Summer Ready? The DMV certainly is. Farmers’ markets are starting to overflow, chefs are loading menus with peak-season produce, grills are firing up, and suddenly every meal feels like a good excuse to stay out a little longer. This is the season!  Tomato salads that actually taste like tomatoes, sweet corn in everything, berries on the menu and long lunches that somehow turn into dinner. No judgement. Honestly, this is one of the best times of year to eat around the region.Here at TheListAreYouOnIt.com, we’ve rounded up the can’t-miss bites, menu changes and dining experiences to help you eat your way through summer in the DMV.- Make a night of it with a show + a great pre or post-theatre meal with our theatre + dining guide here- This week’s list of The List’s favorite beverages is right here- From festivals and pop-ups to patio parties, restaurant events, and summer food happenings around the region, we’ve got those covered here- Looking for outdoor dining? Check out our Patio Pleasures and Up On The Roof roundups featuring patios, rooftops, courtyards, and outdoor sipping spots all across the DMV.So much more summer deliciousness below:MARK YOUR CALENDAR: Carla Hall One-Woman Show: Carla Hall is debuting her world premiere solo show, “Please Underestimate Me!”, at the Olney Theatre Center this summer. In the one-woman production, the award-winning chef, author, and TV personality shares a candid, humorous, and deeply personal look at her journey—from her Tennessee roots and Howard University to Paris runways. The DC chapter of Les Dames d’Escoffier has reserved a block of seats for 2 performances: Friday, June 26 and Thursday, July 9 at 7:30 p.m. Tickets are $72.00, with a portion supporting scholarships and mentorship for women in food and hospitality. A special $92.00 ticket for the June 26 performance includes a post-show meet-and-greet with Carla Hall and light refreshments; buy tickets here.Capital One Center Culinary Week: Capital One Center is bringing back its 2nd annual Culinary Week from July 27-31, featuring 7 ticketed food and drink experiences benefiting World Central Kitchen. Guests can take hands-on sushi, pizza, and cocktail-making classes, attend live chef demonstrations, and enjoy 2 signature events: the Battle of the Chefs at The Perch and the Cocktail Contest at Ometeo. The week also offers a preview of the culinary team behind the upcoming La Omri restaurant. Tickets range from $70.00 to $95.00, with proceeds supporting World Central Kitchen's global hunger relief efforts; capitalonecenter.comFamily Reunion: Chef Kwame Onwuachi’s acclaimed culinary festival returns August 20–23 at Salamander Middleburg with its 2026 theme, “Folklore: A History of Storytelling.” The multi-day event brings together top chefs, panels, workshops, and immersive dining experiences celebrating Black and Brown contributions to food and culture, with tickets and packages now available; salamanderhotels.com/experience/family-reunionWe Rescue 26!: DC Food Rescue's annual WE RESCUE! fundraiser returns on September 17 at the Martin Luther King Jr. Memorial Library, bringing together volunteers, community partners, and local businesses for an evening celebrating the organization's impact. The zero-waste event will feature food and drinks from more than a dozen area restaurants, an open bar, a silent auction, and a program honoring Kate Urbank and DC Food Rescue's continued work fighting food insecurity across the region; givebutter.com/c/we-rescue-26Yottem Ottolenghi at Sixth & I: Celebrated chef and author Yotam Ottolenghi will appear at Sixth & I on October 8 at 7:00 p.m., discussing his latest cookbook Simple Too. In conversation, Ottolenghi will explore his philosophy of bold, approachable cooking and share recipes designed to make flavorful meals feel effortless; sixthandi.orgSnallygaster: The District's beloved craft beer festival returns October 10, taking over 4 blocks of Pennsylvania Avenue NW with 450+ beers from 175 breweries around the world. Along with rare pours and appearances by renowned brewers, guests can enjoy cider, wine, cocktails, live music, food from 25+ vendors, a Shop Made in DC makers market, games, and family-friendly activities. Tickets go on sale July 7 at 10:00 a.m., with