Fried chicken Fridays at Bidwell
1309 Fifth St., NE
What’s better than one of Union Market’s drive-in movies on Friday evenings? A flick plus fried chicken. Chef John Mooney’s restaurant dishes up the crispy fowl for movie-goers throughout the summer. If you’d like to see where some of the restaurant’s produce comes from, Bidwell also recently started tours of the rooftop garden at 3, daily.
Chinese pop-up lunch at Water & Wall
3811 N. Fairfax Dr., Arlington
Chef Tim Ma just started a lunchtime pop-up at his newest restaurant, featuring reinvented Chinese dishes inspired by his uncle, Paul Ma. The lineup includes Kung Pao pork belly, beef brisket and broccoli, Maryland lump-crab fried rice, and more. Those with lazy summer days on their hands can sip $9 cocktails, such as a rum-based Mai Thai with mango nectar.
All-night happy hour at Co Co. Sala
929 F St., NW
Penn Quarter’s chocolate-centric eatery extends happy hour all night Monday through Thursday (through August 31). The new menu includes $8 specialty cocktails, a variety of savory bites such as shrimp crostini and tuna tartare, and $9 Prosecco with a chocolate tasting trio.
Half-price rakia and cocktails at Ambar
523 Eighth St., SE
Washington’s first Balkan restaurant launches a few new summertime deals. On Sunday you’ll find 30 varieties of rakia, a fruit brandy, at a 50-percent discount from 4 to 11. Then on Thursday, house and barrel-aged cocktails are half off from 4 to close, such as a twist on a Negroni made with apricot rakia, Campari, and vermouth.
Sunday suppers at Quill
1200 16th St., NW
The Jefferson hotel dishes up a bit of nostalgia on Sunday summer evenings. Head to Quill for three-course menus served with a glass of wine for $35, which include homey dishes such as quiche Lorraine, soft-shell crabs, and funnel cake with strawberries and whipped cream.
Find Anna Spiegel on Twitter at @annaspiegs.
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.
