New Fall Flavors — Astro Doughnuts & Fried Chicken has new flavors for October, which include a Chocolate Blackout Cake, Pumpkin Spice, Oreo Cheesecake and Candy Apple available through October 31. Their popular Halloween-themed doughnuts are back by popular demand and available for pre-order. The dozen box of spooky-themed treats is available for ($25) and limited supply for walk-ins will be available at both the Washington, DC and Falls Church locations on October 31. Advance pre-orders through the website are highly recommended.
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Do the Impossible — Burger Tap and Shake is now offering the Impossible burger. You can order any burger from the menu and have it made with this new plant-based patty.

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Dishes for Fall — Dirty Habit, Executive Chef Kyoo Eom  is offering new dishes for fall Appetizers include roasted pumpkin soup pureed with ginger, lemongrass, coconut milk, madras curry, and cranberry jam; a la plancha tuna complemented by roasted butternut squash, hints of tonnato sauce and truffle essence, cannellini beans and fine herbs; and a Thai-chili hamachi crudo set atop crispy black rice with finger lime, ginger, mango, fish sauce and coconut milk. Flavorful entrées include a duck duo, which features roasted duck breast alongside duck sausage served with figs, red cabbage and mushrooms, celery root pear puree and fresh huckleberry sauce; and chestnut raviolini lightly drizzled with lemon, then tossed with pine nuts, bright Castelvetrano olives and shaved burgundy truffle. Modern presentations of classics include Chef Kyoo’s Amish chicken breast served with sautéed haricots verts, mushrooms, sweet cranberry sauce, gravy and Brussels sprouts; a Cabernet-braised short rib with sweet potato puree, pearl onions, bacon and carrots; and pan-seared Arctic char paired with smoked potato, lollipop kale, caviar, and a splash of garlic beurre blanc.

Meat Free — Eaton DC – the flagship hotel of the Eaton Workshop brand mobilizes around the issue of the Amazon wildfires. The hotel is to go beef- free for the month of October 2019, in response to the record-breaking fires destroying the Amazon rainforest and the effect on the lives of her indigenous residents. They have substituted Impossible plant-based burgers for Angus beef in the recipe for their top-selling American Son burger. 20% of all proceeds from this reinvented burger will be donated to Amazon Watch, a DC-based organization working with indigenous communities and grassroots groups in the Amazon to stop the fires and restore the sacred ecology of the “lungs of the Earth

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Happy Hour in Paris — Opaline Bar & Brassiere continues to bring Paris to the DC with its new Fry-Day Happy Hour. Every Friday from 4:30 until 6:30 pm, you can enjoy sitting by toasty fire pits on the outdoor patio or inside at the bar while enjoying a choice of Executive Chef Kevin Lalli’s French Frites; other options include Poutine (Brown gravy, Wisconsin cheese curds), Moules Frites, Zucchini Fries, and more.

Truffles and Game — Masseria has something new for fall their Truffle & Game tasting menu, a celebration of fall’s bounty. Inspired by the chef’s love for hunting wild game and his Italian roots, this special menu pairs wild game meats, sourced from Scotland, white Alba truffles. The tasting menu begins with a Bobwhite Quail Zuppa made with Santa Barbara Sea Urchin, baby leek and black truffle, followed by Scottish Partridge with parsley root and Bosc pear mostarda. For the pasta course, guests have a choice of Ravioli with Scottish Wood Pigeon, foie gras, Parmigiano and Alba white truffles, Risotto with Beluga caviar, parmigiana, and Alba white truffles, or Tagliolini with walnut, anchovy, Castelmagno cheese, and Alba white truffles. The tasting continues with Scottish Venison accompanied by a rich sauce of porcini, shallot, huckleberry and red wine, and a PawPaw Semi Freddo dessert with hazelnuts, pasta frolla, and truffle honey.

