The Flavors of Fall: TheList’s List of Good Eats

Hello, fall. The DMV is sliding into cozy season. You know, tailgates, steins, sweater-weather patios, and menus swapping sweet corn for squash and figs. At TheListAreYouOnIt.com, we’ve rounded up the can’t-miss bites and sips of the season. 

Get game-day ready with our NFL roundup (here). 

It’s still al fresco in our book, see Patio Pleasure and Up On The Roof (here, and here).

Ill-affected by the shutdown? At least there's some fun specials to cheer you up, here.

Looking for this week's best sips? Go here.

So much more below: 

MARK YOUR CALENDAR: 

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. 

NEW & NOTEWORTHY: 

Black Margarita? Yes, Please (Día de los Muertos Alert): Amparo Fondita will celebrate Día de los Muertos with a limited-time, three-course tasting menu highlighting traditional holiday dishes from Yucatán, Central Mexico, and Oaxaca. The restaurant will also have an ofrenda (altar) with marigolds and offerings to honor loved ones who have passed. Guests are encouraged to bring photos of their departed relatives to place on the ofrenda. Get your reservation here. 

Stone Crab Season: Every year, Truluck’s captures, prepares and serves over 350,000 delicious Florida stone crab claws during its peak season from mid-October through May. Truluck’s Florida Stone Crab is the perfect way to both elevate the everyday or celebrate a special occasion. Add this delectable and indulgent addition to Truluck’s classic menu offerings including expertly butchered hand-cut steaks, always 100% USDA prime native cattle and aged a minimum of 30 days, as well as the extraordinary TRU PEARLE oysters, an East Coast oyster that has been hand-selected and raised with care, precision, and purpose. trulucks.com

The Big Night Feast: Acqua Bistecca unveils The Big Night, which brings to life the warmth and theatricality of Italian hospitality — abundant, communal, and celebratory. Guests can expect a curated progression of dishes that capture the essence of a shared feast, including True Wild Caught Whole Branzino and a showstopping Butcher’s Board featuring a 40oz Bistecca alla Fiorentina. No substitutions are allowed, ensuring the integrity of the experience, though dietary allergies will be accommodated. acquabistecca.com

A Bread to Remember (Día de los Muertos Alert): Apapacho Taqueria invites the community to honor Día de los Muertos with a beloved seasonal tradition — pan de muerto, the sweet, fragrant bread symbolizing remembrance and connection. This limited-time offering is the perfect way to celebrate the season with a touch of Mexican heritage and flavor. 1280 4th St NE, Washington, D.C; apapachotaqueria.com

I Need More Cowbell: Cowbell Seafood & Oyster in Union Market has opened. Cowbell Seafood & Oyster is from Sara Quinteros and Chef Reid Shilling, the creative minds behind Fancy Ranch Amish Fried Chicken. The restaurant blends dockside nostalgia with a wink—think freshly shucked oysters on ice, Baltimore-inspired golden crab cakes, and crispy fried chicken tenders done right. 1309 5th St NE, Washington, DC 20002; cowbellseafood.com

Harp on This: Ruairi Deburca, Jacob Schoonover, and Ashley Lee are teaming up to open The Harp Cask and Kiln (The Harp), a modern Irish pub. The menu blends traditional Irish comfort with modern influences, featuring dishes such as Shepherd’s Pie Croquettes, Fish & Chips, and Ox Tongue Pie, alongside plates like The Harp Burger and Roasted Cauliflower. The bar program highlights Guinness on tap, an extensive Irish whiskey list, and a cocktail menu that combines classic technique with house-made ingredients. 3126 12th Street NE; theharp-dc.com

 Cold-pressed juices Arrive in Reston:  South Block, Northern Virginia’s homegrown smoothie and açai bowl brand known for spreading good vibes one block at a time, will open its newest location at 1835 Fountain Dr. Reston’s South Block will serve the brand’s lineup of açai bowls, smoothies and cold-pressed juices — all made to order with fresh, high-quality ingredients. southblock.com

Spooky Specialty Menu at Gerrard Street Kitchen (The Darcy Hotel): From October 15 – November 2, Gerrard Street Kitchen’s bar will serve a festive Halloween-inspired menu featuring $9 spooky treats like Witches Fingers, Mummy Dogs, Witches Brew Lemonade, Pumpkin Spice White Russians, and more. 1515 Rhode Island Ave NW; thedarcyhotel.com

We All Want A Brunch Bazaar (Brunch Alert): The Bazaar by José Andrés at the Waldorf Astoria Washington DC has added a new reason to visit: brunch. Served family-style and designed for sharing, “Snacks Like in Spain” set the tone: Catalan-style crystal bread with tomato, Ibérico ham, chorizo, and lomo. thebazaar.com

