Since the early 19th century of the Edo period, it has been a Japanese custom to eat eel to regain energy and stamina during the hot summer months. With its high protein content and excellent digestive properties, eel can stimulate the appetite even during the blazing heat of summer.

Sushiko will be serving ina-jyu, a dish made of broiled eel and rice, all month long. (Photo: Paula Olinto)

To honor this Japanese tradition, Sushiko, 5455 Wisconsin Ave., Chevy Chase, is serving ina-jyu, a dish made of broiled eel and rice, as a featured special on its a la carte menu. Brothers and co-executive chefs Piter and Handry Tjan are preparing their version with tamaki rice and kinome, a Japanese herb from a Szechuan peppercorn tree. It is priced at $28 and will be available throughout August during both lunch and dinner.

Jaleo brings La Tomatina festival to DMV

Spain has many well-known festivals, from the running of the bulls in Pamplona to its festive carnival. But chef José Andrés’ favorite festival is La Tomatina of Buñol. In celebration of LA Tomatina, his D.C.-area Jaleo restaurants will shine the spotlight on tomatoes. Through Aug. 16, the menu will feature tomato-centric dishes.

Jaleo’s ajo blanco de piñones con sorbete de tomate y tomatillos caramelizados (Photo: Jaleo)

The special menu includes ajo blanco de piñones con sorbete de tomate y tomatillos caramelizados, white gazpacho of pine nuts with tomato sorbet for $9; ensalada de tomates de temporada con queso Valdeón, heirloom tomato salad with Valdeón blue cheese for $7; pulpo a la plancha con pure de cebolleta y tomates confitados, seared Spanish octopus with caramelized tomatoes and green onion purée for $16; bonito con salsa de tomate, Spanish ‘bonito’ with an heirloom tomato salad for $15; tarta de tomates con paleta ibérica de bellota, a tomato tart with cured ham from acorn fed black footed pigs of Spain for $11; and sorbete de tomates y fresas con espuma de yogurt, tomato and strawberry sorbet with a yogurt ‘espuma’ for $8.

Jaleo is located at 480 Seventh St. NW, 7271 Woodmont Ave., Bethesda and 2250-A Crystal Drive, Arlington.

City Tap House hosts D.C. Beer Week events

City Tap House, 901 Ninth St. NW, is hosting a week of special events in honor of D.C. Beer Week.

City Tap House has week of specials to observe D.C. Beer Week. (Photo: Mark Heckathorn/DC on Heels)

The events include:

• On Aug. 9, City Tap House will feature a Stoudt’s tap takeover from 11 a.m.-close starting with a brunch with Carol Stoudt, founder of Stoudt’s Brewing Co. from Adamstown, Pa., and will load its beer lines with the best year-round, seasonal, and brewer’s reserve style beers. Featured drafts — all of which follow the Bavarian purity laws allowing nothing but barley, hops, water and yeast to be used — include Pils, Gold Lager, Scarlet Lady ESB, American Pale Ale, Fourplay IPA, Karnival Kolsch, Hefe, and Multiple Personality Disorder. Prices range from $6-$10 per draft.
• If King George Won will be held Aug. 11 from 11:30 a.m.-close. City Tap House will examine what the U.S. craft beer scene would be like if the British had won the Revolutionary War, and pour flavorful English craft beers including Harviestoun Old Engine Oil, JW Lees Vintage Harvest Ale 2011, The Wild Beer Co. Evolver IPA and the Beavertown Gamma Ray. Other planned featured breweries include Buxton, Siren and Fyne Ales. Prices range from $8-$12 per draft.
• How to Start a Brewery will be held Aug. 12 from 6-7 p.m. DCBeer.com’s co-editor Chris Van Orden will host a panel discussion about how to start a brewery with local brewers including Jeff Hancock from DC Brau Brewing Co., Mike McGarvey from 3 Stars Brewing Co., Justin Cox from Atlas Brew Works and Josh Chapman from Bluejacket Brewery. RSVP to [email protected] to reserve a seat.
• Cider & Mead will take over the taps on Aug. 13 from 11:30 a.m.-close. A selection of ciders and meads will be on tap in addition to 10 cask beers. Ciders include Millstone Cellars, Jack’s Cider, Bold Rock Hard Cider, Potter’s Craft Cider and Mckenzie’s Hard Cider. Featured meaderies include Charm City Meadworks and B. Nektar Meadery, as well as casks from breweries such as Flying Dog Brewery, Oliver Brewing Co., 3 Stars and Mad Fox Brewing Co. Prices range from $6-$14 per draft.
• Monkey Three Way will be held Aug. 14 from 4 p.m.-close. The restaurant will dedicate at least five of its tap lines to beers from Victory Brewing Co. from Downingtown, Pa. Available beers include Sour Monkey, Golden Monkey, Cask-Conditioned Golden Monkey and more. Prices range from $6-$12 per draft. There will be a variety of banana food specials available in addition to the regular menu during dinner such as banana fritters with lime crèma and cilantro chimichurri; crispy plantain mofongo with lump crab, rock shrimp, Benton’s ham and charred tomato broth; and banana and toasted coconut cream pie. Food specials are priced from $8-$22.

