Delilah popping up at EatsPlace starting Thursday – Check out the Menu

EatsPlace-Delilah (1)
3607 Georgia Ave, NW courtesy EatsPlace

From an email:

“EatsPlace, the food incubator and pop-uppery, announces its next chef in resident. Capital Taste Presents: Delilah. Delilah will make abundant use of early spring vegetables, seafood and meat to highlight the freshness of the season, such as butternut ravioli, Nantucket Bay scallops, green papaya and grilled skirt steak. Dessert will include peanut butter and chocolate napoleons and caramel apple fritters.

Continues, including full menu, after the jump.

Chef Mackenzie Kitburi is the owner and executive chef of Capital Taste. The much-buzzed about young chef has been busy on the underground dining scene. Past events from Capital Taste include a field to plate dinner at East Lynn Farm, a Thai inspired dinner series dedicated to Kitburi’s late aunt and numerous other underground dinners. Kitburi seeks out personal relationships with local farmers and purveyors is proud of using local and sustainable ingredients.

Chef Kitburi’s residency at EatsPlace will start Thursday March 12 at 5:30 pm and continue through Saturday, April 4, 2015.

Delilah: 5:30 – 10 pm Thursday
Delilah: 5:30 – 10 pm Friday
Delilah: 11:30 – 2:30 / 5:30 – 10 pm Saturday

Closed for private events Sunday
New pop-up TBA Monday
New pop-up TBA Tuesday
New pop-up TBA Wednesday

Capital Taste Presents: Delilah at EatsPlace


Nantucket Bay Scallops, Avocado Purée, Grapefruit 7

[v] Green Papaya, Quinoa, Tomato Confit, Yuzu Aioli 7


[v] Cauliflower, Green Curry, Virginia Fuji Apple 10

[v] Mushroom Salad, Lychee, Chinese Sausage, Peanut Soil 10

[v] Artichoke Soup, Smoked Mussels, Radishes, Lemon 11

Prosciutto, Fennel, Mixed Greens, Almond Milk Gel 12

[v] Spring Pea Risotto, Caramelized Onion, Bacon Compote 12


[v] Butternut Ravioli, Boquerones, Young Coconut 16

Half Roasted Chicken, Plantain Puree, Yuca, Poblano 17

Seared Salmon, Fava Beans, Farro, Cucumber Broth 19

Black Bass, Beet Puree, Glazed Carrots, Parsnips 22

Grilled Skirt Steak, Smoked Potato Puree, Asparagus 24


Peanut Butter Chocolate Napoleon Caramel, Peanuts 6

Peach Upside Down Cake, Lemon Thyme Ice Cream, Peach Sauce 6
Caramel Apple Fritters, Honey Ice Cream, Caramel Sauce 8

*[v]= available as a vegetarian/vegan option”

12 Comment

  • So it’s not enough to say farm to table it’s now field to plate? Can’t wait for the inevitable seed to tongue places to pop up. I wonder if they too will focus on fresh local veggies and locally raised meats? I’d say there’s the better than average chance.
    Will someone who has some extra money give me some so I can open a pub that serves food that people simply enjoy and will feel comfortable frequenting? Seems so logical.

  • I want to be positive, because our neighborhood needs more restaurants. But my experiences so far with EatsPlace have not been good. The “concepts” are only resident long enough to work out their bugs, and then they leave. They need to find a really good chef with delicious food and then give them 6+ months so that they can get into a groove.

    • I agree. Or just make it a plain old restaurant. Crane & Turtle and Chez Billy do so well. Pick a concept, stick to it and have excellent food service; you’ll do well.

  • Great sounding menu. I’m stoked.

  • Pretty confident those peaches aren’t coming from any local farm this time of year.

  • Looks like a nice spring menu to me – I’m going to try it out. I like that this restaurant offers different menus/chefs/concepts in one location close to my house.

  • What is “peanut soil”? Ground peanuts?

  • “Kitburi seeks out personal relationships with local farmers and purveyors is proud of using local and sustainable ingredients.”

    That’s strange. I didn’t know that quinoa, grapefruit, payapa, avocado, lychee, artichoke, lemon, coconut, plantains, yuca, and fava beans were grown locally.

  • I never made it during the Baba’s Dumplings residency — did anyone here go? Was it good?

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