About Trummer's on Main
About 30 miles from DC, historic Clifton offers bucolic therapy
to weary urbanites, and you can get a great brunch, too. Chef Cory Lambert
is serving terrific starters such as tempura-fried green tomatoes, an
impeccable quiche Lorraine, and shrimp cocktail topped with icy “Bloody
Mary” froth. Entrées range from pillowy buttermilk pancakes with
vanilla-braised-pork brisket and balsamic-tinged maple syrup to sourdough
French toast with plums and fried chicken. A sourdough-toast ring contains
a hash of chicken confit, oysters, and chorizo—the sort of
don’t-try-this-at-home wonder that every destination restaurant should
strive for. 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.
