On Monday, we honor the life and legacy of civil rights leader Martin Luther King Jr., who delivered his famous “I Had a Dream” speech he gave on the steps of the Lincoln Memorial on Aug. 28, 1963 during the March on Washington for Jobs and Freedom. Nationally, his birthday has become a day of service, with many projects going on around the city.

Martin Luther King Jr. Day is Jan. 19. (Stock Photo)

If you’re heading out to volunteer on MLK Day, many restaurants are offering brunch to fill you up and get you ready or to sober you up after an extra night of drinking.

Ambar, 523 8th St. SE, will serve unlimited small plates and free-flowing cocktails from 10 a.m-3:30 p.m. for $35 per person with an all-you-can-eat selection of mezze, soups, salads, sandwiches, egg dishes, pastries, crepes and sweets along with three distinctive brunch cocktails. Dishes include Balkan salad with tomato, peppers, cucumber, onions and aged cheese; veal and vegetable soup; and the in-house freshly ground Balkan burger made with beef and pork topped with cucumber yogurt, roasted pepper spread, aged cheese and cabbage slaw served with homemade potatoes.

Sister restaurants Bar Pilar, 1833 14th St. NW, and Café Saint-Ex both offer their weekend brunches on Monday.

El Camino, 108 Rhode Island Ave. NW, will serve Mexican-inspired brunch dishes including migas with onions, peppers, queso fresco and chorizo; chilaquiles with black beans, smoked Gouda, caramelized onions, fried eggs; and huitlacoche omelets with shitake mushrooms, goat cheese, salsa roja, salsa verde and hash browns from 11 a.m.-3 p.m.

City Tap House, 901 9th St. NW, 20001, will serve brunch from 11 a.m.-3 p.m. with dishes such as ham and cheese with shaved Benton’s ham, spicy pimento cheese, pickled green tomato and crostini; strawberry-almond French toast; biscuits and gravy; house-smoked salmon hash; and The Big Chick, a buttermilk biscuit with fried chicken, Benton’s bacon, sausage gravy and a fried egg. Prices range from $6-$26. There is also a bottomless brunch bar, which includes endless Bloody Marys, mimosas and beer-mosas for $18 per person.

Copperwood Tavern, 4021 Campbell Ave., Shirlington, will serve brunch from 10 a.m.-4 p.m. with a la carte dishes such as blueberry ricotta pancakes; duck hash; a breakfast burrito with chorizo, black beans, eggs, salsa and queso fresco; or short rib benedict with root beer braised short ribs served with hollandaise. Menu prices range from $4-$18. Enjoy cocktails including traditional mimosas; peach bellinis; spiced milk punch made with Laird’s apple brandy, spiced tea syrup and milk; or order one of four varieties of house made Bloody Marys from the Bloody Mary Bar.

EatWell DC’s four restaurants will be serving their usual weekend brunch menus on Monday. Commissary, 1443 P St. NW, will serve brunch from 9 a.m.-4 p.m. Grillfish, 1200 New Hampshire Ave. NW, and Logan Tavern, 1423 P St. NW, will both serve brunch from 11 a.m.-4 p.m. and The Pig, 1320 14th St. NW, will serve from 11 a.m.-3 p.m.

El Centro D.F., with locations at 1819 14th St. NW and 1218 Wisonsin Ave. NW, will serve an all-you-can-eat authentic Mexican brunch from 10 a.m.-3 p.m. for $35 per person. The menu includes potato and chorizo pambazo sandwiches with crema fresca, lettuce and cotija cheese; enfrijolades with scrambled eggs, morita bean sauce and chorizo; fried egg divorciados smothered in red and green salsa with chorizo and black beans; and picadillo empanadas with ground beef, carrots, peas, potatoes and Mexican cheese. Bottomless brunch drinks, such as the Michelada, Bloody Maria and choice of seasonal aqua fresca cocktails, can be added.

