The weather is cooling down but fall brunches are heating up. Don’t miss a beat, we have the 411 on the hottest brunches in town.
Bottomless Brunch – All-Purpose in Shaw has a new Bottomless Brunch menu that includes bottomless Aperol spritzes, mimosas, bloody marys, and bellinis in addition to some very popular brunch items from the Capitol Riverfront location and some new Shaw-exclusives. Brunch will be Saturdays, Sundays, and Holiday Mondays from 11:00 a.m – 2:30 p.m.
Indian Brunch – Bombay Club offers brunch with live piano for regional Indian cuisine and includes seven rotating Indian dishes offered as main courses, featuring three appetizers, one fish, one lamb, one chicken, three vegetables, and a lentil dish; each meal is also accompanied by rice & bread and guests are invited to complete their dining experience with two Indian desserts. Served between 11:30 a.m. and 2:30 p.m. They also offer Champagne brunch which includes unlimited pours of bubbly.
Bottomless Brunch — Bindaas is now offering bottomless brunch, an assortment of Starters, Savories, Egg Dishes, Sweets, Sandwiches, Street Side Classics, Curry, and Biryani. You can begin your meal with a selection of Starters & Savories with standout menu items to include the Samosa Chaat with sweet yogurt, tamarind, and chickpeas; Avocado Golgappa, savory crepe with spiced scramble and coconut chutney; Fish Finger Koliwada with chili paste, malt vinegar and chaat masala; Aloo Paratha with clotted cream, as well as bubble Uttapam with onion, green chile and coconut chutney. and much more.
A la carte — Blue Duck Tavern serves up an a la carte brunch experience showcasing the best of each season and region. Brunch is served Saturday and Sunday, from 11:15 a.m. to 2:30 p.m., with fresh produce, farm-raised meats, and freshly caught seafood. You can create their own brunch menu with a myriad of choices including Pecan Sticky Buns; Hot-Fried Chicken & Waffle with sorghum and chili butter, sunchoke slaw and sunny-side-up egg; Lemon-Poppy Seed Pancakes with local blueberry compote; BBQ Beef Hash with crispy potatoes, pickled ramp relish and sunny egg; Spring Garden Benedict with roasted tomato, pattypan squash, zucchini, city ham and basil, served on an English muffin with hollandaise, as well as the Charred Avocado Toast with English pea hummus, sugar snap peas, marinated cherry tomatoes, parmesan nigella seeds and sunny egg.
Eat Your Heart Out — Buena Vida All-you-can-eat Brunch is now available with selections of Salads, Sliders, House Specials, Benedicts, Omelets, Classics, and Sweets created by chef Gerardo Vązquez Lugo. A selection of Starters can also be added to Brunch for an additional ($10) per person every Saturday and Sunday, from 10:00 a.m. to 3:00 p.m.
Weekend Delights —CHIKO Dupont now offers weekend brunch. You’ve had Chefs Scott Drewno’s & Danny Lee’s version of Chinese/Korean cuisine for lunch and dinner now there’s brunch exclusively their Dupont Circle location. The new brunch menu includes items such as XO Shrimp & Grits, Sichuan Biscuits & Gravy, Mimosas, CHIKO Bloody, and more. every Saturday & Sunday from 11:00 a.m. – 3:00 p.m.
Brunch Bites —El Bebe, has begun brunch service. The new menu offered on weekends only and features Mezcal and tequila focused brunch drinks. We’re looking forward to trying the Bloody Mary or Bloody Maria, each served with a mini quesadilla slice as a garnish, or the Michelada or Mezcalita de Pina made with mezcal, fresh lime juice, agave, cilantro, jalapeño, and pineapple. Brunch entrées include breakfast versions of enchiladas and quesadillas alongside Chilaquiles and Huevos Divorciados made with borracho beans, salsa roja, salsa verde, cotija cheese, and two eggs any style.
Weekend Brunch — SABABA offers weekend brunch service, Saturday and Sunday, from 11 a.m. to 3 p.m. you can enjoy salads, hummus, mezze, and kebabs off the regular menu along with a selection of Israeli breakfast favorites, which are available exclusively during brunch service. Other signature plates include Charred Eggplant with herbed labneh, pomegranate, and pistachio; Roasted Haloumi with dates, honey and charred lemon; Israeli Salad with cucumber, tomato, onion, mango and pickled strawberries; Smoked Trout with muhammara, walnuts and grilled cucumber.