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Winter Restaurant Week Kicks Off January 13-19, Details on Participating Restaurants

by Prince Of Petworth January 8, 2014 at 12:30 pm 14 Comments

winter_dc_restaurant_week
Photo by PoPville flickr user caroline.angelo

From a press release:

“The Restaurant Association of Metropolitan Washington will host Winter Restaurant Week, January 13-19, inviting participating restaurants to offer three-course lunches for $20.14 and three-course dinners for $35.14. This bi-annual event invites diners to experience Washington’s top restaurants at an affordable price point. As an added bonus, some restaurants including 701 Restaurant, Ardeo+Bardeo, Bibiana Osteria-Enoteca, Bistro Vivant, Cuba Libre Restaurant & Rum Bar, Daikaya, Jaleo, nopa Kitchen + Bar, Oyamel, The Oval Room and Zaytinya will be extending their offering through January 26 allowing more time to enjoy the winter savings.

Details on many participating restaurants after the jump.

Rasika Penn Quarter, located at 633 D Street, NW, 20004, offers diners a romantic ambience to enjoy Group Executive Chef Vikram Sunderam’s specially crafted Restaurant Week menu. Guests can enjoy a three-course lunch priced at $20.14, and a three-course dinner priced at $35.14. Appetizers include Zaffrani Tikka, chicken, cashew nuts and saffron; Palak Chaat, crispy baby spinach, sweet yogurt tamarind and date chutney, as well as Kur-Kuri Macchi, sea bass, poha and lemon pickle. Tempting entrées include Kerala Fish Curry, grouper, red chilies, black pepper and cumin; Tandoori Salmon, black pepper, cinnamon and mint chutney; Chicken Adraki, onions, ginger and lemon juice; Bori Lamb Curry, sesame seeds, peanuts and cashew nuts and Salli Boti, apricots, malt vinegar and straw potatoes, among others. Rasika is open for lunch Monday through Friday, from 11:30 a.m. until 2:30 p.m. and dinner Monday through Thursday, from 5:30 p.m. until 10:30 p.m.; Friday, 5:30 p.m. until 11 p.m.; Saturday, 5 p.m. until 11 p.m.; Sunday, from 5 p.m. to 10 p.m. Valet parking is available exclusively during dinner service for $8. Rasika’s prix fixe menu will exclusively be available during Restaurant Week from January 13-19, and lunch and dinner menus will vary slightly. For reservations or additional information please call (202) 637-1222 or visit www.rasikarestaurant.com/pennquarter.

Ashok Bajaj’s sister restaurant, Rasika West End, located at 1190 New Hampshire Avenue, NW, 20037, will also be participating in Winter Restaurant Week. Guests can indulge in modern and authentic Indian fare created by Group Executive Chef Vikram Sunderam. Appetizer highlights include Ragda Pattice, spiced potato cake, yellow peas, date tamarind and mint chutney; Malai Tikka, chicken, cheddar cheese and mint chutney, and the famous Palak Chaat, crispy baby spinach, sweet yogurt tamarind and date chutney. Entrée standouts include traditional favorites such as Tandoori Tamatar Salmon, sun-dried tomato, basil and mint chutney; Chicken Kashmiri, caramelized onion, fennel powder and dry ginger; Chicken Hyderabadi, cashew nuts, mint and garam masala, as well as Railway Lamb Curry, ginger, garlic and tomato. Restaurant Week goers can also enjoy featured desserts such as Apple Kheer, Chocolate Doughnut, or the Lychee Rose Sorbet. Rasika West End is open for lunch Monday through Friday, from 11:30 a.m. until 2:30 p.m. and dinner Monday through Thursday, from 5:30 p.m. until 10:30 p.m., Friday and Saturday, from 5 p.m. until 11 p.m. and Sunday, from 5 p.m. to 10 p.m. Valet parking is available exclusively during dinner service for $8. Rasika West End’s prix fixe menu will exclusively be available during Restaurant Week from January 13-19, and lunch and dinner menus will vary slightly. For more information or reservations, please call (202) 466-2500 or visit www.rasikarestaurant.com/westend.

For an elegant Restaurant Week experience, look no further than The Bombay Club, located at 815 Connecticut Avenue, NW, 20006, just steps away from the White House. The restaurant is celebrating its 25th Anniversary this month. Guests can anticipate delicious, regional Indian fare prepared by Executive Chef Nilesh Singhvi with several appetizer options including Hariyali Fish, with tomato kachumber; Palak Tikki Masala Chhole, spinach, ginger and chick-peas; Avocado Sev Puri, flour crisps, yogurt and date-tamarind chutney; Mango Shrimp, mango and ginger and Lamb Curry, curry leaf, coastal spices and coconut. Next, guests can choose their entrée, which are served with rice and naan. Standouts include Fish Moilee, coconut, clove, cardamom and curry leaf; Saag Gosht, lamb, onion, garlic and mustard greens; Tandoori Chicken Chop, chicken breast, clove, cinnamon and black pepper; Tandoori Salmon, yogurt and garam masala; Malwani Chicken Curry, Malvani spices, onion and tomato, as well as Bombay Thali (vegetarian) market fresh vegetables, paneer and dal. Dessert options not to be missed include Banana Crème Brulee; Gulab Jamun,and Chocolate Sticky Toffee Pudding. Restaurant Week will be available from January 13-19, and lunch and dinner menus will vary slightly. Lunch is served Monday through Friday, from 11:30 a.m. until 2:30 p.m. Dinner is served Monday through Thursday, from 5:30 p.m. until 10:30 p.m., Friday and Saturday, from 5:30 p.m. until 11 p.m. and Sunday, from 5:30 p.m. until 9 p.m. The Restaurant Week menu will only be available during dinner service (not brunch service) on Sunday, January 19. For more information or reservations please call (202) 659-3727 or visit www.bombayclubdc.com.

