Restaurants in the DMV will be celebrating the 18th season of Summer Restaurant Week from Aug. 17-23. The week-long event inlcudes 50 participating restaurants featuring three-course, prix fixe dinners for $35 and lunches for $22.

Summer Restaurant Week is back Aug. 17-23 with $22 lunches and $35 dinners.
(Graphic: Restaurant Week Metropolitan Washington)

New this year, Uber users who ride two times between Aug. 4-15 anywhere in the DMV can win a VIP Summer Restaurant Week sneak peak at one of five participating restaurants. Use the promo code DCPreviewNight before each ride to be entered for a chance to win! Uber will randomly select five riders on Aug. 15. The winning riders and a guest of their choice will be picked up and driven to their dining destination — Jaleo Bethesda, Tico, DBGB, Casa Luca or Chima Brazilian Steakhouse — on Sunday, Aug. 16 where they will enjoy an exclusive dinner including appetizer, entrée and dessert; a day before other diners.

There will also be lunch giveaways with radio listeners winning lunch with area radio personalities during summer restaurant week. From Aug. 10-14, listeners can call in live when they hear the prompt for the restaurant of the day. One listener and a guest will join the personalities for lunch at Teddy & The Bully Bar, Cuba Libre, Indigo Landing and more!

A new Diner Rewards Program gives restaurant-goers the opportunity to win prizes including a weekend getaway in New York City, ticket giveaways to area, tickets to the annual Old Ebbitt Grill Oyster Riot and a Restaurant Week diner reward card for 1 year of dining out at participating restaurants. To enter, make a reservation for Summer Restaurant Week

To enter, make reservations at www.rwdmv.com then dine out. Diners who opt-in to receive emails about exclusive deals on meals from the Restaurant Association of Metropolitan Washington will be eligible and entered to win at random. Winners will be announced in September.

Some participating restaurants’ specials include:

701 Restaurants entrees include roasted salmon with popcorn puree, trumpet mushrooms, fennel and blueberry kosho. (Photo:EventsDC)

701 Restaurant, 701 Pennsylvania Ave. NW, will offer a special three-course menu for lunch and dinner. Dishes include chilled cucumber soup with tzatziki sorbet, lamb sausage and pita crumble; heirloom tomato salad with corn pudding, burrata, black olives, pickled onion and arugula; tuna tartare with bread soufflé, mint, confit tomatoes and a honey sherry emulsion; roasted skate wing with quinoa, green curry, asparagus and pineapple-golden raisin jus; corn risotto with wild mushrooms, basil pesto, and corn nuts; bucatini with shrimp, n’duja xo and pangrattato; and Green Circle chicken with sunchokes, snap peas, green tomato salsa verde and aji amarillo mayonnaise. It will offer the specials through Aug. 30.

Agora, 1527 17th St. NW, is offering a special lunch menu that begins with a sampler of htipiti, roasted red peppers, feta, thyme and olive oil; cacık, strained yogurt, cucumber, mint, vinegar, garlic and olive oil; and hummus Next, diners may choose the kaşık salad with diced tomatoes, onions, red and green peppers, parsley, cucumber, feta cheese, black olive, olive oil, vinegar and maraşpepper; the arugula salad with tomatoes, arugula, goat cheese, lemon juice and olive oil; or the imam bayıldı, baby eggplant stuffed with onions, tomatoes, pine nuts and garlic. Then, choose either falafel; grilled salmon with pistachio pesto and citrus salad; shish tavuk, marinated grilled chicken breast with grilled tomato on a garlic pita bread; or the adana kebap, skewered ground lamb and beef, grilled tomatoes and sumac onions on pita bread. To finish, diners can choose kadayif, disks of shredded phyllo dough layered with vanilla milk pudding topped with orange blossom honey and pistachios; pistachio baklava; or rice pudding topped with apricot, cinnamon and black currants. Dinner includes a five-course meal, beginning with the same sampler featured at lunch, as well as the same options for their second course. For the third course, guests can choose between dishes such as chef’s börek, two crispy phyllo rolls, one filled with goat cheese, savory and Maraş, and the other filled with spinach, dill and feta cheese served with tomato marmalade; kibbeh, ground beef and bulgur dumpling stuffed with ground beef, lamb, almonds and pine nuts over yogurt sauce; Bruksel lahana, fried Brussels sprouts with white truffle crème fraiche and Urfa pepper; or Falafel. For the fourth course, guests have the same entree choices featured at lunch, as well as the same options for dessert.

Ardeo + Bardeo, 3311 Connecticut Ave. NW, is offering dinners one dish from the vegetables, savory snacks or soup & salads section of its regular menu, one dish from the pastas, seafood or meats section and one dessert. The restaurant will offer its specials through Aug. 30.

Bibiana Osteria-Enoteca, 1100 New York Ave. NW, will offer a classic Italian three-course menu featuring a choice of antipasti, secondi and dolci from its menu. It will offer the special through Aug. 30.

The Bombay Club, 815 Connecticut Ave. NW, 20006, is offering lunch dishes include vegetable kebab with eggplant chutney; fish cafreal with tilapia, mustard and garlic poppy seeds; dahi keema samosa with lamb, cumin and yogurt; or avocado sev puri with flour crisps, yogurt and a date-tamarind chutney. Lunch entrees include tandoori salmon with yogurt and spices; khatta chicken piaza with onions, tomato and garam masala; fish karwari with coconut, close, fennel and curry leaf; khubani ka korma with lamb, onion, yogurt, apricot and mace; or Bombay thali with vegetables, paneer, dal and lemon rice. Dessert options include yogurt panna cotta with spiced mango; gulab jamun, milk dumplings with rose syrup and cardamom fraiche; or mixed sorbet with mango, coconut and pomegranate. Dinner appetizers include corn dahi ka kebab with yogurt, ginger, chili flakes, date chutney; crispy kale chat with date-tamarind chutney; mango shrimp with ginger; or achari duck kebab with chilies, ginger and pickling spices. Entrée selections, served with rice and naan, include nimbu fish tikka with rockfish, lemon and house-made spices; meen gassi with onion, coconut, curry leaf, coriander, coconut and red chili; shrimp moilee with coconut milk and curry leaves; lamb kolhapur with curry leaf, cumin, red chili and garlic; and chicken pista korma with onion, yogurt, pistachio and cardamom. Desserts include chocolate coconut dacquoise with toasted almond ice cream; mango kulfi; berry shrikhand, yogurt with blueberry, raspberry and cardamom; or carrot jalwa with carrots, milk and almond.

Cuba Libre Restaurant and Rum Bar, 801A 9th St. NW, will offer a Cuban feast for lunch, dinner and brunch through Aug. 30. Brunch begins with a Cuban bread basket for the table filled with assorted homemade Latin breakfast breads including banana bread, guava cream cheese hojaldre (puff pastry), crispy churro, a coconut-berry muffin and chocolate muffin served with mango butter, guava marmalade and coconut-lime preserve. Then, guests will select three items off the regular brunch menu. At lunch, diners will select one aperitivos, one favoritos and dessert. For dinner, guests will select one aperitivo, one of the four entrées include lechón asado, Leidy Farm’s slow roasted marinated pulled pork with classic sour orange mojo, amarillo chile smashed yuca, black bean broth and vigorón slaw; mahi-mahi seared in olive oil on a flat iron grill served with a Cuban enchilada, sweet bell peppers, onion and tomato Creole sauce with steamed white rice; arroz con pollo, saffron long grain rice, boneless chicken, green peas, Manzanilla olives, hardboiled egg, asparagus and Palacio chorizo with a roasted piquillo pepper salad; vegetable paella with grilled vegetables, broccoli, zucchini, cauliflower, leeks, eggplant, wild mushrooms, artichokes, roasted peppers, saffron-long grain rice paella, asparagus and roasted piquillo pepper salad; and citrus-grilled brick chicken, marinated semi-boneless double chicken breast with steamed kale and caramelized shallots served with a mango sweet and sour gravy, and dessert.

Clyde’s of Georgetown, 3236 M St. NW, is offering a special three-course menu. Appetizers include a bowl of soup, such as chili, gazpacho, or French onion; summer bruschetta with grilled rosemary focaccia, buffalo mozzarella and tomatoes; or corn and summer bean chopped salad with tarragon lemon vinaigrette and farro. Lunch entrees include steak frites with basil sweet onion aioli, balsamic reduction, watercress and cherry tomato salad; spicy Thai seafood stew with coconut rice cake, shrimp, mussels, clams, calamari and swordfish; or summer chicken garganelli with sun gold tomatoes, corn, zucchini and basil pesto. Dessert includes a choice of blackberry shortcake; brownie sundae with hot fudge, vanilla ice cream and whipped cream; or sorbet including lemon, raspberry or mango.

El Centro D.F., 1819 14th St. NW and 1218 Wisconsin Ave. NW, is offering a lunch menu including scallop and shrimp ceviche with a habanero and citrus soy broth, tomato, radish, pickled red onion and cilantro; vegetarian enchiladas divorciadas with spinach, mushroom, queso requesón, refried beans and Mexican rice; and tequila brined and smoked pork tenderloin with corn esquites, poblano rajas and Oaxaca cheese mashed potatoes. Dinner specials include seared beef tenderloin tostada with pozole corn purée, chicharrón, shaved cabbage, cotija cheese and truffle oil; soft crab sopes, masa corn cakes with bean purée, habanero-lemon aioli and pickled corn relish; beef rib eye tacos with bacon, Oaxaca cheese, salsa verde, cilantro and lime; and shrimp and lobster enchiladas with creamy mariscos entomatada sauce, refried beans and Mexican rice. Dessert options include flan with fresh fruit, churros with chipotle caramel and Canela-spiced chocolate dipping sauces, and a selection of seasonal sorbet.

Mango Tree, 929 H St. NW, is offering Restaurant Week dinner specials only. Appetizers include satay nuer, beef satay with peanut sauce; or nam tok hed ruam, wild mushroom salad with fresh mint, roasted rice powder and a nam tok chili-lime dressing. Entrées include pla tod yum mamuang, crispy fried trout with sweet tamarind sauce, cashews and a spicy green mango salad; grapow gai, stir-fried chicken with Thai basil, chili and garlic; or gaeng kiew waan jay, market vegetables with green curry. Dessert includes kanom nga-dhum, a sesame cake with house-made marmalade; or i-tim kafae, coffee ice-cream with condensed milk and spicy cashews.

