Restaurants around the DMV are giving diners plenty of reasons to give thanks this holiday by offering a cornucopia of culinary offerings to make Thanksgiving memorable. Some have stress-free “to go” options while others offer a chance to celebrate in style with great service and no dishes to wash or leftovers to put away. From classic American to Italian and Indian fare, Thanksgiving takes on an international flare for the feasting.
Area restaurants including Kapnos and Kapnos Taverna are offering to cook Thanksgiving dinner for you. (Photo: Greg Powers/Kapnos)
Pre-Thanksgiving
Et Viola!, 5120 MacArthur Blvd. NW, will host its annual “Stretch Your Belly” party from 5-10 p.m. on Wednesday, Nov. 25. Guests will have the opportunity to stuff their faces with unlimited Blue Bay mussels diablo with lobster cream, tarragon and cherry tomatoes paired with Belgian fries and Affligem blonde ale; or choose the coq au vin with trofie pasta paired with Belgian fries and a glass of Côtes du Rhône for $29.95 per person.
Jack Rose Dining Saloon, 2007 18th St. NW, is serving Thanksgiving dinner in liquid form with a five-course cocktail meal inspired by traditional holiday eats. Available the Monday through Wednesday (Nov. 23-25) before Thanksgiving, the food-inspired cocktails are made with house-made and infused spirits, syrups and bitters reminiscent of Thanksgiving dinner, such as ham and turkey-washed rye whiskey, baked bean syrup, butter-washed vodka and pecan pie bitters. The “Drink Your Thanksgiving Dinner” cocktail meal includes Punt on First Down with 3 Stars peppercorn saison, Beefeater gin, lemon, honey and angostura bitters; Seat at the Kids Table with butter-washed Boyd & Blair, Cocchi di Torino, Domaine de Canton, lime juice and ginger beer; What Ya Say Bud with Cana Brava rum, baked bean syrup, lime and Peychauds bitters; Glazed Over with ham and turkey-washed Wild Turkey 101 rye, honey, house amer, angostura, orange and Jerry Thomas bitters; and the Belt Loosener with PX sherry, Cocchi di Torino and pecan pie bitters. Cocktails are $10 each or a tasting flight of all five for $45.
Mango Tree, 929 H St. NW in CityCenterDC, will host a homecoming happy hour on Wednesday, Nov. 25, from 11:30 a.m.-close. There will be happy Hour pricing on beer, wine and punch all day at the downstairs bar and lounge. Wear a turtleneck or anything featuring a turkey and you’ll get a free shot. There will also be special surprises including a photo booth and door prizes throughout the day and evening.
Pete’s New Haven Style Pizza is serving a Thanksgiving pie. (Photo: Pete’s New Haven Style Pizza)
Pete’s New Haven Style Pizza, 1400 Irving St. NW in Columbia Heights, 4940 Wisconsin Ave. NW in Friendship Height, 3017 Clarendon Blvd. in Arlington and 962 Wayne Ave. in Silver Spring, is celebrating Turkey Day early and have created a special Thanksgiving pizza topped with all of the favorite holiday fixins’ including roasted turkey, candied sweet potatoes, cranberries, goat cheese, Brussels sprouts, pancetta and mozzarella. It is available from Monday, Nov. 23 to Wednesday, Nov. 25 and during lunch on Black Friday, Nov. 27, for $3.50 a slice.
Thanksgiving carryout
BlackSalt Fish Market & Restaurant, 4883 MacArthur Blvd. NW, is offering customers the option of fully outfitting the Thanksgiving table with a turkey, stuffing, biscuits, gravy and other traditional fare, or complementing their home-cooked dishes with sides and desserts. Fresh Murray’s Amish turkey are available from 12-22 pounds for $5.50/pound or already brined and ready for the over at $6.99/pound. Also, Leidy’s spiral cut honey ham is available for $7/pound. In a nod to the popular fish market, a variety of seafood specialties like clam chowder, freshly shucked oysters and house-cured salmon will be available. Orders must be picked up on Wed., Nov. 25.
Centrolina, is offering an Italian take on Thanksgiving carryout with dishes like oven-ready, cider brined, free-range turkeys ($6.99/pound), Chef Amy Brandwein’s mother’s Rosemary’s sage stuffing ($12), house made pies like the pine nut tart ($40), antipasto platters and sides dishes. Orders can be picked up Wednesday, Nov. 25, from 6-9 p.m. or Thursday, Nov. 26, from 8 a.m.-1:30 p.m. The order form is online.
Del Campo is offering to prepare your turkey so all you have to do is pop it in the oven. (Photo: Del Campo)
Del Campo, 777 I St. NW, is offering a South American spin to Thanksgiving carryout including dishes like brined, seasoned, herb-smoked and oven-ready Peruvian-style turkeys (15-20 pounds, $120) accompanied by green chili purée and Aji Amarillo aioli, chapa bread stuffing ($16), pumpkin risotto ($24), pasqualina tart ($24) and more. Orders can be picked up until 10 p.m. on Wednesday, Nov. 25. The order form is available online.
Kapnos, 2201 14th St. NW, and http://kapnostaverna.com/ Kapnos Taverna, 4000 Wilson Blvd., Ballston, are offering dinner for pick up at both locations. Dishes include Greek spiced spit roasted turkeys for 8-20 people cooked on the wood-fired rotisseries ($120), chestnut stuffing ($55), roasted lemon potatoes ($40), Greek mac and cheese ($48), spit roasted lamb shoulder ($79), spit roasted pork shoulder ($69) along with other spreads, sides dishes and desserts. Orders can be picked up on Thanksgiving Day from 10 a.m.-noon. Order forms should be sent to [email protected] for D.C. pick up or [email protected] for Ballston pick up.
Macon Bistro & Larder, 5520 Connecticut Ave. NW, will offer traditional fixings for purchase out of the larder. Sides include stuffing, green bean casserole, cranberry sauce, mac and cheese, collard greens and sweet potato or buttermilk biscuits available in servings of four, eight or 12. Dinner packages are priced at $100 for four servings of all six side dishes, $150 for eight servings and $200 for 12 servings. Also, sweet potato and apple-brandied raisin pies are available for $45 each. Orders can be picked up Tuesday or Wednesday from noon-5 p.m.
Pearl Dive Oyster Palace, 1612 14th St. NW, is selling pie and rolls. The pies serve 6-8 people and include key lime with graham cracker crust and Florida key lime filling for $30; apple streusel pie with spiced apple and oatmeal streusel for $30; Brazos River Bottom pecan pie with bourbon and rum infused custard and Brazos River Bottom native pecans for $35 and classic pumpkin pie for $25. Addie’s Rolls are available by the dozen for $9. Orders are due by Monday for pick up Tuesday or Wednesday.
