New Flavors   Astro Doughnuts & Fried Chicken has their April flavors tomorrow in store; this month’s seasonal flavors include Cherry Blossom/Cherry Cheesecake (Square yeast doughnut filled with tart red cherry jam, cheesecake glaze.After peak bloom, the doughnut will have a graham cracker crumble instead of a cherry blossom motif). Strawberries and Cream (Light yeast pillow doughnut filled with mascarpone mousse, strawberry glaze, and red sugar sprinkles); Chocolate Nutella); Rich chocolate cake doughnut with (Nutella glaze and hazelnuts Lemon Matcha); and Circle doughnut (lemon green tea glaze, lemon shortbread crumble, dusted with matcha powder).

Spring Menu — Chef Robbins Southern roots are reflected in the new offerings at the Canopy,  with items like the Peach & Pecan Salad (candied pecans, charred peaches, and white balsamic vinaigrette; a Sweet Pea Salad); and a trio of dips including a classic pimento cheese spread and boiled peanut “hummus.” You can also enjoy Handhelds & Shareable lunch entrees include a Canopy Club; a house-braised pulled Potomac Pork sandwich with smoky house BBQ sauce; and the District Veggie Panini with seasonal roasted veggie. Lunch and dinner menus feature three flatbreads: the BBQ Chicken, the Munchie Meaty, and the Coastal Caprese. The dinner menu boasts a Small Plates section featuring a selection of snacks and shareable items like Canal Crab Cakes, Coconut Battered Onion Rings, and a Roasted Creamy Corn Dip.

Drag brunch —City Tap Dupont will begin Sunday drag brunch on April 28. Brunch will be hosted Ba’Naka and her queens from 11:00 am to 3:00 pm on Saturdays and Sundays with showtime at 12:30 pm. You can enjoy new performances such as The Magic Queendom featuring popular Disney characters, Happy Birthday America for Fourth of July, and Battle of the Blondes featuring the music of Madonna, Britney, and other favorite bombshells. They will serve your brunch favorites like morning avocado toast, breakfast tacos, pork & sweet potato hash skillet, and strawberry sundae pancakes as well as ($18) bottomless mimosas, beermosas, and build-your-own bloody marys with no time limit.

Dirty Dozen — The Environmental Working Group released its annual, 2019 “Dirty Dozen” list  a list of twelve fruits and vegetables the nonprofit claims have the highest amount of pesticides when grown conventionally instead of organically. For those looking to spring clean their diets without worrying about an extra dose of pesticides, Flower Child DC is offering items off the “Dirty Dozen” list are guaranteed to be organic. The menu includes Strawberry Fields salad, Organic Kale salad, Smashed organic gold potato small plate with roasted garlic and thyme and a Chopped Vegetable salad (organic greens, avocado, heirloom carrot, snap pea, radish, baby tomato, cucumber, toasted sesame seed, ginger miso vinaigrette).
Chef Inspried Brunch — Chef Rivera has a new Brunch menu with influences from French, Italian and Middle Eastern cuisines and a generous dose of premium seafood at La Vie that begins with a selection of tartines including whipped ricotta with apricot mostarda, salted honey and black pepper; lump crab tartine with lemon créme fraîche, cucumber, and more. In addition to cold bar and tartines, they offer shared dishes like a tangy labneh parfait with granola, macerated berries and orange blossom honey; truffled asparagus ‘lardon’ with a soft poached egg, mustard aioli and blue cheese, and lamb meatballs with eggplant puree, kefalograviera cheese, and chives. If you are in the mood for a savory brunch you can enjoy merguez muffin with fried egg; a soft scramble with summer squash; the La Vie omelette with raclette fondue; and a classic NY steak & eggs with harissa hollandaise. They also have a  fresh cocktail menu from director Chad Cortner includes a dry rosé sangria with pisco, citrus, apple, tropical tea and agave along with the sangria.

Plant Based Entrees — Silver Diner’s Executive Chef Ype Von Hengst completely revamped the Silver Diner menu with significant changes that had not occurred in ten years.  This year, as they mark their 30th anniversary, Von Hengst has made more radical changes with 12 vegan, plant-based entrees on the menu. New items include everything from Tofu Banh Mi (non-GMO tofu glazed with sambal agave, banh mi slaw, vegan mayo, on ciabatta); a cauliflower sandwich; Tofu & Lentils; to Beyond Meatballs “mac” n cheese (smoky tempeh “bacon,” house-roasted tomatoes over cauliflower with vegan cheese sauce); and more.With homage to its diner roots and the popular diner items on the menu, Von Hengst oversaw a customer contest that asked customers if there were classics they wanted to see back on the menu. The response was huge and Von Hengst brought back these five dishes by customer request: fried shrimp appetizer and entrée; chicken parmesan; pesto burger; and watermelon salad.