Page 1

WASHINGTON, DC METRO AREA Spring 2012

the great restaurants of the washington, dc metro area

THE PASSION at Cashion’s Eat Place

page 12

TA S T E S A N D T R E N D S T O F E E D Y O U R I N N E R F O O D I E Hey chef, wanna fly? 14 :: We have a hunch you want to munch on some brunch 22 Hungry and hoofing it in Montreal 28 :: Questions and answers with Tony Cord 82


publisher’snote the great restaurants of the washington, dc metro area 202.642.2340 :: fax: 202.299.9017 :: diningout.com 1425 Rhode Island Avenue NW, Suite PH1 :: Washinton, DC 20005

The cranes are back! Perhaps a strange notion in the middle of an admittedly pretty easy winter thus far. Well, not to fear, this is not a DC reference to an unfortunate wrong left turn for the family Gruidae on their way from Ipswich to Acapulco. No, and while I love birds of all types, I love our city even more. The cranes I reference are the tall, metal kind associated with progress— economic progress. Structures that, well, help build things. New apartments, new office buildings, new hotels, new museums. All these new things lead to more new things—new people, new companies, new stores (Apple flagship??) and, of course, new restaurants. The Washington, DC renaissance is back in full flight.

PUBLISHER

CONTRIBUTING PHOTOGRAPHERS

Tanisha Carden tcarden@diningout.com

Yassine El Mansouri Violetta Markelou

ASSOCIATE PUBLISHER

ON THE COVER

Janice M. Dodd jmdodd@diningout.com

Cashion’s Eat Place 1819 Columbia Rd NW Washington, DC 20009 202.797.1819 cashionseatplace.com

CONTRIBUTING WRITERS Riki Altman Marc Peacock Brush Thomas Connors Harriet Edelson Lauren Jurgensen Dan Kasper Linda Lombardi Brian Min Ruth Tobias

Starting at some point last year, however, one could sense the baby steps of renewal, then the cartwheels of a six-year-old, and now the full force and energy of a teenager set on making her mark. Granted, we’re a long way from living in a place where every one of our fellow Washingtonians feels as though their future will be brighter than their past. The effects of the past few years have left scars that are deep and may never disappear entirely. But if you believe, like I do, that metal cranes only take flight when there is a sense of confidence and optimism and a vision that the future can and will be better than the past, then the DC skyline is now full of promise—and we can’t wait to taste it and share it with you.

Violetta Markelou violettamarkelou.com

Published Internationally by Pearl Publishing Media Group 3917 West 32nd Avenue, Unit 1 :: Denver, CO 80212 (ph) 303.455.0290 :: (fax) 303.479.2000

You see, from around 2000-2007, the DC metro area, like a number of metro areas throughout the U.S., experienced what can only be described as a building boom. Very few parts of our amazing metropolis went untouched. The result was real, tangible growth—in companies relocating here, jobs being created here, the population shifting here, more tourists coming here. Then, of course, the world (and all of DC) took a deep breath … and held it for a few years. Our faces turned blue, then red, then purple, then we thought we were going to pass out. DC held up better than many places, but we were not immune to the hangover from the party that was the first half of the 2000s. For a while, when you looked around you saw a lot of empty buildings, empty storefronts, empty restaurants, empty stores, and empty faces.

COVER PHOTOGRAPHY

PUBLISHER/EDITORIAL DIRECTOR Josh Dinar :: josh@diningout.com

PUBLISHER/DIRECTOR OF SALES Geoff Smith :: gsmith@diningout.com

PUBLISHER/DIRECTOR OF OPERATIONS Jeff Suskin :: jeffsuskin@diningout.com

MANAGING EDITOR

SENIOR ART DIRECTOR

Josh Tyson jtyson@diningout.com

Danielle Fay dfay@diningout.com

SENIOR EDITOR

ART DIRECTOR

Jeffrey Steen jsteen@diningout.com

Jim Chauncey jchauncey@diningout.com

EXECUTIVE MARKET COORDINATOR

WEBSITE/TECHNOLOGY DEVELOPMENT

Megan Zehren mzehren@diningout.com

MARKET COORDINATOR Luke Grote lgrote@diningout.com

CIRCULATION MANAGER Ron Plageman rplageman@diningout.com

Brad Weber

LEGAL, ACCOUNTING, & BUSINESS MANAGEMENT Law Offices of William L. Abrams, Esq. Abrams Garfinkel Margolis Bergson, LLP Bill Abrams New York: 212.201.1170 Los Angeles: 310.300.2900

RESTAURANTS AND ADVERTISERS Please enjoy this issue of DiningOut and all that it, and the great restaurants of the DC metro, have to offer! Happy discovering and dining,

For information regarding listing your restaurant in our next issue, please contact Tanisha Carden at 202.642.2340.

READERS

We would love your feedback! Any great dining experiences, any of your favorite restaurants missing from the guide, any suggestions for the next issue, subscriptions … anything at all, please contact us by phone, mail or e-mail.

WRITERS

Got a great idea for a food-related story? We’d love to hear about it. Queries should be sent to queries@diningout.com.

Tanisha Carden Publisher

4

All contents are copyrighted 2012 by Pearl Publishing Media Group (PPMG). Published locally by Carshalay, LLC dba DiningOut Magazine.


featurecontents spring 2012 10

IN THE MIX 10 Openings + Events 11 An Interview with Author Michael Pollan 12 Whole-Roasted Tradition With Executive Chef John Manolatos of Cashion’s Eat Place 14 Chef Roundtable If you could have a kitchen super power, what would it be?

18

NIBBLES + SIPS

22

Between Breakfast and Lunch

24

Food and cocktail recipes

Brunch captures palates across DC

Green is Good Local and organic—DC’s culinary mantra

25

Craft Beer Me

26

(Not So) Wild Times

28

Parfaitement Montréalais

79

INDEX

82

LAST BITE

DC as a hub for artisanal brewing

Some of DC’s top chefs on their sudued time off

And American foodie in Montreal

By amenity, cuisine, and location

28

Tony Cord

Contributors Marc Peacock Brush is the lone male in a house brimming with women. He lives in Denver where he is a member of New Age Dad, the nation’s premier rock band of dads, toddlers, dogs, and babies. For this issue, he asks that we wield our power as consumers wisely (page 21). elasticizedwaistbands.com

6

Ruth Tobias is a national beverage and lifestyle writer. She got her start in Boston, where she wrote for numerous city publications while serving as the local Zagat editor. She contributes to a variety of magazines—take her piece on DC’s craft beer scene on page 25 as an example—and websites. She also authors the blog denveater.com.

Violetta Markelou is a food-obsessed fashion and portrait photographer located in Washington DC. For her, fashion is art you wear and food is art you eat: “Chefs are incredible artists that make the ordinary in our lives extraordinary,” she says. She shot several of the mouth-watering photos for this issue.


restaurantcontents spring 2012 WASHINGTON, DC :: 33 15 ria 34 2100 Prime 35 Article One American Grill 36 Adour 38 B. Smith’s 39 Bayou 40 Beacon Bar & Grill 41 Bourbon Steak 42 Café Bonaparte

MARYLAND & NORTHERN VIRGINIA ::

43 Cashion’s Eat Place

66 American Tap Room

44 Charlie Palmer Steak

67 The Capital Grille

45 Cities Restaurant & Lounge

68 ENTYSE Wine Bar & Lounge

46 Daily Grill

69 fyve Restaurant Lounge

47 iCi Urban Bistro

70 J. Gilberts Wood-Fired Steaks & Seafood

48 J&G Steakhouse

72 Ketchup

49 Le Chat Noir

73 La Sandia

50 M Street Bar & Grill

74 Olazzo

51 Morton’s The Steakhouse

75 On the Potomac at Lansdowne Resort

52 Napoleon Bistro & Lounge

76 Panache

53 The Oceanaire Seafood Room

77 Piola

54 Posto

78 Thai Pavilion

55 Red Velvet Cupcakery 56 RIVERS at the Watergate 57 Smith Commons 58 Sushi Taro 59 Tsunami Sushi & Lounge 60 Wok N’ Roll 61 Zengo 62 Zentan Restaurant 64 Zola

8


inthemix

We’ve got the scoop on what’s new and happening in Washington, DC and beyond.

NOTTOMISS

NEWINTOWN

• Heart’s Delight Wine Tasting and Auction May 2-5

Lime Fresh Mexican Grill {2900 Wilson Boulevard, Arlington, Va; 703.294.6040} Having opened earlier this year in Arlington, Lime Fresh Mexican Grill brings its popular fast-casual concept—in a nutshell: fresh ingredient-driven Mexican food—to DC. Lime Fresh has built a loyal following of customers (many of them celebrities) ever since tapping into the healthy attributes of South Beach’s food culture back in 2004. A meal here begins with either a big bowl of salsa and bottomless chips or some famous homemade queso dip. From there, choices come in the form of quesadillas, tacos, burritos, and fajitas. These are built from a host of fresh meats, charbroiled on grills in an open kitchen. From there, guests take their pick of homemade salsas—and that’s to say nothing of the 50 different varieties of hot sauce. Vegetarians need not fear. Organic beans, fresh guacamole, and rice spell sumptuous salvation.

The annual Heart’s Delight Wine Tasting and Auction is widely recognized as a premier destination event where master winemakers, culinary greats, and distinguished guests gather to play and bid in the Nation’s Capital. This distinctive event, in its 13th year, is a four-day celebration of exceptional food and wine that has raised more than 10 million dollars for the American Heart Association. For ticket and auction information, check out HeartsDelightWineAuction.org.

THINGSTODO • Capital Wine Festival Through March 28 The two-month long Capital Wine Festival brings together winemakers and wine enthusiasts for a festive evening of food and wine pairings to celebrate great wine from California and Oregon. This year’s festival features 10 intimate vintner-led dinners hosted by participating wineries, such as Cakebread Cellars, Frog’s Leap, Argyle Winery, and Heitz Wine Cellars, among others. To purchase tickets, visit capitalwinefestival.com.

• Eighth Annual Great Rum Punch Challenge March 24 Just as guests to the tavern did over 200 years ago, enjoy different rum punch creations from local distilleries, restaurants, and caterers and vote for your favorite! The winner will be announced at the end of the evening. Also enjoy food (both period and modern) as well as a silent auction full of great items. Reservations are required; visit gadsbytavern.org to secure your spot. 10

Pie Sisters

Pie Sisters {3423 M Street NW; 202.338.PIES} Pie Sisters—the dream realized of the Blakely sisters, Alli, Cat, and Erin—brings charming Georgetown some appropriately charming pies. Grown from a small catering business run by the trio, Pie Sisters stakes its sweet, sweet claim not only with luscious full-sized pies (they run the gamut from pumpkin to double-crust apple to raspberry cream) but with a novel little treat called a Cuppie. A pie shrunken down to cupcake proportions, these are a hot ticket indeed. And speaking of hot, sweet isn’t the only adjective here—grab a chicken pot pie Cuppie and discover the real meaning of savory. Irish Whiskey Public House {1207 19th Street NW; 202.463.3010} A traditional Irish Pub led into the 21st century with equal measures of excitement and reverence, Irish Whiskey Public House represents the best of the past, present, and future. In a comfortable room marked by barrels, brass, and plaids, lunch and dinner menus of contemporary Irish-American fare are complemented by a roster of over 50 Irish whiskeys and 80 beers. Mouthwatering dinner entrées include the Roasted Half Duck with cornbread and sausage stuffing and a port-cherry demi-glace, but choosing just one of Executive Chef Scott McIntosh’s alluring creations (whether in the evening or at weekend brunch) can be deliciously difficult work. It’s also well-worth checking in with the Public House for tastings and special events in their Dublin Room. Who doesn’t want to get that much closer to Ireland?


The Pollan Report Best-selling author Michael Pollan on eating, journalism, and what’s next As you travel around the country on book tours and speaking engagements, do you find that your advice on eating responsibly—particularly recognizing our relationship as human beings to the natural world—is being taken? Every time I go speak anywhere, I meet people who are taking it to heart. People are always coming up to me and saying that my books have changed their lives. It usually means that they have changed their whole approach to food—they’ve planted a garden, they’ve started cooking for themselves, any number of things. It’s been one of the most satisfying things about doing this work. What other means are you using to spread the word about nutrition and eating? I do a certain amount of engaging with chefs, and they, in turn, are very interested in issues of sustainability (health a little less so). I gently lobby them on some of these issues, working with them on their sourcing. But there are a lot of chefs doing this already—butchering their own animals, or drilling down to the core questions of where their food comes from and not relying on distributors to solve all their problems. They’re doing a lot of things themselves. I also do a lot of political work, talking to people in Washington about nutrition and the more environmental considerations of agriculture. There’s a whole lot of jawboning going on, but that’s because we’re in the middle of a movement. We who are involved in this movement need to take advantage of the public attention and drive as much change as we can. What are you doing in your own life to manifest this responsibility? I try to be careful about the choices I make, but I don’t get it right every time. I’m very careful about things like meat-eating—I don’t eat meat at places that don’t source meat well if I can help it. At the same time, I’ve met people who obsess about it more than I do. We just need to shrink the role of meat in our diet—eating less of it when we do eat it. Through all of this education and owning of new responsibility, it’s very important not to think about getting these choices right as an all-ornothing proposition. Moving in the right direction is important, too. People think if it’s all or nothing, it’s unreasonable, and they’re not going to do anything. But if we do just one thing every day, that’s big. Given cost and labor shortages, do you think a locavore diet will become more of an inevitability rather than remaining a choice? It’s hard to say—we may get there. There are conflicting pressures on the diet. One is price; people don’t have as much money, and, for some, that means they can’t buy local ingredients anymore. There are other people who say that because times are tight, it’s a good time to plant a garden and cook more instead of going out. The same pressures can cut both ways, depending on your attitude. —Jeffrey Steen

www.diningout.com

11


inthemix

Whole-Roasted Tradition With Executive Chef John Manolatos of Cashion’s Eat Place

12


Growing up in a Greek family, you were heavily immersed in food. What did that look like? It was a little bit of everything. My first influence came a little before I turned 11. After church on Sundays, my family and I would go over to my grandfather’s house to eat dinner. I was the only one allowed in the kitchen, so I would wander in and watch him cook. Just being a part of the whole preparation was so much fun. Then there was my diet, growing up in the early ‘80s—salted cod, preserved herrings, fish roe, whole fish. I got used to seeing things in their natural state. And we had to eat everything we were served. That approach has definitely translated to the cooking we do at Cashion’s. Another big influence was Greek Easter at the house. Every year we’d make spit-roasted lamb in the backyard. In the morning, my dad and I would take the lamb out of the bathtub and put it on the spit. The whole process—from roasting to eating—showed me how important tradition and family are.

“We want people to come to Cashion’s because they don’t want to think about exactly what they want— they just want to enjoy a great meal and wonderful ambience.” What prompted your entry into the world of professional cooking? I graduated high school in 1992. The culinary industry was in its infancy then (compared to now), so I went to Ratford University, but decided after a year that it wasn’t what I wanted. I started working at Sutton Place Gourmet in Rockville after that, and got some great experience with ingredients I wasn’t used to—like foie gras. I walked into Cashion’s a few years later, and Ann [Cashion] showed me around the line. I had no idea what anything was, but kept nodding enthusiastically. She hired me at $6.50 an hour, and that’s how I got in the door. Would you say there’s one culinary mentor who stands out as the most influential in your career? Ann, absolutely. My family sparked my interest, but Ann has done so much for me. She has facilitated not only my growth at Cashion’s, but in life. She’s always had a wonderful way of dealing with people—and food. She was big into not using recipes, not memorizing things. She wanted to cook based on what was in front of her—using intuition and instinct.

BIO: Birthday: February 7, 1974 Culinary keywords: Local; tradition; global; eclectic Signature dish: Shredded Spit-Roasted Goat with chiles and cilantro; served with salad

Part of your training has involved a focus on food presentation. How has that developed over the years? I worked in Milwaukee for a short time under Chef Sanford D’Amato—a good friend of Ann’s. Cashion’s always featured homey cooking, but as soon as I went to work for Sandy, I saw nuances to the food. It wasn’t anything big, just the way he would cut certain things, use a little color here and there to accent a dish, things like that. He taught me that it’s ok for a dish to be beige or brown—it doesn’t always need a burst of color. So I started to think more about the end product in my cooking. At Cashion’s, we keep things simple and not too fussy, but it’s cleaner than it used to be—kind of an organized chaos. What is the concept of Cashion’s Eat Place? That’s always been a challenge for us. People are so into organizing and keeping things defined; Cashion’s is not that kind of place. I really just want people to come in and trust us—which is a hard thing to do. But we’ve been doing things this way for 16 years—successfully—and we put so much care and thought into everything we do. We want people to come to Cashion’s because they don’t want to think about exactly what they want—they just want to enjoy a great meal and wonderful ambience. So how have you developed relationships with guests—and built their trust? We talk a lot about our purveyors and the feeling of Cashion’s. Our servers are constantly being drilled on where everything comes from and how everything’s prepared. We’ve had our farmers come in and talk to the servers so there’s a real connection there. Because I have been here 16 years, I know a lot of guests, so I get out on the floor and talk to them regularly. In fact, the staff gets invited to parties that our guests host all the time. When we’re done cooking for the night, everyone in the kitchen can go out and have a drink at the bar and talk to customers. Word of mouth has really been our biggest strength. What changes have been implemented recently? When we bought the place four years ago, we added a late-night menu for the weekends. That was something I always wanted. When I used to visit my old friends in New York, we could go out at the end of the night and have a great meal. That wasn’t true in DC, really, so I wanted to offer it—not only for chefs who get off work late, but for businessmen and politicians working all hours. We’re also doing more specialized dinners. Everything we work with is as whole as you can possibly get, so we’ll host a dinner for four people or so and do a whole roasted veal served family-style. Things like that. Then we create the whole menu around that one ingredient. We’re also doing more wine dinners and events that promote the restaurant. The website has lots of information about what’s upcoming. At the end of a long day, what do you do to unwind? I lived in Dupont for years, and about six years ago, I had to get a little farther away from the restaurant and moved southwest of town. That drive, bike ride, or Metro ride home is so relaxing for me. Just the 10 minutes that it takes to get down there. Usually, I get home, sit out on the back patio, have a glass of wine, and watch The Daily Show. —Jeffrey Steen

www.diningout.com

13


inthemix

Chef

Roundtable

If you could have a kitchen super power, what would it be? Giovanni Carlo of Panache Tysons I would like to be able to stop time in the kitchen, so I’d have extra time to solve problems or to get all of the dishes done. If I could stop time, my staff wouldn’t be so rushed and nobody would complain. I could fix mistakes, make my plates look prettier, and make sure everything was served at the proper temperature. I think it would make the kitchen run smoother and make everyone happy.

Jean-Claude Van Damme’s character had the power to stop time in Time Cop, but he didn’t use his super powers to make delicious meals, he used it to kick some villain butt.

Matteo Venini of Posto I’d like to control the whole cooking process using only my mind. If I had something in the oven that was ready but I had to wait to make the salad to plate it, I’d like to use my mind to make both ready at the same time. I could stand in the kitchen and simultaneously control the oven, be cooking something in a fry pan, and be in the fridge without having to walk up and down the line. I could do all of this just by using my mind.

Just think how great a chef ObiWan Kenobi of Star Wars would’ve been had he opened up a haven for gourmands on Tatooine. Instead he used his mind-control powers to dupe stormtroopers into thinking that R2D2 and C-3PO were not the droids they were looking for … how selfish.

Quanta Robinson of Black’s Bar & Kitchen My superpower would be to always keep my knives sharp at all times. Perhaps I could create some kind of unearthly metal that would never need sharpening. I’m kind of an instant gratification type of person and I hate picking up a knife that isn’t sharp and I hate the process of sharpening knives.

Marvel Comics’ Wolverine character never needed to worry about his claws staying sharp—they were ready to do battle whenever he needed them. That certainly must’ve come in handy for Wolverine when he was chopping in the kitchen … although it probably spelled disaster when putting together phyllo pastries.

