Across The Street offers Mexican-inspired options with chilequiles, migas, shrimp diablo, and fish and grits. Beans, roasted salsa, guacamole, and corn tortillas accompany most entrees, along with chips that are fried in a dedicated fryer. The fish and grits is a spin on traditional shrimp and grits, featuring cornmeal-dusted and fried tilapia on hominy mash with a poached egg and salsa verde. Have a seat on their expansive patio, order one of the legendary margaritas, and chow down.

The French cuisine served during brunch at Bistro Niko is swoon-worthy with frites, mussels, and more filling its menu. Fancy some pate? The Le Grand Plat features pate with salami, prosciutto, and chicken liver terrine. The Georgia mountain trout amandine is served with a citrus olive oil emulsion and French green beans. Blue house mussels, tuna nicoise salad, and steak and frites round out the anything but traditional cuisine, but if eggs are your jam, order the Eggs Norwegian. That’s two poached eggs topped with smoked salmon on potato pancakes with dill hollandaise and crisped onion.

Chick-a-Biddy is serving up housemade almond pancakes with ginger apples and maple syrup, cheesy chicken-potato hash topped with three fried chicken tenders and three eggs, omelets, and pimento cheese grits. Wash it all down with one of the restaurant’s homemade smoothies or fresh juices. All gluten-free options are noted on the menu.

One Eared Stag’s wholesome buckwheat pancakes with pecans, apple, and vanilla cream should be on your bucket list. Enjoy the fluffy pancakes plain or layered with homemade toppings. The menu isn’t loaded with options, but its quality, not quantity that makes One Eared Stag’s brunch noteworthy. The menu pays homage to eggs with huevos rancheros with pork belly, fingerling potatoes, and poblano. Over-easy duck eggs top the heritage minute chop, pink eyed peas, pole beans, and cured tomato.

South City Kitchen’s offerings are meat-centric, but they are pretty epic. Ask for a heated Pure Knead hamburger bun and top it with the smoked brisket or barbecue pork Benedict served with Red Mule grits. The bourbon cured salmon with avocado, Vidalia onions, cherry tomatoes, and radish, crème fraiche is just one of the enticing appetizers. Chicken livers, benton‘s country ham, caramelized onions, creamed corn, and garlic jus elevates the creativity by a factor of 10.

Traditional New York Deli cuisine is elevated to a new level at The General Muir. All of the meats — trout, pastrami, turkey, etc. — are prepared in house and served as thick cuts. Start off brunch with a housemade pickle plate, deviled eggs, or the smoked trout salad (oh, the trout salad). The hearty plates piled high with smoked hash, crisped pastrami, potatoes, cabbage, and sunny eggs (smoked hash) or roasted turkey, tomato, crispy pastrami with mornay sauce and mixed greens (hot brown) are like nothing currently available in Atlanta. Stick to the basics with the poached eggs with roasted mushroom and madeira sauce atop gruyere grits. The large portion size reminds one of New York, but the service is reminiscent of Atlanta. Remember to tell your server to hold the bread.

Stop by West Egg when fried green tomatoes, black bean cakes, and eggs — lots of eggs — are on your mind. This eclectic breakfast spot has been crowned the best breakfast in town, and you'll be impressed with its gluten-free options. Yes, the restaurant offers offer shrimp and grits, but the star is eggs. Choose from the pimento cheese and bacon omelet; the Peachtree Plate with scrambled eggs, brown sugar bacon, fried green tomatoes and pimento cheese grits; or spicy bean cakes topped with scrambled eggs, sour cream, and salsa paired with roasted garlic grits. The curry chicken salad with celery, onion, apple, almonds, hard-boiled egg, and curry mayo on bibb lettuce offers a nice change of pace.