Masa 14, 1825 14th St. NW, is offering diners an appetizer, small plate, entrée and dessert at dinner. Appetizer choices include a scorpion roll with prawn tempura, avocado, sesame-chipotle mayo, eel sauce and tobiko; she crab bisque with crab pirouette, amontillado sherry and chives; Masa chicken salad with cabbage, carrot, piloncillo vinaigrette and cilantro; and shrimp ceviche with aji Amarillo citrus, apple, jicama and cilantro. Small plates include pork and beef meatballs with cotija cheese, scallions and smoked tomato yuzu sauce; pork belly steamed buns with achiote, pineapple sambal, cilantro and Serrano chili; and crunchy shrimp with chipotle aioli, teriyaki, toasted sesame and masago. Entrées include Korean grilled hanger steak with bok choy kimchi, white sesame, bean sprouts, guajillo and red miso; aji glazed pork tenderloin with curried butternut squash, kale and apricot chutney; hoisin and chipotle glazed salmon with cilantro-mint rice, red Thai curry-coconut sauce and bean sprouts; and seared ahi tuna with mole negro, haricot vert and peanut-chile XO. Desserts include toasted almond flan with basil-raspberry foam and vanilla tuile; chocolate terrine Masa 14, triple-layered deep chocolate brownie cake with dark, milk and white chocolate and black plum sauce; or Nana Ruby’s carrot cake with spiced pear butter, chile d’arbol icing and mint. Masa 14 will extend its restaurant week specials through Aug. 30.

Nage Bistro, 1600 Rhode Island Ave. NW, will offer a starter, a main and dessert from the regular menus. Nage will offer the specials through Aug. 30.

Nopa Kitchen + Bar, 800 F St. NW, is offering lunch entrées such as farro and black quinoa risotto; Amish chicken, or the Nopa burger. At dinner, diners can choose any entrée featured on the regular menu with a $5 upcharge for sea bass and $10 extra for Roseda Farms New York strip. Nopa will offer its specials through Aug. 30.

The Oval Room, 800 Connecticut Ave. NW, 20006, is offering three lunch entrée selections including cod with cherry tomatoes, charred fennel, cucumber, basil and a spicy tomato nage; tomato risotto with pecorino, extra virgin olive oil and fried basil; salmon with sweet corn “maque choux”, Tasso ham, piquillo peppers and lemon butter; beef bavette with Yukon Gold potatoes, asparagus, beech mushrooms and cipollini onions; or corn agnolotti, chanterelles, heirloom tomatoes, jalapeño and pecorino. Dinner entrees also include yellowfin tuna crudo with avocado, blackberry, radish and cilantro; and the pan roasted duck with leg confit, black garlic, baby squash and cranberry beans.

Among Rasika Penn Quarters offerings are masala crab cakes with black pepper, fennel powder and coconut chutney.
(Photo:Michael J. Colella))

Rasika Penn Quarter, 633 D St. NW, is offering a special menu. Lunch includes masala crab cakes with black pepper, fennel powder and coconut chutney; shrimp avocado chaat with green chili, cumin and date tamarind chutney; lamb parsi cutlet with spiced lamb mince and beetroot tomato chutney; or cauliflower bezule with mustard seeds, curry leaves and green chilies. Dinner entrées include lucknowi bhuna gosht with lamb, caramelized onion and black cardamom; East Indian lamb curry with bottle masala, tamarind and coconut; tandoori salmon with cinnamon, black pepper and mint chutney, and malabari chicken biryani with aromatic basmati rice, star anise and stone flower. Featured desserts include mango pista ice cream; Meyer lemon cilantro sorbet; gulab jamun with ice cream; Indian bread pudding or vermicelli chocolate kheer.

Rasika West End, 1190 New Hampshire Ave. NW, 20037, is offering an appetizer choice of calamari chili garlic with onion, garlic and chili flakes; masala fish finger with cod, garlic, red chilies and lemon mayonnaise; chicken tikka kesari with cashew nut, saffron and mint chutney; and gujarati dhokla, steamed lentil cake with mustard seeds and curry leaves. Entrées include grouper bengali curry with onion, tomatoes and panch phoran spice; chicken tikka lababdar with broiled chicken, tomato and fenugreek; bori lamb curry with peanuts, sesame seeds and tamarind; or vegetable thali with paneer tamatar kofta, vegetable rassa and dal makhani. The five dessert choices include guava chili ice cream; coconut lime sorbet; gulab jamun with ice cream; Indian bread pudding or mango saffron shrikhand. Rasika West End’s Restaurant Week menu will be available August 17-21, only during lunch service. Lunch is served Monday through Friday, from 11:30 a.m. to 2:30 p.m. For more information on Rasika West End,

Station 4, 1101 4th St. SW, is only offering a dinner special. Appetizers include chilled roasted corn soup with cilantro and fried oysters; summer squash crudo with anchovy tapenade, parmesan reggiano and bread crumbles; olive oil poached tuna with purple potatoes, roasted red peppers, quail eggs, heirloom tomatoes, lemon vinaigrette and olives, or agave-glazed pork belly tacos with a hand-made corn tortilla, grilled pineapple and cilantro. Entrées include sambal chicken skewers with grilled vegetables, rice salad and fish-sauce vinaigrette; seared salmon with summer succotash; garganelli pasta with baby heirloom tomatoes, burrata cheese and pine nuts; or grilled pork chop with pickled peaches salad. Dessert choices include a duo of sorbets; strawberry-chocolate tart; or summer fruit soup.

Sushiko 5455 Wisconsin Ave., Chevy Chase, will offer a three-course lunch menu and a four-course dinner menu. Lunch begins with a choice of miso soup or seaweed salad. Next diners choose a shrimp tempura appetizer or salmon ceviche. For the third course, guests can choose a sushi assortment with four pieces of nigiri and one roll, or chicken teriyaki served with a tomato salad and bowl of rice. Dinner includes dessert. First course options include smoked mussel miso soup, lobster harusame or crispy Brussels sprouts. The second course includes the chef’s selection of sashimi; salmon ceviche or hamachi (yellow tail) crudo. The third course includes a sushi assortment wotj four piece nigari and one roll; sushi moriawase; chicken teriyaki served with a tomato salad and bowl of rice; or roasted salmon miso yu-an served with a bowl of rice. Dessert includes mochi ice cream. Sushiko will extend its special through Aug. 30.

Zengo, 781 7th St. NW, will offer one small plate, one large plate and one dessert from a selection of daily specials. Options include chicken empanadas with chile poblano, Oaxaca cheese and mango-curry salsa; shrimp vegetable potstickers with red chile-dashi sauce; pork arepas with hoisin, corn masa, avocado and crema fresca; chipotle miso glazed black cod with daikon radish, asparagus, kabayaki and lemon togarashi aioli; and braised beef shortribs with queso manchego potato purée, wok sautéed mushrooms, huitlacoche and dragon sauce. Zengo will offer its restaurant week special through Aug. 30.

Philos mezze and wine bar will open Wednesday in the former Tel’Veh space at 401 Massachusetts Ave. NW in Mount Vernon Triangle.

Philos will open Wednesday in the former Tel’Veh space with a Mediterranean small plates menu and 20 wines by the glass.
(Photo: Philos)

The restaurant, owned by Richard Jarrouj and Talal Orfaly, will feature small plates from the Mediterranean basin.

“Small plate dining is very trendy in our city, and it works because it allows people to sample more dishes without shelling out a lot of money for multiple entrees,” said Jarrouj and Orfaly in a press release. “It is also the core of Mediterranean cuisine, turning dining into more of an experience rather than a rushed meal.”

Chef Ghassan Jarrouj, previously executive chef at Agora in Dupont Circle, has designed a menu that includes a variety of spreads such as hummus and baba ghannouj, grilled meats such as Merguez sausage and lamb loin chops, and vegetables such as mushrooms with garlic, sherry and parsley and roasted cauliflower with cilantro pesto and tahini sauce. The menu also features cheese boards, charcuterie and warm cheese section that includes baked goat cheese with dried figs, honey and pistachios and grilled halloumi with watermelon and mint. The menu’s core ingredients are garlic, lemon and legumes including chickpeas and lentils, as well a nutrient-dense ingredients such as kale, tahini and Brussels sprouts. Seafood dishes include steamed mussels, grilled octopus, sautéed shrimp, seared sea scallops and pan seared branzino. The dessert menu include baklava, rice pudding, banana cream pudding and ice cream. Dishes range from $6-$14.

Philos’ wine selection includes 20 wines by the glass priced from $8-$13 that will be dispensed by a Vinotemp cooling system and another 25 wines by the bottom priced from $40-$325. Inspired by Mediterranean selections, the wines are predominately from lesser-known regions such as Lebanon, Greece and Bulgaria in addition to local vineyards. The bar also features eight craft cocktails priced from $10-$12, homemade sangria at $8 per glass or $30 per carafe and four draft beers priced from $6-$8.

The restaurant features a curved bar, dark wooden tables and chairs, custom-made banquettes, high ceilings, earthy tones and iron fixtures including Moorish panels on the mezzanine that overlooks the 70-seat dining room. There’s also a semi-open kitchen. Oversized windows provide a glimpse to the 30-seat patio that will be open in warm weather and an abundance of natural light.

Philos will be open from 11 a.m.-2 p.m. Sunday through Thursday and 11 a.m.-3 a.m. Friday and Saturday. Happy hour will be from 4-7 p.m. weekdays.

Karat Cakery visits One Eight Distilling

Karat Cakery’s food truck will be selling both sweet and savory carrot treats including carrot cupcakes, carrot loafs, carrot cakes, carrot ice cream and savory carrot dishes at One Eight Distilling’s weekly open to celebrate International Carrot Day from 1-4 p.m. today, Apr. 4.

Karat Cakery will sell carrot cupcakes and other carrot foods at One Eight Distilling’s weekly open house. (Photo: Karat Cakery)

One Eight Distilling, 1135 Okie St. NE, will host tours and tasting of its latest spirits every half hour on a first-come, first-served basis. Guests must be 21 or older. Admission is free and registration is not required. There is free on-street parking.

Guests can show their love for carrots by participating in Karat Cakery’s challenges like the “place your order using your best bunny imitation” and rounds of imaginary hoola hoop while holding Mr. Carrot.

BLT Steak offers $10 Congressional Recess Menu

While Congress is in recess through Apr. 11, BLT Steak, 1625 I St. NW, is offering a “Congressional Recess Menu” with $10 dishes at the bar from 5-10 p.m.

BLT Stead is offering a $10 Congressional Recess Menu from 5-10 p.m. through Apr. 11 at the bar.
(Photo: Johnnie D./Yelp)

The first “Recess Menu” of the year, this promotion is part of a regular series which launched in March 2014 and is offered every time Congress goes on an extended recess.

For the next week, diners can enjoy upscale bar snacks like lamb neck bao buns with lamb confit, charred tomato salsa and curried chimichurri; and gulf shrimp fritters with smoked romesco sauce. For veggie lovers, there will be dishes that include mushroom fricasse with cauliflower hummus and crispy gnocchi with dinosaur kale and oven roasted tomatoes. Other dishes include Wagyu bolognese with ditalini and grilled squid with puttanesca.

Mango Tree begins weekend brunch service

Mango Tree, 929 H St. NW, will debut weekend brunch service beginning today, Apr. 4.

Mango Tree in CityCenterDC begins serving weekend brunch this weekend. (Photo: Mark Heckathorn/DC on Heels)

Chef de Cuisine Paul Kennedy, a native of the United Kingdom, has crafted a menu that integrates traditional English breakfast fare with a Thai twist. Appetizers include green papaya salad, poached shrimp, cherry tomatoes, long beans, chili-lime and a Sriracha cocktail sauce, as well as street-style pork-in-a-bag, grilled marinated pork skewers with Thai sticky rice and a sweet tamarind sauce served in a BPA-free bag like traditional street food in Thailand. Entrées include Mango Tree Eggs Benedict, a toasted English muffin, poached egg and hash browns, served with a choice of grilled salmon, Kaffir lime hollandaise and sautéed spinach or braised beef cheeks with green curry hollandaise and sautéed spinach or sautéed spinach with Kaffir lime hollandaise and shallots; salmon scrambled eggs with hash browns and crispy fried bread; Thai-English breakfast inspired by the traditional English breakfast made with morthern-style Thai sausage, crispy bacon, two wok fried eggs, hash browns, grilled portobello mushroom, grilled tomato and fried bread; oven-baked blueberry French toast with whipped cream and blueberry compote; bacon, bourbon and apple pancakes with hash browns and maple syrup, as well as Mango Tree waffles served with a choice of maple syrup, crispy bacon and whipped cream or strawberry and Thai basil compote and whipped cream or freshly cut fruit and ginger with mint syrup. Brunch prices range from $8-$16.

Mango Tree’s new brunch menu is complemented by featured cocktails such as the traditional mimosa; Mary in the Mango Tree with Mekhong and house-made Bloody Mary mix; mango mimosa with champagne and fresh mango purée; lychee bellini with champagne and fresh lychees; The Spirited Thai with Mekhong, fresh lime, lychee and pineapple, and the Thai tea-ni with Thai tea infused vodka, star anise and evaporated milk. Cocktails are priced from $8-$12.

Brunch will be served Saturday and Sunday, from 11 a.m.-3 p.m.

Red Light launches weekend brunch

Red Light Cocktails & Dessert Bar, 1401 R St. NW, will serve weekend brunch, which will showcase waffles, frittatas and other traditional brunch items, from 11 a.m.-3 p.m. Saturday and Sunday beginning today, Apr. 3..

Red Light Cocktails and Dessert Bar is now serving brunch on Saturdays and Sundays. (Photo: Google Maps)

Executive chef Alina Bothen’s brunch menu include Belgian waffles made to order with a choice of toppings such as maple, bacon and caramel; seasonal fruit and fresh whipped cream; or maple syrup, butter and powdered sugar. Three different frittatas will also be available and include a choice of potato, cheddar, bacon and onion; asparagus, mushroom, tomato and parmigiano reggiano; or chicken, spinach, bell peppers and garlic. Other dishes include the gravlox plate with house-cured Swedish lox, tomato, pickled shallots, cream cheese and capers, served with a plain bagel; morning parfait with Greek yogurt, house-made granola and seasonal fruit; a cheese and rillette plate with port salut, zamorano and morbier cheeses served with house-made pork rillette, apricot mustardo, candied walnuts and a cherry/thyme jam, or a choice of two flatbreads: mushroom, taleggio and white truffle oil; and the bacon, caramelized onions and blue cheese. Brunch items range from $7-$16.

Red Light is offering $4 mimosas and $6 Bloody Mary cocktails during weekend brunch along with $12 cocktails such as the El Viejo made with jalapeno tequila, orange, sugar and chocolate mole bitters; the Pseudonym with rye whiskey, sweet vermouth, ginger liqueur and orange bitters; and Dead Man’s Tale with spiced rum, Benedictine, lime juice and raspberry mint syrup.

Masa 14 launches unlimited chef’s tasting menu

Masa 14, 1825 14th St. NW, 20009, has begun offering and unlimited chef’s tasting menu featuring unlimited small plates and free-flowing cocktails.

Masa 14 is offering a two-hours unlimited tasting menu Sunday-Thursday until 9 p.m. (Photo: Hilton)

Available Sunday through Thursday with the last seating at 9 p.m., the menu offers two package options: unlimited Latin-Asian small plates for $49 per person or unlimited Latin-Asian small plates and a selection of bottomless drinks for $65 per person. The entire table must order the same tasting option and guests have two-hours.

The tasting menu includes an array of dishes from the Latin-Asian inspired menu such as she-crab bisque, Hijiki seaweed-jicama salad, charred octopus, roasted cauliflower and lo main noodles with hanger steak, as well as dim sum such as pork belly steamed buns and crunchy shrimp.

City Tap House host release party for Black is the new Wit beer

City Tap House, 901 9th St. NW, will host a release party for Terrapin Beer Co. and New Belgium Brewing Co. ‘s new collaboration brew, Black is the new Wit, on Apr. 6. The two breweries are joining forces to create the perfect wit beer for summer.

City Tap House will host a release party for Terrapin Beer Co. and New Belgium Brewing Co. ‘s new collaboration brew, Black is the new Wit on Monday. (Photo: Pops! Wines and Spirits)

Attendees will be one of the first to try the traditional Belgian wit, which gets its absence of color from intensely roasted wheat and dehusked barley. As an added bonus, guests will have the opportunity to interact and discuss the beer with representatives from both breweries from 5:30-7:30 p.m.

City Tap House will fill their tap lines with seasonal and year-round brews from both breweries including Oscar Worthy Coffee, the Slow Ride Session IPA, Ranger IPA, Wild2 Dubbel, the Abbey, and The Skinny Dip from New Belgium as well as the Hopsecutioner IPA, HI-5 IPA, Rye Pale Ale, Liquid Bliss Chocolate Peanut Butter Porter, Mosaic Red Rye IPA and the Hop Selection IPA from Terrapin. The beers will be poured from their draft lines until they are sold out.

Valentine’s Day brings couples together for a romantic meal for two, and the DMV has a variety of dining options for lovebirds. Some are also offering dinner with other singles for those bitten by love. We’ve put together this extensive list of Valentine’s Day specials in the DMV. Unless otherwise noted, the following specials are offered on Saturday, Feb. 14. Reservations are recommended.

Many area restaurants are offering Valentine’s Day dinner for two this coming weekend. (Photo: Orlando Date Night Guide)

1789 Restaurant, 1226 36th St. NW, is serving a six-course tasting menu from 5-11 p.m. for $105 per person or $150 with wine pairings that includes potato bavarois with Champagne cream, duck egg and American sturgeon caviar; Japanese A5 Wagyu tataki with pickled pearl onions, smoked parmesan foam and bonito; bucatini with niçoise olives, cherry tomato, boquerones, panko bread crumbs and burnt lemon ash; Florida red snapper with littleneck clams, shishito peppers and house-made bacon; and short rib with spaetzle, roasted chestnuts and heirloom cauliflower. For dessert, guests will enjoy Valrhona chocolate profiteroles with cocoa nibs, dulce de leche, hot fudge and Stumptown coffee ice cream.

701 Restaurant, 701 Pennsylvania Ave. NW, will offer couples an $85 three-course tasting menu with a choice of appetizer, entrée and dessert. The menu includes tuna crudo with pineapple, wasabi and Asian pear; ricotta gnudi with kabocha squash, hazelnuts and black truffle; foie gras torchon with vanilla sour cherry marmalade and brioche; braised beef short ribs with Aligot potato puree, royal trumpet mushrooms and red wine jus; halibut with sweet potatoes, fennel and bouillabaisse broth, and roasted duck breast with pistachio puree, carrot, kumquat mostarda and vincotto. Dessert includes a choice of white chocolate panna cotta with lemon curd, beets and raspberries; cheesecake with peanut crunch and blackberry sorbet; and pear crisp with orange streusel, sour cherries and amaretto ice cream.The Valentine’s Day menu is available from 5-11 p.m.

Arcuri, 2400 Wisconsin Ave. NW, will offer a special a la carte menu from 5:30-10 p.m. The menu includes potato and leek ravioli with crème fraîche and American caviar; local dry-aged N.Y. strip for two with truffle potato gratin and roasted garlic, and whole roasted bronzino for two with fennel, Taggiasca olive and dill. End the meal on a sweet note with Valrhona chocolate mousse with candied blood orange. Prices range from $17- $34.

Agora, 1527 17th St. NW, is offering a four-course dinner from 5-11 p.m. for $59 per person. Choose from dishes such as seared scallops with saffron yogurt sauce; grilled large shrimp, head on with garlic and oregano; lobster salad with lobster, avocado and yuzu lemon vinaigrette; filet with wild mushrooms and pomegranate reduction; and sea bass served over white truffle polenta, garlic confit and tomato broth. For dessert, guests can enjoy the chocolate cup filled with chocolate mousse and raspberry coulis or Aegean Delight, walnut stuffed apricots over a vanilla bean and mascarpone cheese spread topped with caramel sauce and pistachios. Couples will also receive a complimentary glass of Champagne.

Ambar, 523 8th St, SE, will serve a four-course tasting menu with two options from 4-11 p.m.. Couples can enjoy traditional Balkan dishes. The first four-course option is priced at $55 and includes a choice of first selection, second selection, third selection and complimentary dessert. The second four-course option is priced at $75 and includes a wine pairing for each course selection as well as the option to select from the restaurant’s signature selection menu. Choices include creamy zucchini soup with zucchini, potato and sundried tomato; cheese pie with crispy phyllo, cucumber yogurt and a roasted red pepper sauce; cabbage casuela with braised cabbage, dry pepper, yogurt and lepinja; beef tenderloin with green peppercorn sauce, kajmak mash potato and asparagus; Balkan kebab with beef, pork, roasted pepper and aged cheese; or grilled duck breast with duck “cracklins,” orange saffron glazed onion and allspice jus. For dessert, couples have the choice of the four chocolates, dark chocolate biscuit, dark chocolate mousse, milk chocolate Chantilly, almond crumble and passion fruit espuma served with raspberry sorbet; or panna cotta, white chocolate panna cotta with strawberry yogurt and a hazelnut biscuit. Couples will receive a complimentary rose upon arrival.

Ardeo+Bardeo, 3311 Connecticut Ave. NW, is offering a three-course prix fixe menu from 5-11:30 p.m. Diners will choose dishes starting with a caviar kiss with bellini custard, creme fraiche and chives amuse. Following the amuse, guests will choose from dishes such as hearts to hearts with baby beets, artichoke hearts, hearts of Palm and feta; braised veal breast with coconut polenta, aromatic bitters and pickled radish; petit filet mignon with truffle whipped potato, baby zucchini and a “ménage à trois” reduction; or orecchiette with melted burrata, rapini, tuscan kale and spinach crema. Dessert is To complete the dinner, couples will indulge in the restaurant’s sexy chocolate trio with death by chocolate cake served with tuxedo strawberry, chocolate pot de creme and white chocolate cashew ice cream.

Bibiana Osteria-Enoteca, 1100 New York Ave. NW, is offering a four-course prix fixe menu, which includes a choice of antipasti, primi, secondi and dessert tasting for two. Priced at $85 per person, the menu includes licorice scented veal sweetbreads with sunchoke puree and pickled fennel; burrata with creamy mozzarella, fried prosciutto balls and winter melon jam; beet and gorgonzola ravioli with Italian butter and poppy seeds; roasted ricotta crusted lamb chops with smashed fava and puntarella; classic emilia-romagna lasagna baked for two; and sugar smoked whole trout with braised rapini and guanciale vinaigrette. Dessert is designed to share and includes formaggio, La Tur with pear butter and roasted Piemontese hazelnuts; Sgroppino, prosecco sorbet with sparkling blood orange juice; and Per Due, chocolate, cappuccino and blood orange bonbons with zabaglione and raspberry sorbet. The special is available from 5:30-11 p.m. Friday and Saturday.

BLT Steak, 1625 I St. NW, is offering a three-course dinner for $85 from 5:30-11 p.m. on Feb. 13 and 14. The meal featuring dishes like sunchoke risotto with butter poached lobster and caviar froth; crispy oyster salad with grilled pork belly, soft poached egg and pine nut-jalapeno vinn; or foie gras stuffed quail with black truffles and pomegranate demi glace. The sharable Wagyu tomahawk is meant for two with apple gastrique and spaetzli; and for dessert, red forest black velvet cake with cherry ice cream and chocolate ganache or s’mores bread pudding with salted caramel ice cream. They are also featuring Cupid’s Flower cocktail with Champagne, blood orange liqueur, liqueur de violettes and cassis for $14 or enjoy Terra Valentine cabernet sauvignon for $16 a glass or $64 a bottle.

Bombay Club, 815 Connecticut Ave. NW, is offering a five-course, prix fixe menu from 5:30-11 p.m. for $85 per person. Begin with an amuse bouche of roasted pineapple corn saffron shorba followed by a chaat course and then a choice of appetizer, entrée and dessert. Appetizers include goat keema pao with onion, ginger, tomato and garam masala; crab ki seekh with fennel, chili pepper and cashew; and khoya paneer with cheese, pomegranate, potato and black cumin. Entrées include duck pepper fry with green pepper, tomato and orange pulao; tandoori lobster with tomato, basil and garlic; adraki venison chop with ginger, yogurt and garam masala; and mustard fish curry with coconut, chili pepper and panch phoran. Dessert choices include dark chocolate mousse cake; strawberry kulfi and orange cardamom crème caramel.

Buffalo & Bergen, 1309 Fifth St. NE at Union Market, will introduce a sweetheart’s Old Fashioned board for two from 5-9 p.m. The flight of four full-sized cocktails will tell the story of most relationships and costs $40 each. The progression goes light and breezy, fiery and passionate, a little bitter and finishes with lasting sweetness. Each flight will be served on a keepsake wooden plank with cocktail stain artwork. At the end of the date the couple will be given a sharpie to write what they wish to memorialize this special occasion. The board is theirs to keep and can be preserved with linseed oil and used in the future for cheese and charcuterie or anything they like.

Central Michel Richard, 1001 Pennsylvania Ave. NW, is offering a three-course dinner for two for $100 or $160 with wine pairings on Feb. 13 and 14. The dishes are also available a la carte. The three-courses to share include, starter Hamachi-salmon sashimi platter for two with avocado and yuzu dressing; rack of lamb entrée for two with haricots verts, pomme noisette and garlic-lamb jus; and for dessert a chocolate-raspberry “heart.”

Many restaurants are offering Valentine’s Day specials on Saturday, others all weekend. (Photo: sansabatexas.com)

City Tap House, 901 9th St. NW, will host an Allagash Brewing Co. sour ale dinner. Singles and couples will be able to enjoy a four-course, prix fixe menu priced at $54 per person or $75 with suggested beer pairings. The menu begins with spruce smoked steelhead salmon salad with roasted butternut squash, chicory, pickled shallots and a Sherry-crème fraîche vinaigrette paired with Allagash Fluxus 2014 Bière de Miel. Next is the crispy Berkshire pork belly with Fuji apples, macadamia nut crumble, farm egg and Lambic sauce paired with Allagash Farm to Face, followed by Angus beef tenderloin and lobster with sea salt fingerling potatoes, broccolini and foie gras hollandaise paired with Allagash Sixteen Counties. For dessert, guests can enjoy a dark chocolate tart with sour cherry sauce and vanilla gelato paired with Allagash Nancy. The special will be available from 5-10:30 p.m. The four-course prix fixe menu must be ordered for the entire table.

Copperwood Tavern, 4021 Campbell Ave., Shirlington, will serve its a la carte menu on Valentine’s Day. Couples dining between 5-10 p.m. will receive a free chocolate covered strawberry after dinner.

Cuba Libre Restaurant & Rum Bar, 801A 9th St. NW, will offer a la carte menu with a Cuban twist from 4-11 p.m. on Friday and Saturday. Dishes include mushroom ceviche, a trio of seasonal wild mushrooms marinated in citrus, blackened chiles and tomatoes served with tropical chips; ham and brie croquettes served with mustard BBQ sauce; spinach and manchego buñuelos, manchego cheese and spinach puffs served with goat cheese-ranch sauce and organic olive oil; lechón asado, slow roasted marinated pulled pork, classic sour orange mojo served with amarillo chile smashed yuca and black bean broth served with vigorón slaw; and ropa vieja, classic Cuban shredded beef brisket stewed with tomatoes, bell peppers, onions and red wine, served with maduros and steamed white rice. Two dishes will also be available for sharing and include seafood plancha mixta, Atlantic salmon, yellowfin tuna, mahi-mahi pinchos, jumbo shrimp, per green-lipped mussels on the half shell and baby octopus served with mojito salsa verde, red curry-mango sauce and salsa criolla, or the plato gaucho mixed grill, adobo-rubbed all natural black angus sirloin steak, chimichurri skirt steak, jumbo shrimp, herb marinated chicken breast and Spanish artisan chorizo sausage served with jalapeño chimichurri, Cuba Libre steak sauce and salsa criolla. Dessert, is a tapas trio featuring mini versions of house-made Cuban flan, chocolate torte and tres leches.

Daikaya, 705 6th St. NW, will serve an a la carte menu from 5 p.m.-midnight. Valentine’s Day specials include bay scallops with passion fruit, white soy and mustard oil; uni shots, sea urchin, shiso, quail egg in a sweet soy bonito broth; Wagyu beef “sashimi” with onion dressing and crispy potato; slow roasted sweet potato with miso butter; and seasonal mushroom in a teapot with shrimp, chicken and dandelion greens. Prices for specials range from $7-$18. Couples will receive free rose petal tempura and Nama chocolate.

The Daily Dish, 8301A Grubb St., Silver Spring, is offering an Unhappy Hour at the bar from 3:30-6:30 p.m. with Flying Dog Raging Bitch & Snake Dog ($4); Suffering Bastard Cocktail ($5) and the “I don’t care what my breath is like…because I’ll be talking to myself” olives and pickled garlic ($5); anchovy butter and crostini ($6); and blue cheese dip with garlic pita ($7). From 5:30-9:30 p.m., they will offer a $45 prix fixe dinner for lovebirds in the restaurant and will cater to singletons at the bar with drinks including the Bitter Betty Martini with Sloop Betty vodka, dry vermouth, orange bitters and orange peel ($12.50); Love on the Rocks with Grand Marnier, raspberry liqueur, cranberry juice and lime, bitters ($14) and blood orange margarita with fresh blood oranges, Jose Cuervo 1800, Cointreau and fresh lime juice ($12.50). The a la carte menu at the bar includes the Consciously Uncoupled, vegan lentil patty topped with beef short rib ($12); Lipstick on a Pig with pork belly, charred red beets and blood orange gastrique ($10); In a Pickle salad with house pickled vegetables with caper vinaigrette ($9); You’re Not My Lobster, lobster filled ravioli ($22 for three of them, to make sharing difficult); and Love Stinks, a platter of stinky cheeses with house-made jams, chutneys, pickles and baguette with a sharp knife ($15). Dessert items include Love is Bitter(sweet), a bittersweet chocolate pot de crème ($6) and You and Tequila Make Me Crazy, a shot of Corralejo tequila.

Del Campo, 777 I St. NW, is serving a three-course prix-fixe dinner for $120 per person from 5-11 p.m.

El Centro D.F., 1819 14th St. NW and 1218 Wisconsin Ave. NW, will serve a four-course prix fixe menu priced at $45 from 5-11 p.m. The regional Mexican menu includes popular traditional guacamole with tomato, onion and chile serrano; huitlacoche empanadas with mushroom empanadas, roasted corn, Oaxaca cheese, rajas and creamy salsa verde; chile-lime BBQ prawn skewers with Mexican slaw and chipotle aioli; steak alambre with crab, bacon, poblano, Oaxaca cheese and refried pinto beans; or beer battered lobster tacos with Mexican slaw, cilantro rice, corn tortillas and pickled jalapeño. For dessert, couples will have the option of Mexican classics like banana tres leches with passion fruit sauce and toasted soft meringue; churros with chipotle caramel and canela spiced chocolate; and flan with Mexican custard, caramel and pineapple-strawberry pico. Couples will receive free rose.

Et Voila!, 5120 MacArthur Blvd. NW, will feature specials in addition to their regular a la carte dinner menu from Feb. 13-15 priced from $16.92-$32. Dishes include cannelloni of crab with avocado cream and mint; beef oxtail with onion petals and whisky served with foie gras and Chantilly cream; duo of beef, crispy braised short rib and beef loin served in a cassolette with mushrooms, Swiss chard and barolo sauce; and North Carolina prawns served with lobster pappardelle, artichokes, Taggiasca olives and marjolaine. For dessert there is a duo dessert made for sharing: a chocolate biscuit with raspberry ganache and Chantilly litchi, and a chocolate biscuit with rum ganache and chantilly cream infused with a cigar.

Fainting Goat, 1330 U St. NW, will serve a Broken Heart brunch with bottomless Goat Mosas and Bloody Goats from 11 a.m.-3 p.m. Dishes include the “It’s Not You, It’s Me” soft scrambled eggs with goat cheese, avocado and roasted cauliflower; “I Thought We Were in an Open Relationship” eggs in a basket with jamon serrano and red eye gravy; “Let’s Just Be Friends” sunny side egg with chicken and potato hash; and “We Were On A Break” lobster quiche with leeks and fontina cheese. Brunch entrees range from $8-$14 and bottomless drinks are $15.

G by Mike Isabella, 2201 14th St. NW, is serving a five-course San Valentino tasting menu with Italian-inspired aphrodisiacs on Feb. 13 and 14. Cost is $65 per person with an optional beverage pairing for $39 per person or a premium beverage pairing for $59 per person. The menu includes salumi and buffalo mozzarella, veal heart tartare with crostino, capers and tonnato and passion fruit bruleed oysters with lemongrass and gingers, spicy lobster amatriciana with chittar, caviar and guanciale; and roasted duck to share with farrotto, rainbow swiss chard and romesco. For dessert, choose between Nutella zeppoli or banana bourbon mousse.

Graffiato, 707 6th St. NW, will serve a tasting menu with dishes designed to serve two including charred octopus hot pot and Boston cream zeppole for $65 per person. The menu items are also available a la carte until 8 p.m.

Some restaurants are offering anti-Valentine’s Day menus. (Photo: elkforge.com)

Jack Rose Dining Saloon, 2007 17th St. NW, will serve a three-course dinner in the dining saloon for $45 per person starting at 5 p.m. and an alternative Valentine’s Day party on the terrace beginning at 5:30 p.m. In the dining room, the special three-course menu includes chicken confit perlou, grilled half lobster with house-made fettucine, and apple-cranberry cobbler. On the terrace, Jack Rose will partner with Capitol Standard magazine for QLIKD, a Valentine’s Day party where men will get a complimentary grooming service from Roosters of Georgetown and ladies can enjoy a braid bar by Haute 202 Salon. Guests can purchase VIP tickets for $15 to enjoy specialty craft cocktails featuring whiskey sponsor Glenfiddich. General admission is free and the event is open to the public. To purchase tickets, visit qlikd.eventbrite.com. Jack Rose’s saloon, Dram & Grain, will serve a romance-themed cocktail tasting for two with six cocktails for $85 per couple from 6:30 p.m.-1:30 a.m.

Kapnos, 2201 14th St. NW, is offering an a la carte menu with holiday specials was well as a selection of premium Champagnes by the glass or bottle. An optional chef’s tasting menu is available for $65 per person and a Valentine’s Day tasting menu for $85 per person.

Legal Sea Foods’ four DMV locations will have Valentine’s specials on their menu. Specials include Jonah crab claws; braised king crab legs with Grand Marnier, orange, and garlic butter; sherry garlic braised king crab and sirloin steak with tomato cipollini onion jam; and chocolate ganache flourless cake. Valentine’s Day specials are priced from $7.95-$49.95. the 704 7th St. NW location will serve from 11 a.m.-midnight; Tysons Galleria from 11 a.m.-10 p.m., 2301 Jefferson Davis Hwy in Crystal City from 11 a.m.-11 p.m. and National Hall at Ronald Reagan National Airport from 8 a.m.-8 p.m.

Lupo Verde, 1401 T St. NW, will be offering a San Valentino pre fixe menu from 5-11 p.m. priced at $65 per person. Choices include vongole croccanti, potato crusted clams with chicory veloute; ravioli rossi, tomato ravioli stuffed with seafood ragu and parmigiano cream; and rombo piccante, halibut with white bean and nduja sofritto, and grilled green onions. For dessert, tortino al cuore di fragola e cioccolato picante, chocolate cake with vanilla cream and a warm strawberry heart, will be served with a Vin Santo dessert wine pairing.

Mango Tree, 929 H St. NW, will offer a prix fixe menu designed for sharing from 5 p.m.-midnight for $150 per couple. The menu features wild pepper leaf wrap served with Thai condiments and sweet tamarind sauce; fresh caught seafood platter; and tom yum fried rice. For dessert, couples will enjoy a chocolate ginger mousse with ginger meringue, coffee reduction and a graham crumb. Add the Bangkok seduction with beefeater gin, fresh lemongrass, simple syrup, fresh lemon juice, fresh strawberry and Champagne for $12.

Mari Vanna, 1141 Connecticut Ave. NW, is serving a prix-fixe caviar dinner. Guest can choose one cold appetizer, one hot appetizer and one hot entrée for $125 or $150 depending on the caviar choice. Cold appetizer options include Olivier, Vinegret or herring. Hot appetizers include red caviar bilinis ($125) or black caviar bilinis ($150). Entrees include chicken tabaka, chicken kiev, sea bass, salmon, beef kebob or beef stroganoff. Diners will receive a free bottle of Champagne and dessert.

Masa 14, 1825 14th St. NW, will offer three dinner plates and dessert for $65 per person from 5 p.m.-midnight. Featured dishes include ahi tuna tartar with chile pasilla, red onion, egg, caper Chinese mustard and won ton crisps; truffled scallop roll with seared scallop, spicy crab, asparagus and white truffle; seared lamb porterhouse with harissa demi, fingerling potato, kale and golden raisin chutney; or roasted lobster tail with chimichurri, preserved lemon beurre blanc, jasmine rice and shaved vegetables. Dessert choices include chocolate terrine Masa 14 with triple-layered deep chocolate brownie cake with dark, milk and white chocolate and black plum sauce, or carrot cake with chile de árbol frosting and spiced pear butter.

Mio Restaurant, 1110 Vermont Ave. NW, will offer a 14-course tasting menu at the two-seat chef’s counter showcasing the best of Puerto Rican inspired cuisine. Executive chef Roberto Hernandez will cook for the couple, who can watch the preparations and activities in the bustling kitchen. Seating are available at 6 p.m. and 8:30 p.m. from Wednesday through Saturday The prix fixe Valentine’s Day menu at the chef’s counter menu is $150 per couple and includes a bottle of sparkling rose. The restaurant will also have a special three-course prix-fixe Valentine’s menu available throughout the dining room. Guests will have the choice of cebada y longaniza with spicy Puerto Rican pork sausage, barley and escarole stew; gnocchi jíbaro, broiled malanga gnocchi with cured ham, goat cheese and creamy “criolla” sauce; maricos con coco y limón, a local seafood mélange with green plantain dumplings, baby fenne, and a lemongrass coconut broth, or ratatoullie de berenjena with seasonal squash, tomato and eggplant ratatouille, and shaved reggiano. Desserts include dulce de lechoza y queso crema with preserved papaya, cream cheese mousse and soda crackers, or chocolate y maní, chocolate and peanut butter mousse. The prix fixe Valentine’s Day menu in the dining room is priced at $65 per person.

Nage Bistro, I600 Rhode Island Ave. NW, will offer a three-course menu showcasing Southern favorites. Priced at $55, the meal offers oyster Rockefeller, Charleston she crab soup, hamachi crudo, 45-day dry aged loin of beef, lobster crab cakes and pappardelle al pesto di noci, hand-cut pappardelle served with walnut pesto, basil and tomato confit. To complete the meal, dessert options include coffee and cigarettes, Stumptown Coffee infused crème brûlée; ménage a trois, white chocolate cheesecake served with chocolate dipped strawberries and hot chocolate; banana split, ember roasted banana, peanut butter, salted caramel and smoked vanilla ice creams served with hot fudge sauce; and strawberries & champagne with étoile gelée, strawberries and Champagne cream.

Nopa Kitchen + Bar, 800 F St. NW, will offer a three-course prix fixe menu including an appetizer, entrée, dessert and a complimentary glass of sparkling rose wine for $75 per person from 5:30-11 p.m. The menu offers a selection of starters such as Chioggia beet and blood orange salad with mache, citrus yogurt, pistachios and saba; stuffed beef tongue roulade, quail, pork cheek, foie gras, watercress and minus 8 red wine jus; slow roasted porchetta with Carolina gold rice grits, chichcarrones, pickled kale and hedgehog mushrooms, and butter poached Maine lobster stew with red prawns, mussels, clams, leeks, Skuna caviar and fennel. For dessert, guests will receive a Valentine’s Day dessert sampler prepared with chocolate pave with crème parisienne; blood orange sherbert with cocoa nib meringue and a raspberry ganache with amaretto mousse.

The Oval Room, 800 Connecticut Ave. NW, 20006, is offering a three-course prix fixe menu with optional wine parings from 5:30-10 p.m. Priced at $85 per person or $125 with wine pairings, couples can enjoy a romantic dinner with appetizer, entrée and dessert. The menu features dishes such as pheasant ravioli with consommé, black truffle, and gold leaf; burrata with globe artichokes, cucumber and a Meyer lemon vinaigrette; crispy lobster with celery root, compressed apple, and spiced orange caramel; or braised pork cheeks with crispy pig ears, creamed cabbage and whiskey jus. For dessert, options include dark chocolate cake with strawberry crémeux and bubbles of champagne, or rose red velvet cake with winter citrus cream cheese.

Valentine’s Day is big business for restaurants in the DMV. (Photo: mamiverse.com)

Rasika West End, 1190 New Hampshire Ave. NW, and Rasika Penn Quarter are featuring a four-course menu priced at $85 per person or $125 with wine pairings from 5-11 p.m. Dinner begins with an amuse bouche of sweet potato samosa with cranberry chutney followed by a choice of first course, second course, entrée and dessert.