14


www.diningout.com

15


inthemix

Discovering French Classic dining at Jane Webster’s table

Cooking

Travel offers a wealth of opportunities to indulge in the best of a culture. Whether it’s wandering through the villages of Africa or meandering along the streets of London, the best way to gain insight into the rich history and daily life of each unique location is through their culinary delights. Many travelers feel the urge to share their tasty discoveries with the rest of the world, often through the medium of travel cookbooks. Jane Webster, author of At My French Table, is no exception. In 2005, Jane sold her house in Melbourne, Australia, took her four children out of school, and moved to a run-down château in the countryside of Normandy. It is here, at her “French table” that she prepares the great classics of French cooking with ingredients fresh from the markets dotting the countryside near her château. The cookbook itself offers 40 regional recipes accompanied by brilliantly shot photographs of Jane’s newly refurbished home, her children and husband enjoying their new lifestyle, the quaint and diverse markets, churches and monasteries, and local characters - along with personal and heartwarming stories from Jane’s daily life. You quickly find yourself hungry for more of Jane’s fresh and inspired cooking, but not to worry - Jane offers weeklong stays at her private château where you have the opportunity to learn first-hand during nightly cooking classes after shopping for fresh ingredients in local markets. —Erin Tiernan

16


An Earthbound

Repast

Unveiling Myra Goodman’s new cookbook For Myra Goodman, co-founder of Earthbound Farm, food is about more than taste. It’s a cultural cornerstone, fostering mealtime conversations with family, the shaping of values, and the appreciation of what we eat both as a responsibility and an enjoyment. From one of the industry’s pioneers in organic farming, a new cookbook has come to the fore—one dedicated not only to enticing flavor combinations, but to the history of food itself. The Earthbound Cook, filled with 250 recipes, is an engagement in food choices, preparation habits, and clean-up—all elements that affect our environment and impact the greater community. Sidebars and spotlights throughout offer home chefs a well-rounded view of cooking, providing facts and tips that shape the profile of the ingredients being used. “I want readers to feel empowered when they think about environmental issues, not over-whelmed,” Goodman says. Some of the tantalizing recipes include Quince Tarte Tatin, Delicious Buffalo Burgers, Curried Garnet Yam Soup, and Sticky Toffee Pudding Cake. Included with the recipes, Goodman offers home chefs guidance on the basics—from peeling and seeding a tomato to advice for serving crêpes.

www.diningout.com

17


nibbles+sips

From their

Kitchens

Some of the best food recipes from the DC area BRIOCHE BREAD PUDDING from Charlie Palmer serves 10

Ingredients Bread pudding: 1 loaf brioche, crusty, cut into large cubes 1 c golden raisins 1 c port 8 large eggs 3 c heavy whipping cream 1 c milk 1 c brown sugar, packed 2 tsp pure vanilla extract 2 tsp ground cinnamon 1/2 tsp cardamom 1/2 tsp ground nutmeg 1/2 tsp ground allspice 3 Tbsp unsalted butter 3 Tbsp granulated sugar, for sprinkling

Vanilla cream: 2 c heavy whipping cream 1/2 c granulated sugar 1/2 vanilla bean, split, seeds scraped out

Method For the bread pudding: Preheat oven to 350 degrees. Spread the chunks of brioche on a baking sheet and toast in the oven for 5 to 7 minutes, or until light golden brown. Remove the pan from the oven and let the brioche airdry for 20 minutes. For the custard, in a large bowl, beat together the eggs, cream, milk, brown sugar, vanilla extract, spices, and a pinch of salt. Add the reserved port and beat until blended. Use 1 tablespoon of the butter to grease a 3quart baking dish. Reduce oven temperature to 325 degrees. Toss the chunks of brioche with the raisins and spoon them into the baking dish. Pour the custard over the bread and press gently so it is absorbed evenly. Let stand for 20 minutes to ensure that the bread has soaked up all the liquid. Dot the top of the pudding with the remaining 2 tablespoons of butter and sprinkle lightly with granulated sugar. Cover 18


For the cream: While the pudding is cooling, whip the cream with the sugar and vanilla seeds until the cream forms soft peaks. Serve the pudding with the vanilla cream.

softens without coloring. Add the wine, raise the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes, or until the wine reduces and the liquid coats the bottom of the pan. Add the cream and simmer, stirring often, for 5 to 7 minutes, or until reduced by half. Reduce the heat to low and begin adding the butter, a tablespoon at a time, whisking after each addition. Do not allow the cream to boil once the butter is added. Serve each fillet garnished with a lemon half and the beurre blanc sauce on the side.

SALMON WITH BEURRE BLANC SAUCE

BEVO SALAD

from Morton’s The Steakhouse

from Austin Grill

serves six

serves one

Ingredients Salmon:

Ingredients

vegetable oil cooking spray

1-1/2 oz cilantro-lime vinaigrette

6 8- to 10-oz salmon fillets, with skin on

1 oz Cotija cheese

1/3 c vegetable oil, such as canola or safflower

1 oz black beans

1 Tbsp seasoned salt

1 oz corn relish

3 lemons, halved, for garnish

1 oz pico de gallo

1-1/2 c beurre blanc (recipe follows)

4 tomato wedges

the baking dish with foil, molding it to the rim of the dish. Bake the pudding for 30 minutes, or until just set. Remove the foil for the final 10 minutes of baking. When the pudding is done, transfer the dish to a rack and let cool for 10 minutes.

4 c greens mix

1 oz guacamole

Beurre blanc:

small handful tortilla strips

1 tsp clarified butter or olive oil

5 oz chicken breast, cooked

3/4 c heavy cream

1 lime wedge

1 large shallot, minced (about 1/4 c) 1/3 c dry white wine 3/4 c (1-1/2 sticks) unsalted butter, softened 1 tsp fresh lemon juice 1/4 tsp salt freshly ground white pepper

Method For the salmon: Preheat the broiler or prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals or heating element should be medium-hot. Lightly brush both sides of the salmon fillets with oil and then season both sides lightly with seasoned salt. (If using the oven, broil the salmon, skin side down, about 3 inches from the heat source for about 5 minutes.) Slide a spatula between the skin and fish and turn the fish over. Broil the salmon for 3 to 5 minutes longer, or until opaque and beginning to flake. If grilling, place it on the grate, skin side down, for about 5 minutes. Turn and grill for 3 to 5 minutes more. For the beurre blanc: In a medium saucepan, heat the clarified butter over medium-low heat. Add the shallot and sauté for 2 to 3 minutes, or until it

Method Toss greens with vinaigrette in a bowl. Place in a large serving bowl and sprinkle with Cotija cheese. Top with black beans, corn relish, and pico de gallo. Arrange tomato wedges on the outer edge of the salad and carefully place the guacamole on top. Fan out cooked chicken on the side of the salad and top with tortilla chips. Garnish with lime wedge.

PAN-SEARED ROCKFISH WITH CORN SAUCE from 15 ria serves six

Ingredients Rockfish:

4 ears yellow corn 2-1/2 c chicken stock 1 sprig fresh thyme 1 tsp kosher salt 1/2 tsp Aleppo pepper 1 c heavy cream

Method To ready the fish: Lay the fish fillet out on a cutting board, meat side up. Trim off the bellyflap and discard. Cut the filet into 7-8 ounce portions (the ones toward the top of the filet will be a bit shorter from side to side as they will be thicker). Turn each fillet over and score a crisscross of Xs through the skin. Place on a clean plate, cover with cling wrap, and refrigerate until you are ready to cook. To make the sauce: Melt the butter in a 2- or 3-quart saucepan over medium heat. Add the diced shallots and cook over low heat until soft and translucent, but not brown. While the shallots are cooking, cut the corn kernels off of the cobs (peel each ear, wash them briefly, and rub your hand up and down the rows to remove the silk; stand it up, stalk side up, and cut from top to bottom). When the shallots are soft, add the corn, chicken stock, sprig of thyme, salt, and Aleppo pepper. Bring to a boil and then turn the heat down to medium-low and simmer for 20 minutes, or until the corn is cooked. Add the cream and continue to cook for another 10 minutes. Cool slightly and then purée in a blender. To cook the fish: Preheat the oven to 450 degrees. On the stovetop, heat a heavy bottomed skillet, preferably cast iron, over high heat. Season both sides of the rockfish fillets with salt and pepper. Once the pan is hot, add enough canola oil to just coat the bottom of the pan, then add the rockfish, skin side down, taking care to not splatter yourself with hot oil. Continue to cook on the top of the stove for 2 minutes, and then place the pan in the oven (with the skin side still down). Roast for approximately 10 minutes, or until the fish is cooked through (8 minutes if the pieces are thin, an extra minute if the pieces are thick).

3-1/2-lb side of rockfish, skin-on, scaled salt and pepper canola oil

Corn sauce: 2 Tbsp unsalted butter

To serve: Place a 2-ounce ladleful of the hot corn sauce on the center of each plate and spread out slightly to create a 5-inch circle. Place the cooked rockfish, skin side up, in the center of the plate on top of the sauce.

2 shallots, diced

www.diningout.com

19


nibbles+sips

From the

Bar

Some of the best drink recipes in DC and beyond POMEGRANATE MARGARITA from American Tap Room Add two scoops of ice to a shaker. Pour in 11/2 ounces El Tesoro Añejo Tequila, 1/2 ounce Cointreau, 3 ounces pomegranate juice, and the juice from 1/2 lime. Shake vigorously for 10 seconds, then strain into a martini glass filled with ice. Garnish with a lime wheel.

THE LOVELY LAVENDER from Laura Secker of Vermilion Restaurant Fill a high-ball glass with ice and add in 1-1/2 ounces lavender-honey vodka*, 1-1/2 ounces Lillet Blanc, 1/2 ounce fresh lemon juice, and 1 ounce soda water. Stir with a long spoon and garnish with a lemon wedge. *To make the lavender-honey vodka, brew 1 cup of lavender by using 2 tablespoons lavender flower in place of coffee grounds. Mix together the lavender water with 1/4 cup wildflower honey and 3 cups of vodka. Stir until ingredients are well incorporated and keep chilled.

SCREAMED, NOT STIRRED from Elayne Duke of W xyz Bar at Aloft National Harbor In a glass shaker, add 4 cucumber slices, 5-6 mint leaves, 4 small lime wedges, and 1 ounce simple syrup. Muddle all contents, then add 11/2 ounces Tanqueray Gin and fill shaker with ice. Shake vigorously and strain into a chilled martini glass. Garnish with a cucumber wheel.

WASHINGTONIAN from Jagjeet Jassal of Off-the-Record at The Hay-Adams In a shaker with ice, combine 1-1/2 ounces Patron Silver Tequila, 1-1/2 ounces St-Germain Liqueur, and 2 ounces grapefruit juice. Shake well and pour into a sugar-rimmed martini glass and garnish with a lime wedge. Squeeze wedge into drink right before serving.

CHOCOLATE BANANA FLUFF In a 10-ounce cup, combine 1-1/4 ounces Pinnacle Marshmallow Vodka and 3/4 ounce crème de banana. Add 6 ounces hot cocoa and top with whipped cream and dehydrated banana chips.

20

Pomegranate Margarita

CLASSIC ZING-ZANG BLOODY MARY

THE GROTE-MAXIMUM MARTINI

Rim a pint glass with a lime wedge, then dip in a seasoning mixture made of 1 teaspoon Weber’s Classic BBQ Seasoning and 1 teaspoon celery salt. Fill glass with ice, then add 1-1/2 ounces Svedka Vodka and 10-1/2 ounces Zing-Zang Bloody Mary Mix. Stir well. Garnish with 1 celery stalk and a skewer of smoked sausage, a pickle slice, smoked Gouda, and a pimento olive. Serve alongside a 3ounce chaser of your favorite beer.

Chill a martini glass in the freezer. Combine 3-1/2 ounces X-Rated Fusion Liqueur, 3-1/2 ounces St. Petersburg Vodka, 1/4 ounce Cointreau, and a splash each of cranberry juice and freshly squeezed lime juice in a shaker with ice. Shake well and strain into chilled martini glass. Garnish with a lime wedge.


Read Labels,

Ask Questions

Get to know your food differential

by Marc Peacock Brush

Foodies have real power. You should know this. If you’re a foodie, you’re interested in food. You may or may not be interested in the nutrition provided by food, but at least you’re interested in the food. We’ve already moved the needle forward if you recognize that a box of food may not be food at all, and that a microwave oven is a poor stand-in for scratch cooking. As a consumer, the more interest you take in the food you buy—whether from a restaurant, or a grocery store, or a stall at a farmers’ market—the more aware you become of the direct links rendered evident every single newsday between the food you put in your body and your ultimate health and wellness as a human being. There’s good news here. Lots of motivated constituencies—foodies, fans of natural products, fans of holistic and integrative approaches to medicine—take great interest in the nutritional quality of your food. As these camps intersect at a common table, the food discussion in this country changes. It’s changing now, dramatically, everyday. Think of the multiplying villains sounding alarm bells in our food supply—from BPA in our packaging, to synthetic growth hormones in our milk, to artificial dyes in our kids’ cupcakes—and think about how little interest we as a country took in such matters just a generation ago.

harvested, raised, and manufactured. Values now enter into the purchasing decision. The same applies to restaurants, of course, when you look through the pages of this magazine and see specific farms called out as the source of a given vegetable, or the rising incidence of the word “organic” across the sample menus, or the fact that these menus even list ingredients as a measure of marketing quality and nutrition to the customer. There’s even better news. You are a foodie. You are a person who likes to learn about and appreciate quality food. You also get to vote with your wallet, every day, three times a day. You get to decide what the food discussion in this country will look like in the next generation.

Choose your meals wisely.

Our understanding of nutrition and our appreciation of real food lie at all sorts of tipping points. Whatever values you place on your personal food differential, you’ve brought values into the discussion. You might believe organic is the last, safe haven for quality, nutrientdense produce; you might believe a diet rich in omega3s is the key to heart health; you might believe that local farms are key to the climate crisis; you might even stand way out on the bleeding edge, demanding product labeling in the genetic modification of our food supply. This is a sea change, a big one. The discussion about food no longer ends with price. People read labels, people ask questions. People want to know about specific ingredients in the meals they order, and they want to know how their food was collected,

www.diningout.com

21


Between Breakfast Brunch captures palates across DC

and Lunch

Ready to brunch with the best of ‘em? We thought so! Here are some of our favorite places to enjoy a decadent meal during a luxuriously lazy weekend. Daily Grill {1200 18th Street NW; 202.822.5282}, {1310 Wisconsin Avenue NW; 202.337.4900}, {One Metro Center, Bethesda, Md.; 301.656.6100;}, and {2001 International Drive, McLean, Va.; 703.288.5100; dailygrill.com} When: Hours vary by location Here’s another restaurant that likes to go à la carte, with menu items ranging from freshly baked pastries ($2.95), to the Good Start Breakfast ($10.95), to Smoked Salmon Benedict ($15.95).

Policy {1904 14th Street NW; 202.387.7654} When: Every Sunday 11am-3pm Ask for the custom Bloody Mary bar ($20 per person) or the bottomless mimosa package ($15 per person) and drink to your heart’s content while enjoying a French-inspired, ever-changing à la carte menu featuring seasonal items ($6-12). Fan favorites include the Steak and Eggs and Crab Benedict.

American Tap Room {1811 Library Street in Reston, Va.; 703.834.0400}, {7278 Woodmont Avenue in Bethesda, Md.; 301.656.1366}, and {3101 Wilson Boulevard, Arlington, Va; 703.312.9080} When: Saturdays and Sundays 10am-3pm Like options? Both the Reston and Bethesda Tap Rooms offer full brunch menus and Reston’s got a buffet, as well, for only $20 per person. If you go à la carte, you won’t feel broke, either, as almost every entrée is less than $15—including the popular Lobster Omelette and those decadent waffles and French toast.

8407 kitchen bar {8407 Ramsey Avenue, Silver Spring, Md.; 301.587.8407} When: Sundays 11am-2:30pm This resto is so focused on fresh, seasonal, and locally farmed ingredients that the offerings change often, but expect a soup of the day, salads, and starters, along with main plates like Hash with housemade corned beef and Chesapeake Bay Crab Cakes. (Prices range from $10 to $17.) Your meal will not be complete without a Champagne cocktail, either. —Riki Altman 22

Daily Grill


HUNGRY? DiningOut magazine is your guide to the great restaurants of atlanta, chicago, denver & boulder, miami, new jersey, orange county & long beach, philadelphia, san diego, san francisco ...and more!

Find your favorite place to dine or discover a new one!

Visit www.diningout.com

www.diningout.com

23


Green is Good

Local and organic—DC’s culinary mantra Diners interested in health and flavor are celebrating the range of greener kitchens in Washington, DC. The White House has heralded the change, promoting healthier eating with help from Sam Kass, the White House’s Senior Policy Advisor for Healthy Food Initiatives. It seems organic menus are popping up everywhere in the DC restaurant scene. While not a new concept in the nation’s capital, the trend is growing at both white tablecloth and more casual establishments. Restaurant Nora {2132 Florida Avenue NW; 202.462.5143} pioneered organic cuisine in DC. When Nora Pouillon, a native of Austria, opened her namesake white tablecloth restaurant in 1979, people thought she was crazy. Since then, she has set the standard for those who want the best quality poultry, seafood, and vegetables that are raised, harvested, or grown with the environment and consumers’ health in mind. “The quality of the ingredients is important as is the preparation,” Pouillon waxes. “We change some of the menu daily, depending on what’s in season.” Named the first certified organic restaurant in the U.S. in 1999, Restaurant Nora is now in good company. Pouillon uses only grassfed beef, free-range chickens, local applewoodsmoked trout, and produce such as freshly picked wild mushrooms, setting the standard for DC’s green kitchens. Also in 1999, another Washington restaurateur turned her culinary expertise to organic, too: Chef Ann Cashion opened Johnny’s Half Shell {400 North Capitol Street NW, 202.737.0400} to serve sustainable seafood, from oysters to catfish, trout, and rockfish, along with locally raised bison, pork, and lamb. “I cook every day, primarily because I like to,” Cashion says. Sustainable seafood depends on both how many of a species are caught related to supply and how they are caught, without dredging a lot of other fish that won’t be used, and thus potentially wasted. Both are of tremendous concern to Cashion. 24

The Oceanaire Seafood Room

Johnny’s Half Shell

The Oceanaire Seafood Room {1201 F Street NW; 202.347.2277}, meanwhile, has had a distinct focus on sustainable seafood from day one. Executive Chef Sean Sanders’ regional style underscores the importance of local sourcing, which keeps the carbon footprint of the restaurant to a minimum. Not only is the seafood selection fresh, but it’s a reflection of the East Coast’s bounty—everything from Maryland crab to Cape Cod flounder and Carolina swordfish. “I have always been a great proponent of sustainable practices in and out of the restaurant, from supporting local fishermen and oyster farmers, to refusing to participate in the depletion of species like bluefin tuna, Atlantic halibut, and Chilean sea bass,” Sanders says. “Most of our seafood is locally caught or cultivated— including Maryland rockfish, soft shell crab,

iCi Urban Bistro

and Rappahannock River oysters.” The menu changes daily, based on market availability. Another sure-fire green hotspot is Sofitel Lafayette Square’s iCi Urban Bistro {806 15th Street NW; 202.730.8700} where French Chef Franck Loquet is host of Fresh Farm Fridays—an iCi tradition that’s been going on for two years. He goes to the Freshfarm Market by the White House on Thursdays, purchasing items for a special threecourse special menu including an appetizer, an entrée, and a dessert. “It’s French and healthy,” explains Loquet, who uses less fat in his cooking than many chefs, focusing on pan-searing and steaming. He wants people to be happy and more healthy. However, “diners still want foie gras,” he admits. “We are French first.” —Harriet Edleson


Craft Beer

Me

DC as a hub for artisanal brewing In 2010, when tickets for the Brewers Association’s third annual SAVOR Expo sold out in a record 10 minutes, it marked a watershed: craft beer had officially entered the DC-area mainstream. For decades, the microbrewing movement has been sweeping the nation, its capital included—but the speed at which it’s growing now does the hearts of local hopheads good. Among them would certainly be Felix and Maurice Coja, who didn’t merely set the bar high, but launched it into outer space as the owners of the Brickskeller, a beloved midcentury institution recognized in the Guinness Book of World Records for its peerless selection of more than a thousand beers. Though it’s since closed, its legend lives on. In late 2010, the Bier Baron Tavern {1523 22nd Street NW; 202.293.1885} opened on the Brickskeller’s erstwhile Dupont Circle premises. Relishing the “fierce competition” sparked by the city’s “strong network of beer-centric bars,” Director of Operations Tom Verola credits not one but two beer directors, Dorlyn Catron and Eve Maier, with overseeing the ever-changing selection of 600-plus bottled beers from around the world— Kenya, Slovakia, Singapore, Peru, you name it—as well as around 50 drafts.

of breweries on the mid-Atlantic seaboard, from DC Brau and Port City to Old Dominion Brewing Company, a pioneer on the local scene. Opening in Ashburn, Virginia, way back in 1989, its production facilities have since relocated to Dover, Delaware—but a casual companion pub, the Old Dominion Brewhouse {1219 9th Street; 202.289.8158}, sits smack in the shadow of the Convention Center, luring loose-tied out-oftowners and nine-to-fivers alike with its array of house favorites like red ale and barleywine by the pint, as a flight, or, most notably, in the 133-ounce, spigoted glass cylinder known as the Beer Tower.

