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Bloomingdale’s Favorite Pub Has A New Summer Menu–  Chef Leo Garcia created a new menu for Summer that includes seasonal takes on pub snacks at Boundary Stone Public House. Boundary Stone will be open for brunch on Memorial Day. Favorite brunch dishes include a Meats & Foods Chorizo sausage sandwich with an over easy egg, pepperjack cheese and tomatillo salsa and Short Rib Hash topped with two sunny side-up eggs. The dinner menu includes chicken liver pate with pistachios, cornichons and pickled onion served with crostini and a Meatball Sub with beef and pork meatballs with marinara, provolone and parmesan cheeses. Check out the Pub Steak with a red wine and veal reduction and fingerling potatoes or the roasted salmon filet with spaetzle, sugar snap peas, spring onion, pancetta and romesco. (116 Rhode Island Avenue NW; 202. 621.6635 ; boundarystonedc.com) Rosario Now Serves Weekend Brunch – Rosario fans can now enjoy the neighborhood restaurant’s delicious bites for brunch. Crafted by executive chef Logan McGear and bar maestro Bob Wagner, brunch will showcase Italian flavors with breakfast dishes and cocktails to pair. Brunch options including cacio e pepe biscuits topped with creamed chipped bresaola, poached eggs and grapes. Chef’s benedict layers the standard muffin and poached eggs with fried eggplant parmesan and buffalo mozzarella, drizzled in a tomato spiked béarnaise, or sauce choron. Hearty options include veal Milanese steak and eggs, a black truffle frittata with oyster mushrooms and pancetta and an authentic Italian breakfast sandwich layered with capicola, bresaola, and mortadella served on striata bread with herb cream cheese. Light options include an orange and fennel salad, frittata primavera, and tomato basil bruschetta served with poached eggs. The cannoli bomboloni, or Italian donuts come out of the kitchen hot; one bite into the soft cannoli cream filling balances out the crispy outer dough that is rolled with sugar. Behind the bar, Wagner uses a special juicer to create fresh cocktails. Five favorite spritzes include the Birth of Venus with strawberry juice, zucca, lemon and Prosecco, and the Arrivederci Felice (that’s Italian for Bye Felicia!) with St. Germain, cantaloupe juice, sage and Prosecco. Guests can opt for a non-alcoholic juice such as the hangover-curing Conglietto which blends carrot, turmeric, ginger and golden beet juice. (2435 18th Street, NW; 202.791.0298; rosariodc.com) Drift on 7th Saturday & Sunday Brunch – At Drift on 7th, located in the Shaw neighborhood, brunch is a weekend-long celebration with fresh seafood, breakfast items, bottomless mimosas (mango, orange or cranberry) and Bloody Marys. Chef Ferhat Yalcin presents small and large plates, such as, eggs, soups and salads and sides that offer a taste of the ocean with some land options. Options include crab and avocado toast with zippy jalapeno, cilantro and lime; homemade beignets with mixed berry compote and whipped cream; house-cured salmon with chives, capers, cream cheese and sourdough toast; catfish and waffles with Sriracha aioli, tartar sauce and maple syrup; seared tuna salad; shrimp and grits with Andouille; a lovely lobster omelette and creamy lobster bisque. Live jazz is featured at brunch on Sundays from 12 to 3 p.m. featuring local musicians. (1819 7th Street NW; 202.350.4350; drifton7th.com)

18 Hole Golf Game At Equinox – Equinox is celebrating 18 years as one of DC’s top restaurants. To encourage guests to try some of their most iconic dishes from nearly two decades in business, Equinox is kicking off a fun and interactive 18 "hole" golf game. Each dish corresponds to a "hole" on the "green" and when guests complete all 18 holes they will receive a golf-related prize! So why the golf game? Chef Todd Gray has been a golf lover since high school and says that if he wasn't a chef, he would be a pro golfer. This theme is a nod to two of Chef Gray's passions and a chance for guests to have a bit of fun while dining on dishes he created and refined over many years. A sample of the dishes included in this three month promotion include-- truffled macaroni and cheese which is Vermont cheddar, parmesan, and black truffle reduction and risotto fritters with roasted tomato butter (1999); pan fried soft shell crab with pickled spring onions, anchovy parsley butter and wilted greens (2003); and seared jumbo scallops with spring beans and pesto broth (2008). There will also be a "fairway" lunch special, which includes a “putter” and a “chipper” course for $18. When the game wraps up in August, participants are invited to join Equinox for its golf-themed wrap party on the patio featuring a classic 80s golf movie. (818 Connecticut Avenue NW; 202.331.8118; equinoxrestaurant.com)

New Menu Items At Pizzeria Paradiso – Pizzeria Paradiso’s chef and owner Ruth Gresser updated the menu at all three Pizzeria Paradiso locations (Dupont, Georgetown and Old Town, Alexandria) with some new appetizers, antipasti, salad, panini and a new pizza. The new pizza is called the Paesana (spicy garlic pesto, house-made chicken sausage, red peppers, roasted escarole, broccoli rabe, mozzarella, ricotta). Some new additions include, Polpette (beef meatballs, Birreria tomato sauce, toasted house-made bread, Asiago), Cozze e Gamberi (mussels, shrimp, roasted Escarole, potato, spicy garlic pesto, toasted house-made bread), and Insalata Bietola (spinach, roasted beets, onions, walnuts, citrus vinaigrette). (Georgetown: 3282 M Street NW, 202.337.1245; Dupont Circle: 2003 P Street NW, 202.223.1245; Old Town: 124 King Street, Alexandria VA, 703.837.1245; eatyourpizza.com)

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)

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/) 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) 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) 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)