All-Purpose
1250 Ninth St., NW
Chef Mike Friedman’s pizza joint serves a brand new Sunday brunch menu of Italian-American eats. The pies look as good as ever, but we’re excited to explore daytime offerings like warm polenta muffins with fresh fruit preserves, everything-spiced smoked salmon rillettes, and baked eggs all’amatriciana. Brunch cocktails like Italian screwdrivers (vodka and fresh orange-apple-carrot juice) can be ordered individually, or by the shareable carafe. Sundays, starting at 11 AM.
Pearl Street Warehouse
33 Pearl St., SW
This music venue hosts live rock and country in the evenings, but by day, the adjoining diner turns out all-American fare. Breakfast launched this week with comfort dishes like warm biscuits and gravy, scrambles, and combo plates with a choice of breakfast meats, eggs, and tater-tots. Tuesday through Sunday, starting at 7:30 AM.
Cork
1805 14th St., NW
Cork’s decade-old restaurant recently relocated to new digs inside its sister market on 14th Street. Head upstairs to the wine bar room for Sunday brunch. Patrons can share seasonal plates like a duck confit Benedict over crispy polenta, warm cinnamon-sugar doughnuts, and of course, the famous avocado toast. Can’t decide on a mimosa flavor? Try a flight of three: grapefruit, orange, and winter citrus. Sundays, 11 AM to 3 PM.
Taqueria Del Barrio
821 Upshur St., NW
We’ve heard of drag brunch, but taco-drag brunch sounds so much more fun. This Mexican spot in Petworth hosts another edition of its Saturday fete with host queen Desiree Dik and performances by Chicki Parm and La Bella Mafia. A set $25 menu includes a brunch entree or three tacos, plus a cocktail. Saturday, November 18 for seatings at 10 AM or 1 PM; for reservations call 202-723-0200.
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.
