Nestled in a picturesque garden, Zinnia serves up fresh seasonal delights and brunch classics in a charming, rustic setting perfect for socializing.
"If eggs benedict is your favorite brunch entree, Zinnia is a must-visit—it offers four variations, including one that’s made with smoked salmon and pastrami for that extra savory finish. Other highlights include the challah french toast, crab cake tartine, and spring vegetable shakshuka. With its lush gardens and outdoor café dotted with fringe-tassel umbrellas, this Silver Spring restaurant is made for moments when you’re craving a spa day, but eating brunch in the sunshine will simply have to do. Weekend service is popular, so we highly recommend reservations." - mekita rivas, omnia saed, tristiana hinton
"If eggs benedict is your favorite brunch entree, Zinnia is a must-visit—it offers four variations, including one that’s made with smoked salmon and pastrami for that extra-savory finish. Other menu highlights we can’t get enough of include the challah french toast, crab cake tartine, and spring vegetable shakshuka. With its lush gardens and outdoor café dotted with fringe-tassel umbrellas, this Silver Spring restaurant is made for moments when you’re craving a spa day, but brunching in the sunshine will simply have to do. Weekend service is popular, so definitely make a reservation." - Mekita Rivas
"Located on the grounds of the historic Mrs. K’s Tollhouse, Silver Spring’s Zinnia celebrates its 2nd annual Oktoberfest on Saturday, September 23, with free-flowing beers, German fare for purchase, lawn games, a take-home stein, and more. Choose from two sessions — noon to 2 p.m. or 2 p.m. to 4 p.m. — for $45 (or $50 at the door)." - Tierney Plumb
"The old Mrs. K’s Toll House transformed itself into an indoor tavern and outdoor garden bar with plenty of space to kick back and enjoy the natural beauty of this historic estate. Weekend brunch is a particularly good time to visit for essential dishes like a veggie shakshuka, challah French toast, and a Louisiana-style po’boy packed with Gulf shrimp." - Tim Ebner
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