Take a Bite: The List’s Weekly Food Roundup

Let's embrace the vibrant spirit of spring in DC. Join us as we delve into the lively culinary scene. We savor all the seasonal delights and have the 411 on the latest menus prepared by your local faves - and maybe some there’s a name or two that’s new to you. We are ready for spring on a plate — you? 
 

NEW & NOTEWORTHY: 

Taste of Philly: JBFA-winning restaurateur Ellen Yin’s High Street Hospitality Group has brought a.kitchen + bar from Philly to Foggy Bottom, at the Hotel AKA. The restaurant will feature seasonal, American small plates designed by executive chef Eli Collins (Philadelphia) and chef de cuisine George Madosky. The bar’s wine and cocktail program was designed by the Philadelphia team, which has gained acclaim from Wine Spectator, Wine Enthusiast, and a 2024 semifinalist nomination from the James Beard Foundation Awards. 1 Washington Circle NW; akitchenandbardc.com

Springtime Sammies: Spring is upon us, which means springtime flavors. Call Your Mother has five new sandwiches to celebrate the season, such as The Don Cesar, a caesar salad on a cheddar bagel, the seasonal veggie-laden Edgewater, the chopped turkey Caddy, and The Big Chicken. Don’t miss the strawberry-guava babka muffins and strawberries n' cream cream cheese. callyourmotherdeli.com/order 

Ciebo in Full Bloom: Adams Morgan restaurant and cocktail bar Ceibo draws inspiration from the bustling bar culture of Montevideo and Buenos Aires, from brothers Manuel and Juan Oliveras. Their new spring menu features dishes such as plums with sheep’s milk ricotta, candied peanuts, mache, and honey; white Dutch asparagus with rice bread crumbs, and lemongrass beurre blanc; potato chips with egg foam, prosciutto, and shallots, and steak tartare with shallots, peppers, olives, cured egg yolk, and country cracker. Starting April 30th, Ceibo will open for dinner two Tuesdays per month to offer 4 - 5 course tasting menus for $80 per person. The menus, with optional biodynamic wine pairings, will showcase chef Juan Olivera’s culinary creativity, as well as Manuel Olivera’s deep experience in wine and hospitality. 2106 18th Street; ceibodc.com 

Mudbugs are Coming Up the Coast: Crawfish season has arrived! To commemorate New Orleans and its tradition of springtime crawfish boils, Dauphine’s will be offering its very own Crawfish Boils in April. Dauphine’s will host a weekly Crawfish Boil every Saturday in April from 3 to 6 pm. Crawfish will be sold by the pound, and servings will include all the essential fixings, like potatoes, mushrooms, and garlic. Homemade Andouille sausage is also available as an add-on for an additional cost. 1100 15th street; dauphinesdc.com

Just Like Mama Used to Make: Kinfolk Southern Kitchen, created by EATernity Hospitality Group, combines Southern home-cooked comfort foods with a warm and homey ambiance. The restaurant offers a menu with soulful flavors, from the signature shrimp and grits and Halal-certified barbecue, to a 100-year-old tandoori chicken family recipe. The menu is rounded out with craft cocktails, barrel-select bourbons, and classic Southern-inspired desserts. Kinfolk Southern Kitchen will join EATernity’s two Wharf restaurants, NaRa-Ya and La Vie. 685 Wharf Street SW; kinfolk-dc.com 

Matriarchs of the Middle East: To celebrate Arab American Heritage Month, Maydān and neighboring cocktail bar Medina will be hosting a variety of events. On April 21st Maydān & The Culinary Diplomacy Project are joining forces to pay tribute to the biggest celebrity chefs: grandmas and aunties of the Middle East and North Africa (MENA). This one-night-only dinner will feature recipes handed down through generations and shared with Maydān for an unforgettable Tawle feast of house favorites and traditional comfort foods. These matriarchs of Morocco, Tunisia, Lebanon, Turkey, and the Republic of Georgia are the people who taught Rose Previte and the culinary team of Maydān many of the recipes featured on the restaurant’s menu. Proceeds from the dinner will benefit the Culinary Diplomacy Project, a chef-driven non-profit aimed at fostering mutual understanding between people of diverse cultures through the universal language of food. Tickets available here.  On April 13, Medina x Rola Niche: Celebrate Moroccan culture with a four-course dinner, live music, henna art, and belly dancers, tickets available here. April 17, Medina x The Green Zone Pop Up (no tickets required). April 21, Cooking with Grandmas: For a more intimate experience, you will also have a chance to hear from Lauren Bernstein, founder and CEO of the Culinary Diplomacy Project, Rose Previte, owner of Medina & Maydān, and the women who shared their recipes for this special evening, as well as a live cooking demonstration & conversation with one of the guest chef grandmas. Tickets available here. Florida Avenue NW; medinadc.com  

