This July 14th marks Bastille Day, the anniversary of the 1789 storming of the Bastille prison in Paris, the spark that lit the French Revolution and eventually gave us "liberté, égalité, fraternité." Two hundred plus years later, we're still celebrating with fireworks, flowing rosé, and way too much cheese. Wait?! Can there ever be too much cheese?Per usual, area bars and restaurants are ready with champagne, escargot, frites and enough French 75s to make you forget you have work on Tuesday. Grab your beret and click here to see every Bastille Day event happening around DC.

From Spotlighter to Organizer: How Gaby Montes de Oca is rallying the community for VenezuelaI am delighted to feature Gaby Montes de Oca for this edition of Behind the Counter. When the earthquakes hit Venezuela, Gaby didn't wait to see how bad it was before she acted. She jumped straight into motion, turning shock and grief into a sold-out dinner at Osteria Morini with ten chefs from some of DC's most celebrated restaurants, plus three bake sales that brought the community together again and again. Together, those efforts raised over $4,500 for World Central Kitchen, but the number only tells part of the story. What Gaby really built was a space for people to help and to heal at the same time.Gaby's path here started as a pastry intern at Imperfecto, where she realized her calling wasn't behind the pastry case, it was in telling the stories of the people who work in it. That instinct led her to found Tepui in 2022, a platform spotlighting bilingual chefs, cooks, and the often-invisible labor behind the hospitality industry, while also sharing Venezuelan culinary heritage with the community.I've watched Gaby turn heartbreak into action in a matter of days, and I wanted to learn about how she pulled it off and what it's meant for the Venezuelan community here in DC.Here's our conversation.How did you come up with the idea to organize these events?When the earthquakes occurred, I realized I had to do something. I was still in shock, and like many Venezuelans, trying my best to process what happened. But after seeing the images and how quickly the people in the country, despite being personally impacted, organized themselves to help, I realized I couldn’t sit still. I’ve built a community in the hospitality industry, and I started presenting ideas to people and friends without a specific plan.The first concept to do an event came from Matt Adler, Chef and Partner at Osteria and Cucina Morini, who learned about the catastrophe from Venezuelan team members and offered to host a fundraising dinner at Osteria Morini. After a few exchanges on Instagram, the day the earthquakes happened, we started reaching out to chefs, gathering the team, and organizing the dinner within a week. Given Matt’s ties to World Central Kitchen and the impact it’s having on the ground, we quickly agreed to support them. The final lineup included chefs Enrique Limardo, Tatiana Mora, Miguel Guerra, Paolo Dungca, Erik Bruner-Yang, Carlos Delgado, Kevin Pieters, and Leury Sánchez, as well as Elegancia’s restaurateur Daniella Senior and beverage director Josh Murski, who joined us to cook 12 courses for a dinner for 30 people.Then, the idea of organizing a bake sale came from my friends at HG Supper Club, who had run a similar bake sale at La Cosecha for last year’s California fires. Kate and Tatum, the founders, kindly shared everything — spreadsheets, planning process, even utensils and servingware for the day. Once I secured support from La Cosecha’s team, I reached out to my friend Genesis Flores, pastry chef at Seven Reasons and Imperfecto, who supervised my internship there, and we started setting the plan in motion. After our first successful sale at La Cosecha, we were a group of five friends; by the second at Hill’s Kitchen, we were already eight volunteers.Besides helping the community and raising actual money, what has been the impact of these sales?Beyond generating sales that translate into real meals, tents, medical supplies, and other essential items people need during difficult times, it’s been comforting to see the DC hospitality community come together to support the reconstruction of Venezuela. We’ve also provided a space for the Venezuelan community to gather and heal collectively.During the first dinner, we had Venezuelan arepas and a pasta dish featuring cazón, a fish stew many recognize from beach trips, catering to both Venezuelan and new audiences. At the bake sales, people waited almost an hour just to try pastries such as Ometeo’s Chef Manuel Perez’s golfeados, a brioche-like preparation not found anywhere else, which many Venezuelans had waited over ten years to try again. We also featured some home bakers who wanted to test recipes: Lutece’s chef Ana Sofia Pino’s family cookies and flans, as well as contributions from my aunt, and a project called The Persian Table, owned by a woman of Iranian descent who provided us with baklavas inspired by Venezuelan flavors. The final bake sale in this series took place at Grand Cata, where I’ve hosted events featuring Venezuelan recipes in the past.Reaching out to the friends and people I’ve met since founding Tepui during these times and receiving their support without hesitation, or even offers to use their space or take donations, has been a gift during these dark times.What’s coming next to continue supporting Venezuela in the long run, harnessing the power of hospitality?I feel incredibly grateful to the DC community (chefs, business owners, home bakers, and patrons) for supporting the dinner and bake sales.The earthquakes mark a before-and-after moment for Venezuela and for the Venezuelans diaspora, many of whom feel a greater responsibility to help, given our privilege and luck in having survived this. Seeing the success of the community gatherings, dinners, and bake sales, we’re already developing initiatives to sustain the momentum, organize cooking classes, feature home bakers and small businesses across activations, and keep the aid flowing. Our goal is also to share what Venezuelan gastronomy and energy have to offer and to provide more spaces for our community to gather and share our culinary heritage.

