The nation’s capital offers a wide variety of weekend brunch options with great value and unlimited servings of signature dishes plus limitless libations at many great restaurants. 

First up is Agora with its “Bottomless Brunch.”  The restaurant offers authentic Turkish and Greek cuisine.  The endless brunch menu is served on Saturday and Sunday from 11 a.m. to 3 p.m. (the last seating is at 2:30 p.m.), and is complemented by a bottomless supply of featured cocktails such as the Mimosas and Bloody Marys. At Cuba Libre, guests are invited to indulge in “Unlimited Tapas.”  Brunch-goers can dine on a variety of flavorful small plates on Saturday and Sunday as the unlimited menu is available from 11:30 a.m. to 2 p.m., with seating available until 1:30 p.m. There is also as an la carte brunch which is served until 3 p.m.  Guests can order all they can eat at Cuba Libre with no carry home leftovers and the unlimited brunch must be ordered for the whole table.

El Centro D.F. is serving up all-you-can-eat authentic Mexican brunch on Saturday and Sunday from 10:30 a.m. to 3 p.m.  Guests can enjoy an endless selection from the entire brunch menu, with options such as Shrimp Ceviche with habanero citrus sauce and pico de gallo; Fried Egg Divorciados smothered in red and green salsa with chorizo and black beans; and Picadillo Empanadas with ground beef, carrots, peas, potatoes, and Mexican cheese. Bottomless brunch drinks, such as the Michilada, Bloody Maria and choice of seasonal Aqua Fresca cocktails, complement the unlimited brunch offering.

Masa 14 serves colorful Latin-Asian cuisine to brunch-goers on both Saturday and Sunday.  A prix fixe brunch is available in the main dining room from 10 a.m. to 3 p.m. includes an unlimited selection of brunch drinks full of seasonal flavor such as the Traditional Mimosa, Masa Mimosa, Lychee Bellini, Bacon Bloody Mary, and Lemon Lager.  The menu features a selection of Flatbreads & Salads, Eggs, Benedicts & Omelets and Sandwiches & Such options. This special brunch offer must be ordered for the entire table.

For an elegant Sunday brunch, look no further than The Bombay Club. The Bombay Club provides the perfect setting with live piano music as guests feast on a delicious buffet spread of regional Indian cuisine. Brunch includes seven rotating Indian dishes offered as main courses, and guests are encouraged to complete their dining experience with traditional Indian dessert and fresh cut seasonal fruit.  A champagne brunch is also offered.

Ardeo+Bardeois offering its weekend brunch featuring the best of modern American cuisine.  This neighborhood gem serves brunch from 11 a.m. to 3 p.m. and features a special two-course brunch with bottomless Champagne or mimosas.  All items may also be purchased a la carte.  The menu includes appetizers standouts such as Spinach Salad with braised fennel and truffle vinaigrette; Salmon Rillettes on an ‘everything’ bagel with cream cheese; Crispy Brussels Sprouts with pistachios, apricots and yogurt, as well as Granola and Greek Yogurt with currants, figs, apricots and golden raisins.

Tel’Veh Café and Wine Bar offers an unlimited Mediterranean prix-fixe brunch that is complemented by a bottomless supply of featured cocktails such as the Mimosas, Bloody Marys, Sparkling Wine, House Vodka, Gin, Rum, and Tequila cocktails.  Brunch is available Saturday and Sunday from 11 a.m. to 3 p.m. (the last seating is at 2:30 p.m.).  Guests are invited to order multiple servings for up to two hours of any of the featured Mediterranean-inspired dishes and Bottomless Brunch must be ordered for the entire table.  Menu highlights include Htipiti, aged feta, roasted feta and chili flakes; Cacik, yogurt, cucumber and garlic, and Tarama, cod roe mousse

Zengooffers Bottomless Brunch available Saturday and Sunday from 11:30 a.m. to 2:30 p.m.  Guests can enjoy an all-you-can-eat selection of ceviche and sushi, salad, dim sum and antojitos, and brunch plates along with seven distinctive brunch cocktails.  Bottomless Brunch must be ordered by the entire table and the menu is offered exclusively for the prix-fixe service.  The unlimited brunch menu includes tempting small plates such as Shrimp Ceviche with coconut, charred pineapple, red onion, basil and bonito flake and the Angry Zengo Roll with tuna, wasabi tobiko, avocado, cucumber, and sesame chipotle rouille. Zengo’s brunch menu is complemented by a bottomless supply of featured brunch cocktails such as the Bloody Mary, Bloody Maria, and Sake Sangria, as well as four types of mimosas: Mimosa Traditional, Passion Fruit Mimosa, Guava Mimosa, and the Pomegranate Mimosa.

Zaytinya serves a brunch of various mezze reflecting the rich regional diversity of classical and contemporary Greek, Turkish, and Lebanese cuisine.  Brunch is available from 11:30 a.m. to 2:30 p.m. on both Saturday and Sunday.  Brunch menu highlights include Omelet Horiatiki, stuffed with kefalograviera cheese and topped with kalamata olives, red onion, tomato and feta cheese; Turkish Pancakes with Kaymak and honey, as well as Ashta, a traditional Lebanese style French toast with bananas marinated in orange blossom honey.  Delicious morning drinks include Turkish coffee and Zaytinya’s Bloody Mary.

