Eating Our Feelings: TheListAreYouOnIt’s Weekly Roundup of Things to Eat
Autumn is here, and the flavors are shifting with the season. You know our team here at TheListAreYouOnIt.com scours the vibrant DC culinary scene for cozy, seasonal offerings. The latest in seasonal menus crafted by many of your favorite local spots—and perhaps a few new names to discover. We're ready to embrace the comforting tastes of fall - Pumpkin Spice and all —are you?
MARK YOUR CALENDAR:
11 Years of Irongate: In honor of their 11th anniversary, Iron Gate invites you to join them on Sunday, November 24th, for an exclusive, all-inclusive tasting event that celebrates the flavors and traditions that have shaped Iron Gate. For one special evening, delight in a curated selection of Iron Gate’s most beloved dishes, reimagined as part of a sumptuous walkaround experience. Enjoy dishes like lamb, a pasta station and decadent deserts. Purchase tickets here.
Chef Matt Adler x Chef Tiffany MacIsaac Collab: Chef Matt Adler and the team behind Caffe Morini has teamed up with RAMMY award-winning pastry chef Tiffany MacIsaac—behind DC’s former beloved bakery, Buttercream Bakeshop—to bring a taste of the tropics to DC with a limited-edition cornetto, available this weekend only, on November 9 and 10. Tiffany and the Caffe Morini team are excited to present a special cornetto filled with tropical passion fruit and topped with white chocolate drizzle, and candied macadamia nuts, bringing a bit of Maui warmth to DC’s quickly approaching chilly temperatures. 901 4th Street; cucinamorini.com
NEW & NOTEWORTHY:
Co-Op Remodel: The Takoma Park CO-Op has reopened following an 18-week remodel of the store at 201 Ethan Allen Avenue in Takoma Park. During the remodel the 43-year-old community-owned grocery store operated out of a 900 square foot tent in the parking lot while work was completed on the building. The remodel included a new roof, new floors, new HVAC, and brand-new shelving, freezers, and refrigerators for the sales floor. The new energy efficient equipment will hold more product, allowing TPSS to increase from the 200 local vendors currently on the shelves. The Co-op’s famous bulk section featuring over 400 items in bulk from nuts to beans to spices will be back in full. Shopping sustainably at TPSS is a continued focus with more package-free offerings in the Produce Department in addition to the bulk section. 201 Ethan Allen Avenue; tpss.coop
Chef's On A Roll: Beresovsky's Deli has shares its latest feature in the “Chef's...on a Roll” series, this tien spotlighting Chef Edward Lee’s unique take on Thanksgiving with the KIMCHI GOBBLER. Chef Lee, the Culinary Director of Succotash in Washington, DC, crafts a vibrant blend of holiday flavors with this inspired creation: roasted turkey, bacon jam, melted Havarti, kimchi-pepper relish, arugula, and bourbon gravy, all perfectly nestled in a bahn mi roll. The KIMCHI GOBBLER is available now until the end of the month. beresovskys.com
That's Italian: You can now dine at Olio E Piu for brunch. Enjoy a signature Italian mimosa with a choice of orange, cranberry, grapefruit, and pineapple on Saturday and Sunday, 10 AM to 3 PM. Those who dine during brunch can also receive either a complimentary espresso martini or Bellini (valid for two drinks). 699 14th St NW, Washington, DC; olioepiu.com
I Love Cheese (gift alert): Give the gift of cheese to that curd nerd or foodie in your life with Each Peach. Every month, our passionate cheesemongers hand-pick 2-3 great cheeses paired with fun condiments and nibbles. They also include introductions to each cheese, recipe cards, pairing suggestions and more. Their cheese club takes members on a lighthearted exploration of regions around America and the world, and dive into new, seasonal flavors and classic favorites. Perfect for the budding gourmand or entertainer in your life. Get the subscription here.
Wafu at Home: Tonari has cooked up new pizza kits for you to make at home. Each kit contains Tonari’s custom pizza dough using Hokkaido-milled flour and brick cheese, the key ingredient in Detroit-style pies. For the classic kit, there’s a Japanese-style marinara sauce with umeboshi (pickled plums). 707 6th St; Purchase the kits here.
