Topsoil is well known for its field fare, and its building was Travelers Rest’s original general store. Run by chef Adam Cooke and Wendy Lynam, the restaurant draws a crowd at weekend brunch with a menu influenced by their farm. Inventive pancakes, like a delicious in-season carrot edition, stand out on the menu, and there are biscuits, breads, and English muffins by pastry chef Tania Harris, a 2024 James Beard semifinalist. The Swamp Rabbit Trail runs behind the restaurant and diners often bike to the restaurant. Reservations are a good idea for Bluegrass Brunch on Saturdays.

Though the buildable biscuit is not new, Maverick Biscuit makes apt work of it. The former fast-food footprint is suited for the quick casual spot, and a patio out front makes for a fun sit with friends. Mimosas with fresh OJ are a steal at $7 (or bottomless for $17). The Hangover Biscuit includes hot fried chicken, milk gravy, eggs, and candied jalapeno. A doughnut riff utilizing cathead biscuit dough is a winner with lemon curd.

The market and restaurant owned by a chef and a farmer feels like a beloved neighborhood spot in Historic Overbrook. Meats and produce are nearly all local, and chef Shawn Kelly is at the top of his game at brunch. There are rotating specials like soft shell crab and grits and tomato and pimento cheese tart, as well as flaky and shareable baked goods. Fork and Plough pours a celebrated mimosa; a frozen orange juice cube is topped with farmer fizz at a stellar price.

The restaurant that started downtown Greenville’s meteoric rise is an iconic place for weekend brunch in the heart of the Main Street district. Soby’s brick patio is a place to see-and-be-seen and two of its best entrees are also on the brunch menu: shrimp and grits and crab cakes. Table 301’s flagship restaurant offers friendly, adept service and a wine list that is deep and varied, under the helm of corporate beverage director and sommelier Joe Crossan. There’s an extravagant Grand Mimosa comprised of Perrier-Jouët, OJ, and a splash of Grand Marnier.

The Charleston offshoot shares one of Greenville’s best courtyards with its sister restaurant, O-Ku, and the covered porch is a comfortable place to stay and hang. The breakfast pizza is a gem here, topped with sunny-side eggs. Housemade pastries, like strawberry “Pop-Tarts” and crumb-topped coffee cake, pair with super strong coffee. The frittata arrives alongside lemony Caesar salad, and seasonal spritzes pull it all together.

Larkin’s may not be adjacent to the Reedy River anymore, but one of Greenville’s long-standing restaurants still knows how to throw down brunch, which starts at 10 a.m. on both Saturday and Sunday. Notable plates include apple beignets, steak and eggs, and a shrimp burger with fennel and mint slaw. Larkin’s is known for reliable service and the bar opens onto the busy quad of Camperdown Plaza.

The rooftop of the AC Hotel, named Juniper for its extensive gin list, is part of the Camperdown footprint. New chef Malaki Craft updated the Sunday brunch buffet to include items like chia pudding, stuffed artichokes, and expansive charcuterie for a graze and nibble option. Juniper is a place to sip strikingly pretty cocktails and soak in the garden-themed vibe; there’s comfortable seating for two or twenty, but reservations are recommended at brunchtime.

As the Hollingsworth neighborhood continues to expand, Stella’s remains a mainstay at brunch, now with chef James King in the kitchen. The patio is a pretty place for a group, and there’s private dining too. Some nice additions to the brunch menu include French onion soup, a shaved vegetable salad, and apple butter toast topped with lemon and mint. Look for sugar-cured bacon and maple sage sausage too. Multiple bloody mary variations are available, and a notable tart cherry mimosa.