Summer Restaurant Week Is Aug. 17-23
Restaurants in the DMV will be celebrating the 18th season of Summer Restaurant Week from Aug. 17-23. The week-long event inlcudes 50 participating restaurants featuring three-course, prix fixe dinners for $35 and lunches for $22.
New this year, Uber users who ride two times between Aug. 4-15 anywhere in the DMV can win a VIP Summer Restaurant Week sneak peak at one of five participating restaurants. Use the promo code DCPreviewNight before each ride to be entered for a chance to win! Uber will randomly select five riders on Aug. 15. The winning riders and a guest of their choice will be picked up and driven to their dining destination — Jaleo Bethesda, Tico, DBGB, Casa Luca or Chima Brazilian Steakhouse — on Sunday, Aug. 16 where they will enjoy an exclusive dinner including appetizer, entrée and dessert; a day before other diners.
There will also be lunch giveaways with radio listeners winning lunch with area radio personalities during summer restaurant week. From Aug. 10-14, listeners can call in live when they hear the prompt for the restaurant of the day. One listener and a guest will join the personalities for lunch at Teddy & The Bully Bar, Cuba Libre, Indigo Landing and more!
A new Diner Rewards Program gives restaurant-goers the opportunity to win prizes including a weekend getaway in New York City, ticket giveaways to area, tickets to the annual Old Ebbitt Grill Oyster Riot and a Restaurant Week diner reward card for 1 year of dining out at participating restaurants. To enter, make a reservation for Summer Restaurant Week
To enter, make reservations at www.rwdmv.com then dine out. Diners who opt-in to receive emails about exclusive deals on meals from the Restaurant Association of Metropolitan Washington will be eligible and entered to win at random. Winners will be announced in September.
Some participating restaurants’ specials include:
701 Restaurant, 701 Pennsylvania Ave. NW, will offer a special three-course menu for lunch and dinner. Dishes include chilled cucumber soup with tzatziki sorbet, lamb sausage and pita crumble; heirloom tomato salad with corn pudding, burrata, black olives, pickled onion and arugula; tuna tartare with bread soufflé, mint, confit tomatoes and a honey sherry emulsion; roasted skate wing with quinoa, green curry, asparagus and pineapple-golden raisin jus; corn risotto with wild mushrooms, basil pesto, and corn nuts; bucatini with shrimp, n’duja xo and pangrattato; and Green Circle chicken with sunchokes, snap peas, green tomato salsa verde and aji amarillo mayonnaise. It will offer the specials through Aug. 30.
Agora, 1527 17th St. NW, is offering a special lunch menu that begins with a sampler of htipiti, roasted red peppers, feta, thyme and olive oil; cacık, strained yogurt, cucumber, mint, vinegar, garlic and olive oil; and hummus Next, diners may choose the kaşık salad with diced tomatoes, onions, red and green peppers, parsley, cucumber, feta cheese, black olive, olive oil, vinegar and maraşpepper; the arugula salad with tomatoes, arugula, goat cheese, lemon juice and olive oil; or the imam bayıldı, baby eggplant stuffed with onions, tomatoes, pine nuts and garlic. Then, choose either falafel; grilled salmon with pistachio pesto and citrus salad; shish tavuk, marinated grilled chicken breast with grilled tomato on a garlic pita bread; or the adana kebap, skewered ground lamb and beef, grilled tomatoes and sumac onions on pita bread. To finish, diners can choose kadayif, disks of shredded phyllo dough layered with vanilla milk pudding topped with orange blossom honey and pistachios; pistachio baklava; or rice pudding topped with apricot, cinnamon and black currants. Dinner includes a five-course meal, beginning with the same sampler featured at lunch, as well as the same options for their second course. For the third course, guests can choose between dishes such as chef’s börek, two crispy phyllo rolls, one filled with goat cheese, savory and Maraş, and the other filled with spinach, dill and feta cheese served with tomato marmalade; kibbeh, ground beef and bulgur dumpling stuffed with ground beef, lamb, almonds and pine nuts over yogurt sauce; Bruksel lahana, fried Brussels sprouts with white truffle crème fraiche and Urfa pepper; or Falafel. For the fourth course, guests have the same entree choices featured at lunch, as well as the same options for dessert.
Ardeo + Bardeo, 3311 Connecticut Ave. NW, is offering dinners one dish from the vegetables, savory snacks or soup & salads section of its regular menu, one dish from the pastas, seafood or meats section and one dessert. The restaurant will offer its specials through Aug. 30.
