The newly formed Social Restaurant Group, a partnership between Naeem Mohd, who is owner of Mad Rose Tavern, Mike Bramson and Alex Lopez, will open Provision No. 14 at 2100 14th St. NW in late May, replacing the troubled Diego Mexican restaurant.

Provision No. 14, with a shareable American menu, will replace the failed Diego Mexican restaurant at 14th & V Streets NW.
(Photo: Washingtonian)

Occupying the corner at 14 and V Streets NW, Provision No. 14 will be a casual eatery with a focus on communal dining and drinking. The first floor will feature floor-to-ceiling windows, a 57 seat dining room and 29 seat bar. A seasonal outdoor patio will seat an additional 61 diners. The design from Swatchroom will be early American when importing and exporting provisions was a new, necessary and regulated endeavor, hence the “provision” in the name. The first floor will have hues of ivory and steel blue peppered with textures of khaki, leather and natural burlap. Accents like distressed porch columns and salvaged screen doors will be mixed with red metal oil drums, deep indigo denim, burlap and brown paper packages.

The second floor, which is inspired by vintage cigar lounges with deeper tones and spicier textures and shadows, upstairs will have seating for 80 at a second bar, high-top tables and Victorian style sofas. Custom shutters line the upstairs windows, translating streetlight into stunning shadows along with diffused light from jute lanterns.

The food will be shareable. The menu will feature updated, modern takes on classic fondues and a snack menu. Guests are encouraged to try a wide selection of snack plates. The menu will also feature a selection of daily rotating communal boards, a raw cut wood plank featuring an entrée and complementing side dishes ideal for sharing.

The bar will have 20 draft lines, a beer program that curates small-batch brewers from around the world and large format bottled cocktails. Groups can order at least six wine-sized bottles filled with house-made cocktails. There will also be two draft cocktails as well as two boozy slushes.

The former Diego restaurant in the space had its troubles, closing a few weeks after it opened in 2013 to bring on a new chef. That chef left after a few months and the restaurant closed permanently at the end of January.

Et Voila! introduces new three-course lunch

This March, Et Voila!, the Belgian/French bistro located at 5120 MacArthur Blvd. NW in the Palisades neighborhood, debuts a three-course lunch menu. Owner and executive chef Claudio Pirollo’s menu will change every three weeks and will include a choice of two appetizers, two entrées and two desserts. The lunch special is priced at $22.50 per person. For an additional $6 per person, diners can add a glass of house red or white wine.

Et Viola! begins serving a three-course lunch on Tuesday. (Photo: Shawn Keeley)

The menu begins with appetizer choices such as snail croquette with cabbage salad seasoned with wasabi mayonnaise or smoked haddock on top of creamy potato and poached eggs. Entrées and include Belgium meatballs cooked in brown beer and served with Belgium fries or the cassoulet of either mariniere or diablo mussels. Dessert choices include Nutella ice cream, Kriek Lambic beer ice cream, Cuberdon ice cream made with the famous Belgium candy or a Floating Island.

Et Voila! serves lunch from 11:30 a.m.-2:30 p.m Tuesday through Friday.

701 Restaurant hosts whole hog filibuster dinner

701 Restaurant, 701 Pennsylvania Ave. NW, will host a special whole hog dinner at 7 p.m. on Mar. 5 featuring dishes that incorporate all parts of the pig, from nose-to-tail for $60 per person

701 Restaurant will serve a hole hog dinner on Thursday, (Photo: Joanna Morena/DC Spotlight)

Executive chef Benjamin Lambert’s menu includes a first course of trotter panzanella salad with carrot, goat cheese and cracklins, followed by the second course of porchetta with parsnips, wild mushrooms and walnut pesto. Dessert will be a sticky bun parfait with caramel, candied bacon and ice cream.

Also, beverage director Chris McNeal will open two oak barrels filled with secret cocktails made with rye and double cask bourbon from Filibuster Bourbon in Washington, D.C. Filibuster representatives will be on hand to answer questions about their small batch whiskies.

Albisu, Brandwein to host collaborative dinner at Del Campo

On Mar. 10, Del Campo will host a collaborative dinner with Victor Albisu and Amy Brandwein, chef and owner of the forthcoming Italian restaurant/market Centrolina. The dinner will explore the historic ties linking Italian and Argentinean cooking.

Victor Albisu (left) and Amy Brandwein (Photo: Del Campo/Centrolina)

The menu, designed to show off the common features and regional differences of the two cuisines, includes a welcome cocktail and antipasti course with mini provoletta, smoked olives, grilled mortadella and eggplant scapece/escabeche. The first course is veal carpaccio with tonnato and caviar, and a second course of pappardelle bolognese with burnt carrots and smoked chicken livers. The third course is sheep’s milk ricotta ravioli with whipped egg yolk and black truffle followed by the fourth course of bistecca fiorentina and bife de hueso with gambas diavola, salsicetta luganeg and chorizo served with chimichurri sauce and salsa criolla with sides of braised broccoli rabe and Calabrian chile, and burnt cauliflower with golden raisins. Dessert includes a fernet float and limoncello bomboloni.

Cost of the dinner, which begins at 6:30 p.m., is $75 and includes tax and gratuity.

Fabrice Bendano new pastry chef at Le Diplomate

Farice Bendano is Le Diplomate’s new executive pastry chef. (Photo: Star Chefs)

Le Diplomate, 1601 14th St. NW, appointed Fabrice Bendano as its new executive pastry chef. Classically trained in French pastry, the Parisian-born Bendano is renowned as one of the area’s most talented pastry chefs, having developed dessert programs at some of the finest restaurants around the world. In his 20-year tenure as a pastry chef, Bendano has garnered acclaim for his expertly crafted presentations of classic French confections, gaining special notoriety for his delicate, flavorful macarons.

Bendano has baked in restaurants around the globe, from Paris and London to Las Vegas and Washington, D.C. After earning his pastry degree from CAP de Patisserie in Cannes, France in 1992, he has lead and shaped pastry programs at some of the world’s Michelin-starred restaurants, including Alain Ducasse’s three-starred Le Louix XV in Monte Carlo, the historic three-starred Ledoyen in Paris and the two-starred Taillevent in Paris. Locally, he helmed programs Citronelle, 1789 and Ducasse’s late Adour at the St. Regis Hotel in downtown D.C.

When Ducasse left Washington, Bendano was lured to Las Vegas to consult on the pastry program at Ducasse’s miX at The Delano Hotel. He most recently was executive pastry chef at Occasions Caterers.

Jochem Zijp new beverage director at BLT Steak

Jochem Zijp is the new beverage director at BLT Steak. (Photo: Tony Powell)

Jochem Zijp is the new beverage director at BLT Steak, 1625 I St. NW. A veteran of Blue Duck Tavern, Range and Osteria Morini, the certified sommelier will curate BLT Steak’s expansive and evolving wine, spirits and cocktail offerings.

At BLT Steak, Zijp plans to incorporate small artisan producers in both the cocktail and wine programs. He will continue to experiment with the barrel-aged cocktail program, even barrel-aging craft spirits to use as a base for his classic cocktails. “I am always exploring new ways to incorporate different spirits and flavors into cocktails. I want our beverage program to satisfy a guest at happy hour as much as someone enjoying a steak dinner,” he said.

Zijp launched his career as a beverage professional in 2008 at Blue Duck Tavern, where he honed his skills for three years before becoming the general manager at Veritas Wine Bar. He decided to further explore the world of wine, and became a certified sommelier through the Court of Master Sommeliers. He next helped to open Range, working alongside master sommelier Keith Goldston, and then opened Osteria Morini as the beverage director.

With Thanksgiving a little more than a week away, it is time to start planning your holiday menu. If thoughts of getting up at 4 a.m. to clean and stuff a turkey, peel potatoes, candy some yams and bake some pumpkin pies, several area restaurants are offering to keep you out of the kitchen and enjoying the parade and football games. Some will do the cooking for you, so you can let your guests think you have been up slaving over a hot stove half the night, while others will be open to feed you and your family. Either way, you better make your reservations now before it is too late.

