Ice cream-muffin sandwiches at Uprising Muffin Company
1817 Seventh St., NW
The Shaw muffin shop commemorates its first anniversary with the creation of sweet treat: The Upwich, where a scoop of vanilla ice cream is sandwiched between two muffin crowns. Pick between two flavors, chocolate chip or double chocolate ($4.99 each). The shop also just started pouring their own roast from Ceremony Coffee called Elevation Blend, a medium-bodied Fair Trade brew.
Boozy popsicles and bao buns at Ping Pong Dim Sum
900 Seventh St., NW; One Dupont Cir., NW
Ping Pong gets in “dimsummer” mode with a lineup of alcohol-infused popsicles in flavors like a whiskey Earl Grey julep or papaya-rose. Five new bao buns are also in the mix, stuffed with fillings like hoisin duck, ginger-soy mushrooms, or Thai basil beef.
Barbecue and Burgundy at Society Fair
277 S. Washington St., Alexandria
Alexandria’s market/restaurant mixes casual eats with fine wines for a new Tuesday series: barbecue and Burgundy. Drop by between 6 and 8 for pulled pork ‘cue with assorted sauces, panzanella and potato salads, and a seasonal dessert ($28 per person). A variety of Burgundy wines are available for pairing by the glass or bottle. Reservations are recommended, and can be made online.
Summer cocktails launch at Sushiko
5455 Wisconsin Ave., Chevy Chase
Guests can head out to the 55-seat patio of this Chevy Chase Japanese restaurant for sushi and a new lineup of cooling cocktails. Summer sips include the Sagano Saketini with sake, cucumber liquor, and green tea sweetener, or a bourbon-based Minka Old Fashioned with muddled cherries, orange, and Lindera Farms honey vinegar. Drinks are $11 to $13.
Drink more Rosé outside at Poste, Grille at Morrison House
700 F St., NW; 116 S. Alfred St., Alexandria
Summer is a perfect time to drink rosé wines al fresco, and there are two new options. Poste created a menu specific to their outdoor patio, with sips like the sparkling Rivarose Brut. Over in Alexandria, the Grille launched 100 Day of Rosé, with a menu that includes still and sparkling bottles, wines by the glass, and flights.
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.
