Jaleo’s three DMV locations in Penn Quarter, Bethesda and Crystal City will hold their 12th annual paella festival from Oct. 6-19. Celebrating one of Spain’s most iconic dishes, the two-week event will feature traditional and regional paellas from across Spain along with a specialty cocktail.

A chef serves paella with seasonal vegetables from a big paella pan at last year’s paella festival. (Photo: Mark Heckathorn/DC on Heels)

Celebrating one of Spain’s most iconic dishes, the two-week event will feature traditional, regional and innovative paellas from across Spain as well as a specialty cocktail.

For lunch and dinner, Jaleo will feature specialty paellas created by executive chef Ramón Martínez such as: fidueà con costilla ibérica y alcachofa, with fidueà pasta, Iberico pork ribs and artichokes; meloso de rabo de toro con tirabeques y guisantes with oxtails, snow peas and fresh peas; arroz meloso de bacalao con puerros, alubias y alcachofas with cod, leeks, white beans and artichokes; arroz negro con calamar fresco y alioli de membrillo, a black paella rice of fresh squid and quince paste alioli; paella Valenciana, the original paella of chicken, rabbit, saffron, lima beans and green beans; arroz caldoso de bogavante, a soupy paella with lobster; arroz con verduras de temporada with seasonal vegetables; and arroz con carabineros with prawns from southern Spain. Price will range from $40-$80.

The specialty cocktail created by ThinkFoodGroup’s Juan Coronado, the Mascletá, is made with brandy, lemon juice, saffron syrup, plums and egg white and costs $14.

There will be a kick-off celebration on Oct. 6 at Jaleo Bethesda featuring paella stations and unique cocktails. Tickets are $25 and can be purchased at nvite.co/jaleopaellafest. Five dollars from each ticket will be donated to owner José Andrés’ World Central Kitchen, a humanitarian organization focusing on solutions to end hunger and poverty.

Jaleo is located at 480 7th St. NW; 2250-A Crystal Dr., Arlington; and 7271 Woodmont Ave., Bethesda.

Del Campo launches Sunday brunch

Del Campo, 717 I St. NW, is launching a new Sunday brunch this weekend. The $45 fixed price menu includes bottomless items from the a la carte menu including bacon, egg and cheese empanadas, chorizo and egg hash and Wagyu steak and eggs Benedict with Malbec hollandaise as well as bottomless mimosas and bloody Marys.

Del Campo’s Wagyu steak and eggs Benedict is included in the bottomless brunch. (Photo: Johnna Knows Good Food)

To kick off the new menu, which will be offered alongside the current a la carte offerings, the restaurant is hosting a bloody Mary throwdown this Sunday. Some of the DMV’s top bartenders will go head to head during Del Campo’s brunch to see who can make the best bloody. The $45 brunch will include samples of all the bloody Marys. Contestants include Mary Kelly from Del Campo, Rico Wisner from Graffiato, Giancarlo Cruz from Silo and Eric Chodkowski from Mandu.

Brunch will be served from 11:30 a.m.-2:30 p.m.. Tickets for the bloody Mary throwdown are available online at bloody-mary-brunch-battle.eventbrite.com.

Sandoval restaurants celebrate Breast Cancer Awareness Month

This October, chef Richard Sandoval is honoring Breast Cancer Awareness Month by donating $1 from the sale of the featured drink, Pink Ribbon Agua Fresca, to Susan G. Komen for the Cure at five of his local restaurants.

Five of Richard Sandoval’s D.C.-area restaurants will donate $1 from each Pink Ribbon Agua Fresca to Susan G. Komen for the Cure. (Photo: Foodspotting.com)

The special mocktail is a traditional Mexican libation filled with antioxidants and made from fresh watermelon. The Pink Ribbon Agua Fresca is $4 and will be available Oct. 6-31.

The beverage is one of Sandoval’s favorites since it was a beverage that was served at his grandmother’s dining room table. It not only honors one of the most important women in his life, but it also pays homage to his Mexican roots.

