August at Astro – August brings a whole new month of donut flavors at Astro Doughnuts & Fried Chicken. This month’s four new flavors are: Cannoli, a pillow doughnut filled with Italian cannoli filling of sweetened ricotta, mini chocolate chips and chopped candied orange peel, rolled in cinnamon sugar, and drizzled with dark chocolate; Mint Cookies N Cream, a rich chocolate cake doughnut, with mint cream glaze, and topped with chopped Oreo cookies; Summer Sweet Corn, a light and airy doughnut with a sweet and salty buttery corn glaze, topped with toasted corn nut crumble; and Yuzu Toasted Coconut, a doughnut with a tart yuzu glaze, toasted shredded coconut sprinkle. 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; BantamKing.com)
Must Try New Menu – Brookland’s Finest Bar & Kitchen chef and partner Shannan Troncoso has added new dishes to the restaurant’s late night menu. Some of the new menu highlights include Smoked Jumbo Wings, smoked in-house and tossed in spicy mumbo sauce and served with creamy house ranch with carrots and celery; a Turkey Panini made with goat cheese, cucumber, sundried tomato, and pesto spread served alongside a creamy vinaigrette dipping sauce and hand cut chips; and a selection of Moorenko’s seasonal ice cream. Crowd favorites like the meatball sliders and bacon mac and cheese will still be offered on the menu, as well. The late night menu, found here, is available Sunday-Thursday 11:00 p.m. – 1:30 a.m. and Friday – Saturday from 12:00 a.m. to 2:30 a.m. (3126 12th Street NE; 202.636.0050; brooklandsfinest.com)
Chef’s Tasting – Chef’s Tasting is offered on Friday nights, with a five-course menu themed around a hyper-seasonal or luxury ribeye 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 ; 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; charliepalmersteak.com)
Break Fast – Centrolina recently unveiled a new selection of breakfast dishes available daily in the Mercato (Mon-Fri, 8-10:30 am; 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 multi grain. (974 Palmer Avenue NW; 202.898.2426; centrolinadc.com)
Keep Calm, They’re Now Open on Saturday's Cotton & Reed, known 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; cottonandreed.com)
Get Your Daily Dish – The Daily Dish is bringing comfort foods to guests. During the month of August, four dishes from four different countries will be featured – one per week – as an opportunity for all diners to sample these family favorites. Rivka Alvial, the lead bartender has a Venezuelan/Chilean heritage. She uses her grandmother’s recipe for her favorite dish, Reina Pepiadas (Curvy Queen) Arepas. The line cooks are partial to pupusas, a classic dish from El Salvador. A traditional pupusa is filled with some combination of cheese (queso blanco), refried beans and meat and topped with a spicy coleslaw mixture known as curtido. The Daily Dish mixes it up by filling pupusas with duck confit and topping them with an Asian slaw. These pupusas will be served at lunch and as a dinner appetizer. Sous Chef Jose Rivas, makes a traditional, hearty Honduran meal called a “baleada,” which is a thick flour tortilla that is usually folded in half and served with mashed fried beans. Other ingredients, such as scrambled eggs or meats, can be added. The Daily Dish adds “carne asada” or grilled NY strip steak to make it extra special. This will be served at lunch. 8301 Grubb Road, Silver Spring, MD; 301.588.6300; thedailydishrestaurant.com)
All Day Breakfast – DGS Delicatessen & Specialty Bar, the new-school delicatessen from cousins and fourth generation Washingtonian’s Nick and David Wiseman, is now open for breakfast seven days a week. Chef Eric McKamey, who recently joined DGS from acclaimed Mintwood Place, has created a menu celebrating the classic delicatessen, featuring bagel sandwiches, breakfast plates, sandwiches and seasonal specials. The new menu also features an extensive list of house-made sodas and a full coffee and espresso program. DGS will start selling its house-made provisions, including meats, mustard, pickles, hot sauce and more to go. As always, DGS will feature only the best ingredients: sustainably raised meats and produce from local farms. Eric’s new menu includes old favorites and a roster of new dishes: Ricotta Blintz with blueberries, peaches, honey, and brown butter; Summer Garden Bagel with market produce and Za’atar cream cheese; Smoked Salmon Grilled Cheese with gruyere, smoked tomato and challah; and Harissa Chicken Fattoush with watermelon, herbs, feta, Vidalia onion and pit. (1317 Connecticut Avenue NW; 202.293.4400; dgsdelicatessen.com)
