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 September 20th:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Fall for Seasonal Menu Updates

Bread Feast — Frank Ruta, formerly of the much-loved and now defunct Palena, will preside over a nightly neighborhood Bread Feast at newly opened Bread Furst. Ruta will cook a blend of sophisticated American food with an Italian twist, assisted by Bread Furst staff and former Palena Pastry Chef Aggie Chin. The menu will be seasonal, simple, and modestly-priced, including an antipasto with cocktails and wine followed by a single menu dinner served family-style. Bread Furst will post each day’s menu on its website, where diners will be able to reserve and pay for a limited number of tables. CALL SEPTEMBER 28TH TO BOOK YOUR RESERVATION  FOR THE OCTOBER 1ST DINNER. (4434 Connecticut Ave NW; 202.765.1200; breadfurst.com)

Pre-Theater Bites – Campono offers theater-goers and visiting actors alike a perfect meal with a view of the Kennedy Center before the show. Enjoy the Tutti Funghi pizza with mushroom cream, sautéed wild and domestic mushrooms, and fontina and mozzarella cheeses with a glass of Italian wine on the patio, among others. Open from 8:00A.M. to 9:00P.M. Monday through Friday, and 11:00A.M. to 9:00P.M. Saturday and Sunday, Campono is the perfect place to grab a bite and a scoop of gelato before heading across the street to the Kennedy Center. (600 New Hampshire Ave. NW; 202.505.4000)

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)

Guest Chef Sandwiches at G — For its September guest chef special, G is featuring the Kim-fil-a sandwich by Chef Jonah Kim.  The comfort food concoction features a crispy chicken thigh, fermented chili slaw, Munster cheese, and bacon on a potato roll ($12). 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; 202.289.3600; graffiatodc.com)

Mad Men Menu — Throughout September, go retro with dishes like Oysters Rockefeller, Beef Wellington, and cheese fondue with pastis sticks at Menu MBK Kitchen. Chef Frederik de Pue has added his own touch to the classic dishes, and in keeping with the Mad Men theme, beverage pairings will include twists on the martini, Manhattan, Mai Tai, and Old Fashioned. (405 8 St NW; 202.347.7491; menumbk.com)

The Best of Indian Summer — Enjoy summer’s last heat wave with Indian-inspired dishes at Nage Bistro. Menu additions will be available September 23-28 during dinner service, including black pepper shrimp, rice crusted halibut, lamb biriyani, and paal payasm (Indian rice pudding). For the perfect pairing, sip on the Taj Maholic (Tangueray rangpur, muddled pineapple and tarragon, lime infused simple syrup, Sauvignon Blanc, and a curry salt rim). (1600 Rhode Island Ave NW; 202.488.8005; nagedc.com)

The Oval Room Returns — The Oval Room has made a smashing return to the dining scene with a new interior, new menu, and new faces. The million-dollar renovation includes a sleeker ambiance, with a white Carrera marble bar and floor, bold art pieces, and plush fabrics. In addition to a new a la carte menu, Executive Chef Tony Conte has introduced a four-course, fixed price menu with optional complementary wine pairings. The restaurant will also introduce a $20 lunch-at-the-bar special; those in the neighborhood will also want to drop by for happy hour, Monday-Friday from 5:00P.M. to 6:30P.M., for a 20 percent savings on all libations at the bar or on the 35-seat patio. (800 Connecticut Ave NW; 202.463.8700; ovalroom.com)

Two for One at Republic — Share a $15 weekday lunch with a budget-savvy coworker at Republic, including two items from the lunch menu, as well as beer, wine, and cocktails for $15. Use the promotion for beverage and food combos or two food items, like steamed blue shell Addie’s mussels and a farm burger with mustard ale cheese and aioli on a pretzel bun; or, two cocktails or two glasses of wine. Drinks include seasonal cocktails like the Jack Rudy Tonic (bitter lemon syrup, Perry’s Tot Navy Strength Gin) and sandwiches like the oyster po’boy. (6939 Laurel Ave, Takoma Park, MD 20912; 301.270.3000; republictakoma.com)

