It’s no secret that getting a table at one of DC’s hottest restaurants on a Saturday night can be a challenge. Every Friday, we here at TheListAreYouOnIt.com check in with a select group of the area’s top-toques to let you know who is able to offer a Table for Two. Check back here every Friday at 4:30pm for a list of all open reservations at the area’s best restaurants. Here are available reservations for Saturday, December 20th:

5335 Wisconsin Avenue, NW
Saturday Evening Table for 2 Available @

1201 N. Royal Street Alexandria, VA
Saturday Evening Table for 2 Available @

100 New York Avenue, NW
Saturday Evening Table for 2 Available @

Birch and Barley
1337 14th Street, NW
Saturday Evening Table for 2 Available @

Blue Duck Tavern
1201 24th Street, NW
Saturday Evening Table for 2 Available @

Bourbon Steak
2800 Pennsylvania Avenue, NW
Saturday Evening Table for 2 Available @

Casa Luca
1099 New York Avenue
Saturday Evening Table for 2 Available @
Fully Committed

1001 Pennsylvania Avenue, NW
Saturday Evening Table for 2 Available @

DBGB Kitchen and Bar
931 H Street, NW
Saturday Evening Table for 2 Available @
Fully Committed

Del Campo
777 I Street, NW
Saturday Evening Table for 2 Available @

818 Connecticut Avenue, NW
Saturday Evening Table for 2 Available @

601 Pennsylvania Avenue, NW
Saturday Evening Table for 2 Available @

Fiola Mare
3050 K Street, NW
Saturday Evening Table for 2 Available @

707 6th Street, NW
Saturday Evening Table for 2 Available @
Fully Committed

Inn at Little Washington
309 Middle Street
Washington, VA
Saturday Evening Table for 2 Available@

Iron Gate
1734 N Street, NW
Saturday Evening Table for 2 Available @
Fully Committed

2201 14th Street, NW
Saturday Evening Table for 2 Available @
Fully Committed

2401 Pennsylvania Avenue, NW
Saturday Evening Table for 2 Available @

1813 Columbia Road, NW
Saturday Evening Table for 2 Available @
Fully Committed

NoPa Kitchen and Bar
800 F Street, NW
Saturday Evening Table for 2 Available @

Osteria Morini
301 Water Street, SE
Saturday Evening Table for 2 Available @
Fully Committed

775 G Street, NW
Saturday Evening Table for 2 Available @

5335 Wisconsin Avenue, NW
Saturday Evening Table for 2 Available @

Rasika West End
1177 22nd Street, NW
Saturday Evening Table for 2 Available @

Rasika Penn Quarter
633 D Street, NW
Saturday Evening Table for 2 Available @
Fully Committed

Restaurant Eve
110 South Pitt Street
Alexandria, VA
Saturday Evening Table for 2 Available @

903 N Street, NW
Saturday Evening Table for 2 Available @

The Fainting Goat
1330 U Street, NW
Saturday Evening Table for 2 Available @

The Red Hen
1822 1st Street, NW
Saturday Evening Table for 2 Available @
Fully Committed

The Source by Wolfgang Puck
575 Pennsylvania Avenue, NW
Saturday Evening Table for 2 Available @

228 North Market Street
Frederick, Maryland
Saturday Evening Table for 2 Available @
Fully Committed

Foodie diehards, we got you covered. At TheListAreYouOnIt.com we keep our ears to the ground to keep you in the know of all the industry-insider info. Who’s serving what, who’s shaking what and where are you going to try it? It’s all here for the eating … reading … in The Buzz:

The Gourmand Gift Guide

The 12 Days of Bacon — Fatten up your favorite friends and family with Red Apron’s The 12 Days of Bacon this holiday season. The one-of-a-kind gift features a sampling of 12 unique types of bacon, handmade by Chef/Butcher Nathan Anda. The innovative selection for the ultimate bacon lover includes Pancetta, Old Bay-con, Atomic Bacon, and even Chocolate Bacon. Order online and pick up starting December 9. (Union Market, 1309 5 St SE; 202.524.6807; redapronbutcher.com)

Cocktail and Soda Elixir Mixers — With flavors varying like D.C.’s weather, Gina Chesevani’s freshly made cocktail and soda base elixirs are available for purchase at Buffalo & Bergen. Seasonal concoctions include fig, cranberry sage, pear spice tonic, peppermint, Nutella, Sleigh Ride Shrub (bayberry, cranberry, balsam), and more. Each 16-ounce bottle comes with recipe card instructions for either punch, stirred cocktails, non-alcoholic sodas, or non-alcoholic cream sodas and start at $8. (BuffaloBergenDC.com)

Virginia Wine-opoly — Chris Pearmund of Pearmund cellars has collaborated with 22 Virginia wineries to release a Virginia Wine-opoly. With all participating wineries on the board, the game includes deed cards with info on each winery and game cards related to specific viticulture and enology topics.Pearmund says, “We tried to get state-wide participation rather than just northern Virginia and first asked the wineries that we thought were “team players,” those being ones that really show support for the industry as a whole.” Buy at Pearmund Cellars. (pearmundcellars.com)

Dough’nt Forget Your Holiday Doughnut Boxes — Astro Doughnuts & Fried Chicken will offer several festive doughnut boxes this season. Filled with mini versions of special seasonal flavors like Nutella peppermint, alongside classics like maple bacon and crème brûlée, these celebratory boxes are available for $20 each, and come in three different assortments, one for Christmas, Hanukkah, and New Year’s. Just to get that saliva flowing, the Christmas Box features 2 Crème Brûlée, 2 Cinnamon with cinnamon dough, cinnamon glaze, and buttercream center sprinkled with cinnamon sugar, 2 Nutella Peppermint glazed with peppermint candy, chocolate sprinkles, 2 Powered Sugar filled with strawberry jam, and 4 Vanilla glazed with holiday sprinkles. (1308 G ST NW; 202.809.5565; info@astrodoughnuts.com; astrodoughnuts.com)

Baskets of Italian Delights — The perfect gift for gourmands, Lupo Verde offers guests Christmas baskets filled with house-made Italian goods this holiday season. Guests can choose a pre-packed or customized basket, including homemade marmalade, homemade ragu, wine, limoncello, cheeses, and cured meats. Purchase baskets in the restaurant, priced from $125-$150. (1401 T St NW; 202.827.4752; lupoverdedc.com)


