We source from the best...

A lot of thought has been put into each ingredient we use. Our eggs are cage free, and we source many of our products from local DC companies who we feel are producing the best. Our philosophy has always been to source the best, so we can serve the best. Ingredient sourcing is often times the greatest challenge, but it also comes with high rewards.  Building relationships with local suppliers who have high standards is a benefit for both the restaurant and the guest 

Let's Brunch!

Whether you are in search of a weekday breakfast, or weekend brunch, our diners agree that 1310 is best for both!  There is something on the menu for everyone, from kids to adults, gluten free to vegan, we are happy to accommodate.  Bring one friend or many. We have plenty of space for large groups. Please call in advance to make reservations for parties over 12 

Local DC Businesses we buy from... 

Brunch Menu 

Baked & Wired: Granola

Ivy City: Smoked Salmon

Lyon Bakery: Breads

Rise Bakery: Gluten Free Bread

Call Your Mother: Bagels 

Earth & Eats: Maple Syrup & Seasonal Produce 

Epic Curing: Ham & Pastrami

Meat Crafters: Turkey Sausage

Dolcezza: Gelato & Sorbet 

EGGS

 

BACON & EGGS YOUR WAY (vo, gfo)

two eggs prepared any style, bacon,

 home fries   I  16

 

HUEVOS RANCHEROS (v, gfo)

tortilla, refried beans, pico, jalapeno, queso fresco, sunny side up egg   I  16

 

SHAKSHUKA (v, gfo)

tomato, feta, cilantro, eggs, side of toast I  16

 

CROQUE MADAME & SAUCE MORNAY

ham, swiss, sunny side up egg  I  14

 

EGG WHITE OMELETTE (v, gfo) 

spinach, goat cheese, pico de gallo, avocado I  17

 

BACON & EGGS FLATBREAD 

crème fraiche, caramelized onion, arugula I  16

 

SMOKED BEEF BRISKET HASH & FRIED EGG

potato, brussels sprouts, roasted carrots   I   20

 

HAM EGG & CHEESE CROISSANT SANDWICH 

Cheddar, scrambled egg   I   10

 

EGGS BENEDICT 

Hollandaise sauce, English muffin, poached egg

With ham  I 15   With smoked salmon  I   18

 

THE CLASSICS 

 

BUTTERMILK PANCAKES (v)

Local maple syrup  I 13

 

CHALLAH FRENCH TOAST TOPPED WITH SLICED BANANAS (v)

whipped butter, maple syrup  I 14

 

STEEL CUT OATMEAL (vegan)

coconut milk, blueberries, cinnamon, 

vanilla   I 12

 

“CALL YOUR MOTHER” BAGEL 

& IVY CITY SMOKED SALMON (gfo)

tomato, cucumber, red onion, capers, cream 

cheese  I 17

 

HOT TURKEY CUBANO 

mustard, swiss, pickles

(choice of French fries or mixed greens)  I 16

 

FRIED CHICKEN SANDWICH

mayo, onion, tomato, romaine

(choice of French fries or mixed greens)  I 16

 

“CALL YOUR MOTHER” EVERYTHING BAGEL

& “EPIC CURING” PASTRAMI SANDWICH

Mustard, swiss cheese, red cabbage slaw   

(choice of French fries or mixed greens)  I  17

 

TRUFFLED LOBSTER ROLL (gfo)

Potato bun, celery, mayo

(choice of French fries or mixed greens)   I   28

 

DRY AGED CHEESEBURGER (gfo)

cheddar, lettuce, tomato, onion

add sunny side egg 2  I  add bacon 4

(choice of French fries or mixed greens)  I  20

 

TOAST

 

COCONUT CASHEW TOAST (vv)

pomegranate, granola, chia seeds, coconut  I  14

 

AVOCADO TOAST & POACHED EGG (vo) 

seeded bread, toasted almonds, 

pomegranate  I  16

FRUIT & SALAD

 

PINEAPPLE COCONUT ACAI BOWL (vv, gfo)

banana, blueberries, strawberries, granola  I  14

 

CHIA SEED PUDDING (vv,gf)

Coconut milk, balsamic strawberries, mint  I  12

 

“HIPPY CRACK” BAKED & WIRED GRANOLA 

& GREEK YOGURT BOWL (v, gfo)

maple yogurt, fresh berries   I  13

 

FRESH SEASONAL FRUIT (vv, gf) 

strawberries, blueberries, pineapple   I  12

 

KALE, QUINOA & BRUSSELS SPROUT SALAD

(vv, gf) apples, almonds, pomegranate, citrus 

vinaigrette   I  14

 

ON THE SIDE

 

Sliced Avocado…4

Pico De Gallo… 1.50

Cold Smoked Bacon (3 pieces)… 8

MeatCrafters Turkey Sausage… 8

Smoked Kielbasa Sausage… 7

Home Fried Potatoes… 5

Bomboloni- Plain or Nutella Filled… 5

CYM Bagel & Cream Cheese, plain, everything… 5

Toast: Lyon Bakery White, Whole Wheat, English Muffin or Rye… 3

Rise Bakery Gluten Free Bread: brioche … 4   

 

Come brunch with us!

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Proudly created by Jenn

Photography by Renee Comet