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News for Restaurants in Washington DC
October 2010 Archive

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P.J. Clarke's, the legendary saloon founded in NYC 126 years ago, has opened in Washington, DC. P.J.'s chose DC for its first location site outside of Manhattan. The first floor of the 125-seat restaurant has high ceilings and an open kitchen. A wrought-iron solarium, originally owned by Walt Disney, leads guests downstairs to Sidecar, the restaurant's 86-seat semi-private dining room. Executive chef Jason Brumm will work with mid-Atlantic ingredients and flavors. In addition to the restaurant's raw bar, soups and entrées, Brumm offers daily rotisserie specials featuring local chicken, free-range turkey, Duroc pork and leg of lamb. P.J. Clarke's, 1600 K St. NW, Washington, DC 20006, 202-463-6630.
BLT Restaurant Group has opened a sister restaurant, Casa Nonna, for BLT Steak in downtown DC. Located just south of Dupont Circle, the restaurant features terra-cotta floors and oak. Heading up Casa Nonna are executive chef Amy Brandwein and maître d' Janet Cam. Under chef Roberto Donna at his Italian restaurant, Galileo, Brandwein served as executive chef and oversaw the launch of Osteria del Galileo, the Galileo "Grill," Laboratorio del Galileo and then went on to open Bebo Trattoria in Arlington, Virginia, in 2006. She then helmed the kitchen at Fyve Restaurant Lounge in The Ritz-Carlton, Pentagon City in Arlington. Casa Nonna, 1250 Connecticut Ave. NW, Washington, DC 20036, 202-629-2505.
Chef Michel Richard Chef Michel Richard has opened the doors of his newest restaurant, Michel, located at The Ritz-Carlton, Tysons Corner. Michel features innovative modern French cuisine in a contemporary setting with chef Richard's signature touches of playful artistry and elegant whimsy. The menu, executed by executive chef Levi Mezick and his team, includes such updated classics as smoked salmon terrine, crab coleslaw, escargot spring roll with basil pesto, roulade of foie gras with lentils, eggplant soup, beef tartare, cheese "tater tots," steak frites, and duck à l'orange, as well as Michel's signature burgers and lemon-roasted chicken. But it's not all lunch and dinner. At breakfast, choices include torte Milanese, Michel's eggs Benedict, and homemade yogurt and buttery croissants. The wine list features international vintages, but with an emphasis on the French. Michel, The Ritz-Carlton, Tysons Corner, 1700 Tysons Blvd., McLean, VA 22102, 703-506-4300.
David Guas, the former Passion Food pastry chef and author of DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style, will open his new place, Bayou Bakery, Coffee Bar & Eatery, in Arlington's Courthouse neighborhood. Guas' menu will feature such goodies as breakfast sandwiches with biscuits, and other dishes representative of his former New Orleans' life. Look for the bakery in early November. Bayou Bakery, Coffee Bar & Eatery, 1515 N. Courthouse Rd., Arlington, VA 22201, no phone available yet.
Muncheez Mania, opening in Georgetown in late October, will serve a menu of unique "muncheez" sandwiches, healthy wraps, salads and crêpes. Its homemade saj bread, baked fresh daily and used for the sandwiches, is thinner than pita but thicker than a crêpe. Sweet and savory crêpes include the ham, cheese and mushroom or the PBJ. They can be ordered from a curbside crêpe window open until 10 p.m. or inside the restaurant. Muncheez Mania, 1071 Wisconsin Ave., Washington, DC 20007, no phone available yet.
Flippin' Pizza has introduced a pair of new trucks equipped with cooking units that can bake New York pizzas on the go. The mobile trucks cruise throughout Fairfax County, selling pizza by the slice and two slices and a drink for $5. Track the trucks on Twitter ( or request that the trucks stop by a location by sending an email to Flippin' Pizza, South Lakes Shopping Center, 11130 South Lakes Dr., Ste. F, Reston, VA 20191, 571-323-7820.

