Let's embrace the vibrant spirit of spring in DC. Join us as we delve into the lively culinary scene. We savor all the seasonal delights and have the 411 on the latest menus prepared by your local faves - and maybe some there’s a name or two that’s new to you. We are ready for spring on a plate — you?  NEW & NOTEWORTHY: Yes, We Like Pina Coladas: Colada Shop has announced the addition of two talented new chefs to its culinary team. With the appointment of Jovana Urriola as executive chef overseeing all locations and Francisco Nuila as executive chef of the commissary, Colada Shop looks forward to bringing you an excellent dining experience at all locations. For more information on their cafes, visit coladashop.com Brunch, Unlimited (Brunch Alert): For $62 per person, you can indulge in unlimited plates and bottomless mimosas at Cranes. Sample savory charcuteries and crispy patatas bravas and delicate shrimp tempura, or egg-centric creations like the hamburger steak omelet and Oyakodon, plus, savor signature dishes like the Benedict "Cranes" with kabosu bechamel and the rice cake "Soccarat" topped with cured egg and red shiso. 724 9th Street NW; cranes-dc.com Mudbugs are Coming Up the Coast: Crawfish season has arrived! To commemorate New Orleans and its tradition of springtime crawfish boils, Dauphine’s will be offering its very own Crawfish Boils in April. Dauphine’s will host a weekly Crawfish Boil every Saturday in April from 3 to 6 pm. Crawfish will be sold by the pound, and servings will include all the essential fixings, like potatoes, mushrooms, and garlic. Homemade Andouille sausage is also available as an add-on for an additional cost. 1100 15th street; dauphinesdc.com Le Grande Boucherie: Blending the ambiance of an elegant steakhouse with that of a Parisian brasserie, La Grande Boucherie now occupies the historic National Bank Building. The menu, designed by corporate executive chef Maxime Kien, will offer large-format meats, a raw bar, and both classic and modern French dishes. The extensive meat offering will feature cuts like filet de bœuf and filet mignon au poivre, grass-fed ribeye entrecôte grillée, Chateaubriand “pour deux”, and in-house dry-aged and wagyu meat. These will be offered alongside bistro classics like soupe à l'oignon, moules a la Basquaise, and escargots. Ingredients, including the meat and poultry, will be sourced locally from trusted farms, and the menu will incorporate local Maryland Blue Crab and Chesapeake Bay fish. Within the wine list, Boucherie aims to include lesser-known grape varieties such as tannat, mondeuse, and picpoul, as well as winemakers practicing sustainable farming and organic methods. The drinks list will feature their signature selection of cocktails, as well as three special cocktails made in collaboration with D.C. mixologist and winner of Netflix’s Drink Masters, LP O’Brien. 699 14th Street NW; boucherieus.com/washington-dc Seasonal Shifts at Joon: James Beard semifinalist chef/owner Chris Morgan has added new spring desserts to the menu at Joon. Highlights include strawberry sorbet (featuring strawberries sourced from Moon Valley Farm) with lemon curd whipped cream, herb oil and basil, pistachio pavlova with baked meringue, strawberry rhubarb chantilly cream, and rose water, and apple tarte tatin with local fuji apples, buttermilk pie crust, cardamom and toffee ice cream, and rye whiskey almond brittle. 8045 Leesburg Pike, Vienna; eatjoon.com Limani Launches Lunch (Lunch Alert): Limani is now open for weekday lunch in addition to dinner and weekend brunch. The lunch menu focuses on shared plates of traditional Greek specialties with a modern twist. A prix fixe option offers three courses for $39. To sweeten the deal, Limani created a lunch menu for children priced at $7. Available Tuesday through Friday, 11:00 a.m. to 3:00 p.m.; 670 Wharf Street SW; limani.com Veggie Delights: Miguel Guerra and Tatiana Mora, the former chefs behind El Cielo and Serenata, have unveiled their four-course tasting menu at MITA. Priced at $75, this prix fixe experience is available Tuesday through Thursday, offering a journey through the freshest produce in this vegetable-forward concept. On Fridays and Saturdays, treat yourself to an exclusive tasting menu priced at $150 per person. For a more casual experience, walk-ins are welcomed at the bar, where a selection of à la carte dishes are offered. 