Urban Butcher Unveils Endless Carnivore Brunch

Who’s ready for the Meat Sweats?

Urban Butcher, known for its award-winning selection of house-butchered meats, charcuterie, and a famous 60-day, dry-aged ribeye, debuted their Endless Carnivore’s Brunch on Sunday, January 21st. This unique, endless brunch experience takes the classic “all you can eat” brunch and kicks it up a notch, adding the butcher’s signature meats and craft cocktails for an experience unlike any other in DC.

Brunch begins with bottomless mimosas and lavender margaritas, baskets of grilled rustic bread with whipped lime butter, signature house-made charcuterie, and empanadas.


Then, the carnivore’s dream comes to life when a selection of carefully selected roasted meats and sausages arrives at the table. The offerings are a mix of Urban Butcher’s signature specialties and guests are encouraged to endlessly indulge.

The feast also includes a side of breakfast potatoes and a salad of mixed greens. Both are excellent. Often overlooked, these side dishes are not to be missed. The potatoes were crispy on the exterior, velvety inside and mixed with caramelized sweet onions. The salad was simply fresh mixed greens but had the surprising addition of fresh cilantro and a citrus vinaigrette to provide some relieve between the meats! I ate all of it.

Not to be overlooked, the second course brunch dishes include your choice of a malted pancake with honey butter and lemon syrup, rustic French toast with apple butter, an omelet with smoked gouda, or fried eggs. The lemon syrup that is served with the pancake is basically life changing and I’ll never eat pancakes without it ever again.

The grand finale are Urban Butcher’s house-made donuts served with fresh Nutella whipped cream.  DONUT WORRY – THEY ALSO COME WITH THE HOLE for maximum dipping opportunities!


The Endless Carnivore’s Brunch is priced at $45 per person.

Urban Butcher
8226 Georgia Avenue
Silver Spring, MD.
(301) 585-5800

Dinner weekly beginning at 5 p.m.
Brunch on Sundays from 11 a.m. to 4 p.m.

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