If your brunch plans don't involve at least some sort of seafood, you're doing it wrong. At his namesake restaurant, veteran chef Mark Holley wows with coastal fare inspired by a tapestry of Southern flavors, from the Lowcountry and Gulf Coast to the bourbon-centric tastes of Kentucky. This year the restaurant and oyster bar upped its game with the introduction of Sunday brunch. Start with a smoky Scotch Bloody Mary, then slurp up East Coast and local Gulf oysters on the half-shell. Next try the citrus-cured smoked salmon with crispy potato latke, and sorghum-glazed shrimp and grits. Of course, there's non-seafood stuff too. No one will be mad at you for smashing a Wagyu cheddar burger or roasted pork debris eggs Benny. You can order à la carte or off the special prix fixe menu.
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