Fall is all about new starts, so why not apply that philosophy to brunch? Hot new restaurants including DBGB and Gypsy Soul are rolling out mimosa-filled menus, while old favorites such as Central are jumping into the Benedict game for the first time. Regardless of which you choose, there are plenty of eggs and Bloodys in store.
1001 Pennsylvania Ave., NW
Michel Richard is jumping into the brunch game with a three-course Sunday menu for $25. The wallet-friendly offerings include a choice of sweet appetizers like creme brûlée French toast or pancakes, savory seconds such as eggs Benedict, and sorbet for dessert. Tack on bottomless mimosas, Bloody Marys, coffee, or juice for $15.
When: Sunday 11 to 2:30. Chez Billy
3815 Georgia Ave., NW
The restaurant’s Petworth neighbors helped create the menu from chef Brendan L’Etoile by suggesting dishes they’d like to see: Croque Madames, apple-rum raisin French toast, and the “royale with cheese.”
When: Sunday 11 to 3. DBGB Kitchen and Bar*
931 H St., NW
Celebrity chef Daniel Boulud doesn’t waste time. His first Washington restaurant, which opened last week for dinner, launches brunch this weekend. Menus haven’t been released yet, but you can expect French-American fare, house-made sausages, and some decadent desserts such as ice cream sundaes and baked Alaska.
When: Saturday and Sunday 11 to 3. DC Harvest
517 H St., NE
Farm-to-table brunch comes in the form of heirloom-tomato salads, Chesapeake crab scrambles, and spelt-buttermilk pancakes at this new Atlas District eatery (check out the menu for more).
When: Saturday and Sunday 11 to 2:30.
3313 11th St., NW
Breakfast burritos have arrived! Look for a new set brunch ($21.95) at this casual Mexican spot, which includes fresh chips and salsa, a burrito or other brunch entrée, and bottomless mimosas in either classic orange or hibiscus-tea flavors.
When: Saturday and Sunday beginning at 10. Gypsy Soul
8296 Glass Alley, Fairfax
Come hungry for chicken-fried steak and eggs, blueberry flapjacks, and an entire section of mac and cheeses at chef RJ Cooper’s Virginia eatery. An unusual lineup of Bloodys rounds out the menu, including varieties made with bacon-infused vodka or absinthe.
When: Saturday and Sunday 11 to 3.
5520 Connecticut Ave., NW
If deviled eggs, biscuits and bacon gravy, and a “pluckin’ bun” sound good, check out Macon’s new menu. Like what you eat? Stop by the takeaway larder for to-go items for home.
When: Sunday 10 to 2.
555 Eighth St., NW
Newly appointed chef Kyoo Eom is changing up menus for fall, including brunch starting this weekend. French-inspired dishes include a grilled baguette with chocolate-hazelnut butter, smoked-bacon quiche, and fried chicken.
When: Saturday and Sunday 8 to 3.
1250 Connecticut Ave., NW
Half brunch, half party, all ’80s-themed. Don your best neon outfit, sip bottomless cocktails ($18), and line your stomach with à-la-carte brunch items such as Thai-style fried chicken and a bacon-and-egg brunch burger. The Sunday Funday parties take on different themes, starting with “back to school” this week.
When: Sunday 11 to 6.
1177 15th St., NW
Celebrity chef Jose Garces‘s Argentinean grill can get pricey for dinner, but items go for less on weekends. A big menu mixes Argentine pastries, egg dishes, sandwiches, grilled fare, and one of our favorites: fugazzas (focaccia pizzas).
When: Saturday and Sunday 1o to 3.
The recently revamped Dupont eatery leans more Italian these days, with a brunch menu of panini, pizzas, and dishes such as wild boar hash with poached eggs and polenta. Thankfully the bottomless bellini bar with fresh fruit purées ($17) remains an option.
When: Saturday and Sunday 8 to 3.
For more restaurant news and recommendations, follow Best Bites on Twitter at @bestbitesblog.
*Contrary to earlier information released by restaurant representatives, DBGB is still working on their brunch menu and will open for daytime weekend service at a later date. We’ll keep you posted on the launch.
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.
