Introducing The Thursday Wine Down, your weekly excuse to take an extra-long lunch at RARE. Available starting tomorrow.

Our dry-aging locker is home to carefully sourced meats like this Highland Orchard Farms grass-fed 103 rib, which is aged for 70 days before being hand-cut, prepared, and served on your plate.

From TODAY til 8/18, DowntownDC will be filled with exclusive Summer #RestaurantWeek deals for you at places including Ocean Prime DC, RARE Steakhouse & Tavern, The Hamilton, Cuba Libre Restaurant & Rum Bar - Washington D.C. and Claudia's Steakhouse! 🦐 🔗 Book your tables at ow.ly/oUIW50vt0PX ⛱ #DineOutEatUp #RWDMV

While your boss is away, why not make the most of your lunch hour (or two hours - we won't tell) with The Thursday Wine Down, a tasting flight of five wines added to your midday entrée for just $20.

Join Chef Marc Hennessy, RARE's resident steak savant, for a deep-dive into dry-aged Wagyu on October 5, complete with demos, discussions, and lunch. bit.ly/worldclasswagyu

On Sundays, all of our bottles of wine are half off. Each of these, and more than 80 others, starting at just $25.

Bring some friends and close out the weekend strong with a bottle of 2001 Château Pavie or any of our wines, all of which are half-off every Sunday.

What's so special about Wagyu? We can try to explain its tremendous tenderness and marbling, but seeing and tasting it for yourself is the best way to answer this question. Join Chef Marc Hennessy for a multi-course Wagyu lunch & dry-aging class on Oct. 5. Bit.ly/wagyuclass

Check out our brand-new charcuterie and cheese bar, featuring house-made meats from Chef Marc Hennessy (think duck cherry pâté, au poivre-cured wild king salmon, and more).

Maybe you're off work on Monday, maybe you're not, but either way all of our wines by the bottle are half-off on Sunday, and that's worth celebrating.

Introducing our new charcuterie and cheese bar, a mecca of meat featuring house-made pâtés, cured fish, aged ham and beef, and more from chef Marc Hennessy alongside cheeses from Wisconsin to Pennsylvania. Pull up a stool.

No judgement if you want to yodel with joy after trying our Swiss-style raclette, served hot and melted over baby potatoes. It's just one of the delicious options available at our brand new charcuterie and cheese bar.

Win the Thanksgiving table with holiday pies from Chef Jackie Suter, featuring creative twists on traditional favorites, like blood orange pecan and dulce de pumpkin, for just $25 each. Available to order online for pick-up at RARE from November 25-28. ow.ly/RPY050x1MGD

Roll up to our place this Thanksgiving for warm and buttery house-made sourdough garlic and parmesan rolls, crafted with love by pastry chef Jackie Suter. (Photo credit: Nicole Hennessy Photography)

Choices are hard. Our 48-ounce bone-in porterhouse steak makes it so you can enjoy the best qualities of sirloin and tenderloin cuts together. But it's big enough for two, so you still need to decide whom to share it with.

#Food matters whatever your private #event. When you have us as host, enjoy creations like #prosciutto San Daniele, #tomato jam & #cress hor d'oeuvres. Schedule a tour and save your date, by emailing natalie[at]raredc.com. (Photo credit: Nicole Hennessy Photography)

Fresh #cinnamonrolls with #vanilla icing baked with care by #pastry chef Jackie Suter. Preorder now for December #holiday pickup. Info here: bit.ly/rollsofcinnamon

Make it a #pâté day, any day, when you order chef Marc Hennessy's country loaf at our #charcuterie & #cheese bar.

The holidays are here, finally. Get in the mood with the Irish Gentleman: #Connemarra #Irishwhiskey, #Kahlua, bitters and orange peel.

Now available, while supplies last: Hokkaido Snow Beef from Chateau Uenae, which is world-renowned for its flavor, marbling and tenderness. (Photo credit: Nicole Hennessy Photography)