The Source: Best of Breakfast and Brunch 2012


Chinese bacon. Photograph by Scott Suchman

About The Source


It might seem ironic that some of DC’s best dim sum is in a
high-end Wolfgang Puck restaurant not far from Chinatown. You’ll find it
in the sleek spot’s laid-back, classic-rock-playing lounge, and in
fine-dining terms it’s a deal—$32 buys five small plates (enough for two
to share), while $42 brings eight. Stick to dim sum classics: pillowy bao
enfolding shiny-skinned duck, pork-belly pot stickers, and dan-dan
noodles. We forgo tea for such easy-drinking cocktails as a crisp Pimm’s
Cup and a nicely spicy Bloody Mary. Saturday 11:30 to 3.

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.