The July Hit List: Causa, Bammy’s, Queen’s English, and More

No need to plan a trip to Lima this summer. Instead, book a table at Causa, one of the latest additions to Blagden Alley, with a Peruvian tasting menu from chef Carlos Delgado. For a truly summertime vibe, head upstairs: Above the restaurant sits Bar Amazonia, an upscale oasis with one of the largest collections of pisco in the United States.

Tacombi got its start as a taco-serving bus on the beaches of Mexico, and now it has more than a dozen taquerias, including two in the DMV at National Landing and Bethesda. Both locations serve Mexican snacks, like Baja-style fish tacos and esquites, Mexican-style street corn. Enjoy it all in a lively setting alongside a selection of ice-cold beer, cocktails, and housemade agua frescas.

Wine on the patio sounds like the perfect pairing for summer. At Queen’s English, a Hong Kong-style eatery, the latest addition is an outdoor “natty wine hour” offered from 5-7 p.m. Sommelier Sarah Thompson offers select natural wines for $45 a bottle. It’s a great way to sip and savor something new this summer.

Call 202-751-3958 for reservations.

Situated within the quaint and cozy Georgetown Inn, chef Jenn Crovato is hard at work serving summer bounty-inspired freshness. The brunch menu is sure to please with signature dishes like buttermilk pancakes and a dry-aged burger. Meanwhile, veggie-conscious selections include a kale quinoa salad, chia seed pudding, acai bowls, and soba noodle salad.

This is the pizza parlor of your 1980s dreams. Brewery/bar Nighthawk delivers neon glitz and glam, with an awesome happy hour plus classic arcade games. Johnny Spero is behind the menu, serving up tavern-style pizzas and sandwiches like an Italian beef dip sandwich. The kitchen is open late (until midnight on weekends), and during happy hour (5-7 p.m.), beer from Aslin Brewing Co. is $5 a glass.

No reservations; walk-ins only.

Chefs Chris Morgan and Gerald Addison recently joined forces with chef Peter Prime (formerly with Cane), who is now the executive chef at this Southeast waterfront Caribbean hot spot. This summer, he’s bringing exciting new menu items, including a signature Trinidadian sandwich served at beach shacks. It’s called the “bake and shark,” and pairs perfectly with one of the bar’s frozen guava daiquiris.

Little Chicken is a tucked-away spot new to downtown D.C., perfect for 9-to-5’ers looking to satisfy a fried chicken craving during the work week. It’s also the perfect place to post up on the weekend to play shuffleboard and sip a frozen Orange Crush — Maryland’s signature beach cocktail.

No reservations; walk-ins only.

After a more than two-year hiatus, this Belgian-style eatery has returned to Washington, D.C. This summer, go big with a seafood tower that can easily feed four people ($95) or opt for one of the many mussels and fries combos. Varieties include moules served in a Thai curry sauce, white wine and garlic, or a meatier Bolognese. The bar boasts a generous happy hour and one of the most comprehensive Belgian beer lists in the city.

If you can’t make it to the beach this summer, the next best bet (beside the boardwalk) is the game room at The Eleanor. It’s a giant restaurant, bar and arcade with classic video games and duck pin bowling. The Silver Spring location channels several Chesapeake summer-time staples, including roasted rockfish, a fried chicken BLT, and corn hushpuppies. Best of all, this bar menu features several local breweries on tap like Silver Spring’s Denizens Brewing Co. and D.C.’s best dry cider from Anxo Cidery.

If you’re heading to Alexandria for a speakeasy for tiki-style cocktails in a nautical-themed setting, where would you look?  How about inside a popular donut shop (Elizabeth’s Counter), where Captain Gregory’s is locatted. Once inside, you’ll find small plates to snack on, such as crispy pork belly, salt and pepper shrimp, and duck bao. Those savory dishes pair perfectly with a glass of grog or a pineapple upside down fizz. Both come from the “tropical vacation” drinks menu and include homemade bitters and syrups.