Food

New in Food: Pineapple & Pearls Patio, Macon’s Boozy Popsicles

Fresh options for dining and drinking around DC.
New in Food: Pineapple & Pearls Patio, Macon’s Boozy Popsicles
Southern Efficiency debuts a summer camp-themed menu with cocktails like this “Parents Weekend." Photo by Paul Taylor.

A la carte cocktails at Pineapple & Pearls

715 Eight St., SE

Eager to try Aaron Silverman’s white-hot Pineapple & Pearls, but don’t have $250 to spend? Same-day reservations are now online for four patio tables, where you’ll find a menu of a la carte cocktails from mastermind Jeff Faile (generally $13 to $20 per drink). Spots are available Tuesday through Friday starting at 5:30; reservations go online at 10 am.

Southern Efficiency channels summer camp

1841 Seventh St., NW

Derek Brown’s Shaw whiskey bar transforms into Camp Iwannawhiskey for the summer months with a new menu, available through September. Cocktails ($12) include the “Wet Hot American Sazerac” and a milk punch fashioned with toasted marshmallow syrup.

Boozy popsicle happy hour (with dogs!) at Macon Bistro & Larder

5520 Connecticut Ave., NW

Lounge on the patio with your pooch at Macon’s new Saturday afternoon happy hour, noon to 4 pm. Humans can try boozy popsicles made with gin and fresh fruit, kids can try the same sans alcohol, and dogs get frozen broth-based treats ($3 to $7). There’s also $6 wine and beer, and free puppy treats.

Happy hour drinks and street snacks at Indique

3512 Connecticut Ave., NW

Sip a curry-spiced Mumbai mule and snack on paneer paratha tacos at the newly-revamped Indique, which recently reopened in Cleveland Park. The happy hour specials are offered Monday through Friday, 4:30 to 6:30, in the bar and patio (starting Monday, July 18). Prices run $5 to $8 for beer, wine, and cocktails, and $3 to $6 for street snacks.

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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.