Pasta Mondays are back at Osteria Morini
301 Water St., SE
Get excited: $10 bowls of pasta have returned to the Navy Yard Italian on Monday Nights (through March 28). Options include classics like tagliatelle with ragu and twisty gramigna pasta with pork sausage alla carbonara, as well as seasonal specials. The bar pours new fall cocktails, such as a rosemary Gibson and smoked Boulevardier.
Pour-your-own mimosas and foie gras eggs at Poste
700 F St., NW
The Hotel Monaco restaurant is upping their brunch game on Saturdays and Sundays. Guests can order bottles of Prosecco served with a variety of fresh juices for pour-your-own mimosas ($25), and try new dishes from chef Kyoo Eom including poached eggs périgourdine ($23) with brioche and seared foie gras, or fried chicken biscuits ($15).
Smokehouse Live starts Friday lunch
1602 Village Market Blvd., Leesburg
We’re loving the barbecue at this new-ish ‘cue joint in Leesburg, and now there’s another chance to try it out: lunch, offered exclusively on Friday (they also serve weekend brunch). Drop by between 11:30 and 3 for dishes like pulled pork shoulder sandwiches ($9), a house-cured bacon BLT with sriracha mayo ($10), and a smoked veggie wrap for the meatless crowd ($9). Orders can be eaten in the restaurant, or called in to-go.
Beet steaks at Beefsteak
800 22nd St., NW; 1528 Connecticut Ave., NW
Autumn produce have arrived at Jose Andres’s fast-casual, veggie-centric restaurants. Look for a BeetSteak sandwich, which replaces the tasty tomato burger, made with a marinated beets and pickled red onions on a vegan brioche bun. There’s also a hearty carrot-miso soup with broccoli, green beans, zucchini, and edamame ($5.99 and $7.49, respectively).
Special sausage-and-egg brunch dishes at DBGB
931 H St., NW
Chef Ed Scarpone has launched a series of new brunch dishes pairing the restaurant’s signature house-made sausages with eggs. Options include Tunisian-style baked eggs with lamb merguez sausage and harissa-braised spinach, or a Vermont pork-cheddar link with hash browns and scrambled eggs.
Native American-inspired menu at Ris
2275 L St., NW
Chef Ris Lacoste celebrates Native American Heritage month throughout November, offering a three-course lunch menu from 11:30 to 3. Dishes include Chesapeake oysters with cider-juniper mignonette, venison stew, and a baked, stuffed apple. The meal is $28; reservations are accepted but not required.
Cider week begins at Bastille
606 N. Fayette St., Alexandria
Drop by the Alexandria French bistro for local cider pairings, beginning on Friday and running through November 22. Three Virginia hard ciders such as Blue Bee Cider’s Aragon 1904 ($9) can be matched with the food.
Dollar oysters and beers at the Wine Kitchen
Multiple area locations
All three locations (Leesburg and Purcellville, VA and Frederick, MD) offer a Thursday deal on local bivalves and brews. Drop by between 5 and 9 for unlimited $1 Chesapeake oysters and $2 bottled beers such as Brewer’s Art Beazly Ale and Sly Fox Pikeand Pils.
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.
