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Pasta at Centrolina, which offers a multi-course Valentine s Day takeout menu as well as dine-in. Photograph courtesy of Centrolina
Maybe you’ve been holed up with your special partner since March (
so special at this point). Or maybe you’ve found pandemic love. Either way, Valentine’s Day is good time to shake things up with a distractingly delicious and/or decadent meal.
Valentine’s Day falls on Sunday, February 14 of President’s Day weekend this year meaning a lot of restaurants are offering special menus for more than one brunch or dinner. As is often the case these days, offerings vary widely by business. Some restaurants are only doing takeout, while others also have indoor or heated outdoor dining. Some are only serving prix-fixe, but some are doing a la carte menus plus some V-Day specials. If you see something you like, don’t hesitate to reach out to the restaurant directly for options.
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The burger at Ampersandwich, a to-go sandwich shop from Shilling Canning Company. Photo by Samantha Giordano Kim.
DC Winter Restaurant Week is in full swing, and restaurants are offering brunch, lunch, and dinner deals until February 7. The two-week promo is an opportunity to try a new restaurant or visit a time-tested spot.
360 Water St., SE) is joining the between-bread trend, launching a to-go sandwich operation on
Thursday, January 28. The Ampersandwich menu features towering burgers, lobster rolls, and deli classics like corned beef on rye.
Roast-chicken pop-up Sexy Bird is slinging sandwiches and rice bowls at DC restaurants all weekend long. Snag pulled chicken with Alabama white sauce at culinary incubator Mess Hall (
The deets: You won’t find any skinny pizza at a bar that celebrates two thick-pie Midwestern cities. The Detroit pizza Ivy and Coney cranks out is cooked in a pan and benefits from the inclusion of Wisconsin brick cheese. Co-owner
Chris Powers says it has a squishy chew akin to cheese curds. “It has a higher fat content than cheddar, so when it goes up against the edge of the pan it crisps instead of burns,” he explains. That creates what’s known as a frico layer on the focaccia crust. “Corner slices are what people fight over,” he says.