Chop’t Creative Salad Company has opened its second Washington, DC location in Dupont Circle. As at its first location in Penn Quarter, each salad on the menu also includes a pairing suggestion for the most complementary of the 26 homemade salad dressings; otherwise diners can choose their favorite from Chop’t’s selections. These DC locations are the first restaurants in the country to offer Boylan’s “vintage soda pop” as a fountain drink. Chop’t, 1300 Connecticut Ave. NW, Washington, DC, 202-327-2255.
Cork Wine Bar has opened its doors at Logan Circle in the 14th Street corridor. It will offer 35 wines by the glass and 130 bottles from small producers in France, Italy, Spain, Germany and Austria. The kitchen features chef Ron Tanaka, formerly of CityZen, who cooks modern and classic fare. The owners worked in collaboration with wine consultant Vickie Reh to develop a list of over 130 old-world wines, partial to France–particularly the Rhône Valley–and Italy. Cork Wine Bar, 1720 14th St., Washington, DC, 202-265-2675, www.corkdc.com.
The multi-level Alto Plaza opens its doors to a Nuevo Latino dining experience. The first level features a bar-lounge area and casual dining that continues onto the second floor. Also on level two is a large meeting room, wired for presentations, complete with a plasma screen and internet access. The third level is reservations-only and features fine dining, live music and a cigar bar. Good for al fresco dining during the warmer months are the wraparound patios on all three floors, with big floor-to-ceiling windows surrounding each lounge. Open for lunch, dinner and Sunday brunch with hours on Mon.-Sat. from 11 a.m.-midnight and Sunday from 10 a.m.-midnight. For reservations or further information call 703-266-8811 or visit www.altoplaza.net. Alto Plaza, 5800 Old Centreville Rd., Centreville, Va.
Vinifera Bistro & Wine Bar opens in Reston this May. Vinifera is named after the vine species that produces over 99 percent of the world's wines today. With Matthew Mohler acting as executive chef, the restaurant-bar will serve innovative American cuisine with global influences, showcasing seasonal, local and sustainable products. The restaurant’s bar area will offer more than 200 local, domestic and international wines, plus signature cocktails and microbrews. Located in the soon-to-open Westin Reston Heights, the restaurant will be accessible directly from the street. An outdoor patio that seats 70 will also open when weather allows. The restaurant will serve breakfast, lunch and dinner. Vinifera Bistro & Wine Bar, 11750 Sunrise Valley Dr., Reston, Va.
Co Co. Sala opened its doors in the heart of the Penn Quarter as a coffee, chocolate and cocktail lounge. The 130-seat restaurant will initially offer dinner and late-night service, and will begin offering breakfast and lunch service in early March. Co Co. Sala will specialize in espresso and chocolate-based drinks, artisanal chocolates, and pastries. Along with the desserts, Co Co. Sala’s kitchen offers selections like the Trio of Sliders, which includes a spicy Moroccan swordfish, blue cheese-stuffed sirloin burger and tandoori-spiced chicken. For the ultimate chocolate indulgence, the evening menu will feature multi-course chocolate desserts with flavors derived from cuisines of various countries. The restaurant will also feature displays of remarkable sugar and chocolate sculptures appropriate for the seasons. Co Co. Sala, Penn Quarter, 929 F St. NW, Washington, DC.
Commemorating one of America’s earliest presidents, Jackson 20—in honor of Andrew Jackson—has opened in Alexandria’s Old Town featuring, not surprisingly, American fare. Chef Jeff Armstrong’s menu emphasizes ingredients sourced from local farmers and local waters, highlighting American dishes with Southern influences. Armstrong worked most recently as executive chef of Keswick Hall at Monticello in nearby Charlottesville, Va. The restaurant is open for breakfast, lunch, bar snacks and dinner. Jackson 20, 480 King St. in Old Town, Alexandria, Va., 703-549-6080.
Chef-owner Howsoon Cham opened the doors of his new restaurant, Café Tropé, just two short blocks from Dupont Circle at 2100 P St. NW, Washington. The intimate 75-seat restaurant features the distinctive flavors of French Caribbean cuisine. Starting in February, the restaurant will serve lunch Wednesday to Friday and dinner nightly plus brunch on Saturdays and Sundays. The name Café Tropé is derived from France’s charming port town of Saint Tropez. The chef owns Red Ginger Caribbean & Latin American Bistro in Georgetown. For more information, call 202-223-9335.
Taking Penn Quarter by storm, the all salad/all the time eatery Chop’t is jam-packed with greens-loving folk who want a salad their way. This idea should catch on big when other locations open up metro-wide. Chop’t, 730 Seventh St. NW, Washington, DC, 202-347-3225.
Wildfire will open its first DC-area location at Tysons Galleria in McLean, Va. The restaurant, a 1940s-style steak and chophouse, offers an extensive menu that features broiled steaks and chops, wood-roasted seafood and spit-roasted meats, as well as salads and sandwiches. Wildfire also offers a gluten-free menu for both lunch and dinner for guests with celiac disease. In addition, the Wildfire kids’ menu includes wood-fired cheese pizza and barbecued ribs and fries. Wildfire will be open for lunch and dinner Monday through Thursday from 11 a.m.-10 p.m., Friday and Saturday from 11 a.m.-11 p.m., and Sunday from 11 a.m.-10 p.m. Wildfire, 1714U International Dr., 3rd floor, McLean, Va., 703-442-9110, www.wildfirerestaurant.com.
Accented by such touches as two giant chandeliers designed by Dale Chihuly, The Park features creative American classics, from vine-ripened tomato soup with a crouton of grilled artisanal cheese and tomato concassé, to short ribs two ways: slow-roasted oven-braised barbecue short ribs and classically braised beef short ribs. For dessert, offerings include a fresh homemade cinnamon sugar donut with a frozen cappuccino custard topped with a cool cream foam. The first two floors are devoted to dinner service, where guests can watch the chefs at work in an exhibition kitchen, creating their take on classic American cuisine. The top two floors serve as lounge areas and private event space. Dinners only. The Park, 920 14th St. NW, Washington, DC, 202-737-7275.
The restaurant at Doubletree Hotel & Executive Meeting Center Bethesda, OZ. Restaurant (pronounced oh-zee), is a full-service eatery in the venue’s new Great Room. It features Zen flair and centers its offerings on mental and physical well-being. All proteins are priced and served by the ounce, all non-entrée items are less than 490 calories, and all desserts are “served by the spoon.” OZ. Restaurant, Doubletree Hotel & Executive Meeting Center Bethesda, 8120 Wisconsin Ave., Bethesda, Md., 301-652-2000.
Wolfgang Puck has introduced Washingtonians to The Source, his first fine-dining restaurant in the nation’s capital. The modern, 11,000-square-foot, three-level restaurant is the signature dining experience at the Newseum, an interactive museum dedicated to the news. Puck tapped Scott Drewno to serve as the executive chef of the 200-seat restaurant. While the cuisine draws inspiration from Puck’s renowned signature fine-dining restaurants, including Spago Beverly Hills, Chinois on Main and CUT, the concept for The Source is the first-of-its-kind for the company. The Source offers two distinct dining experiences plus a private dining room that seats 40 guests. The diverse menu ranges from smaller plates, such as Prime beef sliders with smoked onion marmalade and white cheddar, to Puck’s signature pizzas from the wood-burning oven including the smoked salmon pizza with dill cream and caviar. Workday lunch, bar menu, and late-night dining is available in the lounge, which seats 70. In the upstairs dining room, guests can enjoy a fine-dining experience, with a menu that features modern interpretations of Asian dishes. Menu offerings include roasted suckling pig with a plum-fig chutney; steamed black bass “Hong Kong”-style with baby bok choy; and lacquered Chinese duckling with wild huckleberries and glass noodles. The restaurant’s wine list features more than 300 labels featuring a majority of American producers with a strong selection of international wines from Austria, France, Italy, Germany, Spain and New Zealand. In addition, the list includes nearly one dozen bottles of saké plus saké by the glass. The Source, 555 Pennsylvania Ave., Washington, DC, 202-637-6100.
Big, big news for DC’s gourmets, gourmands, and devoted foodies. Opening in early November at The Ritz-Carlton, Washington D.C. in the West End: the Westend Bistro by Eric Ripert, a casual American bistro. The restaurant will open to the public for dinner on Thursday, November 8, and for lunch and brunch starting in December. Westend Bistro by Eric Ripert, The Ritz-Carlton, Washington D.C., 1190 22nd St. NW, Washington, DC, 202-974-4900.
The Carlyle Club is slated to open October 18, offering the Washington metropolitan area live entertainment and fine dining. Located in the heart of Alexandria, the new Art Deco-style space features a large center stage and dance floor, a private dining room for 25 persons, and an expansive lounge and bar area. The opening weekend will feature big band entertainment, including Radio King Orchestra on the 18th, Doc Scantlin and the Imperial Palms Orchestra on the 19th, and the Tommy Dorsey Orchestra on the 20th and 21st. The venue will be open for lunch and dinner, and provide entertainment at all services including a set dinner menu for the big name shows. Daily entertainment at lunch will typically feature piano performances, while evening entertainment will range from three-piece jazz ensembles to national headliners. Dinner for the national headliner shows will be in two seatings: the first show at 7 p.m. and the second show at 10 p.m. Dinner prices for the big name shows will range from $75-$100, which will include a four-course menu, (exclusive of beverage/alcohol) and can be reserved now. The Carlyle Club, 411 John Carlyle St., Alexandria, Va., 703-549-8957, www.thecarlyleclub.com.
Chef-owner Jamie Leeds and partner Sandy Lewis plan to bring the New England beach fare of Hank’s Oyster Bar to Old Town Virginia. Patrons can anticipate finding the signature exposed brick walls, chalkboard menus, marble bar and bountiful fresh oyster selection in an intimate setting with seating for 50-plus. Hank’s Old Town menu will also be the same, down to the dark chocolate chunks presented with the bill. Hank’s Oyster Bar, 1026 King St., Alexandria, Va., 703-739-4265.
Locanda is the newest addition to Capitol Hill and the brainchild of Aykan Demiroglu, former director of operations of Le Paradou. Executive chef Brian Barszcz, formerly of Obelisk, Tallula and Bistro Bis, presents a menu featuring Italian cooking with Mediterranean influences. Locanda, 633 Pennsylvania Ave. SE, Washington, DC, 202-547-0002.
Owner and local entrepreneur James O’Brien is opening RedRocks FireBrickPizzeria, a pizzeria and café located in DC’s Columbia Heights neighborhood. The restaurant will offer both traditional and gourmet pizzas straight from the 800-degree brick oven, as well as café fare, including fresh panini with house-made bread, salads and starters, wines by the bottle and the glass, Chimay Triple and Allagash White on tap and 30 beers and microbrews by the bottle. RedRocks’ brick-oven pies will come in more than a dozen varieties, including the classic margherita. Open for dinner and weekend brunch. RedRocks FireBrickPizzeria, 1036 Park Rd. NW, Washington, DC, 202-320-7161.
Bluepoint, a contemporary seafood kitchen and bar, is opening in DC's Penn Quarter. It features seafood, generously cut USDA Prime Allen Brothers steaks and raw bar specialties, all complemented by hand-crafted, signature cocktails and a selection of wine and beer. Fresh fish is one of Bluepoint's specialties, including scallops, Atlantic salmon, and twin lobster tails. Bluepoint will be open for lunch and dinner Monday through Friday from 11:30 a.m. and weekends for dinner from 4 p.m. Bluepoint, 1299 Pennsylvania Avenue NW, Washington, DC, 202-783-4545.
Replacing the now-closed David Greggory Restau-Lounge will be Hudson, slated to open in early fall. Named after the Elizabethan explorer-navigator-adventurer, the eatery will offer classic and contemporary comfort food. A protégé of chef Timothy Dean, chef Kyle Schroeder will add a touch of creativity to the restaurant’s cuisine, which will include breakfast pastries; small and large lunch plates of entrées, salads and sandwiches; and dinners with inventive and retro main courses, pizzas and salads. On the weekends, Hudson’s brunch will offer everything from fresh buttermilk pancakes and challah french toast to sourdough toast topped with poached eggs, jumbo lump crab cake and red pepper hollandaise. Hudson, 2030 M St. NW, Washington, DC, 202-872-8700, www.hudson-dc.com.
Il Fornaio plans to open in the Reston Town Center in August, and will bring to Northern Virginia its brand of upscale Northern Italian cooking. Claudio Zorloni, chef-partner, hails from Milano, in the Lombardia region of Italy, where he learned to cook by assisting his mother in the kitchen. Zorloni is noted for his fresh pastas made daily on-site. In addition, Il Fornaio's kitchens feature equipment like a wood-fired oven for pizza, a wood-burning rotisserie for chicken and duck, and a wood grill for the authentic bistecca alla Fiorentina, a 22-ounce certified Angus porterhouse steak. The eatery will be open for lunch and dinner seven days a week and for brunch on weekends. Il Fornaio, 11990 Market St., Ste. 106, Reston, Va., 703-437-5544.
King Street Blues expands its operations with its opening in Arlington’s Courthouse district. Look for its brand of barbecue and blues after mid-June. King Street Blues, 2300 Clarendon Blvd., Arlington, Va., 703-243-4900.
Once under the kitchen wisdom of Susan Lindeborg and then Joe Raffa, who now cooks at Oyamel Cocina Mexicana, The Majestic Café (911 King St., Alexandria, Va., 703-837-9117) has reopened with an entirely new menu and crew.
Las Canteras, a restaurant that brings traditional Peruvian dining into the contemporary era, has opened at 2307 18th St. NW, Washington (202-265-1780). The menu, décor and style are a fusion of traditional and modern features from executive chef Eddy Ancasi’s native Peru. The restaurant offers Washington area diners native cuisine from the land of the Incas, coupled with innovative Andean specialties in a colorful, modern atmosphere. The restaurant is open for lunch Tuesday through Sunday 11 a.m.-3 p.m. and for dinner from 5-11 p.m. (closed Monday).