StarChefs.com Announces 2014 D.C. Area Rising Star Award Winners

D.C. Chefs Shining Bright — Award-winning restaurant trends magazine, StarChefs.com, has announced its 2014 Washington, D.C. Area Rising Stars Awards. Honoring up-and-coming chefs and other culinary professionals from Baltimore and Frederick, Maryland to Richmond and Clifton, Virginia, the StarChefs.com team visited more than 125 chefs and artisans across seven cities. The winners will be showcased at the StarChefs.com Rising Stars Gala on December 16 at Union Market, beginning with an awards ceremony at 6:30P.M., followed by a tasting gala from 7-9:30P.M. The walk-around tasting gala will give attendees the opportunity to experience 28 of the area’s restaurants with beverage pairings and cocktails by the winning sommeliers and bartender, in one location for one night only. Rising star award winners include: Kyle Bailey of The Arsenal at Bluejacket; Mike Friedman of Red Hen; Matthew McGhee of RANGE; Joe Palma of Bourbon Steak; Aaron Silverman of Rose’s Luxury; Johnny Spero of minibar; and more. General Admission is $95 per person; VIP tickets are $125 and include a private VIP reception with Champagne & Petrossian Caviar. A portion of the evening’s proceeds go to D.C. Central Kitchen, America’s leader in reducing hunger. (starchefs.com/risingstars)


Santa’s Coming to Town

Decking the Rooftop Halls  – Roof Terrace Restaurant is decking the halls with delicious eats and treats this holiday season, kicking off with the 18th Annual Holiday Brunches with Santa. Celebrate and indulge in one of Washington D.C.’s most beloved traditions, complete with dazzling skyline views and a special visit from Santa Claus. The famed holiday buffet features classic favorites with a fun, seasonal twist, like gourmet salads, freshly shucked oysters, house-baked pastries, French toast, made-to-order omelets, and a winter wonderland of holiday desserts. The kids’ table includes dishes like macaroni and cheese while adults will receive a complimentary glass of mimosa or sparkling wine. (2700 F St NW; 202.467.4600; kennedy-center.org/visitor/restaurants)

Holiday Tea, Winter Cocktails, and Santa Claus – Throughout December, Empress Lounge serves a special Holiday Tea for adults and children alike. Indulge in three tiers of sweet and savory treats as well as the choice of tea or a seasonal drink such as the chocolate martini or ganache hot chocolate with an assortment of toppings. Plus, Santa Claus will make an appearance during teatime every Saturday from 3:00P.M. to 4:00P.M., making for a truly memorable afternoon. Holiday Tea is served Friday through Sunday 2:30P.M. to 4:30P.M. (1330 Maryland Ave SW; 202.554.8588; mandarinoriental.com)

Old Hickory’s Brunch with Santa — Brunch with Santa isn’t just for the kids (although they can come too!) Visit jolly Saint Nick and get your gourmet eats too with a selection of shellfish, artisanal cheeses, lobster-stuffed omelets, Oreo eggnog pie, and more at Old Hickory Steakhouse. Tickets are $75 for adults and $40 for children for the December 7, 14, and 21 events. (201 Waterfront St, Fort Washington, MD 20744; 301-965-4000; GaylordNationalTickets.com)

Breakfast with Santa — Let your kiddos wish Santa and the Missus good luck before their big night, with December 22, 23, and 24 breakfasts at Union Street Public House. Tickets are $10 per child (age 0-12) and $15 per person (age 13+) and include a continental breakfast. Tickets are limited so every child has an opportunity to visit with the Clauses. (121 S Union St, Alexandria, VA 22314; 703.548.1785; unionstreetpublichouse.com/breakfast)


The Weather Cools Down and the Menus Heat Up

Sunday Supper at AGGIO – Encouraging families and groups alike to enjoy Sunday meals together, the AGGIO Sunday Supper menu will focus on Voltaggio’s Italian heritage with family style classic dishes, made for three to four guests to share. Sunday Supper is served from 4:00P.M. to 9:00P.M. with a pre-fixe menu for $35 for a choice of Antipasti, Pasta and Secondi. Dishes include the risotto di funghi (chanterelle and hen of the woods mushrooms, grana padano) and the chicken butternut squash caponata (confit tomato, pearl onion). (5335 Wisconsin Ave NW; 202.803.8020; volt-aggio.com)

Winter Traditions from Switzerland — Neighborhood wine bar ENO is now offering traditional Swiss fondue for $19. The blend of Emmental, Gruyere, and Kirschwasser is served with diced bread, pickled pearl onions, and cornichons. ENO warns guests: “In Switzerland, if a man drops a piece of bread in the fondue pot, he must buy a round of drinks and a woman who drops bread must kiss all her neighbors; ENO is watching!” So dip carefully! (2810 Pennsylvania Ave NW; 202.295.2826; enowinerooms.com)

Bûche de Noël To-Go – Et Voila! is known for its Belgian-French fare, and this Christmas it offers a special, traditional French Christmas dessert until December 25. The delicious dessert, a traditional bûche, is sponge cake rolled into a cylinder and frosted with chocolate, almonds, and crème fraiche. The savored confection is $10 per serving, or call ahead and place an order to-go for carryout sizes. A bûche de noël that serves four is priced at $38, and a bûche de noël for six is priced at $48. (5120 MacArthur Boulevard NW; 202.237.2300; etvoiladc.com)

Meat-Free Fare at Equinox — Fans of Chef Todd Gray’s vegan brunches will have to enjoy their favorite meat-free fare at a new address. The popular weekend brunch has moved from Muse Café to Equinox. Available every weekend, the $30 brunch features a seasonal menu of dishes such as blueberry stuffed French toast, made-to-order omelettes, grilled avocado and Rhappanock peaches, and sweet corn tamales. (818 Connecticut Ave NW; 202.331.8118; equinoxrestaurant.com)

More Fishnook — Fishnet has added new dates for Fishnook, a chef’s table featuring a custom menu prepared by Fishnet owner Chef Ferhat Yalcin. Reservations are now being taken for Monday and Tuesday nights, December 1 through 16. The dinners run from 7:15P.M. – 10:00 P.M. and include a set six-course meal, with each course featuring fresh seafood, for $55. Fishnook accommodates parties of two, three or four diners who are able to watch the chef prepare their dinner while they relax in front of the open kitchen. (1819 7 St NW; rsvpfishnook@gmail.com)

LET THEM EAT FOIE! — For the second consecutive year, several H Street NE restaurants will be celebrating the holiday season by featuring one of the finer things in life, foie gras. Nine restaurants, including Granville Moore’s, Ocopa, The Big Board, Le Grenier, and more, will participate in the second annual Foie La La competition by offering a special foie gras dish on their menus through December 25. Diners can then vote for their favorite online at foielala.com. The restaurant with the most votes at the end of the friendly competition wins the elusive golden duck trophy and bragging rights up and down H Street NE.

