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Fresh picks around town for coffee cocktails, standout eggs Benedict, and more
It’s no secret that brunch is a treasured meal in D.C. If you’ve already exhausted the classic spots and best bottomless options, check out these new brunch menus that have dropped since July.
Read MoreThe stylish lakefront steakhouse in Gaithersburg added weekend brunch in July with plates of eggs, bacon, and hash browns; burgers, and roasted lamb French dip with fries. Go big with a lobster tail Benedict and decadent French toast on brioche with caramelized bananas. Brunch drinks include a (pomegranate) mimosa or espresso-tini, as well as coffee from Maryland roaster Ceremony. Go bottomless for $34.95, which includes any entree and bottomless mimosas or RAR lagers (10 a.m. to 3 p.m.).
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Downtown Silver Spring’s year-old chophouse unleashes a decadent, all-you-can-eat brunch buffet in July. The $35-per-person Sunday spread includes slow-roasted ribeye with fresh herbs and garlic, hot honey fried chicken, Old Bay peel-and-eat shrimp, cured gravlax, crab-stuffed deviled eggs, brioche French toast with local berries, and frittata with local eggs, cherry tomatoes, basil, candy onions, and fontina. Its Montgomery County restaurateur Jerry Hollinger builds menus with fresh produce pulled from Pennsylvania Mennonite markets each week. For booze, there’s oyster shooters, sangria pitchers, a bloody mary bar, and caffeinated cocktails.
Open since May, Ivy City’s lively, industrial-chic ode to Mexican and Lebanese cuisines just pressed play on brunch in September. The new weekend menu (11 a.m. to 3 p.m.) showcases detailed dishes like fattoush tostadas and “papi” ghanoush to start, followed by a fried corn pie dressed with huitlacoche, amarillo, and guajillo crema, spicy shakshuka (poached eggs, stewed tomatoes, eggs, roasted vegetables, poblano crema), falafel torta, avocado-topped focaccia sprinkled with Mexican za’atar, balila rancheros (chickpeas, tostadas, two eggs, flax seeds, Cotija), and a lamb meatball salad. Vera’s thoughtful answer to a bloody mary — called the Vera Maria — is made with fresh tomatoes cooked on its Mibrasa grill. Reserve a stylish seat online.
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Dupont’s popular vegan deli and catering company debuted its first-ever brunch menu in mid-July. The Italian-American menu, served 10 a.m. to 2 p.m. in its subterranean Botanical Bar and parklet, showcases cream cheese boards, oysters mushroom Rockefeller, sausage, potato, and cheese frittatas, lemon ricotta pancakes, and watermelon gazpacho.
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The chic Parisian brasserie at the foot of the Kimpton Banneker Hotel debuted Sunday brunch in August. Executive chef Walter Silva sends out a French menu full of pastry boards, cured ham-stuffed omelets, a croque monsieur with homemade dijonnaise, escargots bathed in garlic Pernod butter, and béarnaise-brined crispy chicken atop soft crepes. Brunch also calls for a fiery bloody mary, silky espresso martini, vibrant butterfly pea flower lemonade, vanilla bean gimlet, and mocktails like a seasonal blueberry smash. Reserve a seat from 7 a.m. to 3 p.m.
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Dupont’s lively Levantine mainstay recently tapped Turkish native and Del Mar alum Ercan Sahn to lead the kitchen. Bottomless brunch additions under his watch include roasted carrots, harissa, tahini, labneh, and toasted pistachios; baby golden potatoes, harissa and toum; confit beef short rib and scrambled eggs; and grilled sucuk, fried halloumi, pickle, and harissa on an open-faced pita. A new sumac ice cream for summer features homemade pomegranate and sumac syrup and Turkish cotton candy.
