Chilly winds may linger, but that won't deter us from embracing the vibrant spirit of spring. Join us in exploring the lively culinary scene as we indulge in fresh seasonal delights and discover the enticing menus that local restaurants have prepared to welcome the season of renewal: NEW & NOTEWORTHY: Mama Chang Says: Chang Chang will honor the Chang matriarch with a special menu featuring dishes by Lisa Chang (a.k.a. "Mama Chang"). Chang Chang's Mama Chang signature menu includes bubble pancakes, tofu skin salad, soup dumplings, and Lisa's signature sweet rice dumplings (all available a la carte). Lisa, the founder of Mama Chang in Fairfax, VA, specializes in homestyle dishes and pastry and is a talented chef in her own right. The menu is available during dinner and dim sum brunch through March 31. 1200 19th Street NW; changchangdc.com A Jubilee in Georgetown: Ice Cream Jubilee has opened their newest location in Georgetown, housed in the former A Little Tavern (& then the original Sweetgreen location). Offering frozen treats ranging from ice cream scoops, to sundaes, to root beer floats, to dairy-free soft serve, Ice Cream Jubilee creates unique seasonal flavors like Red Bean Almond Cookie and Mango Sticky Rice, with a focus on using clean and pure ingredients. Ice Cream Jubilee also offers vegan and dairy-free options. 3333 M Street NW; icecreamjubilee.com Breaking the Fast: ilili (Ramadan Alert): Ilili DC is offering a prix-fixe Iftar menu for $70 per person from 7:00 to 8:00 p.m. now through Tuesday, April 9th. Enjoy Levantine lentil soup, a selection of mezza, and lamb shank or roasted spring chicken followed by pistachio baklava and mouhalabieh, a traditional Middle Eastern orange milk pudding, for dessert. 100 District Square SW; sevenrooms.com Breaking the Fast: Lapis (Ramadan Alert): Chef Shamim Popal is serving an exclusive prix fixe menu for Ramadan this year at Lapis. The traditional Afghan-inspired menu will include three courses for $40 per person. Select from the yellow lentil nask soup or pakowra (crispy vegetables) for a starter, followed by sautéed chicken with tomatoes, yellow split peas, and dried plums or beef kofta in an herbed tomato sauce. Sides include spiced basmati rice or a cucumber tomato and red onion salad. For dessert, choose between the halwa made with semolina, saffron, and garnished with almonds or the sheer berenj rice pudding with cardamom and pistachio. 1847 Columbia Road NW; lapisdc.com NOT NEW, BUT NOTEWORTHY: Ahead of Its Time (Lunch Alert): Lunch in the French way – taking a true pause in the middle of the day – with L’Avant-Garde DC's new lunch menu crafted by partner/chef, Sébastien Giannini. Lunch will be available on their new La Terrasse patio as well as indoors from 11:30 am to 2:30 pm, Tuesday to Saturday. The flavors of the French Riviera are highlighted with dishes such as the salade Niçoise, sea bass seared in olive oil and a caviar d’aubergines. But burger fans, don't miss “La Raclette Burger”. Made with an in-house made American Wagyu beef patty, and topped with melted raclette cheese, mini chips, apple wood smoked bacon and a sauce au fromage, and inspired by chef Sébastien's experiences as a chef stateside. lavantgardedc.com Old School Italian: Chef Mike Cordero, along with sons Nick Cordero and Anthony Cordero, has opened an old-world Italian ristorante serving classic wines. Carbonara’s menu features classic Italian cuisine, focusing on the southern region of Italy, with all food made in-house and fresh homemade pasta prepared daily. Hearty Sicilian pizzas, classic Italian baked dishes like eggplant rollatini parmigiana, chicken, veal and seafood dishes, zesty Italian sandwiches, and tiramisu top the bill-of-fare. A wide selection of wines from all regions of Italy nicely pair with each menu item. The cocktail menu will also include a collection of specialty aperitivi and craft Italian cordials. 3865 Wilson Boulevard; chefcordero.com/carbonara Mid-Atlantic Discovery: Chef and owner of the Michelin-starred The Dabney, Jeremiah Langhorne, is now offering a six-course tasting menu in the dining room celebrating unique ingredients from the Mid-Atlantic region. The six courses include snacks, three courses, main, and dessert. This menu is available Tuesday-Thursday for $185/person. 122 Blagden Alley NW; sevenrooms.com/thedabney Reaching New Heights: The Heights is an elevated culinary experience that includes one full-service restaurant (Urbano), a full-service bar (The Heights Bar), a speakeasy (The Turncoat), and eight local chef driven concepts. From Cuban-inspired delights at Saoco to a creative twist on Thai cuisine at Sky Lantern, and the Mediterranean-inspired Yasmine by Michelin Star Chef Chris Morgan, there's something for every palate. But The Heights Food Hall isn't just about food; it's a platform for local talent and aspiring food enthusiasts to shine, with two stalls dedicated to up-and-coming concepts. 