Opened at the beginning of 2007, Grape Legs Fun Wine & Spirits on the Ninth Street corridor specializes in unique and well-priced wines. With a small selection from domestic vineyards, the focus is on wines from Argentina, Chile, South Africa, New Zealand, Australia, France, Italy, Portugal and Spain. Eighty percent of the bottles are in the $7-$15 range. Grape Legs Fun Wine & Spirits, 1905 Ninth St. NW, Washington, DC, 202-387-9463.
Super-chef José Andrés moves his beloved Oyamel Cocina Mexicana to DC’s Penn Quarter, and celebrates a soft opening with dinner service now; lunch service to follow soon. Hip, happening and colorful, with divine food, of course. Oyamel Cocina Mexicana, 401 Seventh St. NW, Washington, DC, 202-628-1005.
restaurant Bear Rock Café has opened
in The Village at Shirlington in Arlington. The nature-themed
eatery features a wide variety of hot sandwiches, fresh salads,
oven-baked breads, soups, baked potatoes, desserts and coffee.
Bear Rock Café, 2751 S. Stafford St., Arlington, 703-575-8055.
Mulino New York has opened. The menu
features the vibrant flavors of Italian cuisine, drawing
upon the Abruzzi region in Italy. All meals begin with
a complimentary antipasto tasting of soppresatta, bruschetta,
Reggiano Parmesan, fried zucchini and homemade garlic and focaccia
bread. Additionally, all guests receive a complimentary
glass of signature house grappa at the conclusion of their meal.
Il Mulino New York, 1110 Vermont Ave. NW, 202-293-1001.
Jack’s Restaurant & Bar in
Dupont Circle replaces Le Pigalle with a more European and
neighborhood-friendly menu. At the stove is owner and executive
chef Herbert Kerschbaumer, formerly of Bistro Bernoise on
Macarthur Boulevard in DC. Jack’s Restaurant & Bar,
1527 17th St. NW, 202-332-6767.
for the opening of a new concept in steakhouses come August
when BLT Steak opens at 1625 I St. NW. While
the design will reflect the traditional appeal of the American
steakhouse, its approach—BLT's signature "blackboard"
menu will be prominently featured highlighting the menu offerings
of the day—will be simpler, and more modern to appeal
to the neighborhood crowd. BLT Steak, 1625 I Street NW, Washington,
from chef and entrepreneur Geoff Tracy, owner of Chef Geoff’s
(3201 New Mexico Ave. NW, 202-237-7800) and Chef Geoff’s
Downtown (13th St. between E and F Streets NW, 202-464-4461),
is slated to open at the end of June in Chevy Chase, Maryland.
The restaurant will feature a predominantly Italian-themed menu,
a “wine wall” in the dining room, twenty-plus wines
by the glass, a full bar and twelve beers on tap. A patio for
outdoor dining will be available during the warm season, and
a private room will accommodate special events. LIA’S,
4435 Willard Ave., Chevy Chase, Md., 240-223-5427, www.liasrestaurant.com.
Blue Duck Tavern (24th and M Streets NW) is slated
to open June 16. Executive chef Brian McBride will incorporate
farm-fresh produce and meats in addition to freshly caught seafood
on the American menu. Expect an all-American wine list with
60 wines available from California, Washington, Oregon and several
other states, as well as a selection of 300 wines from around
the world. The contemporary neighborhood restaurant will be
open for lunch and dinner daily.
and seafood specialist David Craig has opened his eponymous
restaurant, David Craig, to showcase the modern
interpretations of classic rustic preparations for which he
has become well known. Craig made his debut in Washington ten
years ago at Dupont Circle restaurant, Pesce,
then subsequently worked at The Tabard Inn and Black's
Bar & Kitchen. David Craig, 4924 St. Elmo Ave., Bethesda,
Nights has unveiled a second location in the trendy Clarendon
area and showcases a new type of bar scene with its Agni
Lounge (fire in Hindi). The bar features unusual cocktails
plus assorted Indian appetizers including the Calcutta specialty,
raj kachori (chickpea patty); and jhal muri, or puffed rice,
cucumber, potatoes, tomatoes, onion, cilantro and roasted peanuts
tossed with a sweet and sour tamarind sauce. For more information
about restaurant and bar hours, visit www.tandoorinights.com or call 703-248-8333.
Rasika has opened at 633 D St. NW, (Penn Quarter), Washington, DC (202-637-1222).
The name is derived from Sanskrit meaning "flavors,"
and the restaurant features those created by chef Vikram Sunderam,
who relocated to DC after being at Bombay
Brasserie in London for 14 years. The concept promotes authentic
Indian fare with a modern emphasis. Signature dishes include
the crispy spinach salad with date and tamarind sauce; black
cod with fresh dill, star anise and fennel seeds cooked in a
clay oven; and tawa Dover sole hand-rubbed with chile and prepared
on the griddle.
Strike Lanes has opened in Chinatown, with a Hollywood-influenced
take on dining and bowling. Bowl on state-of-the-art lanes and
enjoy gourmet dining and cocktails in this spot that offers
lounge seating surrounded by the work of local artists. Lucky
Strike also features a sports bar with three high-definition
screens and eight 40-inch plasma TVs, as well as billiard tables
and a patio. Lucky Strike Lanes, Gallery Place, 701 Seventh
St. NW, Washington, DC, 202-347-1021.
de Chão has opened in downtown at 1101 Pennsylvania
Ave. NW (202-347-4668). This steakhouse is a churrascaria, where
meat is slow-roasted in the “gaucho” tradition and
Bello, a sister restaurant to DC’s Café
Milano and Sette
Osteria, has opened in Arlington. Sette Bello offers an
exotic "Italian sushi" bar that includes carpaccio,
tuna, octopus, salmon and Italian rice. In addition to the raw
bar, this newcomer also presents a full Italian menu as well
as a 46-foot bar, expansive floor-to-ceiling windows, a fireplace,
private party room and an open pizza oven. Sette
Bello, 3101 Wilson Blvd., Arlington, Va., 703-351-1004.
Newcomer Oya Restaurant & Lounge brings the style
and appeal of Los Angeles to Washington, DC’s Penn Quarter,
with food by executive chef-partner Kingsley John. Oya offers
a world cuisine with flavors of Asia, West Africa, Morocco and
St. Lucia, drawing from the background of its native West Indies
chef. Dishes at Oya include lentil soup with plantain-oxtail
gnocchi; braised short ribs with vanilla pear purée and
tostones; and grilled green curry lobster with red rice. There’s
a late-night dining menu as well, served until 1 a.m. Oya, 777
Ninth St. NW, Washington, DC, 202-393-1400, www.oyadc.com.
Old Homestead Steakhouse has opened in Bethesda
in the Chevy Chase Bank Building at 7501 Wisconsin Ave., offering
Kobe beef as its signature item. Other locations include New
York (56 Ninth Ave., 212-242-9040) and Borgata
Hotel Casino & Spa in Atlantic City. The Boca
Raton Resort & Club in Florida is slated for the fourth
Old Homestead Steakhouse (December 2005). The second-generation,
family-owned boutique steakhouse is known for its Prime dry-aged
beef. Lunch Mon.-Fri. and dinner nightly. For reservations,
Richard Sandoval is slated to start construction on a second Zengo location at 781 Seventh St. at Gallery Place-Chinatown—he
previously launched Zengo in Denver. Continuing with their partnership
at Pampano in New York City, Sandoval will collaborate with Washington
National Opera’s Placido Domingo. Sandoval will meld his
knowledge of Latin foods with Shanghai-born chef Alan Yu’s
Asian ingredients and techniques. Zengo DC is slated to open
in September 2005.
for its central downtown-DC location, Central Michel
Richard came into being because of Michel Richard's
desire to have a place where his children could dine on delicious
yet straightforward cooking that is American, French and whimsical—and
less expensive than his signature and very upscale Michel
Richard Citronelle located in Georgetown. Central features
creative twists on American classics, such as lobster and beef
burgers and roasted chicken. The menu also features homemade
charcuterie and fresh oysters. The restaurant seats about 220,
with private dining spaces giving guests a choice of a wine
room view or a media dining room with flat screen HDTV. The
wine list, created by Citronelle's Mark Slater and Brian Zipin,
is a 100-bottle list focusing on small producers, predominantly
from France and the U.S., with representation from the best
of other regions including Germany, Austria, Italy and Spain.
Central Michel Richard, 1001 Pennsylvania Ave. NW, Washington
Ripert, chef at New York’s Le
Bernardin and Barça
18 restaurants, will be opening Harvest at The
Ritz-Carlton, Washington D.C. sometime this spring. Ripert’s
menu will feature organic produce and fresh seafood prepared
in a shielded open kitchen providing diners with a behind-the-scenes
Bastille features updated Franco-Mediterranean cuisine with vintages
to match. It is the culmination of chefs Christophe Poteaux
and Michelle Garbee's dream of opening their own restaurant.
Both are formerly of Aquarelle at The
Watergate. A variety of small plates and entrées
are available with wines selected with pairing in mind. Bastille,
1201 N. Royal St., Alexandria, Va., 703-519-3776.
Bobby Varua is the new executive chef of 701, bringing with him plenty of experience. His previous jobs include stints with China Grill, Nougatine, Aureole, Daniel and The Plaza hotel in New York City. Joining Varua is pastry chef Christine Plante. 701, 701 Pennsylvania Ave. NW, Washington, DC, 202-393-0701.
Executive chef Matt Hill will be returning to Charlie Palmer Steak in DC to helm the kitchen starting February 15. Hill, who currently heads up the kitchen at the newly opened Charlie Palmer Steak and Fin Fish in Reno and was instrumental in the opening of Charlie Palmer Steak in DC nearly five years ago, will be replacing executive chef Bryan Voltaggio, who leaves to open his own restaurant. Charlie Palmer Steak, 101 Constitution Ave. NW, Washington, DC, 202-547-8100.
After moving from Maestro in The Ritz-Carlton, Tysons Corner to a short-term assignment in Baltimore, Stefano Frigerio moves to DC’s Mio restaurant as its new executive chef. As Fabio Trabocchi’s right-hand man, Frigerio has sterling kitchen credentials and should help put this struggling newcomer on the DC dining map. Mio, 1110 Vermont Ave. NW, Washington, DC, 202-955-0075.
Chef Ricky Moore, who recently departed Agraria Restaurant in Washington Harbour (3000 K St. NW, Washington, 202-298-0003), has been named executive chef at indebleu (707 G St. NW, Washington, 202-333-2538). No news yet on the destination of chef Vikram Garg.
Jonathan Krinn, who with his father made 2941 Restaurant in Falls Church a must-go destination, has left to open a new restaurant, name and destination still a secret. 2941 Restaurant, Fairview Park Dr., Falls Church, Va., 703-270-1500.
Nongkran Daks of Thai Basil in Chantilly, Virginia, has become a partner in a second restaurant of the same name in Ashburn. Thai Basil, 14511-P Lee Jackson Memorial Hwy., Chantilly, Va., 703-631-8277.
Chef de cuisine Karen Hayes and pastry chef Bruce Connell are overseeing the kitchen at Roof Terrace Restaurant at The John F. Kennedy Center for the Performing Arts (2700 F St. NW, Washington, DC, 202-416-8555).
Ashok Bajaj, head of the restaurant group that includes Bombay Club, Bajaj 701, The Oval Room, Ardeo, Bardeo and Rasika, has announced the appointment of Joy Ludwig as pastry chef for both The Oval Room (800 Connecticut Ave. NW, Washington, DC, 202-463-8700), and Bombay Club (815 Connecticut Ave. NW, Washington, DC, 202-659-3727). Ludwig formerly baked at Jean Georges in New York.
Daniel Bortnick is the new executive chef of Dupont Circle restaurant and lounge, Firefly. 1310 New Hampshire Ave. NW, Washington, 202-861-1310.
Barton Seaver moves from Café Saint-Ex (1847 14th St. NW, Washington, 202-265-7839) to Hook in Georgetown.
Moving from 701 to the kitchen of Ardeo/Bardeo is Trent Conry. He will be replaced at 701 by his colleague Alexander Powell, a native of Jamaica who has cooked in Manhattan with Jean-George Vongerichten and in the Bahamas.
Replacing Anthony Chittum at Dish + drinks, Peggy Newbold Thompson will take over the kitchen, coming from the Georgetown Club.
Leeds, owner and executive chef of Hank's
Oyster Bar, has appointed William Beck as general manager and Karen Hayes as sous
chef to the 65-seat restaurant. Hank's Oyster Bar, 1624 Q St.
NW, Washington, 202-462-4265.
Kenney has been named executive chef for the Willard
InterContinental Washington, 1401 Pennsylvania Ave. NW,
Washington, DC, 202-637-7318.
Bob Kinkead of Kinkead’s has announced the appointments of Hichem Lahreche as the restaurant’s new pastry chef and Todd Schiller as chef de cuisine to his downtown restaurant. In Virginia,
Kinkead's Colvin Run Tavern (8045 Leesburg Pike, Vienna,
703-356-9500) he has promoted Chris Newsome to its chef de cuisine. Jeff Gaetjen, formerly
the establishment’s chef de cuisine, has been named corporate
chef for all of Bob Kinkead’s restaurants, including Kinkead’s,
Sibling Rivalry in Boston (525 Tremont St., 617-338-5338) and
Bob Kinkead's Colvin Run Tavern.
Ashok Bajaj has tapped Matthew Secich to be
the new executive chef of The
Oval Room (800 Connecticut Ave. NW, Washington, DC, 202-463-8700).
Keller has been named the new executive chef at Dupont
Grille Restaurant (1500 New Hampshire Ave. NW, Washington,
202-939-9596). Keller, a veteran of DC restaurants including Potowmack
Landing Restaurant and the Hyatt Regency Reston’s
Market Street Bar & Grill, will maintain Dupont’s
menu of modern American cuisine with regional influences and
a focus on seasonal seafood specialties. In addition to his
duties at Dupont Grille, he will also serve as executive chef
for Jurys Washington Hotel, where Dupont Grille is located.