The French oasis Bistro Vivant, located at 1394 Chain Bridge Road in McLean, VA, 22101, will be offering a three-course lunch, and three-course dinner this Restaurant Week. Newly appointed Chef de Cuisine Katie Busch brings the authentic flavors of traditional French cuisine to downtown McLean, with appetizer options such as Salmon Crudo with grilled pineapple and basil; Grilled Octopus with chorizo, French “puy” lentils and green olives, and House-made Fettuccine with braised lamb shank and coriander sour cream. Main dishes include Hanger Steak & Frites with sauce Café de Paris; Beef Bourguignon with burgundy wine, pearl onions and wild mushrooms; North Atlantic Cod with roasted salsify, spiced pecans and heirloom carrot sauce, as well as Wild Salmon with parsnip puree, haricot vert and pickled beets. Guests will also enjoy the selection of decadent desserts, which include Vanilla Bean Cheesecake with berry coulis; Chocolate Mousse with candied almonds, as well as an assortment of Gelatos and Sorbets. Restaurant Week at Bistro Vivant is available 13-26, and lunch and dinner menus vary slightly. Lunch is priced at $20.14, and dinner is priced at $35.14. Bistro Vivant is open for lunch seven days a week, from 11:30 a.m. to 4 p.m. and dinner Monday through Thursday, from 4 p.m. to 10 p.m., Friday and Saturday, from 4 p.m. to 10:30 p.m. and Sunday, from 4 p.m. to 9:30 p.m. For more information or reservations please call (703) 356-1700 or visit www.bistrovivant.com.

In Cleveland Park, Ardeo + Bardeo, located at 3311 Connecticut Avenue, NW, 20008, is offering Restaurant Week fans the best of modern American cuisine during dinner service. Guests can choose one dish from the vegetables, savory snacks or soup & salads section, one dish from the pizzas, pastas, seafood or meats section and one dessert for $35.14. Dishes from Executive Chef Matt Kuhn’s seasonal menu include Southern Style Deviled Eggs with saffron mousse, harissa and octopus confit; Pan Roasted Carolina Quail Confit with sweet & sour glaze, tatsoi, Thai basil and a kaboucha squash puree; Pan Roasted Whole Ruby Trout with faro & mushroom “stuffing”, house pancetta, and foie gras with truffle butter; Grilled Pork Poterhouse with braised savoy cabbage, grain mustard spaetzle and caraway-beet jus, and the Espelette-Fennel Pollen Tagliatelle with kale, Harissa, chickpeas, black olives and Idiazabal. For dessert, guests can choose from crowd pleasers such as Chocolate-Peanut Torte with whipped peanut butter and vanilla crumble; Meyer Lemon Cake with dark chocolate mousse and burnt orange sauce, and Buttermilk Doughnuts with bourbon-apple butter, maple mascarpone and salted caramel. Ardeo+Bardeo will be offering Restaurant Week from January 13-26. Ardeo+Bardeo is open for dinner Sunday, from 5 p.m. until 10 p.m., Monday through Thursday, from 5 p.m. until 10:30 p.m. and Friday and Saturday, from 5 p.m. until 11:30 p.m. For more information or reservations please call (202) 244-6750 or visit www.ardeobardeo.com.

Bibiana Osteria-Enoteca located at 1100 New York Ave, NW, 20005, (entrance on 12th and H Streets side) will be offering Executive Chef Nicholas Stefanelli’s classic Italian menu featuring a choice of primi, secondi and dolci. Beginning with primi, guests can choose between classics such as Tartara, beef tartar, parmigiano cream, red onions, capers, anchovies and egg yolk; Mozzarella, fresh milk mozzarella, beets and toasted almonds; Scarola, escarole salad, fennel, red onion, orange and olive oil; Zuppa, 45 minute egg, spinach, rice, parmigiano and brodo. Entrées include Risotto Parmigiano, carnaroli risotto with parmigiano cheese; Bucatini Cacio e Peppe, bucatini, pecorino cheese and black pepper; Agnolotti, sheep’s milk ricotta filled agnolotti with marjoram, lemon and spinach; Trota, pan roasted trout with Brussels sprouts and brown butter, as well as Maiale, roasted pork loin with butternut squash puree and escarole. For the perfect ending, guests can enjoySemifreddo, toffee-almond torrone with amaro honey sauce; Cioccolato, chocolate custard, amaretti and caramel glaze, and Panna Cotta, prickly pear panna cotta, lime spuma and pineapple. A suggested red and white bottle of wine will also be available for an additional $30. Bibiana is extending their offering from January 13-26, and lunch and dinner menus will vary slightly. Lunch is available Monday through Friday, from 11:30 a.m. until 2:30 p.m. and dinner is available Monday through Thursday, from 5:30 p.m. to 10:30 p.m., Friday and Saturday, from 5:30 p.m. until 11 p.m., and Sunday from 5 p.m. to 9:30 p.m. For more information, please call (202) 216-9550, or visit www.bibianadc.com.

Agora, located in the heart of Dupont Circle at 1527 17th Street, NW, 20036, will be offering exclusive menus featuring Mediterranean-fusion cuisine prepared by Executive Chef Ghassan Jarrouj for both lunch and dinner during Restaurant Week. On the lunch menu, guests will begin with a sampler of Htipiti, roasted red peppers, feta, thyme and olive oil; Cacık, strained yogurt, cucumber, mint, vinegar, garlic and olive oil, and Hummus, a purée of chickpeas, tahini, lemon juice and garlic, topped with olive oil. Next, diners may choose between either the Kaşık Salad, diced tomatoes, onions, red and green peppers, parsley, cucumber, feta cheese, black olive, olive oil, vinegar and Maraşpepper; Arugula Salad with tomatoes, arugula, goat cheese, lemon juice and olive oil, or the İmam Bayıldı, baby eggplant stuffed with onions, tomatoes, pine nuts, and garlic. Then, they will enjoy either Falafel, fried chickpea patties with tahini sauce; Swordfish Kebap with grilled peppers and a grapefruit relish (shallots, cumin, olive oil, lemon juice, hot pepper paste and mint); Shish Tavuk, marinated grilled chicken breast with grilled tomato on a garlic pita bread, or the Adana Kebap, skewered ground lamb and beef, grilled tomatoes and sumac onions on pita bread. To finish on a sweet note, guests can choose the dessert of their choice between Kadayif, disks of shredded phyllo dough layered with vanilla milk pudding topped with orange blossom honey & pistachios; Pistachio Baklava, phyllo dough with pistachios and orange blossom syrup, as well as Rice Pudding, cooked rice with cream, milk and vanilla bean topped with apricot cinnamon and black currants.

