May Days Dishes: The List’s Weekly Food Roundup

Let's embrace the vibrant spirit of spring in DC. Join us as we delve into the lively culinary scene. We savor all the seasonal delights and have the 411 on the latest menus prepared by your local faves - and maybe some there’s a name or two that’s new to you. We are ready for spring on a plate — you? 
 

NEW & NOTEWORTHY: 

Alfreda To-Go: Now you can grab your favorites to take home with Alfreda’s to-go service. Starting at noon every day, order for pickup or delivery online. Alfreda will be open for pickup and delivery only until 4:00 p.m., when the dining room opens for dinner service. 2016 P Street NW; toasttab.com 

Top Tapas: Located in the bar area of Casa Teresa, Tapas Bar is a direct line to the small-plates culture of chef Garcia’s Spanish upbringing. The menu is a collection of the classics: gambas al ajillo, patatas bravas and jamón Ibérico de Bellota. There’s a variety of cheeses, meats, olives and all sorts of snacky bits, plus chicken croquetas and chicken skewers. Gilda Clásica—a Basque pintxo featuring pickled and roasted peppers, anchovy filet, and olives punctured with a toothpick—is a cheeky reference to Rita Hayworth’s brazen character in the movie “Gilda.” Of course, there’s a tinned-seafood program, featuring baby scallops, mussels, sardines and cockles. Drinks include two dozen-plus vermouths by the glass, a half dozen sherries, classic Spanish cocktails, and of course, the joy of porron. teresadc.com 

Plant-Forward & Delicious: Chef Todd Gray debuts a new menu in May representative of the future of plant-forward fine dining as part of Equinox on 19th’s anniversary celebrations. Since opening, Gray has been an early advocate for sustainable farming and remains committed to using seasonal ingredients and highlighting plant-forward dishes. His new menu will focus on what’s next in plant-based and ethically sourced fine dining at Equinox on 19th, featuring dishes that highlight seasonal produce, sustainably sourced seafood, and light use of animal protein. The new menu features housemade saffron fusilli pasta with morel mushroom cream, roasted heirloom beet Wellington, semolina dusted soft shell crab, pistachio crusted leg of Pennsylvania lamb, and warm Meyer lemon bundt cake. The dishes will be available as a tasting menu beginning May 7 and remain on the menu as long as they are seasonally appropriate. 900 19th Street NW; opentable.com 

Le Grande Boucherie: Blending the ambiance of an elegant steakhouse with that of a Parisian brasserie, La Grande Boucherie now occupies the historic National Bank Building. The menu, designed by corporate executive chef Maxime Kien, will offer large-format meats, a raw bar, and both classic and modern French dishes. The extensive meat offering will feature cuts like filet de bœuf and filet mignon au poivre, grass-fed ribeye entrecôte grillée, Chateaubriand “pour deux”, and in-house dry-aged and wagyu meat. These will be offered alongside bistro classics like soupe à l'oignon, moules a la Basquaise, and escargots. Ingredients, including the meat and poultry, will be sourced locally from trusted farms, and the menu will incorporate local Maryland Blue Crab and Chesapeake Bay fish. Within the wine list, Boucherie aims to include lesser-known grape varieties such as tannat, mondeuse, and picpoul, as well as winemakers practicing sustainable farming and organic methods. The drinks list will feature their signature selection of cocktails, as well as three special cocktails made in collaboration with D.C. mixologist and winner of Netflix’s Drink Masters, LP O’Brien. 699 14th Street NW; boucherieus.com/washington-dc 

Brunchin’ at Yours Truly (Brunch Alert): Mercy Me is the lively restaurant and bar located inside the Yours Truly DC Hotel, serving brunch every Saturday and Sunday from 11:00 am to 3:00 pm. Set against the pink backdrop of Mercy Me’s Blossom Garden seasonal patio experience, the brunch features a South American-inspired menu, with dishes such as crab avo toast, Moqueca eggs, or Wagyu a lo pobre, featuring a butcher’s cut steak accompanied by Chimi eggs, yucca fries, coconut plantains, and housemade aioli. Indulge in small bites and brunch entrees alongside signature cocktails like the Shiso Spritz, crafted with iichiko Shochu, the Caipi Lychee with Cachaca, or the OG Espresso Martini, served with Amazonian cacao and ghee butter. 1143 New Hampshire Avenue NW; mercymedc.com  