Mercy Me + Omakase Nomad = Collab:  Mercy Me at Yours Truly is launching an intimate Omakase pop-up experience in collaboration with Omakase Nomad. Each 90-minute tasting offers a deep dive into the art of sushi, guided by two of DC's most up-and-coming and innovative sushi chefs. The first pop-up will happen this Sunday, April 7th, and will continue exclusively on Sundays for a total of six consecutive weeks, concluding on Sunday, May 12th. Classic Omakase includes Otsumami, 12 pieces of nigiri, and dessert, totaling six courses. Get reservations here. 

Nobu in the House (Mark Your Calendar): Famed chef Nobu Matsuhisa will host Taste of Nobu DC at his West End sushi destination on Wednesday, April 24, from 6:30 to 9:30 p.m. The restaurant will be outfitted with a sashimi bar featuring bites of Nobu's classic Yellowtail Jalapeno, alongside stations serving up Nigiri, Maki and Hand Rolls, Wagyu Shabu Shabu, Yakitori, and desserts like Strawberry Panna Cotta & Mini Carrot Cakes. Meanwhile, Beverage Director Filipe Bertrand will showcase the newly launched Nobu Rare Blend by Qui Tequila and handcrafted cocktails fit for spring. Chef Nobu himself will be onsite to meet with guests and host the fête. noburestaurants.com

Mintwood Becomes Namak: Renovations at the former Mintwood Place in Adams Morgan are complete, signaling the arrival of Namak, a new upscale casual Eastern Mediterranean restaurant, from partners Saied Azali and John Cidre. Freshly baked breads and pide made in a specially sourced oven will be served alongside favorites like Mast-O-Bademjan, a smoked eggplant dip, and Hummus. For a twist on traditional varieties, guests can try the Borani Laboo a beetroot, yogurt and feta dip, or Walnut Labneh, all strained in-house and served with garlic, walnuts and dill. 1813 Columbia Road, NW; namakdc.com  

Ben’s + Paradiso = Delish: Pizza Paradiso and Ben's Chili Bowl have partnered up for a new culinary experience. They have introduced a special pizza kit that lets you bring the magic of our endeavour right into your own home. Picture this: two 12-inch Ben's Chili Bowl pies featuring beef chili sauce, half smokes, cheddar, onions, and a mustard drizzle crafted with love by Sonya Ali, part of the Ben’s Chili Bowl family, and our Owner/Chef Ruth Gresser. Order here. 

Chow Down on the Wharf (Brunch Alert): Phillipe Chow is offering brunch on Saturdays and Sundays from noon to 3:00 p.m. You can enjoy limitless mimosas, endless appetizers and choose your favorite entree and dessert. Menu items include Mr. Cheng noodles, sweet and sour chicken, chilled lobster pancake, dumplings, chocolate trilogy cake and more. 635 Wharf St SW; philippechow.com

Flakey Croissants: With a focus on unique dishes and European flavors, Roggenart’s menu features a delightful mix of artisan breakfast sandwiches atop buttery croissants, signature omelets, oven baked melts, cast iron pressed sandwiches, and more. There are a variety of goods baked fresh daily, including the bacon and gruyere swirl featuring sauteed bacon and gruyere cheese rolled into croissant dough and topped with additional gruyere cheese, as well as fluffy Danishes generously filled with sweet cheese. 4401 Wilson Boulevard; roggenart.com 

Up on the Roof: A new premier rooftop concept from MINA Group, Rooftop Kitchen, has opened in City Ridge NW. The new culinary concept - nestled atop the expansive rooftop of the City Ridge development - offers a premier destination for outdoor dining, with spaces designed for year-round enjoyment. The menu focuses on bright, fresh ingredients. Highlights include ahi tuna tostadas and Maryland lump crab lettuce wraps, alongside fresh salads, handmade pizzas, and inventive burgers like The K-Town, a Korean bbq salmon burger. The beverage menu includes libations like the Santorini Spritz, which blends blood orange-infused Aperol with passion fruit, elderflower, prosecco and soda, and the Oaxacan Hat Trick, crafted with Ilegal Joven Mezcal, Aperol, lime, and pineapple gum cordial. Rooftop Kitchen will be open for dinner Monday through Friday and all day Saturday and Sunday. 14 Ridge Square NW; rooftopkitchendc.com 

