This bright post-and-beam barn has windows on every side, allowing nature to pour in and highlight all the local delicacies on the menu. Breakfast is served weekdays (except Monday) starting at 8 a.m., with brunch Saturday and Sunday at 9 a.m. The multigrain toast is local, the English muffins for the egg sandwich are made in-house, and the OJ is freshly squeezed. The menu dances that line between morning and afternoon perfectly, with yogurt parfaits, clam chowder, fluffy pancakes, and a great burger. Pick your poison—the brunch cocktails run the gamut from tequila to vodka.
101 Main St., Rowley, 978-484-5166, briarbarninn.com/grove/
Ledger Restaurant & Bar
There’s loads of delicious and hearty fare here, from chicken and waffles to maple-glazed pork belly, but we think pastry chef Michelle Boland is the star of the show. Her banana bread (used in the Banana Bread Foiester, with foie gras butter) is delectable, and the daily donuts in flavors like Chocolate Brownie Batter and Strawberry Black Pepper Brioche are next-level delish.
125 Washington St., Salem, 978-594-1908, ledgersalem.com