Still on the menu: bottomless French onion and General Cho’s soup dumplings on Wednesdays.

For the first time this year, there are more closures to report than openings.

Chef Jeff Schwing opened Provolino in December.

“Maybe our prices aren’t for everyone, and that’s okay.”

The project has been years in the making, and reservations are now open.

The stand has been a fixture on Federal Boulevard for over seventy years, and its new owner will take the reins on October 25.

The four-year-old zero-waste eatery will refocus on brunch and catering, with plans to launch a supper club in the future.

Expect dishes like Dirty Martini Bucatini and smoked duck green chile mac and cheese, which you can try at a November 15 pop-up.

Over a dozen spots, including old favorites like Anthony’s and newcomers like Roberta’s and Gusto, are serving up deals.

Saturday is also the final service for two favorites: Finley’s Pub and Steve’s Snappin’ Dogs.

There’s just something special about Steve’s.

It’s taking over the former Culture Meat & Cheese spot at the RiNo food hall.

At Stellar Jay, the hotel’s rooftop restaurant, the views were great, but the food left a lot to be desired.

The former Sancho’s space reopened as a bluegrass bar, there are three new spots for tacos, and more.

The food court at this refugee center has stalls serving food from Burma, Ethiopia, Syria and more.

Local chefs and restaurant owners dish on key ingredients, misconceptions, the restaurants that define local dining and more.

Other additions include Cul-de-Sac, “sleazy French foods” from the owner of Split Lip.

From crunchy fried chicken wings to diner eats and a foie gras lollipop.