Seeking to shake up your brunch rotation? Listed here are 5 new menus to attempt round DC.
1303 Wisconsin Ave., NW
Head to this two-week-old Mediterranean restaurant in Georgetown for a mezze-fest of dolmades in yogurt sauce, hummus with roasted mushrooms, and moussaka with kashkaval cheese. At brunch, the place provides mimosa kits, soujouk eggs Benedict, and avocado toast with grilled halloumi to the combo.
3501 Connecticut Ave., NW
In early February, widespread Union Market/Capitol Hill bagel store Buffalo & Bergen opened its third—and largest—location. At this Cleveland Park “carb bar,” anticipate bagel sandwiches with new fillings like beet-horseradish cream cheese; prune danish and different pastries; and a Bloody Mary with a bagel-and-lox garnish.
550 Morse St., NE
With its uncooked bar platters, charcoal-grilled fish, and tinned seafood Clyde’s Restaurant Group‘s Cordelia Fishbar has already made waves in its Union Market house. Throughout brunch, the four-month-old restaurant provides in dishes like house-made bagels with king salmon gravlax, apple Dutch infants, and fried big prawns with waffles, plus bottomless coladas and Mai Tais.
2301 M St., NW
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For a vegetarian brunch, take a look at this Boston-based eatery’s new DC location. For the previous month, the fast-casual spot has been churning out world, eclectic bites—assume roasted mushroom shawarma, PB-and-J açaí bowls, and tahini-date shakes. Look out for the “Soil & Sea,” a zero-waste ramen collaboration with Rob Rubba of Oyster Oyster.
4465 Connecticut Ave., NW
Beginning Sunday, March 2, you’ll discover brunch service at this four-month-old American restaurant close to the Van Ness metro station. Whereas the menu has but to go stay, chef Frank Ruta beforehand hinted that it would function his do-it-yourself bagels.
