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Two for New Brunch; New Booze for Autumn

A roundup of smaller restaurant events and news items

Blue Duck Tavern
Blue Duck Tavern

October 14, 2016

SHAW—Shaw's French wine bar La Jambe will begin serving brunch this weekend. It's happening every Saturday and Sunday, from 11am until 3pm. [EaterWire]

SHAW—Another Shaw resto is starting brunch service this weekend: Beau Thai. The Shaw location is beginning "Bangkok Street Brunch," which will happen every Saturday and Sunday from 11am until 4pm. [Facebook]

FOGGY BOTTOM—Blue Duck Tavern is unveiling a new set of cocktails themed for fall. Autumnal takes on cocktails with tequila, vodka, rum and gin are all on offer. Drinks are going for $15-$20 each. [EaterWire]

October 13, 2016

DUPONT CIRCLE—Jammir Gray is the new chef at Firefly. The new chef for the Kimpton Hotel has recently worked in Chicago, Philadelphia, and San Francisco. Look for dishes like pozole and a grasshopper dessert made with chocolate mint semifreddo and spearmint ice from the chef. [EaterWire]

ADAMS MORGAN—Game of Thrones fans should head to Jack Rose tonight. The bar is hosting a launch party for Ommegang's "Valar Dohaeris" beer, inspired by the series, starting at 5 p.m. There will be beers from the brewery for $6. [EaterWire]

October 12, 2016

PENN QUARTER— Asian restaurant Sei is giving brunch service a whirl. It will kick off this Saturday with classic brunch options like steak and eggs, a katsu sandwich, sushi rolls, a shrimp burger, and even a sushi sandwich. [EaterWire]

VIRGINIA— Trummer's on Main is starting a new Family Style Sundays dinner. for $42 per person, diners will get a full shareable meal, and only have to choose between two proteins (think black bass versus pork loin). [EaterWire]

BEER HERE—3 Stars Brewing's popular peppercorn saison beer is getting even more accessible. The brewery starts putting it in cans today, which should increase distribution options. [FB]

October 11, 2016

DOWNTOWN—From Oct. 11 to 15 at The St. Regis, nosh on native Icelandic cuisine from guest chef Ragnar Eiriksson of Dill restaurant in Reykjavik. He'll take over Decanter's kitchen for lunch and dinner, highlighting local ingredients and eccentric Icelandic dishes such as dung smoked trout on summer cabbage. View menu here. [EaterWire]

14TH STREET CORRIDOR—Matteo Venini, formerly of Tosca, is the new executive chef at Lupo Verde. New additions under his watch include braised short ribs (a family recipe from Italy), butternut squash ravioli (pictured), and a wide Italian cheese selection. He will also oversee the new Lupo Verde opening on McArthur Boulevard in the Palisades (current projection: early December). [EaterWire]

DOWNTOWNOn Oct. 20, Claudia's Steakhouse will be hosting a five-course dinner, featuring Latin infused cuisine paired with wines of The Prisoner Wine Company. The cost is $175 per person, starting at 7:30 p.m. [EaterWire]

ALEXANDRIA—Until 9 p.m. today at Bastille, 20 percent of the proceeds from food in the bar and cafe will go towards the Haiti Hurricane Relief. Cash donations will also be accepted (no credit cards). [EaterWire]  — Tierney Plumb

October 10, 2016

LOGAN CIRCLE—Bart Vandaele's Belgian restaurant B Too is no stranger to unusual waffles. The latest (on the brunch menu and on UberEats): the doffle, a hybrid of a waffle and doughnut. [EaterWire]

SHIRLINGTON—Copperwood Tavern will have been in Shirlington for three years this Wednesday. To celebrate, they'll have free appetizers and champagne from 5-9 p.m., plus a $30 three course prime rib special. [EaterWire]

NOMA—Wine fanatics should consider Grapetionary, a traveling wine event making a stop in D.C. (it will be held this Saturday at an estate in Potomac). The event is themed "A to Z" with a different wine to represent each letter (tickets rae $275). Nick Stefanelli of Masseria will make an appearance; more details are here. [Eaterwire]

MULTIPLE LOCATIONS—It's Autumn Fest at all three Pizzeria Paradiso locations through October 16. Find 35 seasonal beers and ciders on draft at all locations, plus a seasonal pizza with squash, pumpkin seeds, and more. [EaterWire] — Missy Frederick