Meanwhile, upon closing the Brickskeller, Coja family scion Diane Alexander, along with her husband Dave—who was famously knighted by the Confederation of Belgian Brewers in 2003 for his trendsetting approach to beer promotion— turned their attention to its memorabilia-filled Chinatown successor, RFD (Regional Food & Drink) {810 7th Street NW; 202.289.2030}. Managing a more streamlined inventory of “only” 300 or so bottled brews as well as some 30 taplines, RFD Beer Director Aaron Copsey continues to scour the globe for Lebanese pilsners, Scottish seaweed ales, and Baltic porters from Russia, as well as the schwarzbiers and black IPAs to which he’s partial. But the self-described “beer geek” also makes room for the recent “explosion”

Though the District Chophouse & Brewery {509 7th Street NW; 202.347.3434} is part of a nationwide franchise, it flaunts a personality all its own, thanks not only to its stately setting in a renovated century-old bank, but also to the efforts of on-site brewmaster Barrett Lauer. Clearly comfortable on surf-and-turf, Lauer emphasizes pours that are “very full in taste and body to hold up to the big taste of meat”: amber and nut brown ales, oatmeal stout and its bourbon-barrel-aged variant that are all flagships, and rotating oneoffs ranging from doppelbocks to wheat wines— and who knows what he’ll feature on the nitrogen tap? Of course, there’s a signature American-style lager as well as seasonal alternatives for the lighter of palate, who will be just as happy as

hopheads here—“unless they’ll only settle for a macrobrew,” says Lauer, since DCB “does not sell any other beer than what I hand-craft.” Meanwhile, the art of pairing reaches an apex at foodie destinations like Clarendon’s brasserie Lyon Hall {3100 North Washington Boulevard, Arlington, Va.; 703.741.7636} and the two-story hotspot that is Birch & Barley/ChurchKey {1337 14th Street NW; 202.567.2576}. As their respective beer directors, David McGregor and Greg Engert are constantly tweaking their lists—which they categorize and annotate as carefully as any sommelier—to complement the seasonal fare emerging from the kitchen. McGregor, for his part, waxes poetic about classic Moules Frites with the “lemony, wild yeasty, sour, funky” Oud Beersel Geuze as well as chocolate’s affinity for the “burnt, minerally” Hofstettner Granitbock. As for Engert—who’s also a managing partner—the pride he takes in “designing a beer program to consistently impress that craft beer is as noble a beverage as wine” is manifested not only in his selection of 555 “artisanal, flavordriven,” often rare, ales and lagers, but his micromanagement of every detail from storage to training to service. Hosting regular beer dinners, tastings, and seminars, Engert, like McGregor, is a veritable ambassador of craft beer—precisely the type of diplomat DC could use more of. —Ruth Tobias

www.diningout.com

25


(Not So)

Wild Times

Some of DC’s top chefs on their subdued time-off How do DC’s finest chefs spend their time away from their restaurants? Well, if you read Heat or Kitchen Confidential, you might expect tales of hard partying and hob knobbing with the rich, famous, and influential, à la Mario Batali or Anthony Bourdain. Rather, these local gourmands leave that kind of behavior to the politicians, athletes, and executives that dine in their restaurants. In reality, Washington chefs Michael Richard, Frank Ruta, Janis McClean, and Pedro Matamoros enjoy simpler pleasures such as time with family, art, and exercise in the brief time they spend away from the craze of the kitchen. Richard is the executive chef of Washington culinary institutions, Citronelle {3000 M Street NW; 202.625.2150}, and Central {1001 Pennsylvania Avenue NW; 202.625.0015} as well as his newest creation, Michel at The Ritz-Carlton, Tysons Corner {1700 Tysons Boulevard, McLean, Va.; 703.744.3999}. While Richard’s three restaurants and busy schedule do not afford much time away—his mind is not far from food when he is out of the kitchen. “On a day off, I like to paint and draw,” Richard says. “I primarily use food as my artistic inspiration.” In fact, the pastry chef extraordinaire illustrated his last cookbook, Sweet Magic: Easy Recipes for Delectable Desserts. Richard, who originally hails from Brittany, France, does take Sundays off for what he has dubbed “family day.” “Those days I usually spend with my wife and my extended family,” he says. “We spend Sundays dining at home or eating out at our friends’ restaurants.” Ruta, the executive chef and owner of Palena {3529 Connecticut Avenue NW; 202.537.9250} has had very little time away from his Cleveland Park 26

15 ria

restaurant of late thanks to a major expansion that includes a new kitchen and market. However, much like Richard, much of Ruta’s time off revolves around gastronomy.

“It’s not like I can supply the restaurant with all of the carrots and salad we need from our garden,” Ruta said. “We can’t eat it all, so I do get a chance to bring some of it in and serve it.”

“I have some hobbies that are almost therapeutic and keep me balanced in a certain way,” Ruta says. “But they are also connected to what we do in the kitchen at Palena.”

Along with his wife, son, and brother, Ruta also makes his own wine each fall. They buy large quantities of California grapes, ferment the wine, and age it in barrels that produce roughly 60 gallons a year.

One of those hobbies is his sizeable garden that keeps him busy for roughly nine months of the year. Along with his wife and nine-year-old son, he tends to a garden that produces food such as nettles, leeks, herbs, wild fennel, and hot peppers that all make their way onto the menu at Palena.

“I do have bottles of our wine at the restaurant,” Ruta said. “Some people have even had the chance to taste them.” In addition to his garden and wine-making, Ruta loves ice skating with his son, Phillip. Phillip plays


in two hockey leagues at Kettler Ice Complex and Ruta hopes to don the pads and a stick sometime as well. “I’m promising myself one of these days when I have more free time to get myself into an adult hockey league,” Ruta said. “It might be a senior citizen’s league at this point with the way my free time is going.” McClean, executive chef of Le Zinc {3714 Macomb Street NW; 202.686.2015} also keeps it familial and low-key. “I like to read, go bike riding, and cook with my husband—we cook at home a lot together.”

Michel

McClean notes that one of the challenges of her profession is that her time off comes when other people are working. “You never go away on a traditional weekend—any two days off in a row is a weekend. But my husband and I own a place in West Virginia. We don’t need reservations. He’s a contractor, so he sets his own hours, which is so nice.” As for her reading habits, the chef prefers biographies and mysteries. “I joined a book club briefly when I was in-between restaurants, and that was exciting because I read things I wasn’t reading.” McClean also enjoys dining at 8407 Kitchen {8407 Ramsey Avenue, Silver Spring, Md.; 301.587.8407}—the domain of Chef Matamoros, who spends his precious free time with his two boys who are 12 and 10. “They like baseball and sports—I like football. When there’s no Redskins game, we go to the batting cages or go fishing and hiking.” The chef speaks of a particularly harrowing hike on the Billy Goat Trail along the Potomac: “It’s a two-hour hike through the rocks along the river. We started kind of late and it got dark halfway through, so it was kind of scary. They don’t want to hike in the dark anymore. Terrifying hikes aside, when his boys aren’t in school, he brings them into the restaurant, where his oldest son loves working with pastries and baking. There’s also cooking at home on Mondays and Tuesdays. “One of them likes pasta and tomato sauce,” Matamoros says, “and my oldest son is picky. He loves eating bacon. Luckily, the only things I don’t have a hard time feeding them are broccoli and asparagus.” So there you have it. Some of our top talent spending time right proper: with family, friends, and books. Certainly warms our hearts (and tummies). —Dan Kasper and Josh Tyson

www.diningout.com

27


Parfaitement MontrĂŠalais

An American foodie in Montreal By Jeffrey Steen

Bagels at the Fairmount

28


Somewhere north of my hotel, in a remarkably Parisian arrondisement, a brasserie buzzes with mile-a-minute French, violently gesticulating hommes des affaires, and three-inchthick pain perdu made with homemade brioche and saltysweet butterscotch. Lunch is a lost art; it’s two o’clock in the afternoon on a Sunday and I’m dipping spindly pommes frites in a crock of mayonnaise. In any American café, my french-fried indulgence would be the unmistakeable mark of life gone awry—a breakup, perhaps, or a job lost to a souring economy. In Montreal, however, such i ndulgences are the norm. After a movie, couples stroll to the nearest café for beef tartare and a bottle of Beaujolais Nouveau; the curtains fall after the fat lady sings and friends gather in the local bar for Asian dumplings, calamari, and green tea martinis; the morning lulls on a winter Sunday and strangers converge on the doorstep of a bistro for poutine au foie gras. It would seem, I muse as I polish off the last of my curly frites, that Montreal is a city that eats—regardless.

Saturday, 1:30pm Emerging from the recesses of his 24-man kitchen, Chef Charles-Emmanuel Pariseau nods to the loyal brunch crowd at his French brasserie, Leméac. Rarely do chefs mingle with diners in this city, but there are notable exceptions. “I’m on my way to look over the lunch rush,” he mutters with a rich French accent, constantly looking over his shoulder for signs of a needy line cook. But as we talk and I nurse my nutty café, he calms. “I have been here as executive chef for two years. The only thing we’ve thought of changing is the color of the sign.” In its seven-year history, the brasserie—an ever-popular concept in Montreal— has never seen much of a change. The mantra here is classic with a touch of new— a common theme in French-tinged Montreal restaurants. The recognizable features from the Old World are all accounted for: seared foie gras, Potatoes Dauphinois, Coquille St. Jacques, beef tartare. But it’s the modern adaptation that keeps the concept fresh. It would be anathema to soak homemade brioche in butterscotch in a Parisian kitchen, but it’s a popular feature at Leméac. Chef and I exchange a few laughs as I finish my potent cup of coffee, and he heads toward the kitchen. It’s nearing dinnertime, and I have a reservation at Brontë, the swanky French restaurant on Sherbrooke.

Saturday, 7:30pm Lined with strips of light, occasional high-backed booths, and unadorned tables, Brontë is a study in New Age French. Or, perhaps, more appropriately, New Age Montreal. Once upon a time, the old city lost its place as center of society, and instead of

renovating the old, natives spread out and created the new. Brontë, with its minimalist design and constant bustle, carries much the old city would have nothing to do with. The cuisine, fashioned in small with courses aplenty, graces the palate with art culinaire nouveau. On a lavishly spent night, a pair of scallops melt in my mouth, pepper-crusted Kobe beef crashes my vanilla senses, and olive oil-poached salmon smoothes the bite of a fruitforward New World Cabernet. Conversation rolls between the courses as conversation should—busy talk of business, the complex world of Frenchmeets-English in Quebec, and how mille feuille is far superior to banal puff pastry (each layer is filled with flavored cream, you see). Two sips of an espresso later, my cohort and I are collecting our coats and hailing a taxi in the bitter cold. Another meal—perfectly executed, perfectly French. No— not French exactly. Parfaitement Montréalais.

Sunday, 9:00am Bundled in as many layers as my winter coat allows, I stumble out of my hotel and call for a taxi. I’m headed to the legendary Jean-Talon Marché, followed by lunch at NewTown and dinner at KOKO. The Marché is kin to Seattle’s Pike Place Market— a hodgepodge of vendors huddled together in one corner of the city, selling everything from meat to imported olive oil and handmade pastas. But where I expect to find older, experienced, fullof-life vendors guarding their wares, I find instead young teens counting out change loudly in slurred French: “Un, deux, trois, quatre!...” Meanwhile, behind me, the scent of cinnamon buns and French bread wafts up from the collection of boulangeries that guard the entrance. On the outskirts of this giant market sit quiet storefronts with their own specialties—boucheries, fromageries, and shops whose shelves are filled with 1,001 varieties of

vinegar. Sampling a little, getting a little lost, and plodding through my first-grade French, I leave the snow-covered Marché with a giant palmier— flaky puff pastry dough rolled in sugar, flattened, and baked. Breakfast has never been sweeter.

Sunday, 12:30pm Across the city in a much more modern neighborhood sits NewTown—a trifecta of lounge, restaurant, and club started, unusually, by a Formula One racer. It sits quietly next to a handful of bistros and the ubiquitous Hard Rock Café. As I wander in from the dank cold of the metro, my hands still covered in sugar from my palmier, I ask for a seat in the lounge with floor-to-ceiling windows overlooking Rue Crescent and the bustle of midday Montreal. Cozying into my low-lying plush chair, the waitress meanders over and asks me in the fastest French I have ever heard if I want something before ... something something. She registers my confusion and switches instantly to English: “Would monsieur like something to drink before ordering lunch?” I nod, finding the wine list on the table in front of me. I point to a glass of rosé—something light, I imagine. “Bon,” she smiles, and gracefully wanders back to the bar. Meanwhile, I eye la carte du jour. Prominently featured, as though it were as common sensical a lunchtime indulgence as a hamburger at McDonald’s, is NewTown’s beef tartare—bedecked with minced onion, fresh capers, and sided with a mound of pommes frites. Fifteen minutes later, balancing cubes of Kobe beef on a french fry, I resign myself to being full. I down my wine, pay the bill, utter my obligatory mercis, and trudge back out to the snow. In the distance, shards of ice crunch in syncopated motion on the St. Lawrence; behind me, families

www.diningout.com

29


KOKO Restaurant and Bar

Sunday, 7:00pm My hotel sits on Rue Sherbrooke, or, as the natives seem to know it, Restaurant Row. To the east, a healthy helping of un-French restaurants congregate—abut the predominantly French west. There is no avoiding the constant balancing act of French and English; even the street signs struggle to find a linguistic home. OPUS Hotel, the second of its kind (the first was opened in Vancouver), aptly carries marks of both the old and the new. The entrance takes guests in through the open-air, minimalist lobby up to angular rooms, each painted in a different color. Flanking this side of the hotel is a partially restored, early 20th century building that bears the marks of the old city. OPUS prefers the casual high-end hotel experience, but defers to local culture when appropriate. After a siesta, I wander down to KOKO where Executive Chef Felix Turianskyj has prepared a pre-fixe menu for me and the host of OPUS’s directeurs—Owner John Evans, Food and Beverage Director Chad, and 30

others whose names I’m sure to forget. In one corner, a white-capped bar stretches with green tea martinis and vodka-crans. In another, pale white tables nestle together, keeping with the clinical motif. “Cocktail?” a curiously young waiter asks from over my shoulder. I’ve paired at least two meals today with glasses of wine, but this seems to be the norm. “Yes, gin and tonic, please.” What happens in Montreal, stays in Montreal, right? Meanwhile, dishes appear at regular intervals in front of us. This is, I’m told, the only small plate Asian restaurant in Montreal. Given the evergrowing crowds, I can imagine it’s been successful. 6,500 restaurants in this city, and KOKO has found an unexplored niche. As cocktails flow and wine swills, courses mount. We sample everything from the light and simple— Asian salad with a coconut-lime vinaigrette—to what might well be considered New Age comfort food—shrimp and pork dumplings, soft shell crab, and Kobe flank steak. And, though I’ve eaten

more than most competitive eaters, I find that I’m strangely hungry. The conversation volleys between past weekend exploits to la culture Montréalaise, followed by a tribute to the work of our eminently capable chef Felix and how much I need to try the bagels at the Fairmount. Slowly, the courses fade. Cocktails continue, and in a whir, our tables are reconfigured so that KOKO becomes what it hinted at earlier—a lounge aglow with orange-tinted lights. Young college kids and businessmen meander through as a DJ plays beat-heavy dance music. My dinner companions and I sprawl out on plush white couches to rub our stomachs. “Ah, Montreal,” I slur, ever so slightly intoxicated. Everyone nods in agreement. “I’ve only been here three days, but I could stay another three.” As the music fades from one song and transitions into the next, I feel my stomach grumble. Is it possible? I’m hungry again.


Washington DC

à la Mode

French cuisine alive and well in the nation’s capital Once a mecca for restaurants offering classical French cuisine, Washington, DC has adapted for a new generation. While the classic touch is still present, modern flair has brought French cuisine into the 21st century. Here’s what some recommended local restaurants are offering, in their own words. Cafe Bonaparte {1522 Wisconsin Avenue NW; 202.333.8830} Co-Owner Omar Popal: “We started out as a crêpe and coffee shop. We had this emotional idea of a place that reminded us of Europe. When you walk through the door, you feel like you’re transported somewhere else. Any time you walk in, you’ll meet one of the members of the family. Local, regional, and seasonal products have been our driving force—that’s why we change the menu seasonally. Everyone is jumping on that bandwagon, but that’s how we grew up eating.”

Bistro Cacao {320 Massachusetts Avenue NE; 202.546.4737} Owner Yavuz Bolukbasi: “The food at Bistro Caco is more creative French, but the décor is like the 1900s—kind of like the meeting of old and new. We are in an old row house, very comfortable and romantic, and the patio is nice in the summertime. It’s a couple of blocks from Congress, but when you are seated, you feel like you’re not in DC. We wanted to have a simple name—very easy and memorable that give people a good feeling.”

La Bergerie {218 North Lee Street, Second Floor, Old Town Alexandria, Va.; 703.683.1007} Owner Laurent Janowsky: “We do a lot of tableside work. Everything is either local or natural. We have a very quiet dining room, even when there are a hundred people in the restaurant. We have a lot of anniversaries and celebrations, but there are also people who come from out of town three or four times a year and eat by themselves. In Europe, they do that a lot, but in America, when a customer comes in and eats in a nice restaurant by themselves, it means a lot.”

Le Chat Noir

La Ferme

Le Chat Noir

{7101 Brookville Road, Chevy Chase, Md.; 301.986.5255} Owner Alain Roussel: “The setting is part of what distinguishes us from other great restaurants. Our 30-foot ceilings are uncommon, and together with a fireplace, patio, and private room, La Ferme is one-of-a-kind. Although I understand that some diners might be uneasy about trying French cuisine, the food we serve is fresh, genuine, and delicious, and we don’t dabble in fusion—we keep things simple. In addition, the setting of La Ferme is quite welcoming—it’s a casual atmosphere that allows diners to feel at ease as soon as they walk through the front door.”

{4907 Wisconsin Avenue NW; 202.244.2044} Owner Marie Ziar: “We serve very classic, traditional food. We try to stick with ‘old mother recipes,’ like the crêpes that are made with buckwheat flour—just like in Normandy. The specials we offer, though, have a more modern influence. The decoration is Belle Epoque, and the front porch is what gives the restaurant a Parisienne Left Bank feeling. People are sitting close together, but we are a neighborhood restaurant; people know each other. We know their habits, which makes them more like guests than customers.” —Linda Lombardi

www.diningout.com

31


WASHINGTON, DC ::

RESTAURANTS

33 15 ria

44 Charlie Palmer Steak

54 Posto

34 2100 Prime

45 Cities Restaurant & Lounge

55 Red Velvet Cupcakery

35 Article One American Grill

46 Daily Grill

56 RIVERS at the Watergate

36 Adour

47 iCi Urban Bistro

57 Smith Commons

38 B. Smith's

48 J&G Steakhouse

58 Sushi Taro

39 Bayou

49 Le Chat Noir

59 Tsunami Sushi & Lounge

40 Beacon Bar & Grill

50 M Street Bar & Grill

60 Wok N' Roll

41 Bourbon Steak

51 Morton's The Steakhouse

61 Zengo

42 CafĂŠ Bonaparte

52 Napoleon Bistro & Lounge

62 Zentan Restaurant

43 Cashion's Eat Place

53 The Oceanaire Seafood Room

64 Zola

::


15 RIA

Logan Circle/U Street Corridor/Shaw

www.15ria.com

Doubletree Washington, DC 1515 Rhode Island Avenue NW Washington, DC 20005 PH: 202.742.0015 FAX: 202.332.8436

Logan Circle is indeed lucky to have 15 ria anchoring its culinary scene.

Breakfast: Monday-Friday 6:30-11am Saturday 7am-1pm Sunday 7am-11am

Focusing on contemporary American cuisine with a market-fresh bent, 15 ria enjoys a wealth of different dishes on its menu—including fresh local seafood, succulent steaks, and tender chops. A careful crafted

Lunch: Monday-Friday 11:30am-2pm

wine list complements the cuisine perfectly, reflecting both contemporary flavors and classic pairings. In

Dinner: Daily 5:30-10pm

warmer weather, enjoy the outdoor terrace as the backdrop to your meal, or spend an evening at the

Sunday Brunch: 11:30am-2pm

intimate bar with a signature cocktail. Sunday brunch is a favorite as well—and more affordable than

Reservations Suggested

many in the DC dining scene. If after-work is more your social jive, 15 ria has themed happy hours to boast. With catering as an option for any event—romantic to professional—and a dedication to service and quality, 15 ria sets itself apart from the culinary crowd.

