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Weekend Brunch Spotlight: Jack Rose Dining Saloon
Pork belly sandwiches and eggs Benedict are new additions to the whiskey bar. By Anna Spiegel
The “bacon and egg” sandwich isn’t something you’d find at the corner store. Braised pork belly is stacked on top of pickled vegetables, bánh mì style, and topped with a fried duck egg. Photograph by Andrew Propp.
Comments () | Published March 22, 2013

We’ve often frequented Jack Rose in the evening for Scotch or bourbon and the occasional cigar, but it’s only recently that the Adams Morgan bar/restaurant began to open its doors during the daytime. 

Sunday brunch is a welcome addition, offering what we like best about the Adams Morgan spot—the stately, library-esque dining room, where sun streams in through large, street-facing windows, and the well-made cocktails—without the weekend party crush. 

Service starts at 10, and early birds can opt for lighter fare, such as house-made granola and Greek yogurt or a flatbread topped with smoked salmon and crème fraîche, before going about their day. Later crowds (read: hungover people) are more likely to indulge in heartier fare such as eggs Benedict with pancetta atop house-made cheddar biscuits or a “bacon and egg” sandwich—a robust version of the breakfast classic with braised pork belly and a duck egg perked up with pickled vegetables. 

The long bar is also open for the day-drinking crowd—sorry, no rooftop until the evening—with a range of brunch cocktails and, of course, plenty of whiskey.

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Brunch
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Posted at 01:00 PM/ET, 03/22/2013 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs