Dine Out for Less in Washington, DC, During Restaurant Week

Bourbon Steak restaurant in Washington, DC
Bourbon Steak restaurant in Washington, DC

by Meryl Pearlstein


The 16th biannual Washington, DC Restaurant Week is taking place until August 22, and will feature over 200 of the area’s finest restaurants and a variety of cuisines. Top restaurants include Dino, Blue Duck Tavern and Bourbon Steak, which is located at the Four Seasons Hotel Washington, DC. Guests can choose between 3-course lunch and dinner meals, priced $20.10 and $35.10, respectively. Beverages, tax and tip are not included. Online reservations are available. Visit www.washington.org/restaurantwk for more information.


Keep up with the DC dining scene with Washington DC Restaurant Reviews, News, Culinary Events and Wine Dinners. We also feature reviews of top restaurants in the suburbs of our nation’s capital in Maryland and Virginia, including Chevy Chase and Bethesda, Maryland, and Alexandria and Arlington, Virginia.

Celebrate Restaurant Week Boston

Bistro du Midi is one of the many restaurants that will be offering specials during Restaurant Week Boston
Bistro du Midi is one of the many restaurants that will be offering specials during Restaurant Week Boston

by Meryl Pearlstein


Restaurant Week Boston started yesterday, and runs through Friday, August 20, and then next Sunday through Friday August 22-27. The 10th annual Restaurant Week boasts more than 200 participating restaurants throughout Boston, Cambridge and neighboring suburbs. I’m delighted to see some of my all-time favorites on the list: Cambridge’s Rialto, B&G Oysters in the South End and the historic Ye Olde Union Oyster House.

Lunch and dinner options include 2-course lunches for $15.10, 3-course lunches for $20.10 and 3-course dinners for $33.10. Prices exclude beverages, tax and tip. Among the many cuisines that Boston’s Restaurant Week has to offer are fine French, Argentinean and Italian fare. The city is encouraging the use of locally grown ingredients and will be recognizing restaurants that use them in their menus. For more information, visit www.bostonusa.com/restaurant-week.

Keep up with the Beantown dining scene with Boston Restaurant Reviews, News, Culinary Events and Wine Dinners.

Don’t Hide Why It Closed

Chefs Nyesha Arrington and Josiah Citrin
Chefs Nyesha Arrington and Josiah Citrin

by Sophie Gayot


While I am traveling in France it came to my attention that Caché Restaurant & Lounge in Santa Monica, CA, has closed. The news did not really surprise me. A few weeks after it opened a little over a year ago, I had a rather unsatisfactory meal there, as did the other three guests at my table. Others I respected also did not recommend it, despite its fabulous pedigree on paper. Brothers Greg and Colin Strause and developers Steven Lee and Richard Chacker had partnered with chef Josiah Citrin, chef/owner of Mélisse, one of GAYOT.com’s Top 40 Restaurants in the U.S. since 2006, and chef Nyesha Arrington, Citrin’s protégée who had worked at Mélisse and Robuchon in Las Vegas. But the results on the plate were not what it should have been from such a top team.

 

Is Spago Beverly Hills Becoming Spago Bel Air?

 
 
 

 

Perhaps you’ve heard the same rumor I have: that that Spago Beverly Hills was going to relocate to the Hotel Bel-Air, which is currently closed for renovations. The rumor makes perfect sense, as the landmark hotel is part of The Dorchester Collection, famous for attracting top chefs. Don’t they have Alain Ducasse at the Hôtel Plaza Athénée in Paris and Yannick Alléno at Le Meurice restaurant (redecorated by Philippe Starck)? And, they could certainly afford it.

Continue reading “Is Spago Beverly Hills Becoming Spago Bel Air?” »

Cakes & Crowds at Magnolia

Vanilla cake with vanilla buttercream from Magnolia Bakery in Los Angeles
Vanilla cake with vanilla buttercream from Magnolia Bakery in Los Angeles

 

by Leslie Cotterman 


Who knew Angelenos had such affection for buttercream? Opening day crowds packed into the new Magnolia Bakery on Third Street on Saturday, July 17. Employees hustled to keep the pastry cases full of the famous pastel-colored cupcakes. Customers grabbed free samples from trays offered by cheery staff as they waited patiently in the line that snaked the entire length of the shop. But it wasn’t all about cupcakes. There were mini cheesecakes, bars and layer cakes, too.