The dinner offering will allow guests to enjoy a five-course meal, beginning with the same sampler featured at lunch, as well as the same options for their second course. For the third course, guests can choose between Chef’s Börek, crispy phyllo roll, filled with goat cheese, savory and Maraş with tomato marmalade; Kibbeh, ground beef and bulgur dumpling, stuffed with ground beef, lamb, almonds and pine nuts over yogurt sauce; Bruksel Lahana, fried Brussels sprouts with white truffle crème fraiche and Urfa pepper, and Falafel. For the fourth course, guests have the choice of Swordfish Kebap with grilled peppers and grapefruit relish; Adana Kebap,skewered ground lamb and beef with grilled tomato and sumac-onions on pita bread; Shish Tavuk,marinated grilled chicken breast with grilled tomato and sumac-onions on garlic pita bread, or Grilled Branzino, grilled filet of boneless Mediterranean sea bass served with olive bread and grilled lemon. The same dessert options from the lunch menu complete the feast. Agora’s Restaurant Week specials are subject to change, and will run from January 13-19. It is requested that the entire table participate. Agora is open for lunch Monday through Friday, from 11 a.m. until 3 p.m., and dinner Sunday through Wednesday, from 5 p.m. until 11 p.m., and Thursday through Saturday 5 p.m. until Midnight. For more information, please call (202) 332-6767 or visit www.agoradc.net.

Ashok Bajaj’s landmark 701 Restaurant, located between the Capitol and the White House at 701 Pennsylvania Ave, NW, 20004, will offer a seasonal menu prepared by Executive Chef Tony Conte this Restaurant Week. First courses include Cauliflower Soup with golden raisins, white cheddar and cumin oil; Sashimi of Tuna with uni emulsion and coconut tapioca; Warm Butternut Salad with arugula, miso, lemon yogurt and Asian pear; Roasted Beet Salad with sour cherry vinaigrette, goat cheese and mint, and Beef Carpaccio with parmesan, frisee, endive and a creamy black garlic dressing. For the entrée course, guests can choose from Sake Miso Glazed Salmon with bok choy, water chestnuts and soy oil; Rockfish with dill infused broth, winter vegetables and olive oil; Mushroom Agnolotti with celery root and black truffle butter; Roasted Pork Loin with parsnip, Meyer lemon and brown butter hazelnuts, or Grilled Flat Iron with smoked royal trumpet mushrooms, black olive caramel and celery root. Lastly for dessert, guests can enjoy one of four tempting choices such as Chocolate Bar, chocolate mousse, hazelnut feuillentine, Grand Marnier and Chantilly cream; Profiteroles with brown butter pecan ice cream and caramel; Coconut Panna Cotta with fresh fruit, ginger tapioca and micro basil, or Espresso Semifreddo with lemon curd and chocolate tuille. 701 Restaurant will be extending their Restaurant Week offering from January 13-26. Lunch is served Monday through Friday, from 11:30 a.m. to 3 p.m. and dinner is served Monday through Thursday, from 5:30 p.m. to 10:30 p.m., Friday and Saturday, from 5:30 p.m. to 11 p.m. and Sunday, from 5 p.m. to 9:30 p.m. Lunch is priced at $20.14 and dinner is priced at $35.14. For more information or to make a reservation, please call (202) 393-0701 or visit www.701restaurant.com.

At The Oval Room, located at 800 Connecticut Avenue, NW, 20006, Restaurant Week offers a three-course meal with options for everyone. Guests have their choice between Executive Chef Tony Conte’s tantalizing appetizers including Mushroom Broth with parmesan custard, lemon and chili; Crunchy Duck Confit Tatar Tots with tamarind dipping sauce; Salt Roasted Beets with goat cheese and pistachio oil; Winter Vegetable Salad with shaved pears and pickled shallot vinaigrette, as well as Shrimp “Chorizo” with smoked avocado and toasted garlic-black olive crumbs. The entrée course offers five dishes for diners to choose between Crispy Salmon with beet-apple chutney, truffle vinaigrette and horseradish; Flat Iron Steak with butternut squash and miso butter; Sea Scallops with ragout of shelling beans, ham broth and herb salad; Mushroom Agnolotti with herb brown butter and parmesan, as well as Roasted Loin of Heritage Pork with broccoli rabe and vincotto. For dessert, diners can choose a sweet of their liking with options such as Winter Fruit Crumble; Carrot Cake with vanilla ice cream; Cheesecake with brown butter apples and Chocolate Espresso Torte with malted chocolate ice cream. The Oval Room will be extending their Restaurant Week offering from January 13-26, and lunch and dinner menus vary slightly. Lunch is served Monday through Friday, from 11:30 a.m. until 2:30 p.m. and dinner is served Monday through Thursday, from 5:30 p.m. until 10 p.m., and Friday and Saturday, from 5:30 p.m. until 10:30 p.m. The Oval Room is closed on Sunday (open upon request for private functions). For more information, please call (202) 463-8700 or visit www.ovalroom.com.

Located at 1825 14th Street, NW, 20009, Masa 14 serves colorful Latin-Asian cuisine prepared by Executive Chef Eric McKamey. Guests can select any item from the First Section, Second Section, Third Section and Dessert for $35.14. Standouts from the First Section include Thai Pumpkin Soup with lobster, achiote butter, coconut milk and pepitas; Roasted Beet Salad with frisee lettuce, curry leaf yogurt, spiced cashew and Meyer lemon, as well as Spicy Tuna Temaki with wasabi mayo, sesame, jicama and scallion, among others. Appetizing items from the Second Section include Fried Tofu with sautéed spinach and sweet and spicy chili sauce; Spicy Shrimp Flatbread with Oaxaca cheese, pineapple, jicama and pickled fresno; Pork Belly Steamed Buns with achiote, pineapple sambal, cilantro and Serrano chili, and Shrimp and Bulgogi Fried Rice with kimchi, scrambled egg, carrot, corn, gochujang and cilantro. The Third Section offers a variety of dishes with something for everyone. Highlights include Drunken Adobo Pork with long beans, roasted peanut, chayote squash and tequila reposado; Wok-Fried Calamari with Szechuan peppercorn, ginger, Thai basil and sweet and spicy chili sauce; Ancho Rubbed Beef Brisket with Oaxaca cheese potato puree, spinach and achiote truffle sauce, as well as Cornmeal Crusted Oysters, with butter lettuce, togarashi aioli and Napa cabbage slaw. For dessert, guests can choose from Toasted Almond Flan with basil-raspberry foam and vanilla tuile; Blueberry Poppy Seed Cake with green tea ice cream and pineapple confit, or aseasonal selection of Sorbets, Ice Creams and Cookies. This Winter Restaurant Week menu will be available January 13-19. Dinner hours are Sunday through Thursday, from 5 p.m. until 11 p.m., Friday and Saturday, from 5 p.m. to 12 a.m. For more information or reservations, please call (202) 328-1414 or visit www.masa14.com.

