Dock 5 at Union Market, 1309 Fifth St. NE; Sat., 11 a.m.-4 p.m., Sun., 11 a.m.-3 p.m., $15-$40.
Chef Erik Bruner-Yang, formerly of Toki Underground, is bringing his new concept’s ramen to The Emporiyum, and slurps shall echo across the hall because of it.
The wood-fired Neapolitan-inspired pie spot will showcase its chewy-crispy crusts and locally sourced ingredients for those who can’t make it to the Petworth location.
Cotton & Reed
D.C.’s first rum distillery will be selling its wares by the bottle and by the gulp — in addition to its two rums, you can sample draft cocktails like the Redbeard, a concoction of rum, Campari, lemon and a house-made ginger soda.
The burgers from this Brooklyn, N.Y., innovator are served on buns made of cooked ramen noodles. Seems like a must-try, even if it’s just to say you ate a noodleburger.
This Big Apple business will take its Hong Kong-style egg waffles (available in original, chocolate or green tea) and fill them with Dolcezza ice cream, a local favorite.
Momofuku Milk Bar has created custom cookies for The Emporiyum that presumably taste like s’mores. Attempting to eat the picture did not confirm this.
True Syrups & Garnishes
Give your grown-up cocktails their due with the D.C.-based maker’s grenadine or tonic syrups. At the festival, True will launch a kola syrup made with real kola nut.
The Bacon Jams’ Bacon Jam
Just when you think bacon has fallen out of style, you realize that, hello, it’s BACON. This savory spread is good on toast, burgers, pastas, spoons, your finger and licked directly out of the jar.
You know that person in your office who blathers on about how chai is so comforting? Buy him this Brooklyn company’s slow-brewed chai concentrate and show him what he’s been missing.
Weak Knees Gochujang Sriracha
Bushwick Kitchen’s condiment is a standout: The heat and tang of Sriracha go well with the depth of gochujang, a Korean chili paste, and what you end up with is a reason to eat scrambled eggs every day.
More things to do this weekend