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 Bite Into This – Astro Doughnuts & Fried Chicken will offer a lineup of seasonal flavors for July including a Chocolate Caramel Macchiato doughnut, Peach Melba pillow doughnut, Blackberry Lime Tart glazed doughnut and Passion Fruit Boston Cream Pie filled doughnut. The limited edition doughnuts will be available beginning July 7th at the Downtown DC and Falls Church locations, as well as on the Astro Doughnuts & Fried Chicken food truck. Here are the few of the four new donuts that our taste buds are dying to try. Chocolate Caramel Macchiato: Blackberry Lime Tart and Passion Fruit Boston Cream Pie. For locations and more information, click here.
  Walk Up to This – Japanese chicken-centric eatery Bantam King will debut its new ‘Walk Up Window’ menu featuring an eclectic assortment of sweet and savory bites and beverages, including several frosty treats just in time to welcome summer. Open at 11:30AM for lunch service, Bantam King’s ‘Walk Up Window’ will serve also serve Mochi Ice Cream – Mango, Strawberry, Green Tea – and a rotating assortment of J-Pop Japanese Soda Floats like the Melon Cream Soda. Do not miss the Fried Chicken Skin Ice Cream Sandwich featuring a creative twist on Chicken Bastilla – a famous Moroccan savory chicken pie – with a dusting of Cinnamon, Crispy Chicken Skins, and Vanilla Ice Cream, and the Nanban Fried Chicken Sandwich featuring a Dashi-brined Fried Chicken Breast, Japanese Tartar Sauce, and Shredded Cabbage, served on a Sesame Martin’s Roll. (501 G Street NW; 202.733.2612; www.BantamKing.com) Chef’s Tasting – Chef’s Tasting is offered on Friday nights, with a five-course menu themed around a hyper-seasonal or luxury ingredient, often at its prime for a limited window each year. Due to ingredient availability, reservations will be limited to only 20 guests per week. Things we are dying to try inside: barely seared big eye tuna tataki; Maine lobster bisque; wild striped bass; rosemary roasted elysian fields lamb ribeye; Roseda farms beef filet mignon; and Sarsaparilla root crème brulee. This seasonal menu from Chef Mike Ellis at Charlie Palmer Steak DC is a not-to-miss. (101 Constitution Avenue NW; www.charliepalmersteak.com/) Break Fast - Centrolina recently unveiled a new selection of breakfast dishes available daily in the mercato (Mon-Fri, 8-10:30am; Sat-Sun, 8am-2pm, to-go only on Sunday). The sweet and savory options include: Sweet Riso - pearled barley, oatmeal, milk, brown sugar; Egg on Brioche - egg, melted cheddar & choice of seasonal greens, pancetta, mortadella or sausage; PB&J - buckwheat pancake, peanut butter, strawberry jam, sliced banana sandwich; and the Lox - smoked salmon, cream cheese, dill, cucumber, lemon on multigrain. (974 Palmer Avenue NW; 202.898.2426; http://centrolinadc.com/) Keep Calm, They’re Now Open on Saturdays  – Cotton & Reed, know for their selection of spirits now offers food on Saturdays. Bartender Lukas B. Smith is serving up unique and delicious rum slushies all summer, and now there are sandwiches to match. One Route Catering Chef and Owner Victor Chizinga will be at Cotton & Reed every Saturday making an array of sandwiches including: meatball subs, jerk chicken and pineapple, mushroom steak and cheese, and hot sausage and peppers served with chips. Now you can enjoy the only rum distillery in town and its sustainable mixers (all made in house) without having to leave for food. (1330 5th Street NE; 202.544.2805; https://www.cottonandreed.com/home) Lobsteriffic Monday’s  – Beginning June 19th, every Monday is Lobster Day at Drift on 7th. Chef Ferhat Yalcin cooks up whole Maine lobster with corn on the cob and potatoes – baked or fried – your choice. FYI: Drift on 7th uses carefully sourced environmentally responsible, and sustainable seafood. Live Jazz plays every Tuesday and Thursday, featuring local musicians. (1819 7th Street NW; 202. 