Chef Sonia Salazar combines authentic flavors from Latin America with traditional American comfort food, from Ducle de Leca banana crepes to Colombian empanadas, and its fan-favorite Buenos Dias Margaritas.
Barcelona Wine Bar
Inspired by the culture of Spain, Barcelona Wine Bar is a warm and welcoming tapas eatery with an ever-changing menu focused on clean flavors and seasonal ingredients. Choose from over 18 different charcuterie and cheese boards, along with other tapas, salads, large plates and desserts. Putting the “booze