New This Week: Iron Gate’s New Lunch, Bone Broth in Alexandria

Fresh options for dining and drinking.

Haute Dogs & Fries now serves bone broth in addition to the usual delicious dogs, above. Photograph by Jeff Elkins

Bone broth at Haute Dogs & Fries

610 Montgomery St., Alexandria; 609 E. Main St., Purcelville

Bone broth, known to health nuts as medicinal and to chefs as animal stock, is catching on. The newest place to serve it: Haute Dogs and Fries in Purcellville and Alexandria. Local farm Fields of Athenry makes the blend for the hot dog spot by simmering bones with herbs and spices for more than a day. Grab a small one as a beverage, or take it home by the quart.

New lunch at Iron Gate

1734 N St., NW

Drop by Iron Gate’s elegant carriageway or garden (warmed with standing heaters) for the new tre breve lunch: any three items from a lineup of small plates, sweets, and beverages for $22. Braised chicken leg over smoked polenta, Greek doughnuts, and an Aperol spritz sound like a tasty way to go.

Prime rib Saturdays at Le Diplomate

1601 14th St., NW

You’ll find a new dish on Le Dip’s plat du jour menu: prime rib. The beef is cured in salt and herbs for 24 hours before a slow roast in the oven, and is served with jus and pommes purée ($40). Look for the special on Saturdays only.

Anniversary specials at Flight Wine Bar

777 Sixth St., NW

This Penn Quarter wine bar celebrates their one year anniversary with two specials. Each Wednesday a special bottle of wine will be 35 percent off after 7. On Saturday, guests can try the “redeye special,” $7 glasses of wine from any open bottle from 10:30 onward.

Kids’ tasting menus at Trummer’s on Main

7134 Main St., Clifton

If your kid craves duck confit over chicken fingers, you many want to treat him/her to the new five-course “petit gourmand” menu at Trummer’s. The lineup for mini foodies includes dishes such as mozzarella arancini and seared salmon, and can be paired with an optional mocktail ($38 per child; $7 mocktails).

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.