August Flavors – Astro Doughnuts & Fried Chicken has released new seasonal flavors today. The August flavors include a Sangria doughnut, Banana Guava Smoothie doughnut, Chocolate Mochachino doughnut and Key Lime Pie doughnut. Sangria (Fruity red wine sangria glaze with orange and brandy, garnish with orange segments) Banana Guava Smoothie (Fresh banana, guava glaze with a touch of honey and yogurt) Chocolate cake doughnut (espresso glaze, toffee crunch, chocolate drizzle) Key Lime Pie (Key lime curd filling, lime cream cheese glaze, graham cracker crumbles)
Blue Crabs – All Set Restaurnat & Bar is offering blue crabs from the Chesapeake Bay for summer. On Saturday afternoons, the restaurant will convert its outdoor patio into a traditional Maryland crab shack complete with newspaper-lined tables and stainless steal crackers. You can order their steamed blue crabs by the dozen and half-dozen with market prices ranging from ($90-$110) a dozen for medium crabs, from ($100-$120) for large crabs and from ($110-$130) for jumbo crabs. All Set's regular menu will also be available.
Audi Field Dining –Chef Alex McCoy, creator of DC’s Lucky Buns, will run food stands at The Field House DC, the no-admission-charge Field House will show the game on its 22-foot LED screen while fans may imbibe at the bar enjoy the Lolea Wine Garden,there is also a Kraken Axes axe-throwing area for those who chose to be daring. They will have two food stands operating on Saturday and plans to expand as the soccer season extends. Menu items include, Field House Mixed Grill and offering grilled sausage, chorizo and lamb sandwiches along with the Sausalito Oyster Bar with oysters on the half shell, clams, and seafood dishes representative of the Chesapeake Bay.
Pepa is a Spanish sandwich concept, based on ThinkFoodGroup’s popular food truck, Pepe, with offerings that were crowd-tested earlier this year. Now they will feature Pan De Cristal sandwich, pressed Bikini sandwiches and more between two concessions, and will also have one portable cart serving jamón flautas and pressed sandwiches only a few of the concessions at Audi Field. To drink, Butterfly will offer a selection of bebidas including beer and a specialty cocktail. There will also be two Butterfly portable carts for fans to enjoy -- one cart serving guacamole and chips, and another featuring Mexican street corn.
Pie Contest – In celebration of the 5th anniversary of Mosaic Central Farm Market (Fairfax, VA) and the 10th anniversary of Bethesda Central Farm Market (Bethesda, MD), Central Farm Markets is bringing back its famous Pie Contest at each market. The 6th “Bake Bethesda a Pie” Contest will be held on September 23, and the 1st “Bake Mosaic a Pie” Contest will be held on September 30, with all proceeds going to Manna Food Center in Montgomery County and Food for Others in Fairfax. The pie contest is open to amateur bakers only. There is ($5) donation fee per pie and each participant can make up to two pies. Pies can be submitted in twoRegistration is now open through September 15, 2018. Due to the nature of this event no walk-in entries will be accepted on the day of the contest.
Fresh For Fall – The Healthy Fresh Meals Team is introducing family style meal options, offering the same healthy and tasty options as their individual meals, but in family style portions. Options such as Chicken Fajitas, Tiki Masala, and more will be offered, you can get a well balanced meal for your family at an affordable cost. Healthy Fresh Meals now accepts the GWORLD card, allowing students at George Washington University access to the Healthy Fresh Meals program. You can load money onto your accounts, and you can order meals in advance.
Unlimited Brunch – Lahlou Restaurant Group, which owns and operates Lupo Verde has announced unlimited weekend brunch service, Lupo Verde Osteria. You can enjoy authentic, rustic, Italian fare in a family-style format by selecting one antipasti, one side dish, two pastas or egg dishes and one bottle of prosecco off the featured menu prepared by Corporate Chef Matteo Venini, you ma also order a la carte. Brunch items include the Insalata Lupo Verde, Toast al Tiramisu, Pancakes with fig jam Uova in Camicia, Paccheri alla Carbonara, Uova a Piacere, and a Benedetta Porchetta with homemade bread, sides include Asparagi; Patate; Avocado; Crispy Polenta and Two Eggs.