Veggie Delights: Miguel Guerra and Tatiana Mora, the former chefs behind El Cielo and Serenata, have unveiled their four-course tasting menu at MITA. Priced at $75, this prix fixe experience is available Tuesday through Thursday, offering a journey through the freshest produce in this vegetable-forward concept. On Fridays and Saturdays, treat yourself to an exclusive tasting menu priced at $150 per person. For a more casual experience, walk-ins are welcomed at the bar, where a selection of à la carte dishes are offered. 804 V Street NW; mitadc.com 

Never Say Goodbye (Brunch Alert): Biscuits, butter, bacon, bloodys - weekend brunch at No Goodbyes at the LINE DC happens every Saturday and Sunday from 10:00 am to 3:00 pm. Sip on classic weekend-morning cocktails with a twist, and dine on items like homemade cinnamon buns, steeped oats and chai spiced pancakes, plus heartier dishes like latkes with red wine pear butter, root vegetable hash and the full NGB breakfast, a spin on the British-style morning plate. If joining on a Sunday, catch Half Moon broadcasting live from Full Service Radio, the sound studio next to No Goodbyes, where from noon to 5:00 pm, you can tune in live to hear DJs bring the vibes, featuring selects from the DMV area. 1770 Euclid Street NW; thelinehotel.com 

Tex Mex in Tyson’s (Brunch Alert): Ometeo has officially brought classic brunch fare with a Tex-Mex spin to Tysons, VA. Indoor and outdoor dining is available during brunch Saturdays and Sundays from 11:00 am to 4:00 pm. Menu highlights include huevos rancheros divorciados, skillet sourdough pancake, breakfast burrito with green chorizo, scrambled egg, potato, and queso Oaxaca, and carnitas de pata tacos. 1640 Capital One Drive North, Tysons; ometeotexmex.com 

Swirls of Summer: Pitango Gelato & Coffee has debuted its sixth gelatería at The Wharf. Pitango’s Wharf location will serve 20 rotating gelato and sorbet flavors crafted with a traditional Italian Carpigiani freezer. Pitango places an emphasis on simple, high-end ingredients, from pistachios grown in Sicily’s Mt. Etna region to single-origin chocolates sourced from Côte d’Ivoire, and organic milk from grass-fed Maryland cows; its products contain no pre-made mixes or syrups, preservatives, or artificial colors or flavors. Batches are churned in each shop to ensure freshness. In addition to frozen treats, Pitango also serves a full menu of premium coffees created in collaboration with DC-based Vigilante Coffee, along with a variety of croissants, cookies, scones, and pastries made in-house daily. 605 Wharf Street SW; pitangogelato.com 

Bou-Hoo: Sushi by Bou, the micro restaurant concept known for their omakase experience, has opened a location above the citizenM Washington DC Capitol hotel. This intimate dining spot is an immersive disco-themed playground that serves omakase menus crafted by chef David Bouhadana. Enjoy a 60-minute omakase journey designed to be accessible. Select either a 12-course sustainable fish menu for $60 or the 17-course "Bou-gie" upgrade for $100. Hand rolls and other sushi favorites utilizing the fresh, high-quality fish sourced locally and globally are available upon request, along with additional à la carte specialties and seasonal mochi ice cream for dessert. Embodying the spirit of the underground disco era, the D.C. location welcomes you from an elevator through a dimly lit entryway illuminated by multihued lights, leading to a lounge area featuring a black ceiling adorned with disco balls. Upbeat dance tracks, funky light fixtures, a lush greenery wall, pop art accents, neon signage, and an eclectic mix of furniture and pillows surround the space. 550 School Street SW; sushibybou.com 

Getting Wise: Thompson Restaurants has opened a seventh Wiseguy Pizza in Dupont Circle. Known for their New York Style pies characterized by distinct chewy, golden crust baked in stone deck ovens, Wiseguy Pizza’s ingredients originate from the finest sources: freshly-packed tomato sauce from California, all-natural cheese from Wisconsin, and olive oil and Parmigiano-Reggiano from Italy. Sauces and dressings are always made in-house. Alongside the classics, Wiseguy Pizza has a rotating menu of specials which includes vegan and vegetarian options, as well as fun flavors such as Korean Chicken and Paneer Tikka. The brand also offers cauliflower gluten-free 10-inch pies in several variations. Available by the slice or by whole pies in its 18 inch “Big Apple Size” (65% bigger than regular large 14-inch pizzas),  the new Wiseguy Pizza location will feature dine-in and carry-out services, both for customers who walk in as well as for delivery services and catering options. 1205 19th Street NW; wiseguypizza.com