Rosa Mexicano Celebrates the Big 3-0 — Rosa Mexicano rings in its 30th year with a Desde 1984 menu and an anniversary celebration. Mario Hernandez, Roberto Santibanez, Richard Sandoval, and Sue Torres will pay homage to the restaurant group’s heritage of authentic, regionally-inspired Mexican cuisine. And, Rosa Mexicano will revive menu classics with rotating prix-fixe and a la carte specials for an entire year—from the storied Tablas de Monterrey (Beef ribs brushed with lemon and beer with served with a variety of chile sauces) to the popular Empanadas de Jaiba (Crispy corn empanadas filled with jumbo lump crab meat). Finally, Rosa Mexicano will host an October 6 celebration at its original First Avenue restaurant, featuring a multicourse feast and a chance to meet collaborating chefs. All proceeds from the event will go to The Orphaned Starfish Foundation. (1063 First Ave; rosamexicano.com)

Fall for Fall Apples — Keep the doctor away at Skyland Resort and Big Meadows Lodge in Shenandoah National Park, where you’ll get your fill of apples when you book an overnight stay in September. While enjoying the scenic drive to Shenandoah, there are several stops along an Apple Trail, including High Places Orchards in Huntley or Roy’s Orchards in Sperryville, both offering a vast assortment of pick your own or already picked. Dining at Skyland is an apple lover’s dream with the abundance of apple items featured for breakfast, lunch, or dinner, including apple bacon pancakes with hard cider syrup; chicken breast sandwich with caramel apple BBQ and smoked gouda; and, apple cider brined roast chicken with cider glazed onions, sage, and bacon. Saturday, September 20 will celebrate all things Apple Butter with the Annual Apple Butter Celebration, including demonstrations, pony rides, children’s crafts, and live entertainment. (goshenandoah.com; 877.247.9261)

Get Hungry and Get Ready — Join six local celebrity chefs as they celebrate their creative partnerships with Taberna del Alabardero on its 25th anniversary. Month to month, throughout the year, a small and selected group of talented chefs will bring fusion cuisine and special wine tasting dinners to Taberna. Chefs include Executive Chef Xavier Deshayes from the Ronald Reagan Building and International Trade; Executive Chef Abdellah Aguenaou from the Marriott Wardman Park Hotel; Executive Chef Rock Harper from the DC Central Kitchen; Executive Chef Victor Albisu from Del Campo Restaurant; Executive Chef Patricia Jinich from TV Show Pati’s Mexican Table; and, Executive Chef Scott Drewno from the Source Restaurant. Head over to the Events page for specific event dates. (1776 St NW; 202.429.2200; alabardero.com)

Taylor Gourmet Seasonal Specials — No pumpkin spice here, but you’ll find seasonally-themed hoagies, salads, and sides on the fall and winter Taylor Gourmet menu. Notable hoagies include the Reading Terminal (pepper crusted roast beef, horseradish cream, caramelized onions, sweet provolone, hot beef au jus), the Passyunk Avenue (hot pastrami, cherry pepper dijonaise, sweet provolone), the Penn’s Landing (cranberry-sage chicken salad, Granny Smith apple, brie, pecans, smoked bacon), and more. Not to mention: cheesesteaks return on October 1! (1750 Pennsylvania Ave NW; 202.393.0800 // 624 E St NW; 202.652.0145 // taylorgourmet.com)

Fourth Annual Grape Festival—Through September 28, celebrate the grape’s harvest season at mezze restaurant Zaytinya. The celebration includes grape-inspired menu specials including Mutancene (Border Spring Farm lamb shank braised with raisins, almonds, and dried plums), among many others. Zaytinya will also feature a special Heard it Through the Grape Pine cocktail (Lillet Blonde, retsina). On September 20, Zaytinya will host a Greek Harvest Patio Party, where guests will be invited to stomp grapes and taste wine; on September 23, Zaytinya will host a wine dinner with Champagne House Billecart-Salmon. (701 9 St NW; 202.638.0800; zaytinya.com)


