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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, November 15th:

Aggio
5335 Wisconsin Avenue, NW
202.803.8020
Saturday Evening Table for 2 Available @
7:00pm

Bastille
1201 N. Royal Street Alexandria, VA
703.519.3776
Saturday Evening Table for 2 Available @
8:00pm

Bibiana
100 New York Avenue, NW
202.216.9550
Saturday Evening Table for 2 Available @
6:45pm

Birch and Barley
1337 14th Street, NW
202.567.2576
Saturday Evening Table for 2 Available @
5:30pm

Blue Duck Tavern
1201 24th Street, NW
202.419.6755
Saturday Evening Table for 2 Available @
7:30pm

Bourbon Steak
2800 Pennsylvania Avenue, NW
202.944.2026
Saturday Evening Table for 2 Available @
6:30pm

Casa Luca
1099 New York Avenue
202.628.1099
Saturday Evening Table for 2 Available @
9:00pm

Central
1001 Pennsylvania Avenue, NW
202.626.0015
Saturday Evening Table for 2 Available @
8:00pm

CityZen
1330 Maryland Avenue, SW
202.787.6006
Saturday Evening Table for 2 Available @
Fully Committed

DBGB Kitchen and Bar
931 H Street, NW
202.695.7660
Saturday Evening Table for 2 Available @
Fully Committed

Del Campo
777 I Street, NW
202.289.7377
Saturday Evening Table for 2 Available @
7:30pm

Equinox
818 Connecticut Avenue, NW
202.331.8118
Saturday Evening Table for 2 Available @
6:30pm

Fiola
601 Pennsylvania Avenue, NW
202.628.2888
Saturday Evening Table for 2 Available @
7:15pm

Fiola Mare
3050 K Street, NW
202.628.0065
Saturday Evening Table for 2 Available @
Fully Committed

Graffiato
707 6th Street, NW
202.289.3600
Saturday Evening Table for 2 Available @
7:45pm

Inn at Little Washington
309 Middle Street
Washington, VA
540.675.3800
Saturday Evening Table for 2 Available@
8:30pm

Iron Gate
1734 N Street, NW
202.524.5202
Saturday Evening Table for 2 Available @
6:45pm

Kapnos
2201 14th Street, NW
202.234.5000
Saturday Evening Table for 2 Available @
8:30pm

Marcels
2401 Pennsylvania Avenue, NW
202.296.1166
Saturday Evening Table for 2 Available @
8:00pm

Mintwood
1813 Columbia Road, NW
202.234.6732
Saturday Evening Table for 2 Available @
6:15pm

NoPa Kitchen and Bar
800 F Street, NW
202.347.4667
Saturday Evening Table for 2 Available @
8:30pm

Osteria Morini
301 Water Street, SE
202.484.0660
Saturday Evening Table for 2 Available @
7:00pm

Proof
775 G Street, NW
202.737.7663
Saturday Evening Table for 2 Available @
6:00pm

Range
5335 Wisconsin Avenue, NW
202.803.8020
Saturday Evening Table for 2 Available @
7:00pm

Rasika West End
1177 22nd Street, NW
202.466.2500
Saturday Evening Table for 2 Available @
8:00pm

Rasika Penn Quarter
633 D Street, NW
202.637.1222
Saturday Evening Table for 2 Available @
Fully Committed

Restaurant Eve
110 South Pitt Street
Alexandria, VA
703.706.0450
Saturday Evening Table for 2 Available @
8:30pm

Table
903 N Street, NW
202.588.5200
Saturday Evening Table for 2 Available @
7:00pm

The Fainting Goat
1330 U Street, NW
202.735.0344
Saturday Evening Table for 2 Available @
5:00pm

The Red Hen
1822 1st Street, NW
202.525.3021
Saturday Evening Table for 2 Available @
Fully Committed

The Source by Wolfgang Puck
575 Pennsylvania Avenue, NW
202.637.6100
Saturday Evening Table for 2 Available @
8:00pm

Volt
228 North Market Street
Frederick, Maryland
301.696.8658
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 Weather Cools Down and the Menus Heat Up

BLT Steak Celebrates Thanksgiving — Fuel your Black Friday shopping with fluffy BLT Steak popovers and Thanksgiving leftovers on November 28 at BLT Steak. Comforting and delicious Thanksgiving leftovers include celery root soup, dry aged roasted prime rib, roasted turkey, striped bass, chestnut-sausage stuffing, and more. (1625 I ST NW; 202.689.8999; e2hospitality.com/blt-steak/)

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)

Be a Sweetie Pie for a Good Cause — Food & Friends invites do-gooders to sell pies for a cause this Thanksgiving, by signing up as a Pie Seller in support of thousands of children and adults battling life-challenging illnesses. Known as the Slice of Life Thanksgiving pie sale, Pie Sellers and Pie Teams will take a lead role in helping to sell Food & Friends holiday pies by reaching out to their family, friends, neighbors and co-workers. As a Pie Seller, you’ll receive an online account for accessing your sales, e-cards, and tips. Click here to sign up.

