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It’s no secret that getting a table at one of DC’s hottest restaurants on a Saturday night can be a challenge. Every Friday, we here at TheListAreYouOnIt.com check in with a select group of the area’s top-toques to let you know who is able to offer a Table for Two. Check back here every Friday at 4:30pm for a list of all open reservations at the area’s best restaurants. Here are available reservations for Saturday, October 24th:

Aggio
5335 Wisconsin Avenue, NW
202.803.8020
Saturday Evening Table for 2 Available @
6:00pm

Bastille
1201 N. Royal Street Alexandria, VA
703.519.3776
Saturday Evening Table for 2 Available @
7:30pm

Bibiana
100 New York Avenue, NW
202.216.9550
Saturday Evening Table for 2 Available @
8:15pm

Birch and Barley
1337 14th Street, NW
202.567.2576
Saturday Evening Table for 2 Available @
8:00pm

Blue Duck Tavern
1201 24th Street, NW
202.419.6755
Saturday Evening Table for 2 Available @
6:45pm

Bourbon Steak
2800 Pennsylvania Avenue, NW
202.944.2026
Saturday Evening Table for 2 Available @
7:00pm

Casa Luca
1099 New York Avenue
202.628.1099
Saturday Evening Table for 2 Available @
8:30pm

Central
1001 Pennsylvania Avenue, NW
202.626.0015
Saturday Evening Table for 2 Available @
7:00pm

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

DBGB Kitchen and Bar
931 H Street, NW
202.695.7660
Saturday Evening Table for 2 Available @
5:45pm

Del Campo
777 I Street, NW
202.289.7377
Saturday Evening Table for 2 Available @
8:00pm

Equinox
818 Connecticut Avenue, NW
202.331.8118
Saturday Evening Table for 2 Available @
7:30pm

Fiola
601 Pennsylvania Avenue, NW
202.628.2888
Saturday Evening Table for 2 Available @
8:00pm

Fiola Mare
3050 K Street, NW
202.628.0065
Saturday Evening Table for 2 Available @
5:30pm

Graffiato
707 6th Street, NW
202.289.3600
Saturday Evening Table for 2 Available @
9:00pm

Inn at Little Washington
309 Middle Street
Washington, VA
540.675.3800
Saturday Evening Table for 2 Available@
6:30pm

Iron Gate
1734 N Street, NW
202.524.5202
Saturday Evening Table for 2 Available @
8:30pm

Kapnos
2201 14th Street, NW
202.234.5000
Saturday Evening Table for 2 Available @
6:00pm

Marcels
2401 Pennsylvania Avenue, NW
202.296.1166
Saturday Evening Table for 2 Available @
7:45pm

Mintwood
1813 Columbia Road, NW
202.234.6732
Saturday Evening Table for 2 Available @
7:00pm

NoPa Kitchen and Bar
800 F Street, NW
202.347.4667
Saturday Evening Table for 2 Available @
6:45pm

Osteria Morini
301 Water Street, SE
202.484.0660
Saturday Evening Table for 2 Available @
5:30pm

Proof
775 G Street, NW
202.737.7663
Saturday Evening Table for 2 Available @
8:15pm

Range
5335 Wisconsin Avenue, NW
202.803.8020
Saturday Evening Table for 2 Available @
8:00pm

Rasika West End
1177 22nd Street, NW
202.466.2500
Saturday Evening Table for 2 Available @
7:15pm

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

Restaurant Eve
110 South Pitt Street
Alexandria, VA
703.706.0450
Saturday Evening Table for 2 Available @
8:00pm

Table
903 N Street, NW
202.588.5200
Saturday Evening Table for 2 Available @
8:30pm

The Fainting Goat
1330 U Street, NW
202.735.0344
Saturday Evening Table for 2 Available @
6:00pm

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

The Source by Wolfgang Puck
575 Pennsylvania Avenue, NW
202.637.6100
Saturday Evening Table for 2 Available @
5:30pm

Volt
228 North Market Street
Frederick, Maryland
301.696.8658
Saturday Evening Table for 2 Available @
Fully Committed

