Late Summer Bites & Early Fall Flavors: TheListAreYouOnIt’s End-of-Season Food Roundup
Summer has not officially ended just because Labor Day has come & gone, and the DMV is dishing out flavor in every form. Local chefs are serving up sun-soaked menus full of peak-season produce and bold ingredients. At TheListAreYouOnIt.com, we’ve rounded up the can't-miss dishes and dining experiences that define the season.
Don't miss our list on where to celebrate Hispanic Heritage Month, here. Ready for NFL football season? Check our roundup, here. Plus, it's Oktoberfest, and we've got a list of all the places fest-ing this month, here.
It's still al fresco season in our books. Don’t miss our Patio Pleasure Round Up & our Up On The Roof guide for the best open-air bites and rooftop sips.
Always seeking sushi? Check out our where we Sushi roundup, here. And if you're looking to let the chef take the reins, we've got a Tasting Menu list for you, right here.
MARK YOUR CALENDAR:
Tail Up Goat: Tail Up Goat is collaborating with Andrea Reusing of Lantern in Chapel Hill on Tuesday, September 23rd. Jon and Andrea have been hard at work creating a truly collaborative dinner celebrating the bounty of Mid-Atlantic farms at the bridge between summer and fall. It’s that magical moment when tomatoes are still at the markets, but the first fall produce starts to arrive. One of each of their favorite times of year to cook. The stars aligned when Andrea was available to join us in September for the fifth dinner in this series.
DCCK Capital Food Fight: DC Central Kitchen's Capital Food Fight, presented by Tyson Foods, is set for Thursday, November 6th at The Anthem. The annual fundraiser for DC Central Kitchen includes a thrilling stage show featuring the rising stars of DC’s culinary scene, tastes from dozens of top restaurants from across the region, and appearances from some of the biggest names in food. More info here.
Capital One Center Celebration of the Arts: Capital One Center Celebration of the Arts, presented with Tephra Institute of Contemporary Art (Tephra ICA), is a two-day outdoor festival happening October 4–5, 2025, in the heart of Tysons, VA. Designed for all ages, this immersive event transforms the streets of Capital One Center into a multi-block celebration of the arts— featuring interactive installations, hands-on workshops, live music, and culinary experiences for every generation. More info here.
Taste of Bethesda: Here's a scavenger hunt for you: find a place where can you try food from your favorite downtown Bethesda restaurants while also enjoying live music on four different stages. Stumped? Here's a clue: it'll take place on the streets of Woodmont Triangle the first Saturday of October. That's right, Taste of Bethesda is back with delicious bites from more than 40 Bethesda restaurants. Taste of Bethesda will take place Saturday, October 4 from 11am - 4pm. Tickets here.
Shuck It!: Early bird tickets are available for the Shuck It Oyster festival. 65 +dc tax per person* Join them for the 12th annual Georgetown Shuck It! Beer and Oyster Festival at Tony and Joe's! Saturday, October 18, 2025 1-5 pm ID required to enter. 21 and up. Get tickets here.
Snallygaster: On October 11, 2025 the merry monster makes its triumphant return to DC for its 13th year as a rollicking tribute to the wonderful world of craft beer. Festival goers can expect a mind-boggling selection of no fewer than 450 highly sought-after draft beers, gravity kegs and bottle + can pours from 175+ of the finest American and international producers set against a backdrop of local food trucks and two stages of live music. info here.
