Weekend Brunch Spotlight: Jack Rose Dining Saloon

Pork belly sandwiches and eggs Benedict are new additions to the whiskey bar.

The “bacon and egg” sandwich isn’t something you’d find at the corner store. Braised pork belly is stacked on top of pickled vegetables, bánh mì style, and topped with a fried duck egg. Photograph by Andrew Propp.

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We’ve often frequented Jack Rose
in the evening for Scotch or bourbon and the occasional cigar, but it’s only recently
that the Adams Morgan bar/restaurant began to open its doors during the daytime. 

brunch is a welcome addition, offering what we like best about the Adams Morgan spot—the
stately, library-esque dining room, where sun streams in through large, street-facing
windows, and the well-made cocktails—without the weekend party crush. 

Service starts
at 10, and early birds can opt for lighter fare, such as house-made granola and Greek
yogurt or a flatbread topped with smoked salmon and crème fraîche, before going about
their day. Later crowds (read: hungover people) are more likely to indulge in heartier
fare such as eggs Benedict with pancetta atop house-made cheddar biscuits or a “bacon
and egg” sandwich—a robust version of the breakfast classic with braised pork belly
and a duck egg perked up with pickled vegetables. 

The long bar is also open for the
day-drinking crowd—sorry, no rooftop until the evening—with a range of brunch cocktails
and, of course, plenty of whiskey.

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.