While I am not a convert to Hallmark’s insipid depiction of family relations, I do value having an opportunity to spoil the woman who brought me into the world. Besides, Mother’s Day, aside from providing an excellent excuse to dine out, is a day on which many fine dining establishments put on a bit of the Ritz.

If you want to stay local and get a great deal, drop by Johnny’s Half Shell where all wine bottles, save the most expensive on the menu, are half price. The restaurant really shines on a beautiful summer evening when one can sit and listen to jazz on the patio. Visit www.johnnyshalfshell.net for more information.

Want to really show mom the finer side of life? Splurge on a visit to 1789 Restaurant located at 1226 36th St. NW in tony Georgetown. The establishment will be offering a special brunch from 10 a.m. to 2 p.m. as well as an a la carte dinner menu from 5:30 p.m. to 10. The brunch menu features assorted canapés that can be paired with brioche French toast served with glazed bananas, peanut butter and maple butter; pan roasted chicken served with creamy grits, Swiss chard, black pepper biscuit and country gravy, as well as eggs benedict served with country bread, Virginia ham, poached eggs and espelette hollandaise. A special dessert menu will also be presented. For more information, call 202-965-1789 or visit www.1789restaurant.com.

Or try 701’s special Mother’s Day Brunch menu prepared by the new executive chef, Bobby Varua. This three-course prix-fixe menu will be served from 11 a.m. to 4 p.m. It is $45 per person, with children’s portions available at half price. Diners can choose from chilled crab salad with “lemonade-pickled” melons, cilantro cream and a sesame rice crisp; scrambled Eggs Royale with Maine lobster, Sevruga caviar, crème fraiche and toast points; banana-walnut pancakes with grilled pork belly, sautéed quail egg and Thai chili-maple glaze. For dessert, options include blackberry flan and lemongrass and ginger Chantilly cream. For more information, visit www.701restaurant.com or call 202-393-0701.

Sparkling Wines at Café Atlantico
On May 20, Café Atlantico welcomes Hugh Davies of Schramsberg Vineyards and Cellars for a dinner showcasing the vinery’s sparkling wines. Guests can expect a selection of bubbly from the Calistoga-based vineyard paired with an innovative four-course menu by Chef Katsuya Fukushima.

Owned by the Davies family, Schramsberg Vineyards and Cellars is a widely known innovator in the production of American sparkling wine. Their 1965 Blanc de Blancs was the first commercial use of Chardonnay in an American sparkling wine. Hugh Davies, president and CEO of Schramsberg, is the youngest son of the late Jack Davies and Jamie Davies who revitalized the run-down estate in Napa Valley in 1965. Over the years, the winery has received numerous awards, including the 1996 James Beard Foundation’s Wine and Spirits Professional Award.

Space for the wine dinner is limited, and reservations are required. The meal is priced at $125 per person. For reservations, call Café Atlantico at 202-393-0812, or visit www.cafeatlantico.com.

Doggie Dining
On Capitol Hill, there are people and there are “dog people.” The latter will move heaven and earth to spend time with their furry companions. Luckily, restaurateurs appreciate their custom and often make accommodations.

My favorite is Cantina Marina, where on Monday evenings man’s best friend dines for free at the “doggie bar,” a wonderful buffet of treats. (www.cantinamarina.com).

Union Pub (www.unionpubdc.com) is offering specials for pooches and pals on Saturdays, noon to 4, on its large patio.

The Hawk’n’Dove wait staff always bring my pooch a special meal (www.hawkanddoveonline.com) as we while away the afternoon sipping a beer and people watching.

At Tunnicliff’s (www.tunnicliffstaverndc.com) and Mr. Henry’s (www.mrhenrysrestaurant.com), dogs are welcome provided they remain outside the boundaries of the patio. Water is always provided.

May is Asparagus Month at Café Berlin
Spring is the time for my favorite vegetable, asparagus. This month Café Berlin, the Hill’s own slice of Germany, offers diners a menu devoted to these succulent stalks.

Writing this I feel a bit like Sam-I-Am. Choose asparagus with radish vinaigrette and Black Forest ham, grilled mahi-mahi topped with tomato concasses and fresh asparagus with a hollandaise sauce and new potatoes. Have it in a lasagna leaf with parmesan cheese sauce. Try it along with a sautéed lightly breaded pork steak; or in a crepe stuffed along with spinach and tomatoes with a light béarnaise sauce and new potatoes.

And of course, there is cream of asparagus soup with salmon dumplings, hot asparagus with hollandaise or chilled with orange vinaigrette. Not satisfied? Have them toss asparagus on spring lettuce complemented by grilled duck breast in a light peanut dressing.

The choices are many. Visit www.cafeberlindc.com for more details. And remember, there are no green eggs on the menu.

Mango Madness
Rasika’s Chef Vikram Sunderam plans to greet the arrival of the coveted Alphonso mangoes with a special menu in May. The fruit will be featured in cocktails, entrees and desserts.

“In India from March through May, you are literally surrounded by tempting fresh mangoes at street corner vendor stalls and in every marketplace as their annual returned is a celebrated occasion. India is the largest producer of mangoes and Indian mangoes have flesh that is unbelievably sweet, and the texture is smooth like sorbet and juicy wet to eat,” says Chef Sunderam, who grew up in Bombay. As someone who lived in India for many years, I must echo his sentiments.
For more information, visit www.rasikarestaurant.com.

Oyamel’s Cinco de Mayo
On May 5, celebrate Cinco de Mayo at Oyamel Cocina Mexicana. Chef Joe Raffa will be offering a special addition to the dinner menu; Guajolote al Mole Poblano, roasted organic turkey with mole poblano. Gather at the bar to feast on a special selection of $1 antojitos including: Sopes de Chorizo, house-made corn flour cakes topped with refried beans, chorizo, potatoes and light Mexican cream; Chalupa de Pollo, house-made corn flour cups topped with shredded chicken, salsa verde, lettuce and queso fresco cheese; Moralito, house-made guacamole wrapped in jicama; Ceviche de Salmon y Maracuya, fresh salmon marinated in passion fruit and lime and Mini Tostada de Cochinita Pibil, crispy house-made corn tortilla topped with Yucatan-style pork barbeque and pickled red onions. The establishment will also offer festive drinks. Oyamel is located at 401 Seventh St. NW. For more information, call 202-628-1005 or visit www.oyamel.com.

Know of a Best Bite? E-mail andrew@hillrag.com.