Outdoor Terrace Dining Locally Sourced/Seasonal Extensive Bourbon Offering Sunday Brunch Casual Dining Happy Hour (Weekdays 4-7pm) Doggy Happy Hour each Thursday (In Season)

sample menu selections breakfast:: Vermont Mascarpone Stuffed French Toast 9.75 Berries and warm maple syrup

Poached Eggs Benedict 10.50; 13.25

Pan-Seared Scallops 16 Spinach salad, mango, red pepper, crispy onions, and ginger vinaigrette

Cobb Salad 12 Grilled chicken, tomatoes, avocado, bacon, eggs, and Blue cheese dressing

Hollandaise and choice of crab cake or Canadian bacon

appetizers::

Crabmeat Omelette 13.25

Crispy Shrimp 15

Spinach, fennel, leeks, tomatoes, and Gruyère cheese; choice of breakfast potatoes or grits and toast or English muffin

Green papaya slaw, toasted almonds, and sweet chile sauce

lunch::

On a bed of greens with apples, pecans, and Blue cheese

Crab Cake Sandwich 18

dinner::

Homemade coleslaw with toasted pecans and house-cut fries

15 ria Double Delight 12 Corn beef, pastrami, sauerkraut, Thousand Island dressing, and Swiss cheese

Grilled Portobello Wrap 12 Parmesan artichoke spread, spicy walnuts, romaine, and watercress

Blackened Rainbow Trout 16 Lemon-chive sauce and Chesapeake rice pilaf with jumbo lump crab

Miso-Agave Glazed Organic Salmon 21

Pan-Roasted Quail 17

Pan-Roasted Organic Chicken 22 Goat cheese mashed potatoes, haricots verts, and thyme jus

Grilled Woodsboro Farms Pork Chop 22 Spiced fruit compote and spoon bread

Seared Scallops 25 Sweet corn ragoût, melted leeks, and country ham

Grilled Bone-in Rib-Eye Steak 29 Roasted fingerling potatoes and watercress salad

Peanut soba noodles and cucumber salad

33 w w w. d i n i n g o u t . c o m


2100 PRIME

Dupont Circle

www.2100prime.com

2100 Massachusetts Avenue NW Washington, DC 20008 PH: 202.835.2100 Breakfast: Monday-Friday 6:30-10:30am Saturday-Sunday 6:30-11am Dinner: Tuesday-Thursday 5:30-10pm Friday-Saturday 5:30-10:30pm Closed for Lunch Service

The district’s premier location for relaxed, American fare, 2100 Prime serves up delectable dishes made using all-natural and honest ingredients from the region’s finest purveyors and farms. Pair your meal with a glass of wine from their local, domestic, and international selection. Every bottle has been scrutinized for its quality, unique taste, and price. The result is a bouquet that will enhance the flavors and ingredients in your dish. 2100 Prime at The Fairfax Hotel at Embassy Row dishes out all-natural contemporary

Reservations Suggested

American cuisine in a relaxed environment, just steps from Dupont Circle. 2100 Prime brings a fresh Farm-to-Table Private Room Bar Dining Full Bar

new flavor to this location.

sample menu selections beginnings:: Heirloom Tomato Soup 10 Grilled cheese brioche

Velvet She Crab Soup 12 Parmesan cracker

Caramelized Onion and Gruyère Tart 12 Arugula and beet vinaigrette

Seared Prosciutto Wrapped Mozzarella 14 Balsamic vinegar and extra virgin olive oil

greens:: Baby Spinach Salad 10 Brie, prosciutto, and bacon-apple vinaigrette

The Wedge 9 Applewood-smoked bacon and Maytag Blue cheese

americana:: Wild Scottish Salmon 24 Celery root purée and mustard chive sauce

Seared Striped Bass 22 Orange mist tea sauce and English pea risotto

Chicken ‘n’ Crêpes 21 Roasted chicken, cheese-stuffed crêpes, and garlicrosemary broth

Root Vegetable Tasting 16 Forest mushrooms, beets, and turnips

w w w. d i n i n g o u t . c o m

Ratatouille 5 Creamed Spinach 5 Potato Puffs 5

fairfax classics::

Chef’s Vegetable Whims of the Day 5

Lobster Thermidor 34

desserts::

Mustard Gruyère gratin

Dover Sole 32 Brown caper butter and vegetable bouquetier

Prime Steak Tartare 25 Seasoned tenderloin, quail egg, and anchovies

prime grill:: Duroc Pork Tenderloin 22 Szechuan rub, dried fruit chutney, and cider sauce

Grilled Veal Chop Maître D’ 34 Fingerling potatoes

Tomahawk Rib-Eye 38 Yorkshire pudding and farmer’s vegetables

Butter-Poached Beef Tenderloin 6oz 25; 8oz 28 Foraged mushrooms, garlic brioche, and fried egg

34

sides::

Chocolate Crème Brûlée with Berries 8 White Chocolate Cheesecake with Oreo Crust and Berry Compote 8 Seasonal Fruit And Berries with Chantilly Cream 9 House Ice Creams and Sorbets 8


ARTICLE ONE AMERICAN GRILL

Capitol Hill

www.articleonegrill.com

Hyatt Regency Washington 400 New Jersey Avenue NW Washington, DC 20001 PH: 202.719.8478 Breakfast: Monday-Friday 6:30-11:30am Saturday-Sunday 6:30am-Noon

Article One, named for the corresponding article of the U.S. Constitution, is located in the five-story atrium lobby at Hyatt Regency Washington on Capitol Hill. The restaurant offers a casual location for breakfast and lunch each day, while featuring upscale dining for dinner each evening. Choose from a selection of unique dishes blending local influences, organic products, and grilled favorites. Breakfast features a classic American menu in addition to a daily breakfast buffet. For lunch, enjoy a selection of creative soups, salads, and sandwiches. Dinner provides

Lunch: Daily 11:30am-3pm Dinner: Daily 5-11pm Article One Lounge: Daily 10:30pm-2am Reservations Not Required Semi-Private Lounge Area Also Available for Happy Hours, Going Away Parties, Or Special Events

an upscale grill menu, featuring Certified Angus beef steaks and a selection of fresh seafood. The lounge provides a prime location to watch for Capitol Hill notables, catch up on the day’s current events, or for meeting friends and co-workers. Enjoy a selection of appetizers, sandwiches, and specialty cocktails. Private dining and lounge areas are also available and should be reserved in advance.

sample menu selections starters::

from the grill::

Lump Crab Cake 12 Shaved fennel salad and citrus-mustard reduction

all steaks aged 21-28 days, grilled to preferred temperature, and served with herb butter and choice of side

Crispy Calamari with Rock Shrimp 11

Bone-In Rib-Eye 14oz 29

Smoked tomato aïoli and pickled relish

Warm Local Artisan Cheese 10 Chapel’s Country Creamery Chappelles cheese (Maryland) with grilled and fresh country bread

Center Cut Filet Mignon 8oz 36 Coulotte Steak 10oz 26 Colorado Rack of Lamb 12oz 38

soups::

Swordfish 8oz 21

Maryland Crab Bisque cup 7; bowl 10

sides::

Senate Bean and Smoked Ham cup 6; bowl 9

Baked Potato and Cherry Wood-Smoked Bacon 4

salads::

Truffle Fries with Sea Salt 5

The Article One Salad 8

Asparagus with Tarragon Butter 5

Cucumbers, wild watercress, yellow grape tomatoes, red onions, candied pecans, pumpkin seeds, and white balsamic dressing

Wild Mushrooms with Cipollini Onions 5

Local Warm Walnut-Crusted Goat Cheese Salad 9 Belgium endive, red romaine, caramelized Brussels sprouts, sundried cherries, warm bacon dressing, and crisp butternut squash

Roasted Plum and Fresh Mozzarella Cheese Salad 9

Local Market Vegetables 4

stay fit cuisine:: Avocado and Heirloom Tomato Salad 8 Red onions, bell peppers, and cumin dressing

Herbs, red onion, and olives

Swordfish 21 Fennel, quinoa, green beans, and orange emulsion

35 w w w. d i n i n g o u t . c o m


The St. Regis Washington, D.C. is home to one of the city’s best restaurants, Adour at The St. Regis Washington, D.C., which was designed by the worldrenowned Rockwell Group and features the cuisine of legendary Chef Alain Ducasse. Adjacent to The St. Regis Bar, the sleek restaurant is led by talented Executive Chef Julien Jouhannaud and features fresh, seasonal French-American cuisine, with decadent desserts and an extensive wine list. Highlights from the menu include the seasonal Cookpot offerings, Maine Lobster Salad with Roasted Rainbow Beets and Caviar Cream and Braised Wagyu Beef Short Rib. For dessert, the Hazelnut SoufflÊ and delectable macarons created by Pastry Chef Fabrice Bendano are always a treat. Adour also offers a seasonally-changing Vegetable Tasting Menu, in addition to its prix-fixe menus and a la carte offerings. The restaurant also features an array of innovative programming including wine seminars, pastry classes and more.

36 w w w. d i n i n g o u t . c o m


ADOUR ADOUR

Downtown

adourdc@stregis.com www.adour-washingtondc.com

St. Regis Washington, D.C. 923 16th Street NW Washington, DC 20006 PH: 202.509.8000

sample menu selections appetizer:: Path Valley Fall Squash Velouté 13 Goat cheese raviolini and sage

Seared Hudson Valley Foie Gras 23 Apple, salsify, and grapes

Marinated Japanese Hamachi 21 Daikon, cucumber, and green apple mustard

Day Boat Large Scallops 19 Citrus condiment and Belgian endive

Maine Lobster Salad 22 Roasted rainbow beets and caviar cream

tasting menus:: ask the sommelier for wine pairings that will complement your tasting experience

4 Courses/5 Courses 70/85

Breakfast: Tuesday-Saturday 7-11am

Olive Oil Poached Chatham Cod 36

Dinner: Tuesday-Thursday 5:30-10pm Friday-Saturday 5:30-10:30pm

Contemporary paella and piperade jus

Closed Sunday-Monday

Braised Atlantic Halibut 38

Not Open for Lunch

Adour clam chowder sauce

Reservations Recommended

Braised Wagyu Beef Short Rib 38 Contrast of carrots and natural jus

Roasted Veal Loin 44 Potato gnocchi and Chanterelle mushrooms

Renowned Chef Vegetable Tasting Menu Notable Desserts Impeccable Service

Muscovy Duck Breast & Figs 39 Turnips, radish, and dolce forte sauce

Roasted Pennsylvania Venison Medallion 44 Salsify, confit shallot, butternut squash, and poivrade sauce

certified black angus beef:: sauces: béarnaise, black peppercorn, and bordelaise

The experience of Adour signature dishes, selected by the chef

Filet Mignon 8oz 41

Vegetarian Tasting Menu 70

New York Strip 11oz 39

Five courses using the very best in-season vegetables ingredients

Hanger Steak 10oz 27

Add $19 for rossini: seared foi gras/black truffle sauce

Boneless Ribeye 16oz 46

wine by the half decanter::

side dishes::

12.5 oz

Potato Purée 8

2009 Chardonnay 55

Adour Mac & Cheese 8

Kistler "Les Noisetiers" Sonoma, California

Creamed Spinach 8

2008 Chardonnay 45

Panisses 8

Chateau De La Maltroye Chassagne Montrachet Burgandy

dessert::

2002 Merlot/Cab Franc/Cab Sauv 45

Hazelnut Soufflé 10

Chateau Gueyrosse St. Emilion Grand Cru Bordeaux

Orange sorbet and granité

2008 Cabernet Sauvignon 80 Shafer "One Point Eve" Stag's Leap District Napa Valley, California

Baba 10 Armagnac and light whipped cream

Chestnut & Pear Mont-Blanc 10 Meringue "fondant" and chantilly cream

Apple and Quince Tatin 10 Caramel parfait and green apple sorbet

fish & meat::

Chocolate, Caramel & Pecan Bar 10 Maple ice cream and coffee granité

Pan Seared Pacific Wild Salmon 36

Citrus Tart 10

Syrah Sauces and Garniture "Matelot"

Shortbread and Meyer lemon cream

Roasted Maine Lobster 41

Daily Selection of Sorbets 10

Braised savoy cabbage and Gala apple

Pastry chef's choice 37 w w w. d i n i n g o u t . c o m


B. SMITH’S

Capitol Hill

www.bsmith.com

Union Station 50 Massachusetts Avenue NE Washington, DC 20002 PH: 202.289.6188 Monday-Thursday 11:30am-9pm Friday-Saturday 11:30am- 10pm Sunday 11am-9pm Reservations Suggested Business Casual Bar Dining Weekend Brunch Happy Hour Takeout Personal Wines Welcome (Corkage Fee Applies) Banquet/Private Rooms

B. Smith’s at Union Station features a combination of Cajun, Creole, and Southern cuisine. Located in Washington, DC’s Historic Union Station, B. Smith’s grand Beaux Arts-style dining room with its 30-foot ceilings, period chandeliers, and turn-of-the-century elegance is a national landmark and has been called one of the most beautiful dining rooms in America. Specialties of the house include Swamp Thang—a mixed seafood dish over Southern-style greens in a mustardbased seafood sauce; Grilled Lamb Chops; Fried Green Tomatoes; and Spicy Cajun Jambalaya. In its own separate space, the bar at B. Smith’s serves as a gathering place for Washington’s political movers and shakers, celebrities, and people who just want to have a good time. Event planning is their specialty, and catering facilities are available for 12 to 500 people. The restaurant also features a weekend brunch.

sample menu selections soups::

entrées::

desserts::

Crescent City Gumbo

Lemon Pepper Catfish

Bourbon St. Bread Pudding

Stewed tomato, scallop, shrimp, chicken, and smoked turkey sausage

Macaroni and cheese, collard greens, and tangy honey mustard

Savory Black-Eyed Pea Soup

Braised Baby Back Ribs

B. Smith’s signature warm bread pudding prepared with brioche and finished with a warm bourbon crème sauce; topped with vanilla ice cream

Garden vegetables, chicken stock, kale, and onion

Macaroni and cheese and collard greens

appetizers::

Shrimp and Grits

B.’s Bayou Jambalaya Tasso ham, chicken, shrimp, and Louisiana rice

Fried Green Tomatoes Ricotta cheese and red pepper aïoli; can also be prepared grilled

Andouille sausage, shallot, garlic, clam jus, and creamy grits

Lamb Chops Herb asparagus risotto, patty pan squash, and pomegranate drizzle

Crab Cakes

B. Smith’s Pineapple Upside Down Cake B’s delicious recipe with homemade vanilla ice cream

Beignets Warm fried apple fritters drizzled with caramel amaretto sauce

Coconut Cake Moist yellow cake prepared with vanilla coconut crème frosting and finished with fresh coconut flakes

Crispy Calamari

Crabmeat, leek potato cake, and jalapeño mustard sauce

Sweet Potato Pie

Buttermilk- battered, garlic hot sweet peppers, and cocktail sauce

Chicken and Gravy

Homemade; served on a pecan-graham cracker crust with a warm butterscotch sauce

Fried Chicken Livers Sautéed onions, pineapple chutney, and housemade gravy

Lemon Pepper Catfish Fingers Guinness tartar sauce

38 w w w. d i n i n g o u t . c o m

Cornbread dressing, sautéed fresh seasonal vegetables, and onion gravy

Shrimp and Crawfish Étouffée Cajun stew and saffron rice

Stuffed Bell Peppers Brown rice, spinach, mushroom, melted Parmesan cheese, and Cajun blush sauce


BAYOU

Foggy Bottom/West End

www.bayouonpenn.com

2519 Pennsylvania Avenue NW Washington, DC 20037 PH: 202.223.6941 Closed on Monday

For world-class live music, New Orleans-inspired cooking, and that laid-back Big Easy vibe, there’s only one place in Washington, DC to go. Located at 2519

Lunch: Tuesday-Friday 11am-5pm

Pennsylvania Avenue NW, just steps from the Foggy Bottom metro, Bayou brings together the award-

Dinner: Tuesday-Wednesday 5-10pm Thursday-Saturday 5-11pm Sunday 5-10pm

winning cuisine of Executive Chef Rusty Holman, hand-crafted New Orleans cocktails, and a rotating line-

Brunch: Saturday-Sunday 10am-5pm

up of both local and national recording artists, performing live. With two funky floors of dining and dancing, Bayou suits any occasion. Whether it’s grabbing a quick po’boy at lunch, sitting down to a threecourse dinner, watching the game with a cold Abita, or grooving the night away in the intimate concert space, Bayou is DC’s number-one spot to laissez les bons temps rouler. Bayou also features live jazz during dinner every Wednesday through Saturday night.

sample menu selections appetizers:: Seafood Gumbo cup 4.95; bowl 6.95 Fried Green Tomatoes 7.95 Roasted red pepper aïoli, corn salsa, and goat cheese

Barbecue Shrimp 9.95 Lemon, garlic, herbs, butter, and French bread

salads:: add chicken breast, fried oyster, or shrimp for additional cost

Bayou House Salad 7.95 Mixed greens, carrot curls, cucumbers, red onion, blue cheese, and sherry vinaigrette

Roasted Beet Salad 9.95 Mixed greens, spicy pecans, goat cheese, and citrus vinaigrette

Spinach Salad 9.95 Creole mustard vinaigrette, pickled onions, hardboiled egg, and Tasso ham

po’boys:: served from 11am-5pm

Marigny 12.95

Cajun Fried Chicken Breast 17.95

Fried shrimp, oyster, or catfish (select two)

Mashed potatoes, green beans, and Creole mustard sauce

Esplanade 7.95 Fried green tomato

Crawfish Carbonara 17.95

Royal 13.95

Crawfish tails, bacon, soybeans, and fresh herbs over linguini with garlic cream sauce

New Orleans-style barbecue shrimp

Frenchmen 11.95 Peacemaker fried oyster

sides:: Cajun Fries 3.95

entrées::

Collard Greens 4.50

served from 5pm-close

Tomato-Cucumber Salad 3.50

Swamp Monster 21.95

Coleslaw 2.50

Selection of shellfish with creamy Dijon sauce and collard greens

Mac and Cheese 5.95

Jambalaya 17.95

Dirty Rice 4.25

Chicken, shrimp, and andouille sausage

Blackened Catfish 18.95 Served over dirty rice and braised collard greens; topped with green tomato chutney

Steak and Frites 23.95 12oz NY strip with Cajun fries, broccolini, and crawfish butter

Magazine Street 10.95 Roast beef with debris

St. Charles 10.95 Fried shrimp 39 w w w. d i n i n g o u t . c o m


BEACON BAR & GRILL

Dupont Circle

www.bbgwdc.com

Beacon Hotel 1615 Rhode Island Avenue NW Washington, DC 20036 PH: 202.872.1126 FAX: 202.872.1128 Breakfast: Monday-Friday 6:30-10am Saturday-Sunday 7:30-10am

Locally known for the “Best Brunch in Town,” the Beacon offers reinterpreted American comfort foods that are visually stimulating and a treat to the palate.

Lunch: Daily 11:30am-3pm

Food readily inspired and complemented by local produce and regionally obtained seasonal offerings—

Dinner: Nightly 5-10pm

not to mention international cuisine—make the dining experience truly innovative and dynamic. Beacon

Brunch: Sunday 11am-3pm

high-energy lounge, seasonal outdoor patio, and a more elegantly appointed yet contemporary dining

Reservations Suggested

room. Summers, the rooftop Sky-Bar overlooking Dupont Circle, provides yet another welcoming place

Sunday Sparkling Champagne Brunch Weekday Happy Hour 4-7 pm Chef’s Table Catering Private Dining Up to 60 Seasonal Rooftop Sky Bar

for entertaining or catching up with friends. Serving breakfast, lunch, and dinner daily, and brunch on

is popular with area residents due to the various dining and entertainment atmospheres, including a

Sunday, Beacon Bar & Grill is your new standby in Washington, DC

sample menu selections breakfast::

sandwiches::

starters::

American Breakfast 14

all sandwiches come with a choice of french fries, soup, or a small green salad

Roasted Butternut Squash Soup 6

Beacon Grilled Cheese Sandwich 10

Crispy Bangkok Beef Rolls 8

Munster cheese, sliced tomato, smoked bacon, and parsley-buttered brioche bread

Spicy raspberry-ginger dipping sauce

BB&G Half-Pound Angus Burger 12

Red onion, pistachios, feta cheese, dates, and Vermont maple vinaigrette

Two eggs with hash browns, bacon, sausage, or ham and toast with butter and preserves

Classic Eggs Benedict 15 With hollandaise sauce, steamed asparagus, and breakfast potatoes

Texas French Toast 13 Strawberries and bacon, sausage, or ham

Smoked Salmon with Bagel 14 Sliced tomato and cream cheese

salads::

Half-price on Mondays; lettuce, tomato, and onion, on a kaiser roll with your choice of Cheddar, Swiss, blue, or provolone cheese

Amaretti and pepitas

Chilled Beet and Arugula Salad 9

dinner entrées::

The Chesapeake 16

Moroccan Spiced Salmon 22

Maryland lump crab, rémoulade sauce, and corn relish

Dill crème fraîche, lime-cumin carrots, and smashed red potatoes

Grilled Salmon BLT Burger 14

Autumn Harvest Salad 7

Smoked bacon, sliced avocado, and tzatziki sauce

Spice-Rubbed Grilled Angus Rib-Eye 28

Baby greens, sundried cranberries, walnuts, blue cheese, and pumpkin vinaigrette

lunch entrées::

Red bliss mash potatoes, grilled asparagus, and cilantro-mint hollandaise

Crab Louis Salad 13

Barbecue Brisket 16

Pan-Seared Pork Chop 22

Half avocado, frisee, tomato, cucumber, and homemade Russian dressing

Slow-roasted beef brisket, Texas barbecue sauce, homemade cornbread, and green beans

Apple and rum raisin sauce, smoked Gouda polenta, and green beans

Sesame Salmon and Noodle Salad 14

New England Lobster Mac and Cheese 18

Adobo Brisket 16

Asian noodle, julienned vegetables, cashews, bean sprouts, and Thai peanut dressing

Cavatappi pasta, smoked bacon, Gouda cheese, and butter-poached lobster

Onion country gravy, cornbread, braised green beans, and smashed potatoes

Chopped Romaine Salad 7

Crispy Buttermilk Chicken 15

Portobello, Spinach, and Ricotta Lasagna 19

Bacon, Parmesan, garlic croutons, and Caesar dressing

Sweet potato waffles, green beans, and pecanmaple syrup

Roasted tomato sauce and provolone

40 w w w. d i n i n g o u t . c o m


BOURBON STEAK

Georgetown

www.bourbonsteakdc.com

Four Seasons Hotel 2800 Pennsylvania Avenue NW Washington, DC 20007 PH: 202.944.2026

Award-winning chef and restaurateur Michael Mina brings his signature cooking style and unique culinary vision to BOURBON STEAK, located in the prestigious Four Seasons Hotel Washington D.C. With Executive Chef Adam Sobel at the helm, this chic and contemporary restaurant showcases modern American fare with a focus on all-natural meats and sustainable seafood available both locally and worldwide. The Lounge at BOURBON STEAK invites guests to relax before their meal or indulge in a cocktail and a few tempting dishes to cap off the day. Enjoy the warm and inviting lounge, replete with leather banquettes, custom silver tables, and a

Lunch: Monday-Friday 11:30am–2:30pm Dinner: Sunday-Thursday 6–10pm Friday-Saturday 5:30-10:30pm Reservations Recommended Full Bar Specialty Cocktails Notable Wine List Private Dining Lounge Atmosphere

brown Marrone marble-top bar, or opt for a seat on the private oasis patio boasting fire pits and heaters for almost year-round enjoyment. In addition to a decadent bar menu, this stylish Georgetown D.C. bar offers 25 wines by the glass and handcrafted seasonal cocktails incorporating fresh ingredients and premium small-batch spirits.

sample menu selections bourbon bar burgers:: Gryffon’s Aerie Grass-Fed Burger Tamworth bacon, Pleasant Ridge reserve, and sweet onion fondue

Heritage Turkey Jack cheese, roasted peppers, and arugula

Korean Barbecue Salmon Burger Kimchi, kochujang sauce, jalapeños, and shredded carrots

Trio of Duck Fat Fries or Onion Rings

shellfish and caviar:: Oysters and Clams America’s best; daily selection

Sustainable Shrimp Spice-poached, horseradish, and Belvedere cocktail sauce

Caspian Caviar Traditional accompaniments

appetizers:: Roasted Market Vegetable Salad Acorn squash, sunchoke, pear, strachiatella, and pomegranate

Oregon Matsutake Risotto

Roasted Long Island Duck Trio

Bone marrow, braised tendon, and wild watercress

Foie gras, roasted beets, braised chard, and pistachios

Housemade Charcuterie Tasting Pimento cheese and pickled watermelon rind

from the wood-burning grill:: Local Pastured Meats Eco friendly farms pork chop; Gryffon’s aerie grass fed beef, dealer’s choice; Gunpowder bison tenderloin

USDA Prime Dry-Aged Beef 14oz New York strip; 28oz aged porterhouse; 16oz boneless rib-eye

Certified Angus

Oak-Fired Virginia Swordfish Artichokes, confit gizzards, and black olive aigre doux

Rappahannock Striped Bass Preserved lemon curd, ash-roasted eggplant, and candied onions

Pan-Roasted Organic Chicken Pipérade, Alan Benton’s country ham, and farm fresh egg

accompaniments:: Hudson Valley Foie Gras

10oz skirt steak; 8oz filet mignon; 20oz bone-in rib-eye

Roasted Marrow Bones

Ocean Fish

farm fresh side dishes::

Mahi Mahi; Florida Cobia; Arctic Char

entrées::

General Tso’s Broccoli

Michael’s Lobster Pot Pie

Rancho Gordo Heirloom Tepary Bean Cassoulet

Brandied lobster cream, baby vegetables, and wild mushrooms

Black Truffle Mac and Cheese

Border Springs Farm Lamb Tasting

Brussels Sprouts

Caramelized carrots, couscous, and argan oil

Bacon and honeycrisp apples

41 w w w. d i n i n g o u t . c o m


CAFÉ BONAPARTE

Georgetown

www.cafébonaparte.com

1522 Wisconsin Avenue NW Washington, DC 20007 PH: 202.333.8830 FAX: 202.333.8831 Breakfast: Monday-Friday 8am-Noon Lunch: Monday-Friday Noon-5:30pm

Located in the heart of historic Georgetown, Café Bonaparte is one of Washington’s favorite destinations for a taste of Paris. This cozy and romantic familyowned French café features award-winning crêpes (sweet and savory), delicious French bistro classics,

Dinner: Monday-Thursday 5:30-11pm Friday-Saturday 5:30-Midnight Sunday 5:30-10pm Weekend Brunch: Saturday 10am-3pm Sunday 9am-3pm Weekend Brunch Live French Jazz (Wednesdays) Happy Hour

gourmet coffees, and homemade desserts. Open seven days a week for breakfast, lunch, dinner, and weekend brunch, Bonaparte offers an intimate atmosphere for couples, families, and those looking for a quiet getaway in a setting reminiscent of a typical Parisian sidewalk café. Some of Bonaparte’s famous guests include Helen Mirren, Robert Duvall, Jane Seymour, Jill Biden, Maggie Gyllenhaal, and Paula Abdul. Bonaparte is a wonderful escape from the crowds on M Street and has won numerous accolades from The Washington Post and others for best crêpes, espressos, brunch, and people-watching!

sample menu selections Verona

appetizers/salads::

desserts::

Balthazar

Cigare Chocolat

Baby spinach, red onions, dried cranberries, orange supremes, and goat cheese; topped with candied almonds in a lemon-basil olive oil

A rich yet mellow chocolate mousse wrapped in a thin dark chocolate shell; served with hazelnut gelato

Crème Brûlée

Smoked salmon, shallots, red onions, chives, dill, and cream cheese

Savoy

Delicious housemade crème brûlée topped with fresh berries

sweet crêpes::

Tarte au Chocolat

Last Tango

Homemade chocolate tart served with a creamy bourbon zabaglione sauce

Nutella, strawberries, whipped cream, and berry Melba sauce

Filet Mignon au Poivre

savory crêpes::

Montpelier

Pepper-encrusted filet mignon served with roasted garlic mashed potatoes and vegetable du jour

Florentine

A half heart of charred Romaine lettuce, melted fresh mozzarella, and a peppercorn dressing—a must try for Caesar salad lovers!

entrées::

Moules Belgium Mussels sautéed in Belgium beer, shallots, butter, and mustard cream

Steak Frites Terras Major served with our famous fries; choice of bordelaise or our signature béarnaise sauce

Fillet of Atlantic Salmon French lentils, wilted baby spinach, and white asparagus

Veal Piccata Sautéed veal scaloppini with capers and lemon beurre blanc

42 w w w. d i n i n g o u t . c o m

Savory Roma tomatoes with ricotta cheese, pine nuts, and pesto topped with tomato sauce

Budapest Seasoned ground beef, onions, tomatoes, and green peppers topped with a sour cream-cilantro sauce

Montmartre Roasted mushrooms, scallions, goat cheese, Swiss cheese, and ricotta cheese

Petersburg Black Forest ham, shallots, parsley, and mushrooms; topped with a Dijon mustard cream sauce

Italian sausage, caramelized onions, green peppers, and provolone cheese; topped with fontina cheese

Lisbon

Caramelized apples topped with crème anglaise and whipped cream

St. Germain Strawberries topped with almonds, whipped cream, and berry Melba sauce

Martinique Caramelized mango slices topped with lemon gelato, pistachio sprinkles, and berry Melba sauce

Lorraine Wild berries, vanilla ice cream, and chocolate sauce


CASHION’S EAT PLACE

Adams Morgan

www.cashionseatplace.com cashionseatplace@gmail.com

1819 Columbia Road NW Washington, DC 20009

Tom Sietsema of The Washington Post said in his 2011 Spring Dining Guide that Cashion’s Eat Place is the “best restaurant in Adams Morgan” and is “one of the top tables in Washington.” Known for striking the perfect balance between seriously good

PH: 202.797.1819 FAX: 202.797.0048 Brunch: Sunday 11:30am-2:30pm

food and a laid-back experience, Cashion’s Chef John Manolatos helms the kitchen, General Manager

Dinner: Sunday and Tuesday 5:30-10pm Wednesday-Saturday 5:30-11pm

Justin Abad oversees the impressive wine list, and George Manolatos manages the bar.

Reservations Recommended

Cashion’s has become the ideal friendly destination for a meal, a drink, or a late-night snack. Speaking of

Sunday Nights: Pass the Plate for Two $80 After Dark Menu at the Bar, Friday-Saturday, Midnight-2am Locally Sourced/Seasonal Outdoor Dining Weekend Brunch Full Bar

food, the restaurant offers brunch and dinner menus, rife with new American/Old World fare. Start your meal off with Fried Softshell Crabs on a Corn-Poblano Salad, for example, and slide into Spit-Roasted Goat with Tzatsiki, Cranberry Bean Salad, and grilled Flatbread. If you’re more of a brunch fan, the Braised Organic Pork “Hash” with a poached egg will definitely hit the spot. And don’t forget to save room for a little sweet treat; you can’t beat the Salty Chocolate Caramel Tarte with Vanilla Ice Cream or the Ricotta-Filled Cannoli with Pistachio and Chocolate Chips. Really, Cashion’s is the place to be any time of the day, so make sure you stop for a drink, a meal, a snack—or all three!

sample menu selections appetizers:: Eco-Friendly Foods Pork Tenderloin 9 Smoked mackerel aïoli and fingerling potatoes

Prosciutto di Parma 12 Grilled local pears, Pipe Dreams fromage goat cheese, and aged balsamic vinegar

Anson Mills Farro Verde Soup 9 Local greens and croutons

New Orleans File Gumbo 10

main courses:: Wild Oregon King Salmon Fillet 28

Big Eye Tuna Ceviche 15

Seared with corn, zucchini, basil, piquíllo pepper oil, and an English pea coulis

Marinated in tomatillo cilantro and lime with avocado, chiles, Hackleback caviar, and pumpkin seeds

New Frontier Bison Hanger Steak 29

Veal Sweetbreads 10 Sautéed Catalan spinach

Goat Cheese Soufflé 11 With crostini

soups and salads:: Avocado-Grapefruit Salad 9 Poppy seed dressing

Grilled with garlic mashed potatoes, green beans, and a horseradish cream sauce

Whole Mediterranean Dorade 30 Cannellini beans, escarole, and tomato, Laconian olive oil, and Maldon sea salt

Eco-Friendly Foods Port Leg 25 Grilled with tumeric basmati rice, curried cream spinach, red onion escabeche, pomegranate molasses, and cilantro chutney

Dungeness Crab Cakes 31 Local apple-celery slaw, Old Bay french fries, and a smoked tomato-piquillo pepper aïoli

Salad of Haricots Verts 11 Black-eyed peas, beets, fennel, manchego cheese, pine nuts, lemon tahini, and an almond vinaigrette

43 w w w. d i n i n g o u t . c o m


CHARLIE PALMER STEAK

Capitol Hill

www.charliepalmer.com

101 Constitution Avenue NW Washington, DC 20001 PH: 202.547.8100 FAX: 202.547.6607 Lunch: Monday-Friday 11:30am-2:30pm Dinner: Monday-Friday 5:30-10pm Saturday 5-10:30 pm Closed Sundays Reservations Recommended Award-Winning $25 Prix-Fixe Lunch Steps To The Capitol Extensive Wine List Private Events Rooftop Terrace With Panoramic Views Catering

Located in the United Brotherhood of Carpenters headquarters off the wide, open expanse of the National Mall, Charlie Palmer Steak DC is dedicated to another fine master craft: big, bold American food. Under the direction of Executive Chef Matt Hill, the menu stars the best American artisan beef cuts like an aged Angus Rib-Eye “Cowboy” Steak as well as updated seafood classics such as the Iced Shellfish Platter of lobster, shrimp, king crab, and oysters. Underscoring the patriotic menu, Palmer’s innovative wine cube—which appears to be floating on water—features 10,000 bottles of exclusively American wine and over 750+ selections. Charlie Palmer Steak moves the political power meetings out of the back room and into private dining spaces—sleek enclaves of dark wood where gathering around the table gets things done in the best possible way. In addition, the rooftop terrace, which can accommodate 400 guests, boasts the city’s most impressive view of the Capitol.

sample menu selections first course:: Roasted Wild Carolina Shrimp 18 Chorizo, arugula, fennel, and Banyuls vinegar

Spiced Yellowfin Tuna “Cannelloni” 18

Roasted Wellington Farms Chicken 27 Fava bean, morel, gnocchi, and braised Swiss chard

Sweet Pea and Mascarpone Raviolo 23 Morel mushroom, baby carrots, and tarragon

Avocado and ponzu

Butter-Braised Stuffed Maine Lobster and Petite Filet 61

Charlie Palmer Ceasar Salad 14

Citrus butter and wilted baby spinach

Parma ham, quail egg, and creamy garlic dressing

Seared Hudson Valley Foie Gras 22

sides::

dessert:: Classic Vanilla Cheesecake 8 Macerated strawberries

Chocolate Hazelnut Pyramid 8 Praline anglaise, warm chocolate ganache, and crisp phyllo tuiles

Trio of Crème Brûlée 8 Classic vanilla, orange basil, and espresso with cinnamon foam and crisp almond biscotti

Almond, pineapple, pain purdu, and maple

Herb Roasted Asparagus 10

Iced Shellfish Platter 78

Hand-Cut Fries 6

Lobster, blue prawns, crab cocktail, and oysters

Chipotle aïoli

main course::

Truffle Twice-Baked Potato Purée 7

lounge::

Marinated Hangar Steak 30

Parmesan Gnocchi 8

Line Caught Alaskan Halibut 32

USDA Angus beef aged 21 days

New York Strip Steak 48 USDA Angus beef dry-aged 28 days

Porterhouse for Two 84 Bluefoot chanterelle mushrooms, bacon lardon, and caramelized pearl onions

Roasted Diver Sea Scallops 28 Braised smoked bacon, Anson Mills polenta, and caramelized shallot

sauces::

Seasonal Fruit Cobbler 7 House-churned ice cream

Sweet pea ravioli, morels, carrots, and smoked bacon

Lobster Corn Dog 9

Horseradish Cream 3

Black truffle rémoulade

Béarnaise 3

Mini Burgers 8

Chimichurri 3

Housemade brioche and bacon marmalade

Chicken Wings 8 Sriracha hot sauce and Berkshire blue cheese dipping sauce

Fennel-Dusted Calamari 12 Spicy herb aïoli

44 w w w. d i n i n g o u t . c o m


CITIES RESTAURANT & LOUNGE

Midtown

info@citieswashington.com www.citieswashington.com facebook.com/citiesrestaurantlounge twitter.com/citiesdc

919 19th Street NW Washington, DC 20006

Welcome to Cities Restaurant & Lounge—where getting away is just steps away. A restaurant and lounge experience like non other, Cities offers a unique approach to international dining—you are transported to exotic and far-away destinations through meticulously crafted dishes in a stunning setting. The 140-seat dining room and 100-seat outdoor patio and lounge beckon you for lunch,

PH: 202.331.3232 FAX: 202.331.1035 Lunch: Monday-Friday 11:30am-2:30pm

dinner, drinks, private events, or casual gatherings with friends. The 28-seat glass enclosed private

Dinner: Monday-Thursday 5:30-10pm Friday-Saturday 5:30pm-11pm

dining room is ideal for business lunches, dinners, or any celebration.

Closed Sunday, but Available for Private Events

The menu, inspired by cities around the world, has dishes to please the most particular of palates. The

Reservations Suggested

Butternut Squash Soup is a favorite on a chilly afternoon, Peking Duck Dumplings are great to share at the bar, or treat yourself to the signature Filet Mignon. With healthy selections, vegan, vegetarian, and gluten-free options, Cities truly has something for everyone. Fresh ingredients, original flavors, great service, and attention to detail will transport you to the destination of your dreams.

Private Events Up to 350 People 50-inch Customizable Media Wall Daily Happy Hour Noon-8pm with Specialty Cocktails Late Night Lounge with DJ and Live Jazz Band International, Vegetarian, and Vegan Menus Available

sample menu selections dinner:: soup and salad:: Butternut Squash Soup 9 Ginger, onion, cream, and mussels

Greek Salad 12 Tomato, cucumber, red onion, feta, kalamata olive, green peppers, lemon, and olive oil dressing

small plates:: Mac ‘n’ Cheese 8 Swiss, Parmesan, and Cheddar cheese, topped with a cumble crust

Chicken or Beef Satay 10 Spicy peanut sauce

Bilboa Sautéed Shrimp 10

entrées::

lunch::

Lobster Ravioli 18

daily bar and lounge specials 8.95

Lobster, celery, onions, mushroom, and tarragon

Paella Valenciana 23 Chicken, chorizo, shrimp, mussels, peppers, green peas, saffron, and rice

Atlantic Salmon 23 Pan-seared salmon filet, roasted red pepper mashed potatoes, watercress, and white wine-dill sauce

Filet Mignon 30 Roasted potatoes, asparagus, crispy onions, and Gorgonzola sauce

Rack of Lamb 27 Roasted potatoes, sautéed spinach, rosemary garlic cream sauce, and crispy onions

Olive oil, paprika, and garlic

dessert::

Peking Duck Dumplings 10

Bon Bon au Chocolate 7

Leeks, water chestnuts, and spicy hoisin sauce

Dark chocolate, phyllo dough, orange crème, anglaise, and hazelnut ice cream

Angus Sliders 12 Cheddar and crispy onions

Tiramisù 7

Peruvian Ceviche 10

Espresso- and Kahlùa-soaked lady fingers, cream filling, and chocolate shavings

Tilapia, aji pepper, sweet potato wedge, corn, parsley, and lime juice

Steak Sandwich Pasta of the Week Chorizo and Mushroom Pizza Southwestern Salad

sandwiches and flatbreads:: Chicken Gyro 12 Lemon-garlic marinated chicken breast, onions, tomatoes, tzatziki, and pita

Portobello Sandwich 11 Portobello, roasted tomato, arugula, aged goat cheese, and flatbread

Peking Duck Flatbread 15 Caramelized onions, spicy hoisin cream sauce, garlic olive oil, and aged goat cheese

45 w w w. d i n i n g o u t . c o m


DAILY GRILL

Dupont Circle

www.dailygrill.com dcdg@dailygrill.com

Dupont Circle 1200 18th Street NW Washington, DC 20036 PH: 202.822.5282

Georgetown 1310 Wisconsin Avenue NW Washington, DC 20007 PH: 202.337.4900

Bethesda One Bethesda Metro Center Bethesda, MD 20815

Modeled after the big city American grills of the 1920s and ‘30s, Daily Grill serves traditional American fare in a casual yet sophisticated atmosphere.

PH: 301.656.6100

The menu features traditional favorites like certified Angus steaks and chops, fresh seafood, classic Cobb

Tysons Galleria 2001 International Drive McLean, VA 22102

and Caesar salads, meatloaf with mashed potatoes, and a signature chicken pot pie. The award-winning burgers and meatloaf are made with Angus chuck, ground fresh in the kitchen twice a day. Before or

PH: 703.288.5100

during dinner (or lunch!), enjoy a hand-shaken classic cocktail or a glass or bottle of wine from the

Dupont: Opens Monday-Saturday at 11:30am Sundays at 10am

extensive wine list, or simply one some signature freshly squeezed, hand-shaken lemonade. After your meal, not-to-be-missed are homestyle desserts like freshly baked fruit cobbler of the day or Key Lime Pie.

