Grab your blankets, head out to your backyard and celebrate the three-day weekend with these chef-curated picnic items.
You most likely aren’t heading to the beach this weekend to kick off the unofficial start of summer, but that doesn’t mean you can’t have a fun time during Memorial Day weekend. Have yourself a backyard barbecue (sans cooking) with these three offerings from Alexandria-based restaurants.
The restaurant located on George Washington’s Mount Vernon property is offering Memorial Day picnics through curbside pickup. Celebrate the three-day weekend with a Memorial Day picnic basket, featuring barbecue, cherry cobbler and other American favorites. The picnics include your choice of barbecue pork, chicken or beef, four sides and a cherry cobbler or bread pudding for dessert. Also available for purchase are picnic baskets, s’mores kits for four people, beer, wine and cocktails. Orders for four or more guests include a free picnic basket. All orders must be reserved by Friday, May 22, and can be picked up on Sunday, May 24 from 10 a.m. to 3 p.m.. // 3200 Mount Vernon Memorial Highway, Mount Vernon; $45.98-$183.92, depending on number of guests
Alexandria restaurant Hummingbird is offering a Grill & Chill bag for Memorial Day, featuring enough food and drinks for four people. Highlights include shrimp cocktails, grilled artichokes, fully loaded baked potatoes, four New York strip steaks with garlic butter, brownies and a bottle of wine. Limited bags are available and they must be reserved by Thursday, May 21 for a Saturday, May 23 pickup. // 220 S. Union St., Alexandria $200
Have yourself a backyard picnic with drink and food specials from Union Street Public House, including pork barbecue, grilled chicken and beef brisket entrees. Each meal is served with watermelon, summertime sides and cherry pie. The restaurant will also have fill-your-own growlers available for purchase. For order and pickup time restrictions, call 703-548-1785. // 121 S. Union St., Alexandria; prices vary
For more foodie finds, subscribe to our weekly Food newsletter.