Food

5 New Breakfasts and Brunches to Try This Weekend

Palette 22 dishes up a global variety of dishes inspired by street eats, like this arepa Benedict. Photograph courtesy of Palette 22

Boe

777 Ninth St., NW

If $10 bottomless mimosas sounds like a good—if not treacherous—plan for Sunday, try Boe’s brunch. The new, cabin-chic restaurant replaces Oya, and serves American fare such as shrimp and grits or fried green tomato Benedicts. In addition to the bottomless deal, groups can order  $40 punch bowls through March.

Ocopa dishes up grilled chicken and other Peruvian specialties for brunch. Photograph courtesy of Ocopa
Ocopa dishes up grilled chicken and other Peruvian specialties for brunch. Photograph courtesy of Ocopa

Ocopa

1324 H St., NE

H Street’s Peruvian restaurant debuts brunch on Saturday, with specials like papas con huancaina (eggs and potatoes in a spicy sauce) and pancakes with lemongrass-maple syrup. Certain dishes aren’t for the faint of heart, literally—grilled skewers include a “corazon” option. Boost your bravery with $20 bottomless mimosas or “incajitos,” a cocktail inspired by Inca Kola.

Palette 22 offers eclectic brunch fare, like Cuban sliders and these jerk chicken tacos. Photograph
Palette 22 offers eclectic brunch fare, like Cuban sliders and these jerk chicken tacos. Photograph courtesy of Palette 22

Palette 22

4053 Campbell Ave., Arlington

Shirlington’s new art-inspired restaurant serves a global variety of street eats, so you can sample crispy fish tacos, pork belly bao buns, tamales, and congee all in one meal. Cocktails run equally eclectic—we’re intrigued by the kiwi Corpse Reviver—or you can opt for $3.22 refills on all mimosas.

Pineapple and Pearls serves fresh pastries and savories like egg sandwiches. Photograph via Daniel Swartz Instagram
Pineapple and Pearls serves fresh pastries and savories like egg sandwiches. Photograph via Daniel Swartz Instagram

Pineapple and Pearls

715 8th St., SE

The new coffee shop from the Rose’s Luxury team dishes up an enticing array of sweet and savory options for breakfast and lunch, including Mexican hot chocolate rolls, egg sandwiches, and espresso drinks made with a variety of nut milks. Note the shop is open Saturday, but closed Sundays—and like Rose’s, it’s probably best to get there early.

Dig into a pancake skillet with fried chicken and bacon at Mulebone. Photograph courtesy of Mulebone
Dig into a pancake skillet with fried chicken and bacon at Mulebone. Photograph courtesy of Mulebone

Mulebone

2121 14th St., NW

The new Southern restaurant from Busboys and Poets owner Andy Shallal offers a hearty spread for brunch, including sorghum-glazed doughnut holes, a hot catfish sandwich on Texas toast, and a skillet pancake capped off with bacon and fried chicken. Washing it all down: bourbon punch or mimosas with a variety of fresh juices.

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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.