Ezov is switching up what the brunch scene looks like in Austin with unconventional plates like the falafel Scotch egg.
Ana Gutierrez / Austin American-Statesman
Austin’s Eastern Mediterranean hotspot Ezov is stepping into weekend territory with a brand-new Sunday brunch service on East Cesar Chavez Street. The restaurant, part of the Emmer & Rye Hospitality Group, debuted its Sunday brunch this month, adding exclusive dishes, pastries and cocktails.
The goal is clear: Give Austin diners something refreshingly new in a city full of brunch standbys. The menu balances protein-heavy comfort dishes and veggie-forward breakfast plates designed to be shared, or at the very least, lingered over. Ezov’s brunch service is only available Sundays, from 11 a.m. to 2:30 p.m.
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The space: Modern, curated brunch
The interiors balance sleek modern lines with a dramatic, cozy atmosphere.
Ana Gutierrez / Austin American-Statesman
Ezov’s dining room is dramatic yet cozy, with deep-purple and dark-blue accents, sculptural lighting and graffiti-forward art to anchor the aesthetic. The room feels halfway between a modern dinner salon and a curated warehouse gallery, with two dining areas inside and a patio facing Cesar Chavez Street for those who prefer their eggs alongside sunlight and street noise.
Its location next to Strangelove adds a bit of spontaneity to the experience as well; the café has recently hosted pop-up markets selling vintage clothing and furniture on its patio, making the two spots an easy pairing for a full Sunday circuit.
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The vibe: Social Sunday brunch
The atmosphere at brunch is relaxed — social but unrushed, with an energy that encourages diners to slow down. Dishes arrive with citrus-forward aromas, Turkish cold brew is served in tall slender glasses, and the pastry selection sits temptingly high on visual appeal. This is a brunch designed to be stretched out, not rushed through, especially when paired with cocktail carafes and a menu meant for sharing across the table.
The menu: Savory, herb-driven, intentionally unconventional
The steak and eggs is a standout from Ezov’s new Sunday brunch, while the green shakshuka offers a veggie forward option.
Ana Gutierrez / Austin American-Statesman
The new menu features plates anchored in tahini, amba and fresh greens, alongside a pastry case that blends the familiar with the far-away. Offerings build on Eastern Mediterranean staples, with standout dishes like the falafel Scotch egg — a soft-boiled egg wrapped in a crispy falafel shell and drizzled with tahini, amba and green schug. The green shakshuka keeps things herbaceous with zucchini, leeks and fennel folded beneath poached eggs, served with toasted frena bread.
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For heavier appetites, the steak shish and eggs feature a Wagyu skewer placed over runny eggs and fried potatoes, and the loaded latke layers a potato pancake with fried eggs, beef bacon and creamy ackawi cheese. Pastries rotate but include baklava, orange blossom buns, pumpkin spice coffee cake and cinnamon babka. Drinks lean botanical, citrus-driven and playful, with cocktails joining mimosas offered by the glass or carafe, along with zero-proof options.
The price: $$
Ezov’s pumpkin spice coffee cake makes a perfect final bite to Sunday brunch.
Ana Gutierrez / Austin American-Statesman
Pricing lands within a typical Austin brunch range, bridging casual and upscale, with offerings running from around $8 for pastries to $30 for larger entrées like the Wagyu steak and eggs. Cocktails are uniformly $15, while mimosas are $10 by the glass or $40 by the carafe, positioning Ezov squarely in treat-yourself weekend territory.
Dining and Cooking