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D.C.’s oldest continually running hotel near Dupont Circle reboots brunch service in October under a fresh cast of talent in the kitchen. Newly named chef de cuisine and Baltimore native Matthew Zafrir, an alum of Cranes, Revelers Hour, and Minibar, joins culinary partner Ian Boden, a James Beard Award semifinalist and chef-owner of The Shack in Staunton, Virginia. The pair reenergizes brunch (9 a.m. to 3 p.m.) with includes new dishes like latkes with Maryland crab gravy and red peas with laurel rice and a tea-poached egg.
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The Barbie-pink patty pad in Shaw recently rolled out a bunch of old-school brunch items like Jersey shakshuka, sausage Benedict, creamed chipped beef, and avocado toast remix with crispy prosciutto on a toasted Sarcone’s roll from Philly, along with omelets, pancakes, and egg-topped burgers. The a la carte menu is served 11 a.m. to 3 p.m., with the option to tack on bottomless mimosas for $21.
The Capitol Hill-born counter for experimental mix-in burgers adds morning hours for the first time at its new West End digs, with spritz and mimosa towers served all day on Fridays to Sundays. For food, opt for scrambled egg-and-sausage sandwiches on brioche, flour tortilla-wrapped burritos, decadent chicken-and-Belgian waffles, parfaits, avocado and smoked salmon toasts, and fried egg-topped renditions of its burgers. Morning cocktails include peach sangrias, bloody marys, and a Carajillo — its answer to the espresso martini made with cold brew, vodka, Kahlua, and cinnamon syrup.
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Seven Reasons Group’s months-old Latin sensation and newly listed member of D.C.’s Michelin Guide inside the Ritz-Carlton hotel debuted daily brunch service in October from 7:30 a.m. to 2:30 p.m. Highlights from Venezuelan chef Enrique Limardo include a cinnamon swirl pancake with mascarpone cream, vanilla maple syrup, spiced apples and an empanada gallega made with Phyllo dough, shredded chicken, aji, sofrito, capers, green olives, cilantro, and a side salad. View the menu here.
NoMa’s rooftop restaurant full of Japanese and Peruvian influences added weekend brunch in August (11 a.m. to 3:30 p.m.). Chef Yuki Nakandakari prepares chicken or pork tamales with eggs and salsa criolla salad; waffles with marinated half-chicken and rocoto pepper jam; and a Peruvian egg scramble with spicy sausage and waffles. Brunch cocktails include a chichi morada, bloody Yara, and pisco paloma. Book brunch on Resy.
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Fast-growing nightlife group B Social Hospitality brought frozen drinks, ceviche, and tropical rooftop vibes to Wilson Boulevard with the August opening of Miami-chic Coco B’s. Brunch joins the mix on Sunday, September 23, brunch rolls out for the first time. Highlights include coconut-glazed cinnamon rolls, PB&J French toast, frittatas with jicama slaw, jerk chicken and waffles, breakfast burritos, and an Island Grand Slam platter of spam, bacon, sausage, eggs, and home fries. Drinks include a Fino spritz and 25-percent mimosas with any entree. Beverage director Mick Perrigo’s answer to a bloody mary combines a spirit of choice with his homemade mix of lime, hot sauce, and spices.
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The Pendry’s chic, Latin-leaning restaurant overlooking its pool and the Potomac unveiled Sunday brunch this summer. Feast poolside on alfajores pancakes, huitacoche quesadilla, huevos rancheros, and black bass ceviche alongside a list of sangrias by the glass or pitcher and well-executed cocktails. View menu here and book on OpenTable.
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The NYC-born brand brings its premiere pastries and all-day hours to its new Arlington outpost near Amazon HQ2. Weekend brunch, served 8 a.m. to 3 p.m., introduces smoked salmon-filled croissants, eggy buttermilk biscuit sandwiches, bread pudding French toast, salads topped with vegetables, turkey, Gruyère, and croissant croutons, and steak frites.