At Richard Sandoval’s authentic Mexican gathering spot, El Centro D.F., located at 1819 14th Street, NW, 20009, and in Georgetown at 1218 Wisconsin Avenue, NW, 20007,during the one-week special event, guests can enjoy an exclusive three-course meal at the Restaurant Week price. At lunch, guests can choose one appetizer, one entrée, one dessert, and one non-alcoholic pineapple-lime, mango or hibiscus agua fresca. The menu begins with appetizer options such as Guacamole with avocado, onion, tomato, cilantro and Serrano; Shrimp Ceviche with citrus-habanero broth, avocado and pico de gallo; Picadillo Empanada with ground beef, Oaxaca cheese, potato and salsa verde; Chicken Flautas with morita sauce, crema fresca, bean purée and cotija cheese, or the El Centro Chopped Salad, with mixed lettuce, panela cheese, bacon, roasted corn hard boiled egg, chickpeas and avocado vinaigrette. For the lunch entrée, guests can choose between a variety of Mexican dishes including Pork Carnitas Tacos with pickled onion, cilantro, salsa verde Mexican rice and refried beans; Queso Enchiladas with Oaxaca, Monterrey and Chihuahua cheeses, tomatillo sauce crema fresca, Mexican rice and refried beans; Chile Relleno with chipotle sauce, ground beef, Oaxana cheese, refried beans and creama fresca, as well as Steak Torta, with Oaxaca cheese, bean purée, caramelized onion chile ancho fries and chipotle ketchup. Lastly for dessert, guests will enjoy Churros with chipotle caramel and canela spiced chocolate, or a delicious Flan with vanilla custard, caramel and a pineapple-strawberry salsa. El Centro D.F.’s Restaurant Week dinner menu offers the same three courses, with a few exciting additions. Highlights include Smoked Mahi Dip with ancho aioli, tortilla chips, picked chiles and avocado; Pork Carnitas Sopas, corn masa cake with roasted pork, bean puree and a blood orange-habanero glaze; Chicken Tinga Tamales steamed in corn husks and served with avocado, crema fresca and a sweet chipotle sauce; Rockfish Veracruzana with goat cheese Anaheim stuffed pepper, fried plantains and pickled onion; Korean BBQ Shortrib Tacos; Grilled Steak Fajitas with achiote marinated grilled skirt steak and salsa roja, as well as Greek Tacos, with pita bread, chipotle yogurt, grilled chicken and cucumber. Guests can finish on the same sweet note as lunch. El Centro D.F. will be offering these special menus from January 13-19. Lunch is served at the 14th Street location Monday through Friday, from 11 a.m. to 3 p.m. and at the Georgetown location Monday through Friday, from 11 a.m. to 4 p.m. Dinner is served at the 14th Street location daily from 45 p.m. to 11 p.m. and at the Georgetown location from 4 p.m. to 11 p.m. El Centro D.F. is located at 1819 14th Street, NW, 20009. For reservations please call (202) 328-3131. El Centro Georgetown is located at 1218 Wisconsin Avenue, NW, 20007. For reservations at the Georgetown location, please call (202) 333-4100. For further information, visit the website at www.elcentrodf.com.

Ambar, DC’s first Balkan restaurant, is also offering guests the opportunity to experience some of the best traditional dishes from the Balkan Peninsula, prepared with a modern twist. Ambar, located at 523 8th Street, SE, 20003, will offer an exclusive dinner menu from January 13-19. Guests can select any item from the First Section, Second Section, Third Section and Dessert for the exclusive Restaurant Week price. Highlights from the first course include Grilled Chicken and Sausage with ajvar, kajmak, pickled onion and homemade sausage; Smoked Trout Dip with pickled jalapeño, cilantro and mayo; White Flatbread with kajmak, cured aged cheese, fresh herbs and truffle paste, and the Balkan Salad, with tomato, peppers, cucumber, onions and aged cheese. From the second selection, standouts include Drunkin Mussels with rakia, garlic, capers and lemon served with a baguette; Roasted Mushroom Crepes with red pepper emulsion, béchamel and gouda; Grilled Calamari with Gremolata, fresh herbs, diced pepper and lemon; Leek Croquettes, panko-crusted, red pepper spread and béchamel, as well as Grilled Asparagus with veloute, crispy prosciutto, pumpkin, purple potato and quail egg. Next, for the third course, diners can choice between eight dishes including Sesame Crusted Atlantic Salmon with sesame crust horseradish sauce and spicy eggplant jam; Almond & Walnut-Crusted Chicken served with apple-wasabi slaw; Bacon & Peanut Pork Tenderloin with miso-mustard tarragon and mashed potatoes; Balkan Kebab, with beef and pork, roasted peppers and aged cheese, and the Grilled Duck served with glazed onions. Finally, for dessert, one can enjoy either Four Chocolates, dark chocolate biscuit, dark chocolate mousse, milk chocolate Chantilly, almond crumble and passion fruit espuma served with raspberry sorbet, or the Panna Cotta, white chocolate panna cotta with strawberry yogurt and hazelnut biscuit. Ambar is open for dinner Monday through Thursday, from 4 p.m. until 11 p.m., Friday and Saturday, from 4 p.m. until Midnight, and Sunday, from 4 p.m. until 11 p.m. For more information, please call (202) 813-3039 or visit www.ambarrestaurant.com.

