New This Week: Free District Doughnut Delivery, Pasta Mondays at Osteria Morini

Fresh options for dining and drinking.

Osteria Morini hosts a pasta-making class and fun lunch. Photograph by Scott Suchman

Free delivery from District Doughnut

749 Eighth St., SE

The newish purveyor of fried dough runs a special holiday offer from Wednesday through December 31: Order any $25 dozen and get free delivery within the District. Hello, office parties.

Pastas for $10 at Osteria Morini

301 Water St., SE

The swanky Italian offers all of its pastas for $10 on Monday, meaning you can order tagliatelle with rich meat ragu and lasagna verde for nearly half off. Discounts also extend to the drink list, where you’ll find $20 bottles of Lambrusco and $2 Fernet Branca.

Hot-cocktail happy hour at Nopa

800 F St., NW

Warm drinks, discount prices. Stop by the bar from 4:30 to 7 through February for 20 percent off wines by the glass and wintery cocktails like whiskey- and Baileys-spiked coffee, hot toddies, mulled wine, and boozy hot chocolate.

Fire pits and s’mores at Cooperwood Tavern

4021 Campbell Ave., Shirlington

Shirlington’s seasonal American spot adds one more winter lounge to the growing number, having recently added fire pits and fleece blankets to its 44-seat patio. A new menu of “winter warmers” includes hot cocktails like spiced rum, plus s’mores packs ($10) with everything you need to fashion fireside treats.

Exclusive oysters at Hank’s Oyster Bar

Dupont, Capitol Hill, and Alexandria locations

Chef Jamie Leeds commissioned a new bivalve solely for her restaurants: the Salty Wolfe, named for her father, which is grown by War Shore Oyster Company near Chincoteague. The oyster is described as having an initial briny taste and creamy finish. Every quarter, 10 percent of sales from the oyster ($2.25 each) benefit the American Heart Association.

Holiday pop-tarts at Ted’s Bulletin

Capitol Hill, 14th Street, Reston, and Merrifield locations

Ted’s gets in the holiday spirit with a limited edition peppermint-fudge pop-tart decked out with red, white, and green sprinkles. The treat is available through January 15.

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.