Spring on a Plate: The List’s Weekly Food Roundup
Let's embrace the vibrant spirit of spring in DC. Join us as we delve into the lively culinary scene. We savor all the seasonal delights and have the 411 on the latest menus prepared by your local faves - and maybe some there’s a name or two that’s new to you. We are ready for spring on a plate — you?
NEW & NOTEWORTHY:
Taste of Philly: JBFA-winning restaurateur Ellen Yin’s High Street Hospitality Group has brought a.kitchen + bar from Philly to Foggy Bottom, at the Hotel AKA. The restaurant will feature seasonal, American small plates designed by executive chef Eli Collins (Philadelphia) and chef de cuisine George Madosky. The bar’s wine and cocktail program was designed by the Philadelphia team, which has gained acclaim from Wine Spectator, Wine Enthusiast, and a 2024 semifinalist nomination from the James Beard Foundation Awards. 1 Washington Circle NW; akitchenandbardc.com
Bammy’s is Back: Bammy’s at Navy Yard has reopened as Bammy’S Modern Caribbean. The menu will still be Caribbean inspired but with nods to the multitude of flavors found throughout the islands. You can still expect favorites such as chef Peter Prime’s famous jerk wings and snapper escovitch with new additions leaning into techniques such as grilling and smoking. Starters of note include the Trinidadian & Dominican holiday favorite, pastels, Guyanese street food aloo pie, and of course, the bammy, hailing from Jamaica, and smothered with pulled oxtail. Weekend brunch will also be offered with new dishes such as brisket hash, fry bake sandwiches, and grilled pork belly and pancakes, plus mimosa towers featuring Caribbean flavors. 301 Water Street SE; BammysDC.com
Ciebo in Full Bloom: Adams Morgan restaurant and cocktail bar Ceibo draws inspiration from the bustling bar culture of Montevideo and Buenos Aires, from brothers Manuel and Juan Oliveras. Their new spring menu features dishes such as plums with sheep’s milk ricotta, candied peanuts, mache, and honey; white Dutch asparagus with rice bread crumbs, and lemongrass beurre blanc; potato chips with egg foam, prosciutto, and shallots, and steak tartare with shallots, peppers, olives, cured egg yolk, and country cracker. Starting April 30th, Ceibo will open for dinner two Tuesdays per month to offer 4 - 5 course tasting menus for $80 per person. The menus, with optional biodynamic wine pairings, will showcase chef Juan Olivera’s culinary creativity, as well as Manuel Olivera’s deep experience in wine and hospitality. 2106 18th Street; ceibodc.com
Mudbugs are Coming Up the Coast: Crawfish season has arrived! To commemorate New Orleans and its tradition of springtime crawfish boils, Dauphine’s will be offering its very own Crawfish Boils in April. Dauphine’s will host a weekly Crawfish Boil every Saturday in April from 3 to 6 pm. Crawfish will be sold by the pound, and servings will include all the essential fixings, like potatoes, mushrooms, and garlic. Homemade Andouille sausage is also available as an add-on for an additional cost. 1100 15th street; dauphinesdc.com
Le Grande Boucherie: Blending the ambiance of an elegant steakhouse with that of a Parisian brasserie, La Grande Boucherie now occupies the historic National Bank Building. The menu, designed by corporate executive chef Maxime Kien, will offer large-format meats, a raw bar, and both classic and modern French dishes. The extensive meat offering will feature cuts like filet de bœuf and filet mignon au poivre, grass-fed ribeye entrecôte grillée, Chateaubriand “pour deux”, and in-house dry-aged and wagyu meat. These will be offered alongside bistro classics like soupe à l'oignon, moules a la Basquaise, and escargots. Ingredients, including the meat and poultry, will be sourced locally from trusted farms, and the menu will incorporate local Maryland Blue Crab and Chesapeake Bay fish. Within the wine list, Boucherie aims to include lesser-known grape varieties such as tannat, mondeuse, and picpoul, as well as winemakers practicing sustainable farming and organic methods. The drinks list will feature their signature selection of cocktails, as well as three special cocktails made in collaboration with D.C. mixologist and winner of Netflix’s Drink Masters, LP O’Brien. 699 14th Street NW; boucherieus.com/washington-dc
