clock menu more-arrow no yes

Filed under:

D.C. Diners Embrace Sexy Cool Brothers and Sisters

The Adams Morgan newcomer is drawing in crowds

A peek into the buzzing lobby bar action at Brothers and Sisters.
Photo by Rey Lopez for Eater DC

Adams Morgan’s long awaited Line hotel just celebrated its first week of service, injecting D.C. with a much-needed dose of hip hotel culture that displays sophistication and charm due largely to its debut, all-day eatery, the adventurous Brothers and Sisters.

The long delayed venture (1770 Euclid Street NW) moved closer to a full-fledged opening earlier this month by unveiling the first of five planned dining operations: local restaurateur Erik Bruner-Yang’s all-day restaurant and bar, Brothers and Sisters; James Beard Foundation Award-winning restaurateur Spike Gjerde’s all-day coffee shop and bakery, the Cup We All Race 4; and A Rake’s Bar, the drinking den helmed by citrus-eschewing Woodberry Kitchen beverage guru Corey Polyoka. Additional eateries are expected to follow in the new year; Bruner-Yang’s intimate, grill-centric restaurant Spoken English is projected to arrive after Gjerde’s inaugural D.C. restaurant, A Rake’s Progress, comes online.

Though still technically in preview mode, locals are already making themselves at home at Bruner-Yang’s latest outpost.

“In D.C. especially, hotel bars and restaurants have a negative connotation and aren’t the place to be,” says Brothers and Sisters collaborator Todd Thrasher. “This could change that. This is a party atmosphere.”

In its first weekend up and running, Thrasher reports that the bar blew through seven gallons of its bloody mary mix. “That’s just insanity,” Thrasher says.

Bruner-Yang describes Brothers and Sisters as a “Western experience in a foreign country.”

“We didn’t try to do crazy food. We tried to make really simple food clean and delicious.”

Scroll on to get a flavor for what fast favorite Brothers and Sisters has to offer:

Brothers and Sisters operates from 6:30 a.m. to midnight daily.
Photo by Rey Lopez for Eater DC
Brothers and Sisters founder Erik Bruner-Yang (left) with chef de cuisine Harper McClure (right).
Photo by Rey Lopez for Eater DC
Erik Bruner-Yang is seen here seasoning chicharrones for an early appetizer at Brothers & Sisters
Bruner-Yang seasoning a chicharrone.
Rey Lopez for Eater DC
Cooking knife cut noodles at Brothers and Sisters.
Photo by Rey Lopez for Eater DC
A bagna cauda appetizer at Brothers and Sisters.
Photo by Rey Lopez for Eater DC
Chicharrone appetizer at Brothers and Sisters.
Photo by Rey Lopez for Eater DC
Five grain salad with avocado at Brothers and Sisters.
Photo by Rey Lopez for Eater DC
Uni tray service at Brothers and Sisters.
Photo by Rey Lopez for Eater DC
A cheese-covered, sausage-filled order of knife cut noodles at Brothers and Sisters.
Photo by Rey Lopez for Eater DC
Mushroom “cacio e pepe” getting the truffle treatment at Brothers and Sisters.
Photo by Rey Lopez for Eater DC
The octopus hot dog at Brothers and Sisters features roasted octopus, yogurt, cucumber, and herb pesto sandwiched inside a potato roll. “I’m hearing people call it the ‘hocto’ dog,” Erik Bruner-Yang says.
Photo by Rey Lopez for Eater DC
The London cake at Brothers and Sisters is composed of Earl Grey tea, buckwheat, matcha, and white chocolate.
Photo by Rey Lopez for Eater DC
“We are touching on Asian cake culture and how Japanese and Taiwanese cultures look at French and American food,” says Bruner-Yang.
Photo by Rey Lopez for Eater DC
Sweets at Brothers and Sisters from New York restaurateur turned Maketto pastry chef Pichet Ong: The Mykono cheesecake, The Song Saa coconut cream cake, and The Brooklyn banana chocolate coffee cake.
Photo by Rey Lopez for Eater DC
Cocktail guru Todd Thrasher manning the bar at Brothers and Sisters, which boasts a whopping 26 cocktails.
Photo by Rey Lopez for Eater DC
The “It’s You and Me and We Are Back Again” (Belle Mead Tennessee whiskey, umeshu, Satsuma soda) cocktail at Brothers and Sisters.
Photo by Rey Lopez for Eater DC
The “Ivy Started It” (vodka, sochu, yuzu, lemon grass, white pepper) cocktail at Brothers and Sisters.
Photo by Rey Lopez for Eater DC
The “It’s Not Just for Osaka Anymore” (Cocchi rose, Ford’s gin, red shiso syrup, vitamin C powder) cocktail at Brothers and Sisters. “It’s crazy popular — I’m surprised, because no one knows what shiso is,” says creator Todd Thrasher.
Photo by Rey Lopez for Eater DC
A nearly full house at Brothers and Sisters.
Photo by Rey Lopez for Eater DC

Brothers And Sisters

1770 Euclid Street Northwest, , DC 20009 (202) 588-0525 Visit Website

Sign up for the newsletter Sign up for the Eater DC newsletter

The freshest news from the local food world