Sunday Specials – Bird’s Eye Sandwiches, lunchtime pop-up by Doi Moi from Executive Chef Sasha Felikson, is thrilled to announce it will now open for lunch on Sunday afternoons. Served from the bar, and available for dine-in or to-go, the small but thoughtful menu features an array of Southeast Asian-inspired sandwiches, salads, soups, and snacks. Bird’s Eye serves three bahn mi-inspired sandwiches which include the Crispy Chicken Thigh; Thai Roasted Pork; and vegetarian Rice Cake, all of which can be turned into rice bowls. To complement the sandwiches, three salads are offered, ranging from the Green Papaya; the Stone Fruit (vegan); and the Thai Style Kimchi. Felikson currently offers two soups – Chilled Mango Thai Chili (available vegan), and misco chicken noodle. Those looking for light bites can enjoy snacks such as curry fries with Thai ranch, potato wedges dusted in yellow curry powder meant to dip in an Asian-inspired ranch dressing. (1800 14th Street, NW; 202.733.5131; doimoidc.com)Classes on Cooking - Drift on 7th’s chef Ferhat Yalcin wants to share—share his knowledge, talent, recipes and some helpful tips for cooking seafood-based dishes. Since sharing is caring, Chef Yalcin has launched a new video series posted to YouTube entitled Chef Yalcin Spinoff. Beginning in September, Spinoff will be posted every two weeks, each segment featuring a different recipe with how-to’s, a demo and recipe. The first installment features Lobster Veracruz and can be seen here. This will be followed by Tuna Alinazik, a dish that reflects the chef’s Turkish roots . . . many more to come bi-weekly. Each installment is shot in the kitchen at Drift on 7th. The segments are just over five minutes in length—allowing for a quick and easy culinary tutorial. (1819 7th Street NW; 202.350.4350; www.drifton7th.com/reserve)
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; district-distilling.com)
Oh So Fancy - The Fancy Schmancy Co. launches with their first product line, Curious Crackers. Co-founders Kathleen Tozzi and Svetlana Bautista are on a mission to help you throw an awesome party, or at least make the cheese and crackers you’re eating for lunch feel a little more like a party. Available in five intriguing flavors and unique shapes, Curious Crackers are perfect for salads, soups and snacks. They can be arranged on a cheese board or tossed in greens as a crouton replacement to make your salad pop. Varieties include heart-shaped Ginger + Beet which are the perfect vessel for fresh goat cheese, Cocoa + Spice that are like a grown-up graham cracker, and their signature Butter + Oat stars that couldn’t be cuter on a kale salad or tomato soup. There are also two plant-based crackers, designed not just for the Vegan Schmegan crowd. All Curious Crackers are made with high quality certified organic ingredients and whole grains. To learn more about The Fancy Schmancy Co., contact Kathleen Tozzi by phone 401.743.3293, email or visit the website here.Food The Way Mom Made It – This summer, Seasons Restaurant launched a new addition to its Sunday brunch spread at Four Seasons Hotel Washington, DC. Hotel Sous-Chefs Tawfik Saadeh and Bilal Wshah spearheaded a station that features traditional Middle Eastern dishes inspired by both chefs’ home countries. The station features classic comfort foods, made the way one would find them in Syria or Jordan, where Saadeh and Wshah are originally from, respectively. Food with a history the way mom made it – the station features three hot dishes, three cold dishes, a soup, a salad and a dessert. The selection will change occasionally, but the inaugural dishes are ones that are close to the Chef’s hearts. This new station joins six others at one of the most extensive and diverse brunches in the nation’s capital. Seasons Sunday Brunch patrons can indulge in a buffet-style setting that includes omelets, meats, seafood, salads and soups, desserts and more along with bottomless prosecco and Mimosas. Sunday Brunch is priced at $90 per adult for regular weekends and $115 for holiday weekends. Reservations are highly recommended. (2800 Pennsylvania Avenue NW; 202.944.2000; fourseasons.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; fourseasons.com/washington)The Sandwich G’s – They have kicked off the next round of Mike Isabella’s winner-takes-all Sandwich Madness tournament at G and Graffiato in which two local food writers duke it out for ultimate sandwich supremacy in the name of charity. This month, Lauren DeMarco of FOX 5 DC, competing for Best Buddies, takes on Tierney Plumb of Eater DC, competing for St. Jude’s Research Hospital. The winner will bank $1 for each sandwich sold throughout the month for her respective charity, then move on to the next round of the competition. The finals culminate in November. Available through August at both G and Graffiato, the sandwiches are: Lauren DeMarco: The Foxy Chick – fried chicken and waffle, harissa honey glaze, stone fruit salsa; and Tierney Plumb: Plumb’s the Word – beer-braised bratwurst, charred plum, sauerkraut, spicy mustard aioli.
