Food

The Week in Food Events: Osteria Morini’s Beer and Pasta Dinner, DC Meat Week

Plus a Timber Pizza Co. pop-up.
Fat Pete's (above) is one of the DC Meat Week barbecue spots. Photograph by Scott Suchman.

More restaurant week: The official Metropolitan Restaurant Week is over, but Alexandria Restaurant Week continues through Sunday. Participating spots offer either three-course dinners for $35 or a meal for two at the same price. A number of eateries also serve discounted lunches.

Meat week: Seven days of carnivorous eating have begun. DC Meat Week runs through Sunday, with nightly gatherings like all-you-can-eat barbecue at Hill Country on Monday and a barbecue-eating relay at Pork Barrel on Tuesday. Specials vary by restaurant, so check out the full lineup.

Happy Birthday to the Boss: Anyone craving fried chicken and/or $1 whiskey shots can head to Boss Shepherd’s on Monday for a special celebrating Alexander “Boss” Shepherd. The politician was born in 1873, so you’ll find a fried chicken dinner for $18.73 through Saturday.

Burns dinner: Mad Fox Brewing Company hosts a Robbie Burns dinner on Monday; the culinary tradition honors Scottish poet Robert Burns. The reception begins at 6:30 followed by a five-course meal that includes riffs on traditional Scottish dishes such as haggis, plus beer pairings ($75 per person). The brewery also offers à-la-carte specials throughout the evening, Scotch tastings, and a bagpipe player.

Taste of Napa: Blue Duck Tavern hosts two California winemaker dinners this week. First up on Tuesday is Peter Franus of Peter Franus Winery. Then on Thursday, Michael Mondavi visits the restaurant and pairs his wines. Both meals are four courses, start at 7, and are $155 per person.

Carb-tastic: Paleos need not apply to Osteria Morini’s beer and pasta dinner, happening Thursday at 6:30. The Italian restaurant teams up with DC Brau for a reception and three-course pasta meal paired with the local brews, plus warm chocolate cake and Penn Quarter Porter to finish. The meal is $85 per person; reservations can be booked by e-mailing Alice Mayeron at amayeron@altamareagroup.com.

Seeing stars: Michelin-starred Italian chef Stefano Cerveni from Ristorante Due Colombe prepares a collaborative wine dinner at Fiola on Thursday. The five-course dinner is paired with wines from Ca’ del Bosco, and features dishes like red prawn crudo with purple potatoes, “sparkling” risotto, and olive oil-poached beef ($200 per person). Call the restaurant for reservations.

Pop-up pizza: Timber Pizza Co., which operates a mobile wood-fired pizza operation, sets up shop at the Dolezza Factory on Friday for a special dinner. Guests can try the pizzas during the five-course meal, paired with DC Brau brews ($65 per person). The later seating is sold out, but spaces remain for 6 PM.

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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.