Get Momofuku CCDC delivered to your doorstep
Don’t want to wait for a table at the hot CityCenterDC restaurant? Get a variety of buns and ginger-scallion noodles delivered for lunch and dinner via Caviar. The food delivery service is waiving all delivery fees for the eatery, today through Friday.
For those who want to dine-in, the restaurant just launched weekly happy hour, which runs on weekdays from 5 to 6:30. A rotating menu includes discounted snacks, beer, wine, and a seven-spice cocktail.
Charlie Palmer Steak pours bottomless wine
101 Constitution Ave., NW
DC’s top steakhouses will never be cheap, but Charlie Palmer now offers a deal with the new “cut of the week” menu, featuring an appetizer, rotating steak like Wagyu hangar, sides, dessert, and bottomless wine for $58 (a strip steak alone goes for $49, for comparison sake). The fine print: unlimited vino is paired with the first and main course, and the lineup is available for dinner-only.
Alta Strada begins happy hour
475 K St., NW
Restaurateur Michael Schlow’s new Italian restaurant introduces weekday happy hour from 3 to 7, with a generous menu of discount antipasti and pizza, wine, beer, and classic Italian cocktails. We’d go for crispy meatballs ($8), tuna tartare ($10), and a classic Negroni ($8).
New brunch pizzas at Pizzeria Orso
400 S Maple Ave., Falls Church
Chef Bertrand Chemel introduces new springtime pies to the brunch menu, both sweet—Nutella, banana, strawberries—and savory, such as asparagus, ramps, ricotta pesto, and a poached egg. The new additions run $10 to $14.
Lamb half-smokes at Cava Mezze
DC and Clarendon locations only
Spring has arrived at two of Cava Mezze’s locations, where you’ll find barbecue-inspired dishes such as a Logan Sausage lamb half-smoke crowned with bolognese, mustard, tzatziki, and feta (the dish was a recent Lamb Jam winner). Look for other warm weather eats/drinks, like feta hush puppies, a cantaloupe-spiked sparkling cocktail, and watermelon salad.
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.
