Executive Chef: Kyoo Eom
At Dirty Habit in Washington, D.C., chef Kyoo Eom recently did away with separate breakfast and lunch menus, creating an all-day, every day brunch menu that combines the best of both worlds. William Smith, general manager, says the new approach allows the restaurant to accommodate the schedules of more guests. “This daytime menu gives us the opportunity to serve brunch to those who work late nights and need to sleep in, as well as to visitors traveling into the city after a long flight,” he says.
Dirty Habit offers plenty of fresh takes on lunch staples like soups and salads but with a breakfast-inspired twist. The Pork Belly Banh Mi features the usual fillings of meat and picked vegetables but also adds an egg on top. Another headliner, the French Toast ‘Mich, is a sweet-savory version of a grilled cheese. Eom upgrades the cafeteria favorite by stuffing slices of fluffy French toast with salty Madrange ham—often heralded as the best in France—and melty Swiss cheese. He lets the sandwich develop a perfect golden-brown, crunchy crust before serving it with a side of mixed greens.