Georgetown: Opens Daily at 6:30am

Many Daily Grill locations also offer private dining rooms, for an intimate family gathering or business Bethesda: Opens Daily at 6:30am Tysons Galleria: Opens 11:30am Daily

luncheon meeting. For great American food … think Daily.

Closings Vary by Locations, Please Call for Details Reservations Recommended

sample menu selections appetizers:: Trio of Hummus Sundried tomato, kalamata olive, and traditional hummus; served with grilled flatbread and cucumbers

Seared Rare Ahi Tuna Served with pickled cucumber, fried spinach, wasabi, pickled ginger, and soy sauce

entrées::

Chicken Pot Pie Chicken, carrots, onions, peas, and mushrooms topped with a flaky crust

Tuscan Brick Chicken Roasted under a brick until crisp and golden brown; served with sautéed spinach, carrots, mushrooms, and herb brown rice

Daily Grill Meatloaf

Spinach mashed potatoes and bordelaise sauce

Homestyle meatloaf made with fresh ground beef in our kitchen; mixed with wild mushrooms and topped with a tomato glaze; served with bordelaise sauce and red skin mashed potatoes

Blackberry Pork Chop

Braised Short Rib

14oz double-cut chop with a Washington blackberry sauce; served with red skin mashed potatoes and sautéed spinach, onions, and mushrooms

A house specialty, served with horseradish mashed potatoes, crispy onions, and short rib au jus

Cedar Plank Atlantic Salmon Barbecue citrus glaze; served with herb brown rice and vegetables

Half-pound of Certified Angus beef topped with double Cheddar, pepper bacon, and 1000 Island dressing; served with peanut coleslaw and shoestrings

Charbroiled Skirt Steak

Salmon Farfalle

A house specialty; Certified Angus beef marinated in citrus, soy sauce, and seasonings; served with shoestring fries and vegetable

Asparagus, snow peas, and farfalle pasta in a light Chardonnay-dill cream sauce topped with panseared salmon

Filet Mignon with Bleu Cheese Herb Crust

46 w w w. d i n i n g o u t . c o m

Pepper Bacon Burger

entrée salads:: Blackened Ahi Tuna Salad Sliced ahi tuna seared rare, served over mixed greens, artichoke hearts, carrots, green beans, almonds, and red peppers; tossed in an Asian ginger dressing

Grilled Skirt Steak Salad Hearts of Romaine, roasted red onions, tomato, and crumbled bleu cheese; tossed with ranch dressing and topped with fried onions

desserts:: Fruit Cobbler of the Day Today’s selection of baked fruits with a cinnamon walnut crumble; served à la mode with vanilla ice cream

Daily Grill Fudge Brownie Pie Signature brownie; topped with vanilla ice cream, warm caramel and chocolate sauces, and candied pecans

Key Lime Pie Homemade lime custard in a graham cracker crust with a raspberry purée, a dollop of whipped cream, and lime zest


ICI URBAN BISTRO

Downtown

www.iciurbanbistro.com

806 15th Street NW Washington, DC 20005 PH: 202.730.8700

Centrally-located in the heart of the nation’s capital within immediate proximity to top landmarks, Sofitel Washington DC Lafayette Square perfectly captures Sofitel’s signature blend of French style and contemporary American flair.

Breakfast: Monday-Friday 6:30-10am Saturday-Sunday 7-11am Lunch: Monday-Friday 11:30am-4pm

Designed by renowned French interior designer Pierre-Yves Rochon, this downtown hotel offers a smooth

Dinner: Monday-Friday 4-10pm Saturday-Sunday 5-10:30pm

blend of Art Deco style infused with modern elements. Guests can celebrate “the art de vivre” with

Reservations Requested

exceptional cuisine at iCi Urban Bistro, the hotel’s vibrant French restaurant which now offers outside

Award-Winning Outdoor Patio Dining Locally Sourced Ingredients “Fresh Farm” Fridays Private Dining

dining, or sip on delicious cocktails at Le Bar and Le Bar patio. Available every Friday, iCi Urban Bistro features fresh, local ingredients served with a contemporary French twist from the White House’s renowned farmer’s market, FRESHFARM. Marked by its unique style, delicious cuisine, and incomparable service, life is truly Magnifique at Sofitel Washington DC Lafayette Square!

sample menu selections appetizers::

main courses::

Crêpes 12

Roasted Farm-Raised Amish Chicken 23

Chanterelle mushrooms, chicken, and tarragon velouté

Mashed potato, mixed vegetables, and black olives

Chesapeake Lump Crab 14

Braised Prime Beef 22

Jumbo lump crab and avocado salad; served with a crispy crab and pepper spring roll

Midwest beef, carrot purée, and cipollini onions

Foie Gras Terrine 16

Gratin Dauphinois, green beans, and garlic confit

Hudson Valley foie gras, Virginia Braeburn apple gelée and chips, and mâche salad

salads:: Long Island Pekin Duck Confit Salad 16

Roasted Rack of Lamb 28 Branzino a la Plancha 25 Virginia Farm winter squash purée, rainbow Swiss chard espelette, and Keeper pear emulsion

Boston lettuce, star anise, and balsamic dressing

seasonal cheeses::

pasta::

International 18

Tagliatelle and Chanterelle 21 Asparagus and chanterelle mushrooms

Tilsiter, Blu di Buffala, Monte Enebro, and Gabietou

Domestic 16 Tarentaise, Tumbleweed, Cremont, and Green Hill

Chef’s Choice 17 Chef’s selection of domestic and international cheeses

47 w w w. d i n i n g o u t . c o m


J&G STEAKHOUSE

Downtown

www.jgsteakhousewashingtondc.com

W Washington 515 15th Street NW Washington, DC 20004 PH: 202.661.2440 Breakfast: Monday-Friday 7-10:30am Saturday-Sunday 8-11am Brunch: Saturday-Sunday Noon-2:30pm Lunch: Monday-Friday 11:45am-2:30pm Dinner: Sunday-Thursday 5-10pm Friday-Saturday 5-11pm Cellar Bar: Sunday-Thursday 11:45am-11pm Friday-Saturday 11:45am-Midnight

Rated as a top 100 Restaurant in Washington DC, J&G Steakhouse is a showcase for a compilation of Chef Jean-Georges Vongerichten’s favorite dishes from his New York restaurants and an inspired menu of worldly steakhouse classics. Overseen by Executive Chef Philippe Reininger, who has opened six restaurants for Vongerichten across the globe, the backbone of the menu is a selection of premium meats and an international selection of fresh fish. Also featured are uniquely creative appetizers, prime cuts of meat chargrilled to perfection, and simply composed dishes with sumptuous sides. Three intimate private dining rooms are available for

Reservations Recommended

special occasion meetings, dinners, or celebrations. The Cherry Blossom room seats up to 10 guests; the

Three-Course Prix-Fixe Menu Available Award-Winning Full Bar Happy Hour Weekend Brunch/Breakfast

Coin Room can accommodate up to eight; and the lower level Wine Bar seats 30. Each weekend features a live jazz brunch on Sundays, and during warmer months, a lush outdoor patio beckons for cocktails and alfresco dining.

sample menu selections simply raw::

appetizers::

sides::

Rice Cracker-Crusted Tuna 15

Seared Scallops 12

Creamed Spinach with Basil 10

Citrus-chile sauce

Caramelized cauliflower and caper-raisin emulsion

Salmon Tartare 13

Bacon-Wrapped Gulf Shrimp 16

Ginger dressing and fresh radish

Avocado, passionfruit, and honey mustard

soups and salads::

Jumbo Lump Crab Cake 17

Butternut Squash Soup 9

Pink grapefruit, avocado, and ginger

Fall mushrooms

from the grill::

Market Beets with Yogurt 12

all meats and fish can be simply grilled

Field mâche, lemon oil, and hazelnuts

entrées:: Seared Atlantic Cod 28

10oz Prime Hanger Steak Frites 24

Salsify and lemon-basil butter

8oz J&G Cheeseburger 17

Rack of Lamb 39

10oz Snake River Farm Wagyu Sirloin 54

Smoked chile glaze, oyster mushrooms, and leek fondue

tasting menu::

48 w w w. d i n i n g o u t . c o m

With lemon zest and olive oil

Cheddar-Jalapeño Fritters 10 Cilantro

sauces::

22oz Bone-in Rib Eye 49

Crunchy Cheddar grits and herb salad

Sautéed Rapini 10

8 or 12oz Filet Mignon 30; 40

Rockfish 27

Tangy Glazed Short Ribs 28

Potato Gratin 10

French Fries 8

14oz Six Peppercorn Prime NY Steak 46

Parmesan-Crusted Organic Chicken 24

With sesame and lime

8oz Szechuan Peppercorn-Crusted Yellowfin Tuna 29

Scallion-chile sauce, basil, and celery Sautéed rapini and sweet garlic-lemon broth

Sautéed Maitake Mushrooms 10

for the entire table—68

Mashed Potatoes 8

Béarnaise Black Pepper Jam Soy-Miso Mustard J&G Steak Sauce

pre-theatre menu:: available from 5-6:30pm—39


LE CHAT NOIR

American University Park/Tenleytown

www.lechatnoirrestaurant.com info@lechatnoirrestaurant.com

Described as “unpretentious but stylish,” Le Chat Noir, a casual bistro with a distinct Parisian Left-Bank feel, features classic French cuisine and a large selection of savory and sweet crêpes. The Wine Lounge atop the restaurant pays homage to vintage wine-making and silent films. With an impressive wine list and a wide range of cocktails for you to choose from, this is a place to share an intimate moment. With a cozy home-like ambience, Le Chat Noir nourishes and tantalizes taste buds in an art nouveau-inspired space. Its diverse and loyal clientele raves about not only the food, but the décor and feel of the restaurant. “The food is always amazing,” one

4907 Wisconsin Avenue NW Washington, DC 20016 PH: 202.244.2044 Lunch: Daily 11:30am Dinner: Sunday-Thursday 4-10pm Friday-Saturday 4-11pm Brunch: Saturday-Sunday 11:30am-4pm Reservations Suggested

devoted diner says. “Everything about it is authentically French, marked by extremely high quality.” It’s no surprise, then, that this engaging hideaway has become a true neighborhood gem.

Daily Specials Wine Lounge Gift Certificates Semi Private Room Takeout Available

sample menu selections appetizers::

galettes::

Escargots 7.50

Colombier 12.95

Snails in parsley-garlic butter

Roasted chicken breast, melted broccoli, and leeks

Mille-Feuilles 7.95

Mille et Une Nuit 12.95

Grilled eggplants, marinated roasted bell peppers, mozzarella, and basil oil

Tandoori beef, tomato, eggplant, chickpeas, and yogurt

salads::

Piperade 14.95

Salade d’Endives au Roquefort 8.25 Endives, Roquefort, green apple, roasted walnuts, bell peppers, and walnut vinaigrette

Fresh salmon, red, green, yellow bell peppers, scallion, and tomato sauce

Soleido 12.95 Avocado purée, fresh tomatoes, mixed arugula salad, and pistachio mortadelle

Salade Saint-Tropez 11.95

desserts::

Marinated shrimp, calamari, mussels, bay scallops, and black olives in tarragonlemon olive oil with heart of palm, arugula, and cherry tomatoes

Pêche Mignon 7.50

entrées::

Caramel 7.95

Caramelized poached peach, raspberry sauce, vanilla ice cream, and chantilly

Thon Du Levant 22.95

Dulce de leche, French biscuit crumble, and salted caramel ice cream

Grilled tuna, eggplant purée, quinoa, seaweed salad, and saffron pineapple sauce

Calvados 8.50

Escalope de Veau à la Normande 23.95

Caramelized apple flambéed with Calvados

Veal escalope flambée with Calvados, potatoes gratin, and green beans

Frou-Frou 7.95

La Basse Court 21.95

Vanilla ice cream, fresh banana, chocolate sauce, Chantilly, and Kirsch grillotine

Duck Leg Confit, Toulouse sausage, apricot-golden raisan, roasted almond relish, pommes rissole, frisée, and grillotine sauce

Bouillabaisse 22.95 Poissons de roche, bay scallops, mussels, shrimps, fennel-saffron broth, rouille, and garlic croutons

49 w w w. d i n i n g o u t . c o m


M STREET BAR & GRILL

Foggy Bottom/West End

www.mstreetbarandgrill.com

St. Gregory Hotel 2033 M Street NW Washington, DC 20036 PH: 202.530.3621 FAX: 202.223.2983 Breakfast: Monday-Friday 6:30-10:30am Saturday-Sunday 7:30-10:30am Lunch: Daily 11:30am-2:30pm Dinner: Sunday-Thursday 5-10pm Friday- Saturday 5-11pm Brunch: Sunday 11am-3pm

M Street Bar & Grill: intimate, urban, stylish, and diversified with American cuisine that is innovative, regionally inspired, and packed with flavor. Varied opportunities for dining and entertaining include the popular 21-M Lounge—a glass-enclosed folly and, in season, an outdoor patio. The lounge is perfect for after-work gatherings with pre-dinner

21-M Lounge Lunch: Monday-Friday 11:30am-2:30pm Cocktails: Monday-Friday 5pm-Close

cocktails and light fare. It features great happy hour signature cocktails, a bar menu, and the Sunday Jazz Champagne Brunch.

Reservations Recommended Lounge Atmosphere Fireplace Full Bar Private Dining Smoking Area (Patio Only)

sample menu selections breakfast:: includes coffee or tea

Healthy Continental Breakfast 14 Yogurt, fruit, granola, a pair of breakfast breads (croissant, Danish, or muffin), and orange juice

Steak and Eggs 17

Crabmeat and Heirloom Tomato Napoleon 15 Layers of crabmeat, avocado, red onion, and fresh mozzarella drizzled with a honey balsamic reduction

sandwiches and panini:: choice of mixed greens, french fries, or sweet potato fries

appetizers:: Mushroom and Prosciutto Crostini 9 Pesto spread, sautéed wild mushrooms, and arugula

Prince Edward Island Steamed Mussels 13 White wine butter sauce with leeks, onion, parsley, and fennel; finished with crème fraîche and served with grilled bread

Grilled Angus rib-eye, eggs served any style, breakfast potatoes, and toast

Crispy Crab Cake Sandwich 15 Brioche roll with housemade tartar sauce

Caesar Salad 7

“Mamma Mia” Pancake Combo 16

Cuban Sandwich 14

Two fluffy pancakes, two eggs any style, breakfast potatoes, and your choice of bacon, sausage, or ham

Slow-roasted pork, ham, pickle, Swiss cheese, and Dijon-mayo spread on garlic ciabatta

Romaine hearts tossed in a housemade Caesar dressing with romaine crouton

Breakfast Quesadilla 14

Pan-Seared Salmon Panini 15

Scrambled eggs, Cheddar cheese, ancho chile spread, guacamole, sour cream, and salsa fresca

On garlic ciabatta panini with wasabi aïoli

salads and soup::

Chipotle spread, caramelized onions, white American cheese, and tomato on garlic ciabatta

add chicken, shrimp, or salmon 4

Golden Gazpacho 5; 7 Drizzled with cilantro oil

Steak and Asparagus Salad 15 Marinated flank steak, mixed greens tossed in basil vinaigrette, carrots, cucumber, caramelized onions, salsa fresca, and Gorgonzola cheese

Asian Shrimp Buckwheat Noodle Salad 15 Julienned vegetables, cabbage, Mandarin oranges, and toasted almonds tossed with sesame miso-soy vinaigrette 50 w w w. d i n i n g o u t . c o m

Chicken Chipotle Panini 12

lunch entrées:: Chicken Cordon Bleu 15 Breaded chicken breast stuffed with Swiss cheese, ham, and drizzled with whole grain mustard sauce; served with asparagus and petite potatoes

Grilled Steak and Fries 16 6oz hanger steak, asparagus, and demi-glace

Sautéed Prawns 15 Sautéed in a piccata sauce and served with spinach and carrot risotto

dinner entrées:: Pan-Seared Salmon 19 Served over a chickpea and orzo ragoût

7oz Flatiron Steak 20 Served with white beans, crispy bacon, caramelized onions, and crispy Brussels sprouts; tossed in a lemon confit

Short Ribs 23 Slow-braised short ribs served with caramelized onion grits, collard greens, roasted carrots, and classic jus

Calamari Salad 16 Arugula, avocado, radish, cucumber, and herb cherry tomatoes tossed in a basil Green Goddess dressing


MORTON’S THE STEAKHOUSE

Downtown

www.mortons.com

1050 Connecticut Avenue* Washington, DC 20050 PH: 202.955.5997

Morton’s ... the classic steakhouse experience and home of the best steak anywhere. Featuring USDA Prime-aged beef, fresh seafood, decadent desserts, and an award-winning wine list. The

3251 Prospect Street, NW Washington, DC 20007 PH: 202.342.6258

buzz, alive at the bar and in the booths, has continued for over three decades at 77 locations worldwide.

8075 Leesburg Pike Vienna, VA 22182

Sophisticated elegance, privacy, and genuine hospitality mark every function held in Morton’s private

PH: 703.883.0800

dining rooms. The dedicated sales and marketing managers welcome groups of 10 to 100 guests and will

1750 Crystal Drive Arlington, VA 22202

give personal attention to every detail of your event, from state-of-the-art audiovisual equipment needs to special entertainment requests. Or find your silver lining at the end of the day in the bar for specially priced Bar Bites. The bar opens early at all locations. Call or visit mortons.com for details.

PH: 703.418.1444

7400 Wisconsin Avenue Bethesda, MD 20814 PH: 301.657.2650 *Lunch: Please Call Location for Specific Hours Dinner: Monday-Saturday 5:30-11pm Sunday 5-10pm

sample menu selections Sliced Beefsteak Tomato

Prime Rib

Morton’s blue cheese or purple onion and vinaigrette

Bone-in, double cut; available Friday and Saturday only

Chopped Salad

New York Strip Steak Signature cut

Apricot chutney

Iceberg and romaine, hearts of palm, artichoke hearts, bacon bits, blue cheese, chopped egg, purple onion, tomato, and avocado with Dijon vinaigrette

Oysters on the Half Shell

Center-Cut Iceberg Salad

appetizers and soups:: Jumbo Lump Crabmeat Cocktail Mustard mayonnaise sauce

Broiled Sea Scallops Wrapped in Bacon

Jumbo Lump Crab Cake Mustard mayonnaise sauce

Colossal Shrimp Alexander

Our version of the wedge with chopped egg, tomato, bacon bits, and either Morton’s blue cheese dressing or Thousand Island dressing

Jumbo Lump Crab Cakes Mustard mayonnaise sauce

Colossal Shrimp Alexander Beurre blanc sauce

Chicken Christopher Garlic beurre blanc sauce

Beurre blanc sauce

slightly smaller steaks::

Tuna Tartare, Diced Tomato, and Avocado

Filet Mignon, Single Cut, and Béarnaise Sauce

Chef’s beurre blanc sauce

Filet Oskar

Lobster Tail

Thai cream and balsamic glaze

Broiled Salmon Fillet

Lobster Bisque

Asparagus, jumbo lump crab, and béarnaise

Baked Five Onion Soup

Rib-Eye Steak

Pineapple-pepper salsa

Cajun Rib-Eye Steak

desserts::

entrées::

Morton’s Legendary Hot Chocolate Cake

Filet Mignon

Key Lime Pie

Crusted with Swiss cheese

salads:: Morton’s Salad Morton’s blue cheese dressing, chopped egg, and anchovies

Caesar Salad Classic dressing

Double cut with béarnaise sauce

Chilean Sea Bass

New York Cheesecake

Porterhouse Steak Double Porterhouse For two; carved tableside

51 w w w. d i n i n g o u t . c o m


NAPOLEON BISTRO & LOUNGE

Adams Morgan/Kalorama

www.napoleondc.com

1847 Columbia Road NW Washington, DC 20009 PH: 202.299.9630 FAX: 202.299.9632 Dinner: Monday-Saturday 5:30-11pm Lounge and Dancing: Friday-Saturday 10pm-3am Weekend Brunch: Saturday-Sunday 10am-4pm Reservations Suggested Champagne Bar Weekend Brunch Private Parties/Corporate Events French Movie Nights

Enchanting guests since 2007, Napoleon has been dubbed one of Washington’s “coolest lounge-bistros” by Washingtonian magazine. Featuring a full French bistro menu and an impressive array of European wines and specialty Champagne cocktails, Napoleon caters to Washington’s cosmopolitan jet-set crowd hungry for a taste of Parisian flair. With a seductive dining room reminiscent of a Parisian movie set, a romantic outdoor terrace, and an exclusive Champagne lounge, guests can enjoy a night of dining and dancing all under one roof in Washington’s exclusive Kalorama neighborhood. When not seducing guests by night, Napoleon also serves one of the city’s most soughtafter weekend brunches along with its sister café, Bonaparte (Georgetown).

sample menu selections appetizers:: Ahi Tuna Tartare Cucumber, crown, seaweed, quail eggs, wonton chips, and ginger soy sauce

Escargots Provencial Garlic tomato concaise, white wine, and parsley butter

Braised Bison Short Ribs Grain-fed bison with roasted garlic mashed potatoes and red wine jus

Steak Frites Black Angus NY strip with choice of béarnaise or bordelaise sauce

Napoleon Bar Steak

Salade Chèvre

Pommes frites and maître d’ butter

Marinated goat cheese, grapes, hazelnuts, market greens, and red wine vinaigrette in a crispy crêpe basket

Chicken Piccata

Avocado Salad Heart of palm, grape tomatoes, red onion, springmix, and lemon oil

Salad of Baby Mâche Golden beets, goat cheese, and truffle vinaigrette

entrées:: Salad Niçoise Fresh seared tuna, kalamata olives, field greens, French beans, fingerling potato, and boiled eggs in a mustard vinaigrette

Grilled Organic Salmon With lentils, wilted spinach, and autumn vegetables

52 w w w. d i n i n g o u t . c o m

Capers, lemon, and white wine-butter sauce

Veal Scallopini Served with wild mushroom and Marsala sauce

dessert:: Apple Beignets Granny Smith apples coated in an egg batter, deepfried with a scoop of vanilla ice cream, and served with crème anglaise

Mousse au Chocolat Rich dark chocolate mousse topped with whipped cream

Profiteroles Puff pastry filled with chantilly cream; topped with roasted almonds and chocolate coulis

champagne cocktails:: Ruby Red Grey Goose L’Orange, Pama Pomegranate, orange juice, and Champagne ... magnifique!