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: 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.comUpstate Wing Challenge: Upstate is turning up the spice on July 29 with Upstate Heatwave, a live wing-eating challenge hosted by Erin Como featuring DC food and hospitality personalities including Joel Haas, Chena Morrison, Shawn Townsend, and Tobias Dorzon. Contestants will tackle 6 increasingly spicy wings—from classic Buffalo to a Carolina Reaper-infused Volcano Sauce—while answering candid questions about food, influencing, and the DC dining scene. Guests can watch the action and order the same 6-wing flight during the event; upstateftw.comSummer Restaurant Week: Summer Restaurant Week returns August 18–24, bringing special prix fixe menus to restaurants across the DMV. Participating spots will offer 3-course brunch and lunch menus for $25.00 or $35.00, and 3-course dinners priced at $40.00, $55.00, or $65.00. Diners can browse participating restaurants, view menus, and make reservations now, with additional restaurants being added in the weeks leading up to the event; ramw.org/restaurantweekFamily 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: Pizza Pop Up Is Back: Throughout July, Chef Fabio Trabocchi is bringing back Fiola's popular summer pizza pop-up. Available exclusively at the bar Tuesday through Thursday, the limited-time menu features traditional Neapolitan pizzas topped with seasonal ingredients like mortadella and Amalfi lemon with frisée. Priced from $34.00–$40.00, the pizzas offer a more casual way to experience one of DC's premier Italian restaurants; fioladc.com/pizza-night 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.comMore Red Meat In Georgetown: 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.comBreakfast of Champions: Taco Bamba is celebrating breakfast with the debut of its first-ever breakfast burrito, The Tighty Whitey, packed with smoked maple chipotle chicken chorizo, eggs, fries, bacon, Alabama white queso, avocado, and sweet chili sauce. Guests can also "Put An Egg On It" by adding a fried, scrambled, or migas-style egg to any taco for $1.00. To round out the breakfast upgrade, all 16 locations now open at 8:00 a.m. daily and offer free Café Bustelo coffee with any purchase; tacobamba.comBrunch Fit for a King (Brunch Alert): Sunday brunch is now available at both Rasika locations, served from 11:30 a.m. to 2:30 p.m. alongside each restaurant's seasonal menu. New brunch specials include dishes like Indian Style Egg Florentine, Baida Roti, Crab Ghee Roast Taco, Chicken Tikka Paratha, and Pistachio Pancakes, plus brunch cocktails including the MimoMango and Imli Margarita; rasikarestaurant.comMaybe Baby Wants To Be In This Corner: La' Shukran has introduced Shukran Corner, a new behind-the-bar dining experience featuring a curated chef's menu served from an exclusive banquette nestled in the heart of the action. Designed for groups of 3-4, the experience includes a selection of La' Shukran favorites, a shared entrée, surprise bites along the way, and optional beverage pairings. With just two seatings available each night, reservations are now open on Resy.; lashukran.comThe Cheesiest Month Ever: Cheesetique is once again celebrating all things mozzarella with the return of Mozzarella Fest, running through July 31. The month-long event features a limited-time menu with dishes like the Stone Fruit Caprese, Caprese Wagyu Burger, Smoked Mozzarella Panini, and customizable mozzarella boards with a variety of cheeses and pairings. The celebration also includes a virtual Italian cheese tasting on July 16 and an in-store Italian Wine Tasting Expo on July 19, making it a must for cheese and wine lovers alike.; cheesetique.comTolkien Takes Over: By popular demand, La Bohème is once again transforming its intimate Georgetown dining room into a whimsical tribute to J. R. R. Tolkien. Beginning July 8, guests can enjoy 4-6-course prix fixe menus inspired by The Hobbit and The Lord of the Rings, featuring imaginative dishes like Sam's Po-Tay-Toes, Of Herbs and Stewed Rabbit, and Mount Doom, paired with themed wines and cocktails. The immersive, Rivendell-inspired experience returns for a limited time this summer; labohemedc.com/Three 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 spent a full day at Westfield Montgomery and came back with a lot of feelings and mostly about the soup dumplings. The dining at this mall has completely leveled up, and if you haven't been recently, you're missing out. We're talking Michelin-recommended Nan Xiang Soup Dumplings, Persian fast-casual at Maman Joon, Japanese meets Thai at Shiki Fusion, Gold Bunny Donuts, Tea Mansion, Läderach Chocolatier Suisse, and more. Plus all the shopping: Akira, Tory Burch, Calzedonia, UNTUCKit, Arhaus, Sephora, L'Occitane, and the Nespresso store, which is always the first stop (pro-tip for the coffee lovers out there). This is destination dining with great shopping attached, and Nycci has the full guide over in Where We've Been. Read the full Westfield Montgomery guide here →

Summer drinking season in the DMV looks a little different than the rest of the year. Wine lists get lighter and colder, spritzes return to every cocktail menu in town, frozen drinks make their comeback, and bartenders start leaning into seasonal ingredients like berries and herbs and tomatoes from local farms. Even beer gardens and breweries shift into warm-weather mode with seasonal pours and outdoor events.Here at TheListAreYouOnIt.com, we’ve rounded up all the can’t-miss cocktails, happy hours and summer sipping events happening around the DMV right now.- Make a night of it with a show + a great pre or post-theatre cocktail or dinner with our theatre + dining guide (here)- This week’s list of The List’s favorite food finds is right here- From cocktail pop-ups and wine tastings to brewery events + summer beverage happenings around the region, we’ve got those covered here- Looking for outdoor sipping season? Check out our Patio Pleasures + Up On The Roof roundups featuring patios, rooftops, courtyards & outdoor cocktail spots all across the DMV.So much more glass-raising goodness below:MARK YOUR CALENDAR L Tiki Pops Up: Liberty Tavern is bringing back its popular L Tiki pop-up for the last week of July, transforming its downstairs bar into a tropical escape complete with island-inspired bites and cocktails. Guests can enjoy specials like Kalua Pork Sliders, Mahi Mahi Tacos, and Spicy Ahi Poke Tacos alongside refreshing drinks including the Jungle Spritz and Birds of Paradise; thelibertytavern.comSix at Six at Hay-Adams: Six at Six,” a new guided cocktail hour at Off The Record, the hotel’s celebrated bar just steps from Lafayette Square. Designed for guests who enjoy taking a closer look at what’s in the glass, Six at Six offers an intimate, seated experience at The Bench, the bar’s most sought-after seating area. Held from 6-7 pm on the last Tuesday of each month, Six at Six welcomes only six guests for an hour that feels unhurried, interactive, and quietly structured. June 30 – Gin & Jun – a bright, botanical exploration ($80.00 per person); July 28 – Vodka & Bubbles – light, celebratory cocktails that sparkle ($90.00 per person)Who Has The Best Bubbles?: Nominations are now open for the 5th annual Top 10 Bars and Restaurants for Enjoying Champagne list, spotlighting standout venues across the U.S. that celebrate Champagne through exceptional wine programs, educational experiences, and creative events. Nominations close July 31, with the final honorees announced ahead of Champagne Day on October 23; champagne.fr/enSummer Restaurant Week: Summer Restaurant Week returns August 18–24, bringing special prix fixe menus to restaurants across the DMV. Participating spots will offer 3-course brunch and lunch menus for $25.00 or $35.00, and 3-course dinners priced at $40.00, $55.00, or $65.00. Diners can browse participating restaurants, view menus, and make reservations now, with additional restaurants being added in the weeks leading up to the event; ramw.org/restaurantweekSnallygaster: 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.com NEW & NOTEWORTHY: Shot. Shot. Shot: Moxies is embracing summer with new food, drink, and group-friendly specials. The restaurant has introduced a 5 for $55.00 specialty shot offering, letting groups mix and match five signature shots, alongside seasonal menu highlights like Lettuce Wraps, Ahi Tuna Salad, and Scottish Salmon. Guests can also sip on refreshing summer cocktails including a Grapefruit, Hugo, or Aperol Spritz, or opt for the alcohol-free Tropic Thunder made with Seedlip Garden 108, passion fruit, lemon, and a chili-lime rim. The new offerings are available now, with patio dining open for the season; moxies.comLow ABV on Beat: Public Interest has introduced a new beverage program centered on low-ABV and alcohol-free options, making it easy for sober, sober-curious, and moderation-minded guests to enjoy an elevated dining experience. Highlights include low-ABV cocktails like the Rye of the Tiger and Pink Grapefruit Club, spirit-free creations such as Strawberry Rickey Forever and Get Figgy With It, and non-alcoholic beers from Athletic Brewing Co. The inclusive menu reflects the growing demand for mindful drinking without compromising on flavor or the social dining experience; publicinterestdc.comTrilogy of Tonics: Kyojin is cooling things down with 3 new seasonal cocktails designed for summer sipping. The lineup includes the Matcha No Kaze ($21.00), a refreshing blend of herb-infused vodka, citrus, tonic, celery bitters, and matcha; the Scarlet Elixir ($20.00), featuring Cabernet, apple brandy, and amaretto; and the tropical Fifth Element ($20.00), crafted with rum, velvet falernum, passionfruit, orgeat, and citrus; kyojindc.comJapanese-Inspired Refreshers: Yume Sushi is welcoming the season with a new lineup of Japanese-inspired summer cocktails. Sip the Ember & Pear, blending smoky Scotch with baked pear, honey, lemon, and thyme; the tropical Emerald Wave with vodka, matcha, pineapple, and lime; the light and bubbly Honey Eclipse, made with gin, honey, ginger, passionfruit, and sparkling water; or the Ruby Petals, a vibrant mix of tequila, hibiscus, lime, cinnamon, and grenadine; yumesushiva.comSunset Sensations (Happy Hour Alert): Fiola Mare has introduced a new daily Sunset Happy Hour, available from 3:00 to 6:00 p.m., featuring $12.00 cocktails and spritzes alongside a selection of the restaurant’s signature seafood bites. Highlights include the Lobster Donut, Wild Kampachi Amalfi-Style Crudo, and the Marina Platter, offering a taste of the Georgetown waterfront favorite at happy hour prices; fiolamaredc.comBrewing & Business Experienceship: DC-based craft brewery Soul Mega has been named the 2026 recipient of the prestigious Samuel Adams Brewing the American Dream Brewing & Business Experienceship. Selected from breweries across the country, Soul Mega will receive mentorship from Jim Koch and the Samuel Adams team, collaborate on a specialty beer, and attend the Great American Beer Festival in Denver. Known for blending craft beer with music, art, and community, the award-winning brewery continues to build on its growing Mid-Atlantic presence following recognition for its flagship Worldwide American Pale Ale and its community-driven approach to brewing.; brewingtheamericandream.com NOT NEW, BUT NOTEWORTHY: Take Flight: The acclaimed cocktail laboratory from José Andrés has introduced Savor the Season, a new 6-course cocktail tasting that explores the flavors of spring and summer through inventive mixology. Priced at $115.00 per person, the experience features imaginative creations like the Golden Goose with tequila, gooseberry, and saffron, the vegetable-forward Salad Days, the savory Yaki Negi, and the playful Second Slice, crafted with baijiu, parmesan, and bread air. Developed by barmini’s award-winning team, the new flight showcases the bar’s signature blend of creativity, technique, and unexpected flavor combinations; minibarbyjoseandres.comala-ADH (Happy Hour Alert): Summer just got a little happier at ala, where guests can now enjoy Happy Hour on the restaurant’s patio through August 13. Available from opening until 6:00 p.m. at the DC location, the menu features $10.00 cocktails, $6.00 beer and wine, and Mediterranean-inspired bites ranging from $9.00 to $12.00. Happy Hour is offered Tuesday through Friday in DC and Monday through Friday at ala’s Bethesda location, making it an ideal excuse for an after-work drink or early evening bite outdoors; ala-dc.comSupra Sodas: DC’s Georgian favorite has introduced Supra Sodas, a new lineup of all-natural house sodas inspired by Georgia’s iconic Lagidze Waters. Available now, the handcrafted flavors include Tarragon, Cherry, Orange, Grape Saperavi, Chocolate, and Cream Soda, each made in-house and served for $7.00. Guests can also add a house spirit to create their own Georgian-inspired cocktail. The launch is the latest tribute to Georgia’s rich culinary traditions from owner Jonathan Nelms, who developed the recipes after studying the famed sodas during a recent trip to the country; supradc.comDecant in Alexandria: The beloved wine boutique has officially opened its second location in Old Town Alexandria, bringing its approachable, hospitality-driven wine experience across the Potomac. The new shop features a warm, cellar-inspired design and a thoughtfully curated selection of organic wines from small producers, creating a welcoming destination for wine lovers of all levels. They've has also launched its Summer Wine Pack 2026, a curated collection of Mediterranean-inspired wines and spritzes perfect for warm-weather gatherings. Available now for $79.00, the bundle includes Portuguese white wine, ready-to-drink Venetian spritzes, and a chilled summer red, offering an easy introduction to the boutique's signature style of accessible, high-quality wine discovery; dcanterwines.comNew at NUE: Elegantly Vietnamese: NUE has expanded its cocktail menu with two new seasonal creations: the Amber Skies, made with clarified Vietnamese coffee, Licor 43, and coffee vodka, and the Garden in the Sky, a floral blend of fig and laurel gin, rice, coconut, and pear. Inspired by the work of Vietnamese artist Lê Phổ, the cocktail program showcases Southeast Asian flavors through inventive presentations and ingredient-driven drinks, alongside a robust selection of spirit-free options; nuevietnamese.comForget Breakfast, Cocktails at Tiffany’s: Tiffany’s Bar & Bistro recently introduced a wide selection of spring-inspired cocktails. Cocktail enthusiasts can enjoy playful drinks such as the Lion’s Bite stirred with cognac, strawberry, almond syrup, Campari, and San Pellegrino Limonata; the Galata Sunset made with vodka, mastiha (a traditional Greek liqueur made from mastic trees grown on the island of Chios), cucumber, basil, fresh lemon orange blossom, and prosecco; and the Summer Light crafted with chamomile bourbon, Heering cherry liqueur, fresh lime, and ginger beer. 709 H St NE, Washington, DC 20002; .tiffanysbistrobar.com

