What We're Eating This Week: TheList’s List of What You’re Eating

Winter Ready? The DMV has officially settled into cozy season. Think rich braises, bubbling cheese, and just-baked desserts. At TheListAreYouOnIt.com, we’ve rounded up the can’t-miss bites  and experiences to get you through winter deliciously.

Make a night of it, see a show and grab a great pre- or post-theatre meal with our theatre + dining guide (here).
Winter activations are back: igloos, skating rinks, and après-ski vibes all over the DMV (here).
Going dry this January? Start here. Staying wet? We’ve got you here.

So much more cozy, crave-worthy goodness below:

MARK YOUR CALENDAR: 

Georgetown Chocolate Tour: On Saturday, February 7th grab your box and take an indulgent tour of Georgetown small businesses collecting treats along the way. In our newest event to our line up, we place chocolate treats at independent shops to create a unique opportunity to introduce you to amazing local businesses. Get your tickets here. 

Blue Duck Tavern Anniversary:  Blue Duck Tavern will toast 20 years in the nation’s capital as one of the city’s most iconic restaurants in June 2026. To honor this monumental occasion, nationally recognized chefs, who formerly spearheaded Blue Duck Tavern, will return to prepare their signature dishes for a special dinner gathering accompanied by merrymaking over 2006 vintages from Blue Duck Tavern's Sommelier selections. The five-course feast will take place on Wednesday, June 10, with a champagne reception and hors d'oeuvres at 6 p.m. blueducktavern.com

NEW & NOTEWORTHY: 

Down to the Cellar: Oyster Oyster's hyper-seasonal menu evolves in harmony with the Mid-Atlantic’s micro-seasons, and is prepared vegetarian or vegan, with the option for an oyster course. Chef Rob recently debuted the Cellar Larder Menu, which gives a special spotlight to the restaurant's cellar of vegetables that have been preserved, fermented and dried through the past few seasons. Highlights include dishes like Kohlrabi with kelp, smoked garlic, coriander, and caper vinaigrette and nasturtium gelee; Beauregard Sweet Potato “Mochi” with collard greens, pickled ramps and sweet potato skin broth; and Grilled Lions Mane with cabbage, red carrots, emmer farro, and a brown butter-Kefir sauce; among others. 1440 8th St NW; oysteroysterdc.com

Lunch PopUp: Taco Taco: Taco Taco by Cranes is a daytime taqueria pop-up led by Executive Chef Pepe Moncayo that brings the soul of Cranes into a casual, crave-driven lunch format. The lunch menu features tacos, wraps, bowls, and shareable plates designed for speed, flavor, and repeat visits. Sample dishes include maitake mushroom tempura with achiote-pineapple and yuzu kosho crema, crispy chicken karaage with napa cabbage and togarashi crema, garlic shrimp a la plancha with ajo blanco and chili oil, beer-battered fish with citrus slaw, and koji-marinated skirt steak finished with salsa macha and lime.724 9th St NW, Washington, DC 20001; cranes-dc.com

Yes, Soup for You: Chef Suresh Sundas’ Thukpa (Himalayan-inspired soup) special at Tapori will be available on Mondays in limited quantities. Two soups to choose from: Vegetarian Udon noodles in a soy broth with silken tofu, enoki mushrooms, bok choy, and Napa cabbage ($20) or Duck Meatball Udon noodles in a soy broth with enoki mushrooms, bok choy, and Napa cabbage. 600 H Street NE Suite E; taporidc.com

Spanish Steakhouse:  Bully Spanish Steakhouse is now open inside the St. Gregory Hotel, introducing a neighborhood-driven Spanish steakhouse rooted in fire-forward cooking. Live-fire grilling anchors the menu, with beef, pork, and seafood cooked simply and confidently, complemented by classic Spanish dishes such as patatas bravas, jamón and Manchego, fideuà, branzino, and picanha. 2033 M Street NW; bullywdc.com

AYCE Sushi (Brunch Alert): Love, Makotto has debuted an extensive all-you-can-eat brunch buffet that costs $65 per person, excluding beverages. Highlights include the Baked Crab Hand Roll, Tuna Crispy Rice, Miso Salmon, Roasted Strip Loin and Pork Shoulder, Housemade Soba Noodles, three types of Mochi Donuts and the Dear Sushi Ichigo Strawberry. 200 Massachusetts Ave. NW, Ste. 150; lovemakoto.com

Winter Views & Winter Menus: As the cooler months settle into Washington, ART DC is celebrating the season with a fresh winter menu from Michelin-starred Chef Pepe Moncayo. Bringing his signature Japanese-influenced approach to a dramatic rooftop setting, Chef Moncayo introduces a menu with favorites like Chicken Soup Dumplings with chili oil and fried onions, Short Rib Curry Bao with pickled radish and umeboshi mayo, Tuna Rolls with yuzu kosho and tobiko, and miso-glazed Sweet Potato finished with sesame and mint. 333 G St. NW, Washington, DC 20001; artrooftops.com

