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BABA Debuts A New Four-Plate Dinner  – Baba which means “grandmother” in Serbian is the perfect place to make you call to mind the feelings of comfort, nostalgia, warmth and “always being well fed”! BABA, the newly-opened sister restaurant to Ambar Clarendon, is presenting its new four-plate dinner special. Guests can choose one of each dish (vegetarian, seafood, meat and dessert) which showcases their Balkan cuisine. Preferred eats include the Beets Salad served with creamy goat cheese and organic quinoa with walnuts; Veggie Delight served with homemade kajmak spread, topped with roasted peppers and kale; or Roasted Pumpkin, an open faced sandwich served with beans and parsnip puree with fig dressing. (2901 Wilson Blvd, Arlington, VA; 703.312.7978; baba.bar) Astro Doughnuts Will Make You Say…Mother May I – The team at Astro Doughnuts & Fried Chicken is always coming up with an assortment of seasonal newbies. For the month of May plan on chomping on the Orange Creamsicle Pistachio (orange vanilla cream filling, tart orange glaze, dusted with toasted chopped pistachios), Apricot Lavender (apricot compote filling, lavender glaze and drizzle) or Fruity Berry (strawberry and raspberry glaze with fruit loop cereal crumble). (1308 G Street NW; 202.809.5565; astrodoughnuts.com) Tredici Has New Gluten Free Options – The newly opened Tredici Enoteca, located within The St. Gregory Hotel, is offering a special gluten-free menu in honor of Celiac Awareness Month. Tredici’s four-course, gluten-free menu is priced at $35 per person and is available only during dinner service for the month of May. The new menu gives everyone diagnosed with celiac disease and other gluten-related disorders a generous menu to pick from. Crafted by executive chef Carlos Aparicio, the special menu begins with a choice of appetizers such as the Mediterranean Tasting Board with hummus, falafel, vegetables and tzatziki sauce or the Ricotta Cheese with honey olive oil, thyme, orange zest and gluten-free flatbread. Next, guests can select from the second course section with standouts such as Broccoli & Avocado with black sesame and dijon vinaigrette or the Roasted Beet Salad with kale, goat cheese, candied pecans and port reduction. For an entrée, guests can choose Spaghetti Squash with carrot, zucchini, pine nuts, crushed tomato and provolone, or Kenneth Gluten-Free Flatbread with roasted mushrooms, mozzarella, béchamel, caramelized onions and rosemary. Ending with a dessert, like the Butterscotch Pot de Crème with slated crème fraiche. (2033 M Street, NW; 202.888.2899; tredicidc.com) New Summer Dishes At Cuba Libre – Chef and partner Guillermo Pernot with executive chef Angel Roque, have created a new summer menu that highlights the flavors of Old Havana and Cuba’s culture in the District. Dining at Cuba Libre brings the richness and authenticity of exploring Cuba directly to the nation’s capital! Tapas and sides include Crab Guacamole with blue crabmeat, avocado, grilled pineapple, roasted jalapeños, fresh lime juice and extra virgin olive oil, served with crisp plantain chips; Ceviche de Pescado with hamachi-yellowtail, organic grape tomato salad, leche de tigre and Thai basil vinaigrette; and Albóndigas Cubanas, beef, pork, pine nut and raisin meatballs and Creole tomato sauce, served with grilled Cuban bread. New entrées include Citrus Chicken with pan-roasted marinated semi-boneless chicken breast, yuca mash, grilled broccolini and mango-passion fruit sweet and sour sauce; Puerco Cha Cha Cha, bone-in loin chop with rib and pork belly, "Boniato Bravas,” charred herb salsa and chipotle aioli; and Ribeye Jibaro, salmuera-rubbed bone-in rib-eye steak with “boniato bravas,” grilled broccolini and Cuba Libre steak sauce. (801 9th Street NW; 202.408.1600; cubalibrerestaurant.com/en/washington/) Beefsteak Has New Spring Menu – The Brain child of Chef José Andrés, Beefsteak, is his fast casual concept where farm-fresh vegetables take center stage to create hearty, vegetable-centric meals that are flavorful and nutritious. The spring menu will introduce three new bowls. Two faves to try - Curried Treasure (rice, broccoli, sugar snap peas, carrots, green curry sauce, crispy peas and pea shoots) and Lime After Lime (cilantro-lime quinoa, romaine, radiccio, arugula, roasted edamame & corn, cherry tomato, scallions, and za’atar sunflower seeds, tossed in a chili lime vinaigrette). Beefsteak has four locations in the Washington, DC area. (Dupont Circle - 1528 Connecticut Ave NW, 202.986.7597; GW - 800 22nd St. NW, 202.296.0813; Tenleytown - 4531 Wisconsin Ave NW, 202.244.2529; Montgomery Mall - 7101 Democracy Blvd, Bethesda, MD, 301.365.0608; beefsteakveggies.com) Sticky Fingers Partners With Comfort Cases For May – Sticky Fingers Bakery in DC, is donating $1 from each sale of their charity themed cupcakes (chocolate cake filled with vanilla cream and topped with ganache) to Comfort Cases, a non-profit dedicated to providing overnight bags filled with comfort and essential items to kids in