1926 14th Street, NW
From an email:
“Michael Schlow’s TICO restaurant will start brunch service this weekend, Saturdays and Sundays from 10am – 3pm. On the menu guests can expect Latin and Spanish influences on American brunch staples, such as a duck confit and green chile hash with poached eggs and hollandaise ($12), a twist on eggs benedict; and open faced omelets ($12) with three different choices including: pork belly, potato, oaxaca cheese and green chile sauce; 14th St. Farmer’s Market veggies with local goat cheese; or asparagus, serrano ham, avocado, manchego and piquillo peppers. On the sweeter side, caramelized banana pancakes with crunchy hazelnuts ($11) and cinnamon raisin stuffed french toast ($11) round out the menu. A crunchy and spicy fried chicken with maple butter will come with fennel cole slaw and fries ($13).
On the cocktail front, the popular hibiscus margarita appears alongside new brunch sips including a bloody chancho ($11) with bacon infused reposado tequila, house bloody mary mix, and a “tico”rashi rim—Schlow’s riff on the Asian spice mixture, togarashi–made with sea salt, chile de arbol, cayenne, coriander and lime zest. Two coffee cocktails include the mommy’s happy ($10), inspired by travels to Spain, made with Patrón XO Café, Frangelico, Nescafé, iced coffee and milk; and the good morning ($10) made with Patrón XO Café Dark Cocoa, Bailey’s, iced coffee, cream and cinnamon.”