DC Brunch

Jack Rose Dining Saloon debuts summer brunch

Southern inspiration drives choices like Kentucky Hot Brown

At Jack Rose Dining Saloon in DC, Chef Russell Jones has been hard at work coming up with new craveable dishes, including the Spinach & Feta Frittata with cherry tomato, Path Valley torpedo onion and basil, and craving-curing Sausage & Egg Breakfast Burrito filled with cheddar, mushrooms, green peppers, and caramelized onions. Photo by Jack Rose.
Brunch choices include the Sausage & Egg Breakfast Burrito with cheddar, mushrooms, green peppers, and caramelized onions. Photo by Jack Rose.

Jack Rose Dining Saloon launched a new brunch, opening up its open air terrace today and Sundays going forward. Chef Russell Jones has been hard at work coming up with new craveable dishes, including the Spinach & Feta Frittata with cherry tomato, Path Valley torpedo onion and basil, and craving-curing Sausage & Egg Breakfast Burrito filled with cheddar, mushrooms, green peppers, and caramelized onions.

In addition, there’s a 10-ounce Flat Iron Steak & Eggs alongside P.O.M. (peppers/onion/mushroom) hash browns. Customers with a sweet tooth can enjoy a stack of Seasonal Buttermilk Pancakes, topped with fresh fruit and pecan maple syrup.

For heartier appetites, Jack Rose also features an Open-Faced Kentucky Hot Brown with smoked turkey breast, bacon, tomato, and signature mornay sauce; and the Fried Green Tomato BLT with green goddess on grilled sourdough; or the “Baltimore-style” Jumbo Lump Crab Cake with heirloom tomatoes & Old Bay mayo.

More options and variety abound as the Adams Morgan whiskey destination also offers Honey Bourbon-Glazed Whiskey Wings, Shrimp Hushpuppies with Old Bay mayo, deviled eggs topped with benne, chili flakes and crispy garlic, and the pimento cheese-topped Big Jack Burger.

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Beyond brunch cocktail staples like Mimosas and Bloody Marys, there are new adult beverages to savor:

  • The P.O.G. Mimosa is tropical-ized with passionfruit and guava
  • Bloody Mary with house smoked firewater gives the drink a unique twist
  • Snap for the Peas is a slightly vegetal mix of sugar snap pea-infused Tito’s vodka, fino sherry, matsika liqeuer and lemon grapefruit oleo;
  • A large-format beverage serves 3 to 5: Hawaiian Haymaker with Old Overholt BIB rye, cocchi rosa, summer cherry grenna gomme, coconut water, banane du brésil and lemon
  • A seasonal Summer Punch will rotate but currently features bourbon, lemon, nitro-muddled mint and simple Jack Rose’s Joe or Gin Rickey – in celebration of DC’s Rickey Month – each August officially devoted to DC’s official cocktail
  • Bottomless mimosa option featuring Vins El Cep Cava “Kila Brut,” a Cava from Catalonia, is priced at $30

Jack Rose takes reservations via Resy, but will also welcome walk-ins if space is available. Tables carry a 1.5- to 2.5-hour time limit per reservation, variable on party size, and are available for 2 to 6 guests.

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The restaurant & bar also announced it is socially-distancing and adopting District of Columbia and CDC health guidelines for consumer safety.

Jack Rose Dining Saloon, 2007 18th Street Northwest, Washington, DC 20009

Photo credit: Jack Rose Dining Saloon

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