Do you go hot sauce? Lemon spritz? Or just let the brine shine? However you slurp, this one's for you. Oysters do more than satisfy cravings, they filter our waters and help marine life thrive. So what better way to say thanks than by eating a ton of them?🦪 National Oyster Day is August 5🦪 National Oyster Week runs August 3–11Here's where to shuck it up around town:All Set Restaurant & Bar - $2 East Coast oysters all day. Website: allsetrestaurant.comBlackSalt - Shell-recycling participant, known for its Oysters Rockefeller with bacon, spinach, vermouth cream, and parmesan. Boundary Stone - Oyster shooters (Bloody Mary mix, horseradish vodka, oyster), fried oyster sliders on King's Hawaiian bread, and fresh shucked oysters.Clyde’s (all DMV locations) - All-day Oyster Happy Hour, half dozen $15.99 / dozen $27.99, with shells donated to the Oyster Recovery Partnership. Cordelia Fishbar - Half-price oysters plus discounts on the shellfish tower. Dauphine’s - Daily oyster happy hour (M–F 4–7pm, Sat 3–7pm, Sun all day 11am–9pm); Dancing Molly oysters, three for $8, six for $14, twelve for $25. Hank’s Oyster Bar (Dupont, The Wharf, Old Town Alexandria) - All-day happy hour at the bar; proceeds from every oyster go to the Chesapeake Bay Foundation. King Street Oyster Bar - Signature seafood happy hour lineup extended for the holiday with premium local and West Coast varieties discounted at the raw bar. Nobu D.C. - Half dozen fresh oysters for $21 or four baked oysters for $18, during Tanoshi Hour (Sun–Fri, 5:00–6:30pm), running through the rest of summer. Old Ebbitt Grill - All-day Oyster Happy Hour, open to close, plus deals on raw bar platters, caviar, and conservas.Pastis DC - $1 oysters, live shucking, and $10 "Frozen Franc" cocktails (gin, elderflower, white wine, lemon). The Point DC - Always a raw bar with oysters shucked to orderThe Salt Line DC, Bethesda, and Ballston - Local Chesapeake oysters, half dozen $18 / dozen $30, baked Dancing Molly oysters, half dozen $23 / dozen $35; Bethesda location runs half-priced oysters M–F 3–6pm. Tony & Joe’s Seafood Place - $1 Nauti Boy oysters from Nandua Creek, VA. AND order a Peroni plus one dozen oysters for $16. Website: tonyandjoes.comUpside on Moore - Oyster Fest, 5:00–9:00pm, East Coast oysters, chef-crafted specials, $5 drink specials, live music on the patio.William Jeffrey's Tavern - National Oyster Week (Aug 4–9), $1 Virginia oysters and daily rotating specials. Website: Other Notable Oyster Haunts Café RiggsFiola MareJoe’s Seafood, Prime Steak & Stone CrabIvy City SmokehouseLe DiplomateOyster OysterPearl Dive Oyster PalaceThe Dabney CellarSlurp, sip, and support sustainable seafood. Tag us @NycciNellis with your oyster shots all week long!

From Spotlighter to Organizer: How Gaby Montes de Oca is rallying the community for VenezuelaI am delighted to feature Gaby Montes de Oca for this edition of Behind the Counter. When the earthquakes hit Venezuela, Gaby didn't wait to see how bad it was before she acted. She jumped straight into motion, turning shock and grief into a sold-out dinner at Osteria Morini with ten chefs from some of DC's most celebrated restaurants, plus three bake sales that brought the community together again and again. Together, those efforts raised over $4,500 for World Central Kitchen, but the number only tells part of the story. What Gaby really built was a space for people to help and to heal at the same time.Gaby's path here started as a pastry intern at Imperfecto, where she realized her calling wasn't behind the pastry case, it was in telling the stories of the people who work in it. That instinct led her to found Tepui in 2022, a platform spotlighting bilingual chefs, cooks, and the often-invisible labor behind the hospitality industry, while also sharing Venezuelan culinary heritage with the community.I've watched Gaby turn heartbreak into action in a matter of days, and I wanted to learn about how she pulled it off and what it's meant for the Venezuelan community here in DC.Here's our conversation.How did you come up with the idea to organize these events?When the earthquakes occurred, I realized I had to do something. I was still in shock, and like many Venezuelans, trying my best to process what happened. But after seeing the images and how quickly the people in the country, despite being personally impacted, organized themselves to help, I realized I couldn’t sit still. I’ve built a community in the hospitality industry, and I started presenting ideas to people and friends without a specific plan.The first concept to do an event came from Matt Adler, Chef and Partner at Osteria and Cucina Morini, who learned about the catastrophe from Venezuelan team members and offered to host a fundraising dinner at Osteria Morini. After a few exchanges on Instagram, the day the earthquakes happened, we started reaching out to chefs, gathering the team, and organizing the dinner within a week. Given Matt’s ties to World Central Kitchen and the impact it’s having on the ground, we quickly agreed to support them. The final lineup included chefs Enrique Limardo, Tatiana Mora, Miguel Guerra, Paolo Dungca, Erik Bruner-Yang, Carlos Delgado, Kevin Pieters, and Leury Sánchez, as well as Elegancia’s restaurateur Daniella Senior and beverage director Josh Murski, who joined us to cook 12 courses for a dinner for 30 people.Then, the idea of organizing a bake sale came from my friends at HG Supper Club, who had run a similar bake sale at La Cosecha for last year’s California fires. Kate and Tatum, the founders, kindly shared everything — spreadsheets, planning process, even utensils and servingware for the day. Once I secured support from La Cosecha’s team, I reached out to my friend Genesis Flores, pastry chef at Seven Reasons and Imperfecto, who supervised my internship there, and we started setting the plan in motion. After our first successful sale at La Cosecha, we were a group of five friends; by the second at Hill’s Kitchen, we were already eight volunteers.Besides helping the community and raising actual money, what has been the impact of these sales?Beyond generating sales that translate into real meals, tents, medical supplies, and other essential items people need during difficult times, it’s been comforting to see the DC hospitality community come together to support the reconstruction of Venezuela. We’ve also provided a space for the Venezuelan community to gather and heal collectively.During the first dinner, we had Venezuelan arepas and a pasta dish featuring cazón, a fish stew many recognize from beach trips, catering to both Venezuelan and new audiences. At the bake sales, people waited almost an hour just to try pastries such as Ometeo’s Chef Manuel Perez’s golfeados, a brioche-like preparation not found anywhere else, which many Venezuelans had waited over ten years to try again. We also featured some home bakers who wanted to test recipes: Lutece’s chef Ana Sofia Pino’s family cookies and flans, as well as contributions from my aunt, and a project called The Persian Table, owned by a woman of Iranian descent who provided us with baklavas inspired by Venezuelan flavors. The final bake sale in this series took place at Grand Cata, where I’ve hosted events featuring Venezuelan recipes in the past.Reaching out to the friends and people I’ve met since founding Tepui during these times and receiving their support without hesitation, or even offers to use their space or take donations, has been a gift during these dark times.What’s coming next to continue supporting Venezuela in the long run, harnessing the power of hospitality?I feel incredibly grateful to the DC community (chefs, business owners, home bakers, and patrons) for supporting the dinner and bake sales.The earthquakes mark a before-and-after moment for Venezuela and for the Venezuelans diaspora, many of whom feel a greater responsibility to help, given our privilege and luck in having survived this. Seeing the success of the community gatherings, dinners, and bake sales, we’re already developing initiatives to sustain the momentum, organize cooking classes, feature home bakers and small businesses across activations, and keep the aid flowing. Our goal is also to share what Venezuelan gastronomy and energy have to offer and to provide more spaces for our community to gather and share our culinary heritage.