The drink is available at El Centro D.F., 1819 14th St. NW; El Centro D.F. Georgetown, 1218 Wisconsin Ave, NW; Masa 14, 1825 14th St. NW; Toro Toro, 1300 I St. NW; and Zengo, 781 7th St. NW.

Belgium beer dinner at Bastille

Bastille, 1201 N. Royal St., Alexandria, will host a Belgium beer dinner on Tuesday starting at 6:30 p.m. The four-course menu is $69 with beer pairings or $49 without beers.

Bastille will serve a four-course Belgium beer dinner on Tuesday. (Photo: finedininglovers.com)

The meal begins with a snack paired with Oud Beersel Oud Geuze followed by a first course of rock shrimp beignets with preserved lemn aioli paired with Gouden Carolus Triple, and a second course of a grilled cheese sandwich duck rillettes, fourme d’ambert, mustard and frisee paired with Straffe Hendrick Triple. The third course is brined pork chops with red eye gravy, sweet potato soufflé, braised greens and bacon paired with Gouden Carolus Cuvee Van de Keizer Blauw. The final course is dessert of cherry upside down cake made with cherry compote and pistachio and served with white chocolate pistachio ice cream paired with Delirium Red.

For reservations, call 703-519-3776.

Boss Shepherd’s holds Maker’s Mark bourbon dinner

Boss Shepherd’s restaurant, 1299 Pennsylvania Ave. NW beside the Warner Theatre at the corner of 13th and E Streets, will hold a bourbon tasting dinner featuring Maker’s Mark on Oct. 9 at 6:30 p.m.

Boss Shepher’s will hold a Makers Mark bourbon dinner on Thursday. (Photo: Kentucky Distillers’ Association)

Executive chef Jeremy Waybright will serve three courses with fresh seasonal ingredients and entrees reminiscent of autumn, while a Maker’s Mark ambassador pours three perfectly paired bourbons for diners to enjoy.

The first course will be day boat scallops, rice porridge, butternut squash, carrot top puree and pickled carrot vinegar paired with Maker’s Mark Autumn Mint Julep. The second course will be Long Island duck breast with salted French fingerling potatoes, smoked chicken bottarga, kale and pork jus paired with a Boss Maker’s Mark Manhattan. The third course will be root beer cake and rice pudding ice cream paired with Maker’s 46.

Cost of the dinner is $59 per person. For reservations, call 202-347-2677.

Dolcezza serves Halloween candy coppettas for October

Dolcezza Gelato & Coffee has unveiled new Halloween coppettas – Italian sundaes.

Dolcezza’s Butterfinger coppetta is available during October at Union Market and 14th Street NW. (Photo: Dolcezza)

From Oct. 1- 31, the Union Market and new 1418 14th St. NW locations will be offering three varieties inspired by owner Rob Duncan’s favorite Halloween treats: the Butterfinger with black sesame gelato, crushed Butterfingers, toasted sesame seeds and sea salt; caramel apple with honey crisp apple sorbetto, Michele’s Granola and dulce de leche sauce; and the peanut butter cup with house ground peanut butter gelato, crushed Reese’s peanut butter cups and a dash of sea salt.

Coppettas are priced between $7 and $8.

Fall is here and that means cooler temperatures, falling leaves, Oktoberfest and the March of Dime’s Signature Chefs Gala. Mark your calendar now for 6:30 p.m. on Nov. 12 when the DMV’s culinary masters come together for an elegant evening of wine, cocktails and dining.

More than 40 of the area’s celebrated chefs, mixologists, bartenders and vintners will serve up tasty bites and drinks. The evening will also include auctions with unique dining, entertainment, travel and leisure packages. All proceeds benefit the March of Dimes, raising awareness for its mission and vital revenue to help prevent birth defects, premature birth and infant mortality.

Chef Lonnie Zoeller from Vinoteca grills squid. This will be his third year participating in the March of Dimes Signature Chefs Gala. (Photo: Chris Smith/DC on Heels)

This is the third year executive chef Lonnie Zoeller of Vinoteca, 1940 11th St. NW, is participating in the Signature Chefs Gala.

With so many food-centric events happening in the DMV, Zoeller said choosing which of the many good causes Vinoteca supports. “It’s a matter of timing. It is hard to be involved with every one. We pick one or two really good causes every seasons – the ones that are more important to us,” Zoeller told DC on Heels. “My daughter just turned 2 so I like to support the March of Dimes in educating parents and soon-to-be parents” about preventing birth defects.

Zoeller hasn’t decided what he’ll be serving since the event is still a few months away and he prefers “ingredient-driven cuisine, using what’s in season and what’s available to me.” The first year he served a smoked fish and potato salad and last year a country ham and white bean stew.

The chef explained that he prefers buying whole or half animals to create his dishes at Vinoteca so he “knows where the product comes from. It comes from the farm to us without going through a processor or two. It also keeps cost down and we can pass it on to our customers.”

Zoeller said he likes to keep the dishes easy to serve so he can have conversations with the people at the gala, where about 500 guests walk around the ballroom of the The Ritz-Carlton in Foggy Bottom sampling the chefs’ dishes and mixologists’ drinks.

Other participating chefs include honorary chef Mike Isabella of G, Graffiato, Kapnos and Kapnos Taverna; chef Douglas Alexander of Art & Soul; chefs Christophe and Michelle Poteaux from Bastille; chef Erin Reed from Brabo; chef Geoff Tracy from Chef Geoff’s and Lia’s; chef Kyle Bailey of ChurchKey; chef Victor Albisu from Del Campo; chef Dean Gold of Dino’s Grotto; chef Sam Henderson from Food Wine & Co.; chef Spike Mendelsohn of Good Stuff Eatery, We the Pizza and Bearnaise; chef Jamie Leeds from Hank’s Oyster Bar; chef Michael Abt of Le Diplomate; chef Robert Wiedmaier from Marcels and Brasserie Beck; chef Matthew Adler of Osteria Morini; chef Kyoo Eom from Poste Moderne Brasserie; chef Travis Croxton of Rappahannock River Oysters; chef Javier Romero from Taberna Del Alabardero; chef Ethan McKee of Urbana; chef Adam Barnett from Westend Bistro; and chef Tracy O’Grady of Willow along with representatives of Oliva Macaron and Paul.

Participating bartenders and mixologists include Jo-Jo Valenzuela from D.C. Craft Bartenders Guild; Jamie MacBain of Bourbon Steak; Ben Wiley from Café St. Ex; Christine Kim of Tico; Paul Taylor from Rhodeside Grill; Aaron Joseph of Wit and Wisdom; Glendon Hartley from Cava Mezze and Rico Wisner of Graffiato.

Tickets and more information along with an updated list of chefs and mixologists are available here.

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.

Easter is a week away, but if you’d rather relax than spend all day in the kitchen, several DMV restaurants are offering Easter specials. Below are some of the restaurants and their specials.

If you don’t feel like cooking Easter dinner, check out these specials at area restaurants (Photo: Corner of Plaid and Paisley)

1789 Restaurant

At the historic 1789 Restaurant, 1226 36th St. NW, executive chef Anthony Lombardo will be dishing up an Easter a la carte brunch from 10 a.m.-3 p.m. The Easter Bunny will be making a guest appearance delivering candy to the children. During brunch service, the first and second courses are included in the entrée price, which ranges from $28-$40. A dessert selection created by pastry chef Ryan Westover is also available with each priced at $10. An a la carte Easter dinner will be served from 4 p.m.-8 p.m.

