News for Restaurants in Washington DC
Chef-owner Richard Sandoval's Latin-Asian Zengo is now offering a selection of rice and noodle bowls along with two new bento boxes for lunch. Available Monday through Friday from 11:30 a.m.-2:30 p.m., these newcomers include the carnitas rice noodles served with pork shoulder, mushroom, cashew, soft egg and hot-and-sour sauce; and beef brisket udon noodles served with shiitake, asparagus, basil, chile Fresno and hoisin broth. The bento boxes at lunch include the Roll Box with a choice of the Angry Zengo roll made with spicy yellowfin tuna, wasabi tobiko, avocado and sesame-chipotle sauce; and a Vegetariano roll made with asparagus, scallion tempura, avocado and sambal aïoli. Prices range from $10 for rice and noodle bowls and from $13 to $19 for bento boxes. Zengo has also added some new Latin-Asian favorites to its happy hour menu, which has been extended Monday through Saturday from 5 p.m.-7:30 p.m. in the bar and lounge. Zengo, 781 Seventh St. NW, Washington, DC 20001, 202-393-2929.
The French Christmastime tradition of Bûche de Noël ("Yule Log") is on the table at Et Voila! A native of Brittany, France, pastry chef Mickael Cornu offers creative flavors and detailed design on the French holiday favorite. Chef Cornu rolls the bûche from handcrafted sponge cake and frosts each cake with handmade buttercream icing. His cakes are decorated with powdered sugar to resemble snow, chocolate to resemble tree branches and meringue mushrooms. Et Voila! is offering three variations on the classic Bûche de Noël including chocolate sponge cake with hazelnut buttercream, vanilla sponge cake with mocha buttercream, and pear with chocolate bavarois and almond biscuit. Orders must be made 48 hours in advance and can be made by calling Et Voila! at 202-237-2300. The minimum Bûche de Noël order is four slices, and is priced at $4.50 per slice. A whole Bûche de Noël varies from 6-8 slices. Et Voila!, 5120 MacArthur Blvd. NW, Washington, DC 20016, 202-237-2300.
Willow Restaurant has a new sommelier, Christianna Sargent, who recently completed her Certified Sommelier of Wine courses through the Italian Association of Sommeliers. Along with her daily task of choosing the right wines, Sargent will lead weekly tastings and private classes at Willow Restaurant. To date, her most popular class has been a chocolate pairing where the understanding of terroir is developed while chocolates of equal cacao percentages from seven different regions of the world are paired with wines from seven distinctly different terroirs. Willow Restaurant, 4301 Fairfax Dr., Arlington, VA 22203, 703-465-8800.
For the month of December, The Source by Wolfgang Puck is looking to make home entertaining that much easier by offering its 15-layer carrot cake made-to-order and available at the restaurant for purchase. Executive chef Scott Drewno's moist, spiced cake with cream cheese filling is available in small (4-8 people), medium (10-12 people) and large (12-20 people) sizes, and priced at $30, $60 and $90 respectively. To place an order, email firstname.lastname@example.org or call 202-637-6100. The Source by Wolfgang Puck, Newseum, 575 Pennsylvania Ave. NW, Washington, DC 20001, 202-637-6100.
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