A few extensions aside, Summer Restaurant Week ends after Sunday. The promotion recently added a brunch option, where participants serve three-course menus (and sometimes gratis coffee or drinks) for $22—a fairly good deal for a weekend meal out. See below for a few top picks.
901 Massachusetts Ave., NW
Restaurateur Mike Isabella’s sleek Spanish eatery is at the top of our list of new spots to check out for Restaurant Week—and brunch may be a good time to drop in. Good-looking options include Moroccan shakshuka and fried chicken sandwiches with curry and spicy cucumbers.
800 N. Glebe Rd., Arlington; 4056 Campbell Ave., Shirlington
Cheese lovers can head to the Ballston or Shirlington locations of this eatery. You’ll get a serious fromage fix between a meat-and-cheese board appetizer, and entrees like fancy grilled cheese (for dessert: chocolate mousse).
418 Seventh St., NW
Head in for a high-energy atmosphere and creative Peruvian fare at José Andrés’s Penn Quarter restaurant. Bring a companion and share plates like dumplings, classic ceviche, and Peruvian chicken stew.
777 I St., NW
Chef Victor Albisu’s South American grill serves a hearty weekend brunch for Restaurant Week, with options like bacon-egg-and-cheese empanadas and fried Peruvian chicken n’ biscuits.
Kapnos/Kapnos Kouzina/Kapnos Taverna
14th Street, Bethesda, and Ballston locations
Chef Mike Isabella’s string of Greek/Mediterranean eateries features twists on American classics, like breakfast gyros, spit-roasted chicken and waffles with Greek honey, and freshly-fried doughnuts.
775 G Street, NW
This New American restaurant in Penn Quarter just celebrated its 20th anniversary—but brunch in a new addition this year. Restaurant Week could be a good time to explore chef Austin Faussett’s Sunday menu, which doesn’t skimp on interesting dishes like tuna tartare with dashi and puffed rice, and “angry eggs” with spicy lamb and tomato.
1731 New Hampshire Ave., NW
Even if you go for the egg Benedict entree at this retro eatery, don’t skip the deviled egg appetizer—one of the best in town. An added perk for drinkers: the option of a brunch cocktail instead of dessert.
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.
