Food

New This Week: The Return of FreshFarm Markets, Free Tasting Menus at Restaurant Eve

Plus a Rib to Tail feast at DBGB, and a $10 menu at BLT Steak.
The FreshFarm Markets return, or extend hours for vendors like Chaia Tacos (above) at the Dupont and White House markets. Photograph by Scott Suchman.

The FreshFarm Market farmer’s markets return, expand hours

Multiple locations

Spring has officially sprung with the return of several FreshFarm Market farmer’s markets, and the extension of hours at others. The Foggy Bottom market began its regular season this Wednesday, and the Penn Quarter on Thursday. The year-round Dupont Circle market lengthens its hours from 8:30 to 1:30 on Sundays, while Silver Spring goes from 9 to 1 on Saturdays. Look for new producers like O Earth Creamery in Dupont, Misfit Juicery in Foggy Bottom, and Elk Run Wintery in Silver Spring, as well as a lineup of multi-farm CSA offerings (check their website for full details).

Free tasting menu for April babies at Restaurant Eve

110 S. Pitt St., Alexandria

Restaurant Eve’s annual birthday promo returns: a free five-course tasting menu for all April babies (with the purchase of at least one other tasting menu). The idea began with the owners’s animal-loving daughter, so guests are asked to bring a donation to the Animal Welfare League of Alexandria if receiving the gratis meal. The fine print: the offer is only valid Monday through Thursday, one per table, and reservations must be made by calling (vs. online). Alcohol and tip aren’t included, and the new Asian tasting menu isn’t available for the deal.

BLT Steak begins a $10 Congressional Recess Menu

1625 I St., NW

It’s that time of year again: politicos take a break, and BLT dishes up a discount “$10 until 10” menu of plates at the bar through Saturday, April 11. Look for bites like lamb neck bao buns, shrimp fritters with smoked romesco sauce, and pasta with wagyu bolognese.

DBGB launches a “Rib to Tail” family-style feast

931 H St., NW

There’s a new carnivorous feast in town. Chef Ed Scarpone launches a “Rib to Tail” menu at DBGB, centered around a dry-aged côte de bœuf and grilled ribs from a local Roseda Farms cow. Parties of four to eight can reserve the meal, which begins with light snacks and progresses into a decadent lineup of meats, crispy duck fat potatoes, and house-made gnocchi with roasted oxtail, Burgundy snails, and bone marrow. The menu is $125 per person, and must be reserved 72 hours in advance.

Brunch on the DNV Rooftop Bar

Donovan House Hotel, 1155 14th St., NW

Warm weather has yet to officially arrive, but you can still head up to the DNV Rooftop pool bar on balmy Saturdays and Sundays for brunch between 11 and 4. Dishes from new-ish chef Yo Matsuzaki include shrimp and grits with manchego cheese and shiitakes, fried chicken in a waffle bowl, and miso-braised short rib hash.

Soft shell season begins

Multiple locations

The first soft crabs of the season are entering the market, arriving from warmer domestic waters down south (look for Chesapeake soft shells a little later). Find them at Ristorante Tosca as an appetizer, served with fava beans, corn, and porcini mushrooms ($22), or at BlackSalt, which serves Florida crustaceans fried in chili butter over peas, favas, morel mushrooms, and leek cream ($21 as an appetizer; $42 entree). Prices should come down as the local season begins.

All-day weekend happy hour with $1 oysters at Grillfish

1200 New Hampshire Ave., NW

Head into this Foggy Bottom seafood spot for $1 oysters, drink discounts, and food specials from 11 to 7 on Saturdays and Sundays. Brunch-goers can also try a new set feast that includes a dozen bivalves, two entrees, a bottle of sparkling wine, and mimosa mixers for $49.

More bar bites at Macon Bistro

5520 Connecticut Ave., NW

Newly appointed chef Dan Singhofen just changed the bar menu, offering more French and Southern snacks like chicken liver mousse with chile relish, fried pickles, and crispy oysters, as well as larger items such as a pimento cheese burger and poutine with country sausage gravy and pickled chilies.

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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.