Jeffrey G. Potter has been named the new executive chef-in-residence
and general manager of Market Salamander in
Middleburg, Va. Oversight of special events including wine and
cooking classes is included among Potter’s responsibilities.
For more information, call 540-687-8011. Market Salamander,
200 W. Washington St., Middleburg, Va.
Hellyar is now chef de cuisine of Blue
Duck Tavern at the Park Hyatt Washington. Most recently,
Hellyar was at NoMI in Chicago, Oxford's Le Manoir aux Quat Saisons and The Fat
Duck in Bray, England. Blue Duck Tavern, 24th & M St. NW,
Washington, DC, 202-789-1234.
(Tony) Conte has been named executive chef of The
Oval Room (800 Connecticut Ave. NW, 202-463-8700). Conte
previously held the position of executive sous chef at Jean
Georges in New York.
Chef Janis McLean leaves Silver Spring’s redDog Café to head the kitchen at Morrison-Clark Inn. Morrison-Clark Inn, 1015 L St. NW, Washington, DC, 202-898-1200.
Chef Joe Raffa has moved from defunct The Majestic Café to join José Andrés as chef at Oyamel in Penn Quarter.
Chef Frank Morales, once at Zola, will be the new executive chef for Old Town’s Rustico, and Anthony Chittum leaves Notti Bianche to cook at Old Town’s Vermilion.
Paris Comes to Alexandria
Bastille chefs Christophe and Michelle Poteaux present a new spring menu that is replete with contemporary yet classic bistro favorites that feature farm-fresh local ingredients, for lunch, dinner, and Sunday brunch and dinner. Look for such fare as appetizers including goat cheese cromesqui, baby arugula, dried cherries and roasted shallots dressing, or farmer’s market salad with balsamic vinaigrette. Lunch entrées include cassoulet of duck confit, with Toulouse sausage and mussels in fragrant saffron broth, and pommes frites. Dinner entrées showcase such dishes as roasted pheasant breast “en crêpinette,” stuffed with foie gras and confit leg meat; tajine-style lamb shank; or pan-seared sea scallops, cauliflower coulis, sautéed broccoli florettes and lardons. Bastille, Old Town Alexandria, 1201 N. Royal St., Alexandria, Va., 703-519-3776.
Chef Alison Swope’s Warm Weather Menu
Alison Swope is rolling out a three-course, dinner-only, chef's tasting menu priced at $30. This new offering is available on Friday and Saturday night, all summer long, at Restaurant K. Patrons can choose an appetizer, entrée and dessert selection from the entire new dinner menu to create their own three-course summer savings feast. For a fine complement, guests can order Swope's specialty house-infused cocktails, such as the Prickly Pear Margarita, which showcase her culinary approach to spirits. Restaurant K, 1700 K St. NW, Washington, DC, 202-974-6545.
Proof Introduces a Late-Night Menu
Proof Restaurant is launching its late night menu, which will be available Thursday through Saturday nights from 11 p.m.-1 a.m. Offered in the bar and lounge, chef Haidar Karoum’s late-night menu features indulgent items, such as foie gras scrambled eggs served on truffle buttered toasted brioche, as well as upscale takes on classic dishes, such as the chef’s rendition of the Philadelphia cheesesteak: Wagyu beef and provolone cheese garnished with maitake mushrooms and served with a jalapeño mayonnaise. Guests can also enjoy a nightly selection of artisanal cheeses and charcuterie offerings. For more information, call 202-73-PROOF. Proof, 775 G St. NW, Washington, DC.
Roof Terrace Restaurant Welcomes Spring
Roof Terrace Restaurant’s new executive chef Joe Gurner, chef de cuisine Karen Hayes and pastry chef Bruce Connell have developed a menu using this season’s freshest ingredients including asparagus, wild Alaskan salmon, rhubarb and mango. Chef Hayes’ dinner menu combines distinct flavors and ingredients to make tastes exciting for her guests, such as chilled asparagus with a miso-sesame vinaigrette; wild Alaskan salmon with marinated cucumber, French breakfast radish and mâche with a lime crème fraîche; and Moroccan spiced loin of lamb with lemon, black olives, mint, onion fondue and an ice wine gastrique. Roof Terrace Restaurant, The John F. Kennedy Center for the Performing Arts, 2700 F St. NW, Washington, DC, 202-416-8555.
Ceiba’s Expanded Caribbean-Inspired Lounge
A new lounge brings a dinner/supper-club ambience to Ceiba. A wine list and drink menu explore the spirits of Latin America. Bite-size portions of chef Jeff Tunks’s menu are served at the bar and lounge between 4 p.m.-7 p.m. only. Complimentary bocaditos (appetizers) along with a special cocktail promotion is available Monday through Friday. Each day celebrates a different country, so no two days are alike. Ceiba, 701 14th St. NW, Washington, DC, 202-393-3983.
Mrs. K’s Toll House Unveils Wine Cellar
The recently renovated Mrs. K’s Toll House Restaurant will soon feature a one-of-a-kind wine cellar, The Wine Press, designed by general manager and wine director Spiro Gioldasis. The new cellar sports vintage brick floors and walls, wooden beams and paneling, custom ironwork, exposed native stone and new temperature controlled cellars to house the much expanded wine collection. Additionally, The Wine Press has a stone-topped bar, ideal for sampling the international wine list of 600 labels, 64 wines by-the-glass, including 5 to 20 vertical flights. Mrs. K's Toll House Restaurant, 9201 Colesville Rd., Silver Spring, Md., 301-589-3500.
National’s Opening Day
Belga Café, Capitol Hill’s funky Belgian restaurant, has readied its terrace for baseball fans to celebrate the entire season of their home team. In case you haven’t dropped by, it’s a good destination for hanging out and drinking Belgian beer, and eating mussels and frites. Usually closed between lunch and dinner, Belga Café will remain open Friday, Saturday and Sunday afternoons, and will offer a special patio menu. Belga Café, 514 Eighth St. SE, Washington, DC, 202-544-0100.
Equinox Gets a Face Lift
After nine years of delivering cuisine devoted to showcasing the region, executive chef Todd Gray and wife/co-owner Ellen Gray are redesigning the restaurant and the menu at Equinox. Todd Gray’s ambitions are two-fold. Besides a structural update, the chef is replacing the Chef’s Tasting Menu with a Market Table Menu, which represents the varying availability of produce, meats and fish almost daily. The Market Table menu offers a deeper understanding not just of the local abundance, but also offers a glance at the market conditions throughout different regions of the globe. Equinox, 818 Connecticut Ave. NW, Washington, DC, 202-331-8118.
Neighborhood Restaurant Group & Freshfarm Markets Partner
“From farm to fork” is a popular adage in the restaurant industry, but how many diners truly understand where their food comes from? That question has inspired Neighborhood Restaurant Group (NRG) and FRESHFARM Markets to team up in 2008 to offer DC area diners the unique opportunity to meet their farmers for dinner. These farm dinners, which will be offered on an ongoing basis at each of the NRG restaurants, including Rustico Ristorante, Vermilion, Tallula and Evening Star Café, will feature different local growers and producers, who will talk about their seasonal products, the area’s growing conditions and how their food got on your plate. The executive chefs at each of the participating restaurants, including Frank Morales at Rustico, Anthony Chittum at Vermilion, Nathan Anda at Tallula and Will Artley at Evening Star Café, will discuss the significance of local products in their cooking, and how they develop menus based upon seasonality and their relationships with farmers. Information on future farm dinners will be available at www.freshfarmmarkets.org or by calling Pat Lute at 202-236-1518.
Shad at The Oceanaire Seafood Room
Shad began to make its first appearance in early February and diners can enjoy this classic East Coast favorite at The Oceanaire Seafood Room from now until the end of the season, which will probably run until May. Executive chef Rob Klink has created pan-fried shad and shad roe with crisped bacon, asparagus and citrus beurre blanc, for $29. Guests can also order just the roe for $28 or just the fish for $25. The Oceanaire Seafood Room, 1201 F St. NW, Washington, DC, 202-347-BASS.
Fresh Oysters & a New Chocolate Libation
What better way to enjoy the winter season than with freshly shucked oysters, from both the East and West Coast, for $1 an oyster at Hank’s Oyster Bars through the month of March. This special happy hour offering is available from 5:30 p.m.-6:30 p.m. Sunday through Thursday. Additionally, both restaurants are offerings a new Hank’s Naked Chocolate Martini complete with a bittersweet chocolate rim and made with crème de cacao, Stoli Vanil vodka and finished with an edible rose petal. Hank’s Oyster Bar, 1026 King St., Old Town Alexandria, Va. 703-739-HANK; and 1624 Q St. NW, Washington, DC, 202-462-HANK.
Morton’s Unveils Seafood & Steak Combinations
Want something new for dinner? It could be the Classic Combination dinner offered at all six area Morton’s, The Steakhouse locations through March 31. Featuring seafood and USDA Prime beef, these selections are designed to excite the taste buds of land- and sea-lovers alike. It includes a single-cut Prime filet mignon, served with béarnaise sauce, accompanied by steamed fresh asparagus plus the choice of an Australian lobster tail or two Alaskan king crab legs. Also included is either a Morton’s signature salad of romaine and iceberg lettuce, chopped egg and anchovies with a blue cheese dressing or a Caesar salad topped with Morton’s own Caesar dressing. Cost is $69 per person. For more information or for reservations contact an area Morton’s location listed below. Reston Town Center, 703-796-0128; Arlington, 703-418-1444; Georgetown, 202-342-6258; Downtown, 202-955-5997; Tysons Corner, 703-883-0800; Bethesda, 301-657-2650.
Washington Restaurants to Help UNICEF
Many of DC’s finest restaurants, including Central Michel Richard, DC Coast, Westend Bistro by Eric Ripert, 1789 Restaurant, Bebo, Sonoma Restaurant & Wine Bar, Blacksalt Restaurant, Seasons, Hank’s Oyster Bar and Marcel’s, will participate in the U.S. Fund for UNICEF’s nationwide Tap Project during the week of March 16, culminating on World Water Day, March 22. The Tap Project, a grassroots initiative to provide clean water to children around the world, invites individuals to donate $1 for the tap water they normally get for free at participating restaurants.
The Carlyle Club Wine News
Managing partner Brennan Reilly of The Carlyle Club has appointed Mari Stull wine director for his “big band” entertainment and dining club. Stull is introducing her pricing philosophy, plus amenities such as wine lockers with stocking services at deep 25 percent discounts, complimentary wine consulting for clientele, monthly wine dinners, and “meet the winemaker” evenings. The Carlyle Club wine menu is introducing approximately 100 bottles from $22 to $280 and nearly 40 of those under $40. Stull describes the wine list as “eclectic” with wines from Moldova to Uruguay, including notable regions of France, and the United States, Australia and Italy. With over 40 by-the-glass selections, which range from $6 to $16, customers are encouraged to try a glass before choosing to commit to a bottle of the wine. The Carlyle Club, 411 John Carlyle St., Old Town Alexandria, Va., 703-548-5953.
Wine & Cheese Shop at the Hotel Palomar Arlington
Domasoteca, a global wine and cheese shop, brings gourmet offerings to Rosslyn on the ground level of the Hotel Palomar Arlington. Featuring 350 bottles of specially selected wines, a myriad of gourmet cheeses and other wine-related accessories and fare, the venue offers a global wine experience, with an emphasis on Italian and local Virginian wineries, as well as organic and biodynamic selections. Throughout the year, Domasoteca will also play host to classes with local wine producers and purveyors, as well as for a series of wine dinners in conjunction with the Northern Italian restaurant, Domaso Trattoria Moderna, located on the fourth floor of the hotel. The wine dinners will feature seasonal gourmet dishes created by Domaso’s executive chef, Massimo Fedozzi. Domasoteca, Hotel Palomar Arlington, 1121 N. 19th St., Arlington, Va., 703-894-5104.
Jaleo Restaurant’s Pintxo Hour
Fans of Jaleo’s Pintxos Festival in October—when Washingtonians were introduced to the pintxo (PEEN-cho), a “small bite” tapa from San Sebastian—will be pleased to find the return of the small bites available every Monday, from 5 p.m.-7 p.m., during Pintxo Hour, now available all year long. Along with Jaleo happy hour drink specials, a variety of pintxos will be available for $1.50 each at all three Jaleo locations. Guests of the Pintxo Hour can wash down the treats with the variety of drink specials featured at Jaleo Hour. Available every day at the bar from 5 p.m.-7 p.m., the drink specials include $3.50 red sangría by the glass, a $3.50 house glass of red wine or white wine, $3.50 draught beer and $3.50 rail drinks. Jaleo, 480 Seventh St. NW, Washington, DC, 202-628-7949; Jaleo, 7271 Woodmont Ave., Bethesda, Md., 301-913-0003; Jaleo, 2250-A Crystal Dr., Arlington, Va. 703-413-8181.
Legal Sea Foods Inspires Love with Oysters
For the month of February, love is on the plate at Legal Sea Foods with fresh oyster features, ranging from pickled oyster and cucumber salad to mascarpone baked oyster, served at the restaurant’s oyster bar or in the dining room. Purists will find assorted fresh oysters too, including Kumamoto, P.E.I. and oysters from both the east and west coasts. The featured dishes, along with other select oyster offerings, will be available only for the month of February. Legal Sea Foods: 704 Seventh St. NW, Washington, DC, 202-347–0007; 2301 Jefferson Davis Hwy., Crystal City, Arlington, Va., 703-415-1200; 2001 International Dr., Tysons Galleria, McLean, Va., 703-827-8900; Democracy Blvd., Bethesda, Md., Westfield Shopping Mall, 301-469-5900; Reagan National Airport Terminal C in Arlington, Va., 703-413-9810.
