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Breakfast trend brings new options

Here’s a welcome mini-trend as we begin the year: We’ve finally got some serious range in breakfast options – besides Bistro La Bon’s Sunday smorgasbord and brains and eggs at John’s Country Kitchen, that is. (And Zada Jane’s zaniness and those red velvet waffles at Terrace Cafe.)

And they’re all over the place.

Take a look. (Since we lost Harvest Moon and Pewter Rose this year, we were in special need. Got more? Email me.)

South side

The Yolk in Rock Hill (subtitle: “A love affair with breakfast”) is offering increasingly interesting stuff, both on the specials board and menu, in a tiny diner setting. Witness a terrifically tender pecan Belgian waffle and a vibrant little number called “Valley of the Sun,” which layers chorizo chili with a crunchy corn tortilla and two eggs sunny-side up, all drizzled with a mild salsa verde and some queso fresco. (Another great name resides on the kids’ menu: “A Pig & Change” is five silver-dollar pancakes and bacon or sausage.)

French toast with dulce de leche and apple-whipped cream is on the regular menu, too, while recent specials have included a saffron waffle with chile-whipped cream and Nutella chocolate syrup and a black rice congee (think savory Chinese breakfast stew) with smoked bok choy salad and a poached egg. 7 a.m.-noon Mondays-Tuesdays, 7 a.m.-2 p.m. Wednesdays-Sundays; 1204 Mount Gallant Road, Rock Hill; 803-792-4449; www.theyolkcafe.com.

• Cinnamon crunch waffle sound good? How about housemade ricotta with fruit and spiced pecans? The Flipside Cafe recently opened in Fort Mill and offers chefly ideas, like soy chorizo and potato hash with red pepper, smoked paprika and egg. And lobster quiche with smoked cheddar. And potatoes bravas with rosemary creme fraiche.

Breakfast is served 7-11 a.m. weekdays, and brunch (the menus vary a bit; the waffle’s just at brunch) is offered 10 a.m.-1 p.m. Saturdays and 10 a.m.-2 p.m. Sundays. 3150 U.S. 21 North, Fort Mill; 803-802-1711; www.theflipsidecafesc.com.

North side

Restaurant X has an actual full English breakfast for $9.95 on its weekend brunch menu: two eggs, bangers (sausages), bacon, baked beans, grilled tomato, curried mushrooms, home fries and toast. Also offered: apple pancakes, gluten-free pancakes and both salmon hash and roasted vegetable and feta hash.

Brunch 9:30 a.m.-2:30 p.m. Saturdays-Sundays; 408 S. Main St., Davidson; 704-892-9369; www.restaurantx-davidson.com.

Near uptown

This Saturday, Nan and Byron’s begins a Saturday and Sunday brunch buffet for $21 ($11 for kids), including a beverage (and your choices include bloody marys and mimosas, as well as coffee). Among the buffet spread: chilled shellfish, sliced smoked salmon with arugula (and bagels, natch), meatloaf with sriracha ketchup (a winner), breakfast casserole, vanilla French toast, biscuits and sawmill gravy and more. For an additional fee, you can order other things, from omelets to shrimp and grits to “Beet Benedict”: crispy beets, creamed kale, poached eggs and red pepper relish.

Regular breakfast sports shrimp and polenta, in addition to a vanilla lineup. That’s 7-10 a.m. weekdays; brunch is 10 a.m.-4 p.m. Saturdays-Sundays; 1714 South Blvd.; 980-224-7492; www.nanandbyrons.com.

• Finally, Tupelo Honey serves breakfast all day (except for poached eggs, which cease at 2 p.m.). Breakfast pies, breakfast bowls (salsa, black-eyed peas and goat-cheese grits with eggs, bacon, cheese and salsa), crab scrambles with caramelized onion, chicken and biscuits, fried egg BLTs – plus all the more usual stuff – fill out the lineup.

Breakfast starts at 11 a.m. weekdays, 8 a.m. weekends; 1820 South Blvd., 980-225-9167; tupelohoneycafe.com/location/charlotte/main-menu.

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