New This Week: More Weekend Happy Hours, Free Brunch Drinks

Fresh options for dining and drinking.
New This Week: More Weekend Happy Hours, Free Brunch Drinks
Score a free brunch drink for looking dapper at Second State. Photograph by Andrew Propp.

Late-night weekend happy hour at DC Harvest

517 H St., NE

Drink cheap and late in the bar, which offers discounts from 11 to 1 on Friday and Saturday. Boozers will find $5 drafts and wines by the glass, $3 Natty Boh cans, and $6 specialty cocktails. Snacks are also on special, such as $4 Bloody Mary oyster shooters, $3 lamb sausage sliders, and $4 cheese plates.

Second State launches Sunday brunch with free drinks

1831 M St., NW

Don your Sunday best—dresses for ladies, jackets for men—and get a free glass of Veuve bubbly or craft rye whiskey upon arrival at the new brunch. Dishes include blue crab Benedicts, foie gras burgers, and more.

Shophouse Opens at Union Station

40 Massachusetts Ave., NE

Another Washington location of Chipotle’s Southeast Asian concept opens in Union Station on Thursday. Look for the same line of tasty, customizable rice, noodle, and salad bowls.

Zaika launches weeklong happy hour

2800 Clarendon Blvd., Arlington

An extensive happy hour starts at this Indian spot, which offers discounts from 5 to 7 Monday through Friday, and noon to 7 on Saturday and Sunday. Look for $5 brews, wines, and rail drinks, $6 mojitos, and $9 martinis while lining the stomach with $5 small plates such as tandoori wings and samosas.

Vegetarian menu at Trummer’s on Main

7134 Main St., Clifton

Chef Austin Fausett offers a fall garden menu centered on seasonal fruits and vegetables. Frequently changing dishes could include house-made burrata with arugula pesto and cranberry vinaigrette, roasted garlic soup, and sweet potato rosti with chanterelles.

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Anna Spiegel
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.