It All Sounds Tasty


Photo: Anna-Alexandra Rojo Wildman

Area restaurants have twisted and turned, they wear their masks, and when necessary socially distance — they are also continuously rolling out new dishes, menus, and delish ways to sip and sup:

Ala Levantine 
Ala Levantine has introduced a 10-course tasting menu including dessert and cocktail & wine pairing. The tasting menu takes guests on a culinary trip through the Eastern Mediterranean, an area of the world that has both a long history and a colorful past. 1320 19th Street NW; 202.717.1166;

Arlington Restaurant Week
The 2021 Arlington Restaurant Week is held on Monday, October 18 through Monday, October 25. Through this event, diners will enjoy some of the best food the area has to offer at special prices. The goal of Arlington Restaurant Week is to help local restaurants gain exposure through extensive media promotion and to attract new patrons through experiencing their food.

NEW:  Astro
Astro Doughnuts & Fried Chicken has brought back their popular Halloween-themed box of mini doughnuts. Doughnuts include maple bacon doughnuts, candy apple doughnuts, cookie dough doughnuts, pumpkin pie doughnuts. 1308 G Street NW; 202.809.5565;

NEW:  Bayou Bakery 
Available on first come-first serve basis, “Biscuits with the Boss” [as said in the series Ted Lasso] will be offered in a 4-by-4-inch pink box at Bayou Bakery. 1515 North Courthouse Road, Arlington,  VA; 703.243.2410;

Beuchert’s Saloon has opened its doors for full-service dining on October 20, for the first time since March 2020. Beuchert’s dishes from chef Andrew Markert and cocktails from beverage director Mackenzie Conway resurrected on the menu alongside new seasonal additions. Guests will find the dinner menu in a slightly different format from when they last saw it. A “farmstand” section highlighting Mid-Atlantic seasonal produce and another section dedicated to shareable, medium-sized plates remain, with a new lineup of larger-format entrees added. 623 Pennsylvania Avenue SE; 202.733.1384;

NEW:  Blue Rock
Blue Rock has re-opened after a year of renovations. The Restaurant at Blue Rock features contemporary American cuisine offering an elevated yet approachable dining experience, regardless of the occasion. A seasonal, four-course menu composed of small plates, mains, and dessert offerings, will be exclusively available in the restaurant, with a la carte options in the coming weeks. Dishes include champagne sorbet, quinoa crushed black bass, and more. 12567 Lee Highway;

NEW:  Chaia Tacos
Chaia is now featuring a rainbow rice & beans cup for children - made with organic California brown rice (whole grains), black turtle beans (a superfood loaded with phytochemicals and antioxidants), and vitamin-rich sweet peppers & carrots (also high in potassium and beta carotene). 3207 Grace Street NW; 

Cheesetique is offering a Friday night cheese board where guests can join the Cheese Lady and Chef Natasha. In honor of Chef Natasha and all those caught in the orbit of breast cancer, Cheesetique is proud to offer this slightly whimsical but heartfelt dedication with the Natasha Kit. Included is an assortment of cheese and extras.

NEW:  Cranes
The latest Omakase and a la carte menu at Cranes includes seasonal ingredients- like Okra in their vegetable tempura dish with fermented anchovy sauce which also can be found on their Wagyu which is prepared with Maitake mushrooms, okra, garlic puree, green peppercorn gastrique. Chef Pepe Moncayo works with local forager Daniel for their wild foraged mushrooms from Virginia & Maryland. 724 9th Street NW; 202.525.4900;

NEW:  Dolcezza
Dolcezza Gelato, is rolling out Thanksgiving flavors using all of the best seasonal and local produce from the Mid-Atlantic region spun into amped-up takes on favorite holiday foods. Flavors include pear cardamom, hot cake syrup, pumpkin cream pie, and more. 904 Palmer Alley NW; 202.733.2879;

At Tiki TNT there is a new island flair in the air, as Filipino native-born chef, Paolo Dungca, returns as the resident guest chef for a special preview pop-up dinner series of his upcoming restaurant Hiraya. The four-course dinner menu will tell the story of Dungca growing up in the Philippines. The menu, with rotating items, will include starters like the cassava cake with sea urchin, crab fat, and Mangalista lardo, and more. 1130 Maine Avenue SW;202.900.4786;