Foodies-in-Training — Go beyond chicken fingers: härth at Hilton McLean Tysons Corner has launched a revolutionary new kids menu. The F.I.T. Club menu is an a la carte breakfast and lunch menu featuring appetizers, entrees, desserts, and mocktails, all inspired by the cuisine Executive Chef Luc Dendievel prepares for his own children.  Focused on foods locally sourced, sophisticated, and above all, delicious, kids can choose from soup of the season, seasonal salads, margarita flatbreads, truffled mac and cheese, fish of the day, and more.  (7920 Jones Branch Dr, McLean, VA; 703.847.5000; harthrestaurant.com)

Clementina at Jaleo — This holiday season, Chef José Andrés will bring back the annual Clementina celebration at Jaleo, highlighting the clementine, or the “Christmas orange.” Harvested in Spain in the winter, Jaleo showcases the beloved ingredient in various specials such as a clementine salad, seared clementines with goat cheese, and various refreshing cocktails. The specials will run from December 15 to December 28 at all three locations, but all Jaleos will be closed on Christmas Day. (480 7 St NW; 202.628.7949; jaleo.com)

Lupo Verde Winter Menu — Chef de Cuisine Domenico Apollaro’s winter a la carte menu showcases authentic Italian fare and a premiere selection of meats paired with seven new libations. Winter dinner items include tartare di manzo (beef tartare), luganica arrostita (grilled luganica sausage with smoked paprika mayo, polenta cream, and crispy shallots), among other hearty offerings. Stop by December 6 for a cone of warm roasted chestnuts and a glass of vino novello on their gated 40-seat patio, priced at $10 and available exclusively from 12:00P.M. to 6:00P.M. (4901 T St NW; 202.827.4726; lupoverdedc.com)

Monday Night is Gourmet Burger Night — Nage Bistro fires up the grill on Mondays with a rotating selection of burgers and hand cut fries. Guests can look forward to creations such as the Lamb Burger with feta cheese, red onion, cumin, and aioli; the French Onion Burger with blue cheese, gruyere cheese, arugula, caramelized onions and bacon jam; the Greek Burger with avocado feta, tomato, and cucumbers served on pita bread; the Nola Burger seasoned with the chefs own blackening spice and then topped with pepper jack cheese and grilled peppers; the Caribbean Burger topped with grilled pineapple and spicy Caribbean jerk sauce; and, many more. Pair with ghost chili fries, duck fat fries, or other delicious offerings. (1600 Rhode Island Ave NW; 202.448.8005; nagedc.com)

Holiday Shopping Respite — For frazzled holiday shoppers with aching feet and shot nerves, Slate offers a respite from the perils of retail gifting.  For a mere $20, the restaurant’s holiday express lunch menu features three courses and a much needed glass of wine.  Diners can choose from duck breast egg rolls, mushroom bacon bruschetta, Caesar salad, or Slate salad as apps; Slate grilled cheese, chicken bacon tacos, fish tacos, Slate burger or Ruben sandwich as a main course; and a warm fudge brownie or Tres Leches cake for dessert…all with a glass of a special vintage. (2404 Wisconsin Ave; 202.333.4304; slatewinebar.com)

Meatless  Compositions — Trummer’s On Main has debuted a new plant-based menu celebrating autumn’s bounty—a dizzying array of daily rotating fruits and vegetables. A sampling of the menu includes roasted garlic soup with lemon vodka whipped cream, pumpkin seeds, and garlic chips; house made burrata served with arugula pesto and fresh figs; jalapeno and cheddar potato pierogies with local chestnuts; and sweet potato and sage rosti napoleon. Lasting until the end of the season, the fall harvest menu ranges from $12-$24. (7134 Main St, Clifton, VA 20124; 703.266.1623; trummersonmain.com)

Undone Kitchen’s Chocolate Factory — D.C. gets its first craft chocolate factory! Just in time for the holidays, Undone Chocolate has launches a small batch bean-to-bar craft chocolate company housed in Union Kitchen, where co-founders Adam and Kristen Kavalier roast and grind organic dark chocolate from cocoa beans sourced directly from small producers. As the District’s first craft chocolate makers, the Kavaliers are excited to teach the local community about how chocolate is made and where it comes from—they’ll be teaching classes on how to make chocolate from scratch and organizing tasting events, including pairings with wine and cheese. (undonechocolate.com)

Ballston’s $10 Lunch — Willow now offers a $10 lunch at its bar, bistro, and high tops, incorporating burgers, salads, soups, and sodas. Choose from a Willow Double Smoke Burger (smoked Ilchester cheddar, pickled red onions, and three mustard spread), the soup of the day, and various half sandwiches, along with daily specials. (4301 N Fairfax Dr; 703.465.8800; willowva.com)


Cozy Up on D.C.’s Warm Winter Patios

Hot Cocktails and Fire Pits – A Bar + Kitchen welcomes guests on their expansive outdoor terrace for the winter months, with the debut of DIY hot cocoa and hot cider bars and s’mores alongside two fire pits, four area heaters and blankets. Keeping guests cozy throughout the fall and winter seasons, A Bar invites guests to create their own warm libations at the do-it-yourself hot cider bar for $5, with the option to make it a cocktail with a shot of bourbon or dark spiced rum for an additional $6. A hot cocoa bar will offer the same level of customization, with whipped cream, marshmallows, peppermint, and other toppings for $5, with the option to add a shot of Bailey’s Irish Cream, bourbon, or peppermint schnapps for an extra $6. (2500 Pennsylvania Ave NW; 202.464.5610; abardc.com)

Patio Season Continues — Fire pits and faux fur blankets and hot drinks, oh my! Bourbon Steak continues patio season with a winter-friendly, 100-seat outdoor space with faux fur blankets and warming fire pits. Dishes such as Chesapeake chowder and lobster lasagna add to the cozy atmosphere, as well as hot cocktails like Hot Buttered Rum with brown butter and dulce de leche. (2800 Pennsylvania Ave; 202.944.2026; bourbonsteakdc.com)

Tavern Warmers — Shirlington Village’s Copperwood Tavern is launching a new Tavern Warmers menu alongside its two new patio fire pits. The fire pits will be lit at dusk each night; the restaurant will provide fleece blankets for outdoor patrons to enjoy during their visit. New Tavern Warmers cocktails include bourbon (lemon, honey syrup, orange and clove); spiced rum (apple cider redux, lemon and nutmeg); moonshine (coco-syrup, coffee and crème); as well as apple brandy (port-vanilla syrup, cinnamon, nutmeg and orange). For the perfect pairing, guests enjoying the fireside fun will have the option to order an S’mores Pack, which includes all the accessories needed for the perfect s’more. (4021 Campbell Ave, VA 22206; 703.552.8010; copperwoodtavern.com)

Poste Winter Lounge Returns — Grab your marshmallow sticks, because Poste Winter Lounge is back and now offering complimentary s’mores alongside their fire pits. The lounge will be open Tuesday through Saturday throughout the colder months, featuring heating lamps, blankets, hot cocktails from lead bartender James Nelson, and skewers from Executive Chef Kyoo Eom. Warm winter cocktails include the Appleton of My Eye (Appleton’s VX rum, salted caramel cider) and the Holey Moley (Milagro Silver Tequila, a chili pepper and cinnamon spiced hot chocolate). Skewers include mushroom and scallion, spicy chicken, bulgogi beef, and shrimp. (555 9 St NW; postebrasserie.com)

Want to know about more places to snuggle up by the fire? Listen to Nycci talk fireside dining both indoors and out on WTOP: Click here to listen.



