Brunch evokes pleasant thoughts of having slept in, gathered with family or friends, ordering whatever strikes your fancy - perhaps even with a boozy beverage! If only we could ease into every day this way. Louisville has no shortage of brunch options. Our Top 5 this month offers an array of satisfying approaches.


Wild Eggs
St. Matthews
Westport Village
Landis Lakes

Celebrating breakfast, lunch, and brunch food with scratch-cooking in an upscale atmosphere, Wild Eggs was founded in Louisville 14 years ago and has grown to ten locations plus three franchises with five of those restaurants in the Louisville market. “When guests dine at Wild Eggs, we want it to be more than just a meal; we want it to be an experience. Our focus is on the quality and taste of our food and outstanding customer service,” says Wild Eggs Director of Marketing Liz Percival. “Our chef-driven kitchens create gourmet food that is unique to Wild Eggs. The menu is a balance of comfort and innovation, celebrating food that appeals to everyone through classic comfort fare with a wild twist. Providing a full bar allows us to treat our guests to a sparkling mimosa with our house-made, fresh-squeezed orange juice, an award-winning Bloody Mary, or a Bluegrass Sunrise featuring smooth Kentucky Bourbon.”

Among Wild Eggs guests’ perennial brunch favorites is Mr. Potato Head Casserole: hashbrown potatoes baked with sour cream, diced onions, spices, and cheddar-jack cheese,  topped with breakfast sausage, diced tomatoes, poblano peppers, roasted mushrooms, queso fundido, and an egg your way. You need not be a vegetarian to appreciate the Surfer Girl Omelet with fresh spinach, wild mushrooms, tomato, cream cheese, and onion, topped with diced fresh avocado, pico de gallo, and sour cream. Or Build Your Own Omelet or Scramble, choosing from over twenty ingredients. The Kelsey “KY” Brown was awarded Best Hot Brown in Kentucky. A panel of experts selected twenty nominees, and USA Today readers determined the top ten winners by popular vote.

Wild Eggs offers dine-in service with outdoor seating at most locations, full-service catering, pick-up catering, DoorDash® delivery, and a gift card program. Follow Wild Eggs on social media for the latest specials.


Biscuit Belly
Nulu • St. Matthews
Colonial Gardens

After the tremendous success of LouVino, Chad Coulter found his inspiration to open Biscuit Belly from the biscuit sandwiches he grew up eating in Georgia. Biscuit Belly first opened in Nulu in June 2019. By popular demand, a second location opened in St. Matthews, followed by the latest at Colonial Gardens. Biscuit Belly’s chef-inspired kitchens create comfort food that is “unique and indulgent,” says VP of Operations Jason Kornosky. “There is something for everyone,” with attentive service and all the convenience of a fast-casual concept. “We are blessed to have the folks working for us that we do, to make sure the guests are taken care of and can enjoy time with family, friends, or business acquaintances.”

Biscuit Belly specializes in those “scratch-made breakfast sandwiches” and hearty “Southern breakfast fare - with a twist.” Start things off with a batch of Bonuts: “biscuit donut holes, cinnamon sugar, and your choice of chocolate gravy or bourbon cream cheese frosting.” The best-selling Biscuit Sandwich is The Rockwell: a buttermilk fried chicken thigh, cheddar, goetta sausage gravy. The Rockwell Supreme adds an over-easy egg and bacon. On the sweeter side, The Frenchie is biscuit-style French toast with berry jam, whipped cream, berries, and maple syrup. In addition to coffee drinks and $5 Floats, Biscuit Belly has a fine selection of Breakfast Cocktails. A Top-Shelf Mimosa adds Patrón Citrónge Liqueur and Hangar 1 Vodka to the Classic Mimosa. The Dark and Spicy Mary has a house poblano tomato mix, vodka, and Instagram-worthy garnishes.

Jason teases big plans in the works for the growing concept, which is why “We are always looking for phenomenal people to join the team.” Biscuit Belly will soon be launching a rewards program and loyalty app.    


Le Moo

(502) 458-8888
2300 Lexington Rd
Louisville, KY 40206

Afew years after opening The Village Anchor in Anchorage, marketing expert and restaurateur Kevin Grangier felt that old, familiar urge to flex his creative muscles. Around this time, Kevin happened upon the former KT’s property at Lexington and Grinstead. As he considered the space’s history and centralized location with ample parking, Grangier began to envision a new steakhouse. Traditional steakhouses in Louisville have a classically masculine atmosphere and decor. Because both men and women love steak, Kevin Grangier felt that a more visually and emotionally accessible environment with the same level of service could become “a place to celebrate, unlike any other.”

Historically authentic wood, steel, marble, glass, and stone layered with stained glass, velvet, French crystal chandeliers, mirrors, gilt frames, and a booth made of authentic vintage Louis Vuitton® leather combined masculine and feminine aesthetics. This backdrop inspired Kevin to monetize the space and earlier time of day with an entertainment concept unique to Louisville dining. Le Moo’s “Drag Yourself to Brunch” was born: “an interactive show, playful, safe, and mature,” complete with themes and celebrity impersonations. Louisvillians from all walks of life learned to embrace and enjoy the shows before COVID-19 hit. As soon as deemed safe to do so, Le Moo Drag Brunch will resume.