Guest Chef Sandwiches at G — The guest chef sandwich for November is an “E Street Special” by Red Hen’s Mike Friedman—a delicious offering combining chile braised brisket, crispy bacon, fontina, sauerkraut, and 1000 Island aioli on pumpernickel. The October sandwich was a Buffalo Chicken Burger by Carla Hall, the September sandwich was a Kim-fil-a sandwich by Chef Jonah Kim, and the March sandwich was a Korean-inspired sandwich by Mandu’s Danny Lee, the Bulgogi Hoagie. Foodie and the Beast’s guest chef sandwich, the Beast Banh Mi, debuted in April. (707 6 St NW; 202.289.3600graffiatodc.com)

Little Dancer-Inspired Menu — Degas’s Little Dancer is on view at the National Gallery of Art through January 11, 2015, and award-winning Chef Michel Richard offers a Little Dancer-inspired new menu of classic French dishes in the Gallery’s Garden Café Français. Among the selections are rôti petit poulet (braised Cornish game hen with roasted lemons and savory herbs); bisque de citrouille (pumpkin bisque with toasted pepitas); and crème brûlée aux fruits des bois (crème brûlée with fresh berries). Degas’s Little Dancer is presented in conjunction with the John F. Kennedy Center for the Performing Arts’ world-premiere musical Little Dancer, which runs from October 25 through November 30. (6 and Constitution Ave NW; 202.737.4215; nga.gov)

Seasonal Seafood — Joe’s Seafood, Prime Steak, & Stone Crab ups the ante with new autumnal flavors for the brisk months ahead. Both lunch and dinner crowds will be treated to an assortment of new succulent entrees, flavorful appetizers, and hearty salads. New menu offerings include the King Crab Louis salad (Alaskan king crab, asparagus, tomato, chopped egg, hearts of palm, avocado and Louis dressing), the Grilled Seafood Platter (Madagascar shrimp, scallops, calamari, clams and mussels), and the Filet Oscar (6 oz. filet mignon, Alaskan king crab, asparagus and béarnaise sauce.) (750 15 St NW; 202.489.0140; joes.net)

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)

Roof Revamp — Bethesda’s Roof has gone through a metamorphosis, becoming Roof Kitchen & Bar, featuring a redesigned, upscale, casual dining area with pops of color and a brand new menu. Starters include diverse offerings like hand cut fries with Chipotle mayonnaise, cornmeal fried oysters with pickled cucumbers, crispy chicken wings, blackberry trifle with lemon cake, and more. Among other decadent offerings, entrees include ancho BBQ crusted baby back ribs with garlic panko crunch, crispy Brussels sprouts, candied pumpkin seeds, bing cherries, and mashed potatoes. (7940 Norfolk Ave, Bethesda, MD; 202.245.7663; roofbethesda.com)

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Cozy Up on D.C.’s Warm Winter Patios

Patio Season Continues — Fire pits and faux fur blankets and hot drinks, oh my! Bourbon Steak continues patio season through November 1 with a fall 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)

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)

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BOOZY RETREATS

Stamp Your Wine Passport — 701 Restaurant is exploring the world of wine with a new Wine Passport Program. Each month’s regional wine flight will highlight vintages from different regions in Europe. On Wine Passport Fridays, 701 will offer flights and wines by the glass for half price; also, exclusively on Fridays, Wine Director Chris McNeal and members of his team will serve the months’ regional wines, talk about the history of the wines, share photos, and introduce guest wine representatives. (701 Pennsylvania Ave NW; 202.393.0701; 701restaurant.com)

D.C. Cocktail Week — Kicking off November 17, the weeklong libation celebration returns! Imbibers will be able to enjoy a week-long celebration of exclusively priced libations at more than 50 of the finest restaurants and bars in the DMV. Shaking it up with something new this year, participating restaurants will pair their featured cocktails with delicious bites, offering guests the best of both worlds for a single price. Participating restaurants include 8407 Kitchen and Bar, Bar Dupont, District Kitchen, El Centro D.F., Farmers Fishers Bakers, Hank’s Oyster Bar, Mama Rouge, Oyamel, Penn Commons, Room 11, Rural Society, TRIO, and many more. (ramw.org/dc-cocktail-week)

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)

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)

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CHEF & MANAGEMENT UPDATES: THE LOCAL RESTAURANT SCENE CONTINUES TO ROCK WITH CHEF AND MANAGEMENT MOVES AND CHANGES. HERE IS THE LATEST INFO ON WHO HAS MOVED WHERE.

