A three-course brunch with live jazz is on offer at this Penn Quarter dining room. Appetizers include asparagus soup; chilled prawn salad with quail egg and duck prosciutto; scrambled eggs with caviar and lobster; and braised-lamb risotto. Among the main-course choices are buttermilk pancakes with grilled pork belly; rack of lamb; lobster ravioli; pan-roasted chicken breast; and almond-crusted salmon. Desserts are mango cheesecake; crème brûlée; apple-pear strudel; sorbet trio; cherry financière; and chocolate profiteroles. $40 per adult; $20 for ages 11 and under. Reservations are available from 11 to 4.
Chef Daniel Giusti is creating a three-course brunch at this history-laden Georgetown mainstay. Appetizers include carrot soup with raisin compote; Jonah-crab quiche; oyster gratin; and sweet and savory country biscuits. Main courses include challah French toast; ham and eggs with black truffle; slow-roasted halibut; rack of lamb; and duck hash. Main courses range from $28 to $36. Brunch is served from 10 to 8.
The Reston Sheraton's restaurant will feature an Easter bunny, a petting zoo provided by the Reston Zoo, and a brunch buffet. Choices include made-to-order omelets and waffles; fresh pastries; mahi mahi with leek confit; steamed spiced shrimp; and a carving station with honey-baked Virginia ham, roasted rack of lamb, and slow- roasted sirloin of beef. $36 for adults; $15 for children under 12. Brunch is served from 11 to 3.
Vinifera Wine Bar & Bistro
This Reston wine bistro is offering not only an à la carte brunch menu but two Easter egg hunts and a visit from the Easter Bunny. There will be a petting zoo with bunnies, baby chickens, and baby lambs on the restaurant’s lawn. The brunch menu includes eggs with potato hash and bacon, sausage, or ham; toasted-almond pancakes with cinnamon butter; petit filet with Parmesan-truffle shoestring potatoes; crabcake Benedict; and lobster scrambled eggs. For dessert, there’s caramel meringue with chocolate mousse or apple crisp with dulce de leche ice cream. Kid-friendly choices include buttermilk Easter-egg pancakes, which they can decorate themselves. Entrées range from $9 to $18. Brunch runs from 11 to 3; the Easter-egg hunts start at noon and 2.
Brunch at Bryan Voltaggio's innovative Frederick restaurant begins with a choice of oyster chowder with fava beans; hamachi sashimi with avocado and soy air; smoked Arctic char with beets and dill pudding; beets with goat cheese and peppercress; goat-cheese ravioli with ramps and morels; and English-pea ragout with slow-braised bacon and lavender froth. For the main course, there's eggs any style with hash and lamb sausage; brioche French toast with caramelized-banana puree; striped bass with artichokes and fennel gel; Arctic char with arugula and sorrel; chicken with black truffle, fingerling potatoes, and trumpet mushrooms; merguez sausage with lentils and cumin-toasted almonds; slow-braised goat with chickpeas and roasted piquillo peppers; rabbit four ways; and beef striploin with morels and parsnip puree. Egg hunts will take place in the courtyard at 11, 1, and 3, and a children's menu will be offered. $45 per person. Brunch will be served from 10 to 3.