Macon Bistro & Larder hosts Heritage Brewing takeover

Macon Bistro & Larder will host a Heritage Brewing tap takeover for D.C. Beer Week. (Photo: Mark Heckathorn/DC on Heels)

Macon Bistro & Larder, 5520 Connecticut Ave. NW, is participating in D.C. Beer Week a Heritage Brewing tap takeover from Aug. 9-16. Guests can enjoy $6 drafts and $10 flights from 4-6 p.m. and $7 and $12 drafts from 6 p.m.-close.

The Royal launches seven-day-a-week happy hour

The Royal, 501 Florida Ave. NW in LeDroit Park, will launch a seven-day-a-week happy hour and weekday late-night happy hour starting Aug. 10. Available from 3-6 p.m. daily and 10 p.m.-1 a.m. on weekdays, The Royal will offer specials on classic cocktails, housemade vermouth on draft, wine by the glass and tallboy cans.

The Royal’s happy hour specials include housemade vermouth from a vintage copper fire extinguisher. (Photo: The Royal)

The happy hour specials include $5 house vermouth made by beverage director Horus Alvarez and aged in 53-gallon barrels for months at a time and served on draft from a vintage copper fire extinguisher. Also, $5 Narragansett tallboys and $7 wine by the glass including one red and one white that rotate daily. There are also eight $7 classic cocktails ranging from a daiquiri with El Dorado white rum, lime juice and sugar; a Paloma with Cimarron tequila, lime, grapefruit and soda; a Caipirinha with cachaca, fresh limes and sugar; and a rye Old Fashioned with Pikesville Rye, bitters, sugar and water.

For night owls, the same specials will be offered Sundays through Thursdays.

Le Diplomate introduces summer menu

Summer has arrived at Le Diplomate, 1601 14th St. NW, in the form of new cocktails and seasonal dishes. The seasonal cocktail menu ranges from boozy to sweet, while executive chef Michael Abt is serving his interpretations of the season in several new dishes.

Le Diplomate has a new summer drink and food menu. (Photo: Brian Oh)

The new cocktail menu features five seasonal libations. The drinks include the tropical, sweet-bitter caraībes made with rhum agricole, Punt e Mes, cherry liqueur, Fernet Branca, lime and pineapple; the Américain à Paris, a French cognac-based take on the classic Italian Americano with Byrrh Grand Quinquina, Dolin Rouge vermouth and bitters; the Coup de Soleil, a rye-based version of a grown-up lime-ade with Aperol and bitters; Le Papillon with lime, cardamom bitters and basil finished with a squeeze of orange juice; and the Quatre Feuilles, a fresh version of the classic egg white-topped Clover Club cocktail using whole raspberries and curaçao.

New additions the menu of interpreted French classics include appetizers such as frog legs provençale, pan-seared frog legs served in a savory heirloom tomato vin blanc with garlic, shallots and parsley and sliced fresh baguette; pea soup poured over jumbo lump crab meat, English peas and a dollop of crème fraiche; tri-colored roasted beet salad with fresh purple plums tossed in an ice wine vinaigrette and served with Cloumage cheese, roasted hazelnuts and beet leaves; pan-seared scallops nicoise cooked in butter, garlic and thyme and served over a summer vegetable-orzo salad, almond-parsley pistou, frisee and chives; and roasted duck brease with polenta made with mascarpone, sautéed swiss chard and an aromatic cherry jus.