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The Event, Presented by craigstable, Raised $750,000 for the Organization’s Ongoing Fight Against Hunger & Injustice 

Capital Food Fight winner Chef Benjamin Lambert with host Spike Mendelsohn

 DC’s baddest night of doing good made a triumphant return to The Anthem on Thursday night with Chef Benjamin Lambert of The Point DC walking away with the coveted champion boxing gloves after a thrilling 3-round culinary bout. The event raised $750,000 to benefit DC Central Kitchen’s ongoing mission to strengthen bodies, empower minds, and build communities in the nation’s capital. 

Cranes Executive Chef and Owner Pepe Moncayo

 Lambert faced off against Executive Chef Brittanny Anderson of Leni in the final round after each won their respective opening rounds against Chef Paris “Sassy” Henry of Oohh’s & Aahh’s, who impressed while pinch hitting for colleague Chef Oji Abbott, and Cranes Executive Chef and Owner Pepe Moncayo. Each 10-minute round featured a different secret ingredient, including Bowery Farms mustard frills and King salmon from Whole Foods Market. Lambert and Anderson were tasked with creating a composed dish featuring fresh rhubarb from Keany Produce for the grand finale. While the final scores were extremely close, Lambert’s mezcal-poached rhubarb with smashed avocado, blue cheese, and aguachile broth was the knockout for our judges! 

Judges Kristin Kish, Maneet Chauhan and Tom Colicchio

 The 2022 Capital Food Fight was a star-studded affair, with long-time friends of DC Central Kitchen Tom ColicchioManeet ChauhanAndrew Zimmern, Mr. National Ryan Zimmerman, and event host Spike Mendelsohn returning to the stage. Joining them this year for the first time were Top Chef season 10 winner and star of truTV’s Fast Foodies Kristen Kish, celebrity chef Rocco DiSpirito, and Washington Mystics star forward Alysha Clark. Guests were treated to a surprise celebrity pop-up cook-off with Team Top Chef (Colicchio & Kish) facing off against Team Food Network (Zimmern & Chauhan) in a battle of butter, featuring Land ‘O Lakes Vermont Creamery butter. While Team Top Chef’s fried butter was an intriguing crowd favorite, the Food Network duo took home bragging rights with their butter-poached scallops. 

 Between battles, DC Central Kitchen CEO Mike Curtin honored Chef Ablawa Ajovon with this year’s Marianne Ali North Star Award for her extraordinary work as the organization’s Culinary Job Training (CJT) Chef Instructor after graduating from the program herself in 2017. He also recognized the organization’s staff for their efforts to serve 6.5 million meals in response to the pandemic. He also led the crowd in a round of applause for the event’s 65 participating restaurants in tribute to the resiliency of the community over the past several years.  

 The action off stage was just as thrilling as guests snacked on delicious bites from more than 60 of the DMV’s best restaurants, including highlights like seasonal phkali pates from Supra, lemongrass shrimp from Moon Rabbit, koshary from Fava Pot, and Nutella-filled cannolis from Caruso’s Grocery, and enjoyed libations from the open bars sponsored by Premium Distributors, Breakthru, Beam Suntory, and Mountain Valley Spring Water. Guests were able to snap selfies in the DoorDash activation or the Insta-worthy Chandon Garden, and learn more about DC Central Kitchen’s new headquarters, The Michael R. Klein Center for Jobs & Justice, which is set to open later this year on Buzzard Point, in a dedicated Bringing The Kitchen Home activation space on the first floor. One of DC’s most in-demand performers, DJ Neekola, kept the party going all night! 



DC Central Kitchen (DCCK) is an iconic nonprofit and social enterprise that combats hunger and poverty through job training and job creation. Our approach provides hands-on culinary job training while creating living-wage jobs and bringing nutritious, dignified food where it is most needed in our city. We serve scratch-cooked farm-to-school meals in DC schools; deliver fresh, affordable produce to corner stores in neighborhoods without supermarkets; provide delicious catering; and operate fast-casual cafes that also provide on-the-job training. DCCK has been featured in national media including The Washington PostThe Atlantic, National Geographic, PBS NewsHour, and more. To learn more, visit or follow @dccentralkitchen on Instagram and @dcck on Twitter. 

Tabla Launches Happy Hour & Updated Brunch Menus

Tabla Happy Hour dishes, photo courtesy of Reema Desai,

Table is now offering Happy Hour every Wednesday through Friday from 5 – 6:30 pm. The new menu from Chef Alfredo Martinez features shareable plates like Ajika Honey Wings ($8) with a honey-ajika glaze and guda dressing, Pickle Assorti ($5) platter with house-pickled green tomatoes, cucumbers, and Turkish peppers, and Tabla Potato Chips ($3) served with a green ajika dip. Guests can also enjoy mini-interpretations of Tabla favorites like Mini Ajaruli ($8), a snack-sized version of Tabla’s classic Ajaruli khachapuri, and Pomegranate BBQ Sliders ($8), a shareable take on the popular BBQ Pork khachapuri topped with Georgian-spiced pomegranate BBQ sauce and red cabbage.  Georgian-inspired cocktails such as the Meskhuri Mojito ($5), a traditional-style mojito with Georgian cherries, Chacha & Tonic ($4) made with the popular Georgian brandy, , and Tabla’s take on a Long Island Iced Tea, Batumi Tea ($7) with honey chacha, gin, rum, triple sec, tequila, coke, and lemon are exclusively available during Happy Hour in addition to several beer and wine options.

The restaurant has also recently revamped its brunch service, offering a more expansive menu with a wider selection of dishes and brunch beverages. Every Saturday and Sunday from 11 am – 3 pm, guests can enjoy classic brunch dishes with a Georgian twist. Menu highlights include Shakshuka Ajaruli ($14), an oval-shaped khachapuri with Georgian-spiced tomatoes, peppers, and onions, two sunny-side-up eggs, and feta cheese, Brunch Fries ($10) with bacon, eggs, cheese, and herbs, and Ponchiki, Eastern European-style donuts filled with vanilla custard and topped with cinnamon sugar (1 for $3, 2 for $5). Brunch cocktails such as the Bagrationi Bellini ($6), the Bagrationi Mimosa ($8) and the Georgian Sunrise ($9) made with tequila, orange juice, and pomegranate grenadine have also been added to the menu.

Tabla, 3227 Georgia Avenue NW, Washington, DC


More Restaurant News

Ghostburger (Shaw): Welcome, veggie burgers!

After almost a year of perfecting his recipe, Chef Robert Aikens is excited to finally launch Ghostburger’s first veggie burger! The veggie burger, which uses 27 ingredients to create the perfect blend, is officially available for dine-in at Espita and takeout/delivery.

Lupo Verde Osteria (Palisades): Happy Hour Launch!

Lupo Verde Osteria officially launched their Happy Hour special which is available Monday through Friday at their bar/patio from 4-6. Draft and bottled beers are $5, wines are $8, and cocktails $9. The restaurant will also offer deals on appetizers ($10), pizzas ($10), and pastas ($10). Full menu here.

Dolce Vita: Happy Hour Launches February 1st!

The new Mediterranean fusion restaurant is launching their first happy hour starting February 1st with a lineup of meze bites and drink deals. Highlights for bites include Crab Stuffed Piquillo ($10), their infamous Spanakopita ($10), and sweet treats like their Kunafa Della Vita (Manchego, halloumi, massaya orange liqueur) ($10). Drafts will go for $5, Red Wines $7, White Wines $7, and Cocktails $10. Happy Hour will run Monday-Friday from 3:00pm to 6:00 pm. Full menu here.

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