Let area chefs cook your Thanksgiving dinner this year. (Photo: Free Internet Pictures)

Pre-Thanksgiving dinner

Et Voila!
5120 MacArthur Blvd. NW

In anticipation of the gluttonous feast of turkey and pie that awaits on Thanksgiving, the classic Belgian French bistro located at 5120 MacArthur Blvd. NW will host its second annual “Stretch Your Belly” party. Guests can stuff their faces with unlimited Blue Bay mussels with cream, endive, sweet potatoes and dry vermouth paired with Belgian fries and Affligem Blonde Ale, or Carbonade a la Flamande, a traditional Belgian sweet-sour beef and onion stew paired with Belgian fries and gouden carolus for $29.95 per person. The special is available from 5-10 p.m. on Nov. 26.

Thanksgiving Day to go

B Too
1324 14th St. NW

B Too is taking offering guests a whole feast to go. The B @ Home Thanksgiving feast offers two sizes of stuffed roasted turkey: a 15-17 pound turkey that feeds eight for $179 or a stuffed turkey breast that feeds four for $80. Both come with macaroni and cheese, bourbon sweet potato puree with marshmallows; chef’s grand mama gravy; Grand Marnier cranberry sauce; and Brussels sprouts and chestnuts. Additional sides can be added for $12.95 for a four person serving including creamy coconut butternut squash soup, chestnut soup with chorizo, potato gratin, grilled root vegetables, green beans and bacon, baked apple cranberry sauce, braised endive, pears in red wine, and B Too style stuffing. Pumpkin Pie with waffle and pumpkin cream and pecan maple pie are available for $24 each. Orders can be placed by calling 202-627-2800 by Nov. 24. Orders will be available for pick up at B Too on Thanksgiving Day between 10 a.m. and noon.

Blue Duck Tavern
24th and M Streets NW

Blue Duck Tavern is offering a three-star feast to-go for $350. Orders must be placed by 5 p.m. on Nov. 21. The take-it-home Thanksgiving dinner includes a 10-12 pound free-range roasted turkey from the Earth N Eats family farm in Waynesboro, Pa. It also includes two freshly baked breads and four traditional sides from the restaurant’s menu. Two seasonal pies are also included. Dinners must be picked up at the restaurants pastry pantry between 1-5 p.m. on Nov. 27 or 11 a.m.-2 p.m. on Thanksgiving day. Orders can be placed at https://www.giftrocker.com/BlueDuckTavernThanksgiving. Be sure to specify the date and time of pick-up.

Thanksgiving Day

701 Restaurant
701 Pennsylvania Ave., NW

A classic Thanksgiving feast with a three-course, prix fixe holiday menu priced at $48 per person will be available from 11 a.m.-9 p.m. on Thanksgiving Day. Executive chef Benjamin Lambert will be preparing a variety of starters such as potato lemongrass soup with mussels, cilantro and chili threads; crab beignets with frisée and almond romesco; and duck-chestnut meatballs with Brussels sprouts, green farro and quince ketchup. For the main course guests can order grilled pork loin with apple puree, Brussels sprouts, n’duja, cipollini onions and cider glaze; roasted turkey with sweet potato puree, stuffing, cranberry compote and gravy; Norwegian salmon with mustard spaetzle, rapini, pecans and pomegranate molasses; and orecchiette with wild mushrooms, Swiss chard, Oloroso sherry, brown butter and pecorino. Dessert will include sticky bun parfait; chocolate ingot; pumpkin butterscotch mousse; or honey almond dacquoise. 701’s live jazz duo of piano and bass will perform during Thanksgiving service.

America Eats Tavern
1700 Tysons Blvd., McLean, inside the Ritz-Carlton Tysons Corner

Chef José Andrés will offer his interpretation of classic American food with a modern twist, emphasizing local farmers and purveyors. The traditional menu will celebrate holiday classics alongside the native ingredients of Virginia from 11 a.m.-7 p.m. The a la carte menu includes roasted Virginia turkey from Whiffletree Farm of Warrenton, Va., and turkey fritters with mashed potatoes, crispy Brussels sprouts, sweet potato fritters, turkey gravy and cranberry sauce for $28; Virginia oyster stuffing for $12; green bean casserole with house-made mushroom soup for $9; sweet potatoes with house-made marshmallow for $9; and bourbon corn pudding for $9. Pumpkin and Dutch apple pies will also be available.

Ardeo+Bardeo
3111 Connecticut Ave. NW

Executive chef Matt Kuhn’s menu highlights include sweet potato and apple soup with toasted hazelnuts, spiced crème fraîche and bacon-apple jam; smoked turkey rillette with cranberry-fig compote and rustic bread; bouchot mussels with house pancetta, truffle, sage and black garlic broth; Roman-style gnocchi with honey mushrooms, sage-walnut pesto, roasted sweet potatoes and truffle pecorino; roasted turkey breast with grain mustard-potato puree, leg confit farro-oyster mushroom “stuffing” and sage jus; pan-roasted diver scallops with truffled celery root puree, tatsoi and cauliflower-country ham meunière; and grilled coulotte steak with beluga lentil ragu, black trumpet mushrooms, crispy parsnips and foie butter. The dessert menu feature buttermilk doughnuts with bourbon-apple butter and maple mascarpone; pumpkin arborio rice pudding with fall fruit compote and candied walnut; chocolate-peanut torte with banana caramel and vanilla Chantilly cream; and meyer lemon cake with citrus olive oil and dark chocolate ice cream. The Thanksgiving menu will be served on Nov. 27th from 11 a.m.-8 p.m. and is priced at $45 per person.

BLT Steak
1625 I St. NW

BLT Steak is offering a special holiday menu from 3 p.m.-close on Thanksgiving featuring contemporary takes on traditional favorites. Served family-style, the Thanksgiving Day menu will be available as a prix-fixe tasting menu for $68 per adult and $40 per child including starter, entrée, sides and dessert options. Starters include celery root soup with Honey Crisp apples, chestnuts and sage; kabocha squash risotto with saffron, pumpkin seeds and pecorino; and gem salad with parsnips, squash and cider vinaigrette. Entrees include roasted turkey with chestnut-sausage stuffing, cranberry-grenadine sauce and rosemary gravy; dry aged roasted prime rib with confit garlic jus and caramelized onion bread pudding; and striped bass with Brussels sprouts, kohlrabi and cranberry. Sides include chestnut-sausage stuffing; Brussels sprouts with cippolini, bacon and honey; creamed spinach; mashed potatoes; and sweet potato gratin. Desserts include cranberry spiced bread pudding with walnuts and cranberry coulis; pumpkin tart with maple ice cream; and velvet chocolate rocky road with vanilla anglaise and hazelnuts.

And everyone knows that leftovers are one of the best things about Thanksgiving. So all day on Friday, Nov. 28, the restaurant will serve Thanksgiving leftover 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.

Blue Duck Tavern
24th and M Streets NW

New chef Ryan LaRoche at the restaurant at the Park Hyatt Washington will serve dishes that reflect the all-American spirit with tempting desserts created by pastry chef Naomi Gallego. On Thanksgiving day, Blue Duck Tavern will offer its a la carte breakfast menu from 6:30-10:30 a.m. to 10:30 a.m. Then, brunch into dinner service will be available from 11:30 a.m.-9 p.m. A three-course holiday meal with a selection of starters will be 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 showcasing produce from regional farms. Seasonal desserts, on display in the pastry pantry, will complete the Thanksgiving feast. The holiday menu is $100 for adults and $45 for children between six and 12. Children under 6 are free.

The Bombay Club
815 Connecticut Ave. NW

In addition to the full a la carte menu, executive chef Nilesh Singhvi is preparing Thanksgiving specials including methi turkey tikka marinated with yogurt, garlic, fenugreek and grilled in a tandoor oven and served with cranberry chutney, Brussels sprout foogath and butternut squash bharta for $19.50 a person. For dessert, there will be a pumpkin brûlée with a cranberry cookie for $8. The Thanksgiving menu is offered from 11:30 a.m.-2:30 p.m. and from 5:30-10:30 p.m.