Thanksgiving Day
1789 Restaurant, 1226 36th St. NW, will serve a classic three-course Thanksgiving dinner from noon-9 p.m. in addition to its seasonal a la carte menu. The three-course menu, priced at $55 per person begins with a choice of roasted beet salad with rainbow beets, endive, candied walnuts, goat cheese, Meyer lemon confit and sherry vinaigrette or butternut squash soup with pomegranate beurre noisette, rye croutons and fried sage. Traditional turkey with roasted breast, confit leg, sausage-sage stuffing, pomme purée, cranberry sauce, mélange roasted vegetables and pan dripping gravy is the featured main course. There also will be a selection of deserts. A la carte options include D’anjou pear salad with frisée, radicchio, bacon lardons, candied Fresno peppers, feta and Kalamata olive vinaigrette; fried oysters with celeriac puree, champagne-crème fraîche foam and hackleback caviar; bucatini cacio e pepe with shallots, mignonette pepper, parmesan, coddled egg and white truffles; Nantucket Bay scallop crudo with apple soubise, French breakfast radishes, Meyer lemons, pickled fennel and celery hearts; maple glazed ham with braised collard greens, vanilla turnip puree, roasted pineapple, turnips and Cognac-cherry pork jus; rack of lamb with spiced yogurt, eggplant caviar, rainbow Swiss chard, baby carrots and natural lamb jus; Scottish salmon with spinach, fennel soubise and roasted fennel; and 35-day dry aged New York strip with bone marrow grits, horseradish cream, shallot and cipollini onion confit, new potatoes and Bordelaise. A la carte items are priced from $14 to $47.
701 Restaurant, 701 Pennsylvania Ave. NW, will dish up a classic Thanksgiving feast with a three-course, prix fixe holiday menu from 11 a.m.-9 p.m. for $49 per person or $24.50 for children 12 and younger. Starters include roasted beet salad with caramelized labneh, pecans and pomegranate vinaigrette; Jonah crab with kuri squash, cashews and grapefruit; squash soup with ricotta, pumpkin seed oil and nasturtium ice cream; and holiday meatballs with fregula, almond, cranberry and gravy. Main course options include a turkey duo with sweet potato puree, stuffing, cranberry jam and gravy; grilled pork loin with plum jam, potato polenta and piperade; roasted salmon with butternut squash puree, trumpet mushroom and blueberry kosho; or cauliflower shawarma with sesame hummus, yogurt and lavash. Desserts include chocolate crémeux with mango whipped cream and fresh berries; pumpkin pie with cranberry sauce and cinnamon ice cream; pecan pie with marshmallow, sweet potato ganache and maple syrup, and crème brûlée with raspberries, praline cake and raspberry sorbet. A live jazz duo of piano and bass will be performing during Thanksgiving service.
Ardeo+Bardeo, 3111 Connecticut Ave. NW, will feature a three-course menu from noon-8 p.m. priced at $45 per person and $23 for children younger than 10. The menu includes roasted butternut squash soup with orange walnut chutney and pumpkin seed oil; shrimp and grits with andouille sausage and fennel salad; smoked turkey rillette with cranberry-fig compote, pickled radish and rustic bread; sweet potato gnocchi with cauliflower, sun dried tomato pesto, arugula and truffle pecorino; roasted turkey breast with pear and polenta stuffing, smoked mushrooms, confit leg and giblet gravy; grilled Atlantic swordfish with forbidden black rice, pumpkin puree and garam masala yogurt; and slow-roasted Berkshire pork osso bucco with spaghetti squash, baby root vegetables and fall bean cassoulet. The dessert menu will feature classics, such as pumpkin and ginger cheesecake with pumpkin seed granola and vanilla ice cream; chocolate cappuccino bar with coffee-Kahlua mousse and cinnamon anglaise; and fall spiced apple tarte with balsamic fig compote, taleggio and mascarpone ice cream.
Bibiana Osteria-Enoteca, 1100 New York Ave. NW, will offer an Italian twist on Thanksgiving from 1-8:30 p.m. with a prix fixe menu priced at $50 per person. Starters include frico, traditional Friulian Montasio cheese crisp with roasted sweet dumpling squash, prosciutto cotto and arugula; carpaccio, big eye tuna with crab roe aioli, preserved lemon, chives and olio primo; pinzimonio, local seasonal farm vegetables with fennel cream, lemon emulsion and herb salad and ostriche, crispy Well Fleet oysters with creamed spinach and black truffle aioli. Entrées include tocchino alla porchetta, roasted herb and spice stuffed turkey with fennel pollen mustard and Italian plum jam; panzott, butternut squash filled ravioli with roasted chestnut brown butter and crumbled Brutti Ma Buoni and spigola, pan roasted rockfish with baccala mantecato, salt roasted sweet potatoes and crispy kale. Dessert options include zucca, ginger cake with Hubbard squash mousse, candied ginger and milk gelato; torta, red delicious apple tarte tatin with candied walnuts and a cider reduction; or budino, robiolina custard with mocha syrup, amaretti cookie and zabaglione gelato.
BLT Steak, 1625 I St. NW, will serve prix-fixe family-style holiday menu for$75 per person of $40 for children younger than 12 from 3:30-9 p.m. The meal features contemporary takes on traditional favorites like roasted turkey with chestnut-sausage stuffing, cranberry-grenadine sauce and and rosemary gravy; a dry-aged roasted prime rib with confit garlis jus and caramelized onion bread pudding; or striped bass with kohlrabi and cranberries. Starters include celery root soup, kabocha squash risotto and gem salad. Sides include Brussels sprouts, creamed spinach, mashed potatoes and sweet potato gratin. And dessert is a choice of velvet chocolate rocky road, cranberry spiced bread pudding or pumpkin tart.
Blue Duck Tavern at the Park Hyatt Washington, 1201 24th St. NW, will offer “brunch into dinner” service from 11:30 a.m.-8:30 p.m. A three-course holiday meal will include a selection of starters placed throughout the open-air kitchen for guests to help themselves to their first course. Starters will include seasonal salads, breads, meats and cheese to be followed by a choice of plated entrées and side dishes. Seasonal desserts, on display in the pastry pantry, will complete the Thanksgiving feast. The holiday menu is $110 per person for adults and $55 for children between six- and 12-years-old. Children younger than six are free.
The Bombay Club, 815 Connecticut Ave. NW, will offer a variety of Thanksgiving Day specials in addition to the full a la carte menu from noon-3 p.m. and 5-930 p.m. Specials include Achari turkey tikka marinated with yogurt, garlic, pickled spices grilled in a tandoor oven and served with cranberry chutney, Brussels sprouts foogath and sweet potato bharta for $20.50. Dessert includes a pumpkin brûlée with hazelnut tart and cranberry semifreddo for$9.
Carmine’s, 427 Seventh St. NW, will serve a family-style dinner that feeds eight people for $239.95 to eat in or take-out. The meal includes an 18-pound roasted turkey with sausage and sage stuffing with house-made cranberry sauce, Brussels sprouts with caramelized onions and Applewood smoked bacon, sautéed string beans with julienned red peppers and roasted hazelnuts, baby carrots with fresh dill, sweet potatoes with marshmallows and maple syrup, mashed potatoes with giblet gravy and a choice of pumpkin, apple or pecan pie.