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Head to MGM National Harbor’s resident Italian restaurant every Sunday for a $49-per-person bottomless buffet full of baked eggs with spicy pomodoro sauce and French toast bread Pudding, with an endless stream of mimosas and bubbly bellinis set to live music.
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The stylish lakefront steakhouse in Gaithersburg added weekend brunch in July with plates of eggs, bacon, and hash browns; burgers, and roasted lamb French dip with fries. Go big with a lobster tail Benedict and decadent French toast on brioche with caramelized bananas. Brunch drinks include a (pomegranate) mimosa or espresso-tini, as well as coffee from Maryland roaster Ceremony. Go bottomless for $34.95, which includes any entree and bottomless mimosas or RAR lagers (10 a.m. to 3 p.m.).
Downtown Silver Spring’s year-old chophouse unleashes a decadent, all-you-can-eat brunch buffet in July. The $35-per-person Sunday spread includes slow-roasted ribeye with fresh herbs and garlic, hot honey fried chicken, Old Bay peel-and-eat shrimp, cured gravlax, crab-stuffed deviled eggs, brioche French toast with local berries, and frittata with local eggs, cherry tomatoes, basil, candy onions, and fontina. Its Montgomery County restaurateur Jerry Hollinger builds menus with fresh produce pulled from Pennsylvania Mennonite markets each week. For booze, there’s oyster shooters, sangria pitchers, a bloody mary bar, and caffeinated cocktails.
Open since May, Ivy City’s lively, industrial-chic ode to Mexican and Lebanese cuisines just pressed play on brunch in September. The new weekend menu (11 a.m. to 3 p.m.) showcases detailed dishes like fattoush tostadas and “papi” ghanoush to start, followed by a fried corn pie dressed with huitlacoche, amarillo, and guajillo crema, spicy shakshuka (poached eggs, stewed tomatoes, eggs, roasted vegetables, poblano crema), falafel torta, avocado-topped focaccia sprinkled with Mexican za’atar, balila rancheros (chickpeas, tostadas, two eggs, flax seeds, Cotija), and a lamb meatball salad. Vera’s thoughtful answer to a bloody mary — called the Vera Maria — is made with fresh tomatoes cooked on its Mibrasa grill. Reserve a stylish seat online.
Dupont’s popular vegan deli and catering company debuted its first-ever brunch menu in mid-July. The Italian-American menu, served 10 a.m. to 2 p.m. in its subterranean Botanical Bar and parklet, showcases cream cheese boards, oysters mushroom Rockefeller, sausage, potato, and cheese frittatas, lemon ricotta pancakes, and watermelon gazpacho.
The chic Parisian brasserie at the foot of the Kimpton Banneker Hotel debuted Sunday brunch in August. Executive chef Walter Silva sends out a French menu full of pastry boards, cured ham-stuffed omelets, a croque monsieur with homemade dijonnaise, escargots bathed in garlic Pernod butter, and béarnaise-brined crispy chicken atop soft crepes. Brunch also calls for a fiery bloody mary, silky espresso martini, vibrant butterfly pea flower lemonade, vanilla bean gimlet, and mocktails like a seasonal blueberry smash. Reserve a seat from 7 a.m. to 3 p.m.
Dupont’s lively Levantine mainstay recently tapped Turkish native and Del Mar alum Ercan Sahn to lead the kitchen. Bottomless brunch additions under his watch include roasted carrots, harissa, tahini, labneh, and toasted pistachios; baby golden potatoes, harissa and toum; confit beef short rib and scrambled eggs; and grilled sucuk, fried halloumi, pickle, and harissa on an open-faced pita. A new sumac ice cream for summer features homemade pomegranate and sumac syrup and Turkish cotton candy.
D.C.’s oldest continually running hotel near Dupont Circle reboots brunch service in October under a fresh cast of talent in the kitchen. Newly named chef de cuisine and Baltimore native Matthew Zafrir, an alum of Cranes, Revelers Hour, and Minibar, joins culinary partner Ian Boden, a James Beard Award semifinalist and chef-owner of The Shack in Staunton, Virginia. The pair reenergizes brunch (9 a.m. to 3 p.m.) with includes new dishes like latkes with Maryland crab gravy and red peas with laurel rice and a tea-poached egg.
