Estadio: Best of Breakfast and Brunch 2012


Scrambled eggs with goat cheese and mushrooms at Estadio. Photograph by Scott Suchman

Don’t feel like waiting an hour for a dinner table at this
Logan Circle tapas house? You can eat just as well during the day—and will
find a much quieter scene. Sip on icy Slushitos—we especially like the
watermelon-tequila version—and glasses of cold rosé as vintage cartoons
play above the bar. Move on to a round of miniature
pork-belly-and-pickled-pepper sandwiches served on a slate slab, soft
scrambled eggs with mushrooms and goat cheese, or a cheeseburger laden
with Manchego. If you’re in the mood for something sweet, look to the
crusty country bread served with honey butter and a small bowl of flaky
Maldon salt for sprinkling. Saturday and Sunday 11 to 2.

Ann Limpert
Executive Food Editor/Critic

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.

Food Editor

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.