Shake Shack launches a bacon-cheeseburger
Multiple area locations
While fellow fast-casual chain Sweetgreen may have just banned bacon, Shake Shack is doubling down on porky goodness, adding a limited-edition “Bacon CheddarShack” to its menu. The bacon cheeseburger launches at all Washington locations on Friday, decked out with Niman Ranch bacon and a gooey cheddar-American blend ($6.89).
Bullfrog Bagel breakfast sandwiches begin at DGS Delicatessen
1317 Connecticut Ave., NW; 2985 District Ave., Fairfax
The modern deli launches a new, expanded menu at their revamped to-go counter starting on June 7, available 11:30 to 2:30 pm on weekdays, and 8:30 am to 3 pm on Saturday and Sunday. On the board: all-day breakfast sandwiches with newly-sourced Bullfrog Bagels (we have our eye on the chopped salami, egg, and cheese). Bagel fiends can also gets bags to-go by the dozen with cream cheese and house-smoked salmon.
La Boum brunch party is reborn
1301 K St., NW
DC’s most raucous brunch party returns this weekend, having moved from its five-year home at L’Enfant Cafe to downtown’s “sexier play palace,” Capitale. New features include VIP tables and bachelor/bachelorette packages, though you can still expect flowing bubbly, unce-ing DJs, and blurry memories, if any.
Late-night pizza at Centrolina
974 Palmer Alley, NW
The CityCenterDC market/restaurant launches a “late-night” (for downtown) pizza pop-up through the summer. Chef Amy Brandwein creates Neapolitan-style pies in the wood-burning oven from 10 pm to midnight on Fridays and Saturdays, such as margherita and house-made fennel sausage.
Bar Pilar adds pre-theater menu
1833 14th St., NW
14th Street theater-goers heading to the Source or Lincoln Theater can hit Bar Pilar for a new three-course prix-fixe menu from 5 to 7 pm ($30 per person). The lineup includes a number of vegetarian and gluten-free options, but there’re also items like Korean-style porchetta for indulging.
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.