Summer Ready? The DMV certainly is. Farmers’ markets are starting to overflow, chefs are loading menus with peak-season produce, grills are firing up, and suddenly every meal feels like a good excuse to stay out a little longer. This is the season!  Tomato salads that actually taste like tomatoes, sweet corn in everything, berries on the menu and long lunches that somehow turn into dinner. No judgement. Honestly, this is one of the best times of year to eat around the region.Here at TheListAreYouOnIt.com, we’ve rounded up the can’t-miss bites, menu changes and dining experiences to help you eat your way through summer in the DMV.- Make a night of it with a show + a great pre or post-theatre meal with our theatre + dining guide here- This week’s list of The List’s favorite beverages is right here- From festivals and pop-ups to patio parties, restaurant events, and summer food happenings around the region, we’ve got those covered here- Looking for outdoor dining? Check out our Patio Pleasures + Up On The Roof roundups featuring patios, rooftops, courtyards & outdoor dining spots all across the DMV.So much more summer deliciousness below:MARK YOUR CALENDAR: Capital One Center Culinary Week: Capital One Center is bringing back its 2nd annual Culinary Week from July 27-31, featuring 7 ticketed food and drink experiences benefiting World Central Kitchen. Guests can take hands-on sushi, pizza, and cocktail-making classes, attend live chef demonstrations, and enjoy 2 signature events: the Battle of the Chefs at The Perch and the Cocktail Contest at Ometeo. The week also offers a preview of the culinary team behind the upcoming La Omri restaurant. Tickets range from $70.00 to $95.00, with proceeds supporting World Central Kitchen's global hunger relief efforts; capitalonecenter.comMallard Turns Two With a One-Night Reunion Dinner from Chef Jeffrey Buben: Mallard is marking its second anniversary with a four-course dinner from Chef Hamilton Johnson and guest Chef Jeffrey Buben, celebrated for Vidalia, Bistro Bis, and Woodward Table, reuniting with his former protégé for one night only. The reimagined Southern menu runs $99 per guest, with beer and wine pairings available, and seating is limited. Thursday, August 6, 5:00–10:00 p.m. 1337 14th Street. NW, mallarddc.comSummer Restaurant Week: Summer Restaurant Week returns August 18–24, bringing special prix fixe menus to restaurants across the DMV. Participating spots will offer 3-course brunch and lunch menus for $25.00 or $35.00, and 3-course dinners priced at $40.00, $55.00, or $65.00. Diners can browse participating restaurants, view menus, and make reservations now, with additional restaurants being added in the weeks leading up to the event; ramw.org/restaurantweekFamily Reunion: Chef Kwame Onwuachi’s acclaimed culinary festival returns August 20–23 at Salamander Middleburg with its 2026 theme, “Folklore: A History of Storytelling.” The multi-day event brings together top chefs, panels, workshops, and immersive dining experiences celebrating Black and Brown contributions to food and culture, with tickets and packages now available; salamanderhotels.com/experience/family-reunionWe Rescue 26!: DC Food Rescue's annual WE RESCUE! fundraiser returns on September 17 at the Martin Luther King Jr. Memorial Library, bringing together volunteers, community partners, and local businesses for an evening celebrating the organization's impact. The zero-waste event will feature food and drinks from more than a dozen area restaurants, an open bar, a silent auction, and a program honoring Kate Urbank and DC Food Rescue's continued work fighting food insecurity across the region; givebutter.com/c/we-rescue-26Yottem Ottolenghi at Sixth & I: Celebrated chef and author Yotam Ottolenghi will appear at Sixth & I on October 8 at 7:00 p.m., discussing his latest cookbook Simple Too. In conversation, Ottolenghi will explore his philosophy of bold, approachable cooking and share recipes designed to make flavorful meals feel effortless; sixthandi.orgSnallygaster: The District's beloved craft beer festival returns October 10, taking over 4 blocks of Pennsylvania Avenue NW with 450+ beers from 175 breweries around the world. Along with rare pours and appearances by renowned brewers, guests can enjoy cider, wine, cocktails, live music, food from 25+ vendors, a Shop Made in DC makers market, games, and family-friendly activities. Tickets go on sale July 7 at 10:00 a.m., with proceeds supporting Arcadia Center for Sustainable Food & Agriculture and its mission to build a more equitable regional food system; snallygasterdc.comSHUCK IT! Oyster Festival: The 13th Annual Georgetown Shuck It! Oyster & Beer Festival returns on Saturday, October 17, from 1:00 to 5:00 p.m. at Tony & Joe's Seafood Place in Georgetown. Guests 21+ can enjoy all the local oysters and local beer they can handle, plus live music from Johnny Spanninato & The Value Leaders and The Yachtsmen, all while supporting the Oyster Recovery Partnership and its efforts to restore the Chesapeake Bay's native oyster population; georgetowndc.com/event/shuck-it-beer-and-oyster-festival/Chefs for Equality: One of DC's premier culinary fundraisers returns October 19 with this year's "United Plates of America" theme, bringing together top local chefs, mixologists, and restaurateurs for collaborative dinners benefiting the Human Rights Campaign Foundation. Hosted across six venues, the event features chef-driven dinners, cocktail pairings, and a new dedicated cocktail experience at Silver Lyan. Tickets are on sale now; chefsforequality.org NEW & NOTEWORTHY: Majestic Sundays: The Majestic is now serving weekend brunch every Saturday and Sunday from 10:00 a.m. to 3:00 p.m. The menu features brunch favorites like Meyer Lemon Pancakes, Braised Brisket Hash, and the Majestic Burger, alongside shareable dishes including house-made Monkey Bread, Jelly Doughnuts, and Artichoke & Lobster Dip; themajesticva.comHand Roll Prowess (Lunch Alert): Chef Carlos Delgado's Nikkei hand roll counter is now open 7 days a week, serving dinner daily from 4:00 to 10:00 p.m. Maru San has also expanded lunch service to Friday through Sunday beginning at 11:00 a.m. and introduced a new same-day online waitlist, making it even easier to grab a seat at the popular Capitol Hill spot; marusandc.comFirst Saturdays at Acqua Bistecca [Brunch Alert]: Acqua Bistecca is kicking off First Saturday, a new monthly brunch experience beginning August 1. Guests can enjoy a live DJ from 12:00 to 3:00 p.m. and a complimentary tableside rosé welcome toast, with the celebration returning September 5 and featuring rotating beverage partners, live music, and a lively brunch atmosphere; acquabistecca.comWeekend Lunching at Brasero Atlantico: Brasero Atlantico is now serving weekend lunch every Saturday and Sunday, featuring both an à la carte menu and a new Brasero Lunch Experience ($95.00 per person). Guests can enjoy Argentine-inspired brunch dishes, housemade sausages, wood-fired steaks, and classic desserts in a leisurely, family-style setting; braseroatlanticodc.comNew at Yume Sushi: Yume is introducing a new All-You-Can-Eat Brunch every Sunday in August from 12:00 to 3:00 p.m. For $85.00 per person, guests can enjoy unlimited brunch favorites during a leisurely afternoon, with reservations required; yumesushiva.comEunoia Rolls Out a Mediterranean Brunch Menu for Summer (Brunch Alert): Eunoia, the Union Market Mediterranean spot from Iva and Alex Gotsev, has launched a new brunch menu blending health-forward dishes with cafe-style favorites reminiscent of their former Zeleno. Standouts include a Shakshouka with goat's milk feta, a Bulgarian Banitsa nodding to the Gotsevs' roots, and Bananas Foster French Toast, alongside smoothie bowls and brunch cocktails like the cold brew-mezcal Smokey Sunrise. 320 Florida Ave. NE. eunoiadc.comNamak Launches a $40 Family-Style Sunday Feast: Namak is serving a weekly Sunday Feast: a $40 family-style spread from Executive Chef Lindsey Flowers featuring smoked lamb shoulder, saffron rice with barberries, whipped tahini, and green harissa, all served at once. Pair it with a cocktail like the Effendi or a house-made soda, and save room for baklava ice cream or sumac brownie for dessert. Available Sundays, 5–8 p.m. 1813 Columbia Road. namak-dc.comChef Update: Pepe Moncayo: Chef Pepe Moncayo, known to Washingtonians from Cranes, Arrels, and Bully, has joined the historic Tabard Inn as culinary partner. The Barcelona native trained under legendary chef Santi Santamaria and brings a philosophy rooted in seasonality and sense of place, aiming to deepen Tabard's Mid-Atlantic identity rather than reinvent it. 1739 N Street, NW. tabardinn.comBrasero Atlantico Debuts Weekend Lunch (Lunch Alert): Brasero Atlantico is bringing Argentine dining to weekend afternoons, with an a la carte menu featuring Chimichurri Shakshuka and dulce de leche cinnamon rolls, or the family-style Brasero Lunch Experience at $95 per person, a feast running from empanadas through ribeye to chocotorta. Available Saturdays and Sundays. 