For one glorious month, everyone suddenly becomes a soccer expert.The FIFA World Cup kicks off June 11 and runs through July 19, and whether you're screaming for Team USA, following your family's home country, or simply looking for an excuse to gather with friends, the DMV is ready.Restaurants are creating country-inspired menus. Spain has seemingly claimed half the city. And if your idea of watching soccer includes Michelin-starred dining or a giant jumbotron, we've got that too.Below are some of the World Cup happenings we're keeping an eye on. This is by no means all of them—new watch parties, specials, and activations are popping up daily—but it's a very good place to start.TOURNAMENT-LONG WATCH PARTIES & SPECIALSWorld Cup Bar DC at Hook HallHook Hall transforms into a dedicated World Cup pop-up with every match shown on a 20-foot screen plus additional TVs throughout the venue. Admission includes country-themed wings, fries, and a cocktail inspired by the teams playing.The Wharf Summer of Soccer Watch ZonePearl Street becomes a free outdoor soccer destination with daily match screenings on a 14-foot jumbotron. Team USA watch parties, games, giveaways, and restaurant specials are planned throughout the tournament.Union Market DistrictCatch matches throughout the neighborhood at Hi-Lawn, La Cosecha, Stellina Pizzeria, F1 Arcade, Last Call, and more. Expect large-screen viewing parties, food and drink specials, and soccer-themed programming throughout the tournament.Hi-LawnThe rooftop lawn transforms into a soccer pitch-inspired viewing destination with oversized LED screens, daily match broadcasts, trivia, DJs, bingo, and live music. Free to attend with limited reservations available.La CosechaLarge-screen match broadcasts, Latin American-inspired specials, and tournament programming celebrating the cultures and flavors of participating nations.Atlas Brew WorksAll three taprooms are pouring $6 pints of Bullpen Pilsner and Silent Neighbor throughout the tournament while showing matches at locations in Navy Yard, the Bridge District, and Alexandria.Boundary StoneThe Bloomingdale favorite will show the full World Cup schedule with $6 local drafts available during matches.Colada ShopEvery location is showing matches before 9 PM and serving a Copa Snack Tray loaded with empanadas, sliders, and plantain chips plus $25 spritzer pitchers.Bluejacket$10 liters of beer, host-country Old Fashioneds, and discounted beer-and-shot combos run throughout the tournament.Gordon Ramsay Street Pizza & Street BurgerEvery match will be screened alongside $1 wings, $4 pints, and weekday social hour specials in Penn Quarter.Immigrant FoodWorld Cup games stream at the Ballston and White House locations. Look for the $13 World Cup Combo featuring Greek Wings and a beer.Astro Beer HallDowntown DC and Shirlington locations are offering $5 wings and $5 loaded nachos with beverage purchase during match days.Astro DoughnutsCelebrate Team USA with limited-edition World Cup doughnut boxes available throughout the tournament.Taco BambaHappy-hour pricing and $20 Modelo buckets are available during live matches, along with special World Cup platters and combos.PubKeyPenn Quarter's soccer-friendly tavern will show major matches on its massive screen with food specials and beer buckets. RSVP recommended.ProstWorld Cup specials include $5 off liter drafts, $6 Nutrls, and $10 Pretzel Knotchos during matches.MadhatterSpecials include $5 draft beers, $6 Nutrls, beer buckets, pitchers, and towers throughout the tournament.Mélange FoodsChef Elias Taddesse's Shaw spot is offering sliders, tacos, tenders, wings, beer buckets, and drink specials during matches.StableCheer on Switzerland with live broadcasts of Swiss matches and a limited Swiss-inspired food and beverage menu.Fairmont Washington, DC GeorgetownThe hotel once again becomes Soccer Central with large-screen viewing, international stadium-inspired dishes, and country-themed cocktails.TEAM MEXICOApapacho Taqueria & MareaEvery Mexico goal earns guests a complimentary shot of Amaras mezcal or a Monopolio lager. Happy hour runs from kickoff through the final whistle.dLeña & ROJAA special cocktail menu celebrates Mexico's three host cities with drinks inspired by Monterrey, Guadalajara, and Mexico City.TEAM SPAINCasa TeresaThe official Embassy of Spain watch party destination. Specials include Estrella Galicia, sangria, cava, and a complimentary glass of cava after every Spanish victory.JaleoSpain's matches take center stage with a dedicated game-day menu featuring bocatas, mini burgers, Spanish hot dogs, empanadas, flautas, and sangria.Torito Bar at Bully Spanish SteakhouseThe big draw here? Complimentary paella served at halftime during every Spain match.LATIN FAN ZONECasta's at BodegaSpanish-language broadcasts, country-specific cocktails, score prediction contests, giveaways, and late-night Latin dance parties after the final whistle.elcielo WashingtonFor those who prefer tasting menus to tailgates, Chef Juan Manuel Barrientos is offering curated World Cup dining experiences centered around marquee Latin American matches.FOR THE HOME TEAMUpstate FTWChef Scott Drewno is celebrating the three host countries with dishes inspired by stadium favorites from Canada, Mexico, and the United States, including Birria Tacos and Disco Fries.Nobu DCWatch matches at the bar while sipping the limited-time Ichigo Junmai cocktail made with sake, yuzu, elderflower, and strawberries.UchiNot a watch party, but a smart move if you're hosting one. Sushi box sales during the tournament will benefit Good Sports for All.MORE PLACES TO WATCHAnd this is just the opening kickoff. Soccer is on the big screen and gathering places throughout the DMV are showing matches all tournament long. More places to catch the action:As You Are BarbouzardBuena Vida GastroloungeCaboose BrewingClyde's RestaurantsFranklin Hall Hard Rock CafeIvy & Coney Jake’s TavernJohnny’s All American Cafe and BarMission Navy Yard Nellie’s Sports Bar - Nick's Riverside GrillOver Under Sports Book Rooftop LoungePenn SocialPublic Bar Live RusticoShaw's TavernSports & Social TallboyTAP Sports BarThe Game Sports Pub The Point Tom’s Watch Bar The Ugly MugUnion PubWalter’s Sports BarWhitlowsYard HouseFINAL WHISTLEWe are here for the fútbol (and the food). For the next month, DC is speaking soccer. See you at kickoff.