Central, 1001 Pennsylvania Ave. NW, will serve Thanksgiving dinner from noon-8 p.m. The three-course prix-fixe menu is $49 ($25 for children under 12). Appetizer options include a choice of warm spinach salad with bacon, French onion soup, goat cheese Caesar salad, chestnut veloute or roasted beets with arugula and warm goat cheese. Entrée choices include white and dark meet turkey with mushroom stuffing, cranberry sauce, potato gratin and gravy; seared salmon with stir fried vegetables; hanger steak with frites and peppercorn sauce; meatloaf with garlic mashed potato and green beans; or a vegetarian pearl pasta risotto. Dessert includes pumpkin pie, cranberry almond bread pudding or a chocolate bar.
City Tap House, 901 Ninth St. NW, will serve its regular menu plus Thanksgiving additions from noon-9 p.m. Holiday appetizers include baked cambazola cheese fondue ($14), spinach and cranberry salad ($15) and roasted butternut squash soup ($11). Entrées include a turkey dinner with smoked giblet gravy, chestnut-apple stuffing, candied yams and cranberry orange compote ($27); braied Bershire pork collar with Medjool dates, creamed Swiss chard, cheddar grit and pomegranate sauce ($27); and a dry-aged 16-ounce ribeye with Yukon gold potato and fontina gratin, roasted baby carrots and bone marrow demi ($45). Desserts include a maple bourbon pecan tart, pumpkin pie and apple doughnut bread pudding. It will also feature beers from Flying Dog Brewery that have been inspired by Otterbein’s Bakery in Baltimore. The beers have been brewed to be paired with four of Otterbein’s cookies, which will also be available.
DBGB Kitchen and Bar, 931 H St. NW in CityCenterDC, will offer a three-coure-prix-fixe dinner from noon-8 p.m. for $65 per person and $35 for children 12 and younger. The first course includes a choice of fall squash soup, tuna crudo, pork and chestnut pate, grilled kale or foie gras terrine ($10 extra). The second course includes a choice of roasted turkey with with foie gras-chestnut stuffing, pomme mousseline, Brussels sprouts, sweet potato gratin and cranberry sauce; Atlantic salmon with turnip choucroute, root vegetbales, fingerling potatoes and whole grain mustard; venison orecchiette with chestnuts, acorn squash and parmesan; mushroom risotto with black truffle and parmesan; or entrecote de boeuf with roasted sunchokes, wild mushrooms, pomme puree and sauce perigourdine ($15 extra). Dessert is a choice of pumpkin pie, apple-brown butter sundae or chocolate pecan bar.
The historic Hay-Adams, 800 16th St. NW, is serving a holiday buffet with seatings at 11 a.m. and 1:30 p.m. priced at $110 for adult and $55 for children 12 and younger. Offerings included carved free range heritage whole turkey with fresh sage and celery stuffing; sautéed Brussels sprouts with caramelized onions and bacon; sweet potatoes; golden Yukon mashed potatoes with rosemary gravy; pear and cranberry chutney; pan seared potato gnocchi with fall vegetables; seared veal tenderloin and tuna with lemon and caper sauce; compressed watermelon salad with tomatoes and yellow beets; Waldorf salad, iceberg wedges with Granny Smith and red delicious apples, walnuts and Waldorf dressing; and Portobello mushroom ravioli with porcini sauce. Desserts include persimmon white chocolate bread pudding; apple sour cream crumble pie; spiced cranberry poached pears; butterscotch pecan cake; “sugar pie” pumpkin squares; and maple, pumpkin and vanilla bean crème brûlée. Diners will also receive complimentary house Champagne or wine with their meal.
Jackson 20, 480 King St., Alexandria, is offering a $65 three-course prix-fixe dinner with a choice of heirloom beet salad, oysters Rockefeller, northern neck pumpkin soup or pheasant and foie gras terrine for an appetizer. The main course is a choice of econ friendly turkey dinner with buttermilk mashed potatoes, French bean casserole, cornbread stuffing, cranberry marmalade and turkey gravy; pan seared diver scallops with celery root, black trumpet mushrooms, pork belly and sage brown butter; barrel-cut, dry-aged N.Y. strip steak with potatoes Anna, Brussels sprouts and béarnaise sauces or pumpkin pot pie with collard, mire poix, Sea Island field pea and sweet corn. Dessert is a choice of apple, pecan or pumpkin pie. The restaurant is also offering a $55 buffet ($25 for children 10 and younger) with items such as roasted heritage turkey, northern neck pumpkin soup, cream corn casserole, blacken catfish, buttermilk mashed potatoes, house-made biscuits, dry-aged, bone-in prime rib, cornbread stuffing and a seasonal market pie bar.
Le Diplomat, 1601 14th St. NW, will be serving a special three-course prix-fixe Thanksgiving meal for $45/person from 1-10 p.m. Savory courses include roasted turkey breast and leg confit with sides ranging from sausage stuffing, mashed potatoes and cranberry sauce to candied yams and roasted Brussels sprouts. Desserts will include pumpkin pie with vanilla whipped cream and pumpkin seed tuile or a pecan tart with orange-cardamom ice cream.
Legal Sea Foods will offer its full menu for traditionalists as well as a turkey dinner with sausage stuffing, mashed potatoes, butternut squash and cranberry sauce priced at $21.95 per person and $7.95 for children 12 and younger. The Thanksgiving menu is available at three DMV locations: noon-9 p.m. at 704 Seventh St. NW; noon-8 p.m. at Tyson’s Galleria in McLean, Va.; and 8 a.m.-8 p.m. at Ronald Reagan National Airport in Arlington, Va. The Crystal City location is closed Thanksgiving day.
Lupo Verde, 1401 T St. NW, is offering specials in addition to its a la carte menu from 11 a.m.-11 p.m. Specials include zuppa di castagne, chestnut soup with onion puree, squash chips and raisin walnut croutons; tortellini al tacchino, house-made tortellini stuffed with turkey ragù and buffalo ricotta in smoked bacon consommé; and tacchino inaspettato, turkey stuffed with seasonal vegetables, pork sausage, and pears, baked beneath cabbage. Thanksgiving specials range in price from $12-$26. For dessert there will be torta di melee gelato alla zucca, cinnamon and brandy apple pie served with butternut squash gelato and priced at $12.
The Majestic Café, 911 King St. in Old Town, is offering specials in addition to their regular a la carte menu from 2-9 p.m. The menu features classic dishes with a Southern twist such as whiskey barrel smoked Fields of Athenry Farm Tom turkey with cranberry and roasted chestnut bread pudding; pan braised escarole with fried garlic and Virginia wildflower honey; Papa Weaver’s maple brined Berkshire pork chop with sweet potato puree and braised savoy cabbage with Virginia ham and green apples; farro and toasted almond pilaf with baked kabocha squash casserole and Brussels sprout leaves with cream and hard cider. For dessert, guests can opt for the cinnamon red hot apple cobbler with local apples, cinnamon Red Hots and whipped crème fraîche. Specials are priced from $22-$27 each.
