If there’s one thing for certain, weekends are meant for brunching—late Saturday and Sunday mornings require heaping piles of eggs, crispy bacon and rich Hollandaise sauce, all to be washed down with pitchers of mimosas and Bloody Marys.
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.
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 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, breakfast tacos and a fried chicken sandwich piled high with a sunny-side up egg, slaw and cheddar cheese. Also not to be missed on the menu: an entire section dedicated to breakfast meats.
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The offshoot of the Nantucket original dons a space that "nails that breezy, nautical vibe with navy blue booths, a ceiling strung with boats and not-too-twee ship lanterns," per Michelin inspectors. "It’s almost impossible not to be cheerful here—even the open kitchen buzzes with activity, simply enhancing the convivial aura."
Appetizers on the brunch menu include burrata and roasted beets with candied kumquat and pistachios and yellowfin tuna poké, while entrée highlights are cornmeal pancakes with whipped butter and apricot preserves as well as crabs eggs Benedict with spinach and lemon hollandaise.
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, hashbrowns and a choice of barbecued beef, chicken pork, veggies or tofu.
“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 Adam Howard’s menu features sensational Mid-Atlantic cuisine highlighting local purveyors. Starters include citrus-cured salmon carpaccio with heirloom cherry tomato, citrus, pickled red onion and mint pesto, while heartier mains include a potato waffle with maple duck confit and goat cheese mousse, the BDT Benedict with house-made pastrami, Swiss, sauerkraut, Thousand Island dressing and hollandaise and the short rib hash with olive oil-poached sunny side-up egg and horseradish sauce.
Brunch is served.
Hero image: Short rib hash at Blue Duck Tavern.