Tastebuds

“Wanna grab brunch?” is actually code that could mean many things, like getting wasted over bottomless mimosas, or dressing up and waiting hours for overpriced bacon alongside a crowd of influencers who want to see and be seen. But when brunch simply means, well, brunch, head to Tastebuds. The counter-service Richmond spot serves excellent soul food-inspired classics that work just as well for soaking up last night’s margaritas as they do for Sunday family lunch. 

photo credit: Sarah Felker

photo credit: Sarah Felker

This spot has everything you need from a straightforward brunch spot. Getting a table right away is usually never an issue, even though you could walk across the entire dining room in just seven steps. Things here also move quickly, so hearty scrambles and shrimp and grits land in front of your face in no time. And leaving without ordering the fried chicken and waffles is sacrilege. The fried tenders are perfectly crackly on the outside, and pair with the buttermilk waffles like a dream. If you’re not in the mood for fried things, look to the lighter options, like green smoothies, yogurt bowls, and salads. 

Tastebuds is the only answer for a no-fuss brunch in the Richmond. Which is why you’ll find us here debriefing the raucous night before or popping in for a quick breakfast every chance we get—no wait on the sidewalk required.

Food Rundown

photo credit: Sarah Felker

Fried Chicken and Waffles

A fantastic version of the soul food staple. It strikes the ideal balance between salty and sweet, and won’t leave you feeling like you need someone to roll you off the premises. Order this every time you’re here.

photo credit: Sarah Felker

Hangover Helper

As the name suggests, this scramble will perk you right up if you wander in here half-dead from single handedly taking down a punch bowl. Smoky chorizo and a layer of shredded cheddar make it one of the richer dishes on the menu, but it’s worth your time.

photo credit: Sarah Felker

Southern Shrimp & Grits

Flavorful and well-cooked shrimp are the star of this dish. They’re served on top of creamy, thick grits—sop up every last bit of it with the toast.