7 New Breakfast and Brunch Spots to Try Around DC

Sausage, egg, and cheese biscuit sandwich at new Takoma Park deli Soko. Photograph courtesy of Most important Avenue Takoma

Soko Butcher
7306 Carroll Ave., Takoma Park
Chef Brad Feickert (formerly of Volt) and Chris Brown, owner of Takoma Beverage Corporation and Zinnia, teamed up for this new butcher store and deli in downtown Takoma Park. So indeed, you are going to want all the early morning meats beginning each day at 7:30 AM (there are vegetarian merchandise, also). Breakfast provides classics like bacon-egg-and-cheese sandwiches cheddar biscuits with sausage gravy breakfast burritos and residence-built pastrami and fried egg on a bagel. And that is just to start off the day—15-additionally lunchtime sandwiches are also on offer.

Donisima
Get your shipping apps prepared for this one—a father and son duo, both named Miguel Guerra, have teamed up for a Latin American doughnut pop-up shop and ghost kitchen close to Union Market place. Brioche doughnuts arrive in flavors like Arequipe (a.k.a. Colombian dulce de leche) topped with queso fresco streusel guava and cheese with coconut streusel or Rum Trend, with rum pastry cream, orange confit, and chocolate. Orders commence at 9 AM and operate till 5 PM or sellout, and can be placed for pick up or shipping and delivery as a result of UberEats, Tock, and Doordash.

Guava-and-cheese doughnut. Photograph courtesy of Donisima

Maiz64
1324 14th St., NW
Logan Circle’s fashionable Mexican place on 14th Street recently launched brunch. Pastry chef Elisa Reyna can make traditional pastries like concha (Mexican sweet bread) with cardamom cream, while head chef Alam Méndez Florián riffs on brunch classics. Entrees include Oaxacan Benedictines—an oyster mushroom tamale topped with poached eggs and goat cheese sauce—and crab poblano quiche. Of study course there is a lot of tequila to drink in daytime cocktails like the Each day Verde, a blend of tequila, cucumber, celery, and lime juice.

Smoke & Mirrors
867 New Jersey Ave., SE
The stylish new indoor/out of doors rooftop bar atop Navy Yard’s just-opened AC Lodge presents brunch with an 11-story view. Diners can share plates like crab fondue, mezcal-glazed duck wings, and cast-iron-baked chocolate chip cookies when sipping cocktails like a Chilled Grey Toddy with vodka and earl grey/honey syrup. Drinks aren’t low-cost (the $18 cocktail is the new $14 cocktail, evidently) but they occur with a birds-eye perspective of the Capitol.

Planta
4910 Elm St., Bethesda
Seize your vegetable-loving crew for brunch at Bethesda’s new plant-centered restaurant. Sweets like cinnamon buns are joined by meat- and egg-significantly less versions of brunch classics like shakshuka with break up pea fritters or a BLT (bagel, lettuce, tomato, avocado, egg, and chili sauce). Bottomless mimosas or margaritas go for $25 per person—and match the plant-filled, tropical vibe.

Planta’s “California pizza.” Photograph courtesy of Planta.

El Techo
606 Florida Ave., NW
The tropical rooftop location in Shaw now gives a bottomless brunch on Saturday and Sunday with a new menu. The offer features a decision of entree (birria tacos with eggs loaded breakfast burritos) with unlimited mimosas, bloody Marys, margaritas, or Tecates ($50 for 90 minutes on Saturday, and $45 for two hrs on Sunday).

Tabla
3227 Georgia Ave., NW
Test brunch with a Georgian twist at this everyday Park View location, which recently revamped their brunch menu. Seem for products like shakshuka ajaruli, an oval-shaped khachapuri with Georgian-spiced tomatoes, peppers, and onions, two sunny-facet-up eggs, and feta cheese. Or, ponchiki, Japanese European-design and style donuts filled with vanilla custard and topped with cinnamon and sugar. Also: wallet-pleasant brunch cocktails these kinds of as a Georgian dawn ($9) with tequila, orange juice, and pomegranate grenadine.

Foods Editor

Anna Spiegel addresses the eating and drinking scene in her indigenous DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA software in New York, and held different cooking and producing positions in NYC and in St. John, US Virgin Islands.

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