Food

New in DC Dining: $10 Pastas at Osteria Morini, Poste’s Pour-Your-Own Mimosas

Fresh options for eating and drinking around town.
New in DC Dining:  Pastas at Osteria Morini, Poste’s Pour-Your-Own Mimosas
Poste has a new brunch menu, which includes pour-your-own mimosas and smoked salmon eggs Benedict. Photograph courtesy of Poste.

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.

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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.