Summer Ready? The DMV certainly is. Farmers’ markets are starting to overflow, chefs are loading menus with peak-season produce, grills are firing up, and suddenly every meal feels like a good excuse to stay out a little longer. This is the season!  Tomato salads that actually taste like tomatoes, sweet corn in everything, berries on the menu and long lunches that somehow turn into dinner. No judgement. Honestly, this is one of the best times of year to eat around the region.Here at TheListAreYouOnIt.com, we’ve rounded up the can’t-miss bites, menu changes and dining experiences to help you eat your way through summer in the DMV.- Make a night of it with a show + a great pre or post-theatre meal with our theatre + dining guide here- This week’s list of The List’s favorite beverages is right here- From festivals and pop-ups to patio parties, restaurant events, and summer food happenings around the region, we’ve got those covered here- Looking for outdoor dining? Check out our Patio Pleasures and Up On The Roof roundups featuring patios, rooftops, courtyards, and outdoor sipping spots all across the DMV.So much more summer deliciousness below:MARK YOUR CALENDAR: Carla Hall One-Woman Show: Carla Hall is debuting her world premiere solo show, “Please Underestimate Me!”, at the Olney Theatre Center this summer. In the one-woman production, the award-winning chef, author, and TV personality shares a candid, humorous, and deeply personal look at her journey—from her Tennessee roots and Howard University to Paris runways. The DC chapter of Les Dames d’Escoffier has reserved a block of seats for 2 performances: Friday, June 26 and Thursday, July 9 at 7:30 p.m. Tickets are $72.00, with a portion supporting scholarships and mentorship for women in food and hospitality. A special $92.00 ticket for the June 26 performance includes a post-show meet-and-greet with Carla Hall and light refreshments; buy tickets here.Family Reunion: Chef Kwame Onwuachi’s acclaimed culinary festival returns August 20–23 at Salamander Middleburg with its 2026 theme, “Folklore: A History of Storytelling.” The multi-day event brings together top chefs, panels, workshops, and immersive dining experiences celebrating Black and Brown contributions to food and culture, with tickets and packages now available; salamanderhotels.com/experience/family-reunionYottem Ottolenghi at Sixth & I: Celebrated chef and author Yotam Ottolenghi will appear at Sixth & I on October 8 at 7:00 p.m., discussing his latest cookbook Simple Too. In conversation, Ottolenghi will explore his philosophy of bold, approachable cooking and share recipes designed to make flavorful meals feel effortless; sixthandi.orgNEW & NOTEWORTHY: A Japanese Olive: Oribu introduces a distinctive dining concept inspired by the maritime trade routes linking Japan and the Mediterranean. Guests can choose from an à la carte menu or an intimate private omakase experience, with dishes showcasing premium ingredients and seasonal flavors. Highlights include Japanese Wagyu Sashimi, Octopus à la Plancha with Kalamata olive reduction, and a Claypot Prawn Risotto with lemongrass, salsa verde, and roasted romesco. The 4,666-square-foot space echoes the journey of the Maritime Silk Road, pairing a Japanese-inspired bar with warm Mediterranean design elements that create an elegant, transportive atmosphere.; oribudc.comPower Lunch (Lunch Alert): Restaurateur Ashok Bajaj and Michelin-starred Chef Carlos Cardona have introduced weekday lunch at Rosselli, bringing a refined Italian midday menu to downtown DC. Served Tuesday through Friday from 11:30 a.m. to 2:30 p.m., the new offering features house-made pastas, antipasti, panini, and seasonal entrées, with highlights including the Tenderloin & Caramelized Onion Panino, Linguine alle Vongole, Rigatoni al Forno, and Burrata Pugliese. Paired with Italian wines by the glass, the new lunch service is designed for everything from business meetings to leisurely afternoons; rossellidc.comFour Weeks, Fresh Fish: Chef José Andrés is putting Peru's signature dish in the spotlight with Ceviche Fest, a four-week celebration featuring rotating, limited-time ceviches inspired by the restaurant's signature blend of Peruvian, Chinese, and Japanese flavors. Guests can enjoy creations like Scallop & Watermelon Ceviche, Shrimp Ceviche with mango and coconut, Nikkei Tiradito, and Hamachi Nikkei, with new chef-driven specials debuting each week throughout the festival. It's a fresh way to explore the creativity and global influences behind one of summer's most refreshing dishes; chinachilcano.comNow, This Is Sweet: Now open at UPSIDE on Moore, The Sweet District brings together the talents of Frost & Flourish and Just Ron Chocolate under one roof. The new dessert destination offers everything from carrot cake, cinnamon rolls, gourmet chocolates, and cookies to Filipino-inspired specialties like Halo Halo, made with shaved ice, sweet beans, coconut jellies, flan, and ice cream. With 15 years of pastry experience each, founders Audrey and