Matriarchs of the Middle East: To celebrate Arab American Heritage Month, Maydān and neighboring cocktail bar Medina will be hosting a variety of events. On April 21st Maydān & The Culinary Diplomacy Project are joining forces to pay tribute to the biggest celebrity chefs: grandmas and aunties of the Middle East and North Africa (MENA). This one-night-only dinner will feature recipes handed down through generations and shared with Maydān for an unforgettable Tawle feast of house favorites and traditional comfort foods. These matriarchs of Morocco, Tunisia, Lebanon, Turkey, and the Republic of Georgia are the people who taught Rose Previte and the culinary team of Maydān many of the recipes featured on the restaurant’s menu. Proceeds from the dinner will benefit the Culinary Diplomacy Project, a chef-driven non-profit aimed at fostering mutual understanding between people of diverse cultures through the universal language of food. Tickets available here. Also on April 21, Cooking with Grandmas: For a more intimate experience, you will also have a chance to hear from Lauren Bernstein, founder and CEO of the Culinary Diplomacy Project, Rose Previte, owner of Medina & Maydān, and the women who shared their recipes for this special evening, as well as a live cooking demonstration & conversation with one of the guest chef grandmas. Tickets available here. Florida Avenue NW; medinadc.com
Veggie Delights: Miguel Guerra and Tatiana Mora, the former chefs behind El Cielo and Serenata, have unveiled their four-course tasting menu at MITA. Priced at $75, this prix fixe experience is available Tuesday through Thursday, offering a journey through the freshest produce in this vegetable-forward concept. On Fridays and Saturdays, treat yourself to an exclusive tasting menu priced at $150 per person. For a more casual experience, walk-ins are welcomed at the bar, where a selection of à la carte dishes are offered. 804 V Street NW; mitadc.com
Nobu in the House (Mark Your Calendar): Famed chef Nobu Matsuhisa will host Taste of Nobu DC at his West End sushi destination on Wednesday, April 24, from 6:30 to 9:30 p.m. The restaurant will be outfitted with a sashimi bar featuring bites of Nobu's classic Yellowtail Jalapeno, alongside stations serving up Nigiri, Maki and Hand Rolls, Wagyu Shabu Shabu, Yakitori, and desserts like Strawberry Panna Cotta & Mini Carrot Cakes. Meanwhile, Beverage Director Filipe Bertrand will showcase the newly launched Nobu Rare Blend by Qui Tequila and handcrafted cocktails fit for spring. Chef Nobu himself will be onsite to meet with guests and host the fête. noburestaurants.com
More Peter Chang: Gaithersburg residents now have their own Peter Chang outpost serving tapas-style dishes, dim sum, and signature items that include Chengdu Garlic Steamed Pork Belly, Hot & Numbing Stone Pot Flounder, Shredded Tofu Skin Salad, Steamed Pork Soup Dumplings, and more. The ninth Peter Chang outpost will be open daily starting at 11:00 a.m. 637 N Frederick Avenue, Gaithersburg; peterchanggaithersburg.com
Marcela Hazan x Smithsonian American History Museum: Marking the centennial of Marcella Hazan’s (1924–2013) birth, the Smithsonian’s National Museum of American History has received a donation from the family of the influential cookbook author and legendary teacher of regional Italian cuisine in the United States and United Kingdom. Hazan is widely known for her six cookbooks on the cuisines of Italy, published between 1973 and 2004. Her husband Victor Hazan, an authority on Italian food and wine, and son Giuliano, a chef and cooking teacher, donated 20 of her specialized Italian cooking tools, including a passatelli press, garganelli pasta comb, a mattarello for rolling out pasta, her wood cutting board, lasagna pan and her cotton apron to the museum’s food history collections. The donation also includes a selection of her recipe notebooks, written in Italian, that will be housed in the museum’s Archives Center. Hazan immigrated to the United States from Cesenatico, Italy, with her husband in 1955, and they made their home in New York City where she opened a small cooking school in her apartment in 1969 and published her first cookbook, The Classic Italian Cookbook, in 1973. Hazan was the recipient of numerous awards, including the International Association of Culinary Professionals Lifetime Achievement Award (2004), Cavaliere della Stella della Solidarietà Italiana Award (2003) and the James Beard Foundation Lifetime Achievement Award (2000).