A Royal Reopening: Alexandria’s Royal Restaurant, the historic family-friendly neighborhood eatery has undergone a renovation to welcome diners back with an updated look, expanded service, and new menus. Royal’s menu retains its 1904 classics such as The Royal Breakfast, classic Belgian waffle with whipped butter and maple syrup, and the traditional Greek omelet served with home fries and toast. An array of new creations across all-day brunch, lunch, and, for the first time, dinner menus complement these staples. Lunch and dinner mains include country fried steak served with crispy potatoes and mole-spiced carrots ,prime brisket meatloaf with mashed potatoes, sweet and sour charred corn relish, burnt onion gravy and crispy onions, as well as a selection of savory starters, salads, and sandwiches. The new dessert menu includes roasted apple chimichangas and ancho chili chocolate mousse. 730 North St. Asaph Street, Alexandria; royalrestaurantva.com 

Shababi Gets Smoked (Pop Up Alert): Chefs and longtime friends Edward Reavis (All Set Restaurant & Bar, Money Muscle BBQ, Fryer’s Roadside) and Marcelle Afram (Shababi Palestinian Rotisserie Chicken) have announced a new collaboration celebrating the two chefs’ culinary heritage. Their Shababi Palestinian Smoked Chicken pop-up will be a pick-up and delivery menu available through All Set Restaurant & Bar and Fryer’s Roadside. The menu will first be available April 17th through April 19th at Fryer’s Roadside in White Oak. All Set in Downtown Silver Spring will serve as the pick-up location on April 24th and 25th. The collaboration will culminate in a Chef’s Dinner hosted at All Set on April 27th, featuring a family-style menu which combines Palestinian spices and flavors with the restaurant’s seafood-focused menu. The main focus of the pop-up menu is the spatchcocked smoked chickens, which feature Afram’s signature Shababi spice blend on whole and half chickens smoked in Reavis’s 1000-gallon smokers used for his regional barbecue concept, Money Muscle BBQ. Guests may order whole or half smoked chicken meals, both of which include five sides and a trio of sauces. Side options include the smoked pulled lamb leg , za’atar potato wedges, Aleppo crisp cukes, and Taboon, a homemade flatbread topped with sumac caramelized onion and garlic spread. A la carte and other add-on options include the “French Onion” Labneh, homemade pickles and olives, and the M’halabia sweet milk custard topped with strawberry rhubarb jam and pistachio. Orders for pickup and delivery are available here. 

New at Metro Center: After a full renovation, Washington Marriott at Metro Center has opened a new restaurant, Spotted Zebra: Kitchen, Cocktails & Contradictions. Inspired by the city’s political lore, the restaurant’s name is a tongue-in-cheek nod to an infamous gaffe from a former Senator who then became Vice President who said, “A zebra does not change its spots,” highlighting the contradictions and folly of politics. This notion is woven throughout the identity of Spotted Zebra, from political and historical quotes that grace bar coasters to names of signature dishes and drinks, such as the Founding Fathers Farm Chicken, Swing State Salmon, and Honest Man cocktail. The menu, created by executive chef William Taylor, features menu items like the Presidential PB & J, with grilled Lyon Bakery rustique bread generously smeared with peanut butter, strawberry jelly, and Noble Star Ranch maple pepper bacon, the Winning Ticket Brisket, a slow-braised Angus beef brisket sandwich with Tillamook cheddar cheese, sautéed onions, and sourdough bread. Imbibe in style at the new cocktail bar with offerings like a build your own gin cocktail. Spotted Zebra will be open daily from breakfast through late-night. marriott.com 

Stable Steak Frites: It’s hard to convince people to eat hot, melted cheese in the summer months…so David Fritsche and Silvan Kraemer decided to take a break. Their beloved Stable will be (temporarily) transformed into Steak Frites DC, inspired from Paris and Geneva to deliver a uniquely European experience. The steak is served medium rare for maximum enjoyment over Café de Paris compound butter—a special recipe unique to Steak Frites DC – alongside frites, of course. The $36.95 per person experience includes bread and butter service, a salad, frites, and steak, plus a vegetarian option, too. À la carte appetizers, mains, sides, and desserts are available as well. 1324 H Street NE; steakfritesdc.com/menu 