5406 Wisconsin Avenue; theheightsfoodhall.com All in the Family: The brainchild of chef Julian Addison and Crooked Run's Jake Endres, J&J Pizza offers NYC style pizzas and craft beers, all within Crooked Run's Union Market brewery taproom. Pizza lovers can pair their favorite slice with Crooked Run's extensive selection of craft beer, wine, cider, and cocktails, including options like the Raspberry Empress sour or the Allora Italian-style pilsner. J&J Pizza also presents a weekday happy hour deal until 6:00 p.m.: enjoy two slices and a beer for just $12. Chef Addison, with his experience from Grazie Nonna, including working alongside his brother and executive chef Gerald Addison, brings a level of expertise to every slice. Lunch and dinner service available Friday through Sunday; pizza by the slice only on Mondays and Tuesdays. Delivery options are also available through all major delivery apps. 550 Morse Street NE; jandjpizzadmv.com Cluck Cluck: From Chef Chris Morgan (Joon, Yasmine), Chef Gerald Addison (Grazie Nonna, Grazie Mille) and Casey Patten (Grazie Nonna, Grazie Mille, Grazie Grazie) comes a backyard bar that just so happens to serve tasty tenders and fried chicken sandwiches, Little Chicken at The Wharf. Menu highlights include hand breaded to order tenders, available regular or spicy in three, six, nine, or a fifteen piece “bucket o’ tendies" with six sauces, wings with your choice of dry rub, bbq, or buffalo with house ranch or blue cheese, saucy sandwiches, and the Pinkies Out, a fried or grilled piece of chicken with house crispy garlic sauce, Duke’s mayo, cilantro, and pickles. Don’t miss their summery cocktails and specialty soft-serve cones available year-round. Open 11:00 a.m. daily. 11 Pearl Street SW; justlittlechicken.com Four More at Nama Ko: Executive chef Derek Watson has curated a new, four-course seasonal tasting menu at Nama Ko. For $55 per person, you can enjoy your choice of appetizer followed by nigiri or signature dumplings. Main course options include crispy chicken katsu and Wagyu short rib. For dessert, enjoy pastry chef Alex Levin’s soft serve, with flavors including honey miso black truffle and mango passionfruit. 1926 14th Street NW; nama-ko.comRamping Up: The team at Oyster Oyster, led by James Beard Foundation’s 2023 Outstanding chef Rob Rubba, is ready for the first vestiges of spring poking their little heads above soil…in the form of the Mid-Atlantic’s fave seasonal allium, the illustrious and short-lived ramp. Expect to see these foraged beauties on the menu in the coming weeks. 1440 8th Street NW; oysteroysterdc.com Seven Reasons to go to Brunch (Brunch Alert): Seven Reasons has launched their first brunch menu. Try out new brunch dishes from chefs Enrique Limardo and Nacho Useche like a "Lobster Patacón" (Green plantain, strawberry coleslaw, avocado, cilantro, piquillo-pepper mayo, herbs mayo), "Arepa of the Sea" (Fried calamari, bay scallops, shrimp, octopus, avocado, aji amarillo tartar sauce, mixed greens), and chicken with waffles (Double fried chicken thigh, feta nata pineapple-maple syrup). Plus, expect a live DJ performance throughout brunch on Sundays. 931 H Street NW; sevenreasonsgroup.com/seven-reasons STK, in DC Again: STK Steakhouse has returned to DC, this time in the Marriott Marquis. Offering reimaging classic American cuisine for brunch, lunch, and dinner, as well as the steakhouse’s iconic weekday happy hour menu featuring their lil BRG sliders, Wagyu meatballs, and short rib quesadillas. They also offer a robust takeout and delivery offering for a steakhouse experience at home. STK is also home to an award-winning wine list that allows you to pair its premium dry-aged steaks with favorite varietals from around the world. 901 Massachusetts Avenue NW; https://stksteakhouse.com Chef Update: Anthony Chittum: You can go home again. Chef Tony Chittum returns to Vermilion with a renewed focus on the flavors of the Mid-Atlantic. Don't worry - he's still behind the Iron Gate kitchen, as he is also unveiling two separate dining experiences at Vermilion. Downstairs, the Tavern and Bar offer casual delights ranging from batter fried homemade pickle spears to Seven Hills flank steak. Upstairs in the dining room, enjoy a Farm Table dinner experience, featuring seasonal perfection served family-style. Under spirits director Nick Farrell, Vermilion's cocktail program showcases inventive concoctions, while wine director Erin Dudley curates a selection that pays homage to the diverse landscape of the Mid-Atlantic. vermilionrestaurant.com