Food

New This Week: Sunday Fun-Day at B Too, Jaleo DC’s Sangria Hour

Fresh options for dining and drinking.
B Too offers Sunday happy hour with discount beer, wine, and snacks at their bar. Photograph by Andrew Propp.

The launch of lunch at Hank’s Alexandria

1026 King St., Alexandria

Hank’s Oyster Bar just announced they’ll start serving lunch at their Alexandria location as of Monday, April 6. The afternoon menu will be similar to Dupont’s, with lobster rolls, smoked salmon Reubens, and of course plenty of bivalves.

Sunday fun-day at B Too

1324 14th St., NW

Happy hour isn’t just for the weekdays (and here are ten great options to prove it). B Too now offers discount drinks and food at the bar on Sundays from 5 to close. Drop in for $5 beers and wines, $7 cocktails, and $6 snacks like miniature smoked salmon waffles, meatballs, and Belgian frites. Those who want to spend a little more can go in for Sunday Supper ($35 per person), a new set menu made of the chef’s favorite dishes.

New brunch items at Pearl Dive

1612 14th St., NW

Chef Colleen Conrad expands the brunch menu with new dishes like house-cured salmon latkes, a flatbread topped with dijon béchamel, Gruyere, ham, and a fried egg, and wood-grilled redfish over stone grits (back by popular demand). There’s also a weekly-rotating sweet corn crepe.

Drink more sangria at Jaleo DC

480 7th St., NW

The Penn Quarter location just started Sangria Hour, Sunday through Friday, 4 to 6 (“sangria two hours” just doesn’t have the same ring). Head in for $5 glasses and $25 pitchers, plus $3 cañitas of beer and Spanish bar snacks.

Dolcezza to-go expands

Multiple locations

More gelato is never a bad thing. The District-based Dolcezza is expanding their presence in the Mid-Atlantic, and will be offered at 44 branches of Whole Foods in DC, Maryland, Pennsylvania, and beyond.

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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.