News for Restaurants in Washington DC
To celebrate National Salad Month in May, Blue Duck Tavern executive chef Sebastien Archambault and chef de cuisine John Melfi are debuting new salads. Look for a charred baby lettuce salad with spring onions, green peas and anchovy emulsion paired with Virginia ham or chicken breast; a shaved Brussels sprouts salad with apple, walnuts and Parmesan with duck leg confit or prawns; and a baby carrots salad with fennel, orange, pickled shallots and olive oil croutons complemented by scallops. Blue Duck Tavern, Park Hyatt Washington, 1201 24th St. NW, Washington, DC 20037, 202-419-6755.
El Centro D.F. now offers a special lunch menu Monday through Friday from 11 a.m.-3 p.m. that includes soups, salads, tacos, tortas and burritos, grilled quesadillas, enchiladas and chef's specials. Diners can also order from the list of over 200 tequilas, mezcals, traditional Mexican beer and crafted Latin cocktails to complement their meal. The taco selection is extensive --- choices include the al pastor, adobe marinated pork belly with grilled pineapple, cilantro and onions; pork carnitas, pork shoulder, pickled onion, cilantro and salsa verde; and grilled steak with onion, cilantro and salsa verde. El Centro D.F., 1819 14th St. NW, Washington, DC 20009, 202-328-3131.
Eastern Market's new Beuchert's Saloon is offering a new Saturday and Sunday brunch service. Just like with his dinner menu, executive chef Andrew Markert presents creative "farm American" cuisine, with much of the produce and meats sourced from co-owner Brendan McMahon's family-owned East Oaks Organics Farm in Poolesville, Md. Markert has broken the menu down into two sections, Brunchish and Lunchish, with bottomless mimosas made with fresh-squeezed juice. For those who don't make it to brunch until the afternoon, the Lunchish section of the menu offers several more savory options like the grilled steak frites with shallot sauce, house-made frites and salted herb butter, or the Cumberland and mash, a house-made Cumberland sausage topped with charred onions, house mustard, whipped potatoes and pickles. Dinner nightly, Brunch Sat.-Sun. Beuchert's Saloon, 623 Pennsylvania Ave. SE, Washington, DC 20003, 202-733-1384.
Executive chef Santosh Tiptur spices up Co Co. Sala's spring menu with some exciting new brunch entrées such as lox flatbread and caprese frittata. But don't worry: the restaurant's popular brunch dishes such as the french toast s'mores, breakfast flatbread, and crispy Creole crab cakes remain on the menu. Cost for the multi-course prix-fixe brunch is $26 per person, or order items à la carte. Co Co. Sala, 929 F St. NW, Washington, DC 20004, 202-347-4265.
View our calendar of Wine Dinners & Tastings in Washington DC
Current News View archived news: April 2015 | March 2015 | February 2015 | January 2015 | December 2014 | November 2014 | October 2014 | September 2014 | August 2014 | July 2014 | June 2014 | May 2014 | April 2014 | March 2014 | February 2014 | January 2014 | December 2013 | October 2013 | September 2013 | August 2013 | July 2013 | June 2013 | May 2013 | April 2013 | March 2013 | February 2013 | January 2013 | December 2012 | November 2012 | October 2012 | September 2012 | August 2012 | July 2012 | June 2012 | May 2012 | April 2012 | March 2012 | February 2012 | January 2012 | December 2011 | November 2011 | October 2011 | September 2011 | August 2011 | July 2011 | June 2011 | May 2011 | April 2011 | March 2011 | February 2011 | January 2011 | December 2010 | November 2010 | October 2010 | September 2010 | August 2010 | July 2010 | June 2010 | May 2010 | April 2010 | March 2010 | February 2010 | January 2010 | December 2009 | November 2009 | October 2009 | September 2009 | August 2009 | July 2009 | June 2009 | May 2009 | April 2009 | March 2009 | February 2009 | January 2009 | December 2008 | November 2008 | October 2008 | September 2008 | August 2008 | July 2008 | June 2008 | May 2008 | April 2008 | March 2008