Halloween is not just for children anymore. Grown-up goblins, ghouls and ghosts will get a special welcome where Washingtonians gather to greet, eat and swap horror stories.
At Bayou Bakery, Coffee Bar & Eatery (1515 N. Courthouse Rd., Arlington, Virginia; 703/243-2410) chef/owner David Guas is bringing back Dat-o-Lantern cookies — large, fancy versions of Oreo cookies filled whipped butter cream that’s bright orange for Halloween when the cookies are shaped like pumpkins.
Fuego Cocina y Tequileria (2800 Clarendon Blvd., Arlington, Virginia; 571/970-2180) is preparing “Day of the Dead” cocktails, traditional “sweets for the dead” and “bread for the dead.” “Ashes to ashes” cocktails are a mix of tequila, cocoa liquor and espresso; “Gifts for friends” combine port, tequila, tea and orange bitters (served with dry ice for a steaming effect).
In Washington, The Quill at the Jefferson Hotel (1200 16th St. NW; 202/448-2300) will be making Halloween cocktails, too. The Quill is honoring a different author each month with a specially themed cocktail spotlighting the author’s work. The “J.R.R. Tolkien Cocktail” celebrates the “Lord of the Rings” author during National Magic Month. The ingredients include gin, Aperol, yellow chartreuse and lime juice. November will pay tribute to Edgar Allan Poe with a Poe family recipe for eggnog.
La Tomate (1701 Connecticut Ave. NW; 202/667-5505) is hosting an Italian “Dolcetto o Scherzetto” (trick or treat) at 8:30 p.m. Friday. There will be music by the I’Talians, drink specials and food. Costumes are encouraged. Order in Italian, or come in costume to receive 10 percent off the bill.
Guests at Boss Shepherd’s (513 13th St. NW; 202/347-2677) will encounter a variety of tricks and treats Friday, with special entertainment in the dining room. Halloween-themed drinks will be served. Everyone appearing in costume will receive drinks at a discount.
Trick or treat ’tinis and ghoulish bits, surrounded by a display of pumpkin and chocolate carvings, are on the menu at Co Co Sala (929 F St. NW; 202/347-4264) and Union Market (1309 Fifth St. NW) from 4 p.m. until late Friday.
On Nov. 11, 701 Restaurant (701 Pennsylvania Ave. NW; 202/393-0701) will host a champagne and caviar four-course tasting dinner, priced at $225. The menu consists of four caviar courses paired with champagne. White chocolate macaroons and cauliflower with American paddlefish roe, sturgeon tartare, poached rockfish with scallions, sabayon and white sturgeon, and petits fours are on the menu. Dinner is called for 7:30 p.m. Reservations are required.
November’s big dinner is always Thanksgiving. For those who don’t want to include a hot stove in their festivities, BlackSalt Fish Market & Restaurant (4883 MacArthur Blvd. NW; 202/342-9104) offers a multicourse, take-home meal featuring a brined and seasoned Amish turkey, fresh half-shell oysters, pies, a sweet treat and other options. Orders must be placed by Sunday, Nov. 23, and are scheduled for pickup Wednesday, Nov. 26. (Cancellations require 72 hours notice for full refunds.)
The Blue Duck Tavern (1201 24th St. NW; 202/419-6755) in the Park Hyatt Hotel offers guests the choice of dining in or taking home a Thanksgiving meal. The star of the dinner is a 10- to 12-pound free-range roasted turkey from the Earth N Eats family farm in Waynesboro, Pennsylvania. The feast includes two freshly baked breads and four traditional sides from the restaurant’s menu, and a seasonal pie. The take-home meal will feed six to eight people and is priced at $350, plus tax. Orders must be placed by 5 p.m. Friday, Nov. 21, with pickup available 1 p.m. to 5 p.m. Wednesday, Nov. 26, or 11 a.m. to 2 p.m., Thursday, Nov. 27. To place an order, visit https://www.giftrocker.com/BlueDuckTavernThanksgiving.
On Saturday, Nov. 22, 3 p.m. to 5 p.m., Executive Chef Ryan LaRoche will hold a hands-on class on the Blue Duck Terrace, demonstrating how to make turkey dumpling soup with turkey leftovers. While the soup is cooking, guests will join the chef in snacking on Thanksgiving Day staples served with a glass of wine. Tickets are priced at $65 per person all-inclusive, with a maximum of eight persons.
The MBK Kitchen (405 Eighth St. NW; 202/347-7491) is offering a vegetarian Thanksgiving for $45 per person, with wine pairings for an additional $45 per person. The menu includes Brussels sprouts salad with caramelized endive, sweet potato-ginger souffle with smoked spinach, cauliflower a l’orange with black trumpet mushrooms and a Bosc pear tarte Tatin.
If you are a Godzilla fan, you might enjoy the Godzilla-inspired dishes at Daikaya (705 Sixth St. NW; 202/589-1600) honoring the behemoth’s official birthday on Tuesday with dishes such as Gozira Karaage deep-fried marinated alligator, and Bambi Meets Godzilla “Tsukune” grilled elk and pork meatballs. The dishes and special cocktails will be available through Nov. 9. Also on Tuesday, diners will be able to view the Godzilla movie, beginning at 6 p.m. It will loop through the evening until 10 p.m. Godzilla himself never had it so good.
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