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Halloween Flavors – Astro Doughnuts & Fried Chicken has  new October flavors, which feature a Dulce de Leche: (dulce de leche filled square doughnut, dulce glaze, crispy chocolate pearls and sea salt); Pink Grapefruit: (Tart and sweet pink grapefruit glaze, cinnamon shortbread crumble); Chocolate Chip Cookie Dough: (chocolate cake doughnut with cookie dough glaze, raw cookie dough filling, and mini chocolate chips) and a Candy Apple: (apple compote filled doughnut, red apple cider glaze, caramelized sugar). You can also purchase boxes of mini Halloween doughnuts will also be available with 24 hours’ notice.

Pumpkin Time – Firefly  is celebrating fall with their ‘Pumpkin Patch,’ a month-long celebration of autumnal flavors and fun – you can enjoy a fall and show your support for No Kid Hungry. The team at Firefly has created an a la carte menu of drinks and dishes brimming with pumpkin flavors. Beverage highlights from lead bartender Brendan Ambrose will include a pumpkin beer, pumpkin-cello, and a pumpkin cocktail inspired by the childhood favorite, “It’s the Great Pumpkin, Charlie Brown.” Executive chef Rich Falbo has created a savory pumpkin risotto entrée and a house-made, spiced pumpkin bread for dessert. $1 from every ‘Pumpkin Patch’ menu item will be donated to No Kid Hungry in support of their mission to end childhood hunger.The‘Pumpkin Patch’ will also feature cookie decorating activity offered with their kid’s menu. For even more fun for the kiddies while they wait for their cookies to bake, they are invited to guess the weight of a super-sized pumpkin displayed in the restaurant. Adults are encouraged to place their bets as well.  

In-season – The seasonal FRESHFARM Market at The Parks at Walter Reed kicks off on Sunday, Oct. 7 and will run two subsequent Sundays on Oct. 14 and Oct. 21 from 9 a.m. to 12 p.m. Everyone is invited to shop quality produce from local farmers while enjoying the beauty and history of the campus. Local orchards will be there vending pumpkins, squash and other autumn goodies. Joining us for the Sunday, Oct. 7, kick-off is Ward 4 councilmember, Brandon Todd, who will lead FRESHFARM’s traditional bell-ringing, signaling the start of the market’s three.

Fall Flavors – Milk Bar has some new flavors for fall featuring vanilla spice cake, milk crumbs, dulce de leche, roasted pumpkin ganache and roasted pepitas. This will be available as Milk Bar’s iconic Naked Layer Cakes, Cake Truffles and MilkQuakes.  

Day of the DeadMXDC Cocina Mexicanainvites you to take part in one of Mexico’s great traditions, The Day of the Dead. From October 29 through November 3, MXDC will offer three cocktails, four specialty beers, two shooters and three signature dishes, in addition to the restaurant’s a la carte menu.  Dishes include the Flautas De Pollo, the Mexican Posole, and the Tacos De Camarones Fritos, (soft shells and fried shrimp, served with coleslaw, chipotle aioli and pickled onions). 
For the perfect pairing, guests can enjoy a selection of specialty cocktails including the Witchcraft Martini, Pyrat Shipwreck Stormy and the Margarita De Casa with tequila blanco.  
Brunching – Nopa Kitchen + Bar  Sunday brunch includeds a two-course brunch complete with any appetizer and a choice of entrée or sandwich priced at ($24) per person, you may also be purchased a la carte. Appetizers include House-Smoked Salmon Croquettes with spring garlic and Fresno chili aioli; Watermelon & Tomato Gazpacho, and a Duck Liver Mousse with savory gingerbread and huckleberry jam. Entrée's include a Lobster & Shrimp Roll, Crispy Fried Chicken & Eggs, Buttermilk Pancakes & Gravy, Lamb Bolognese and more. For the perfect pairing, a collection of cocktails are also available and include the nopa Bloody Mary, nopa 75,  Lillet Blanc and five different flavors of Mimosas.  Cocktails are priced from $8 to $13 each.  Brunch-goers can also indulge in unlimited classic mimosas, which are available with a purchase of an entrée or the two-course brunch special for an additional $14 per person.  For reservations or additional information, please visit www.nopadc.com or call (202) 347-4667.

Political Pizza –Pizzeria Paradiso is honoring groundbreaking women seeking office in the November elections with a series of Political Pizzas and Pours. They are celebrating women who are making strides for underrepresented communities, and if elected, would represent a ‘first' in one or more ways. Each pizza highlights ingredients from the home state of each of the five women honored, and is paired with a beer from each of their respective states. A portion of proceeds from the sale of the special pizzas will go to the League of Woman Voters in support of their work encouraging women to participate in the democratic process. The promotion, available at all four locations, builds upon Pizzeria Paradiso’s longstanding support for gender equality and chef/owner Ruth Gresser’s work as an advocate for women (she was formerly the president of Women Chefs & Restauranteurs, a leading national organization supporting women in the food industry).