1066 Wisconsin Avenue. NW. braseroatlanticodc.comCUT Debuts Ice Cream & Champagne Hours on the Patio: Executive Pastry Chef Ligia Barros is giving Georgetown a new afternoon ritual at CUT by Wolfgang Puck: house-made ice creams and sorbets paired with Laurent-Perrier Champagne. Standouts include Caipirinha Ice Cream with Cachaça and Pretzel Ice Cream with Salted Caramel, plus a kids' menu with a lime "Shirley Temple." It runs Fridays through Sundays, 12 to 5 p.m. 1050 31st St. NW, Cutdc.comAgora Opens Its Doors in Bethesda AND Breakfast Is the Real Headline: Agora has landed its third location,  inside the Hyatt Regency Bethesda. Co-owned by husband-and-wife team Betul and Ismail Uslu, the family-owned Mediterranean favorite just opened for dinne, bringing its signature mezze platters, wood-grilled entrees, and dishes inspired by Türkiye, Greece, and Lebanon to Montgomery County. Lunch and brunch launch later this summer, but the real news is breakfast: Agora Bethesda will be the group's only location serving it seven days a week, with Mediterranean-inspired dishes like fried eggs with asparagus and mushrooms, Aegean avocado toast, and a sunrise porridge made with almond milk and pine honey. One Bethesda Metro Center, Bethesda, MDLate Night Munchies: Late night just got a lot more interesting at Anju, the modern Korean spot from chef Angel Barreto and restaurateurs Danny Lee and Scott Drewno. The trio is bringing back its late-night menu Thursday through Saturday, with food service running 9:00–11:00 PM and drinks pouring until 11:30 PM. On the drink side, expect $5 draft Ichiban and the $10 "Shoot Your Shot" pour with your choice of mezcal, Jameson, bourbon, rye, soju, or Fernet, plus a $13 draft-and-shot combo. Food keeps it delicious with Korean fried chicken, ramyun-spiced fries, and a bulgogi cheesesteak piled with caramelized onions, provolone, and pepper relish. 1805 18th Street, NW; anjudc.com New Public Interest: Now open inside the new Tempo by Hilton Washington DC Downtown, Public Interest brings a modern American brasserie to K Street under the direction of Executive Chef Arnaldo Pujols. The menu pairs French brasserie techniques with American comfort, featuring dishes like the PI Burger and Braised Lamb Shank, alongside a cocktail program with drinks such as the Maison Margarita and K-Street Negroni. Guests can also enjoy weekday happy hour from 4:00 to 6:00 p.m. and a thoughtful selection of low-ABV and zero-proof beverages; publicinterestdc.comMajestic Sundays (Brunch Alert): Chef Santiago Lopez has introduced 2 new weekly dining experiences at The Majestic in Old Town Alexandria. Weekend brunch, served Saturdays and Sundays from 10:00 a.m. to 3:00 p.m., features dishes like Meyer Lemon Pancakes, Braised Brisket Hash, and house-made Monkey Bread. On Sunday evenings, guests can gather for a family-style Sunday Supper, featuring Chef Santi's signature fried chicken with classic sides, house-made biscuits, and dessert for a comforting end to the weekend; themajesticva.comUbe…Ube..Ooo: MOLTN Cookies has introduced a new Ube White Chocolate Cookie at 6 six of its locations. Baked fresh to order, the warm 4.5-ounce cookie combines soft ube-flavored dough with creamy white chocolate and a crunchy crystal sugar coating. Inspired by the beloved Filipino purple yam, the limited addition brings one of today's fastest-growing dessert flavors to the DMV and beyond; moltncookies.comHand Roll Prowess (Lunch Alert): Chef Carlos Delgado's popular Nikkei hand roll counter is now open 7 days a week, with dinner service daily from 4:00 to 10:00 p.m. and new lunch hours Friday through Sunday starting at 11:00 a.m. To make getting a seat even easier, Maru San has also introduced a same-day online and walk-in waitlist; marusandc.comBrunch with a Few (Brunch Alert): Capitano has launched a new weekend brunch, now available Saturdays and Sundays from 11:00 a.m. to 3:00 p.m. at The Wharf. The Italian-inspired menu features dishes like Lemon Ricotta Pancakes, Tuscan Shrimp & Grits, Brioche French Toast, handcrafted pizzas, fresh pastas, and classic brunch favorites, offering a new waterfront destination for leisurely weekend dining; capitanodc.comEggs Benedict, But With Lobster (Brunch Alert): Capitol Hill's Lobby Bar is now serving weekend brunch every Saturday and Sunday from 10:00 a.m. to 3:00 p.m. The new menu features elevated brunch favorites like a Lobster Benedict with butter-poached lobster, Wagyu Steak & Eggs, a Breakfast Smash Burger, and Cast Iron Skillet Pancakes topped with honeycomb and fresh fruit. To toast the weekend, guests can also share the Fountain of Youth, a martini fountain that pours classic martinis from four spouts, available exclusively during brunch; lobbybardc.comNOT NEW, BUT NOTEWORTHY:The Mubadala DC Open Is Bringing Seven Michelin Stars Courtside: DC's biggest tennis event of the summer just got a serious food upgrade. The Mubadala DC Open returns to Rock Creek Park July 25 through August 2 with a stacked player field, Taylor Fritz, Naomi Osaka, Frances Tiafoe, and Venus Williams among them, plus a culinary lineup featuring seven Michelin-starred chefs, including José Andrés, Nick Stefanelli, and Patrick O'Connell. New this year is The Front Porch, an open-air fan hub with local eats from Silver and Sons BBQ and Ice Cream Jubilee, along with single-day VIP Lounge passes for the first time, so you don't need a season's worth of tickets to eat like it. William H.G. FitzGerald Tennis Center, 5220 16th Street. NW. mubadaladcopen.comPower Lunch (Lunch Alert): Restaurateur Ashok Bajaj and Michelin-starred Chef Carlos Cardona have introduced weekday lunch at Rosselli, bringing a refined Italian midday menu to downtown DC. Served Tuesday through Friday from 11:30 a.m. to 2:30 p.m., the new offering features house-made pastas, antipasti, panini, and seasonal entrées, with highlights including the Tenderloin & Caramelized Onion Panino, Linguine alle Vongole, Rigatoni al Forno, and Burrata Pugliese. Paired with Italian wines by the glass, the new lunch service is designed for everything from business meetings to leisurely afternoons; rossellidc.comBreakfast of Champions: Taco Bamba is celebrating breakfast with the debut of its first-ever breakfast burrito, The Tighty Whitey, packed with smoked maple chipotle chicken chorizo, eggs, fries, bacon, Alabama white queso, avocado, and sweet chili sauce. Guests can also "Put An Egg On It" by adding a fried, scrambled, or migas-style egg to any taco for $1.00. To round out the breakfast upgrade, all 16 locations now open at 8:00 a.m. daily and offer free Café Bustelo coffee with any purchase; tacobamba.comBrunch Fit for a King (Brunch Alert): Sunday brunch is now available at both Rasika locations, served from 11:30 a.m. to 2:30 p.m. alongside each restaurant's seasonal menu. New brunch specials include dishes like Indian Style Egg Florentine, Baida Roti, Crab Ghee Roast Taco, Chicken Tikka Paratha, and Pistachio Pancakes, plus brunch cocktails including the MimoMango and Imli Margarita; rasikarestaurant.comMaybe Baby Wants To Be In This Corner: La' Shukran has introduced Shukran Corner, a new behind-the-bar dining experience featuring a curated chef's menu served from an exclusive banquette nestled in the heart of the action. Designed for groups of 3-4, the experience includes a selection of La' Shukran favorites, a shared entrée, surprise bites along the way, and optional beverage pairings. With just two seatings available each night, reservations are now open on Resy.; lashukran.comSoft-serve Gelato? Say More: The acclaimed pizza shop has introduced soft serve gelato at its Union Market location. Inspired by New York's iconic Mister Softee trucks, the $3.00 dessert is made with all-natural ingredients and rotates two flavors at a time, with past offerings including Chocolate and Pistachio. Upcoming flavors include Fior di Latte, Raspberry, and Hazelnut, making it the perfect sweet finish to a New York or Detroit-style slice; sliceandpie.comMore Red Meat In Georgetown: Ten Five Hospitality and James Beard Award-winning Chef Tim Hollingsworth have opened 2 new concepts in the heart of Georgetown. The Oak Room is an upscale American grill centered on premium steaks, seafood towers, and refined takes on classic dishes, while upstairs, Bernadette's offers a candlelit supper club experience with live music, cocktails, and indulgent late-night fare. Rounding out the destination is The Garden, a seasonal outdoor wine bar serving rosé, spritzes, and other warm-weather pours; tenfivehospitality.comTolkien Takes Over: By popular demand, La Bohème is once again transforming its intimate