About 30 miles from DC, historic Clifton offers bucolic therapy to weary urbanites, and you can get a great brunch, too. Chef Cory Lambert is serving terrific starters such as tempura-fried green tomatoes, an impeccable quiche Lorraine, and shrimp cocktail topped with icy “Bloody Mary” froth. Entrées range from pillowy buttermilk pancakes with vanilla-braised-pork brisket and balsamic-tinged maple syrup to sourdough French toast with plums and fried chicken. A sourdough-toast ring contains a hash of chicken confit, oysters, and chorizo—the sort of don’t-try-this-at-home wonder that every destination restaurant should strive for. Sunday 11 to 2.