Breakfast scallion pancakes!!
We’ve come a long way since working from a cafe meant hunching over a wobbly table while balancing a cold panini on your laptop keyboard. Chef Tim Ma’s sleek new spot, Any Day Now, is the latest to up the all-day cafe game. It opens today in Navy Yard with an initial menu centered on one offering: breakfast scallion pancakes.
“The first directive was ‘let’s be really good at one thing,’” Ma says. He’s spent the past six months perfecting what he compares to a next-level McDonald’s breakfast sandwich. The flaky griddled pancakes made from a rich, laminated dough are stuffed with egg and American cheese. Diners can then choose between housemade sausage, bacon and vegetarian kimchi fillings.
Coffee comes from Red Rooster, a rural Virginia roaster that has been a favorite of Ma’s, and breakfast is rounded out with baked goods like croissants, muffins, and a selection of nostalgic cakes— coconut custard, carrot, and double chocolate among them. When the restaurant opens for dinner in July, the culinary program—led by chef de cuisine Matt Sperber, a fellow Momofuku alum—will expand to include more indulgent, irreverent Asian American comfort dishes like Chinese five-spice-braised oxtail tagliatelle, honey-walnut calamari, and a take on chicken and waffles that combines griddled okonomiyaki with Korean fried chicken.
Ma, whose parents moved to Arkansas from Taiwan in the 1970s, draws on his heritage and deeply American childhood in his cooking. His series of DC-area restaurant ventures began with the acclaimed Maple Ave in Vienna, and made forays into Shaw and downtown with Kyrisan and American Son in the Eaton DC hotel . He’s also culinary director of
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