At Zengo, another member of Richard Sandoval’s family of acclaimed restaurants, diners will be able to enjoy an exclusive lunch and dinner offer from January 13-19. Located at 781 7th Street, NW, 20001, guests will experience an artful blend of Latin-Asian styles and flavors prepared by Chef de Cuisine Jason Streiff. For lunch, one can take pleasure in a “Zengo Box” consisting of a sushi roll, the Angry Zengo Roll, and an entrée, Tandoori Chicken. Included in the box are a Papaya Salad, Wok Tossed Vegetables, and Jasmine Rice. For dessert there is a choice of Churros y Chocolate, with cinnamon sugar and Mexican hot chocolate, or the Chef’s Daily Special. The dinner menu allows guests to select one small plate, soup or salad, one large plate, and one dessert from a selection of daily specials. Zengo is open for lunch Monday through Friday, from 11:30 a.m. until 2:30 p.m., and dinner Sunday through Thursday, from 5 p.m. until 10 p.m. and Friday and Saturday, from 5 p.m. until Midnight. For more information, call (202) 393-2929 or visit www.richardsandoval.com/zengodc.

Newcomer City Tap House DC, the craft beer centric restaurant located at 901 9th Street, NW, 20001, will showcase refined American pub fare for Restaurant Week. Diners will be able to enjoy an exclusive three-course lunch and three-course dinner prepared by Executive Chef Scott Swiderski. Lunch begins with a choice of Soup of the Day or Market Salad followed by a choice of Tap House Burger with Creekstone Farms ground beef, Lancaster rustic cheddar, agrodolce onions, beer gastrique on toasted brioche; Rabbit Bolognese with Benton’s bacon, pecorino romano and bucatini pasta; Cuban Sandwich with house pickles, gruyere cheese and spicy IPA mustard, or the Organic Half Roasted Chicken with corn & jalapeno spoonbread, baby green beans and pan jus. For dinner, diners can begin their meal with Corn and Crab Hushpuppies with honey-thyme butter and citrus remoulade; Lamb Neck Gravy served with herbed ricotta and grilled bread; Green Kale Salad with persimmons, pomegranate, pecans, Grana Padano cheese and a maple-pecan vinaigrette, or Country Caesar. Entrées are just as enticing and include Duroc Pork Collar served with Logan Turnpike cheddar grits, pork jus, collard greens and smoked paprika; Steak Frites with roasted shallot demi glace, herb butter and hand cut frites, and Monkfish Osso Buco with Maitake mushroom, butternut squash, green beans and cider truffle jus. Dessert selections available during both lunch and dinner service include Chocolate Pot de Crème with caramelized bananas, and the Baked Apple Crisp with bourbon vanilla ice cream. Restaurant Week at City Tap House DC will be available January 13-19. Lunch is priced at $20.14, and dinner is priced at $35.14. City Tap House is open Monday through Thursday, from 11:30 a.m. to 1 a.m.; Friday and Saturday, from 11 a.m. to 3 a.m. and Sunday, from 11 a.m. to 1 a.m. For reservations or additional information, please call (202) 733-5333 or visit www.citytaphousedc.com.

Cuba Libre Restaurant and Rum Bar, located at 801A 9th Street, NW (9th & H Streets), 20001, will offer a festive Cuban feast for lunch, dinner and brunch this Restaurant Week. Brunch begins with a Cuban Bread Basket for the table filled with assorted homemade Latin breakfast breads including banana bread, guava cream cheese hojaldre (puff pastry), crispy churro, a coconut-berry muffin and chocolate muffin served alongside mango butter, guava marmalade and dulce de leche. Then, guests are asked to select three items off the regular brunch menu. At lunch,one can select one aperitivos, one favoritos and dessert from Chef-PartnerGuillermo Pernot’s prix fixe menu. Standouts include the Spanish Coca Flatbread, crispy flatbread topped with grilled zucchini, Portobello mushrooms, onions, roasted peppers, eggplant, tomato and melted Tetilla cheese; Lechón Sandwich, pulled pork, roasted poblano and charred tomatoes, guava BBQ sauce, crispy onions and Vigorón slaw served on a grilled ciabatta roll with house fries potatoes, and the Salmón Asia-Cubano, plancha seared fillet of North Atlantic salmon served with sautéed wild mushrooms and baby bok choy in a red curry-mango mojito sauce and plantain and wasabi pea crumbs. Dessert consists of a sampler of four different Cuban style cookies and sweets which can be enjoyed later in the afternoon.

For dinner, Cuba Libre is offering a tapas menu priced at $30.14. Guests can choose two tapas for the first course with options such as Black Bean Soup, traditional Cuban black bean soup with rich authentic flavors; Cuban Sandwich Spring Rolls, sour orange marinated pork loin, Genoa salami, ham, provolone and Swiss cheese, Chinese mustard sauce; Pork Belly, 12-hour slow cooked honey-soy glazed Berkshire pork belly served with a Vigorón slaw and chicharrones, as well as Crispy Calypso Shrimp and Sea Scallops, with chipotle allioli and passion fruit-honey drizzle. For the second course, guests may select one of six appetizing entrées such as Arroz con Pollo, a home-style favorite of saffron rice, boneless chicken, green peas, manzanilla olives and hardboiled egg, asparagus, palacio chorizo and roasted piquillo pepper salad; Citrus-Grilled Brick Chicken, marinated semi-boneless double breast, caramelized shallots andsteamed kale with black bean croquette and mango sweet and sour gravy, as well as Lechón Asado, Leidy Farm’s slow roasted marinated pulled pork, classic sour orange mojo, Amarillo chile smashed yuca, black bean broth and Vigorón slaw. For dessert a duo of desserts will be displayed in mini portions: Chocolate Torte, fallen chocolate soufflé tart layered with dulce de leche, chocolate-orange sauce and blueberry compote, andCuban Flan with citrus salad. Cuba Libre will be extending their Restaurant Week offering from January 13-26. Brunch is served Saturday and Sunday, from 11:30 a.m. to 3 p.m., lunch is served Monday through Friday, from 11:30 a.m. to 3 p.m., and dinner is served Monday through Saturday, from 4 p.m. until 11 p.m. and Sunday, from 4 p.m. to 9 p.m. It is requested that the entire table participate. For more information, please call (202) 408-1600 or visit www.cubalibrerestaurant.com.

