A password will be e-mailed to you.
Brunch Time - Bin1301 Wine Bar adds to its bottomless brunch menu with bottomless Aperol Spritzes.  Now enjoy bottomless mimosas, bloody marys, and Aperol Spritzes -- all for $16 (2 hour limit). As a kick-off, the neighborhood's friendly dive wine bar will be hosting a kick-off party on Sunday, September 17th at 11:00 am. Although known for its wine and dinner menu, Bin's brunch includes an extensive selection of brunch items combined with dinner favorites. Classic brunch items include: Shrimp & Grits, Skirt Steak and Eggs, Eggs Benedict, Build-Your-Own Omelettes, and Cinnamon French Toast. Popular dinner items at brunch include Butter-Poached Salmon, Smoked Whitefish Salad Panini, and Grilled Cheese with Tomato Soup, among others. Brunch is served Saturday and Sunday, 11:00am-3:00pm, and includes patio dining. Prices range from $9-$20. (1301 U Street NW; 202.506.7716; bin1301dc.com) BLD - Gina Chersevani and chef Liz Clifford have redesigned some items on the Buffalo & Bergen menu to highlight what they do best. New sandwiches include Bubbe Approved (smoked trout, dill cream cheese, cucumbers, and pickled onion), The Cheesus (an inside out bagel with three melted cheeses, tomato, and avocado for their take on a grilled cheese), and I’d rather be in Capri (local tomatoes, fresh mozz, homegrown basil, evoo, and balsamic on a bagel or salad).   Top sellers of the new items include The Breakfast Bandit (carnitas-style pork, manchego, avocado, and a fried egg) featured on Barclays’s Daily Dip Dish, and In your FACE! (fried egg, mixtress-made pesto, fresh mozz, and sopressata) which was highlighted on Travel Channel’s hit show Food Paradise. Buffalo & Bergen is offering its delicious breakfast sandwiches all day long.  These egg-centric delights are not just for Saturday and Sunday mornings anymore! Bringing Brinner back-- breakfast for dinner, that is. If lunch is your sweet spot, Buffalo & Bergen is running a promotion for that. Any weekday from 11am until 2pm you can get any sandwich and they’ll give you one of Chersevani’s famous, hand-crafted sodas for free! Gluten free or gluten phobic? They will stuff any of their sandwich offerings into an avocado for you for an additional charge of $4. For the more authentic feel, Buffalo & Bergen has changed how to order the Reuben and Philly-style Steak sandwiches; by the 1/4 or 1/2 pound.  You can mix the meats or stay traditional. Pastrami or turkey on your Reuben and steak or turkey on your Philly-style cheesesteaks. Want it small, select the ¼ pound option. For a meatier sandwich get yourself a ½ pound order. All of these amazing items are available at the Union Market counter or on the move with catering. Big or small, Buffalo & Bergen will platter up everything from bagels to knishes to sandwiches for events, parties, or meetings. Schedule a pick up or a drop off for the perfect complement to your gathering via email catering@buffalobergendc.com. (309 5th Street, NE; 202. 543.2549; buffalobergendc.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) All Day Breakfast – DGS Delicatessen & Specialty Baris 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.  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) 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) Breakfast – 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; theriggsby.com) Unlimited Tapas – TapaBar in Bethesda announces a new unlimited brunch format that fuses the Spanish style of small plate dining with the favorite American pastime of brunch and adds a healthy dose of generosity. The Unlimited Brunch Menu will be $30 per person for unlimited tapas, $15 for unlimited Mimosa sand Gazpacho Bloody Marys and will be served every Sunday from 11:30 am until 3pm. Brunch is not typically done in Spain, so the menu allows Chef Alonso Roche’s to creatively interpret a Spanish brunch experience. Classic Spanish Favorites like Pan Tumaca, Tortilla Espanola with Smoky Aioli are complemented by dishes more familiar to an American brunch menu like Salmon Benedict and Smoked Applewood Bacon. For lighter eaters and children, TapaBar will offer individually priced menu items. To make a reservation for Unlimited Tapa Brunch, please call 240.483.4004. (4901A Fairmont Ave, Bethesda, MD; tapabarbethesda.com)