Look, we don't need a national holiday to drink rosé,  but we'll absolutely take one. National Rosé Day lands this Saturday, June 13, and we in the area are ready. Blush bubbles, crisp Provence pours, something funky and natural from a wine bar you didn't know you needed, what can we say,  it's all out there. Here's where we like to sip rosé all day:Apéro – A crisp French rosé served with Euro-style small plates that beg for golden hour.Brasserie Liberté – Channel the Côte d'Azur with a chilled rosé from Provence and some steak frites.Cheesetique – A creamy rosé with just enough acidity to cut through all that luscious cheese. Yes, please.Cork Wine Bar – Try their seasonal rosé flight on their outdoor patio.DCanter Wine Shop – Your neighborhood wine shop that takes rosé seriously. Stop in for a curated pour or grab a chilled bottle to go.Fiola Mare – A sparkling Italian rosé made for toasting with views of the Potomac.Jane Jane – The perfect pour in a perfectly styled cocktail den. Ask for their bartender's favorite pink pick.La Bonne Vache – A French wine bar that is exactly where you should hide  away sip rosé alldayLe Diplomate – Their pale Provence rosé is the quintessential summer pour, très chic with oysters.Little Blackbird – Go for their biodynamic rosé, made for sipping with small plates.Lulu's Winegarden – Choose from several chilled rosés in their garden, served by the glass, bottle, or cooler.Maison Bar À Vin – French wine bar vibes, gorgeous pours, and a rosé list that rewards the curious sipper.Maxwell Park – Known for deep wine knowledge, ask the team for a surprising rosé you've never tried before.Patty O's – Enjoy a glass of their summery, strawberry-noted rosé on the most charming patio in town.Planet Wine – Grab a chilled bottle of small-batch rosé to go, or sip one at the bar with some snacks.Pop Fizz Bar – Sparkling rosé, duh — it's called Pop.Primrose – Their dry rosé pairs perfectly with the retro Parisian vibe.Quill at The Jefferson – Elegant rosé service with piano lounge vibes.Rooftop at the Rosewood – Elevated Georgetown views, elevated rosé. Summer sips The Point – A breezy rosé poured on their massive patio, ideal for pairing with seafood towers and waterfront views.Villa Yara – Their rosé flows alongside mezze and Mediterranean charm.

Once the temperatures hit the 70s in the DMV, we all want to be outside. Patio season is officially here and whether you are looking for a tucked-away garden, a lively sidewalk scene, waterfront dining, or a neighborhood spot perfect for brunch and cocktails, there are plenty of great places to post up this season.Honestly, we think we may have just about every patio in the city on this list,  and yes, there are a lot of them. Consider this your guide to dining al fresco around the DMV. Looking for rooftop season too? Be sure to check out our Up On The Roof roundup featuring rooftop bars and all the sky-high sipping & eating  spots all around the city.2Fifty Texas BBQ: Locations vary; 2fiftybbq.com 600T: 600 T Street NW; 600tdc.com a.kitchen+bar: 1010 New Hampshire Avenue NW; akitchenandbardc.comAl Dente: Dog friendly; 3201 New Mexico Avenue NW; aldentedc.com  ala: 1320 19th Street NW; ala-dc.com All Set: Dog friendly; 8630 Fenton Street, Silver Spring; allsetrestaurant.comAlta Strada: multiple locations; altastradarestaurant.com  Anju: 1805 18th Street NW; anjurestaurant.comApéro: 2622 P St NW; aperodc.comArt & Soul: Dog friendly; 415 New Jersey Avenue NW; artandsouldc.comAstro Beer Hall: Dog friendly; 4001 Campbell Avenue, Arlington; astrobeerhall.com Bar Betsie: 1328 4th Street NE; barbetsiedc.comBastille: 606 N. Fayette Street, Alexandria; bastillerestaurant.com Big Buns: Dog friendly; Locations vary in Northern Virginia; eatbigbuns.comBistro du Jour: 99 District Square SW; bistro-dujour.comBlue Duck Tavern: 1201 24th Street NW; blueducktavern.comBourbon Steak: 2800 Pennsylvania Avenue NW; bourbonsteakdc.comBrasserie Liberte: Dog friendly; 3251 Prospect Street NW; libertedc.com Calico: 50 Blagden Alley NW; calicodc.comCentrolina: 974 10th Street NW; centrolinadc.com Chaplin's: 1501 9th Street NW; chaplinsdc.com Cheesetique: 2411 Mount Vernon Avenue, Alexandria; cheesetique.comThe Commentary: Dog friendly; 801 N. Glebe Road, Arlington; thecommentaryarl.comCork: Dog friendly; 1805 14th Street NW; corkdc.com Corso: 4024 Campbell Avenue, Arlington, VA; corsoitalian.com Crooked Run Fermentation: 22455 Davis Dr #120, Sterling, VA; crookedrunfermentation.com The Dabney: 122 Blagden Alley NW; thedabney.comDacha: Dog friendly; Shaw & Navy Yard; dachadc.com Daru: 1451 Maryland Avenue NE; darudc.comDauphine's: 1100 15th Street NW; dauphinesdc.comDel Mar: 791 Wharf Street SW; delmardc.com dLeña: 476 K Street NW; dlenadc.com Easy Company: 98 Blair Street SW; easycowharf.comElectric Cool-Aid: Dog friendly; 512 Rhode Island Avenue NW; electriccool-aid.comThe Falls: 370 West Broad Street, Falls Church; thefallsva.com Fairmont Courtyard Bar: Dog friendly; 2401 M Street NW; fairmont.com/washington Fiola Mare: 3100 K Street NW; fiolamaredc.com Fish Shop: 610 Water Street SW; fishshopdc.comThe Fountain Inn: Dog friendly; 1659 Wisconsin Avenue NW; fountaininndc.com Garden District: 1801 14th Street NW; gardendistrictdc.com Gatsby: 1205 Half Street SE; gatsbyrestaurant.com Grazie Nonna: 1100 15th Street NW; grazienonnaxoxo.comThe Grill: Locations vary; thegrilldc.com Hell's Kitchen: 652 Wharf Street SW; gordonramsayrestaurants.com Hen Quarter Prime: 2121 First Street SW; henquarterprime.comHeurich House: 1307 New Hampshire Avenue NW; heurichhouse.orgHook Hall: 3400 Georgia Avenue