New This Week: Milk Bar’s Popcorn Cake, More Bottomless Brunch

Milk Bar's popcorn cake with pickled strawberry jam. Photograph courtesy of Milk Bar

Bottomless French press cocktails at Provision 14

2100 14th St., NW

Boozy brunch just took on a whole new meaning. The 14th Street bar/restaurant now offers their large-format French press cocktails for all-you-can-drink gatherings, such as a basil-lavender mimosa ($18). Dishes are also designed to share—you’ll need a few friends to help take down a whole fried chicken n’ funnel cakes.

Milk Bar debuts an only-in-DC special

1090 I St., NW

Diners at Momofuku CCDC can dig into a exclusive new dessert: popcorn cake,  created by Milk Bar chef Christina Tosi. The salty-sweet confection combines caramel, popcorn crumbs, and popcorn pudding, served with a side of pickled strawberry jam and (what else?) caramel corn.

Fiola rolls out Sunday dinners

601 Pennsylvania Ave., NW

Chef Fabio Trabocchi’s first restaurant now offers Sunday dinners for the first time since opening, set to the tune of live jazz music from Laissez Foure from 6 to 9 pm. Guests can take advantage of half-priced bottles of wine from the “Sunday Cellar.” Remember the restaurant also recently changed to a prix-fixe dining format.

Lunch and brunch begins at Requin

8296 Glass Alley, Fairfax 

Mike Isabella and chef Jennifer Carroll’s pop-up restaurant in the Mosaic District launches afternoon service this week. Weekday lunch and Saturday brunch includes riffs on French classics like a croque monsieur with truffle butter, and moules-frites. Both run 11 am to 2 pm.

Throwback Thursdays at Occidental Grill & Seafood

1475 Pennsylvania Ave., NW

This downtown establishment digs into its 110 year history for a variety of “throwback Thursday” specials, which change each month. Up first in February: veal Oscar—veal roulade with asparagus, crab, and béarnaise sauce—and a brandy Alexander cocktail to wash it down.

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.