foster care. Comfort Cases was founded in 2013 by Rob Scheer who grew up in foster care and was always given a garbage bag to carry his belongings as he was moved from home to home. To date, Comfort Cases has packed and donated over 18,000 cases to children in foster care. Make sure you head over to Sticky Fingers to support this incredible organization! (1370 Park Rd, NW; 202.299.9700; stickyfingersbakery.com) Equinox’s Summer Pop-Up – Who wouldn’t want to have a catered meal on the beach? Chef Todd Gray (co-founder) of DC’s Equinox Restaurant, is bringing his culinary know-how to the beach this summer with a catering pop-up. The satellite kitchen will start in July (Lewes Beach) and go through the end of the summer. On the new menus find seasonal, summertime favorites. Chef Gray and his team have created a variety of menus and boxes (Backyard BBQ, Beach Picnic, Canapes & Cocktails). Some favorites include the radicchio and strawberry salad with toasted walnuts and glazed rhubarb; jumbo lump crab cakes with charred summer corn and scallion butter, and strawberry and rhubarb cobbler with vanilla bean ice cream. (818 Connecticut Avenue, NW; 202.331.8118; equinoxrestaurant.com) May Is National Burger Month – Nopa Kitchen and Bar is celebrating National Burger Month by expanding its burger selection.  Each week, executive chef Matt Kuhn will showcase one unique burger, it could be the NoPa Burger with Roseda Farms angus beef, pimento cheese "whiz," bacon jam and Kewpie aioli or the Roseda Farms Angus Beef Burger with ramp & goat cheese fondue, pea shoots, and ramp aioli. Burgers will be served with a side of French fries and a choice of draft beer or a glass of house red, white or rosé wine. (800 F Street, NW; 202. 347.4667; nopadc.com) Tuesday Tastings at Inferno Pizzeria – Chef Tony Conte of Inferno Pizzeria Napoletana is hosting a new pasta tasting once a month on Tuesdays. The five-course pasta menu will highlight Tony’s love for playing with pasta in its many forms, like his Garlic Bread Spaghetti or his Truffle Noodles (truffles worked directly into the dough). Tastes we are looking forward to trying include Chef’s pasta dishes that incorporate squid and fish. (12207 Darnestown Road, Darnestown, MD; 301.963.0115; inferno-pizzeria.com) Bangkok Street Brunch – Every Saturday and Sunday at both Beau Thai locations, try the beloved restaurant’s take on a sweet and savory brunch. Standouts include Kanom Krok (rice flour and coconut cream disks garnished with strong onions), and the Hangover Special (two fried eggs, links of sweet Thai sausage and a taro hash). Brunch beverages include house made Bloody Marys, mimosas, champagne cocktails, and more. (1550 7 Street NW; 202.536.5636; beauthaidc.com) Sandwich Madness Returns…Food Writers Competing For Charity – Chef Mike Isabella announced the return of the winner-takes-all Sandwich Madness competition starting on May 1 at his G Restaurant. The region’s top food journalists and media personalities are facing-off for charity. You know the drill…Each month two journalists will compete, winner determined by the number of sandwiches sold. Sandwich Madness has raised almost $15,000 for local non-profits since it kicked off in 2015. May starts off with our own, David Nellis’ (Foodie and the Beast) Jurassic Pork and Rebecca Cooper’s (Washington Business Journal) Caliente Cuban. Check online for updates on the monthly scores and sandwich details. (2201 14th Street NW; 202.234.5015; gbymikeisabella.com/sandwich-madness-2016) Loyalty Rewards -- Download The TAVERN at Ivy City Smokehouse app from the App Store to take advantage of specials and deals at Ivy City Smokehouse, as well as discounted ticket prices for various events, plus catering and food delivery. Right now, click on the “loyalty” tab to scan a QR code and receive a free chicken wing appetizer after three visits. (1356 Okie Street NE; 202.529.3300; ivycitysmokehouse.com) Cookie Cupcake – Through May 31, Sprinkles serves a new cookie cupcake inspired by The Sprinkles Baking Book. The chocolate chip studded yellow cake is lined with cookie crust and topped with brown sugar frosting and dusted with crunchy cookie pieces. (sprinkles.com/order)   Mirabelle Will Make You Say Cheese! – Every night Mirabelle presents a lovely cheese trolley for all you cheese lovers. This beautifully stocked cheese cart features a vast variety of dairy favorites from France. The cheese menu, divided up into four categories, Goat, Sheep, Cow and Blue, can be found tucked away inside Mirabelle’s dessert menu. Nice nibbles include Valencay, Centre, Loire Valley, France (goat) – wood ashed coated, fuller flavor and rich texture; Ossau Iraty, Pyrenees, France (sheep) – toasted wheat aromas and a grassy finish; Beaufort AOC d’Ete, Rhone-Aples, France (cow) – a firm, summer milk Alpine with brown butter and almond flavors and Persille de Rambouillet, Île-de-France, France (goat) – Alpine goat milk with sweet cream and white pepper notes. Stay tuned for the chef’s Tasting Menu debut. (900 16th Street NW; 202.506.3833; mirabelledc.com)