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DO NOTs - Astro Doughnuts & Fried Chicken has welcomed fall with a new lineup of October flavors. Beginning today, and available at the Washington, DC, Falls Church, Virginia and Los Angeles locations, as well as on the food truck, the new offerings include Candy Bar, Candied Apple, Pumpkin Pie and Coconut. 1) CANDY - Chocolate cake doughnut with salted caramel glaze, crushed peanuts, crushed pretzels, and caramel drizzle; 2) CANDIED APPLE - Pillow doughnut with apple compote filling red apple cider glaze, and bruleed top; 3)  PUMPKIN PIE - Square doughnut with pumpkin pastry cream filling, pumpkin spice glaze, orange sanding sugar, and green vanilla buttercream (pumpkin stem) ; and 4) COCONUT DREAM - Yeast doughnut with coconut cream glaze, toasted almond slivers, and chocolate drizzle. For more information and to find a location nearest you, click here.  

Fall - CAVA, a DC-based Mediterranean fast-casual restaurant and culinary brand, is rolling out their new fall menu at all 35 restaurants. New additions include Greek Minestrone with Harissa, a vegan, gluten-free, and dairy-free dish heavy on colorful fruits and veg and elevated with a kick of harissa; a Fall Vegetable medley with brussels sprouts, butternut squash, carrots and cauliflower, all lightly charred and spiced simply with salt and pepper; and sweet and crunchy Carrots & Currants tossed in lemon juice, that can be used as a topper on any grain bowl, salad, or pita. Also new to the menu is a Yellow Pepper Tahini dressing with a smoky flavor profile from roasted yellow peppers, and a permanent addition - new greens mix SplendidGreens. A crunchy combnation of greens including romaine, escarole, chicory endive, belgian endive, and radicchio, SplendidGreens is a perfect base for a salad or Greens+Grains bowl. CAVA's signature housemade juices and teas are also getting a boost with Rosemary Limeade, Apple Cinnamon Sage, Blackberry Orange Shrub, and more. For more information, and to find a location nearest you, 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)

Mouth Watering - It's time for the sound we all love ... the zing, zing! of white truffles shaved at the table. The Alba White Truffle World Market officially opens the first week of October in the Cortile della Maddalena Enjoy the classic selection of truffle-friendly dishes - including Hand-Cut Tajarin, Risotto alla Parmigiana, and Sunny-Side Up Local Farm Eggs with Guanciale and Parmigiano-Reggiano - with a daily selection of white truffles priced by the gram and shaved tableside. These mysterious and delicious morsels are only in season a short time. Available now at Fabio Trabocchi Restaurants, while they last. Also, some upcoming events: Friday, Oct 6th is Passopisciaro Wine Dinner at Fiola Mare; Friday, Oct 6thJos. A. Magnus Rooftop Craft Cocktail Pairing Dinner at Casa Luca; and Saturday, Oct 7th Holiday Cocktail Party Cooking Class at Casa Luca. Fabio Trabocchi Restaurants includes the Michelin-starred Fiola, Casa Luca, Fiola Mare, Sfoglina Pasta House, and Del Mar, all located in Washington, D.C. (fabiotrabocchi.com)

Two To Try - Fabio Trabocchi Restaurants is pleased to announce the return of the popular 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 guests a four-course menu served family style and a bottle of wine for two. Guests at Casa Luca can 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;  www.casalucadc.com and Fiola; 601 Pennsylvania Avenue, NW; 202.525.1402; www.fioladc.com)

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 – Sunday, October 1 kicked 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, Anna Spiegel of Washingtonian, competing for The Humane Rescue Alliance, takes on Lauren DeMarco of FOX 5 DC, competing for Best Buddies. The winner will bank $1 for each sandwich sold throughout the month for her respective charity, then move on to finals of the competition in November. Available through October at both G and Graffiato, the sandwiches are: Anna Spiegel, Washingtonian: Always Clubbin' - Triple-decker caprese club, turkey, mozzarella, bacon, marinated tomato, avocado, lettuce, basil pesto mayo and Lauren DeMarco, FOX 5 DC - The Foxy Chick 2.0 - Fried chicken thigh, harissa honey glaze, stone fruit salsa, potato bun. For locations and more information, visit mikeisabella.com

Penn Penn - Pennsylvania 6 DC is pleased to announce the unveiling of new happy hour, lunch, and dinner menus reflecting modern additions and innovative flavor combinations sure to keep guests coming back. New shareable appetizers include beet gazpacho, mussels, and smoked trout puree with crispy bacon, pickled onions and cherry wood. Salad additions include halibut & farro salads. New entrée ‘plate’ offerings include grilled swordfish steak with roasted nut romesco, rainbow chard, and tarragon lime butter, as well as wild Atlantic salmon with caramelized carrots, pea puree, and bagel rub. Lunch diners have three new sandwich options like the Cubano and veggie sandwich, all of which are included in Penn 6’s weekday $10 Express Lunch deal of a half sandwich, salad combo. Guests can enjoy six new side offerings like roasted garlic mashed potatoes, rosemary creamed corn, ratatouille, and wild mushrooms with chili oil. Regulars will find familiarity in favorites such as the yellowfin tuna tartare, fresh ricotta, and crab croquettes. (1350 Eye Street NW; 202.796.1600; www.pennsylvania6dc.com)

This Is My POV - POV, W Washington DC's rooftop bar + lounge, is making noontime even happier. With the new lunchtime happy hour, not only can you get a great deal on bites and drinks, but with stunning views of the National Monument and Mall, a midday break is necessary. The midday happy hour, available M-F, 11AM - 3PM, includes: BITES, like Wild Mushroom Albondigas, made with Spanish style vegan meatballs, salsa verde; Tuna Poke Bites, made with shrimp chips, tobbiko, seaweed salad; Jibarito Sliders, made with house-roasted lamb, LTO, chipotle aioli, crispy plantains; Duck Confit Puffy Quesadilla, made with cilantro yogurt; and Sweet Paps Bravas, made with parmesan aioli. DRINKS include: DC Brau, $6, Corona, $6, Miller Lite, $5, Sparkling / Rose, $9, Red / White $9, Well Cocktails, $10. (515 15th Street NW;202.661.2400; povrooftop.com)

Taco Tuesday - While Friday is (understandably) everyone’s favorite day of the work week, Tuesdays are likely to become a close second thanks to celebrity chef Spike Mendelsohn and the team at Santa Rosa Taqueria.  Santa Rosa Taqueria, the newest addition to Mendelsohn’s family owned Sunnyside Restaurant Group, will launch their own version of Taco Tuesday next month. Beginning October 3rd the authentic Mexican eatery will offer $2 Mini Tacos along with $3 Draft Beers every Tuesday. Diners are encouraged to mix and match the mini tacos to create a custom meal that lets them try a little bit of everything. Regulars of the 2 ½ month old restaurant can indulge in a few of their favorite tacos plus try a bite size version of something different, while Santa Rosa newbies can get a real taste for what the fast casual concept has to offer. Some items include: Barbacoa, Spicy Fried Shrimp, Carne Asada, Roasted Baby Bello Mushrooms, Al Pastor, Chorizo & Egg, Pollo Grillado, and Kale Con Arroz. All tacos are served on artisanal flour or corn tortillas and are made using only the freshest, most flavorful ingredients. To kick things off with a bang, guests at the Capitol Hill eatery will be treated to live music courtesy of a Mariachi Band on October 3rd, 10th, 17th and 24th from 5:00 pm – 7:00 pm. (312 Pennsylvania Avenue, SE; santarosataqueria.com)

Yes Please - Sixth Engine has added some new menu items and beer offerings to their menu in celebration of Oktoberfest! Guests can now enjoy Speatzle Mac, Schnitzel Sandwiches with Ploute Jam and Pickled Cabbage, Bratwursts with Sauerkraut, and a sausage flight featuring Currywurst, Lebarcase, and Bockwurst sausages with a fresh pretzel, beer mustard, and pickled cabbage. They will also be carrying some specialty Oktoberfest beers like the Weihenstephan Oktoberfest, Flying Fish Oktoberfish, and the Great Lakes Oktoberfest. The Oktoberfest specials will run until October 3rd or until supplies last. (438 Massachusetts Ave NW; 202.506.2455; sixthengine.com)

Lunch Time - The Source by Wolfgang Puck will reintroduce lunch service starting on Tuesday, October 3rd, with a new menu by executive chef Russell Smith. Lunch, which will be served Tuesday through Friday from 11:30 am – 2:30 pm downstairs in the lounge area only, is designed to accommodate guests who may only have an hour for lunch. Smith, who has been with the restaurant since 2009, and recently took over as executive chef, has added dishes that are inspired by his recent trip to Southeast Asia, including a Duck Khao Soi with crispy noodles, red chili paste and pickled Chinese broccoli, a dish unique to the lunch menu. Smith’s twists on the restaurant’s signature dumplings are also available, such as the Carrot Dumplings with shrimp, Tamarind vinaigrette, toasted nuts and seeds in chili oil. Lighter plates, such as the “Hong Kong” style steamed Verlasso salmon with baby bok choy and lotus root, and the Chirashi bowl with seasoned rice and toasted sesame seeds, provide a range of options for any appetite. The lunch menu is complemented by a wine list of wines by the glass, many of which are $10 or less. Lunch menu highlights include appetizers: Charred Vegetable Salad with marinated cucumbers, candied walnuts, roasted chili vinaigrette; entrees: Chinese chicken salad, mustard vinaigrette, candied cashews, crispy wontons. Prix Fixe Menu Choice of any two appetizers or one appetizer and one entrée $36 and vegetarian Prix Fixe $26. (575 Pennsylvania Avenue NW; 202.637.6100; Menu:wolfgangpuck.comReservations: opentable.comOrder: postmates.com

Kicking Off Fall - Chef Rodrigo Perez is kicking off the fall with a selection of new menu items at Michael Schlow’s Latin inspired restaurant, Tico on 14th Street. The latest additions mark one of the most extensive menu changes at TICO, featuring a new line up of ceviches, tacos, a la plancha items and small, as well as larger plates. Highlights include: salmon cevichemade with rocoto leche de Tigre, pickled fingerlings, cucumber and mint; shrimp croquettes with chipotle aioli and larger dishes such as a mezcal smoked turkey leg with passion fruit-mezcal glaze, epazote spätzle. New tacos include a pork al pastor, guajillo braised pork shoulder, grilled pineapple, avocado salsa and suadero, a milk braised brisket taco served with salsa verde. The full menu can be found here. (1936 14th Street, NW; 202.319.1400; ticodc.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)