NEW & NOTEWORTHY:
You Should Give a Fig!: L’Avant-Garde invites you to indulge in the fleeting beauty of fig season with an exclusive three-course menu, La Figue. Dishes include Goat Cheese Salad — fresh figs, arugula, hazelnuts, orange confit, and thyme honey vinaigrette; Herb-Crusted Branzino — honey roasted figs, cauliflower purée, and aged parmesan emulsion; Tarte Fine aux Figues — with crème anglaise and a berries quenelle. 2915 M St NW; .lavantgardedc.com
Ghanaian To Go: Chef Eric Adjepong has announced the opening of DAWA, a new casual carryout and delivery concept operating from Elmina. Sharing a focus on bold flavors from his Ghanaian roots, DAWA’s menu is a reflection of Elmina’s, but with a more casual vibe and approachable prices. DAWA is now open Monday through Saturday for lunch and dinner, available for carryout and delivery via third-party apps. ing on to rich, slow-cooked dishes like Suya short rib or tamarind duck leg, both served with jollof rice and roasted tomato salad. 2208 14th St NW, Washington, DC 20009; dawakitchen.com
Power Lunch is Back: Barbouzard has added a lunch service. Under the direction of acclaimed chef Cedric Maupillier, the lunch menu is designed to suit both the swift business lunch and the more leisurely midday meal, offering guests a momentary escape to the South of France. Highlights include Bouillabaisse Marseillaise, Ratatouille Parmigiana, and Grilled Octopus, alongside signatures like Saumon à l’Oseille and the Wagyu Cheeseburger with frites. Lighter options include the Chopped Salade Niçoise, Fruits de Mer Crudo, and chilled gazpacho. 1700 K St NW, Washington, DC; barbouzard.com
New in Union Market: Chef Meherwan Irani brings his James Beard Award–winning Indian street food to Union Market. The Chai Pani menu is made up of chaat (street snacks), uttapam (savory fermented pancakes), chhota plates (truck stop–style small plates), sigri (grill), pav (street sandwiches, pronounced “pow”), specialties, and tidbits. chaipani.com
No Phones Allowed : Hush Harbor, D.C.'s only no-phones bar, has opened and chef Rock Harper created this smartphone-free space as a way to build community when the city needs it most. The cocktail menu will keep many drinks from Hill Prince, Harper’s bar that will turn into Hush Harbor. Classics get a remake with the mole old fashioned, with both Bittermens Xocolatl Mole bitters and Angostura, and an Italian margarita turns red thanks to Cappelletti, a bitter aperitif. 1337 H Street, NE; hushharbor.co
New Chef, New Brunch (Brunch Alert): Kiln has launched brunch and welcomed a new chef with new menu items. he new menu, crafted by KILN’s newly appointed Executive Chef, Chef Ruben Hernandez (previously from Gypsy Kitchen), features elevated takes on classic brunch favorites alongside fresh, seasonal ingredients. Menu highlights include the indulgent Lemon Ricotta Pancakes topped with blueberry compote and toasted meringue, a vibrant Chopped Salad with toasted grains and pickled raisins, and a savory Lamb Hash with smoked lamb ham, crispy potatoes, and eggs any style. 699 Prince St.; heronalexandria.com
20 Years of Rasika : Rasika is celebrating 20 years. To celebrate the milestone anniversary, guests dining at Rasika Penn Quarter will be treated to featured “Best of Rasika” tasting menus in October, November, and December created by Chef Sunderam. The five-course menu changes each month. The Non-Vegetarian Tasting Menu is priced at $90 per person, exclusive of tax and gratuity, and the Vegetarian Tasting Menu is priced at $80. Wine Pairings can be enjoyed for an additional $55 per person. 633 D Street, NW; rasikarestaurant.com
Winner, Winner, Pizza Dinner: Slice & Pie was just named number 83 on a list of best pizzerias in the world from 50 Top Pizza, one of the most respected pizzeria guides in the world. This fall, Adriani will open a second Slice & Pie shop alongside an off-shoot of its sister concept Lucy, an Italian cocktail bar where Neapolitan-style pizzas and pastas take center stage on the menu. The new location will serve the complete menu available at the flagship Slice & Pie shop, like the popular Burrata Pie and Pepperoni and Hot Honey Pie alongside sandwiches and desserts. 2221 14th St. NW; sliceandpie.com
Gameday Eats, Everyday: Upstate FTW, the latest project from acclaimed local restaurateurs Scott Drewno and Danny Lee of The Fried Rice Collective has opened. The menu reads like a culinary road trip through Rochester, Syracuse, and Buffalo with DC flair: The Garbage Plate, a mash-up of cheeseburgers, mac salad, chili, and mustard, and many more plates. 1314 U Street NW; Upstate.com
Mid-Autumn Festival: Mid-Autumn Festival is one of the most important holidays in Chinese culture and at Chang Chang. It is believed to be when the moon is at its fullest and brightest and the shape of mooncakes emulates the roundness of the moon - symbolizing family unity.Chang Chang’s moon cakes are traditional flaky and more delicate Suzhou-style. Order moon cakes here.