Summer Dining – Chef Mikko likes to use Nordic foundational foods like rye bread, seafood, mushrooms, berries and root vegetables in cleverly modern ways, and had incorporated these items on the new menu at Mikko. Serving up items such as potato blinis heaped with mushroom salad or salmon caviar , White trout, seared on an open fire needs only cucumbers, bell peppers and a sprinkling of dill. Prawns served with chive sauce and the Meatballs made of lamb and beef are served with root celery puree . Vegetarian options include sautéed seasonal mushrooms served on seed bread as well as a quinoa roasted vegetable salad with lemon vinaigrette and an assortment of roasted mini root vegetables. A platter of cured meat is sold with relish, house made bread and Mikko’s signature crisps, the perfect accompaniment being of course, a platter of house cheese, jams and crisps. House sausage is served with a side of potato salad and a hot dog with house pickles, Swedish mustard and tomato relish.
New for Lunch – Momofuku CCDC has launched its new lunch menu –crafted by Chef Tae Strain, the menu is built around their rotisserie. The menu includes items such as dry-spiced chicken, porchetta, and prime beef—with a cauliflower and edamame falafel for vegetarian guests. Chef Tae is rounding out the menu with sides that range from Korean kimchi to Mexican-inspired street corn; and bing bread, the made-to-order Chinese-inspired flatbread that’s grown a cult following of its own, accompanied by dips as simple as Path Valley Cultured Butter and as complex as Smoked Carolina Trout Dip.
Steak for Dinner – Chef Rondier’s has launced a new steak frites program you can choose from four varieties of dry-aged butcher cuts from Creekstone Farms presented in the heritage French style and served with Chef’s whipped Roquefort butter or a cracked black peppercorn sauce. The menu includes items such as Brabo Brasserie’s 12 oz, the classic 8 oz. Butcher’s Steak or Hanger Steakis. All steaks are carved tableside and served with the bone in a hot, cast-iron pan, Brabo Brasserie will continue to grow the menu, adding new cuts and sauces as seasons and the market provides.
New For Lunch – The Smith has a new lunch menu that includes a special brunch section, giving you the option to enjoy brunch every day of the week. The menu also includes favorites such as the Avocado Toast, The Smith Eggs Benedict, and Crab Cake Tots, the new lunch menu also includes dishes only offered at the U Street location such as the U Street Burger and the shareable Spicy Fried Chicken. You can enjoy your favorite brunch cocktails like the French 75 Slushie and refreshing housemade sodas.
A Little Extra – The Source by Wolfgang Puck will be participating in the RAMW’s Summer Restaurant Week starting on August 13th and will also extend their $35 three-course dinner menu through August 30th. The Source’s extended Restaurant Week menu features a few of Executive Chef Russell Smith’s signature dishes including Pork and Cabbage Dumplings with black vinegar, chili oil, and fresh ginger and Vegetarian Dan Dan Noodleswith plant based 'Impossible meat.’New for restaurant week, Smith offers a seasonal Garlic Soft Shell Crab with roasted sweet corn and XO-chili sauce. Additional menu highlights include a Ora King Salmon Duo with avocado, cucumber, and tosa soy; and Pennsylvania Tomato Gazpacho with toasted sesame and avocado. Dessert options include a Sesame Ice Cream Sundae with a chocolate brownie and Bing cherries and Wolfgang Puck’s signature 15 Layer Carrot Cake with candied walnuts and ginger ice cream.
Customizable – The new Chef’s Table dinner at Westend Bistro, located inside of The Ritz-Carlton, is a fully customized menu infused with local ingredients and international inspiration and the brainchild of executive chef Alvin Dela Cruz. The Chef’s Table at Westend Bistro is one of the few, if not the only, Chef's Tables in the city that allows you to customize your meal. Prior to the Chef’s Table, you will fill out a detailed questionnaire that Chef Alvin and his team then discuss with the you to gauge likes and dislikes and any dietary restrictions. From there, the chef personalizes each and every plate to the individual guest.