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New Flavor of the Month - Astro Doughnuts and Fried Chicken has added a special ‘Pride Doughnut’ to the menu this weekend. The Pride Doughnut, available for $3.50 (vanilla glazed doughnut with rainbow colored sprinkles). Proceeds from the sale of the doughnuts will go The DC Center for the LGBT Community. Astro’s new seasonal flavors  include Mango Colada, Blueberry Sour Cream Muffin, Devil’s Food “Stack” Cake and Raspberry Tea. Get details on these tasty monthly treats here. 
 
Belgian Supper Club - Et Voila Belgian Bistro has announced an alternative in the Belgian Supper Club. Every month they will present a new recipe meal kit and cooking lesson, designed by Et Voila Chef and  Owner Claudio Pirollo and provides everything you need to prepare Belgian recipes at home. Their new Supper Club meets once per month for an interactive cooking demonstration and tasting of the monthly dish, and a tutorial of a new culinary technique. After the demonstration, you are given a meal-box with all ingredients needed to make the dish and a recipe to try at home. Membership ($65 per month) includes the cooking demonstration, tasting and meal for two to prepare at home.  To purchase tickets and to see the schedule click here.

Paella Nights - The Fairmont Georgetown have brought  back  Paella Nights on Wednesdays in the hotel’s interior courtyard. Sit back and relax with cozy fire pits and ample seating, which creates the perfect venue for Executive Chef Jordi Gallardo’s live paella station.  Using a family recipe from his hometown of Barcelona, he will prepare servings of  Paella with shrimp, chicken, mussels and secret ingredients in his giant Paella pan. You can also enjoy specially priced glasses and bottles of Spanish Cava, red and white Spanish wines of the week will be available along with Mahou Cinco Estrellas beer and Er Boqueron Gastro Ale. No reservations are required for Paella Night, seating is available on a first come, first serve basis. Every Wednesday, from 5:00 to 7:00 p.m. 2401 M Street, NW; 202.429.2900 (www.fairmont.com)

Lobster for Summer - The Palm is ready to celebrate the season’s best catch with the return of its Summer Lobster specials. This year they will feature classics including items such as the four-pound jumbo lobster split for two, a lobster special “Just for You” with their signature Surf ‘n’ Turf combination, the Nova Scotia lobster roll, and Nova Scotia lobster cobb salad. For information and locations click here.
 
Steak for Lunch - RARE Steakhouse has announce their new lunch prix fixe menu. This is designed for those of you looking for an express lunch - first course options included broccoli & cheese soup, chef’s country pâté, or endive, arugula, & frisée salad. Entrees include some of Executive Chef Marc Hennessy’s steakhouse dishes, including Skuna Bay salmon, steak frites, or spiced Long Island duck. Whats lunch without something sweet from pastry chef Jacqueline Suter, you can enjoy her bittersweet chocolate pot de crème, angel food cake, or summer sorbet. The menu will be available on the second-floor of the restaurant only from 11:30 a.m. until 2:30 p.m. Monday through Friday. 1595 I Street, NW; 202.800.9994
 
New for Summer - Silver has launched their new Summer Flexitarian Menu featuring 15 plant-based entrees from  Chef Ype, featuring items such as a Korean tofu bowl, Tuscan burrata bowl, beyond meat Baja burger, burrata avocado toast, and bimibap brown rice bowl. If you're looking for something more on the comfort food side, they have pickle-brined chicken mac + cheese, wild caught Carolina shrimp + grits, smoky Gouda burger and more. Take a bite out of these new menu items from Silver.
 
Hockey and Tacos - Chef Victor Albisu from Taco Bamba has created a new taco celebrating the Washington Capitals playing in the final round of the NHL playoffs and nodding the Stanley Cup's Canadian origins. The taco is available at all Taco Bamba  and last as long as the Caps do. The new taco is named  The Lord Stanley (Chorizo, fries, bacon, cheese, chipotle maple) For details and locations click here.