For brunch, the first course will include Vidalia onion soup served with beer battered Vidalia onion rings; duck prosciutto salad with house smoked ricotta cheese, radish, fennel and citrus poached tangelo; roasted apple strudel with creamy mascarpone, apple brandy cream sauce and local honey; caramelized onion and bacon tartlet with smokey blue cheese, caramelized spring onions and vincotto; and Brussels sprout salad with mustard vinaigrette, pine nuts and Pecorino Toscano D.O.P.. The main course features brown butter Belgian waffles with bourbon maple syrup and rhubarb compote; challah French toast with Nutella, fig preserves and Virginia maple syrup; ham and eggs with house made honey ham, creamed collard greens and scrambled eggs; halibut with creamy farro, baby carrots and lobster rosé beurre blanc; Scottish salmon served with a saffron polenta cake, baby beets and orange carrot emulsion; corned beef and purple potato hash with cipollini onions, fingerling potatoes and fried eggs; or leg of lamb with fennel spiced yogurt, crispy chickpeas and pea shoots.

Dessert lovers can choose from sweet tea and honey with honey crémeux, Red Rose sweet tea ice cream, graham cracker tuile and lemon; harvest song walnut sticky buns with sourdough sticky buns, black walnut, Harvest Song walnut and cream cheese; and the Easter Basket with a kataifi birds nest, bourbon chocolate truffles, pate de fruit, baked peanut butter, dark chocolate and silver.

Reservations may be made by calling 202-965-1789.

701 Restaurant

701 Restaurant, located at 701 Pennsylvania Ave. NW, will be offering a $45 three-course menu, or $22.50 for children 10 and under. Brunch will be served from 11 a.m.-3 p.m. and dinner will be served from 5-9:30 p.m.

Prepared by new executive chef Benjamin Lambert, dishes include Maine crab with hearts of palm, mango and a yuzu vinaigrette; caramelized white chocolate waffle with berries, whipped cream and syrup; roasted wild loup de mer with pea mint puree, fiddlehead ferns, snap peas and a lemon emulsion; and clove roasted ham with whipped potatoes, spring vegetables and a honey mustard glaze. For dessert, guests can choose from crème fraiche semifreddo with roasted strawberries and black pepper candy; flourless chocolate cake with olive oil gelato and sea salt; or rhubarb “pie” with anise brenton, phyllo shards and chantilly cream.

701’s live jazz duo of piano and bass will be performing from noon-6 p.m. during Easter service. Call 202-393-0701 for reservations.

Alba Osteria

Alba Osteria, located at 425 I St. NW is offering an authentic Italian cuisine reflective of the Piedmont region of Italy this Easter. Bottomless brunch will be served from 11 a.m.-3 p.m. for $29.95.

Guests can enjoy an all-you-can-eat selection of breakfast pizzas, egg dishes, pancakes and meatballs along with four brunch cocktails. Two standout dishes include the primavera, grilled asparagus, fontina and a sunny side up egg, and the torta pasqualina, a Swiss chard, ricotta and egg tart.

Bottomless brunch must be ordered by the entire table. Menu items will also be available a la carte with prices ranging from $8-$14. To add to the weekend brunch experience, Alba Osteria will offer guests live jazz music from 11:30 a.m. to 2:30 p.m.

From 5-8 p.m., guests can order from executive chef Roberto Donna and chef de cuisine Amy Brandwein’s prix fixe family-style feast, priced at $45 per person. The offering begins with charcuterie followed by minestrone of spring vegetables with basil and parmigiano-reggiano; grilled asparagus with fontina and a sunny side up egg; and radicchio and arugula with cucumber, red and yellow peppers, red onions and parmigiano-reggiano dressing. Next, enjoy potato gnocchi with ramp pesto or the hay infused mezzeluna with burrata, ricotta, parmigiano-reggiano, spinach and butter. For the secondi and contorni course, choose from grandma’s leg of lamb served with roasted potatoes, braised artichokes and mint; ratatuia Piemontese with cauliflower, cardoons, kabocha squash, garlic, cipollini onion and anchovy sauce; or torta pasqualina, Swiss chard, ricotta cheese and egg tart. For the perfect ending, guests can enjoy two decadent desserts: frittelle di mele with fried apple, rum batter, vanilla gelato, caramel and sage, or the polenta bianca with snow white polenta, crunchy caramel and chocolate gelato. The family-style menu must be ordered by the entire table.

For reservations, call 202-733-4454.