Georgetown dining room into a whimsical tribute to J. R. R. Tolkien. Enjoy 4-6-course prix fixe menus inspired by The Hobbit and The Lord of the Rings, featuring imaginative dishes like Sam's Po-Tay-Toes, Of Herbs and Stewed Rabbit, and Mount Doom, paired with themed wines and cocktails. The immersive, Rivendell-inspired experience returns for a limited time this summer; labohemedc.com/We See the Light: The nonprofit social enterprise, Emma's Torch, founded by Kerry Brodie has officially opened a new 4,500-square-foot café and culinary training center in downtown Silver Spring. The expanded flagship location will train more than 185 refugees, asylees, and survivors of human trafficking each year while serving breakfast, lunch, pastries, and weekend brunch to the public. Menu highlights include housemade biscuits, avocado toast, crispy chicken sandwiches, brown butter pancakes, and vegan shakshuka. More than four times larger than its former Brookland location, the new space also supports Emma’s Torch’s growing catering program and mission of helping students build careers in the culinary industry; emmastorch.orgSummer Michelin Menu: Michelin-starred Chef Ryan Ratino is celebrating the season with new summer tasting menus that showcase peak ingredients through a modern French bistro lens. Guests can choose from 3-course ($65.00), 4-course ($95.00), or 7-course ($155.00) experiences featuring dishes such as King Fish with heirloom tomato and yuzu olive oil, Corn & Black Truffle Ravioli, Rainbow Trout with blue crab ragout, and Lamb Loin & Belly with raspberry and merguez sausage. End on a sweet note with Peaches & Cream or the Warm Madeleine Service for Two, and don't miss the signature Brioche Feuilletée with honey butter; brescadc.comDiner Food is Back: Now open in Mount Vernon Triangle, Rosa’s Diner reimagines the classic American diner with vibrant Latin flavors and all-day dining in a restored Victorian rowhome. Led by Executive Chef Francisco Pomalaza, the menu features creative takes on comfort food, including pupusa Eggs Benedict with birria beef, churro French toast, housemade empanadas, and a diner smash burger melt. Guests can also enjoy specialty coffee, citrus-forward cocktails, and a welcoming space designed for everything from breakfast meetings to weekend brunches and casual dinners; rosasdiner.com

Summer drinking season in the DMV looks a little different than the rest of the year. Wine lists get lighter and colder, spritzes return to every cocktail menu in town, frozen drinks make their comeback, and bartenders start leaning into seasonal ingredients like berries and herbs and tomatoes from local farms. Even beer gardens and breweries shift into warm-weather mode with seasonal pours and outdoor events.Here at TheListAreYouOnIt.com, we’ve rounded up all the can’t-miss cocktails, happy hours and summer sipping events happening around the DMV right now.- Make a night of it with a show + a great pre or post-theatre cocktail or dinner with our theatre + dining guide (here)- This week’s list of The List’s favorite food finds is right here- From cocktail pop-ups and wine tastings to brewery events + summer beverage happenings around the region, we’ve got those covered here- Looking for outdoor sipping season? Check out our Patio Pleasures + Up On The Roof roundups featuring patios, rooftops, courtyards & outdoor cocktail spots all across the DMV.So much more glass-raising goodness below:MARK YOUR CALENDAR L Tiki Pops Up: Liberty Tavern is bringing back its popular L Tiki pop-up for the last week of July, transforming its downstairs bar into a tropical escape complete with island-inspired bites and cocktails. Guests can enjoy specials like Kalua Pork Sliders, Mahi Mahi Tacos, and Spicy Ahi Poke Tacos alongside refreshing drinks including the Jungle Spritz and Birds of Paradise; through August 2;  thelibertytavern.comMallard Turns Two With a One-Night Reunion Dinner from Chef Jeffrey Buben: Mallard is marking its second anniversary with a four-course dinner from Chef Hamilton Johnson and guest Chef Jeffrey Buben, celebrated for Vidalia, Bistro Bis, and Woodward Table, reuniting with his former protégé for one night only. The reimagined Southern menu runs $99 per guest, with beer and wine pairings available, and seating is limited. Thursday, August 6, 5:00–10:00 p.m. 1337 14th Street. NW, mallarddc.comSummer Restaurant Week: Summer Restaurant Week returns August 18–24, bringing special prix fixe menus to restaurants across the DMV. Participating spots will offer 3-course brunch and lunch menus for $25.00 or $35.00, and 3-course dinners priced at $40.00, $55.00, or $65.00. Diners can browse participating restaurants, view menus, and make reservations now, with additional restaurants being added in the weeks leading up to the event; ramw.org/restaurantweekSnallygaster: The District's beloved craft beer festival returns October 10, taking over 4 blocks of Pennsylvania Avenue NW with 450+ beers from 175 breweries around the world. Along with rare pours and appearances by renowned brewers, guests can enjoy cider, wine, cocktails, live music, food from 25+ vendors, a Shop Made in DC makers market, games, and family-friendly activities. Tickets go on sale July 7 at 10:00 a.m., with proceeds supporting Arcadia Center for Sustainable Food & Agriculture and its mission to build a more equitable regional food system; snallygasterdc.comChefs for Equality: One of DC's premier culinary fundraisers returns October 19 with this year's "United Plates of America" theme, bringing together top local chefs, mixologists, and restaurateurs for collaborative dinners benefiting the Human Rights Campaign Foundation. Hosted across six venues, the event features chef-driven dinners, cocktail pairings, and a new dedicated cocktail experience at Silver Lyan. Tickets are on sale now; chefsforequality.org NEW & NOTEWORTHY: Un Spritz a Moxies: Beginning August 4, Moxies DC is expanding its spritz menu with the Sarti Spritz ($16.00), a fruit-forward take on the classic aperitif. Made with Sarti Rosa, prosecco, and Fever-Tree club soda, the refreshing cocktail delivers bright citrus and berry flavors with crisp bubbles; moxies.comNot For Long Pop-Up Bar Opens at Union Market: Gina Chersevani has opened Not For Long, a limited-run Italian liquor lair inside Union Market built around the phrase "cogli l'attimo," seize the moment. Beverage Director Michael Saccone crafted a menu of Negronis, Spritzes, and an Italian Margarita, with seasonal soft serve and gelato to close things out, all under a disco ball spinning Italian '70s tunes. It's open now, but true to the name, won't be for long. Thursday 3–9 p.m., Friday 3–11 p.m., Saturday 12–11 p.m., Sunday 12–9 p.m. 1309 5th Street. NE. @NOTFORLONGDCLow ABV on Beat: Public Interest has introduced a new beverage program centered on low-ABV and alcohol-free options, making it easy for sober, sober-curious, and moderation-minded guests to enjoy an elevated dining experience. Highlights include low-ABV cocktails like the Rye of the Tiger and Pink Grapefruit Club, spirit-free creations such as Strawberry Rickey Forever and Get Figgy With It, and non-alcoholic beers from Athletic Brewing Co. The inclusive menu reflects the growing demand for mindful drinking without compromising on flavor or the social dining experience; publicinterestdc.comTrilogy of Tonics: Kyojin is cooling things down with 3 new seasonal cocktails designed for summer sipping. The lineup includes the Matcha No Kaze ($21.00), a refreshing blend of herb-infused vodka, citrus, tonic, celery bitters, and matcha; the Scarlet Elixir ($20.00), featuring Cabernet, apple brandy, and amaretto; and the tropical Fifth Element ($20.00), crafted with rum, velvet falernum, passionfruit, orgeat, and citrus; kyojindc.comJapanese-Inspired Refreshers: Yume Sushi is welcoming the season with a new lineup of Japanese-inspired summer cocktails. Sip the Ember & Pear, blending smoky Scotch with baked pear, honey, lemon, and thyme; the tropical Emerald Wave with vodka, matcha, pineapple, and lime; the light and bubbly Honey Eclipse, made with gin, honey, ginger, passionfruit, and sparkling water; or the Ruby Petals, a vibrant mix of tequila, hibiscus, lime, cinnamon, and grenadine; yumesushiva.comNOT NEW, BUT NOTEWORTHY: Sunset Sensations (Happy Hour Alert): Fiola Mare has introduced a new daily Sunset Happy Hour, available from 3:00 to 6:00 p.m., featuring $12.00 cocktails and spritzes alongside a selection of the restaurant’s signature seafood bites. Highlights include the Lobster Donut, Wild Kampachi Amalfi-Style Crudo, and the Marina Platter, offering a taste of the Georgetown waterfront favorite at happy hour prices; fiolamaredc.comBrewing & Business Experienceship: DC-based craft brewery Soul Mega has been named the 2026 recipient of the prestigious Samuel Adams Brewing the American