Boqueria’s second Washington, D.C., unit in Penn Quarter launched weekend brunch. The menu features exclusive items such as a brunch-friendly paella with bomba rice, pork belly, shrimp, piquillo peppers, kale and rotisserie chicken. The restaurant adapts the Spanish classic into a breakfast version with the addition of sunny-side-up eggs baked into the dish. Boqueria also operates four locations in New York City.
Price: $40, medium for two guests; $60, large for three guests
Kristina Lopez/The Poni Room
AvroKO Hospitality Group debuted The Poni Room on Tuesday. The New York City concept, a “cozy seafood and rosé-centric American izakaya,” according to AvroKO, rounds out the group’s trio of equine-inspired venues, which includes Saxon and Parole and Ghost Donkey. This small plate from chefs Brad Farmerie and Nicole Gajadhar embraces the creamy texture and umami flavor of sea urchin. It’s a toasted English muffin topped with uni, chives and lemon.
The Hangover Cure Burrito
To mark National Burrito Day on April 4, chef Saul Montiel at Cantina Rooftop in New York City created the Hangover Cure Burrito, which launched on Thursday. The sizeable burrito contains two campechano tacos (a Mexico City street variety of taco that contains multiple kinds of meat) with steak, chorizo and chicharrón as well as Chihuahua and Oaxaca cheeses, sour cream, avocado sauce, onions, tres chiles sauce (made with chipotle, morita and arbol peppers) and a crispy cheese coating. After the Hangover Cure Burrito’s run through the weekend, it will be added to the spring menu starting April 11.
Availability: Through spring
Vegan Steak Tartare
Here and Now
A new menu item at Here and Now makes use of that plant-based meat substitute from Impossible Foods. The Los Angeles spot serves the vegan ingredient as a steak tartare with Dijon mustard, capers, shallots, chives, lemon and sourdough bread from local bakery Bub & Grandma’s.
Bar Beau, a coffee shop by day and a cocktail bar by night, launched its first weekend brunch program. One highlight on the Brooklyn, N.Y., concept’s menu is a brothless version of udon transformed for the morning daypart. Bar Beau serves the thick Japanese noodles with red miso, hijiki seaweed, Grana Padano cheese and a fried egg.