The Barbie-pink patty pad in Shaw recently rolled out a bunch of old-school brunch items like Jersey shakshuka, sausage Benedict, creamed chipped beef, and avocado toast remix with crispy prosciutto on a toasted Sarcone’s roll from Philly, along with omelets, pancakes, and egg-topped burgers. The a la carte menu is served 11 a.m. to 3 p.m., with the option to tack on bottomless mimosas for $21.
The Capitol Hill-born counter for experimental mix-in burgers adds morning hours for the first time at its new West End digs, with spritz and mimosa towers served all day on Fridays to Sundays. For food, opt for scrambled egg-and-sausage sandwiches on brioche, flour tortilla-wrapped burritos, decadent chicken-and-Belgian waffles, parfaits, avocado and smoked salmon toasts, and fried egg-topped renditions of its burgers. Morning cocktails include peach sangrias, bloody marys, and a Carajillo — its answer to the espresso martini made with cold brew, vodka, Kahlua, and cinnamon syrup.
Seven Reasons Group’s months-old Latin sensation and newly listed member of D.C.’s Michelin Guide inside the Ritz-Carlton hotel debuted daily brunch service in October from 7:30 a.m. to 2:30 p.m. Highlights from Venezuelan chef Enrique Limardo include a cinnamon swirl pancake with mascarpone cream, vanilla maple syrup, spiced apples and an empanada gallega made with Phyllo dough, shredded chicken, aji, sofrito, capers, green olives, cilantro, and a side salad. View the menu here.
NoMa’s rooftop restaurant full of Japanese and Peruvian influences added weekend brunch in August (11 a.m. to 3:30 p.m.). Chef Yuki Nakandakari prepares chicken or pork tamales with eggs and salsa criolla salad; waffles with marinated half-chicken and rocoto pepper jam; and a Peruvian egg scramble with spicy sausage and waffles. Brunch cocktails include a chichi morada, bloody Yara, and pisco paloma. Book brunch on Resy.
Fast-growing nightlife group B Social Hospitality brought frozen drinks, ceviche, and tropical rooftop vibes to Wilson Boulevard with the August opening of Miami-chic Coco B’s. Brunch joins the mix on Sunday, September 23, brunch rolls out for the first time. Highlights include coconut-glazed cinnamon rolls, PB&J French toast, frittatas with jicama slaw, jerk chicken and waffles, breakfast burritos, and an Island Grand Slam platter of spam, bacon, sausage, eggs, and home fries. Drinks include a Fino spritz and 25-percent mimosas with any entree. Beverage director Mick Perrigo’s answer to a bloody mary combines a spirit of choice with his homemade mix of lime, hot sauce, and spices.
The Pendry’s chic, Latin-leaning restaurant overlooking its pool and the Potomac unveiled Sunday brunch this summer. Feast poolside on alfajores pancakes, huitacoche quesadilla, huevos rancheros, and black bass ceviche alongside a list of sangrias by the glass or pitcher and well-executed cocktails. View menu here and book on OpenTable.
The NYC-born brand brings its premiere pastries and all-day hours to its new Arlington outpost near Amazon HQ2. Weekend brunch, served 8 a.m. to 3 p.m., introduces smoked salmon-filled croissants, eggy buttermilk biscuit sandwiches, bread pudding French toast, salads topped with vegetables, turkey, Gruyère, and croissant croutons, and steak frites.
Head to MGM National Harbor’s resident Italian restaurant every Sunday for a $49-per-person bottomless buffet full of baked eggs with spicy pomodoro sauce and French toast bread Pudding, with an endless stream of mimosas and bubbly bellinis set to live music.
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