Change the World Through the Eyes of a Chef

Chef Jose Andres and Friends Change the World Through the Eyes of a Chef — Chef Jose Andrews and World Central Kitchen have launched Chef Network, a network of 50+ top chefs from D.C. and worldwide committed to supporting solutions to hunger and poverty. Jose Andres and this team will visit World Central Kitchen programs on the ground in Haiti, the Dominican Republic, Africa, and Latin America to help improve health, empower communities, and create jobs. These chefs will be using their unique culinary perspective and expertise to feed communities, design culinary curriculums, build smart kitchens, and lead trainings on food safety and sanitation in communities around the world. Find profiles of participating chefs on World Central Kitchen’s online portal. (worldcentralkitchen.org/chefnetwork)



DC Brau’s Inaugural Oktoberfest — DC Brau’s 5% ABV DC Brau Oktoberfest is brewed with all German malts including Pilsner, Munich, Vienna, Cara-Bohemian, and Abbey malts, and hopped with Hallertau Mittlefrüh. Keeping with tradition, the beer was fermented at a cool 52 degrees to highlight the dominant malty character that Oktoberfests are renowned for. The DC Brau brewery is open every Saturday from 12:00P.M. to 5:00P.M. for growler hours, including retail, growler fills, on-premise pints, free tastings, and tours. (dcbrau.com)

A Honey-Sweet Way to Save the Bees — As solitary bee populations continue to decline, Fairmont D.C. Georgetown offers a honey-sweet initiative. The hotel is displaying a “Pop-Up” Pollinator Bee Hotel in the lobby, offering a collection of nesting materials designed to attract and support bees. Fairmont is also serving a pollinator menu in Juniper Restaurant, including the BeeTini, and a portion of its proceeds will support the District of Columbia Public Schools’ Junior Beekeepers initiative from August 18 – October 31, 2014. In spring 2015, approximately 10 D.C. public schools will have their own beehives; students will learn about beekeeping and how to harvest honey. (2401 M St NW; Fairmont.com)

Unlimited Sangria and Paella — Start your week with a bang with unlimited sangria and paella every Monday at Jaleo Bethesda. Along with your $15 unlimited sangria, choose between pollo y setas (chicken and mushroom) and arroz de verduras (vegetable paella) with green salad and flan. Jaleo also offers $65 paella classes for the budding at-home cook—email sarahm@jaleo.com to reserve a spot. (7271 Woodmont Ave, Bethesda, MD; 301.913.0003; jaleo.com)

Majestic Does Happy Hour — Hold on to the last threads of summer with Majestic’s tiki happy hour, from Monday to Thursday, 4:00P.M. to 6:00P.M. It includes $5 snacks like Majestic guacamole, fried green tomato, crispy oysters with remoulade, and hush puppies, as well as $5 beer and wine. (911 King St, Alexandria, VA; 703.837.9117; majesticcafe.com)

Maryland Wineries Association Winners — Judging for the prestigious 26th Annual Maryland Governor’s Cup Competition for 2014 took place on August 17, with over 20 wine experts from the region who tasted over 100 wines. The gold medal-winning wines competed for Best in Class and Best in Show honors.  Bordeleau Vineyard & Winery won the Governor’s Cup Best in Show for its Cabernet Sauvignon Amarone Style 2012, a wine made from 100% estate Cabernet and produced with partially dried grapes in the Italian tradition. The grapes were grown at Bordeleau’s vineyard in Eden, Wicomico County, south of Salisbury. This is the first time that the Governor’s Cup “Best in Show” has been awarded to a winery from Maryland’s Eastern Shore. For the complete list of medal winners, click over to marylandwine.com.

All Night Happy Hour All Week — Rejoice! Menu MBK now offers all-night happy hour beer, wine, cocktails, and bar snacks from 5:00P.M. to close, Monday through Sunday. Select beers like Belgium Tripel Kasteel will be available for $5 each; select glasses of white, rosé, and red wines will be available for $6 each; and select cocktails will be available for $7, such as Hemingway’s Last Call (grapefruit peel infused rum, lychee, lemon, and vanilla). On the food front, enjoy a variety of bar snacks for $10, including duck confit cigars with arugula and shaved fennel, pomme frites with garlic aioli and allium butter, curry mussels salad, and various cheeses and charcuterie. (405 8 St NW; 202.347.7491; menumbk.com)



