5 New Brunches to Try Around DC This Weekend

Two words: dollar mimosas

Nachos for breakfast, why not? Try them at tropically themed Selva. Photograph by Amanda Hoey courtesy of Wild Heart Media.

About Brunch Around DC

All our brunch suggestions in one handy location.

The Alex
1075 Thomas Jefferson St., NW
Mimosas go for just $1 on Saturday and Sunday for the first ever weekend brunch at this moody faux-speakeasy at The Graham hotel in Georgetown. And unlike another new faux-speakeasy, the food extends beyond Lunchables. Look for American classics like a crab cake Benedict and steak n’ eggs, plus fun brunch cocktails like the “After Yoga” with sherry, oat milk, and espresso.

606 Florida Ave., NW
Shaw’s rooftop bar El Techo has transformed into Selva (“jungle” in Spanish) for the winter with plenty of heaters and live greenery to keep things tropical. The new brunch menu includes a tostada tower, breakfast nachos (why not), and a $25 bottomless deal with Tecate, mimosas, bloodies, and margaritas. Partial proceeds go to the Amazon Conservation Team.

Taqueria Habanero College Park
8145 Baltimore Ave., College Park
The new Maryland offshoot of Columbia Height’s popular taqueria dishes up weekend lunch/brunch. Look for a similar lineup of tacos on homemade tortillas, enchiladas mole, and hangover-curing chilaquiles with a runny egg.

Catch on the Avenue
2419 Mt Vernon Ave., Alexandria
The team behind Mason Social and Auggie’s Mussel Bar just debuted this new seafood-centric spot in Del Ray. The kitchen takes an Asian fusion approach, so you’ll find interesting brunch dishes like breakfast egg rolls, a “bang bang shrimp” Benedict, and barbecued octopus over grits.

A Taste of Urbanspace 
2001 International Dr., McLean
Need a biscuit breakfast sandwich and fresh-brewed coffee before or after shopping at Tysons Galleria? Swing by Stomping Ground in the luxe mall’s new food hall (a replacement for the defunct Isabella Eatery). Other eats include Laotian fare from Thip Khao’s fast-casual sister, Sen Khao; Japanese rice bowls from Donburi; and Andy’s Pizza.

Food Editor

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.