Nopa Kitchen + Bar, 800 F St. NW is offering a few specials in addition to its a la carte menu including roasted heritage turkey breast roulade with grain mustard potato puree, farro and oyster mushroom stuffing and cranberry-sausage jus; beef coulotte steak frites with red vein-spinach, crispy fingerlings and horseradish-red wine crème fraiche; grilled Moulard duck breast with tatsoi, brown butter squash puree, crackling crumble and roasted fig jus; and grilled Roseda Farms NY strip with winter truffle-celery root puree, compressed caviar, sunny quail egg, rainbow chard and lobster jus. Seasonal dessert offerings include maple-cider doughnuts with candied Benton’s bacon and house-made honey crisp apple sauce; pumpkin mousse Napoleon with gingersnap cookie and tiger stripe fig brûlée; and rosemary scented apple streusel with cider caramel sauce and bourbon-cinnamon ice cream. The Thanksgiving menu will be available from 11 a.m.-9 p.m.
The Oval Room, 800 Connecticut Ave. NW, is serving a three-course holiday menu offered from noon-8 p.m. for $55 per person. The menu includes foie gras “crème brulée” with chestnut, sage, maple, puffed rice and plum jam; fairytale pumpkin squash panna cotta with braised chestnuts, cranberry emulsion and crispy sage; Yellowfin tuna crudo with crispy sweet potato, blackberry, cornbread croutons and maple emulsion; and black pepper cavatelli with crispy bacon, cranberries, chestnuts, thyme and winter truffle. Main courses include red bourbon turkey with oyster stuffing, Brussels sprouts, cranberry chutney and giblet gravy; duck breast with cornbread pudding, heirloom carrots, snow peas, pepitas and cider gastrique; pan seared scallops with parsnip purée, wild watercress, Asian pear and preserved lemon vinaigrette; and acquerello risotto with toasted Alba hazelnuts, compressed apples, dried cherries and pecorino. Dessert options include pumpkin cranberry bread pudding with pepitas, brown butter gelato and a cranberry emulsion; fallen chocolate “soufflé” with raspberry meringue and coffee panna cotta; and Honeycrisp apple tart with cinnamon gelato, feuilletine tuile and rum caramel.
Praline Bakery & Bistro will be open Thanksgiving morning selling pies to serve at home and in the afternoon serving dinner.
(Photo: Praline Bakery & Bistro)
Praline Bakery and Bistro, 4611 Sangamore Road, Bethesda, will serve a $48 three-course, prix-fixe menu from noon-8 p.m. featuring a choice of starters including pumpkin cream soup, mini chesse ravioli with petso and roasted butternut squash with apples, dried cranberries and bacon-pomegranate dressing. Entrees include roasted turkey galantine with butternut squash puree, creamy spinach and cranberry sauce; poached ocean perch with mashed potatoes and green beans; prime rib with potato galette and Brussels sprouts; rack of lamb with potatoes au gratin, Brussels sprouts and mint jus or sweet potato gnocchi with roasted vegetables. Dessert include pumpkin or apple pie. The downstairs bakery will be open from 8 a.m.-1 p.m. for last minute dessert purchases to take home including pumpkin pie, pumpkin cheesecake, pecan pie, pumpkin pound cake, apple rustic or chocolate cream pie.
Pinea in the W Hotel, 515 15th St. NW, will offer it regular menu from 2-8 p.m. along with three holiday specials. The holiday specials include a pan seared foie gras appetizer with cranberries, candied almonds and vin santo for $22; a roulade of heritage turkey entrée with chestnut and guanciale stuffing, Brussels sprouts, whipped sweet potatoes and roasted turkey jus for $30; and pumpkin tart for dessert with spiced mascarpone for $10.
Rasika Penn Quarter, 633 D St. NW, will serve turkey mussalam, charbroiled turkey breast simmered in a sauce made of cashew nuts, saffron, screw pine essence and cranberry purée, served with smoked butternut squash, broccoli amchor and saffron rice for $20 from 11:30 a.m.-2:30 p.m. and 5-10 p.m. along with it regular a la carte menu.
Rasika West End, 1190 New Hampshire Ave. NW, is offering a special Thanksgiving dish in addition to the a la carte menu from 11 a.m.-2 p.m. and 5-10 p.m. The restaurant will offer turkey kofta biryani, a spiced turkey dumpling cooked in a sealed pot with aromatic basmati rice, flavored with stone flower and star anise, and served with butternut squash kootu, broccoli poriyal and cranberry raita for $20.
Station 4, 1101 4th St. SW, will servea four-course, prix fixe dinner for $40 from 2-11 p.m. The meal starts with an amuse of pork belly with pickled cucumber, red sorrel and yuzu vinaigrette, followed by a choice of starters such as beet salad with goat cheese, pistachios, frisee and cumin vinaigrette; cream of butternut squash soup with truffle essence and micro chive; crab tartar with avocado, cucumber, lemon aioli, chive oil and wasabi foam. Main courses include lobster ravioli with tomato butter and dill; beef tenderloin with bone marrow sauce, potatoes au gratin and asparagus and butternut squash risotto with pecorino cheese and Brussels sprouts. For dessert, guests can choose double dark chocolate ganache tart with black currant puree and French vanilla ice cream; white chocolate bread pudding with salted caramel gelato or homemade gelato trio (chef’s choice).
Post-Thankgiving
BLT Steak will be serving Thanksgiving leftover popovers on Black Friday. (Photo: BLT Steak)
Everyone knows that leftovers are one of the best things about Thanksgiving. So all day on Friday, Nov. 27, BLT Steak, 1625 I St. NW, will serve Thanksgiving leftover popovers, the restaurant’s signature warm popovers filled with dark and white turkey meat, cranberry chutney, potato puree and rosemary gravy. The popovers will be available for $10 at the bar or to-go during lunch and dinner service.
]]>Milk Bar, sister bakery to David Chang’s Momofuku, opened in CityCenterDC Friday morning at 1090 I St. NW ending Washintonians’ yearlong wait. It is open from 7 a.m.-midnight seven days a week. Momofuku will also open soon next door.
Some of the offerings at the new Milk Bar in CityCenterDC, which opened Friday. (Photo: Tim Ebner)
Lines stretched around the building on opening day with customers waiting for tasted of the chef and partner Christina Tosi’s famous “compost” cookies with chocolate chips, butterscotch chips, oats, coffee, potato chips and pretzels; crack pie, a butter cake meets chess pie with a toasted oat crust; birthday cake, vanilla with rainbow sprinkles baked in it layered with vanilla frosting; and cereal milk, milk flavored with corn flakes. The restaurant is also serving the Springfield, Va., native’s klossies, truffles, soft serve and shakes.
