New salad menu at Sweetgreen
Multiple locations
The salad chain is switching up its menu for fall, offering a variety of new seasonals, signatures, and grains. Options include roasted turkey and fall vegetables, curry cauliflower and quinoa bowls, and an “avocobbo” Cobb.
Extended patio season at Bourbon Steak
2800 Pennsylvania Ave., NW
Just because the weather is (kind of) getting chilly doesn’t mean you have to head indoors with your cocktail. The swanky hotel bar plans to keep its 100-seat patio open until November 1, thanks to faux-fur blankets, heat lamps, warming dishes such as Chesapeake chowder and lobster lasagna, and steamy drinks such as hot buttered rum and spiked cocoa. You can also reserve seats around one of many fire pits by calling 202-944-20206.
Bratwurst-topped burgers at Shake Shack
Multiple locations
Can’t decide between a sausage and a burger at the Shack? During the chain’s Oktoberfest celebration, no one has to. A special menu runs through Sunday, with items like Bavarian brats with slaw, German chocolate concretes, and the brat burger: a beef patty topped with a bacon-and-cheddar-stuffed bratwurst. Wash it all down with a ShackMeister Ale and get a free stein.
Jetties debuts in Chevy Chase
5362 Connecticut Ave., NW
Nobadeer sandwiches head to Connecticut Avenue with the debut of Jetties’ sixth location on Saturday. Family-friendly grand-opening festivities run from 11 to 3 and include free T-shirts for the first 100 kids, face painting, and giveaways.
Cheesy happy hour at Sonoma
223 Pennsylvania Ave., SE
The Hill spot commemorates American Cheese Month with a fromage-filled happy hour on Thursdays from 4:30 to 7:30. Plates of three artisanal cheeses such as Humbolt Fog and Point Reyes Blue can be paired with a trio of wines for $15 and $18, respectively. Look out for a free wine and cheese tasting to wrap up the festivities on October 30.
Autumnal lunch at Ris
2275 L St., NW
The three-course October “lunch club” menu is out, and you can get plenty of fall eats for $28. Dishes include squash soup with apple fritters, cider-glazed scallops, and warm apple streusel cake.
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.