House-made Bacons Sizzle On Eatbar’s Winter Menu
The year of the pig might be drawing to a close, but the pork product celebration is just beginning in January at EatBar, where chef Nathan Anda will be adding a “bacon of the week” to his ever-expanding repertoire of house-made charcuterie items. Anda spent the fall curing eight different bacons, which he infused with unusual ingredients such as juniper, ginger and hot chocolate. The results can be tasted in new dishes such as the scallops with green curry and coriander-cumin bacon; hot chocolate bacon-wrapped dates; fried oyster po' boy with Old Bay bacon and rémoulade; and a chestnut soup, served with a fried quail and cinnamon bacon. Future bacons include coffee bacon, which will be paired with donut holes for guests to enjoy a new version of a classic: coffee and donuts. For those who don’t eat pork, Anda comes to the rescue with a hearty take on an old classic—house-made beef pastrami, cured for ten days before being smoked over hickory wood and roasting for six hours. The pastrami is then pan-seared and served in two-by-two-inch blocks on top of whipped potatoes with a red wine gastrique. EatBar, 2761 Washington Blvd., Arlington, Va., 703-778-9951.
Sunday Night Soldiers’ Dinner
Sonoma Restaurant & Wine Bar (223 Pennsylvania Ave. SE, 202-544-8088) has begun hosting a series of “Sunday Night Dinners” for returning veterans undergoing treatment at Walter Reed Medical Hospital with the support of the Armed Forces Foundation. The kickoff “Sunday Night Soldiers’ Dinner” took place in October. Sonoma owners Eli Hengst and Jared Rager underwrote the entire cost of the dinner while the Armed Forces Foundation handled the transportation to and from the restaurant and coordination with Walter Reed Medical Center. The inspiration for “Sunday Night Soldiers’ Dinners” was an eye-opening special report by former ABC News anchor Bob Woodruff, on the injuries Iraq War veterans sustain and the devastation those injuries, as well as post-trauma care, have on their families. For those wishing to make a contribution to the wounded veterans, Sonoma Restaurant & Wine Bar is offering a bottle of Yakima Cellar Elephant Mountain Vineyard Syrah 2004 which will be available nightly with 50 percent of the $45 price benefiting the Armed Forces Foundation and other similar organizations.
I Spy Lunch at Zola
The International Spy Museum has launched Operation Spy, a groundbreaking immersive experience available from 10 a.m.-6 p.m. To celebrate this interactive adventure, adjacent restaurant Zola is offering a three-course prix-fixe lunch that includes an appetizer, entrée, and choice of dessert, at $25 per person, excluding tax and gratuity. Patrons are invited to purchase a Spy For a Day package which includes tickets to Operation Spy followed by the three-course prix-fixe lunch at Zola from 1 p.m.-3 p.m. for $40 per person, all inclusive. Zola, 800 F St. NW, Washington, DC, 202-654-0999.
Holiday Beers at Beck
Brasserie Beck has added eighteen Belgian holiday beers to its extensive beer list for the merrymaking season. Fifteen of the seasonal beers are available by the bottle and three on draught. Belgian holiday beers are different from American holiday beers as they are higher in density and alcohol but not as overpowering with the holiday spices. Brasserie Beck will be open Christmas Eve and is closed on Christmas Day. Brasserie Beck, 1101 K St. NW, Washington, DC, 202-408-1717.
Gift of the Sea
Hank's Oyster Bar invites guests to celebrate the holiday season with gifts from under the sea with the “Twelve Seafood Dishes of Christmas” platter with twelve specialty seasonal seafood items, priced at $75. The platter is designed for sharing among four to eight people, as a starter or an entrée. Hank's Oyster Bar, 1026 King St., Old Town Alexandria, 703-739-4265; and 1624 Q St. NW, Washington, DC, 202-462-4265.
Café Du Parc Celebrates Plácido Domingo
The Willard InterContinental Washington's French bistro, Café du Parc, begins an annual tradition this December in the form of the holiday bûche de noël cake. Each year, the arts and culinary excellence will be celebrated as the Café du Parc pastry chef highlights a Washington D.C. cultural leader, reflecting that leader's cultural institution in design and flavor. The Willard's premiere bûche de noël is designed by singer and maestro Plácido Domingo, the tenor, conductor and General Director of the Washington National Opera. Pastry chef Morgan Bomboy of Café du Parc has rendered the maestro's vision in a foot-long bûche, which elegantly evokes operatic motifs. The cake will be available in carry out boxes through January 1. Priced at $79 each, a portion of each purchase will be dedicated to the Washington National Opera's education fund for local DC youth. The cake will also be offered by the slice for dessert at the Café du Parc and in the hotel's restaurant, The Willard Room. Orders must be placed 48 hrs. in advance. Call Café du Parc at 202-942-7000. Willard InterContinental Washington, 1401 Pennsylvania Ave. NW, Washington, DC.
In the Season’s Spirit
Throughout December, Mie N Yu will donate ten percent of the proceeds from sales of special dishes to DC Central Kitchen as the December "Eating Well, Doing Good" restaurant of the month. Make reservations for lunch or dinner during the month and order one of the following dishes (as indicated on the menu): Lacquered Buddha Duck Spring Roll, Chili-Infused Crab Cake, and Five Spice Apple Croustade. Mie N Yu, 3125 M St. NW, Washington, DC, 202-333-6122.
Nage Begins Brunch Service
Nage is offering hearty, innovative dishes and an array of early-hour libations for brunch. Diners can feast on dishes such as pumpkin ricotta pancakes, tasso ham eggs Benedict and chicken ‘n’ dumplings while sipping Bloody Marys and mimosas. On another note, Nage’s chef has designed a dish filled with cheeks: braised veal cheek and a roasted halibut cheek with a roasted beet gastrique, ideal for a winter comfort-food dish. The Nage brunch is available on Sundays from 10 a.m.-3 p.m. Nage, 1600 Rhode Island Ave. NW, Washington, DC, 202-448-8005.
Morton’s in Bethesda Opens for Lunch
For those who live and work in downtown Bethesda, lunchtime is now prime-time. Morton’s USDA grain-fed, Prime aged steaks are now available at lunch (Monday-Friday from 11:30 a.m.-3 p.m.) along with an extensive menu of other seafood, chicken and vegetable dishes. Entrées include lunch-size classic steak and seafood dishes from the dinner menu, such as the “Slightly Smaller” grilled rib-eye ($36) and jumbo lump crab cakes ($23), served in a pair with mustard mayonnaise, french fries and Asian slaw. The lunch menu is available in both the dining room as well as in Morton’s Bar 12·21. Lunch is also available at area Morton’s locations in downtown DC, Tysons Corner and in Reston. For location information or for reservations in Bethesda call 301-657-2650 or visit www.mortons.com.
The Oceanaire Seafood Room partners with Susan O’Malley
Former president of Washington Sports and Entertainment Susan O’Malley has teamed up with The Oceanaire Seafood Room’s executive chef Rob Klink to create a soup that will raise funds and awareness for a cause close to her heart—juvenile diabetes research. Through the end of December, The Oceanaire Seafood Room will serve Susan’s Sassy Maryland Crab Soup, a spicy gourmet soup in honor of National Diabetes Awareness Month. The soup is available for $5.50 a cup or $7 for a bowl and the proceeds will be donated to the Capitol Chapter of the Juvenile Diabetes Research Foundation (JDRF) to support research aimed at curing diabetes and its complications. The Oceanaire Seafood Room, 1201 F St. NW, Washington, DC, 202-347-2277.
Sunday Brunch Service All Day
Robert Wiedmaier’s six-month-old Brasserie Beck will begin serving Sunday brunch right into dinner service. In addition to his extensive à la carte menu, Wiedmaier is introducing three egg dishes and Belgian waffles for breakfast lovers, which can be ordered by patrons all day, until close of service, from 11:30 a.m.-8 p.m. Reservations accepted. Brasserie Beck, 1101 K St. NW, Washington, DC, 202-408-1717.
“Flight of Fish” Appetizer at Oceanaire
The Oceanaire Seafood Room is helping diners expand their seafood horizons and hopefully take a little pressure off over-fished species by offering a “Flight of Fish” sampling. Every day, executive chef Rob Klink will prepare special three-ounce portions of two or three different elegantly prepared fresh fish. Each flight will pair a more popular species with one or two lesser known of similar taste and-or texture. For example, rockfish, a popular local favorite, will be presented alongside the lesser known and very sustainable barramundi. Chef Klink will be featuring several preparations using fresh seasonal ingredients such as roasted monkfish with saffron mussel sauce alongside seared loup de mer "wolfish" with shrimp cream sauce, and grilled swordfish with caramelized onions and blue cheese butter paired with sesame crusted wahoo with wasabi vinaigrette. $21 for a flight of three and $24 for a pair of two, the “Flight of Fish” options will change daily based on season, fishing conditions, and sustainability reports. The Oceanaire Seafood Room, 1201 F St. NW, Washington, 202-347-2227.
A French Accent with a Slight Southern Twang
Chefs Christophe and Michelle Poteaux present a new fall menu at Bastille that is replete with contemporary classic bistro favorites featuring farm-fresh local ingredients—for lunch, dinner and Sunday brunch and dinner. At lunch, start with a choice of appetizers including goat cheese cromesqui, baby arugula, black figs and roasted shallots dressing, or mozzarella di buffalo and farmer’s market tomatoes, sea salt and aged balsamic. You’ll find a large entrée salad of steak, spinach and Gorgonzola. Sample a BBLT sandwich: brioche, bacon, lettuce and tomato or for big appetites, mussels with frites or seared sea scallops. Dinner means sampling heartier fare, such as the chef’s grilled branzino, braised lamb shanks with a fig-rosemary sauce, or grass-fed beef filet medallions. Sunday brunch is comprised of a three-course prix-fixe meal with an option to order à la carte. Bastille, Old Town, 1201 N. Royal St., Alexandria, Va., 703-519-3776.
Sunday Is the New Romantic Night Out at 701
With its fashionable address, live piano jazz and fare by chef Alex Powell, 701 is the place to indulge, especially on Sunday. Continuing all winter long, 701 will welcome patrons for a romantic evening with “Special Sundays” from 5 p.m.-9:30 p.m. Those partaking in “Special Sundays” can look forward to options such as the one-ounce sampler caviar tasting for $20 per person, available at the wine bar and in the dining room. Then guests can order the three-course, pre-theater menu available all evening only on Sunday, priced at $28 per person, (excluding gratuity and tax). Monday through Friday there’s complimentary bar fare from 5 p.m.-7 p.m. during happy hour at Mo’s bar, the Wine Bar and lounge of 701. 701, 701 Pennsylvania Ave. NW, Washington, 202-393-0701.
TenPenh Introduces “Blue Plate Bento Box” Lunch Special
In a nod to nostalgia and the traditional diner blue plate special, TenPenh, which offers southeast Asian-influenced cuisine, has introduced a daily “Blue Plate Bento Box” lunch special, available Monday through Friday for $21. It will be served in a specially designed white porcelain dish with one large compartment for the main course and three smaller compartments for the sides. Each day the Blue Plate Bento Box will focus on cuisine from a different Asian country. TenPenh, 1001 Pennsylvania Ave. NW, Washington, DC, 202-393-4500.
Morrison-Clark’s Big Chill Features Wintry Cocktails
Continuing every Thursday all winter, from 5:30 p.m.-7:30 p.m., Morrison-Clark Historic Inn & Restaurant is offering an escape from Old Man Winter with its Big Chill, featuring specialty cocktails and complimentary hors d’oeuvres served fireside in the Victorian mansion’s inviting drawing room. Seven new cocktails are perfect for cold nights including tea-infused drinks and traditional warmers, with coffee and hot chocolate, each available for $10. A new seasonal menu of complimentary hors d’oeuvres prepared by executive chef McLean will be available for nibbling. In addition, the inn has expanded its hours to include dinners on Monday nights and luncheon during the week. Sunday brunch service continues. Morrison-Clark Historic Inn & Restaurant, 1015 L St. NW, Washington, DC, 202-898-1200.
Mie n Yu Rolls Out the Mùa Thu Menu
Mie n Yu executive chef Tim Elliott welcomes the change of season with a new autumn, or Mùa Thu, menu, featuring a colorful and spicy array of Vietnamese-inspired dishes. Showcasing traditional Vietnamese ingredients, the six-course chef’s tasting menu will feature flavorful and aromatic creations including Kobe beef and shiso skewers with lemon grass, five-spice and nouc cham; and grilled prawn and green mango salad with Thai basil, red ginger chili and fried shallots. The six-course dinner menu will be offered through December 30 for $65; with wine pairings, for $95, not including tax or tip. Mie n Yu, 3125 M St. NW, Washington, DC, 202-333-6122.
Taberna del Alabardero Offers an All-Spanish Seafood Menu
November marks the peak of Spain’s fishing season and Taberna del Alabardero is celebrating the vast selection of fresh wild-caught seafood with a special all-seafood menu, which will replace the regular menu and be offered for lunch and dinner throughout the entire month. (Beef, poultry and vegetarian dishes will also be available upon request.) The November: Simply Seafood menu will include appetizers such as traditional Basque tuna and potato stew, seared scallops with smoked potato cream purée and little neck clams with a garlic-parsley broth. Entrées include whole Dover sole with txakoli wine sauce and baked vegetables, sea bream baked in rock salt, grilled tuna with creamy wild mushroom rice, and bacalao braised in a sun-dried pepper-onion sauce. Taberna del Alabardero, 1776 I St. NW, Washington, DC, 202-429-2200.