nopa Kitchen + Bar, located at 800 F Street, NW, 20004, will also be participating with a prix-fixe menu including an appetizer, entrée and dessert available during both lunch and dinner. The lunch menu offers a wide selection of appetizing dishes prepared by Executive Chef Greg McCarty including appetizers such as Roasted Beet Salad with wasabi goat cheese and pistachio vinaigrette; House-made Garlic Sausage with aligot potatoes and giardiniera vegetables; Parsnip and Hazelnut Soup, as well as Country Pate with parsley puree and sweet and sour pickles, among others. The main course selection offers something for everyone including Roasted Salmon with butternut squash, ginger and glazed carrots; Nopa Burger with Vermont white cheddar, applewood smoked bacon and fries; Croque Monsieur with Gruyere and sauce mornay; Chicken Cobb Salad with bacon, egg and blue cheese, as well as Skate with apple ginger glaze, fennel braised cabbage and country ham broth. Sides will also be offered for $7, and include Carrot Confit with orange and coriander, Crispy Brussels Sprouts with pear and white sesame, and Sautéed Mushrooms with garlic butter and gruyere.

For dinner, guests can enjoy a similar variety of dishes, with a few additional standouts such as Brandade served with piment d’esplette and sourdough toast under appetizers. Entrées include Chicken Wellington with duxelles and red current zinfandel sauce; Beef Cheek Stew with glazed root vegetables and creamy parmesan grits; Pork Belly with persimmon mustard, stir fried pear and mustard greens, as well as Chilean Sea Bass with wasabi caramel and Japanese eggplant. Dessert selections available during both lunch and dinner include Citrus Tapioca Trifle; Hot Mulled Cider with cinnamon ice cream; Chocolate Mouse Napoleon with roasted hazelnuts and banana; Brioche Pudding with vanilla buttered rum sauce and toasted almonds, and Coconut Pavlova with candied lemon kaffir lime ice cream, guava sorbet and fresh pineapple. nopa Kitchen + Bar’s Restaurant Week menu will be available from January 13-26. nopa is open Monday through Wednesday, from 11:30 a.m. until 10:30 p.m., Thursday and Friday, from 11:30 a.m. until 11 p.m., Saturday, from 5 p.m. until 11 p.m. and Sunday, from 11 a.m. until 9:30 p.m. For more information, please call (202) 347-4667 or visit www.nopadc.com.

At three metropolitan area Legal Sea Foods’ locations, Chinatown/Penn Quarter, Crystal City and Tyson’s Galleria, Winter Restaurant Week brings diners exclusive menu offerings at both lunch and dinner service. On the three-course lunch menu, guests will begin by choosing an appetizer such as a cup of New England Clam Chowder or the House Salad with cherry tomato, shaved carrot and sunflower seeds, creamy Romano peppercorn dressing or tomato balsamic vinaigrette. For the entrée course, diners have the option to try the Salmon Burger with freshly ground salmon, brioche bun, roasted red pepper mayonnaise, French fries and cole slaw; Louisiana Gumbo, shrimp, spicy andouille sausage and crispy fried okra with jasmine rice, or the Baked Stuffed Flounder Florentine with spinach, cheese and crumbs. Then, for dessert, guests can choose Sorbet, lemon and blood orange; Seasonal Bread Pudding, or a $10.95 glass of Fonseca 10 Yr. Tawny Port.

During dinner service, Legal Sea Foods is offering diners the choice of a cup of Maryland Cream of Crab Soup, New England Clam Chowder or the Classic Caesar Salad with romaine, garlic croutons, shaved Romano and creamy dressing. For the entrée course, one can order the Fritto Misto with shrimp, whitefish, calamari, pickled vegetables, onion strings, French fries and marinara; Legal’s Signature Crab Cakes, two jumbo lump crab cakes, mustard sauce and seasonal salad, or the Salmon Red Onion Jam with jasmine rice, spinach and mushrooms. Dessert options are the same as lunch with the addition of Bananas Foster, bananas in hot rum caramel sauce and vanilla ice cream. The week’s special offerings will be available January 13-19, and the prices do not includebeverage, tax or gratuity. Each dish on Legal Sea Foods Restaurant Week menu also has asuggested wine pairing that diners are encouraged to enjoy. Legal Sea Food’s locations in the metropolitan area are the 7th St. location, at 704 7th street, NW, 20001; Crystal City location, at 2301 Jefferson Davis Highway, Arlington, VA 22202; and the Tyson’s Galleria II location, at 2001 International Drive, McLean, VA 22102. For more information, please visit www.legalseafoods.com.

At the Japanese hot spot, Daikaya, located at 705 6th Street, NW, 20001, diners can enjoy Executive Chef Katsuya Fukushima’s exclusive three-course lunch menu, and a delicious six-course dinner menu during Winter Restaurant Week. The lunch menu begins with Miso Soup and House Salad with house or carrot dressing. Next guests can choose one of eight appetizing rice bowls (Donburi-mono) or lavash wraps. Highlights include Pork Katsu Kare Wrap, tonkatsu and curry with shredded cabbage; Karaage Wrap, chicken karaage, bacon, cabbage, tomato, and shichimi kewpie mayo; Curry Bowl with potatoes, carrots and peas; Loco Moco, a traditional Hawaiian dish with salisbury steak served over Japanese white rice, as well as Sisig Donburi, a delicious twist on Filipino sizzling pork hash and onsen-egg served over Japanese white rice. For dessert, guests can order Chocolate Ice Cream with miso-banana caramel, chocolate crisps and crushed banana chips, or the Strawberry Sorbet with white chocolate sauce.

