Gaithersburg

Two MoCo Restaurants Included in ‘Hottest New Brunches to Try Around DC’ List

While there are many wonderful restaurants in Montgomery County to enjoy brunch, Eater DC has included two Montgomery County restaurants in its list of ‘The Hottest New Brunches to Try Around DC’– Charley Prime in Gaithersburg and J. Hollinger’s in Silver Spring.

Charley Prime opened in Gaithersburg’s Rio Lakefront in May and has been generally well-received by the community. Last month it was listed by the Washington Post as one of food critic’s Tom Sietsema’s 6 favorite places to eat. Eater DC writes, “The stylish lakefront steakhouse in Gaithersburg added weekend brunch in July with plates of eggs, bacon, and hash browns; burgers, and roasted lamb French dip with fries. Go big with a lobster tail Benedict and decadent French toast on brioche with caramelized bananas. Brunch drinks include a (pomegranate) mimosa or espresso-tini, as well as coffee from Maryland roaster Ceremony. Go bottomless for $34.95, which includes any entree and bottomless mimosas or RAR lagers (10 a.m. to 3 p.m.)

J. Hollinger’s Waterman’s Chophouse in downtown Silver Spring (8606 Colesville Rd) recently expanded on its popular Sunday brunch with a new all-you-can-eat buffet that began last month. The chef-driven chophouse and fresh seafood spot opened in 2022 from Montgomery County restaurateur and caterer Jerry Hollinger, also of The Daily Dish and the Dish & Dram. The restaurant was recently one of two Montgomery County restaurants to make Eater DC’s Essential 38 list. Eater DC writes, “Downtown Silver Spring’s year-old chophouse unleashes a decadent, all-you-can-eat brunch buffet starting Sunday, July 23. The $35-per-person Sunday spread includes slow-roasted ribeye with fresh herbs and garlic, hot honey fried chicken, Old Bay peel-and-eat shrimp, cured gravlax, crab-stuffed deviled eggs, brioche French toast with local berries, and frittata with local eggs, cherry tomatoes, basil, candy onions, and fontina. Its Montgomery County restaurateur Jerry Hollinger builds menus with fresh produce pulled from Pennsylvania Mennonite markets each week. For booze, there’s oyster shooters, sangria pitchers, a bloody mary bar, and caffeinated cocktails.

Featured photo courtesy of @CharleyPrime