Ardeo+Bardeo

Cleveland Park’s Ardeo+Bardeo, located at 3311 Connecticut Ave. NW, offers diners a chance to enjoy the best modern American cuisine from executive chef Matt Kuhn from 10:30 a.m.-3 p.m. Guests will enjoy a $39 three-course, prix fixe menu. A special $9 kids plate will be available for children under 10, which includes eggs, potatoes and bacon.

Appetizer off the menu include spring garlic-Yukon potato soup with black garlic puree, country ham and sottocenere; cod fritters with mustard aioli; and Shenandoah lamb tartare with harissa aioli, black olive tapenade and mint. Entrée choices include Icelandic char with green chickpeas and fava bean ragu, lemon puree, arugula and smoked tomato aioli; house Benedict with an English muffin, lump crab, asparagus, hollandaise and a sunny egg; Roman style gnocchi with lamb bolognese, smoked feta and egg 63; and the Berkshire pork duo with brick oven porchetta, crispy cheek, Anson Mill grits served with a pickled kale and fennel salad. Dessert choices include dark chocolate peanut bar with peanut butter mousse and caramel ice cream, or the coffee and doughnuts with espresso anglaise, Nutella glaze and hazelnut brittle. Bottomless champagne or mimosas will also be available for an additional $14.

For reservations, call 202-244-6750.

Bastille

Bastille, 1201 N. Royal St., Alexandria, is serving a three-course prix-fixe Easter brunch from 11 a.m.-3:30 p.m. for $49. Children under 12 are half price.

The brunch includes a first course of Maine lobster bisque with crème fraiche and feuillete; beignets of rock shrimp served with preserved citrus and saffron aioli; spring mesclun salad with baby carrots, radishes, almonds and fresh goat cheese; roasted beets and spring mesclun salad with Roquefort cromesqui, toasted walnuts and roasted shallot vinaigrette; asparagus caesar salad with white anchovies, hard-boiled egg, capers, parmesan shavings and brioche croutons; and terrine of foie-gras maison with pain d’epices and macerated fruits.

Entrees include pan-roasted local sea scallops and creamy asparagus risotto with herb emulsion; sustainably farm-raised organic Scottish salmon filet with gratin dauphinois, spring vegetables, and béarnaise sauce; biscuits, poached eggs, smoked salmon, Hollandaise sauce and caviar with potato gratin & spring vegetables; organic Amish chicken breast with jus naturel, roasted potatoes with chorizo, artichokes and fennel;
mussels steamed in a light lemon cream with white wine, garlic, shallots and herbs served with pommes frites; grass-fed Angus beef filet mignon with two fried farm-fresh eggs, gratin dauphinois and spring vegetables; a grass-fed angus beef burger with a fried egg on a brioche bun with tomato, lettuce, aioli, caramelized onions served with pommes frites; or three-cheese macaroni gratin served with a side of organic lettuce.

Dessert includes a trio of artisanal cheeses; strawberry ice cream with compressed strawberries, an almond crisp and vanilla crème fraiche; cheesecake ice cream with morello cherry compote and graham cracker; hazelnut panacotta with chocolate sorbet, candied orange and a hazelnut crisp; vanilla bean crème brûlée, a classic custard infused with imported Madagascar vanilla beans and served with a caramelized sugar top; and Valrhona Manjari chocolate truffle bread pudding with salted caramel ice cream and chocolate fudge sauce.

For reservations, call 703-519-3776.

Bibiana Osteria-Enoteca

Bibiana Osteria-Enoteca, located at 1100 New York Ave. NW, offers tempting Italian fare this Easter. Executive chef Nicholas Stefanelli is preparing a three-course, prix fixe menu, which includes an Italian sampling of antipasti for the table followed by a choice of secondi and a tasting of desserts to share.

Priced at $45 and $20 for children under 12, the menu includes popular favorites such as marinated artichokes with white wine and mint; rice fritter with peas, prosciutto and mozzarella; poached rockfish with leeks and Rappahannock clams; confit white asparagus with sunny side up eggs and parmigiano; and grilled beef sirloin with twice baked potatoes and rosemary aromatic oil. For the perfect ending, a dessert tasting is designed to share with families and includes cassata Siciliana and pastiera Napoletana.

