No Goodbyes

It’s about that time.

The pan-roasted swordfish is made with chermoula, olive tapenade, asparagus, and orange. If you’ve never had swordfish, this is your sign to come and try it. It’s a satisfying summer dish.

Food is Chef ’s love language, so it’s no surprise that we’re swooning over his Valentine’s Day dinner menu. This prix-fixe offering will give you and your loved ones the kiss of life with dishes like eggplant parmesan, herb-crusted half rack of lamb, tiger shrimp scampi and chili crisp, and a special roasted veal chop with thyme jus, to name a few. Lovers, this one’s for you.

Your perfect date awaits at No Goodbyes. February 14th, 5pm to 11pm. Link in our V-Day highlight to view the full menu and reserve your seats.

Chef at work. 🫡

If you haven't heard of heirloom grit tots, then consider this your lucky day. Come dip these delicious bite-sized pieces of southern heaven in their she-crab harissa aioli. Photo by Hawkeye.

Our version of steeped oats: nut butter, sorghum syrup, lion's mane powder, pepitas, chia seed, tonka, cinnamon, and seasonal fruit. Find it on the breakfast and weekend brunch menus. Photo by Hawkeye Johnson.

We love a good plate of wings, especially when they're smoked with cider peppercorn glaze and served with shaved root veggies. Come enjoy these until 11pm tonight. Photo by Hawkeye.

If you haven't enjoyed our duck breast pastrami rueben sandwich with seasonal kraut, muenster cheese, and garlic horseradish on the patio, have you really been living? Photos by Hawkeye.

We love seeing our gorgeous space filled with our gorgeous community. Throwback to this fun and fulfilling floral workshop with . Photo by .

These fingerling potatoes are made with pickled ramp aioli and smoked paprika. You can't have just one. Photo by Hawkeye Johnson.

We love the No Goodbyes ethos: morning, noon, and night. It means we're always here to give you the best of the season from the farmers, fishers, and ranchers that work sun-up to sun-down to stock our larders. And it means that the people of Adams Morgan always have a place to meet up and to fill up. So when you're here, enjoying the literal and metaphysical space that the double-height lounge provides, you get to be part of that magical mix of community and sustenance.

Oh, you wanted to know about these dishes? Peeking in from the top is the Duck Breast Pastrami Rueben (sourced from Long Island's Crescent Duck Farm, est. 1908) with seasonal kraut made in house, muenster cheese, and garlic horseradish aioli served with crab-spiced potato chips (they're vegan, in fact). The dish on the bottom is chilled white asparagus with pickled cherry mustard, smoked black walnuts, mint, basil, and farmer's cheese. Photo by .

We're here for you morning, noon, and night. Come visit us at the coffee shop from 7am to 3pm.