Junction Bakery & Bistro
Bistro · Del Ray ·
Creative breakfast, sandwiches on house-made breads & baked goods
![Junction Bakery & Bistro by Junction Bakery & Bistro [facebook]](https://cdn.vox-cdn.com/uploads/chorus_image/image/63304223/junction__960x791___2_.0.jpg "Junction Bakery & Bistro by Junction Bakery & Bistro [facebook]")
Creative breakfast, sandwiches on house-made breads & baked goods
"We’d argue that croissants have no business being part of a breakfast sandwich—but this one’s a strong counterpoint. Inside the light casing are scrambled eggs that spill out in fluffy tufts, alongside ham, crisp bacon, white cheddar, and bechamel, with a cheesy crust on top to tie things together. It’s no wonder folks endure long lines at Bakery Nouveau." - gabe guarente, aimee rizzo, kayla sager riley, kayla sager riley, aimee rizzo, kayla sager riley, gabe guarente, aimee rizzo, kayla sager riley, aimee rizzo, gabe guarente, aimee rizzo
"Cruffins, brioche French toast, and biscuits and gravy all appear on this cafe’s breakfast menu. But the restaurant also has an eclectic mix of lunch and dinner options; falafel, Cuban sandwiches, and Thai street noodle soup all make appearances." - Missy Frederick, Adele Chapin
"This Del Ray bakery and bistro uses a brioche dough for a fluffy cinnamon roll. New Junction locations are also headed to Capitol Hill and Chevy Chase later this year." - Adele Chapin
"The wheat-print upholstery at this popular Del Ray bistro is just one sign that it takes its bread program as seriously as its award-winning pastries. Bakers Rachel Smith and Marilyn Sanchez craft a wide selection of artisan breads and rolls like multigrain and pain de campagne, available in store or by special order. It has a hearty dinner menu, and its weekend brunch is neighborhood must."
"I've learned that Junction Bakery & Bistro will reintroduce dinner service under new savory chef James Duke, who is shifting the menu toward American comfort foods with a few Asian detours and expanding the restaurant's strong bread program. Duke's new dinner offerings include a Thai street noodle soup made with his own red curry paste, shredded chicken, coconut, Kaffir lime and a host of garnishes; a hot fried chicken sandwich on a cheddar chive biscuit with aged honey, smoked gochujang “Louisville fire” sauce (similar to Nashville style but named for Duke’s family) and dill pickles brined in-house; and a lobster roll on brioche with a lemongrass-and-garlic butter sauce, while standbys like General Tso’s cauliflower and a turkey banh mi remain. To complement a $5 bread basket, Duke is churning his own butter with rotating infusions (garlic, vadouvan, miso, yellow curry), and the kitchen has started producing house hot sauce and mumbo sauce to sell at the grab-and-go counter. He’s also offering family-style to-go options—a whole roasted chicken with salad and fingerling potatoes for $21, and a boneless short rib pot roast (similar to beef bourguignon) that feeds two to three for $25—as part of an emphasis on value, and dinner will be served from a counter daily from 4 p.m. to 9 p.m. The bistro, which opened in summer 2016 and was named one of Washingtonian’s 10 best new restaurants, drew Duke because he saw untapped potential and liked having an outstanding bread program at his disposal." - Gabe Hiatt