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

FOOD: Our Global Kitchen

From Farm to Fork, A Love Story — Anyone who loves food will love this exhibit—FOOD: Our Global Kitchen opened at the National Geographic Museum on World Food Day. Presented in partnership with Whole Food Market, the exhibit explores the complex and intricate food system that brings what we eat from farm to fork. Highlights include seasonal treats and cooking demos; an 18-foot vertical herb garden; interactive cooking table to make a virtual meal; cookbooks from around the world; famous meals throughout history; and, a full schedule of public programs including the Food for Thought live event series. The series includes three food-themed National Geographic Live events featuring such culinary stars as National Geographic Fellow Barton Seaver, James Beard Award winner Ann Cashion, “Hell’s Kitchen” winner Rock Harper, and chef José Andrés. Admission is $11 for adults; $9 for National Geographic members, military, students, seniors and groups of 25 or more; $7 for children 5-12; and free for local school, student, and youth groups (18 and under; advance reservation required). (1145 17 St NW; 202.857.7700; ngmuseum.org)

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BOOZY RETREATS

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

Delivering Beer Across the Potomac — 3 Stars Brewing Company has partnered with Reyes Beverage Group’s Premium Distributors of Virginia—meaning, 3 Stars beers are now available for distribution throughout NoVA! The local D.C. brewery was established in 2009; owners Dave Coleman and Mike McGarvey are excited to expand their popular, complex ales to a larger market. (6400 Chillum Pl NW; threestarsbrewing.com)

Cozy Up at Park Hyatt — Blue Duck Tavern has a new list of seasonal cocktails, just in time to toast the return of cool fall nights. The menu features three classic cocktails, three seasonal cocktails, and three mocktails. Handcrafted libations include Smoke on the River (Copper Fox Virginia Rye, Lapsand Souchong tea, lemon, yellow chartreuse), Pomme Pom (Gosling’s spiced rum, Calvados Daron, pear, lemon, pomegranate, and Luxardo soaked lemon), Peach Cobbler (peach, peach syrup, and cream), and Prohibition Punch (apple cider, lemon, cinnamon, allspice, and ginger beer). Additionally, Park Hyatt will offer a complimentary holiday snack every Friday, Saturday, and Sunday throughout November and December at the door to Blue Duck Lounge. (24 & M NW; 202.419.6755; blueducktavern.com)

Pearousia Pear Brandy — Catoctin Creek Distilling Company will release twenty-four (only!) hand-filled, hand-numbered bottles of seasonal Pearousia pear brandy with a full pear in each bottle. Early in the spring, each bottle was attached to the pear trees at Patent House Farm Orchard in Lovettsville, Virginia, where the pollinated blossom inside the bottle was allowed to grow into a full-grown pear. Fast forward to summer, when the ripened pears were cut from the trees and the bottles filled with Pearousia pear brandy. Customers who arrive directly at the distillery starting October 14 may purchase the bottles for $149 each. (120 W Main St, Purcellville,VA 20132; 540.751.8404; catoctincreek.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)

A Very Yappy Hour for Dogs — Bring your best friend to happy hour at Republic in Takoma Park, where they’ve launched a monthly Yappy Hour in partnership with local doggy-friendly businesses the Big Bad Woof and Pup Strut. The restaurant’s regular happy hour menu is available, including burgers, sandwiches, and snacks, as well as Salty Dog cocktails for $5 and complimentary dog treats. Woof! (6939 Laurel Ave, Takoma Park, MD; 301.270.3001; republictakoma.com)

Industrial Strength Happy Hour — The latest seafood restaurant and oyster bar creation from Star Restaurant Group—The Walrus Oyster and Ale House—has launched the happy hour fun with frozen cocktails and frothy drafts. Monday through Friday, 4:30P.M. to 6:30P.M., head over to the National Harbor for twists on traditional bar classics and regional favorites like The Baltimore Crush and The Bloody Maryland (vodka, fire roasted tomatoes, honey, horse radish, jalapeno, cilantro, Old Bay). (152 Waterfront Street, National Harbor, MD 20745; 301.567.6100; walrusoysterandale.com)

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Fall for Seasonal Menu Updates

