100 Very Best 2017If you think brunch is all about carbo-loading, mimosa-downing indulgence, then step through the door of this restored white-columned post office, settle into one of the charming, Southern-style rooms, and see if the cares of the week don’t slip away. Jeff and Barbara Black have mastered the art of brunch as idyll. The kitchen eschews clever inversions and willful reinterpretations, instead perfecting the simple staples we all know and love—French toast, buttermilk pancakes, steak and eggs, and pastries. The difference is that we love them more here. Sunday 10 to 2:30.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
