Sunday brunch at Garrison
524 Eighth St., SE
Chef Rob Weland’s new Capitol Hill restaurant serves their first brunch on Sunday. The menu a la carte menu features riffs on classic dishes such as house-made duck sausage and biscuits ($22), gougères and soft-scrambled eggs with smoked trout and caviar ($23), and Danish doughnuts with lemon curd and jam ($12). Cocktails follow creative suit, such as a stone fruit mimosa and bloody Mary with togarashi salt and pickled okra ($12).
New late-night menu at Compass Rose
1346 T St. NW
Anyone partying in the 14th and U Street area can drop into Compass Rose for a late-night menu designed to soften hangovers. New dishes include bacon-wrapped LA Danger Dogs with avocado spread, mango, and house chili-mustard, and an Austrian pork schnitzel with potato salad. There’s also always the infamous khachapuri cheese bread. The night-owl menu runs until 2 am on Friday and Saturday nights.
Oktoberfest menu at Roofers Union
2446 18th St., NW
A three-course Oktoberfest menu is available starting Monday, September 28, featuring Bavarian specialties like beer-cheddar soup, schnitzel, and fried apple pie ($30 per person; $10 for beer pairings with each course). The offer runs through October 4.
The Ultimate Breakfast Sandwich at Walker’s Grille
6909 Metro Park Dr., Alexandria
Duane Walker of Walker’s Grille in Alexandria is competing for the title of Hometown Breakfast Battle champion in a national battle, and serving his creation at the restaurant through the month of October: the “ultimate breakfast sandwich,” a tower of grilled filet mignon, crab cakes, poached eggs, tomatoes, and hollandaise sauce, all sandwiched between English muffins ($19). Fans can vote through Sunday, September 27 to send Walker on to the next round; other competing locals include Adam Howard, the Corporate Chef for Mike Isabella Concepts.
Burgers launch at Mellow Mushroom
Multiple area locations
Pizza chain Mellow Mushroom is adding burgers to the lineup starting next Thursday. A beefy version is topped with Swiss, caramelized onions, and garlic aioli, while the kale-quinoa veggie patty comes with cheddar and avocado.
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.
