About ChurchKey
One of our favorite things at this beer-obsessed hot spot is
pastry chef Tiffany MacIsaac’s breads, and her work is front and center at
its excellent brunch. We wish we could indulge in pecan-studded brioche
sticky buns, warm and oozing dark caramel, every weekend. A thick patty of
sausage and fried egg rests in a gorgeous, soft crème fraîche biscuit. And
fried chicken and Belgian waffles are a good bet if you can’t decide
between sweet and savory. A short list of worthy (beer-free) cocktails
includes an assertive Bloody Mary and a brightly flavored fruit punch. Low
lighting and strong air conditioning make it easy on folks who have had
too long a night. 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.