Summer Fare & Cocktail Flare – 14K Restaurant and Lounge located in The Hamilton Hotel D.C. is featuring a three-course, summer-inspired lunch menu that gives guests a variety of delectable dishes to choose from, along with refreshing mocktails that complement the entrees. The summer menu will be offered Monday through Friday, now from until September 22, 2017. From salads and sandwiches, to burgers and bruschetta, the Summer Fare, three-course menu has something to offer for the most discerning diner, at an unbeatable price. The Summer Fare and Mocktail Flair Menu includes one small plate, one lunch entrée and one dessert, and is priced at $17 per person, excluding tax, gratuity, and drinks. Here is a taste of what the menu has to offer: Reservations are preferred and can be made by calling 202.218.7575. The Hamilton Crowne Plaza D.C is located at the intersection of 14th and K Street NW.
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)
On Rye – On Rye, Chinatown’s modern sandwich shop inspired by the classic Jewish deli, has launched an all-day breakfast menu. Additionally, deli meats and salads are now available for carry out purchase by the pound. Details follow. Pictures are available upon request. On Rye’s all-day breakfast selection has grown to include breakfast sandwiches on bagels. New offerings include: Bagel & Schmear; Whitefish Salad on a Bagel (w/ tomato & red onion); Lox on a Bagel (w/ schmear, tomato, red onion and capers); and The Egg & Cheese (Egg omelette, melted cheddar, arugula & Russian dressing on a toasted challah kaiser roll). View the full breakfast menu here. On Rye now offers all the classic deli meats by the pound. Stock up on favorites like whitefish salad, house made pastrami and whipped cream cheese. View the full menu here. (740 6th Street NW; 202.794.8400; onrye.com)
Get Your Lobster On – Through 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)
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)
Spring Into This – Fans of Roofers Union in Adams Morgan can dig into Executive Chef Jenn Flynn’s new summer dishes. Flynn’s menu is full of satisfying dishes sure to delight vegetarians as well as stalwart carnivores. Must-try starters include grilled asparagus with pistachio pesto and candied lemon; a silky plate of burrata with sautéed zucchini, sweet squash jam, mint oil, and pickled ramp vinaigrette; and zingy garden gazpacho with touches of cucumber, red pepper, and basil. Chicken liver mousse, a perennial favorite at Roofers Union, gets a seasonal update with tart rhubarb gelee and preserves, the perfect touches to cut through the rich spread. Hot new supper entrees include homemade spring pea ricotta ravioli with crispy Serrano ham, mint, and garlic cream; smoked chicken thigh flatbread piled with chicken, homemade barbecue sauce, and more pickled ramps preserved from earlier this spring; and pan-roasted Alaskan halibut with black quinoa, leeks, and a soft herb vinaigrette. Roofers Union’s signature stuffed sausages and sandwiches get an update, with new house-made sausages introduced including abanh mi sausage with chicken liver mousse, shaved carrot, cucumber, basil, and mint served on a pretzel roll. Guests can make reservations online at www.roofersuniondc.com or by calling 202.232.7663. (2446 18th Street NW; 202.232.7663; roofersuniondc.com)
Summer Specials - Station Kitchen & Cocktail’s at The Embassy Row Hotel, A Destination Hotel, invites guests to experience a taste of D.C. with a variety of new menu items, rotating international specialties from the surrounding embassies, fun happy hour promotions and a special underground cocktail menu. With new offerings and a refreshed look including playful furnishings and a communal layout, guests and D.C. residents alike will enjoy a distinctive dining experience that is both social and local. One of the highlights of Station Kitchen & Cocktail’s new menu is The Embassy Row Experience, a specialty food and cocktail menu that rotates monthly and is inspired by the international embassies found within the Embassy Row neighborhood. August’s Experience is inspired by the Philippines in celebration of National Hero Day on August 28 with Crispy Pork Belly with adobo slaw and hoisin BBQ sauce. Featuring a charity component, all dishes are served in a SOME bowl, a beautiful bowl created by students at the Corcoran School of Art & Design. Each time a guest orders a dish from the Embassy Row Experience, the property donates a portion of the proceeds to nonprofit organization So Others Might Eat (SOME). For more information, visit https://www.destinationhotels.com/station-kitchen-dc.
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, 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; 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 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 and the Passion Bleu. (1305 5th Street NE; tolimolidc.com)
Bottomless Brunch at Town Hall – Town Hall in Glover Park will offer a prix fixe brunch option for the month of August. On Saturdays and Sundays in August, from 11:30am to 3:30pm, guests will have the choice of bottomless mimosas, bloody marys, or bellinis and one select brunch entrée for just $25 per person (excluding tax and gratuity). Regular brunch menu items will still be available a la carte for purchase. (2340 Wisconsin Ave NW; 202.333.5640; townhalldc.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. Running through 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)