Bibiana Osteria-Enoteca
1100 New York Ave. NW

Executive chef Nicholas Stefanelli will offer an authentic Italian twist on Thanksgiving. The prix fixe menu is priced at $48 per person and will be served from noon- 8 p.m. on Thanksgiving. Starters include roasted cauliflower salad with pine nuts, golden raisins and anchovy cream; a 45 minute egg with mushroom purée and a wild mushroom salad; smoked citrus cured swordfish belly with lemon, mâche and trout roe; and beef tripe braised in tomato, parmigiano and black pepper. Entrées include heritage turkey cooked two ways, roasted breast and braised leg, with potato mousseline, bread stuffing and cranberry sauce; plancha seared diver scallops with salsify purée and a brown butter vanilla sauce; and roasted pork loin served with polenta, Brussels sprouts and mustard sauce. Dessert options include persimmon pudding with caramelized persimmon and walnut gelato; quince crostata with jasmine ice cream and huckleberry sauce; and roasted pumpkin flan with coffee crème and hazelnut butter cookie.

An American family enjoys Thanksgiving dinner in Norman Rockwell’s Freedom from Want painting. (Photo: The Norman Rockwell Museum)

Central Michel Richard
1001 Pennsylvania Ave. NW

From 2-8 p.m., Central will feature a $45, three-course prix fixe Thanksgiving Dinner for adults and $25 for children under 12. Appetizer options include choices of salads such as warm spinach salad, goat cheese Caesar salad or beet-Asian pear salad with feta and oranges, and soups including classic French onion or chestnut veloute with duck confit. Traditional Thanksgiving turkey with mushroom stuffing, cranberry sauce and potato gratin, tops the entree list. For the non-traditionalists, there are additional entrée selections such as seared miso salmon with celery root, turnips and brocolini; steak frites with peppercorn sauce/ meatloaf with mashed potatoes and green beans; and vegetarian pearl pasta risotto. Dessert choices are pumpkin tart, apple tatin, or Michel’s famous chocolate bar.

City Tap House
901 Ninth St. NW

Culinary director Brian Cooke will prepare an “Orphan Thanksgiving” with specials from noon-midnight. Dishes include chantenay carrot soup with horseradish, short rib, crispy shallots and chive oil; kale and spiced sweet potato salad with Asian pear, blue cheese, candied pecan and a maple-pecan vinaigrette; Hudson Valley foie gras with spiced French toast, meyer lemon jam and peanut crumble; Spring Field Farm turkey with roasted baby sweet potato, black kale, cranberry relish and giblet sauce; Cervena venison with curry apples, Brussels sprout leaves, sunchokes and pomegranate gastrique, as well as Carolina Gold Rice risotto with roasted butternut squash, black kale, truffle and grana padano. Prices range from $11 to $42 each. For dessert, the restaurant is offering classic pumpkin pie with Chantilly cream and candied pecans; apple cake with bourbon vanilla ice cream and a caramel sauce; and dark chocolate pot de crème with caramelized banana, macadamia nuts and espresso ice cream. Desserts are priced from $8 to $10 each. The bar will be pouring several seasonal draft beers exclusively on Thanksgiving day including Imperial Doughnut Break by Evil Twin Brewing; Kentucky Breakfast Stout by Founders Brewing Co.; Barrel-Aged Project Brew (2014) by Brouwerji Hof Ten Dormaal; Abita Bourbon Street Baltic Porter by Abita Brewing Co.; The Beast Grand Cru and 5 Monks by Avery Brewing Co.; Dino S’mores by Off Color Brewing; Flying Dog The Fear Imperial Pumpkin Ale Nitro and Flying Dog The Fear 2013 by Flying Dog Brewery. Prices range from $6 to $14 by draft.

Legal Sea Foods
704 Seventh St. NW
Tyson’s Galleria in McLean, Va.
Reagan National Airport in Arlington, Va.

Legal Sea Foods will offer its full menu for traditionalists as well as stuffed turkey breast with sausage stuffing, mashed potatoes, butternut squash and cranberry sauce. The turkey dinner is priced at $21.95 for adults and $7.95 for children 12 and under. The Chinatown restaurant is serving from noon-9 p.m., Tysons from noon-8 p.m. and the airport location from noon-4 p.m.

Nage Bistro
I600 Rhode Island Ave. NW

Executive chef Dwayne Motley is serving a Thanksgiving buffet showcasing his Southern favorites. Menu highlights include cajun deep fried turkey; brown sugar glazed ham; cornbread and andouille stuffing; macaroni and cheese; buttermilk mashed potatoes; green beans with almonds; braised collard greens; cranberry sauce; Parker House rolls, and turkey gravy. To complete the meal, dessert options include apple cobbler; sweet potato pie and pecan pie. The Thanksgiving menu will be served 11:30 a.m.-6 p.m. on Thanksgiving day and is priced at $38 per person for adults and $19 for children under 13. Guests who dine at Nage Bistro at the Thanksgiving buffet will be able to fill a 7.75 inch x 5.5 inch x 2.4 inch take-home box to enjoy leftovers the next day for $12

Guests can also order whole pies to serve in their own homes. Choices include a 9-inch sweet potato pie for $25 or a 9-inch pecan pie for $29. Orders must be placed by Nov. 24, and there is a maximum of eight pies per order. Pies can be picked up Nov. 25 or 26 from 2-4 p.m. To place an order, call 202-448-8005 and be sure to specify the date and time of pick-up.

Nopa Kitchen + Bar
800 F St. NW

In addition to the a la carte menu, executive chef Greg McCarty is offering specials such as kabocha squash salad with Bayonne ham, Asian pear and pumpkin seed vinaigrette, and roasted turkey with chestnut and herb stuffing and porcini mushroom jus.To complete the meal, seasonal desserts prepared by pastry chef Jemil Gadea include pumpkin crème with buttermilk mousse, spice cake and gingersnaps; apple tart tatin with apple cider reduction and black vanilla ice cream; chocolate pecan tart with coffee porter ice cream and toffee; and mascarpone Bavarian cream with cranberry sorbet, toasted orange meringue and pistachios. Dinner will be served from 11 a.m.-8 p.m. on Nov. 27.

The Oval Room
800 Connecticut Ave. NW

Executive chef Tony Conte is preparing a three-course holiday menu from noon-8:30 p.m. priced at $50 per person. The menu will feature burrata with persimmons, crunchy serrano and vincotto, as well as crudo of Nantucket Bay scallops with cranberry, crispy rice and Asian pear. Main courses include free range turkey with chestnut stuffing, cranberry sauce and sweet potato puree; butter-poached Maine lobster with matsutake vinaigrette and toasted pearl pasta, as well as all natural beef filet with salsify and fall spiced red wine butter. To complete the meal, dessert options include chocolate espresso cake with malt chocolate ice cream; cheesecake with brown butter apples; and pumpkin crème brûlée.

Rasika Penn Quarter
633 D St. NW

Guests can enjoy a turkey salli, turkey cooked with apricots and straw potatoes. The special turkey dish is priced at $16. The complete a la carte menu is also available on Thanksgiving Day. Rasika Penn Quarter will be open for lunch from 11:30 a.m.-2:30 p.m. and for dinner from 5-10 p.m.

Rasika West End
1190 New Hampshire Ave. NW

In addition to the a la carte menu, the restaurant will serve dum ka turkey, turkey hot pot flavored with saffron and cashew nuts. The special turkey dish is priced at $16 Rasika West End will be open for lunch from 11:30 a.m.-2:30 p.m. and for dinner from 5-10 p.m.

Station 4
1101 Fourth St. SW

Executive chef Orlando Amaro will be offering a special four-course, prix fixe menu priced at $38 from 2-11 p.m. this Thanksgiving. The menu starts with an amuse of crab fritters with pimiento cheese followed by a choice of starters such as spiced butternut squash soup with pecans and micro cilantro; turkey meatballs with Stilton cheese polenta and roasted grapes, or crab and pumpkin tartar with Maryland crab meat, dilled pumpkin and maple vinaigrette. Main courses include roasted turkey with rustic stuffing, green beans, roasted sweet potato puree and cranberry sauce; Atlantic salmon with apple-cranberry relish, farro risotto and Brussels sprouts; butternut squash ravioli with caramelized apples, sage butter, goat cheese and walnuts; or pomegranate glazed pork tenderloin with couscous and roasted root vegetables. For dessert, guests can enjoy traditional Thanksgiving favorites such as pumpkin pie with a ginger cookie and cinnamon gelato or pecan pie with vanilla gelato and chocolate sauce.

