About Cashion's Eat Place
Brunch has changed little in the nearly two decades this Adams Morgan restaurant has been around—a wonderful thing in an era when dining fads come and go. You can expect the same high-quality sourcing from local suppliers, the same fresh-baked breads and biscuits, the same charming setting with black-and-white family photos and old mirrors. That’s not to say the menu doesn’t change or keep pace with the seasons. But it’s hard to resist the old standbys: challah French toast with lemon-honey butter, scrapple with scrambled eggs and a buttermilk biscuit, and Southwestern-style hash (sometimes with pork, sometimes chicken) with green chilies, potatoes, and a poached egg. Sunday 10:30 to 2:30.
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.