350.4350; www.drifton7th.com) Happy Hour – Chef Justin Bittner’s Southern-style buttermilk biscuit + brined and buttermilk steeped fried chicken thigh has been the restaurants favorite dish. In Bittner’s kitchen, the staff constantly creates new versions of the biscuit, and these creations have become the go-to team ‘family meal’. As District Distilling launches the first happy hour, it’s those kitchen favorite combinations that are taking front and center in the Backroom Biscuit Happy Hour. During the happy hour, Chef Bittner will feature one daily biscuit version in addition to the signature Buttermilk Fried Chicken with Stoner Apiary Honey, available for a happy hour price. New Backroom Biscuit Happy Hour dishes include: chicken fried steak biscuit, scrapple biscuit, country ham and cream cheese biscuit, chorizo and green chili biscuit, pimento cheese biscuit and fried mortadella biscuit. (14th & U Streets, NW; 202.629.3787; www.district-distilling.com) Super Food Spa – This summer, The Spa at Four Seasons Washington launched its very first dining menu. Super-packed with nutrition, the specialty dishes are the perfect accompaniment to a spa treatment, workout or an afternoon sun bathing on The Spa’s terrace. Mouthwatering summer highlights include a super-food salad, raw broccoli salad, a vegan sandwich, grilled chicken breast and local rock fish served with bok choy, oyster mushroom and ginger-mushroom broth. The health-focused menu is the brainchild of Hotel Executive Chef Douglas Anderson. Balanced and seasonal dining has been a particular focus for Anderson after earning a Sustained Living certification from the California Health and Longevity Institute in 2015. (2800 Pennsylvania Avenue; 202.944.2022; www.fourseasons.com/washington) Glace Ice Cream & Sorbet Cart – Le Diplomate’s pastry chef Fabrice Bendanos traditional Parisian, vintage inspired tricycle glace and sorbet cart is returning to the corner of 14th & Q each weekend (Friday evenings included). Each week, Chef Bendano will offer a new menu of flavors in the vintage inspired tricycle cart. Glacés and sorbets include two flavors, on a dual cone with red, white and blue sprinkles. Flavors will be announced weekly on Le Diplomate’s Facebook page. Opening weekend will feature Huile d’olive – créme glace of olive oil, Pistache – a glace of muddled pistachios, Banane – a tropically inspired sorbet of fresh banana and passion fruit, and Framboise – a sorbet of fresh raspberry with a hint of lemon. (1601 14th Street NW; 202.332.3333; facebook.com/lediplomatedc) Get Your Lobster On – June 15 – August 15, The Palm invites guests to try the return of a delectable four-pound lobster dinner for two served with two starters and one side. Diners can take advantage of this fantastic lemon-squeezing, claw-cracking, butter-dripping special now through Aug. 15. Choice of starters includes watermelon and burrata salad; baby arugula, frisѐe and strawberry salad; Andy’s mixed green salad; classic Caesar Salad; and lobster bisque. They are also serving up a four-pound Jumbo Nova Scotia Lobster that can split for two and served with melted butter and lemon. Other sides to try sides à la carte include corn made with crispy pancetta and caramelized onion pearls and Nova Scotia lobster mac n’ cheese topped with a bacon crust. To make reservations please click here. (1225 19th Street NW; 202.293.9091; thepalm.com) Mark Your Calenders – Pizzeria Paradiso has two events this month! ANNA Belgian Independence Day – On Friday, July 21 Pizzeria Paradiso will celebrate Belgian Independence Day at their Dupont Circle location, and at their latest outpost in Hyattsville, Md. The restaurant will feature four Belgian and Belgian-style beers on draft and will be offering a Belgian flight, which includes