Ron are blending classic American desserts with flavors inspired by their Filipino heritage, making The Sweet District a sweet new addition to Rosslyn; upsideonmoore.comUpstairs/Downstairs: Ten Five Hospitality and James Beard Award-winning Chef Tim Hollingsworth have opened 2 new concepts in the heart of Georgetown. The Oak Room is an upscale American grill centered on premium steaks, seafood towers, and refined takes on classic dishes, while upstairs, Bernadette's offers a candlelit supper club experience with live music, cocktails, and indulgent late-night fare. Rounding out the destination is The Garden, a seasonal outdoor wine bar serving rosé, spritzes, and other warm-weather pours; tenfivehospitality.comRockin’ Ramen: Summer has arrived at Daikaya with the return of 2 seasonal Japanese favorites. Guests can cool off with tsukemen, chilled noodles served with a rich 8-hour pork, miso, and nori dipping broth, or head upstairs to the izakaya for kakigori, traditional Japanese shaved ice made with premium ice from Kanazawa and rotating flavors beginning with watermelon and coffee jelly. Just steps away, sister restaurant Bantam King is serving its new Super Chicken Katsu, inspired by Taiwan's famous Da Ji Pai street food, featuring a large panko-crusted fried chicken cutlet seasoned with a flavorful dash-brined marinade; daikaya.comThree for the Price of One: Now open in the former Steak 'n Egg space in Tenleytown, Tenley Provisions brings together 3 independent concepts in one neighborhood destination. Guests can start the day with crêpes and all-day breakfast from Sofie's, enjoy globally inspired comfort food from Chef Colin Graham at Bistro Metzger, or grab handcrafted wood-fired pies from El Jefe Woodfired Pizza. Nearly everything is made from scratch and available for dine-in or takeout, making the new concept an all-day gathering spot for breakfast, dinner, family outings, and everything in between; tenleyprovisions.comYala Pop-Up at The Conrad: America’s first Greek ice cream shop is bringing its signature scoops downtown with a new pop-up inside Conrad Washington DC, opening June 27. The collaboration celebrates America’s 250th anniversary and will offer Yala’s handcrafted ice cream, coffee, and pastries in the hotel lobby. Exclusive to the pop-up is The Pursuit of Happiness, a limited-edition Greek yogurt ice cream featuring blueberry and strawberry preserves, fresh lemon zest, and honey; yalagreekicecream.comWe See the Light: The nonprofit social enterprise, Emma's Torch, founded by Kerry Brodie has officially opened a new 4,500-square-foot café and culinary training center in downtown Silver Spring. The expanded flagship location will train more than 185 refugees, asylees, and survivors of human trafficking each year while serving breakfast, lunch, pastries, and weekend brunch to the public. Menu highlights include housemade biscuits, avocado toast, crispy chicken sandwiches, brown butter pancakes, and vegan shakshuka. More than four times larger than its former Brookland location, the new space also supports Emma’s Torch’s growing catering program and mission of helping students build careers in the culinary industry; emmastorch.orgDonas Deliciosos: The award-winning donut concept from Michelin-starred chef Miguel Guerra has officially opened its first permanent home at La Cosecha. Inspired by a pandemic baking project between Guerra and his father in Colombia, Donisima puts a Latin American spin on classic donuts with flavors like arequipe and queso fresco, guava and cheese, mango passionfruit, and picarones with chicha morada glaze. The new flagship also serves pastries, savory bites, and non-alcoholic beverages, marking the next chapter for a concept that built a devoted following through its popular DC pop-ups; donisima.comPack a Pride Picnic (Pride Alert): Just in time for Capital Pride, Love, Makoto is offering a limited-time Pride Picnic for 2, perfect for a National Mall outing or parade-day gathering. The $48.00 package includes a Rainbow Roll, Kale Soba Salad, 2 Rainbow Vanilla Donuts, and 2 Yuzu Lemonades. Looking to make it a celebration? Upgrade to the $68.00 Pride Party Pack, which swaps the lemonades for Makoto Margaritas or Chika Sake Cups. Available for pickup through Love on the Run or delivery; lovemakoto.comDo.Nut.Glo.Up (Pride Alert): Pride Month gets a little sweeter at Love on the Run, where the popular Galaxy Vanilla donut is getting a rainbow makeover throughout June. Available as a heart-shaped donut with optional cream filling, the colorful treat isn't just festive—a portion of proceeds from every Rainbow Vanilla Donut sold will benefit Whitman-Walker, supporting the DC-based nonprofit's mission of providing inclusive community healthcare; lovemakoto.comRainbow Cakes (Pride Alert): Throughout June, Unconventional Diner is partnering with Whitman-Walker to support LGBTQ+ communities. A portion of proceeds from every Cantina Mule and slice of Rainbow Layer Cake sold during Pride Month will benefit the DC-based nonprofit, which