Tosi is debuting a new line of parfaits in D.C. The $5 parfaits include yuzu jam with Thai tea granola, passionfruit jam with compost cookie granola and strawberry jam with super seedy granola with hemp seeds, chia seeds, cashews, hazelnuts and toasted almonds. D.C. also is the first to have the chocolate-chocolate cookie made with chocolate cookie dough, cocoa powder, 55 percent chocolate, chocolate crumbs and a hint of salt; a pumpkin-pie layer cake; and a Thanksgiving-themed croissant, a stuffing-flavored compound butter layered into laminated dough then stuffed with roasted, shredded turkey, cranberry sauce and gravy.
Tosi, who served customers at the store on opening day, will speak at 1 p.m. Saturday at the Metropolitan Cooking & Entertaining Show at the Walter E. Washington Convention Center. She will also be signing her book, Milk Bar Life from 11-12:15 p.m. Saturday.
Pizzeria Paradiso hosts Dinosaur Takeover
Pizzeria Paradiso, 3282 M St. NW in Georgetown, will host Dinosaur Takeover with Suns Cinema, which will open in Mount Pleasant, today from noon-midnight.
The movie marathon will show the Jurassic Park films all afternoon and evening in the downstairs bar. Dinosaur themed beers will be on draft, including: Brooklyn Quadraceratops, Oersoep Brettanosaurus Rex, Off Color Dino’Smores, Monocacy Humulus Lupus Rex, Ninkasi Tricerahops and Off Color Apex and Predator.
Centrolina hosts fall harvest dinner
On Oct. 27, Centrolina, 974 Palmer Alley NW, will host a fall harvest dinner featuring seasonal ingredients from the market along with wines from Virginia’s RdV Vineyards and Thibaut-Janison Winery.
Centrolina will host a fall harvest dinner on Tuesday. (Photo: Mark Heckathorn/DC on Heels)
The fixed-price meal will showcase fall market products like squash, sweet potato, apple, kale and figs, along with recipe cards from chef/owner Amy Brandwein so guests can recreate their favorite dishes at home. Cost of the mail is $65 and an optional wine pairing can be added for $30.
Following the dinner, the Centrolina market will be open with specials on select seasonal and specialty items featured on the dinner menu.
Fuego throws third annual Day of the Dead celebration
Fuego’s featured Ashes-to-Ashes cocktail. (Photo: Fuego)
Fuego Cocina y Tequileria, 2800 Clarendon Blvd., Arlington, will host its annual Day of the Dead celebration from Oct. 31-Nov. 2.
Diners will enter past a candle-covered altar. The restaurant will be decorated with skulls, skeletons, colorful strings of paper banners and marigolds.
As a time to commemorate and honor the lives of the departed Fuego will offer dink and food specials, such as pan de los muertos (bread of the dead) and house chocolate abuelita (Mexican hot chocolate). Drink alcoholic drink specials include Ofrendas para Amigos with Juarez Gold tequila, Terra d’Oro zinfandel port, house-made orange bitters and hibiscus syrup served with dry ice for a steaming caldron effect as well as the Ashes-to-Ashes with Patron XO, dark cocoa liqueur, Mexican arbol syrup and a shot of espresso-strength double brewed coffee served in a rocks glass with a powdered sugar rim.
Pete’s Apizza’s hosts pumpkin parties in Clarendon, Silver Spring
Pete’s New Haven Style Apizza will host pumpkin decorating pizza parties at two of its location, 2017 Clarendon Blvd., Arlington, and 962 Wayne Ave., Silver Spring, from 11 a.m.-2 p.m. on Oct. 31. The afternoon will feature pumpkins for decorating, along with pumpkin-topped pizzas, pumpkin pasta and pumpkin spice latté gelato.
Pete’s Apizza will have pumpkin specials and activities on Oct. 31 in Clarendon and Silver Spring. (Photo: autostraddle.com)
Mini pumpkins will be available for decorating for $5, complete with supplies for kids to get creative. Limited-edition pumpkin-inspired dishes and sweets include a special pumpkin and kale pizza topped with rosemary and red onion priced from $9-$25 depending on the size.
The restaurants will also serve fresh pumpkin ravioli with blue cheese cream sauce, toasted walnuts, crispy kale and sage for $13, and pumpkin spice latté gelato priced from $3.50-5.
R&D Supper Club to pop up Nov. 8 at DGS Delicatessen
Quentin Frye will host pop-up dinners with his R&D Supper Club. (Photo: Salt Kitchen and Tasting Bar)
James Beard semifinalist and former Big Bear Café chef Quinten Frye left the Bloomingdale restaurant Friday to launch his new monthly pop-up with partner Robert Elias, the former beverage director and general manager at Big Bear, RD upper Club. The first meal will be held at DGS Delicatessen, 1317 Connecticut Ave. NW, on Nov. 8 and 9.
Frye, a Texas native who moved to D.C. from Honolulu about a year ago to take the helm at Big Bear, was a James Beard Award semifinalist for Rising Star Chef in 2013, and has worked at restaurants in California and Hawaii.
The supper club, Frye’s version of a family meal with great food, perfect wine and libation pairings and camaraderie for 25 diners, will be hosted a different locations around the DMV for $125 per person. The price includes the five-course meal, tax, tip and alcoholic beverage pairings.
The menu for the first pop-up pulls from Frye’s experience cooking Mexican food. It includes fresh oysters, sopes, empanadas, stone crab aqua chile, pheasant, cabrito and dessert. The ingredients will be sourced locally from local farms including Earth and Eats, Reids Orchard, Le Bocage Farms, Trickling Springs, Grassy Meadow Farm and Happy Valley Meat Co.
The meals will be served on custom-made plates and glassware by Ryan McDonnell and JJ Vanlandingham.
Tickets to R & D Supper Club – short or “research and development — are available online.
Austin Ginsberg is new chef de cuisine at Pearl Dive Oyster Palace
Austing Ginsberg is the new chef de cuisine at Pearl Dive Oyster Palace. (Photo: Pearl Dive Oyster Bar)
Austin Ginsberg has been named the new chef de cuisine at Pearl Dive Oyster Bar, 1612 14th St. NW.
He joins the restaurant from its sister establishment, Black’s Bar and Kitchen in Bethesda, where he was sous chef. Ginsberg previously worked at Woodberry Kitchen in Baltimore, under James Beard award-winning chef and owner Spike Gjerde, and at 1789 Restaurant under former executive chef Daniel Giusti, where he ran the fish and meat stations, and was eventually promoted to sous chef.
Since joining Pearl Dive, Ginsberg has added his touch to the menu and recently debuted several new dishes on the dinner menu, including marinated beet salad made with pickled local peaches, herb goat cheese, locally grown pea shoots and herbs, red onion, citrus espelette vinaigrette and toasted macadamia nuts ($14); pan-roasted Arctic char with curried fruit relish, house-made lardons, Jerusalem artichoke puree, local greens, celery heart salad and pomegranate vinaigrette ($27); and whole Pipe Dreams pig that’s been slow roasted and pressed back into the crispy skin, sliced and served porchetta style with house-made apple butter, sautéed shaved Brussels sprouts with house bacon and a pickled serrano and Granny Smith apple salad ($27). He will also add dishes to the menu upstairs at Black Jack.