Grab ‘n’ Go — Alba Osteria has launched “The Grill,” a grab and go counter. Serving up gourmet paninis, The Grill menu includes a pulled pork shoulder panini; fried eggplant with smoked mozzarella, basil, and tomato; and grilled lamb sausage with arugula, taleggio, and mostarda. Grab one with chips, a soft drink, or a sweet chocolate-pistachio extra on Thursdays and Fridays between 11:30A.M. and 1:00P.M. (425 I St NW; 202.733.4454; albaosteriadc.com)

Late Nights at Black Jack — With a new weekend late night menu, now you can nosh on fried pickles, shrimp po’boys, and Black Jack fries with an array of sauces until 1:00A.M. at Pearl Dive Oyster Palace and Black Jack. For earlier diners, Pearl Dive is offering a Friday brunch burger and beer special—a Dive Burger and a beer for $10. (1612 14 St NW; 202.319.1612; blackjackdc.compearldivedc.com)

Patio Season Continues — Fire pits and faux fur blankets and hot drinks, oh my! Bourbon Steak continues patio season through November 1 with a fall friendly, 100-seat outdoor space with faux fur blankets and warming fire pits. Dishes such as Chesapeake chowder and lobster lasagna add to the cozy atmosphere, as well as hot cocktails like Hot Buttered Rum with brown butter and dulce de leche. (2800 Pennsylvania Ave; 202.944.2026; bourbonsteakdc.com)

Halloween Candy Coppettas — Dolcezza Gelato & Coffee does it again with tantalizing new October flavors. Scarily good new coppettas are inspired by favorite Halloween treats: The Butterfinger (black sesame gelato, crushed Butterfinger candy, toasted sesame seeds. and sea salt); Caramel Apple (honey crisp apple sorbetto, Michele’s Granola and dulce de leche sauce); and the Peanut Butter Cup (house ground peanut butter gelato, crushed Reese’s peanut butter cups and a dash of sea salt).  Coppettas are priced between $7 and $8 each. (dolcezzagelato.com)

Game for Game at Et Viola! — Throughout November, enjoy a seasonal menu showcasing game and “autumn’s bounty” at Et Voila! Items include Duck Leg Confit (served with mashed potato, crushed taggiasche olives, mache green olives, and a red wine sauce); Chestnut Soup with Foie Gras (whole chestnut cooked in a consommé of chicken with a splash of sherry wine served with croutons roasted in the fat of the foie gras); and Venison Stew (venison leg cut and marinated in red wine and spices for 48 hrs and served with black trumpet mushroom and chestnut papardelle). Top off your feast with seasonal desserts featuring pumpkin, chocolate, and spices. (202.237.2300; etvoiladc.com)

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

Fishnet Introduces Fishnook — Specializing in fresh seafood served in a casual setting, Fishnet has introduced Fishnook—a chef’s table for two to four diners. Diners will watch the chef prepare a custom, six-course meal while relaxing in front of the open kitchen. And, of course, each course of the $55 meal will feature fresh seafood. (1819 7 St NW; rsvpfishnook@gmail.com)

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

Guest Chef Sandwiches at G — The guest chef sandwich for October is a Southern offering from the one and only Carla Hall. Inspired by a Buffalo wings recipe Hall picked up from a Parisian friend, the “Buffalo Chicken Burger” is a white meat burger dressed with a spicy mayo and topped with a celery and blue cheese slaw. The September sandwich was a Kim-fil-a sandwich by Chef Jonah Kim, and the March sandwich was a Korean-inspired sandwich by Mandu’s Danny Lee, the Bulgogi Hoagie. Foodie and the Beast’s guest chef sandwich, the Beast Banh Mi, debuted in April. (707 6 St NW; 202.289.3600; graffiatodc.com)

Make-at-Home Pizza Kits — Throughout October, Graffiato will observe National Pizza Month by offering take-home pizza kits for some of its best-selling pies. Guests can add their own twist to an American Pie (mozzarella, Thai basil), White House (ricotta, taleggio, mozzarella, prosciutto, black pepper honey), Goodfellas (provolone, meatballs, chile flake, parsley) and Porky’s Revenge (sopressata, pepperoni, sausage, tomato, mozzarella). Order the $10-$13 pizza kits by calling 202.289.3600.  (707 6 St NW; 202.289.3600; graffiatodc.com)

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

Crab Lovers Rejoice — Joe’s Seafood, Prime Steak, & Stone Crab invites crab lovers to try fresh Alaskan King Crab, direct from Dutch Harbor, thanks to the restaurant’s partnership with The Crab Broker. Joe’s Alaskan King Crab is captured, processed, and shipped overnight for guest’s enjoyment, then served tableside, and shelled for convenience. (750 15 St NW; 202.489.0140; joes.net)

Day of the Dead Celebration — Celebrate and honor departed friends and family Mexico-style with offerings of food, drinks, and gifts at Oyamel Cocina Mexicana. This year, Oyamel will honor Rodolfo Guzmán Huerta, widely known as El Santo, Mexico’s legendary luchador wrestler, folk icon, and actor. Join Oyamel for a Day of the Dead Kickoff Celebration on October 20, or drop in for El Santo-inspired drinks and dishes through November 2. Festive food items include Pescado Veracruz (wild fish in a Veracruz sauce of tomato confit, caramelized pear onions, garlic, capers, and olives); Ancas de Rana en Mole Verde (frog legs served over a green mole of tomatillos and serrano chilies); and Bistec con Pasilla (local hanger steak over a sauté of cactus and seasonal squash mixed with salsa pasilla negra, finished with an egg and pickled chile dressing), among others. (401 7 St NW; 202.628.1005; oyamel.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)

Sabra Hummus House — Stop by the Sabra Hummus House pop up for hummus, salsa, guac, and Greek yogurt dips through October 26. The pop up will hold events incorporating the D.C. foodie community, nutrition panels, and cooking workshops throughout the month. Chef Mary Beth Albright, a D.C. writer and food critic, will serve as guest chef for Sabra Hummus House. An expert in D.C. dining and well-known media personality, Albright is also a former “Food Network Star” finalist and teaches cooking at the US House of Representatives. Stop by the Hummus House daily between 11:00A.M. and 3:00P.M. and 5:00P.M. and 9:00P.M. (1254 Wisconsin Ave; sabra.com)

Taste the Season — sweetgreen’s 27 organic, seasonal kitchens have launched three seasonal salads, an expanded selection of grain bowls, and seasonal soups and beverages alongside new signature offerings. New seasonal salads include apples, pears, and organic cheddar salad (organic mesclun + shredded kale, local apples, local pears, basil, candied pecans, organic white cheddar and balsamic vinaigrette); roasted turkey and fall vegetables salad (mesclun, roasted brussels sprouts, roasted sweet potatoes, roasted turkey and cranberry vinaigrette); and curry cauliflower and quinoa bowl (quinoa and farro, organic arugula, roasted curry cauliflower, cilantro, dried cranberries, roasted chicken, sriracha and cucumber tahini yogurt). (sweetgreen.com)

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)

Not-So-Southern Barbeque — Sample barbeque recipes from Mexico, Japan, Korea, and Spain at Toro Toro, where they’ll be grilling up a quarterly barbeque series showcasing Latin and Asian grilling elements. To begin the series, Toro Toro will offer delicious Mexican Barbacoa flavors until December 31. The new menu includes Beef Cheeks Al Mezcal (braised beef cheeks, crispy plantain cups, garlic aioli, and cilantro mint salad); Smoked Eggplant Campeche (smoked eggplant, pickled jalapeno, melted goat cheese, and crispy chorizo); Crudo Snapper (chilled raw fish, pickled peppers, kale oil, avocado puree, and fish roe); Pork Barbacoa (smoked picnic pork, achiote paste, black bean puree, and chayote slaw); and Ribs Al Carbon (crispy ribs, tomatillo sauce, fingerling potatoes, and pineapple salsa). (1300 I ST NW; richardsandoval.com/torotorodc)

Trummerfest — The third floor gallery of Trummer’s On Main has been transformed into an Austrian wine tavern for Trummerfest! Until October 30, stop by as the restaurant serves up traditional Austrian fare like apple cake, cheeses, and sausages. Ten exclusive dishes–from meat and cheese board appetizers to scrumptious desserts–will give guests a taste of Oktoberfest. Highlights include a board of housemade sausages, including an umami-laden bier sausage, knackwurst, and landjager; and Goulash mit Spätzle, a hearty and flavorful slow-braised beef stew with tones of Austrian paprika and creamy cheese spätzle. (7134 Main St, Clifton, VA 20124; 703.266.1623; trummersonmain.com)