Omakase in McClean: Modan has opened it's doors in McClean VA, Inspired by traditional Japanese izakaya culture, this modern, 7,000 square-foot restaurant invites you to experience Executive Chef Micheole “Chico” Dator’s exquisitely-crafted menu. Modan’s Omakase is an exclusive culinary journey for those looking to have a more curated dining experience. Teaming with acclaimed restaurateur and chef Ray Lee from Akiko’s and Friends Only, each course offers a harmonious progression of flavors and textures perfect for the experienced and first-time omakase diner. Modan’s Omakase includes offerings of Japanese A5 Wagyu Beef and a rotating selection of exceptional seasonal ingredients, all of which are meticulously selected to ensure a memorable experience for each of you. modanrestaurant.com
Brunch at A.Kitchen & Bar: A.Kitchen and Bar is now officially hosting brunch. Offered every weekend, 9AM-3PM, a.kitchen+bar DC will serve a delicious lineup of brunch favorites including a.kitchen’s beloved cheeseburger. 1010 New Hampshire; akitchenandbardc.com
Tableside Espresso Martinis at Bunch, Yes Please : Balos has launched bottomless brunch featuring a $45 prix-fixe menu, a fresh seafood raw bar, and tableside espresso martinis made with For Five espresso beans. Sip on bottomless mimosas, bellinis, bloody marys or enjoy tableside espresso martini service with flavors including pumpkin spice, salted caramel, raspberry, orange cinnamon, and banana. Dish highlights include the Balos omelet, Spanakopita Florentine, Baklava French toast, and more. Available from 11:30AM-3PM on Saturday and Sunday. balosrestaurants.com
Manage The Bloat: RM Wellness, a premium mini-spa specializing in massage therapy and Manual Lymphatic Drainage, is now open in Georgetown. As the first woman-owned mini-spa of its kind in Washington, D.C., RM Wellness offers a range of personalizable services in a delightful, cozy space with a rotating display of art. 1228 ½ 31st ST NW; rmwellnessdc.com
A Daytime Fete: Medina, Rose Previte’s latest Middle Eastern restaurant and intimate neighborhood cocktail bar, has launched a new daytime fête and brunch menu available on Saturdays + Sundays from 11:00 AM to 4:00 PM. Named for the Arabic word for a historic old town, Medina channels the mystery and romance of a walled city fortress where commerce and commotion lie at the center. Dishes include saffron couscous, kefta hummus and more. 1328 Florida Ave NW; medinadc.com
Freshfarm Thanksgiving Food Drive: Freshfarm's annual food drive for Thanksgiving is starting. These program benefits food recovery partners like DC Central Kitchen and Arlington Food Assistance Center, ensuring that families in need have wholesome, locally sourced meals for Thanksgiving. The drive not only helps vulnerable neighbors but also supports small farmers as they prepare for the winter season. freshfarm.org
NOT NEW, BUT NOTEWORTHY:
Autumnal Tastes: Fall is in full swing at Vermilion, where Chef Tony Chittum brings seasonal flavors to the forefront with new fall dishes. Savor the Maple Roasted Autumn Squash paired with fresh goat cheese, Asian pear, balsamic, and a crunch of toasted nuts and seeds. Indulge in the Crispy Path Valley Eggplant, accompanied by lemony Swiss chard, burrata, and a cherry tomato sauce. For something sweet, try the Warm Apple Cider Cake, topped with whipped cream cheese, candied black walnuts, mint, and frozen custard. 1120 King Street; vermilionrestaurant.com
A Rose By Another Name: Restaurateur Ashok Bajaj has opened up a new restaurant called Rosedale. ames Beard award-winning Executive Chef & Culinary Director Frank Ruta will oversee the team at Rosedale while continuing to lead the kitchen at Knightsbridge Restaurant Group’s Annabelle. This new American concept restaurant will have a diverse seasonal menu with daily specials from the kitchen’s rotisserie, such as Organic Chicken, which includes a choice of salad or a side dish. A sample of the Small Plates & Shareson the opening menu is as follows: Potato & Smoked Cheddar Croquettes with Rosedale mayo and sambal; Grilled Rhode Island Squid with ginger sabayon and more. 4465 Connecticut Avenue, NW; rosedaledc.com
Ice Cream on the Hill: Van Leeuwen has launched their new hot chocolate just in time for the colder weather. Made with deZaan chocolate, this decadent drink is crafted from 100% single-origin cacao from Ghana. The combination of roasted cacao and vanilla notes, with a smooth velvety finish, makes the perfect cozy treat – “happiness in a warm cup.” 1415 14th St NW;
Cosa c'è di nuovo da mangiare: Corso Italian has added new fall menu items to their menu inspired by the season. Dishes include oxtail ravioli, Orecchiette with Broccoli Rabe and Sausage and more. 4024 Campbell Avenue, Arlington, Virginia; corsoitalian.com
Sunday Gravy: Chef Mike Friedman started offering a weekly special at The Red Hen last fall inspired by 'Sunday gravy' and the namesake tradition of gathering for a comforting bowl of pasta. It's returned for the season and is now available as a nightly offering; the dish is known as Creste Di Gallo, made with slowly-braised Roseda Farms Short Rib, Caramelized Onions, Oregano, Lemon, Breadcrumbs, and Parmigiano. The rib-sticking bowl will be available through winter. 1822 First Street; theredhendc.com
Think Pink: Hampton by Hilton is adding a pop of pink and sparkle to its signature Belgian waffle lineup with the Sparkling Strawberry Hampton Waffle by Paris Hilton. Breakfast lovers can purchase a Sparkling Strawberry Hampton Waffle Kit for $29.99 at ShopHampton.com/Waffles while supplies last. The kit includes a 33-ounce canister of waffle mix, a container of edible glitter and Paris Hilton’s personal recipe for elevating breakfast with iconic fun and flavor and marks the first time that guests can create the Hampton Waffle at home. Purchase here.