Constitution Avenue NW, between 12th and 14th streets; americanhistory.si.edu
A Taste of Spain (Brunch Alert): Chef Ruben Garcia is the first to point out that in Spain, brunch doesn’t really exist. But with Casa Teresa situated in arguably the brunch capital of the United States, the Spanish restaurant launched brunch service anyway. The menu borrows from Garcia’s mother’s stuffed eggs, a recipe she cooked on holidays and special occasions: “Los huevos rellenos de mi madre” is essentially deviled, pickled eggs filled with tuna, mayo, pickled onions and seasoned with pimentón. There’s also a tortilla de patatas, starring eggs from Virginia’s Whiffletree Farm. Grilled Spanish toast arrives as a thick-cut piece of custard-soaked brioche, grilled and topped with bruleed lemon curd and served with sherry-flavored whipped cream. For a cure-all dish, order a heaping pile of fries covered in fried eggs (add on jamon or sausage). Pair it all with a sipper of vermouth—of which Casa Teresa has nearly 30 by-the-glass options. There is also a mix-and-match cocktail option, where you can pair a base of sparkling wines with spirits, mixers, citrus and herbs. Saturdays, 11:30 a.m. to 4:00 p.m. 919 19th Street NW; teresadc.com
Hey! Hei Hei (Lunch & Brunch Alert): Cantonese restaurant Tiger Fork has brought Hong Kong-inspired brunch and lunch classics to weekend afternoons with its new daytime “Hei Hei Café”. Inspired by traditional Cha Chaan Teng (Hong Kong’s quintessential East-meets-West diner culture), chef Simon Lam is serving innovative versions of congee, condensed milk french toast, macaroni & Spam soup, boozy milk tea and a selection of Dai Pai Dong (street-food inspired bites like salt & pepper squid and chili wontons). As its inspiration cha chaan teng literally translates to “tea café,” Tiger Fork offers a brand new tea program curated by Valley Brook Tea, plus other boozy daytime drinks like spiked Hong Kong milk tea (the “Fun Tea” with cognac, allspice dram and orgeat cold milk tea) and “Pau Pau” Mimosas (with apricot, orange and yuzu). 11:30 a.m. to 3:00 p.m. on Saturdays and Sundays. 922 N Street NW; tigerforkdc.com
Mykonos on Top: The Watergate Hotel is bringing the Mediterranean to the Nation's Capital with Tarátsa at Top of the Gate. This taste of Mykonos will include branded coconuts cabana-side, along with a Mediterranean inspired menu of light bites including marinade olives with citrus and rosemary, grilled halloumi & blasted tomatoes skewer, lamb lollipops, herb falafel, and more. Design and decor will also be reminiscent of a cafe along the Aegean Sea with highlights including bright colors, private cabanas, florals and more. thewatergatehotel.com/top-of-the-gate
NOT NEW, BUT NOTEWORTHY:
All About the Dough: Chef Russell Blue Smith is opening Alfreda, a tribute to his late grandmother. Chef Russell, formerly at Wolfgang Puck’s The Source, is making a departure from fine dining, embracing pizza making. He is reuniting with his long-time collaborator and GM, Evan Moore from Cut by Wolfgang Puck and The Source. For Smith, it’s “all about the dough,” using a sourdough starter, imparting a subtle sweetness to the NY-style pizza crust. Additionally, inspired by his daughter’s diagnosis of celiac disease, chef Russell is proudly offering gluten-free pizza. Notable dishes include The Al’ (red pie, no cheese), The ‘Freda (cheese pie, no sauce), and The Alfreda (plain pie). The menu includes a variety of salads and small plates. Moore’s wine list and classic cocktails complement the offerings. 2016 P Street NW; alfredadc.com
Springtime Sammies: Spring is upon us, which means springtime flavors. Call Your Mother has five new sandwiches to celebrate the season, such as The Don Cesar, a caesar salad on a cheddar bagel, the seasonal veggie-laden Edgewater, the chopped turkey Caddy, and The Big Chicken. Don’t miss the strawberry-guava babka muffins and strawberries n' cream cream cheese. callyourmotherdeli.com/order
Just Like Mama Used to Make: Kinfolk Southern Kitchen, created by EATernity Hospitality Group, combines Southern home-cooked comfort foods with a warm and homey ambiance. The restaurant offers a menu with soulful flavors, from the signature shrimp and grits and Halal-certified barbecue, to a 100-year-old tandoori chicken family recipe. The menu is rounded out with craft cocktails, barrel-select bourbons, and classic Southern-inspired desserts. Kinfolk Southern Kitchen will join EATernity’s two Wharf restaurants, NaRa-Ya and La Vie. 685 Wharf Street SW; kinfolk-dc.com
Mercy Me + Omakase Nomad = Collab: Mercy Me at Yours Truly is launching an intimate Omakase pop-up experience in collaboration with Omakase Nomad. Each 90-minute tasting offers a deep dive into the art of sushi, guided by two of DC's most up-and-coming and innovative sushi chefs. The pop-ups will continue exclusively on Sundays for a total of six consecutive weeks, concluding on Sunday, May 12th. Classic Omakase includes Otsumami, 12 pieces of nigiri, and dessert, totaling six courses. Get reservations here.
Mintwood Becomes Namak: Renovations at the former Mintwood Place in Adams Morgan are complete, signaling the arrival of Namak, a new upscale casual Eastern Mediterranean restaurant, from partners Saied Azali and John Cidre. Freshly baked breads and pide made in a specially sourced oven will be served alongside favorites like Mast-O-Bademjan, a smoked eggplant dip, and Hummus. For a twist on traditional varieties, guests can try the Borani Laboo a beetroot, yogurt and feta dip, or Walnut Labneh, all strained in-house and served with garlic, walnuts and dill. 1813 Columbia Road, NW; namakdc.com
Ben’s + Paradiso = Delish: Pizza Paradiso and Ben's Chili Bowl have partnered up for a new culinary experience. They have introduced a special pizza kit that lets you bring the magic of our endeavour right into your own home. Picture this: two 12-inch Ben's Chili Bowl pies featuring beef chili sauce, half smokes, cheddar, onions, and a mustard drizzle crafted with love by Sonya Ali, part of the Ben’s Chili Bowl family, and our Owner/Chef Ruth Gresser. Order here.
