ChiKo, a fast casual Chinese-Korean concept by Scott Drewno and Danny Lee, launched BRUNCH this month at their DuPont location and it’s basically the only place you’ll find me eating brunch besides the Hangry District HQ (my house). Light on the eggs and heavy on flavor, this brunch menu will have you counting down the minutes to the weekend. Here’s what it looks like:
Read MoreMichelin-starred Blue Duck Tavern introduced Adam Howard as its new executive chef this Fall. Howard brings sixteen years of experience to his new position having worked at esteemed restaurants throughout New York, South Carolina, and Washington, D.C. His experience is apparent as I peruse his ambitious and seasonal menus, including wine bites in the lounge, an extensive dinner menu, and curated chef’s table experiences. Each menu is thoughtfully crafted with local purveyors in mind.
Read MoreUrban Butcher, known for its award-winning selection of house-butchered meats, charcuterie, and a famous 60-day, dry-aged ribeye, debuted their Endless Carnivore’s Brunch on Sunday, January 21st. This unique, endless brunch experience takes the classic “all you can eat” brunch and kicks it up a notch, adding the butcher’s signature meats and craft cocktails for an experience unlike any other in DC.
Read MoreOne of my favorite breakfast/brunch staples is the frittata – a fluffy egg pie that can be stuffed with any ingredient combination you can dream up. Forget making omelettes to order or poaching eggs for a crowd, just pop this baby in the oven and get your mimosa on with your friends! Frittatas are delicious, impressive, and surprisingly easy AF to whip up. Here’s my recipe for a loaded veggie frittata so decadent you’ll never miss the meat. Don’t be intimidated – it will be egg-cellent (groan).
Read MoreThese tomato and onion tarts have been part of my recipe arsenal since my dad sent a similar recipe to me in 2010. I had graduated college and secured a big girl job in Northern VA. Having lived with my parents for about a year after college, they really started to understand my passion for food. I think I even inspired them, because I started coming home to coq au vin and chicken with mushroom cream sauce -- things that were a far cry from the hamburger helper and spaghetti my brothers and I grew up on. When Dad sent me the tomato and onion tart recipe I thought two things: 1. I absolutely HAVE to make them, because he has never sent me a recipe before and he must have faith in my abilities now; and 2. Dad HATES tomatoes, so challenge accepted. I made them for Easter brunch and watched from afar as Dad ate not one, but TWO glorious tomato puffs and I smiled to myself and kept right on cooking. Keep reading to find out how you can be the brunch hero of your family.
Read MoreSkip the long waits at restaurants on New Year's Day and make brunch for yourself in your jammies, while you watch Netflix! These "Chicks in the Pig Pen" are the perfect thing to pep you up after bottles of champagne - and are super easy. Check out the recipe below and stock up on these essentials before you pop bottles!
Read More