Legal Sea Foods Shakes and Stirs New Seasonal Cocktails
Legal Sea Foods’ cocktail program, Raising the Bar, is offering new cocktails just in time to get the holidays shaking with seasonal ingredients that are perfect for falling temperatures. Known for incorporating the freshest house-squeezed juices, the new libations are each priced at $10 and are offered through 2007 in all of the Washington, D.C. area locations: 704 7th St. NW, Washington, DC, 202-347-0007; 2301 Jefferson Davis Hwy., Crystal City, Arlington, Va., 703-415-1200; Tysons Galleria in McLean, Va., 703-827-8900; Reagan National Airport Terminal C in Arlington, Va., 703-413-9810; and Westfield Shopping Mall in Bethesda, Md., 301-469-5900.
Citronelle Goes West
In January, star chef Michel Richard plans to open a West Coast branch of Citronelle, his renowned Washington, D.C. restaurant which was named one of the Top 40 Restaurant in the U.S. in our 2007 Annual Restaurant Issue. Look for it in January at the Carmel Valley Ranch, located near Central California.
Want Something Nutty?
From 5 p.m.-6 p.m., Firefly is serving $3 cocktails, $3 Samuel Adams Light and Samuel Adams seasonal beers, as well as $4 glasses of specially selected red and white wine, all to be savored with mixed nuts, specially selected, seasoned and prepared by executive chef Danny Bortnick. Firefly also has a new cocktail menu, and each $12 drink is a modern take on classic cocktails: for example, the Cosmousseau, mixed with Hangar One Kaffir Lime vodka with white cranberry juice and Cointreau, is garnished with a white cranberry and chilled with an ice-cube infused with Cointreau and cranberry. On a different note, on Sunday mornings, the restaurant invites guests to come to brunch in their pajamas and robe at the PJ & B Sunday Brunch. Let the pajama-clad staff wake you up with a cup of coffee from the special brunch menu. There is no shame in wearing PJ’s to brunch, as Firefly will reward you with free coffee. Wearing jammies with fireflies on them will ensure a free mimosa or Bloody Mary. Firefly, 1310 New Hampshire Ave. NW, Washington, DC, 202-861-1310.
An Eco-Alternative to Bottled Water at Poste Moderne Brasserie
Continuing its support of all things “green,” Poste Moderne Brasserie and its executive chef Robert Weland have done away with the potential environmental hazard of plastic bottles and now offers a fresh, eco-friendly alternative: the AquaHealth system, with water that is filtered on-site and poured into re-useable, yet elegant swing-top glass bottles. For reservations and further information, call 202-783-6060. Poste Moderne Brasserie, Hotel Monaco, 555 Eighth St. NE, Washington, DC.
Jack’s Restaurant & Bar Offers New Menus
Executive chef Hector Playuk of Jack’s Restaurant & Bar is unveiling a new tapas menu for the Dupont Circle eatery. Available daily, the selections are offered exclusively at the bar allowing guests to take advantage of the restaurant’s 50-inch projector screen TV while sampling an assortment of dishes, including a number of vegetarian options. Additionally, Jack’s Restaurant & Bar is adding a number of new cocktails to help transition into the fall season. Jack’s Restaurant & Bar, 1527 17th St. NW, Washington, DC, 202-332-6767.
Brasserie Beck Expands its Beer Menu
Brasserie Beck now features 100 Belgian beers and the list is constantly evolving, thanks to specialist Bill Catron, who was knighted for his efforts in August by La Chevalerie du Fourquet des Brasseurs, or The Knighthood of the Brewers' Mashstaffs. Catron has also arranged to have two Belgian beers found exclusively on Brasserie Beck's list: the Bacchus, a Flemish red ale with a deep ruby-like body, and the Campus, a Pilsner which is served on draft. Catron suggests the following pairings: the duck Congolese almondine with the Scaldis; the lamb shank with white beans with Nostradamus La Caracole; the chicken waterzooie with Corsendonk Pale Ale; and the pear tarte with Duchesse De Bourgogne. Brasserie Beck, 1101 K St. NW, Washington, DC, 202-408-1717.
Mie n Yu Introduces Fusion Sushi
“Tokushu,” which means “unique” in Japanese, is the name of Mie n Yu’s latest Silk Road-inspired take on sushi. The Tokushu sushi menu features unique flavor combinations rolled into rice, which executive chef Tim Elliott has been perfecting for the last three years. His creations include his personal favorite–Duck, Duck, Goose Temaki with duck confit, grilled Asian pears, saba-seared foie gras, corn relish, goose foie gras pâté, and green mango papaya salad. Available in the dining room and bar, the menu is offered every Tuesday and Wednesday for dinner from 5 p.m.-11 p.m. Mie n Yu, 3125 M St. NW, Washington, DC, 202-333-6122.
New Afternoon Tea Menu at the Willard InterContinental
The Afternoon Tea in Peacock Alley is offering its new fall menu served seven days a week from 2:30 p.m.-5 p.m. at the historic Willard InterContinental Washington. The prix-fixe classic tea, priced at $35 per person and $45 with a glass of champagne, features a selection of Mighty Leaf loose tea, a three-tiered assortment of pastries—including kiwi gelée on joconde bisquit, Manjari chocolate millefeuille, and a fruit sable—and a live harpist. Peacock Alley, Willard InterContinental Washington, 1401 Pennsylvania Ave. NW, Washington, DC, 202-637-7350.
The Palm Is Back In Session!
After a brief summer hiatus, The Palm in Washington, DC is back—and it’s bigger, better, brighter and more vibrant than ever. Guests will find a newly appointed renovation that has enlarged the bar and added 750-square-feet of dining space. Additional caricatures have been added to the restaurant’s wall of fame. Another highlight: three premier “Power Booths” adjacent to the expanded bar. The Palm, 1225 19th St. NW, Washington, DC, 202-293-9091.
Early Bird Treats!
Busy Washingtonians won’t have to settle for a slice of pizza just because it is 1 a.m. Mie n Yu restaurant in Georgetown is introducing two unique dining experiences for the early bird: the Late Night Lounge, which offers epicurean treats until 2 a.m., and the After Work Dim Summenu, an affordable and casual way to try its Silk Road-inspired cuisine during the week. The After Work Dim Sum menu is priced from $1 to $4 and is accompanied by a specially priced drink menu. It is available at the Hong Kong Bar on Monday and Tuesday from 5 p.m.-7 p.m., and Wednesday through Friday 4 p.m.-7 p.m. The Late Night Lounge will feature starters, chef’s tastings and desserts. It is available Friday and Saturday until 2 a.m.
Classic French Fare for Anywhere
Café du Parc has introduced carry out service, offering diners the option to enjoy classic bistro cuisine "to go" along with its array of takeaway breakfast items, traditional French pastries and sweets. Breakfast items are available weekday mornings from 6:30 a.m.-11:30 a.m. and include pain au chocolat and small brioche Parisienne as well as fruit salads and assorted yogurts. From 11:30 a.m.-4:30 p.m., there’s tarte au chocolat, éclairs and millefeuille. All items on the lunch and dinner menus are also available for carry out Monday through Friday. Café du Parc, Willard Hotel, 1401 Pennsylvania Ave. NW, Washington, DC, 202-942-7000.
The Next Iron Chef?
This October, eight top chefs from around the country will compete to join the ranks of Mario Batali, Cat Cora, Bobby Flay and Masaharu Morimoto in the Food Network’s The Next Iron Chef, a new reality show that will award one chef with the coveted culinary title: Iron Chef. The series kicks-off on Sunday, October 7th at 9 p.m. ET/PT. Among the contestants battling for the honor will be local chef Morou Ouattara of Farrah Olivia. The winner will be revealed during the series’ finale on Sunday, November 11th, at 9 p.m. ET/PT and will begin their reign as Iron Chef with the premiere of the new season of Iron Chef America on Sunday, November 18.
Le Pizze di Bebo has Arrived!
Chef Roberto Donna and Bebo Trattoria da Roberto Donna have introduced homemade pizza from Bebo's Italian wood-burning pizza oven. Pizzas and calzones are cooked with a drizzle of extra virgin olive oil and sea salt. Available daily during lunch and dinner. Call ahead to place your order for pick-up (703-412-5076). Bebo Trattoria da Roberto Donna, 2250 Crystal Dr., Ste. B, Arlington, Va.
indebleu Reinvents Itself
indebleu has taken on a whole new look, attitude and cuisine, featuring a menu of modern dishes with Indian flavors, larger portions and more cost-friendly options. An extensive selection of sharable “Smaller Plates” and “Larger Plates,” including longtime customer favorites, will make up the new menu. Smaller plates include raspberry point oysters with kalamansi “pearls,” a small, round sorbet-type accompaniment featuring the Southeast Asian citrus fruit; and naan “pizza” stuffed with mozzarella, poblano chilies and basil. New larger plates include yellowfin tuna with roasted Indian “street corn,” with avocado and chili-cilantro lime dressing. Also gracing the menu for the first time is the vegetarian bento box, an Indian spin on a Japanese lunch box which features five seasonal offerings including a lentil, vegetable, cheese and rice dish, as well as a traditional Indian appetizer inspired by the cooking of executive chef Vikram Garg’s mother. indebleu, 707 G St. NW, Washington, DC, 202-333-2538.
Fry Me to the Moon
“Fat” chance you’ll find trans fat oils in any of the fryers at Jeff Tunks’ restaurants. Passion Food Hospitality, operators of DC Coast, TenPenh, Ceiba and Acadiana, is a pioneer in the quest for healthy dining by eliminating trans fat oils from any of the dishes with fried ingredients. Tunks assures his guests he is not changing the scope of his restaurants; he is simply taking the hydrogenated bite out of the fat so you can feel good about eating the crispy fries, “Buffalo” crispy oysters, and the warm “New Orleans”-style beignets.
Zpizza Partners with Local Charity
Until September 13, all area locations of Zpizza will donate $2 from every Z14 Napoli pizza sold directly to Food & Friends, a local non-profit delivering freshly prepared meals and groceries to men, women and children living with HIV/AIDS, cancer and other life-challenging illnesses. The Food & Friends staff favorite, the Z14 Napoli features organic ingredients, including fresh rounds of tomatoes, fresh basil and mozzarella. www.zpizza.com.
Artisanal Cheeses at Park Hyatt
Park Hyatt Washington, home to Blue Duck Tavern restaurant, has unveiled a seasonal artisanal cheese menu available nightly from 5:30 p.m.-11 p.m. in Park Hyatt’s Lounge. Priced at $4 per ounce, guests can indulge in six different handcrafted cheeses; choose just one cheese or sample all six. The selection is accompanied by quince paste, raisins on the vine from the Mojave Desert, honey, dried fruits, flatbread and a mini-baguette. Cheeses include Sweet Grass Dairy in Thomasville, Georgia, Thomasville Thomme; from Everona Dairy in the Blue Ridge Mountains of Rapidan, Virginia, Piedmont; from Fiscalini Farmstead, in Modesto, California, Bandaged Wrapped Cheddar; from Jasper Hill Farms in Greensboro, Vermont, Constant Bliss; from Cypress Grove in Arcata, California, Humboldt Fog; and also from Jasper Hill Farms Bayley Hazen Blue. Park Hyatt Washington, 1201 24th St. NW, Washington, DC, 202-789-1234.
Grill Sandwiches Available for Delivery
If you work downtown and can't make it out of the office for lunch, the BEBOmobile is to the rescue! Order Bebo Trattoria da Roberto Donna's panini for delivery to your office on Mondays, Wednesdays and Fridays. All delivery orders must be a minimum of $50 (not including tax and gratuity). Panini may also be enjoyed at Bebo Trattoria Monday–Friday and can be ordered for dine-in or carry-out. Bebo Trattoria da Roberto Donna, 2250 Crystal Dr., Ste. B, Washington, DC, 703-412-5076.
Cruise and Schmooze on the Potomac
Washington Wine Academy, Arlington Cinema ‘N’ Drafthouse and Capital Yacht Charters are working in partnership to create a weekly evening social gathering opportunity for Washingtonians called DC Harbor Nights“Yacht Socials on the Potomac.” Participants can leave the city behind to sit back and enjoy a premium open bar, a buffet of tempting fare from Fresh Start Catering (an outgrowth of the job training mission at DC Central Kitchen), complemented by live music by local artists, plus wine tastings conducted by Washington Wine Academy while cruising along the Potomac on a private yacht. Each three-hour Thursday evening cruise begins with boarding at 6:45 p.m. and departs at 7:15 p.m. with about 2 1/2 hours of actual cruising time on the Potomac. “Yacht Socials” evenings will vary in theme from singles only, to comedy, jazz evenings, charity benefits and more. All-inclusive tickets are priced at $68 per person. For more information and to purchase tickets visit DC Harbor Nights at www.DCHarborNights.com or call 703-971-1525. Capital Yacht Charters, Washington Marina, 1300 Maine Ave. SW, near the foot of 15th Street.
Tying the Knot at Bastille
Executive chef Christophe Poteaux and pastry chef Michelle Garbee of Alexandria’s Bastille restaurant are joining forces in more ways than one: they become man and wife in early July. To celebrate, the chefs Poteaux will offer a jointly designed three-course $69 prix-fixe meal for two paired with the chefs’ specially selected bottle of red, white or rosé wine to toast their union. The celebratory meal includes a seafood paella, Basque-style slow-roasted free-range chicken, or Parisian bistro steak. Bastille, 1201 N. Royal St., Alexandria, Va., 703-519-3776.
The Perfect Pair
To celebrate warm weather, three local branches of Morton’s, the Steakhouse are offering something special for diners. Just $99 gets dinner for two, including center-cut filet mignon, choice of shrimp Alexander or jumbo lump crab cakes, Caesar salad, choice of potato and vegetable as well as a decadent dessert. Available at the following DC locations: Arlington (1750 Crystal Dr., 703-418-1444), Tysons Corner (8075 Leesburg Pike, Vienna, Va., 703-883-0800) and Downtown (1050 Connecticut Ave. NW, Washington, 202-955-5997).
Bebo Trattoria da Roberto Donna is now offering an outdoor seating area, where patrons can enjoy Babo’s Burger and a lunch special called Piatto Unico, a four-course platter of cheese, pasta, meatballs, and berries for dessert. Bebo Trattoria da Roberto Donna, 2250 Crystal Dr., Ste. B, Arlington, Va., 703-412-5076.