]]>Two of D.C.’s newest restaurants will unveil their Sunday brunch menus this Sunday. Centrolina, Amy Brandwein’s Italian osteria and market at 974 Palmer Alley in CityCenterDC, and Stanton & Green, 319 Pennsylvania Ave. SE, both kick off brunch July 19.
The Calabrese breakfast at Centrolina. (Photo: Centrolina/Instagram)
Centrolina’s new brunch will feature breakfast dishes like house-made granola and Greek yogurt for $10; a shiitake and oyster mushroom quiche priced at $10; a Calabrese breakfast with sunny side eggs and nduja salami on toasted paladin bread for $12; eggs baked in San Marzano tomatoes with mozzarella and basil for $14; ricotta gnoccia wit apricot sage brown butter and toated black walnuts for $16; buckwheat ricotta pancackes with peaches and blueberries for $13; and French toast with brioche, raspberries, fresh butter and local maple syrup for $14. Items from the market include bomblonis, sticky buns, cinnamon rolls and scones. Sides include pancetta, rosemary potatoes, seasonal fruit and whole wheat bread with plum jam and farm better.
Centrolina will serve brunch from 9:30 a.m.-1:30 p.m. The full brunch menu is available http://centrolinadc.com/restaurant/brunch-menu/ online.
Stanton & Green will serve its brunch menu all day from 11 a.m.-9 p.m. on Sundays. Its new brunch menu features shareable bites, as well as both savory and sweet larger plates. Dishes include “pigs in a blanket” with bites of house-made chorizo wrapped in pancake fry batter, dusted with powdered sugar and served with fresh blackberry maple syrup for $10; shrimp fritters with charred summer corn and bell peppers, served alongside a roasted jalapeno cilantro aioli for $10; a trio of deviled eggs including charred and pickled jalapeno, chorizo and pimento cheese, and a classic deviled recipe with bread and butter pickles for $9. Hearty savory dishes include steak and eggs with Wagyu beef, fried potato boats, sautéed spinach, a 60-minute egg and hollandaise for $24; a house-made chorizo breakfast sandwich topped with cheddar, Applewood-smoked bacon, dijonaise, and a sunny-side up egg on a potato bun for $14; a smoked trout benedict with potato cakes, 60-minute egg, sautéed spinach, dill hollandaise and salmon roe for $14; and Tasso-spiced pork belly hash with peppers, onions, crispy potatoes, egg and herbs for $14. Sweeter dishes include oversized red velvet pancakes layered with whipped cream cheese frosting, powdered sugar and maple syrup for $12; granola-crusted French toast with berry compote and powdered sugar for $12; Greek berry yogurt with house granola, vanilla honey and fresh berries for $9; and house-made cappuccino coffee cake with an espresso glaze for $7.
In addition, there will be sandwiches and burgers such as the shrimp po’boy with cornmeal-crusted shrimp, lemon caper aioli, and slaw on a pretzel roll for $16; French dip featuring thin-sliced grass-fed beef, horseradish aioli and Grayson cheese on a pretzel roll for $15; a chickpea/lentil/quinoa/barley-based veggie burger for $12; and the double-decker Greene Burger stacking two 6-ounce. bacon-infused beef patties, smoked gouda, crispy bacon, onion rings and bacon aioli on a pretzel roll for $24.
Staunton and Greene will also serve special brunch cocktails as well as traditional morning cocktails.
Black’s Bar and Kitchen hosts five-course wine dinner
On Tuesday, July 21, Black’s Bar and Kitchen, 7750 Woodmont Ave., Bethesda, will feature a five course wine dinner with pairings from Moshin Vineyards, a Sonoma vineyard near the Russian River that specializes in sustainable, minimally invasive winemaking. Guests will taste the winery’s rosé, pinot noir, zinfandel and a sauvignon blanc/semillion blend.
Blacks Kitchen & Bar will host a wine dinner Tuesday featuring Moshin Vineyards. (Photo: Black’s Kitchen & Bar)
Executive chef Dane Sewlall has created a menu of hearty, seasonal American dishes to pair with the wines. The first course includes yellowfin tuna crudo with fennel, blueberry barbecue gastrique, pickled watermelon rind and scallion paired with Vin Gris Rose 2013. The second course includes spice crusted swordfish, smoked eggplant purée, crispy chickpeas, heirloom tomato, basil and green goddess dressing paired with Molinari Pinot Noir 2010. The third course includes port braised duck breast, herb tortellini, pickled cherries, wilted arugula, pistachio gremolata and cherry-peppercorn glaze with Emoshin Pinot Noir 2010. The fourth course is coffee rubbed filet mignon, skillet corn, green chilies, corn cream, roasted tomatillos and a cabernet demi glace paired with Carreras Vineyard Zinfandel 2010. The fifth course includes local peach cobbler, fired corn pudding, blueberry gelato and passion fruit caramel sauce paired with Moshin Potion N*11 2011.
Dinner begins at 7 p.m. Seats are $85 per person including of tax and gratuity. Reservations can be made at https://brgevents.wufoo.com/forms/moshin-vineyards-wine-dinner/.
Met Bethesda offers Met “Minion” kids menu
Met Bethesda, located next door to Arc Light Cinemas at 7101 Democracy Blvd., Bethesda, is offering a Met “Minion” menu to celebrate the release of the movie Minions. Minions continues the story that began in Despicable Me about the yellow creatures whose purpose is to serve the world’s most despicable masters. Scarlet Overkill, the world’s first female villainess, recruits minions Kevin, Bob and Stuart in hopes that they can assist her in taking over the world.
Before or after the movies, families can enjoy the many kid-friendly entrée options on the Met “Minion” menu including mini Minion cheese bugah with cheddar cheese and served with French fries; Bob’s peanut butter-n-banana sammy with smooth peanut butter, sliced bananas and honey; spaaagetti-n-meatballs with all beef meatballs and 12-hour slow cooked tomato sauce, and chicken fingars, served with French fries. For dessert, kids can choose a chocolate covered frozen banana with rainbow sprinkles. Dishes are priced from $7-$8, and each entree includes a beverage and dessert.
The Met “Minion” menu will be offered through Labor Day.
Blue Duck Uncorked returns on Tuesdays
Blue Duck Tavern and Blue Duck Lounge, located at Park Hyatt Washington on the corner of 24 and M Streets NW, will feature rare magnums by the glass, with four-ounce pours until each bottle is consumed every Tuesday as part of the weekly Blue Duck Uncorked wine program through Sept. 22.
