Here’s some doubly good news for those who love dim sum and chef Erik Bruner-Yang’s Southeast Asian cooking: Maketto launches brunch this Sunday. The meal will be available on a first-come, first serve basis, unlike other times, when reservations open at 11.
The a la carte dim sum menu is larger than the lunch or dinner offerings, and includes some early favorites such as the addictive Taiwanese fried chicken, steamed buns, and warm scallion bread. New to the lineup are a options like whole suckling pig, beef rib hash with soft eggs, and an array of dumplings and noodles. Adventurous eaters will find the likes of braised chicken feet and anchovy-peanut brittle.
Dim sum Sundays will run 11:30 to 3:30. We’re guessing it’ll be a good idea to arrive on the early side.
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.
