The Week in Food Events: Graffiato Hosts a Final Industry Takeover, Chuy’s Celebrates Elvis

Plus an early snow-day special at Urbana should the flakes fall.

Let it snow...and then head to Urbana for $5 pizza and cocktails. Photograph by Scott Suchman

Farewell, Industry Takeover: Graffiato hosts its last Industry Takeover Night on Monday, two years after it began. The idea is the same—free late-night snacks and drink specials from 10 to 1 with a $10 charitable door fee—though you’ll likely find bigger crowds and more chefs than usual. The cast includes toques and bartenders from within the Mike Isabella Concepts restaurant group.

Possible snow-day special: And it begins. Given Tuesday‘s forecast, Urbana is already ready with a special should the flakes begin to fall: $5 pizzas topped with the likes of duck sausage, goat cheese, and figs to go or stay (a deal, as they’re typically $15), two snow-day cocktails, and specialty hot chocolate. The specials will hold anytime it snows, so keep those fingers crossed.

Tap takeover: Local brewery 3 Stars Brewing Company takes over the taps at the Coupe‘s bar for a week, starting on Wednesday. Look for flights, food pairings, specials, and beery brunch.

Happy birthday, Elvis: Tex-Mex chain Chuy’s is know for its celebrations of the King’s birthday. This Thursday, the new Northern Virginia locations in Springfield and Fairfax get in on the party for Elvis’s 80th, offering one free entrée to costumed guests, complimentary Twinkies, food and drink specials, T-shirt giveaways, and more.

Popping up: There’s some good news and bad news about Bad Saint’s Filipino pop-up at Crane & Turtle on Saturday and Sunday. The bad: The $65 dinners sold out in less than three hours. The good: The eatery is taking names for a waitlist on Tuesday between noon and 1. Call 202-670-4409, and good luck.

Wine dinner: Cap off the week with a Sicilian wine dinner at Al Dente on Sunday at 6. The $75 meal from chef Roberto Donna and Maurizio Farro of Cantiniere Imports includes five courses and pairings (call for reservations).

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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.