I Smell Doughnuts - Astro Doughnuts & Fried Chicken is launching their seasonal September flavors. Chocolate Malt - Rich and moist Chocolate cake circle doughnut with chocolate malt glaze, chocolate crunch pearl topping ($3.25). Lemon Poppyseed - Light circle yeast doughnut, lemon glaze, poppyseed sprinkles ($2.95) Chocolate Banana Daiquiri - Pillow doughnut filled with banana rum pastry cream, chocolat
e lime glaze, dried banana chip sprinkle ($3.25). Halva Doughnut - Light yeast circle doughnut with tahini paste, honey and a hint of cocoa glaze, topped with shredded halvah and toasted sesame seeds ($3.25). For locations, hours of operation, and more information, click here.
Keep Calm, They’re Now Open on Saturday’s Cotton & Reed, known for their selection of spirits now offers food on Saturdays. Bartender Lukas B. Smith is serving up unique and delicious rum slushies all summer, and now there are sandwiches to match. One Route Catering Chef and Owner Victor Chizinga will be at Cotton & Reed every Saturday making an array of sandwiches including: meatball subs, jerk chicken and pineapple, mushroom steak and cheese, and hot sausage and peppers served with chips. Now you can enjoy the only rum distillery in town and its sustainable mixers (all made in-house) without having to leave for food. (1330 5th Street NE; 202.544.2805; cottonandreed.com)
Classes on Cooking – Drift on 7th’s chef Ferhat Yalcin wants to share—share his knowledge, talent, recipes and some helpful tips for cooking seafood-based dishes. Since sharing is caring, Chef Yalcin has launched a new video series posted to YouTube entitled Chef Yalcin Spinoff. Beginning in September, Spinoff will be posted every two weeks, each segment featuring a different recipe with how-to’s, a demo and recipe. The first installment features Lobster Veracruz and can be seen here. This will be followed by Tuna Alinazik, a dish that reflects the chef’s Turkish roots . . . many more to come bi-weekly. Each installment is shot in the kitchen at Drift on 7th. The segments are just over five minutes in length—allowing for a quick and easy culinary tutorial. (1819 7th Street NW; 202.350.4350; www.drifton7th.com/reserve)
Fiesta de quinceañera - Firefly is turning 15! The Dupont Circle restaurant opened its doors to guests in October 2002, and has been proud to be a neighborhood gathering place for 15 years. To celebrate this milestone, Firefly is showing appreciation for its loyal guests with weekend brunch and dinner specials, along with weekday lunch specials, throughout the month of October. As another nod to the restaurant’s regulars, Firefly will also bring back popular and well-loved dishes to the menu. Here is a full list of October’s celebratory offerings: dinner for $20.02. Starting Sunday, October 1, all Firefly entrées will be made available for $20.02 on Sunday nights in October. Dinner is served from 5:30 p.m. to 10:00 p.m. on Sundays. From the anchor tree in the center of the restaurant to the mason-jar check presenters, Firefly provides a familiar, down-home atmosphere to accompany consistently comforting American dishes. As part of its 15-year anniversary celebration, the restaurant is bringing back some classic Firefly dishes, per guests’ requests! The popular dishes have found a permanent home on the menu and include the following favorites: Chicken Matzo Ball Soup, Soft Fish Tacos, Reuben Sandwich with house-cured pastrami, Mini Pot Roast with mashed potatoes, braised baby carrots, and roasted onion jus, and Chicken Fried Oysters with po’ boy sauce. Firefly is bringing back popular and well-loved dishes to its menu including the mini pot roast. (1310 New Hampshire Ave, NW; 202.861.1310; www.firefly-dc.com)
The Sandwich G’s – September kicks off the semifinals of Mike Isabella's winner-takes-all Sandwich Madness tournament at G and Graffiato, in which two local food writers duke it out for ultimate sandwich supremacy in the name of charity. This month, Rebecca Cooper of Washington Business Journal, competing for A Forever Home, takes on Joe Yonan of The Washington Post, competing for the Houston Food Bank. The winner will bank $1 for each sandwich sold throughout the month for his or her respective charity, then move on to finals of the competition in November. Available through September at both G and Graffiato, the sandwiches are: Rebecca Cooper: The Hot Stuff - Pressed Cuban with spit-roasted pulled pork, spicy capicola, ham, pickles, Swiss, mustard and cherry pepper aioli and Joe Yonan: The Sloppy Yo - Refried black beans, spicy tofu chorizo, potatoes, avocado, pickled cabbage, chile-dipped bun. For locations and more information, visit mikeisabella.com
Get Your Noodle – On It’s all in the family for the newly opened TenPenh in Tysons Corner. Chef/Owner Jeff Tunks rolls out a new dish where kids and adults are encouraged to play with their food: Rock & Roll Vietnamese Rolls. Hitting the children’s lunch and dinner menus this summer, this Vietnamese street food staple arrives at the table with a colorful water bath vessel along with an array of traditional accouterments: Rice Paper Wraps [Bánh Tráng], Vermicelli Noodles, lightly seasoned Poached Chicken, Carrots, Fresh Herbs and a trio of dipping sauces [Sweet Chili, Ginger Hoisin and Peanut]. After submerging each crisp wrap into the water bath, the hard, breakable discs become malleable, soft and translucent. Kids have to roll up their sleeves and get to work quickly, adding all of their preferred toppings before wrapping it up like a burrito. Practice makes perfect – each platter comes with four wraps for sharing, or so you can master the art of the roll. TenPenh’s patio is now open so you can take it outside. (7900 Westpark Drive, McLean, VA; 703.910.3096; TenPenhTysons.com)
New Café Menu – Executive Chef Liam LaCivita has debuted a new café menu at Via Umbria in Georgetown. Since taking over the kitchen in July, LaCivita has introduced dishes like a porchetta and egg sandwich, as well as other breakfast sandwiches, made to order doughnuts served on weekends, and a selection of pastries such as the salted chocolate and Nutella tart to the breakfast menu. Highlights of the midday menu include the farro salad with baby greens, grilled peaches, tomatoes, red onion, robiolini cheese, olive oil, and balsamic vinegar, and housemade pasta like the tagliatelle in a traditional veal and pork ragu with pecorino, available on the dinner menu as well. The full a la carte breakfast, lunch and dinner menu is available here. (1525 Wisconsin Avenue; 202.333.2904)