Farmers Fishers Bakers, 3000 K St. NW, will serve its all-you-can-eat brunch from 9 a.m.-2 p.m. for $29.99, which includes the buffet with selections from the butcher’s table, gardner’s table, carving table and dessert bar, complimentary iced tea, drip coffee , biscuits, cinnamon rolls and passed trays of eggs benedicts, sushi, pizza and more.

Founding Farmers, 1924 Pennsylvania Ave. NW and 12505 Park Potomac Ave., Potomac, Md., will begin serving its farm-style brunch starting at 7 a.m. and run until 2 p.m. at both locations. Brunch includes American classics such as eggs, pancakes, Benedicts, fried chicken and Bloody Marys.

The Heights, 3115 14th St. NW, will serve its weekend brunch menu from 9 a.m.-4 p.m. on Monday.

Masa 14, 1825 14th St. NW, will serve a prix fixe brunch in the main dining room from 10 a.m-3 p.m. for $39. It includes an unlimited selection of brunch drinks such as traditional mimosas, Masa Mimosas, lychee bellini, bacon Bloody Mary and lemon lager. The menu features a selection of flatbreads and salads, eggs, Benedicts, omelets and sandwiches including wild mushroom flatbread with jack cheese, roasted red pepper and avocado; chilaquiles, corn tortillas with chorizo, queso cotija and soft scrambled eggs; smoked chicken hash; and a Korean short rib ropa vieja with wasabi black bean, smoked spinach, fried eggs and kimchi pico de gallo.

RedRocks Pizzeria, 1036 Park Road NW in Columbia Heights, 1348 H St. NE and 2501 Columbia Pike, Arlington. Columbia Heights and H Street will serve their a la carte brunch from 11 a.m-4 p.m., and Arlington will serve its all-you-can-eat buffet for $15.95 along with it a la carte dishes from 11 a.m.-3:30 p.m.

Tico, 1926 14th St. NW, will serve brunch from 11 a.m.-3 p.m. Monday. Dishes include duck confit and green-chili hash, and chorizo breakfast burritos. The menu is à la carte, but you can opt for bottomless mimosas or Bloody Marys for $19.

Toro Toro, 1300 I St. NW, will serve brunch from 11 a.m.-3 p.m.for $39. It includes a choice of Pan-Latin small plates including seasonal salads, meats, a raw bar and assorted breads and cheeses. Also included is Toro Toro’s “Rodizio Experience,” with choices including picanha steak, chorizo sausage, achiote chicken or the chef’s daily Selection. Diners can also order from chef’s daily creation of hot sides such as papas bravas; tortilla Espanola; chorizo and potato Hash; chipotle-agave bacon; Mexican-chocolate waffles with nutella and bananas, as well as chilaquiles verdes. There is also a Bloody Mary bar and bottomless traditional mimosas, Toro, mango mimosas or blood orange mimosas.

Vinoteca, 1940 11th St. NW, will serve it’s a la carte brunch menu from 11 a.m.-3 p.m. with hearty dishes like steak-and-eggs poutine or duck confit benedict. Add unlimited mimosas for $15.

Zengo, 781 7th St. NW, will serve a bottomless brunch from 10 a.m.-3 p.m. for $39 with an all-you-can-eat selection of ceviche, sushi and salads, dim sum and antojitos. Brunch includes small plates such as shrimp ceviche with coconut, charred pineapple, red onion, basil and bonito flake; Thai chicken empanadas; achiote-hoisin pork arepas with corn masa, avocado and crema fresca. Additional brunch plates include short rib hash; house-cured bacon and eggs with ancho cured bacon, black beans and pico de gallo; and Hanoi Pandan waffles with strawberry-guava sauce and whipped cream. Bottomless cocktails including Bloodys, sake sangria and four types of mimosas can be added.

Surfside Dupont serving tacos 24/7

Surfside, the Glover Park taqueria, opened its second location at 1800 N St. NW in Dupont. The Dupont store is open 24/7, but is take-out only. Delivery will be added shortly.

