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Three of the newly unveiled brunch offerings at A Rake’s Progress.
A Rake’s Progress [Official photo]

Here Are Pictures of Adams Morgan’s Hot New Brunch

Line hotel restaurant A Rake’s Progress has gourmet grain bowls, egg dishes, and smoked brisket

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Already one of D.C.’s toughest tables to book, A Rake’s Progress is now serving brunch in Adams Morgan. James Beard Foundation Award-winning restaurateur Spike Gjerde has introduced over a dozen new dishes focused on fried eggs, local grains, and roasted meats.

Executive chef Opie Crooks tells Eater that he, Gjerde, and the rest of the kitchen staff wanted to highlight seasonal ingredients that reflect the surrounding area while also having fun with the blazing hearth installed on the second floor of the Line hotel. The result is an opening menu that borrows from Mediterranean cooking (think: eggy flatbreads bolstered by canned tomatoes) and pays tribute to roadside attractions just a few miles away.

“We wanted to do something pit beef-y,” Crooks says of the ode to Baltimore’s cult barbecue spot, Chaps Pit Beef, dubbed the Route 40 (the road on which Chaps resides). A Rake’s homage features smoked brisket, horseradish cream, and barbecue beans.

Same goes for the stuffed ham, which Crooks says is based on one of Gjerde’s old recipes. This version includes pork raised in Virginia, stuffed with vegetables, and roasted over live fire. “It’s a Southern delicacy,” he says. One new addition is the pommes hampden. These Crooks says he developed by thinking about what types of potatoes would work best with the corresponding dishes. Rake’s solution: shredded potatoes mixed with cheddar cheese, sour cream, onion, and, of course, several squirts of Gjerde’s Snake Oil seasoning.

“I’ve been cooking with it for so long, I can’t imagine not using it on everything,” Crooks says of the house hot sauce.

Brunch is currently offered from from 11 a.m. to 2:30 p.m. on Sundays. Reservations are available here. A spokeswoman for Rake’s says the restaurant will likely add Saturday brunch into the rotation “in about a month or so.”

Check out the full menu — including the handful of dishes created specifically for kids — here:

Scroll down to see several of the new brunch dishes:

Perfect, in French ($12)

The kid-friendly yogurt parfait at A Rake’s Progress features creamy yogurt, fresh fruit, and crunchy grains.
A Rake’s Progress [Official photo]

Various grain congee ($15)

The congee bowl at A Rake’s Progress combines puffed grains, roasted vegetables, egg, and spicy honey.
A Rake’s Progress [Official photo]

Hangtown fry ($21)

Executive chef Opie Crooks says the hangtown fry contains three of the priciest ingredients in 19th century America: eggs, bacon, and oysters.
A Rake’s Progress [Official photo]

Grilled French toast ($15)

The French toast at A Rake’s Progress features pork belly, pecans, and Champagne-spiked custard.
A Rake’s Progress [Official photo]

Route 40 ($23)

The Route 40 is Rake’s tribute to hometown barbecue spot Chaps Pit Beef: expect smoked brisket, crunchy slaw, zesty horseradish sauce, and barbecue beans.
A Rake’s Progress [Official photo]

In the matter of chicken v egg ($18)

A Rake’s Progress weighs in on the chicken-egg paradox by crowning a slab of chicken-fried chicken with a fried egg.
A Rake’s Progress [Official photo]

Southern Maryland stuffed ham ($22)

The stuffed ham dish at A Rake’s Progress unites local ham, ramps, cabbage, potatoes, and mustard jus.
A Rake’s Progress [Official photo]

Spoon egg ($3)

An egg frying in the fire at A Rake’s Progress.
A Rake’s Progress [Official photo]

Woodberry Kitchen

2010 Clipper Park Rd, Baltimore, MD 21211 410 464 8000

A Rake's Progress

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

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