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

London Calling: Share Our Strength — Chef José Andrés, restaurateur Danny Meyer, and Chef Charlie Palmer will host an exclusive dinner on October 22, in partnership with Share Our Strength.  The multi-course dinner will provide a once-in-a-lifetime opportunity to experience cuisine from acclaimed chefs hailing from London, united for a cause: ensuring all children have the healthy food they need, every day. Preceded by a cocktail reception, the dinner will feature a live auction in which guests can bid on a variety of luxury culinary and travel items. Participating chefs include Richard Corrigan (Corrigan’s Mayfair), Angela Hartnett (Murano), James Knappett (Kitchen Table at Bubbledogs), Jeremy Lee (Quo Vadis), and Danny Bohan (The River Café). All proceeds from the event will support Share Our Strength’s work to fight hunger in the U.S. and internationally. Individual tickets are $500; table sponsorships start at $5,000. (101 Constitution Ave NW; NoKidHungry.org/London-Calling)

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)

Martha’s Table One Pot Supper Evening — D.C. dwellers will host an evening of fundraiser dinner parties at home on October 26. The 5 or 25+ guest potlucks, cookouts, and sit down dinners will use information flash cards provided by Martha’s Table to stimulate conversation about hunger issues in the D.C. area and collect Martha’s Table donations. Martha’s Table will give each host a gift of a 2.5 quart red-apple cook pot to pass around the table for contributions to support the organization’s work. Martha’s Table will provide each host with a toolkit that contains all the information and materials needed to create a successful One Pot Supper Evening, except, of course, the delicious food and drink and interesting guests. If not hosting or attending a dinner, visit ChurchKey, Birch & Barley, Iron Gate, Ardeo+Bardeo, or 701 restaurants on October 26 and the restaurants will donate 10 percent of your check to Martha’s Table. (Marthastable.org/events/one pot supper evening)

Novemberfest — Rustico hosts its third annual Novemberfest, an ode to Virginia brews, on November 1.  Beginning at noon on Saturday, in the lot behind Rustico, guests will be treated to an array of rare draft beers, cask ales, bottled offerings, and ciders from more than 30 Virginia producers, including Port City, Mad Fox, Lost Rhino, Crooked Run, Starr Hill, Albermarle Ciderworks, Blue Mountain, and Foggy Ridge Cider. Novemberfest will also mark the first time breweries such as The Answer Brewpub, Strangeways, Ardent Craft Ales, and Triple Crossing are poured in Northern Virginia. Chef Evan Buchholz will be preparing a menu of regional delicacies such as grilled oysters alongside hearty dishes BBQ pork sandwiches, half smokes, soft pretzels, and fried mac n cheese. Family-friendly games, musical entertainment and a Halloween costume contest will appeal to all ages. Food and drink tickets will cost $1 each. (827 Slaters Lane, Alexandria VA; 703.224.5051; rusticorestaurant.com)

2014 Metro Cooking Show — An all-star lineup returns to the Metro Cooking DC show on November 8 and 9. Bobby Flay and Guy Fieri headline this year’s show, while James Beard Foundation winners, nominees, or guest chefs will cook on the Beard Foundation Stage at The James Beard House. On November 8, chefs from L’Academie de Cuisine will lead cooking classes; on November 9, more than 40 restaurants will offer signature tastes at the Restaurant Association of Metropolitan Washington’s Grand Tasting Pavilion. Throughout the two-day event there will be non-stop activities including ongoing tasting and entertaining workshops from knife skills to holiday entertaining to a beer, wine, and spirits pavilion that will highlight local mixologists. General admission tickets are $20; celebrity theater performances, cooking classes, and the Grand Tasting Pavilion tickets are sold separately. (metrocookingdc.com)

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)

The Georgetown Shuck It! Beer and Oyster Festival — The second annual Beer and Oyster Festival will take place at Tony & Joe’s Seafood Place on October 18 from 2:00P.M. to 6:00P.M..  Highlights include grilled and freshly shucked oysters by local suppliers, whole smoked pig roast, steamship of beef, beer from local breweries, wine from local vineyards, oyster shooters, and live entertainment by rockabilly band, Jumpin’ Jupiter. Pay $75 for all-you-can-handle oysters, beer, wine, oyster shooters, and entertainment. (tonyandjoes.com)