Ulah Bistro
1214 U St. NW

In addition to the regular a la carte menu this Thanksgiving, executive chef Mehdi Lahlou will be serving a $35 prix-fixe option including pumpkin bisque garnished with blue crab meat; roasted butternut squash salad with endive, pecans, radish, blue cheese and apple cider vinaigrette; and roasted turkey or baked whole branzino accompanied by house-made cranberry sauce, traditional stuffing, mashed potatoes, green beans and gravy. For the perfect ending, guests can select from bourbon butterscotch pudding or pecan pie. Dinner will be served from 5-11 p.m.

Zaika
2800 Clarendon Blvd, Arlington

From 11:30 a.m.-3 p.m., guests can enjoy an Indian buffet with an assortment of Thanksgiving-inspired dishes priced at $14.99 per person. Then, from 4 p.m.-8 p.m. the restaurant will offer a three-course, prix fixe holiday menu priced at $35 per person, or $50 with wine pairings. Children under 12 are priced at $17.50. The prix fixe menu begins with a variety of starters such as Indian style mashed potatoes and aloo chaat papri with cranberry sauce and traditional tamarind chutney. For entrées, guests can select from tandoori turkey marinated in a yogurt sauce; oregano salmon filet marinated in a house sauce; turkey biryani, basmati rice mixed with spices and turkey; harabara malai kofta, cheese, potatoes and spinach dumplings cooked in a creamy tomato-flavored gravy; rara gosht Punjabi, roasted minced lamb cooked in a traditional Punjabi styled curry; and basil chicken kabob with a yogurt dipping sauce. Dessert is a gajar ka halwa, homemade carrot pudding topped with nuts and served hot.

With the Fourth of the July approaching on Friday, there will be celebrations across the DMV. From fireworks on the Mall to picnics in backyards, food will play a big part in our patriotic parties. But who wants to spend time in a hot kitchen cooking? Here are some festive offerings from area restaurants.

Enjoy your Independence Day without slaving over a hot stove. (Photos: SheKnows)

701 Restaurant

Just blocks from the National Mall, 701 Restaurant’s outdoor patio located at 701 Pennsylvania Ave. NW next to the Navy Memorial fountain will be celebrating with a barbecue from 4-9 p.m. Executive Chef Benjamin Lambert will be serving an a la carte menu with starter snacks such as green eggs and ham, crispy chicken wings with mustard miso glaze, grilled romaine salad with herb emulsion and parmesan, and pimento cheese Ritz crackers, which are priced from $4-$8. Hot off the grill items include the 701 Burger, pulled pork sandwich with coleslaw and moppin sauce, grilled half chicken with peri peri sauce and a beef hot dog Chicago style, ranging in price from $8-$15. House-made sides include Mexican grilled corn with cotija, lime and cilantro; potato salad; coleslaw; and cornbread priced from $4-$8. Wines will be available by the glass and bottle, along with beers and summer cocktails for the outdoor festivities on the patio. The restaurant’s dining room will also be open Independence Day from 4-10 p.m.

Burger, Tap & Shake

Burger, Tap & Shake, 2200 Pennsylvania Ave. NW in Foggy Bottom, will be shaking up a chilly summer treat throughout July with its patriotic red, white & blue milkshake. Made with creamy house-churned vanilla ice cream, blueberry purée and crushed raspberries, this star-spangled concoction is the perfect treat to grab on your way to the fireworks.

Ceiba

Just a short walk from the National Mall, the Latin-inspired Ceiba, 701 14th St. NW, will be staying open late on July 4 for the hungry masses of firework spectators with flavorful fare inspired by extensive South and Central American sojourns, and icy cocktails made from fresh-pressed juice and sugarcane. Toast America in Latin-American style with a patriotic red strawberry margarita de casa with Cuervo tradicional silver, Patron Citronage and house sugar or enjoy a cool respite from the summer heat with the Ceiba Breeze made with strawberry, mango, passion fruit, lemon and an effervescent pop of ginger ale.

City Tap House

City Tap House, 901 9th Street NW, is celebrating with a BeerBQ Brewery Battle on the Fourth. The restaurant’s culinary team will go head-to-head against representatives from 3 Stars Brewing Co. and Evolution Craft Brewing Co. in a cookoff from noon-5 p.m. For $10, guests can enjoy barbecue favorites prepared by brewery representatives along with City Tap House’s house-made sides including potato salad, coleslaw and watermelon. Guests can cast their vote for their favorite barbecue, and a winner will be named at 5 p.m. The bar’s beer lines will serve 10 drafts from 3 Stars and 10 from Evolution $5 each along with $5 John Daly’s all day. There will also be a cornhole tournament on the restaurant’s outdoor patio throughout the afternoon. There is no cost to enter, but teams are asked to register by Thursday by contacting Liz Gartzke at [email protected]. The winner of the single elimination tournament will receive a City Tap House gift certificate.

Commissary

Serving brunch including the Benedicts normally only available on Saturday & Sundays, Commissary, 1443 P St. NW, will be open from 9 a.m.=4 p.m. World Cup drink specials will be available, with a New Belgium Brewing beer served in specialty glassware that drinkers get to keep. They will also serve $5 Capirinhas specials and international bar snacks and Brazilian tapas specials starting at 11 a.m.

Grillfish

Grillfish, 1200 New Hampshire Ave. NW, will serve brunch from 11 a.m.-4 p.m, with specials that will run all weekend including $1 local oysters on the half shell, and specials on soft shell crabs, crab cakes and lobsters. There will be $5 American drafts and $7 beach-inspired cocktails.

The Heights

The Heights, 3115 14th St. NW in Columbia Heights, is serving a menu of $9 red, white and blue boozy floats all day. It will open for brunch at 9:00 am with happy hour from 3-7 p.m. Floats include Rosie the Riveter (red) with vodka, Domain de Canton ginger liqueur, juice, sparkling rose and hibiscus-ginger sorbet; the Lady Liberty (white): with gin, St Germain elderflower liqueur, lemon juice, sparkling wine and elderflower sorbet; and Uncle Sam (blue) with rum, lemon juice, ginger ale and blueberry granite. For the kids, there will be $6 classic root beer floats made with Sprecher root beer and vanilla ice cream.

Jack Rose Dining Saloon

Jack Rose Dining Saloon‘s picturesque terrace at 2007 18th St. NW will be open to catch the fireworks. On top of the view, the restaurant will be hosting two patriotic beer-centric parties in honor of Independence Day. On July 3, it will host the Wetter Hotter SAMerican Summer party with Samuel Adams and beer snowcones starting at noon. Ten of Samuel Adams’ best summer beers are taking over the taps and will cost $4 from noon-5 p.m. and $6 from 5-7:30 p.m., while Sam Adams canned beers are $3 from noon-5pm and $5 from 5-7:30 p.m. To help you beat the heat, cocktail master Trevor Frye will be serving up boozy beer snow cones for $4. On July 4 the rooftop terrace will host AmeriCAN Drink-Dependence Day with Flying Dog Brewery. They’ll have cans of Snake Dog IPA and Easy IPA at $4 from noon-5 p.m. and $5 from 5 p.m. until the fireworks end, $5-$6 drafts and other food and drink specials all day.

The Jefferson

For Thomas Jefferson, the principal author of the Declaration of Independence, July 4, 1776 was an especially good day. Now, 238 years later, The Jefferson hotel, 1200 16th St. NW, is serving up a “Jefferson Mobile Meal” to take along the short stroll to the National Mall to gaze at the city’s dazzling firework display. For $35 per person, the meal includes a chef’s choice sandwich, gourmet potato chips, pasta salad, a red, white and blue sugar cookie, a fruit cup and water. To cool off, scoop up a red, white and blue rocket popsicle on your way out.