Surfside recently opened a 24-hour stand in Dupont. (Photo: Surfside)

The Dupont menu is similar to the original location. Diners can choose from a variety of corn or flour tortillas filled with grilled rockfish, steak, shrimp, tilapia, chicken braised pork or goasted wild mushrooms, as well as a few new combinations such as the Phuket, with teriyaki beef short ribs and sesame slaw, or the St. John, with roasted acorn squash, Brussels sprouts, Yukon potatoes and toasted pumpkin seeds. There are also quesadillas, burritos and salads. Vegetarian options exist in every category.

From 11 p.m.-11 a.m., the restaurant will serve an abbreviated lineup of dishes with a few breakfast options, such as scrambled eggs tacos with chorizo, potatoes, poblano peppers and cotija cheese in flour tortillas served with red beans and rice; scrambled eggs with bacon, crispy has browns and jack and cheddar cheeses in a flour tortilla; and scrambled eggs with sautéed spinach, roasted mushrooms, tomatillo salsa and cotija cheese in a flour tortilla.

Free Chipolte

Chipolte Mexican Grill will give away free burritos, bowls, tacos and salads at its U.S. and Canadian locations starting Tuesday, Jan. 27.

Buy a new sofritas from Chipolte on Jan. 26 and get a free item on your next visit. (Photo: Veg Girl RD)

But, there’s a catch. The fast food chain requires diners to buy tofu sofritas on http://chipotle.com/en-US/html/sofritasmonday.aspx Sofritas Monday, Jan. 26. Then redeem their receipt for free burrito, bowl, salad or order of tacos on your next order through Feb. 28.

The move is a way to promote the vegan product. The chili-braised, organic tofu from Oakland, Calif. -based Hodo Soy Beanery, is made with chipotle chilis, roasted poblanos and a blend of spices.

It may not be as popular as the currently-off-the-menu pork carnitas, but it does have its health benefits, depending on your diet. Sofritas contain slightly fewer calories and saturated fat than the same portion of beef barbacoa—and no cholesterol, compared with the meats—but it’s notably higher in sodium and carbs than chicken.

Food Network’s Bobby Flay and Guy Fieri return to D.C. this weekend as Metro Cooking DC comes back for its ninth year to the Walter E. Washington Convention Center, 801 Mount Vernon Place NW. This year’s show includes television chefs, the James Beard Foundation cooking stage, hundreds of specialty food exhibitors selling their products, cooking demonstrations, cookbook authors, a beer, wine and spirits pavilion and workshops.

Visitors to Metro Cook DC can visit booths of more than 300 vendors. (Photo: Hot Sauce Daily)

This year’s show will have many special features including the Grand Tasting Pavilion with dozens of local restaurants and chefs sharing samples of their signature fare, L’Academie de Cuisine cooking classes and an area dedicated to children’s cooking activities.

Fieri headlines two Saturday shows plus a Guy’s on Fire cookbook signing session. Known as a “culinary rock star,” Fieri hosts Diners, Drive-ins & Dives and Rachel vs. Guy Celebrity Cook-off. Highlighting Sunday’s line-up, Flay, the chef, restaurateur, cookbook author and star of Iron Chef America and Throwdown with Bobby Flay, will take the stage for two shows and will also be available to sign his new cookbook Bobby’s Barbecue Addiction.

More than 300 vendors will be offering samples and selling their wares. Sample favorites from a wide variety of DMV restaurants, chefs, caterers, food trucks and specialty manufacturers on Sunday from 13:30-3:30 p.m. for $65, which also includes general admission.

General admission tickets are $24.50, children ages 4-12 are $12.50 and children ages 4 and younger are free. General admission tickets allow entrance to demonstrations, presentations and vendor booths on the exhibit hall floor. Admission to celebrity theater is additional.

The show is open Saturday from 10 a.m.-6 p.m. and Sunday from 10 a.m.-5 p.m.