The chef’s wine cellar at Blue Duck Tavern. (Photo: Blue Duck Tavern)
Every Tuesday from 5:30-10:30 p.m. Blue Duck Tavern will be pouring tastes of a specially selected rare magnum, which is not found on the restaurant’s featured wine list. The selection of fine wines is chosen by general manager Joseph Cerione. It is an opportunity to taste the vintages by glass, with each pour priced at $30.
The schedule includes:
- July 21: Peter Michael, Pinot Noir, “Le Moulin Rouge,”Santa Lucia Highlands, CA 2005
- July 28: Patz & Hall, Pinot Noir, “Pisoni Vineyard,” Santa Lucia Highlands, CA 2000
- Aug. 4: Arietta Winery, Red Blend, “Hudson Vineyard, H Block,” Napa Valley, CA 2000
- Aug. 11: Robert Foley Vineyards, Claret, Napa Valley, CA 1999
- Aug, 18: Vineyard 29, Cabernet Sauvignon, Napa Valley, CA 1999
- Aug. 25: Groth, Cabernet Sauvignon, Oakville, CA 1997
- Sept. 1: Arrowwood, Cabernet Sauvignon, “Saralee’s Vineyard,” Russian River Valley, CA 1996
- Sept. 8: Silver Oak Cellars, Cabernet Sauvignon, Alexander Valley, CA 1990
- Sept. 15: Ojai, Syrah, “Thompson Vineyard,” Santa Barbara County, CA 1998
- Sept. 22: Behrens & Hitchcock, Petit Syrah, “Old Vine,” Napa Valley, CA 1998
Jack Rose’s rooftop tiki bar reopens Thursday
Jack Rose Dining Saloon’s rooftop tiki bar will reopen for the season starting July 23. The hidden bar, located just off the rooftop terrace, will be open Thursdays through Saturdays with tropical cocktails, island-inspired fare and a special “Tiki Thursdays” happy hour from 5-7:30 p.m. on Thursdays.
Jack Rose Dining Saloon’s tiki bar opens for the summer on Thursday. (Photo: Thrillist)
Jack Rose’s bartenders are combining fresh fruit juices, quality rums and even jalapeno-infused whiskey, into special tiki cocktails. The boozy concoctions are all $13 and available for half-off during “Tiki Thursdays” happy hour:
The tropical cocktails include the Palm Pine made with Jameson Black Barrel infused with jalapeno, pineapple, banana and ginger beer; the Bahia with Captain White, coconut cream and pineapple; Ti’ Punch with Rhum Agricole, lime, cane syrup, tiki bitters and cinnamon; and the Worlds Collide with Aviation gin, Aquavit, lime, lemon, passion fruit and Sam Adams Twisted Tea.
The tiki bar will also offer a selection of canned and bottled summer brews for $6 ($5 during Tiki Thursdays happy hour), such as Boulevard Ginger Lemon Radler, Victory Summer Love, Devil’s Backbone Trail Angel and Troegs Sunshine Pils.
The tiki menu includes fresh island-inspired fare cooked on the terrace’s wood-fired grill. Half-price on Thursdays from 5-7:30 p.m., menu items will include Pacific shrimp tacos with pickled cabbage and mango salsa for $13; flank steak tacos with charred pineapple, onion and cilantro for $13; pit grilled whiskey wings with hot and sour dipping sauce for $11; and jalapeno hushpuppies with Old Bay mayo for $6.
The tiki bar is open Thursdays from 5 p.m.-close and Fridays and Saturdays from 8 p.m.-close.
]]>Centrolina, 974 Palmer Alley in CityCenterDC, the new osteria and mercato from chef Amy Brandwein, formerly of Alba Osteria and the shuttered Casa Nonna, opened its market on Tuesday and will open the restaurant for lunch on June 1 and dinner on June 5.
Centrolina’s market opened in CityCenterDC on Tuesday. The restaurant will open June 1. (Photo: Mark Heckathorn/DC on Heels)
Centrolina’s market shelves are stocked with items Brandwein uses in her kitchen including organic and local produce in season, imported Italian meats and cheeses, antipasta, Italian artisanal dry pasta, eggs and other dairy products. There will also be house-made pasta, sauces, jams, pesto, breads and pastries. Many of the products can’t be found anywhere else in the DMV. There will also be staples such as marinated anchovies, crackers, mostarda, oils, vinegars and more. Wine and craft beer will also be available.
The market also includes an espresso bar that serving Vigilante Coffee and bambolonis, Italian doughnuts, along with house-made quiches, scones and other pastries in the mornings. Later in the day, there are paninis, antipasta, salads and pastries. In the evenings, the coffee counter will become a five-seat mini-cocktail bar for guests to enjoy a drink while waiting for their table.
The market’s coffee bar (clockwise from top left), fresh pasta case, produce and cheese case. (Photos: Mark Heckathorn/DC on Heels)
“I am thrilled to bring everything that I love about Italy to CityCenter,” Brandwein said in a press release. “Centrolina is about creating an experience for diners where they can enjoy a chef-driven Italian meal and then stroll into the market to purchase my house-made pasta, sauces, local bread and imported Italian treats. Stocking a seasonal market and making it accessible to everyday shoppers is a real challenge, and I can’t wait to put on that grocers apron.”
When the restaurant opens, there will be seating for 48 in the dining room, 16 at the bar and 32 on the patio. The menu will feature a frequently-rotating-selection of about 15 dishes.
Centrolina’s opening menu includes a salad of roasted beets and carrots (clockwise from top left), pappardelle with morels and asparagus, chitarra pasta with wheat berries and nasturium, and chocolate mousse with hazelnut cremeaux and caramelized Piedmont hazelnuts. (Photos: Mark Heckathorn/DC on Heels)
The opening menu includes antipasti ranging in price from $12-$15 including carota with roasted, fried and pickled carrots, lemon, yogurt and turmeric, fried smelts and octopus suffocate with potato confit, cotechinata and celery salad. A lenga dishes, ranging from $24-$36 and cooked in the kitchen’s terra cotta-clad, wood-fired oven, include fritto misto made with fried lamb, chicken, sausage, vegetables, amaretti cookie, mstarda and lemon, young chicken and chard squid.
Pastas, handmade daily in house, include chiancarelle – a small orecchiette — with sheep’s milk ricotta, runny egg and ramp pesto, buckwheat pasta with chick pea and parsley and pappardelle with lamb ragu, watercress and pecorino ramano. Pastas are priced from $18-$26. Sides, priced at $9, include grilled swish chard and rasins, roasted asparagus and wood-roasted mushrooms with farro, peas and pea shoots.
The restaurant’s bar (clockwise from top left), dining room, bar and market and kitchen. (Photos: Mark Heckathorn/DC on Heels)
D.C.-based architecture/design firm CORE designed Centrolina’s look with a neutral color palette of white, cream, grey and blond-wood tones with punches of turquoise, terracotta and fuchsia. Smooth, white metal finishes join white-painted brick, leather, light wood, marble and polished concrete to create an easy Californian aesthetic. The food will be served on hand thrown, wood fired pottery dishes designed and created by New York potter Jane Herold.
