10 Great Options for Columbus Day Brunch

Cap off the holiday weekend with Bayou Bakery's superb beignets. Photograph by Scott Suchman

Bayou Bakery

1515 N. Courthouse Rd., Arlington; 901 Pennsylvania Ave., SE

Both the Arlington and Capitol Hill locations of this tasty Louisiana cafe serve holiday brunch, where you can relax over biscuit sandwiches with a coffee or Abita.

The Royal

501 Florida Ave., NW

Happy hour runs all day for the Monday holiday, meaning you can get tasty breakfast arepas alongside discount drinks.

Ambar (Capitol Hill)

523 8th St., SE

Try an all-you-can-eat-and-drink Balkan feast at this Capitol Hill restaurant, which serves a late brunch until 3:30 pm.

Richard Sandoval Restaurants

Keep the weekend party vibe going with all-you-can-drink-and-eat menus at the likes of Masa 14 (Latin/Asian) and the Mexican-inspired El Centro D.F. in Logan Circle and Georgetown.


2214 Rhode Island Ave., NE

Vermouth fans should head to this Woodridge restaurant for fortified wine cocktails by the glass or carafe, plus dishes like Spanish tortilla and patatas bravas.

Le Diplomate

1601 14th St., NW

Celebrate the holiday weekend in style with a shellfish plateau at this buzzy Parisian-inspired bistro, or just hang on the sidewalk patio over eggs Benedict and the newspaper.

Pearl Dive

1612 14th St., NW

Dig into hearty Gulf Coast fare at Logan Circle’s oyster bar, or go for the local bivalves.

Kapnos/Kapnos Taverna/Kapnos Kouzina

Restaurateur Mike Isabella’s string of Mediterranean restaurants in DC, Ballston, and Bethesda are all open for holiday brunch. Menus vary, but don’t miss the one constant: delicious dips and spreads.


1926 14th St., NW

Wash down the duck confit-green chili hash with bottomless mimosas and bloodies ($25 per person) at Michael Schlow’s Logan Circle restaurant.

The Partisan/Red Apron

709 D St., NW

The Penn Quarter butchery/restaurant is open for meaty fare, whether you’re looking for a quick-grab sandwich or a full meal.

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.