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Favorite Brunches in Washington
Comments () | Published May 1, 2009
At Jackie’s, a rendition of “eggs in a nest,” served with wilted greens and crisp potatoes, is a clever spin on the brunch staple. Photograph by Scott Suchman
Worth the splurge: Brunch is a toss-off at some high-end restaurants. Not at Volt (228 N. Market St., Frederick; 301-696-8658): It’s hard to choose among stellar renditions of steak and eggs and rum-soaked French toast. Even tougher is saving your appetite past one of the best bread baskets around, filled with just-baked biscuits, cinnamon rolls, and pain au chocolat. 

Eye-openers: There are five varieties of Bloody Marys to choose from at Blue Duck Tavern (1201 24th St., NW; 202-419-6755), from an Old Bay–rimmed traditional blend to a martini poured over tomato ice cubes. At Vermilion (1120 King St., Alexandria; 703-684-9669), we like daytime cocktails such as the vodka-spiked King Street Lemonade and a gin fizz made with pear reduction.

Alternative to Egg McMuffin: It’s as simple as it gets, but there’s something deeply satisfying about the bacon-egg-and-American-cheese sandwich on buttery white toast at Evening Star Cafe (2000 Mount Vernon Ave., Alexandria; 703-549-5051).

Fanciest coffee service: A French press of dark Austrian coffee, served at Leopold’s Kafe & Konditorei (3318 M St., NW; 202-965-6005) on a little silver tray, is the perfect foil for a ham-and-cheese scone or scrambled-egg soufflé.

Destination doughnuts: Tabard Inn (1739 N St., NW; 202-331-8528) is famous for its brunch—and its house-made doughnuts. The warm rounds, dusted with cinnamon and sugar, are beautifully light.

Prime-time pastries: Heather Chittum’s desserts are our favorite part of dinner at Hook (3241 M St., NW; 202-625-4488 ). On weekends, she turns out fresh croissants and currant-studded scones. If you’re on the go, pick up a few freshly baked pains au chocolat at the charmingly rickety Cafe Parisien Express (4520 Lee Hwy., Arlington; 703-525-3332).

Southern comfort: For brunch at Redwood (7121 Bethesda La., Bethesda; 301-656-5155), one cook’s day is devoted to making buttermilk biscuits. Flaky and soft, they’re served with jalapeño jelly, but we prefer them with honey butter and house-made mixed-berry jam.

Who needs New York? A pizza place is about the last spot we’d think to turn to for a great bagel, but you’ll find one—plus onion-topped bialys—at 2 Amys (3715 Macomb St., NW; 202-885-5700). To go with it: house-made cream cheese and lox.

Room with a view: The food at Buddy’s Crabs and Ribs (100 Main St., Annapolis; 410-626-1100)—omelets, waffles, cereal, muffins—is nothing special, but you can’t beat the location, with its vista of boats in the harbor.

Dessert for breakfast: There’s a new version of the Belgian waffle at Brasserie Beck (1101 K St., NW; 202-408-1717). Big and fluffy, with crisp edges, it’s sometimes topped with rich, dark-chocolate mousse.


Food & Drink
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Posted at 05:00 PM/ET, 05/01/2009 RSS | Print | Permalink | Comments () | Articles