News Bytes

Firefly's New Happy Hour
Firefly's new Beat the Clock happy hour features progressively timed and priced drink specials. The happy hour is available every Monday through Friday, starting at 3 p.m., when select drinks are $1; the pricing increases in increments of $1 every hour, maxing out at $4 by 7 p.m., and on Monday nights the pricing will stay at $4 until last call. Chef Danny Bortnick will also offer a selection of Seven Salty Snacks, all available for $5 throughout the 3 p.m.-7 p.m. happy hour. Sixty-four-ounce growlers of Batch 19, a special brew made from a pre-prohibition era recipe, will be available for $15 during happy hour and $20 after. Firefly, Hotel Madera, 1310 New Hampshire Ave. NW, Washington, DC 20036, 202-861-1310.
RIS Offers Pre- and Post-Theater Menu
A pre- and post-theater Marquee Menu is now being offered at chef-owner Ris Lacoste's RIS. The Kennedy Center for the Performing Arts, the National Theatre and the soon-to-open West End Cinema are just up the road. The Kennedy Center provides a free shuttle, just steps away from RIS on Washington Circle. The signature three-course Marquee Menu is $35 per person, available daily before 6:30 p.m. or after 10 p.m. For more information or for reservations call 202-730-2500 or visit RIS, 2275 L St. NW, Washington, DC 20037, 202-730-2500.
Neyla Offers a New Meshwi Menu
A new meshwi menu is now available at Neyla, featuring skewers cooked on a charcoal meshwi in traditional Mediterranean style. This method of charcoal grilling brings out the flavors of the meats and spices in each dish, and imparts a smoky, grilled flavor. Neyla's full meshwi menu is offered for $35 per person during dinner hours. Neyla, 3206 N. St. NW, Washington, DC 20007, 202-333-6353.
The Source Bakes a Holiday Treat
This holiday season, The Source by Wolfgang Puck will offer its 15-layer carrot cake made-to-order and available at the restaurant for purchase. Executive chef Scott Drewno's moist, spiced cake with cream cheese filling is available in small (4-8 people), medium (10-12 people) and large (12-20 people) sizes, and priced at $30, $60 and $90 respectively. To place an order, email or call 202-637-6100. The Source by Wolfgang Puck, Newseum, 575 Pennsylvania Ave. NW, Washington, DC 20001, 202-637-6100.
RIS Offers Football Fans Snack Time
RIS chef-owner Ris Lacoste, a food and football fan, has unveiled a new Hang Time menu, which will be available at the bar and in the café seating areas every Sunday from noon to close throughout the NFL season. The game time specials extend behind the bar as well. All day each Sunday guests can choose from Abita Light or a Bloody Mary for only $4. Reservations in the dining room are always recommended but they are not required to take advantage of the Hang Time menu. For more information or to make reservations call 202-730-2500 or visit RIS, 2275 L St. NW, Washington, DC 20037, 202-730-2500.
Nage Bistro Offers Meatless Monday Menus
Nage Bistro executive chef Glenn Babcock has introduced Meatless Monday menus with meat-free cuisine. Chef Babcock's menus have always featured innovative vegetarian selections. The Meatless Monday menus will feature three appetizers, four entrées and three desserts and will be available every Monday for lunch and dinner. Menu selections will rotate based on market availability and seasonality. Nage Bistro, Courtyard Washington Embassy Row, 1600 Rhode Island Ave. NW, Washington, DC 20036, 202-448-8005.
Co Co. Sala Opens Retail Chocolate Shop
Co Co. Sala owners Bharet Malhotra and Nisha Sidhu have opened the Co Co. Chocolate Boutique, showcasing artisanal, handcrafted retail chocolates and offering the ideal locale to pick up signature chocolates for take-away purchase. The new retail boutique also offers chocolate bars and hand-sculpted chocolate and sugar showpieces. Co Co. Sala, 929 F St. NW, Washington, DC 20004, 202-347-4265.

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