804 V Street NW; mitadc.com More Peter Chang: Gaithersburg residents now have their own Peter Chang outpost serving tapas-style dishes, dim sum, and signature items that include Chengdu Garlic Steamed Pork Belly, Hot & Numbing Stone Pot Flounder, Shredded Tofu Skin Salad, Steamed Pork Soup Dumplings, and more. The ninth Peter Chang outpost will be open daily starting at 11:00 a.m. 637 N Frederick Avenue, Gaithersburg; peterchanggaithersburg.com  Spice It Up: Since opening this past June, Philippe Chow has been offering DC  its unique menu and cocktail offerings, like the tableside Peking Duck, that takes over three days to prepare before being served. Philippe Chow is spicing things up a bit with five new additions to their menu, including mignon Mongolian beef, a coconut seafood bowl, wok-seared truffle sea bass, salt and pepper chicken, and Wagyu beef fried rice. 635 Wharf Street SW; philippechow.comBou-Hoo: Sushi by Bou, the micro restaurant concept known for their omakase experience, has opened a location above the citizenM Washington DC Capitol hotel. This intimate dining spot is an immersive disco-themed playground that serves omakase menus crafted by chef David Bouhadana. Enjoy a 60-minute omakase journey designed to be accessible. Select either a 12-course sustainable fish menu for $60 or the 17-course "Bou-gie" upgrade for $100. Hand rolls and other sushi favorites utilizing the fresh, high-quality fish sourced locally and globally are available upon request, along with additional à la carte specialties and seasonal mochi ice cream for dessert. Embodying the spirit of the underground disco era, the D.C. location welcomes you from an elevator through a dimly lit entryway illuminated by multihued lights, leading to a lounge area featuring a black ceiling adorned with disco balls. Upbeat dance tracks, funky light fixtures, a lush greenery wall, pop art accents, neon signage, and an eclectic mix of furniture and pillows surround the space. 550 School Street SW; sushibybou.com Hey! Hei Hei (Lunch & Brunch Alert): Cantonese restaurant Tiger Fork has brought Hong Kong-inspired brunch and lunch classics to weekend afternoons with its new daytime “Hei Hei Café”. Inspired by traditional Cha Chaan Teng (Hong Kong’s quintessential East-meets-West diner culture), chef Simon Lam is serving innovative versions of congee, condensed milk french toast, macaroni & Spam soup, boozy milk tea and a selection of Dai Pai Dong (street-food inspired bites like salt & pepper squid and chili wontons). As its inspiration cha chaan teng literally translates to “tea café,” Tiger Fork offers a brand new tea program curated by Valley Brook Tea, plus other boozy daytime drinks like spiked Hong Kong milk tea (the “Fun Tea” with cognac, allspice dram and orgeat cold milk tea) and “Pau Pau” Mimosas (with apricot, orange and yuzu). 11:30 a.m. to 3:00 p.m. on Saturdays and Sundays. 922 N Street NW; tigerforkdc.com Roll It at Wren: Roll on into Wren to try out their new sushi menu. You’ll have the opportunity to try a selection of nigiri and/or sashimi such as maguro (big eye tuna), sake (king salmon), hamachi (yellow tail), madai (red snapper) and a5 miyazaki wagyu. Wren also features their own curated maki rolls, in addition to a special roll and the traditional California and spicy tuna roll. Share small dishes with the table,  like the ‘Maguro Tartare,’ ‘Hamachi Carpaccio’ and ‘Sake Crisps.’ The full sushi menu will be available on Fridays and Saturdays, with daily specials served on the other days of the week. 1825 Capital One Drive, Tysons; wrentysons.com Brunch on the Go: The Yards is bringing back Brunch On The Go for another fun run series perfect for fitness foodies this spring. Each session will begin with a stretch led by Mayweather Boxing followed by a guided 2-mile walk or 3-mile run with Pacers Running. After the run/walk, you are invited to enjoy a curated brunch box from their favorite participating Yards restaurant of the week, including Emmy Squared (May 4), La Famosa (May 11), and Due South (May 18). Each brunch box includes brunch for two, a bottle of bubbly, and two champagne flutes. Tickets are $65 and cover a brunch box for two runners. Registration is required on Eventbrite. Must be 21+ to register. 