Local Food Revolution Showcased at 12th Annual Farmland Feast — Originally created as an intimate evening celebrating the harvest and focusing on the farmer, the Farmland Feast has become a top culinary evening in Washington, D.C. that highlights the effect farmers and farmers markets have had on growing local agriculture and the local food scene. The November 10 evening consists of the exclusive “First at the Feast” cocktail party with seasonal libations from Adam Bernbach, 2 Birds 1 Stone; Derek Brown, Eat The Rich; Gina Cherservani, Buffalo & Bergen, Aaron Del Giudice, Firefly. Plus, inspired small plates, an artisanal oyster and beer bar from Rappahannock Oyster Company, live music, and a sophisticated farm-centric silent auction featuring innovative Wine Crates. Dinner guests will enjoy an exquisitely crafted three-course autumnal meal paired with regional wines. Enlivening the evening as the Master of Ceremonies is Joe Yonan, the food and travel editor of The Washington Post. Revenue from the Farmland Feast supports FRESHFARM Markets’ core mission of running 13 producer-only farmers markets and five charitable programs that educate the public about the benefits of buying and cooking with fresh, healthy, local food. Tickets are $125 for the cocktail party and $300 for the entire evening. (202.362.8889; freshfarmmarkets.org)

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

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)

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

D’Oyen Christie — The Fairmont Washington D.C. Georgetown has appointed D’Oyen Christie as its Executive Pastry Chef. With over 21 years of culinary experience, Christie’s most recent position was executive pastry chef for Fairmont Nanjing in China.  Previously, he was executive pastry chef for the Fairmont Empress in British Columbia from 2002 until 2013, Fairmont Jasper Park Lodge from 1999 until 2002.  Christie began his culinary career at the Lodge at Kananaskis in Alberta, Canada in 1993. Christie holds a Patisserie Certificate and Basic & Advanced Baking Certificate from George Brown College in Toronto, Ontario, as well as a certification in Chocolate Desserts from École de Valrhona in Rhône, France. He has been a guest instructor at the Vancouver Island University and at Southern Alberta Institute of Technology. (2401 M St NW; 1800.441.1414; Fairmont.com)

Brad Deboy — Blue Duck Tavern has tapped new culinary talent in Brad Deboy, its new Chef de Cuisine. Deboy has worked at Blue Duck Tavern since March 2013, where he served as lead line cook for eight months before being promoted to sous chef.  Prior to joining Blue Duck Tavern, Deboy worked as a sous chef at the award-winning Vidalia. Before moving to the nation’s capital, Deboy resided in South Florida where he served as a sous chef at 32 East in Delray Beach.  His culinary career also includes working at Cielo in Boca Raton, Pranzo in Boca Raton, and Gotham City Restaurant & Bar in Delray Beach. (1201 24 St NW; 202.419.6755; blueducktavern.com)

David Deshaies — After 13 years of exemplary leadership as the Corporate Chef for Michael Richard restaurants, David Deshaies has stepped into the role of General Manager/Partner at Central Michel Richard. Deshaies will continue in his role of Corporate Chef, overseeing the quality and operation of Michel’s charitable events, along with assuming the responsibilities of General Manager of the Central D.C. location. (1001 Pennsylvania Ave NW; 202.626.0015; centralmichelrichard.com)

Dave Hansen — D.C. restaurant veteran Dave Hansen is the new Operations Director of Bord’Eau LLC, a company comprised of Table Restaurant, Market MBK, and 42° Catering. A restaurant consultant, Hansen will fine-tune and perfect an already highly acclaimed stable of properties before turning an eye to new concepts and expansion into new territories.