Tasting Menu Debut: Kayu has a new tasting menu. Kayu’s tasting menu reflects the timeless flavors of the Philippines, reimagined through a modern lens. Each dish is thoughtfully crafted to celebrate depth, diversity, and cultural resonance: Pampagana – buchi with foie gras and chestnut; tuna tartare with calamansi kosho and nori; Cassava; Cake – crabfat xo, lardo, ikura; Kinilaw – hamachi, granny smith apple, coconut; Octopus Pancit – glass noodles, squid ink, piquillo peppers; Aged Squab Kaldereta – breast & leg confit, marble potato, green olives; Kinaskas – mango, chèvre, honey; and Taho – silken tofu, tapioca, kaluga caviar. 1633 17th St NW, Washington, DC 20009; kayudc.com

NOT NEW, BUT NOTEWORTHY:

Never Say Goodbye…to Focaccia: After serving as a staple on the Lutèce menu for five years, Chefs Matt Conroy, Bruno Enciso, and Executive Pastry Chef Ana Sofía Pino have said goodbye to their beloved focaccia. Luckily, the team just introduced a house-made pain au lait in its place served warm, brushed with local honey and herbs, and finished with cultured butter. It’s the perfect bread to soak up all the different sauces from the neo-bistro team. 1522 Wisconsin Ave NW; lutecedc.com

Plant Power: Life Alive Organic Café is collaborating with Harvard-trained nutritional psychiatrist Dr. Uma Naidoo for the “Open Your Mind” Challenge. This month-long program is designed to boost mood and sharpen focus through approachable gut-brain habits, paired with a limited-edition “Open Your Mind” Smoothie (Sept. 2–30). Packed with blueberries, lion’s mane, and blue spirulina, the smoothie brings Dr. Naidoo’s research to life in a vibrant, mood-boosting blend. lifealive.com

Winter Update:  Pisco y Nazca is kicking off 2026 strong, launching a new winter menu. The menu will feature five new dishes, one dessert and one cocktail. Menu highlights include the Sweet & Sour Shrimp with tempura battered shrimp topped with sauteed bell peppers, grilled pineapple and sweet rocoto sauce and Honey Barbecue Chancho Con Chaufa, pork char síu served on top of chaufa fried rice, topped with a sweet honey sauce.1823 L Street NW; piscoynazca.com

You Had Us at Brisket Shakshouka (Brunch Alert): Silver and Sons, chef Jarrad Silver's regional barbecue restaurant with a Jewish/Mediterranean twist, is now offering brunch at its Bethesda brick-and-mortar location. The brand-new brunch menu features breakfast sandwiches made with smoked salmon and pastrami, brisket shakshouka, flaky pastries like sausage, egg, and cheese phyllo pies, and breads such as chocolate babka, donuts, monkey bread, and other pull-aparts. 627 Lofstrand Lane, Unit 627B, Rockville, Md. 20850; silverandsonsbbq.com

How About a Little Heat: Bar Chinois has some new menu additions. You can go for a sweet and savory option with the Walnut Shrimp, consisting of crispy fried shrimp, honey walnut sauce and crushed walnut. Enjoy the warm Brussel Sprouts with spinach, cashews, pickled onion and a Yuzu-soy vinaigrette, or feel the heat with the Spicy Eggplant, with wok-fried purple Chinese eggplant, tobanjang chili paste, fresh basil and pickled peppers. For a hearty meal, the Zha Jiang Mian is the perfect choice; Chinese udon noodles with spicy Szechuan beef sauce, tobanjang, fresh cucumber and pickled onion & scallions. 455 Eye Street; barchinoisdc.com

Tail Up Goat Makes Way for Rye Bunny:  At the end of the year, Jill Tyler and Jon Sybert will close their critically acclaimed restaurant, Tail Up Goat, to make way for Rye Bunny, a new rigorously seasonal and hospitality-forward counter-service restaurant opening in Spring 2026. 1827 Adams Mill Road NW; ryebunny.com

Caruso’s at Home: Caruso’s Grocery is bringing its signature comfort dishes straight to your table with the launch of Caruso’s at Home, a new catering program designed for effortless entertaining. From hearty classics like braised meatballs and truffle butter pasta alfredo to veal or chicken parmesan, linguine with white clam sauce, crisp salads, and decadent desserts — Caruso’s at Home delivers warmth, flavor, and nostalgia for every occasion. 2920 Clarendon Blvd, Arlington, VA 22201; carusosgrocery.com