Steak x Italian = Michael Mina: Chef Michael Mina, the award-winning culinary visionary behind Bourbon Steak, has debuted his newest restaurant, Acqua Bistecca. The concept celebrates the convivial spirit of Italian dining with house-made pastas, fresh seafood, chargrilled steaks, and Mina’s signature flair. 10 Ridge Square, CityRidge Development Washington, D.C.;
NOT NEW, BUT NOTEWORTHY:
Picnic Inspo: The St. Regis has added a new afternoon tea service to their menu. The St. Regis Washington, D.C.’s Afternoon Tea Picnic invites you to indulge in a refined al fresco experience, complete with an artful selection of savory sandwiches, delicate confections, and warm, freshly baked scones. After collecting your bespoke wicker basket from our Concierge team, stroll to your favorite sun-dappled corner of the city and settle in for an intimate experience for two. Unfold your picnic blanket and savor an array of sweet and savory delights including a Citrus Bloom Tart featuring blood orange curd and lime or a Smoked Salmon Sandwich featuring Norwegian Salmon, caviar and caper cream on pumpernickel bread alongside seasonal and classic scones and cookies, including Classic Devonshire Cream, Lemon Curd, and Strawberry Jam. 923 16th St NW; marriott.com
Explore India: Bindaas will be highlighting different regional menus from India. Now through December 2025, Monday through Saturday evenings, guests can explore a culinary adventure featuring a three-course fixed-priced dinner menu for $45 per person, exclusive of tax and service charge. September showcases cuisine from North India. Diners will begin the journey with an amuse of Golgappa/Bhel followed by an appetizer choice of Murg Makki Tikki, Spiced chicken, fresh corn, cheddar cheese, and mint chutney or Paneer Khurchan Tokri, Cottage cheese, bell peppers, chat masala, and a potato basket, followed by the entree choices of Shrimp Lababadar, Onion, tomatoes, ginger, green chili, and fenugreek or Murg Makhani, Chicken tikka, makhani sauce, and honey or Lamb Roganjosh, Caramelized onions, kashmiri chilis, saffron, and fennel or Navratan Korma, Seasonal vegetables, cashew nut, green cardamom, and mace, served with Naan and saffron rice. 2000 Pennsylvania Avenue; bindaasdc.com
Kayu Resurrection: After closing on H Street at the end of June, Kayu by Chef Paolo Dungca is officially back in Dupont Circle. The more casual, streamlined version of Chef Paolo’s former Filipino tasting room offers some new spins and old favorites from the previous menu, including a sweet corn agnolotti, Chef Paolo’s famous cassava cake with crab fat, jamón Ibérico, and trout roe, as well as ube bao bun chorizo burgers and crispy pork belly with a chickpea stew. Enjoy a glass of Chenin Blanc or a tamarind margarita while snacking on some bites at the bar, or sit down for a full dinner in the airy 40 seat dining room. 1633 17th St NW, Washington, DC; Kayu.com
New York’s All Day Cafe in DC: Daily Provisions, famous in NYC is coming to DC. Open early, Daily Provisions serves a unique take on classic breakfast items, including its signature crullers, B.E.C.s with a runny egg yolk, and freshly brewed coffee and teas. Throughout the afternoon and evening, Daily Provisions serves made-to-order, chef-driven sandwiches and salads, featuring favorites like the Chicken Milanese Sandwich with crispy breaded chicken, melted mozzarella, peppers, and onions on fresh baked focaccia, and the “Chefy” Salad with marinated white beans, cucumbers, Gruyere cheese, chicken, a jammy egg and Thousand Island dressing. 1601 Connecticut Avenue NW; dailyprovisions.com