NOT NEW, BUT NOTEWORTHY: 

Bammy’s is Back: Bammy’s at Navy Yard has reopened as Bammy’S Modern Caribbean. The menu will still be Caribbean inspired but with nods to the multitude of flavors found throughout the islands. You can still expect favorites such as chef Peter Prime’s famous jerk wings and snapper escovitch with new additions leaning into techniques such as  grilling and smoking. Starters of note include the Trinidadian & Dominican holiday favorite, pastels, Guyanese street food aloo pie, and of course, the bammy, hailing from Jamaica, and smothered with pulled oxtail. Weekend brunch will also be offered with new dishes such as brisket hash, fry bake sandwiches, and grilled pork belly and pancakes, plus mimosa towers featuring Caribbean flavors. 301 Water Street SE; BammysDC.com 

Yes, We Like Pina Coladas: Colada Shop has announced the addition of two talented new chefs to its culinary team. With the appointment of Jovana Urriola as executive chef overseeing all locations and Francisco Nuila as executive chef of the commissary, Colada Shop looks forward to bringing you an excellent dining experience at all locations. For more information on their cafes, visit coladashop.com 

Brunch, Unlimited (Brunch Alert): For $62 per person, you can indulge in unlimited plates and bottomless mimosas at Cranes. Sample savory charcuteries and crispy patatas bravas and delicate shrimp tempura, or egg-centric creations like the hamburger steak omelet and Oyakodon, plus, savor signature dishes like the Benedict "Cranes" with kabosu bechamel and the rice cake "Soccarat" topped with cured egg and red shiso. 724 9th Street NW; cranes-dc.com 

Seasonal Shifts at Joon: James Beard semifinalist chef/owner Chris Morgan has added new spring desserts to the menu at Joon. Highlights include strawberry sorbet (featuring strawberries sourced from Moon Valley Farm) with lemon curd whipped cream, herb oil and basil, pistachio pavlova with baked meringue, strawberry rhubarb chantilly cream, and rose water, and apple tarte tatin with local fuji apples, buttermilk pie crust, cardamom and toffee ice cream, and rye whiskey almond brittle. 8045 Leesburg Pike, Vienna; eatjoon.com 

Limani Launches Lunch (Lunch Alert): Limani is now open for weekday lunch in addition to dinner and weekend brunch. The lunch menu focuses on shared plates of traditional Greek specialties with a modern twist. A prix fixe option offers three courses for $39. To sweeten the deal, Limani created a lunch menu for children priced at $7. Available Tuesday through Friday, 11:00 a.m. to 3:00 p.m.; 670 Wharf Street SW; limani.com 

More Peter Chang: Gaithersburg residents now have their own Peter Chang outpost serving tapas-style dishes, dim sum, and signature items that include Chengdu Garlic Steamed Pork Belly, Hot & Numbing Stone Pot Flounder, Shredded Tofu Skin Salad, Steamed Pork Soup Dumplings, and more. The ninth Peter Chang outpost will be open daily starting at 11:00 a.m. 637 N Frederick Avenue, Gaithersburg; peterchanggaithersburg.com  

Spice It Up: Since opening this past June, Philippe Chow has been offering DC  its unique menu and cocktail offerings, like the tableside Peking Duck, that takes over three days to prepare before being served. Philippe Chow is spicing things up a bit with five new additions to their menu, including mignon Mongolian beef, a coconut seafood bowl, wok-seared truffle sea bass, salt and pepper chicken, and Wagyu beef fried rice. 635 Wharf Street SW; philippechow.com 

Marcela Hazan x Smithsonian American History Museum: Marking the centennial of Marcella Hazan’s (1924–2013) birth, the Smithsonian’s National Museum of American History has received a donation from the family of the influential cookbook author and legendary teacher of regional Italian cuisine in the United States and United Kingdom. Hazan is widely known for her six cookbooks on the cuisines of Italy, published between 1973 and 2004. Her husband Victor Hazan, an authority on Italian food and wine, and son Giuliano, a chef and cooking teacher, donated 20 of her specialized Italian cooking tools, including a passatelli press, garganelli pasta comb, a mattarello for rolling out pasta, her wood cutting board, lasagna pan and her cotton apron to the museum’s food history collections. The donation also includes a selection of her recipe notebooks, written in Italian, that will be housed in the museum’s Archives Center. Hazan immigrated to the United States from Cesenatico, Italy, with her husband in 1955, and they made their home in New York City where she opened a small cooking school in her apartment in 1969 and published her first cookbook, The Classic Italian Cookbook, in 1973. Hazan was the recipient of numerous awards, including the International Association of Culinary Professionals Lifetime Achievement Award (2004), Cavaliere della Stella della Solidarietà Italiana Award (2003) and the James Beard Foundation Lifetime Achievement Award (2000).
Constitution Avenue NW, between 12th and 14th streets; americanhistory.si.edu  