Bibiana Osteria-Enoteca, 1100 New York Ave. NW, will offer a classic Italian three-course menu featuring a choice of antipasti, secondi and dolci from its menu. It will offer the special through Aug. 30.
The Bombay Club, 815 Connecticut Ave. NW, 20006, is offering lunch dishes include vegetable kebab with eggplant chutney; fish cafreal with tilapia, mustard and garlic poppy seeds; dahi keema samosa with lamb, cumin and yogurt; or avocado sev puri with flour crisps, yogurt and a date-tamarind chutney. Lunch entrees include tandoori salmon with yogurt and spices; khatta chicken piaza with onions, tomato and garam masala; fish karwari with coconut, close, fennel and curry leaf; khubani ka korma with lamb, onion, yogurt, apricot and mace; or Bombay thali with vegetables, paneer, dal and lemon rice. Dessert options include yogurt panna cotta with spiced mango; gulab jamun, milk dumplings with rose syrup and cardamom fraiche; or mixed sorbet with mango, coconut and pomegranate. Dinner appetizers include corn dahi ka kebab with yogurt, ginger, chili flakes, date chutney; crispy kale chat with date-tamarind chutney; mango shrimp with ginger; or achari duck kebab with chilies, ginger and pickling spices. Entrée selections, served with rice and naan, include nimbu fish tikka with rockfish, lemon and house-made spices; meen gassi with onion, coconut, curry leaf, coriander, coconut and red chili; shrimp moilee with coconut milk and curry leaves; lamb kolhapur with curry leaf, cumin, red chili and garlic; and chicken pista korma with onion, yogurt, pistachio and cardamom. Desserts include chocolate coconut dacquoise with toasted almond ice cream; mango kulfi; berry shrikhand, yogurt with blueberry, raspberry and cardamom; or carrot jalwa with carrots, milk and almond.
Cuba Libre Restaurant and Rum Bar, 801A 9th St. NW, will offer a Cuban feast for lunch, dinner and brunch through Aug. 30. Brunch begins with a Cuban bread basket for the table filled with assorted homemade Latin breakfast breads including banana bread, guava cream cheese hojaldre (puff pastry), crispy churro, a coconut-berry muffin and chocolate muffin served with mango butter, guava marmalade and coconut-lime preserve. Then, guests will select three items off the regular brunch menu. At lunch, diners will select one aperitivos, one favoritos and dessert. For dinner, guests will select one aperitivo, one of the four entrées include lechón asado, Leidy Farm’s slow roasted marinated pulled pork with classic sour orange mojo, amarillo chile smashed yuca, black bean broth and vigorón slaw; mahi-mahi seared in olive oil on a flat iron grill served with a Cuban enchilada, sweet bell peppers, onion and tomato Creole sauce with steamed white rice; arroz con pollo, saffron long grain rice, boneless chicken, green peas, Manzanilla olives, hardboiled egg, asparagus and Palacio chorizo with a roasted piquillo pepper salad; vegetable paella with grilled vegetables, broccoli, zucchini, cauliflower, leeks, eggplant, wild mushrooms, artichokes, roasted peppers, saffron-long grain rice paella, asparagus and roasted piquillo pepper salad; and citrus-grilled brick chicken, marinated semi-boneless double chicken breast with steamed kale and caramelized shallots served with a mango sweet and sour gravy, and dessert.
Clyde’s of Georgetown, 3236 M St. NW, is offering a special three-course menu. Appetizers include a bowl of soup, such as chili, gazpacho, or French onion; summer bruschetta with grilled rosemary focaccia, buffalo mozzarella and tomatoes; or corn and summer bean chopped salad with tarragon lemon vinaigrette and farro. Lunch entrees include steak frites with basil sweet onion aioli, balsamic reduction, watercress and cherry tomato salad; spicy Thai seafood stew with coconut rice cake, shrimp, mussels, clams, calamari and swordfish; or summer chicken garganelli with sun gold tomatoes, corn, zucchini and basil pesto. Dessert includes a choice of blackberry shortcake; brownie sundae with hot fudge, vanilla ice cream and whipped cream; or sorbet including lemon, raspberry or mango.
El Centro D.F., 1819 14th St. NW and 1218 Wisconsin Ave. NW, is offering a lunch menu including scallop and shrimp ceviche with a habanero and citrus soy broth, tomato, radish, pickled red onion and cilantro; vegetarian enchiladas divorciadas with spinach, mushroom, queso requesón, refried beans and Mexican rice; and tequila brined and smoked pork tenderloin with corn esquites, poblano rajas and Oaxaca cheese mashed potatoes. Dinner specials include seared beef tenderloin tostada with pozole corn purée, chicharrón, shaved cabbage, cotija cheese and truffle oil; soft crab sopes, masa corn cakes with bean purée, habanero-lemon aioli and pickled corn relish; beef rib eye tacos with bacon, Oaxaca cheese, salsa verde, cilantro and lime; and shrimp and lobster enchiladas with creamy mariscos entomatada sauce, refried beans and Mexican rice. Dessert options include flan with fresh fruit, churros with chipotle caramel and Canela-spiced chocolate dipping sauces, and a selection of seasonal sorbet.
Mango Tree, 929 H St. NW, is offering Restaurant Week dinner specials only. Appetizers include satay nuer, beef satay with peanut sauce; or nam tok hed ruam, wild mushroom salad with fresh mint, roasted rice powder and a nam tok chili-lime dressing. Entrées include pla tod yum mamuang, crispy fried trout with sweet tamarind sauce, cashews and a spicy green mango salad; grapow gai, stir-fried chicken with Thai basil, chili and garlic; or gaeng kiew waan jay, market vegetables with green curry. Dessert includes kanom nga-dhum, a sesame cake with house-made marmalade; or i-tim kafae, coffee ice-cream with condensed milk and spicy cashews.
Masa 14, 1825 14th St. NW, is offering diners an appetizer, small plate, entrée and dessert at dinner. Appetizer choices include a scorpion roll with prawn tempura, avocado, sesame-chipotle mayo, eel sauce and tobiko; she crab bisque with crab pirouette, amontillado sherry and chives; Masa chicken salad with cabbage, carrot, piloncillo vinaigrette and cilantro; and shrimp ceviche with aji Amarillo citrus, apple, jicama and cilantro. Small plates include pork and beef meatballs with cotija cheese, scallions and smoked tomato yuzu sauce; pork belly steamed buns with achiote, pineapple sambal, cilantro and Serrano chili; and crunchy shrimp with chipotle aioli, teriyaki, toasted sesame and masago. Entrées include Korean grilled hanger steak with bok choy kimchi, white sesame, bean sprouts, guajillo and red miso; aji glazed pork tenderloin with curried butternut squash, kale and apricot chutney; hoisin and chipotle glazed salmon with cilantro-mint rice, red Thai curry-coconut sauce and bean sprouts; and seared ahi tuna with mole negro, haricot vert and peanut-chile XO. Desserts include toasted almond flan with basil-raspberry foam and vanilla tuile; chocolate terrine Masa 14, triple-layered deep chocolate brownie cake with dark, milk and white chocolate and black plum sauce; or Nana Ruby’s carrot cake with spiced pear butter, chile d’arbol icing and mint. Masa 14 will extend its restaurant week specials through Aug. 30.
Nage Bistro, 1600 Rhode Island Ave. NW, will offer a starter, a main and dessert from the regular menus. Nage will offer the specials through Aug. 30.
Nopa Kitchen + Bar, 800 F St. NW, is offering lunch entrées such as farro and black quinoa risotto; Amish chicken, or the Nopa burger. At dinner, diners can choose any entrée featured on the regular menu with a $5 upcharge for sea bass and $10 extra for Roseda Farms New York strip. Nopa will offer its specials through Aug. 30.
The Oval Room, 800 Connecticut Ave. NW, 20006, is offering three lunch entrée selections including cod with cherry tomatoes, charred fennel, cucumber, basil and a spicy tomato nage; tomato risotto with pecorino, extra virgin olive oil and fried basil; salmon with sweet corn “maque choux”, Tasso ham, piquillo peppers and lemon butter; beef bavette with Yukon Gold potatoes, asparagus, beech mushrooms and cipollini onions; or corn agnolotti, chanterelles, heirloom tomatoes, jalapeño and pecorino. Dinner entrees also include yellowfin tuna crudo with avocado, blackberry, radish and cilantro; and the pan roasted duck with leg confit, black garlic, baby squash and cranberry beans.
