928 U St., NW
Looking for brunch and a bang-up weekend afternoon? This U Street cocktail bar is the place, a favorite among drinkers and bartenders alike. Brunch themes change seasonally, and we’re not talking about produce. For winter: Ski Lodge Sundays, a brunch-fest complete with hot cocktails, sherpa blankets, “an absurd number of pillows,” fried chicken, and a DJ in a snow suit. Sundays only.
I79 Potomac Ave., SE
Bloody Mary fans, meet your Holy Grail: the Perfect Storm, a super-sized brunch cocktail served with king crab, shrimp, a dressed oyster, pickles, olives, celery, and dill. (No surprise it ain’t cheap, sold for $27 per goblet.) Chef Kyle Bailey channels New England — with water views to boot—and serves brunch dishes like house-made corned beef hash n’ eggs, lobster mac and cheese, or French toast with duck confit and cranberry-orange sauce. Saturday and Sunday.
1515 Rhode Island Ave., NW
Chef Robert Wiedmaier’s splashy seafood spot in Scott Circle just launched a pescatarian buffet brunch—lovely for when the parents are in town, or any celebratory occasion. The unlimited spread ($65 per person) includes a raw bar, seasonal salads, hot dishes like crab-topped eggs Benedict or grilled swordfish with pine nuts and chermoula sauce, and a bevy of desserts. Drinks and extra splurges like caviar service are priced individually. Sunday only.
414 H St., NE
This new H Street bar/restaurant offers a little something for everyone—think a raw bar alongside skee-ball—and the same is true at brunch. The kitchen dishes up an eclectic, wallet-friendly brunch menu that includes lobster rolls alongside egg dishes and a hefty bacon cheeseburger. And for the kids (or the young at heart): a spaghetti sandwich. Meanwhile, the bar pours several variations on classic brunch cocktails, such as Bellinis (bubbly and peach juice) and bloody Caesars with salad-like accouterments. Saturday and Sunday.
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.