At Jaleo a selection of traditional brunch-style Spanish tapas are offered.  Jaleo’s brunch is served on Saturday and Sunday, from 11:30 a.m. to 3 p.m. Jaleo’s brunch menu features Spanish classics such as Huevo Pochado con Idiazábal, Jamón y Espinacas, poached eggs on brioche with spinach, jamon and Idiazábal cheese; Bombas de la Barceloneta, mashed potato fritters with a goat cheese and Catalan pork sausage center; Torrijas Con Helado de Vainilla, sweet soaked Spanish toast with apple compote and topped with house made vanilla ice cream, and Jose Andres’ famous Tortitas de Aceite de Oliva, classic pancakes made with Spanish extra virgin olive oil.  Jaleo also features tasty brunch cocktails such as Bloody Gazpacho and Jaleo Mimosa.

Oyamel is offering their brunch menu on both Saturday and Sunday from 11:30 a.m. until 3 p.m.  Guests can choose from a variety of ceviches, antojitos, verduras, ensaladas and tacos from Oyamel’s a la carte menu, and can try authentic Mexican breakfast dishes such as Huevo Enfrijolada Oaxaqueño, poached egg served with a tortilla, Oaxacan-style black bean puree, house-made chorizo and queso fresco cheese; Carne Machaca con Huevos Revueltos, scrambled eggs served on a tortilla with dried shredded beef, potatoes, poblano chile, tomato, topped with a smoky chile Pasilla de Oaxaca sauce and Churros de San Angel con Chocolate Caliente, house-made fried pastry dipped in sugar and cinnamon served with a side of hot chocolate. Guests can enhance their brunch with one of Oyamel’s daily selection of enticing cocktails like the Mexican Mimosas, Death in Oaxaca, Cava, mescal-soaked sugar cube and a lemon twist, or the Bloody Mary estilo Ron Cooper, El Jimador Blanco, tomato sangrita, mezcal and sal de gusano rim.

At Clyde’s Restaurant Group’s newest Penn Quarter venture, a seasonal farm-to-table a la carte brunch menu is available on Saturday and Sunday from 8:30 a.m. to 4 p.m. Guests can delight in an all-American breakfast menu consisting of Starters, Salads, Sandwiches, Burgers, Eggs and other breakfast specialties.. A hearty selection of brunch libations are available including brunch wines by the glass or by the bottle, boozy shakes, juices, and handcrafted seasonal cocktails such as Bloody Hamilton with fresh cucumber and spicy wasabi salt; Summer in the City, a refreshing blend of Purgatory Hemp vodka, rosemary-lemon syrup and a splash of ginger ale, as well as St. Germain Mimosa.

Ambar, the nation’s capital’s first Balkan restaurant, offers unlimited small plates and free-flowing brunch cocktails Saturday and Sunday from 10 a.m. to 4 p.m.  Guests can enjoy an all-you-can-eat selection of mezze, soups, salads, sandwiches, egg dishes, pastry & crepes and sweets along with seven distinctive brunch cocktails.  Bottomless Brunch must be ordered by the entire table and the menu is offered exclusively for the prix-fixe service.  One might wish to start with some of Ambar’s most popular dishes including Wild Mushroom Salad – Salata Sa Pecurkama – on romaine with anchovy parmesan dressing; White Veal Soup – Teleca Krem Corba – with sour cream & fresh chives, or the in-house freshly ground Balkan Burger – Pljeskavica – beef & pork with cucumber yogurt, roasted pepper spread, aged cheese, cabbage slaw served with homemade potatoes. Ambar’s new brunch menu is complemented by a bottomless supply of featured cocktails such as the Traditional Mimosa; Bloody Mary and the Ambar Mimosa with Champagne, peach puree and blood orange.  Ambar is also home to Washington’s first Rakia Bar with over 30 varieties of rakia, a popular Balkan alcoholic beverage produced by distillation of fermented fruit. 

Daikaya, the popular 90-seat izakaya, recently introduced brunch with bountiful small plate options highlighting classics with a Japanese twist.  Brunch is available Sundays from 11:30 a.m. to 3 p.m.  Standouts off the menu include "Chicken and Waffles" chicken karaage and red bean taiyaki with wasabi butter-maple syrup; "Lox and Onigiri" smoked salmon, salmon sashimi, ikura, pickled ginger, cream cheese, and everything onigiri; Steel Cut Oatmeal with calpico-yogurt and fresh fruit, as well as Eggs Chesapeake, a twist on eggs benedict with crab croquette. Cocktail highlights include the Bloody Mari with GGS shrub, ichimi seasoning, and a nori salt rim; Grilled Oyster Shooter with sake; Tokyo Mule with Shochu, ginger beer, and lime; Suntory Buck with Yamazaki 12, wasabi ginger beer, lime, and a scallion garnish; Calpi-Motxo with red wine, sugar can coke, Calpico, and absinthe; Japanese Paloma/Mimosa with sparkling sake, grapefruit juice, and agave nectar, as well as Spherified Aperol Spritz with spherified Aperol, orange juice, Tsubu Tsubu and Prosecco.

Tavern serves up an a la carte brunch experience showcasing the best of each season and region.  Executive chef Sebastien Archambault and chef de Cuisine John Melfi’s brunch fare is served Saturday and Sunday, from 11 a.m. to 2:30 p.m., with fresh produce, farm-raised meats and freshly caught seafood comprising the “raised in America” offering.  Guests create their own brunch menu with a myriad choices including Berry Dutch Baby with ricotta cheese and lemon curd; Crab Frittata with potatoes, asparagus, crème fraiche and chives, Wood Oven Fired Tuna with garden ratatouille and basil; BBQ Spiced Pink Prawns with romaine heart, anchovy emulsion, parmesan cheese and olive oil croutons, as well as Dry Aged New York Strip and Egg with a charred onion vinaigrette. For the perfect pairing, a variety of seasonal cocktails are also available including the Sparkling Melon, Watermelon Gimlet, BDT Smash and the Blackberry Hibiscus Margarita. 


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