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.
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