Subscribe Now »

Special Holiday Deal

Give the Gift of the

Give one person a magazine subscription for $29.95, and get each additional subscription for just $19.95.

Newsletters

Get Dining Out delivered to your inbox every Wednesday Morning.

7 New Brunches to Try This Weekend
From bottomless to meatless, there’s something for everyone. By Anna Spiegel
Get your egg-topped pork belly in the sunshine at Jack Rose's new roof deck brunch. Photograph by Andrew Propp.
Comments () | Published May 31, 2013

Even though June starts Saturday, it already feels like the dog days of summer, temperature-wise. Skip running around in the heat and try one of these newly launched brunches where you can nurse a mimosa in the AC or shade.


Ambar
If you’re starving and thirsty, the Balkan restaurant’s new $35 all-you-can-eat bottomless brunch is a great option. You’ll find an endless parade of dishes such as wild mushroom salad, fried chicken sandwiches, scrambled eggs with aged cheese and peppers, and crepes. Also tasty: an Ambar mimosa with peach purée and blood orange.
Menu
Go: Saturday and Sunday 10 to 4


GBD
The fried-chicken-and-doughnut shop just launched brunch over Memorial Day weekend, with crispy birds and eggs galore. Go à la carte, order a $12 set meal, or add bottomless mimosas and brunch punch for $15.
Menu
Go: Saturday and Sunday 10 to 2


Jack Rose
While the whiskey bar started brunch in March, it was an indoors-only affair. Now you can get egg-topped duck confit hash and bourbon French toast al fresco on the rooftop terrace, as well as new items from a wood-fired grill later in the day.
Menu
Go: Sunday 11 to 3


Muse at the Corcoran
No meat? No problem. Todd and Ellen Gray expanded their once-a-month Sunday vegan brunch to weekly. (Regular brunch is still available Saturday.) Dishes are based on ingredients from local farmers markets—think red pepper gazpacho, French toast with rhubarb compote, and stuffed zucchini. The pretty museum setting will make you feel even healthier.
Menu
Go: Regular brunch is Saturday 11 to 2; vegan brunch is the same time on Sunday.*


Pizzeria Orso
The Falls Church pizzeria starts its first brunch this weekend. Chef Will Artley’s regular menu is available, but you’ll also find breakfasty offerings including frittatas, egg-topped breakfast pizzas, and a “biscuit board,” where guests can fill fresh buttermilk biscuits with a variety of sweet and savory toppings.
Menu
Go: Saturday and Sunday 11:30 to 3


Ripple
Chef Marjorie Meek-Bradley and pastry chef Alison Reed team up for a new brunch menu, with dishes such as a fresh biscuit stacked with chicken fried pork belly, eggs, and sausage gravy, or “Sally’s bennie,” a riff on the traditional Benedict with blue crab and a house-made English muffin. Also tough to pass up: homemade sticky buns.
Menu
Go: Sunday 11:30 to 2:30


Ritz-Carlton Georgetown and Degrees
Get fit before indulging in bottomless mimosas with a complimentary (for guests and Georgetown neighbors) hour-long fitness class lead by a trainer in the hotel’s “urban garden.” Also beginning this Sunday: deejay brunch, with seating available in the garden’s upper terrace. À la carte and a “choose two” menu with bottomless drinks ($39) are available.
Menu
Go: Sunday—fitness class 10:30 to 11:30, brunch 11 to 2, with the deejay starting at noon

*This post has been updated from a previous version. 

Categories:

Brunch
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
  • John

    Tried reading this story, but your web designers stuck a pop up window over the entire content on my smartphone telling me which articles I might also like. It is even blocking this textarea field so I am typing blind. Way to go.

    There are other issues with compatibilty with chrome mobile, but wow, usability is key, if you can't even view the page, someone reqlly screwed up

    Someone should fix that. Pretty damn amateurish.

blog comments powered by Disqus

Posted at 11:00 AM/ET, 05/31/2013 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs