Don’t Ghost These Plates: TheList’s List of Good Eats
Hello, fall. The DMV is sliding into cozy season. You know, tailgates, steins, sweater-weather patios, and menus swapping sweet corn for squash and figs. At TheListAreYouOnIt.com, we’ve rounded up the can’t-miss bites and sips of the season.
Get game-day ready with our NFL roundup (here).
It’s still al fresco in our book, see Patio Pleasure and Up On The Roof (here, and here).
Ill-affected by the shutdown? At least there's some fun specials to cheer you up, here.
Looking for this week's best sips? Go here.
So much more below:
MARK YOUR CALENDAR:
Winter Coat Drive at Lapis: The Popal Group (Lapis, Lapop, Lutèce, Maison, Pascual) is bringing back its Winter Coat & Accessories Drive for a second year to support Lutheran Social Services of the National Capital Area (LSSNCA). From now until December 14, the team will collect new or like-new coats, hats, scarves, and gloves for refugees, immigrants, and local neighbors in need. Donations can be dropped off daily at Lapis (1847 Columbia Rd NW) between 11 AM - 3 PM and 5 PM - 9 PM. In December, the Lapis team will deliver the items and volunteer at LSSNCA’s Resource Center in Alexandria. 1010 New Hampshire Ave NW, Washington DC, DC 20037-2347; tickets here.
Virginia Wine Dinner: a.kitchen + Bar is hosting a wine dinner on November 7th. Chef Eli Collins is having a three-course, family-style menu, meets a curated selection of four wines from dynamic Virginia wine producers Common Wealth Crush Co., Patois, and Domaine Finot - Turk Mountain Vineyards.
Dolcezza x The Little Grand Fundraiser for Capital Area Food Bank: As SNAP benefits are set to lapse on November 1, more than 1.5 million people in the DC region could lose access to essential food aid. With local food banks already stretched thin, two H Street favorites — The Little Grand and DOLCEZZA — are teaming up to help. On November 9–10 (5–9 PM), the duo will host a Slices & Soft Serve Party to raise funds for the Capital Area Food Bank, which is working around the clock to meet surging demand from families, furloughed workers, and others affected by the SNAP shortfall and federal government shutdown. All proceeds from ticket sales will be donated to the Capital Area Food Bank, with a fundraising goal of $2,000. 807 7th St. NE; More info here.
Dessert for One Night Only: Critically-acclaimed restaurants Moon Rabbit and Two MICHELIN-starred Jônt team up for a dessert-focused event with two Korean-American pastry chefs, Yoonjung Oh and Susan Bae (recently named Best Pastry Chef for World’s 50 Best Restaurants, North America). The collaborative dinner and dessert event which will display culinary artistry, along with a taste of their cultures along with savory bites from Chef Ryan Ratino and Chef Kevin Tien. 1906 14th St NW, Washington, DC; opentable.com
Four Seasons Wine & Dine: Four Seasons DC Wine & Dine is back this fall for its fourth annual edition, November 13–14, 2025. This two-night culinary celebration brings together celebrity chefs, acclaimed local talent, and world-class wines and spirits, all in support of cancer research at MedStar Health. Information is available here.
DCCK Capital Food Fight: DC Central Kitchen's Capital Food Fight, presented by Tyson Foods, is set for Thursday, November 6th at The Anthem. The annual fundraiser for DC Central Kitchen includes a thrilling stage show featuring the rising stars of DC’s culinary scene, tastes from dozens of top restaurants from across the region, and appearances from some of the biggest names in food. More info here.
Kyojin Tuna Cutting Class: Kyojin's Tuna Cutting class is happening on November 13th. Step inside The Sake Room for an intimate, sensory-driven journey featuring a live whole bluefin tuna carving and a guided whisky experience with The Macallan Harmony Collection ($150 pp, all inclusive). You'll also enjoy Two Signature Macallan Cocktails and Caviar Bump Passing. 3315 Cady's Alley NW Suite B; kyojindc.com
Four Seasons Wine & Dine: The Four Seasons DC Wine & Dine is back this fall for its fourth annual edition, November 13–14, 2025. The event will have an immersive evening featuring chef action stations, passed hors d’oeuvres, and curated wine and spirit tastings. Four Season's Hotel; web.cvent.com
Mallard Wine Dinner: On Friday, November 14th, 6:30 - 8:30pm, Treveri Cellars is hosting a Wine Dinner with Christian Grieb. They are welcoming Christian Grieb, Treveri Cellars winemaker, to Mallard for an intimate four-course meal by Chef Hamilton Johnson. 1337 14th St NW; Event details here.
Georgetown Cookie Tour: Join Georgetown Main Street for our annual Cookie Tour this holiday season. There are two cookie tour weekends: Saturday, December 6th and Saturday, December 13th from 1:00 - 4:30pm. Retail partners and Georgetown bakeries are still to be announced, but rest assured that we'll have delicious cookies and excellent holiday shopping spots per usual. georgetownmainstreet.com
NEW & NOTEWORTHY:
St. Anselm Pie Oh My:
The Inn is In: The Fountain Inn has recently dropped its new Autumn menu. New highlights include Bacon Cornbread served with yondu butter, Cured Ocean Trout with tom kha “dip n dots” and coriander gremolata, and a velvety Honeynut Squash Soup finished with maple crème fraîche, crispy quinoa, and foie gras fat. 1659 Wisconsin Ave NW; fountaininndc.com
Bottomless Dim Sum (Brunch Alert): Bar Chinois now has DC's Bottomless Dim Sum Brunch. You can choose from bottomless dim sum for $37, select bottomless drinks for $23, or combine both for $57. The stellar offer is available Saturday and Sunday from 11am - 5pm with a two hour time limit. The unlimited dim sum plates include a wide selection like the fan favorite Red Chili Wontons, with pork & shrimp, garlic, chili oil, scallions and soy vinaigrette, the delicious Gyoza de Boeuf with French onion beef, gruyere, swiss, pickled onions and cilantro aioli, and the classic Breakfast Fried Rice with shrimp, sweet pork sausage, scallions, egg and Chef’s soy. 455 Eye Street; barchinoisdc.com
Chef Update: Chef Jordan Lloyd at Great Oak Manor: Great Oak Manor has appointed Executive Chef and Culinary Director Jordan Lloyd, a native of the Eastern Shore with an impressive culinary and hospitality background spanning over two decades at critically acclaimed restaurants in New York City, Washington, DC, Miami, and more. The property’s immersive culinary seriesTaste of Great Oak Manor features a weekend dedicated to cooking demonstrations and classes, coursed meals, and fireside chats with award-winning chefs. 10568 Cliff Rd Chestertown, MD 21620; greatoakmanor.com
Black Margarita? Yes, Please (Día de los Muertos Alert): Amparo Fondita will celebrate Día de los Muertos with a limited-time, three-course tasting menu highlighting traditional holiday dishes from Yucatán, Central Mexico, and Oaxaca. The restaurant will also have an ofrenda (altar) with marigolds and offerings to honor loved ones who have passed. Guests are encouraged to bring photos of their departed relatives to place on the ofrenda. Get your reservation here.
