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The Chesapeake Room Brunch

Last weekend my parents came to visit me from the Eastern Shore. So, I thought, let’s keep with the Maryland theme and brunch at the Chesapeake Room. After all, I could get honest comparisons on the food from them, right?

Actually, to be honest, the Chesapeake Room was the only place that had puppy-friendly seating in the Barracks Row area to accommodate this little rascal …

It’s exhausting being this cute.

Weary from all the excitement of the Barracks Row Fall Festival (we love festivals!), Daisy the dog and company were happy to sit outside on the big comfy armchairs in the shade of Chesapeake’s spacious back patio.

The menu at The Chesapeake Room focuses on sustainable, organic, and free-range cuisine (major bonus points). But, surprisingly, given its title and mission, there were less seafood options for yours truly, the pescetarian, than I expected. I was craving a crab cake sandwich or crab eggs benny, but there were no such options. So I settled on the shrimp and grits, which came with a tomato onion relish. The grits were fried into an arrancini-like ball, which was delicious. The shrimp were large and fresh. The sauce, which was pickled, was vinegary and briny. I would have preferred a rich, creamy sauce – the relish just didn’t mesh well with the rest of the dish.


Daisy (and Dad) had the barbecue grilled steak sandwich, topped with a light, flavorful tomato salad and goat cheese and pressed between two slices of ciabatta bread. As the smell of barbecue wafted across the table, I enviously eyed the warm, pressed panini with melted cheese oozing out of the sides. (Oh, the bane of a steak-free existence). Needless to say, there was nothing but happy chewing coming from that end of the table.


Mommy dearest had the organic granola with vanilla yogurt and fruit. As she said, you can’t really screw up yogurt. But, she did think that the yogurt should have been served with mixed berries rather than grapes and cantaloupe. Grapes and cantaloupe are rather odd in yogurt, don’t you think?

Beau went for the Oyster Po’ Boy with bacon-leek fondue, lettuce, cherry tomato, basil aioli and devoured it almost immediately. When he came up for air, he remarked that the oysters were delicious, the sauce flavorful, and the bread soft, just as it should be.


The Bitches say: B for great service and ambiance, hearty and sustainable food, and the feeling you’ve just taken a trip to the Maryland seashore. However, we’d like to see a better menu selection and some adjustments to the dishes.

The Chesapeake Room
501 8th St. S.E.
Washington D.C.
(202) 543-1445

The Chesapeake Room on Urbanspoon

Cori Sue

Co-Founder, Pro Bruncher

The co-founder of Bitches Who Brunch, Cori Sue loves brand strategy, social media, red wine, and pink lipstick.

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