New Flavors —Astro Doughnuts & Fried Chicken has new flavors for December, such as Red Velvet doughnut, Gingerbread Pear doughnut, Christmas Cookie doughnut, and Chocolate Candy Cane doughnut. In addition, mini doughnut boxes featuring Sufganiyot, Hanukkah Cookie, and Crème Brûlée doughnuts for Hanukkah and an assortment of December flavors for Christmas, are available for pre-order starting December 2nd. Orders can be made here and require a 24-hour notice for pickup at the Washington, DC or Falls Church, VA store locations. A limited amount of Hanukkah mini boxes will be available in-store for walk-ins on 12/27 and 12/28 at both stores.
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Dontae for the Holidays — During the month of December, Beau Thai Shaw and Mt Pleasant will sparkle with tinsel and lights. They will donate ten percent of sales from sparkling wines, sparkling mocktails and sparkling cocktails (like our Sparkling Lemongrass!) to the non-profit Horton’s Kids. Customers will have the opportunity to donate to Horton’s Kids when settling their bills.
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Unlimited Fiesta — Buena Vida Clarendon has a new unlimited weekend brunch menu at spearheaded by Alexis Samayoa, who was recently appointed corporate chef of Street Guys Hospitality’s Latin concepts, the new Buena Vida Fiesta Brunch Experience menu offers guests an all-you-can-eat selection of Morning Morsels, Soup & Salads, Eggs, Quesadillas & Burritos, Sliders and Sweets, priced at $34 per person (excluding tax and gratuity).  Brunch must be ordered by the entire table and is served Saturday and Sunday, from 10 a.m. to 3 p.m.

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Tasting Menu — El Cielo will operate throughout the fall and winter seasons in the Galería, La Cosecha’s culinary immersion studio. Ahead of the permanent opening of they will offer both à la carte and tasting menu options, they are previewing a multi-course dining experience, priced at ($125) per person. Consisting of eight courses, the tasting menu preview experience, dubbed “A Colombian Journey,” features a range of vibrant dishes, including the elaborate “Tree of Life,” a bonsai tree-shaped yuca bread creation; “Elcielo Pantone’s Dessert,” made with gooseberry, sorbet, mango, white chocolate curd and pumpkin sponge cake; and the “Fish Full of Coconut,” containing turbot, coconut rice, tamarind vinegar gel, and seawater gel. Plus, two additional surprise sensory components round out the experience

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Christmas Logs — Le Café Descartes is offering Bûche de Noël holiday Christmas logs. We have three wonderful flavors this year (Classical Praline Chocolate and Pear, Passion/Milk Chocolate Valrhona (Jivara), White Chocolate Opalys Valhrona and Raspberry) in three size options (4 Ppl, 6 Ppl, 12 Ppl). They are also offering an exquisite four-course menu prepared by our executive chef Mark Courseille so you and your guests can enjoy a beautiful and tasty Christmas dinner without the stress of cooking.
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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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Italian Brunch — Officina is now offering weekend brunch in the Trattoria.  Offered on Saturdays from 11:30 am-4 pm and Sundays from 12 pm-4 pm, their Italian brunch includes everything from Italian pastries to Officina’s Tortino, an Italian spin on bagels and lox with smoked swordfish, Nuvola di Pecora cheese, capers, red onions, scallions, and garlic-sesame spice. Other brunch standouts include Lemon Ricotta Pancakes, Uovo in Purgatorio and Bomboloni stuffed with pastry cream or Nutella for the perfect sharable table snack. Escape the winter chill with a hearty brunch made the Italian way by Stefanelli and his team. Make it an all-day affair with drinks on the winterized rooftop following a delicious Italian brunch.

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Tuna Tuesday — 
O-Ku DC  has launched a new Tuna Tuesday menu starting today and will offer the specials every Tuesday thereafter. In addition to their nightly menu, They will offer six tuna-centric dishes including Tuna Carpaccio with akami (lean) tuna, ginger scallion oil, black sesame aioli, and wasabi salt, Tokyo Rose Roll, with spicy tuna, pickled jalapeño, tempura crunch, miso vinaigrette, and micro basil, as well as Tuna Hakozaushi Box-Style, with asparagus, spicy tuna, yuzu Tokio, eel sauce and crunchy onion. O-Ku’s Tuna menu will be offered from opening to closing on Tuesdays.
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Spent Grain — Back for the ninth year in a row is Paradiso’s ‘Spent Grain’ partnership with DC Brau, where spent grain from the brewery is incorporated into pizza dough and money is raised for and donated to Bread for the City.

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Winter Delights — The Conche has new winter menu features created by chef Tiptur. Those items include Rack of Lamb (Cacao Nib & Herb Crusted Lamb Rack, Purple Potato Puree, Seasonal Vegetable Medley, Peppercorn Sauce, Raspberry Pepper Jam, Mint Gel), Butternut Squash & Lobster Ravioli, (Warm Lobster Salad, Brown Butter Caper Sauce, Pecans, Crispy Fried Leeks), Harissa Chicken Sizzler (Honey & Thyme Brined Chicken, Roasted Muhammara, Pee Wee Potatoes, Labneh, Feta Cheese, Herbed Couscous) and for dessert, they are offering the Azelia (Brown Rice Cereal Tuile, Azelia Whipped Ganache, Hazelnut Gianduja Ice Cream, Hibiscus Lime Meringue, Banana Compote)
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New Brunch —Gerrard Street Kitchen has announced its Saturday and Sunday brunch service. Executive Chef Jaime Velasquez has created a multifaceted weekend menu that includes flavors of Japan, India, South Asia, and more, with entrées such as Masala Scrambled, Crème Brûlée Stuffed Brioche French Toast, Short Rib Hash Skillet, and Bibimbap Vegetable. You can partake in the bottomless Bloody Mary and Mimosa bar, as well as choose from a selection of smoothies and cold press juices.