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)

Jack Caminos — Compass Rose welcomes Jack Caminos as its new Beverage Director. A “legend and a consummate barman,” Caminos launched his new cocktail program on November 12 and will be bartending at Compass Rose four nights a week. (1346 T St NW; 202.506.4765; compassrosedc.com)

Colleen Conrad — Colleen Conrad joins Pearl Dive Oyster Palace its new Executive Chef. Conrad worked up the ranks of Black Restaurant Group, going from junior sous chef to opening sous chef at sister restaurant Republic. Since joining Pearl Dive, Conrad has added a personal touch to the menu with new dishes like crispy Brussels sprouts salad, coriander and panko crusted fluke, and wood grilled Bradford Bay Farms black bass, as well as new brunch offerings. (1612 14 St NW; 202.319.1612; pearldivedc.com)

Ralf Schlegel — German native Ralf Schlegel now leads the culinary team serving Plume restaurant, Quill lounge, and the entire Jefferson, DC hotel as its new Executive Chef. Schlegel excelled through Germany’s rigorous training program for chefs and became certified as a “Staatlich geprüfter Küchenmeister” (“kitchen master”). With extensive experience in prestigious European kitchens, Schlegel’s career includes leadership posts at a number of acclaimed German and Austrian restaurants and hotels, as well as various positions in Italy, Denmark, and Sweden. Before joining the team at The Jefferson, he spent two years as executive sous chef at a notable Washington, D.C. restaurant. (1200 16 St NW; 202.448.2300; jeffersondc.com)

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EVENTS WORTH A SECOND LOOK: DO.NOT.MISS.

Fifth Street Folly — Join the week long street party November 14 through November 16, when Union Market will host Fifth Street Folly, featuring signature fashion and food gathering throughout D.C., including a free Thread series, Bluejacket’s first ever pop up beer garden, a Gilt sample sale, and the EmporiYUM food festival. Market-goers can also expect additional pop ups alongside live music, face painting, balloon art, and more. For a full list of events, click over to unionmarketdc.com.

The Emporiyum Food Market — One-of-a-kind culinary shopping experience, Emporiyum, has made its way from Baltimore to D.C., stopping in Dock 5 at Union Market. The two-day market and celebration of delicious foodstuffs makes its debut on November 15, bringing together a line up of food and beverage purveyors you won’t find anywhere else. Mid-Atlantic favorites such as Erik Bruner-Yang (Toki Underground, Maketto), Spike Gjerde (Woodberry Kitchen), Bryan Voltaggio (Volt), and Luke’s Lobster welcome a roster of visitors including Paul Qui (Qui, East Side King), Momofuku Milk Bar, Mast Brothers Chocolate, Black Seed Bagels, Bittermilk, Quin Candy, Butter & Scotch, Bellocq Tea, and many more. (1309 5 St NE; theemporiyum.com)

DC Craft Beer Festival — Expand your craft beer knowledge at the DC Craft Beer Festival Winter Harvest at the Walter E. Washington Convention Center on November 22. The Winter Harvest features 75 breweries on tap serving 150 varieties of craft beers, ciders, and mead with experts offering educational tips on the hottest trends in adult beverages. Unlimited two ounce tastings of approximately 150 craft beers will be available on the main floor, and available food will highlight this winter’s craft beer selections. The Craft Concierge Center will feature Ben Keene, author of The Great Northeast Brewery Tour; Garrett Peck, author of Capital Beer: A Heady History of Brewing on Washington, DC; Peter Carr Jones, beer historian and home brewer; Cat Portner, co-founder of Portner Brewhouse and a certified beer judge; Elizabeth Hartman, Vice President of the DC Homebrewers Club and co-founder of the women’s Homebrewers group; and Michael “The Mad Fermentationist” Tonsmeire, author of American Sour Beers. (craftbeerfestdc.com)

Tenth Annual Downtown Holiday Market — Downtown D.C. comes alive with seasonal shopping this Black Friday, with the return of 26 days of outdoor shopping, music, entertainment, and more. Shoppers will find more than 150 exhibitors and artisans offering a diverse array of quality items including fine art, crafts, glass, jewelry, pottery, photography, and clothing. Local fashion trendsetters, regional artisans, and small businesses together will satisfy every gift-giving need. Shoppers will find stylish, handmade, knit accessories from De*Nada Design, photography from Avner Ofer Photography, paintings from Quest Skinner, global crafts from Mundo Village, gift foods from The Capital Candy Jar and much more. (7 & 9 St NW; downtownholidaymarket.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 from November 14 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)

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)

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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)

D.C. Harvest Brunch — D.C. 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)

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)

Greek Brunch at Kapnos — Man about town, Mike Isabella, is now offering a new brunch menu at 11am to 3pm at the 14th street Restaurant, Kapnos.  The menu features Baklava French Toast and Spit Roasted Chicken and Waffles.  Kapnos has recently opened its patio while also adding over three dozen seats to the restaurant. (2201 14th St NW; 202.234.5000; kapnosdc.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)

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)

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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)

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