The Week in Food Events: Savor Beer Events, Art and Soul’s Biscuit Bash, and Truckeroo

Plus where to find all your margaritas and parties on Cinco de Mayo.

Craft beer is the name of the drinking game this week with tons of events centered around the Savor festival. Photograph via Shutterstock.

Cinco de Mayo: Start the week off on a high note with plenty of margaritas and Mexican eats served at Cinco de Mayo celebrations across Washington. Some highlights for Monday included in our ultimate guide: a five-pork taco with a bacon “shell” from El Rey, $5 margarita specials at Masa 14 and other Richard Sandoval spots, El Chucho’s early opening with $3 Tecates, and more.

Big beer week: The popular Savor Craft Beer festival is sold out this weekend, but that doesn’t mean you can’t have tons of sudsy fun at bars and restaurants hosting related events around the city all week. You might start out on Monday with a five-course dinner at Birch & Barley paired with nine Funkwerks brews at 7 ($70); continue on Tuesday by heading to Jack Rose for a beer-cocktail competition between Boulevard and 3 Stars breweries from 6 to 9 ($15 entry includes two drink tickets); or snack on $1 Rappahannock oysters all night at Meridian Pint during a DC Brau and Baxter Brewing tap takeover starting at 5. has a stellar lineup of all the events.

Industry noche: Graffiato’s monthly Industry Takeover Night on Monday picks up the Cinco de Mayo theme, featuring chefs such as Seviche’s Anthony Lamas from Louisville, Kentucky, and Boston-based chef/restaurateur Michael Schlow (you can see a recipe for the fried chicken tacos he’ll serve here). As usual, the event runs from 10 PM to 1 AM, with a cash door fee of $10 partially benefiting La Cocina VA.

Spring into pork: Chef Kyle Bailey brings on “May-ham” at Birch & Barley/ChurckKey starting Tuesday, with a monthlong ode to pork. Starting this week, May 6 through May 11, you’ll find charcuterie boards with house-made hams, or a selection of swine treats including aged prosciutto and pork-butter-slathered bread. Going forward, groups of four-to-six guests can reserve a 20-pound suckling pig from Path Valley Farms—available Tuesday through Saturday—which Bailey stuffs with ramps and fennel, slow-roasts, and serves alongside sides like spring onion spaetzle ($95 per person, including beer pairings).

Biscuit bash: Bread lovers, your happy place is Art and Soul on Wednesday during a biscuit bash on the patio from 6 to 8. Five local toques will compete to win the crowd’s vote for who should be named Biscuit King or Queen. Rounding out the event: a whole lamb roast by Border Spring Farms, Rappahannock oysters, cocktails from Derek Brown, and more. Tickets are $55 and benefit Hospitality High.

Wine dinner: Head to the Capella hotel’s Grill Room on Thursday for a pairing dinner from chef Jakob Esko featuring Quintessa wines from Napa Valley. The dinner ($180 per person) starts at 6:30.

Food truck fest: The monthly Truckeroo festival returns on Friday to the Bullpen from 11 to 11. Bask in the sun with eats from 20-plus trucks, cold beers, cornhole, and more.

Mother’s Day: Treat the most important lady in your life to a celebration on Sunday. Check out our Mother’s Day dining guide for ideas of spots for brunch, and keep an eye out as we post gift guides, activities, and more this week.

Food Editor

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.