Erik Bruner-Yang’s Brothers and Sisters Is Now Open in D.C.

The first of chef Erik Bruner-Yang’s much-anticipated restaurants at the Line Hotel DC opened Wednesday. Brothers and Sisters, located in the hotel lobby, will serve American classics with Taiwanese and Japanese influences with an on-trend 6:30 a.m. to midnight schedule, Eater D.C. reports.

Bruner-Yang, the chef behind D.C. hits Toki Underground and Maketto, a 2015 Eater Best New Restaurant, first announced plans for two restaurants at the Line Hotel in 2016. The burgeoning hotel chain prioritizes dining and drinking. Line LA has an all-day restaurant from chef Roy Choi and the upcoming Line ATX will include a restaurant from Austin chef Damien Brockway. In D.C., Brothers and Sisters makes its debut alongside Beard Award-winning chef Spike Gjerde’s all-day coffee shop and bakery, the Cup We All Race 4, and A Rake’s Bar from Woodberry Kitchen barman Corey Polyoka.

Photo by Gary Williams for Line DC

Spoken English, Bruner-Yang’s second Line Hotel restaurant, which he described to Eater as “almost like a restaurant speakeasy” is slated to open February 2018, according to Line’s website. It follows the opening of Gjerde’s long-awaited A Rake’s Progress in January.

On opening night, guests at Brothers and Sisters dined on desserts from Maketto pastry chef Pichet Ong and classic cocktails from local barman Todd Thrasher. Another early Brothers and Sisters guest enjoyed an octopus hotdog and mushroom “cacio e pepe.”

Bruner-Yang previously told Eater that he intended Brothers and Sisters to be like "an American restaurant in either Japan or Taipei, but catering to Japanese people or Taiwanese people."

Milk-bread French toast is on the menu for breakfast at the newly opened restaurant. There’s also avocado toast and eggs Benedict made with milk bread, as well as smoothies and breakfast sets. The “Brothers and Sisters” set comes with eggs, potato rosti, fruit, milk bread, and meat, while the “Spoken English” set has roasted fish, pickled vegetables, rice soup, and a steamed egg.

The extensive all-day menu also features appetizers, soups, salads, and “breads,” like fried-fish toast and a chicken-chowder bowl. After breakfast, diners can also choose from the “simply cooked” section of the menu, which offers a protein with a salad and choice of side, or the “simply raw” section, including a $250 uni tray service.

• 3 Highly Anticipated Line Hotel Eateries Are Now Open [EDC]
• Erik Bruner-Yang’s New Adams Morgan Restaurant Is a Trip [EDC]
• DC Hitmaker Erik Bruner-Yang Isn’t Afraid to Try Something Different [E]