Spend the week before the long weekend enjoying 50 percent off bottles of wine, tomatoes at Jaleo, and more.

This week in food and drink invites D.C. to snack on Hawaiian fare with a Top Chef favorite, learn to make a meatball, or sip on a gin and tonic at one of the city’s favorite Spanish hangouts.

Get every last drop of summery goodness this week through cracking crabs, popping pinot with pandas, and feasting on ripe tomatoes.

Asparagus is always a spring standout, and there are only a few weeks left to savor this seasonal favorite.

“There’s not really many classic dishes on the menu,” he says. “You’ll get the Spanish flavors, just different style cooking techniques than they would use classically in Spain.”

The coming mild spring weather is ushering in a new crop of high-profile restaurants, including one from a Top Chef alum.

While sherry had been consigned to cooking wine status throughout most of the last century, skilled bartenders are returning it to its rightful place as a main cocktail ingredient.

California uni is now in season, and it’s also considered an invasive species. So get eating.

The kalimotxo sounds weird, we know. But it’s a surprisingly refreshing way to get a red wine fix during hot months.

Restaurant Week isn’t exactly the best, but there are still some deals to be found.