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Not scared enough after Sandy? Here are 13 Halloween happenings around town.  By Anna Spiegel
The always delightful High Heel Race happens November 1 this year. Photograph by Dakota Fine.

Way scarier than All Hallows Eve this year was the storm that tore through our streets. If high winds and heavy rains didn’t frighten you enough, however, we have the rundown on parties, specials, and spooky meals starting Tuesday—along with information about rescheduled events.

TUESDAY, OCTOBER 30

Day of the Dead Festivals Resume

Oyamel just decided to open at 5 today, so you can catch all the Day of the Dead Festival specials, which last through November 2. Offerings include drinks such as the rum-based Zombie Apocalypse and dishes like venison heart with pickled cactus.

The newly opened Fuego Cocina y Tequileria is also reopening at 4, which means you can celebrate the end of Sandy and the Dia de los Muertos festival all at once. Special drinks include tequila-spiked Aztec Poison and the Devil’s Swamp Water with Sauza Silver and house-made kiwi-mint agua fresca.

More spooky happenings, after the jump.

Posted at 04:15 PM/ET, 10/30/2012 | Permalink | Comments ()
Find sour ales a little scary? Then there’s no better time to try them than Halloween. By Jessica Voelker

Taps at Chuchkey, where you can conquer all fear of sour beer this October 31. Photograph by Chris Leaman.
When you think about it, olives taste crazy—salty and intense and complex, they command attention. Pop a kalamata in your mouth at a party, and good luck focusing on the small talk for the next few seconds. Some adventurous souls may have enjoyed olives from the get-go, but many of us recall the childhood experience of biting into the soft flesh of the cured fruit and spitting it out immediately—then avoiding the oily delicacy for the next decade or so. It was too much, too soon. It took me years to come around to olives, but once I got them, they became a favorite food. Like really good funky cheese, smoky Scotch, and wee silver fish, what makes olives so good is how challenging they are, the way they sort of talk back to you. And if you like consuming stuff that talks back to you when you taste it, you’re going to want to get into sour ales.

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Posted at 12:25 PM/ET, 10/16/2012 | Permalink | Comments ()
Washingtonian Magazine - June 2013

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