The weekend is out of timeouts.
Your go-to dealer of Italian threads like Canali, Armani and Brioni (aka the anti-Capitol Hill) is lopping 30-50% off its entire winter collection—overcoats, suits, even Italian silk ties. You know, the wintry ones.
Enter the back room of a dark bar, and you expect to run into a guy named Louie shooting dice and taking bets on this weekend's games. We can point you to that bar too, but for now let's focus on the secret "cocktail lab" in the back of Passenger. The inaugural topic for the new series of back room get-togethers: using (and making) orange liqueur. You'll be moonshining before you know it.
You're never one to turn down a feast day, even if it's one you have to borrow from Latin America. Think shrimp-stuffed plantains, slow-braised pork chops in bay leaves and tres leches cake—all for the feast of San Sebastían. Make like Sebastían and down a few pisco sours with dinner (call it revisionist history).
You won't have to wear a plaid skirt, but you will have to bring a strong stomach for things like, well, stomach, as this British gastropub celebrates Robert Burns's birthday with a traditional haggis feast. If haggis isn't your thing (and really, it isn't), there's always scotch. And bagpipe music. Which is your thing.
The future is now, and vegetables are growing on walls. This ultra-green, San Francisco-based lunch spot—the first of four planned locations in DC—dishes up salads assembled in part from herbs and veggies from an edible, living wall. Next up: salad spinners powered by flux capacitors.