pours of the Boulevard Pale Sour, Ommegang Brunetta, Duvel Single and Liefmans Kriek Brut. ANNA Christmas in July –Sunday, July 23 through Wednesday, July 25, Pizzeria Paradiso will celebrate Christmas in July with a draft lineup of several Christmas-themed beers while supplies last. The draft list includes brews like the Sly Fox Christmas Ale, Treogs Mad Elf and the Eggenberg Samichlaus. For hours and locations click here. http://www.eatyourpizza.com Breakfast or Lunch - The Riggsby’s new chef, Jay Caputo, has debuted a new brunch menu at the restaurant with his own creative takes on classic American breakfast dishes. Some highlights include: Duck “Benny” made with duck confit, poached duck egg, red onion, and a fontina hollandaise; The New Crab Benedict with miso-crab hollandaise and duroc pork; Anson Mills Cornmeal Griddle Cakes with homemade berry compote, strawberry chantilly and lavender honey; The Pork Belly & “FGT” Sandwich with 24 hour pork belly, fried green tomato, fontina, chimichurri & host mustard; and Shortrib Hash with 60 minute egg, crisp potato, red pepper & horseradish hollandaise. Breakfast Burrito, Brioche French Toast and Belgian Waffle remain on the menu. For beverages, guests can choose from the restaurant's brunch cocktails, which include mimosas, bloody marys, bellinis, Aperol spritz, paloma, and the “Riggsby cup,” as well as the 50% discount on all bottles of sparkling wine and Champagne. Brunch is available Saturday and Sunday from 11:00 a.m. – 3:00 p.m. (1731 New Hampshire Avenue NW; 202.787.1500; http://www.theriggsby.com) Get Your Noodle – On It’s all in the family for the newly opened TenPenh in Tysons Corner. Chef/Owner Jeff Tunks rolls out a new dish where kids and adults are encouraged to play with their food: Rock & Roll Vietnamese Rolls. Hitting the children’s lunch and dinner menus this summer, this Vietnamese street food staple arrives at the table with a colorful water bath vessel along with an array of traditional accouterments: Rice Paper Wraps [Bánh Tráng], Vermicelli Noodles, lightly seasoned Poached Chicken, Carrots, Fresh Herbs and a trio of dipping sauces [Sweet Chili, Ginger Hoisin and Peanut]. After submerging each crisp wrap into the water bath, the hard, breakable discs become malleable, soft and translucent. Kids have to roll up their sleeves and get to work quickly, adding all of their preferred toppings before wrapping it up like a burrito. Practice makes perfect – each platter comes with four wraps for sharing, or so you can master the art of the roll. TenPenh’s patio is now open so you can take it outside. (7900 Westpark Drive, McLean, VA; 703.910.3096; TenPenhTysons.com) Think About This - José Andrés and ThinkFoodGroup are launching ThinkFoodLab. ThinkFoodLab, located in DC’s Penn Quarter, will host a series of ‘pop-up’ activations, giving the company’s research & development chef team the ability to test concepts, specifically fast-casual concepts, in a consumer-facing space. For its first pop-up, ThinkFoodLab features food from Pepe, the company’s popular food truck known for its casual Spanish fare. Expanding on the menu of classic Spanish sandwiches, Pepe at ThinkFoodLab offers a wide selection including salads, Pan de Cristal sandwiches (made with the light yet crispy traditional Spanish bread), grab-and-go sandwiches and homemade soft serve. Menu highlights include: pollo frito: breaded chicken breast, alioli, bravas sauce, piparra peppers, gem lettuce, sherry dressing; serrano y manchego: serrano ham, manchego, and tomate fresco served on pan de cristal; bocata de vegetables: eggplant, tomato, olives, avocado, piparra peppers served on Pan de Cristal; Grab-and-go sandwiches including egg salad and chicken salad; leche merengada soft serve. ThinkFoodLab will be open weekdays from 11 a.m. to 6 p.m. (Market Square, 701 Pennsylvania Ave