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5 Fall Dishes & Drinks to Try in D.C. This Fall

By Kate Oczypok | October 2, 2018 | Food & Drink

With flavors such as apple, fresh herbs and chilly weather to accompany them, fall in D.C. is a great time of year to dine out. Here are five fall dishes and drinks to try at area restaurants.

City Tap Dupont’s Crispy Pork Shank Dinner


This rustic eatery is serving up a crispy pork shank dinner and unique American dishes to ring in fall. The pork shank is served with a poblano pepper-sweet potato hash with a blend of smoky and sweet flavor. A firecracker applesauce accompanies the dish. 1250 Connecticut Ave. NW, 202-878-8235

Red’s Table’s Brandied Apple Cocktail

The gorgeous views of Lake Thoreau in Reston make this restaurant worth the drive. Their brandied apple cocktail is the epitome of fall. The drink is made with brandy, lemon juice, and apple syrup and is garnished with a sugared rim and brandied caramel apple. Stick around to try Red’s Table’s happy hour specials like goat cheese fritters chili-apricot jam and green onion. 11150 S. Lakes Drive, Reston, VA, 571-375-7755

The Source’s Pei Pa Duck


The stylish and modern Source has a delicious Pei Pa duck on tap this fall. Flattened and roasted, the duck has a deliciously crispy skin and is served with jackfruit and drunken noodles. Paired it with a glass of Wolfgang Puck’s cabernet sauvignon or a cocktail such as The Source Mule, a take on the traditional Moscow mule. 575 Pennsylvania Ave. NW, 202-637-6100

Pennsylvania 6’s Pan Seared Blackened Sea Bass

The sophisticated downtown eatery is serving a pan seared blackened sea bass that sits on a bed of autumnal squash ratatouille in a tomato cream sauce. The dish is drizzled with aged balsamic and topped with thyme. Order a cocktail such as the Fig Manhattan to warm up as the weather turns chilly. Made with Knob Creek rye, lemon juice, thyme and a house made fig jam, it’s the perfect complement to the blackened sea bass. 1350 I St. NW, 202-796-1600

Jug & Table’s Escargot


This relaxed Adams Morgan wine bar also serves light fare. Their rich escargot is sautéed with butter, garlic, shallots, lemon, and fresh herbs for a perfectly autumnal flavor. The dish is served with warm grilled bread. Jug and Table’s bar manager Ezra Rosenberg recommends enjoying the escargot with a mineral-forward white wine. 2446 18th St. NW, 202-232-7663

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