300 Tingey Street SE; eventbrite.com NOT NEW, BUT NOTEWORTHY: All About the Dough: Chef Russell Blue Smith is opening Alfreda, a tribute to his late grandmother. Chef Russell, formerly at Wolfgang Puck’s The Source, is making a departure from fine dining, embracing pizza making. He is reuniting with his long-time collaborator and GM, Evan Moore from Cut by Wolfgang Puck and The Source. For Smith, it’s “all about the dough,” using a sourdough starter, imparting a subtle sweetness to the NY-style pizza crust. Additionally, inspired by his daughter’s diagnosis of celiac disease, chef Russell is proudly offering gluten-free pizza. Notable dishes include The Al’ (red pie, no cheese), The ‘Freda (cheese pie, no sauce), and The Alfreda (plain pie). The menu includes a variety of salads and small plates. Moore’s wine list and classic cocktails complement the offerings. 2016 P Street NW; alfredadc.com Taste of Philly: JBFA-winning restaurateur Ellen Yin’s High Street Hospitality Group has brought a.kitchen + bar from Philly to Foggy Bottom, at the Hotel AKA. The restaurant will feature seasonal, American small plates designed by executive chef Eli Collins (Philadelphia) and chef de cuisine George Madosky. The bar’s wine and cocktail program was designed by the Philadelphia team, which has gained acclaim from Wine Spectator, Wine Enthusiast, and a 2024 semifinalist nomination from the James Beard Foundation Awards. 1 Washington Circle NW; akitchenandbardc.com Bammy’s is Back: Bammy’s at Navy Yard has reopened as Bammy’S Modern Caribbean. The menu will still be Caribbean inspired but with nods to the multitude of flavors found throughout the islands. You can still expect favorites such as chef Peter Prime’s famous jerk wings and snapper escovitch with new additions leaning into techniques such as  grilling and smoking. Starters of note include the Trinidadian & Dominican holiday favorite, pastels, Guyanese street food aloo pie, and of course, the bammy, hailing from Jamaica, and smothered with pulled oxtail. Weekend brunch will also be offered with new dishes such as brisket hash, fry bake sandwiches, and grilled pork belly and pancakes, plus mimosa towers featuring Caribbean flavors. 301 Water Street SE; BammysDC.com A Taste of Spain (Brunch Alert): Chef Ruben Garcia is the first to point out that in Spain, brunch doesn’t really exist. But with Casa Teresa situated in arguably the brunch capital of the United States, the Spanish restaurant launched brunch service anyway. The menu borrows from Garcia’s mother’s stuffed eggs, a recipe she cooked on holidays and special occasions: “Los huevos rellenos de mi madre” is essentially deviled, pickled eggs filled with tuna, mayo, pickled onions and seasoned with pimentón. There’s also a tortilla de patatas, starring eggs from Virginia’s Whiffletree Farm. Grilled Spanish toast arrives as a thick-cut piece of custard-soaked brioche, grilled and topped with bruleed lemon curd and served with sherry-flavored whipped cream. For a cure-all dish, order a heaping pile of fries covered in fried eggs (add on jamon or sausage). Pair it all with a sipper of vermouth—of which Casa Teresa has nearly 30 by-the-glass options. There is also a mix-and-match cocktail option, where you can pair a base of sparkling wines with spirits, mixers, citrus and herbs. Saturdays, 11:30 a.m. to 4:00 p.m. 919 19th Street NW; teresadc.com Ciebo in Full Bloom: Adams Morgan restaurant and cocktail bar Ceibo draws inspiration from the bustling bar culture of Montevideo and Buenos Aires, from brothers Manuel and Juan Oliveras. Their new spring menu features dishes such as plums with sheep’s milk ricotta, candied peanuts, mache, and honey; white Dutch asparagus with rice bread crumbs, and lemongrass beurre blanc; potato chips with egg foam, prosciutto, and shallots, and steak tartare with shallots, peppers, olives, cured egg yolk, and country cracker. Starting April 30th, Ceibo will open for dinner two Tuesdays per month to offer 4 - 5 course tasting menus for $80 per person. The menus, with optional biodynamic wine pairings, will showcase chef Juan Olivera’s culinary creativity, as well as Manuel Olivera’s deep experience in wine and hospitality. 