Spooky Sweets (Halloween Alert): Bayou Bakery is taking a bite out of the classic Dracula movie, celebrating its 75th Anniversary and is having a Bloody Good Run with immortal indulgences starting Monday, October 13! Rotating specials include Dark Chocolate Cupcakes with an oozing Vein of Cherry Filling, Count Dracula Coffin Brownies, Cobweb Cookies & Cream Rice Krispies, and Ghost and Bat Sugar Cookies. The Count's Crimson liquid will flow through the Blood Rush Slush, a riff on the classic slurpee, with Strawberry and Cherry flavors. 1515 N. Courthouse Rd, Arlington, VA; bayoubakeryva.com

NOT NEW, BUT NOTEWORTHY:

Grab Your Passport: Motorkat has a new tasting dinner, titled "Passport Series". The first installment will be at the end of this month, titled "Tales From Chiba". This dinner will feature a four-course dinner including pairings of sake from the Chiba Prefecture, Japan, taking place on one night only, Saturday October 25. The Motorkat team, including Executive Chef Danny Wells and Wine Director Marshall McGlone, have worked together to create a tasting experience that will be both exploratory and educational, designed to deepen the appreciation of sake and highlight the way it elevates each course. 6939 Laurel Avenue, Takoma Park, MD; motorkat.com

African Super Foods: Nuli, a first-of-its-kind, health-forward fast-casual restaurant spotlighting African superfoods and locally sourced produce has opened. The restaurant, founded by acclaimed Nigerian entrepreneur Ada Osakwe, will begin operating with newly expanded hours on Mondays through Fridays from 10:00 a.m. to 6:00 p.m., and 12 noon to 5:00 p.m. on Saturdays. Menu items include Africa Magic Jollof rice and Fonio bowls, served with plantains, a green salad and a red bell-pepper sauté. The menu’s flavors are influenced not only by culinary traditions across Africa’s 54 countries, but also by the confluence of cultures within the continent, including elements of Mediterranean, Latin American and Indian ingredients. African superfoods like fonio, moringa, cassava, and baobab, can be found throughout the menu, ensuring these nutrient-dense, climate-resilient indigenous crops, sourced directly from smallholder farmers in Africa, are showcased to a global customer base. 1850 K St NW; nuliusa.com

Charley’s Going Coastal: Charley Prime Foods is turning the tide with a bold new direction that leans into the heart and soul of coastal Maryland dining. On Monday, October 13, Charley will reopen as a Chesapeake chophouse & bar — where the crab cake reigns supreme, the burgers are smashed, the tenders are double-dipped, and the sundaes come supersized. Charley’s menu will celebrate the way coastal dining should feel — casual, generous, and made for gathering with a cold Crush in hand. Guests can expect a rotating raw bar, peel ’n’ eat shrimp, fluffy cheddar Old Bay cathead biscuits, local beer and wine, and plenty of classic coastal gems: crab imperial-topped Chicken Chesapeake, cornmeal-crusted Maryland catfish, a luscious creamy crab dip, and the crown jewel — Charley’s signature Maryland-style crab cake — coming in at a whopping 9 oz, all lump, no filler. 9811 Washington Blvd, Gaithersburg, MD 20878; eatatcharley.com

Mom’s Recipes on the Menu: Vera Cocina has a new fall menu. At the core of Vera is the unexpected connection between Lebanon and Mexico, inspired by the Lebanese diaspora that settled in Veracruz in the 19th century. Highlights include the fan-favorite lamb brisket, now reimagined as lamb barbacoa, slow cooked with Lebanese spices and served on a crisp tostada. Appetizers feature new housemade salsas and deep-fried pita bread, as it is traditionally done in Lebanese households. Another standout is the Lamb Arnabeet, tender lamb chops paired with red cauliflower and a blend of Mama Issa’s secret ingredients. The Squash & Falafel dish delivers a mix of vibrant textures and tastes with creamy tahini paste, crispy chickpeas and jelepons to round out this modern vegetarian offering. veradc.com

Marion Berry Avenue Market = Food Equity in the DMV: Marion Barry Avenue Market and cafe in Anacostia has opened with fresh produce, groceries and a fast casual cafe to the historic Ward 8. Marion Barry Avenue Market and Cafe is an initiative of Dreaming Out Loud, the non-profit dedicated to rebuilding urban community-based food systems, and supported by investments from both public and private partners, including the Longer Tables Fund, founded by Chef José Andrés, and Mayor Muriel Bowser through the Office of the Deputy Mayor for Planning and Economic Development’s (DMPED) Food Access Fund. Together, these partners are working to address urgent issues in food systems, social justice, education, and economic inclusion. dreamingoutloud.org

Ramen Bar Experience: The Darcy has a new ramen bar. Crafted under the vision of Executive Chef Bader Ali, the Ramen Bar at GSK celebrates the harmony of diverse Asian influences while staying true to our globally inspired culinary theme. Ramen bowls start at $18 with diners' choice of broth base, noodles and protein. The signature ramen at GSK is prepared with a deeply savory, slow-simmered house broth, complemented by your choice of artisanal noodles and premium protein, including chicken katsu, braised short rib, black garlic-glazed tofu and more. 1515 Rhode Island Ave NW, Washington, DC 20005; thedarcyhotel.com