ONGOING
DIY doughnuts
Astro Doughnuts & Fried Chicken offers “decorate your own doughnut” boxes, and does most of the heavy lifting—or baking, in this case. The kit comes with three vanilla-glazed doughnuts, a piping bag of chocolate glaze, and Halloween-themed sprinkles ($10 each). Preorder through Thursday (recommended) by calling 202-809-5565 or e-mailing info@astrodoughnuts.com.
Free meals for spirited kids
Dress your kids in their Halloween best and head to Mi Cocina in Chevy Chase for free kids’ meals for any costumed child under 12 through Thursday.
Jack-o-Lunch
Stop by Ris through Thursday for a Halloween-themed lunch club menu. The three-course meal includes dishes such as pumpkin-sage agnolotti and grilled quail with bacon-braised cabbage and buttered apples, and is available weekdays from 11:30 to 3 ($25 per person).
Caramel apples
Sweeten up your 14th Street festivities with a visit to Policy for caramel apples. Red and green varieties are dunked in house-made caramel and can be rolled in nuts or candies of your choice ($5 per apple). The apples are available through Halloween, including during a party on Thursday night from 9 to close.
Day of the Dead—Oyamel Edition
José Andrés’s Penn Quarter Mexican spot continues its Day of the Dead festival through Saturday, November 2. Special drinks and dishes include a masa-based beverage and crab with sea urchin butter.
THIS WEEK
Pumpkin-carving happy hour
The Kimpton Hotel’s Helix Lounge hosts its ninth annual pumpkin carving contest on Wednesday at 6. The 30 pumpkins (availability is first come, first served) are pre-scooped for your carving ease, and you’ll have until 8 to create your masterpiece while sipping cocktails like a spiced pumpkin martini ($7), Starr Hill pumpkin porter ($6), and regular happy hour drinks such as $5 cosmos and $2 PBR. Prizes include gift certificates and stays at the hotel.
Day of the Dead—Fuego
Arlington’s Fuego Cocina y Tequileria starts its four-day Dia de los Muertos celebration on Wednesday. Think plenty of specialty tequila-based cocktails and “pan de los muertos” (traditional sweet rolls) for warding off evil.
Special Mexican menu
El Chucho hosts its first Halloween/Day of the Dead mashup with a special menu, which runs Thursday through Sunday. Items include fried masa cakes with blood sausage, “brain” (seared sweetbread) tacos, and $4 bottles of Cerveza de los Muertos.
Dogs and drinks
Jackson 20 hosts a doggie costume contest on Thursday at 6; bring Fido to register between 4:30 and 5:30. While the pets strut their stuff in the restaurant’s courtyard, owners and spectators can opt for Halloween-themed cocktails and bar bites. A $10 registration fee (and suggested door donation) benefits the Animal Welfare League of Alexandria.
Not-so-scary Champagne tasting
Cork Market hosts a classy Halloween: a Champagne tasting on
Frankenburgers and piranha bites
Carolina Kitchen in Hyattsville dishes up a ghoulish feast on Thursday from 7 to midnight. The party stars specialty drinks such as “devil’s sangria,” and eats like Frankenburgers and black-and-orange cupcakes. The best costume wins a $100 cash prize.
Pumpkin menu
Cafe Dupont serves a Halloween-themed menu on Thursday from 5:30 to 10 with gourd-heavy dishes and cocktails. The three-course menu ($45 per person) includes the likes of butternut squash tagliatelle and pumpkin cheesecake, and can be washed down with pumpkin ales, ciders, and cocktails.
Sister celebrations
Both El Centro 14th Street and the newly opened Georgetown location throw down for Halloween on Thursday. Head to 14th Street for festivities like happy hour from 5 to 7, $5 tequila shots in the rooftop lounge, and caramel apples; G-Town hosts multiple deejays and serves specialty drinks throughout the night.
All Saints’ Day
Celebrate a New Orleans tradition on Friday with an All Saints’ Day dinner at Acadiana during regular evening hours. The four-course menu ($60 per person) includes a glass of bubbly and dishes like oyster strew and braised doves with wild rice.
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.
