A Year of Brunch: Best of 2008

Here are my recommendations for the best brunch in Washington, D.C.

(1) Tabard Inn, 1739 N St. NW, (202) 833-2668, Menu.

The Tabard Inn is one of D.C.'s oldest and most historic hotels and it wins the honor of the best brunch in the city for 2008. There are a lot of great dishes at the Tabard Inn but they are best known for their homemade donuts, which are warm, cakey, and delicious; at $1.50 a piece, no Tabard Inn brunch is complete without a few donuts for the table. Their extensive menu changes seasonally. The best dishes are the smoked fish plate, which comes with a large portion of house-smoked salmon and bluefish, with frisée, caper berries, crostini, and homemade crème fraîche; and the lobster and brie omelet, which was prepared in a trifold design, reminiscent of classic French preparation with large pieces of lobster, and exuding soft melted brie cheese, which provided a nice complement to the lobster. The homemade bread and biscuits are also superb. There is no better place for brunch in D.C. than the Tabard Inn.

(2) 2 Amys, 3715 Macomb St. NW, (202) 885-5700.

2 Amy's brunch consists solely of homemade bagels and bialys with house smoked salmon (along with their traditional menu of superb pizza) and they rightly take their place as the best in the city. These are not traditional New York-style bagels. Instead they are larger, crispier, sourdough rolls with a slightly tangy taste. The tangyness of the sourdough used to make them comes from using leftover whey (from their homemade cream cheese) instead of water. The homemade cream cheese is whipped so it's very soft and spreadable. A virtually perfect brunch experience.

(3) La Fourchette, 2429 18th St NW, (202) 332-3077, Menu.

This authentic Parisian cafe serves the best brunch on 18th street (so authentic it's closed for much of August in true Parisian form). It had a solid selection of exquisitely prepared dishes, is not particularly expensive, and provides excellent service and atmosphere. The best dishes include the omelet Provençal, which contains a variety of fresh herbs and is covered with a tomato sauce and a side of potatoes, which are crisp well-seasoned; and the French toast, which is made with fresh baguettes.

(4) Domku, 821 Upshur St. NW,(202) 722-7454, Menu.

Aside from the almost undrinkably spicy bloody mary, Domku, in Petworth, serves excellent Scandinavian and Eastern European cuisine. It has great originality and a welcoming environment. Dish highlights are the Norwegian pancakes that are thin and crepe-like and can be filled with a variety of meats, cheeses, and vegetables that are cooked into the pancake; and the Swedish waffle, prepared in an interesting heart-shaped waffle iron and topped with whipped cream and lingonberry preserves. The lightness of the waffle was an excellent complement with the heartiness of the preserves. Worth the trip.

Domku

"Domku," which means "little house" in Polish is an Eastern European and Scandinavian gem in Petworth. The brunch menu features customizable Norwegian pancakes, Swedish waffles, and smoked fish. The place looks more like a neighborhood lounge than a restaurant, as most patrons sit on couches with coffee tables. The decor also includes an exposed brick wall, track lighting, and purchasable art by children.

The Domku bloody mary is one of the more interesting, and definitely spicy, interpretations of the classic drink. Our waiter informed us that they infuse vodka with certain habanero peppers that are so hot you need gloves to touch them. The vodka is added to a thick tomato mixture and served separated. I do prefer thick and spicy bloody marys, but this one went overboard. Many of my brunch companions thought it was virtually undrinkable. I wouldn't go that far, but I won't recommend ordering it unless you are ready for serious and overpowering heat.

The food was a lot better and a welcome addition to the D.C. brunch scene. Since it's a Scandinavian restaurant they specialize in fish, pancakes, and waffles. The salmon eggs benedict with house-smoked gravlax is well-presented on top of crispy sourdough rounds and served with a side salad. This was a good dish: the gravlax were mild, the eggs were nicely poached and presented on top of the rounds. The salad had an interesting dressing that was not too heavy.

The Norwegian pancakes are thin and crepe-like and can be filled with a variety of meats, cheeses, and vegetables that are cooked into the pancake. This is a specialty of the house and it has a very nice light texture and satisfying intricacies.

The Swedish waffle was another highlight, prepared in an interesting heart-shaped waffle iron and topped with whipped cream and lingonberry preserves. The lightness of the waffle was an excellent complement with the heartiness of the preserves.

We also tried the "Salmon Pyt i Panna" which is essentially a hash of potatoes, carrots, and onions with salmon and topped with a poached egg and mustard mayo. The softness of the salmon well-complemented the crispiness of the potatoes. But I felt the sauce was prosaic and it didn't rise to the level of the other dishes.

It is certainly worth making the trip up to Petworth to visit Domku. It's unique food and comfortable setting gives it high marks. Contact information after the jump.

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Menu [Domku]

Domku
821 Upshur St. NW
Washington, D.C. 20011
(202) 722-7454


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