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Recap: Capella Spring Menu Preview

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You may find this surprising: but most of my friends are not bloggers. While I do surround myself with lady bosses, most do not work in media or as bloggers. Thus, it’s always fun to spend time with fellow bloggers, journalists, and media gals to talk shop and to ensure your dining companions are tolerant of your instagram habit (It’s work, people!).

I was able to SnapChat the entire brunch without anyone minding last weekend at Capella, when the Bitches co-hosted the preview of the restaurant’s new spring menu. I was joined by a gaggle of great ladies including Fendy from Capitol File Magazine, China of the Hungry Lobbyist, Jennifer of Bella Jenna, Carlene of Healthfully Ever After, social media lady boss @Tammy, and Rachel of District of Style, Katie of A Touch of Teal, Jennifer of DC By Design, Linda of Nom Nom Bling Bling, and Teri Clair of Nafasi Interiors.

We met in the Rye Bar at Capella for a round of mimosas while the ladies continued to arrive. After taking our seats, additional rounds of mimosas were poured–as is the nature of a Bitch-hosted brunch.

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We began with oysters, which were presented beautifully, and a bread basket with dainty pastries that were perfect for individual portions. The pastries were delightful: a mini croissant, a mini chocolate croissant, and a fluffy sweet cinnamon muffin.

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We began with starters, with nearly all of the ladies selecting salads. The delicious lobster salad was a favorite of many—including yours truly. The salad has generous chunks of Maine lobster, shaved roasted and raw beets, and horseradish. The other popular salad is the Grill Room salad, which is presented beautifully. The salad comprises organic greens and lettuces, roasted beets, shaved radishes, and hazelnuts, topped with a honey sherry vinaigrette.

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As I enjoyed my lobster salad, I heard someone comment how unhealthy but delicious the wedge salad is. Capella takes the traditional wedge salad up a notch with Asian pear, crispy proscuitto, and a Maytag blue cheese dressing.

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As with the starters, we ladies had our favorites for the entrees, with many ordering the Capella burger and others ordering the chorizo hash. The Angus beef burger is topped with truffled cheese and mayonnaise and served on a sesame seed bun.

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I went with my regular order of the chorizo hash, which was even better than I first remembered. The potatoes are my least favorite part, but the spicy chorizo and poached eggs are phenomenal. It’s hearty and filling yet clean, which is my ideal meal.

A dish I’ve been meaning to try is the Shakshouka, a beautiful dish prepared in the traditional fashion, cooked in a basil-scented tomato sauce with avocado and crème fraiche.

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Last but not least, we concluded with all of the desserts, as Bitches do.

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The warm Madeleines were served with Meyer lemon marmalade, and made to order.

The plate of cookies and confections was similarly shareable, with chocolate chip cookies, Pate de Fruit, Nougat, Rye Chocolate Cookie, Hazelnut Toffee, Oatmeal Raisin Cookie & Honey Caramels Seasonal Sorbet.

While I rarely brunch twice in one spot—the nature of the gig mandates new reviews—I was thrilled for the opportunity to enjoy Capella’s brunch yet again, and in such amazing company.

If you haven’t yet tried Capella’s new brunch menu, I recommend you head over to Georgetown for your next special or just-because occasion. Plus, if you mention the Bitches, they’ll bring you a mimosa on the house!

Bitch Biz: Capella and Bitches Who Brunch are partners. While this article was written independently by Bitches Who Brunch, we do receive compensation from the company. 

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  1. Very disappointed with your comment “I heard someone refer to a wedge salad as the fat girl salad and couldn’t help but chuckle.” That was absolutely not needed in your piece and actually deterred me from reading the rest.

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