Aloha Brunch (Brunch Alert): Start the day with tiki flavor at Tiki TNT’s new brunch. The Hawaiian stuffed French toasted features King’s Hawaiian Bread, ube cream filling, Ohelo berry compote, and matcha whipped cream. The Island avocado toast comes fully loaded on Manifest sesame sourdough with Hawaiian avocado mash, coconut crusted tofu, and a sweet chili sauce. Check out the sweet and sour chicken & waffle, and for dessert, owner Todd Thrasher enlisted his buddy, chef David Guas of Bayou Bakery, to give a twist to rum buns. Boozy libations flow with the bottomless P.O.G. Mimosas, or sip on the Vodka-infused Tomato Cocktail - the "red-headed stepchild" on a rum-fueled menu, and of course, all the tiki drinks your heart desires. Each person dressed in Tiki attire receives the brunch discount. For a full group brunch discount, all guests must be in Tiki attire and 21 years or older. Available every Saturday and Sunday from noon to 3:00 p.m. 1130 Maine Avenue SW; tikitnt.com 

Pretty Paella: On the second Wednesday of every month, Xiquet’s chef Danny Lledo will close his doors to regular service and host a dinner party. The party will start in the wine cellar with chef Danny, where you can mingle and enjoy some canapes as well as a welcome beverage. Next, you will be led to the dining room for a sit-down dinner, including an appetizer and the paella of the night followed by dessert. Wine pairing is included and chosen by chef Danny to best complement the menu of that evening. The night will finish in the lounge, where you be served a few final sweet bites in view of their extensive collection of Ports, Madeiras and Whiskeys. $200 per person, inclusive of tax and service charge, includes the beverages served; non-alcoholic wine is available upon request. 2404 Wisconsin Avenue NW; For reservations, click here.  

Swiftie Specials:  At 1310 Kitchen & Bar in Georgetown, chef Jenn Crovato is marking Taylor Swift’s album launch by dropping a few of T-Swift’s favorite foods. Begin with breakfast sweets like cinnamon buns and pumpkin bread that will leave fans dreamin' instead of sleepin’. Available at the bar, The Swiftie Special - priced at $19.89 - is composed of a cheeseburger slider, French fries, and a chocolate shake. Or, opt for a taste of Swift’s infamous snack of choice - chicken tenders. Crovato has long been inspired by the challenges faced by trailblazing women in the music industry as they parallel those in her own field. To keep this visible, she highlights the crisp and classic restaurant interior with black-and-white photos of lady rockers; their influence also pervades the beverage program, the airwaves, and even the bathroom - for the female side, it features a floor to ceiling image of Debbie Harry. Specials available April 19-21. 1310 Wisconsin Ave NW; 1310kitchendc.com  

NOT NEW, BUT NOTEWORTHY: 

All About the Dough: Chef Russell Blue Smith is opening Alfreda, a tribute to his late grandmother. Chef Russell, formerly at Wolfgang Puck’s The Source, is making a departure from fine dining, embracing pizza making. He is reuniting with his long-time collaborator and GM, Evan Moore from Cut by Wolfgang Puck and The Source. For Smith, it’s “all about the dough,” using a sourdough starter, imparting a subtle sweetness to the NY-style pizza crust. Additionally, inspired by his daughter’s diagnosis of celiac disease, chef Russell is proudly offering gluten-free pizza. Notable dishes include The Al’ (red pie, no cheese), The ‘Freda (cheese pie, no sauce), and The Alfreda (plain pie). The menu includes a variety of salads and small plates. Moore’s wine list and classic cocktails complement the offerings. 2016 P Street NW; alfredadc.com 

Deli = Delicious: Beresovsky’s Deli blends classic deli favorites with a modern twist. KNEAD Hospitality + Design’s Jason Berry and partner, Michael Reginbogin, created an homage to Jason’s heritage and their combined love for New York-style delis. Expect a wide collection of “Sammys” (as an ode to Jason’s great grandfather, Samuel Beresovsky), like the Ruthie’s Rueben (Corned beef, Swiss cheese, sauerkraut, Russian dressing, Marble Rye) and “London Eat Your Veggies” (Roasted eggplant, tomato, zucchini, mozzarella, pesto, grilled focaccia).You can also find boozy (or non boozy) milkshakes and spitzes, as well as classic sides like matzo ball soup, knish, and more. For larger parties and families, order "The Whole Shebang,” for takeout. 1201 Half Street SE; For more info, click here. instagram.com/beresovskysdeli 

