1205 11th St., NW
The District’s first Georgian restaurant launches brunch this weekend. Chef Malkhaz Maisashvili creates dishes like a mashup between kachapuri (cheesy bread) filled with shakshuka (eggs and vegetables baked in spicy tomato sauce). Also look for dips and salads, sandwiches, stuffed omelettes, and exotic brunch cocktails featuring ingredients like Georgian wine, beet juice, and apple moonshine. Saturday and Sunday
1331 4th St., SE
Veteran DC chef Haidar Karoum starts brunch at his airy Navy Yard restaurant this weekend. The Proof/Doi Moi/Estadio alum draws from his professional and personal past for eclectic menus. During the day, this means dishes like smoked salmon tartines and wagyu cheesesteaks alongside soft-scrambled eggs with wild mushrooms and goat cheese—plus micheladas, wallet-friendly bubbly, and mimosas by the carafe. Saturday and Sunday
100 District Sq., SW
Brunch by the water at restaurateur Mike Isabella’s svelte French brasserie at The Wharf. A few favorites from the evening menu carry over—bone marrow, French onion soup—plus innovative daytime plates like a croissant Benedict with ham and wilted greens, and pancakes soufflé à la bananas foster. The bar specializes in Champagne, so go ahead and indulge. Saturday and Sunday
1932 Ninth St., NW
If bottomless cocktails and doughnuts sound sweet (in a good way), check out Nocturne. Shaw’s avant garde bar inside a Sugar Shack doughnut shop has been dabbling in Sunday brunch pop-ups, and the next one is this week (February 18th). Seatings ($40) for at 11:30 AM, 1:15 PM, and 3 PM include bottomless libations like the Waffle House Index (butter-pecan whiskey, orange-vanilla curd, maple gel), plus sweet and savory carbs like smoked salmon beignets and glazed doughnuts. Sunday, February 18
4044 Campbell Ave., Arlington
Channel sunshine with the new brunch menu at this Hawaiian spot in Shirlington. Try a tropical juice mimosa alongside homemade banana bread, salt-cured lomi salmon on a bagel, or a hangover-friendly breakfast sandwich with American cheese, a fried egg, spicy mayo, and Spam (it’s a Hawaiian thing, and it’s delicious). Saturday and Sunday
1926 14th St., NW
Chef Rodrigo Perez is behind the new brunch menu at Michael Schlow‘s colorful 14th Street spot. Expect Latin influences in dishes like a smoked salmon tostada with avocado mousse, buñuelos (mini funnel cakes) from Perez’s native Mexico, and Spanish items such as grilled cheese with pan con tomate sauce and cured ham. 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.