Hello Cello — Arcuri serves up different house made “cellos” every week through January 28 as a nod to Limoncello, an Italian lemon liqueur, crafted by infusing grain alcohol with lemon peels and sugar. In an effort to create the perfect cello, the team is experimenting with a variety of fruits, spices, and sugars, resulting in a variety of crisply sweet seasonal flavors. Start your cellos off right with Elf Breath (lemon, peppermint, and sugar) on December 10; Clementine (sliced clementine and sugar) on December 17; Nog (bourbon, dark rum, nutmeg, lemon, cream, and sugar) on December 23; V Cello (Anise, mint, jalapenos, lemon, and sugar) on December 30; and Blood Orange (sliced blood orange and sugar) on January 7. (2400 Wisconsin Ave; 202.827.8745; arcuridc.com)

The 25 Cocktails of Christmas — Toast the holidays at Bibiana Osteria Enoteca, where Beverage Director Michael King has created 25 new seasonally inspired drinks. In a countdown to December 25, enjoy festive libations like the Christmas Cookie (espresso, Prosecco grappa and lemon air); the Belladonna (bourbon, apple cider and cranberry); the Variopinto (Prosecco grappa, orange, honey, fig, ginger and rosemary tincture); and the Carino (Boyd and Blair, quince and pear jam, lemon and honey,) priced at $12 each.  (1100 New York Ave NW; 202.216.9550; bibianadc.com)

Deschutes Craft Beers in D.C. — Deschute’s newest beer, Zarabanda, is a spiced saison brewed with lemon verbena, pink peppercorn, sumac, and dried lime–and it’s available in D.C. In addition, sip Black Butte Porter, Mirror Pond Pale Ale, and Fresh Squeezed IPA on your home turf—Deschutes Brewery has brought its craft beers to D.C. and NoVa. The brand new spiced Saison, will be available in both 22-ounce bottles and draft, and a limited amount of Reserve Series bottles and kegs of Mirror Mirror and Black Butte XXVI will also be available. Deschutes will also release its celebrated barrel-aged imperial stout, The Abyss, later this year. (deschutesbrewery.com)

New Wine Offerings Take Flight — Flight Wine Bar has doubled its flight offerings and added half-bottles and by-the-glass options as well as spirits, apértifis, and digestifs. Now boosting 20 selections, the flight list allows for extensive offerings that pay homage to under the radar varietals and regions, while also highlighting smaller production vineyards from more well-known regions—like the Not Your Grandma’s Chardonnay, featuring Finca La Linda, Chardonnay Unoaked, Mendoza, Argentina, 2012; Alain Normand, Mâcon La Roche-Vineuse, Chardonnay, Burgundy, France, 2013; and Pali, Charm Acres, Chardonnay, Sonoma Coast, California, 2012. A flight of three wines is $18. (777 6 St NW; 202.864.6445; flightdc.com)

Spirit Hour — Sample flights of cocktails at Macon Bistro Bar! From Tuesday through Sunday, 4:00P.M. to 6:00P.M every week, you’ll sip three mini cocktails for $12. “Spirit Hour” includes all your spirit questions answered by resident mixologist Evan Cablayan, who used to serve cocktails to the stars at Craft in Beverly Hills. (5520 Connecticut Ave NW; 202.248.7807; maconbistro.com)

Vinoteca Vermouth Hour — U Street wine bar Vinoteca shines a spotlight on Vermouth this month with hour-long vermouth chats and vermouth specials every Monday. A handy counterpart to many classic cocktails, the underappreciated aperitif will be available neat, in classic and signature cocktail creations, and even by the bottle. From 5:00P.M. until close, guests can sip Dolin Dry, Dolin Blanc, Dolin Rouge, Cocchi Americano, and Carpano Antica while enjoying a vermouth discussion led by Horus Alvarez. (1940 11 St NW; 202.332.9463; vinotecadc.com)



Jake Addeo — Bibiana-Osteria Enoteca hails Jake Addeo as its new Executive Chef. Addeo brings 16 years of distinguished experience to the award-winning restaurant, working at some of the most acclaimed restaurants in New York City and Hong Kong. Addeo was born and raised in New York, after his family relocated to the USA from Puglia, Italy. He earned his BA in Hospitality Management from the University of Massachusetts in Amherst in 1995. He next went on to earn his AOS in culinary arts from the Culinary Institute of America in Hyde Park, New York in 1997, before enrolling in the Italian Culinary Institute for Foreigners in Piemonte, Italy. He resided in Italy for two and half years, and staged an entire year at three of Italy’s top restaurants, including Due Spada in Milan. Most recently, Jake Addeo served for three years as executive chef and partner in Trattoria Doppio Zero, which opened in Hong Kong in 2011.  (1100 New York Ave NW; 202.216.9550; bibianadc.com)

Anthony Arbeeny — The Westin Washington, D.C. City Center has announced the appointment of Anthony Arbeeny, a Brooklyn native with more than 30 years of tenure at Hyatt Hotels, as General Manager of the recently-transformed hotel.  Tasked with the reintroduction of the hotel following its impressive $17 million enhancement to business, leisure and meeting delegates, Arbeeny brings more than three decades of culinary, hotelier and hospitality management expertise to this new role.  He will oversee all aspects of hotel operations, foodservice, sales and marketing initiatives. (westinwashingtondccitycenter.com)

Lindsay Autry — Firefly adds a Top Chef finalist to its roster in new Executive Chef Lindsay Autry. Autry’s most recent positions included Executive Chef roles at the Sundy House and the Omphoy Ocean Resort in Palm Beach, Florida.  Autry graduated from Johnson & Wales University and honed her skills under James Beard Award-winning Chef Michelle Bernstein with positions at Azul at the Mandarin Oriental in Miami and MB in Cancun, eventually leading to the Executive Chef role at Michelle Bernstein Restaurant at the Omphoy. (1310 New Hampshire Ave NW; 202.861.1310; firefly-dc.com)

Evan Cablayan — Neighborhood bistro Macon Bistro & Larder has appointed Evan Cablayan as its new Bar Manager. Cablayan joins Macon after four years as Head Bartender for Tom Colicchio’s in Beverly Hills and Suzanne Goin’s Tavern and the Larder in Brentwood. A Howard University graduate, Cablayan has a private craft cocktail consulting company, Barsmith, and an upcoming book on the essentials of designing craft cocktails. At Macon, Cablayan will be launching a new craft cocktail menu with a focus on fresh, local ingredients giving new life to traditional pre-prohibition cocktails. (5120 Connecticut Ave NW; 202.669.2115; maconbistro.com)



Georgetown GLOW Lights Up the Holiday Season — From December 12 to 14, D.C.’s historic neighborhood, Georgetown, will sparkle with public art and light installation s from local, regional, and international artists for one weekend only. Georgetown will be aglow with light used in surprising, modern, and impactful ways; visitors can also enjoy the annual Holiday Window Competition, carolers, ice skating, and merchant and restaurant promotions. (georgetowndc.com/map)

