New This Week: Dangerously Delicious Reopens, Brunch at Hank’s Pasta Bar

Inferno Pizzeria serves wood-fired pizzas worth a drive. Photograph courtesy of Inferno.

Dangerously Delicious Pies reopens 

1339 H St., NE

The H Street pie joint closed for renovations in January, and is finally back in action, with more space than ever. Thankfully the “date night” deal hasn’t changed: two slices each of savory and sweet pie, plus non-alcoholic drinks for $22 (Monday through Wednesday).

Hank’s Pasta Bar debuts lunch and brunch

600 Montgomery St., Alexandria

The new Old Town restaurant from the Hank’s Oyster Bar team opens for lunch and weekend brunch. Weekday lunch brings more sandwiches—we like the idea of the chicken parm—while Saturday and Sunday brunch features a variety of egg dishes and Nutella French toast. House-made pastas are a highlight throughout.

Kid’s menus arrive at Republic

6939 Laurel Ave., Takoma Park

The Takoma Park restaurant now offers $12 children’s menus for lunch, brunch, and dinner, featuring options like a Smith Meadows burger, house-made chicken nuggets, and pasta with broccoli-tomato sauce. For every item ordered the restaurant will donate $2 to neighborhood organization Lunch & Learn.

Pisco happy hour at China Chilcano

418 Seventh St., NW

José Andrés’s Peruvian restaurant launches a new happy hour centered around the country’s most famous spirit. Drop in Monday through Friday, 4 to 6 pm, for $5 pisco cocktails, and discount snacks like $3 chicken skewers and $6 pork buns.

Inferno Pizzeria Napoletana opens for lunch

12207 Darnestown Rd., Gaithersburg

Chef Tony Conte’s Gaithersburg pizzeria is now open for Saturday lunch, from 11:30 am to 2:30 pm (the restaurant is still dinner-only otherwise). Look for a similar seasonal menu of pizzas, small plates, and Italian wines.

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.