Pennsylvania 6 DC Launches Brunch this Saturday – Check Out the Menu

penn6
Photo by Dan Swartz courtesy Pennsylvania 6 DC

From an email:

“I’m excited to share that Pennsylvania 6 DC [1350 I Street, NW] will be launching its brunch menu this Saturday, January 16.

The unique element to this brunch will be the Champagne Bar which will be held in the chandelier-dripping, Oxford Room. The Champagne Bar will be flowing with mixers and garnishes such as tropical juices, artisan elixers like elderflower syrups and delectable fruit slices. Not your typical bottomless brunch but more of an upscale champagne tasting with contemporary American brunch fare.

How it works: Guests will have the option to purchase Champagne bottle specials for the table and will be able to curate their own Champagne cocktail in the Oxford Room.

Couple of additional details:

When: Brunch launches on Saturday, January 16 and will be offered on Saturdays and Sundays
Hours: 11:00 a.m. to 3:00 p.m.
Valet: $5.
Champagne Bottle Specials:
Vueve Clicquot – $65
Bouvet Brut Rose – $45
Cuvee Jean-Louis Blanc de Blancs – $25″

Check out the menu:

MENU_BRUNCH (PDF)

9 Comment

  • Man their food prices are pretty standard, but those bottle prices….that’s not brunch pricing for me, sorry. I got really excited about a “Champagne Bar” but can’t say I’d shell out $25 for a bottle to share with a friend when I can just go to one of the other thousand places around and pay an extra $10 for bottomless.

    • Agreed. Why pay $25 for bubbly that’s destined for mixers?

    • justinbc

      2x markup for alcohol is actually not that bad (that’s a $10-12 bottle depending on the store). The Vueve is only about $20 more than you can get it for at Costco. (I personally think it’s a very overrated champagne, but it sells well)

      • Sure I’m not saying that I wouldn’t necessarily spend the money on it out at dinner, but not for brunch. I buy $11/bottle champy for mixing my own bubbly drinks at home, I’m not going to bother spending much more than that when I go out for brunch. Chellefish hit the nail on the head, it’s going to get stuff mixed in with it. You won’t be able to taste the difference once you add elderflower syrup and those delectable fruit slices (lol had to sorry).

  • um, is that really $3 per (eastern) oyster?

  • Will I have to worry about the chandeliers dripping in my champagne?

  • To whom is this kind of overwrought puffery meant to appeal? After reading this, I not only want to avoid this restaurant, I want it to fail on opening day. Pretentious garbage of a press release and a dining room that looks more like a holiday inn “ballroom” than any kind of “luxury” restaurant. Plus, if you’re going to use big words, learn to spell elixir properly.

  • **puts pinky up** fancy schmancy. I might take my mom to it on mother’s day.

Comments are closed.