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Central Brunch II

One of our very favorite spring patios in Washington is at Michel Richard’s Central, right on Pennsylvania Avenue. It’s the perfect spot to heckle not only the parade of tourists, but also the tortoise pace of the construction on the new Trump Hotel.

On a recent Sunday we met our friends from VIDA Fitness for brunch there. The crew has long been our partners, and we’ve been working out at VIDA, relaxing at Aura, and sunning at the Penthouse Pools for years now. It’s our slice of heaven in D.C.

We needed a proper catch-up, as the team has a ton in store this summer. For one, the new, second location of the Penthouse Pool opens at The Yards this weekend. That’s right—the glorious and sparkly new three-floor gym is finally ready to unleash us on those stunning cabanas and a gorgeous poolside menu crafted by Spike Mendelsohn.

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But that’s not all. We’re hosting a fabulous party there with Three Day Rule, on Thursday, May 14, where all guests will wear white and enjoy the sunset over cocktails from an open bar. A portion of the proceeds goes to Becky’s Fund. Tickets are only $25, join us!

Needless to say, we had plenty to discuss. So the bottomless mimosas, bellinis, and Bloody Marys were flowing (and at only $10!). And, we were lucky that it was a three-course prix fixe (only $27!) because it gave us lots of time to catch up and talk party logistics.

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Since we were a big party, we were able to try many of the appetizers. I had the pancrepes, which you can get with chocolate, blueberry, or apple. I went with chocolate, of course, and the thin pancakes were sprinkled with powdered sugar. They were almost too rich for a first course. Like all of Michel Richard’s sweets, the pancrapes were decadent.

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The chopped salad was a deconstructed wedge, made with iceberg lettuce, shaved cheese, croutons, and tomatoes.

The Goat Cheese Caesar salad was made with hearts of Romaine roulade, filled with goat cheese, and topped with parmesan cheese, Caesar dressing, and tomatoes. It was plated lying flat on a round plate, making it attractive but also easy to enjoy.

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The other appetizer options include a yogurt parfait and a yellow tomato gazpacho with burrata. Cori Sue had the gazpacho, and it’s one of the better soups she’s ever had.

The entrees were extravagant. I had the chicken and waffles: chicken perched atop two quarters of thick Belgian waffles and topped with enormous big dollops of whipped cinnamon-maple foam. The boneless fried chicken breast on the side was thick and juicy, with a thin fried crust, unlike what I usually expect for fried chicken with my waffles. This is an infamous dish at Central, and it did not let me down.

The Eggs Benedict are the classic sort, with thick pieces of ham on toasted English muffins, with poached eggs and a yummy thick hollandaise on top. On the side of the dish, sliced herb potatoes.

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The Provencal frittata was a nice eggy square, cooked with plenty of vegetables like red peppers and onions. It was packed with flavor, but one of the lighter entrees, which is refreshing. On the side, a dish of fresh salad greens. Perfectly refreshing.

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The desserts at Central are always the very best. The dinner pastries and confections are to die for, and the brunch desserts are no different. The lemon eggceptionals have to be broken apart, which is such a shame for how pretty they are. (Read our interview of Chef David Deshais, the man behind the brunch, here.)

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The creme brulee French toast, which used to be an entree, is perfect on the dessert menu. And the chocolate mousse, which is my very favorite, is light and delicious and sprinkled with Central’s famous little chocolate balls.

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We rolled out, full and happy, and on to a lovely spring Sunday, excited for the season ahead.

The Bitches say: A. A perfect prix fixe brunch in an upscale atmosphere with a great patio.

1001 Pennsylvania Ave. N.W.
Washington, D.C.
(202) 626-0015

Central Michel Richard on Urbanspoon

BitchBiz: Bitches Who Brunch partners with Central. While this article was written independently by Bitches Who Brunch, we do receive compensation from the company.


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