All brunches are on Monday, September 7.
A&J Restaurant
1319 Rockville Pike #C, Rockville; 4316 Markham St., Unit B, Annandale
Our favorite dim sum spot in the area serves up thousand-layer pancakes, excellent noodle soups, and porky pan-fried potstickers starting at 11:30 AM every day.
Ambar
523 Eighth St., SE; 2901 Wilson Blvd., Arlington
These Balkan-inspired eateries in Clarendon and Capitol Hill are best known for their all-you-can-eat offerings. At brunch, that means unlimited rounds of cheese-filled phyllo pies, sujuk flatbread, and baklava waffles. It’s $43 per person in Clarendon, and $38 per person on the Hill.
Bouboulina
921 Meeting St., North Bethesda
Smoked-salmon éclairs, caviar-topped deviled eggs, and brioche French toast are a few of the items on this luxe Pike and Rose steakhouse’s brunch menu, which starts at 11 AM. If you’re not into that, it’ll also offer steaks and a smash burger.
The Boundary Stone
116 Rhode Island Ave., NW
This no-reservations Bloomingdale pub turns 15 soon, and it’s shaking up its brunch menu by channeling Dublin. Robert Cain, chef at nearby Italian favorite the Red Hen, is behind strapping plates like a full Irish breakfast and a dry-aged pub burger with mustard sauce, plus housemade cinnamon rolls. To drink, there are Guinness martinis and cold-brew Irish coffees.
Café Unido
908 W St., NW
Weekdays start bright and early (9 AM) at this Panamanian cafe in Shaw. Find all-day breakfast sandwiches with guava mumbo sauce; avocado toast on sourdough; a skillet of eggs, salsa, and queso fresco; and plenty of coffee drinks.
I Egg You
517 Eighth St., SE
Some of DC’s best breakfast sandwiches come out of this Barracks Row spot from the Fried Rice Collective (also behind Chiko and Anju). This is primo hangover fare—think brown-butter-fried eggs on milk bread, French toast with Fruity Pebbles, and smashed, fried potatoes heaped with fontina-cheese sauce, candied jalapeños, and Old Bay aioli. If that doesn’t do the trick, they serve Liquid IV… and a bevy of cocktails.
Le Diplomate
1601 14th St., NW
Logan Circle brasserie Le Diplomate will serve its seafood towers, gruyere omelets, and top-notch pancakes starting at 9:30 AM. A few other Starr restaurants are serving brunch, too: the Occidental (throwback American); El Presidente (theatrical Mexican), and St. Anselm (funky steakhouse). Meanwhile, Union Market French bistro Pastis will be open for lunch, and will send out a few brunch specials.
Matt & Tony’s
1501 Mount Vernon Ave., Alexandria
This Del Ray kitchen serves brunch all day, everyday. The masa pancakes with mole syrup are a standout, but I’ve got my eye on the chicken and waffles.
Melina
905 Rose Ave., North Bethesda
At Pike and Rose, modern Greek restaurant Melina is putting out tartines, bagel-like koulori rings, and a fried-egg-topped lamb burger. Nearby sister restaurant Julii is open for its French/Med brunch, too.
Mikko
1636 R St., NW
This Scandi cafe in Dupont serves Labor Day brunch from 9 AM to 4 PM. Go for Swedish pancakes, bratwurst and eggs, lingonberry bread pudding, and plenty of mimosas and bloodies.
Republic Cantina
43 N St., NW
Refuel starting at 9 AM with chilaquiles, breakfast enchiladas, and cinnamon-sugar sopes at this Tex-Mex hangout in Truxton Circle. Bloodies stay on-brand with lard-washed tequila and a chicharron garnish.
The Royal
501 Florida Ave., NW
LeDroit Park’s neighborhood bar/cafe, which opens its kitchen at 10 AM on weekdays, is one of our favorite weekday breakfast spots in the city. The main reason: egg-and-avocado-filled arepas, but also the guava pastries and creative coffee drinks.
Unconventional Diner
1207 Ninth St., NW
You can get daily brunch all year long at this fun-loving French/American dining room in Shaw. I’m a big fan of the “Greek-full Dead” salad, but if you’re hankering for something breakfast-y, there’s sweet potato shakshuka and creme brûlée French toast.
Vagabond
1836 18th St., NW
Want to keep the party going? Bottomless bloodies plus an entree are $48 per person at this surf-shack-inspired bar in Dupont. Its laidback morning spread includes housemade doughnuts, classic homefries-and-egg plates, and sliders on King’s Hawaiian sweet rolls.
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.
