The Washington Post

Ask Tom Sietsema: Cashion’s eat place to serve doughnuts, bear claws and pork burger.

Watch this space for warm doughnuts and a pork burger. (By Evy Mages for the Washington Post)

Post food critic Tom Sietsema’s weekly chat is always a must for restaurant recommendations, dining etiquette and news on the latest comings and goings in D.C. area kitchens. This week, Tom led his chat with some of the hour’s juiciest (tastiest?) tidbits.

The subject of brunch comes up a lot here.  Always a good place to start the weekend, Cashion's Eat Place is about to get more interesting.  Or, as chef John Manolatos put it in an email to me, “No more Starbucks pastries for Adams Morgan on Sunday mornings.” 
Lauren Bonfiglio , his pastry chef, will be offering warm doughnuts, sticky buns, bear claws and sweet corn bread. 

There are about a dozen new additions to Cashion’s brunch menu. The savory dishes include scrapple with a vegetable cake, a pork burger, fish & chips, huevos rancheros and fried oyster po boy, “which will cure any night of drinking you might have walked into the previous night,” promises Manolatos. (The line starts with me.)

So there you go Adams Morgan brunchers, get ready for a retooled menu at Cashion’s, and read the rest of the chat here.


Success! Check your inbox for details. You might also like:

Please enter a valid email address

See all newsletters

Show Comments
Most Read


Success! Check your inbox for details.

See all newsletters

Your Three. Video curated for you.