proceeds supporting Arcadia Center for Sustainable Food & Agriculture and its mission to build a more equitable regional food system; snallygasterdc.comNEW & NOTEWORTHY: Eggs Benedict, But With Lobster (Brunch Alert): Capitol Hill's Lobby Bar is now serving weekend brunch every Saturday and Sunday from 10:00 a.m. to 3:00 p.m. The new menu features elevated brunch favorites like a Lobster Benedict with butter-poached lobster, Wagyu Steak & Eggs, a Breakfast Smash Burger, and Cast Iron Skillet Pancakes topped with honeycomb and fresh fruit. To toast the weekend, guests can also share the Fountain of Youth, a martini fountain that pours classic martinis from four spouts, available exclusively during brunch; lobbybardc.comPeruvian Plate: Beginning July 8, Pisco y Nazca is rolling out a new seasonal menu at its DC, Reston, and Bethesda locations. New additions include seafood-filled Empanadas de Mariscos, the crispy Cesta de Camarones, vibrant Tiradito Bicolor, plus entrées like Escabeche de Salmón and Chanchito Nikkei. Finish with Profiteroles Rellenos filled with lúcuma cream and Nutella, and pair it all with a Spicy Watermelon Daiquiri or the refreshing Watermelon Mint Cooler for the perfect taste of summer.; piscoynazca.comPower Lunch (Lunch Alert): Restaurateur Ashok Bajaj and Michelin-starred Chef Carlos Cardona have introduced weekday lunch at Rosselli, bringing a refined Italian midday menu to downtown DC. Served Tuesday through Friday from 11:30 a.m. to 2:30 p.m., the new offering features house-made pastas, antipasti, panini, and seasonal entrées, with highlights including the Tenderloin & Caramelized Onion Panino, Linguine alle Vongole, Rigatoni al Forno, and Burrata Pugliese. Paired with Italian wines by the glass, the new lunch service is designed for everything from business meetings to leisurely afternoons; rossellidc.comFour Weeks, Fresh Fish: Chef José Andrés is putting Peru's signature dish in the spotlight with Ceviche Fest, a four-week celebration featuring rotating, limited-time ceviches inspired by the restaurant's signature blend of Peruvian, Chinese, and Japanese flavors. Guests can enjoy creations like Scallop & Watermelon Ceviche, Shrimp Ceviche with mango and coconut, Nikkei Tiradito, and Hamachi Nikkei, with new chef-driven specials debuting each week throughout the festival. It's a fresh way to explore the creativity and global influences behind one of summer's most refreshing dishes; chinachilcano.comUpstairs/Downstairs: Ten Five Hospitality and James Beard Award-winning Chef Tim Hollingsworth have opened 2 new concepts in the heart of Georgetown. The Oak Room is an upscale American grill centered on premium steaks, seafood towers, and refined takes on classic dishes, while upstairs, Bernadette's offers a candlelit supper club experience with live music, cocktails, and indulgent late-night fare. Rounding out the destination is The Garden, a seasonal outdoor wine bar serving rosé, spritzes, and other warm-weather pours; tenfivehospitality.comThree for the Price of One: Now open in the former Steak 'n Egg space in Tenleytown, Tenley Provisions brings together 3 independent concepts in one neighborhood destination. Guests can start the day with crêpes and all-day breakfast from Sofie's, enjoy globally inspired comfort food from Chef Colin Graham at Bistro Metzger, or grab handcrafted wood-fired pies from El Jefe Woodfired Pizza. Nearly everything is made from scratch and available for dine-in or takeout, making the new concept an all-day gathering spot for breakfast, dinner, family outings, and everything in between; tenleyprovisions.comYala Pop-Up at The Conrad: America’s first Greek ice cream shop is bringing its signature scoops downtown with a new pop-up inside Conrad Washington DC, opening June 27. The collaboration celebrates America’s 250th anniversary and will offer Yala’s handcrafted ice cream, coffee, and pastries in the hotel lobby. Exclusive to the pop-up is The Pursuit of Happiness, a limited-edition Greek yogurt ice cream featuring blueberry and strawberry preserves, fresh lemon zest, and honey; yalagreekicecream.comDonas Deliciosos: The award-winning donut concept from Michelin-starred chef Miguel Guerra has officially opened its first permanent home at La