Now that the ever popular High Heel Drag Race has been run and won, it’s officially Halloween in D.C. That means you are free to walk about the cabin and order a few drinks, nosh on some burgers, and get into a costume. Not you’re thing? If you go for more adult, upscale leisure activities, try an Omakase and fine wine experience. If that doesn’t illustrate the dichotomy of D.C. food and fun, what does?
Burger, Tap & Shake
Now that Halloween’s demise is near, eateries are gearing up for Thanksgiving — and Burger, Tap & Shake is ready to go with their latest Burger and Shake-of-the-Month. November’s burger is called Plymouth Harvest, sells for just eight bucks and is made with a char-griddled turkey burger, crispy stuffing, cranberry chutney, and sage aioli. And the shake is spiced pumpkin made with vanilla ice cream and you guessed it, pumpkin pie spices.
Still looking to get your pants scared off but want great drinks? Head to McClellan’s Retreat in Dupont Circle tonight to get some liquid courage before you watch horror movie screenings at the bar. Consider a Coffin Nail made with Pig’s Nose Scotch, Drambuie, and Luxardo amaretto, or the Monkey Gland with Ford’s Gin, OJ, housemade Grenadine, and Absinthe. And put the bar on the list of places to go for Halloween parties on Saturday. They’ve got a smashing 1980s theme party planned.
No, the name is not a Halloween moniker, this funky burger, sandwich, and bar joint in Petworth is named for one of the tributaries of Rock Creek. The people behind Slash Run are Gordon banks and his friends Jackie Greenbaum (from El Chucho and Bar Charley), Nick Nazdin, and Ellen Cox. Inspired by heavy metal, punk, craft beer, and a love of specialty burgers and bar food, they don’t have a cocktail menu but they do have 15 beers on tap, more than 100 ryes and bourbons. Executive chef Adam Harvey has created burgers, schnitzels, and wiches with names that sound like horror surfer dude comic book titles. Look for the Californication tuna sandwich made with sushi grade tuna, lettuce, tomato, sprouts, cucumber, and dill sauce; Otto's Shrunken Head includes a daily ground seven ounce beef patty topped with Korean BBQ sauce, avocado, pineapple relish, and pork rinds; and the Pig Destroyer schnitzel made with a Frankfurter, ham, bacon, pork rinds, and honey habañero sauce.
For the uninitiated, an Omakase dinner can open his or her eyes to the beauty of Japanese cuisine. When combined with the inexpressible nuance of the great wines of Burgundy, the experience becomes transcendent. meal. Sushi-ko is now offering a new reserve Burgundy red wine list (bottle pricing from $65 to $375) expertly paired with the restaurant’s stellar Omakase offerings. Creative director Daisuke Utagawa has handpicked Volnay and Chambolle-Musigny and paired them with flounder and other white fish sashimi/sushi, and for those seeking deeper richer reds, a Pommard can be chosen to serve with a Suimono soup.
Summer Whitford is the D.C. Editor at The Daily Meal and also writes about food, drink, and travel. Follow her on Twitter @FoodandWineDiva, on Instagram at thefoodandwinediva, and read more of her stories here.