Mohan De Silva — Gaylord National Resort and Convention Center has named its new Executive Pastry Chef—Mohan De Silva. De Silva has more than 30 years of pastry experience, working as the Executive Pastry Chef of the New York Marriott Marquis, Philadelphia Marriott, and Wardman Park Marriott, founding Simplicity Desserts, and serving as the Pastry Chef at the Sofitel Philadelphia. De Silva has won numerous awards, including 11 medals in the International Culinary Olympics since 1992. He also was recognized as one of the best pastry chefs in America by the James Beard Foundation. De Silva will lead a team of 20 pastry chefs to produce premium desserts for the resort’s restaurants. (301.965.4000; GaylordNational.com)

Jonny Fellman — New Beverage Director and “Master Drinksmith” Jonny Fellman has joined Red Light Cocktails & Dessert Bar. In his new role, Fellman will enchance the cocktail program with new libations for each season, including his latest creations, the Magdalene (gin, elderflower liquor, and lemon), the Tijuana Twister (jalapeño tequila, watermelon, lime, and honey), the Just Peachy (vodka, peach liqueur, lemon, Prosecco), and more. A native of Pawling, New York, Fellman moved to the DC area in 2000 to attend George Mason University.  In 2004, Fellman began working as a facilities manager for a small community center in southeast DC, and in 2009, decided to start his work in the restaurant industry. Fellman worked his way up the ranks at the cocktail-heavy gastropub AGAINN, starting as a barback and quickly becoming head bartender.  In 2012, he served as head bartender at the Quill at The Jefferson, where he spent two years honing his skills in craft cocktails. (1529 14 St NW; 202.621.7475; redlightbardc.com)

Myo Htun — Chaplin’s Restaurant and Bar has welcomed Myo Htun as its new Executive Chef. Htun was born and raised in Burma, before moving to Japan at age 26 and beginning his culinary career at Zao Stamina Ramen. After 20 years, Htun was promoted to Executive Chef, before moving to D.C. in 2010. Htun worked at Ren’s Ramen, named one of Washington’s “best cheap eats,” before his appointment at Chaplin’s. (1501 9 St NW; 202.644.8806; chaplinrestaurantdc.com)

Michael Maksimowicz — Formerly of Vidalia, Rouge 24, Blue Duck Tavern, and more, Michael Maksimowicz is now the new Executive Chef at Fiola. Armed with a degree from New York City’s French Culinary Institute, Macsimowicz is a seafood lover who spent several years in South Florida working his way up the kitchen, before returning to D.C. in 2009. (601 Pennsylvania Ave NW; 202.628.2888; fioladc.com)



D.C. VegFest: The Best of Vegan and Vegetarian Cuisine — Whether you’re vegan, vegetarian, or just like food, D.C. VegFest is the place to be on September 20. More than 15,000 people from the D.C. area will attend the yearly celebration of the best of everything vegetarian. The day-long celebration will include more than 100 exhibitors, partners, and sponsors showcasing a wide range of products, services, and resources. Speakers include Robin Quivers (co-host of the Howard Stern Show and author of the Vegucation of Robin), Doron Petersan (Owner of Sticky Sweers & Eats) Joe Yonan (Washington Post food editor), and many more. In addition to the event being free and open to everyone, the first 1,000 attendees will also get a free 2014 commemorative DC VegFest tote bag loaded with veg-friendly products, and coupons. (Yards Park, 355 Water St SE; dcvegfest.com)

Inaugural Chef’s Roast of Nora Pouillon — If anyone knows how to roast, it’s chefs, and they’ll certainly use their talents at a culinary-star studded evening of food and roast-style comedy honoring Chef Nora Pouillon on September 22. Culinary personalities from around the country will gather in Washington for a first-of-its kind charity roast of D.C. chef and pioneering restaurateur, Nora Pouillon. The night of food, comedy and philanthropy will be held at Dock 5 in Union Market, and honor Nora’s legacy, while poking some fun at her occasional foibles. All proceeds from the inaugural Chef’s Roast will benefit the Chef Action Network, an organization dedicated to building the next generation of chefs advocating for policies that support health, nutrition and sustainability. Roasters include Chef Rick Bayless, Chef Carla Hall, Chef Michel Nischan, and many more; chefs preparing the night’s delicacies include Cathal Armstrong, Scott Drewno, Mike Isabella, Kate Jansen, and many more. Individual tickets are $300, while tables for 10 can be reserved for $7,000-$30,000. (click here)