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New for Fall —  Osteria Morini has a new menu for Fall including fall pasta and main dishes which are being celebrated with a series of interactive pasta cooking classes with chef di Cucina Tommy Levandoski. You can enjoy Autumn dishes such as the Stracciatella  (pumpkin seed crumble, granny smith apples and shaved fennel), the new Braciola (bone-in Hampshire pork chop, pancetta braised cabbage, and apple mostarda) and Rigatoni {braised wild mushrooms, rosemary oil, and Parmigiano), fall is an intensely delicious season at Chef Michael White’s Italian osteria. A favorite autumnal tradition, Osteria Morini also announces dates for the 2019 series of pasta-making classes on November 2nd, 9th, 16th, and 23rd.
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Fall Specialties —The Palm is welcoming the season with the debut of thier new Fall Specialties menu, features dishes inspired by the autumn season, including Pumpkin Crème Brûlée, Braised Beef Short Rib with black truffle butter, and Apple Cider-Glazed Atlantic Salmon Fillet served alongside roasted butternut squash, cranberries and feta. Served à la carte, guests can pair these limited-time options with their tried-and-true Palm favorites or enjoy the fall menu items start to finish. And, in a nod to its rich history, The Palm is bringing back several favorite hidden menu items conceived by guests and family members over the course of close to one hundred storied years.

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Autumn Flavors — Roofers Union and Jug and Table  are now serving new food, cocktail and wine offerings for autumn. Executive Chef Jenn Flynn, Sommelier Chas Jefferson, and Beer Director/GM Dave Delaplaine have woven deep fall flavors into the dining experiences at the second-floor restaurant and street-level wine bar. This season you can expect adaptations of longtime favorite dishes seasoned for cooler months as well as a stellar list of new beverages that toast to the end of summer. Flynn is offering new shareable plates at Roofers Union including crispy Brussels sprouts with pomegranate vinaigrette, smoked sour cream, and parmesan Reggiano, and roasted acorn squash with a maple walnut vinaigrette. Hearty plates of spinach cavatelli pasta served with lamb ragu, mint, Sicilian pistachios, and parmesan join the menu alongside apple cider brined roasted half chicken paired with potato gratin and grilled broccolini, and a new house-made Kielbasa with sautéed red peppers and onions. The Kielbasa joins a popular lineup of house-made sausages available as entrée plates or sandwiches. Two new elevated grilled cheeses will join the menu downstairs at Jug and Table.

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National Seafood Month — Slapfish in Dupont Circle and Ballston Quarter as part of National Seafood Month in October. The seafood shack from chef/founder Andrew Gruel enthusiastically encourages diners to eat more sustainable, well-managed seafood, and National Seafood Month offers an ideal platform to share that message. The special dishes are available throughout October.
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Share for Fall — Diners are sure to recognize Stable’s signature Fondue and Raclette, but, this season, Stable is adding to their menu of shareable meals with a Whole Venison Saddle (available to be carved by the savvy Stable staff or for the table to tear into themselves) served with classic Swiss accouterments including spätzli, braised red cabbage, Brussels sprouts, and Mirza applesChef David Fritsche’s fall menu also includes new à la carte items including Pan-Seared Branzino with braised Belgian endive, butternut squash, and roasted beetroot, Fall Salad featuring arugula, orange, Belgian endive, toasted hazelnuts, and honey champagne vinaigrette and Homemade Fettuccine with butternut squash, and more
Fruitful Planet —  In honor of World Food Day, Brian MacNair, former executive director of World Central Kitchen and DC Central Kitchen, and Amir Mostafavi, founder, and CEO of South Block announced Fruitful Planet, a nonprofit organization providing healthy fruits and vegetables to underserved children and families throughout the region. Since opening in 2011 as Northern Virginia’s first cold-pressed micro-juicery known for its “Instagram-able” acai bowls, South Block has expanded to 10 stores and remains passionate about building healthier communities. Through Fruitful Planet, the company will increase access to fresh fruits and vegetables in low-income areas, working alongside MacNair to share its mission far and wide on World Food Day.