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.
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.
