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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. 

Tap That - New plates on the dinner menus at City Tap Penn Quarter and City Tap Dupont include sharable starters like rabbit Bolognese with smoky bacon ragout, pappardelle and parmesan; baked cambozola cheese with roasted garlic, truffle-pecan honey and toast; and chicken and duck liver mousse with red onion jam and whole grain mustard. Those looking for something a little lighter, try veggie starters like roasted heirloom baby carrots with spiced yogurt, chervil, balsamic and sea salt; and pumpkin & burrata bruschetta with sugar and spice pepitas, balsamic, olive oil, and micro beet greens. Branning introduced new dishes to the rotating weekly dinner specials at each restaurant, breaking the mold with taco night on Monday instead of Tuesday and adding a Thursday shepherd’s pie special with vegetables, savory wine gravy, baked goat cheese, and roasted garlic whipped potatoes. City Tap Penn Quarter: 901 9th Street NW; 202-733-5333 and City Tap Dupont 1250 Connecticut Avenue NW; 202-878-8235)

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. 

Nona Would Approve - Fabio Trabocchi Restaurants bring back the Sunday Dinner menus at Fiola and Casa Luca. Designed for sharing, the Sunday Family Table Dinner at Fiola and the Trabocchi Classic Sunday Dinner at Casa Luca offer a four-course menu served family style and a bottle of wine for two. At Casa Luca, enjoy the Aliche Caesar Salad, followed by Shells, Tomato & Bacon Fume, the Fisherman Style Snapper, and a dessert selection of Italian Style Soft Serve or Caramel Budino. Wine selections include a choice of Trabocchi Pinot Grigio or Guadalmare Super Tuscan. $80 for two. At Fiola the menu includes Colors & Leaves of the Autumn Garden, Pappardelle, a Whole Roasted Amish Chicken, and Fiola Tiramisu. Wine selections include a sommelier’s choice of Prosecco, Pinot Grigio, or Montepulciano d’Abruzzo. $95 for two. Menus are subject to change weekly. Regular menus are also available at both locations. Casa Luca; 1099 New York Avenue NW; 202.525.1402;  (casalucadc.com) and Fiola; 601 Pennsylvania Avenue, NW; 202.525.1402; (www.fioladc.com)

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)


 Ceviche, Crab Claws, Crudo… Oh My - The Salt Line has new additions to their dinner menu and raw bar, thanks to executive chef Kyle Bailey. Items such as Jonah crab claw and bay scallop ceviche (pear, ginger, wasabi tobiko, crispy wontons) if you are looking for something on the hearty side, you will enjoy new entrées like eel cacciatore bucatini (grilled ell, crispy hen of the woods mushrooms, barigoule artichokes, smoked idiazabal cheese) cobia crudo (concord grape gastrique, rosemary quark, spiced hazelnuts, fermented pepper powder.) 79 Potomac Avenue, SE; 202.506.2368 (www.thesaltline.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)