Third Annual Artists & Artisans — 3 Stars Brewing Company is putting the finishing touches on its Artists & Artisans Holiday Extravaganza, taking place on December 14. Featuring spirits, music, food, beer, and art, the sellout event is sure to include a few surprises, as well as a few kegs of their two newest releases, Desolation and Brandy-Lyn. Friends from Green Hat Gin, Rappahannock River Oysters, DJ Keenan Orr, and Sloppy Mama’s are coming back to celebrate, as well as newcomers like Dirty South Deli, Buttercream Bake Shop, Fainting Goat, and Whistle Pig Rye Whiskey. Click over to the 3 Stars site for tickets. (3starsbrewing.com)

Christmas on the Potomac — Every holiday season, Gaylord National Resort transforms into the self-titled “Capital of Christmas,” with indoor snowfalls, dazzling lights, and a 60-foot Christmas tree. It’s all part of its seventh annual Christmas on the Potomac, a 52-day celebration running through January 4, 2015. The holiday season comes to life on November 14 with the return of ICE!, the popular, award-winning ice attraction, with more than 2 million lights, indoor snowfall, a 60-foot-tall suspended glass Christmas tree, and more Among its many festive offerings, Gaylord National Resort offers “Gingy’s Gingerbread Decorating,” a chance to decorate gingerbread with help from Gingy of Shrek; nightly holiday fountain shows atop the hotel’s 60-foot “candy” glass tree; photos with Santa Claus; DreamWorks’ Madagascar Crack’ A Lackin’ Cook-in Character Breakfast featuring Madagascar-themed items; and, a Christmas-themed scavenger hunt. For dates, prices, and additional Christmas on the Potomac events, visit ChristmasOnThePotomac.com. (201 Waterfront St, National Harbor, MD 20745; 301.965.4000; ChristmasOnThePotomac.com)

MONTRÉAL EN LUMIÈRE — Washington, D.C. has been selected as the featured American city for the 2015 MONTRÉAL EN LUMIÈRE festival, taking place February 19 – March 1, 2015 in Montreal, Quebec. The 11-day festival highlights music, art & cuisine through a series of citywide activities that will celebrate Switzerland, Washington, D.C. and the Lanaudière region of Quebec. Restaurant Association Metropolitan Washington (RAMW) and Events DC are thrilled to collaborate on the opportunity which will showcase the region’s culinary talent at one of the largest winter festivals in the world.  MONTRÉAL EN LUMIÈRE brings together the finest chefs and culinary professionals from five continents for an unmatched culinary experience. Nine series, dubbed the “Finest Tables,” will offer a complete gastronomical immersion through special events hosted by six outstanding Washington metropolitan chefs, who will cook at restaurants around Montreal.  “The lineup includes an all-star roster of RAMMY award winning chefs and restaurateurs who personify the excitement of the dining scene in D.C. today,” said RAMW President & CEO Kathy E. Hollinger.  The festival’s full lineup includes hundreds of gourmet food and wine activities with fifty participating culinary professionals. Reservations are now being accepted, and can be selected by price or date at montrealenlumiere.com.

Sips & Suppers 2015 — Tickets to D.C.’s biggest culinary weekend, Sips & Suppers, are now on sale. Join Joan Nathan, Alice Waters and José Andrés on January 24-25 for two extraordinary evenings of fine dining all to support the vital work of D.C. Central Kitchen and Martha’s Table. On January 24, Sips will feature top mixologists and chefs from across the country, preparing signature dishes and drinks throughout the evening. General admission tickets are now available for $95 each. On January 25, Suppers will be held at more than 30 homes across the city featuring some of the nation’s most celebrated chefs. Toques such as David Chang, Cathal Armstong, and Charles Phan will descend on D.C. to prepare exquisite meals for Supper guests. This intimate setting allows guests to speak with these master chefs, dine on five course meals expertly paired with fine wines from around the world. Tickets for Suppers are priced at $600. (sips2015.eventbrite.com // suppers2015.eventbrite.com)

2015 Sugar & Champagne Affair — An annual celebration of all things sweet, The Washington Humane Society’s annual dessert and champagne reception on February 4, 2015 honors local crusaders against animal cruelty. Hosted by Chef Todd Gray and Ellen Kassoff Gray, the affair serves up delectable confections from D.C.’s best restaurants alongside the world’s finest sparkling wines. The new Exclusive Experience provides special guests with a unique opportunity to make their own desserts, learn to concoct magnificent drinks, view exceptional demonstrations, and try items not offered to any other guests. (Ronald Reagan Building and International Trade Center; support.washhumane.org)


You’ll Never Want for Brunch in the D.C. Area

Alba Osteria Launches Bottomless Brunch — Alba Osteria’s answer to the ubiquitous DC bottomless brunch launches on February 1. Priced at $29.95, the brunch includes breakfast pizzas, egg dishes, pancakes, and meatballs along with four bottomless brunch cocktails and live music, to boot. Look forward to plates like friend eggs and meatballs, buckwheat ricotta pancakes, and the Monte Cristo, and sides like smoked pancetta, house-made lamb sausage, and fried potatoes. Cocktails include mimosas, white peach bellinis, infused prosciutto vodka Bloody Marys, and house-made beer-mosas. Order a la carte, as well, or if just bottomless drinks are more your style, they’re $18 a person.Yum! (425 I St NW; 202.733.4454; albaosteriadc.com)

Belgian-Flair Breakfast at B Too —Get ready for an unconventional take on contemporary Belgian breakfast cuisine with surprising new choices available at B Too. Dishes abound, including fried apple waffle donuts, hash browns with duck confit, a banana Nutella granola waffle, and a chicken waffle with chicken schnitzel and sweet onion syrup. Available to stay or to go from 7:00A.M. to 11:00A.M., these not-to-miss twists on breakfast favorites are from Chef Bart Vandaele, a recognized leader in contemporary Belgian cuisine. (1324 14 St NW; 202.627.2800; btoo.com)

Brunch and Express Lunch at Black’s Bar and Kitchen — Executive Chef Dane Sewlall has accommodated time-sensitive lunchers with a diverse lunch menu priced from $18 to $24, including beverages (wines and draft beers), starters (a soup of the day or wood-grilled bruschetta), entrees (a risotto, a hardwood grilled chicken sandwich, or Addie’s Mussels), and desserts (a cookie plate, chocolate chip bread pudding, or house-made ice cream). Newly revamped brunch offerings include a $43 buffet including oysters, charcuterie, and an egg station among other items, and a la carte items such as Black’s Benedict, a house take on Eggs Benedict that includes Virginia ham and brandy-pepper hollandaise. (7750 Woodmont Ave, Bethesda, MD 20814; 301.652.5525; blacksbarandkitchen.com)