French 75 Bombay Sapphire, freshly squeezed lemon juice, and Champagne

La Coloniale Canton VSOP Cognac infused with baby ginger, honey, and Champagne

French Pear Grey Goose Pear, St-Germain Elderflower, and Champagne ... think of Paris circa 1947

Flirtini Pineapple juice, Chambord, and chilled vodka topped with Champagne


THE OCEANAIRE SEAFOOD ROOM

Chinatown/Penn Quarter

www.theoceanaire.com

1201 F Street NW Washington, DC 20004 PH: 202.347.2277 Lunch: Monday-Friday 11:30am-5pm

Enchanting atmosphere, first class service, and fresh seafood are all part of the magic at The Oceanaire Seafood Room located in the heart of the Penn Quarter. An eatery straight from the sea, The Oceanaire Seafood Room brings guests a selection of the freshest seafood Washington DC has to offer. Although a vast assortment of the fish is local, The Oceanaire Seafood Room would not be the same without their specialty seafood offerings like the Mediterranean

Dinner: Monday-Thursday 5-10pm Friday-Saturday 5-11pm Sunday 5-9pm Reservations Suggested Full Bar Notable Wine List Buyouts Available Private and Semi-Private Dining Room Available

Daurade, as well as countless seafood treasures from across the world. Diners can experience a raw bar filled with a range of oysters from creamy to fruity, prepared to the guest’s liking. Lobster, crabs, and clams are just the beginning to this extraordinary meal, including daily options like bluenose sea bass, halibut, flounder, and organic snapper. Whether you’re a fish lover or just a food lover, The Oceanaire Seafood Room has a little something for everyone.

sample menu selections appetizers::

entrées::

The Grand Shellfish Platter

“Black and Bleu” Costa Rica Mahi-Mahi

A towering sampler of chilled shrimp, crab, lobster, and fresh oysters from our fresh raw bar

“Dirty” with caramelized onions and bleu cheese butter

Jumbo Lump Crab Cake Creamy mustard mayonnaise

Grilled fish, scallops, shrimp, and baked stuffed shrimp with dirty rice and grilled asparagus

Steamed Mussels Mariniere

Seared-Rare Yellowfin “Ahi” Tuna

White wine, butter, and shallots

Wakame, pickled ginger, wasabi, and soy sauce

soups and salads::

Grilled Steak and Shrimp

New England Clam Chowder Bleu Cheese Bibb Lettuce Salad Granny Smith apple, Maytag bleu cheese, and pecans

Seafood Mixed Grill

Australian Barramundi “Dynamite” Crab crusted with spicy chile beurre blanc

Grilled Carolina Black Grouper Roasted cauliflower, arugula salad, cherry tomatoes, and green apple curry cream

Pan-Roasted Chicken Chop Mushroom pan jus and Yukon gold mashers

10oz Center-Cut Filet Mignon 16oz New York Strip Steak

Sliced beef filet, asparagus, and béarnaise sauce

Icelandic Arctic Char Fried whole with red chile soy dipping sauce

Pan-Seared Massachusetts Sea Scallops

Mesclun Green Salad

Israeli couscous, ginger, basil, and balsamic gastrique

Red grapes, shaved prosciutto, and pistachio-white balsamic vinaigrette

Pan-Seared MSC Certified Chilean Sea Bass Brussels sprout leaves, bacon, onions, and Parmesan

53 w w w. d i n i n g o u t . c o m


POSTO

Logan Circle/U Street Corridor/Shaw

www.postodc.com

1515 14th Street NW Washington, DC 20005 PH: 202.332.8613 FAX: 202.332.8616 Monday-Thursday 5:30-10:30pm Friday-Saturday 5-11:30pm Sunday 5-10pm Reservations Recommended Locally Sourced/Seasonal Notable Cheese Selection Wood-Fired Oven Notable Wine List Bar Dining Full Bar

The culinary team from award-winning Ristorante Tosca presents Posto, “a modern Italian place to meet.” A proud addition to the Logan Circle neighborhood, Posto serves classic and modern Italian dishes, and is the perfect place to drop in for a cocktail and a quick bite, or a multi-course meal shared with friends. At the bar, an enomatic wine dispenser keeps up to 24 wines by the glass at the perfect temperature. A custom-built, wood-burning oven located in the back of the dining room entices guests with the smells of just-baked pizzas and focaccia. A long communal table in the bar area invites diners to enjoy a warm plate, a glass of wine, and each other’s company.

Posto—Rahm Emanuel, David Axelrod, and Eric Holder all sighted at this Italian spot.—Rolling Stone, The Hot Issue

sample menu selections pizza::

Tonno 13

secondi::

pizzas are made with buffalo mozzarella

Big eye tune tartare, yellow pepper, crunchy fennel, black olive paste, and brioche bread

Margherita 13

Finocchiona 12

Tomato sauce, mozzarella, and basil

Finocchiona salami, grilled figs, and La Tur cheese

Guazzetto 19

Marcellino 13

Polenta 11

Tomato sauce, baby artichokes, baby peppers, baby spinach, and black olives

Yellow corn polenta, cotechino, browned butter, and Swiss chard

Mussels and clams stew, light tomato sauce, and garlic bread

Piccante 15

primi::

Angus rib-eye steak, baked stuffed potato, and red wine sauce

Gnocchi 17

Filetto 21

Kabocha squash dumplings, browned butter, sage, and Gorgonzola cream

Grilled pork tenderloin, braised white truffle oil cabbage, chestnuts, green apple, and creamy mustard sauce

Tomato sauce, mozzarella, spicy salami, and Italian sausage

Valdostana 15 Tomato sauce, mozzarella, fontina cheese, ham, and wild mushrooms

Porcello 15 House-smoked pork belly, sweet corn, provolone cheese, and frisée salad

per cominciare:: Insalata del Posto 8 Arugula, crunchy fennel, toasted almonds, shaved Pecorino Romano, and red wine vinegar

Polipetti 10 Grilled baby octopus, saffron potatoes, chickpeas, and frisée salad

54 w w w. d i n i n g o u t . c o m

Ravioli 17

Pesce del Giorno market price Chef’s interpretation of the best fish available

Manzo 25

Three-meat ravioli and butter-thyme sauce

Galletto 21

Spaghetti 17

Milanese-style chicken breast, arugula salad, confit legs, and lentil ragoût

Shrimp, scallops, fresh calamari, crispy prosciutto, and light tomato sauce

Zuppa Celery root soup, housemade pork sausage, Gorgonzola cheese, and celery leaves

Paglia e Fieno 18 Egg-spinach pappardelle, veal ragoût, fresh herbs, and Parmesan cheese


Chinatown/Penn Quarter

RED VELVET CUPCAKERY

www.redvelvetcupcakery.com

Penn Quarter 501 7th Street NW Washington, DC 20004 PH: 202.347.7895

Clarendon 3035 Clarendon Boulevard Arlington, VA 22201

From the finest French chocolate and the best European butter to the aromatic vanillas of the Bourbon Islands in Madagascar, Red Velvet cupcakes seduce you from the first bite to the very last crumb. Red Velvet Cupcakery first opened its doors to DC’s Penn Quarter neighborhood in December 2008 and has since then expanded into Clarendon; Dupont

PH: 703.243.5660

Reston Reston Town Center 11939 Democracy Drive Reston, VA 20190 PH: 703.464.7075

Circle; Reston, VA; and Tucson, Arizona. The expertly trained pastry chefs at each location combine eminent skill with impressive artistry and top-shelf ingredients to create their supreme quality confections. Everything is made from scratch each morning and throughout the day to ensure that you receive a freshly-baked cupcake the moment you buy it. In case you doubt how popular these cupcakes

Please Call Location for Specific Hours Exceptional Ingredients Unparalleled Flavors Prepared Fresh Throughout the Day

are, just take a look around—Red Velvet has seen coverage in top-tier publications like USA Today and made loyal customers out of everyone from the Washington Wizards to the Ritz. Stop by to savor one of their signature recipes or featured flavor of the week, or call for special orders and catering services. Whatever your flavor, Red Velvet will surely satisfy your cupcake craving.

sample menu selections menu::

ingredients::

Southern Belle

red velvet uses the best ingredients on earth, including...

Traditional chocolate red velvet cake with a whipped cream cheese topping

B-Day An almond-scented blonde cake topped with Valrhona milk chocolate and garnished with confetti birthday sprinkles

Morning Call

Valrhona The finest chocolate in the world and the only one ever used; often referred to as the “grand” chocolate

Buttercream

An espresso infused chocolate cake with a coffee Swiss buttercream, garnished with a chocolate covered espresso bean and a dusting of espresso powder

Unlike other bakeries that simply add different flavorings or extracts to an American-style buttercream, other styles of buttercreams are incorporated including Swiss, French, and Italian

Vanilla Bean

European Butter

Tender-crumbed blonde cake made with vanilla beans from the Bourbon Islands of Madagascar, European butter, and buttermilk; topped with a sweet and creamy American buttercream

European butter makes all of the cakes creamy and melt-in-your mouth decadent

Devil’s Food A rich chocolate buttermilk cake topped with Valrhona bittersweet chocolate ganache and garnished with 24K gold leaf

Buttermilk Buttermilk creates the perfect balance between light and moist

24K Gold Leaf Delicate fine sheets carefully garnish each Devil’s Food cupcake, creating a rich accent

55 w w w. d i n i n g o u t . c o m


RIVERS AT THE WATERGATE

Foggy Bottom/West End

www.riversdc.com

600 New Hampshire Avenue NW Washington, DC 20037 PH: 202.333.1600 FAX: 202.333.3712 Lunch: Monday-Friday 11am-3pm Dinner: Monday-Saturday 5-11pm Reservations Recommended Pre- and Post-Theatre Dining Outdoor Dining on the Patio Live Music Every Thursday, Friday, and Saturday Doggie Yappie Hour Every Tuesday at 7:30pm Contemporary American Cuisine Iconic Location at the Watergate, Directly Across from the Kennedy Center

Located at one of the most iconic addresses in Washington, RIVERS at the Watergate features contemporary American fare in a modern setting with spectacular views of the Kennedy Center and the Potomac. They offer both pre-theatre and post-theatre dining selections—with many seasonal specials. Throughout the year, RIVERS features a different river from around the world, offering entrée selections celebrating that country or region. The beautifully landscaped outdoor patio is open for lunch Monday-Friday and for dinner or cocktails Monday-Saturday. Each Thursday, Friday, and Saturday evening, the piano bar features live music from 611pm. After the show, RIVERS attracts many Kennedy Center performers and patrons who often join in a lively, impromptu sing-along. Each Tuesday night, weather permitting, the restaurant features a “Doggie Yappie Hour” from 7:30-8:30pm on the patio. Doggies enjoy special treats while their owners sip special happy hour-priced cocktails.

sample menu selections appetizers::

entrées::

Mini Crab Cakes 12

West Coast Short Ribs of Beef 28

Broiled and served with chef’s Champagne mustard rémoulade

Braised in a red Zinfandel reduction with mashed red bliss potatoes and julienned summer vegetables

Fried Calamari 8

Filet Mignon 36

Served with a unique citrus-honey dipping sauce

Grilled plain or blue cheese-encrusted; accompanied by sautéed spinach and mashed red bliss potatoes

Seared Ahi 13 Sashimi-grade tuna seared and drizzled with wasabi oil-ginger vinaigrette; served with a pickled seaweed salad and toasted sesame seeds

Rolled Salad 8 Boston lettuce, shredded carrot, mung bean sprouts, snow pea tendrils, and cucumber wrapped in rice paper; served with lime and peanut dipping sauces

soup and salad:: Chef Aldolfo’s Soup of the Day 7 The Watergate 9 Fresh roasted pears and pecans in a balsamic reduction

Orchestra Veal 32 Sautéed with black trumpet and French horn mushrooms in an Oloroso sherry reduction; served with saffron orzo and asparagus

Broiled Jumbo Lump Chesapeake Bay Crab Cake 28 Champagne rémoulade, housemade hush puppies, and collard greens

Moqueca Capixaba 26 Brazilian fish stew with plantains, tomatoes, red and yellow peppers, and long grain rice

desserts:: Strawberry Cobbler 8 Kiwi coulis and vanilla ice cream

Walnut Brownie Hot Fudge Sundae 8 Cheesecake 8 Topped with mango, pineapple, and toasted coconut

Chocolate Molten Bundt Cake 8 Caramel sauce

Double breast of chicken in a mole poblano with panseared fajita spiced vegetables inside a blue corn tortilla bowl

Frangelico Hazelnut Crème Brûlée 8

Asparagus, cauliflower, mushrooms, roasted almonds, and sundried cherries in a savory coconut curry with basmati rice

w w w. d i n i n g o u t . c o m

Broiled in housemade teriyaki with mini bok choy, black mushrooms, and jasmine rice cooked in green bamboo extract

Roast Chicken Mole 26

Vegetable Biryani 24

56

Glazed Salmon 28


SMITH COMMONS

Atlas District/H Street Corridor

www.smithcommonsdc.com

1245 H Street NE Washington, DC 20002 PH: 202.396.0038 Closed Monday Dinner: Tuesday-Thursday 5pm-2am Friday-Saturday 5pm-3am Sunday 5-10pm Open for Weekend Brunch Soon

Smith Commons is a dining room and public house in the Atlas Arts District of Washington, DC. Executive Chef Frederik De Pue developed the internationally inspired menu with comforting dishes like Free-Range Roasted Chicken and Penne Carbonara, and gourmet treats like Confit of Duck Leg and Maine lLobster. From charcuterie to wood-grilled entrées and classics like Fish and Chips, this neighborhood restaurant offers comfort food for every palate. The three-story neighborhood

Reservations Requested Via Website Full Bar Locally Sourced/Seasonal Lounge Atmosphere Signature Drinks Outdoor Patio and Rooftop Catering

bistro features a bar on each level, second and third floor patios with full-height operable doors, and a loft space that overlooks the dining room below. Low lighting, high-back chairs, soft lounge furniture, and a contemporary mix of finishes, textures, and a variety of original artwork make for a comfortable and sophisticated setting, in both open and more intimate spaces for private events. An eclectic music mix adds to the inviting atmosphere for guests nightly.

sample menu selections starters::

main::

grill::

Eggplant Lasagna

Penne Carbonara

Wood-Grilled Tiger Prawns

Grilled eggplant, creamed spinach, goat cheese crumble, and sliced toast

Pasta sautéed with egg, smoked bacon, and Parmigiano-Reggiano

Watermelon scallion dressing

Littleneck Clams

Seared Scallops

Garlic butter and mixed greens

Sautéed bok choy, garlic, and ginger-miso-mustard sauce

Gingerbread dust, creamed yellow corn, and parsley chips

Beef Carpaccio

Sea Bass

Thin sliced lean beef, caper oil and Parmesan tuile, and baby arugula

Grilled baby greens, balsamic basil dressing, and capers

soups::

Sautéed spring mushrooms and port wine sauce

Creamed Mussel Bouillon Rich broth, coconut-infused curry, and fresh cilantro

Mushroom Velouté Vegetable broth and wild mushroom cream soup

garden:: Mango with Moulard

Confit of Duck Leg Chef’s Végétarienne Option du Jour Seasonal vegetarian selections

companions:: Frites Macaroni and Cheese with Aged Manchego

Maine Lobster Local Dry-Aged Beef Rib-Eye Black pepper sauce and frites

Marcho Farm Veal Porterhouse Baked potato and scallions

Pork Chop Macaroni and cheese with aged manchego

Lamb Chop Grilled baby eggplant, arugula, crushed fingerling dill potatoes, and dried tomato julienne

desserts:: Vanilla Crème Brûlée

Wok-sautéed fresh mango, sliced duck breast, green curry dressing, and frisée

Spinach Salad

Belgian Chocolate Lava Cake

Mustard dressing

Vanilla whipped cream

Organic Boston Lettuce

Fingerling Potatoes

Banana Almond Beignet

Shallot sherry vinegar dressing

Pan-Roasted Garlic Butter Upon request

Chocolate sauce

Crepe Mikado Thin pancake, vanilla ice cream, and Belgian chocolate sauce

57 w w w. d i n i n g o u t . c o m


SUSHI TARO

Dupont Circle

www.sushitaro.com

1503 17th Street NW Washington, DC 20036 PH: 202.462.8999 FAX: 202.328.3756 Lunch: Monday-Friday 11:30am-2pm Dinner: Monday-Thursday 5:30-10pm Friday-Saturday 5:30-10:30pm Reservations Required Tasting Menu Award-Winning Sushi Counter Seasonal Menu Featuring Daily Specials Validated Garage Parking At Dinner

Sushi Taro is pleased to introduce “Kaiseki,” a traditional dining experience proudly offered here in Washington DC, just as it is offered in Japan. Kaiseki combines the elegance of Japan’s ancient courtly cuisine with the simplicity of Buddhist temple fare. The goal of Kaiseki is to highlight the natural taste of ingredients at the peak of freshness and flavor. During a Kaiseki meal, instead of ordering off a menu, diners let the chef entertain them with a series of surprises. This allows the chef to use his imagination and to feature the ingredients that are most delicious in any season and on any given day. At Sushi Taro, guests are encouraged to try one of three types of the Kaiseki meal: In the “Kaiseki Tasting,” the chef puts the emphasis on cooked dishes. In the “Sushi Tasting,” the chef serves morsels of seafood and seasoned rice alongside other dishes. And in the “Surf ‘n’ Turf,” the chef serves Wagyu beef—a densely-marbled variety that is often referred to as the foie gras of beef—with whole lobster in both sashimi and tempura preparations. So come, enjoy the simple form of genuine Japanese-style dishes at Sushi Taro.

sample menu selections lunch::

kaiseki::

sake::

Today’s Lunch Special 12

a traditional japanese dining experience

available in a flight tasting or carafe serving

Traditional Kaiseki Tasting 80

Sushi Taro 25

Emphasizing cooked dishes, the chef strikes up a conversation with you as you enjoy your food, offering a series of small plates that highlight the natural flavors of special ingredients at the height of their seasonal cycle; as the chef prepares each course, he employs a variety of Japan’s most traditional cooking techniques and strives for an almost spiritual simplicity and elegance in the presentation

Crisp, dry, and slightly sour

Served with two small sides, soup, and rice

Hot or Cold Udon or Soba Noodles 10-13 Saba Shioyaki Teishoku 15 Salt grilled Boston mackerel served with soup and rice

Bara Chirashi 18 Fresh fish and vegetables on a bed of sushi rice with chawan-mushi

Sashimi and Tempura Teishoku 25 Assorted sashimi and mixed tempura

Sushi Jo Set 25 Assorted sushi, chef’s favorite cuts of the day

omakase sushi counter:: one of the washington post’s “ten top tables,” this chef’s table accommodates six guests and features an educational, fun, and interactive meal of genuine japanese dishes; for more information please visit www.sushitaro.com

Sushi Tasting 75 This meal combines sushi with a variety of traditional Kaiseki dishes, creating a unique approach to the enjoyment of these different aspects of Japanese cuisine; by alternating between cooked dishes and sushi, the chef keeps your palate refreshed, curious, and open to the subtle flavors of the sushi offerings

Seasonal Tasting 100-138 Wagyu and Lobster Tasting 100 (minimum 2 orders per table) Serving high-quality Wagyu beef (from the same stock as Japanese Kobe beef) the chef offers a pairing of shabu-shabu style sliced raw Wagyu with a hot pot at your table, alongside a whole lobster in sashimi and tempure preparations

Hakkaisan 100 Light and elegant with a smooth finish

Kubota Hekiju 110 Robust, cheerful, and voluminous

Born Tokusen 140 Strong, powerful, and elegant

Muromachi Jidai 160 Fruity, viscous, and rich

Kakunko 400 Soft and extremely smooth

shochu:: a distilled spirit, similar to scotch whiskey, crafted from a variety of grains or other raw materials

Rice 8-15 Torikai and Shiro

Barley 6-12 Iichiko-Kurobin, Gokoo, Kakushi Gura, and Yokaichi

Sweet Potato 7-17 Tenshi No Yu-Waku, Kiccho Ho-Zan, and Ikkomon

58 w w w. d i n i n g o u t . c o m


TSUNAMI SUSHI & LOUNGE

Logan Circle/U Street Corridor/Shaw

www.tsushi.us

In a stylish and dynamic setting, the innovative family behind Logan Circle favorite Thai Tanic, introduces Tsunami Sushi & Lounge where there is never a dull moment if you crave food, fun, and atmosphere. The bustling sushi bar and restaurant area outlined with sleek small tables is the perfect spot for a casual meal complete with a view of the vibrant neighborhood below. The expansive 12-foot bar near the rear of the room serves up a stunning array of signature cocktails, like Yellow Tiger Eyes, in addition to an expansive selection of top shelf sake. But the coup de gras has to be Tsunami’s uber-chic, loft lounge. Tucked away in the restaurant’s upper level, this intimate area features crystal chandeliers and leather sofas where you can relax and listen to the creative vibes resonating from the DJ booth while enjoying tasteful tidbits and enticing conversation. Not to be outdone by the inviting surroundings, Tsunami’s creative menu is sure to leave you wanting more. From traditional Japanese favorites to the chef’s daily specials, Tsunami delights even the most discerning palate.

