A gathering Nor’easter is threatening to bring the entire area to its knees, causing panic shopping at local grocery stores, producing scheduling nightmares for parents unsure about potential school closings tomorrow and most likely making morning commuters lives that much harder. But spring is just around the corner, right?!?!
Iron Gate chef Tony Chittum is doing his part to celebrate the changing of the seasons by readying new snacks and alcohol-spiked slushies scheduled to debut March 20. The offerings, which include sampler plates featuring fried lamb meatballs, sliced pecorino, pickles and bread ($18), and an ouzo drink bolstered by sumac and mint, will be available from 2 p.m. to 5 p.m. daily to patrons dining on the patio or in the carriageway.
Food for Thought
Azerbaijani food writer Feride Buyuran Is scheduled to visit the Library of Congress Wednesday for a book signing and discussion about, “Pomegranates & Saffron,” the book he wrote about his native cuisine. The event, which is scheduled from noon to 1 p.m. at the Thomas Jefferson Building (10 First St. SE), is free.
Shake Shack is expanding its presence in D.C. later this week by putting down roots in Logan Circle. The latest Shake Shack is set to open its doors at 1400 14th St. NW Thursday at 11 a.m. As is tradition, the shop will feature a custom concrete, the Logan Swirl (vanilla custard, salted caramel sauce, Pollystyle toffee shortbread and chocolate toffee) in addition to existing ice cream offerings. The new store is also expected to donate 5 percent of sales from every Pie Oh My concrete purchased to Casey Trees, a local nonprofit working to preserve the District’s tree canopy.