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A New Month Of Flavors – Astro Doughnuts & Fried Chicken is ready for April with new flavors for the season.  Their new flavors this month include Cherry Blossom/Cherry Cheesecake (yeast doughnut filled with tart cherry jam, glazed with cream cheese frosting and cherry blossom design). The popular doughnut will be on the menu through April 15, the end of the Cherry Blossom festival. It will then be replaced by the Cherry Cheesecake doughnut, which instead of the cherry blossom design, is a graham cracker crunch topping, plus a Banana Brown Butter  (yeast doughnut, banana glaze, brown-butter almond streusel, and freeze dried strawberry powder) and more. For locations and details click here.
Veggies For Spring -  Beefsteak is now serving a new spring menu celebrating the best veggies of the season. Curated by Beefsteak’s Chief of Produce, Bennett Haynes, the menu includes three new bowls: the Santorini Salata, featuring fresh Mediterranean flavors; the Avo Toasty and the Little Wild Curry featuring crisp spring-time vegetables. Additionally, the spring menu marks the re-introduction of the popular Beefsteak Tomato Burger. For locations and information, please click here.
Supper at Bub's - Chef Jon is offering his signature multicourse, prix fixe menu with wine, liquor, and additional beverage pairings.  They are unable to accommodate food allergies or preferences as this is a very special culinary experience prepared for only six guests. Reservations are for a maximum of six guests only and cost ($150) per person plus tax. To reserve your seat, email Bub and Pops at eat@bubandpops.com, for more information click here
Weekday Lunch - Chef Haidar Karoum's Navy Yard restaurant Chloe now serves lunch on weekdays from 11:00 a.m. to 2:00 p.m. Designed to be carryout-friendly, the menu includes a rotating selection of casual and quick options like banh mi sandwiches and chicken enchiladas. 1331 4th Street SE; 202.313.7007 (restaurantchloe.com)  

New Sweets - Executive Pastry Chef Alex Levin of Schlow Restaurant Group has debuted new seasonal desserts for The Riggsby in Dupont, Alta Strada at City Vista, and Casolare in Glover Park. The Riggsby’s newest dessert is Rhubarb Piea la mode. Alta Strada has a few new additions including a Strawberry Lemon Semifreddo, Lemon Whipped Bavarian Budino with raspberry and lemon frozen yogurt, and Cherry Blossom Sgroppinowith house-made cherry sorbet and Prosecco. Casolare’s new desserts includea Lemon Ricotta Cheesecake with blueberry compote, lemon curd, almond crunch and lemon frozen yogurt, a PB&J Budinomade with peanut butter and chocolate cream, raspberry jam and PB&J gelato, and MochaTiramisu with mocha and mascarpone mousses, espresso-soaked lady fingers, amaretto and chocolate cake. To learn more clcik here.

Time for a Change - Silver Diner’s Executive Chef Ype Von Hengst has completely revamped the new Silver Diner menu.  It’s the first major menu remake in 10 years with more than 25 percent changed. They have made changes along the way including the addition of vegetarian, vegan, gluten-free and lower calorie items but the entire menu has not been edited this drastically in 10 years.  The changes have been customer tested over the past few months and have received positive customer feedback and input.
To learn more about Silver Diner click here.   
Burritos for Breakfast - Sloppy Mama’s BBQ is offering breakfast burritos available for carry out at Solly’s Tavern and through Uber Eats. The burritos, which will be priced from($10-13) including a side of french fries, will be available seven days a week from 8:30 am – 11:30 am. Burritos include eggs, a choice of salsa verde or salsa roja and cheese, with a choice of protein to include brisket, pork, bacon or crispy tofu. For more informtion click here.
José at Wofe Trap - José Andrés’ ThinkFoodGroup is proud to announce a partnership with the popular Wolf Trap Foundation for the Performing Arts, to be the featured onsite restaurant at Wolf Trap National Park. At OVATIONS by America Eats, guests attending performances at the Filene Center will be able to enjoy Chef José Andrés’ take on American classics and dine al fresco pre-show, or have the option to choose from a selection of prepared picnics. OVATIONS by America Eats will be located in the Wolf Trap National Park Wolf Trap members can begin making reservations on May 1; Reservations open to the public on May 6. To learn more or to make reservations click here.