Volt: Best of Breakfast and Brunch 2012

Volt: Best of Breakfast and Brunch 2012
Photo by Scott Suchman

For $35, brunchgoers can sample three courses of Bryan Voltaggio’s modern-meets-rustic cuisine inside this artfully remodeled brownstone. Appetizers include rich goat-cheese ravioli and a painterly plate of salsify, apple, ham, and hazelnuts. Among the best entrées are pork-belly hash with poached eggs and piquillo peppers and a thin omelet with lobster, mushrooms, and asparagus. À la carte sides could pass for main courses. They include flaky scallion biscuits with sausage gravy—one of the best versions of the dish we’ve tried. End the meal with a cheese sampler showcasing artisans both local and far-flung. Saturday and Sunday, 11:30 to 2.

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Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.

Anna Spiegel
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.