Le Moo serves brunch 10 am to 3 pm Tuesday through Sunday for curbside pickup, dine-in, and outdoor patio dining. Kevin’s brunch faves are Better Than Xanax: “a giant bowl of Lucky Charms with whole milk and a scoop of vanilla bean ice cream” and Peanut Buther Ith Good For You: “Texas toast, peanut butter, house-made berry jam, marshmallow cream, with house greens, strawberries, and balsamic glaze.” Not Just For Crazy People is a Black Hawk Farms burger on a brioche bun, topped with Tillamook cheddar, crispy hash browns, garlic aioli, candied bacon, and a fried egg, served with Drunk-Cut™ fries. Eggs Benedict fans love the Oh No She Didn’t Filet featuring steak, of course. Bayou Meets Grinstead turns shrimp-and-grits up several notches. For a filling vegetarian breakfast burrito, try You’re Bad, El Chapo. While Le Moo’s popular $1 mimosas are a hit every day for brunch, don’t miss the Moo Fee, a must-try made with Domaine de Canton, orgeat syrup, raspberry, and “Champagne de la Maison.” For updates and specials, follow Le Moo on social media.


Douglas Hills

The idea for LouVino sprang from a “paint and sip” shop owned by pharmacists Chad and Lauren Coulter. When guests pointed out that Louisville needed a proper wine bar concept, the Coulters ran with the idea. In July 2014, LouVino had a few options in the former De La Torre’s Highlands spot. With Southern-inspired small plates and “the most ambitious wine by the glass program in the city” at the time, LouVino was an immediate hit. A second LouVino location opened two years later in Douglass Hills, followed by a third in Fishers, Indiana, a fourth in Cincinnati’s historic Over the Rhine neighborhood in 2018, and a fifth in Indianapolis in February 2019.

All LouVino locations serve brunch on Saturdays and Sundays from 10am-2pm. LouVino menus vary slightly by locale and season, a hybrid of creations from Culinary Director/Head Chef Tavis Rockwell and local chefs using local ingredients. LouVino District Manager Michael Henry shared Brunch menu staples served at all LouVino wine bars. The stuffed french toast is a baguette filled with vanilla mascarpone, cinnamon, seasonal jam, bourbon maple, and whipped cream. Pancake tacos are pancakes topped with bacon, sausage, scrambled eggs, and cheddar served with spiced maple dipping sauce. Borrowing some Cincy inspo with a house goetta (ground meat, pin-head oats, and spices) gravy, LouVino’s biscuits ‘n gravy also comes with a sunny side up egg. The chicken biscuit sliders with local bacon and poblano tomato aioli bring it back home to Kentucky using Kenny’s Cheddar. And what brunch would be complete without plentiful Mimosas and Bloody Marys?

LouVino goes “above and beyond” with safety protocols and continues to offer carryout curbside pickup and DoorDash® delivery options. A private event room complete with AV hookups is available at the Douglass Hills location. Follow LouVino on social media for information about upcoming monthly Zoom wine classes with Certified Sommelier and General Manager Gracie Peter.       


Highland Morning
Highlands • st. Matthews

In the heart of the Highlands and St. Matthews, Highland Morning prides itself on “Breakfast Done Right!” This ethos translates to their brunch and lunch services as well. After his years at Sullivan University and working in Louisville restaurants, Michael Coe opened Highland Morning ten years ago with his father and cousin. They were determined to add value and pride to the Highlands neighborhood, and again in July 2016 to St. Matthews. The decor, photos, and murals reflect the spirits of each of the two classic Louisville locations. “We want to be part of the fabric of people’s lives that live in the Highlands, St. Matthews, and beyond,” says Michael. When Michael talks about the restaurants being family-owned and -operated, he includes his “great team” in that family.

On Tuesday, September 8, Highland Morning launched a refreshed menu and a partnership with UberEats. A new egg dish on the menu is “chilliquiles”: corn chips tossed in salsa verde served on black beans with slow-roasted pork carnitas and two fried eggs topped with cilantro lime sour cream and pico de gallo. But never fear, traditional favorites like the best-selling baja benedict, the ultimate crab cake benedict, and “french quarter meets french toast” are all still available.   

Punching up the cocktail menu are two new concoctions creating a little Kentuckiana competition! The “local blackberry wine sangria” is made with Huber’s Blackberry Wine and Starlight Brandy, fresh fruit, and Sprite® for a bit of fizz. The “Kentucky breakfast bomb” shot has local bourbon, maple syrup, and grapefruit juice garnished with an orange wedge and bacon. Cheers!

Posted on 2020-10-08 by Dawn Anderson photos by Danny Alexander