Sunflower is an East End brunch anchor with a Southern lean. The bakery case hits you at the door — layer cakes taller than your coffee cup — and the kitchen backs it up with shrimp and grits, chicken salad on house bread, and biscuits that don’t need defending.
What it costs: Breakfast and lunch plates $11–18. A slice of cake is real money (~$8) and worth it; split one.
When to go: Early. The kitchen closes mid-afternoon, and the good pastries thin out by noon on weekends.
Who it’s for: Cake people, big-breakfast people, cruise passengers who want one great island meal before boarding — it’s ten minutes from the terminal.
When to skip: If you’re counting calories or in a savory-only mood, the case will win. It always wins.