Legal Sea Foods Offers Gluten-Free Menu
Legal Sea Foods now offers a Gluten-Free Menu designed for diners with celiac disease, an autoimmune condition that causes severe illness from eating gluten, a protein found in wheat, rye and barley. Legal Sea Foods offers this special menu in its family of restaurants along the East Coast, including the Washington, DC area’s five locations, such as 2020 K St. NW, Washington, 202-496-1111.
Two DC Chefs Win Top Honors
Kudos to Frank Ruta of Palena and R.J. Cooper, III of Vidalia for taking top honors as Best Chefs: Mid-Atlantic at The James Beard Foundation Awards announced in New York on May 7.
Jeff Tunks at the Helm: Spring and Summer 2007
Look for some of chef Jeff Tunks’ special summertime fare at Acadiana, including crispy soft-shell crab and Creole tomato gazpacho. At Ceiba, check out his Latin-inspired summer squash blossom soup with squash blossom escabeche, and the Peruvian-style roasted squab and yuca fries. At DC Coast, sample his shrimp ravioli with ricotta salata and wilted watercress in a spicy shrimp broth. And finally, at TenPenh, dig into crispy panko soft-shell crab, green papaya salad, and pickled ginger yuzu tartar. Save room for pastry chef David Guas’ desserts.
Jack’s Dog Days of Summer
The return of summer ushers in alfresco dining, sidewalk sales and canines of all varieties who take pleasure in the sunny weather. To honor dog-lovers throughout the District, Jack’s Restaurant & Bar, located in the dog-friendly neighborhood of Dupont Circle at 1527 17th St. NW, is offering a Dog Days of Summer promotion where patrons can stop by for a quick drink at the outdoor patio, weather permitting, while their pups enjoy treats of their own at the entrance of the restaurant on 17th Street. Dogs will be welcomed and refreshed by the complimentary bowls of water kept at the entrance of the restaurant. A milk bone treat, courtesy of Dupont Pet Shop, will be served when their human companion orders a Dog Days of Summer cocktail, made from a combination of Jack Daniel’s, orange juice, pineapple juice and a splash of grenadine ($7). Jack’s Restaurant & Bar, 1527 17th St. NW, Washington, DC, 202-332-6767.
José Andrés and THINKfoodGROUP Spring Forward
José Andrés, with his partner Rob Wilder of THINKfoodGROUP, LLC, are moving forward with new business ventures. The Los Angeles-based SBE Hotel Group has partnered with Andrés and THINKfoodGROUP to unveil its new luxury hotel brand, SLS Hotels. Under the terms of the deal, Andrés and his THINKfoodGROUP will develop and manage the creation of all the food and beverage concepts of SLS Hotels. Philippe Starck will design the luxurious hotels. The first hotel is scheduled to open in Los Angeles in early 2008, followed by plans to include additional properties in the United States, Canada, Mexico and the Caribbean.
Chef Moves Up and On
Executive chef Bryan Moscatello, who heads up the kitchen at Indigo Landing, is taking on new responsibilities: he has been named executive chef of Star Restaurant Group, which means he will oversee both Zola and Spy City Café at the International Spy Museum, and continue on as the executive chef at Indigo Landing. Beginning immediately, Moscatello is planning new dishes for guests dining on the deck of the Virginia restaurant: buckets of fresh seafood, warm hush puppies and crispy french fries, and fried oysters. New summer cocktails include The Kiawah, a tropical blend of banana, mango and dark rums with pineapple and fresh lime juice served in a double bucket. Indigo Landing, 1 Marina Dr., Alexandria, Va., 703-548-0001; and Zola, 800 F St. NW, Washington, DC, 202-654-0999.
To Market…To Market to Cook a Fresh Meal
Every Thursday chef Robert Weland of Poste Moderne Brasserie will take a group limited to a maximum of ten to the Penn Quarter Fresh Farm Market on Eighth Street between D and E. He’ll focus on a central theme, featuring one main ingredient and its farmer, while explaining its specific farming technique, its origins, and in general how easy it is to shop for and include sustainable products in everyday use. The group will then return to Poste, where the chef will prepare a meal from the ingredients highlighted paired with biodynamic wines. The three-course meal will be priced at $65 plus tax and gratuities; wine is not included. Chef Weland's Private Market Table is available every night of the year during the spring, summer, and fall. The Market Table can accommodate up to ten guests and features a menu of products raised by small producers with an eye toward sustainability and the environment. Poste Moderne Brasserie, Hotel Monaco, 555 Eighth St. NW, Washington, DC, 202-783-6060.
Prix-Fixe at Le Paradou
Following the success of the $32 prix-fixe three-course lunch, Le Paradou now offers a $39 three-course dinner available Monday through Thursday from 5:30 p.m.-7 p.m. in the dining room, and Monday through Saturday—all evening—in the restaurant’s lounge. The prix-fixe menu includes a choice of 12 appetizers, ten entrées and four desserts. Le Paradou, 678 Indiana Ave. NW, Washington, DC, 202-347-6780.
Acadiana’s Louisiana Crawfish Boil
Every Friday until June 20, Acadiana will present patio diners only with an authentic Louisiana Crawfish Boil: priced by the pound, it includes a mound of “mud bugs,” potatoes, and fresh corn on the cob. Wash it down with an iced bucket of Abita beer. No reservations necessary. 3:30 p.m.-6:30 p.m. The Crawfish is priced at $13 per pound (before the corn and potatoes are added), and a bucket of four Abita Lights is $12. Substitute shrimp for crawfish at $17 per pound. Acadiana, 901 New York Ave. NW, Washington, DC, 202-408-8848.
Charlie Palmer Steak Brunches Washingtonians
Charlie Palmer Steak executive chef Bryan Voltaggio has created a menu of brunch offerings featuring many ingredients exclusive to the mid-Atlantic and Chesapeake region including ramps and morels, as well as freshly shucked East Coast oysters. Cost is $36 a person, exclusive of tax and gratuity. Brunch will be offered from 11 a.m.-2:30 p.m. beginning May 6. Charlie Palmer Steak, 101 Constitution Ave. NW, Washington, DC, 202-547-8100.
Palette’s Power Breakfast
the Madison Hotel has
reintroduced “Eggs Bernadotte” on the menu as part of Loews Hotels branded breakfast program, Breakfast at Loews.
Using prosciutto instead of Canadian bacon, executive chef
Stefan Jarausch offers a twist to the traditional eggs Benedict.
Palette, 1177 15th St. NW, Washington, DC, 202-587-2700.
José Andrés Cooks!
On April 1, Jaleo Crystal City will hold a screening party for the premiere of Iron Chef featuring Battle Flay Versus Andrés. Attendees will enjoy the show and cheer on Washington’s own José Andrés and his crew, Katsuya Fukushima and Ruben Garcia, as they craft the episode’s secret ingredient and compete against Bobby Flay. Hosted by Andrés, the party will begin at 8 p.m. and is free of charge with donations and proceeds from the evening going to DC Central Kitchen. Jaleo, 2250-A Crystal City Dr., Arlington, Va., 703-413-8181.
the End of the Cherry Blossom Festival
del Alabardero will open its doors throughout the entire weekend of April
14 to commemorate the ending of the National Cherry Blossom Festival. For the
first time ever, Taberna will be open for lunch on the 14th from 11:30 a.m.-2:30
p.m. and remain open for regular dinner hours; on the 15th, the restaurant will
open for lunch from 11:30 a.m.-2:30 p.m. and dinner from 5:30 p.m.-10:30 p.m.
In celebration of the city’s famous spring blooms, the restaurant will
be serving executive chef Santi Zabaleta’s Cherry Blossom-inspired hazelnut-and-cherry-encrusted
loin of venison with a cherry and blueberry compote, in addition to the regular
menu of traditional Spanish dishes. Taberna del Alabardero, 1776 I St. NW, Washington,
Robert Weland Goes Wild in NY
Chef Robert Weland takes his love for the land and its bounty to New York’s James Beard House on Tuesday, April 10, when he will present a Wild Things dinner to benefit the James Beard Foundation. The dinner will include a selection of passed hors d’oeuvres including soft-shell crab, wild boar soppressata, and Pacific oysters with Champagne mignonette and caviar. The dinner menu will feature dishes like spring tonic wild nettle soup with sheep’s milk agnolotti; olive oil-poached wild Alaskan salmon with Anson Mills white polenta, morels, fiddleheads and wild asparagus; and fraise des bois with buttermilk parfait. Cost is $125 for members and $155 for non-members. For those that can’t make it to New York City, along with the restaurant’s à la carte menu, Weland will be offering his Wild Things menu at Poste Moderne Brasserie on Thursday, April 19.The Beard Menu will be priced at $85 and $110 with wine pairings. Poste Moderne Brasserie, 555 Eighth St. (Penn Quarter), Washington, DC, 202-783-6060.
Trois Pour Trente Deux at Le Paradou
Chef Yannick Cam of Le Paradou is offering a $32 three-course lunch (Mon.-Fri., noon-2:15 p.m.) featuring a choice of twelve appetizers—from a lobster purse to cannelloni stuffed with shellfish, artichoke cream, fennel risotto and tomatoes—and ten entrées including stuffed quail, beef medallion roast, bass filet and salmon filet. For dessert, choose one of four confections including pistachio crème brûlée with raspberry sorbet and chocolate “saveur” with thyme sauce and hazelnut ice cream. Le Paradou, 678 Indiana Ave. NW, Washington, DC, 202-347-6780.
The winners of the RAMMY Awards were announced on Sunday,
June 25, presented by the Restaurant Association Metropolitan
Washington (RAMW). A few of the winners include:
Restaurant’s Summer Special
From now through September 13, for $35 per person (beverages,
tax and gratuity not included), guests of 1789 can choose from new executive chef Nathan Beauchamp's seasonal
favorites, selecting an appetizer or salad, entrée
and dessert. Expect starters like Champagne-cured salmon with
baby spring beets, fennel and black pepper crackers. Maine
diver scallops with polenta, pickled rhubarb, baby leeks and
abalone mushrooms are among summer entrée options.
Vanilla-and-chocolate bread pudding on a toasted croissant
with vanilla-bittersweet chocolate custard is just one of
the desserts on tap. Guests must present a coupon for this
offer, which can be downloaded from www.1789Restaurant.com.
One coupon is valid for the entire party; complimentary valet
parking. 1789 Restaurant, 1226 36th St. NW, Washington, DC,
Honoring American Artists
To celebrate the opening of the Smithsonian American Art Museum,
José Andrés' Penn Quarter restaurants, which
surround the museum, will be featuring specialty drinks ($7-$9)
during the month of July, each honoring a great American artist. Café
Atlantico will feature a Caribbean light rum-fresh grapefruit-lime
juice concoction served in a martini glass and poured tableside
over a tuft of vanilla bean cotton candy (The Caribbean Affair)
to celebrate Ernest Hemingway. Jaleo is offering a sherry “limonada” named El Jaleo
in honor of John Singer Sargent, and Zaytinya will pour a Hanger Mandarin Blossom cocktail named Stormy
Sea in honor of Winslow Homer, made with peach schnapps and
a splash of blue curaçao. Café Atlántico,
405 Eighth St. NW, Washington, 202-393-0812; Jaleo, 480 Seventh
St. NW, Washington, 202-628-7949; Zaytinya, 701 Ninth St.
NW, Washington, 202-638-0800.
Cocktails at Colvin Run Tavern
Tyson’s Lemonade is back on Bob
Kinkead's Colvin Run Tavern’s cocktail menu; the
libation is made with Ketel One Citroen vodka, Cointreau and
fresh lemon juice, served on the rocks ($12). The Watermelon
Martini, a fruit variation featuring the same vodka, rock
candy syrup and fresh watermelon (also $12) is on offer as
well. New to the menu are the Bellini, sparkling cava and
peach purée ($10) and the MangoRita with mango purée,
1800 Reposado tequila, Cointreau, lemon and lime juices, served
on the rocks with a salted rim ($11). Bob Kinkead's Colvin
Run Tavern, 8045 Leesburg Pike, Vienna, Va., 703-356-9500.
Chef & Shop Series
White Elephant, the landmark hotel on Nantucket's harbor,
is playing host this fall to some of the country's most popular
chefs, including one from DC, Jamie Leeds, executive chef
and owner of Hank's
Oyster Bar (1624 Q St. NW, 202-462-4265). Leeds will be
at the White Elephant from November 10-12. For further information,
call 800-445-6574 or 508-228-2500, or visit www.whiteelephanthotel.com.
Offers Weekend Brunch
Dino is now offering brunch on Saturdays and Sundays from
11:30 a.m.-2:30 p.m. Executive chef Daniel Amaya prepares
breakfast items like pane francesi, french toast served with
warm sour cherry syrup and fruit; and uove fritte, a classic
made with fried eggs, smoked mozzarella, beans and salsa and
served with home fries and fruit. There is also an assortment
of small plates, with such dishes as granchi, a crab cake
served with caper butter sauce; asparagi e prosciutto, asparagus
and prosciutto served on grilled bread with shaved grana;
and calamari fritti, fried squid served with a creamy mustard
aïoli. Dino, 3435 Connecticut Ave., Washington, DC, 202-686-2966.
Many of the stars of the Washington area's culinary community
gathered at IndeBleu on March 22, when the 2006 RAMMY Restaurant Award finalists
were announced. Finalists in numerous categories include:
New Restaurant of the Year: Acadiana,
Black Salt, Hank's
Oyster Bar, IndeBleu, Willow Restaurant
Fine Dining Restaurant of the Year: 2941
Run Tavern, Equinox, Maestro, Restaurant
Chef of the Year: Cathal Armstrong, Restaurant Eve;
Jonathan Krinn, 2941 Restaurant; José Andrés, Jaleo/Café
Robert Wiedmaier, Marcel's;
Todd Gray, Equinox
Winners will be announced at the RAMMY Awards Gala on June 25
at the Marriott Wardman Park. Tickets are $200 for RAMW members;
$250 for non-members. Reserve by calling 202-331-5990. For more
information visit www.ramw.org.
Offers Artichokes, Italian-Style
Tosca executive chef-owner Cesare Lanfranconi is offering specialty
four-course menus focusing on a seasonal ingredient, starting
in April with artichokes. Il Menu di Carciofo (The Artichoke
Menu) will be available in addition to Tosca's regular dinner
menu and is priced at $65. It includes an artichoke and Pecorino
tart with baby arugula salad; and house-made taglierini with
Maine lobster, sautéed artichokes and fresh parsley.
Bonus: guests who are attending the theater or MCI Center can
dine at Tosca and leave their car with the valet and walk over
to enjoy the show or game. For reservations, call 202-367-1990.
Tosca, 1112 F St. NW.
Salad Month at Fogo de Chão
With May designated as National Salad Month, Fogo
de Chão's immense salad bar awaits, with a display
of salads, vegetables, breads, cold cuts and cheeses: green
bean and carrot salad, hearts of palm, marinated mushrooms,
Italian greens with mozzarella cheese, and more. The salad bar-only
option during lunch or dinner runs $19.50 per person. Fogo de
Chão, 1101 Pennsylvania Ave. NW, Washington, DC, 202-347-4668.
Produce Crops Up at the Oval Room
Chef Matthew Secich will use produce like wild asparagus, stinging
nettles, chanterelles and fresh Virginia-grown watercress on
his new seasonal menu. The chef's foraging expertise was honed
during his tenure under Patrick O'Connell at The Inn at Little
Oval Room, 800 Connecticut Ave., Washington, DC, 202-463-8700.
Chilean "Month of the Sea" in May
Oceanaire Seafood Room's executive chef, Rob Klink,
has partnered with Chilean chef Pilar Rodriguez to offer Chilean
seafood dishes, products and wines in celebration of "The
Month of the Sea," a national Chilean holiday celebrated
in May. Chilean wines that will be featured throughout May include
Los Vascos, Sauvignon Blanc 2004; and Viu Manent, Viognier Secreto
2005. Oceanaire Seafood Room, 1201 F St. NW, Washington, DC,
Eats in Penn Quarter
Clyde's "On the Walk," located in the Gallery Place
promenade (Penn Quarter) at 707 Seventh St. NW, offers made-to-order
fare as a fast alternative to "to-go" meals for breakfast,
lunch and dinner. Open Monday-Friday from 8 a.m.-10 p.m. and
Saturday from 10 a.m.-10 p.m., quick standouts include Clyde's
jumbo lump crab cake sandwich on a potato roll, roast pork loin
with rapini greens and provolone cheese on a sub roll, and bratwurst
on a potato hot dog bun. Additionally, an assortment of desserts
and snacks including brownies, cookies and chips are always
available in the 18-seat eatery. For more information, call
at The Willard Room
Willard Room at the Willard
InterContinental Washington DC now offers its "Taste
of America Brunch" Sundays from 11 a.m.-3 p.m. The buffet
features an array of customized regional offerings from across
the United States, such as Idaho trout, Colorado bison, Maine
lobster, Long Island oysters, Washington clams, Virginia cured
meats and assorted cheeses. Cost is $65 per adult ($75 per adult
with American sparkling wine), $35 for children ages 5 through
12 and free for children under age 5. For reservations or more
information, call 202-637-7440.
Oyster Bar’s Classic & Classy Cocktails
Oyster Bar is offering an expanded cocktail menu that will
be available at dinner seven days a week and at weekend brunch.
Drinks are priced at $11 each, and include the Pear-Fection,
made with Trimbach Poire William, sweet vermouth and a splash
of Gruet Brut. Hank's is also introducing some classic cocktails,
such as the Sidecar, made with Hennessey, Grand Marnier and
fresh lemon; and the Red Rob Roy, made with Johnny Walker Red
and sweet vermouth. Hank's Oyster Bar, 1624 Q St. NW, Washington,
15th anniversary, during March and April the restaurant will
feature a rotating list of chef Trent Conry's favorite lunch
entrées, priced at $15 each. A selection of five special
dishes will be available each day and could include braised
lamb shank on kabocha squash purée with roasted cipollinis
and port. Paying homage to the restaurant's focus on caviar
throughout the years, 701 will offer a sample of domestic caviars
for $15 throughout this promotion, with featured selections
such as Steelhead Roe, Smoked Artic Char, American Sturgeon
and Brook Trout. Anniversary wine flights, also priced at $15
each, make the perfect complement to the caviar, with new varietals
of sparkling, white and red wines available each week throughout
March and April. 701, 701 Pennsylvania Ave. NW, 202-393-0701, www.701restaurant.com.
Up to Winter
This winter, Café
Atlántico will offer the Island Cider Hot Toddy ($7.50).
Virginia-grown apples, fermented into cider, will then be combined
with Captain Morgan Spiced Rum and fresh spices and steamed
to a boiling point. Café Atlántico, 405 Eighth
St. NW, Washington, DC, 202-393-0812.
IndeBleu (707 G St. NW, Washington, 202-333-2538) has launched lunch
service—offered Monday through Friday from 11:30 a.m.-1:30
p.m. Executive chef Vikram Garg’s new dishes blend Indian
and French classics as well as select items from the dinner
menu. Desserts include chocolate-mint ice cream with hot cardamom-fudge
sauce and peppermint bark.
Dino, Cleveland Park’s new neighborhood
restaurant that replaced Yanÿu, is featuring artisanal
cheese from Italy, offered as either an antipasto or dessert
course. Prices range from $12 for three selections to $18 for
five. Also, look for cheese in numerous dishes from chef Johnny
Nielsen, including Guffanti four-year-old Parmigiano Reggiano
(raw cow's milk) and Torte Mascarpone Peck made by Peck, Milano's
famous cheese shop. This is a layering of mascarpone (Italian
triple crème), provolone and either figs, olives, walnuts
or pesto. Dino's wine list features numerous Italian and other
wines by the three-ounce ombra, by the quartin (a quarter liter
or one-third of a bottle) or by the bottle. Dino, 3435 Connecticut
Ave., Washington, 202-686-2966.
Recognize Cherry Blossom Festival
of Washington, DC’s top chefs and favorite eateries will
join in the National Cherry Blossom Festival tradition by serving
up recipes inspired by the city’s famous spring blooms.
From March 25-April 9, cherry-infused dishes will be featured
at some of the city’s most celebrated restaurants, including Michel
Richard Citronelle, Ristorante
Tosca, Ten Penh and The
Oceanaire Seafood Room. This year's festival marks the 94th
anniversary of the original gift of the 3,000 cherry trees by
the city of Tokyo to the people of Washington, DC. Here are
just a few of the special dishes that will be offered by area
Palmer Steak—Executive chef Bryan Voltaggio’s
preserved Bing cherry and dark chocolate brioche bread pudding
with vanilla bean sherbet (101 Constitution Ave. NW, 202-547-8100).
Richard Citronelle—Executive chef Michel Richard’s
foie gras, dried cherries and anise (3000 M St. NW, 202-625-2150).
chef Arnel Esposo’s cherry blossom menu will include a
salad of Bing cherries and almonds, braised red cabbage and
dried cherries, and classic American cherry pie with kirsch-pistachio
ice cream (1177 15th St. NW, 202-587-2700).
more information, visit www.nationalcherryblossomfestival.org.
for Valentine’s Day
Virginia's Oyamel restaurant and DC's Hank's Oyster Bar are ready
to lure lovers with some menu specials for the big day. Oyamel
is offering a special “singles” dinner, a prix-fixe
menu of Mexican fare. The seating arrangement will feature a
communal table for 12 as well as smaller tables for six to encourage
singles to meet and eat together. The four-course menu is priced
at $36 per person (beverages, tax and gratuity excluded). Oyamel
also will serve up libations ideal for Valentine's Day, including
a cocktail made with sparkling wine, passion fruit and fresh
pomegranate; plus a hot white chocolate martini served with
Agavero tequila liqueur, homemade white chocolate and jalapeño
for extra heat. To honor Aphrodite, the Greek goddess of love
who arose from the sea on an oyster shell, Hank's Oyster Bar
will feature a “kissing fish” cocktail and a three-course
à la carte Valentine's Day menu from 5:30 p.m.-10 p.m.,
featuring loads of seafood and, of course, oysters. Cost of
the menu is $38 per person (beverages, tax and gratuity not
included). Hank's Oyster Bar, 1624 Q St. NW, Washington, DC,
202-462-4265; Oyamel, 2250-B Crystal Dr., Crystal City, Va.,
Celebrates Day of the Kings
On January 6, Oyamel will recognize the Mexican tradition of Day of the Kings, or
“Dia de los Santos Reyes,” by serving “Rosca
de Reyes” cake traditionally made with a small toy doll
inside. As legend has it, whoever receives the slice of cake
containing the toy must hold a party on February 2 for family
and friends. Oyamel will award a gift certificate for a chef's
tasting menu for two to the guests who find the toy doll in
their serving of the Day of the Kings cake. Oyamel Cocina Mexicana,
2250B Crystal Dr., Arlington, Va., 703-413-2288, www.oyamel.com.
Gingerbread House Contest
To recognize the 12 days of Christmas, holiday enthusiasts of
all ages are encouraged to use their talents to craft
a gingerbread creation, designing any type of pastry
residence not exceeding 16x16 inches. Prizes include dinner,
brunch or accommodations at the Hotel
Monaco. For information, call 202-783-6060. Poste
Moderne Brasserie, 555 Eighth St. NW, Washington (one block
from the MCI Center and Gallery Place Metro).
Helps Juvenile Diabetes Research
Redskins cornerback and DC-area native Shawn Springs teamed
up with The
Oceanaire Seafood Room's executive chef Rob Klink to create Shawn Spring's Cornerback Chowder, a crab meat-filled
corn chowder that will raise funds and awareness for a cause
very personal to him—type 1 diabetes research. This marks
the fifth year that The Oceanaire Seafood Room has created a
soup to benefit the Juvenile Diabetes Research Foundation during
National Diabetes Awareness Month. The Oceanaire Seafood Room,
1201 F St. NW, Washington, 202-347-2227.
at The Oval Room
Oval Room will offer a Mediterranean-inspired Thanksgiving
devised by executive chef Paul Luna. Look for featured appetizers
like grilled quail with green lentils and a black olive vinaigrette,
and pan-seared scallops with endive in saffron-vanilla oil.
Main courses will include roasted turkey marinated with Jerez
vinegar, roasted sweet potato and broccoli rapini; and salmon
with ginger crust, cucumber and citrus sauce. Vanilla crème
brûlée and chocolate soufflé cake will be
among dessert choices. The Oval Room, 800 Connecticut Ave. NW,
recipients of the RAMMY Awards were announced on June 5 at the RAMMY Restaurant Awards Gala, presented by
the Restaurant Association Metropolitan Washington (RAMW). The
awards recognize the best of Washington's restaurant community.
Among this year’s winners are:
Hottest Bar Scene of the Year: IndeBleu
Power Spot of the Year: Café
New Restaurant of the Year: CityZen
Fine Dining Restaurant of the Year: Ristorante
Chef of the Year: Fabio Trabocchi, Maestro
Favorite Restaurant of the Year: Mie N Yu
Specials at Cloud
In Dupont Circle, Savino Racine’s Cloud is offering global flavors with half-price tapas selections
Tues.-Fri. from 4:30 p.m.-6:30 p.m. Look for options like sea
scallop ceviche with jalapeño and fresh lime; and New
Zealand green mussels with ginger and lemongrass. For reservations
call 202-872-1122. Cloud, One Dupont Circle NW, Washington,
Drinks at Café Atlántico
Atlántico is recognizing spring with an array of
new drinks that salute its Nuevo Latino theme. Among them, the
Yerba Mate Old Fashioned, prepared by steeping the leaves of
the mate herb in hot water before adding to bourbon. Then there’s
the Red Beet Mojito, made with red beets, a new take on Café
Atlántico's classic mojito, a Cuban rum-based cocktail
with sprigs of mint. The new cocktails cost $7-$8. Café
Atlántico, 405 Eighth St. NW, Washington, DC, 202-393-0812, www.cafeatlantico.com.
The Bamboo Club Asian Bistro is offering the
BC 3-Course Dinner Feast until May 2 for $12.95 and the BC Lunch
Bundle (11 a.m.-4 p.m.) for $9.95 (the BC Lunch Bundle will
be ongoing). The Dinner Feast includes a choice of a cup of
soup, appetizer and entrée from some of the restaurant’s
most popular dishes: wonton soup with spinach and barbecue pork,
and Mandarin orange chicken and shrimp. The Lunch Bundle allows
guests to create their own lunch plate with a cup of soup, appetizer,
rice and one of eight entrées. For information, call
703-246-9880. The Bamboo Club Asian Bistro, Fair Oaks Shopping
Center, 11750 Fair Oaks, Fairfax, VA.
Firefly’s Three Little Gins
Chef John Wabeck and bar manager Rachel Jones of Firefly have created The Three Little Gins—a flight dedicated
to the gin-lover in all of us. It includes a taste of each:
Citadelle and tonic garnished with lime, Miller Martini with
the classic olive and a Plymouth Gin Collins with a cherry,
of course. The gin flight is priced at $12. Firefly, 1310 New
Hampshire Ave., Washington, DC, 202-861-1310.
Oyster Bar Expands Cocktail Menu
Owner-executive chef Jamie Leeds is hoping the only stormy weather
experienced this hurricane season will be in the cocktail glasses
Oyster Bar. Her new drink menu includes the Red Tide, made
with Stolichnaya Razberi, fresh sour mix and a splash of grenadine;
the Dark ‘n' Stormy, made with ginger-infused Goslings
rum, pineapple juice and ginger beer; and the Ginger Cove, made
with ginger-infused vodka, lime sour, pineapple juice and a
splash of Sprite. All cocktails are priced at $11. Hank's Oyster
Bar, 1624 Q St. NW, Washington, DC, 202-462-4265.
