Your daily feed of DC food tidbits
- Rappahannock Oyster Bar at Union Market celebrates its newly extended hours with a month-long happy hour that includes $1 oysters and $4 beer and wine Tuesdays through Saturdays from 7-9 PM and Sundays from 6-8 PM. New menu items by executive chef Kevin Kelly will feature such dishes as seared sweetbreads with a Burgundy snail remoulade and roasted beef bone marrow with an uni butter and pickled shallots.
- Artifact Coffee in Baltimore hosts Pabu chef Jonah Kim Thursday through Saturday, when Kim will collaborate with Artifact chef-owner Spike Gjerde on offering locally sourced Korean specials. Pabu sushi chef Yoji Harada will also make a guest appearance. The a la carte menu will be offered at two seatings each night, 6:30 PM and 8:30 PM, and reservations can be made by calling 410-464-8000.
- Steve Oshana has joined Water & Wall in Arlington as its new mixologist. Oshana, also a sommelier, hails from Chicago and has created beverage programs locally for The Jefferson hotel, Todd Gray's restaurant group - which includes Equinox - and BLT Steak.
- Café Dupont executive chef David Fritsche has introduced a new winter menu that includes appetizers of smoked salmon with horseradish mousse on freshly baked pumpernickel and black pudding with caramelized apples and onions atop housemade brioche. New main courses include venison over duck fat confit potatoes, charred leeks, caramelized chestnuts and local apples as well as gnocchi with a duck confit ragout served with broccoli rabe, crispy shallots and Parmesan foam.
- Restaurateur Aaron Gordon’s plans to transform Bar di Bari into dessert and cocktail lounge Red Light is coming together, according to Washingtonian. The magazine reports that former Komi and Marcel’s pastry chef Robert Underwood is on board, as are bartender brothers Ari and Micah Wilder, who consulted for Black Jack’s opening cocktails menu. Both the inside and the patio will be revamped for the undetermined opening date, and there will be four sparkling wines on tap, according to the report.
- The Washington Post reports that Roberto's 4, a four-seat chef's counter in Roberto Donna's Al Dente kitchen, will double to become Roberto's 8 come February 18 to keep up with demand. The occasional dinners include a dozen or so courses for $85 per person.