2106 18th Street; ceibodc.com Mintwood Becomes Namak: Renovations at the former Mintwood Place in Adams Morgan are complete, signaling the arrival of Namak, a new upscale casual Eastern Mediterranean restaurant, from partners Saied Azali and John Cidre. Freshly baked breads and pide made in a specially sourced oven will be served alongside favorites like Mast-O-Bademjan, a smoked eggplant dip, and Hummus. For a twist on traditional varieties, guests can try the Borani Laboo a beetroot, yogurt and feta dip, or Walnut Labneh, all strained in-house and served with garlic, walnuts and dill. 1813 Columbia Road, NW; namakdc.com  Up on the Roof: A new premier rooftop concept from MINA Group, Rooftop Kitchen, has opened in City Ridge NW. The new culinary concept - nestled atop the expansive rooftop of the City Ridge development - offers a premier destination for outdoor dining, with spaces designed for year-round enjoyment. The menu focuses on bright, fresh ingredients. Highlights include ahi tuna tostadas and Maryland lump crab lettuce wraps, alongside fresh salads, handmade pizzas, and inventive burgers like The K-Town, a Korean bbq salmon burger. The beverage menu includes libations like the Santorini Spritz, which blends blood orange-infused Aperol with passion fruit, elderflower, prosecco and soda, and the Oaxacan Hat Trick, crafted with Ilegal Joven Mezcal, Aperol, lime, and pineapple gum cordial. Rooftop Kitchen will be open for dinner Monday through Friday and all day Saturday and Sunday. 14 Ridge Square NW; rooftopkitchendc.com A Royal Reopening: Alexandria’s Royal Restaurant, the historic family-friendly neighborhood eatery has undergone a renovation to welcome diners back with an updated look, expanded service, and new menus. Royal’s menu retains its 1904 classics such as The Royal Breakfast, classic Belgian waffle with whipped butter and maple syrup, and the traditional Greek omelet served with home fries and toast. An array of new creations across all-day brunch, lunch, and, for the first time, dinner menus complement these staples. Lunch and dinner mains include country fried steak served with crispy potatoes and mole-spiced carrots ,prime brisket meatloaf with mashed potatoes, sweet and sour charred corn relish, burnt onion gravy and crispy onions, as well as a selection of savory starters, salads, and sandwiches. The new dessert menu includes roasted apple chimichangas and ancho chili chocolate mousse. 730 North St. Asaph Street, Alexandria; royalrestaurantva.com Marcela Hazan x Smithsonian American History Museum: Marking the centennial of Marcella Hazan’s (1924–2013) birth, the Smithsonian’s National Museum of American History has received a donation from the family of the influential cookbook author and legendary teacher of regional Italian cuisine in the United States and United Kingdom. Hazan is widely known for her six cookbooks on the cuisines of Italy, published between 1973 and 2004. Her husband Victor Hazan, an authority on Italian food and wine, and son Giuliano, a chef and cooking teacher, donated 20 of her specialized Italian cooking tools, including a passatelli press, garganelli pasta comb, a mattarello for rolling out pasta, her wood cutting board, lasagna pan and her cotton apron to the museum’s food history collections. The donation also includes a selection of her recipe notebooks, written in Italian, that will be housed in the museum’s Archives Center. Hazan immigrated to the United States from Cesenatico, Italy, with her husband in 1955, and they made their home in New York City where she opened a small cooking school in her apartment in 1969 and published her first cookbook, The Classic Italian Cookbook, in 1973. Hazan was the recipient of numerous awards, including the International Association of Culinary Professionals Lifetime Achievement Award (2004), Cavaliere della Stella della Solidarietà Italiana Award (2003) and the James Beard Foundation Lifetime Achievement Award (2000).Constitution Avenue NW, between 12th and 14th streets; americanhistory.si.edu  New at Metro Center: After a full