Central Michael Richard Announces Brunch — Chefs Michel Richard and David Deshaies hope to exceed all culinary expectations with a new, three course, $25 fixed priced Sunday brunch. Including bottomless mimosas, bellinis, and Bloody Marys, the brunch also includes delicious offerings such as crème brulee French toast, Croque Madame with fried egg, chicken schnitzel, apple pancakes, and more! (1001 Pennsylvania Ave NW; 202.626.0015; centralmichelrichard.com)

City Tap House Brunch Service — Worry about your diet on Monday—Executive Chef Scott Swiderski’s a la carte brunch dishes, including artisan pizzas, crab cake benedict, chicken & waffles, and foie gras French toast, are now offered on weekends from 11:00AM to 3:00PM.  Wash it all down with a bottomless brunch bar, which includes endless Bloody Marys, mimosas, and beer-mosas for $18 per person. (901 9 St NW; 202.733.5333; citytaphousedc.com)

City Tap House/Terrapin Beer Company Team Up for Beer Brunch — Here’s something new—City Tap House has teamed with Terrapin Beer Company to bring you a la carte brunch dishes paired with Terrapin Beer Company beers. Pairings include biscuits and gravy with Hopsecutioner IPA, chicken and waffles with Moo-Hoo Stout, honey crisp granola with Tree Hugger Ale, and lemon ricotta pancakes with White Chocolate Moo-Hoo Stout, among other unusual and delicious-sounding pairings. As an added bonus, a Terrapin representative will be on hand to introduce a special cask version of Mosaic IPA, made with jalapeno chilies and orange peel. Drink up on Monday, January 20 from 11:00AM to 3:00PM. (901 9 St NW; 202.733.5333; citytaphousedc.com)

Bottomless Brunch is Back — Enjoy bottomless brunch bubbly at Coco Sala, featuring summer punch, berries and bubbles, and OJ fizz! The three-course “mimosa brunch experience” includes dishes like Hotcake Obsession (citrus ricotta pancakes, white chocolate lemon cream), Cheese Magic (twice baked upside down cheese soufflé, leek sauce, blue cheese pear salad), Grown Up Grilled Cheese (truffle-scented brioche, cheddar cheese, roasted tomato soup) Aztec Cheese Enchilada (pepper cheese enchilada, guava lime sauce, avocado, shaved fennel and mache salad), and other delicious offerings. (929 F St NW; 202.347.4265; cocosala.com)

DC Harvest Brunch — DC Harvest is now open for a refreshingly unusual brunch of local products, from food to beer, wine, and other libations. The seasonal brunch will include apps like local oysters on the half shell with watermelon mignonette; fruit and nut granola with local sheep’s milk yogurt and honey; and Jared’s Breakfast, a healthy combo of steel cut oatmeal with flax, walnuts, banana, and skim milk. Organic scramble selections include everything from spicy lamb sausage to Chesapeake blue crab. Prices range from $7 to $16. (517 H St NE; 202.629.3296; dc-harvest.com)

Hangover Brunch – Almost every brunch is a hangover brunch, but Dino’s Grotto has it down to a science with a little hair of the dog Grotto Bar style. Instant Breakfast is Hayman’s Old Tom Gin, an egg, Worcestershire sauce, simple syrup, Thai Sriracha, blackstrap bitters, and lemon juice—eye opening whether you’re hurting from the night before or completely sober. Then choose brunch cocktails or tap beer and a main or two starters, all for $25. Standouts include the Italian Nutella and mascarpone stuffed French toast. (1914 9 St NW; 202.686.2966; dinoinshaw.com)

Et Voila! RAMMY Sidekicks — In celebration of his two RAMMY nominations, Executive Chef Claudio Pirollo of Et Voila! has added three new additions to his brunch menu, each with complimentary “sidekicks.” Additions include Eggs Benedict with salmon and Stella Artois beer; buckwheat crepe with ham béchamel, sunny side up eggs, and an Et Voila! cocktail; and, Mikado crepes with vanilla ice cream and a cappuccino. Priced from $8 to $14.50, the new offerings are served alongside Et Voila’s complete brunch menu and extensive list of Belgian beers. (5120 MacArthur Boulevard NW; 202.237.2300; etvoiladc.com)

The Grille Impresses with New Duck Press — Pressed duck has joined the Alexandria brunch scene! A traditional French duck press is the centerpiece of The Grille at Morrison House’s new brunch menu. During the brunch, roasted duck breast remnants are placed in the press, which squeezes additional juices from the duck and, once flambéed, provides an especially flavorful sauce. The brunch also includes a table of seasonal beignets, fruit, breads, and jams, personal egg orders, and a series of brunch stations featuring pressed duck, crepes, and petit fours. Enjoy brunch for $38 per person from 11:00A.M. to 2:00P.M. on Sundays, and partake in a bottomless Bellini bar for an additional $14. (116 S Alfred St, Alexandria, VA; 703.838.8000; thegrillealexandria.com)

*NEW* Il Forno Announces Brunch — Executive Chef Jason Mayle delivers an innovative, contemporary, Italian‐inspired brunch menu, offering tantalizing new twists on fresh, locally sourced foods. From artistic antipasti and entrees to perfectly delicious, pizzas and panini, the new brunch features twists on traditional brunch favorites, like biabatta French toast made dredged in a Grand Marnier batter, rolled with toasted granola, and fried until crispy served with warm maple syrup and berry whipped cream; or, a truffle chicken bowl with  a ‘truffle‐icious’ sunny‐side up egg, avocado, tomatoes, toasted farro and quinoa, and goat cheese. (900 N Glebe Rd, Arlington VA 22203; 703.807.2050; myilforno.com)

Even More Spanish Brunch Creations — Nosh on a reimagined Jaleo brunch menu. Tempting new items include Spanish toast with caramelized bananas and rum whipped cream; smoked salmon on slices of crispy ethereal bread with hardboiled egg, goat cheese, and capers; and, a grilled hanger steak with fried egg, potatoes, and Valdeon cheese sauce. Round out brunch with Spanish churros plus frothy hot chocolate for dipping—all for $8 to $22. (480 7th Street, NW, Washington, DC; 202.628.7949 // 7271 Woodmont Avenue, Bethesda, MD; 301.913.0003 // 2250 Crystal Drive in Arlington, VA; 703.413.8181 // jaleo.com)

Lupo Verde Launches Brunch — Lupo Verde is the latest 14 St hang out to launch brunch, this time with Italian flair. Chef de Cuisine Domenico Apollaro’s a la carte menu will showcase authentic, rustic, Italian fare featuring a variety of antipasti, breakfast pizzas, house-made pastas, egg dishes, and crepes.  For the perfect pairing, Lupo Verde’s Beverage Director Francesco Amodeo has created five morning libations that are sure to delight any palate. Dishes include Uova in Camici (poached eggs in San Marzano tomato sauce, fresh basil, shallots, and grilled bread), Tagliata di Manzo con Uova a Piacere (grilled sirloin steak and two eggs any style), and many more delicious offerings. (1401 T St NW; 202.827.4726; lupoverdedc.com)