Guest chefs offer late night dinner at Daikaya

Daikaya will host a late-night guest chef event at the izakaya tonight from 11 p.m.-1 a.m. Fans of the Japanese restaurant will have a chance to sample creations form executive chef/partner Katsuya Fukushima as well as dishes from guest chefs Jonah Kim and Jesse Miller of Bar Pilar and Café Saint-Ex, Danny Lee of Mandu and Will Morris of Vermilion.

Daikaya will host guest chefs late night Saturday. (Photo: Epicurian)

The special menu includes charred octopus with shiso, preserved lemon curd and potato; simmered chicken and miso meatballs with cabbage; cup-o-pancit, a cup of noodles with palabok sauce, ground chicharon, fried salted shrimp, scallions, chopped hard-boiled egg and calamansi; tokwat baboy, pork belly, pig ears, tofu, soy sauce, vinegar, garlic, onion, scallion and chili; kinilaw, mackerel, vinegar, chili, garlic, ginger, shaved red onions, calamansi, and chayote; ojinguh gang hwae, chilled boiled squid, scallion ribbon with a gochujang vinegar dressing; udon bok ki, steamed bean sprouts, spicy dashi and fish cake; lamb belly and guanciale hayashi stew over rice with daikon style; mixed mushroom salad with chilled miso consommé and lemongrass ponzu; mandu fried chicken, double fried with spicy soy glaze; eastern hash, egg and nori omelet, spam hash with a spicy gochujang sauce; and bungeoppang soft serve.

City Tap House hold fundraiser for Foundation 4 Heroes

City Tap House, 901 9th St. NW, is partnering with The Washington Capitals to host a fundraiser benefiting Foundation 4 Heroes. Hockey fans are encouraged to stop by Sunday, Nov. 9, from 5-7 p.m. to meet John Carlson, Karl Alzner and Troy Brouwer of The Washington Capitals who will be guest bartending during the two-hour event.

City Tap House will host a fundraiser for Foundation 4 Heroes Sunday along with the Washington Capitals. (Photo: Mark Heckathorn/DC on Heels)

The $20 entrance fee entitles guests to a complimentary beverage, and a $10 fee for all autographs with 100 percent of the proceeds benefiting Foundation 4 Heroes, a non-profit organization which inspires and supports children battling diseases to discover the Superhero inside of them and overcome challenges they face.

Also, a silent auction with items such as hockey paraphernalia and Fender guitars signed by Alice Cooper, Dierks Bentley and Steve Lukather will be available to the highest bidder. Tickets can be purchased online.

Monday night is burger night at Nage Bistro

Nage Bistro, 1600 Rhode Island Ave. NW, is firing up the grill and turning Monday night dinner service into gourmet burger night. Guests can enjoy a rotating selection of made-to-order burgers paired with hand-cut fries.

The Nageburger and frites. (Photo: Nage)

Under new executive chef Dwayne Motley, the new burger offerings change weekly. The featured burgers will be available exclusively during Monday night dinner service, from 5-10 p.m. Nage Bistro’s eight-ounce burgers are made with a blend of ground beef (chuck, short rib and steak) and cooked to order over an open flame. All burgers are served on a fresh, toasted roll.

Motley’s creations will include burgers such as the lamb burger with feta cheese red onion cumin aioli; the French onion burger with blue cheese, gruyere cheese, arugula, caramelized onions and bacon jam; the Greek burger with avocado, feta, tomato and cucumbers served on pita bread; the Nola burger seasoned with the chef’s own blackening spice and topped with pepper jack cheese and grilled peppers; the Caribbean burger topped with grilled pineapple and spicy Caribbean jerk sauce. Non-traditional varieties are also available including the Oaxaca burger with Hass avocado, manchego cheese and mole xico sauce; the banzi burger with Asian slaw, crispy pork belly and kimchi ketchup; the smoked beet burger with feta, cucumber, tomato and butter lettuce; and the turkey burger with goat cheese, sautéed onions and sun dried tomato aioli. Additionally, guests can choose from four varieties of hand-cut fries. Options include Nage frites; garlic fries; ghost chili fries and duck fat fries.

Burger prices range from $13-$18.

Vinoteca launches vermouth hour on Mondays

D.C. restaurant and wine bar Vinoteca, 1940 11th St. NW, will host a “Vermouth Hour” on Monday evenings beginning Nov. 10. The hour-long tutorial on all-things-vermouth offers guests special pricing on all vermouths, served in several different ways including neat, in flights, in classic and signature cocktail creations and even by the bottle.

Vinoteca will offer vermouth specials on Mondays. (Photo: Popville)

From 7-8 p.m. each Monday, bar manager Horus Alvarez will lead an hour-long discussion from behind Vinoteca’s indoor bar, chatting with guests about all-things-vermouth including history and origin, types and flavor profiles, use in classic and modern cocktails, and more.

And all night from 5 p.m.-close during “Vermouth Hour” Mondays, guests can enjoy specials on the five vermouths including Dolin Dry, Dolin Blanc, Dolin Rouge, Cocchi Americano and Carpano Antica. The aperitifs can be served neat or on the rocks for $5; in a choose-your-own flight of three for $10; in five classic and signature cocktails created by Alvarez, such as a classic Manhattan, Martini, Boulevardier, Negroni, and his own take on the Martinez, the Alvarez with mezcal, vermouth, maraschino liqueur, chocolate bitters and orange bitters; or by the bottle for $25 served with a recommended mixer and garnish for each different aperitif, such as soda or juice.

Zaika offers veterans a 40 percent discount

Zaika, the modern Indian restaurant at 2800 Clarendon Blvd., Clarendon is offering 40 percent discount for individuals with a military ID on Tuesday for Veterans Day. The discount applies only to food and cannot be combined with any other promotion during lunch and dinner service.

Zaika is offering 40 percent discounts to military personnel on Veterans Day. (Photo: Zaika)

For the remainder of the year, Zaika will give a 10 percent discount daily for lunch, dinner and brunch service to individuals with a military ID. This offer also applies to food only, and cannot be combined with other promotions.

Zaika will be open Tuesday from 11:30 a.m.-2 :30 p.m. for lunch and from 5-10 p.m. for dinner.

BLT Steak offers Veterans Day specials

BLT Steak, 1625 I St. NW, is offering veterans or active military members at 50 percent discount for parties of two or less or a 25 percent discount for parties of three or more off of the total check on Veterans Day, Nov. 11.

BLT Steak will offer a discount to military and veterans on Veterans Day. (Photo: Popville)

Proper military identification is required to receive the discount. On Veterans Day, lunch will be served from 11:30 a.m.-2:30 p.m. and dinner from 5:30-10:30 p.m.

St. Patrick’s Day is Monday and that means corned beef and cabbage or shepherd’s pie and green beer at many of the DMV’s Irish restaurants and pubs with many others getting into the spirit too. You don’t have to be Irish to enjoy the festivities. Many celebrated all weekend, but we’ve compiled a list of Monday’s St. Paddy’s Day festivities.

Green beer will flow Monday at many area restaurants and pubs for St. Patrick’s Day. (Photo: coupons.com)

Bar Pilar, 1833 14th St. NW, has corned lamb tongue and cabbage sliders for $7 and green eggs and ham deviled eggs with lard replacing the mayonnaise in the yolk mixture then turned green (with magic and leprechaun dreams, according to a press release) then topped with bacon for $2.

Café Saint Ex, 1847 14th St. NW, is offering twice baked potato shepherd’s pie for $6, braised lamb and Guinness stew for $8, Great Lakes Irish ale for $6 and Jameson shots for $6.

The Irish Whisky Public House, 1207 19th St. NW, will at 8 a.m. and serve $5 breakfast sandwiches and $5 Irish coffees until 10 a.m. so you can get an Irish start to your workday. There will be a patio party all day with Guinness, Harp, Smithwicks, Miller Lite, Jameson and Baileys.

The Dubliner, 4 F St. NW, opens at 10 a.m. with music starting at 11 a.m. on two stages and going all day long. Musicians include John McGrath, Morris Minor and Jimmy Raferty & Paddy Halligan.

Duffy’s Irish Pub, 2106 Vermont Ave. NW, opens at 11 a.m. with a $5 cover charge. There will be free T-shirts while they last. Green beer will be flowing with green Jello shooters, bagpipers, and performances by the Caukin School of Irish Dance. There will be $5 Guinness from 11 a.m.-1 p.m. with Irish tunes on the juke box all day long.

Fado Irish Pub, 808 7th St. NW in Chinatown, has been celebrating since the beginning of the month, but on St. Paddy’s Day, you can get breakfast and a pint beginning at 8 a.m. The band 40 Thieves will perform at 1 p.m. and Lloyd Dobbler Effect at 8 p.m. A $10 cover charge starts at 2 p.m. Admission is 21+ all day long.

Flannigan’s Harp & Fiddle, 4844 Cordell Ave., Bethesda, opens at 11 a.m. with Kevin James performing, from 11 a.m.-3 p.m. and the 19th Street Band from 4 p.m.-closing. The menu features corned beef and cabbage, fish and chips, lamb stew, shepherd pie, steak and Guinness pie, and Irish whiskey chicken.

McFadden’s Restaurant and Lounge, 2401 Pennsylvania Ave., is kegs and eggs from 10 a.m.-3 p.m. with $3 beers, mimosas and Irish coffees; and $8 yards of beer all day long. There’s no cover charge with college I.D.

Murphy’s Irish Pub, 713 King St., Alexandria, opens at 9 a.m. with live music starting at 10 a.m. Musicians include Pat Carroll, Rocky, and Ronan and the Ravers. Irish dancing by the Boyle School of Irish Dance at 10:30 a.m. and 2 p.m.

O’Faláin’s, 20921 Davenport Dr. Sterling, will be serving kegs and eggs from 8-10 a.m. and live music from 11 a.m.-midnight.

The Old Brogue, 706C Walker Rd., Great Falls, will open at 10 a.m. with Snuggery’s Irish Concerts, which include lunch or dinner featuring Pennywhistle from County Donegal, Ireland, at 11:15 a.m. or 1:30 p.m. ($35), 3:45 and 6 p.m. ($40) or after 8 p.m. ($45). Traditional Irish beers will be at all three bars with live entertainment by Ted Garber from 1:30-5:30 p.m. and 7:30 p.m.-last call. No one under 21. $10 cover charge includes an official 2014 button.

Carolina Kitchen opens in D.C.

The Carolina Kitchen opened its first restaurant in the District at 2350 Washington Place NE on Thursday. The 6,000 square-foot restaurant will serve authentic Southern comfort food for lunch and dinner in the new Rhode Island Row, a mixed-use development located just steps from the Rhode Island Avenue-Brentwood metro station.

Chef and owner Lance London’s menu is inspired by his grandmother Ma Pearl’s recipes. This location features a custom glass oyster bar.

Appetizers include southern fried lobster tail hand-breaded, golden fried and served with dipping sauce; crab claws steamed and seasoned, served with warm butter; fried green tomatoes and pan fried asparagus hand-breaded with parmesean cheese and country fried served with spicy Creole dipping sauce; Old Bay, grilled Guinness BBQ, grilled jerk, spicy fried and spicy Thai chili Rocky Mount wings.

Ma Pearl’s specialties include Creole grilled salmon with a New Orleans-style cream sauce with lump crabmeat and shrimp served with garlic mashed potatoes, macaroni and cheese and collard greens; grilled baby back ribs basted with Carolina Kitchen’s BBQ sauce and served with baked beans, coleslaw and Cajun fries; southern fried red snapper served with collard greens and potato salad; and smothered chicken served over rice covered in grandma’s gravy with blackeyed peas and southern style green beans. Home-style meals include jerk chicken with rice; mom’s meatloaf; blackened catfish; shrimp and grits, and mama’s chicken stew with rice.

On the dessert menu, you’ll find southern classics such as banana pudding with fresh bananas topped with whipped cream and wafers; granny’s sweet potato pie; and a sweet potato milkshake.

The Carolina Kitchen is open Sunday-Thursday from 11 a.m.-10 p.m. and Friday and Saturday from 11 a.m.-midnight.

Dolcezza’s gelato factory opens to the public next Friday

Dolcezza’s new gelato factory and coffee lab at 550 Penn St. NE, a block north of Union Market, opens to the public on Mar. 21.

The 4,000 square-foot facility began producing all of the local chain’s gelato and sorbetto in December, when it relocated from the original Georgetown factory. Now, guests can visit the factory to get fresh-churned, untempered gelato and sorbetto, with five or six flavors being produced daily. Owner Robb Duncan will also debut three new flavors: Thai coconut milk with chocolate chili crumble, Singing Dog vanilla with rosemary brown sugar and Valrhona chocolate with housemade peanut butter topped with salted Hubs Virginia peanuts and whipped cream.

The open house will be from noon-5 p.m. Friday and Saturday and noon-7 p.m. on Sunday. Free tours will be offered from 2-4 p.m. each day (and daily thereafter). Pre-packaged pints, normally $10.50, will be half off.

The factory has a 20-person bar where you can enjoy your gelato while watching the production process or sip a seasonal Stumptown Coffee from the coffee lab.

Dolcezza will also open a sixth gelato shop at 14th and P Streets NW in the former Mid City Deli. Taylor Gourmet was going to open something there, but has decided to sublet to Dolcezza. The new location will have a to-go window and a new sundae bar. Look for it to have an apothecary theme, which was the original use of the building, and to open in mid-May.

Bastille serves up Bordeaux wine dinner

Chefs Christophe and Michelle Poteaux of Bastille, 1201 N. Royal St. in Old Town Alexandria, will serve a five-course dinner featuring the Bordeaux wines of Vignobles Comtes von Neipperg on Mar. 27 beginning at 6:30 p.m. The dinner is $129 ($59 without the wine pairings) plus tax and gratuity.

The von Neipperg family owns and manages the winery, which is comprised of eight separate Bordeaux vineyards.

The menu begins with an aperitif of an amuse bouche with a Lillet spritzer followed by sea scallops with lobster reduction and cream of Jerusalem artichokes paired with Clos Marsalette, Pessac Leognan Blanc, 2010; housemade moullard duck charcuterie: prosciutto, rillettes, confit gizzards with Clos Marsalette, Pessac Leognan Rouge, 2008; grass-fed Angus strip loin “au poivre” and cauliflower gratin paired with Chateau d’Aiguilhe, Cotes de Castillon, 2005; and roasted Merino lamb rack, jus naturel, canelini beans and sunchoke ragout with Clos L’Oratoire, Saint Emilion Grand Cru Classé 2005. For dessert, a honey bavarois with stewed spiced apricots and pistachio will be paired with Chateau Guiraud, Sauternes 2010.

Reservations are required and can be made by calling 703-519-3776 or on the website.

Box lunches for the cure

Bearnaise, Chef Spike Mendelshon’s French bistro at 313 Pennsylvania Ave. SE, has teamed up with the Susan G. Komen Global Race for the Cure against breast cancer to offer free box lunches on Apr. 2.

Anyone who registers for the 25th annual Global Race for the Cure scheduled for May 10 on the National Mall between now and Mar. 26 and use the code SPIKE will receive a free box lunch from Bearnaise and $5 off race registration.