Chefs for Equality — Join The Human Rights Campaign, David Hagedorn, and Amaryllis Floral + Event Design at the third annual Chefs for Equality event. Featuring top chefs and mixologists from D.C., Maryland, and Virginia, the September 23 event supports the Human Rights Campaign Foundation. Support equality alongside the chefs of Red Hen, Osteria Morini, Le Diplomate, and many, many more at the Ritz-Carlton on September 23! Tickets are $150; after-party tickets are $50. (1150 22 St NW; chefsforequality.org)

Eleventh Annual Crafty Bastards Arts & Crafts Fair— The region’s “coolest” craft show returns to Union Market on September 27 for two days of shopping, food, and entertainment. With more than 140 vendors from all across the country, the outdoor exhibition will run from 10:00A.M. to 5:00P.M. in the Union Market parking lot. Buy everything from velvet mounted animal heads to wearable fashion to unique housewares, and be sure to share pics of the vendor gallery, food and beer, and interactive activities with the tag #Craft2014. Tickets are $5 for a one day pass and $8 for a weekend pass. (1309 5 St NE; washingtoncitypaper.com/craftybastards)

Toast the Tunes — Through September 27, 6:00P.M. – 9:30P.M., grab your friends, a chair or a blanket, and your will to party like it’s 1999 (for the 16th time)!  Join Tarara Winery every Saturday night at Shadow Lake to groove to some tunes under the stars with your favorite partners in wine. Gates open at 5:00P.M.; tickets are $15. Cheers! (13648 Tarara Lane, Leesburg VA 20176; 703.771.7100; tarara.com/scripts/eventPg.cfm/_/651/2014-Summer-Concert-Series/)

F*CK FORKS! Second Annual Event — It’s f*cking back! Industree presents the second annual F*ck Forks event on October 2 from 6:00P.M. to 10:00P.M. Hosted at the new Mess Hall, the event will include the area’s brightest culinary stars who will create sweet and savory drool-worthy dishes that don’t require utensils to enjoy. Participating chefs include Mike Friedman (The Red Hen), Marjorie Meek-Bradley (RAMMY 2014 winner), Erik Bruner-Yang (Maketto), Jennifer Nguyen (Zentan), Dimitri Moshovitis (Cava), Tiffany MacIsaac (Buttercream Bakeshop), Chris Becker (Fleet Street Kitchen), and Caitlin Dysart (2014 RAMMY Pastry Chef of the Year). Along with a portion of the ticket sales, proceeds from a chef-curated silent art auction by The Art Registry will also go directly to Fuck Cancer, an organization dedicated to providing education on cancer prevention. Attendees can expect the best in the biz of food and beverage, interactive art, music by DJ Flounder, former DC101 personality, as well as packed-to-the-brim swag bags. (http://www.fckforks.com/)

Kids Euro Festival — From October 24 to November 9, the metro area turns into a European cultural playground with the Kids Euro Festival, a highly popular annual children’s performing arts festival with free, family friendly, Euro events. Designed for children aged 2 through 12 and their families, the festival unites the 28 embassies of the European Union (EU) and over 20 American cultural institutions, such as the John F. Kennedy Center for the Performing Arts’ Millennium Stage, DC Public Library, Strathmore, Smithsonian’s Discovery Theatre, PG County Center for the Visual and Performing Arts, and AFI Silver Theatre. Kids Euro Festival artists include many of Europe’s most talented performers for children, in diverse and imaginative live shows of puppetry, dance, music, theater, storytelling, and more.  While all events are free, some performances require reservations on the Kids Euro Festival site. (kidseurofestival.org)

March of Dimes Signature Chefs Gala 2014 — Save the date! On November 12 at the Ritz-Carlton, eat local and give local at the March of Dimes Signature Chefs Gala. Enjoy 25 D.C.-area chef sample tastings, wines from 10 top wineries, 8 guest mixologists and bartenders, auctions with unique packages, and a VIP reception meet and greet. Your evening of wines, cocktails, and dining will benefit March of Dimes, vital revenue to help prevent birth defects, premature birth, and infant mortality. (click here)

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)

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)


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)

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)

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)


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)