This warehouse of food stands and artisan stalls (1309 Fifth St., NE) opens at 8 a.m. on weekends. It can get crowded even that early, so a game plan helps.
Start by fueling up with an egg-and-cheese biscuit from Mason Dixie Biscuit Co. or a breakfast burrito with scrambled eggs, chorizo, and guac at Ris at Union Market.
Head to Buffalo & Bergen and grab a dozen New York-style everything bagels.
Hit Neopol Savory Smokery for freshly shaved gravlax and hunks of smoked salmon.
Chill out with a Sriracha-stoked Bloody Mary at Rappahannock Oyster Co.
Finish with a fresh-pressed kale-apple-ginger juice from Goshen.
This article appears in our March 2015 issue of Washingtonian.
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.
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.
