711 Kennedy St., NW
The new Brightwood Park location of this local cider house launches brunch this weekend, centered around fresh breads and bagels specially made for Anxo by Rockville’s Bakery de France. The lineup includes bagel sandwiches, sourdough avocado toast with roasted peppers and chive oil, and a roast beef sandwich with cheddar and a runny egg. To drink: “cidermosas” and coffee made next door at Lost Sock Roasters. Saturday and Sunday.
Pastry chef Mollie Bird has added a “daily toast” to the new summer brunch lineup for all the fancy toast fans out there. The homemade breads come with seasonal toppings like house-smoked salmon rilettes, pickled cucumber, and egg ($12, like all brunch entrees). Drinkers can add bottomless mimosas or bloody Marys for $16 (through Labor Day). Saturday and Sunday.
974 Palmer Alley, NW
For those looking for a quick bite to stay or go, chef Amy Brandwein has created new breakfast dishes for her Italian market inside the CityCenterDC restaurant. Options include brioche egg sandwiches with cheddar, seasonal greens, and a choice of meats (go pancetta), PB&J on buckwheat pancakes, and smoked salmon with cucumbers and dill on multigrain ($9 to $13). For more elaborate offerings, try the summer brunch menu in the dining room. Monday through Sunday (to-go only Sunday).
220 S. Union St., Alexandria
Alexandria’s new waterfront restaurant from the Restaurant Eve team serves daily breakfast in an airy setting overlooking the Potomac River. Chef Cathal Armstrong nods to his native Ireland with a proper Irish breakfast (black and white pudding, rashers, eggs, tomatoes, mushrooms) among other dishes. Daily.
1317 Connecticut Ave., NW
The Dupont Circle deli just launched all-day breakfast, meaning you can get eggs “Benedictberg” with smoked salmon, Bullfrog bagel sandwiches, or challah French toast at any hour. Also available all day, every day: bottomless mimosas or bloody Marys for $14. Daily.
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.
