“The Imperial Launches Take-Out For The First Time, While Jack Rose Dining Saloon Introduces Brand New To-Go Menu Of Frozen + Batched Cocktails, Food + Meal Kits Starting Friday”

courtesy The Imperial/Jack Rose

From a press release:

“Two of DC’s most acclaimed dining and drinking destinations — The Imperial and Jack Rose Dining Saloon – are the city’s newest take-out options starting this Friday, May 15. The Imperial, which was billed as one of DC’s hottest new restaurants in its four months of operation before COVID, has launched carry-out for the first time after an 8-week closure, and Jack Rose has introduced a brand new menu of to-go food, meal kits, ready-to-drink cocktails and at-home beverage kits. Both restaurants will offer their menus for pre-order via Tock, Wednesday through Sunday, starting on 5/15.

Imperial Meal Kit TO GO Final 5-13

Imperial TO GO Beverages FINAL 5-13

Imperial TO GO Carry Out Food FINAL 5-13

THE IMPERIAL

The Imperial opened its doors to much acclaim just four months before COVID-19 hit and DC restaurants were ordered to close. And now for the first time in eight weeks, the restaurant will serve its stellar food and cocktails to Washingtonians once again.

Chef Russell Jones has created both a casual Picnic Barmenu of sandwiches, snacks and grab-and-go picnic packs, and a more luxe Dinner-For-Two menu featuring the highly buzzed-about Beef Wellington and a hearty, seafood-rich Bouillabaisse.

At-Home Dinners for Two ($45-50) feature three courses prepared by Chef Jones and designed to put finishing touches on at home, ranging from Provençal Potato Salad with fingerling potatoes, capers, herbs de Provence, and Dijon vinaigrette; a rich Bouillabaisse filled with mussels, clams, shrimp, monkfish, fennel, tomato broth and a baguette; portioned-for-one Beef Wellington with roasted carrots; cocoa-dusted Chocolate Mousse topped with whipped cream, and a seasonal Strawberry & Rhubarb Crisp topped with a brown sugar & almond crumble.

For those who prefer to enjoy sunny snacks in the comforts of their own backyard or a safely distanced outdoor area, a grab-and-go Picnic Pack ($22, serves two) comes stocked with Smoked Trout, Classic Hummus, Green Goddess Dip, Crudite & Bibb Lettuce, Capers & Cornichons, Mini Baguette & Lavash Crackers. Guests can also find Snacks like Fried Belly Clams with housemade tartar sauce for dipping, and Flatbreads such as the Soppressata with niçoise, olives and Pecorino Romano.

A variety of pressed, grilled and fried Sandwiches ($10-$16) include options like Pan Fried Softshell Crab with Old Bay mayonnaise and fresh tomato; Crispy Atlantic Cod with housemade tartar sauce and Bibb lettuce; Portobello & Herbed Goat Cheese with roasted tomatoes, caramelized onions and greens; Roast Pit Beef & Provolone with horseradish sauce and fried shallots; and a gruyere, caramelized onion and roasted tomato-topped Imperial Burger.

On the liquid side, creative director of beverage Andy Bixby has created four summery Ready-to-Drink Bottled Cocktails ($11):

• Sherry Colada (Sherry, Imperial White Rum Blend, Plantation Pineapple Rum, Dulce de Coco, Pineapple Juice, Lime, Pebble Ice)
• Greenpoint (Rye, Cocchi di Torino, Herbal Liqueur, Imperial Barrel Aged Bitters)
• New Melon, Who This? (Mezcal, Manzanilla Sherry, Cantaloupe, White Peach, Ginger Tarragon Syrup, Lemon)
• Charleston Shuffle (Gin, Citrus infused Fino, Kirsch, Maraschino, Curacao, Cocchi Americano, Acido)

And for those aspiring mixologists who want to hone their at-home bartending skills, The Imperial will sell two Full Bottle Cocktail Kits ($55-$60, serves 8 to 10) which include a 750ml pre-batched cocktail, a bag of crushed ice and fresh fruit garnishes:

• Sherry Cobbler (Lustau Amontillado Sherry, Oranges, Lemons, Sugar, Gomme, Berries)
• Summers in Seneca (Red Newt Riesling, Plantation Pineapple Rum, Guava, Ginger, Lime, Verjus Rouge

The Imperial will also sell beer ($6-$7) and bottled wine ($20-$30) to go.

Customers can order for pick-up via Tock. The Imperial will be open Wednesday and Thursday from 4-6pm, Friday from 3-8pm, Saturday from 12-8pm, and Sunday from 12-5pm.

Jack Rose Meal Kit TO GO Final 5-13

JR Cocktails To Go Final 5-13

JR To Go FOOD Final 5-13

JACK ROSE DINING SALOON

After months of selling off its 2700+ bottle whisk(e)y collection to help stay afloat and take care of its valued staff, Jack Rose Dining Saloon now offers a streamlined way to order food and beverages online for take-out via Tock.

Grazers can choose from a convenient grab-and-go Snack Pack ($20, serves two) featuring house pimento cheese, cheese, charcuterie (Prosciutto, Coppa, Saucisson), marinated mixed olives, and sea salt Lavash crackers; and Bites such as Shrimp Hushpuppies with Old Bay mayo, Fried Mac & Cheese with truffle mayonnaise, and the bar’s famous Whiskey Wings smothered in habanero & honey bourbon sauce.

Other menu categories include Salads, Tacos, and Sandwiches ($10-$15) such as Spring Veggie Melt with zucchini, asparagus, duxelles spread, caramelized onion and provolone; Lump Crab Roll with crab dip, garlic and celery on a pretzel bun; and the decadent Big Jack Burger topped with bacon, pimento cheese, pickles, fried shallots and aioli.

At-Home Dinners for Two ($40-45) feature three courses prepared by Chef Jones and designed to put finishing touches on at home, ranging from Roasted Half Amish Chicken with roasted tomatoes, zucchini and basil; Braised Pork Shank with collard greens and cornbread; and homemade Butter Cake with dulce de leche.

For those looking for liquid refreshments, creative director of beverage Andy Bixby will offer five creative Ready-to-Drink Bottled Cocktails ($11):

• Paper Plane (Bourbon, Aperol, Amaro Montenegro, Lemon, Gomme)
• Scottish Swizzle (Peat Monster, Jamaican Rum, Lime, Sugar, Mint, JRDS Barrel Aged Bitters)
• Manhattan (Rye, Cocchi Di Torino, JRDS Barrel Aged Bitters)
• I Never Promised You a Rose Garden (Cherry Blossom Infused Vodka, Cappelletti Aperitivo, Cocchi Americano Rossa, Acido, Rosewater)
• *Frozen* Margarita (Tequila, Curaçao, Lime, Agave, Pink Himalayan Salt)