Bibiana’s Easter feast will be available from 11 a.m.-4 p.m. For reservations, call 202-216-9550.

Blue Duck Tavern

Executive chef Sebastien Archambault and chef de cuisine Daniel Singhofen at the Blue Duck Tavern, 24th and M Streets NW are introducing new seasonal, American classics to the restaurant’s Easter menu. Brunch will be offered from 10:30 a.m.-3:30 p.m. for $95 for adults and $42 for children between 6-12. Children under 5 are free.

The three-course, fixed-price menu begins with a choice of starters, including seasonal salads, meats, breads and cheeses on display throughout the open kitchen. Next up, guests will have a choice of entrée and sides from the holiday menu. Highlights include biscuit breakfast sandwich with kale, lamb merguez sausage and a sunny side up egg; duck confit hash with fried egg, green peas, chanterelles and romaine hearts; baked eggs and shrimp with sofrito, baby spinach and shellfish sauce; wood oven seared scallops with green peas, bacon, spring onions and vermouth emulsion; slow roasted prime rib of beef with horseradish sauce and natural jus; as well as eight-hour roasted veal breast with fava beans, sugar snap peas and morel mushroom gravy.

Brunch concludes with seasonal desserts, which are on display in the pastry pantry. Standouts include lemongrass panna cota; carrot cake with cream cheese mousse; coconut custard cream cake; milk chocolate jasmine tea custard; and a spring candy station.

Call 202-419-6755 for reservations.

Bombay Club

Located just one block from the White House at 815 Connecticut Ave. NW, the Bombay Club will offer its popular champagne buffet brunch this Easter for $28 per person or $40 with bottomless champagne from 11:30 a.m.-2:30 p.m.

Guests will enjoy live piano music and a buffet of traditional brunch fare with highlights including lamb palak with spinach, garam masala and ginger; shrimp pulusu with mustard, tomato, curry leaf and tamarind; bagare baingan with eggplant, onion, tamarind and sesame; as well as badami murg with chicken, onion, yogurt and almond.

For more information or reservations, call 202-659-3727.

To cook Easter dinner or eat out… IPhoto: Our Empty Nest)

Café Dupont

On Saturday, Apr. 19, Café Dupont and Bar Dupont will host an Easter celebration to welcome spring.

In its first-ever “Egg Hunt,” the Dupont Circle restaurant and bar will distribute decorative eggs with special promotions and deals from Axis Salon, Beadazzled, ordin’s Paradise, Secondi, Tranquil Space and Washington Sports Club to patrons. Those same businesses will fill eggs with a variety of promotions and discounts from Café Dupont and Bar Dupont for distribution in their stores. Patrons will be encouraged to redeem these gifts, like a free cocktail, complimentary appetizer or discount, on their next visit to the restaurant and bar.

Also, the café and bar will hide eggs filled with sweet treats on the outdoor patio for guests to scavenge from 2-5 p.m. while they enjoy music from featured DJ Wolf Detrix. Participants who tweet their egg hunt findings with the hashtag #CafeDupontEggHunt will be entered to win a dinner for two (value $100) from Café Dupont, which will be awarded the same day. The egg hunt begins at 11a.m. and is open to all patrons.

The Carolina Kitchen

Chef Lance London of The Carolina Kitchen, with locations in Northeast D.C., Largo and Hyattsville, is offering three Southern-style Easter dinner catering packages with all the trimmings.

The silver package, which feeds 12-15 and is priced at $249, includes the choice of whole turkey or honey glazed ham, macaroni and cheese, collard greens, candied yams and 15 pieces of cornbread. The gold package, which feeds 12-15 and is priced at $325, includes all of the above plus stuffy, cranberry sauce, gravy and 20 pieces of cornbread. The diamond package, which serves 20-30 people and is price at $625, includes two whole turkeys or honey glazed hams, two containers of macaroni and cheese, two containers of collard greens, two containers of candied yams, two containers of stuffing, two containers of cranberry sauce, two containers of gravy, 40 pieces of cornbread and a choice of two sweet potato pies or two apple, peach or blackberry cobblers.