Ilili’s menu represents a balance and diversity in flavor that celebrates Lebanese tradition while offering creative interpretations using ingredients, spices, and aromas from the Levantine terroir and European influences. Combining modern technique with traditional, Philippe works alongside Executive Chef Walter Silva. An open kitchen is found within, as well as elevated ceilings decorated with white doves, while citrus trees and hanging plants throughout represent Beirut’s diverse flora. 100 District Square SW; 202.918.7766;

NEW:  Iron Gate
Iron Gate’s Chef Chittum’s latest dishes feature autumnal ingredients roasted squash, asian pear, walnuts, spiced apples and more. Dishes include roasted romanesco wedge (pomegranate, pecorino, almonds, yogurt green goddess) and rosemary pine nut tart (bittersweet chocolate, local honey, sorbet). 1734 N Street NW; 202.524.5202;

Maiz 64
Maïz 64 brings authentic, regional Mexican food to 14th street, utilizing the best locally sourced ingredients and is the brainchild of a trio of Mexican born entrepreneurs including partner Ricardo Fux, who named the restaurant after the 64 varieties of Maïz. Executive Chef Alam Méndez Florián's menu reflects the traditions, flavors and techniques of Mexico, while utilizing the best locally sourced product from the Mid-Atlantic region.  Five different varieties and four different colors of Maïz (corn), imported from Mexico, is found in all of its versions throughout the menu.  An array of starters include a charred broccoli taco with black mole, Kampachi Ceviche and a tuna tostada. 1324 14th Street NW #64; 202.450.4962;

Market Wagon
Market Wagon has launched their online farmers market and delivery service to Baltimore, D.C. and the surrounding area. Consumers now have more ways to order from their favorite local farms and artisanal food vendors, all without leaving home.  Christy Ottinger who grows fresh produce like tomatoes and squash and has pasture-raised chickens to sell fresh eggs at Kitchen Girl Farm in Baltimore County Market Wagon is accepting home delivery orders now in a region spanning eight counties.

Penn Royal
Pennyroyal is rolling out its first round of fall menu items featuring hearty ingredients and familiar, beloved autumnal flavors. Complementing the food items are a fresh crop of cocktails made with tea-infused spirits and syrups as well as warming spices and herbs. Dishes include duck, cornmeal fried catfish, and more. 310 Rhode Island Avenue, Mount Rainier, Maryland; 240.770.8579;

NEW:  Sante
Santé, a new Mediterranean-inspired restaurant, is now open in Pentagon City, calling The Ritz-Carlton home. The dining destination pays homage to the Mediterranean and is a gathering place for locals, visitors and hotel guests alike. Showcasing the flavors of the coastline region, Santé’s menu offers an array of shareable mezze dishes like the grilled shrimp saganaki topped with black garlic and tomato fondue. Main courses like the roasted whole branzino, complete with a white bean puree, sauteed vegetables and sauce vierge, are inspired by the Mediterranean.

Stable has launched a new fall menu available in the dining room’s cozy, private ski chalets; their newly-reopened front dining room. Fall flavors include cranberries, butternut squash, earthy mushrooms, Brussels sprouts, and more. Chef David Fritsche's fall menu features pan-seared Maine scallops with cranberry Knödel , butternut squash, and fennel slaw, and more. 1324 H Street NE; 202.733.4604;

Salt Line Ballston
The Salt Line, the popular Navy Yard homage to New England’s iconic oyster houses, opened a second location in Arlington’s burgeoning Ballston neighborhood in October. Executive Chef Matt Singer will lead the kitchen in partnership with Long Shot Hospitality Chef/Partner Kyle Bailey and bring his own culinary influences to the menu. Guests can expect the same New England classics found at the restaurant’s Navy Yard location in addition to house-made pastas, an expanded selection of crudos, and daily lunch service. The space includes a large patio and outdoor bar and lounge area with ample seating for al fresco dining and imbibing. 4040 Wilson Boulevard, Arlington, VA;

NEW:  Soupergirl
Soupergirl, the plant-based soup, and gazpacho company based in Washington, DC, is bursting into new supermarkets. In addition, Soupergirl has a new partnership with PLNT Burger. Soupergirl’s Creamy Tomato Basil Soup will be paired with PLNT’s unique Grilled Cheese Sandwich and exclusively sold at all PLNT restaurants.