Rasika Penn Quarter, 633 D St. NW, is offering a special menu. Lunch includes masala crab cakes with black pepper, fennel powder and coconut chutney; shrimp avocado chaat with green chili, cumin and date tamarind chutney; lamb parsi cutlet with spiced lamb mince and beetroot tomato chutney; or cauliflower bezule with mustard seeds, curry leaves and green chilies. Dinner entrées include lucknowi bhuna gosht with lamb, caramelized onion and black cardamom; East Indian lamb curry with bottle masala, tamarind and coconut; tandoori salmon with cinnamon, black pepper and mint chutney, and malabari chicken biryani with aromatic basmati rice, star anise and stone flower. Featured desserts include mango pista ice cream; Meyer lemon cilantro sorbet; gulab jamun with ice cream; Indian bread pudding or vermicelli chocolate kheer.
Rasika West End, 1190 New Hampshire Ave. NW, 20037, is offering an appetizer choice of calamari chili garlic with onion, garlic and chili flakes; masala fish finger with cod, garlic, red chilies and lemon mayonnaise; chicken tikka kesari with cashew nut, saffron and mint chutney; and gujarati dhokla, steamed lentil cake with mustard seeds and curry leaves. Entrées include grouper bengali curry with onion, tomatoes and panch phoran spice; chicken tikka lababdar with broiled chicken, tomato and fenugreek; bori lamb curry with peanuts, sesame seeds and tamarind; or vegetable thali with paneer tamatar kofta, vegetable rassa and dal makhani. The five dessert choices include guava chili ice cream; coconut lime sorbet; gulab jamun with ice cream; Indian bread pudding or mango saffron shrikhand. Rasika West End’s Restaurant Week menu will be available August 17-21, only during lunch service. Lunch is served Monday through Friday, from 11:30 a.m. to 2:30 p.m. For more information on Rasika West End,
Station 4, 1101 4th St. SW, is only offering a dinner special. Appetizers include chilled roasted corn soup with cilantro and fried oysters; summer squash crudo with anchovy tapenade, parmesan reggiano and bread crumbles; olive oil poached tuna with purple potatoes, roasted red peppers, quail eggs, heirloom tomatoes, lemon vinaigrette and olives, or agave-glazed pork belly tacos with a hand-made corn tortilla, grilled pineapple and cilantro. Entrées include sambal chicken skewers with grilled vegetables, rice salad and fish-sauce vinaigrette; seared salmon with summer succotash; garganelli pasta with baby heirloom tomatoes, burrata cheese and pine nuts; or grilled pork chop with pickled peaches salad. Dessert choices include a duo of sorbets; strawberry-chocolate tart; or summer fruit soup.
Sushiko 5455 Wisconsin Ave., Chevy Chase, will offer a three-course lunch menu and a four-course dinner menu. Lunch begins with a choice of miso soup or seaweed salad. Next diners choose a shrimp tempura appetizer or salmon ceviche. For the third course, guests can choose a sushi assortment with four pieces of nigiri and one roll, or chicken teriyaki served with a tomato salad and bowl of rice. Dinner includes dessert. First course options include smoked mussel miso soup, lobster harusame or crispy Brussels sprouts. The second course includes the chef’s selection of sashimi; salmon ceviche or hamachi (yellow tail) crudo. The third course includes a sushi assortment wotj four piece nigari and one roll; sushi moriawase; chicken teriyaki served with a tomato salad and bowl of rice; or roasted salmon miso yu-an served with a bowl of rice. Dessert includes mochi ice cream. Sushiko will extend its special through Aug. 30.
Zengo, 781 7th St. NW, will offer one small plate, one large plate and one dessert from a selection of daily specials. Options include chicken empanadas with chile poblano, Oaxaca cheese and mango-curry salsa; shrimp vegetable potstickers with red chile-dashi sauce; pork arepas with hoisin, corn masa, avocado and crema fresca; chipotle miso glazed black cod with daikon radish, asparagus, kabayaki and lemon togarashi aioli; and braised beef shortribs with queso manchego potato purée, wok sautéed mushrooms, huitlacoche and dragon sauce. Zengo will offer its restaurant week special through Aug. 30.
Editor-in-Chief Mark Heckathorn is a journalist, movie buff and foodie. He oversees DC on Heels editorial operations as well as strategic planning and staff development. Reach him with story ideas or suggestions at dcoheditor (at) gmail (dot) com.