Tel’Veh Introduces Winter Menu & Classes
Since it’s inception last May, Tel’veh Wine Bar located at 401 Massachusetts Ave. NW has quickly become a top-tier D.C. wine destination. The restaurant recently introduced new winter menu items and events. Daily selections of savory small plates, charcuterie and hard-to-find wines will be complimented with upcoming educational classes, food and wine specials and live entertainment.
Tel’Veh’s dining room on Massachussets Avenue NW. (Photo” Otim-Williams)
The Mediterranean café and wine bar offers small plates and over 300 carefully curated wines — 300 by the bottle and 52 by the glass according to House sommelier César Valez. The intimate 60-seat restaurant features flatbreads, various seafood, charcuterie and meat boards, as well as cold and warm cheese boards that complement the selection of global wines. An assortment of house-made sandwiches and salads and are also available.
The wine bar is equipped with a Vinotemp wine dispenser; a temperature and humidity-controlled wine system that preserves open bottles of wine with nitrogen gas. Tel’Veh is one of only a handful of restaurants in Washington with the wine dispenser. The restaurant’s wine list is organized by region with an emphasis on New World and Old World varietals.
Tel’Veh has a Vinotemp wine dispenser; a temperature and humidity-controlled wine system that preserves open bottles of wine with nitrogen gas. (Photo: Otim-Williams)
Tel’Veh has added three flatbreads to its small plate menu include the florentine with spinich, leeks, onions, feta and egg with an optional crispy bacon topping; the piada with sundried tomato paste, mozzarella, prosciutto and dates; and the crescia with pesto, rosemary, mozzarella, tomatoes and garlic oil They’ve also added three seafood dishes: shellfish saganaki with shrimp, calamari, mussels and clams with ‘Mastiha’ sauce; seared branzino stuffed with spinach and feta; and tuna tartar served with cucumbers and honey mint yogurt. New meat dishes on the menu include little veal quails stuffed with pesto, asparagus and ricotta topped with madeira sauce; yiouvetsi, a braised rack of lamb with orzo, kasseri cheese and tomatoes; and pan roasted pancetta with herbs and sweet molasses sauce.
Tel”Veh offers 300 wines by the bottle. (Photo: Otim-Williams)
Tel’Veh is offering wine masterclasses on the second Wednesday of each month starting Nov. 11 from 8-9:30 p.m. for $45. Valez journeys through wine basics with guided taste tests of grape varietals, hands-on experience for matching the subtle aromas found in wine, differentiation of old world and new world wines, wine label reading and ordering, cork versus screw caps and more.
On the first Wednesday of each month starting this week, Tel’Veh will offer oyster classes from 8-9:30 .m. for $45. Daniel Beck of The Oyster Co., brings over 23 years of industry shellfish experience with lessons in oyster history, flavor profiles and wine and meal pairings.
Every Thursday Tel’Veh will feature live jass soloists, duos or trios playing a wide assortment of classic, Brazilian, smooth and Afro-Cuban jazz. Performers have been chosen from across the region.
