It’s time to take your kartoffellpuffers outside: Dacha opens for Saturday and Sunday brunch this weekend. New chef Quinten Frye designed the menu for the Shaw beer garden, which will be served over a leisurely stretch, from 11 am to 4 pm.
Brunchers can pick between a variety of Bullfrog Bagel sandwiches—we tempted by the fried egg, gruyere, and house-made habanero sausage—as well as two types of waffles: classic Belgian, or decked out with chicken schnitzel. Frye also added more vegetarian items, like the worry-free “hakuna frittata” with kale and mushrooms. If a boot of cold beer isn’t your thing, opt for mimosas (bottomless for $18), locally-roasted coffees, and new daytime cocktails from former Passenger barkeep Julia Hurst.
In addition to the new menu, you’ll find more tables for digging into your dishes—though bet on a crowd regardless.
Dacha. 1600 Seventh St., NW
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.
