New in Food: Compass Rose’s Boozy Brunch, All-You-Can-Eat Pad Thai

Fresh options for dining and drinking.
New in Food: Compass Rose’s Boozy Brunch, All-You-Can-Eat Pad Thai
Compass Rose serves Bangkok buckets for brunch-time drinking. Photograph courtesy of Compass Rose.

New brunch menu—and more booze—at Compass Rose

1346 T St., NW

Sunday brunch just got boozier at Compass Rose, which now serves bottomless mimosas and Bangkok buckets (think bucket-size, large-format cocktails). New dishes to pad the stomach include crispy quail and waffles, and a fried salami burger. Thankfully the khachupuri cheese bread also makes an appearance. Service runs from 11 to 3.

Happy hour at Chase the Submarine

132 Church St., Vienna

Chef Tim Ma’s new Vienna deli/market begins weekday happy hour from 4 to 7, with $5 snacks like creme fraiche wings and pulled pork sliders, $8 burgers, $3 beers, and $5 glasses of wine.

Pennsylvania 6 launches lunch

1350 Eye St., NW

Downtown’s new supper club-esque spot now serves lunch. The menu includes raw bar items, a variety of upscale sandwiches and entree salads, and plates such as steak frites.

Bottomless pad Thai at Mango Tree

929 H St., NW

CityCenterDC’s Thai restaurant invites customers to carb-load on Mondays with bottomless pad thai noodles in the bar or dining room. Guests can pick between veggie or chicken ($17).

PassionFish Bethesda begins brunch

7187 Woodmont Ave., Bethesda

Brunch reaches beyond the sea at chef Jeff Tunks’s new seafood spot, where you’ll find fried chicken and waffles, huevos rancheros, and “skinny” egg white omelets in addition to the fin fare. Daytime cocktails like spiked coffee go for $5, and guests can also opt for a two-course meal for $19.

Get Our Weekend Newsletter

The best DC news, delivered straight to your inbox.
Or, see all of our newsletters. By signing up, you agree to our terms.

Anna Spiegel
Food Editor

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.