renovation, Washington Marriott at Metro Center has opened a new restaurant, Spotted Zebra: Kitchen, Cocktails & Contradictions. Inspired by the city’s political lore, the restaurant’s name is a tongue-in-cheek nod to an infamous gaffe from a former Senator who then became Vice President who said, “A zebra does not change its spots,” highlighting the contradictions and folly of politics. This notion is woven throughout the identity of Spotted Zebra, from political and historical quotes that grace bar coasters to names of signature dishes and drinks, such as the Founding Fathers Farm Chicken, Swing State Salmon, and Honest Man cocktail. The menu, created by executive chef William Taylor, features menu items like the Presidential PB & J, with grilled Lyon Bakery rustique bread generously smeared with peanut butter, strawberry jelly, and Noble Star Ranch maple pepper bacon, the Winning Ticket Brisket, a slow-braised Angus beef brisket sandwich with Tillamook cheddar cheese, sautéed onions, and sourdough bread. Imbibe in style at the new cocktail bar with offerings like a build your own gin cocktail. Spotted Zebra will be open daily from breakfast through late-night. marriott.com Stable Steak Frites: It’s hard to convince people to eat hot, melted cheese in the summer months…so David Fritsche and Silvan Kraemer decided to take a break. Their beloved Stable will be (temporarily) transformed into Steak Frites DC, inspired from Paris and Geneva to deliver a uniquely European experience. The steak is served medium rare for maximum enjoyment over Café de Paris compound butter—a special recipe unique to Steak Frites DC – alongside frites, of course. The $36.95 per person experience includes bread and butter service, a salad, frites, and steak, plus a vegetarian option, too. À la carte appetizers, mains, sides, and desserts are available as well. 1324 H Street NE; steakfritesdc.com/menu Mykonos on Top: The Watergate Hotel is bringing the Mediterranean to the Nation's Capital with Tarátsa at Top of the Gate. This taste of Mykonos will include branded coconuts cabana-side, along with a Mediterranean inspired menu of light bites including marinade olives with citrus and rosemary, grilled halloumi & blasted tomatoes skewer, lamb lollipops, herb falafel, and more. Design and decor will also be reminiscent of a cafe along the Aegean Sea with highlights including bright colors, private cabanas, florals and more. thewatergatehotel.com/top-of-the-gate  

Read Brianna Crane & Sami Sparber's interview with Nycci, and get all the deets on hosting trends in 2024~Find out more here. Photo: A tablescape by North Carolina-based dinner party wares rental company Canary. Photo: Emily Bennett, courtesy of Beth Nash 

St Patrick's Day is here, and there are so many ways to celebrate! Listen in to Nycci's suggestions, pt 3:

Hey All, and thanks for joining me again. It was patio season and no…now it isn't. This is spring in DC. One day it’s sunny and 70 and one day it’s sunny and 30. ANYWAY. The ridiculous weather doesn’t take away my excitement from taping this month’s show at Tony & Joe’s. I am down on the sparkling Potomac water, watching the boats go by. This is a so “if you know you know” situation. Tony and Joe’s has one of the best patios in DC with views of the Kennedy Center. As I have said, once the weather hits an acceptable temperature, find me out on that patio with a tray of fresh shucked oysters and a glass of rose. Thanks as always to Greg Casten for being such a tremendous supporter of me, this show, and the work that I do.Later in the show, I’ll be chatting with Mary Taylor of Mary Taylor wines. For the span of her professional life, she has been active in all aspects of the wine industry, whether selling high-end French and Italian wines at the Sotheby’s auction, opening a retail store in lower Manhattan, serving as the president of a Tri-state area wholesale company, or working as a portfolio manager for a major distributor covering the entire United States. Fast forward to now and Mary Taylor Wine is the largest self-funded female wine importer in the United States. If you don’t know Mary Taylor - you are about to…Listen to the podcast interview here, or watch the full episode here.