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News for Restaurants in Washington DC
August 2008 Archive

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Andrew Kitko is the executive chef of Redwood, the new 195-seat restaurant on Bethesda Row (7121 Bethesda Lane). Chef Kitko recently returned from the West Coast to Washington, DC to reconnect with his East Coast roots, and developed a seasonal mid-Atlantic menu for the eatery. Kitko spent a total of nine years in San Francisco, with such restaurants as Stars Bar & Dining, Gary Danko and Palmetto. For additional information or reservations, call 301-656-5515 or visit
Executive chefs and co-owners Jon Mathieson and Jonathan Krinn will open Inox Restaurant in the business district of Tysons Corner, Virginia (1800 Tysons Boulevard) in November 2008. The restaurant will present a comfortably chic dining room with a lounge and a menu of approachable American cuisine. Mathieson and Krinn began working together in September 2005 when the pair took over as chef de cuisine and executive chef (respectively) of 2941 Restaurant in Falls Church, Virginia. Heading up the wine and beverage program is John Wabeck. Most recently the executive chef at New Heights restaurant in Washington, DC, Wabeck is stepping into the role of wine director. The wine program will represent most major wine-producing regions with focuses on Burgundy and Rioja.

News Bytes

Equinox DC Chefs Look Towards Fall
At Equinox, dishes such as white sweet potato bisque with garlic sausage, Rappahannock cabbage and crispy onions and grilled bob white quail with pickled chanterelles, Black Mission figs and charred frisée enliven the spirit of fall. Equinox, 818 Connecticut Ave. NW, 202-331-8118, Washington, DC. At PS 7's in the Penn Quarter neighborhood, chef-owner Peter Smith will be serving up fresh fall dishes including the creative trio of veal and sea scallops boudin. PS 7's, 777 I St. NW, Washington, DC, 202-742-8550. Chef Kevin Reading of Nage will be adding dishes such as crispy duck breast with butternut squash gnocchi, roasted mushrooms and pancetta; and seared sea scallops with pork belly and a bacon-mustard jus and fried quail egg. Nage, 1600 Rhode Island Ave. NW, Washington, DC, 202-448-8005.
DC Chefs Look Towards Fall: Part Two
Across town in the Clarendon neighborhood of Arlington, bacon is the face of fall as chef Brian Robinson of Restaurant 3 celebrates the cooler season with creative comfort dishes such as stuffed pork chops wrapped in his own house-cured bacon with a three-apple relish as well as crab-crusted halibut served over a bacon corn chowder. Restaurant 3, 2950 Clarendon Blvd., Arlington, Va., 703-524-4440. Diners at Ici Urban Bistro can look forward to dishes such as a risotto of fall mushrooms with butternut squash and roasted monkfish with braised cabbage. Ici Urban Bistro, Sofitel Lafayette Square Washington DC, 806 15th St. NW, Washington, DC, 202-730-8700.
Sustainable Seafood at The Oceanaire
The Oceanaire Seafood Room is serving up daily fresh catches of wild Coho salmon from Alaska's coastal waters. Executive chef Rob Klink is featuring new Coho dishes that take advantage of summer's freshest produce, such as Coho salmon with Virginia blackberry sauce. The Oceanaire Seafood Room, 1201 F St. NW, Washington, DC 20004, 202-347-BASS.
Indigo Landing Offers Buffet Jazz Brunch
Executive chef Ernesto Pabico is preparing a buffet jazz brunch to pair with Indigo Landing's Capital view. Seasonal specialties and bountiful buffets will accompany live entertainment featuring John DC's "Combo Indigo." The menu includes a selection of French-style pastries such as petit palmiers, baby scones and stuffed croissants. From the chef's carving station, guests enjoy hickory-smoked roast beef with silver dollar rolls and herb-crusted pork loin with a special apple brandy glaze. Sunday Jazz Brunch is served from 10 a.m.-2:30 p.m. Cost is $30 per person and includes all-you-care-to-eat buffet, coffee and a glass of Champagne or mimosa. Indigo Landing, 1 Marina Dr., Alexandria, VA 22314, 703-548-0001.
Celebrate “Beijing Cuisine”
The Source by Wolfgang Puck is commemorating the summer Olympics with Beijing-inspired dishes that will be offered throughout the duration of the games, from August 8-August 24. Executive chef Scott Drewno will offer a three-course menu of his Beijing cuisine favorites, providing several different appetizer and entrée options such as roasted duck with scallion wraps and Mandarin orange reduction; and hot-and-sour soup with jumbo lump crab and pork tenderloin. This special menu, priced at $35 per person, will be available for lunch in the dining room, while the roasted duck with scallion wraps and the hot-and-sour soup will be offered à la carte in the lounge at night, where guests can watch the games on the restaurant's three flat-screen TVs. The Source by Wolfgang Puck, Newseum, 575 Pennsylvania Ave. NW, Washington, DC 20001, 202-637-6100.
Elvis & Fried Peanut Butter at Nage
As Memphis, Tennessee celebrates National Elvis Week this August, Washington, DC's Nage is offering fried peanut butter and banana sandwiches for $8. From August 1-31, chef Kevin Reading will be serving up the fried sandwich on the restaurant's lunch menu (11:30 a.m.-2:30 p.m.). Nage, Courtyard Washington Embassy Row, 1600 Rhode Island Ave. NW, Washington, DC 20036, 202-448-8005.
Specialty Menus at Café MoZU
Soak up the remainder of summer at Mandarin Oriental, Washington DC as Café MoZU unveils limited-time menus. Mid-Autumn Festival Mooncakes: In conjunction with the Mid-Autumn Moon Festival in mid-September but starting at Café MoZU at the end of August, the restaurant will offer an authentic mooncake, a Chinese pastry traditionally eaten during the festival. Pizza and More: From August 26-September 8, guests may opt for a variety of pizzas with international flavors. Pizzas are individually priced at $14. Menu is subject to change. For reservations and additional information, call 202-787-6868. Café MoZU, 1330 Maryland Ave. SW, Washington, DC 20024, 202-554-8588.
Asia Nine Adds Bento Boxes
Save time and enjoy a multi-course meal with a bento box at Asia Nine Bar & Lounge, ranging in price from $15 to $18. Each bento comes with fried rice, gyoza (dumplings) and salad with a choice of main course. Options include the sushi box (a selection of nigiri sushi and California roll); a sashimi box (a daily changing assortment of fish and California roll); a rolls combo box (a maki sushi assortment and crab croquette); a marinated saké salmon box (salmon and California roll); and chicken teriyaki with California roll. Asia Nine Bar & Lounge, 915 E St. NW, Washington, DC 20004, 202-629-4355.

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