Holiday Doughnuts - Astro Doughnuts & Fried Chicken has welcomed the holiday season with a new lineup of November flavors. Beginning today, and available at the Washington, DC and Falls Church, Virginia location. The four seasonal flavors include: a Carrot Cake doughnut with a cream cheese frosting rosette, a Key Lime Pie doughnut with key lime glaze and graham cracker crunch, Bourbon Butter Pecan doughnuts topped with candied pecans, and a hot chocolate pastry cream-filled Hot Chocolate doughnut topped with marshmallow fluff. For more information and to find a location, click here.
Artistic Inspired Cocktails - Thanks to the upcoming exhibition at the Hirshhorn Museum and Sculpture Garden “What Absence Is Made Of,” The Columbia Room, has launched a menu of the same name. Offered in three and five course variations, each course plays on absence, memory, nostalgia, and change found in the Hirshhorn's world class collection of modern and contemporary art. Some courses play on general ideas of absence and sections of the exhibition rather than specific works. Inspired by a section called “Close to Nothing,” Clarity is a colorless cocktail comprised of rum, cachaça, Capitoline white vermouth, autumn squash, maple, lemon, balsam, and milk. Served alongside Clarity is a clear penne dish with Benton’s bacon, white corn, and tapioca from Head Chef Johnny Spero, available through early 2018. The Hirshhorn Museum and Sculpture Gardens, and contemporary art “What Absence Is Made Of" exhibition will be on display from October 18th through Summer 2019. For more information click here.
Crusts For A Cause - Pizza Paradiso has teamed up with DC Brau and Bread for the City for the 7th year in a row. They are using spent grains from the brewery to make special pizza crusts and loaves of bread that they will donate to Bread for the City on November 22. You can show your support starting November 24 by going into any Pizza Paradiso location and purchasing a pizza made with spent grain crust, proceeds are going to Bread for the City. On November 24 at the Hyattsville location, Ruth Gresser along with Art Works Now will demonstrate how to make pizza dough with spent grain crust. The events will run from 3:00 p.m. to 5:00p.m. 240.467.3210 (http://www.eatyourpizza.com)
Fall Additions - Executive chef Jenn Flynn of Roofers Union has created some tantalizing new dishes for fall including crispy gnocchi with braised lamb shoulder, pan roasted rainbow trout with brown butter and Broccolini, and trotter tots prepare with braised pork shoulder. For more information click here. 2446 18th St NW; 202.232.7663 (www.roofersuniondc.com)
Now Serving Lunch - Tico, has begun weekday lunch service 11:30 a.m. to 3:00 p.m. Chef de Cuisine Rodrigo Perez has put together a lunch menu with new offerings and selections not available during any other meal period including bowls and sandwiches, in addition to a broad selection of the restaurant’s popular tacos. The menu is organized by Bowls, Sandwiches, Tacos and TICO Signatures and features items like a Crunchy Edamame Falafel Bowl served with spiced hummus, Swiss chard and tapenade cotija, Tender Pork Carnitas Bowl with cilantro rice, black beans and tomatillo salsa and a vegetarian Warm Quinoa Bowl with avocado, cauliflower, apples and wilted greens. Sandwiches feature a Crispy Chicken with spicy fennel slaw and ancho aioli along with a cheeseburger, fried green tomato BLT and a Cuban Sandwich. New Tacos include Crispy Fish with chipotle, cabbage and pickled jalapeno, Steak & Egg with tomato, onion and ricotta salata and Caramelized Cauliflower with spicy corn salsa, pickled red onions, and aji Amarillo. Tico signatures like the popular cabbage salad, roasted cauliflower, ceviche and crispy manchego round out the menu. The full menu can be found here. (1936 14th Street, NW; 202.319.1400; (www.ticodc.com)