Chow Down on the Wharf (Brunch Alert): Phillipe Chow is offering brunch on Saturdays and Sundays from noon to 3:00 p.m. You can enjoy limitless mimosas, endless appetizers and choose your favorite entree and dessert. Menu items include Mr. Cheng noodles, sweet and sour chicken, chilled lobster pancake, dumplings, chocolate trilogy cake and more. 635 Wharf St SW; philippechow.com
Flakey Croissants: With a focus on unique dishes and European flavors, Roggenart’s menu features a delightful mix of artisan breakfast sandwiches atop buttery croissants, signature omelets, oven baked melts, cast iron pressed sandwiches, and more. There are a variety of goods baked fresh daily, including the bacon and gruyere swirl featuring sauteed bacon and gruyere cheese rolled into croissant dough and topped with additional gruyere cheese, as well as fluffy Danishes generously filled with sweet cheese. 4401 Wilson Boulevard; roggenart.com
Up on the Roof: A new premier rooftop concept from MINA Group, Rooftop Kitchen, has opened in City Ridge NW. The new culinary concept - nestled atop the expansive rooftop of the City Ridge development - offers a premier destination for outdoor dining, with spaces designed for year-round enjoyment. The menu focuses on bright, fresh ingredients. Highlights include ahi tuna tostadas and Maryland lump crab lettuce wraps, alongside fresh salads, handmade pizzas, and inventive burgers like The K-Town, a Korean bbq salmon burger. The beverage menu includes libations like the Santorini Spritz, which blends blood orange-infused Aperol with passion fruit, elderflower, prosecco and soda, and the Oaxacan Hat Trick, crafted with Ilegal Joven Mezcal, Aperol, lime, and pineapple gum cordial. Rooftop Kitchen will be open for dinner Monday through Friday and all day Saturday and Sunday. 14 Ridge Square NW; rooftopkitchendc.com
A Royal Reopening: Alexandria’s Royal Restaurant, the historic family-friendly neighborhood eatery has undergone a renovation to welcome diners back with an updated look, expanded service, and new menus. Royal’s menu retains its 1904 classics such as The Royal Breakfast, classic Belgian waffle with whipped butter and maple syrup, and the traditional Greek omelet served with home fries and toast. An array of new creations across all-day brunch, lunch, and, for the first time, dinner menus complement these staples. Lunch and dinner mains include country fried steak served with crispy potatoes and mole-spiced carrots ,prime brisket meatloaf with mashed potatoes, sweet and sour charred corn relish, burnt onion gravy and crispy onions, as well as a selection of savory starters, salads, and sandwiches. The new dessert menu includes roasted apple chimichangas and ancho chili chocolate mousse. 730 North St. Asaph Street, Alexandria; royalrestaurantva.com
Shababi Gets Smoked (Pop Up Alert): Chefs and longtime friends Edward Reavis (All Set Restaurant & Bar, Money Muscle BBQ, Fryer’s Roadside) and Marcelle Afram (Shababi Palestinian Rotisserie Chicken) have announced a new collaboration celebrating the two chefs’ culinary heritage. Their Shababi Palestinian Smoked Chicken pop-up will be a pick-up and delivery menu available through All Set Restaurant & Bar and Fryer’s Roadside. The menu will first be available April 17th through April 19th at Fryer’s Roadside in White Oak. All Set in Downtown Silver Spring will serve as the pick-up location on April 24th and 25th. The collaboration will culminate in a Chef’s Dinner hosted at All Set on April 27th, featuring a family-style menu which combines Palestinian spices and flavors with the restaurant’s seafood-focused menu. The main focus of the pop-up menu is the spatchcocked smoked chickens, which feature Afram’s signature Shababi spice blend on whole and half chickens smoked in Reavis’s 1000-gallon smokers used for his regional barbecue concept, Money Muscle BBQ. Guests may order whole or half smoked chicken meals, both of which include five sides and a trio of sauces. Side options include the smoked pulled lamb leg , za’atar potato wedges, Aleppo crisp cukes, and Taboon, a homemade flatbread topped with sumac caramelized onion and garlic spread. A la carte and other add-on options include the “French Onion” Labneh, homemade pickles and olives, and the M’halabia sweet milk custard topped with strawberry rhubarb jam and pistachio. Orders for pickup and delivery are available here.
