May 24, 2015 SIGN IN | REGISTER
Vote now in the Sweet 16 of Roll Call's Taste of America!

One for the Money

Chris Maddaloni/CQ Roll Call
Unum Chef Phillip Blane (left) prepares grilled quail with sauteed spinach, pistachio nuts and date demi-glace. The restaurant specializes in seafood and carries "True Blue" certification, an honor bestowed on restaurants that serve Maryland blue crabs.

"We're getting closer on brunch," he said. The promised morning fare is set to include French toast, house-made granola, custom waffles, assorted egg dishes, a smoked fish platter accompanied by house-made pickles as well as a few dinnertime carryovers, including the burger, branzino and crab cakes. 

comments powered by Disqus

SIGN IN




OR

SUBSCRIBE

Want Roll Call on your doorstep?