Dream Brewing & Business Experienceship. Selected from breweries across the country, Soul Mega will receive mentorship from Jim Koch and the Samuel Adams team, collaborate on a specialty beer, and attend the Great American Beer Festival in Denver. Known for blending craft beer with music, art, and community, the award-winning brewery continues to build on its growing Mid-Atlantic presence following recognition for its flagship Worldwide American Pale Ale and its community-driven approach to brewing.; brewingtheamericandream.comShot. Shot. Shot: Moxies is embracing summer with new food, drink, and group-friendly specials. The restaurant has introduced a 5 for $55.00 specialty shot offering, letting groups mix and match five signature shots, alongside seasonal menu highlights like Lettuce Wraps, Ahi Tuna Salad, and Scottish Salmon. Guests can also sip on refreshing summer cocktails including a Grapefruit, Hugo, or Aperol Spritz, or opt for the alcohol-free Tropic Thunder made with Seedlip Garden 108, passion fruit, lemon, and a chili-lime rim. The new offerings are available now, with patio dining open for the season; moxies.comTake Flight: The acclaimed cocktail laboratory from José Andrés has introduced Savor the Season, a new 6-course cocktail tasting that explores the flavors of spring and summer through inventive mixology. Priced at $115.00 per person, the experience features imaginative creations like the Golden Goose with tequila, gooseberry, and saffron, the vegetable-forward Salad Days, the savory Yaki Negi, and the playful Second Slice, crafted with baijiu, parmesan, and bread air. Developed by barmini’s award-winning team, the new flight showcases the bar’s signature blend of creativity, technique, and unexpected flavor combinations; minibarbyjoseandres.comSupra Sodas: DC’s Georgian favorite has introduced Supra Sodas, a new lineup of all-natural house sodas inspired by Georgia’s iconic Lagidze Waters. Available now, the handcrafted flavors include Tarragon, Cherry, Orange, Grape Saperavi, Chocolate, and Cream Soda, each made in-house and served for $7.00. Guests can also add a house spirit to create their own Georgian-inspired cocktail. The launch is the latest tribute to Georgia’s rich culinary traditions from owner Jonathan Nelms, who developed the recipes after studying the famed sodas during a recent trip to the country; supradc.com

Look, we don't need a national holiday to drink rosé,  but we'll absolutely take one. National Rosé Day lands this Saturday, June 13, and we in the area are ready. Blush bubbles, crisp Provence pours, something funky and natural from a wine bar you didn't know you needed, what can we say,  it's all out there. Here's where we like to sip rosé all day:Apéro – A crisp French rosé served with Euro-style small plates that beg for golden hour.Brasserie Liberté – Channel the Côte d'Azur with a chilled rosé from Provence and some steak frites.Cheesetique – A creamy rosé with just enough acidity to cut through all that luscious cheese. Yes, please.Cork Wine Bar – Try their seasonal rosé flight on their outdoor patio.DCanter Wine Shop – Your neighborhood wine shop that takes rosé seriously. Stop in for a curated pour or grab a chilled bottle to go.Fiola Mare – A sparkling Italian rosé made for toasting with views of the Potomac.Jane Jane – The perfect pour in a perfectly styled cocktail den. Ask for their bartender's favorite pink pick.La Bonne Vache – A French wine bar that is exactly where you should hide  away sip rosé alldayLe Diplomate – Their pale Provence rosé is the quintessential summer pour, très chic with oysters.Little Blackbird – Go for their biodynamic rosé, made for sipping with small plates.Lulu's Winegarden – Choose from several chilled rosés in their garden, served by the glass, bottle, or cooler.Maison Bar À Vin – French wine bar vibes, gorgeous pours, and a rosé list that rewards the curious sipper.Maxwell Park – Known for deep wine knowledge, ask the team for a surprising rosé you've never tried before.Patty O's – Enjoy a glass of their summery, strawberry-noted rosé on the most charming patio in town.Planet Wine – Grab a chilled bottle of small-batch rosé to go, or sip one at the bar with some snacks.Pop Fizz Bar – Sparkling rosé, duh — it's called Pop.Primrose – Their dry rosé pairs perfectly with the retro Parisian vibe.Quill at The Jefferson – Elegant rosé service with piano lounge vibes.Rooftop at the Rosewood – Elevated Georgetown views, elevated rosé. Summer sips The Point – A breezy rosé poured on their massive patio, ideal for pairing with seafood towers and waterfront views.Villa Yara – Their rosé flows alongside mezze and Mediterranean charm.

July is National Ice Cream Month, the third Sunday is officially National Ice Cream Day, and this year the timing could not be better: National Ice Cream Day (Sunday, July 19) lands on the exact same day as the 2026 World Cup Final, Argentina vs. Spain at MetLife Stadium. So the DMV's ice cream scene isn't just swirling, here’s the scoop.NEW FLAVORS & TREATS TO KNOWThe Fountain Inn: Chef Greg Heitzig is serving a Citrus Chocolate Affogato Swirl for summer, built on ice cream and fresh espresso. On the tasting menu only, he's also got a white asparagus ice cream paired with Earl Grey tea cake and dehydrated meringue seasoned with Grains of Paradise, which reads like a mix of citrus, cardamom, and herbs.Northside Social: House-made ice cream quarts at both locations A rotating lineup of roasted-inspired flavors, available by the quart for catering pickup or in-store at both locations. Right now: Vanilla, Malted Chocolate Cassis, Brown Sugar Chocolate Chip, and Chocolate.Little Engine: New Zealand-style peach soft serve Little Engine's popular New Zealand-style soft serve is back for summer: real fruit blended straight into vanilla soft serve. Seasonal flavors include Peach Blueberry and Peach Vanilla, with more on the way.Lapis: Rosewater pistachio ice cream and cardamom milk custard Two traditional Afghan desserts for summer: the Sheer Yakh, an Afghan-style vanilla ice cream topped with rose water and pistachios, and the Firnee, a cardamom-infused milk custard finished with pistachios.Roots Cafe, McLean: Soft serve now available Vanilla, chocolate, or swirl, dressed up with a rotating lineup of toppings. $6 for a cup or cone.Slice & Pie: Soft serve gelato at Union Market The country's #2 slice shop (three years running, per 50 Top Pizza) added soft serve gelato at its Union Market location, inspired by the Mister Softee trucks owner Giulio Adriani grew up around in New York. It's the perfect add-on to a NY or Detroit-style slice: one size, cup or cone, $3. Only two flavors plus a twist run at a time (Chocolate and Pistachio have both made appearances), with a Fior di Latte soft serve joining soon, followed by Raspberry and Hazelnut.NATIONAL ICE CREAM DAY x WORLD CUP FINAL WEEKENDLyle DC x Yala Greek Ice Cream: Banana Bread Ice Cream Lyle's has teamed up with Yala Greek Ice Cream on an exclusive Banana Bread flavor inspired by Lyle's cult-favorite house-made loaf. To launch it, they're giving away free scoops from a Yala ice cream cart in Lyle's bar area (1731 New Hampshire Ave NW) on Friday, July 17, from 12 to 4pm or until supplies run out, first come, first served. The flavor then joins Lyle's dessert menu for good. (Note: source materials had conflicting dates here, worth confirming with PR before publishing.)Yala Greek Ice Cream (Georgetown): World Cup Final watch party + anniversary celebration: Head to 3143 N St NW for an outdoor watch party paired with Yala's one-year anniversary. Four limited-edition tournament flavors are on deck, including San Sebastián Burnt Basque Cheesecake and Argentina Dulce de Leche, plus hourly giveaways, prizes, and special guest scoopers.metrobar DC (640 Rhode Island Ave NE): National Ice Cream Day Party, 12 to 6pm Local frozen treats plus the World Cup Final on the big screens at this outdoor venue.Dolcezza Gelato: Free Chocotorta Gelato, all locations On Sunday, July 19, from noon until closing, Dolcezza is handing out free scoops of Chocotorta Gelato at every retail location, including Dupont Circle, CityCenter, and the Hirshhorn Museum, plus a buy-one-get-one 50% off deal on pints.ALSO WORTH A SCOOP OR SWIRL Captain Cookie & the Milk ManThe CreameryCucina MoriniDolci GelatiHappy Ice CreamHoneys & FriendsIce Cream JubileeJeni's Splendid Ice CreamsMalaiPitango GelatoShuga x IceVan LeeuwenLevain Bakery x DolcezzaState Fair at The RoostYellowThomas SweetMount Desert Island Ice CreamTipsy ScoopSarah's Handmade Ice CreamMax's Best Ice CreamMimi's Handmade Ice CreamYork Castle Tropical Ice CreamThe Dairy GodmotherPop's Old Fashioned Ice Cream Co.Everyday Sundae So whether you scoop, swirl, or sip it, it's cold, it's creamy, and this weekend, it's coming with a side of World Cup Final. See you out there.