New at Metro Center: After a full renovation, Washington Marriott at Metro Center has opened a new restaurant, Spotted Zebra: Kitchen, Cocktails & Contradictions. Inspired by the city’s political lore, the restaurant’s name is a tongue-in-cheek nod to an infamous gaffe from a former Senator who then became Vice President who said, “A zebra does not change its spots,” highlighting the contradictions and folly of politics. This notion is woven throughout the identity of Spotted Zebra, from political and historical quotes that grace bar coasters to names of signature dishes and drinks, such as the Founding Fathers Farm Chicken, Swing State Salmon, and Honest Man cocktail. The menu, created by executive chef William Taylor, features menu items like the Presidential PB & J, with grilled Lyon Bakery rustique bread generously smeared with peanut butter, strawberry jelly, and Noble Star Ranch maple pepper bacon, the Winning Ticket Brisket, a slow-braised Angus beef brisket sandwich with Tillamook cheddar cheese, sautéed onions, and sourdough bread. Imbibe in style at the new cocktail bar with offerings like a build your own gin cocktail. Spotted Zebra will be open daily from breakfast through late-night. marriott.com
Stable Steak Frites: It’s hard to convince people to eat hot, melted cheese in the summer months…so David Fritsche and Silvan Kraemer decided to take a break. Their beloved Stable will be (temporarily) transformed into Steak Frites DC, inspired from Paris and Geneva to deliver a uniquely European experience. The steak is served medium rare for maximum enjoyment over Café de Paris compound butter—a special recipe unique to Steak Frites DC – alongside frites, of course. The $36.95 per person experience includes bread and butter service, a salad, frites, and steak, plus a vegetarian option, too. À la carte appetizers, mains, sides, and desserts are available as well. 1324 H Street NE; steakfritesdc.com/menu
Aloha Brunch (Brunch Alert): Start the day with tiki flavor at Tiki TNT’s new brunch. The Hawaiian stuffed French toasted features King’s Hawaiian Bread, ube cream filling, Ohelo berry compote, and matcha whipped cream. The Island avocado toast comes fully loaded on Manifest sesame sourdough with Hawaiian avocado mash, coconut crusted tofu, and a sweet chili sauce. Check out the sweet and sour chicken & waffle, and for dessert, owner Todd Thrasher enlisted his buddy, chef David Guas of Bayou Bakery, to give a twist to rum buns. Boozy libations flow with the bottomless P.O.G. Mimosas, or sip on the Vodka-infused Tomato Cocktail - the "red-headed stepchild" on a rum-fueled menu, and of course, all the tiki drinks your heart desires. Each person dressed in Tiki attire receives the brunch discount. For a full group brunch discount, all guests must be in Tiki attire and 21 years or older. Available every Saturday and Sunday from noon to 3:00 p.m. 1130 Maine Avenue SW; tikitnt.com
Pretty Paella: On the second Wednesday of every month, Xiquet’s chef Danny Lledo will close his doors to regular service and host a dinner party. The party will start in the wine cellar with chef Danny, where you can mingle and enjoy some canapes as well as a welcome beverage. Next, you will be led to the dining room for a sit-down dinner, including an appetizer and the paella of the night followed by dessert. Wine pairing is included and chosen by chef Danny to best complement the menu of that evening. The night will finish in the lounge, where you be served a few final sweet bites in view of their extensive collection of Ports, Madeiras and Whiskeys. $200 per person, inclusive of tax and service charge, includes the beverages served; non-alcoholic wine is available upon request. 2404 Wisconsin Avenue NW; For reservations, click here.
Swiftie Specials: At 1310 Kitchen & Bar in Georgetown, chef Jenn Crovato is marking Taylor Swift’s album launch by dropping a few of T-Swift’s favorite foods. Begin with breakfast sweets like cinnamon buns and pumpkin bread that will leave fans dreamin' instead of sleepin’. Available at the bar, The Swiftie Special - priced at $19.89 - is composed of a cheeseburger slider, French fries, and a chocolate shake. Or, opt for a taste of Swift’s infamous snack of choice - chicken tenders. Crovato has long been inspired by the challenges faced by trailblazing women in the music industry as they parallel those in her own field. To keep this visible, she highlights the crisp and classic restaurant interior with black-and-white photos of lady rockers; their influence also pervades the beverage program, the airwaves, and even the bathroom - for the female side, it features a floor to ceiling image of Debbie Harry. Specials available April 19-21. 1310 Wisconsin Ave NW; 1310kitchendc.com
