Brunch might be the most beloved meal of the weekend. Somewhere between breakfast and lunch, with mimosas flowing and Instagram-worthy plates landing on tables, it’s more than a meal. It’s a vibe. But just because it’s popular doesn’t mean every item on the menu is worth ordering.
Some brunch dishes can be overpriced, underwhelming, or even questionable in terms of food safety. And in restaurants that are slammed with a mid-morning rush, freshness and prep can fall by the wayside. That eggs Benedict might look photogenic, but it could be a soggy, lukewarm regret waiting to happen.
So before you place your next brunch order, here are 10 menu items you might want to think twice about.
1. Hollandaise-Heavy Eggs Benedict
Eggs Benedict is the darling of brunch menus, but it can be risky. Hollandaise sauce is made from egg yolks and butter—ingredients that must be kept at very specific temperatures to avoid bacterial growth. In busy brunch kitchens, hollandaise sauce is often pre-made in bulk and left sitting in warming trays for hours, which creates the perfect breeding ground for foodborne illness. Add in the fact that poached eggs are hard to time correctly during a rush, and you may be served a dish that’s both lukewarm and potentially unsafe.
2. Anything From the Buffet Line
Buffet-style brunches seem appealing—unlimited bacon, piles of pancakes, and endless variety. But when food is left out for long periods without proper temperature control, it enters the “danger zone” for bacterial growth. Scrambled eggs, meats, and seafood can become risky fast. Plus, you never know how many hands (or sneezes) have been near those serving trays. The freshness is questionable, and the hygiene is worse.
3. Sushi
Yes, some high-end brunch spots offer sushi. But unless you’re at a sushi-specific establishment with a reputation for quality and freshness, it’s best to pass. Raw fish that’s been prepped hours in advance and left on a cold brunch bar may not be as fresh as you’d hope. When it comes to raw seafood, trust and timing matter. Brunch service doesn’t always offer either.
4. Chicken and Waffles (At the Wrong Place)
Done right, chicken and waffles is a divine mix of sweet and savory. But when it’s done wrong (like in a restaurant that doesn’t specialize in fried chicken), it can be dry, greasy, or poorly seasoned. Some brunch kitchens pre-cook their chicken and re-fry or microwave it to keep up with demand, which strips it of that crispy, juicy magic. And if the waffles are from a box or kept warm too long? Game over.
5. Oysters or Raw Shellfish
Unless you’re dining at a coastal seafood spot known for its raw bar, oysters and shellfish at brunch are a no-go. Raw shellfish needs to be fresh and carefully stored. The brunch rush often means these delicate items sit out too long, increasing the risk of foodborne illness. Even a slightly off oyster can leave you with a very unpleasant experience.
6. Avocado Toast (That Costs $18)
We get it. Avocado toast is trendy, comforting, and (allegedly) healthy. But let’s be real—it’s often overpriced for what you get. A thin slice of sourdough, a light smear of avocado, and a sprinkle of seasoning shouldn’t cost as much as an entrée. Some places even use pre-made avocado mash, which lacks flavor and freshness. Unless it’s something special, like topped with house-pickled veggies or a poached egg done right, skip the markup. This one’s better at home for a fraction of the price.
7. Pre-Made Pancakes or Waffles
Brunch kitchens get slammed, and sometimes, to stay ahead of the rush, they’ll batch-cook pancakes and waffles, letting them sit under heat lamps until they’re served. The result? Lukewarm, rubbery carbs that are a far cry from the fluffy, golden stack you imagined. If you’re craving pancakes, make sure they’re made to order or wait until you’re at a place known for breakfast classics.
8. Bottomless Mimosas (With a Catch)
Okay, so this isn’t technically a food, but it’s worth noting. Bottomless mimosas sound great on paper, but some restaurants water down the orange juice or use the cheapest possible bubbly to stay profitable. Even worse, some limit your refills with hidden fine print. If you’re there for a good mimosa, it might be better to just order a high-quality single one and skip the bargain bin version.
9. “Fresh Fruit” That Isn’t
A side of fruit sounds healthy, but it’s often a filler item that restaurants prep hours, or even days, in advance. That melon may be mushy, and those strawberries may be pale and flavorless. In some places, fruit is bulk-bought frozen or comes from vacuum-sealed containers. If it doesn’t look vibrant and juicy, skip it.
10. Anything Too Complicated
Brunch kitchens are usually stretched thin. With massive menus and a flood of customers between 10 AM and 2 PM, anything that requires finesse, like soufflés, delicate frittatas, or complicated sauces, may not come out right. Stick with dishes that are either simple and reliable or specialties of the house. The more complicated the dish, the more likely it is to fall flat during brunch chaos.
The Bottom Line
Brunch should be a treat, not a regret. While many restaurants deliver incredible food and memorable experiences, others rely on batch-prepped ingredients, shortcuts, and trendy items that don’t always hold up under brunch-hour pressure. The next time you find yourself scanning the menu on a sunny Sunday morning, ask yourself if what you’re ordering is really worth the risk or the cost.
Have you ever had a brunch meal that totally let you down or surprised you in the best way? What’s your go-to order, and what do you avoid?
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