New This Week: Brunch at Casa Luca, More Late-Night at Hank’s Oyster Bar

Fresh options for dining and drinking.

Casa Luca serves its first brunch on Sunday with dishes like smoked salmon on grilled country bread. Photograph courtesy of Casa Luca.

Casa Luca begins brunch

1099 New York Ave., NW

Chef Fabio and Maria Trabocchi launch the first weekend brunch at their Italian osteria on Sunday. Guests can opt for à-la-carte options such as porchetta on grilled rye flatbread, Italian vegetable omelets, and fresh pastries. Drinks like blood orange mimosas can be ordered inidividually or bottomless ($14), and there are two set menus: a three-course with bottomless drinks ($32), or Maria’s Light Brunch ($26) with healthier options. Reservations are available for this week; brunch will be served on Sunday from 11 to 3 going forward.

Hank’s Oyster Bar expands late-night in Alexandria

1026 King St., NW

The Virginia branch of Hank’s just expanded its late-night menu. Head to the Old Town spot for freshly shucked oysters, sake shooters, fried clams, po’ boys, and the signature lobster roll from 10 to midnight, seven evenings a week.

Daniel Singhofen takes over at Macon Bistro & Larder

5520 Connecticut Ave., NW

The former Eola and Blue Duck Tavern toque tells Todd Kliman he’s been hired as the executive chef for the Chevy Chase restaurant. Look for new menu items and a chef’s table to come.

Orange Anchor launches brunch

3050 K St., NW

The newest addition to the Georgetown dining scene begins brunch on Saturday. The waterfront spot serves a large menu that includes fried chicken, three kinds of Benedicts, a crabcake BLT, and shrimp ‘n’ grits. Joining the regular brunch cocktails are two less-common drinks: a smoked-oyster Bloody, and another made with kale juice.

G by Mike Isabella announces a ramen/noodle bar pop-up

2201 14th St., NW

Add this to your calendar of pop-ups to try: Chef Jonah Kim will test out dishes for his upcoming Ballston noodle bar, Yona, at G. An à-la-carte menu will be available for the entire month of March, Wednesday through Saturday from 6 to 10 (regular sandwich shop and Sunday Gravy hours will continue). Expect crowd favorites such as ramen and pork buns, along with more adventurous dishes like Korean steak tartare.

Fish and chip Fridays start at Del Frisco’s Grille

11800 Grand Park Ave., North Bethesda

The North Bethesda branch of the Del Frisco’s chain starts a fish and chips special for Fridays during Lent. Get a lunch platter ($16.50) or dinner ($24) of beer-battered haddock, fries, and tartar sauce this Friday, February 20, through April 3.

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.