1326 14th Street NW 2nd Floor Washington, DC 20005 PH: 202.588.5599 FAX: 202.588.5788 Lunch: Monday-Friday Noon-3pm Dinner: Monday-Thursday 5pm-Midnight Friday 5pm-1am Weekend: Saturday Noon-1am Sunday Noon-Midnight Exciting Lounge Atmosphere Late-Night Dining Extensive Sake Offerings Full Bar Happy Hour 5-8pm Private Parties Takeout/Delivery Available

sample menu selections starters:: Grilled Soy Salmon 8.25 Soy-sake marinated and grilled salmon, served on a bed of baby greens with hoisin dressing

Lobster Daikon Wrap 10 Grilled lobster tail wrapped in daikon radish skin with cilantro, onion, and peppers; served with lemongrass dressing

Tuna Tartare 8.50 Diced tuna, mixed herbs, and seaweed topped with a quail egg and finished with ponzu truffle sauce

Grilled Smoked Duck Salad 8 Mixed greens, orange pieces, julienne of ginger, Asian pear, crispy shallots, and hoisin dressing

Rock ‘N’ Roll 15 Eel and smoked salmon layered with tuna, salmon, and avocado

Tiger Roll 12

Shochu, sake, Calpico, yuzu juice, and fresh lime juice

Pearl 10

chef’s specials::

Van Gogh Dutch Caramel Vodka, Godiva white chocolate liqueur, Disaronno, and Frangelico with a chocolate tipped rim

Bang Bang Shrimp 9 Shrimp sautéed in a sweet and spicy green curry sauce

Tsunami Julep 10

Firecracker Shrimp 9

Yamazaki 12-year whiskey, honey, yuzu juice, and mint leaf

Fresh shrimp sautéed in sake, mirin, and butter cream sauce; sprinkled with shichimi pepper

Foie Gras Nigiri 7 Foie gras, flash-seared, topped with a plum, Asian pear, and miso dressing

Duck Breast Nigiri (2 Pieces) 6

8 pieces

Flash-seared duck breast topped with foie gras and plum and miso dressing

Logan Circle Roll 15

Slushy Frozen Special 8

Spicy crab stick aïoli layered with shrimp

specialty rolls:: Crunchy Shrimp and Crab Roll (Spicy) 10

specialty cocktails::

Surf ‘N’ Turf Roll 17

Spicy tuna, layered with eel, cucumber, and avocado

Grilled, marinated lobster tail, shiitake mushroom, and white asparagus; layered with seared filet mignon

Ninja Roll 8

Panko Mussels 7

Crab meat, eel, cucumber, avocado, and black tobiko; 5 pieces

Deep-fried green shell mussels served with a tontasu mustard sauce

Tourmaline 10 Hardy VS Cognac, Yuzushu liqueur, Cointreau, lemon juice, and simple syrup

sake:: Hakushika Yamadanishiki 18 Premium rice sake—refreshingly clean, gentle, and elegant: a “sake lover’s favorite”

Hakushika “Snow Beauty” 20 A smooth, bold, and full-bodied taste with a sharp finish

Tomoju “Gold Medal Winner” 42 From Ibaraki, a refreshing aroma of Muscat grapes and a soft fruit sweetness with an elegant smooth taste

59 w w w. d i n i n g o u t . c o m


WOK N’ ROLL

Adams Morgan

www.wokandrolldc.com

Adams Morgan 2400 18th Street NW Washington, DC 20009 PH: 202.588.5888

Chinatown 604 H Street NW Washington, DC 20001 PH: 202.347.4656 Sunday-Thursday 10:30am-10:30pm Friday-Saturday 10:30am-1am Delivery Available Within Two Miles Sushi Bar Lunch Specials Weekday Happy Hour Full Bar Private Dining Catering

Those in the know breathed a collective sigh of relief when Wok N’ Roll opened their second location along the bustling 18th Street corridor in Adams Morgan. A casual and comfortable restaurant and sushi bar, Wok N’ Roll boasts a menu of exceptional variety from the traditional Chinese offerings such as Sesame Chicken, Chow Mein, and Hot and Sour Soup to a dazzling array of sushi choices. Stop in and have a seat at the sushi bar where you can sip tea and relax, and even enjoy news and sports on their flatscreen televisions, while enjoying inventive and beautifully prepared rolls and tempura. Or gather the gang after a late night of socializing and order the Party Boat which features an abundant 20 pieces of sushi and 24 pieces of sashimi. If you’d rather not venture out, Wok N’ Roll has you covered—they offer delivery every day from 10:30am-10:30pm.

sample menu selections appetizers::

meats::

sushi entrées::

Crispy Chicken Spring Roll 4.75

Szechuan Crispy Beef 13.95

served with miso soup or vegetable salad

Shrimp Tempura 6.25

Moo Goo Gai Pan 10.95

Sushi Platter (5 pieces) 10.95

Steamed or Fried Dumplings 6.95

Sweet and Sour Chicken 10.95

Crab Meat Fried Wonton 5.25

Pork with Hot Garlic Sauce 10.95

vegetables::

King Dom Pork Chop 11.95

Moo Shi Vegetable 9.50 Broccoli with Garlic Sauce 9.50

Beef with Spring Onions 11.95 General Tso’s Chicken 12.50

String Bean Szechuan Style 9.50

chef’s specials::

Kung Pao Tofu 9.50

Shrimp and Scallop 13.95

seafood::

Garlic sauce

Soft-Shell Crab seasonal pricing

Szechuan Shrimp 12.95

Cantonese-style with ginger and scallion sauce

Kung Pao Shrimp 12.50

Peking Duck 14.95; 29.95

Hunan Crispy Whole Fish 13.95 Scallop Hunan Style 12.50

Served with pancakes

Combination Seafood and Bean Curd Clay Pot 13.95 Beef with Black Pepper Sauce 13.95

Chef’s selected sushi and a California roll

Sashimi Platter (12 pieces) 17.95 Chef’s selected fresh sashimi of the day

Wok N’ Roll Combo for Two 25.95 8 pieces of chef selected sushi, California roll, salmon roll, and shrimp tempura

Chirashi 14.95 Assorted raw fish over seasoned rice

rolls:: six pieces

Wok N’ Roll 5.95 Tuna, salmon, and cucumber

Spicy Tuna Roll 4.95 Spicy tuna and cucumber

California Roll 4.25 Crab, cucumber, and avocado

Spider Roll 9.95 Soft-shell crab and tobiko

60 w w w. d i n i n g o u t . c o m


ZENGO

Chinatown/Penn Quarter

www.richardsandoval.com

Zengo is a sophisticated blend of Latin-Asian styles and flavors.

Chef Richard

Sandoval, whose accolades include Bon Appétit Restaurateur of the Year and Mexico’s Toque d’Oro, artfully spins Latin-Asian ingredients into colorful, beautifully balanced dishes designed for sharing. The beverage menu features innovative, hand-muddled cocktails as well as an extensive selection of wines, sakes, and tequilas. The vibrant décor fuses traditional and contemporary tastes, the perfect setting to

781 7th Street NW Washington, DC 20001 PH: 202.393.2929 Lunch: Monday-Friday 11:30am-2:30pm Dinner: Sunday-Thursday 5-10pm Friday-Saturday 5-11:30pm Bar and Lounge: Monday-Thursday 5-11pm Friday-Saturday 5pm-12:30am

sample Zengo’s acclaimed cuisine.

Happy Hour: Monday-Saturday 5-7:30pm Reservations Recommended Award-Winning Chef’s Table Private Dining Lounge Atmosphere

sample menu selections sushi rolls::

soups and salads::

Chipotle Yellowfin Tuna Roll 13

Crispy Calamari Salad 13

Yellowfin tuna, wasabi tobiko, avocado, and sesame-chipotle rouille

Smoked tamarind, heart of palm, jicama, red onion, and frisée lettuce

Torched Wagyu Beef 14

Tuna Tataki 14

Tamago, scallion, masago, and truffled ponzu

Avocado, kaiware sprout, grilled watermelon, mixed greens, and lemon-wasabi dressing

dim sum and antojitos::

large plates::

Thai Chicken Empanadas 10

Wagyu Skirt Steak Churrasco 24

Chile poblano, Oaxaca cheese, and mango-curry salsa

Grilled onion, crispy fingerling tostones, mushroom chimichurri sauce, and chipotle egg sauce

Achiote-Hoisin Pork Arepas 9 Corn masa, avocado, and crema fresca

Charred Tuna Wonton Tacos 12 Sushi rice, mango salsa, and guacamole

Peking Duck-Daikon Tacos 12 Duck Confit, curried apple, and orange-coriander sauce

Thai Shrimp Lettuce Wraps 12 Chorizo, peanut, cilantro, and tamarind chutney

Pan-Roasted Chilean Sea Bass 28 Steamed rice, fried plantains, yuzu, and ginger-enchilado sauce

Braised Beef Short Ribs 26 Oaxaca cheese potato purée, shiitake, huitlacoche, and dragon sauce

Chipotle-Miso Glazed Black Cod 27 Daikon radish and lemon-togarashi aïoli

Crispy Tofu 17 Long beans, bean sprouts, ginger, cilantro, and sesame chile sauce

Black Garlic Mojo Scallops 24 Coconut-sweet potato purée and hibiscus-soy oranges

61 w w w. d i n i n g o u t . c o m


Celebrity Chef Susur Lee introduces Washington, DC diners to his inventive global Asian cuisine with Zentan, located in Donovan House, a Thompson Hotel. Diners can enjoy imaginative and tasty culinary creations including signature standouts such as the Singapore Slaw with salted plum dressing, Szechwan-Style Half Duck with djan lotus crĂŞpes, and a wide selection of Asian crudos, sushi, and sashimi including Kanpachi, big eye tuna, yellowtail, and Madai snapper. Mongolian Rack of Lamb, Caramelized Black Cod, Hong Kong-style steamed fish, and Cantonese Marinated Skirt Steak with shallot butter are some of the uniquely prepared dishes designed to pair with a variety of carefully selected sakes offered at Zentan. Diners may also choose from one of the many original specialty cocktails such as the Gingerberry Julep, Blood Orange Blossom, Yen Yen, or Spicy Thai Martini offered at the restaurant bar; or enjoy a Firecracker, Typhoon, or Snow Roll at the sushi bar. Following dinner in the spring and summer, diners can enjoy an afterdinner cocktail at the exclusive outdoor rooftop bar, ADC (Above DC) with its panoramic views over the rooftops of Washington.

62 w w w. d i n i n g o u t . c o m


Downtown

ZENTAN RESTAURANT

www.zentanrestaurant.com

Donovan House 1155 14th Street, NW Washington, DC 20005 PH: 202.379.4366

sample menu selections soups and starters::

sushi and sashimi::

Coconut Shrimp Soup 8

Chirashi Bowl 23

Thai chili and fresh lime

Assorted daily fish over brown rice with sake soy dressing

Singapore Slaw 16

Bigeye Tuna 13

Nineteen ingredients, salted plum dressing, and peanuts

Black pepper and shallot soy-sesame dressing

Steamed Vegetable Dumplings 10

Almond, sundried tomato dressing, and salmon roe

Swatow chili sauce

Charred Scallops 13

Breakfast: Monday-Friday 7-10:30am Saturday 7-11am Sunday 8-11am Dinner: Monday-Thursday 5:30-10:30pm Friday-Saturday 5:30-11:30pm Sunday 5:30-10pm Reservations Recommended Late Night Dining Distinctive Cocktail Selection Private Dining Valet Parking

Escolar 13

Salt & Pepper Calamari 11

Pickled jalapeño, jicama, and shallot-sesame dressing

Citrus smoked chili mayo

Vegan Roll 10 Sweet potato, portobello mushroom, tarotroot, wasabi, and guacamole

entrées::

Snow Roll 13

Caramelized Black Cod 26

Tuna, salmon, yellowtail, and avocado with kelp seaweed

Cantonese preserved vegetables and miso mustard

Hong Kong-Style Steamed Fish 34 Chili-black bean sauce, green onion, and ginger

Crispy Garlic Chicken 22

Brick Roll 14 Spicy lobster, scallop, barbecue eel, avocado, and tobiko

Fire Cracker 13 Shrimp tempura, spicy jumbo lump crab salad

Sweet-and-sour sauce and shrimp chips

Stir Fried Eggplant and Tofu 19

Fire Dragon 14 Spicy tuna, barbeque eel, avocado, and tobiko

Peppers, jicama, shiitake, edamame, and sesame-soyginger sauce

Cantonese Marinated Skirt Steak 26 Shallot brown butter, chille ponzu, and crunchy hazlenuts

Mongolian Rack of Lamb 34

noodles, rice, and sides:: Stir Fried Pearl Noodles 20 Scallops, shrimp, and fresh vegetables

Chili mint, carrot cardamom chutney, peanut sauce, and glazed bananas

Szechwan Style Half Duck 31 Bean djan, beets, scallions, and lotus crêpe

Crispy Vegetable Fried Rice and Roasted Almonds 13 Wasabi Mashed Potato 6 Stir-Fried Garlic Chinese Long Beans 6

Jaime Montes De Oca, Jr. is the Chef de Cuisine of Zentan, Susur Lee's

sake::

newest global Asian restaurant located in Donovan House, a Thompson Hotel. As chef de cuisine, Montes De Oca, Jr., leads the culinary team in turning out imaginative standouts such as the Singapore Slaw with salted plum dressing, Szechwan Style Half Duck with djan lotus crêpes, as well as a

Chef Jaime Montes De Oca, Jr.

Well of Wisdom, Ginjo 6 glass Otokoyama, Junmai 7 glass

wide selection of Asian crudos, sushi, and sashimi.

Wandering Poet, Junmai 8 glass

To Zentan and Donovan House, Montes De Oca, Jr. brings a long history of hotel

Genbei "Demon Slayer" 14 glass

experience with prestigious institutions such as The Plaza, The Ritz Carlton, and The Waldorf-Astoria. Before opening Zentan in 2009, Montes De Oca, Jr. collaborated with Chef Lee in opening Susur's New York hot spot, Shang. He has also held posts at some of the most reputable New York eateries such as Gramercy Park Hotel and Tocqueville where his focus was creating Modern American cuisine driven by Green Market produce. Throughout his culinary career, Montes de Oca, Jr. has learned from celebrated chefs such as Laurent Manrique, George

Bamboo Princess, Junmai 27 bottle Hawk in the Heavens 30 bottle Emperor's Well, Junmai Ginjo 98 bottle

Mendes, and Jean-Georges Vongerichten. Montes De Oca, Jr. is a 1990 graduate of New York Restaurant School. 63 w w w. d i n i n g o u t . c o m


ZOLA

Chinatown/Penn Quarter

www.zoladc.com

800 F Street NW Washington, DC 20004 PH: 202.654.0999 Monday-Thursday 11:30am-10pm Friday-Saturday 11:30am-11pm Sunday 11:30am-9pm

Zola is beyond cooking, eating, and drinking.

It’s the promise of an uncommon

Reservations Suggested, Not Required

experience, a profound passion for service and attention down to the very last lovely detail. From Award-Winning Full Bar Late-Night Dining Valet Parking Available

the refreshed kitchen to the reinvigorated menus and all the little surprises along the way, this is redefined fine dining. Classically trained with a touch of the wild side. Romantic, authentic, and genuine by nature. Casually upscale and entirely comfortable, from the first glimpse to the final bite. This is the new Zola.

sample menu selections starters:: Lemongrass Mussels Salsa verde and charred ciabatta

White Anchovies Organic lemon olive oil, butter toasted brioche, heirloom tomatoes, whole grain mustard, and Maldon sea salt

Sweet Onion Lamb Shank 24hr juniper and green cabbage braised and pickled jicama

Natural Beef Burger White cheddar, pickled and charred LTO, chipotle barbecue, and poppy seed potato bun

Strip Steak Chile spiced wild mushrooms, Okinawa sweet potatoes, and onion rings

Split Roasted Chicken

small plates::

Half chicken, smoked and roasted, crispy potatoes, spicy cilantro puree, and curry aïoli

Carnitas Tacos Pulled Ancho pork, charred salsa, cilantro, and onions

Maple Braised Pork Belly Blue hubbard squash puree

Chicken Liver Pate Savory granola, toasted almonds, local fruit agre doux, and mache

sides:: Lobster Mac and Cheese Marinated Baby Carrots Honey raisin marinade, turnips, and candied orange

main::

dessert::

Rockfish

Apple “Charlotte”

Wild mushrooms, mascarpone, edamame, kaniwa, wheat berries, and smoked Parmesan broth

Local apples, toasted brioche ice cream, and vanilla anglaise

Chocolate Bombe

Pumpkin Scallops

Flourless chocolate cake, coco bean ice cream, and passion fruit sauce

Caramelized parsnips, edamame, shaved pumpkin, black sesame seeds, huitlacoche, ginger, hubbard squash, and lemongrass purée

Coconut Tapioca

64 w w w. d i n i n g o u t . c o m

Vanilla roasted pineapple, fresh lychee pineapple, and sorbet


MARYLAND :: NORTHERN VIRGINIA

RESTAURANTS

66 American Tap Room

72 Ketchup

76 Panache

67 The Capital Grille

73 La Sandia

77 Piola

68 ENTYSE Wine Bar & Lounge

74 Olazzo

78 Thai Pavilion

69 fyve Restaurant Lounge

75 On the Potomac at Lansdowne Resort

70 J. Gilberts Wood-Fired Steaks & Seafood

::


AMERICAN TAP ROOM

Arlington :: Clarendon

www.americantaproom.com customerservice@americantaproom.com

Clarendon 3101 Wilson Boulevard Arlington, VA 22201 PH: 703.312.9080

Bethesda Row 7278 Woodmont Avenue Bethesda, MD 20814

American Tap Room offers contemporary cuisine in a comfortable, modern atmosphere.

PH: 301.656.1366

Reston Town Center 1811 Library Street Reston, VA 20190

Notable features include a chef-inspired menu, over 100 beers, signature cocktails, a martini bar, and comfortable outdoor patios that seat over 150 guests. Ranging from weekend brunch to a casual lunch, dinner, or happy hour outing, each dining experience is uniquely enjoyable. American Tap Room

PH: 703.834.0400 Breakfast: Saturday 11am-3pm Sunday 10am-3pm Lunch: Monday-Saturday 11am-4pm Sunday 10am-4pm

combines simple flavors with high-quality ingredients and creative presentation to offer multi-faceted flavors. The chef-driven menu has something for everyone, including stone hearth pizzas, fresh seafood, artisan sandwiches, and world-class desserts. