It’s no secret that getting a table at one of DC’s hottest restaurants on a Saturday night can be a challenge. We here at TheListAreYouOnIt.com have teamed up with the area’s top-toques to let you know who is able to offer a Table for Two. Check here every Friday at 4:00pm for available reservations on Saturday, November 21, 2015:

1226 36th Street, NW
Saturday evening table for two available @
5335 Wisconsin Avenue, NW
Saturday evening table for two available @
606 N Fayette Street, Alexandria, VA
Saturday evening table for two available @
Birch and Barley
1337 14th Street, NW
Saturday evening table for two available @
Blue Duck Tavern
1201 24th Street, NW
Saturday evening table for two available @
Fully Committed
Bourbon Steak
2800 Pennsylvania Avenue, NW
Saturday evening table for two available @
Casa Luca
1099 New York Avenue
Saturday evening table for two available @
1001 Pennsylvania Avenue
Saturday evening table for two available @
Chez Billy Sud
1039 31st Street, NW
Saturday evening table for two available @
China Chilcano
418 7th Street, NW
Saturday evening table for two available @
DBGB Kitchen and Bar
931 H Street, NW
Saturday evening table for two available @
Del Campo
777 I Street, NW
Saturday evening table for two available @
818 Connecticut Avenue, NW
Saturday evening table for two available @
601 Pennsylvania Avenue
Saturday evening table for two available @
Fiola Mare
3050 K Street, NW
Saturday evening table for two available @
707 6th Street, NW
Saturday evening table for two available @
Inn at Little Washington
309 Middle Street, Washington, VA
Saturday evening table for two available @
Call for available rooms & tables
Iron Gate
1734 N Street, NW
Saturday evening table for two available @
2201 14th Street, NW
Saturday evening table for two available @
Kapnos Taverna
4000 Wilson Boulevard
Arlington, VA
Saturday evening table for two available @
2401 Pennsylvania Avenue
Saturday evening table for two available @
Fully Committed
1340 4th Street, NE
Saturday evening table for two available @
1813 Columbia Road, NW
Saturday evening table for two available @
6:00 & 9:30pm
Osteria Morini
301 Water Street, SE
Saturday evening table for two available @
775 G Street, NW
Saturday evening table for two available @
5335 Wisconsin Avenue, NW
Saturday evening table for two available @
Rasika West End
1177 22nd Street, NW
Saturday evening table for two available @
Fully Committed
Rasika Penn Quarter
633 D Street, NW
Saturday evening table for two available @
Fully Committed 
Restaurant Eve
110 South Pitt Street
Alexandria, VA
Saturday evening table for two available @
The Fainting Goat
1330 U Street, NW
Saturday evening table for two available @
5:45 & 9:30pm
The Red Hen
1822 1st Street, NW
Saturday evening table for two available @
Fully Committed
The Source by Wolfgang Puck
575 Pennsylvania Avenue
Saturday evening table for two available @
228 North Market Street
Frederick, Maryland
Saturday evening table for two 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:


Click here to get all the goods on what’s going down in D.C. on Thanksgiving day. For Turkey day week (!) happenings, Thanksgiving wining and dining, or portable, pre-cooked meals from sides to pies, read on.

Acadiana — Hang up your apron and ring Acadiana to present a Southern-style feast to your guests. The restaurant’s package features a 16- to 18-pound roasted or fried Cajun-style Turkey, choice of giblet or eggplant gravy, any four sides, a pumpkin or pecan pie, and Acadiana’s biscuits with housemade pepper jelly. Get the entire savory and sweet spread for $175, or just the bird for $105. All items are also available à la carte, including cranberries, macaroni and cheese, sweet potato purée, mashed potatoes, collard greens, oyster stuffing, and cornbread and andouille sausage stuffing. Pick up is between 11:00A.M. and 1:00P.M. on Thanksgiving day. (901 New York Ave NW; 202.408.8804; acadianarestaurant.com)

Astro Doughnuts & Fried Chicken – Never one to waste a holiday, Astro offers a Thanksgiving assortment of one dozen mini doughnuts for $20, with signature flavors such as maple bacon and crème brûlée, alongside new holiday flavors such as sweet potato fritter or cinnamon sugar with apple jam and caramel drizzle. The boxes will be available for pick up at both stores the day before Thanksgiving and for a limited time on Thanksgiving at Falls Church from 8:00A.M.-1:00P.M. Order through the website or call 202.809.5565 or 703.356.0800. (astrodoughnuts.com)

Bastille — If you don’t feel like cooking or even setting the table, Bastille offers a three-course prix fix meal from 4:00P.M. to 10:00P.M. on Turkey Day. For $74 per person, enjoy menu items like the Chesapeake seafood chowder topped with brioche croutons and braised Duroc pork belly with smoked sausage, German mustard sauce, braised cabbage, apples and potatoes. Leave stuffed–as you should–after you finish with a sweet potato waffle featuring sweet potato butter, buttered pecan ice cream, and bourbon caramel. (606 N Fayette St, Alexandria, VA; 703.519.3776; bastillerestaurant.com)

Bayou Bakery, Coffee Bar, & Eatery – Fill your kitchen with Louisiana-style fixin’s with nibbles like candied spiced pecans in Creole seasoning, cranberry-orange preserves, and cornbread muffins starting at $10; savory sides like mac n cheese, braised collards, dirty rice, buttermilk biscuits, and savory bread pudding starting at $12; and sought-after pies like Virginia peanut, sweet potato, market apple crumble, pecan, bourbon chocolate chip, and bacon & cayenne for $20. The eatery will donate one pie to a local hunger relief center for every dozen sold. Pick up the is the day before Thanksgiving. (1515 N. Courthouse Rd, Arlington, VA; 703.243.2410 // 901 Pennsylvania Ave SE; 202.664.5307 // bayoubakerydc.com)

BlackSalt – Fully outfit your Thanksgiving table with a Murray’s Amish turkey, stuffing, biscuits, gravy and other traditional fare or simply complement your home-cooked dishes with sides like Southern braised greens with house-smoked bacon and desserts like Kentucky Derby pie. In a nod to the popular fish market, a variety of seafood specialties like clam chowder, freshly shucked oysters, and house-cured salmon will be available via BlackSalt’s full Thanksgiving to go and catering menu.  Place orders by November 22; pick up is November 25. (4883 MacArthur Boulevard NW; 202.342.9101; blacksaltrestaurant.com)

BLT Steak –  BLT Steak encourages us to spend time around the table, not behind the stove,this Thanksgiving. The downtown D.C. dining destination will celebrate Thanksgiving Day with a special prix-fixe holiday menu on November 26 featuring contemporary takes on traditional favorites, like roasted turkey with chestnut-sausage stuffing and rosemary gravy and a dry-aged roasted prime rib with caramelized onion bread pudding. Served family-style, the menu will be available as a prix-fixe tasting menu for $75 per adult and $40 per child, including starters, entrée, sides, and dessert options. Last but not least, don’t miss out on one of the best things about Thanksgiving: leftovers. The day after T-day, BLT Steak will serve Thanksgiving Leftover Popovers: warm, airy popovers filled with dark and white turkey meat, cranberry chutney, potato puree, and rosemary gravy. (1625 I St NW; 202.689.8999; e2hospitality.com/blt-steak-washington-dc)

Buttercream D.C. — Get a la carte whole and by the slice pies and cakes at Buttercream’s pie pop up. They’ll be offering some of their favorite pies–cinnamon-dulce apple pie, classic key lime, nutella fudge and whiskey-chocolate-pecan mini pies–as well as pumpkin cake with candied cranberries and cinnamon buttercream. Pies are limited–order online by November 21. Pick up is November 13-15 and 20-22 noon to 7:00P.M. (buttercreamdc.com/#!thanksgiving-pies/c1z6i)

Centrolina – Chef Amy Brandwein and her team are offering an Italian take on Thanksgiving to go with dishes like oven-ready, cider brined, free-range turkeys, Rosemary’s sage stuffing (Brandwein’s mother’s special recipe), house made pies like pine nut tart, and much more. Order online before November 20; pick up on November 25 between 6:00P.M. and 9:00P.M. or on Thanksgiving day between 8:00A.M. and 1:30P.M. (974 Palmer Alley NW; 202.898.2426; centrolinadc.com/market/market-specials/)

Del Campo — Go South American on Thanksgiving with dishes like brined, seasoned, herb-smoked and oven-ready turkeys accompanied by green chili purée and Aji Amarillo aioli, chapa bread stuffing, pumpkin risotto, and more. Order online before November 22; pick up on November 25 until 10:00P.M. (777 I St NW; 202.289.7377; order form)

The Daily Dish – Restaurant, catering company, and RAMMY winner The Daily Dish offers Thanksgiving to go for eight. The meal includes an all natural, locally-raised 12lb turkey (or a brined and uncooked turkey); turkey giblet gravy; sage and mushroom stuffing; garlic mashed potatoes or pumpkin mash; Lancaster County roasted fall vegetables; green beans; cranberry, orange & dried cherry relish, and pumpkin or apple pie for only $185. Separately, purchase sides like garlic mashed potatoes; pumpkin mash; assorted Lancaster County roasted fall vegetables; green beans, and sage and mushroom stuffing at $5.50 a pint and $10 a quart. Seasonal soups, including mushroom or pumpkin and ginger, are $6.50 a pint and $12 a quart. Pumpkin, apple or peach caramel pies are $19; cherry pie $25; pecan pie $26, and pumpkin spice or vanilla ice cream $4.50. Reserve and pay for your meal by November 20; pick up is between 2:00P.M. and 9:00P.M. on Wednesday and 9:00A.M. and 12:00P.M. on Thanksgiving day. (8301 Grubb Road, Silver Spring, MD; thedailydishrestaurant.com/thanksgiving-to-go.html)

Jack Rose Dining Saloon — Before you stuff yourself with turkey and all the fixins’, Jack Rose Dining Saloon serves Thanksgiving dinner in liquid form with a five-course cocktail meal inspired by traditional holiday eats (no, this isn’t your gym buddy’s latest liquid diet). Available Monday through Wednesday before Thanksgiving, creative, food-inspired cocktails include house made infused spirits, syrups, and bitters reminiscent of Thanksgiving dinner. The full, five-course Drink Your Thanksgiving Dinner cocktail meal is as follows: Punt on First Down (3 Stars Peppercorn Saison, Beefeater gin, lemon, honey, Angostura bitters), Seat at the Kids Table (butter-washed Boyd & Blair, Cocchi di Torino, Domaine de Canton, lime juice, ginger beer), What Ya Say Bud (Cana Brava rum, baked bean syrup, lime, Peychauds bitters), Glazed Over (ham and turkey-washed Wild Turkey 101 rye, honey, Angostura, orange, and Jerry Thomas bitters), and Belt Loosener (PX sherry, Cocchi di Torino, pecan pie bitters). Cocktails are available a la carte or as a tasting flight. (2007 18 St NW; 202.588.7388; jackrosediningsaloon.com)

Joe’s Seafood, Prime Steak & Stone Crab – Joe’s has your holiday dessert needs covered with ten freshly baked pies to choose from, like pumpkin chiffon pie, old fashioned apple pie or Joe’s legendary key lime pie for $29.95 each. New this year is sweet potato pecan pie, a traditional pie crust filled with a layer of sweet potato, laced with Jack Daniels, and topped with caramelized pecans. Contact Joe’s 24 hours in advance to ensure pie perfection. (750 15th Street NW; 202.489.0140; joes.net)

Kapnos and Kapnos Taverna — Add some Greek-spiced flair to your holiday celebrations with spit-roasted turkeys cooked on wood-fired rotisseries, chestnut stuffing, roasted lemon potatoes, Greek mac and cheese, and more at Kapnos and Kapnos Taverna in D.C. and Arlington, respectively. Order online or email eat@kapnosdc.com for DC pick up or eat@kapnostaverna.com for Arlington pick up before November 22. Pick up between 10:00A.M. and noon on Thanksgiving day. 2201 14 St NW; 202.234.5000; order form)

Le Diplomate – Add a little French flair to your Thanksgiving with a special three-course, prix-fixe Thanksgiving meal at Le Diplomate. For $45 per person, courses include roasted turkey breast and leg confit and sides like sausage stuffing, mashed potatoes, cranberry sauce, candied yams, and roasted Brussels sprouts. Top it off with pumpkin pie with vanilla whipped cream and pumpkin seed tuile or pecan tart with orange-cardamom ice cream. (1601 14 St NW; 202.332.3333; lediplomatedc.com)

Medium Rare: Free Turkey Fry Thanksgiving – The tradition continues: Medium Rare Barracks Row offers free turkey frying (you provide the completely thawed bird) from 11:00A.M. to 2:00P.M. on Thanksgiving day. The fry-up has become a community tradition, offering hot cider, coffee, and the Macy’s parade as neighbors gather ‘round the deep fryer. (515 8 St SE; mediumrarerestaurant.com)

Pearl Dive Oyster Palace — Pastry chef Brittney Gress offers a homemade touch to Thanksgiving, presenting an array of handcrafted pies ranging from classic pumpkin pie ($25) and apple streusel pie ($30) to the restaurant’s signature Brazos River Bottom pecan pie with bourbon and rum-infused custard and Brazos River Bottom native pecans ($35). Also available are Addie’s beloved rolls, by the dozen. Place all orders by November 23; pick up is November 24 and 25. (1612 14 St NW; 202.319.1612; pearldivedc.com)

Room 11’s Paisley Fig – Paisley Fig is now taking Thanksgiving pie orders. In addition to classics like pumpkin pie, blueberry pie, apple pie, and chocolate bourbon pecan pie, they’ve added a new Mexican chocolate pie ($27 to $30) as well as Paisley Fig’s house made buttermilk biscuits with honey butter and jam (half a dozen for $15, or one dozen for $27). Don’t forget extras like chocolate or caramel sauce and maple or vanilla bean whipped cream. ($7). Place orders by November 21; pick up is November 24 between 10:00A.M. and 7:00P.M. or November 25 between 8:00A.M. and 6:00P.M. (3234 11th Street NW; 202.245.0525; lizzy@room11dc.com; room11dc.com)

Pete’s New Haven Style Apizza – Pete’s celebrates Turkey Day the best way they know how with a special Thanksgiving Pizza topped with all your favorite holiday fixins’. The seasonal pizza is topped with roasted turkey, candied sweet potatoes, cranberries, goat cheese, Brussels sprouts, pancetta, and mozzarella. Grab a slice Monday through Wednesday and during lunch on Black Friday at all four Pete’s locations (Clarendon, Silver Spring, Friendship Heights, and Columbia Heights). (petesapizza.com)

RareSweets — RareSweets’ chef/owner Meredith Tomason will usher in the holiday season with a Thanksgiving menu of seasonal cakes and ice creams, as well as “bake at home” options for a decadent Thanksgiving morning breakfasts, sides, or desserts. Mouthwatering treats include seasonal layer cakes, such as dark chocolate with caramelized pears and caramel drizzle; pumpkin, bourbon and cocoa; spiced apple and parsnip; and cranberry and vanilla bean make use of the season’s best produce. Bake at home options include pull apart cinnamon rolls, croissants, bread pudding and crisps are also available. Call 202.499.0077 or email info@raresweets to place all orders by November 17 by 5:00P.M.; pick up is on November 24 and 25. (963 Palmer Alley NW; 202.499.0077; raresweets.com)

Republic: Friendsgiving — On Thanksgiving eve, Republic will celebrate “Friendsgiving,” a game night meets karaoke happy hour. Beginning at 10:00P.M., Friendsgiving will feature board games, drink specials, and karaoke. Try your hand at Cards for Humanity, Balderdash, Monopoly, Life, Candyland, Taboo, and Uno, then showcase your pipes during the karaoke competition at 10:00P.M.  (6939 Laurel Ave, Takoma Park, MD; republictakoma.com)

Trucksgiving – Join the DMV Food Truck Assocation and Zipcar at NoMa’s pop up beer garden—the Wunder Garten—to watch food truck chefs turn cupboard classics into curbside creations. From 5:00P.M. to 10:00P.M. on November 12, food trucks including Captain Cookie, Sloppy Mama’s and BBQ Bus will whip up signature dishes from donated canned foods. All proceeds will be donated to Food & Friends. (150 M St SE; DMVFTA.org/trucksgiving)

Trummer’s On Main — Chef Austin Fausett prepares an elaborate feast this Thanksgiving with a three-course, prix fixe ($64 per adult, $25 per child) meal featuring dishes like ginger pumpkin bisque with ricotta salata, pepita, and candied ginger; chicken fried Rappahannock River oysters with Andouille gravy and pickled onions; sweet potato and sage rosti Napoleon with chanterelle mushrooms, warm espelette lavender honey, and fried sage; heritage breed roasted turkey with oyster stuffing, brussels sprouts, sassafras, and pickled cranberries; and beef short rib with Brussels sprouts, butternut squash, pecans, and bacon. (7134 Main St, Clifton, VA; 703.266.1623; trummersonmain.com)



Bayou Bakery, Coffee Bar, & Eatery — Bayou brings the heat this harvest season with spiked coffee, cream and tea. Melt away with a steamy Irish café au lait prepared with Irish-style cream liqueur, coffee, and whipped cream. If it’s tea you’re after, you’ll want the potent Captain Chai, a rich adult spin on a chai latte enhanced with spiced rum and topped with whipped cream and cinnamon. (1515 N. Courthouse Rd, Arlington, VA; 703.243.2410 // 901 Pennsylvania Ave SE; 202.664.5307 // bayoubakerydc.com)

BLT Steak – BLT Steak has debuted an extensive fall drinks menu featuring hot cocktails to keep guests warm and flavors of apples, cranberry, pumpkin, mulled wine, beets, and bacon-rye hot chocolate. Creative concoctions include Don’t Be Smashing Pumpkins (Woodford Reserve, house made pumpkin butter, lemon, Allspice Dram), Keep the Beet in Thyme (thyme-infused Heradurra, roasted beets, smoked paprika salt rim), A Smoking Good Time (Monkey Shoulder scotch, broiled lemon syrup, pine-smoked glass), and Porky’s En Fuego (bacon-infused Whistle Pig rye, mole-spiced hot chocolate, whipped cream, Espelette pepper). (1625 I St NW; 202.689.8999; click here)

Bourbon Steak – Bourbon’s newly revamped bar is serving up stylish spiked sips. Sit beside fire pits under twinkling bistro bulbs and luxurious faux fur blankets, and sip the Buttered Rum (rum, vanilla bean, ginger and dulce de leche foam), the Gingerbread and Pie Spices, or the Baja Hot Chocolate (housemade cocoa, Patron XO Incendio and Arbol chile with criollo chocolate). Chef Joe Palma is also offering up smoked s’mores—the artisanal rendition of a beloved American dessert, smoked over freshly burnt wood and served on a custom wood board. Unlike your childhood campfire s’mores, almost every component is made in-house—like the hazelnut graham streusel, homemade marshmallows, and toasted Marshmallow ice cream. Call ahead to reserve a seat by the fire pits. (2800 Pennsylvania Ave NW; 202.944.2026; bourbonsteakdc.com)

District Commons — Look out for new Crocktails in Foggy Bottom. After mulling all day in crockpots behind the bar, these toasty concoctions make sought-after appearances only when the evening air drops below 50 degrees. Dessert lovers can have their pie and drink it too with the frothy and sweet warmer, The Apple Pie (Everclear, apple cider and juice, cinnamon, brown sugar, and vanilla bean) and the Crock Pot Hot Toddy (Jim Bean honey-infused bourbon, lemon juice, cinnamon, ginger, clove, and vivreau water). (2200 Washington Circle NW; 202.587.8277; districtcommonsdc.com)

Poste Moderne Brasserie – Popular Poste winter lounge is back, complete with warm seasonal cocktails, complimentary s’mores, and accompanying fire pits and blankets. Poste’s lead bartender Justin Hampton has crafted a menu of warming cocktails available exclusively on the patio Thursday through Saturday from 7:00P.M. to 9:00P.M. all winter long. Libations include Wassail (spiked apple cider, winter spices, ginger, orange peel), S’mores (vodka, chocolate, gram cracker syrup, bruleed marshmallow garnish), and Hot Toddie (English Breakfast Tea, Jameson Caskmates, honey, lemon). More drinks will be unveiled as the weather turns frosty. (700 F St NW; 202.783.6060; postebrasserie.com)

RareSweets – Warm up and satisfy your sweet tooth at RareSweets, where the bakeshop is offering up hot chocolate (with house made vanilla bean marshmallows), a Latte Float (latte with a scoop of Ice Cream), an Affo-tado (RareSweets’ newest creation that combines the best parts of an affogato and a cortado), and the Half & Half (half dark roast coffee and half hot chocolate). (963 Palmer Alley, NW; 202.499.0077; raresweets.com)

Wildwood Kitchen — Chef Robert Wiedmaier’s contemporary Mediterranean-influenced eatery is having fun this season with some deliciously crafty libations guaranteed to keep you snug. Bad Apple in the Barrel is a warming fusion of dark rum, aged rum, cider, orange, cardamom, and anise. The Baby It’s Cold Outside includes chamomile-infused bourbon, honey syrup, lemon, and clove. (10223 Old Georgetown Rd, Bethesda, MD; 301.571.1700; wildwoodkitchenrw.com)



A Gourmet Meatless Monday – 2941 Restaurant has debuted a gourmet, 8-course vegetarian tasting menu running through December 28. Priced at $70 per person, guests will enjoy a stunning, seasonal menu experience with the option of $65 wine pairings. “We have really seen a significant increase in requests for not just vegetarian dishes, but elegant and creative vegetarian-friendly dishes,” says executive chef Bertrand Chemel. “It was time to start having some fun.” Dishes include warm mushroom tartlet (roasted porcini, shaved celery, mushroom foam) and burrata ravioli (black truffle, broccoli purée & florets, Parmesan). Reservations are recommended; guests sharing a table are not all required to order the tasting menu. (2941 Fairview Park Drive, Falls Church, VA; 703.270.1500; 2941.com)

Inaugural Oyster Festival — Award-winning chef José Andrés and America Eats Tavern head chef Nate Waugaman will host America Eats Tavern’s inaugural oyster “festival.” Through November 30, sample an oyster-inspired chef’s tasting menu including oyster stew (sherry, trout roe, wilted green onion, oyster crackers, lemon butter air paired with Barren Ridge, Chardonnay, VA 2013), oyster sliders (Nashville hot chicken-style, house made Parker House rolls, bread and butter pickles, paired with Flying Dog Pearl Necklace Oyster Stout),and peanut-crusted oysters (wild blueberry-onion jam, ham air paired with Chateau Grand Traverse, Gamay Noir, Old Mission Peninsula, MI 2013). (1700 Tysons Blvd, McLean, VA; 703.744.3999; americaeatstavern.com)

Prix Fixe for France –  Through November 21, chef/pastry chef husband and wife duo Christophe and Michelle Poteaux of Bastille will donate $10 from each prix fixe Beaujolais Nouveau meal sold to the French Red Cross. The classic French menu includes a glass of Beaujolais Nouveau, gougères, escargots with crusty baguette, lapin au vin rouge, pâtes fraîches, and a choice of cheese or dessert for $45. (606 N Fayette St, Alexandria, VA; 703.519.3776; bastillerestaurant.com)

Vegetables, Unleashed – Dupont and Foggy Bottom fast food concept Beefsteak—a play on Beefsteak tomatoes—always lets farm-fresh, market-driven vegetables take center stage. But it unleashes “the other red meat,” beets, with its new hearty BEETsteak sandwich (marinated beet, pickled red onion, sprouts, and romaine on an olive oil brioche bun). Other seasonal menu items include bold, warming carrot miso soup (carrot, miso, potato, onion, ginger & tamari, and served with broccoli, green beans, zucchini, edamame and sesame seeds). (1528 Connecticut Ave NW // 800 22 St NW // beefsteakveggies.com)

Tuesday Night Raclette – The Big Stick offers a new take on the ol’ fondue pot with its Tuesday Night Raclette, a great group meal that consists of melted cheeses over grilled potatoes, veggies, sausage, cornichon pickles and more. Guests gather round the grill and cook small tasty dishes while cheese is melted in the individual raclette pans (or coupelles) underneath. (20 M St SE; 202.750.7724; thebigstick.com)

Bourbon Steak, Literally – On the evening of repeal day—that’s December 5—Bourbon Steak goes literal with its bourbon & steak tasting. A curated anthology of rare, small-batch bourbons paired with dry-age beef in three weights, the line up includes beef sourced from Shenandoah cattle, just two hours away, and aged for up to 35 days. Grab an equally red-blooded friend and treat your inner carnivore to an 18-ounce, bone-in New York strip steak, a 28-ounce, bone-in ribeye, and a 40-ounce, bone-in Tomahawk for $276. Rare bourbon trios start at $52. (2800 Pennsylvania Ave NW; 202.944.2026; bourbonsteakdc.com)

Cava Grill Gets Seasonal – Roasted vegetables, hearty soup, house-made juices, and vegan and gluten-free options are available now at Cava Grill, where they’re offering black lentils, oven-roasted Brussels sprouts, carrots, butternut squash, and cauliflower quinoa tabbouleh at all 11 D.C. locations. The wholesome blends of protein-packed veggies are available as a protein option in grain bowls, salads, and pitas. New, seasonal juices include blackberry sage, apple cider, and honey green tea; Greek Minestrone soup replaces summer’s gazpacho. (cavagrill.com)

The Virginia Table – Virginia winery Early Mountain Vineyards and storytelling team Our Local Commons have released The Virginia Table, a book celebrating “the Commonwealth of Virginia and its emergence as a world-renowned food and wine region.” The book examines six culinary regions of Virginia–wine, cheese, beer, grain, meat, and cider—and interviews both industry veterans and up-and-coming artisans for feature-length stories on Virginia’s food movement. Tastemakers include Chef José Andrés of ThinkFoodGroup, restaurateur Michael Babin of Neighborhood Food Group, food writer Patrick Evans-Hylton, and wine writer and Washington Post columnist Dave McIntyre, restaurateurs Neal + Star Wavra of FABLE Hospitality and Field & Main Restaurant, among other well-respected individuals. To further illustrate the bounty of Virginia, the book features six full-color spreads of Virginia-made products, as well as recipes and pairings created by some of the Commonwealth’s leading chefs. (store.earlymountain.com)

Think Outside the Pumpkin-Spice Box – Once again, chef/owner Todd Gray of Equinox gets creative with vegan ingredients, creating craveable, gourmet vegan dishes along with his wife and business partner, Ellen Kassoff Gray. Their new fall dishes deliver: think lobster mushrooms, cauliflower mushrooms, oyster mushrooms, and chanterelles incorporated into dishes like paella-stuffed northern neck poblano peppers with saffron rice, forest mushrooms, and path valley sunchoke cream and housemade spaghetti with white truffled cream, pioppini mushrooms, Brussels petals, and aged cashew cheese. (818 Connecticut Ave NW; 202.331.8118; equinoxrestaurant.com)

Morini Mondays – Morini Mondays are back! Nosh on signature pasta offerings on Mondays through March 28th, 2016 for only $10 at Osteria Morini. The rotating menu of housemade pastas, including old and new dishes, offers up tagliatelle with antica ragu, cappelletti with truffled ricotta and prosciutto, and gramigna with pork sausage ragu alla carbonara. Not only that, but beverage director Kristi Green has introduced a new cocktail menu that has doubled in size to include the Rosemary Gibson, a smoked Boulevardier, and a gin & tonic prepared with housemade citrus tonic water, among others. (301 Water St SE; 202.484.0660; osteriamorini.com)

Second Sundays Family Dinner – Old Engine 12 honors a firehouse tradition of taking turns in the kitchen and gathering for dinner with good food, good conversation, and good drinks. They extend this tradition to guests with a monthly dinner, generously served with plenty to go around (feel free to grab seconds) and paired with a complimentary cocktail. November’s Theme is El Salvadorian Comfort Food–a new take on a traditional favorite. Try papusas with traditional garnishes and relishes (pork, beans and cheeses, chicken and more); Jaime’s Tamales (steamed corn meal wrapped in banana leaves and filled with chicken and other fresh veggies); and Salvadorian soup. Dinner includes a family-style meal and a complimentary cocktail pairing for $30 per person; kids under 12 eat free. (1626 North Capital St SW; 202.299.9128; oldengine12restaurant.com)

Your Daily Bread — D.C.’s Metropolitain Baking Company, a large-scale artisanal bakery led by a French artisan baker, is joining forces with Via Umbria.  Metropolitain will provide daily deliveries of baguettes, rustic loaves, pastries, and a specialty Umbrian bread called torta al testo made from the traditional Umbrian recipe. Via Umbria will feature their products in the Café, for private event dinners, and available to purchase in the market. (1525 Wisconsin Ave NW; 202.333.3904; viaumbria.com)

From the White House to Bethesda – Former White House pastry chefs Patrick Musel and Susan Limb serve up cakes, tarts, cookies, croissants, macaroons, and more at Praline Bakery & Bistro, but this fall, the bistro introduces a new seasonal menu—a variety of pates, charcuterie, salads, quiches, galettes, and omelettes. Choices include salmon paillard ($20), poulet grand mere ($18), prosciutto galette ($16), omelette ($14), frittata du jour ($14), salad Lyonnaise ($12), garlicky escargot ($12), duck galantine ($14), sautéed sweetbreads ($14), and more. (4611 Sangamore Road, Bethesda, MD; 301.229.8180; pralinebistro.com)



Silver Spring Sundays – All Set adds a new brunch option for Silver Spring dwellers with gourmet breakfasts and twists on the usual drinks. The menu includes decadent-sounding dishes like blueberry pancakes with lemon mascarpone cream; bacon leek frittata; edamame burger with mint dill yogurt; and classic Eggs Benedict with variations like crab cake, salmon cake, and fried oysters. Cocktails include Breakfast Time (spiced rum, lemon, maple syrup, Greek yogurt) and Block Island Sound (vodka, lemon, olive brine, cherry tomatoes). (8530 Fenton St, Silver Spring, MD; 301.495.8800; allsetrestaurant.com)

Italian Brunch – Centrolina’s Sunday-only brunch is destined to be a crowd-pleaser, with inspired breakfast dishes like buckwheat ricotta pancakes, eggs baked in San Marzano tomatoes, ricotta gnocchi, a shiitake and oyster mushroom quiche, brioche French toast with raspberries, cinnamon sugar bombolini, sticky buns, and much more. (974 Palmer Alley NW; 202.898.2426; centrolinadc.com)

Peruvian Brunch – Penn Quarter Peruvian restaurant China Chilcano by Chef Jose Andres now offers–what else?–Peruvian-inspired brunch. Celebrating Peru’s heritage through its native Criollo, Chinese Chifa and Japanese Nikkei cuisines, the new dishes “will explore the crossover of indigenous ingredients through the scope of the beloved weekend tradition of brunch.” Menu highlights include  picante de huevos (poached eggs, ají panca, pork belly, potato, tomato, red onion, toast), jook (congee of rice, pork belly, crisp shallots, tea egg, sweet soy), and chicharron de costillas de cerdo (crisp pork spare ribs, sweet potato, ‘cancha,’ and salsa criolla). Brunch cocktails—including grapefruit, cucumber, prickly pear, and blood orange concoctions—are available by the carafe or half carafe. (418 7 St NW; 202.628.1005; chinachilcano.com)

Co Co. Sala Bottomless Brunch — Indulge in Chef Santosh Tiptur’s delectable brunch and add on a bottomless option for $18/person. Sassy dishes include Hotcake Obsession (citrus ricotta pancakes, white chocolate lemon cream), Cheese Magic (twice-baked cheese souffle, leek sauce, blue cheese pear salad), and French Toast S’mores. Drinks include Berries ‘n’ Bubbles and OJ Fizz. Your entire table must participate in the bottomless brunch; a two hour time limit applies. (929 F St NW; 202.347.4265; cocosala.com)

Round Up the Troops — Garrison now offers Sunday brunch service featuring raw and cured ingredients, dishes from the griddle, and libations to boot.  Menu highlights include Æbelskiver ($12, Danish doughnut with lemon curd and jam), Red Flannel Hash ($24, made with house cured pastrami), and Dutch Pancakes ($15, ricotta, summer preserve, and lemon sugar). The five egg dishes on the menu are made from local eggs sourced from the Path Valley and Tuscarora farms. Drinks include the Bloody Mary ($12, togarashi salt and pickled okra), the stone fruit mimosa ($12, house-made fruit sorbet and cava), and the Breakfast Old Fashioned ($12, cherries and pork washed bourbon). (8 St SE; 202.506.2445; garrisondc.com)

Kapnos Goes Bottomless – Join Kapnos Taverna for an all-new Mediterranean brunch on weekends. The $25, all-you-can-eat spread includes a Greek yogurt parfait bar, sausage and spit-roasted meats, Greek salad, pastries, and $5 mimosas. Still craving their regular brunch items? Not to worry—the a la carte menu is still available. (4000 Wilson Boulevard, Arlington, VA; 703.243.4400; Kapnostaverna.com)

Millions of Mimosas, Mimosas for Me – Thanks to new bar manager Evan Cablayan, Mango Tree has launched a revamped brunch cocktail menu and an endless mimosa service featuring classic orange mimosas as well as rotating combinations of mimosas ($20). This week’s mimosas include pineapple lemongrass, grapefruit, and cranberry cardamom. Sip away on Saturdays and Sundays during brunch service. (929 H St NW; 202.408.8100; mangotreedc.com)

Coffee and Beer-tails – Start your engines: Stanton & Greene has an all-day Sunday brunch and it sounds divine–red velvet pancakes, homemade chorizo breakfast sandwiches, pigs in a blanket, Wagyu steak and eggs, smoked trout benedict, tasso-spiked pork belly hash, and more. Stanton’s brunch drinks don’t disappoint either, with offerings such as the Pamplous Gingerum (El Dorado 8-year rum, Pamplemousse, Domaine de Canton, fresh lime, cardamom and Angostura bitters) and the Cheeky Hugo (St. Germain, fresh lemon, Budweiser and Angostura bitters). (319 Pennsylvania Ave SE; 202.525.3325; stantonandgreene.com)

Urban Butcher Extends Brunch – Silver Spring restaurant, butcher shop, and meat cellar Urban Butcher now serves its sublime Sunday brunch on Saturdays, too. Its “urban rustic” menu includes dishes like country bread French toast with goat milk gelato and braised apples; grilled Amish chicken breast Nicoise salad;  gourmet omelets and scrambles with toppings like caramelized onions, broccolini, and Brie; and perfectly grilled steaks. Libations range from a lavender margarita to a hard cider mimosa. (8226 Georgia Ave, Silver Spring, MD; 301.585.5800; urbanbutcher.com)



Black Jack Happenings – Rich Willet has been promoted to bar manager at Black Jack—which means new signature and classic libations for me and you. Highlights available at both Pearl Dive Oyster Palace and Black Jack include the Monkey Wrench (spiced pumpkin infused bourbon, sugar, angostura bitters, served on the rocks, $12) and the Day Hazed (rye, lemon juice, Black Jack house made spiced cider, served on the rocks, $12) (1612 14 St NW; 202.986.5225; blackjackdc.com)

Cider Week — November 13 through November 22 is Cider Week at Bastille, and they’ll be celebrating Virginia cider, offering three great Virginia hard ciders paired with Bastille’s new fall dishes. Featured ciders include Blue Bee Cider’s Aragon 1904 – Richmond, VA ($9), Potter’s Craft Cider Farmhouse Dry – Free Union, VA ($9), and more. (606 N Fayette St, Alexandria, VA; 703.519.3776; bastillerestaurant.com)

Choose Your Own Manhattan — McClellan’s latest specialty cocktail theme is the Manhattan–trusting patrons can let the team whip up a unique concoction, or choose from one of the six different cocktails instead. Big City drinks include Brooklyn ($13, Bulleitt bourbon, Dolin Dry, Luxardo Maraschino, Ramazzotti, orange bitters), Bronx Cocktail ($11 Ford’s gin, Dolin Dry, Dolin Sweet, corrected orange juice), Greenpoint ($15, Rittenhouse Rye, Lacuesta Reserva vermouth, Yellow Chartreuse, Angostura, and orange bitters), Reverse Manhattan ($11, Cocchi Vermouth Di Torino, Old Overholt rye, orange bitters), and more. (2031 Florida Ave NW; 202.265.6270; mcclellansretreat.com)

Miracle on Seventh Street — Santa’s elves will transform specialty sherry and ham bar Mockingbird Hill into Miracle on Seventh Street from December 1 to 24. The holiday extravaganza will serve up daily Christmas and Hanukkah-themed happy hours, including a Gay Men’s Chorus happy hour (Sundays), Manischewitz Pong competitions (Wednesdays), cookie baking shenanigans (Thursdays), live Christmas carolers, and cocktails served in Santa mugs and adorned with frosty evergreen trees and gingerbread men. Cheeky libations like Gretchen, Stop Trying to Make Fetch Happen (Moscatel sherry, dry Curaçao, spiced cranberry syrup, sparkling wine), I Don’t Mind You Shooting Me, Frank, But Take It Easy on the Rum (rum, Crème de Menthe, lime, candy cane), and Can I Interest You in Hanukkah? (PX Sherry, U-Bet chocolate syrup, Xocolatl Mole and Whiskey Barrel bitters, cream, soda) will have you snuggling up to Santa in no time. (1843 7th St. NW, DC drinkmoresherry.com)

History of the Cocktail Series with Derek Brown – In conjunction with new exhibit Spirited Republic: Alcohol in American History, the National Archives has hired its first-ever Chief Spirits Advisor, Derek Brown. Brown will curate a History of the Cocktail series, inviting writers, bartenders, and thinkers in spirits and cocktails to discuss the history of the cocktail. The series will coincide with a Bar Trail—participating bars include 2 Birds 1 Stone, Ambar, barmini, Bourbon Steak, Eat the Rich, El Camino, Tryst, and many more. The exhibit runs through January 2016. (National Archives Museum; archivesfoundation.org/event/founding-drinkers/)

Roll Out the Barrels – One Eight Distilling rolls out three Untitled Whiskeys this month in conjunction with EmporiYUM and in partnership with Vigilante coffee. Untitled No. 3 is a smoky, intense Tennessee whiskey made in bourbon barrels used to brew aged roasted Sumatran coffee beans. Untitled No. 4 received a similar treatment, but has a bright acidity and bitter chocolate notes thanks to green, unroasted Sumatran coffee beans. Untitled No. 5 is the last of the bunch, a Tennessee whiskey finished in a Tawny port cask and released on November 28. (1135 Okie Street NE; 202.636.6638; oneeightdistilling.com)

Party On, The Riggsby – Weekday happy hours just got a little more fun at Carlyle Hotel’s The Riggsby, where they’re offering a cocktail party-themed weekday happy hour Monday through Friday from 4:00P.M. to 7:00P.M. Playfully named The Cocktail Party, the happy hour draws from midcentury supper club culture with a range of 11 hor d’oeuvres, six aperitifs (served in classic Nick & Nora cocktail glasses), a champagne cocktail, Barbera, Pinot Grigio, and more from $4 to $7.  (1731 New Hampshire Ave NW; theriggsby.com)

Beer, Beer Everywhere – Pizza Paradiso’s little brother, Veloce, ups the ante with the launch of its beer program, a small selection of beers curated by beverage director Josh Fernands. Wash down your Thor’s Right Proper Pizza (chicken sausage, lemon, parsley, and sage pesto, pecorino cheese, kale, roasted onions, and roasted fennel) with a canned beer or one of two drafts: Ballast Point Sculpin IPA from San Diego, CA, and a local Farmhouse Ale style brew from Right Proper Brewing Company called Ornette. (1828 L Street NW; 202.290.1910; eatatveloce.com)

Brine + Brews – Thursday night at The Wine Kitchen means unlimited $1 oysters and $2 brews from 5:00P.M. to 9:00P.M. at the Frederick, Leesburg, and Purcellville locations. Shuck and slurp oysters from Rappahannock Oyster Co., Topping, VA; Hooper Island’s Oysters, Fishing Creek, MD; Chincoteague Shellfish, Chincoteague Island, VA; and The Choptank Oyster Co., Cambridge, MD. Brews include Brewer’s Art Beazly Ale; Straffe Hendrik Quadrupel; Sly Fox Pikeland Pils; and AleWerks Brewing Pumpkin Ale. (7 South King St., Leesburg, VA; 703.777.9463 // 50 Carroll Creek Linear Park, Frederick, MD; 301.663.6968 // 130 Purcellville Gateway Drive, Purcellville, VA; 540.751.9919 // thewinekitchen.com)



Horses & Hounds — Discover the sporting side of George Washington during Mount Vernon’s new event, Horses & Hounds–a simulated fox hunt (no foxes will be hurt!) Learn about the sport of foxhunting and why Washington was known as the greatest horseman of his age. Observe a cavalry demonstration before meeting the horse and hound breeds that Washington loved so much. Learn about the role that animals played in the American Revolution and even meet Nelson, a horse similar to Washington’s beloved warhorse. Close the day by watching The Washington Cup, where horses and riders compete in series of judged skill competitions. The winner will be awarded the coveted Washington Cup; the event is included in general admission. (3200 Mount Vernon Hwy, Mt Vernon, VA; 703.780.2000; mountvernon.org)

Third Annual D.C. Cocktail Week – The region’s most spirited event returns on November 16 for a week long celebration of cocktails and paired bites at special prices. More than 50 of D.C.’s best restaurants and bars will participate, including Roofer’s Union in Adam’s Morgan, lead by RAMMYS 2015 Chef of the Year nominee Marjorie Meek-Bradley, The Grill Room at the Capella in Georgetown, ris in the West End, and Zaytinya in Penn Quarter, also RAMMYS 2015 nominees. Maryland participants include Sushiko Chevy Chase and RAMMYS 2015 Everyday Casual Brunch Winner, The Daily Dish. Virginia restaurants include the newly opened American Tandoor in Tysons, Bastille, RAMMYS nominated in 2013 & 2015, and RAMMYS 2015 Cocktail Program of the year nominee, Trummer’s on Main. (dccocktailweek.com)

Fifth Annual Oyster Week – Get your fill of food and fun during Hyatt Regency Chesapeake Bay’s annual oyster week. From November 21-29—coinciding with Thanksgiving–culinary highlights of this year’s oyster week include an oyster cookout featuring oysters on the half-shell and cooked to order, paired with beer or champagne; an oyster and wine tasting led by The Choptank Oyster Company, an oyster-inspired Family Iron Chef; oyster cooking demos; and an Eastern shore-inspired Thanksgiving Feast complete with a Waterman’s Raw Bar. Oyster-inspired recreation includes River Marsh Golf Club’s Oyster Cup, a nine-hole scramble, oyster shell ornament making, a magic show, a Canvas and Wine painting party, an indoor arcade, and more. (100 Heron Blvd, Cambridge, MD; 410.901.1234; chesapeakebay.hyatt.com)

Eighth Annual Repeal Day Ball — Celebrate the 21 Amendment with The D.C. Craft Bartenders Guild at the historic Carnegie Library. On the eighty-second anniversary of the repeal of Prohibition, go back to the 20s and 30s with Prohibition-era jazz performed by the Blue Crescent Syncopators, light fare, and classic cocktails hand-crafted by the D.C. area’s leading bartenders and special guests from around the country. You’ll also enjoy a virtual trip to the renowned Denver, CO speakeasy through a recreation of the Williams and Graham bar experience and a silent auction including cocktail-inspired items. Tickets for the December 4 event range from $80 to $110. (801 K St NW; click here)

Second Annual Celebrity Chef Tasting Dinner – Non profit Careers Through Culinary Arts Program (C-CAP) will celebrate the life and contributions of Mark Kuller with a special Celebrity Chef Tasting Dinner, which will also honor his award-winning executive chef Haidar Karoum from Proof, doi moi, and Estadio. On December 7, the event will showcase a five-course dinner with wine pairings at the Carnegie Institute for Science. Chef Haider Karoum (Proof, Estadio, doi moi) will lead a star-studded line up in the kitchen: chef Victor Albisu (Del Campo, Taco Bamba), chef Michael Costa (Zaytinya) chef Austin Fausett (Trummers on Main), chef Danny Lee (Mandu), chef Richard Sandoval (Richard Sandoval Restuarants), and Josh Carin (Gepetto Catering). The signature dishes will be paired with wines selected by top Washington sommelier and Mark’s son, Max Kuller (Estadio and doi moi). Tickets are $550; all funds raised will support C-CAP. (1530 P Street NW; click here)

Downtown Holiday Market -- Unique gifts, outdoor shopping, music, entertainment, food and more return to Downtown D.C. on November 27 for 27 days.  Running from noon to 8:00P.M. daily, the market showcases 150 artisans, rotating daily, offering fine art, crafts, glass, jewelry, pottery, photography, and clothing. Tasty treats, hot beverages, and live music will keep shoppers fed, watered, and entertained. (F St NW & 8 St NW; downtowndc.org)

Winter is Coming to Gaylord National Resort – Gaylord’s Christmas on the Potomac celebration returns. With nearly 500,000 visitors each year, Gaylord will offer guests both new events and classic holiday favorites—like ICE!, a retelling of Santa Claus is Comin’ to Town with more than two million pounds of ice sculptures and two-story ice slides illustrating scenes from the Christmas classic. Families can also test their puzzle-solving prowess during The Elf on the Shelf Scavenger Hunt, featuring 10 of Santa’s scout elves, and enjoy nightly holiday fountain shows, indoor snowfall, photos with Santa, an indoor train ride, gourmet holiday food, winter spa treatments, a new Gingerbread Decorating Corner, and more. Tickets and overnight packages are available now.  (Gaylord National Resort and Convention Center; 301.965.4000; ChristmasOnThePotomac.com)

First Annual Olney Farmers & Artists No Frills Market – Until May 1, 2016, the Olney Farmer’s Market is a year-round, no-frills market! With market favorites like Cat’s Paw Organics, M & M Plants, Chocolate and Tomatoes, Falcon Ridge, Carl’s Sausage (Stone Feather Farm), as well as Magnet Earth Gourmet, Holy Crepes, Tova’s Falafel, Early Dawn Catering (Jamaican specialties), El Tenedor de Nacho, Fat Frankie’s Pizza, Cupcakes Lounge, Zeke’s Coffee, and Dalat Deli Vietnamese Cuisine, the market is open from 9:00A.M. to 1:00P.M. without demonstrations or music. Just fresh produce, meat, eggs, milk, and crafts! (Prince Phillip Drive & Rte 108, Olney, MD; olneyfarmersmarket.org)



Maggie Austin — Internationally-acclaimed couture cake designer Maggie Austin is the new culinary director of Buzz Bakeshop. From the White House to Palm Springs to the Imperial Hotel in Tokyo, Austin’s elaborate wedding cakes take her all over the world, but her collaboration with the Alexandria and Arlington bakery will bring freshly baked cupcakes, rich fudgy brownies, decadent cream cheese-filled pumpkin muffins, cornmeal thumbprint cookies with jam, apple bread, cheesecake, homemade granola, and festive cakes to the masses. (901 Slaters Lane in Alexandria, VA // 818 N. Quincy Street in Arlington, VA // buzzbakeshop.com)

Elli Benchimol – Elli Benchimol helms The Rye Bar at Capella Washington, D.C. Georgetown as its new head bartender and bar manager. A member of the D.C. Craft Bartender’s Guild, a Diploma student with the Wine and Spirit Education Trust, a member of Washington D.C.’s chapter of Ladies United for the Preservation of Endangered Cocktails (LUPEC), and an advanced sommelier, Benchimol brings more than 20 years of experience in the hospitality industry. Prior to joining the food and beverage team at Capella, Benchimol was assisting the beverage team at Range and Aggio and the managing sommelier at Adour by Alain Ducasse in The St. Regis Washington, D.C. Hotel. She also developed corporate beverage programs as the beverage director for Chef Geoff’s five restaurants (Lia’s, Chef Geoff’s, Chef Geoff’s Downtown, Chef Geoff’s Tysons Corner and Chef Geoff’s Rockville). (1050 31st St NW; 202.617.2425; click here)

Marc Hennessy – A BLT Steak veteran, new BLT Steak chef de cuisine Marc Hennessy has cooked his way through kitchens internationally, from BLT Steak in Hong Kong to The Lodge at Sonoma Renaissance in Sonoma CA. Hennessy also spent time in the Southwest, cooking at Blue Sage and Meritage at Phoenix, AZ’s award-winning, AAA 4-Diamond JW Marriott Phoenix Desert Ridge Resort & Spa, where he initiated and operated the property’s whole-animal butchering program. With more than 20 years of culinary experience under his belt, Hennessy has become an expert in the BLT Steak brand, having successfully opened and operated BLT Steak restaurants in both Hong Kong and Scottsdale, AZ. (1625 I ST NW; e2hospitality.com/blt-steak-washington-dc)

Tim Rowley – Tim Rowley joins The Wine Kitchen Leesburg by way of Room 11, Fiola, Vermilion, and Bibiana. The executive chef now leads the culinary program at The Wine Kitchen, where he’s in close proximity to all the farmers and wineries Loudoun County has to offer. He plans to add dishes to the menu—like Grandma Bert’s egg casserole—that maximize the agricultural setting. (7 S King St, Leesburg, VA; 703.777.9463; thewinekitchen.com)

Jason Schreuder – Former Ripple sous-chef Jason Schreuder has stepped into the role of Executive Chef at Cork Wine Bar. A graduate of the International Culinary Center in New York City, his wide-ranging background includes stints at Jean-Georges’ Mercer Kitchen, BLT Fish, and San Francisco’s Absinthe and NoPA. He replaces Chef Kristin Hutter, who will stay on as a consultant. (1720 14 St NW; 202.265.2675; CorkDC.com)

Jodie Steiner – As Via Umbria opens its doors, Jodie Steiner joins the team. Originally from Chicago, Steiner trained in the kitchens of elite fine dining restaurants before moving to D.C. to work with local farmer’s markets and nutrition education programs—and then Italy, to explore all things Italian. When Steiner returned to D.C., she built a personal chef business and specialized in special events and dinner parties, from rustic to elegant. (viaumbria.com/dolcevita/)


Renos & Redos

BlackSalt Fish Market and Restaurant Reveals Remodel — After several weeks of renovations, Molly Allen of Atreus Works and Jeff and Barbara Black are ready to unveil BlackSalt: remodeled. The revamped interiors include new booths, banquettes, fully renovated bathrooms, refinished tables and chairs, ceiling tiles, lighting fixtures, new doors and a repainted storefront, as well as subtle logistical changes that will make operations run more smoothly. Executive chef Mike Huff has added new dishes to the menu and sommelier Joshua Pauley has expanded the wine list. (4883 MacArthur Blvd NW; 202.342.9101;blacksaltrestaurant.com)

Boundary Stone Closes Kitchen, Opens Outdoor Grill – Boundary Stone’s kitchen will close on November 16 and reopen—along with a newly expanded space—by mid-December. During this time, they’ll get to grilling on their outdoor grill, offering two seasonal burgers, a cheesesteak, an Italian sub, a veggie sandwich, and a Caesar salad. When Boundary Stone reopens, it will offer 60 additional seats and a space for live music. The L-shaped bar will mirror the one in the original space, and they’ll have the same extensive craft whiskey selection as well as craft beers, cocktails, and a curated wine list. Head chef Travis Kern plans to update the menu with seasonal dishes. (116 Rhode Island Ave NW; 202.621.6635; boundarystonedc.com)