DC Brunch

Gerrard Street Kitchen at The Darcy Hotel has relaunched its brunch with a new chef and menu

Logan Circle’s Gerrard Street Kitchen relaunches brunch

New chef, menu provide a twist to the recently-resumed brunch service

Gerrard Street Kitchen at The Darcy Hotel has relaunched its brunch with a new chef and menu. Bader Ali, the recently-appointed executive chef for the restaurant, will bring a diverse set of flavors from Japan, India and South Asia. Reflective of these cuisines, Gerrard’s Benedict is made with egg white masala, scrambled; and Shrimp Tempura, a starter, is elevated with tiger aioli. There’s also a Steak & Egg Frites.

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Many DC-area restaurants will be extending their brunch service into Labor Day Monday, including Richard Sandoval’s dLeña

DC-area restaurants extend their tasty brunch into Labor Day

An extra day of brunch treats during summer’s holiday finale

Many DC-area restaurants will be extending their brunch service into Labor Day Monday. At Pisco y Nazca, its three-course, Peruvian-inspired brunch will be served and reservations are still available. At Richard Sandoval’s dLeña, bottomless is a recurring brunch theme and the meal is served 10 a.m. to 3 p.m. Further south, at Shirlington’s Copperwood Tavern in Arlington, a-la-carte brunch offers a variety of choices.

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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 Kentucky Hot Browns.

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.

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IHOP may open Flip'd concept in Washington, D.C.

Fast-casual IHOP spin-off targets Washington, D.C. as potential market

IHOP plans to unveil new concept in 2020

A new fast-casual IHOP spin-off, designed for urban markets, may be headed to Washington, D.C. Flip’d by IHOP will offer freshly-prepared breakfast, as well as popular lunch and dinner items from the IHOP menu. Opening first in Atlanta in the spring of 2020, executives will target locations in Denver, New York City, San Francisco, and Washington, D.C.

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Gerrard Street Kitchen begins brunch service at the Darcy Hotel

Gerrard Street Kitchen begins brunch service

Brunch at the Darcy Hotel just became uber-global

Gerrard Street Kitchen begins its brunch service Saturday, November 30. The restaurant, which recently opened at the Darcy Hotel in Washington, D.C., will offer a medley of flavors imported from Japan, India, South Asian and more. The creativity of the dishes is underpinned by British-Indian influence, a well. Chef Jaime Velasquez offers creative dishes like Masala Scrambled, Crème Brûlée Stuffed Brioche French Toast, Short Rib Hash Skillet, and Bibimbap Vegetables.

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Trummer's launches brunch service after remodel

Trummer’s unveils post-remodel brunch service

Weekend brunch spotlights chef-centric menu from Cropf, Tighe

Trummer’s in Clifton, Va. will debuts brunch service Saturday, November 23. The American Bistro completed a renovation in October with the help of designer M.S. Vicas Interiors. The new brunch service, courtesy of Pastry Chef Meagan Tighe and Executive Chef Jon Cropf, delivers tasty new menu items. (We look forward to a visit, ourselves.)

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