Everyone ought to wake up from their Saturday night sauce-soaked stupor and come to Matchbox Rockville for brunch. Why? I’ll tell you in seven short words usually reserved for viewers of reality TV: “Please do not try this at home.” The truth is as early as 1895, brunch has been making life brighter for Saturday-night carousers. The word itself combines “breakfast” and “lunch” into one word and so does the food at Matchbox. There, it’s quite evident where breakfast merges into lunch–the brunch pizza ($14/20).
This wood-fired pizza sports smoked gouda, sausage, bacon, scrambled eggs, pico de gallo, and chipotle sour cream. All the handheld, meaty, cheesy goodness of a pizza combined with the egg-tastic-ness of breakfast. This thin-crusted slice of heaven is also packing some heat, so do not count out the chipotle on this pie.
The pièce de résistance at this brunch, this combination of breakfast and lunch, is none other than Chef Jon McArthur’s BLT Benedict. It’s beautiful. It’s delicious. I’m sure it’s nutritious. But it’s not on the menu.
Here, the bacon is maple-glazed pork belly, the lettuce is arugula, and the tomato is crumb-coated, fried and green. Top with a poached egg, toasted English muffin, a little chipotle Hollandaise and voila! Brunch. At Matchbox. I’ll be there. You know you ought to be, too.
1699 Rockville Pike
Rockville, MD 20852
Photo courtesy of Matchbox
1969-2014. As a child, Kelly was founder and president for life of the “Clean Plate Club.” Later, in college, she ate pizza for breakfast, lunch and dinner for 6 days straight. Third-generation Washingtonian Kelly caught, cleaned and cooked her own seafood. She saw centers–convention, capital, shopping–rise and fall. And she could probably tell you what restaurant “used to be here,” but she never met the President. This refined (finicky?) fed found the ways and means to fine dine with a good wine.