News for Restaurants in Washington DC
The Source by Wolfgang Puck is now offering its brunch and Bloody Mary menus on Saturday. The brunch is offered from 11:30 a.m.-2 p.m. and includes a combination of traditional brunch items as well as Asian-inspired dishes. The menu features a dim sum platter that includes an assortment of house-made selections: spicy "Thai Style" chicken salad with mustard dressing and candied cashews; market-fresh berry french toast served with country-style pork sausage; and burgers and sandwiches including the "American Style" Kobe burger with onion marmalade and herb aïoli and Maine lobster club with bacon vinaigrette. The Source by Wolfgang Puck, Newseum, 575 Pennsylvania Ave. NW, Washington, DC 20001, 202-637-6100.
To celebrate chef-owner Art Smith's weekly appearance on TLC's BBQ Pitmasters, a reality competition where backyard barbecue fanatics battle through a series of smoky, meaty challenges for the cook-out crown, Art and Soul is bringing back its Barbecue Feast. For $25 per person (exclusive of tax and gratuity), Art and Soul's executive chef Travis Timberlake will offer diners a Southern-inspired barbecue experience. The barbecue lovers' menu will be available on the patio every Thursday from 5:30 p.m.-10:30 p.m. through the show finale on September 23, weather permitting. Art and Soul Restaurant, The Liaison Capitol Hill, 415 New Jersey Ave. NW, Washington, DC 20001, 202-393-7777.
CommonWealth, The People's Gastropub is offering an extended selection of its "Snacks" menu and weekly patio spit roasts on Thursdays through September. The selection of new small plates complements CommonWealth's extensive beer program, including ten favorite beers on draft and 30 imported and domestic beers available by the bottle or can. The weekly spit roasts will feature whatever meat is available at the market---think chicken, turkey, baby pig, lamb, pork shoulder, and roast beef varying from week to week. CommonWealth, The People’s Gastropub, 1400 Irving St. NW, Washington, DC 20010, 202-265-1400.
The Source by Wolfgang Puck has launched its new Saturday brunch and Bloody Mary menus. The brunch is offered from 11:30 a.m.-2 p.m. every Saturday and includes a combination of traditional brunch items as well as Asian-inspired dishes. The menu features a dim sum platter which includes an assortment of house-made selections; spicy "Thai Style" chicken salad with mustard dressing and candied cashews; market fresh berry french toast served with country-style pork sausage; and burgers and sandwiches including the "American Style" Kobe burger with onion marmalade and herb aïoli and the Maine lobster club with bacon vinaigrette. All brunch dishes are priced between $12 and $24. The Source will also offer its three-course prix-fixe lunch on Saturday, priced at $28 per person. The Source by Wolfgang Puck, Newseum, 575 Pennsylvania Ave. NW, Washington, DC 20001, 202-637-6100.
Chef-owners Barbara and Jeff Black of Black Restaurant Group are coordinating a fundraising effort at their restaurants in the Washington, DC and Maryland neighborhoods in fall 2010. The goal is to raise $200,000 to build a new kitchen at Children's National Medical Center to support children with diabetes. Black Restaurant Group will support national diabetes awareness during the entire month of November (National Diabetes Month). Throughout the month of November, all four Black Restaurant Group restaurants, Black Market Bistro, BlackSalt Restaurant, Black's Bar & Kitchen, and Addie's, will be donating 100 percent of the proceeds from their signature mussel dish, Addie's Mussels, to this cause. Each restaurant will also have special promotions in addition to the mussels to support the fundraising efforts. Events include: Sunday, October 24---Black Market Bistro Pig Out for Diabetes; Saturday, November 6---BlackSalt Fish Market & Restaurant Oyster Tasting at BlackSalt Restaurant. For more information, call each individual restaurant. BlackSalt Restaurant, 4883 MacArthur Blvd. NW, Washington, DC 20007, 202-342-9101.
Check back soon for more news.
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