About Seasons
It sounds far-fetched to call an $80-per-person brunch a
“deal,” yet we doubt you’ll come away grumbling about the cost of this
all-you-can-eat array of gourmet goodies that commands the dining room
each Sunday at the Four Seasons. Forgoing the traditional smorgasbord that
stretches from one end of the room to another, this multi-course spread is
discreetly tucked into and around corners, affording you the pleasure of
not feeling like a glutton. Focus on the raw bar, stocked with shrimp,
crab claws, and several kinds of smoked salmon, and the ceviche station,
where the Peruvian palate-teaser is made before your eyes. Wash it all
down with bottomless mimosas while gazing on the Watergate. Sunday 10:30
to 2.
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.