NW; hookhall.comImmigrant Food: multiple locations; mmigrantfood.comIron Gate: 1734 N Street NW; irongaterestaurantdc.com  Jane Jane: 1705 14th Street, NW; janejanedc.comJoon: 8045 Leesburg Pike, Vienna; eatjoon.comKing Street Oyster Bar: NoMa,, Potomac; kingstreetoysterbar.comLapis: 1847 Columbia Road NW; lapisdc.com Le Diplomate: 1601 14th Street NW; lediplomatedc.comThe Liberty Tavern: 3195 Wilson Boulevard, Arlington; .thelibertytavern.com Lyon Hall: 31 North Washington Boulevard, Arlington; lyonhallarlington.com Lulu’s Wine Garden: 1940 11th Street NW; luluswinegarden.comLupo Marino: 40 Pearl Street SW; lupomarinodc.comLupo Verde: 1401 T Street NW; lupoverdedc.com Lutece: 1522 Wisconsin Avenue NW; https://www..lutecedc.com Maison Bar au Vins: 1834 Columbia Road NW; https://www.Maker's Union: Dog friendly'; Arlington, Reston, The Wharf; makersunionpub.comMaketto: 1351 H Street NE; maketto1351.comMasseria: 1340 4th Street NE; masseria-dc.commatchbox: Dog friendly; Locations vary; matchboxrestaurants.com Matt + Tony's: 1501 Mt. Vernon Avenue, Alexandria, VA; mattandtonysva.comMaxwell Park: 1336 9th Street NW; maxwellparkdc.comMGM National Harbor: 101 MGM National Avenue, Oxon Hill, MD; mgmnationalharbor.comMidlands: Dog friendly; 3333 Georgia Avenue NW; midlandsdc.com Milk & Honey: Bowie, College Park, Fairfax; milknhoneycafe.com Millie’s: 4866 Massachusetts Avenue NW; milliesdc.com Mi Vida: 98 District Square SW; mividamexico.com  Mon Ami Gabi: 7239 Woodmont Avenue, Bethesda; monamigabi.com/bethesda Moxies: Dog friendly; 1111 20th Street NW; moxies.com MXDC Cocina Mexicana: 1610 14th Street NW; mxdcrestaurant.comNina May: 1337 11th Street NW; ninamaydc.comNorthSide Social: Dog friendly; Locations vary; northsidesocialva.com Ometeo: 1640 Capital One Drive, Tysons; ometeotexmex.comOpal: 5534 Connecticut Avenue NW; opal-dc.comOpaline Bar & Brasserie: Dog friendly; 806 15th Street NW; opalinedc.com Ottoman Taverna: Dog friendly; 425 I Street NW; ottomantaverna.com Pascual: 732 Maryland Avenue NE; pascualdc.comPatty O's: 389 Main Street, Washington, VA; pattyoscafe.comPembrook: 1500 New Hampshire Avenue, NW: ThePembrook.comPerry's: 1811 Columbia Road NW; perrysam.com Philippe Chow: 653 Wharf Street SW; philippechow.comPiccolina da Centrolina: 963 Palmer Alley NW; piccolinadc.com Pisco y Nazca: 1823 L Street NW; piscoynazca.com The Point: 2100 2nd Street SW; thepointdc.com Pop Fizz Bar: 2108 Vermont Avenue NW; popfizzdc.comPrimrose: 3000 12th St NE; primrosedc.comProst: 919 5th Street NW; prostdc.comHank’s Oyster Bar at Q Street: 1624 Q Street NW; hanksoysterbar.com/dupont-circle  Queen's English: 3410 11th Street NW; queensenglishdc.comResidents DC: 1306 18th Street NW; residentsdc.comThe Royal: 501 Florida Avenue NW; theroyaldc.comThe Salt Line: Arlington; Bethesda; Navy Yard DC; thesaltline.com  Sfoglina: Downtown DC; Rosslyn, VA; Van Ness Street NW; sfoglinapasta.com   Shaw’s Tavern: 520 Florida Avenue NW; shawstavern.comSonny's Pizza: 3120 Georgia Avenue NW; sonnyspizzadc.comSt Anselm: 1250 5th Street NE; stanselmdc.com Stable DC: 1324 H Street NE; stabledc.comStellina: Mt Vernon Triangle; Tyson's; Union Market; stellinapizzeria.com Supra: 1205 11th Street NW; supradc.com Taco Bamba: Some dog friendly; Locations vary; tacobamba.comTaberna del Alabardero: 1776 I Street NW; alabardero.com Taqueria Xochi: Locations vary; taqueriaxochi.com Terra Gaucha: 1651 Chapman Avenue, Rockville; https://www.terragaucha.com THRōW Social D.C.: 1401 Okie Street NE: throwsocial.com Tony & Joe’s: 3000 K Street NW; tonyandjoes.comUnconventional Diner: Dog friendly; 1207 Ninth Street NW; unconventionaldiner.com Vagabond: 1836 18th Street NW; vagabonddc.com Villa Yara: 2815 M Street NW; villayaradc.com Zaytinya: 701 9th Street NW; zaytinya.comZeppelin: Dog friendly; 1544 9th Street NW; zeppelindc.com

For years, so many people in DC food media have bristled anytime someone referred to Washington as a “steakhouse town” or worse…a “meat and potatoes town.” The implication always felt a little dismissive, as though the city lacked creativity or culinary range.Um…have you all looked around lately?Because over the last year or so, DC has fully entered a new era of the steakhouse. But! This is not the old cigar smoke, expense account, boys-club version. This new generation is pretty glam, chef-driven and -shocker- martini obsessed. Flames are shooting from open hearths. Dry-aged ribeyes are rolled through dining rooms like trophies. And, the rooms are sexy and boisterous. DC is not just embracing steakhouse culture again, it is fully luxuriating in it.Here’s who’s defining the current steakhouse moment:Acqua Bistecca: Michael Mina’s Italian-inspired chophouse at City Ridge is the sexy younger sibling to Ox & Olive: Chef Ryan Ratino’s Georgetown steakhouse may be the cheffiest steakhouse in DC right now. Super-luxe setting. Beef Sommeliers and caviar-topped hot dogs and serious martini program. Pro-tip: You’ve never seen a carrot cake quite like thisBazaar Meat: José Andrés transformed the former Bazaar space at the Waldorf Astoria into a maximalist meat palace complete with giant cuts of beef, jamón displays and tableside theatrics. And chef’s famous foie gras cotton candy still graces the menu. (That’s your Pro-tip reminder)Bouboulina: A beautiful and buzzy steakhouse smartly hidden in Pike & Rose. From the team behind Cava, Melina and Julii, expect massive cuts designed for sharing, a fantastic wedge strewn with lobster and a glamorous dining room that is a power dinner destination. Pro-tip: Save room for the chocolate cake.Brasero Atlántico: The Argentinian