Though the nation’s capital is studded with an abundant amount of fare for hungry (maybe, hungover) brunch-goers, these five restaurants hit all the right marks.
Le Chat Noir
Friendship Heights
This cozy corner French bistro located on Wisconsin Ave. NW is a surefire way to start your weekend brunch on a high note. “It's not cutting edge, but with a panoply of French hits, who cares,” say Michelin inspectors.
Here, a prix-fixe brunch menu including a glass of Champagne Blanc de Blanc (or a mimosa) is served; French favorites like quiche du jour, eggs Florentine and grilled Angus steak with shallot sauce and French fries are all up for grabs.
The Bird
Penn Quarter & Chinatown
“The humble chicken reaches for new heights here, finding global influence in the crunchy, sweet, and spicy Korean wings sprinkled with cilantro; grilled chicken draped in bright red peri-peri sauce; or duck meatballs in tomato curry,” say Michelin inspectors of the poultry-centric sibling of The Pig. Here, executive chef Tracy O’Grady features the sum of all the bird parts through a myriad of global influences.
And the brunch menu is no different. Starters include triple-fried Korean-style wings with black garlic and old-school deviled eggs with crispy chicken skin, while mains include buttermilk chicken and waffles, grilled chicken tacos and a fried chicken sandwich piled high with a sunny-side up egg, chile mayo pickles and American cheese. Also not to be missed on the menu: an entire section dedicated to breakfast meats.
Hazel
Shaw
Chef/owner Rob Rubba’s “ode to his personal experimentation with international cuisines,” is just that—a collection of globally-inspired plates all presented on “medium-sized” plates. “Dishes are a mash-up of ingredients from around the world, tied together with an East Asian slant—a vision deftly translated by a kitchen skilled enough to weave disparate ingredients into a fun, cohesive menu,” add inspectors.
The hotspot also boasts a “Dim Sunday” brunch; menu items include crispy tots with Fire Panda sauce, koji berry muffins, breakfast donburi with pulled pork and fried egg, as well as a kimchi scramble with garlic aïoli, crispy shallots and shaved bonito flakes. The entire Dim Sunday menu is also available for order for the tune of $99, “For your brunching pleasure.”
Mandu
Columbia Heights, U Street & Adams Morgan
Welcome to Mandu—aka, dumplings—where mother-son duo Yesoon and Danny Lee bring forth Korean favorites to hungry D.C. diners. “If you're seeking the real deal—authentic and delicious Korean food without a lot of fuss—it is just the place,” say inspectors. “Everything is made with love at this family-owned original, and the portions are generous” especially at brunch, which is also light on the wallet.
On weekends, Mandu offers the full lunch menu of dishes like steamed or pan-fried dumplings, bibim bap and kimchi soup. The brunch menu—served as a platter—is a creative take on steak and eggs, featuring Gim bap (seaweed and rice rolls), Korean omelets, chive and zucchini pancakes, hash browns and a choice of barbecued beef, chicken pork, veggies or tofu.
Blue Duck Tavern
Georgetown
“Set within the Park Hyatt, this upscale American tavern makes a dazzling first impression with its 25-foot entry doors, floor-to-ceiling windows, walnut wood seating, and highly coveted glass-enclosed booths,” say Michelin inspectors of the Georgetown neighborhood restaurant. “Whether seated in the plush dining room or expansive lounge—which features a totally separate cheese and charcuterie-focused menu—the gorgeous space and its well-to-do crowd are the epitome of casual sophistication.”
For brunch, executive chef Tory Knapp’s menu features sensational Mid-Atlantic cuisine highlighting local purveyors. Starters include smoked citrus-cured salmon with cranberry gelée, pumpernickle crumb and crème fraîche, and biscuits with chicken sausage gravy, while heartier mains include a chai-spiced waffle with cinnamon pu-erh crumble and Bourbon squash mousse, and the BDT Benedict with slow-roasted pork, ham, Swiss cheese and dill pickles, piled on a soft roll and topped with mustard Hollandaise.
Brunch is served.
