Mintwood Place: Best of Breakfast and Brunch 2012

Caper-and-egg-sprinkled smoked salmon anchors Mintwood Place’s eggs Benedict. Photograph by Scott Suchman.
Caper-and-egg-sprinkled smoked salmon anchors Mintwood Place’s eggs Benedict. Photograph by Scott Suchman.

This Adams Morgan restaurant made one of the most striking
debuts of the year, riding the brilliance of chef Cedric Maupillier, who
brought Gallic rigor and a spunky imagination to owner Saied Azali’s
hipster-farmhouse concept. Maupillier’s brunch lineup is less
experimental, but his clean execution is still evident, whether he’s
turning out a bountiful smoked-fish platter or an Alsatian
flammekueche (a bacon-and-onion-strewn flatbread) or a fluffy
Belgian waffle. The chef’s biggest reach—a croissant larded with ham,
eggs, bacon, cheese, roast pork, and pickled onions—feels like a dare to
make it to dinner without a nap. Saturday and Sunday 10:30 to
2:30.

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