Where We’re Eating

1 EARLY DAY EATS

Ivy on 7th Capitol Hill

It’s time to kill the fatted calf. After more than a decade spent cooking in New York City and the Hudson Valley, winner Rebecca Weitzman—who launched her career at Mizuna, Luca d’Italia, and the now-shuttered, and many items are gluten-free. Try the house-made pork sausage paired with runny poached eggs and soft polenta. Add a Pablo’s cold brew, a glass of Carboy wine, or even an Earl Grey whiskey sour, and it’s a brunchy repast that’s almost as satisfying as, say, coming home.