Jack Rose Terrace Offers New Grill Menu
The rooftop terrace at Jack Rose Dining Saloon, 2007 18th St. NW, is now is now open daily beginning at 5 p.m. with a new seasonal cocktail menu and fresh-off-the-grill tacos and bites.
Jack Rose will fire up the rooftop wood grill for a trio of pit grilled tacos ranging from shrimp with mango, orange and daikon ($14), chicken with habanero sauce and shredded cabbage ($12) and steak with cilantro, crema and lime ($13). Other off-the-grill eats include pork cheeks with spicy Meyer lemon puree and kohlrabi in bibb lettuce leaves ($10); lengua tostadas topped with salsa verde, whipped cilantro crema and radish and apple relish ($10); and braised lamb with a curried cucumber salad ($12).
The terrace also has a new menu of drinks all priced at $13. Diners can drink “rose-y” hued and infused sips such as the Rose All Day made with Ciroc mango vodka, Rose Tea syrup, passion fruit, lemon and orange; the Strawberry Fields Forever with Tanqueray gin, Giffard Pamplemousse rose, strawberry syrup, lemon and an absinthe rinse; and the Luxury Day Dream with DeLeon tequila blanco, agave nectar, grapefruit and Mumm sparkling rosé.
Other new drinks include the island-inspired Caribbean Summersault with Captain Morgan spiced rum, Velvet Falernum, molasses syrup, pineapple and lime; the Old Frenchman made with IW Harper bourbon, Giffard apricot liqueur, Benedictine and Angostura bitters; and the Guiltless Pleasure with Glenmorangie 10-year scotch, St. Germain, “Punt e Mes Honey” and lemon.
Jack Rose offers happy hour on its terrace Monday through Friday from 5-7:30 p.m. with half-priced bites and $2 off drafts and wine by the glass.
The Daily Dish serves $75 hot dogs and bottle of wine
The Daily Dish, 8301 Grubb Road, Silver Spring, is serving two all-American jumbo beef hot dogs with Dijon mustard and crispy onions and a bottle of Argyle Rosé sparkling wine for $75.
Argyle Rosé sparkling wine is a bright, pale salmon pink with a bouquet of rose petal, strawberry hull and lemon zest. The barrel aging contributes to its savory complexity, while its delicate, creamy bead leads to a long textural finish.The jumbo hot dogs are all beef and grilled to perfection.
Astro Doughnuts announces June flavors
Astro Doughnuts & Fried Chicken, 1308 G St. NW and 7511 Leesburg Pike, Falls Church, is serving seasonal doughnut flavors for June featuring the return of the birthday cake doughnut as well as two new additions: a blueberry thyme doughnut and a root beer float doughnut all priced at $3.10 each.
The birthday cake doughnut is a dark chocolate cake doughnut with vanilla glaze, vanilla buttercream and multi-color sprinkles; the blueberry lemon thyme doughnut is made with a blueberry lemon thyme glaze and fresh blueberry garnish; and the square root beer float doughnut has a root beer glaze made with Boylan’s root beer, a dark root beer glaze drizzle and vanilla bean pastry cream filling.
Red’s Table hosts Fair Winds Brewing beer dinner
On Saturday, June 17, Red’s Table 11150 South Lakes Drive, Reston, will host a five-course beer dinner featuring local craft brewery, Fair Winds Brewing Co.
The meal begins with Quayside Kolsch, a German-style golden ale, paired with a house biscuit with bacon jam followed by Siren’s Lure, a hop forward saison, paired with rock shrimp ceviche, leche de tigre and plantain chips. The third course features Howling Gale IPA, a West Coast style IPA, paired with a soy ginger glazed Bonchon chicken tender, kimchi slaw and steamed bao bun then All Hands Anniversary Ale, an American barley wine, paired with adobo bison short rib, smashed sunchokes and charred leeks. The final course is Home Port Stout, and oatmeal stout, paired with a dark chocolate torte and raspberry coulis.
The dinner, which costs $65, begins at 7:30 pm.
Dads eat free at All-Set Restaurant
All Set Restaurant & Bar, 8630 Fenton Street, Silver Spring, will celebrate Father’s Day with a special Dad’s-Eat-Free offer.
On Sunday, June 18, dads will get a complimentary entrée with the purchase of an additional entrée of equal or greater value during lunch from 11 a.m.-2:45 p.m. and during dinner from 4-9 p.m. Menu prices range from $6-$36 each.
Et Voila! Offers Father’s Day specials
Et Voila!, 5120 MacArthur Blvd. NW, will celebrate Father’s Day with specials during brunch and dinner priced from $10-$31.
Those looking to cook for dad at home can visit the restaurant’s newly added French market to purchase butter, cheese, pate and prepared dishes such as beef bourguignon, leek quiche, lemon pound cake and macarons to-go. Several items have been added exclusively for Father’s Day including a 17-ounce bottle of Taggiasca olive oil, a 9.52-ounce bottle of authentic Italian Taggiasca olives and a 7-ounce Salchichon, a Spanish summer sausage, which will be sold as a package from June 12-18 for $25.
Chef’s Best Dinner & Auction slated for June 19
Next Monday, June 19, 40 DMV chefs and mixologists will serve up special tastings of their signature dishes at strong>Chef’s Best Dinner & Auction beginning at 6:30 p.m. at the Marriott Marquis, 901 Massachusetts Ave. NW.
Chef’s Best benefits Food & Friends, a non-profit organization based in D.C. that provides medically-specialized meals and personalized nutrition counseling to people living with HIV/AIDS, cancer and other serious illnesses.
Guest will enjoy tastings prepared by area chefs including chair Marjorie Meek-Bradley of Smoked and Stacked, Erik Bruner-Yang of Maketto and Paper Horse, Tony Chittum of Iron Gate; Amy Brandwein of Centrolina, Matt Adler of Schlow Restaurant Group and others. In addition, attendees can bid on silent and live auction items featuring trips, one-of-a-kind experiences and private dining opportunities.
Tickets are $350.
Drift on 7th begins Lobster Mondays
Drift on 7th, 1817 Seventh St. NW, hosts Lobster Day every Monday from 4-11 p.m. beginning June 19.
The restaurant will serve a whole Maine lobster with fresh corn on the cob and a choice of baked potato or French fries for $35.
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.