A Taste of Spain (Brunch Alert): Chef Ruben Garcia is the first to point out that in Spain, brunch doesn’t really exist. But with Casa Teresa situated in arguably the brunch capital of the United States, the Spanish restaurant launched brunch service anyway. The menu borrows from Garcia’s mother’s stuffed eggs, a recipe she cooked on holidays and special occasions: “Los huevos rellenos de mi madre” is essentially deviled, pickled eggs filled with tuna, mayo, pickled onions and seasoned with pimentón. There’s also a tortilla de patatas, starring eggs from Virginia’s Whiffletree Farm. Grilled Spanish toast arrives as a thick-cut piece of custard-soaked brioche, grilled and topped with bruleed lemon curd and served with sherry-flavored whipped cream. For a cure-all dish, order a heaping pile of fries covered in fried eggs (add on jamon or sausage). Pair it all with a sipper of vermouth—of which Casa Teresa has nearly 30 by-the-glass options. There is also a mix-and-match cocktail option, where you can pair a base of sparkling wines with spirits, mixers, citrus and herbs. Saturdays, 11:30 a.m. to 4:00 p.m. 919 19th Street NW; teresadc.com 

Hey! Hei Hei (Lunch & Brunch Alert): Cantonese restaurant Tiger Fork has brought Hong Kong-inspired brunch and lunch classics to weekend afternoons with its new daytime “Hei Hei Café”. Inspired by traditional Cha Chaan Teng (Hong Kong’s quintessential East-meets-West diner culture), chef Simon Lam is serving innovative versions of congee, condensed milk french toast, macaroni & Spam soup, boozy milk tea and a selection of Dai Pai Dong (street-food inspired bites like salt & pepper squid and chili wontons). As its inspiration cha chaan teng literally translates to “tea café,” Tiger Fork offers a brand new tea program curated by Valley Brook Tea, plus other boozy daytime drinks like spiked Hong Kong milk tea (the “Fun Tea” with cognac, allspice dram and orgeat cold milk tea) and “Pau Pau” Mimosas (with apricot, orange and yuzu). 11:30 a.m. to 3:00 p.m. on Saturdays and Sundays. 922 N Street NW; tigerforkdc.com 

Mykonos on Top: The Watergate Hotel is bringing the Mediterranean to the Nation's Capital with Tarátsa at Top of the Gate. This taste of Mykonos will include branded coconuts cabana-side, along with a Mediterranean inspired menu of light bites including marinade olives with citrus and rosemary, grilled halloumi & blasted tomatoes skewer, lamb lollipops, herb falafel, and more. Design and decor will also be reminiscent of a cafe along the Aegean Sea with highlights including bright colors, private cabanas, florals and more. thewatergatehotel.com/top-of-the-gate  

Roll It at Wren: Roll on into Wren to try out their new sushi menu. You’ll have the opportunity to try a selection of nigiri and/or sashimi such as maguro (big eye tuna), sake (king salmon), hamachi (yellow tail), madai (red snapper) and a5 miyazaki wagyu. Wren also features their own curated maki rolls, in addition to a special roll and the traditional California and spicy tuna roll. Share small dishes with the table,  like the ‘Maguro Tartare,’ ‘Hamachi Carpaccio’ and ‘Sake Crisps.’ The full sushi menu will be available on Fridays and Saturdays, with daily specials served on the other days of the week. 1825 Capital One Drive, Tysons; wrentysons.com 

Brunch on the Go: The Yards is bringing back Brunch On The Go for another fun run series perfect for fitness foodies this spring. Each session will begin with a stretch led by Mayweather Boxing followed by a guided 2-mile walk or 3-mile run with Pacers Running. After the run/walk, you are invited to enjoy a curated brunch box from their favorite participating Yards restaurant of the week, including Emmy Squared (May 4), La Famosa (May 11), and Due South (May 18). Each brunch box includes brunch for two, a bottle of bubbly, and two champagne flutes. Tickets are $65 and cover a brunch box for two runners. Registration is required on Eventbrite. Must be 21+ to register. 300 Tingey Street SE; eventbrite.com