Nycci spent a full day at Westfield Montgomery and came back with a lot of feelings and mostly about the soup dumplings. The dining at this mall has completely leveled up, and if you haven't been recently, you're missing out. We're talking Michelin-recommended Nan Xiang Soup Dumplings, Persian fast-casual at Maman Joon, Japanese meets Thai at Shiki Fusion, Gold Bunny Donuts, Tea Mansion, Läderach Chocolatier Suisse, and more. Plus all the shopping: Akira, Tory Burch, Calzedonia, UNTUCKit, Arhaus, Sephora, L'Occitane, and the Nespresso store, which is always the first stop (pro-tip for the coffee lovers out there). This is destination dining with great shopping attached, and Nycci has the full guide over in Where We've Been. Read the full Westfield Montgomery guide here →

Once the temperatures hit the 70s in the DMV, we all want to be outside. Patio season is officially here and whether you are looking for a tucked-away garden, a lively sidewalk scene, waterfront dining, or a neighborhood spot perfect for brunch and cocktails, there are plenty of great places to post up this season.Honestly, we think we may have just about every patio in the city on this list,  and yes, there are a lot of them. Consider this your guide to dining al fresco around the DMV. Looking for rooftop season too? Be sure to check out our Up On The Roof roundup featuring rooftop bars and all the sky-high sipping & eating  spots all around the city.2Fifty Texas BBQ: Locations vary; 2fiftybbq.com 600T: 600 T Street NW; 600tdc.com a.kitchen+bar: 1010 New Hampshire Avenue NW; akitchenandbardc.comAl Dente: Dog friendly; 3201 New Mexico Avenue NW; aldentedc.com  ala: 1320 19th Street NW; ala-dc.com All Set: Dog friendly; 8630 Fenton Street, Silver Spring; allsetrestaurant.comAlta Strada: multiple locations; altastradarestaurant.com  Anju: 1805 18th Street NW; anjurestaurant.comApéro: 2622 P St NW; aperodc.comArt & Soul: Dog friendly; 415 New Jersey Avenue NW; artandsouldc.comAstro Beer Hall: Dog friendly; 4001 Campbell Avenue, Arlington; astrobeerhall.com Bar Betsie: 1328 4th Street NE; barbetsiedc.comBastille: 606 N. Fayette Street, Alexandria; bastillerestaurant.com Big Buns: Dog friendly; Locations vary in Northern Virginia; eatbigbuns.comBistro du Jour: 99 District Square SW; bistro-dujour.comBlue Duck Tavern: 1201 24th Street NW; blueducktavern.comBourbon Steak: 2800 Pennsylvania Avenue NW; bourbonsteakdc.comBrasserie Liberte: Dog friendly; 3251 Prospect Street NW; libertedc.com Calico: 50 Blagden Alley NW; calicodc.comCentrolina: 974 10th Street NW; centrolinadc.com Chaplin's: 1501 9th Street NW; chaplinsdc.com Cheesetique: 2411 Mount Vernon Avenue, Alexandria; cheesetique.comThe Commentary: Dog friendly; 801 N. Glebe Road, Arlington; thecommentaryarl.comCork: Dog friendly; 1805 14th Street NW; corkdc.com Corso: 4024 Campbell Avenue, Arlington, VA; corsoitalian.com Crooked Run Fermentation: 22455 Davis Dr #120, Sterling, VA; crookedrunfermentation.com The Dabney: 122 Blagden Alley NW; thedabney.comDacha: Dog friendly; Shaw & Navy Yard; dachadc.com Daru: 1451 Maryland Avenue NE; darudc.comDauphine's: 1100 15th Street NW; dauphinesdc.comDel Mar: 791 Wharf Street SW; delmardc.com dLeña: 476 K Street NW; dlenadc.com Easy Company: 98 Blair Street SW; easycowharf.comElectric Cool-Aid: Dog friendly; 512 Rhode Island Avenue NW; electriccool-aid.comThe Falls: 370 West Broad Street, Falls Church; thefallsva.com Fairmont Courtyard Bar: Dog friendly; 2401 M Street NW; fairmont.com/washington Fiola Mare: 3100 K Street NW; fiolamaredc.com Fish Shop: 610 Water Street SW; fishshopdc.comThe Fountain Inn: Dog friendly; 1659 Wisconsin Avenue NW; fountaininndc.com Garden District: 1801 14th Street NW; gardendistrictdc.com Gatsby: 1205 Half Street SE; gatsbyrestaurant.com Grazie Nonna: 1100 15th Street NW; grazienonnaxoxo.comThe Grill: Locations vary; thegrilldc.com Hell's Kitchen: 652 Wharf Street SW; gordonramsayrestaurants.com Hen Quarter Prime: 2121 First Street SW; henquarterprime.comHeurich House: 1307 New Hampshire Avenue NW; heurichhouse.orgHook Hall: 3400 Georgia Avenue NW; hookhall.comImmigrant Food: multiple locations; mmigrantfood.comIron Gate: 1734 N Street NW; irongaterestaurantdc.com  Jane Jane: 1705 14th Street, NW; janejanedc.comJoon: 8045 Leesburg Pike, Vienna; eatjoon.comKing Street Oyster Bar: NoMa,, Potomac; kingstreetoysterbar.comLapis: 1847 Columbia Road NW; lapisdc.com Le Diplomate: 1601 14th Street NW; lediplomatedc.comThe Liberty Tavern: 3195 Wilson Boulevard, Arlington; .thelibertytavern.com Lyon Hall: 31 North Washington Boulevard, Arlington; lyonhallarlington.com Lulu’s Wine Garden: 1940 11th Street NW; luluswinegarden.comLupo Marino: 40 Pearl Street SW; lupomarinodc.comLupo Verde: 1401 T Street NW; lupoverdedc.com Lutece: 1522 Wisconsin Avenue NW; https://www..lutecedc.com Maison Bar au Vins: 1834 Columbia Road NW; https://www.Maker's Union: Dog friendly'; Arlington, Reston, The Wharf; makersunionpub.comMaketto: 1351 H Street NE; maketto1351.comMasseria: 1340 4th Street NE; masseria-dc.commatchbox: Dog friendly; Locations vary; matchboxrestaurants.com Matt + Tony's: 1501 Mt. Vernon Avenue, Alexandria, VA; mattandtonysva.comMaxwell Park: 1336 9th Street NW; maxwellparkdc.comMGM National Harbor: 101 MGM National Avenue, Oxon Hill, MD; mgmnationalharbor.comMidlands: Dog friendly; 3333 Georgia Avenue NW; midlandsdc.com Milk & Honey: Bowie, College Park, Fairfax; milknhoneycafe.com Millie’s: 4866 Massachusetts Avenue NW; milliesdc.com Mi Vida: 98 District Square SW; mividamexico.com  Mon Ami Gabi: 7239 Woodmont Avenue, Bethesda; monamigabi.com/bethesda Moxies: Dog friendly; 1111 20th Street NW; moxies.com MXDC Cocina Mexicana: 1610 14th Street NW; mxdcrestaurant.comNina May: 1337 11th Street NW; ninamaydc.comNorthSide Social: Dog friendly; Locations vary; northsidesocialva.com Ometeo: 1640 Capital One Drive, Tysons; ometeotexmex.comOpal: 5534 Connecticut Avenue NW; opal-dc.comOpaline Bar & Brasserie: Dog friendly; 806 15th Street NW; opalinedc.com Ottoman Taverna: Dog friendly; 425 I Street NW; ottomantaverna.com Pascual: 732 Maryland Avenue NE; pascualdc.comPatty O's: 389 Main Street, Washington, VA; pattyoscafe.comPembrook: 1500 New Hampshire Avenue, NW: ThePembrook.comPerry's: 1811 Columbia Road NW; perrysam.com Philippe Chow: 653 Wharf Street SW; philippechow.comPiccolina da Centrolina: 963 Palmer Alley NW; piccolinadc.com Pisco y Nazca: 1823 L Street NW; piscoynazca.com The Point: 2100 2nd Street SW; thepointdc.com Pop Fizz Bar: 2108 Vermont Avenue NW; popfizzdc.comPrimrose: 3000 12th St NE; primrosedc.comProst: 919 5th Street NW; prostdc.comHank’s Oyster Bar at Q Street: 1624 Q Street NW; hanksoysterbar.com/dupont-circle  Queen's English: 3410 11th Street NW; queensenglishdc.comResidents DC: 1306 18th Street NW; residentsdc.comThe Royal: 501 Florida Avenue NW; theroyaldc.comThe Salt Line: Arlington; Bethesda; Navy Yard DC; thesaltline.com  Sfoglina: Downtown DC; Rosslyn, VA; Van Ness Street NW; sfoglinapasta.com   Shaw’s Tavern: 520 Florida Avenue NW; shawstavern.comSonny's Pizza: 3120 Georgia Avenue NW; sonnyspizzadc.comSt Anselm: 1250 5th Street NE; stanselmdc.com Stable DC: 1324 H Street NE; stabledc.comStellina: Mt Vernon Triangle; Tyson's; Union Market; stellinapizzeria.com Supra: 1205 11th Street NW; supradc.com Taco Bamba: Some dog friendly; Locations vary; tacobamba.comTaberna del Alabardero: 1776 I Street NW; alabardero.com Taqueria Xochi: Locations vary; taqueriaxochi.com Terra Gaucha: 1651 Chapman Avenue, Rockville; https://www.terragaucha.com THRōW Social D.C.: 1401 Okie Street NE: throwsocial.com Tony & Joe’s: 3000 K Street NW; tonyandjoes.comUnconventional Diner: Dog friendly; 1207 Ninth Street NW; unconventionaldiner.com Vagabond: 1836 18th Street NW; vagabonddc.com Villa Yara: 2815 M Street NW; villayaradc.com Zaytinya: 701 9th Street NW; zaytinya.comZeppelin: Dog friendly; 1544 9th Street NW; zeppelindc.com

