Have a Night to Remember at Hay-Adams (or Breakfast at Shouk)

MULTIPLE LOCATIONS—CAVA Grill unveils its new spring menu March 20, developed by executive chef and co-founder Dimitri Moshovitis. The refresh is heavy on herbs like turmeric, mint, and ginger, and plays up locally-sourced and seasonal vegetables. Featured additions include ginger-lime turmeric tonic, a raspberry-mint grapefruit shrub, carrot-ginger soup, and charred leek vinaigrette.

DOWNTOWN—The Hay-Adams Hotel’s new “Perfect Proposal Package” for $799 (excluding tax and gratuity) includes way more than just a nice room with fresh flowers, chocolate-covered strawberries, and chilled champagne. To set the mood, couples get a three-course dinner in The Lafayette with a bottle of wine. Also on the agenda is a two-hour private nighttime car tour of the National Mall and in-room breakfast the next day. The icing on the cake: two free Tiffany champagne crystal glasses. The deal is BYOR (Bring Your Own Ring).

DOWNTOWN—Shouk just launched a portable breakfast pita. The substantial veggie “omelet" ($9.75) is a mix of chickpea flour, mushroom, asparagus, potato, and onion. And there’s more: It’s topped with crushed avocado and a chopped salad of roasted red pepper, tomato, cucumber, onion, and arugula.

Tierney Plumb

CAPITOL HILL—D.C. is taking part in Gin World’s annual Gin Festival for the first time this year, with a different brand featured every day at Wisdom (1432 Pennsylvania Ave. SE) starting March 26. The week also includes seminars and educational events, gin cocktails throughout the city, and a finale April 1 tasting at One Eight Distilling. The festival — also taking place in St. Louis, Mo, and San Francisco this year — is billed as the largest gin event in the country.