Plates of Summer: TheListAreYouOnIt’s Summer Food Roundup

Summer has officially rolled in, and the DMV is dishing out flavor in every form. Local chefs are serving up sun-soaked menus full of peak-season produce and bold ingredients. At TheListAreYouOnIt.com, we’ve rounded up the can't-miss dishes and dining experiences that define the season.

Craving al fresco everything? Don’t miss our Patio Pleasure Round Up & our Up On The Roof guide for the best open-air bites and rooftop sips. 

Always seeking sushi? Check out our where we Sushi roundup, here. And if you're looking to let the chef take the reins, we've got a Tasting Menu list for you, right here. 

Don't miss all the best summer restaurant weeks, here.

Lastly, the best way to cool off in this heat is our Ice Cream Season list, here, for all your scoops & swirls.

MARK YOUR CALENDAR: 

Bethesda Yappy Hour: Mark your calendars, because your pup's favorite party is coming back. Yappy Hour is back to Elm Street Urban Park this summer and fall starting July 17th, with pop-up dog parks for large and small dogs, live music, and food and beverages for sale. Info here. 

Snallygaster: On October 11, 2025 the merry monster makes its triumphant return to DC for its 13th year as a rollicking tribute to the wonderful world of craft beer. Festival goers can expect a mind-boggling selection of no fewer than 450 highly sought-after draft beers, gravity kegs and bottle + can pours from 175+ of the finest American and international producers set against a backdrop of local food trucks and two stages of live music. info here. 

NEW & NOTEWORTHY: 

Cynthia Bar x The Bakers Lounge Collab: Cynthia Bar and Bistro has launched a weekday breakfast service in partnership with H Street baker Catherine Cotay of The Bakers’ Lounge. You can enjoy Cotay’s signature British-inspired baked goods and savory selections at Cynthia from 8:00 a.m. to 1:30 p.m., Tuesday through Friday—with plans for weekend brunch on the horizon. To complement Cotay’s offerings, Cynthia will also serve fresh coffee, espresso drinks, a selection of teas, and house-made juices. Beginning at 11 a.m., guests can enjoy brunch-friendly cocktails like Mimosas, Sangrias, Bloody Marys, and Espresso Martinis, alongside the full bar menu. 502 H Street NE, Washington, DC 20002; Cynthiadc.com

Build-Your-Own-Brunch (Brunch Alert): Elena James has launched a new brunch menu offered every Saturday and Sunday from 10 AM to 3 PM. Dishes include Smoked Salmon with Cornmeal Blini, Lemon Ricotta Soufflé Pancakes and more. 8551 Connecticut Avenue; elenajamescc.com

Chefs on a Roll: For the latest installment of the “Chefs… on a Roll” series at Beresovksy’s Deli, KNEAD Hospitality + Design Corporate Chef Jonathan Dearden is serving up a Half-Smokin’ Kimchi Dog. This spin on a summer classic features a half-smoke sausage wrapped in crispy bacon, topped with tangy, spicy kimchi, and a drizzle of creamy Japanese mayo and chile sauce, all served on a toasted brioche roll. It’s a perfect blend of savory, spicy, and umami that adds a unique kick to a classic hot dog. Available the entire month of July. beresovskys.com

Here, Chickie Chickie: Carey and Yuan Tang, have launched a takeout and delivery concept called Side Chick, focusing on bringing bold Asian American flavors to the nostalgia of fried chicken. Side Chick will operate as a ghost kitchen out of Ellie Bird in Founder’s Row with no separate physical location. Chicken orders come with bibingka, Filipino style cornbread. More info here. 

Secret Garden: Reservations for Albi's Garden Table are open through the end of August. The Garden Table seats 10 to 16 guests for a chef-curated, family-style exploration of Palestinian cooking shaped by peak seasonal ingredients. And when the temperatures rise, the walls slide shut and the air-conditioning comes on. Reserve here. 

Neutral Ground Bar x Organic Butcher Wednesday Collab: Every Wednesday in July, Chef David Guas is trading his show on the Travel Channel - "American Grilled" from the judge's chair for some serious patio plates and partnering with Neutral Ground Bar + Kitchen neighbor,  The Organic Butcher. Here's the deal: 22 max diners on the patio for a front-row to the sizzle show, seating at 6:30 PM - Fire meets Flavor. Five Courses of expertly grilled, seasonal ingredients, offer Tasting Portions of produce from local farms, including heritage meats to freshly caught seafood through Guas' friends at The Organic Butcher. Some lucky guest will receive complimentary, Chef Guas’ award-winning "Grill Nation" cookbook, personally autographed as a parting gift. 6641 Old Dominion Dr, McLean, VA; Reserve here. 