live-fire concept in Georgetown brings South American steakhouse energy into the mix with wood-fired meats, dramatic cocktails, and the sexy late-night energy tied to the Florería Atlántico team. Pro-tip: The bread. Order it, but don’t fill up on it.Bully Spanish Steakhouse: Chef Pepe Moncayo’s West End newcomer brings a distinctly Spanish point of view to the modern steakhouse movement. Paprika-rubbed steaks, conservas, paella, and smoky Mediterranean flavors woven throughout the experience. Pro-tip: The adjoining Torito bar keeps the scene lively with samovars of sangria.And while the newcomers are flexing hard, the classics still absolutely deserve their flowers:Bourbon Steak: Still one of the best power dining rooms in the city. Michael Mina’s duck fat fries remain iconic and the room somehow manages to feel luxurious without trying too hard.St. Anselm: A little butcher shop meets neighborhood steakhouse, but consistently one of the most satisfying steak dinners in the city.Joe's Seafood, Prime Steak & Stone Crab: A classic celebratory dinner spot that still delivers exactly what people want from a steakhouse night out.Del Frisco's Double Eagle Steakhouse: The quintessential downtown business steakhouse. Big room. Big wine list. Big steaks. Still packed.The Prime Rib: Old-school glamour that is still here. Dark wood, piano music, martinis, and classic steakhouse service.We are not done yet. DC still has more steakhouse swagger on the way with RPM Steak preparing to enter the market, Fabio Trabocchi reportedly working on his own luxury steakhouse concept, and whispers of even more high-end live-fire dining headed into the city.What we find interesting is that these new places are not your grandfather’s steakhouses anymore. Yes, there are still wedge salads and giant ribeyes and martinis icy enough to hurt your feelings. But now there’s caviar service, fantastic soundtracks, and design-forward dining rooms. These chefs are bringing real personality into the experience. And what can we say, we are eating it up.

I’ll be honest: I thought I knew corn. I’ve eaten my way through enough taquerias, tasting menus, and tortillerias to feel reasonably confident about the subject. Then I started learning about nixtamalization (the ancient Mesoamerican process of transforming dried corn through an alkaline soak) and realized I didn’t know anything. Once I understood what nixtamalization actually does to corn and what it means for the masa in that tortilla you’re eating, I had to go straight to the source.That led me to three chefs doing some of the most serious work with corn right now. Chef Alam Méndez, Chef José Contreras  & Chef Luis Martínez.  Alam Méndez grew up in his mother’s kitchen, and not just any mother: Celia Florián of Las Quince Letras, one of Oaxaca’s most celebrated cooks. That foundation took him through Michelin-starred kitchens in Spain, the IKA Culinary Olympics, and eventually to Washington, D.C., where he co-founded Apapacho Taquería and Marea by Apapacho. He grinds his corn in-house every single day, and it shows.Chef José Contreras is a James Beard Semifinalist and the owner of Amelia’s in Tucson, a restaurant named for the grandmother who raised him and taught him to cook over a fire. Now he’s about to open Carrizal Molino y Masa, a restaurant built from the ground up around nixtamalization. The man is going all in.And then there’s Chef Luis Martínez, who came to the U.S. from a small Zapotec pueblo in Oaxaca in 2005,  working first as a farmworker before building a culinary career that eventually landed him in Asheville, NC, running Tequio Foods. He sources heirloom corn directly from Zapotec farmers back home and gets it into kitchens across the South. His cooking and his mission are inseparable. Three chefs. Three regions. One grain that has sustained civilizations for thousands of years. I asked them four questions. Here’s what they had to say.Conversación del maíz: A Q&A with Chef Alam Méndez, Chef José Contreras, and Chef Luis MartínezQ1: What is nixtamalization, and what’s the culinary technique?Chef Alam Méndez (Apapacho, Washington, DC): Nixtamalization is a traditional Mexican technique in which dried corn kernels are cooked and steeped in an alkaline solution — traditionally water and cal, which we call lime. The corn soaks for 12 to 48 hours, and during that time, the hull loosens and separates, the kernel softens, and something chemically fundamental shifts: the starch becomes workable, and the grain becomes masa. Then you wash it, grind it, and press it. At Apapacho, we grind our nixtamalized corn in-house every day. What you’re tasting in that tortilla isn’t just corn: it’s a process that’s been essentially unchanged for over three thousand years.Chef José Contreras (Amelia’s / Carrizal Molino y Masa, Tucson): The word “Nixtamal” itself comes from Nahuatl. Nextli is the lime solution. Tamalli is the corn dough. So nixtamal, literally, is the corn after it’s been transformed by that alkaline cooking. The technique is straightforward on paper: you take your heirloom corn, you cook it in water with cal, and then you let it rest — steep — for many hours. Because of this process, the flavor deepens. You go from raw grain to something alive with possibility.Chef Luis Martínez (Tequio Foods, Asheville): Nixtamalization is the reason corn sustained entire civilizations. The corn softens, the hull separates, and the grain undergoes both chemical and nutritional changes that transform it from a simple starch into something the human body can fully use. Indigenous communities developed this technique in Mesoamerica