Hogs & Share Our Strength
Restaurants for Relief 2, a collection of local restaurants,
is planning a fundraiser to help Hurricane Katrina-affected
restaurants (all proceeds will go to Share Our Strength, Restaurants
for Relief 2) with the aid of local chef-bikers who plan to
cover the 1,600-mile trip between DC and Sturgis, Louisiana.
Minimum pledge is ten cents and may be up to $1 per mile. Each
chef and other bikers will have sign-up sheets at the restaurants
or businesses for anyone to pledge funds. Participating restaurants
901 New York Ave. NW, 202-408-8848
701 14th St. NW, 202-393-3983
Coast: 1402 K St. NW, 202-216-5988
2401 Pennsylvania Ave. NW, 202-296-1166
Ebbit Grill: 675 15th St. NW, 202-347-4800
1001 Pennsylvania Ave. NW, 202-393-4500
1990 M St. NW, 202-659-1990
Taberna del Alabardero Celebrates Paella
Executive chef Santi Zabaleta is introducing variations of Spain's
national dish to DC during Taberna del Alabardero's Paella Festival
in September. An assortment of inventive paella dishes include
ingredients such as fava beans, rabbit, lobster and octopus.
Taberna's Paella Festival menu is offered for lunch at $22 and
for dinner at $26, with a $6 supplement charge for the lobster
version. (Minimum of two people per order.) Taberna
del Alabardero, 1776 I St. NW, Washington, DC, 202-429-2200.
Dishes Up a Halloween Menu
Restaurant in Georgetown will be serving up a five-course
tasting menu for Halloween. On October 30 and 31 during dinner
service, executive chef Nathan Beauchamp will prepare a "top
secret" menu, priced at $45 per person. The menu will feature
dishes with shock value—the names of which will be withheld
until the end of the meal, at which time the printed version
of the tasting menu will be presented. Pastry chef Zoe Trillium
Behrens will end the meal with a spooky dessert. 1789 Restaurant,
1226 36th St. NW, Washington, DC, 202-965-1789.
Wild Salmon on the Run
Seafood Room is serving an impressive line-up of wild salmon
during late summer and fall, with which chef Rob Klink will
create dishes balanced with fresh seasonal fruits and vegetables.
Copper River sockeye and coho salmon will be available through
September. Columbia River Chinook King salmon will be served
September through late October or early November. Wild Troll
Kings will also continue to be available until October or November.
The Oceanaire Seafood Room, 1201 F St. NW, Washington, DC, 202-347-BASS.
Cool Summer Offerings
Try Morton’s new Bar Bites menu, which includes three Prime cheeseburgers;
jumbo lump crab, spinach and artichoke dip; four petite filet
mignon sandwiches; and chicken goujonettes. (The Bar Bites menu
is only available at the bar.) Available at these locations:
Downtown, 1050 Connecticut Ave. NW, 202-955-5997; Tysons Corner,
8075 Leesburg Pike, 703-883-0800, Vienna, Va.; 11956 Market
St., 703-796-0128, Reston, Va.; and 7400 Wisconsin Ave., 301-657-2650,
Bethesda, Md. Do lunch with a crab cake BLT or a smoked salmon
eggs Benedict from Morton’s new lunch menu which includes
daily specials, salads, sandwiches and lunch specialties, and
more. Available at Connecticut Ave., Tysons Corner and Reston.
The $59 Grilled Trio Promotion includes Morton’s signature
center-cut filet mignon, sesame-crusted yellowfin tuna and two
colossal shrimp and grilled asparagus plus a choice of Caesar
salad or Morton’s salad. For dessert, choose either hot
chocolate cake or the signature crème brûlée.
Available at all Washington area locations, www.mortons.com.
The Willard Opens for Brunch
Willard Room’s newly renovated dining room is now
playing host to a Sunday Taste of America brunch. The open buffet
features an array of customized regional offerings from across
the United States, including Pennsylvania venison, Long Island
duck and Maine scallops. New to the meal is made-to-order organic
chicken from upstate New York stuffed with Hudson Valley foie
gras, slow-roasted and served with Massachusetts cranberry and
Florida orange compote; and the Willard's own smoked salmon,
trout, mussels and littleneck clams cured with sea salt and
marinated in Vermont maple syrup. Beginning at 11 a.m. with
the last seating at 2 p.m., the brunch is priced at $65 per
adult, ($75 per adult with free-flow American sparkling wine),
$35 for children ages 5 through 12, and free for children under
age 5. For reservations or additional information call 202-637-7440.
The Willard Room, Willard InterContinental Washington, DC, 1401
Pennsylvania Ave. NW.
Willard Room Reopens
following its annual August hiatus, The
Willard Room re-emerges with an exciting new culinary team
including chef de cuisine Nicolas Legret who has cooked at Paris' Hôtel
Le Bristol and Hôtel
de Crillon. Working with Legret, sommelier Caterina Abbruzzetti
is creating a 3,000-bottle wine cellar with over 250 different
labels, as she assists him in designing tasting menus with wine
pairings. The fall menu will feature such items as Maine lobster
poached with onion-ginger ravioli, baby spinach and lemongrass
lobster broth. For information and reservations call 628-9100,
1-800-827-1747 or visit washington.intercontinental.com.
The Willard Room, 1401 Pennsylvania Ave. NW.
Primi Piatti’s "Corteo" Menu
Cirque du Soleil returns to DC October 26-November
19, celebrating "Corteo" or “joyous Italian
procession.” Savino Recine, the chef-owner of Primi
Piatti Ristorante who hails from Rome, is offering an artistic
three-course menu, available before and after the show. Priced
at $35 per person (excluding tax and gratuity), the Corteo menu
is offered at the early seating of 5:30 p.m.-7 p.m., as well
as immediately following the 4 p.m. performance which takes
place on Fridays and Saturdays. Primi Piatti Ristorante, 2013
I St. NW, Washington, DC, 202-223-3600.
701 Features Smoked Dishes & Drinks
With DC's smoking ban set to go into effect at the
end of 2006, 701 restaurant is celebrating a new kind of smoking experience,
the kind that uses indirect heat to cook meat, fish and any
other items flamed by chef Trent Conry. Through December, Conry
will feature a variety of distinctive smoked items for lunch
and dinner on a rotating basis. Items include a medallion of
pork paired with a smoked orange reduction and a black-eyed
pea-chipotle ragoût; and baby octopus, served with a smoked
paprika sauce, roasted pineapple, asparagus, tasso ham and celery
pesto. The restaurant's bar, Mo's Bar, will toast a new style
of smoke, serving a smoky Californian Paraiso Syrah by the glass
for $9 and by the bottle for $36. 701, 701 Pennsylvania Ave.
NW, Washington, DC, 202-393-0701.
Bangkok Joe’s Debuts New Menu
To highlight the three-year anniversary of Bangkok
Joe’s, which introduced the city’s first dumpling
bar, chef-owner Aulie Bunyarataphan is giving her guests exactly
what they’ve been asking for: a new array of her signature
dumplings, rolls and wontons, in addition to new savory dishes
inspired by her recent trips to Thailand. The new menu includes
bite-size crispy chicken and sweet potato wontons with sweet-chili
cucumber and Peking duck spring rolls with a cherry-hoisin dip.
A new small-plates option is mini Thai crab cakes served with
Asian slaw, Mandarin oranges and fried taro. Bangkok Joe's Thai
Restaurant, 3000 K St. NW in Georgetown’s Washington Harbour,
Showcases Sustainable Choices
Executive chef Rob Klink has prepared a menu in honor of smart
sustainable choices for 2007 that includes grilled New England
oysters, baked Virginia clams with prosciutto, Dungeness crab-stuffed
squid over wilted spinach and crisp organic Canadian salmon.
These dishes will be featured on the dinner menu through the
end of February. The Oceanaire
Seafood Room, 1201 F St. NW, 202-347-BASS.
Five for Five Happy Hour
Grille Restaurant chef Russel Cunningham’s new Five
for Five at 5 p.m. happy hour program lets guests choose from
$5 Absolut martinis or wines-by-the-glass and $5 appetizers,
served from 5 p.m. to 6:45 p.m. daily. Wines-by-the-glass options
include Oyster Bay Sauvignon Blanc, BV Coastal Merlot and Beringer
White Zinfandel. Absolut martinis such as the apple martini
and French martini are also available. Chef Cunningham’s
featured appetizers, ideal for sharing, include the signature
Dupont Sliders, three mini-burgers made with certified Angus
beef topped individually with Brie, Maytag blue cheese and smoked
Gouda. Additional choices: calamari served with aïoli,
and braised short ribs with braising sauce. Dupont Grille Restaurant,
Jurys Washington Hotel, 1500 New Hampshire Ave. NW, Washington,
arrival of the winter season coincides with the debut of executive
chef Vikram Garg’s new dinner menu at IndeBleu.
New cold appetizers include flash-pickled scallops and mesclun
salad. Hot appetizers being introduced are crab salad and shammi
kebab, shrimp samosa, duck and foie gras confit and monkfish
stew. New entrées include veal shank rogan josh, pan-roasted
chicken breast stuffed with goat cheese and pan-seared bass.
IndeBleu, 707 G St. NW, 202-333-2538.
Each April, Washington residents and visitors walk the paths
of the Tidal Basin to witness the cherry blossom trees in bloom
during the National Cherry Blossom Festival, which honors the
1912 gift of the 3,000 cherry trees from Tokyo to the United
States. To celebrate, Dupont
Grille Restaurant chef Russel Cunningham will introduce
a sun-dried cherry crème brûlée, available
exclusively during cherry blossom season, priced at $8. Dupont
Grille Restaurant, Jurys Washington Hotel, 1500 New Hampshire
Ave. NW, 202-483-6000.
Firefly is offering a winter cocktail menu that includes choices poured
with each of the major liquors (some cold, others hot) along
with a sparkling wine cocktail option and “adult”
coffees and hot teas. Try Lavender Rocks, a cocktail of Millers
gin shaken and poured over lavender rocks—ice cubes infused
with sweet lime and fresh lavender. For a quick warm up, La
Colombe coffee is brewed to make Jalisco, a caffeinated combination
of Patrón XO Café, Patrón Citrónge,
a dash of fine sherry and homemade whipping cream, garnished
with orange zest. Firefly, 1310 New Hampshire Ave. NW, 202-861-1310.
Don’t wait for a pre-theater event: plan an evening
or Sunday brunch at DC’s top-floor Roof
Terrace Restaurant at The John F. Kennedy Center for the Performing
Arts. Chef José Urrutia’s classic cooking
includes dishes like wild-caught fish simply prepared. dry-aged
beef plus much more. Depending on the performance schedule,
the restaurant is open Sun.-Wed., 5 p.m.-8 p.m. and Thurs.,
Fri. and Sat., 5 p.m.-11p.m. Following evening performances
in the Concert Hall and Opera House on Thursday, Friday and
Saturday, the restaurant offers the “After Menu,”
featuring small plates, entrées, cocktails, coffee drinks
and desserts. The Sunday Kitchen Buffet Brunch is offered every
week, 11 a.m.-2 p.m. For more information visit www.roofterracerestaurant.com or call 202-416-8555. Roof Terrace Restaurant, The John F. Kennedy
Center for the Performing Arts, 2700 F St. NW, Washington.
Stephen Scott, Jr. has been appointed chef de cuisine of Penn Quarter’s Zola. Scott has years of experience in the restaurant and hospitality industry, having served as the executive chef of Primi Piatti Ristorante as well as Radicchio restaurant, both in the nation’s capital. His culinary career also includes a stint in the kitchens at Cashion’s Eat Place, Persimmon and Galileo with chef Roberto Donna. Most recently, Scott was the owner and executive chef of Argia’s. Zola, 800 F St. NW, Washington, DC, 202-654-0999.
Ann Cashion of Cashion’s Eat Place (1819 Columbia Rd. NW, 202-797-1819) has sold her restaurant and is reportedly concentrating her energies on the new Johnny’s Half Shell on Capitol Hill (400 N. Capitol St. NW, 202-737-0440).
Fabrizio Aielli, once the executive chef at Teatro Goldoni, has sold his interest in the restaurant to move south in a few months to Florida to open a similar concept. Teatro Goldoni, 1909 K St. NW, Washington, DC, 202-955-9494.
Hector Playuk takes over the kitchen as the new executive chef of the Dupont Circle restaurant, Jack's Restaurant & Bar (1527 17th St. NW, Washington, DC, 202-332-6767). With his recent arrival, Playuk is putting his own twist on the European and American bistro favorites. Current signature dishes include Maine lobster salad served with tomato, fennel, orange and organic greens tossed with citrus vinaigrette; and herb-crusted rack of lamb with roasted potatoes, sautéed spinach and fresh thyme. Desserts have also been updated with highlights including the addition of Playuk’s grandmother’s recipe for torta della nonna, an Italian lemon cake, and a chocolate soufflé served with dulce de leche and cream.
Old-timers felt great nostalgia over the end-of-January closing of one of Washington’s landmark restaurants, Tom Sarris’ Orleans House in Arlington. Making way for new buildings, the faux New Orleans-style structure reportedly will go the way of other bulldozed buildings, and leave behind it many memories of old-time eats.
DC is losing one of its more interesting restaurants to progress: Asia Nora will be closing mid-December as the restaurant’s present building will be turned into a new designer eco-chic hotel.
Northern Virginia loses one of its choicest locations with the closing of Bob Kinkead’s Colvin Run Tavern (8045 Leesburg Pike). No explanations, and no rumors, but one has to guess that the controversial tunnel vs. overhead railway—both predicted to snarl Tysons’ traffic for years to come—might be one of the reasons.