With its tree-lined streets, narrow alleys and historical charm, the West Village is an idyllic place for brunch. To guide your path, here are 10 brunch spots in the West Village that our inspectors acknowledged as exceptional.
What It Is: Chef Dan Kluger’s first foray serving up flavorful farm-to-table dishes in a sleek, urban-rustic setting.
What Our Inspectors Say: "Named after the Bronx street that his father grew up on, Loring Place is where Chef Dan Kluger serves up delicious, stylistic, and locally sourced Californian cuisine to a downtown crowd. And yet, none of this comes as a surprise as the chef has showcased his talents for years and been the recipient of much acclaim in the city."
What to Order: Banana and chocolate donut holes; cheddar waffles and eggs with smoked ham and cherry pepper hollandaise; whole wheat toad-in-the-hole; and a box of cookies to go.
What It Is: Outdoor seating and rustic charm from the team behind Emporio and Aurora.
What Our Inspectors Say: "The kitchen smartly relies on the same formula that put their other outposts on the map: Honest, unfussy Italian rendered with a deft hand and deep attention to ingredients."
What to Order: Prosciutto Benedict with crushed truffle and Parmesan potato gratin; Nutella French toast; pork and veal lasagna; and Prosecco on draft.
What It Is: The charming gastrothèque hosts a lively crowd and serves Gallic dishes.
What Our Inspectors Say: "While carb addicts can barely fit into these wee seats, it's worth the squeeze for Chef Jody Williams' famously rustic cooking. Inside, everything comes alive with jazz and chatter."
What to Order: Walnut cranberry tartine with honey butter and bee pollen; croque-madame; endive salad with apples and Roquefort; fresh squeezed Bloody Marys.
What It Is: Outstanding food in a renovated 1844 townhouse co-owned by Vanity Fair editor Graydon Carter.
What Our Inspectors Say: "Even a good chunk of years into its charmed existence, it's still the case that one feels very lucky to score a table at Graydon Carter's Waverly Inn—though it's not for the privilege of mixing with the A-List crowd so much as the absolutely outstanding food."
What to Order: Deviled eggs and caviar; pistachio-raisin scones with Vermont butter; pork belly B.L.T.; and grapefruit juice.
What It Is: Joey Campanaro’s cozy restaurant nestled on one of the neighborhood’s most iconic street corners.
What Our Inspectors Say: "Light pours in from the windows as people stand outside, catching up and chatting with friends. Inside, bright flowers dot the quaint room; and a thoughtful service staff ushers you through your meal. And then there's Chef Joey Campanaro, who hits his seasonal menu out of the park, weaving top-notch ingredients into comforting creations that are as rustic as they are disciplined."
What to Order: Beignets with Nutella and raspberries; soft shell crab fra diavolo; hand-cut Hatfield bacon; spicy pastrami hash; and sparkling Negronis.
What It Is: Senegalese chef Alioune Ndiaye has been serving up Provençal cuisine here for over two decades.
What Our Inspectors Say: "At first glance, Le Gigot transports guests to an inviting little family-owned bistro—the kind you'd only find in La Ville-Lumière. The service exceeds expectations with uncharacteristic warmth that brings a welcoming vibe to the nostalgic dining room."
What to Order: Eggs Florentine; petite bouillabaisse with saffron fish broth, shrimp, scallops, arctic char, red snapper, calamari, mussels and rouille; omelette paysanne with bacon, onion, garlic and pommes fondantes.
What It Is: Bright, welcoming Philly spin-off serving elevated sandwiches and pastries.
What Our Inspectors Say: "Breakfast, lunch and dinner are available, with a focus on grains, sandwiches and wickedly good homemade breads. This airy and entertaining corner space is bright and welcoming, with a fully open kitchen and small side counter to view the action within."
What to Order: Sage-black pepper biscuit sandwich with egg, malted breakfast sausage and aged Cheddar; house-made ginger yogurt; chocolate croissant; pear cider from the Finger Lakes.
What It Is: Fashionistas and food lovers alike find solace at John Fraser's restaurant serving up refined vegan and vegetarian fare.
What Our Inspectors Say: "Chefs John Fraser and Nicolas Farias" craft "vegetarian cuisine that makes you wonder if meat might be holding back vegetables—here they shine without it."
What to Order: Cashew nut yogurt; tofu scramble with black lentils, vadouvan curry, and squash; cauliflower tempura with steamed buns and house pickles.
What It Is: Chef/owner Jonathan Waxman’s ode to simple Italian fare inside a chic and airy garage space.
What Our Inspectors Say: "When New Yorkers dream of living in the West Village, Barbuto has a place in that dream, too. Springtime lunches with garage doors open to the sidewalk, and a feast of refined, simple dishes have earned Jonathan Waxman a devoted following in a neighborhood already full of charming restaurants. Casually professional service and the dimly lit dining room's dose of California cool enhance the experience."
What to Order: Cannellini bean, ramp and espelette bruschetta; pizza uovo; Italian pancakes with apples, spiced mascarpone and honey; and a selection of cheeses fit for wine pairings.
What It Is: Chef Seamus Mullen’s soulful Spanish eatery with a buzzing open kitchen, perfect for those brunch-goers who are looking for something outside of the eggs and bacon realm.
What Our Inspectors Say: "With a Spanish soul and tastefully raw space, chef Seamus Mullen's Tertulia is big-hearted and boasts a surprisingly healthy side to its menu. The narrow room decked with a long wood bar and colorful tiles evokes those casual eateries in Spain, complete with a buzzing open kitchen and chalkboards scribbled with cheeses. The bites here are healthy but equally bright with flavor."
What to Order: Thick cut bacon and crispy fried potatoes; pulpo a la brasa (grilled Spanish octopus with fresh dug potatoes, shaved celery and fermented mojo picón); 24-month cured serrano ham; and Cava spiked with strawberry purée and bitters.