thousands of years ago. They didn’t have a laboratory. They had observation, patience, and generational knowledge. When I source my corn from Zapotec farmers in Oaxaca, from the same mountain communities where this knowledge originated, I’m reminded that nixtamalization isn’t just a technique — it’s a practice many of us chefs carry forward.Q2: What does it mean to you?Chef Alam Méndez: For me, cooking means home. Nixtamalization is the sound of the metate, the weight of fresh masa in your hands before it hits the comal. When I grind corn in-house at Apapacho, I’m returning to something that was always mine. It connects me to my mother, to my grandmother, to the cooks who came before all of us.Chef José Contreras: It means I’m cooking the food of my people honestly. I grew up in Santa Rosa de Yécora, in the mountains of Sonora. My grandmother Amelia — after whom my first restaurant is named — cooked over a fire. She made tamales, birria, and everything from scratch. Nixtamalization was never a word she used, but as I open Carrizal, it’s my way of making that knowledge visible, of saying: this is worth a restaurant built around it. Every time we grind fresh masa, I feel like I’m honoring her properly.Chef Luis Martínez: For me, nixtamalization is inseparable from sovereignty: food sovereignty, cultural sovereignty, Indigenous sovereignty. I was born in Santa Catarina Loxicha, a small Zapotec pueblo in Oaxaca. When I built Tequio Foods, my mission was to create a reason for families in those mountain communities not to leave. So when I nixtamalize, I’m thinking about those farmers. I’m thinking about what it means to keep this knowledge moving and alive.Q3: What’s the relationship between corn and culture in your cooking?Chef Alam Méndez: Corn is not an ingredient in Mexican cooking. It is Mexican cooking. Everything else builds around it, from moles and tamales to tlayudas and atoles. At Apapacho, I work with white, blue, and purple heirloom Oaxacan varieties because each has a distinct flavor profile and texture once it’s nixtamalized and ground. When I choose my corn, I’m choosing what culture I’m expressing. A blue corn tortilla on your table carries the history of Mexican agriculture.Chef José Contreras: Corn is present in everything on my menus, from Amelia’s to Carrizal. But not just any corn — it’s our corn. Sonoran corn. The varieties my grandmother’s generation cooked with, which were grown in the borderlands between Mexico and the U.S. long before there was a border. When I press a tortilla at Carrizal from in-house masa, I’m making an argument that hasn’t been fully explored in Tucson: this is what the corn of this region tastes like when you treat it with the respect it deserves.Chef Luis Martínez: In Zapotec cosmology, corn is an ancestor. It is the life cycle, and it is identity. The Zapotec people of Oaxaca have been cultivating hundreds of varieties of corn for millennia, and those varieties are themselves cultural records — each one adapted to a specific microclimate, a specific community, a specific way of eating. When I work with Tequio Foods to bring those varieties to chefs in Asheville, Charleston, and across the South, the statement I’m making is this: the people who grew it deserve to be named and paid fairly for it.Q4: What has the process of nixtamalization taught you about discipline?Chef Alam Méndez: It teaches you that the food does not wait for your schedule; you wait for the food. You set the corn to soak, and then the corn decides when it’s ready. You can’t rush it. You can’t skip the wash. You can’t grind masa that hasn’t fully transformed and expect it to behave. Every morning at Apapacho starts before the first guest ever walks in. That’s the discipline: showing up for a process that demands your full attention before it gives you anything back. I think that’s also what my mother’s kitchen taught me. Nothing worth cooking is fast.Chef José Contreras: Building Carrizal has taken many months of work before we even start serving a single dish, and we’ve spent a lot of that time understanding the corn: how it behaves differently at different times of year, how temperature during steeping changes the texture of your masa, how a shortcut in the wash shows up immediately in the flavor. Nixtamalization strips away the idea that you can improvise your way through technique. You either respect the process, or you ruin the masa. It’s taught me to be patient with things I can’t control.Chef Luis Martínez: Corn doesn’t lie. That’s the first thing. You can source the most beautiful heirloom grain in the world, and if you rush the soak, use the wrong lime ratio, or grind it too wet or too dry, it will fail you publicly, in front of a room full of people. Nixtamalization taught me that discipline requires respect — for the time the process demands, for the farmers who grew the grain, and for the knowledge developed over thousands of years and handed down through generations of Indigenous women who didn’t have the word ‘technique’ for it. They just called it cooking. That’s the discipline I try to bring to everything I do.—>What I walked away with from these conversations is something I suspect any serious cook or food lover will recognize: the process that cannot be hurried. Corn doesn’t care about your service schedule or your Instagram. It transforms on its own timeline, and the chefs who honor that (Alam, José, Luis) are making some of the most honest, most alive food in the country right now. That tortilla you’re eating isn’t just corn. It’s three thousand years of knowledge in your hands. Treat it accordingly.