We’re so excited to announce our last pop up of 2015 with a meal we don’t get to explore much: brunch!

Chef Matt Baker will be bringing his Gravitas project to the Dolcezza factory with a brunch menu that boasts options for every palate, with collaborative elements from Dolcezza and cocktails, too. Announced yesterday in the Washington Post Express, the preview will be a fun take on brunch classics with local and seasonal sourcing in mind, with gluten free and vegan options. This event is first-come, first served with no tickets or reservations. All food items will be available to go, and the Dolcezza coffee bar will be serving its full coffee selection.

Date: Saturday, December 5 and Sunday, December 6

Time: 10:30 a.m. to 2:00 p.m. each day (or while supplies last)

Location: Dolcezza Gelato Factory (550 Penn St. NE), Washington, DC 20002

Menu:

Homemade Sourdough English Muffin with Breakfast Sausage, Baked Egg, American Cheese, Caramelized Onions, Togarashi Aioli $6

Braised Beef Short with Slow Poached Egg, Mascarpone Whipped Polenta and Bacon Braised Kale $6

Biscuits and Gravy with Sunny Side Up Egg $5

Breakfast Tacos with Spice Roasted Scrambled “Egg”plant, Cauliflower and Acorn Squash Chutney, Salsa Verde, Toasted Corn Tortilla $5 (vegan & gluten free)

Buckwheat Liege Waffle with Spice Baked Apples and Dolcezza Chai Tea Gelato $5 (gluten free)

Sides
Crispy Jalapeno and Gouda Hashbrown $3 
Rosemary Biscuit with Fig Marmalade and Whipped Mascarpone $3

Drinks
Spiked Mexican Hot Chocolate $8
Pomegranate Mimosa with Dolcezza Pomegranate Sorbet $10