New in Food: Lao Noodle Pop-Up, Jaleo’s Cava Brunch

New in Food: Lao Noodle Pop-Up, Jaleo’s Cava Brunch
Lao noodle shop Khao Poon pops up in Columbia Heights. Photograph courtesy of Khao Poon

Lao noodles pop up at Thip Khao

3462 14th St., NW

The Khao Poon noodle pop-up has moved from Union Market, and now offers regular weekly dinners at Thip Khao. Head to the Columbia Heights restaurant on Tuesdays from 5 to 9 pm, where chef Deth Khaiaphone prepares a variety of small plates, desserts, and Lao noodle bowls. Early favorites include vermicelli with green curry and shrimp, and homemade tapioca rice noodles in a clear broth with chicken and herbs.

Jaleo rolls out cava brunch

2250 Crystal Dr., Arlington; 7271 Woodmont Ave., Bethesda

The Crystal City and Bethesda locations of Jaleo offer a new brunch deal. Patrons can order two tapas, a brunch entree such as hanger steak n’ eggs, and a glass of cava for $25. Additional glasses of the Spanish sparkling wine go for $5 all through brunch.

Fare Well launches late-night happy hour

406 H St., NE

Vegan night owls—or anyone who likes wine/beer—can head to Doron Petersan’s meatless diner next week for a new late-night happy hour. Snacks, and a variety of $5 wines, local beers, and cocktails are on offer every Thursday through Saturday, 9 pm to 1 am (starting September 27).

Casolare opens for breakfast and lunch

2505 Wisconsin Ave., NW

Restaurateur Michael Schlow’s Glover Park Italian expands its hours. Head in for zucchini frittatas in the morning, or drop by for entree salads or a crunchy chicken BLT at lunch. Breakfast is served 7 am through 10 am on weekdays (starting at 8 am on Friday and Saturday), while lunch runs daily, 11 am to 3 pm.

Get Our Weekend Newsletter

The best DC news, delivered straight to your inbox.
Or, see all of our newsletters. By signing up, you agree to our terms.

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.