Centrolina’s market is open from 8 a.m.-9 p.m. Monday through Saturday and 9 a.m.-9 p.m. Sunday. The restaurant will be open for lunch from 11:30 a.m.-2:30 p.m. Monday through Friday, dinner from 5-10 p.m. Sunday through Thursday and 5 p.m.-midnight Friday and Saturday and brunch from 10:30 a.m-2:30 p.m. Saturday and Sunday.
]]>Chef Amy Brandwein will open Centrolina, her new Italian restaurant at 974 Palmer Alley NW in CityCenterDC on June 1. The attached market will open May 26.
Centrolina’s market will open May 26 and the restaurant on June 1. (Photo: Joanne S. Lawton)
The 4,075 square-foot osteria will seat 48 in the dining room, 15 at the bar and 32 on the outdoor patio. It will be open daily for lunch and dinner, as well as weekend brunch. It will feature a rotating menu of about 15 seasonal dishes including antipasti courses such as wood-roasted octopus suffocate or burrata with market-vegetables agrodolce. Pasta dishes will include pappardelle lamb ragu and chiancarelle with turnip greens and tuna. A legna courses will showcase wood-fired fish and meat like poletto (young chicken) with crostini and pan drippings, and tuna with roasted bone marrow and snap peas.
The beverage program will feature a wine list that combines imported Italian favorites with the best of Virginia; a beer selection that leans local and classic Italian cocktails with a contemporary twist.
The market will offer imported Italian specialty goods along with meat, fish and produce from local farms, a selection of house-made items and a barista-serviced coffee program. Grocery items will include dried pasta from Italy as well as fresh pasta from the Centrolina kitchen along with up to a dozen house-made sauces. The dairy and produce sections will be stocked with goods from Virginia, Maryland and Pennsylvania. Italian specialty items will include anchovies, olives, vinegar, olive oil, salumi, imported and local cheeses and sweets. Wine and craft beer will also be available for sale.
The market will feature a barista-serviced coffee counter along with breakfast in the form of fried-to-order bamboloni, house-made quiches and scones. Grab-and-go lunch offerings will include panini, antipasti, salads and pastries. In the evening, the coffee counter will turn into a five-seat mini bar.
The restaurant will be open for lunch from 11:30 a.m.-2:30 p.m. weekdays for lunch; 5-10 p.m. Monday through Thursday, 5 p.m.-midnight Friday and Saturday and 5-10 p.m. Sunday. The market will be open 8 a.m.-9 p.m. Monday through Saturday and 9 a.m.-9 p.m. Sunday.
Daikaya offers ramen classes today and May 23
Today and next Saturday, May 23, at 10 a.m., Daikaya, 705 Sixth St. NW, will offer Sapporo 101, an opportunity to learn the art of ramen making at the restaurant’s first floor ramen shop. Guests will learn the history of ramen, with focus on Sapporo-style ramen, and how ramen serves as an important identity for Sapporo’s citizens.
A bowl of ramen (Photo: Daikaya)
Partners executive chef Katsuya Fukushima and Daisuke Utagawa will lead the hands-on demonstration on how to properly prepare the noodles, as well as the distinctive Sapporo ramen broth. At the end of the one-hour class, guests are invited to order the ramen of their choice from Daikaya’s menu as the restaurant opens for business. Each class is limited to 10 people for a very hands-on, intimate experience, and the class is priced at $35 and includes a soft drink.
Tickets mus be purchased prior to the class by calling 202-589-1600 and asking for Nick Seo or Jameson Huckaba.
Ann Cashion Returns to the Kitchen for 20th Anniversary
In honor of Cashion’s Eat Place’s 20th anniversary, the kitchen is throwing back to their May 1995 opening menu, offering classic, nostalgic dishes from May 22-29. The a la carte menu will showcase “Cashion’s Classics” such as veal sweetbreads with Catalan spinach, organic oven-roasted chicken with house-made pancetta and ragout of wild mushrooms on polenta, along with some of chef and co-owner John Manolatos’ new signature dishes.
Ann Cashion (right) and John Manolatos, current chef and co-owner of Cashion’s Eat Place in Adams Morgan, will celebrate the restaurant’s 20th anniversary on May 24. (Photo: R. Lopez/Cashion’s Eat Place/Twitter)
The week will culminate with founding partners Ann Cashion and John Fulchino returning for a special 20th anniversary collaboration dinner on May 27. The first time in nine years since Cashion has been in the restaurant’s kitchen, the 55-seat dinner will feature a six-course tasting menu created by Cashion and Manolatos, paired with wines selected by Fulchino and current co-owner Justin Abad. Tickets are $125 and can be purchased here. Afterward, there will be a-party with punch specials and passed plates.
Cashion, a Harvard-educated, 20-year veteran of the food industry who apprenticed in Italy, cooked in France and whose stateside credits include Restaurant Nora, Austin Grill, and Jaleo, opened the restaurant in 1995. It was one of the first restaurants to shed white table clothes and printed menus in favor of a food-focused approach. It was named Best New Restaurant by Gourmet magazine in 1996 and Cashion won the James Beard Award for Best Chef: Mid-Atlantic in 2004. She sold the restaurant in 2007 to sous chef Manolatos and general manager Abad
Cashion’s Eat Place is located at 1819 Columbia Road NW.
Policy hosts 5th annual crab festival
Poicy, 1904 14th St. NW, will hold its fifth annual crab festival from noon-5 p.m. on May 24.
Policy will hold its fifth annual crab festival on May 24. (Photo: Love, Eat, Run)
The menu features all-you-can-eat crabs, corn on the cob, hushpuppies, cole slaw, hot dogs, chicken wings and more for $50. Children under 5 are free. There will also be music and fun both inside and on the patio.
Beer features include Corona Light, Negro Modelo, Modelo Especial and Pacifico for $5 all day.
Sushiko introduces summer cocktails
Sushiko, 5455 Wisconsin Ave., Chevy Chase, unveiled its new summer cocktails recently.
Sushiko’s new Minka Old Fashioned with uddled cherry and orange, Maker’s Mark and Lindera Farms honey vinegar. (Photo: Sushiko)
Sue Nguyen and Ian Chyun have created three new signature drinks bringing a bit of cool to climbing temperatures. Each cocktail is handcrafted using local, fresh and seasonal ingredients, and are ready to be enjoyed on Sushiko’s spacious 55-seat patio or in the dining room.
Newcomers include The Minka Old Fashioned, named after the Japanese word for “farmhouse,” this twist on a classic cocktail is made with muddled cherry and orange, Maker’s Mark and Lindera Farms honey vinegar; the Sagano Saketini is named after the bamboo forest outside Kyoto, Japan, and made with Namachozu sake, cucumber liquor, green tea simple syrup and garnished with bamboo leaf; and the Shichimi Garu, which is made with chili-infused vodka, pineapple juice, white cranberry, lemonade and a pinch of shichimi, a Japanese seven spice powder.
The new cocktails are priced from $11-$13.
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