Cosecha. Inspired by a pandemic baking project between Guerra and his father in Colombia, Donisima puts a Latin American spin on classic donuts with flavors like arequipe and queso fresco, guava and cheese, mango passionfruit, and picarones with chicha morada glaze. The new flagship also serves pastries, savory bites, and non-alcoholic beverages, marking the next chapter for a concept that built a devoted following through its popular DC pop-ups; donisima.com NOT NEW, BUT NOTEWORTHY:A Japanese Olive: Oribu introduces a distinctive dining concept inspired by the maritime trade routes linking Japan and the Mediterranean. Guests can choose from an à la carte menu or an intimate private omakase experience, with dishes showcasing premium ingredients and seasonal flavors. Highlights include Japanese Wagyu Sashimi, Octopus à la Plancha with Kalamata olive reduction, and a Claypot Prawn Risotto with lemongrass, salsa verde, and roasted romesco. The 4,666-square-foot space echoes the journey of the Maritime Silk Road, pairing a Japanese-inspired bar with warm Mediterranean design elements that create an elegant, transportive atmosphere.; oribudc.comNow, This Is Sweet: Now open at UPSIDE on Moore, The Sweet District brings together the talents of Frost & Flourish and Just Ron Chocolate under one roof. The new dessert destination offers everything from carrot cake, cinnamon rolls, gourmet chocolates, and cookies to Filipino-inspired specialties like Halo Halo, made with shaved ice, sweet beans, coconut jellies, flan, and ice cream. With 15 years of pastry experience each, founders Audrey and Ron are blending classic American desserts with flavors inspired by their Filipino heritage, making The Sweet District a sweet new addition to Rosslyn; upsideonmoore.comRockin’ Ramen: Summer has arrived at Daikaya with the return of 2 seasonal Japanese favorites. Guests can cool off with tsukemen, chilled noodles served with a rich 8-hour pork, miso, and nori dipping broth, or head upstairs to the izakaya for kakigori, traditional Japanese shaved ice made with premium ice from Kanazawa and rotating flavors beginning with watermelon and coffee jelly. Just steps away, sister restaurant Bantam King is serving its new Super Chicken Katsu, inspired by Taiwan's famous Da Ji Pai street food, featuring a large panko-crusted fried chicken cutlet seasoned with a flavorful dash-brined marinade; daikaya.comWe See the Light: The nonprofit social enterprise, Emma's Torch, founded by Kerry Brodie has officially opened a new 4,500-square-foot café and culinary training center in downtown Silver Spring. The expanded flagship location will train more than 185 refugees, asylees, and survivors of human trafficking each year while serving breakfast, lunch, pastries, and weekend brunch to the public. Menu highlights include housemade biscuits, avocado toast, crispy chicken sandwiches, brown butter pancakes, and vegan shakshuka. More than four times larger than its former Brookland location, the new space also supports Emma’s Torch’s growing catering program and mission of helping students build careers in the culinary industry; emmastorch.orgSummer Michelin Menu: Michelin-starred Chef Ryan Ratino is celebrating the season with new summer tasting menus that showcase peak ingredients through a modern French bistro lens. Guests can choose from 3-course ($65.00), 4-course ($95.00), or 7-course ($155.00) experiences featuring dishes such as King Fish with heirloom tomato and yuzu olive oil, Corn & Black Truffle Ravioli, Rainbow Trout with blue crab ragout, and Lamb Loin & Belly with raspberry and merguez sausage. End on a sweet note with Peaches & Cream or the Warm Madeleine Service for Two, and don't miss the signature Brioche Feuilletée with honey butter; brescadc.comGaletterie/Crêperie, Mais Oui: Now open inside Bastille Brasserie & Bar, Maison Breizh brings the flavors of France’s Brittany region to Alexandria through a lunch-focused galetterie-crêperie concept from restaurateur Michelle Poteaux. The menu highlights traditional savory buckwheat galettes, crêpes, French cider, and Breton-inspired dishes, offering a relaxed, regional take on French dining that celebrates the everyday culinary traditions of coastal France. Open Wednesday through