Policy

Policy Restaurant and Lounge, 1904 14th St. NW, will kick of Independence Day weekend with happy hour all night long on Thursday featuring a $5 food menu and drink specials. Friday and Saturday will feature a special patriotic menu. This menu will showcase specialty items like pulled pork sliders accompanied with a house made sweet and spicy barbecue sauce, creamy coleslaw and topped with a bread and butter pickle; a deviled egg trio loaded with toppings like candied bacon and pimento cheese and chives. The menu will also feature some of Policy’s house favorites like brisket sliders with a sunny side up quail egg and fried chicken drizzled with honey, as well as all-beef hot dogs with fun and interesting toppings.

Shake Shack

In honor of America’s birthday, all Shake Shack locations in D.C. except Nationals Stadium are dishing up the Shack Corn Dog made with a Vienna all-beef hot dog dipped in Shack-made corn batter, cooked golden brown and served with Rick’s Picks sweet corn relish for $4.50 and Blueberry Pie Oh My Concrete, vanilla frozen custard blended with a slice of Shack-made blueberry pie for $4.25 for a single or $6.50 for a double. Both specials are available from July 3-6 in Dupont Circle, Penn Quarter and Union Station. Shake Shack is pouring Shack X, a brand-new IPA recipe created exclusively for Shake Shack’s 10th anniversary by Brooklyn Brewery that boasts a hearty reddish-copper hue with hints of caramel and roasted malt. Cost is $5.25 for a 16 ounce glass.

Easter is a week away, but if you’d rather relax than spend all day in the kitchen, several DMV restaurants are offering Easter specials. Below are some of the restaurants and their specials.

If you don’t feel like cooking Easter dinner, check out these specials at area restaurants (Photo: Corner of Plaid and Paisley)

1789 Restaurant

At the historic 1789 Restaurant, 1226 36th St. NW, executive chef Anthony Lombardo will be dishing up an Easter a la carte brunch from 10 a.m.-3 p.m. The Easter Bunny will be making a guest appearance delivering candy to the children. During brunch service, the first and second courses are included in the entrée price, which ranges from $28-$40. A dessert selection created by pastry chef Ryan Westover is also available with each priced at $10. An a la carte Easter dinner will be served from 4 p.m.-8 p.m.

For brunch, the first course will include Vidalia onion soup served with beer battered Vidalia onion rings; duck prosciutto salad with house smoked ricotta cheese, radish, fennel and citrus poached tangelo; roasted apple strudel with creamy mascarpone, apple brandy cream sauce and local honey; caramelized onion and bacon tartlet with smokey blue cheese, caramelized spring onions and vincotto; and Brussels sprout salad with mustard vinaigrette, pine nuts and Pecorino Toscano D.O.P.. The main course features brown butter Belgian waffles with bourbon maple syrup and rhubarb compote; challah French toast with Nutella, fig preserves and Virginia maple syrup; ham and eggs with house made honey ham, creamed collard greens and scrambled eggs; halibut with creamy farro, baby carrots and lobster rosé beurre blanc; Scottish salmon served with a saffron polenta cake, baby beets and orange carrot emulsion; corned beef and purple potato hash with cipollini onions, fingerling potatoes and fried eggs; or leg of lamb with fennel spiced yogurt, crispy chickpeas and pea shoots.

Dessert lovers can choose from sweet tea and honey with honey crémeux, Red Rose sweet tea ice cream, graham cracker tuile and lemon; harvest song walnut sticky buns with sourdough sticky buns, black walnut, Harvest Song walnut and cream cheese; and the Easter Basket with a kataifi birds nest, bourbon chocolate truffles, pate de fruit, baked peanut butter, dark chocolate and silver.

Reservations may be made by calling 202-965-1789.

701 Restaurant

701 Restaurant, located at 701 Pennsylvania Ave. NW, will be offering a $45 three-course menu, or $22.50 for children 10 and under. Brunch will be served from 11 a.m.-3 p.m. and dinner will be served from 5-9:30 p.m.

Prepared by new executive chef Benjamin Lambert, dishes include Maine crab with hearts of palm, mango and a yuzu vinaigrette; caramelized white chocolate waffle with berries, whipped cream and syrup; roasted wild loup de mer with pea mint puree, fiddlehead ferns, snap peas and a lemon emulsion; and clove roasted ham with whipped potatoes, spring vegetables and a honey mustard glaze. For dessert, guests can choose from crème fraiche semifreddo with roasted strawberries and black pepper candy; flourless chocolate cake with olive oil gelato and sea salt; or rhubarb “pie” with anise brenton, phyllo shards and chantilly cream.

701’s live jazz duo of piano and bass will be performing from noon-6 p.m. during Easter service. Call 202-393-0701 for reservations.

Alba Osteria

Alba Osteria, located at 425 I St. NW is offering an authentic Italian cuisine reflective of the Piedmont region of Italy this Easter. Bottomless brunch will be served from 11 a.m.-3 p.m. for $29.95.

Guests can enjoy an all-you-can-eat selection of breakfast pizzas, egg dishes, pancakes and meatballs along with four brunch cocktails. Two standout dishes include the primavera, grilled asparagus, fontina and a sunny side up egg, and the torta pasqualina, a Swiss chard, ricotta and egg tart.

Bottomless brunch must be ordered by the entire table. Menu items will also be available a la carte with prices ranging from $8-$14. To add to the weekend brunch experience, Alba Osteria will offer guests live jazz music from 11:30 a.m. to 2:30 p.m.

From 5-8 p.m., guests can order from executive chef Roberto Donna and chef de cuisine Amy Brandwein’s prix fixe family-style feast, priced at $45 per person. The offering begins with charcuterie followed by minestrone of spring vegetables with basil and parmigiano-reggiano; grilled asparagus with fontina and a sunny side up egg; and radicchio and arugula with cucumber, red and yellow peppers, red onions and parmigiano-reggiano dressing. Next, enjoy potato gnocchi with ramp pesto or the hay infused mezzeluna with burrata, ricotta, parmigiano-reggiano, spinach and butter. For the secondi and contorni course, choose from grandma’s leg of lamb served with roasted potatoes, braised artichokes and mint; ratatuia Piemontese with cauliflower, cardoons, kabocha squash, garlic, cipollini onion and anchovy sauce; or torta pasqualina, Swiss chard, ricotta cheese and egg tart. For the perfect ending, guests can enjoy two decadent desserts: frittelle di mele with fried apple, rum batter, vanilla gelato, caramel and sage, or the polenta bianca with snow white polenta, crunchy caramel and chocolate gelato. The family-style menu must be ordered by the entire table.

For reservations, call 202-733-4454.

Ardeo+Bardeo

Cleveland Park’s Ardeo+Bardeo, located at 3311 Connecticut Ave. NW, offers diners a chance to enjoy the best modern American cuisine from executive chef Matt Kuhn from 10:30 a.m.-3 p.m. Guests will enjoy a $39 three-course, prix fixe menu. A special $9 kids plate will be available for children under 10, which includes eggs, potatoes and bacon.

Appetizer off the menu include spring garlic-Yukon potato soup with black garlic puree, country ham and sottocenere; cod fritters with mustard aioli; and Shenandoah lamb tartare with harissa aioli, black olive tapenade and mint. Entrée choices include Icelandic char with green chickpeas and fava bean ragu, lemon puree, arugula and smoked tomato aioli; house Benedict with an English muffin, lump crab, asparagus, hollandaise and a sunny egg; Roman style gnocchi with lamb bolognese, smoked feta and egg 63; and the Berkshire pork duo with brick oven porchetta, crispy cheek, Anson Mill grits served with a pickled kale and fennel salad. Dessert choices include dark chocolate peanut bar with peanut butter mousse and caramel ice cream, or the coffee and doughnuts with espresso anglaise, Nutella glaze and hazelnut brittle. Bottomless champagne or mimosas will also be available for an additional $14.

For reservations, call 202-244-6750.