Redwood, 7121 Bethesda Lane on Bethesda Row in Bethesda, will serve a four-course dinner for $68 with optional wine pairings for an additional $29 from 5:30-11 p.m. on Feb. 13, 5-11 p.m. on Feb. 14 and 5-9 p.m. on Feb 15. Dishes include Malpeque oysters on the half shell with Champagne mignonette and Tabasco gellee; grilled octopus salad with radicchio, cress, chickpeas and white balsamic vinaigrette; T-bone lamb chops with farro salad, dried apricot, toasted almond and pomegranate jus; and seared tuna with baby bok choy, charred pineapple, tamari, glass noodles and sweet chili vinaigrette. Finish with a choice of desserts including red velvet cheesecake and orange-scented white chocolate mousse.

Rosa Mexicano with locations in Penn Quarter, Chevy Chase and National Harbor, will serve a four-course prix fixe menu featuring a selection of Rosa classics complemented by specials including the Rosa Royale with sparkling cava, fresh pomegranate juice, Cointreau and agave nectar. Guests can begin with the restaurant’s signature tableside guacamole en molcajete, followed by the choice of an appetizer, entrée and dessert. Dishes include flautas de langosta, two crispy tortillas filled with lobster and potatoes, served with chile de arbol salsa; ceviche de camarones, wild shrimp marinated in citrus with avocado, jalapeno, cucumber, jicama, mint, chile de arbol and tomatoes; chile poblano relleno, roasted poblano chile filled with goat cheese, grilled chayote, sautéed mushrooms and brown rice served over salsa ranchera, salsa verde, grilled asparagus and queso fresco; beef short rib enchiladas, zarape-style layers of chipotle braised beef short rib, soft corn tortillas and mestizo sauce topped with crema, cilantro, pickled habanero onion and queso fresco; and shrimp and scallop brochette, grilled wild jumbo shrimp and scallops served over cilantro-mint short grain brown rice with roasted tomato-jalapeño caper sauce. Desserts include churros en bolsa, traditional Mexican doughnuts served with chocolate, caramel and raspberry guajillo dipping sauces; or buñuelos rellenos, deep-fried vanilla ice cream coated in cinnamon buñuelo crust and served with whipped cream and raspberry guajillo sauce.

Second State, 1831 M St. NW, will serve couples a complimentary glass of Champagne to sip while ordering from the four-course prix fixe menu served with a paired glass of wine and a choice of sides for $79.99 per person from 5-10 p.m. Dishes include root beer braised short ribs over parsnip and garlic confit puree; puree of sweet butternut squash with a touch of cream and vanilla; roasted chicken breasts basted with brown ale butter; and fried Brussel sprouts with crispy shallots, bacon and maple-mustard vinaigrette. For dessert, there is a choice of pecan pie, stout brownies, shoofly pie and homemade ice cream.

Soi 38, 2101 L St. NW, is serving a Thai chili tasting menu for $45 per person from 3-10:30 p.m. With courses broken down into types of chilis, guests can explore the spicy peppers that give Thai food its intensely spicy kick. Beginning with green chilis, guests can choose from prik tod, a crispy green chili stuffed with chicken and shrimp with a creamy sriracha dipping sauce or kuay tiew lui suan, a rice paper roll filled with minced chicken and shrimp, carrot, cucumber and fresh basil. Red chili dishes are next with a selection of panang goong, grilled shrimp, panang curry and kaffir lime leaves; or pad cha talay with fresh seafood, young peppercorns, rhizome and red chili sauce, followed by dry chilis highlighted in nam prik ong, a Thai spicy pork spread with shrimp paste, crispy pork skin, hard-boiled egg and sticky rice; and gaeng hang lay, slow-roasted pork belly, hang lay curry, fresh ginger and sticky rice. Finish a hand-painted heart-shaped look choup, a classic Thai dessert made of sweetened house-made yellow bean paste.

Sonoma Restaurant & Wine Bar, 223 Pennsylvania Ave. SE, will offer a special three-course dinner, complete with a complimentary glass of bubbly, a mid-meal intermezzo palate cleanser and a box of chocolate truffles to take home, plus optional wine pairings from 5-11 p.m. for $55 per person before 6:30 p.m. and $69 after. Wine pairing are available for $34 per person. Begin with his and hers cocktails, A Man’s World and Ain’t Nothing without a Woman. Then choose from dishes including pan-seared day boat scallops with melted leeks, crispy house-made chorizo and chorizo oil or smoked pork hearts with turnip puree, bourbon infused cherries and mustard greens. After a palate cleanser of house lemon sorbet, guests can enjoy entrée selections such as pan-roasted Canadian lobster with sweet potato puree, baby bok choy and coconut-lemongrass espuma or grilled Colorado lamb loin with white been puree and black olive lamb jus, followed by a dessert course of lemon curd tart with raspberry compote or chocolate bomb with passion fruit coulis.

Station 4, 1101 4th St. SW, will serve a three-course prix fixe menu paired with a bottle of Champagne for $170 per couple from 5-10:30 p.m. Dishes such as Belgian endives with pickled apples, watercress vinaigrette and mint; sweet Jesus oysters with chipotle-mezcal nage; rabbit bolognese with pappardelle, cardamon, carrot purée and black truffle pecorino cheese; seared tuna with ponzu compressed bok-choy, jasmine rice, Brussels sprout kimchi and coriander infused pineapple. For dessert, couples will have a choice of apple tart tatin with clotted cream and sharp cheddar cheese or chocolate soup with coconut meringue, orange and candied rose petals.

Sushiko, 5455 Wisconsin Ave., Chevy Chase is a Valentine’s Day Omakase, a seven-course dinner. The menu consists of a Champagne toast, five original small dishes, a sushi course, and dessert. It is $140 per couple and will be served from noon-10:30 p.m.

Toro Toro, 1300 I St. NW, is offering a four-course prix fixe menu for $85 per person. Dishes include black truffle and salsify soup with celery root, black truffle, crispy shallots, piquillo pepper and pico de gallo; umami gnocchi with soy glaze, avocado, pickled red onion and shaved foie gras; aji marisol braised chile relleno with winter vegetables, poblano pepper and Oaxaca cheese; braised kale empanadas with manchego cheese, red pepper, cilantro and spicy tomatillo sauce; petite filet mignon; jumbo garlic shrimp; New Bedford sea scallops; and Cedar Creek prime ribeye. For dessert, couples will enjoy the white chocolate La Bomba with cream cheese mousse, passion fruit sorbet, chocolate, rose petals, cookie crumbs, strawberries and cream and dulce de leche ice cream with mixed berries, caramel and vanilla bean crème anglaise. Couples will receive a complimentary rose.

Ulah Bistro, 1214 U St. NW, will serve a three-course prix fixe menu from 5 p.m.-midnight for $100 per couple. Diners will enjoy lobster bisque soup with blood orange segments and sherry wine; late winter chicory salad with smoked scarmorza, oranges, marcona almonds and vincotto; pork shank for two with compressed apples, golden raisins, agro-dolce and wilted spinach or wild mushroom risotto with pickled cipollini, kale, white truffle oi, and taleggio cheese. For dessert, couples can indulge in desserts such as strawberry cheese cake with toasted almonds, strawberries and chocolate or chocolate and hazelnut mousse with berries and cream.

Vinoteca, 1940 11th St. NW, is serving a prix-fixe dinner with cocktails starting at 5 p.m. Meant to share, the San Valentino for two is made with Leyenda mezcal, Meletti amaro, Fernet, grapefruit juice and red wine ice cubes ($18), the Adam uses Bulleit rye, Cocchi Americano, Braulio amaro and house-made ginger beer ($14) and the Eve combines Paul Louis sparkling wine, Don Ciccio hibiscus liqueur, Montenegro amaro and cherry bark bitters ($13). The five-course dinner is $65 per person with an optional wine pairing for $30. Begin with a selection of snacks from the kitchen such as chocolate covered strawberries and stuffed dates with sweet ricotta and walnuts. The meal will continue with a choice of crudo dishes like beef carpaccio with rutabaga, caper and savory oat; or charred kale with apple, fennel, red onion, feta and pumpkin seed vinaigrette, followed by a secondi course with selections such as arancini with braised bison and mushroom ragout and gnocchi with cheese and pea shoots. Entrées will include savory choices like duck with roasted squash grits, golden raisin, almond, soft-poached egg and hot sauce; and a vegetarian option of roasted cauliflower and mushrooms with saffron risotto and goat cheese. Desserts include beet and strawberries with chocolate ice cream, blueberries and chestnuts; or tres leches cake with banana-chocolate ice cream.

Zengo, 781 7th Str. NW, will serve a prix fixe three-course menu priced at $59 per person from 5 p.m.-midnight. Choices include lobster fritters with roasted corn, rajas and aji Amarillo tartar sauce; tuna titadito with ponzu, avocado, fresno, cilantro and sesame; wok seared scallops with bacon, sushi rice, corn, yuzu Sriracha aioli, kabayaki, scallions and cilantro; or hoisin barbeque Colorado lamb chops served with a Chinese mustard potato puree and sweet tomato chutney. For desserts, guests can choose Asian pear empanada with warm cajeta, dulce de leche ice cream and sesame; Mexican chocolate tart with cocoa nibs, cinnamon whip and chile ancho anglaise; or passion fruit sorbet with Mexican wedding cookies. Couples will receive a complimentary rose.

More than 25 new restaurants are participating in the summer Metropolitan Washington Restaurant Week, Aug 11-17. Some restaurants are extending their specials through Aug. 24 to include Alexandria’s restaurant week. During the D.C. week, more than 200 restaurants in the DMV offer prix-fixe lunches for $20.14 and dinner for $35.14. A complete list of participating restaurants is available online.

Metropolitan Washington Restaurant Week is back Aug. 11-17 with lunch and dinner specials. (Graphic: Restaurant Association Metropolitan Washington)

We have a round up of restaurant week offerings below. Where available, links to the full online menus are highlighted in pink.

701 Restaurant, 701 Pennsylvania Ave. NW will offer lunch choices that include chilled corn soup with chili-lime sorbet, cherry tomatoes, bacon and cornbread streusel; shrimp ceviche with tomatillo-cilantro broth, watermelon, pickled Anaheim chiles, and beef carpaccio with bean sprouts, mint, Thai basil and black garlic aioli. Dinner choices include pork loin with corn puree, oyster mushrooms and green beans; salmon with quinoa, charred cucumber salsa and tomato-tamarind sauce, and pappardelle with duck ragout, fennel, parmesan and basil. For dessert, guests can choose chocolate bread pudding with vanilla anglaise; watermelon soup with fried pineapple wonton and summer melon; classic carrot cake with cream cheese icing and bourbon cream sauce, or a glazed doughnut with hazelnuts and caramel sauce. Restaurant Week http://701restaurant.com/dinner-menu/ specials will be served Aug. 11-24.

Agora, 1527 17th St. NW is offering a four-course lunch menu with a sampler of htipiti, roasted red peppers with feta, thyme and olive oil; cacık with strained yogurt, cucumber, mint, vinegar, garlic and olive oil, and hummus, a purée of chickpeas, tahini, lemon juice and garlic topped with olive oil. For dinner, diners can order a five-course menu including imam bayildi, baby eggplant stuffed with onions, tomatoes, pine nuts, fresh oregano and garlic; chef’s börek, two crispy phyllo rolls filled with goat and kasar cheese, leeks and oregano or spinach, dill, feta cheese served with tomato marmalade; bruksel lahana, fried Brussels sprouts with white truffle crème fraiche and urfa pepper; kibbeh, fried ground beef and bulgur dumpling stuffed with ground beef, lamb, almonds and pine nuts served over yogurt sauce; swordfish kebap with grilled peppers and a grapefruit relish. Dessert options include kadayif, two layer shredded phyllo disks with vanilla milk pudding topped with orange blossom honey and pistachios; rice pudding topped with apricot, cinnamon and black currant; or pistachio baklava with phyllo dough, pistachios and orange blossom syrup.

Bastille, 1201 N. Royal St., Alexandria, is serving its special menu from Aug. 11-24 for both be Metropolitan Washington and Alexandria restaurant weeks. Bastille’s three-course lunch menu includes starters of soup du jour; shrimp beignets with corn, basil and rouille aioli; Caesar salad; fresh Burrata cheese and compressed melons with pistachios and olive oil; warm goat cheese cromesqui and baby arugula with local peaches and pecans; and a charcuterie plate of the day. Lunch entrees include the daily catch; mussels with harissa-ras el hanout broth, peppers, eggplant, onion and fennel; nicoise salad with Amish chicken confit; moullard duck confit with grilled Virginia peaches and a honey lavender gastrique, roasted fingerling potatoes and summer vegetables; grilled hangar steak in a cabernet-shallot sauce with pommes frites or side salad; or risotto with corn, roasted garlic and basil. Desserts include a choice of a trio of artisanal cheeses ($5 extra); Valrhona chocolate pot de crème with blueberry compote and Chantilly crème; vanilla bean crème brûlée; vanilla citrus panacotta with compressed cantaloupe, local blueberries, Greek yogurt ice cream and almond sable; lemon tart with Chantilly crème and local raspberries; or peach melba with almond streusel profiteroles and raspberries. Dinner includes choice of the above appetizers plus escargot in garlic basil pistou sauce with sweet garlic coulis and baguette or foie-gras (extra $5). Dinner entrees include a choice of the lunch entrees plus rosemary lemon Amish chicken with herb & sea salt roasted fingerling potatoes and summer vegetables; grilled lamb chops with merguez, Harissa yogurt, tajine of summer vegetables and couscous; and a beef burger topped with duck confit, foie gras caramelized onion marmelade, aioli, tomato and lettuce served with pommes frites. Dinner desserts include ricotta cheesecake with local blueberry compote, blueberry sorbet, graham cracker crumbles and candied orange, or cherry upside down cake with stewed cherries, pistachio-white chocolate ice cream and pistachio crumbles.

Central Michel Richard at 1001 Pennsylvania Ave. NW is offering a lunch menu of French onion soup or salad frisee with lardons and sautéed mushrooms; tartare of filet mignon with French fries or salmon with miso, eggplant and trumpet royale; and Michel’s chocolate bar or crème brulee. For dinner, the menu includes French onion soup, goat cheese Caesar salad or salad frisee with lardons and poached egg; mussels cooked in white wine and garlic with fries, Michel’s fried chicken and mashed potatoes or vegetarian pearl pasta risotto; and for dessert a choice of Michel’s chocolate bar, crème brulee or house-made ice cream or sorbet.

Cafe Dupont at the Dupont Circle Hotel, 1500 New Hampshire Ave. NW, is serving dinner only with a choice of starters that include black pepper infused watermelon gazpacho, yellow tomato carpaccio and goat cheese, pan seared scallops or roasted cauliflower with kimchi and salsa verde. Main course choices include pork belly and summer corn succotash with heirloom tomato and bacon, grilled Skuna Bay salmon with eggplant puree, fennel salad, raisins and toasted cashews. Dessert options are crème brûlée with almond sacristan or a chocolate bar with espresso mascarpone ice cream, salted caramel and pine nuts.

Härth, 7920 Jones Branch Dr., McLean is offering a lunch menu of either wedge salad or summer gazpacho. Entrée options include the prosciutto and kalamata olive panini, or capellini and mussels with white wine, herb puree, tomato and roasted corn. Finish lunch with sweet corn ice cream with caramel corn for dessert. The dinner menu offers a choice of gazpacho or melon salad with basil, orange and crushed red pepper vinaigrette. Dinner entrées include a choice of seared cod with potato Lyonnaise, roasted red pepper sauce and smoked paprika; grilled flat iron steak with steak frites and kalamata olive and sundried tomato butter; or stuffed zucchini with summer vegetable stew and quinoa. Top it all off with a trio of lemon buttermilk panna cotta, chocolate delice and strawberry and red wine soup.

Legal Sea Foods is offering Restaurant Week specials at its Chinatown location, 704 7th St. NW. Lunch highlights include New England clam chowder; gazpacho; fish and chips served with French fries and coleslaw; or a salmon burger served on a brioche bun with roasted red pepper mayonnaise, French fries and coleslaw. Dinner choices include warm spinach and feta dip; Maryland cream of crab soup; fitto misto with shrimp, whitefish, calamari, pickled vegetables, onion strings, French fries and marinara; Legal’s signature crab cakes with mustard sauce and a seasonal salad, or grilled Faroe Island salmon with a choice of two sides. Dessert options include Boston cream pie or bananas foster.

Joe’s Seafood, Prime Steak & Stone Crab, 750 15th St NW, Restaurant Week menu includes appetizer choice of chanterelle mushrooms with truffle butter, chioggia beets with Humbolt Fog goat cheese and Valencia oranges or fluke ceviche with grapefruit and nori crisp. Entrée options include pan seared royal sea bass with spaghetti squash, citrus vinaigrette and rosemary oil; marinated skirt steak with smashed potatoes and charred shishito vinaigrette, or roasted stuffed chicken with natural jus. To end the meal on a sweet note, guests may enjoy a slice of blueberry pie with lemon streusel.

A prix fixe lunch is $20.14 and dinner is $35.14. (Graphic: Restaurant Association Metropolitan Washington)

Mio Restaurant, 1110 Vermont Ave. NW, is offering a sampling of new executive chef Roberto Hernandez’s Latin cuisine featuring a lunch menu of tropical ceviche with local fish, pineapple, honeydew, cantaloupe, local citrus and fresh cilantro, served with malanga chips; pigeon pea hummus served with pigeon pea escabeche and white corn tortilla chips; mojito pork tenderloin over root vegetable hash and blistered corn salsa; eggplant pionono with sweet plantain cake and guajillo tomato sauce topped with queso fresco, or cilantro pesto rainbow trout served over warm quinoa salad with seasonal vegetables. Dinner options include cod fish and pigeon pea croquets with mashed pigeon peas and salted cod fish croquets served over avocado mousse and topped with tomato compote; roasted beet salad with pears, dry papaya and goat cheese over young lettuce drizzled with brown butter balsamic vinaigrette; cornish hen stuffed with mofongo, blistered brussels sprouts and sweet plantain cream, or skirt steak and root vegetable hash with island green mojo. Dessert include the choice of Mio espresso granita over cheese whipped cream and orange zest or cheesecake empanada with glazed granny smith apples and drizzled with dulce de leche.

Nage Bistro, 1600 Rhode Island Ave. NW is offering a lunch menu that includes tuna tartare with watermelon, pickled habanero and cilantro; spinach, kale and artichoke dip served with house-made tortilla chips; local all natural angus burger with smoked onion, mushroom duxelle, Vermont cheddar and Nage frites; rainbow trout with a fricasse of summer vegetables and lemon vinaigrette; or summer vegetable stuffed vidalia with coconut curry. For dinner, guests can choose from dishes such as cajun gulf prawns with Creole spices, garlic and lemon; heirloom tomato salad with fresh mozzarella, basil and vin cotto; pan seared halibut with wild watercress, lime and watermelon sauce; pan roasted half chicken with chanterelles, asparagus and caramelized onions; grilled Berkshire pork chop with fresh mixed bean fricassee and chive dumplings; Chesapeake crabcake with corn and fava bean succotash and serrano ham; or steak frites, a 6-ounce bistro filet with caramelized onions, a green salad and Nage’s signature steak sauce. For dessert, guests can select from three featured desserts including the milk and cookies; campfire sundae with smoked vanilla ice cream, marshmallow ice cream, chocolate sauce, graham crackers and toasted marshmallows; or the vanilla bean crème brûlée. Restaurant Week will be featured at Nage from Aug. 11-24.

The Oval Room, 800 Connecticut Ave. NW, which just reopened following a million dollar renovation, will showcase a three-course meal from its new menu. Choose from appetizers including chilled corn soup with charred corn relish, cilantro, scallion, jalapeno, and Mexican cheese sorbet; buffalo mozzarella with shaved summer vegetable salad and a pickled chili vinaigrette; crudo of fluke with a coconut vinaigrette, radish, basil and Thai chili, or fried baby artichokes with lemon mustard mayonnaise and mint leaves. The entrée course offers charred jalapeno spaghetti with stewed heirloom tomatoes, mozzarella and basil; grilled flat iron steak with purple potato puree, poblano-mint salsa verde; crispy salmon with corn ravioli, soy-kaffir oil, fried garlic and ginger; steamed rockfish with a garlic broth, broccoli rabe and pickled peppers; or roast pork loin and crispy belly with green tomato jam and pickled mustard seed sauce. Dessert options include lemon sponge cake with a peach basil salad and peach ice cream; chocolate brownie with espresso mousse and caramel ice cream; cheesecake parfait with blueberry compote and toasted graham cracker crumbs; or yogurt panna cotta with macerated blackberries and lemon verbena syrup. The Oval Room’s Restaurant Week prix-frixe menu will be offered Aug. 11-24.

Ris at 2275 L St. NW is offering a menu of chilled cucumber soup with bourbon blueberries and mint, fried green tomatoes with watermelon and feta or blue cheese panzanella salad with candied walnuts and a balsamic glaze for an appetizer; braised pork belly (lunch) or griller Berkshire pork chop (dinner) served with grilled peaches and onions with bacon, buttermilk yogurt dressing, a corn cake and blackberry catsup’ fusilli pasta with summer squash, grilled marinated eggplant, pine nuts and raisins with tomato, basil, herbed fresh ricotta and black olive crostini’ or mustard crusted salmon with melted leeks, new potatoes with tarragon butter, market pole beans and beet vinaigrette for an entrée. Diners have a choice of peach melba trifle with coconut ice cream or crispy chocolate peanut butter bar with salted caramel ice cream.

Roofer’s Union, 2446 18th St. NW, will offer four courses for its Restaurant Week menu. Start with mixed greens, crispy pig ear salad with soft egg, yellow pepper gazpacho with mango or chicken wings with Sriracha honey glaze. Second course offerings include heirloom tomatoes with compressed watermelon, cauliflower with mint and pine nuts, chicken sausage with mild mushrooms, taleggio and pretzel, or a curry spiced pork loin skewer. For the main course, guests can choose between grilled flatbread with spring onion pesto, chevre and nectarines; grilled salmon with Israeli couscous, squash and corn; lemon & honey half smoked chicken with smashed potatoes, or Memphis ribs with baked beans and coleslaw. Dessert will be selected by Executive Chef Marjorie Meek-Bradley.

Vinifera Wine Bar & Bistro, 11750 Sunrise Valley Dr., Reston is offering starters of yellow tomato gazpacho, mixed baby greens salad with red beet vinaigrette and smoked buffalo mozzarella, or a diver sea scallop sandwich. For entrees, Vinifera will serve a Chilean sea bass with lemon tabbouleh, grilled pork tenderloin with apricot and peach chutney, or homemade fettuccine with fresh basil, sweet corn and grape tomatoes. For dessert, choose from white chocolate ice cream with raspberries and Grand Marnier chocolate sauce or fresh summer berries with raspberry or passion fruit sorbet and vanilla whipped cream.

DMV foodies rejoice. With the meterological start of summer on Sunday, there’s a ton of food events to fill your weekend. There’s the Green Festival with organic, vegan and vegetarian food, Tour de Fat with New Belgian Brewing Co. at the Yards Park, Great Tastes of Tysons in Tysons Corner, Taste of Dupont in Dupont Circle, and the Montana State Society’s annual testy fest. For those on a diet, there are some non-food events as well.

Construction on Metro continues this weekend, so be sure to leave extra time. Red Line trains will run every 15 minutes between Shady Grove and Glenmont, with additional trains running every 8-10 minutes between Van Ness and NoMa-Gallaudet from 9 a.m.-9 p.m. Orange Line trains will operate every 24 minutes. Blue and Yellow line trains will run every 20 minutes, and Green Line trains will run every 16 minutes. Yellow line trains will only run to Mount Vernon Square rather than Fort Totten.

The Green Festival will be at the Washington Convention Center this weekend showcasing all things sustainable. (Photo: Balance Photography)

Green Festival

Celebrate all things sustainable at Green Festival D.C., during the 10th anniversary of our version of the annual New York expo. Experience the widest selection of products and services to work green, play green and live green – from food, fashion and health, to energy, construction and design. Enjoy vegan and vegetarian cooking demonstrations, educational activities for kids and families, panels and live music. Shop the marketplace of more than 300 eco-friendly businesses — everything from all-natural body care products and organic clothing to Fair Trade gifts, home renovations made from renewable resources, plus vegan and vegetarian offerings.

May 31 and June 1 from 10 a.m.-6 p.m. at the Walter E. Washington Convention Center, 801 Mount Vernon Place NW. Admission is $15 for one day or $25 for the weekend at the door. Seniors 62 or older, students with ID and military/veterans with ID are $5, and children 16 and younger are free.

Tour de Fat

Tour de Fat fills two stages and a tent with a variety of offbeat performances. (Photo: New Belgium Brewing Co.)

Colorado’s New Belgium Brewing Co. has been combining its passion for beer and bikes to produce Tour de Fat, a traveling carnival featuring wacky, vaudevillian performances, a costumed bike ride and plenty of brews. The free daytime festival, which is making its third stop in D.C., is meant to raise awareness for bike advocacy. Tour de Fat will also feature a number of New Belgium concoctions available for $5 each, the proceeds of which benefit local bicycle nonprofits. The brewery’s flagship beers — such as Fat Tire and Ranger — will be available at three beer stations, but beer geeks should head straight to a fourth area, the Lips of Faith Lounge, where the brewery will tap a new keg of some of its more experimental offerings each hour. Food vendors include Mellow Mushroom, D.C. Slices and Rolling Ficelle. There will be entertainment too. For the schedule, click the link above.

May 31 from 10 a.m.-5 p.m. at Yards Park, 355 Water St. SE. Admission is FREE!

Great Tastes of Tysons

Great Tastes of Tysons features more than 150 wines, beers and spirits along with food. (Graphic: Great Tastes of Tysons)

Sample more than 150 different wines, beers and spirits at the inaugural all-you-care-to-taste Great Tastes of Tysons. Chef Victor Albisu of Del Campo and Taco Bamba will host South American grilling demonstrations. There will also be two tracts of hands-on workshops from wine exploration to butchering for an additional fee and free cooking demonstrations from area chefs including former Top Chef contestant Bart Vandaele from Belga Café and B Too; Todd Gray from Equinox, Joe Yonan, the Washington Post food and travel editor; Jonah Kim from Pabu; Scott Drewno from The Source by Wolfgang Puck; and Michael Friedman from the Red Hen. There will also be live music both days and food trucks.

May 31 and June 1 from noon-6 p.m at Lerner Town Square at Tysons II, 8025 Galleria Dr., Tysons. Tickets are available at the gate for $59 general admission one day or $149 for VIP Saturday and $129 for VIP Sunday. Cash only at the gate. $10 discount coupons are available online.

Taste of Dupont

Agora restaurant in Dupont Circle is one of the restaurants participating in Taste of Dupont. (Photo: thedrinknation.com)

Dupont Circle restaurants will open their doors to showcase their favorite appetizers, entrées, drinks and desserts as part of the seventh annual Taste of Dupont sponsored by the Historic Dupont Circle Main Streets. This restaurant event allows patrons to explore neighborhood eateries by going from place to place with tasting tickets to enjoy the best Dupont restaurants have to offer. Participating restaurants include Agora, Willie T’s Lobster Shack, Circa, Capital Teas, Tom Foolery, Mediterranean Way, Le Mirch, Ruth’s Chris, James Hoban and Rebellion. Proceeds support the organization’s general operations including cleaning the streets and maintaining the tree boxes.

May 31 from 2-5 p.m. in Dupont Circle, Connecticut Avenue NW. Tickets are $5 each or $20 for five in advance online or on site for $5 each (no discounts) at the Resource Center, 9 Dupont Circle NW.

The Lot Showcase No. 2

Paperhaus will perform at The Lot Showcase No. 2. (Photo: Paperhaus)

The Lot Showcase No. 2 kicks off with happy hour from 5-7 p.m. with Canines and Cocktails brought to you by Metro Mutts. So bring your pups and your IDs. Or just bring yourself and enjoy the puppypalooza. As soon as happy hour ends the music begins, with more food, drinks and festivities to keep everyone fat, full and happy. The music from The Effects, Output Message and Paperhaus will begin at 7 p.m. and end promptly at 10 p.m. Food and liquor will be available onsite. Everyone is welcome to dance, eat and liquor-up; unless you are under 21 then you are welcome to dance, eat and hydrate-up.

May 31 from 5-10 p.m. at the Lot @ Atlantic Plumbing (formerly District Flea) at 945 Florida Ave. NW across from the Blind Dog Café. Admission is FREE!

Testicle Festival

Sliced, breaded and fried, bull testicles will be served at the Montana State Society’s 10th annual testicle festival. (Photo: Kate V. Comfort)

Testicles, anyone? The Montana State Society is hosting Nuttin’ Better, its 10th annual testicle festival. Sample as many of the sliced, breaded and fried Rocky Mountain Oysters as you can handle, along with beer and Crown Royal. Montana’s most famous ball chef, Frank McGraw from Lil’ K’s Nut Shack in Clinton, Mont., will be frying up the testicles. Last year, 130 pounds of bull testicles – that’s nearly 200 cattle cojones – were consumed. The tradition of eating bull balls began a long time ago in cattle country when the bulls were castrated after calving season to decrease their aggression. The ranchers got together to help each other. In the true style of living on the prairie, the bull testicles — like everything else — were put to good use. Guests this weekend can dance to country music by the Wil Gravatt Band. All guests must be 21 or older to attend and the first entrants will receive T-shirts.

May 31 from 6-10 p.m. at the Arlington American Legion, 3445 N. Washington Blvd., Arlington. Tickets are $25 online until 9 a.m. Saturday or $30 at the door.

D.C. Record Fair

Artisphere in Rosslyn will host the D.C. Record Fair on Sunday. (Graphic: Artisphere)

As part of a summer of programming related to Fermata, Artisphere’s first exhibition dedicated entirely to sound in the Terrace Gallery, the D.C. Record Fair returns to Rosslyn. Featuring dozens of record dealers, hundreds of crates of records, live DJ sets, film screenings and special musical guests in the Dome Theatre. Come join other vinyl enthusiasts in digging through some crates, watch a concert in the Dome Theatre or sprawl out in a bean bag chair and listen to Fermata’s wall of speakers. In addition to other special programming in the Dome Theatre, Artisphere will present a special 2:30 p.m. screening of Led Zeppelin Played Here followed by a talk with director Jeff Krulik and musician/Dischord Records co-owner Ian MacKaye.

June 1 from 11 a.m.-5 p.m. at Artisphere, 1101 Wilson Blvd., Rosslyn. Admission is $5 from 11 a.m.-noon and $2 from noon-5 p.m. online or at the door. Parking is free.