Hill Country Barbecue Market wants back onto the lawn of the National Building Museum, filing paperwork with the city that would facilitate the outdoor eating, drinking, and dancing (?) the restaurant introduced to the area in 2013 during the first appearance of its Backyard Barbecue. The Washington Business Journal reports that Hill Country has applied for a license to serve alcohol, and that the proposed hours of operation for the satellite operation would be from noon to 11 p.m., seven day a week. [WBJ]
Brookland’s Finest Bar & Kitchen has updated its menu for spring, folding in seasonally inspired offerings including a salad composed of red lentils, butter beans, and morels ($12), as well as a vegan carpaccio featuring heirloom tomatoes, cucumber, and pea tendrils ($12) alongside regional favorites such as Baltimore pit beef sandwiches ($14) and fried Maryland catfish ($17).
Up the road a bit, the Dolcezza Gelato Factory and Coffee Lab is done hibernating for the winter and is ready to hit the ground running with gourmet milkshakes. The new creations ($8 a pop) include: lemon pound cake (lemon pound cake pieces, Meyer lemon sherbet, whipped cream, and candied lemon zest), coffee and cookies (Stumptown Hair Bender espresso gelato, stracciatella-covered Biscoff cookies, and whipped cream), and Cinnamon Toast Crunch (Vietnamese cinnamon gelato, Cinnamon Toast Crunch pieces, whipped cream, and cinnamon powder).
The milkshakes are available exclusively at the factory (550 Penn Street NE) from 11 a.m. to 7 p.m., Friday through Sunday.
Tired of being nickel-and-dimed for once-complimentary side items? Washington Post food writer Tim Carman deconstructs the progression of piecemeal dining. [WaPo]