Bastille

Bastille, 1201 N. Royal St., Alexandria, is serving a three-course prix-fixe Easter brunch from 11 a.m.-3:30 p.m. for $49. Children under 12 are half price.

The brunch includes a first course of Maine lobster bisque with crème fraiche and feuillete; beignets of rock shrimp served with preserved citrus and saffron aioli; spring mesclun salad with baby carrots, radishes, almonds and fresh goat cheese; roasted beets and spring mesclun salad with Roquefort cromesqui, toasted walnuts and roasted shallot vinaigrette; asparagus caesar salad with white anchovies, hard-boiled egg, capers, parmesan shavings and brioche croutons; and terrine of foie-gras maison with pain d’epices and macerated fruits.

Entrees include pan-roasted local sea scallops and creamy asparagus risotto with herb emulsion; sustainably farm-raised organic Scottish salmon filet with gratin dauphinois, spring vegetables, and béarnaise sauce; biscuits, poached eggs, smoked salmon, Hollandaise sauce and caviar with potato gratin & spring vegetables; organic Amish chicken breast with jus naturel, roasted potatoes with chorizo, artichokes and fennel;
mussels steamed in a light lemon cream with white wine, garlic, shallots and herbs served with pommes frites; grass-fed Angus beef filet mignon with two fried farm-fresh eggs, gratin dauphinois and spring vegetables; a grass-fed angus beef burger with a fried egg on a brioche bun with tomato, lettuce, aioli, caramelized onions served with pommes frites; or three-cheese macaroni gratin served with a side of organic lettuce.

Dessert includes a trio of artisanal cheeses; strawberry ice cream with compressed strawberries, an almond crisp and vanilla crème fraiche; cheesecake ice cream with morello cherry compote and graham cracker; hazelnut panacotta with chocolate sorbet, candied orange and a hazelnut crisp; vanilla bean crème brûlée, a classic custard infused with imported Madagascar vanilla beans and served with a caramelized sugar top; and Valrhona Manjari chocolate truffle bread pudding with salted caramel ice cream and chocolate fudge sauce.

For reservations, call 703-519-3776.

Bibiana Osteria-Enoteca

Bibiana Osteria-Enoteca, located at 1100 New York Ave. NW, offers tempting Italian fare this Easter. Executive chef Nicholas Stefanelli is preparing a three-course, prix fixe menu, which includes an Italian sampling of antipasti for the table followed by a choice of secondi and a tasting of desserts to share.

Priced at $45 and $20 for children under 12, the menu includes popular favorites such as marinated artichokes with white wine and mint; rice fritter with peas, prosciutto and mozzarella; poached rockfish with leeks and Rappahannock clams; confit white asparagus with sunny side up eggs and parmigiano; and grilled beef sirloin with twice baked potatoes and rosemary aromatic oil. For the perfect ending, a dessert tasting is designed to share with families and includes cassata Siciliana and pastiera Napoletana.

Bibiana’s Easter feast will be available from 11 a.m.-4 p.m. For reservations, call 202-216-9550.

Blue Duck Tavern

Executive chef Sebastien Archambault and chef de cuisine Daniel Singhofen at the Blue Duck Tavern, 24th and M Streets NW are introducing new seasonal, American classics to the restaurant’s Easter menu. Brunch will be offered from 10:30 a.m.-3:30 p.m. for $95 for adults and $42 for children between 6-12. Children under 5 are free.

The three-course, fixed-price menu begins with a choice of starters, including seasonal salads, meats, breads and cheeses on display throughout the open kitchen. Next up, guests will have a choice of entrée and sides from the holiday menu. Highlights include biscuit breakfast sandwich with kale, lamb merguez sausage and a sunny side up egg; duck confit hash with fried egg, green peas, chanterelles and romaine hearts; baked eggs and shrimp with sofrito, baby spinach and shellfish sauce; wood oven seared scallops with green peas, bacon, spring onions and vermouth emulsion; slow roasted prime rib of beef with horseradish sauce and natural jus; as well as eight-hour roasted veal breast with fava beans, sugar snap peas and morel mushroom gravy.

Brunch concludes with seasonal desserts, which are on display in the pastry pantry. Standouts include lemongrass panna cota; carrot cake with cream cheese mousse; coconut custard cream cake; milk chocolate jasmine tea custard; and a spring candy station.

Call 202-419-6755 for reservations.

Bombay Club

Located just one block from the White House at 815 Connecticut Ave. NW, the Bombay Club will offer its popular champagne buffet brunch this Easter for $28 per person or $40 with bottomless champagne from 11:30 a.m.-2:30 p.m.

Guests will enjoy live piano music and a buffet of traditional brunch fare with highlights including lamb palak with spinach, garam masala and ginger; shrimp pulusu with mustard, tomato, curry leaf and tamarind; bagare baingan with eggplant, onion, tamarind and sesame; as well as badami murg with chicken, onion, yogurt and almond.

For more information or reservations, call 202-659-3727.

To cook Easter dinner or eat out… IPhoto: Our Empty Nest)

Café Dupont

On Saturday, Apr. 19, Café Dupont and Bar Dupont will host an Easter celebration to welcome spring.

In its first-ever “Egg Hunt,” the Dupont Circle restaurant and bar will distribute decorative eggs with special promotions and deals from Axis Salon, Beadazzled, ordin’s Paradise, Secondi, Tranquil Space and Washington Sports Club to patrons. Those same businesses will fill eggs with a variety of promotions and discounts from Café Dupont and Bar Dupont for distribution in their stores. Patrons will be encouraged to redeem these gifts, like a free cocktail, complimentary appetizer or discount, on their next visit to the restaurant and bar.

Also, the café and bar will hide eggs filled with sweet treats on the outdoor patio for guests to scavenge from 2-5 p.m. while they enjoy music from featured DJ Wolf Detrix. Participants who tweet their egg hunt findings with the hashtag #CafeDupontEggHunt will be entered to win a dinner for two (value $100) from Café Dupont, which will be awarded the same day. The egg hunt begins at 11a.m. and is open to all patrons.

The Carolina Kitchen

Chef Lance London of The Carolina Kitchen, with locations in Northeast D.C., Largo and Hyattsville, is offering three Southern-style Easter dinner catering packages with all the trimmings.

The silver package, which feeds 12-15 and is priced at $249, includes the choice of whole turkey or honey glazed ham, macaroni and cheese, collard greens, candied yams and 15 pieces of cornbread. The gold package, which feeds 12-15 and is priced at $325, includes all of the above plus stuffy, cranberry sauce, gravy and 20 pieces of cornbread. The diamond package, which serves 20-30 people and is price at $625, includes two whole turkeys or honey glazed hams, two containers of macaroni and cheese, two containers of collard greens, two containers of candied yams, two containers of stuffing, two containers of cranberry sauce, two containers of gravy, 40 pieces of cornbread and a choice of two sweet potato pies or two apple, peach or blackberry cobblers.

A la carte items are also available including carrot, lemon, red velvet, pineapple coconut or chocolate cakes that serve 24 people for $59, sweet potato pie for $25, apple, peach and blackberry cobblers for $25 and a Southern favorite banana pudding which serves 12-15 people for $49.

Food can be ordered from 10 a.m.-5 p.m. through Apr. 17 and picked up before 7 p.m. on the day of your choice.

City Tap House

City Tap House at 901 9th St. NW is serving a grand Easter brunch buffet at $40 per person with seating at 11 a.m. and 1:30 p.m.

There will be three brunch stations with hot, cold and dessert items. The hot station will include omelets made to order, a waffle station with traditional topping and syrups including blueberries, strawberries, Chantilly crème and Nutella; bacon and sausage; breakfast potatoes; scrambled eggs with cream cheese and chives; country sausage with buttermilk biscuits; and carved turkey, Virginia ham and roast beef.

The cold station will include smoked salmon with cream cheese, onion, capers and lemons; assorted bagels with flavored cream cheeses, Nutella and peanut butter; an assortment of breakfast pastries and muffins; sliced fruit and berries; a make-your-own parfait station with vanilla yogurt, almonds, dried fruit, honey crisp granola, dark chocolate and white chocolate; and a fresh juice bar including orange juice, grapefruit juice and a juice du jour. The dessert station will feature a chocolate fountain.