A la carte items are also available including carrot, lemon, red velvet, pineapple coconut or chocolate cakes that serve 24 people for $59, sweet potato pie for $25, apple, peach and blackberry cobblers for $25 and a Southern favorite banana pudding which serves 12-15 people for $49.

Food can be ordered from 10 a.m.-5 p.m. through Apr. 17 and picked up before 7 p.m. on the day of your choice.

City Tap House

City Tap House at 901 9th St. NW is serving a grand Easter brunch buffet at $40 per person with seating at 11 a.m. and 1:30 p.m.

There will be three brunch stations with hot, cold and dessert items. The hot station will include omelets made to order, a waffle station with traditional topping and syrups including blueberries, strawberries, Chantilly crème and Nutella; bacon and sausage; breakfast potatoes; scrambled eggs with cream cheese and chives; country sausage with buttermilk biscuits; and carved turkey, Virginia ham and roast beef.

The cold station will include smoked salmon with cream cheese, onion, capers and lemons; assorted bagels with flavored cream cheeses, Nutella and peanut butter; an assortment of breakfast pastries and muffins; sliced fruit and berries; a make-your-own parfait station with vanilla yogurt, almonds, dried fruit, honey crisp granola, dark chocolate and white chocolate; and a fresh juice bar including orange juice, grapefruit juice and a juice du jour. The dessert station will feature a chocolate fountain.

City Tap House will also have a make-your-own mimosa bar on Easter featuring Poema Cava and assorted purees and juices for $12. Also on tap will be a “Hoppy Easter” beer flight, including IPA beers.

For reservations, call 202-733-5333.

Daily Dish

Along with the regular brunch menu and make-your-own bloody Mary bar, the Daily Dishat 8301 Grubb Road, Silver Spring, will offer Easter specials from 9 a.m.-3 p.m.

Special include a lobster omelet with fresh poached lobster, asparagus and fontina cheese at $17; and shrimp and stone-ground grits with cheddar cheese and smoked ham and three shrimp garnish of wilted greens topped with a poached egg for $18.

For reservations, call 301-588-6300.

Et Viola!

Et Voila!, the classic Belgian French bistro located in the Palisades neighborhood at 5120 MacArthur Blvd. NW will showcase festive holiday specials in addition to their regular brunch and dinner menus on Easter.

Guests can order the rack of Colorado lamb served with potato tartiflette and girolle mushroom; boudin blanc with green asparagus and dried plum pudding; skate wing meunière with fresh spinach, lemon zest and potato foam; or the oeuf à la coque with cauliflower mousse, bread points and lobster salpicon. To end the meal, diners will enjoy dessert eggs crafted out of fine Belgium chocolate.

Et Voila! will be open regular hours for brunch from 11 a.m.-3 p.m. and dinner from 5-10 p.m. Specials range from $9-$33.50 each. Featured bottomless cocktails are available for $12.

For reservations, call 202-237-2300.

Mio Restaurant

Chef Giovanna Huyke and visiting chef Roberto Hernandez will be serving a Latin-inspired brunch from 11 a.m.-3 p.m. at Mio Restaurant, 1110 Vermont Ave. NW.

The collaborative menu between the two Puerto Rican chefs will include starters of cannellini with greens and sweet pea salad with mint and ginger dressing; quail longaniza Scotch eggs with pimento mayo-ketchup; tuna, cilantro madness and sofrito ham deviled eggs; crispy root vegetable gallete with house cured smoke salmon; barbeque pork bun; and asparagus with manchego and bacon with chunky vinaigrette. All starters are $12.

