This upbeat Reston Town Center favorite serves savory doughnuts in the bread basket at lunch and dinner, so it’s no surprise it’s got a lock on brunch. Big, low-on-filler crabcakes make a nice centerpiece to a plate of poached eggs and biscuits, while steak and eggs is elevated with tender filet mignon. Supplement the morning offerings with the menu’s standard hits, such as deviled eggs with sugared bacon and lemon pie with a puff of marshmallow. Saturday and Sunday 11 to 3.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
