Kid Friendly
If your idea of brunch is a hopscotch among stations to load up on waffles, omelets, and steamship roast beef, you might look askance at chef Tim Ma’s menu, which at times seems to turn breakfast into dinner. Fortunately, his eclectic and playful sensibility is backed up with attention to detail, whether a soulful plate of shrimp ’n’ grits or scrambled eggs studded with Chinese sausage and served with kimchee and sticky rice. Desserts are virtuosic and fun: fried dumplings oozing chocolate, a tangy-sweet lemon-yuzu tart, and a marvelous sampler of delicate mochi. Saturday and Sunday 11 to 2.









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.