Primrose is located on a residential neighborhood of Brookland. The restaurant had an interesting decor. I noticed the ratio of staff was high. The food we tried was pretty good. I just wish they had a bigger menu and offered less carb-y items.

Eggs Cocotte Asparagus, mushrooms, truffle butter
I loved every bite of this delicious dish. Very creamy, truffle-y and delicious. They could have offered a more rustic baguette though.

Croque Madame Black Forest ham, béchamel, gruyere, egg
This must be one of the best if not the best Croque Madames we had. Very cheesy and delicious. The ham was very smoky. I asked our waiter about the source but he forgot to come back with an answer. It was so rich that you don’t even need the egg and can just get the Croque Monsieur.

Chocolate Protein Pancakes with Crème fraîche

Beet Chocolate Pancakes with Blueberries
I used 1 tsp beet powder, 1 tbs cocoa powder, 1/3 cup chickpea flour , less than 1/3 cup of coconut flour, 1/3 cup almond flour, 1 scoop collagen peptides, 1 tsp baking powder, 1 egg, avocado oil and buttermilk (four pancakes)

Chocolate Pancakes with Basil and Nectarine
1/3 cup buckwheat, 1/3 cup almond flour, less than 1/3 cup coconut flour, 1 scoop collagen peptides, 1 tsp baking powder, 1 tbs cocoa powder, 1 egg, avocado oil and buttermilk (four pancakes)

Ana at District Winery



This was our second brunch at Ana. Our first experience was much better. The food quality has gone down and our waiter was very unfriendly. The reason I decided to go there again was an Instagram picture of their peach toast. I asked our waiter about it. At first he seemed confused and then mentioned that it was on their dinner menu.

Crab Scrapple poached egg, charred scallions, imperial sauce, side salad
The crab was not the freshest but at least it was enough so you won’t feel cheated. The side salad was good.

Chilaquiles chorizo refried beans, tortilla terrine, eggs, cotija, sour cream
My husband’s dish was more empty carbs than anything else. Basically they fried tortillas with a little bit of chorizo and refried beans. My husband likes to profit the restaurants more than me!

Lebanese Taverna



Every time I see one of my relatives in the Tysons Galleria mall she talks about us having lunch at the Lebanese Taverna. I finally gave in. The few mezzes we had were good for the mall but that does not say much! Service was pushy and annoying. Prices were a little high considering the portions.

Baba Ghanoush puréed eggplant, tahini, garlic, lemon, pomegranate
It was smoky but way too salty.

Tabouleh parsley, tomatoes, onions, mint, bulgur, lemon dressing
In the height of tomato season, what is up with the pale tomatoes? Where is the bulgur? It was mostly parsley and pale tomatoes and probably 1% bulgur.

Kibbeh stuffed beef/lamb fritters, bulgur, pine nuts, almonds, lebneh
It was a little over fried but tasted fine. The lebneh was better than the kibbeh.

Hommus Special ground beef/lamb, pine nuts
Once again this dish suffered from over salting. It was good otherwise.



Pimento amuse
It tasted pretty good.

White Asparagus and Endive Salad pecans, blue cheese, grapefruit, black pepper vinaigrette, miso powder
A nice salad. Plenty of crisp bitter endive, salty blue cheese and sweet pecans. A classic paring!

Biscuits & Gravy buttermilk biscuits, black pepper-sausage gravy
Never ordered biscuits and gravy before but since we were at the Southern restaurant, I said, why not?! The biscuits were fine but it needed more gravy to make it more palatable.

Pimento Cheese Burger sesame bun, slab bacon jam, house pickles, French fries
The highlight of our brunch. As we took our first bite, we were blown away by the smokiness. I asked the waiter and he mentioned that the bacon goes through a long process, hence the smokiness. Beef quality was very good and we enjoyed the pimento.

Strawberry-Cucumber Salad with Lemon Cream

I have saved this recipe from Bon Appétit for three years now!! I finally decided to make it. It was very flavorful and refreshing. Too bad strawberries are not my friend anymore.

1 pound strawberries, hulled, quartered
3 Persian cucumbers, sliced
½ teaspoon ground cardamom
3 teaspoons sugar, divided (I used Monk fruit)
½ cup crème fraîche
1 teaspoon fresh lemon juice
¼ cup unsalted, roasted pistachios

Toss strawberries, cucumbers, cardamom, a pinch of salt, and 1 tsp. sugar in a medium bowl and let sit 10 minutes to allow sugar to dissolve and flavors to meld.

Meanwhile, mix crème fraîche, lemon juice, remaining 2 tsp. sugar, and a pinch of salt in a small bowl; set lemon cream aside.

Divide fruit salad among plates and spoon reserved lemon cream over; sprinkle with  pistachios.