100 Very Best 2017This fish market/dining room tends to be as packed for brunch as for dinner, so make a reservation or be prepared to sit at the bar. It’s easy to see why the place is a hit: There are welcome bowls of fruit salad, Cucumber Fizz and Pimm’s Cup cocktails that go down easy, and a tight, well-executed menu. Go for a house-made bagel slathered with cream cheese dotted with charred scallions and topped with wonderful gravlax; poached eggs with crab, crawfish, and cayenne-spiked hollandaise; or a small plate of silver-dollar-size corn pancakes. Chunky granola swirled with crème fraîche is a winner on the lighter side. Sunday 11 to 2.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
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.