City Tap House will also have a make-your-own mimosa bar on Easter featuring Poema Cava and assorted purees and juices for $12. Also on tap will be a “Hoppy Easter” beer flight, including IPA beers.

For reservations, call 202-733-5333.

Daily Dish

Along with the regular brunch menu and make-your-own bloody Mary bar, the Daily Dishat 8301 Grubb Road, Silver Spring, will offer Easter specials from 9 a.m.-3 p.m.

Special include a lobster omelet with fresh poached lobster, asparagus and fontina cheese at $17; and shrimp and stone-ground grits with cheddar cheese and smoked ham and three shrimp garnish of wilted greens topped with a poached egg for $18.

For reservations, call 301-588-6300.

Et Viola!

Et Voila!, the classic Belgian French bistro located in the Palisades neighborhood at 5120 MacArthur Blvd. NW will showcase festive holiday specials in addition to their regular brunch and dinner menus on Easter.

Guests can order the rack of Colorado lamb served with potato tartiflette and girolle mushroom; boudin blanc with green asparagus and dried plum pudding; skate wing meunière with fresh spinach, lemon zest and potato foam; or the oeuf à la coque with cauliflower mousse, bread points and lobster salpicon. To end the meal, diners will enjoy dessert eggs crafted out of fine Belgium chocolate.

Et Voila! will be open regular hours for brunch from 11 a.m.-3 p.m. and dinner from 5-10 p.m. Specials range from $9-$33.50 each. Featured bottomless cocktails are available for $12.

For reservations, call 202-237-2300.

Mio Restaurant

Chef Giovanna Huyke and visiting chef Roberto Hernandez will be serving a Latin-inspired brunch from 11 a.m.-3 p.m. at Mio Restaurant, 1110 Vermont Ave. NW.

The collaborative menu between the two Puerto Rican chefs will include starters of cannellini with greens and sweet pea salad with mint and ginger dressing; quail longaniza Scotch eggs with pimento mayo-ketchup; tuna, cilantro madness and sofrito ham deviled eggs; crispy root vegetable gallete with house cured smoke salmon; barbeque pork bun; and asparagus with manchego and bacon with chunky vinaigrette. All starters are $12.

Entrees, priced from $22-$26, include pan seared salmon with fennel slaw, goat cheese and sweet peas; ham with caramelized pineapple, sugar and spice in a red wine sauce; roasted leg of lamb with rosemary and lemons, plantain mash and guava infused dark sauce; and rabbit fricassee mountain style. Desserts include pineapple upside down cake, lemon pie, tapioca soup with mango and strawberry sorbet with cilantro passion fruit sauce; and chocolate cake with basil ice cream all priced at $10. Children will receive take-home goodie bags with Easter eggs and alfajores and guava cookies.

For reservations, call 202-955-0075.

Nopa Kitchen+Bar

Nopa Kitchen+Bar American brasserie located in the heart of Penn Quarter at 800 F St. NW will showcase garden fresh vegetables, select meats and fish prepared with a touch of French influence Easter Sunday. A prix fixe three-course menu will be served from 11 a.m.-3 p.m. for $40.

Prepared by executive chef Greg McCarty, dishes include chilled asparagus with sauce gribiche and smoked trout; steak tartare with harissa mustard and parmesan toast; eggs Benedict with Canadian bacon or smoked salmon and breakfast potatoes; potato gnocchi with sautéed mushrooms, asiago and black truffle; roasted hake fish with piperade fondue and giardiniera vegetables; or lamb navarin with spring vegetables and tagliatelle.

Dessert prepared by pastry chef Jemil Gadea will include liege waffles with strawberry compote and grand marnier chantilly cream; palascinta, Hungarian-style crepes filled with raspberries and lemon mascarpone; brioche pan au chocolate with malted milk ice cream; or rhubarb fruit salad with buttermilk lemon sorbet.

For reservations, call (202) 347-4667.

The Oval Room

Guests looking for an elegant dining experience, need look no further than The Oval Room, 800 Connecticut Ave. NW. The prix fixe Easter menu, specially crafted by executive chef Tony Conte, features three-courses, which will be served from 11 a.m.-3 p.m. for $50 per person or $75 per person with wine pairings.

Guests will dine on dishes such as white asparagus with morels; whipped egg sauce and toasted hazelnuts; Carolina sweet shrimp with fragrant black sauce and charred scallion condiment; rack of lamb with charred eggplant, spring onion and juices of spring peppers; and fluke with parsnip, lemongrass broth and ginger rice. For dessert, guests can enjoy vanilla ricotta fritters with lemon curd ice cream; yogurt lime semifreddo with a chocolate-almond crust; Tres Leches Cake with mint strawberry salad and strawberry ice cream or cocoa-carrot cake with cocoa crumble.

For reservations, call 202-463-8700.

Ted’s Bulletin is offer Peep Tarts and Robin’s Egg shakes for Easter. (Photos: Ted’s Bulletin)

Ted’s Bulletin

Ted’s Bulletin at 505 8th St. SE, 1818 14th St. NW and 11948 Market Street, Reston is serving an Easter-basket inspired PeepTart and a frothy robin’s egg milkshake from Apr. 17-20.

The house made strawberry pop-tart with Ted’s signature glaze is covered with sprinkles and capped with a fluorescent Peep. The robin’s egg milkshake has a rich vanilla flavor with crunchy Robin’s Egg malt candies mixed in and is topped with whipped cream and even more robin’s eggs. You can add Baileys Irish Cream for additional vanilla flavor and an adult take on the sweet treat.

Ted’s Bulletin is open Sunday-Thursday from 7 a.m.-10:30 p.m. and Friday and Saturday from 7 a.m.-11:30 p.m.

Zaytinya

From Apr. 20-May 3, José Andrés and the culinary team at Zaytinya, located at 701 9th St. NW, invite Washingtonians to celebrate the rich tradition of Greek Easter.

Throughout the two-week celebration, Zaytinya will pay homage to one of Greece’s greatest celebrations of food, music and festivity. An array of Mediterranean inspired dishes created by chef Michael Costa will feature specialties such as loukamades, traditional Greek fritters soaked in a honey lemon syrup; omeleta me sparangia, asparagus omelette with feta and dill, and mayiritsa, traditional lamb avgolemono soup with smoked lamb liver, rice and onions. Dishes are priced from $7.50-$10 each.

For lunch or dinner reservations during the two-week celebration, call 202-638-0800.

TKO Burger, chef Lance London’s new boxing-themed burger concept, will open Apr. 17 in Rhode Island Row, 2350 Washington Place NE, just steps from the Rhode Island Avenue-Brentwood metro station. It will be London’s fourth restaurant in the DMV. He also owns the Carolina Kitchen with locations in Rhode Island Row, Largo, Md. and Hyattsville, Md. TKO Burger will be open for lunch and dinner.

TKO Burger will open Apr. 17 in Rhode Island Row. (Photo: Maura Judkis/Washington Post)

TKO Burger will serve 8-ounce certified Angus-beef patties as well as non-beef burgers including the brunch burger made with bacon, fried egg and American cheese; the mac ‘n cheese burger made with Carolina Kitchen’s homemade macaroni and cheese, bacon, cheddar cheese and TKO sauce; the soft shell crab burger, a battered seasoned fried soft-shelled crab po boy; the veggie burger made with lettuce, tomato, grilled pineapple, red onions and sweet and spicy mayo; and a black bean burger made with homemade guacamole, salsa, lettuce, Monterey Jack cheese and chipotle mayo. All the burgers are served on a toasted potato roll or brioche bun. Burgers will range from $7-$14.

Side dishes will include hand-cut fries, pickles, asparagus, onion rings, plantains, eggplant fries, fried okra, potato salad, baked beans and deviled eggs. Wings, hot dogs and specialty salads will also be on the menu.

There will be 12 beers on tap including a variety of IPAs, ales, domestics and Belgium beers priced from $4-$7 and 16 by the bottle priced from $4 to $14 each. The restaurant will also serve milkshakes including sweet potato pie, strawberry shortcake, chocolate banana and peach cobbler as well as t fresh-squeezed “Sucker Punch” lemonade.