National Pizza Month – Throughout October, Matchbox will unveil a new pizza each week at all locations and contribute $1 from each large pizza sold, or $.50 from every small pizza, to a different charity partner. Additionally, as a thank you for 15 successful years, Matchbox encourages guests to tag pizza photos throughout National Pizza Month using #matchboxpizza for the chance to win prizes like free pizza for a month, an office pizza party, and more.m Featured National Pizza Month pizzas and charity partners: American Cancer Society, No Kid Hungry, Hire Our Heroes, and DC Central Kitchen

Lupo Verde, Lupo Verde Osteria, and Lupo Marino are celebrating National Pizza Month with pizzas are priced from $13 to $19 each and are available October 1-31.  Additionally, 10% of pizza sales throughout the month of October will be donated to Susan G. Komen as October is National Breast Cancer Awareness Month, an annual health campaign organized to increase awareness of the disease and to raise funds for research into its cause, prevention, diagnosis, treatment, and cure.       

Somethgin Hot – Nando’s hot sauce just got a lot hotter. Available starting today at all U.S. restaurants, Nando’s introduces PERi-PERi VUSA, its hottest sauce ever, with the highest concentration of PERi-PERi peppers. Named ‘Vusa,’ which means ‘excitement and fire’ in Zulu, the new sauce boasts more PERi-PERi chili peppers than any other Nando’s offering.  PERi-PERi VUSA also contains classic ingredients like olive oil, lemon juice and garlic, creating an intense, full-bodied taste.

Mini Menu –Supra’s  has a new “Mini Supra”menu of Georgian-inspired bar food available exclusively in the bar. The dining room menu serves fairly traditional Georgian food, Chefs Malkhaz Maisashvili and Lonnie Zoeller, have reinterpreted some classic American bar bites such as chicken wings, potato chips, and the DC half smoke, using Georgian ingredients and condiments. The menu offers theri take on cheese fries (roasted eggplant, onions and peppers with a sulguni cheese sauce and house-made ‘svanuri’ salt), a “kupati hot dog” is their take on the DC half smoke, a (house-made Georgian pork and beef sausage on a roll made from khachapuri dough, served with a fried pickle, gouda cheese, and ajika ketchup). Familiar favorites are also available, like khachapuris, elarji cornmeal croquettes, assorted pickles, and stuffed grape leaves, called tolma. You can also enjoy 4 oz. wine pours for ($6) and under, so you can try a variety of Georgian wines.

All Day Cafe – Tyber Creek Wine Bar and Kitchen is now open at 11 am to offer an all-day café experience. Their new daytime menu is available Tuesday through Friday 11:00 am to 4:00 pm, which includes their seasonal house-baked bread three new toasts: a healthy avocado served on multigrain with olive oil and chili flake, a sweet strawberry topped with whipped ricotta and honey served on brioche, and a smoked Ivy City salmon toast with chive cream cheese, capers, tomato, and everything bagel seasoning on sourdough. The menu includes seasonal soups and salads along with four new sandwiches including a bacon egg and cheese, chicken pesto, pulled pork and BLT.

Morning Treats – The Watergate Hotel is bringing four of the nation’s most critically-acclaimed breakfasts hotspots to the city. You can sample signature dishes from Connie’s Chicken & Wafflesin Baltimore, Paperboyin Austin, Blue Collar Restaurantin Miami and Dusek’sin Chicago. The signature dishes being featured are Connie’s Chicken & Waffles, Baltimore, MD: Helmed by brothers Sean and Khari Parker, the restaurant will take one of their best sellers, the Red Velvet Waffle an hour south to meet the demand they have seen in the city for their mouthwatering dishes.Paperboy, Austin, TX:  will showcase their Texas Hash bringing a little Texan BBQ to DC. Chef Patrick Jackson is bringing southern flame to breakfast with his signature Texas Hash, topped off with braised pork shoulder.Blue Collar, Miami, FL: Chef Daniel Serfer’s extraordinary egg sandwich, which features two eggs over easy, a potato latke, white cheddar, bacon, garlic aioli on a sweet Portuguese muffin. Dusek’s, Chicago, IL: Chef Micahel Galen rounds out the menu with his delectable ricotta beignets that are accompanied by seasonal jam, sliced & toasted almonds and powdered sugar.