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News for Restaurants in Washington DC
June 2011 Archive

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The Penn Quarter newcomer 901 Restaurant & Bar adopts it name from the address, 901 Ninth St. NW, on the street level adjacent to the Renaissance Washington, DC Downtown Hotel and across from the Washington Convention Center. Based on the Spanish tapas, sharing-menu concept, the 901 menu highlights items from every corner of the globe, under the direction of executive chef Thomas Hall. 901 Restaurant & Bar, 901 Ninth St. NW, Washington, DC 20001, 202-524-4433.
Serendipity 3 has opened at the corner of M Street and Wisconsin Ave. in Georgetown. Its locale boasts the same whimsical décor and over-the-top dishes offered at the New York and Las Vegas restaurants, including the over-ten-million-sold signature Frrrozen Hot Chocolate and the foot-long hot dog. Savory and sweet items unique to DC also are offered, such as jumbo lump crab cakes, the president's lobster pasta, and a red velvet sundae. The executive chef at Serendipity 3 in DC is Jason Ferrell, and Liz Barbato is the pastry chef. Serendipity 3, 3150 M St. NW, Washington, DC 20007, 202-333-5193.
Chef Richard Sandoval has opened El Centro D.F., offering authentic Mexican comfort food and tequila drinks for eat-in or take-out. Lunch & Dinner daily. El Centro D.F., 1819 14th St. NW, Washington, DC 20009, 202-328-3131.

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News Bytes

Chef Guillermo Pernot Introduces New Cuban Tastes
Chef-partner Guillermo Pernot offers numerous new dishes on Cuba Libre Restaurant & Rum Bar's summer menu, inspired by his two recent culinary exploration trips to Cuba. Look for callos con pomelo, a refreshing ceviche of citrus-marinated sea scallops, grapefruit and blood orange-passion fruit sauce; dorado a la plancha, seared mahi mahi with forbidden black rice and squid asopao with mojito salsa verde and chipotle aïoli; and a vegetarian option of ravioles de calabaza, roasted calabaza squash and goat and mascarpone cheese filled half moon raviolis with caramelized pearl onions, baby spinach, sherry vinegar reduction sauce and toasted pumpkin seeds. Cuba Libra Restaurant & Rum Bar, 801 9th St. NW, Washington, DC 20001, 202-408-1600.
Härth's Farmers Market
Härth restaurant has launched a new Lifestyle & Farmers Market. The market, rain or shine every Saturday from 9 a.m. to 1 p.m., is located in the rear parking lot of the Hilton McLean Tysons Corner through October 29. Under the direction of executive chef Thomas Elder, the market features the region's freshest produce, artisan food products, and local businesses that teach guests how to incorporate farm fresh foods into home cooking. Vendors include Sweetbites Desserts, Martin's Angus Beef, Panorama Bakery, Chef Eloy's Kickin' Salsa, Level Green Farm and Bay Haven Farms. Härth, Hilton McLean Tysons Corner, 7920 Jones Branch Dr., McLean, VA 22102, 703-761-5131.
Addie's Summer Picnic Menu
Addie's in Rockville is welcoming Sunday guests with a family-style picnic menu created by chef Nate Waugaman. The special menu is available from noon to 8 p.m. and includes two salads choices, two sides and three entrées for family sharing. Ingredients are farm-fresh. A 50-seat tented outdoor patio situated in the front of Addie's, plus 20 seats nestled under the shade of a Japanese maple tree on the back patio, beckon summer dining. The Sunday picnic supper is priced at $35 for adults, $15 for children under the age of 10, with kids under three eating for free. Addie's Sunday picnic is available through Labor Day weekend. Addie's, 11120 Rockville Pike, Rockville, MD 20852, 301-881-0081.

Chef Shuffle
Chef Michel Richard has a new chef de cuisine in the kitchen of Michel. Chef Jon Mathieson brings his knowledge of classic cuisine and contemporary preparation to Michel, offering a menu that is in keeping with the restaurants of Michel Richard, whimsical and current. Most recently, Mathieson was chef/owner of Virginia's Inox and prior to that chef de cuisine at 2941 Restaurant. Michel, The Ritz-Carlton, Tysons Corner, 1700 Tysons Corner Blvd., McLean, VA 22102, 703-744-3999.
Christopher Jakubiec has been named executive chef of The Jefferson hotel in DC Christopher Jakubiec has been named executive chef of The Jefferson. He has been a part of the hotel's culinary team since 2009, serving as executive sous chef and chef de cuisine. His new dishes at Plume at the Jefferson Hotel will include seasonal items such as tuna crudo with lemon and caper marmalade, arugula and olive oil; Maryland crab tortellini with espelette and tomato consommé; and an assiette of Hampshire pork composed of roasted loin, braised belly, Manila clams and polenta. The Jefferson, 1200 16th St. NW, Washington, DC 20036, 800-235-6397, 202-347-2200.


Take your taste buds on a walk down memory lane! Check out our exclusive closed restaurant database for Washington D.C. to virtually visit your favorite dining spots from the past. La Colline, R.I.P.

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