Already a popular lunch and dinner destination for downtown residents and worker bees, Alan Popovsky
’s Lincoln Restaurant
has now set its sights firmly on Washington’s large Sunday brunch crowd.
Poached Eggs Benedict with coppa ham, grilled tomato, and saffron Hollandaise.
Come Sunday, September 18th, the seasonal small plate restaurant will add handcrafted waffle and omelet stations to its pop art-laden front dining room (waffles are already available from the kitchen menu). Corporate Executive Chef Demetrio Zavala
, Executive Chef Garret Fleming
, and Lincoln’s diligent kitchen staff will guide patrons through an extensive menu of toppings and fillings before whipping-up a custom creation of their own choosing.
Corporate Executive Chef Demetrio Zavala shows off his mad omelet-making skills.
Think buttermilk or gingerbread waffles piled high with berries, peaches, cherries, hazelnut butter, and whipped cream (syrup too for the traditionalist).
Shrimp & Grits with grilled chorizo, bell peppers, and roasted tomato beurre blanc.
The addition of these new Sunday brunch options will supplement the restaurant’s already ample brunch menu
, which boasts everything from Poached Eggs Benedict to Stuffed French Toast to a copper pot filled with Shrimp and Grits.
Stuffed French Toast with citrus mascarpone and blueberry compote.
Fried Green Tomato topped with watercress and jumbo lump crab.
Brunch for the people, by the people!
Pancakes with brandied raspberries and Grand Marnier-whipped cream.