Paradise Valley’s Lon’s at the Hermosa Inn is perhaps the most elegant brunch option in town. With six acres of lush landscaping, Sunday brunch has an added charm with panoramic views from the patio. Huevos rancheros, shrimp and blue crab Louis salad, and bananas Foster waffles deliver in taste and presentation.

Chef Eugenia Theodosopoulos leans into a French menu at Essence Bakery Cafe, with dishes like quiche Lorraine, brioche French toast, and scrambled eggs with Parisian flair. Local artwork decorates the walls and patrons can enjoy a quiet brunch while reading the newspaper. Smart diners save room for a pastry to savor later — the chocolate croissant is a local favorite.

Hash Kitchen in Chandler is a chic and festive brunch spot that speaks to bloody mary drinkers in the group. With a build-your-own bloody mary bar, customers can feel free to create a personalized cocktail. They can pair this custom drink with a choice of gourmet hashes, homemade buttermilk biscuits, and waffles.

Don’t be fooled by the name: Tempe’s Snooze A.M. Eatery has a hip vibe with retro-bright orange seating that comes across cool and comfortable. The menu is divided into festive categories like “Flavors from the hen,” “The art of hollandaise,” and “Sweet utopia.” Those who don’t know which pancake to choose can order a flight, which includes sweet potato, pineapple upside-down, and cherries jubilee pancakes.

Owner Matt Pool takes his job as owner seriously and will personally greet patrons as they enter the restaurant. Open since 2004, Matt’s Big Breakfast focuses on brunch fundamentals. The big draw is their exceptional takes on American classics like cheese omelets, griddle cakes, and steel-cut oats.

For a Mexican-Asian experience, Scottsdale’s Sumomaya is an eclectic, one-of-a-kind bottomless brunch option. A basket of pan dulce and elote pastry make for a good beginning. Entree highlights include Waygu steak and eggs and pork al pastor pad thai.

Copper 48 is one of the more upscale restaurants in Gilbert. Brunch is all about the meat options and the menu features octopus and pork ragu. Hand-rolled pasta and mimosa flights round out the menu.

Crepe Bar is the brainchild of Food Network’s Vegas Chef Prizefight runner-up, chef Jeffrey Kraus. Despite the unassuming view from the outside, there’s a charm to its simple interior: artwork from local artists and merchandise from local vendors are available for purchase. Kraus fell in love with the delicate dessert when he had a Nutella crepe in France, a version of which he offers at his restaurant. The menu features one column of sweet crepes and one column of savory crepes, plus a vegan and vegetarian section to accommodate a wider dining audience. Portions are generous.

Located in the West Valley, Social on 83rd offers a brunch experience. Though the menu fits on one page, it has more than enough options: The pastry strudel is a gourmet play on pop tarts that changes weekly based on seasonal ingredients and chef’s creativity. Occasionally, the homemade puff pastry is filled with lemon curd and served with blueberry coulis. (There should be a mandate for all pop tarts to taste like this.) Some savory options include avocado toast, chilaquiles, country fried New York strip steak, and burritos. Then there are the drinks, which Social is known for. “Brunch Concoctions” has a whole section dedicated just to the mimosa, which is made with a mix of fruit juices and purees.

This place is casual but trendy. Owners Maria and Ivan O’Farrill studied at the two top culinary institutes in the U.S. (He graduated from Culinary Institute of America; she from French Culinary Institute). They decided to bring “breakfast on a different level” to Phoenix by opening Fàme Caffe, which offers locally sourced, farm-to-table dishes. Order at the counter (after standing in a line), grab a number, and the food will come to you. Naturally, the pandemic has interrupted the routine somewhat, but both indoor and outdoor seating are available.

Prep & Pastry was born in Tucson, but now Scottsdale has its sister restaurant near Fashion Square. The interior is light and bright, while a number of items on the menu pique curiosity: dossant (a cross between donut and croissant), cast iron duck confit, chickpea scramble, and chef Kayla’s call in the French toast section. The shakshuka is a great choice as is the Monte Cristo, made with a twist — honey-roasted ham and Swiss cheese with pineapple jalapeno mascarpone inside herb brioche French toast.

Morning Glory Cafe is nestled in the Farm at South Mountain, an oasis in the middle of Phoenix. Turn into the farm’s road and the city disappears: Surrounded by trees, the only noise one hears is the crunch of the gravel under the wheels. At the end of the road, a small outdoor dining area appears with picnic tables and chairs spaced for safety on the patio. Chef Dustin Christofolo, the farm owner’s son, runs all three of the farm’s restaurants, which offer literal farm-to-table food and seasonal choices. Since the pandemic began, the cafe has stopped table service, so pick up your food at the counter and enjoy it at one of the available picnic tables. Morning Glory is seasonal and closes from the end of June to the end of August. Check the website for exact dates.

French-trained chef Jenna Leurquin is the creative force behind this lovely cafe. She bakes and her husband, Scott Spiewak, complements the food with his coffee creations. The couple chose the coffee to balance the buttery pastries. From quiches to sandwiches made with in-house bread and croissants, there is something for everyone. Come alone or with friends and savor every bite. When it comes to food at JL Patisserie, there are no wrong choices. But the almond croissant and a latte make great pairings to a good book in the shop’s cozy corner. On the way out, consider grabbing a baguette. Leurquin makes the best baguettes de tradition.

Whether a local or a visitor, be sure to put Valentine on the “to-try” list. It offers a true taste of Arizona. The chef uses desert ingredients like mesquite, prickly pear, amaranth, and tepary beans in cocktails and cuisine — and he’s brilliant at developing flavors. The brunch menu fits on half a page, which is a sign of a good restaurant: a few excellent dishes rather than pages of average quality items. For a savory dish with a bottomless layer of flavors, try steak and eggs. For sweet, order the churro waffle. The fun, playful entree comes with mesquite chai spice, dulce de leche, and a dollop of whip.

For those who want a Southern breakfast, this is the place to go. Owner and chef Dana Dumas loves to bring people together and cook for them. Her regular customers have been with her for years. The restaurant is open and light, its industrial vibe softened by bistro decor. Reservations are a must on the weekends. With a DJ spinning music, this place is bustling with energy. People are either moving in their seats or dancing as they stand at the bar or bakery. The menu makes it hard to decide. Choose one item and promise to go back and try others. Food portions are more than generous. Bring a healthy appetite or get a to-go box. After brunch, take one of her pies or a few of her famous cookies home to satisfy future cravings.