Summer Nights Barbecue Series: Presented by a.kitchen+bar D.C. x OpenTable + Benefiting Southern Smoke Foundation: join James Beard Foundation Outstanding Restaurateur Ellen Yin + team for a sizzling five-part BBQ & grilling series featuring top DC chefs. One night only dinners will feature a range of flavors including Korean, modern regional Vietnamese, Italia, and bold Mexican. Each chef (headshots here) will prepare four signature dishes ($18-$38). Guests can expect live DJ sets, pay-as-you-go plates + cash bar, with proceeds to support Southern Smoke Foundation ($10 entry fee). Thursdays, 5–9PM. More info here. 

Sourdough at Sacre Sucre: Sacre Sucre is now serving up sourdough pizzas that pair with their natural wines. Pizzas include pepperoni, margherita, and more. 933 Fell St, Baltimore, MD, 21231; acresucre.com

Chef Update: C.R. Defuoco in at Great Oak Manor: Great Oak Manor has announced the recent appointment of Chef C.R. Defuoco as Executive Chef. Owners Werten Bellamy and Kellye Walker reopened a fully renovated Great Oak Manor in 2022, with a mission to expand its culinary program and guest experience. Under Defuoco’s leadership, the Eastern Shore hotel will enter a new chapter of culinary excellence centered on seasonality and innovation. Defuoco brings new menus for guests of the hotel to enjoy throughout the year, highlighting Mid-Atlantic cuisine with French and Japanese influence. 10568 Cliff Rd, Chestertown, MD; greatoakmanor.com

Nostalgic for Summer: Beat the heat at Gatsby with nostalgic treats made for the summertime. Try the Caramelized Banana Split stacked with strawberry, vanilla, and chocolate ice cream, drizzled with caramel and fudge, topped with whipped cream and waffle cone crunch. Sip on classic Milkshakes in vanilla, strawberry, or black & white – and don’t forget to add malt for a throwback twist. Or keep it simple with a scoop (or 3!) of house-made ice creams and refreshing sorbets, like coconut or lemon. 1201 Half Street; gatsbyrestaurant.com

Eat Your Vegetables: Reverie has introduced “Vegetable Season,” a two-month tasting menu experience that puts the spotlight on summer’s most expressive and vibrant ingredients. Reverie will introduce “Vegetable Season,” a two-month tasting menu experience that puts the spotlight on summer’s most expressive and vibrant ingredients. The Vegetable Season menu is priced at $190 per person and will be served through August 31. 3201 Cherry Hill Lane; reveriedc.com

NOT NEW, BUT NOTEWORTHY: 

South Asian Summer: Chef Suresh Sundas’ new South Asian offerings at Tapori include summer dishes like Maryland Blue Crab Uttapam with Bell Pepper, Ghee, Onion, Podi Masala, Tomato & Coconut Chutney, Tandori Poussin Whole Roasted Young Chicken, Garam Masala, Greek Yogurt, Mushroom Pulao, Radish Salad plus summer desserts such as a light Rasmali Cheesecake with Seasonal Berries, and Nankhatai Crust. 600 H St NE Suite E; taporidc.com

Modern Indian Through the Summer Lens: Karizma is turning up the heat this season with a bold new summer menu from award-winning Chef Ajay Kumar. Chef Kumar’s Lobster Masala paired with earthy beetroot poriyal, is making a triumphant return this summer after overwhelming demand. 611 I St N.W; karmamodernindian.com

Glam Mediterranean in Dupont: Casamara, a glamorous, airy restaurant capturing the fresh flavors of the Mediterranean has recently opened. Nosh on the rustic, lovely Sardine Toast (sourdough, avocado aioli, pickled red onion, almonds, fresh herbs), or the delicate and citrusy Branzino Crudo, flecked with Italian peppers, and hints of basil and lemon, brought together with an exquisite single-origin olive oil, before indulging in the show stopping Double-Boned Iberico Pork Chop (maple brine, peppers, onion, urfa, maple cider jus) or Harissa Roast Chicken, redolent of paprika oil and brightened with tart grapes and lemon. Casamaradc.com