Special to The Washington Examiner
May 2, 2011
Ah! The requisite Mother’s Day brunch tradition – a singular opportunity to secure your yearly standing with your mother, grandmother, spouse or mother-in-law. Here are a few elegant dining ideas designed to take it up a royal notch.
Adour at the St. Regis Hotel – Executive Chef Julian Jouhannaud, helming Alain Ducasse’s DC outpost, presents a glorious five-star fixed price menu that echoes spring with yellow fin tuna tartare, seared foie gras with wild apples and grapes, Ducasse’s ambrosial signature cookpot of green vegetables coupled with mushroom duxelle, and a choice of Maine lobster thermidor with morels, striped bass Riviera style with braised fennel, or roast veal loin with au gratin vegetables. For dessert, think regally, with the Louis XV praline crunch and raspberry macaron with rosewater cream. Brunch is $88.00 per guest and is served from 11 till 4pm. For reservations call 202 509-8000.
Seasons at The Four Seasons Hotel – Under Executive Chef Doug Anderson’s beautifully expressed cuisine, mothers will be duly impressed with the sumptuous open buffet as they dine beside the C & O Canal in tony Georgetown.
The elegant dining room features lavish breakfast fare of omelets, cheese blintzes with wild blueberry sauce, and fresh berry-topped waffles to iced oysters, shrimp, crab claws, snapper seviche, house-cured salmon, grilled octopus with citrus and caper salad and Maine lobster rolls. Carved rack of lamb and beef sit beside a groaning board of dozens of crafted salads and hot side dishes like double truffle meatloaf cupcakes, green pea and Virginia ham arancini, mini chicken pot pies. A separate room is devoted entirely to the most exquisite desserts imaginable. The gold standard for brunch in this city. Brunch is $100.00 per guest and is served from 10 till 3pm. For reservations call 202 944-2000.
CityZen at the Mandarin Oriental, uber Chef Eric Ziebold has a dazzling open buffet menu with a modern American twist featuring such delicious openers as blackened tuna with pickled okra, blue fish rillettes and smoked salmon. To refresh the palate choose tangerine and beet or a light asparagus salad. Brunch classics include scrambled eggs with biscuits and country gravy, dark and stormy ribs, Nona’s Cecelio’s spinach malfate and barbequed Carolina shrimp. Dessert is playful with made-to-order crèpes, butterscotch popcorn and banana pudding to mention a few. Brunch is $65.00 per guest and is served from 11 to 3pm. For reservations call 202 787-6868.
At the Park Hyatt Hotel’s Blue Duck Tavern in DC’s West End Executive Chef Brian McBride, alongside new hire Sous Chef Eric Fleischer, presents a three-course brunch with starters and desserts served buffet style, and entrees ordered from a specially designed menu. Here you’ll find eggs served with rock shrimp and potato roesti or cod cakes with buttermilk sauce, lump crab cakes, mustard seed crusted salmon with champagne cream, roasted beef tenderloin with foie gras sauce, and braised lamb shank with fava beans. Brunch is served from 10:30 to 3:45pm and is $90.00 per guest. For reservations call 202 419-6755.
The Jockey Club at the Fairfax Hotel is the posh spot for the embassy crowd and Secretary of State Hilary Clinton who loves the Dover sole here. Executive Chef Mark Timms has been wooing and wowing guests with his creativity and classic technique since his arrival this February. Mother’s Day brunch at the hotel features starters like matzoh ball soup with chicken and dill, local field greens with lavender vinaigrette or carrot parfait with caramelized ginger. Fabulous entrees are the sea bass with orange mist cream, roasted sunchokes and pistachio powder, beef tenderloin with duck fat fried potato logs, chicken Wellington with buttered foie gras mashed potatoes, or scallops with pickled watermelon and lemon curd. Dessert is chocolate crème brûlée with pistachio biscotti. Brunch is $40.00 per guest. For reservations call 202 835-2100.