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Clementina Celebration — In celebration of Clementine season, Jaleo’s in D.C., Maryland and Virginia will host Clementina Festival beginning December 9th until December 22nd, featuring indulgent tapas and beverage specials. Small dishes including Pork Belly Confit, with butternut squash pureé and clementine, Seared Clementines with goat cheese, as well as decadent desserts like clementines with Custard, vermouth and clementine granita. Cocktails include the Oh my Darling!mixed with Bacardi, clementine, Amontillado Sherry, and rose water, and Clementina 75 with clementines, gin, cava and lime.

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Chowda Day — In honor of National Soup Month, Legal Sea Foods has declared a ُLegalح holiday Chowda Day on Wednesday, January 15, 2020.  For one-day-only, you can enjoy Legal Sea Foodsح hearty New England Clam Chowder for an unbeatable $1 a cup with the purchase of any entre.  There is a limit of one cup of chowder per entre and no substitutions are accepted.
Cookies & Cocco — Mintwood Place has something special this holiday; a package of a holiday cookie platter and a mug of hot chocolate. Created by Pastry Chef Stephanie Milne, the platter will feature a rotating selection of freshly baked cookies with unique flavors to include Chocolate Gingerbread; Peppermint Meringues; Pistachio Rose Shortbread; Eggnog Cutouts; Orange Cranberry Oatmeal and Chai Snickerdoodles along with signature favorites such as Chocolate Chip and Sugar Cookies.  These creations will be available throughout the month of December in addition to the restaurant’s seasonal a-la-carte dessert menu.  For the perfect pairing, you can add a mug of house-made Cocoa, lightly sweetened and rich with the addition of heavy cream and dark, bittersweet chocolate, topped with house-made vanilla marshmallows.  
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The Festival of Lights SABABA is celebrating Hanukkah, also known as the Festival of Lights, with a special three-course, prix fixe Hanukkah feast, which will be available in addition to the restaurants full a la carte dinner menu.  Prepared by Executive Chef Ryan Moore, the menu begins with Classic Potato Latkes, served with a choice of five toppings: labneh, scallion, and cheddar cheese; sauerkraut and pastrami; roast beef and goat cheese; Hawaij-spiced apples and honey or house-cured salmon with capers, onions and cream cheese.  Next, guests will enjoy House Braised Beef Brisket, served with a choice of braised red cabbage, dates and citrus; roasted potato, carrots, and sweet onions, or Winter squash tabbouleh and muhammara. To complete the meal on a sweet note, guests will enjoy the Chocolate Hazelnut Crmeux Hanukkah Gelt, crmeux of chocolate coated with gold luster.  This three-course, prix fixe Hanukkah feast is priced at $45 per person and will be available December 22-23, 26-29, 2019.

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Plant-Based Hanukkah —This Hanukkah, Shouk is offering plant-based takes on the festive holiday classics on their catering menu including latkes served with cashew labneh and spiced apple sauce and chocolate hummus with fried sugared pita strips. Place orders online or by calling (202) 556-0970‬.All orders must be placed 24 hours in advance of pickup.

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Sweet & Savory — Plant-based eating can be both comforting and indulgent with a full holiday spread available for pick-up from Sticky Fingers and Fare Well. The sweet and savory options include Holiday Dinner for Four: Choice of house-made seitan cutlets served with Yukon mashed potatoes, caramelized onion gravy, roasted Brussels sprouts, maple glaze roasted sweet potatoes and wild rice stuffing ($80) Order for pick-up from Fare Well on December 23. Egg Nog Cupcakes ($21 per half dozen); Peppermint Sandwich Cookies: chocolate cookies filled with peppermint frosting and rolled in crushed peppermint candies ($21 per half dozen); Peppermint Brownies: mint brownies sprinkled with crushed peppermint candies ($21 per half dozen) and more. Order for pick-up from Sticky Fingers. 

Seasonal Dishes — You can now enjoy Pkhali Flatbreads during happy hour at the bar with your favorite glass of wine at Supra. Another fun addition to happy hour is the Kupati Corn Dog, a Georgian twist on the American classic; made with their house-made pork and beef Kupati sausage, their corn dog is served with roasted red ajika yogurt sauce. New dining room menu highlights roasted Cauliflower Satsivi, served with herbs and a yogurt sauce, and Megruli Kharcho, a thick tomato and walnut stew with bison. Both dishes are available on Supra’s lunch, brunch, and dinner menus.
Weekend Brunch  — Trummer’s, has begun offering brunch service, which will be served every Saturday and Sunday from 11 am-2 pm starting this weekend. The menu includes items including a pastry basket, freshly baked cornbread with whipped honey butter and strawberry jam, and cinnamon sugar beignets alongside savory items from Executive Chef Jon Cropf from their newly installed rotisserie oven like roasted chicken biscuit sliders with scrambled eggs, smoked cheddar, and onion jam, and slow-roasted prime rib sandwich with fried egg. More traditional brunch dishes such as smoked salmon benedict, buttermilk pancakes, and a French omelet are also available. Larger groups who order in advance may enjoy whole roasts such as salmon, duck, Porchetta, suckling pig, leg of lamb and rib eye.