West Coast eatery Hello Betty launched new dinner and brunch dishes as part of its fall menu offering. These recently-added menu items include raw bar bites and shareable plates, as well as heartier entrees.
Bar Ivy will debut its brunch service this weekend. The Coastal-themed eatery, featuring seasonal dishes with a West Coast bent, will begin Sunday, October 2, from 11 a.m. to 6 p.m. Next weekend, Saturday brunch will debut Saturday, October 8 and run from 11 a.m. to 3 p.m.
La Famosa in Navy Yard updated its menu ahead of the fall season. The Puerto Rican cafe’s culinary team, led by Chef Joancarlo Parkhurst, are introducing new creations and returning some popular dishes.
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.
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.
The Imperial has started offering brunch service, rolled out new sandwiches and launched a new winter menu. For the colder months that loom ahead, the Adams Morgan restaurant has also fully-winterized the rooftop deck, which offers 180-degree city views, replete with an industrial heating system.
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.
