New This Week: Absinthe Popsicles at Menu MBK, Ping Pong Dim Sum Bottomless Brunch

Fresh options for dining and drinking.

Chill out with "frozen fairyland" absinthe popsicles at Menu MBK. Photograph courtesy of Menu MBK.

Absinthe popsicles at Menu MBK

405 Eighth St., NW

The bar team just revamped the cocktail menu at this Penn Quarter spot with some pretty creative new sips (and solids). In the latter category you’ll find “frozen fairyland” absinthe popsicles, as well as Fernet Branca lollipops. Liquid drinks include bubbly spiked with limoncello and gin, and a cereal-milk white Russian.

Bottomless dim sum brunch at Ping Pong Dim Sum

900 Seventh St., NW/One Dupont Circle, NW

Fall means the start of “East West” bottomless brunch, launching this Saturday and Sunday. Pick unlimited plates from traditional dim sum trolleys like dumplings and buns, as well as fusion dishes such as five-spice pork belly eggs Benedict with Sriracha hollandaise. To drink: an unlimited tableside mimosa bar. The meal and drinks are $36 per person, with service from 11:30 to 4 on weekends.

Hot chocolate menu at Fiola

601 Pennsylvania Ave., NW

Things get cozy starting on Thursday with the launch of a hot chocolate menu starring three flavors of Amedei Italian cocoa: Toscano white, dark, and gianduja. All are served with oversize, house-made marshmallows and cookies.

Bacon burger at Macon Bistro & Larder

5520 Connecticut Ave., NW

Macon took second place at the epic Brainfood Burger Battle last weekend, and celebrates by serving the beef-and-bacon patty at the bar for one week only. The burger comes topped with house pickles and tomato aïoli, with a side of fries ($14).

Dollar oyster happy hour at Second State

1813 M St., NW

The Pennsylvania-themed restaurant opens Tuesday with a good deal for bivalve-lovers: $1 oysters throughout the restaurant from 5 to 6 on weekdays.

Mexican barbecue at Toro Toro

1300 I St., NW

Chef Richard Sandoval launches a global barbecue series at his downtown grill, where you’ll find specialties from Mexico, Japan, Korea, and more. First up, through December 31: Mexican barbacoa with dishes such as mezcal-braised beef cheeks, crispy ribs al carbon with tomatillo sauce, and more. The specialty items are offered during dinner only.

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.