The box lunches will include Le Parisian with French ham, creamy Brie and cornichons on a fresh baguette or Le Provence with roasted vegetables, goat cheese and a balsamic glaze on a fresh baguette. Both are served with salade maison, handcut French chips and sweet pink macaroons. Lunches can be picked up Apr. 2 between 8:30-11:30 a.m.

Beer vs. wine smack-down

Like Ali and Frazier, beer and wine lovers have been going head-to-head forever and a day. Now, Breaux Vineyards will take on Flying Dog Brewery at The Daily Dish, 8301 Grubb Road, Silver Spring, at 6 p.m. on Mar. 25, and you can be the judge.

Chef Jerry Hollinger has created a menu to pair with either libation chosen by Zena Polin at the $65, four round dinner with giveaways and special surprises from the champion.

Round 1 features Bloodline Blood Orange IPA Ale vs. rosé paired with seared diver scallop topped with candied blood orange, Jerusalem artichoke and celery root soup shooter and smoked capon on sweet potato chip topped with feta and red onion relish. Round 2 includes appetizers of sea bass ceviche and Belgian endive, beet chips paired with El Dorado Single Hop Imperial IPA vs. Jolie Blond Seyval Blanc with a time out of wild boar chili, flageolet beans, shiitake mushrooms, garlic chives, poblano peppers and red onion habanero dill cream with Mango Habanero IPA vs. Jennifer’s Jambalaya.

Round 3 brings lamb osso bucco braised in roasted coffee beans, anise and green tomatoes over wheat berries, charred onion and kale with roasted turnip, sweet potatoes and Brussels sprouts with merlot lamb jus reduction paired with Kujo Imperial Coffee Stoudt vs. Equation X Merlot. The final round ends with banana strawberry flambé over vanilla bean ice cream with Vineyard Blonde vs. Chère Marie Vidal Blanc (made with Vidal Blanc grape juice from Breaux Vineyard).

Reservations are required and can be made by calling 301-588-6300 or on online.

G to serve sandwiches at Nationals Stadium

G, Chef Mike Isabella’s sandwich shop at 2201 14th St. NW, will be selling four of its top-selling sandwiches — the chicken parm, the Italian hero, the meatless roasted cauliflower and Drewno, a housemade kielbasa sandwich — along with a rotating “sandwich of the homestand” at National’s baseball games this year. Also on the menu will be lamb chili and peanut brittle.

The stand will be located on the main concourse in right field near the first base gate behind Section 136.

G joins other local favorites including Ben’s Chili Bowl, Hard Times Café, Shake Shack and others.

Doukénie Winery wins awards

Purcellville’s Doukénie Winery won nine awards and medals recently. Doukénie received two silver medals for their 2010 Dionysus and 2011 Chardonnay from the Virginia Wineries Association, along with five bronze medals, as part of the 2014 Governor’s Cup.

The Wine Enthusiast Magazine, Buying Guide rated Doukénie’s 2012 Viognier “85” and the 2011 Chardonnay “86” points and they will be included in the April issue. The buying guide includes wine ratings and reviews of new releases and selected older wines evaluated by the magazine’s editors and other tasters.

“More and more winemakers in Virginia are releasing exciting wines that come with finesse and a sense of regional identity. Not only are winemakers releasing high-quality standards like Viognier and Bordeaux-style red blends, but they are also successfully crafting wines from more eccentric grapes like Pinotage and Nebbiolo,” said Andrew Hoover, a reviewer for Wine Enthusiast magazine and one of the judges at the Virginia Governor’s Cup.

Doukénie’s 2011 Sauvignon Blac won a silver in the 2013 Grand Harvest Awards from Vinyard & Winery magazine and bronzes for its 2011 Chardonnay and 2012 Pinot Grigio.

The winery’s 2012 Pinot Grigio and 2012 Sauvignon Blanc won silver medals in the Winemaker’s Challenge, an international wine competition.