NW; 202.638.1910; www.thinkfoodgroup.com) Tribal Cusine – Toli Moli is introducing a summer menu featuring new faloodas, salads, and currfaloodaies based on tribal recipes. Falooda is one of the world’s oldest desserts and finds its origins in Southeast Asia and the Middle East. The sweet, drinkable, layered treat has been celebrated since Toli Moli launched at Union Market just over a year ago. In that year, the mother-daughter team of Jocelyn Law-Yone and Simone Jacobson has introduced the district to Burma’s many savory offerings through traditional noodle salads and soups, but the new menu shares another part of their unique story. Diners will discover new dishes that honor timeless tribal recipes, like the Lahphet Thoke, a pickled tea leaf salad. The salad consists of Burmese pickled tea leaves, sesame oil, sesame seeds, roasted beans and peanuts, tomatoes, cabbage, lettuce, fish sauce, garlic, scallions, and ginger. Indian-inspired offerings include a rotating rice bowl such as the Chicken Aloo, comprised of, lemongrass-marinated chicken thighs, potatoes, tomatoes, kafir lime leaves, and cilantro over jasmine rice. New offerings include the Pandan Colada ( apple-pandan jellies, basil seedskiers, rice noodle pudding, almond-jaggery milk, and Dolcezza lime sorbetto), and the Passion Bleu – butterfly pea flower tea & coconut jellies, basil seeds, rice noodle pudding, turmeric “melk” made with almond milk & jaggery, Dolcezza passionfruit sorbetto, and optional fresh mango dipped in chili salt. (1305 5th Street NE; tolimolidc.com)  Tiki On Over - Trummer’s on Main is hulling out coconuts, firing up a charcoal grill and bringing the spirit of Polynesian Tiki culture to historic Clifton, Virginia with a summertime Tiki Takeover. Kicking off July 18th and running though August 17th, the dramatic two-level front porch overlooking Main Street will transform into a summertime Tiki destination with Polynesian tunes, tiki inspired dishes from Chef Jon Cropf and a refreshing and festive menu of cocktails by lauded beverage director Stefan Trummer.  The Food: Executive Chef Jon Crop, who comes to Trummer’s on Main by way of awarded work in Charleston, SC, has created a menu of inventive small bites to complement the tropical flavors of Trummer’s cocktails.  Offerings include Ahi Tuna Poke with ginger & lemongrass vinaigrette and taro root chips and Huli Huli Chicken Sliders with sweet and sour sauce, pineapple and cashews.  Meats like Pork Belly, Teriyaki Steak, Sweet and Sour Goat & Spam, a Hawaiian favorite, will be charcoal roasted tableside. (7134 Main Street, Clifton, VA; 202.266.1623; trummersonmain.com) Burgers and Buns - Burger lovers rejoice! Washington City Paper’s annual DC Burger Week (#DCBurgerWeek) returns to the DMV. Participating restaurants throughout the region will be offering a special $7 a la carte burger in conjunction with the promotion from July 23rd through the 30th. Popular spots, including Stoney’s, The Sovereign, Bourbon, Cantina Marina, Hawthorne, and Tedici Enoteca, are just a few of the restaurants that will be offering drool-inducing sandwiches that will surely get the attention of your taste buds. All DC Burger Week burgers will be served à la carte, and will be available for dine in patrons only. During the week, the Washington City Paper will be running a social media contest on the paper’s Facebook, Twitter & Instagram feeds for best burger pictures. Participants who share a photo of their DC Burger Week burger with @washingtoncitypaper, and tag #DCBurgerWeek, will be entered into a drawing for a gift certificate from a participating restaurant. Select photos will also be featured in the special recap issue of the paper on August 10th. For more information about participating restaurants and a complete list of the DC Burger Week “Commandments,” visit www.DCBurgerWeek.com.