For dinner, one will have the option to choose a dish from the five-course selections followed by dessert. First, guests can first choose their “Otsumami”, or little bite, which includes Sautéed Edamame with garlic, extra virgin olive oil, chili and lemon; Fried Garlic with kimchee-miso sauce and pickled garlic, or the Wasabi Tako, raw marinated octopus with granny smith apple celery, California arbequina olive oil and wasabi sprouts. Next is one “Aomono”, or green thing, from options such as Grilled Avocado with house-made ponzu, fresh wasabi and nori salt; Mesclun Salad with Daikaya carrot-ginger dressing, or Broccoli Rabe Ohitashi. Highlights from the “Kushi”, or skewered course, include Zucchini with lemon and thyme; Chicken Thigh with house-made yakitori sauce, or the Beef Tenderloin with house-made yakitori sauce. Guests then may choose a “Sakana or Oniku”, or fish and meat course: Miso Salmon with carrot puree and pickled carrot, or the Chicken Kara-age with chili-kewpie sauce. Then it’s onto the “Onigiri”, rice ball, which includes such options as Abura-Miso with pork and sweet miso filling, or the Kombu with soy and seaweed filling. The same dessert options from the lunch menu follow. Daikaya’s exclusive Restaurant Week offer will be available from January 13-26. Daikaya’s second story Izakaya is open for lunch Monday through Friday, from 11:30 a.m. to 2 p.m. and dinner Monday, from 5 p.m. until 10 p.m., Tuesday through Thursday, from 5 p.m. until 11 p.m., Friday and Saturday, from 5 p.m. to 1 a.m. For more information, please contact (202) 589-1600 or visit www.daikaya.com.

Alba Osteria, located at 425 I St, NW, 20001, is offering guests the opportunity to experience authentic Italian cuisine reflective of the Piedmonte region of Italy, the homeland of Executive Chef Roberto Donna. For lunch, diners can select one item from the stuzzichini, zuppe or salad section, one item from the panini and pasta section and one dessert for $20.14. Choices on the lunch menu include Ratatouille Piemontesi, stewed winter vegetable and bagna cauda; Meatballs with beef, mint, onion, spicy tomato and pepper sauce; Roasted Beets with arugula, pecorino, pistachio, balsamic and extra virgin olive oil; Creamy Chicken Soup with pasta reale and walnut; Potato Gnocchi with sausage ragu; Farro Tagliatelle with tomato, basil, garlic and extra virgin, as well as Pork Shoulder Panini with broccoli rabe, provolone and salsa verde. For the perfect ending, guests can select from eight decadent desserts including Frittelle Di Mele, fried apple, rum batter, vanilla gelato, carmal and sage; Polenta Bianca, snow white polenta with crunchy caramel and chocolate gelato, Bunet & Biccolani, Amaretto chocolate pudding with spiced cookie, among others.

For dinner, fans can select two items from the piatti freddi, piatti caldi and zuppe section, one pasta or meat course and one dessert for $35.14. Highlights include Capunet, savoy cabbage, braised duck and spicy cotognata; Lamb Shoulder Polpetta with provolone cheese, broccoli rabe, chick peas, black truffles and lamb jus; Barbabietole, beets, arugula, pistachio, pecorino cheese, balsamico and extra virgin; Lingua al Verde, veal tongue and green sauce; Rolatine di vitello, veal, prosciutto, chiodini and potato cream, as well as Gnocchi, potato dumpling with sausage ragu. Guests can complete the meal with same dessert sampling available during lunch service. Restaurant Week will be available January 13-19. Alba Osteria is open for lunch Monday through Friday, from 11 a.m. to 4 p.m. and dinner Sunday through Thursday, from 4 PM to 12 a.m., Friday and Saturday, from 4 p.m. to 1 a.m. For reservations, or additional information please call (202) 733-4454 or visit www.AlbaOsteriaDC.com.

At all three DC area Jaleo locations, guests can enjoy Restaurant Week from January 13-26 with a special four-course lunch and a tempting five-course dinner. During lunch guests can choose their first tapas of Endibias con Queso de Cabra y Naranjas, endives with goat cheese, oranges and almonds; Ensalada de Remolacha con Citricos y Queso Valedon, a red beet salad with valdeon cheese and citrus, or Ensalada Rusa, the ultimate Spanish tapas, a salad of potatoes, imported conserved tuna and mayonnaise. For the second course, the choices include Espinacas A La Catalana, sautéed spinach with pine nuts, apples and raisins; Patatas Bravas, a Jaleo favorite with spicy tomato sauce and alioli, or Croquetas de Pollo, traditional chicken fritters. Next, the third course selection is Salmon con Pure de Calabaza, seared salmon with butternut squash puree and oranges; Garbanzos con Espinacas, chick peas stew with spinach Moorish style, and the Datiles con Tocino ‘como hace todo el mundo’, fried dates wrapped in bacon that guests will want to eat everyday. To complete the meal, guests may delight in tempting “Postres”, Flan al Estilo Tradicional de Mama Marisa, classic Spanish custard with ‘espuma’ of Catalan cream and oranges, or the Espuma de Chocolate Negro, dark chocolate mousse with a cocoa sponge cake and hazelnut ice cream.

For dinner, the first, second, and third courses offer a similar selection of traditional and unique Spanish tapas found on the featured lunch menu. Additional standouts include Pan con Tomate y Manchego, toasted slices of rustic bread brushed with fresh tomato and manchego cheese; Arroz Cremsos de Setas, creamy rice with mushrooms and idiazabal cheese, and the Pimientos del Piquillo Rellenos de Setas y Queso, seared piquillo peppers filled with mushroom and goat cheese. The evening menu also features an added fourth course, with dishes including Chorizo con Salsa de Romero, homemade traditional chorizo with rosemary sauce and mashed potatoes, and the Lomo de Cerdo con Salsa de queso Valdeon, pork loin with roasted onion and ‘valdeon’ blue cheese sauce. The feast is completed by a choice from the featured desserts. The Restaurant Week special menus will be available at all three metropolitan locations, however they vary slightly at each location. Jaleo DC is located at 480 7th Street, NW, 20004; Jaleo Bethesda is at 7271 Woodmont Avenue, Bethesda, MD, 20814, and Jaleo Crystal City at 2250 A Crystal Drive, Arlington, VA, 22202. The restaurant is open Tuesday through Thursday, from 11:30 a.m. until 11 p.m., Friday and Saturday, from 11:30 a.m. until Midnight, and Sunday and Monday, from 11:30 a.m. until 10 p.m. For more information, please visit www.jaleo.com.