When the weather turns warm in the DMV, we all suddenly start looking up. Rooftop season is officially here and whether it is cocktails at sunset, brunch with a breeze  or just an excuse to linger outside a little longer, there is no shortage of spots around town to do it.We’ve rounded up rooftop spots all across the DMV for all your sipping and dining while taking in the view. Honestly, there are a lot of them and we’ve done our best to get them all on this list. Not a fan of heights and more of a patio person? We’ve got you there too. Check out our Patio Pleasures roundup featuring all the courtyards, gardens, and sidewalk patios throughout the DMV. 12 Stories at the Intercontinental: 75 District Square SW; www.12storiesdc.com801: 801 Florida Avenue NW; 801dc.com Amazonia: 920 Blagden Alley NW; causadc.com ART DC: 333 G Street NW; artrooftops.comBalian Springs: 6432 General Green Way, Alexandria, VA; baliansprings.com Betsy: 514 8th Street SE (Back alley); thebetsyusa.com Solset Bar at the Boulevard: 2915 Wilson Boulevard, Arlington; www.solsetbar.comBuena Vida Gastrolounge: 2900 Wilson Boulevard, Arlington; buenavidagastrolounge.com Capitano: 975 7th Street SW; capitanodc.com Casamara: 1337 Connecticut Avenue NW; casamaradc.com Ciel Social Club: 601 K Street NW; cielsocialclub.com Colada Shop: multiple locations; coladashop.com CUT Above at The Rosewood: 1050 31st Street NW; rosewoodhotels.com Deck 11 at Yotel: 415 New Jersey Avenue NW; deck11rooftop.comThe Delegate: 901 L Street NW; thedelegatedc.com Hell's Kitchen: 652 Wharf Street SW; gordonramsayrestaurants.comHi-Lawn: 1309 5th Street NE; hilawndc.comHive Bar in The Hive Hotel: 2224 F Street NW; hotelhive.comHotel Heron: 415 New Jersey Avenue NW; hotelheron.comIvy City Smokehouse: 1356 Okie Street NE; ivycitysmokehouse.comJack Rose Dining Saloon: 2007 18th Street NW; jackrosediningsaloon.com La' Shukran: 417 Morse Street NE; lashukran.comLady Bird Rooftop Bar at Kimpton Banneker: 1315 16th Street NW; thebanneker.comLimani: 670 Wharf Street SW; limani.com/washingtonLost Society: 2001 14th Street NW; lostsociety-dc.com  Lucha Rosa at The Moxy: 1011 K Street NW; atlasrestaurantgroup.com/properties/lucha-rosa Madam’s Organ: 2461 18th Street NW; madamsorgan.comMoonraker at the Pendry: 655 Water Street SW; pendry.comO-Ku DC: 1274 5th Street NE; o-kusushi.com  Officina: 1120 Maine Avenue SW; officinadc.comThe Perch at The Watermark: Dog friendly; 1805 Capital One Drive, Tysons; capitalonecenter.com/the-perch Perry’s: 1811 Columbia Road NW; perrysam.com Realm Rooftop Bar & Lounge: 899 O Street NW; donahoe.comOver Under, The Rooftop DC: 476 K Street NW; therooftopdc.comThe Rooftop at The Graham: 1075 Thomas Jefferson Street NW; thegrahamgeorgetown.comSalazar: 1819 14th Street NW; salazardc.com  Sauf Haus Bier Hall: 1216 18th Street NW; saufhausdc.com  Sly at The Morrow Hotel: 222 M Street NE; marcusdc.comSmoke & Mirrors: 867 New Jersey Avenue SE; smokeandmirrorsrooftop.comSUMMIT at The Conrad: 950 New York Avenue NW; conradwashingtondc.com  Syn: 1975 Opportunity Way, Reston, VA; synrooftopreston.com  Takoda: 715 Florida Avenue NW; takodadc.com  Techo Palma: 606 Florida Avenue NW; techopalma.comTiki TNT: 1130 Maine Avenue SW; tikitnt.com Top of the Gate at The Watergate Hotel: 2650 Virginia Avenue NW; thewatergatehotel.com Treehouse: 411 New York Avenue NE; treehouseunionmarket.com Vagabond: 1836 18th Street NW; vagabonddc.comThe Ven at Embassy Row, Tag Rooftop Bar: 2015 Massachusetts Avenue NW; thevenembassyrow.com VUE at Hotel Washington: 515 15th Street NW; thehotelwashington.comWhiskey Charlie: 975 7th Street SW; whiskeycharliewharf.comWild Days at The Eaton: 1201 K Street NW; wild-days-dc.com Yara at Washington Marriott Capitol Hill: 175 L Street NE; @yara_caitol_hill 

I’ll be honest: I thought I knew corn. I’ve eaten my way through enough taquerias, tasting menus, and tortillerias to feel reasonably confident about the subject. Then I started learning about nixtamalization (the ancient Mesoamerican process of transforming dried corn through an alkaline soak) and realized I didn’t know anything. Once I understood what nixtamalization actually does to corn and what it means for the masa in that tortilla you’re eating, I had to go straight to the source.That led me to three chefs doing some of the most serious work with corn right now. Chef Alam Méndez, Chef José Contreras  & Chef Luis Martínez.  Alam Méndez grew up in his mother’s kitchen, and not just any mother: Celia Florián of Las Quince Letras, one of Oaxaca’s most celebrated cooks. That foundation took him through Michelin-starred kitchens in Spain, the IKA Culinary Olympics, and eventually to Washington, D.C., where he co-founded Apapacho Taquería and Marea by Apapacho. He grinds his corn in-house every single day, and it shows.Chef José Contreras is a James Beard Semifinalist and the owner of Amelia’s in Tucson, a restaurant named for the grandmother who raised him and taught him to cook over a fire. Now he’s about to open Carrizal Molino y Masa, a restaurant built from the ground up around nixtamalization. The man is going all in.And then there’s Chef Luis Martínez, who came to the U.S. from a small Zapotec pueblo in Oaxaca in 2005,  working first as a farmworker before building a culinary career that eventually landed him in Asheville, NC, running Tequio Foods. He sources heirloom corn directly from Zapotec farmers back home and gets it into kitchens across the South. His cooking and his mission are inseparable. Three chefs. Three regions. One grain that has sustained civilizations for thousands of years. I asked them four questions. Here’s what they had to say.Conversación del maíz: A Q&A with Chef Alam Méndez, Chef José Contreras, and Chef Luis MartínezQ1: What is nixtamalization, and what’s the culinary technique?Chef Alam Méndez (Apapacho, Washington, DC): Nixtamalization is a traditional Mexican technique in which dried corn kernels are cooked and steeped in an alkaline solution — traditionally water and cal, which we call lime. The corn soaks for 12 to 48 hours, and during that time, the hull loosens and separates, the kernel softens, and something chemically fundamental shifts: the starch becomes workable, and the grain becomes masa. Then you wash it, grind it, and press it. At Apapacho, we grind our nixtamalized corn in-house every day. What you’re tasting in that tortilla isn’t just corn: it’s a process that’s been essentially unchanged for over three thousand years.Chef José Contreras (Amelia’s / Carrizal Molino y Masa, Tucson): The word “Nixtamal” itself comes from Nahuatl. Nextli is the lime solution. Tamalli is the corn dough. So nixtamal, literally, is the corn after it’s been transformed by that alkaline cooking. The technique is straightforward on paper: you take your heirloom corn, you cook it in water with cal, and then you let it rest — steep — for many hours. Because of this process, the flavor deepens. You go from raw grain to something alive with possibility.Chef Luis Martínez (Tequio Foods, Asheville): Nixtamalization is the reason corn sustained entire civilizations. The corn softens, the hull separates, and the grain undergoes both chemical and nutritional changes that transform it from a simple starch into something the human body can fully use. Indigenous communities developed this technique in Mesoamerica thousands of years ago. They didn’t have a laboratory. They had observation, patience, and generational knowledge. When I source my corn from Zapotec farmers in Oaxaca, from the same mountain communities where this knowledge originated, I’m reminded that nixtamalization isn’t just a technique — it’s a practice many of us chefs carry forward.Q2: What does it mean to you?Chef Alam Méndez: For me, cooking means home. Nixtamalization is the sound of the metate, the weight of fresh masa in your hands before it hits the comal. When I grind corn in-house at Apapacho, I’m returning to something that was always mine. It connects me to my mother, to my grandmother, to the cooks who came before all of us.Chef José Contreras: It means I’m cooking the food of my people honestly. I grew up in Santa Rosa de Yécora, in the mountains of Sonora. My grandmother Amelia — after whom my first restaurant is named — cooked over a fire. She made tamales, birria, and everything from scratch. Nixtamalization was never a word she used, but as I open Carrizal, it’s my way of making that knowledge visible, of saying: this is worth a restaurant built around it. Every time we grind fresh masa, I feel like I’m honoring her properly.Chef Luis Martínez: For me, nixtamalization is inseparable from sovereignty: food sovereignty, cultural sovereignty, Indigenous sovereignty. I was born in Santa Catarina Loxicha, a small Zapotec pueblo in Oaxaca. When I built Tequio Foods, my mission was to create a reason for families in those mountain communities not to leave. So when I nixtamalize, I’m thinking about those farmers. I’m thinking about what it means to keep this knowledge moving and alive.Q3: What’s the relationship between corn and culture in your cooking?Chef Alam Méndez: Corn is not an ingredient in Mexican cooking. It is Mexican cooking. Everything else builds around it, from moles and tamales to tlayudas and atoles. At Apapacho, I work with white, blue, and purple heirloom Oaxacan varieties because each has a distinct flavor profile and texture once it’s nixtamalized and ground. When I choose my corn, I’m choosing what culture I’m expressing. A blue corn tortilla on your table carries the history of Mexican agriculture.Chef José Contreras: Corn is present in everything on my menus, from Amelia’s to Carrizal. But not just any corn — it’s our corn. Sonoran corn. The varieties my grandmother’s generation cooked with, which were grown in the borderlands between Mexico and the U.S. long before there was a border. When I press a tortilla at Carrizal from in-house masa, I’m making an argument that hasn’t been fully explored in Tucson: this is what the corn of this region tastes like when you treat it with the respect it deserves.Chef Luis Martínez: In Zapotec cosmology, corn is an ancestor. It is the life cycle, and it is identity. The Zapotec people of Oaxaca have been cultivating hundreds of varieties of corn for millennia, and those varieties are themselves cultural records — each one adapted to a specific microclimate, a specific community, a specific way of eating. When I work with Tequio Foods to bring those varieties to chefs in Asheville, Charleston, and across the South, the statement I’m making is this: the people who grew it deserve to be named and paid fairly for it.Q4: What has the process of nixtamalization taught you about discipline?Chef Alam Méndez: It teaches you that the food does not wait for your schedule; you wait for the food. You set the corn to soak, and then the corn decides when it’s ready. You can’t rush it. You can’t skip the wash. You can’t grind masa that hasn’t fully transformed and expect it to behave. Every morning at Apapacho starts before the first guest ever walks in. That’s the discipline: showing up for a process that demands your full attention before it gives you anything back. I think that’s also what my mother’s kitchen taught me. Nothing worth cooking is fast.Chef José Contreras: Building Carrizal has taken many months of work before we even start serving a single dish, and we’ve spent a lot of that time understanding the corn: how it behaves differently at different times of year, how temperature during steeping changes the texture of your masa, how a shortcut in the wash shows up immediately in the flavor. Nixtamalization strips away the idea that you can improvise your way through technique. You either respect the process, or you ruin the masa. It’s taught me to be patient with things I can’t control.Chef Luis Martínez: Corn doesn’t lie. That’s the first thing. You can source the most beautiful heirloom grain in the world, and if you rush the soak, use the wrong lime ratio, or grind it too wet or too dry, it will fail you publicly, in front of a room full of people. Nixtamalization taught me that discipline requires respect — for the time the process demands, for the farmers who grew the grain, and for the knowledge developed over thousands of years and handed down through generations of Indigenous women who didn’t have the word ‘technique’ for it. They just called it cooking. That’s the discipline I try to bring to everything I do.—>What I walked away with from these conversations is something I suspect any serious cook or food lover will recognize: the process that cannot be hurried. Corn doesn’t care about your service schedule or your Instagram. It transforms on its own timeline, and the chefs who honor that (Alam, José, Luis) are making some of the most honest, most alive food in the country right now. That tortilla you’re eating isn’t just corn. It’s three thousand years of knowledge in your hands. Treat it accordingly.