THIS JUST IN:
The Get Well Brunch will be a weekly event! Due to the success from last weekend and Meegs irrisistable beats we will be back every week to deliver hot beats, hot grits and spicy bloodys… what’s not to love?
Get Well with Meegs
Meegs will be blessing the decks with chilled out beats to compliment the incredible brunch buffet. Spend Sunday morning soothing away the aches and pains of the weekend with Meeg’s super funky, soulful house selections and a Blue Crab Bloody Mary… tempted yet? Check the menu…
Hominy Restaurant
2001 11th Street NW
Washington DC
http://www.hominyrestaurantdc.com
11am- 3pm
**Go Bottomless for $10**
Blue Crab Bloody Mary
Black Kurrant Martini
Mimosas
Buffet Selections:
Slice Virginia Ham w. Red Eye Gravy
Crispy Bacon
Creamy Stone Milled Grits
Home Fries
Coconut French Toast
Turkey Sausage
Macaroni & Cheese
Entrees:
Seafood Gumbo w Red Rice
Fried Chicken @& Waffle (Dark/White)
Grilled Salmon Steak
Jumbo Lump Crabcake
Shrimp & Grits w Lobster Sauce
Cornmeal Fried Catfish
Desserts:
Peach Cobbler
Coconut & Golden Raisin Bread Pudding
Flourless Chocolate Cake
All this for $24.99
(Drinks not included)
Yep, thats right $24.99 for the buffet, 1 entree and 1 dessert!!!
Eat the buffet and bring the rest home for dinner if you want, this is the best brunch deal in the city and arguably the BEST food too. Forget the hype and hit U street, you won’t be disappointed.
About the Chef:
Howsoon Cham – Chef/Proprietor
Born in The Gambia, West Africa, Howsoon Cham known as “H.O.” came to the United States at the age of 18. Son of a diplomat, H.O. studied international affairs at Bethany College in West Virginia on a soccer scholarship. During school breaks he worked in local restaurants to help fund his education. Although for a while he did put his degree to work at the Gambian Embassy, his passion for food won out and he decided to become a full time chef.
H.O. began working at restaurants around Washington in 1992, spending three years at Georgia Brown’s as the chef de cuisine under notable chef Cindy Wolf now of Charleston restaurant in Baltimore. He then went on to work at John Harvard’s Brew House for three years as the executive chef, leaving to open Willie & Reeds in Bethesda as executive chef for three years, until the restaurant was sold in 2002. From there he joined James Beard award-winning chef Jeff Buben, working under Peter Smith now of PS 7 restaurant, while also working part-time at Georgia Brown’s.
Then in April of 2003, he purchased his first restaurant, Red Ginger of Georgetown, transforming the menu to give the guest delicious Caribbean and Latin American cuisine as well as updating the décor to reflect a more refined dining experience. He went along to open his second restaurant Café Trope which unfortunately was short lived because of the economic downturn, but it wasn’t long before we saw a new concept and venue . Chef Cham’s menu reflects the manner with which new American cuisine has been influenced by the diverse fare from around the globe. At present with his new venue Hominy Restaurant & Lounge Chef Howsoon brings his explorations in Southern Cuisine to the vibrant U Street Corridor while retaining the quality and tasteful flair his guests appreciate.
See you on Sunday!