Saturday for lunch service; bastillerestaurant.comDiner Food is Back: Now open in Mount Vernon Triangle, Rosa’s Diner reimagines the classic American diner with vibrant Latin flavors and all-day dining in a restored Victorian rowhome. Led by Executive Chef Francisco Pomalaza, the menu features creative takes on comfort food, including pupusa Eggs Benedict with birria beef, churro French toast, housemade empanadas, and a diner smash burger melt. Guests can also enjoy specialty coffee, citrus-forward cocktails, and a welcoming space designed for everything from breakfast meetings to weekend brunches and casual dinners; rosasdiner.comA la Carte at Oyster Oyster: As it approaches its five-year anniversary, Michelin-starred Oyster Oyster is introducing its first-ever à la carte menu for walk-in guests on Wednesdays and Thursdays, featuring frequently rotating seasonal dishes from James Beard Award-winning Chef Rob Rubba; oysteroysterdc.com

Nycci has 24 years of industry tea, and she's spilling it here.

Martinis are making a comeback in Washington, DC, and Nycci Nellis joined WTOP to share where to find the city's best pours. She highlighted standout spots including L'Ardente, Lucy Bar, Minetta Tavern, Mélange, and Ox & Olive, each offering unique takes on the classic cocktail. For budget-friendly options, Nycci recommended martini specials at All-Purpose, Ama, Cucina Morini, Queen's English, Six Ways to Sunday, and Last Call Bar. She also encouraged newcomers to start with a classic gin or vodka martini and ask their bartender for recommendations to discover their personal favorite.

Alam Mendez, Jose Contreras, and Luis Martinez are on the DC food podcast Industry Night talking about nixtamalization, the 3,500-year-old process that sustained entire civilizations and that most people eating corn tortillas today have never heard of. That gap between the food on your plate and the knowledge behind it is exactly what this conversation is about.Nycci Nellis sits down with three chefs who are each fighting the same battle from different corners. Alam Mendez grinds corn in house daily at Apapacho Taqueria in Washington DC, keeping Oaxacan tradition alive in the middle of the DC dining scene. Jose Contreras is a 2025 James Beard semifinalist and owner of Amelia's in Tucson, and he is about to open Carizal, a fine dining restaurant built entirely around nixtamalized corn. Luis Martinez grew up in a Zapotec pueblo in Oaxaca, now runs Takio Foods out of Asheville, sources heirloom corn directly from indigenous farmers, and drives a corn grinder to trailer parks in North Carolina so Oaxacan farm workers can access fresh masa. This is the hospitality industry podcast conversation that connects ancient agricultural science to the DC restaurant scene to the people picking our food in the American South. If you eat tortillas and you want to understand what you are actually eating, this one is for you.What You Will LearnNixtamalization adds calcium and niacin to corn that otherwise lacks them. Europeans who brought corn back from the Americas and skipped the indigenous technique developed pellagra, a nutritional deficiency disease, because they refused to learn from the people who invented the process.Mexico has 64 varieties of corn and 61 are endemic. Each variety requires different limestone ratios and cook times. The corn you use shapes the masa, the flavor, and the tortilla. It is not interchangeable.A real tortilla takes 24 hours to make. You cook the corn, add limestone by weight, check it by hand, and let it rest overnight before grinding. That is what you are paying for when you pay for a real tortilla at a Washington DC restaurant or anywhere else.People in the US have a problem paying for a taco the same way they pay for French or Italian food, even when the sourcing, the process, and the labor behind that taco is just as rigorous. All three chefs navigate that double standard every day.Luis Martinez drives a corn grinder to trailer parks in North Carolina where Oaxacan farm workers live, giving them access to fresh masa and nixtamalized corn. North Carolina has the third largest Oaxacan population in the country. These are the people picking our food.Watch the full episode here, and listen to it here.