News for Restaurants in Washington DC
Adam Sobel, executive chef at Bourbon Steak, has debuted a new menu, which embraces spring and summer flavors while retaining all of chef Michael Mina's signatures, such as butter-poached steaks, lobster potpie and black truffle mac ‘n' cheese. Sobel not only showcases striped bass with a saké clam broth or Virginia swordfish with baby leeks, he plays with classics, such as his take on a Philly cheesesteak: beef tartare topped with aged provolone and crispy potato skins. Accompanying Sobel's spring menu is a new dessert menu by pastry chef Brenton Balika. Balika worked with Sobel at Bradley Ogden and Charlie Trotter's. He was most recently sous chef at Rick Moonen's RM Seafood at the Mandalay Bay Resort & Casino in Las Vegas. Bourbon Steak, Four Seasons Hotel Washington, DC, 2800 Pennsylvania Ave. NW, Washington, DC 20007, 202-944-2026.
Each Sunday evening from 5 p.m.-11 p.m., Masa 14 offers a global favorite, lechon asado, or roast pig, priced at $25 per person. Guests will have a choice of roasted pork or beef accompanied by Latin-Asian sides and seasonal vegetables that will change weekly. Sides may include, but are not limited to, black beans, cilantro rice and fried yucca. The pig will be served family-style for two or more people, and it will be available individually upon request. Masa 14, 1825 14th St. NW, Washington, DC 20009, 202-328-1414.
April 8 is officially National Empanada Day and Cuba Libre Restaurant & Rum Bar is creating seven varieties of the empanada in addition to the three traditional varieties on its dinner menu daily. From April 11-30, the empanada choices include appetizer, entrée and dessert empanadas. The shells are stuffed with everything from lamb, poultry and pork to seafood, as well as vegetarian options incorporating exotic fruits and vegetables, herbs and seasonings. Savory empanadas include the empanada de langosta eclipse, with Maine lobster and coral butter filling; a vegetarian option with roasted artichokes, Swiss chard and ricotta cheese; and an arroz con leche with coconut rice pudding brûlée for dessert. Prices range from $7 to $20. Guests can also choose two, three or four pastries from Cuba Libre's signature Mamá Amelia's Empanadas sampler, which are always on the menu. Cuba Libre Restaurant & Rum Bar , 801 9th St. NW, Washington, DC 20001, 202-408-1600.
Executive chef/founder Bryon Brown of Artisa Kitchen has announced the opening a culinary production called Sensorium. Beginning April 12, Sensorium will offer an evening of exploration with culinary playfulness, costumes, lighting and music at the Capitol River Waterfront in a 12-course meal with wine pairings. Taking place weekly, Tuesday-Sunday evenings, Sensorium will offer two seating times: 5:30 p.m. and 8:30 p.m. Sunday and Tuesday-Thursday; 6:30 p.m. and 9:30 p.m. on Friday and Saturday. Each show is designed for only 30 guests per seating. Sensorium will be housed for six weeks in a 36-foot geodesic dome on the east lawn of Yards Park. The all-inclusive ticket price begins at $125 during the opening week's first two nights (April 12-13) and tickets to the following performance are available for $150 per person, also all inclusive. For more information and to purchase tickets, visit www.sensoriumdc.com. Sensorium, Capitol River Waterfront, Washington, DC 20003, 202-573-8197.
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