Ahhh, brunch. That lazy weekend repast fueled by Bloody Marys and mimosas that bridges breakfast and lunch and, after a long week at work, passes as a full-day activity. In the spirit of Mother’s Day—one of the biggest brunch days of the year—we’re bringing in three chefs who offer stellar late-morning menus to chat about all things brunchy and breakfasty today at 11 AM. Ask them about their own favorite brunches, how they riff on the traditional to set their menus apart from the often-boring pack, or for ideas on what to make for Mom on Sunday morning. Because, of all people, she certainly deserves a delicious, lazy brunch. Submit your questions here.
The restaurants that Barbara Black owns with her husband, Jeff, boast excellent brunch fare—we love the Louisiana-style Benedict at BlackSalt in DC and the potato pancakes with house-made applesauce at Garrett Park’s Black Market Bistro. Addie’s in Rockville and Black’s Bar and Kitchen in Bethesda don’t normally serve brunch, but the Blacks have special menus up their sleeves for Mother’s Day.
At U Street’s haute soul-food spot, Creme, Terrell Danley turns out a weekend brunch menu full of comforting fare, from fluffy stacks of pancakes to a creamy bowl of shrimp and grits. There’s lots to tempt you, but it’s hard to pass up the super-satisfying plate of chicken and waffles, dusted with powdered sugar.
At Vermilion in Old Town, Anthony Chittum made a brunch believer out of Washingtonian food and wine editor Todd Kliman with his eggs Benedict—served with spiced hollandaise on toasted brioche—and a refined version of scrapple made from ground pork shoulder and sausage.