*NEW* More Brunch at Mio — Choose from four distinct Puerto Rican brunch sections at Mio, where you’ll select from To Share, Specials, Weekly Egg Specials, and  Sweet Breakfast. Standouts include Carne Frita con Mofongo (crisp fried pork belly, mofongo balls, roasted tomatoes, and garlic aioli), Rican Rolls (chicken, pork, Holland cheese egg rolls), Carne Mechada (braised chunky sofrito stuffed pot roast), Arroz Con Calamares (squid rice, tostones). (1110 Vermont Ave NW; 202.955.0075; miorestaurant.com)

Live La Vida Loca with New Latin Brunch Offerings — Maple pulled pork and chipotle honey chicken are on the menu at Paladar Latin Kitchen, putting the excitement back in brunch with Latin American-inspired brunch food and three bottomless mimosa flavors. The new, seasonal Paladar brunch menu includes signature dishes like scrambled eggs and chorizo tacos and maple pulled pork and fried eggs. Choose from three delicious bottomless mimosas blended with orange juice, strawberries, or peach and basil. (11333 Woodglen Dr, Rockville, MD;301.816.1100; paladarlatinkitchen.com)

Jazzing Up Brunch — Pump it up with a new live jazz brunch at Rialto, starting December 21. Local musicians will play live jazz music during a specialty Italian brunch, including the Georgetown (poached eggs, fried polenta, asparagus), the Pazza (homemade sausage, scrambled eggs, mozzarella, and cherry tomato pizza) and the Rialto omelet (shrimp, tomato, marscarpone). (2915 M St NW; 202.337.1571/1572; RialtoDC.com)

Vegans Rejoice! Muse Expands Its Vegan Brunch — Vegetarians and vegans looking for an inventive answer to the age old question—where can I find a decent, meat-free brunch in DC?—should look no further than Todd Gray’s Muse at the Corcoran Gallery of Art. The popular dining establishment now offers both traditional and vegan brunches every Sunday from 11:00A.M. to 2:00P.M., with a wide selection of inspired vegan fare, from sweet pea paella with grilled ramps to potato and cheddar croquettes. (Corcoran Gallery of Art, 500 17th St NW; toddgraysmuse.com)

NoPA Kitchen + Bar Launches Sunday Brunch — Executive Chef Greg McCarty’s new brunch menu has just recently launched at NoPa Kitchen + Bar. Dishes worthy of your morning indulging include appetizers such as grapefruit and tangerine brûlée with cinnamon mascarpone  or the rutabaga soup with crab, yuzu, endive.  Definitely order a bread basket filled with freshly baked spiced plum coffee cake, roasted corn muffin, and brioche mousseline for the table.  Egg lovers, dig into McCarty’s take on the Eggs Benedict  with Canadian bacon or Smoked Salmon or the Skillet Bacon and Eggs with tomato, horseradish and gruyere.  NoPa Kitchen+Bar’s Pastry Chef, Jemil Gadea provides plenty of sweet endings like the Maple Pecan Sticky Buns with Malaga ice cream and Crepes Normandes.  (800 F Street NW; 202.347.4667)

A Very Southern Brunch — Occidental Grill and Seafood takes on Southern classics with its new brunch menu, serving up the South with drinks like the Pretty Women (strawberry-macerated Blue Ride vodka, lemon verbena, cava) and dishes such as slow-poached farm egg with braised beef short rib. Other highlights include Mascarpone whipped polenta with braised kale, Southern-style biscuits and gravy, a low country-inspired shrimp and grits, Occidental signature crab cake sandwich, and a croissant BLT with sliced avocado, garlic aioli, and American cheese. Naturally, it wouldn’t be a D.C. brunch without bottomless Bloody Marys and mimosas, available on the outdoor patio. (1475 Pennsylvania Ave NW; 202.783.1475; occidentaldc.com)

Ovvio Osteria’s Italian Brunch –Virginia ‘burb-dwellers, the new Merrifield location now has an Italian brunch hideaway where classic dishes with an Italian twist are now being served. Beginning Sundays from 10:30 to 2:30, Ovvio Osteria offers late morning feasting.  Chef/Partner Chris Watson serves a savory menu of items that incorporate seasonal Italian flavors such as pork milanese benedict served on a house made biscuit with sausage gravy, grilled Portuguese octopus panzanella with cucumber, tomato and balsamic drizzle, and steak and eggs accompanied by a potato cake.  Brunch also offers staple menu items like prosciutto, mozzarella and arugula panino as well as the full pizza menus.  To accompany your brunch, Wine Director Timothy Clune has concocted morning time refreshments using only Italian wines including a classic peach bellini and white and red sangria loaded with market fresh fruit. Dine inside or outside on the spacious, pet-friendly patio that overlooks Halstead Square. (2727 Merrilee Dr  Merrifield VA; 703.573.2161)

Osteria Morini Rolls Out Brunch — Enjoy a brand new brunch service at Osteria Morini, with a menu of classic brunch dishes infused with Italian flavors, such as ricotta pancakes with whipped mascarpone and maple syrup, frittata with mortadella and pecorino, and steak & eggs with prime skirt steak. For those who veer towards lunch offerings, Osteria will serve a variety of housemade pastas, crostini and meatballs, and the restaurant’s generous cheese and charcuterie boards. For sweet start to the weekend, sample a selection of breakfast pastries including house made cinnamon raisin Danishes and spiced pepper muffins. The brunch cocktail menu will feature modern interpretations of classic drinks, such as the Bloody Romagnolo, made with grappa and rosemary and garnished with mortadella-stuffed olives, as well as a DIY Mimosa. (301 Water St SE; 202.484.0660; osteriamorini.com)

Revamped Brunch at Pearl Dive Oyster Palace — Chef de Cuisine James Huff and Pastry Chef Carri-Anne Hamer have revamped Pearl Dive’s brunch menu, adding sweet potato Andouille hash with poached eggs and grillades and grits with braised pork cheeks to its menu. Sweet new highlights include sticky cinnamon rolls with caramel bacon sauce and French toast with cinnamon nutmeg custard. Standby favorites like the CEBLT Po-Boy and the Dive Burger remain. (1612 14 St NW; 202.319.1612; pearldivedc.com)

Ping Pong Dim Sum Party Brunch — The Ping Pong Party Brunch is back! The party continues with two bottomless drink options: a bottomless tableside beer-mosa bar for $15, including a pitcher of beer, lemonade, and three exotic juices for self-made cocktails, and a bottomless tableside mimosa bar for $15, complete with papaya, pomegranate, and watermelon juices and champagne. Ping Pong now offers unlimited dim sum options for $36 per person, along with an a la carte option for $26 per person for five dishes. (900 7 St NW; 202.506.3740; pingpongdimsum.us)