provides healthcare, advocacy, education, and support services for LGBTQ+ individuals and communities; fountaininndc.com NOT NEW, BUT NOTEWORTHY:Summer Michelin Menu: Michelin-starred Chef Ryan Ratino is celebrating the season with new summer tasting menus that showcase peak ingredients through a modern French bistro lens. Guests can choose from 3-course ($65.00), 4-course ($95.00), or 7-course ($155.00) experiences featuring dishes such as King Fish with heirloom tomato and yuzu olive oil, Corn & Black Truffle Ravioli, Rainbow Trout with blue crab ragout, and Lamb Loin & Belly with raspberry and merguez sausage. End on a sweet note with Peaches & Cream or the Warm Madeleine Service for Two, and don't miss the signature Brioche Feuilletée with honey butter; brescadc.comGoodstone’s Grayson: Goodstone Inn & Restaurant has unveiled Grayson’s, a new signature restaurant inspired by the estate’s working farm and Virginia countryside. Named after the property's resident llama, the concept embraces a farm-to-table philosophy with menus built around ingredients harvested daily from Goodstone’s gardens, including fresh herbs, vegetables, and eggs. Offering breakfast, lunch, dinner, weekend brunch, and bar service, Grayson’s delivers a refined yet approachable dining experience that celebrates the flavors, hospitality, and natural beauty of Virginia wine country; goodstone.comSummer of ‘92: Truluck’s is celebrating summer with the return of its popular Summer of ’92 prix-fixe menu, a 3-course dining experience available for $59.00 per person. Guests can choose from favorites like Shrimp Cocktail, Filet Mignon, Pappardelle Bolognese, and seasonal desserts including Citrusmisu. The restaurant is also spotlighting premium crab selections from around the world through its limited-time Crab, Crab, Crab feature, alongside seasonal cocktails such as the World Cup-inspired Fútbol Pasión and Toasted Pecan Old Fashioned; trulucks.comEastern Shore Lunching: The Easton Italian favorite, The Wardroom, has expanded into daytime dining with a new lunch menu featuring seasonal salads, housemade pastas, and focaccia sandwiches inspired by classic Italian flavors. Highlights include Ricotta Cavatelli with pesto, Spinach Chitarra with artichokes and spring vegetables, and The Posto sandwich layered with prosciutto, whipped ricotta, and arugula on housemade focaccia. For dessert, guests can finish with a cannoli, an affogato; thewardroom.comGaletterie/Crêperie, Mais Oui: Now open inside Bastille Brasserie & Bar, Maison Breizh brings the flavors of France’s Brittany region to Alexandria through a lunch-focused galetterie-crêperie concept from restaurateur Michelle Poteaux. The menu highlights traditional savory buckwheat galettes, crêpes, French cider, and Breton-inspired dishes, offering a relaxed, regional take on French dining that celebrates the everyday culinary traditions of coastal France. Open Wednesday through Saturday for lunch service; bastillerestaurant.comNew at NUE: Executive Chef Daniel Lê has introduced a lineup of summer dishes inspired by the Vietnamese tradition of balancing richer flavors with refreshing “cooling” foods. Highlights include a seafood platter featuring Hokkaido scallop crudo, Fanny Bay oysters, poached prawns, and a whole chilled lobster with Thai basil lemon aioli, alongside new dishes like Lemongrass Crusted Lamb, Crispy Eggplant, and a seasonal crudité platter. The additions join NUE’s menu of modern Vietnamese dishes designed for sharing and summer dining; nuevietnamese.comDiner Food is Back: Now open in Mount Vernon Triangle, Rosa’s Diner reimagines the classic American diner with vibrant Latin flavors and all-day dining in a restored Victorian rowhome. Led by Executive Chef Francisco Pomalaza, the menu features creative takes on comfort food, including pupusa Eggs Benedict with birria beef, churro French toast, housemade empanadas, and a diner smash burger melt. Guests can also enjoy specialty coffee, citrus-forward cocktails, and a welcoming space designed for everything from breakfast meetings to weekend brunches and casual dinners; rosasdiner.comA la Carte at Oyster Oyster: As it approaches its five-year anniversary, Michelin-starred Oyster Oyster is introducing its first-ever à la carte menu for walk-in guests on Wednesdays and Thursdays, featuring frequently rotating seasonal dishes from James Beard Award-winning Chef Rob Rubba; oysteroysterdc.com#Trending: Soft-serve margaritas are having a moment, and Xochi is bringing the trend to DC with its frozen twist on the classic. Pair it with the new Sinaloa Dog—a bacon-wrapped street-style hot dog topped with sautéed onions and peppers—for the ultimate summer-ready combo; taqueriaxochi.comSunday Family Dinner: Caruso’s Grocery is launching a new Sunday Family Dinner series, offering a 3-course Italian-American prix-fixe menu for $35.00 per person every Sunday from 4:00 to 9:00 p.m. Guests can mix and match favorites like garlic bread quattro formaggi, chicken parm, penne vodka, and classic desserts—bringing a cozy, family-style vibe to the table; carusosgrocery.com

