Whether you’re craving New England seafood Benedicts, Southern biscuits stuffed with shrimp and grits, or eggs smothered in Southwestern chile sauce, here are 50 states’ worth of best brunch bets.

At Elm City Social, guests are encouraged to actually be social by sharing dishes, even at brunch time. The Early Nachos are a great way to start a family-style morning meal. Potato chips made from scratch are fried to order, topped with a homemade triple cheese sauce and seasoned with salt and pepper. The gooey chips are then covered in house-cured bacon and Italian sausage slowly sauteed with onions and red and yellow bell peppers. Sweeten the table with Red Velvet Waffles, which are baked, then topped with fresh berries, whipped cream and creme anglaise. The restaurant serves pitchers of punch as well as the Bloody Marys made with a house mix of San Marzano tomatoes and garnished with a strip of house-cured bacon and a deviled egg.

Renowned in Baltimore for its farm-to-table commitment, Woodberry Kitchen is a treat at brunch, when the converted factory space is bright with sunshine and packed with diners hungry for wood-fired Morning Flatbread (sausage, ham, potatoes, browned onions, cheddar and farm eggs), the Mobtown Fry (Maryland crab, ham, scrambled eggs and rye toast), Chesapeake oysters and drinks like Counter Culture coffee and day cocktails made with local ingredients and spirits from area distillers. Across the way, sister spot Artifact Coffee offers breakfast all day, every day, including oatmeal and cereals made from locally grown and milled grains and a simple but don’t-miss egg and sausage sandwich served on a griddled English muffin.

This sunny spot housed in an 1888 grand Victorian has attracted locals, celebrities and politicians for more than 40 years. The fare here is Low Country cuisine with an innovative approach to classics like chicken and waffles, shrimp and grits, a pimento cheese BLT and a Low Country omelet with Southern ham. And the name Poogan? It belonged to a neighborhood dog who was once a fixture of the porch. When the restaurant moved in, he was the de facto greeter.