Brunch has changed little in the nearly two decades this Adams Morgan restaurant has been around—a wonderful thing in an era when dining fads come and go. You can expect the same high-quality sourcing from local suppliers, the same fresh-baked breads and biscuits, the same charming setting with black-and-white family photos and old mirrors. That’s not to say the menu doesn’t change or keep pace with the seasons. But it’s hard to resist the old standbys: challah French toast with lemon-honey butter, scrapple with scrambled eggs and a buttermilk biscuit, and Southwestern-style hash (sometimes with pork, sometimes chicken) with green chilies, potatoes, and a poached egg. Sunday 10:30 to 2:30.
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