Eduardo Harth — Harth returns!  Eduardo Harth is Grapeseed’s new Chef de Cuisine. A Montgomery County native, Harth returns to his roots after eight years as a restaurateur and chef in San Salvador where he owned and operated one of the country’s most recognized fine-dining restaurants, Citron, before heading back to the states with his family in tow. With fond memories of his time as a line cook and then sous chef at Grapeseed over a decade ago, Harth immediately reached out to Grapeseed’s owner and executive chef for a position. Harth attended the infamous Sidwell Friends School before enrolling at L’Academie de Cuisine in Bethesda, where he was trained in French cooking techniques. (grapeseedbistro.com)

Richard Hetzler — Ovvio Osteria has a new chef and new menus with the arrival of Chef Richard Hetzler. Hetzler, now a managing partner at Ovvio, is best known in D.C. for his role in the development of the menu at Mitsitam Native Foods Café, the restaurant at the Smithsonian National Museum of the American Indian, where the dishes have been described by The Washington Post as some of the best on the mall. Hetzler went on to share his fabulous recipes with the public in his book, The Mitsitam Cafe Cookbook, which was named Best in the World cookbook at the Gourmand World Cookbook Awards at the Paris Cookbook Fair in 2010. Hetzler is a graduate of the Baltimore International Culinary College. (2727 Merrilee Dr, Merrifield, VA 22031; ovvioosteria.com)

Ryan LaRoche — Landmark restaurant Blue Duck Tavern has additionally appointed Ryan LaRoche as its new Executive Chef. A Chicago native, Chef Ryan LaRoche will be joining Park Hyatt Washington from Park Hyatt Chicago, where he served as executive chef since December 2010. Before taking the helm, he worked as chef de cuisine of NoMI, the hotel’s award-winning restaurant, since March 2009. During his tenure, LaRoche helped NoMI garner many distinctions including a Michelin star in 2011, among others. Prior to joining Park Hyatt Hotels, Chef LaRoche served as executive sous chef at L’Atelier de Joël Robuchon in Las Vegas. LaRoche also worked at Chicago’s acclaimed Tru Restaurant with Rick Tramonto, and Seasons Restaurant at Four Seasons Hotel. (1201 24 St NW; 202.419.6755; blueducktavern.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)

Scott Ryan — Sona Creamery has welcomed Scott Ryan as its new Executive Chef. An accomplished professional, Ryan is most recently known for running the Mockingbird Hill kitchen, a 2014 nominee for Bon Appetit Magazine’s Best New Restaurants in America. Ryan also worked in Boston-area restaurants such as Sofra and No 9. Park. A Massachusetts native, Ryan has an A.S. in culinary arts and a B.A. in food service management from Johnson and Wales University. (660 Pennsylvania Ave SE; 202.758.3556; sonacreamery.com)

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

Matthew Zagorski — New Executive Chef Matthew Zagorski brings the flavors of old Havana and Cuba to Cuba Libre Restaurant & Rum Bar. Zagorski has more than 15 years of restaurant industry experience.  A graduate of the Pennsylvania Institute for Culinary Arts, he launched his career by working under Chef Terrence Fuery at Philadelphia’s Striped Bass, then LaCroix at the Rittenhouse Hotel and Rouge98, where he was named one of the Top Ten Chefs of Philadelphia. In 2009, Zagorski teamed up with Rob Wasserman to conceptualize and open 500 Degrees, a popular burger restaurant in Philadelphia. In December 2011, Zagorski opened his first solo project, Hickory Lane American Bistro, where he received a two bell review by Philadelphia Inquirer food critic Craig Laban, as well earning many accolades for his famous Hickory Lane Burger.  In 2013, Zagorski joins Cuba Libre DC after training at the restaurant’s flagship location in Philadelphia under celebrated Concept Chef Guillermo Pernot. (801 9 St NW; 202.408.1600; cubalibrerestaurant.com)

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Underground Supper Club Joins the D.C. Scene

The Underground Kitchen–a secret supper club that gives guests access to a one-night-only, multi-course, pop-up meal in an undisclosed location with an amazing chef–is making its D.C. debut. The Underground Kitchen has been called “the most exclusive dining ticket in town” by Richmond.com. Only 25-40 people get a ticket, but everyone can register to receive an invitation, which contains three pieces of information–the date of the dinner, the date and time when the tickets will go on sale, and a clue about the next location. Members don’t know where the Underground Kitchen will be, who’s cooking, or what will be served. Tickets are $175 per person and limited to two per member. Click over to register.

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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)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Having a Facelift

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

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

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

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