TKO Burger will seat 40 guests with a large 22-seat communal table. Outdoor seating will be available during the spring and summer and seat 28 people. The restaurant will be open 11 a.m.-10 p.m. Sunday-Thursday and 11 a.m.-midnight Friday and Sunday.

Remodeled Härth restaurant reopens in Tysons Hilton

Härth has reopened with an enhanced kitchen at the Hilton McLean Tysons Corner, 7920 Jones Branch Drive, McLean. The restaurant will now serve a full selection of executive chef Thomas Elder’s contemporary American comfort food for breakfast, lunch and dinner.

The dining room in the remodeled Härth Restaurant at the Hilton McLean Tysons Corner. (Photo: Hilton McLean Tysons Corner)

A streamlined redesign of the entire kitchen has added more room to the prep lines with added Montague ranges and ovens. The pastry kitchen has additional refrigeration along with a state-of-the-art gelato machine that will churn out a variety of flavors year round.

The restaurant’s seasonal menu showcases local suppliers including Eco Farms in Lanham, Md., Parker Farms in Oak Grove, Va., and C&E Farms in Cheriton, Va. During spring and summer months, Elder hyper-locally sources a variety of produce and honey from the restaurant’s terrace level garden and rooftop apiary.

The chef grows 12 varieties of mint as well as peppers and chilies, including ghost peppers – the hottest pepper in the world. The menu will take full advantage of the kitchen’s wood-burning copper clad oven with a number of smoked and fire roasted dishes for dinner including a smoked pork chop with sweet, roasted butternut squash; a roasted half chicken served over a zesty combination of mustard, white wine reduction, sweet garden pepper jam and Brussels sprouts; and wood-fired flatbreads including a roasted mushroom topped with caramelized onion, fontina cheese and truffled sea salt.

Lunch includes a variety of hand-carved sandwiches, salads and main plates. The härth burger is a house ground patty made from Martin’s Angus Beef, The Plains, Va., Talbot reserve sharp cheddar, wood fired onions and apple wood smoked bacon. There’s also an apple and pear salad made with mixed greens, poached balsamic figs, candied walnuts and blue cheese tossed in apple cider vinaigrette and a bacon jam glazed salmon accompanied by cheddar grits and braised kale.

Breakfast is served daily from 6:30-11 a.m. Lunch is available Monday-Friday from 11:30 a.m.-2 p.m. and dinner is available Monday through Saturday from 5-10 p.m.

Ardeo+Bardeo, 701 Restaurant debut Sunday Supper

Beginning tomorrow, restaurateur Ashok Bajaj’s Ardeo+Bardeo Restaurant and 701 Restaurant will begin their new three-course Sunday Supper.

The new Sunday night menu will change weekly and feature a starter, soup or salad and a fish or meat entrée with a vegetarian pasta option plus a dessert.

Ardeo+Bardeo in Cleveland Park (Photo: Popville)

The first Sunday Supper at Ardeo+Bardeo, 3311 Connecticut Ave. NW, will include burrata antipasti with grilled banquette, olio verde and chickpea-olive tapenade to start; and a second course of brick oven porchetta with Anson Mills polenta, dandelion greens, crispy fennel and natural jus. Each week, the menu will also include a dessert option such as chocolate peanut butter bar or lemon rosemary cake. All entrées will be paired with a choice of a glass of wine for $40.

701 Restaurant on Pennsylvania Avenue NW (Photo: Joanna Morena/DC Spotlight)

At 701 Restaurant, Pennsylvania Ave. NW Executive chef Benjamin Lambert’s menu will include a rotating list of seasonal ingredients from spring vegetables to lamb, black bass, lobster and house-made pasta. A sample menu includes starters of spice crusted beef carpaccio with hearts of palm, bean sprouts, Thai basil and black garlic vinaigrette; roasted beets with goat cheese, red mustard greens, strawberries and pomegranate vinaigrette; or butternut squash soup with ginger fluff, toasted oats and fried Brussels sprouts. Entrees could include roasted flatiron steak with crispy potatoes, snap peas, spring onion and blue cheese sabayon; crispy skate wing with watercress, roasted fennel, pickled onion and caper raisin emulsion; or scorched wheat chitarra pasta with wild mushrooms, arugula, parmesan and a soft egg. Desserts could include olive oil semi freddo with strawberry salad and peppercorn sugar; coconut panna cotta with crispy vermicelli, jewel fruit and ginger tapioca; or Linzer torte with blueberry-thyme marmalade and brown butter lemon curd.

At 701, diners select the three courses they want, but both guests must order the same main course. Cost is $35 per person without wine or $55 per person with a bottle of featured wine. The a la carte menu will also be available and there will be live jazz music.

Celebrate National Beer Day at City Tap House

City Tap House at 901 9th St. NW is celebrating National Beer Day from 11:30 a.m.-1 a.m. on Monday with rye infused beers and rye whiskey cocktails.

City Tap House will celebrate National Beer Day on Monday. (Photo: Mark Heckathorn/DC on Heels)

Beers specials include Atlas Brew Works’ Rowdy, The Bruery’s Sour in the Rye, Boulevard Brewing’s Rye-on-Rye, Firestone Walker Brewing’s Wookey Jack, Sierra Nevada Ruthless Rye and Terrapin Beer’s Rye Pale Ale. Beers ranges from $6-$10 each. Rye whiskey cocktails include the Sazerac, Manhattans and old fashioneds. Catoctin Creek, Knob Creek, Smooth Ambler Old Scout, Filibuster, Bulleit Frontier Whiskey and WhistlePig Straight rye whiskey will also available straight or on the rocks for $9-$16 for a neat pour.

Food specials will include a French dip sandwich on homemade bread made using rye malts from Atlas Brew Works’ Rowdy. This sandwich is finished off with shaved beef ribeye, gruyère cheese, Filibuster Rye Whiskey mustard, Terrapin Rye au jus and served with duck fat fries for $13.

Trummer’s on Main hosts tiki party Wednesday

Trummer’s on Main at 7134 Main St., Clifton, Va., will throw a patio tiki party on Apr. 9 with a menu of beach-themed cocktails and complementing hors d’oeurves.

Trummers on Main welcomes spring with a tiki party on Wednesday. (Photo: Trummers on Main)

The first official patio party of the year will include a flight of summery cocktails including a pineapple and vanilla margarita made with fresh pineapple, vanilla beans and house made syrups; a white peach sangria and hot and cold daiquiri with vanilla-infused rum, lime juice, vanilla syrup and hot coconut foam. Passed spring hors d’oeuvres from executive chef Austin Fausett will include grilled pineapple with lime zest, chili and sea salt; spring garlic soup shooters with lemon vodka cream; and chicken satay.

A live band will provide music. Tickets cost $32. Grass skirts and coconuts are optional.

Felipe Milanes new chef de cuisine at Masa 14

Felipe Milanes is the new chef de cuisine at Masa 14. (Photo: Eatwelldc)

Felipe Milanes is the new chef de cuisine at Masa 14, Richard Sandoval’s Latin-Asian fusion restaurant, at 1825 14th St. NW. Milanes brings over a decade of experience to his new position.

Milanes earned an associate degree in food science and culinary arts at Stratford University in Falls Church in 2003. He has worked in area kitchens including La Colline, Vidalia Restaurant and Ardeo+Bardeo. He also served as junior sous chef at 2941 Restaurant in Falls Church before moving to Pocantico Hills, N.Y. in 2005 to work under Chef Dan Barber at Blue Hill at Stone Barns as a grade manager. Milanes then moved to Mount Kisco, N.Y. where he worked as executive chef at Ladle of Love and Café of Love restaurants for three years. In 2009, he became executive chef at 109 Commons overseeing daily operations at French American Bistro, FAB Café and Tre Contemporary American Cuisine in Connecticut.

In 2012, Milanes returned to the District serving briefly as sous chef at Think Food Group’s Zaytinya before becoming chef de cuisine of Eatwell DC’s Logan Tavern and Grillfish in August.