Dupont’s luxe lounge blankets prime New York strip with gold leaf and Hennessy peppercorn sauce ($26), served with a side of shoestring fries.

The Jefferson hotel’s new $100 drink commemorates the 100-year anniversary of its historic building. The Centennial Cocktail, available at Quill and the Greenhouse, features a baller ice cube branded with the Jefferson logo that’s encapsulated in 24-karat gold. Coconut and peppercorn-washed bourbon are meant to represent its iconic ivory and black marble floors, joined by Madeira wine, herbal and spiced liqueurs, and cherry-saffron bitters.

The Colombian-born doughnut shop brought to D.C. by chef Miguel Guerra sends out a decadent, chocolate-everything sphere finished with cacao, hazelnut streusel, and flakes of 24-karat gold leaf ($5). Order online for pickup or delivery. 

Reminiscent of a Ferrero Rocher, the Palet d’Or dessert at Café Riggs combines layers of hazelnut-infused chocolate, devil’s food cake, and chocolate mousse, finished with candied hazelnut and gold leaf. The elusive treat is only available during private dinners and events, especially leading up to the festive holidays. 

The opulent Indian restaurant adorned with gold naturally offers a glittery cocktail at the bar. The Golden Mantra ($25) showcases Toki whiskey embedded with 24-karat gold leaf, passion fruit and coconut caramel, aerosolized Chateau, and golden tuile.

Hill East’s Caribbean-African restaurant has a new cocktail called the Gold Member. Designed by Storm Isaac, aka @DCcocktailgod, the show-stopping drink features bourbon, agave-infused fig, lemon juice, and foam comprised of yuzu, absinthe, gold dust, and egg whites. Delicate gold leaves are sprinkled on top for a fantastic finale.

Inedible gold steals the spotlight at the famed Chinese chef’s first stateside restaurant outside New York City. The luxurious look from //3877 compliments a modern Beijing-style menu full of Philippe Chow favorites like his destination Peking duck, with elaborate cocktails prepared behind a gold-framed bar.