Cool Eatings

Buzz

Area restaurants are upping their delivery and to-go offerings, still, and for those who are ready, you can dine on their patios and socially distance indoors:

Blue Duck Tavern
Blue Duck Tavern serves a “Fare & Balanced” seasonally healthy lunch. Offerings include fluke crudo with fava beans, arugula and kale salad, harvest grain bowl, and more. The new offering is priced at $28, excluding gratuity and tax. 1201 24th Street NW; 202.419.6755;
blueducktavern.com

Butter Me Up 
Butter Me Up, the virtual breakfast sandwich pop-up, has launched another location in Mess Hall. Butter Me Up at Mess Hall will offer the same a la carte selection of breakfast sandwiches, coffee, tea, and boozy cocktails currently available at the HalfSmoke location. Additionally, each sandwich will come with a pay-it-forward action card to encourage individuals to spread love throughout the community. Patrons who collect five loyalty cards will receive a complimentary sandwich. 703 Edgewood Street, NE; 202.986.2127;
halfsmoke.com

Cafe Riggs 
Cafe Riggs has reopened with a new terrace and summer menu. Highlights include halibut, chicken salad sandwich, and more. Delivery and carryout are also available. 
900 F Street NW; caferiggs.com

Colada Shop
Colada Shop is open at a new location in the District Wharf. Seating 45 guests indoors and 40 guests outdoors, guests are offered a Cuban menu by Executive Chef Mario Monte. Menu offerings include rice bowls, empanadas, sandwiches, and more. 10 Pearl Street SW; 1405 T Street NW; 202.332.8800; coladashop.com

Commissary 
Logan Circles Commissary has launched a Summer daily bottomless brunch. The seven-day brunch menu includes bottomless mimosas and Bloody Mary’s, Southern fried chicken sandwich, avocado Bowl with poached eggs, and more. 1443 P Street NW; 202.299.0018; commissarydc.com

Corduroy 
Corduroy restaurant is offering soft shell crab. This summer Chef Tom Power is preparing this crab delicacy wrapped with a light kataifi crunch on a bed of local wilted greens and finished with a buttery, tangy tomato verjus. This dish is pairable with their wine selection of white burgundies. 1122 9th Street NW; 202.589.0699; 
corduroydc.com

Eric Adjepong
Chef Eric Adjepong, a first-generation Ghanaian-American bringing West African cuisine to the mainstream, has released a series of live virtual cooking classes that offer an engaging and approachable way to learn about Black history through the lens of food and the African diaspora. Classes are available to purchase on Adjepong’s
website, and each highlights a different dish. A few days prior to class, students receive a shopping list to source ingredients for the recipe, as well as a Zoom link the day before. Classes hold a maximum of 30 students or households and range from $50 to $80. chefadjepong.com

Jaleo 
Jaleo is offering a four-course Spanish feast from Jaleo Penn Quarter and Jaleo Crystal City. The Almuerzo Rapido is available for dine-in and to go on weekdays from 11:30 a.m. to 3:00 p.m. For $20, offerings include Gazpacho estilo Algeciras and Dátiles con tocino ‘como hace todo el mundo’ (fried bacon-wrapped dates served with an apple-mustard sauce) and more. 480 7th Street NW; 202.628.7949; 
jaleo.com

Mikey’s “Delikatessen”
All-Purpose in Shaw is having a special weekend menu of Jewish deli-style platters, specialty sandwiches, latkes, and desserts available alongside the pizzeria's regular weekend lunch menu. Partnering with Bullfrog Bagels, the menu includes classic bagel platters with house-smoked lox, a selection of house-made cream cheeses and salads, and more. The Delikatessen will be available beginning August 7 between 11:00 a.m. and 3:00 p.m. on Saturdays and Sundays only. 1250 9th Street NW;
allpurposedc.com

Muchas Gracias 
Muchas Gracias Mercadito, a contact-less delivery and takeout pop-up offers half roast chicken in mole, family taco night, shrimp cocktail champechano, and more. Part of Muchas Gracias mission is to support immigrant workers. They supply free, delivered meals, and farm-direct pantry boxes to families in need. A portion of all proceeds will be donated to organizations supporting immigrant workers. 202.244.5000; 
muchasgraciasdc.com

