Late-night cheese bread at Compass Rose
1346 T St., NW
This 14th Street spot has become well known for its khachapuri, a delicious Georgian cheese bread. We’re guessing the buttery, egg-topped creation tastes even better after a few drinks, so good news that you can now order the dish until 2 on Friday and Saturday nights. Also look out for a different cocktail menu from newly hired barkeep Jack Caminos next week.
Mason Dixie Biscuit Co. at Union Market
1309 Fifth St., NE
After an abbreviated tenure at “pop-uppery” EatsPlace, the popular biscuit purveyor has found a new home at Union Market. Stop by for biscuit sandwiches stuffed with the likes of fried chicken and pulled pork, plus breakfast items and more, starting at 8 Thursday through Sunday.
Weekly freebies at La Tomate Caffe
1701 Connecticut Ave., NW
The newly launched cafe from Dupont’s stalwart La Tomate Bistro starts a variety of free Tuesday tastings on November 11. Each week brings a new item, including gratis croissants with the purchase of a coffee or espresso drink, a complimentary small plate at lunch when ordering a sandwich or salad, and soup at dinner.
Burger night at Nage Bistro
1600 Rhode Island Ave., NW
Nage is hoping to be your Plan A burger spot on Monday nights, serving up a new roster of patties such as the Banzi with Asian slaw, crispy pork belly, and kimchee ketchup; a feta-topped lamb burger; and a French onion-style combo with bacon jam ($13 to $18). Plates include a range of fries, including ghost-chili-dusted and duck fat.
Hot pops at Pleasant Pops
1781 Florida Ave., NW
Go from icy to warming at this pop-centric market, which just began offering hot chocolate pops in four flavors: milk and dairy-free dark chocolate, salted chocolate, and cayenne-spiced Mexican chocolate. Guests can swirl the cocoa into cups of steamed milk in the shop, or take them to go as gifts ($3.59 to $5.50).
Fall game at Et Voila!
5120 MacArthur Blvd., NW
If the cold weather creates cravings for heartier eats, this Palisades spot is ready to serve. A new November menu includes dishes like duck leg confit over mashed potatoes with red wine and olives, venison stew with chestnut pappardelle, and chestnut-foie gras soup.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