Carla Hall, is at the top of her game. But getting there was no picnic. In this theatrical one-woman show, Carla Hall invites you to “strap in” for a wild, hilarious, and emotional ride as she reveals how she learned to embrace her own authenticity, “work her quirk” and finally step into her power. From her Tennessee roots as an awkward theater camp kid, to Howard University, to a stint on the runways of Paris, to her irreverent takes on the confusing expectations of Black excellence, crushing sexism, and the many attempts to erase her uniqueness, Carla has had to battle every step of the way to find her true voice – and wait till you hear it. In this insightful and inspiring World Premiere, Carla reveals the secret ingredients to her greatest creation: herself. This intimate exchange will leave audiences laughing, thinking, feeling and… maybe even discovering a little of their own power in simply being themselves.Carla Hall: Please Underestimate Me runs June 3 – July 12 in the Mulitz-Gudelsky Theatre Lab at Olney Theatre Center, 2001 Olney-Sandy Spring Rd, Olney, MD. Tickets are $47-$101 and available online or by calling the box office at 301.924.3400. Discounts are available for groups, seniors, teachers, active military, first responders, and students. Visit olneytheatre.org/discounts for details.Bridging the food and theatre worlds, Honorary Producers for the production include Chef Eric Adjepong of Food Network’s “Wildcard Kitchen,” author, restaurateur, and TV personality Chef Spike Mendelsohn, food and wine publisher Nycci Nellis, Emmy-nominated journalist and producer Erin Como, and Nina Oduro, Co-founder of Black Women in Food. 

Nycci Nellis joined WTOP to share how Washington, D.C. is gearing up for the 2026 FIFA World Cup with watch parties, themed food and drink specials, and soccer-inspired events across the region. Popular viewing destinations include Hook Hall, The Wharf, and Union Market District, while restaurants such as Apapacho Taqueria, Casa Teresa, Shaw’s Tavern, and Elcielo Washington are offering World Cup-themed experiences and international cuisine. From large-scale fan zones and rooftop watch parties to hotel activations and special dining events, the tournament is turning the D.C. area into a month-long celebration of soccer, food, and community.

Chef Vikas Khanna built Bungalow, the hottest table in New York City, after arriving in America homeless. This is the DC food podcast conversation that explains everything.Ten thousand people are on the wait list for Bungalow. Chef Vikas Khanna is not surprised. He did not open it to chase a reservation. He opened it at 54 as a promise to his late sister and his mother, to carry the full weight of Indian culture and cuisine into a dining room and set it free. If you follow the DC food and wine show, the Washington DC restaurant insider scene, or the hospitality industry podcast world, you already know guests like this do not come around every week. Chef Khanna was born with club feet in Amritsar, told he would never walk properly. He arrived in the United States with nothing. He earned a Michelin star at Junoon in 2011 and held it for eight consecutive years. He has authored more than 40 books, hosted MasterChef India for nearly two decades, directed films, spoken at the United Nations, and through Feed India, delivered more than 84 million meals to people in need. At Bungalow, he runs only 16 dishes, rotates specials nightly without repeating, and is currently running 36 weeks celebrating India, one state, one dish, one story per week. Nycci Nellis sat down with him and within five minutes understood why the New York Times used the word freedom to describe what he is doing. That word mattered more to him than any star.What You Will LearnChef Vikas Khanna opened Bungalow not to earn another Michelin star but as a personal promise to his mother and late sister, and every element of the restaurant from the Ganga Jal ceremony to the floral ceiling carries that intention.Khanna has documented more than 250,000 recipes from across India and distills that archive into a rotating menu of 16 dishes, proving that restraint and depth are not opposites in the DC dining guide conversation.The women in his life, his grandmother, his mother, his sister, a Muslim woman who sheltered him during the Mumbai riots, and designer Sheila Rizvi, shaped every instinct he brings into the kitchen and the dining room.Feed India grew from a single phone call from his mother during the pandemic and became an operation that converted 80 gas stations into food and healing stations for migrant workers and served hundreds of thousands of meals at Haji Ali Dargah during Eid.Khanna argued in Time magazine that civilizational cuisines cannot be judged through the narrow lens of Western restaurant standards, and the chef interview podcast world is still catching up to what that means for Indian food globally.Listen to the full episode here, and watch it here.