Kwame Onwuachi is bringing D.C. a new hangover helper built on a foundation of 50-day dry aged ribeye. After a few weeks of testing, the Kith and Kin chef and recent James Beard award winner for Rising Star Chef of the Year is introducing a short breakfast menu at his popular Philly Wing Fry counter inside Union Market this weekend.
Philly Wing Fry will now open at 9 a.m. — two hours earlier than normal — on Fridays, Saturdays, and Sundays. For two hours, the stall will offer three different breakfast sandwiches full of scrambled eggs and cheese. One will feature berbere spiced steak, smoked provolone, and roasted garlic mayo. One will have crispy mushrooms with pepper jack, spicy mushroom spread, and herbed labneh. And a third will have thick-cut, applewood smoked bacon with American cheese and a house sauce (garlic mayo and ketchup).
“I always crave a good bacon, egg, and cheese,” Onwuachi says. (If you’re listening, Lakeith Stanfield, take notes).
The sandwiches come on rolls trucked in daily from Philadelphia’s famed Amoroso’s bakery. Classic tater tots in a Cajun-style house spice are listed as a side. For an upcharge, they can be loaded with any of the toppings found in the three sandwiches. Customers can also order off the regular menu for breakfast.
The new items are only available at Union Market, because the original Philly Wing Fry in the South Capitol Hill Whole Foods closed last month. Onwuachi will only say that it was time to move on from that location, which was open for less than a year.
He wants to concentrate on nailing operations in Union Market but is also looking for locations where he could plant another Philly Wing Fry in a standalone home.
Here’s a look at the new breakfast menu: