News for Restaurants in Washington DC
Firefly's new Beat the Clock happy hour features progressively timed and priced drink specials. The happy hour is available every Monday through Friday, starting at 3 p.m., when select drinks are $1; the pricing increases in increments of $1 every hour, maxing out at $4 by 7 p.m., and on Monday nights the pricing will stay at $4 until last call. Chef Danny Bortnick will also offer a selection of Seven Salty Snacks, all available for $5 throughout the 3 p.m.-7 p.m. happy hour. Sixty-four-ounce growlers of Batch 19, a special brew made from a pre-prohibition era recipe, will be available for $15 during happy hour and $20 after. Firefly, Hotel Madera, 1310 New Hampshire Ave. NW, Washington, DC 20036, 202-861-1310.
A pre- and post-theater Marquee Menu is now being offered at chef-owner Ris Lacoste's RIS. The Kennedy Center for the Performing Arts, the National Theatre and the soon-to-open West End Cinema are just up the road. The Kennedy Center provides a free shuttle, just steps away from RIS on Washington Circle. The signature three-course Marquee Menu is $35 per person, available daily before 6:30 p.m. or after 10 p.m. For more information or for reservations call 202-730-2500 or visit http://www.risdc.com/. RIS, 2275 L St. NW, Washington, DC 20037, 202-730-2500.
A new meshwi menu is now available at Neyla, featuring skewers cooked on a charcoal meshwi in traditional Mediterranean style. This method of charcoal grilling brings out the flavors of the meats and spices in each dish, and imparts a smoky, grilled flavor. Neyla's full meshwi menu is offered for $35 per person during dinner hours. Neyla, 3206 N. St. NW, Washington, DC 20007, 202-333-6353.
This holiday season, The Source by Wolfgang Puck will offer 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.
RIS chef-owner Ris Lacoste, a food and football fan, has unveiled a new Hang Time menu, which will be available at the bar and in the café seating areas every Sunday from noon to close throughout the NFL season. The game time specials extend behind the bar as well. All day each Sunday guests can choose from Abita Light or a Bloody Mary for only $4. Reservations in the dining room are always recommended but they are not required to take advantage of the Hang Time menu. For more information or to make reservations call 202-730-2500 or visit http://www.risdc.com/. RIS, 2275 L St. NW, Washington, DC 20037, 202-730-2500.
Nage Bistro executive chef Glenn Babcock has introduced Meatless Monday menus with meat-free cuisine. Chef Babcock's menus have always featured innovative vegetarian selections. The Meatless Monday menus will feature three appetizers, four entrées and three desserts and will be available every Monday for lunch and dinner. Menu selections will rotate based on market availability and seasonality. Nage Bistro, Courtyard Washington Embassy Row, 1600 Rhode Island Ave. NW, Washington, DC 20036, 202-448-8005.
Co Co. Sala owners Bharet Malhotra and Nisha Sidhu have opened the Co Co. Chocolate Boutique, showcasing artisanal, handcrafted retail chocolates and offering the ideal locale to pick up signature chocolates for take-away purchase. The new retail boutique also offers chocolate bars and hand-sculpted chocolate and sugar showpieces. Co Co. Sala, 929 F St. NW, Washington, DC 20004, 202-347-4265.
Check back soon for more news.
View our calendar of Wine Dinners & Tastings in Washington DC
Current News View archived news: August 2016 | July 2016 | June 2016 | May 2016 | April 2016 | March 2016 | February 2016 | January 2016 | December 2015 | November 2015 | October 2015 | September 2015 | August 2015 | July 2015 | June 2015 | May 2015 | 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
Find out which restaurants and chefs top the list of GAYOT's 2016 Annual Restaurant Awards.