Foodiechats brunch at Sona Creamery

Our first foodiechats brunch took place in Casa Oaxaca in July. We enjoyed the experience so much that we decided to have a second edition at Sona Creamery near Eastern Market.  One of the things I enjoy from the culinary life in DC is brunch.  Restaurants are becoming more innovative with their brunch offerings and Sona Creamery definitely fits the creative bill.  I was joined by several Foodiechats aficionados such as La'Chiah an active foodie on twitter, Andrew from Cook in/Dine Out, Laura from Mother Would Know, Michelle from Eat Style Play,  Laetitia from French Twist, and Patricia from Girl Meets Food DC.

A combined cheese shop and restaurant, Sona Creamery has creative ways to introduce its core product to the table.  We were given a warm welcome with freshly baked peanut butter and chocolate chip scones.  Although the scones were warm and delicious we quickly discovered it is all about the cheese. We officially began our brunch with an abundant cheese board with a mélange of different flavors from pecorino to local cheddar.  I enjoyed how we were educated on each piece of cheese from its origins to stories about the cheese makers.  The small slivers of cheese were deliciously accompanied by homemade jams, mustards, and pickles.

Then, we moved onto the main courses which were shared family style.  The opener was a French toast soaked in custard overnight and accompanied with bacon jam. I was impressed how it was not soggy and the jam went very well with it.  This was followed by Sona’s take on eggs benedict: substituted the hollandaise sauce for raclette. I will always be a fan of the hollandaise but this was a delicious alternative.  We were also served frittata which received positive reviews as well.  

To conclude the Sona Creamery brunch with a golden brooch, we had two items that were my favorite from the spread: the breakfast poutine and locally produced lamb sausage. There was some discussion about the poutine: some thought it was too dry compared to the Canadian original and some thought it was the perfect consistency. I belong to the latter group. As the belly started to get full, I was happy to have a dish not as rich as the original.  The point of universal agreement were the lamb sausages. Although everyone was full at this point, there was room made for this. The lightly spicy and succulent sausage tasted fresh and not greasy.