Nina May 
Nina May’s pop up Nina Mayo is now offered for takeout on Tuesdays for the remainder of the Summer. Offerings include the smoked chicken tamales, chipotle braised short rib flautas, and more. All orders must be placed before 3 pm on Tuesdays. They will also offer a limited number of the Nina Mayo Chefs Mexican menu for dine-in. It includes everything you need to sample the Mexican menu: tacos, chips and salsa, tamale, flautas, curtido, mole, frijoles de olla, cilantro rice, queso fresco, limes, and dessert ($70). 202.518.3609; 
ninamaydc.com

Occasions Catering “Peach Perfect”
Occasions Catering has created a new grab+go offering called Peach Perfect (available July 20th). Meals were designed for the modern workday to provide a healthier lifestyle. Meals are freshly prepared, individually packaged, delivered locally, and with minimal contact. Offerings include ricotta fritters, spicy Italian sandwiches, and more. There is a $100 food & beverage minimum and orders are due the prior business day at 12:00 p.m. 202.832.1212;
peach-perfect.co/

Red Apron Butcher 
Summer is here and so is the Red Apron Grill Menu, your be-all-and-end-all barbeque resource. Each week introduces new menu items. This week Chef Nate Anda is introducing carne asada grill packs ($36), with his marinated skirt steak, handmade tortillas, pickled onions, lime crema, and fresh cilantro. The burger night grill pack ($36) includes four 6oz patties, cheese, pickles, and more. The day drinking pack ($55) includes 4 wines. 2000 Mt. Vernon Avenue; neighborhoodrestaurantgroup.com

Rose’s  Luxury 
Rose’s has launched an at-home delivery service that has three night's meals, garnishes, heating instructions, and a playlist. Each night’s dinner requires no prep and takes less than 15 minutes to assemble. Rose's new August menu includes smoked brisket with broccoli, grilled cucumber, eggplant tarte tatin, and more. 715 8th Street SE;
rosesrestaurantgroupdc.com

Sheesh Grille 
Sheesh Grill announced that Executive Chef Taraneh Salehi will oversee the culinary program, and will apply techniques from her roots in Iran. The updated menu includes a mix of Middle Eastern flavors ranging Afghan and Persian, with Mediterranean comfort foods. Dishes include cauliflower shawarma, Persian baklava, and more.
sheeshgrill.com

Stable 
Stable is launching at-home grilling, picnic, and fondue kits for guests to enjoy with flavors inspired by Switzerland. Stable owners Silvan Kraemer and David Fritsche designed the at-home packages as a new way for guests to bring home Swiss regional foods and products that are not always available on the restaurant’s current carry-out-only menu. The grill package ($59) includes veal bratwurst, swiss bread rolls, and more. The picnic package ($69) includes swiss-style donuts, bratwurst, and more. The fondue package ($79) includes fondue, cheese mix, and more. 1324 H Street NE; 202.733.4604;
stabledc.com

St. Anselm 
St. Anselm is offering a movie concession menu of funky snacks and vintage sodas for Union Market Drive-In film series shows. Food offerings include popcorn with pimento cheese, hot dogs, loaded tater tots, and more. Drink offerings include sweet tea, malted vanilla milkshake, brownie caramel root-beer, and more. The Union Market Drive-In Movies are held on Friday evenings. The lot opens at 7:30 p.m. and films begin at 9:00 p.m. 1309 5th Street NE; 202-864-2199;
unionmarketdc.com

Thamee Burma Box
Thamee has introduced a “Burma” box which is meal kits by Chef Jojo that you can make at home in 30 minutes or less. The boxes are $78 for 2 meals for 2 and $150 for 2 meals for 4. Burma box sells out quickly due to high demand and limited quantity. Order yours to pick up on August 7-8. 1320 H Street NE; 
thamee.com

The Pig 
The Pig has reopened featuring a new menu with a higher-end focus to moderately priced BBQ. Additions include Texas-style BBQ brisket, cherrywood smoked baby back pork ribs, a 12-hour smoked pulled pork shoulder, and more. The Pig has also introduced a BBQ to-go program in which all meats are available by the pound plus sides. 1320 14th Street NW; 
thepigdc.com