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.
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
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.
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.