Art and Soul Launching To Go Picnic Lunches and Wednesday Pig and Oyster Roasts

415 New Jersey Avenue, NW

From an email:

Art and Soul Picnic Lunches

Starting Memorial Day Weekend, on Saturday May 25, the kitchen at Art and Soul will be packing up some of its most popular bites, including its famous fried chicken and Executive Chef Wes Morton’s house-made charcuterie, in ready-to-go picnic lunches for two. These carryout meals are perfect for a trip to the National Mall (just blocks from the restaurant), for a blanket-top lunch in the park or just gathering with friends for a backyard meal. Art and Soul’s picnic lunches must be ordered 24 hours in advance by calling 202-393-7777.
All picnics are priced for two, add-ons welcome. Options include:

Fried chicken, potato salad, whole fruit, cookies, water. $35
Smoked turkey and avocado on focaccia, chips, whole fruit, cookies, water. $32
Charcuterie & cheese, baguette, crackers, mustards, pickles, whole fruit, cookies, water. $30
All picnic lunches include a jarred mixer. This tonic comes with an easy recipe that can be made with spirits for a just-add-alcohol cocktail or juice for a refreshing summer soft drink.

Wednesday Pig and Oyster Roasts

Executive Chef Wes Morton is bringing back the restaurant’s popular Wednesday patio parties with weekly pig and oyster roasts – call it southern-style surf and turf. Beginning Wednesday, May 29, Morton will be cooking heritage pork in a Caja China roasting box while grilling Rappahannock Oyster Co. oysters on top of it. In addition to the pork and cooked and raw oysters, there will be a snack board starter with favorites like pork rinds and pimento cheese and house-made creamiscles for dessert. The Art and Soul bar is making a seasonal punch for the weekly event, which will be available by the pitcher.

See the full menu.

When: Wednesdays starting at 5:30 p.m., May 29-Aug. 28.
Where: The Patio at Art and Soul, 415 New Jersey Ave. NW.
Price: $35 per person, exclusive of tax and gratuity. Punch is $30 for a 32oz. pitcher.
A menu of limited cuts – think ears, trotters and cheeks – will be priced individually and sold on a first-come basis.

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