Boss Shepherd’s jumps into the weekend brunch game
513 13th St., NW
Sunday marks the first brunch for the American eatery, and it’s launching with some fanfare: live jazz and a free glass of Champagne for the first 50 guests. Dishes like a waffle, egg, and cheese sandwich or fried-oyster omelet can be ordered à la carte, or you can go for a $35 prix-fixe that includes two brunch cocktails, an appetizer, and a main.
Brunch begins at Summer House Santa Monica
11825 Grand Park Ave., North Bethesda
Chef Jeff Mahin launches Saturday and Sunday brunch at his California coast-inspired eatery, serving from 8 to 4. Health-conscious diners will find options like an egg-white omelet with tomato-avocado salsa, though there’re still splurges such as French toast and a breakfast burrito. Diners on the run can pick up the full menu at the restaurant’s market.
Saturday brunch launches at Barrel
613 Pennsylvania Ave., SE
Get an extra day of brunchtime fun at this Capitol Hill whiskey joint, which starts serving the meal on both Saturday and Sunday from 10:30 to 4. Hearty dishes include biscuits and burnt honey, bourbon-apple flapjacks, and grits and eggs with fried duck confit.
Grab fondue by the fire at Jack Rose
2007 18th St., NW
The whiskey bar embraces the cold weather with a fondue happy hour in the upstairs balcony room, equipped with a gas fireplace. Drop by Sunday through Wednesday 5 to 10, for $6 hot cocktails, $7 whiskeys, special barrel-aged beers, and a lineup of sweet and savory fondues like truffled cheddar with marinated mushrooms for dunking, or chocolate s’mores ($12 to $18).
Try Fish Fridays at DC Coast
1401 K St., NW
Every day is a seafood day at this restaurant, but chef Jeff Tunks serves special whole-fish dishes on Fridays during Lent. Market options can include local black bass with Tabasco beurre blanc and potatoes, or Veracruz-style snapper with saffron rice and vegetables (market price, $38 to $45).
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.