At Oyamel, Penn Quarter’s Mexican hot spot located at 401 7th Street, NW, 20004, guests can select one item from each of the antojito, taco and dessert categories prepared by Chef Colin King. At lunch the first antojito choices are the Ceviche Verde “El Bajío”, a refreshing ceviche inspired by El Bajío in Mexico City consisting of mahi, avocado, tomatillo, green olives and jalapeño chiles; Ensalada de Chayote, Mexican squash salad with crumbled queso fresco and crushed peanuts in a hibiscus dressing; Sopa Tarasca Estilo Pátzcuaro, black bean soup with avocado leaves, light Mexican cream and aged cotija cheese served with a side of crispy ancho chile, avocado and fried tortilla, and the “Gaspacho” Estilo Morelia, from the historic city of Morelia, a jicama root, mango, pineapple, cucumber salad, queso fresco and Mexican sour orange. The second antojito course offers dishes such as Pescadillo Sinaloa, smoked fish cooked in a traditional broth served in crispy house-made corn tortillas with a chile pequin salsa; Tamal Verde, shredded chicken tamal with green sauce of tomatillo, chile, garlic and cilantro; Albóndigas Enchipotladas con Queso Doble Crema, meatballs in chipotle sauce with crumbled ‘double cream’ cheese and cilantro; Col de Bruselas Estilo San Quintín, crispy Brussels sprouts with a chile de árbol sauce, pumpkin seeds, peanuts and lime, or one of four of Oyamel’s specialty pre-selected tacos. Lastly, guests will complete their meal with either the Pastel de Tres Leches con Piña, a traditional cake soaked in Coruba rum and three kinds of milk, with a rum and milk foam, fresh pineapple gelatin and a pineapple salsa, served with a scoop of caramel ice cream, or Jericalla de Chocolate con Maracuya, Oaxacan chocolate custard with chocolate sorbet, passion fruit gelatin, chocolate and pumpkin seed crumble and fresh passion fruit seeds. The dinner menu offers guests the opportunity to choose from a third additional antojito course as well as a separate taco course, with standouts such as Taco de Camote y Pozole, sweet potatoes and hominy sautéed in butter, shallots and achiote with a peanut mole and crispy sweet potato strings; Cochinita Pibil con Cebolla en Escabeche, Yucatan-style pit barbecued pork with Mexican sour orange and pickled red onion; Chilorio de Res, shredded beef braised in a rich and tangy sauce of pasilla and guajillo chiles topped with white onions, and the Pescado Mexicano, seared fish with salsa Mexicana and a tangy cilantro pesto. Oyamel’s Restaurant Week specials are subject to change and will run from January 13-26. Oyamel is open Sunday and Monday, from 11:30 a.m. to 10 p.m., Tuesday through Thursday, from 11:30 a.m. to 11 p.m., Friday and Saturday, from 11:30 a.m. to 12 Midnight. For reservations or additional information please call (202) 628-1005 or visit www.oyamel.com.

Zaytinya, located at 701 9th Street, NW, 20001, will once again be participating in DC Winter Restaurant Week from January 13-19, and extending their special restaurant week menus a second week through January 26. Chef Michael Costa has designed special lunch and dinner prix fixe mezze menus reflecting the rich regional diversity of classical contemporary Greek, Turkish and Lebanese cuisine. From 11:30 a.m. to 4 p.m. a $20.14 four-course lunch menu will be available and from 4 p.m. to close a $35.14 five-course dinner menu will be available. Zaytinya will also feature a Restaurant Week wine special of 20 bottles priced $35 or less. Highlights from the menus include Portakal Salatsi, orange salad, baby arugula, kalamata olives, feta, pine nuts and orange flower dressing; Shish Taouk, grilled chicken thigh, sumac, onions, garlic toum and grilled tomatoes; Salmon Bil Zanzabir, seared salmon, cilantro, pine nuts and ginger sauce; Crispy Brussels Afelia, Brussels sprouts, coriander seed, barberries and garlic yogurt; Adana Kebab, ground lamb, house-made harissa, grilled tomatoes, sumac, onions and pickled chilies; Kotopoulo Youvetsi, chicken, orzo, tomato and kefalograviera cheese; Kibbeh Nayeh, Lebanese style beef tartare ground to order, bulgur wheat, radish, mint and pita chips, as well as Elies Tis Elladas, Greek olives marinated in oregano and Greek olive oil. Restaurant Week-goers will enjoy the featured desserts such as Greek Yogurt and Apricots, muscat soaked apricots, vanilla yogurt cream, apricot sorbet and pistachio powder, or the Turkish Delight, with walnut ice cream, yogurt mousse, honey gelee, orange-caramel sauce and caramelized pine nuts. Dishes on Zaytinya’s Restaurant Week menu are subject to change. Zaytinya’s full regular al carte mezze menu will still be available for lunch and dinner. Zaytinya is open Sunday and Monday, from 11:30 a.m. to 10 p.m., Tuesday through Thursday, from 11:30 a.m. to 11 p.m. and Friday and Saturday, from 11:30 a.m. to 12 Midnight. For more information or to make reservations, please call (202) 638-0800 or visit www.zaytinya.com.

1789 Restaurant, located at 1226 36th Street, NW, 20007, is offering guests a cozy Restaurant Week experience with a three-course, prix fixe menu January 13-19. Executive Chef Anthony Lombardo’s appetizers include Brussels Sprout Salad with pecorino toscano d.o.p., pine nuts and grain mustard vinaigrette; Crispy Pork Terrine with pickled vegetables and soft boiled hen egg, and Oyster Stew with house-made celery and salted oyster crackers. Entrée standouts include Lamb Shoulder with crispy bone marrow grits, spinach and Madeira lamb jus; Teres Major with roasted maitake mushrooms, yukon potato puree and bordelaise, as well as Day Boat Scallops with oxtail ragù, roasted cauliflower puree and kale. Restaurant Week-goers will also enjoy featured desserts such as Carrot Cake with purple carrot sherbet and Ice Cream Sundae. Menu selections will change daily and are subject to change. Dinner is served Monday through Thursday, from 6 p.m. to 10 p.m.; Friday, from 6 p.m. to 11 p.m.; Saturday, from 5:30 p.m. to 11 p.m. and Sunday, from 5:30 p.m. to 10 p.m. For more information on 1789 Restaurant, please call (202) 965-1789 or visit www.1789restaurant.com.”

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