Tiramisu oatmeal at Baba. (Tigran Andronikovich Markaryan/Calypso Digital)

Weekend brunch is one of Washington’s favorite pastimes. There’s the plethora of carby options, for one thing: Pancakes! French toast! Waffles! Biscuits! And daytime drinking is totally acceptable. Plus, this is a meal designed for hanging out with friends. Here are some new options around town.


Bucatini carbonara is among the menu items at Alta Strada Mosaic District's new brunch. (Scott Suchman)

Alta Strada: The Mosaic District location of Michael Schlow’s Italian spot is adding brunch now that it’s been open a few weeks. Among the options: brioche french toast with Nutella butter cream, bucatini with pancetta and poached egg, and a burger with spicy tomato mayo and pancetta. Saturday and Sunday 11 a.m. to 3 p.m. 2911 District Ave., Suite 150, Fairfax.

Baba: Located below sibling Ambar in Clarendon, this new spot offers brunch daily. Dishes include eggs with satarash (a kind of tomato sauce), savory rye french toast with grilled peppers and kale, and a tiramisu oatmeal with espresso mascarpone, almond butter, dark chocolate granola and prunes with maple syrup. Daily 8 a.m. to 3 p.m. 2901 Wilson Blvd., Arlington.


Fried artichoke toast at Proof. (Julep PR)

Proof: Starting this weekend, the Penn Quarter restaurant offers brunch for the first time in its almost-10-year history. The menu features such items as brioche cinnamon rolls with bacon and caramel, duck and foie gras waffles and fried artichoke toast. Sunday 11:30 a.m. to 2 p.m. 775 G St. NW.

Sfoglina: On weekends, Fabio and Maria Trabocchi’s pasta restaurant in Van Ness serves such plates as ricotta pancakes, sunny-side-up eggs with prosciutto and Parmigiano-Reggiano and a mushroom Dutch baby. Saturday and Sunday 10:30 a.m. to 2:30 p.m. 4445 Connecticut Ave. NW.

The Smith: The brasserie import from New York has a very large brunch menu. Options run the gamut from monkey bread with toffee glaze to eggs Benedict and burgers. Saturday and Sunday 10 a.m. to 4 p.m. 901 F St. NW.


An array of pastries and baked goods from Timber Pizza's brunch. (Farrah Skeiky)

Timber Pizza: The Petworth restaurant has found another use for its wood-fired oven. It churns out plain and za’atar biscuits, breakfast empanadas and such pastries as croissants. Boiled bagels from New York will be cooked in the oven, too. Saturday and Sunday 8 a.m. to 1 p.m. 809 Upshur St. NW.

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