Ahead of Its Time (Lunch Alert): Lunch in the French way – taking a true pause in the middle of the day – with L’Avant-Garde DC's new lunch menu crafted by partner/chef, Sébastien Giannini. Lunch will be available on their new La Terrasse patio as well as indoors from 11:30 am to 2:30 pm, Tuesday to Saturday. The flavors of the French Riviera are highlighted with dishes such as the salade Niçoise, sea bass seared in olive oil and a caviar d’aubergines. But burger fans, don't miss “La Raclette Burger”. Made with an in-house made American Wagyu beef patty, and topped with melted raclette cheese, mini chips, apple wood smoked bacon and a sauce au fromage, and inspired by chef Sébastien's experiences as a chef stateside. lavantgardedc.com  

All in the Family: The brainchild of chef Julian Addison and Crooked Run's Jake Endres, J&J Pizza offers NYC style pizzas and craft beers, all within Crooked Run's Union Market brewery taproom. Pizza lovers can pair their favorite slice with Crooked Run's extensive selection of craft beer, wine, cider, and cocktails, including options like the Raspberry Empress sour or the Allora Italian-style pilsner. J&J Pizza also presents a weekday happy hour deal until 6:00 p.m.: enjoy two slices and a beer.  Chef Addison, with his experience from Grazie Nonna, including working alongside his brother and executive chef Gerald Addison, brings a level of expertise to every slice. Lunch and dinner service available Friday through Sunday; pizza by the slice only on Mondays and Tuesdays. Delivery options are also available through all major delivery apps. 550 Morse Street NE; jandjpizzadmv.com 

Value Add: Matchbox has launched a new value-driven menu in time for Spring's warm weather. matchbox now has five Starters for under $14 and is reviving an OG ‘03 menu item, the Pepperoni and Meatball Roll for only $13. The brand also added delicious novel offerings such as the shareable Crab and Avocado Tower (lump crab, guacamole, mango salsa, french bread), a new lunchtime favorite Cilantro Lime Chicken Salad (mixed greens, romaine, tomatoes, grilled corn, black beans, tortillas, cilantro vinaigrette) and dinner-size portion of Crab + Shrimp Fettuccine(homemade lobster sauce, crab meat, shrimp, tomatoes, garlic) for $16, $18 and $26 respectively. matchboxrestaurants.com

Seven Reasons to go to Brunch (Brunch Alert): Seven Reasons has launched their first brunch menu. Try out new brunch dishes from chefs Enrique Limardo and Nacho Useche like a "Lobster Patacón" (Green plantain, strawberry coleslaw, avocado, cilantro, piquillo-pepper mayo, herbs mayo), "Arepa of the Sea" (Fried calamari, bay scallops, shrimp, octopus, avocado, aji amarillo tartar sauce, mixed greens), and chicken with waffles (Double fried chicken thigh, feta nata pineapple-maple syrup). Plus, expect a live DJ performance throughout brunch on Sundays. 931 H Street NW; sevenreasonsgroup.com/seven-reasons  

STK, in DC Again: STK Steakhouse has returned to DC, this time in the Marriott Marquis. Offering reimaging classic American cuisine for brunch, lunch, and dinner, as well as the steakhouse’s iconic weekday happy hour menu featuring their lil BRG sliders, Wagyu meatballs, and short rib quesadillas. They also offer a robust takeout and delivery offering for a steakhouse experience at home. STK is also home to an award-winning wine list that allows you to pair its premium dry-aged steaks with favorite varietals from around the world. 901 Massachusetts Avenue NW; https://stksteakhouse.com 

A Jubilee in Georgetown: Ice Cream Jubilee has opened their newest location in Georgetown, housed in the former A Little Tavern (& then the original Sweetgreen location). Offering frozen treats ranging from ice cream scoops, to sundaes, to root beer floats, to dairy-free soft serve, Ice Cream Jubilee creates unique seasonal flavors like Red Bean Almond Cookie and Mango Sticky Rice, with a focus on using clean and pure ingredients. Ice Cream Jubilee also offers vegan and dairy-free options. 3333 M Street NW; icecreamjubilee.com  

Smooth Landing: The Landing Kitchen + Bar, located inside the recently renovated Hilton Arlington National Landing, features breakfast, lunch, and dinner menus focused on reimagined American classics highlighting fresh and seasonal ingredients, executed by executive chef Lucian Weavil. Lunch and dinner offerings will include dishes such as house-made meatballs with herb tomato coulis, mini hot dogs with chili, pickled red onion and yellow mustard, and various flatbreads. Mains  include seared salmon filet with baby spinach, potato purée, and lemon olive oil, half roast chicken, and burgers. A variety of vegetarian and vegan offerings are also available, such as the mushroom bolognese, and Beyond burger. 2399 Richmond Highway, Arlington, V; hilton.com 

Oh! Ma! Teo (Lunch Alert): Capital One Center’s upscale Tex-Mex concept has launched weekday lunch service, available Monday through Friday from 11:30 a.m. to 4:00 p.m. In addition to the new lunch menu, Ometeo’s covered outdoor bar will open immediately following lunch service. Menu highlights include the calabacita grain salad, the big taco salad, the Tex-Mex smash burger, and a torta with toasted telera bread, chicken milanesa, pickled jalapeño, refritos, avocado, lettuce, tomato, escabeche, and chile toreado. 1640 Capital One Drive North, Tysons, VA; ometeotexmex.com 

Fair Lakes Gets a Bamba: Chef Victor Albisu is opening Taco Bamba’s Fair Lakes location on April 5. Located in the Fair Lakes Promenade shopping center, the space will include a full bar and patio, original artwork, and a menu of location-unique tacos, quesadillas, nachos, empanadas, and cocktails. Doors open at 9:00 a.m., and the first 100 guests will receive a complimentary coffee tumbler and a “golden ticket,” for gifts ranging from menu items and mezcal to tee shirts and hats. A few lucky guests will receive a taco a week for a year. With its opening at the start of patio season, Taco Bamba Fair Lakes will feature the Taco Bamba Houndgarden at launch. All Taco Bamba patios are dog-friendly and invite four-legged friends to enjoy a bowl of cool water and a bandana. 12239 Fair Lakes Promenade Drive, Fairfax, VA; tacobamba.com 

Power Play (Lunch Alert): Truluck's has debuted their power lunch menu, served weekdays, 11:00 a.m. to 3:00 p.m. for $38. Tailored to busy professionals, the 2-course lunch offers an elegant dining experience with the promise that you'll be back on the road in a timely manner. First course options include a Sonoma greens salad with spicy pecans and goat cheese, Caesar salad, lobster bisque, and jumbo shrimp cocktail. Second course options include filet medallions with parmesan mashed potatoes, a steak sandwich with truffle boursin, sesame seared tuna, and trout amandine. Add optional small sweets, such as the carrot cake, or key lime pie. 700 K Street NW; trulucks.com 

Adler Back at Morini: Chef Matt Adler, of Caruso’s Grocery, has partnered with Altamarea Group in opening Cucina Morini, bringing the legacy of Osteria Morini with a Southern Italian influence. Fresh crudi- a Sicilian and Venetian staple- take center stage, with specialties like the passera- Atlantic fluke paired with blood orange, basil, and Sicilian olive oil. Sfizi, small plates perfect for snacking, include the signature acciughe, stracciatella topped with cantabrian anchovies and salsa verde. For mains, handmade pastas complement larger sharing plates, like the taglioni nero squid ink pasta and the zuppa di pesce. Don’t miss the Aperitivo Bar, where you can enjoy refreshing spritzes and cicchetti. 901 4th Street NW; cucinamorini.com 

Chef Update: Anthony Chittum: You can go home again. Chef Tony Chittum returns to Vermilion with a renewed focus on the flavors of the Mid-Atlantic. Don't worry - he's still behind the Iron Gate kitchen, as he is also unveiling two separate dining experiences at Vermilion. Downstairs, the Tavern and Bar offer casual delights ranging from batter fried homemade pickle spears to Seven Hills flank steak. Upstairs in the dining room, enjoy a Farm Table dinner experience, featuring seasonal perfection served family-style. Under spirits director Nick Farrell, Vermilion's cocktail program showcases inventive concoctions, while wine director Erin Dudley curates a selection that pays homage to the diverse landscape of the Mid-Atlantic. vermilionrestaurant.com