A Bread to Remember (Día de los Muertos Alert): Apapacho Taqueria invites the community to honor Día de los Muertos with a beloved seasonal tradition — pan de muerto, the sweet, fragrant bread symbolizing remembrance and connection. This limited-time offering is the perfect way to celebrate the season with a touch of Mexican heritage and flavor. 1280 4th St NE, Washington, D.C; apapachotaqueria.com
Spooky Specialty Menu at Gerrard Street Kitchen (The Darcy Hotel): From October 15 – November 2, Gerrard Street Kitchen’s bar will serve a festive Halloween-inspired menu featuring $9 spooky treats like Witches Fingers, Mummy Dogs, Witches Brew Lemonade, Pumpkin Spice White Russians, and more. 1515 Rhode Island Ave NW; thedarcyhotel.com
Spooky Sweets (Halloween Alert): Bayou Bakery is taking a bite out of the classic Dracula movie, celebrating its 75th Anniversary and is having a Bloody Good Run with immortal indulgences starting Monday, October 13! Rotating specials include Dark Chocolate Cupcakes with an oozing Vein of Cherry Filling, Count Dracula Coffin Brownies, Cobweb Cookies & Cream Rice Krispies, and Ghost and Bat Sugar Cookies. The Count's Crimson liquid will flow through the Blood Rush Slush, a riff on the classic slurpee, with Strawberry and Cherry flavors. 1515 N. Courthouse Rd, Arlington, VA; bayoubakeryva.com
NOT NEW, BUT NOTEWORTHY:
We All Want A Brunch Bazaar (Brunch Alert): The Bazaar by José Andrés at the Waldorf Astoria Washington DC has added a new reason to visit: brunch. Served family-style and designed for sharing, “Snacks Like in Spain” set the tone: Catalan-style crystal bread with tomato, Ibérico ham, chorizo, and lomo. thebazaar.com
I Need More Cowbell: Cowbell Seafood & Oyster in Union Market has opened. Cowbell Seafood & Oyster is from Sara Quinteros and Chef Reid Shilling, the creative minds behind Fancy Ranch Amish Fried Chicken. The restaurant blends dockside nostalgia with a wink—think freshly shucked oysters on ice, Baltimore-inspired golden crab cakes, and crispy fried chicken tenders done right. 1309 5th St NE, Washington, DC 20002; cowbellseafood.com
Harp on This: Ruairi Deburca, Jacob Schoonover, and Ashley Lee are teaming up to open The Harp Cask and Kiln (The Harp), a modern Irish pub. The menu blends traditional Irish comfort with modern influences, featuring dishes such as Shepherd’s Pie Croquettes, Fish & Chips, and Ox Tongue Pie, alongside plates like The Harp Burger and Roasted Cauliflower. The bar program highlights Guinness on tap, an extensive Irish whiskey list, and a cocktail menu that combines classic technique with house-made ingredients. 3126 12th Street NE; theharp-dc.com
Cold-pressed juices Arrive in Reston: South Block, Northern Virginia’s homegrown smoothie and açai bowl brand known for spreading good vibes one block at a time, will open its newest location at 1835 Fountain Dr. Reston’s South Block will serve the brand’s lineup of açai bowls, smoothies and cold-pressed juices — all made to order with fresh, high-quality ingredients. southblock.com
Stone Crab Season: Every year, Truluck’s captures, prepares and serves over 350,000 delicious Florida stone crab claws during its peak season from mid-October through May. Truluck’s Florida Stone Crab is the perfect way to both elevate the everyday or celebrate a special occasion. Add this delectable and indulgent addition to Truluck’s classic menu offerings including expertly butchered hand-cut steaks, always 100% USDA prime native cattle and aged a minimum of 30 days, as well as the extraordinary TRU PEARLE oysters, an East Coast oyster that has been hand-selected and raised with care, precision, and purpose. trulucks.com
The Big Night Feast: Acqua Bistecca unveils The Big Night, which brings to life the warmth and theatricality of Italian hospitality — abundant, communal, and celebratory. Guests can expect a curated progression of dishes that capture the essence of a shared feast, including True Wild Caught Whole Branzino and a showstopping Butcher’s Board featuring a 40oz Bistecca alla Fiorentina. No substitutions are allowed, ensuring the integrity of the experience, though dietary allergies will be accommodated. acquabistecca.com
Grab Your Passport: Motorkat has a new tasting dinner, titled "Passport Series". The first installment will be at the end of this month, titled "Tales From Chiba". This dinner will feature a four-course dinner including pairings of sake from the Chiba Prefecture, Japan, taking place on one night only, Saturday October 25. The Motorkat team, including Executive Chef Danny Wells and Wine Director Marshall McGlone, have worked together to create a tasting experience that will be both exploratory and educational, designed to deepen the appreciation of sake and highlight the way it elevates each course. 6939 Laurel Avenue, Takoma Park, MD; motorkat.com
African Super Foods: Nuli, a first-of-its-kind, health-forward fast-casual restaurant spotlighting African superfoods and locally sourced produce has opened. The restaurant, founded by acclaimed Nigerian entrepreneur Ada Osakwe, will begin operating with newly expanded hours on Mondays through Fridays from 10:00 a.m. to 6:00 p.m., and 12 noon to 5:00 p.m. on Saturdays. Menu items include Africa Magic Jollof rice and Fonio bowls, served with plantains, a green salad and a red bell-pepper sauté. The menu’s flavors are influenced not only by culinary traditions across Africa’s 54 countries, but also by the confluence of cultures within the continent, including elements of Mediterranean, Latin American and Indian ingredients. African superfoods like fonio, moringa, cassava, and baobab, can be found throughout the menu, ensuring these nutrient-dense, climate-resilient indigenous crops, sourced directly from smallholder farmers in Africa, are showcased to a global customer base. 1850 K St NW; nuliusa.com
Charley’s Going Coastal: Charley Prime Foods is turning the tide with a bold new direction that leans into the heart and soul of coastal Maryland dining. On Monday, October 13, Charley will reopen as a Chesapeake chophouse & bar — where the crab cake reigns supreme, the burgers are smashed, the tenders are double-dipped, and the sundaes come supersized. Charley’s menu will celebrate the way coastal dining should feel — casual, generous, and made for gathering with a cold Crush in hand. Guests can expect a rotating raw bar, peel ’n’ eat shrimp, fluffy cheddar Old Bay cathead biscuits, local beer and wine, and plenty of classic coastal gems: crab imperial-topped Chicken Chesapeake, cornmeal-crusted Maryland catfish, a luscious creamy crab dip, and the crown jewel — Charley’s signature Maryland-style crab cake — coming in at a whopping 9 oz, all lump, no filler. 9811 Washington Blvd, Gaithersburg, MD 20878; eatatcharley.com
Mom’s Recipes on the Menu: Vera Cocina has a new fall menu. At the core of Vera is the unexpected connection between Lebanon and Mexico, inspired by the Lebanese diaspora that settled in Veracruz in the 19th century. Highlights include the fan-favorite lamb brisket, now reimagined as lamb barbacoa, slow cooked with Lebanese spices and served on a crisp tostada. Appetizers feature new housemade salsas and deep-fried pita bread, as it is traditionally done in Lebanese households. Another standout is the Lamb Arnabeet, tender lamb chops paired with red cauliflower and a blend of Mama Issa’s secret ingredients. The Squash & Falafel dish delivers a mix of vibrant textures and tastes with creamy tahini paste, crispy chickpeas and jelepons to round out this modern vegetarian offering. veradc.com
Marion Berry Avenue Market = Food Equity in the DMV: Marion Barry Avenue Market and cafe in Anacostia has opened with fresh produce, groceries and a fast casual cafe to the historic Ward 8. Marion Barry Avenue Market and Cafe is an initiative of Dreaming Out Loud, the non-profit dedicated to rebuilding urban community-based food systems, and supported by investments from both public and private partners, including the Longer Tables Fund, founded by Chef José Andrés, and Mayor Muriel Bowser through the Office of the Deputy Mayor for Planning and Economic Development’s (DMPED) Food Access Fund. Together, these partners are working to address urgent issues in food systems, social justice, education, and economic inclusion. dreamingoutloud.org
Ramen Bar Experience: The Darcy has a new ramen bar. Crafted under the vision of Executive Chef Bader Ali, the Ramen Bar at GSK celebrates the harmony of diverse Asian influences while staying true to our globally inspired culinary theme. Ramen bowls start at $18 with diners' choice of broth base, noodles and protein. The signature ramen at GSK is prepared with a deeply savory, slow-simmered house broth, complemented by your choice of artisanal noodles and premium protein, including chicken katsu, braised short rib, black garlic-glazed tofu and more. 1515 Rhode Island Ave NW, Washington, DC 20005; thedarcyhotel.com