A Pintastic Brunch — A lavish brunch meets bocce and bowling at newly-opened Pinstripes in Georgetown. The weekly brunch, priced at $20 and served buffet-style, features specialties such as made-to-order omelets, carved prime rib, fresh seafood, a salad bar, and desserts. Guests can launch into Sunday funday with a $5 create-your-own Bloody Mary bar or a $3 mimosa before or after a game of bowling or bocce. (1064 Wisconsin Ave NW; 202.625.6500; pinstripes.com)

Piola’s “No Limit” Pizza Brunch –  Columbia Heights pizzeria Piola, which specializes in Italian-style thin-crust pizza, now serves it’s  “No Limit” Pizza Brunch. In addition to unlimited wood-fired pies, brunch-goers can also opt to add bottomless sparkling drinks and sangria.  Brunch offerings at the 14th Street restaurant currently include over 10 pies that range from classic Italian combinations like the Capricciosa (tomato sauce, mozzarella, ham, artichoke and mushrooms) to international varieties such as the Breakfast in Beirut (“zaatar” and olive oil, served with “labneh,” olives, tomatoes, cucumbers and fresh mint) and plays on traditional brunch fare like the Cancun (tomato sauce, mozzarella, onions, smoked salmon, cream cheese and capers). Those looking for something stronger than coffee can sip on a unlimited supply of sangria and other sparkling drinks. Brunch will be served Saturdays and Sundays from 11 a.m. – 3 p.m. Enjoy unlimited pizza for $15.95 ($7.95 for kids) and add bottomless sangria and sparkling drinks for an additional $15.  (2208 14th Street Northwest; 202.986.8729; piola.it)

Second State Brunch Service — Newly opened, PA-themed, farm-to-table restaurant Second State has debuted brunch in the district.  Exclusively on Sundays, Second State encourages diners to wear their Sunday best, offering complimentary Veuve Clicquot or Dad’s Hat Pennsylvania Rye Whisky to those in dresses and jackets. The restaurant offers handcrafted cocktails like the Franklin’s Milk Punch (brandy, apple cider reduction, milk, lemon, nutmeg) alongside standout brunch items like scotched egg (boiled in wrapped in breakfast sausage, breaded and fried, served on a bed of frisee); duck hash (duck leg confit with potatoes, onions, bell pepper, and two poached eggs); blueberry ricotta pancakes; Quiche Lorraine (crisp bacon, caramelized onions, gruyere); and many delicious others. (1831 M St NW; 202.466.3010; secondstatedc.com)

Table Adds Brunch to Repertoire –  Frederik De Pue’s Shaw restaurant has just launched a revamped Sunday brunch service. A five course degustation menu will offer diners a taste of the neighborhood eatery’s full range of French-inspired fare, including servings of house made yogurt, smoked salmon crepes and skirt steak roulade. The $35 fixed-price meal is offered with bottomless mimosas for $48. (903 N St NW; 202.588.5200; tabledc.com)

Republic Brunch — Cure your ailments with a charred tomato Bloody Mary at Republic’s new weekend brunch service. The unusual Bloody Mary (and its various iterations—including options to add Old Bay or tequila!) is created using wood-grilled tomatoes, house-made arbol, guajillo pepper chili paste, fresh lime and lemon juice, Worcestershire sauce, horseradish, and house-made celery salt (phew!) Food highlights include monkey bread, beignets, homemade buttermilk biscuit with scrambled eggs and cheddar, brioche French toast, and slow-braised pork belly. (6939 Laurel Ave, Takoma Park, MD 20912; 301.270.3001; republictakoma.com)

A New Brunch in Town — Newcomer Toro Toro has launched brunch service, including a tantalizing selection of hot and cold savory plates and desserts, plus Toro Toro’s “Rodizio Experience,” a selection of hot-off-the-spit meats carved and ready for indulging. There is also a cornucopia of side dishes, as well as four mimosa cocktails and a Bloody Mary bar. The $39 brunch begins with a choice of Pan-Latin small plates that showcase South and Central American cuisine, including seasonal salads, meats, raw bar, and assorted breads and cheeses, showcased as a lavish buffet.  Next up, diners will enjoy Toro Toro’s “Rodizio Experience,” with choices that include picanha steak, chorizo sausage, achiote chicken, or Chef’s Daily Selection. (1300 I St NW; richardsandoval.com/torotorodc)


Having a Facelift

Big Growth at Catoctin Creek Distilling Company — Catoctin Creek is putting the finishing touches on their new, semi-automated, American-made bottling line, which will allow them to increase production to 10,000 or more bottles per month, a dramatic increase. The award-winning distillery has become known for its community volunteer bottling days, and while the new equipment will allow the distillery to bottle the majority of their products more quickly, they still plan to host bottling workshops on a quasi-monthly basis. The bottling line should be fully operational by the end of the month—look out for the new bottling line when you take your next tour! (120 West Main St, Purcellville, VA 20132; 202.827.4595; catoctincreek.com)

A Summer Swan Song at the Oval Room — The Oval Room will close on June 30 for a complete renovation, changing both the menu direction and the design scheme. To celebrate the restaurant’s ongoing success under Executive Chef Tony Conte’s leadership in the kitchen, the Oval Room’s most popular dishes will be featured during the month of June, including signature dishes like truffle pasta, truffle fondue, and shaved summer truffles; pastrami cured kampachi, Chinese mustard, tomato jam, and pumpernickel; crispy snapper, fennel-tarragon, snap peas, and licorice vinaigrette; Kazu marinated duck, turnip kimchee, honey stewed shallots, and confit; cassia butter poached lobster, pearls of peach, and wasabi and lemongrass broth; and veal tenderloin, artichokes, lemon balm, and Parmesan. For dessert lovers, the beet-chocolate cake, buttermilk lime sorbet, and dark chocolate mousse, and the passion fruit curd, frozen coconut yogurt, and dried marshmallow make their return for the final month of June. The Oval Room will reopen in August with a new menu and new décor—guests can anticipate bold art pieces, theatrical lighting, plush fabrics, and rich, deep accent colors of burgundy and blue. (800 Connecticut Ave NW; 202.463.8700; ovalroom.com)

Big Growth at 3 Stars — 3 Stars Brewing Company is putting the finishing touches an expansion project that will allow them to increase production by 300%! Over the past six months, they’ve doubled the brewery’s fermentation capacity, allowing 3 Stars to continue its ongoing growth and further develop local partnerships. The main component of the expansion is the addition of multiple fermentation tanks, affording an increased number of brew days and elevated production volumes. Additionally, there is a new bottling machine, and a huge push towards barrel-aged beers. In 2013, the brewery aged around 600 gallons of beer in a combination of bourbon, red, and white wine barrels. In 2014, the projected volume of barrel-aged beer is in the neighborhood of 2000-3500 gallons. (6400 Chillum Pl NW; 202.670.0333; threestarsbrewing.com)