"Brunch at Reid Shilling’s Chesapeake restaurant in Navy Yard runs from 11 a.m. to 2 p.m. on Saturday and Sunday. Rotating dishes on the a la carte menu include deviled eggs, buttermilk fried chicken with hot honey and hoe cakes, ham and cheddar biscuits, Maryland crab cake Benedict, and croque-madame. The solid cocktail list includes mimosa carafes made with preserved local fruit. Shilling recently tapped Minibar alum Sarah Ravitz to lead the kitchen." - Tierney Plumb, Eater Staff