Entrees, priced from $22-$26, include pan seared salmon with fennel slaw, goat cheese and sweet peas; ham with caramelized pineapple, sugar and spice in a red wine sauce; roasted leg of lamb with rosemary and lemons, plantain mash and guava infused dark sauce; and rabbit fricassee mountain style. Desserts include pineapple upside down cake, lemon pie, tapioca soup with mango and strawberry sorbet with cilantro passion fruit sauce; and chocolate cake with basil ice cream all priced at $10. Children will receive take-home goodie bags with Easter eggs and alfajores and guava cookies.

For reservations, call 202-955-0075.

Nopa Kitchen+Bar

Nopa Kitchen+Bar American brasserie located in the heart of Penn Quarter at 800 F St. NW will showcase garden fresh vegetables, select meats and fish prepared with a touch of French influence Easter Sunday. A prix fixe three-course menu will be served from 11 a.m.-3 p.m. for $40.

Prepared by executive chef Greg McCarty, dishes include chilled asparagus with sauce gribiche and smoked trout; steak tartare with harissa mustard and parmesan toast; eggs Benedict with Canadian bacon or smoked salmon and breakfast potatoes; potato gnocchi with sautéed mushrooms, asiago and black truffle; roasted hake fish with piperade fondue and giardiniera vegetables; or lamb navarin with spring vegetables and tagliatelle.

Dessert prepared by pastry chef Jemil Gadea will include liege waffles with strawberry compote and grand marnier chantilly cream; palascinta, Hungarian-style crepes filled with raspberries and lemon mascarpone; brioche pan au chocolate with malted milk ice cream; or rhubarb fruit salad with buttermilk lemon sorbet.

For reservations, call (202) 347-4667.

The Oval Room

Guests looking for an elegant dining experience, need look no further than The Oval Room, 800 Connecticut Ave. NW. The prix fixe Easter menu, specially crafted by executive chef Tony Conte, features three-courses, which will be served from 11 a.m.-3 p.m. for $50 per person or $75 per person with wine pairings.

Guests will dine on dishes such as white asparagus with morels; whipped egg sauce and toasted hazelnuts; Carolina sweet shrimp with fragrant black sauce and charred scallion condiment; rack of lamb with charred eggplant, spring onion and juices of spring peppers; and fluke with parsnip, lemongrass broth and ginger rice. For dessert, guests can enjoy vanilla ricotta fritters with lemon curd ice cream; yogurt lime semifreddo with a chocolate-almond crust; Tres Leches Cake with mint strawberry salad and strawberry ice cream or cocoa-carrot cake with cocoa crumble.

For reservations, call 202-463-8700.

Ted’s Bulletin is offer Peep Tarts and Robin’s Egg shakes for Easter. (Photos: Ted’s Bulletin)

Ted’s Bulletin

Ted’s Bulletin at 505 8th St. SE, 1818 14th St. NW and 11948 Market Street, Reston is serving an Easter-basket inspired PeepTart and a frothy robin’s egg milkshake from Apr. 17-20.

The house made strawberry pop-tart with Ted’s signature glaze is covered with sprinkles and capped with a fluorescent Peep. The robin’s egg milkshake has a rich vanilla flavor with crunchy Robin’s Egg malt candies mixed in and is topped with whipped cream and even more robin’s eggs. You can add Baileys Irish Cream for additional vanilla flavor and an adult take on the sweet treat.

Ted’s Bulletin is open Sunday-Thursday from 7 a.m.-10:30 p.m. and Friday and Saturday from 7 a.m.-11:30 p.m.

Zaytinya

From Apr. 20-May 3, José Andrés and the culinary team at Zaytinya, located at 701 9th St. NW, invite Washingtonians to celebrate the rich tradition of Greek Easter.

Throughout the two-week celebration, Zaytinya will pay homage to one of Greece’s greatest celebrations of food, music and festivity. An array of Mediterranean inspired dishes created by chef Michael Costa will feature specialties such as loukamades, traditional Greek fritters soaked in a honey lemon syrup; omeleta me sparangia, asparagus omelette with feta and dill, and mayiritsa, traditional lamb avgolemono soup with smoked lamb liver, rice and onions. Dishes are priced from $7.50-$10 each.

For lunch or dinner reservations during the two-week celebration, call 202-638-0800.

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.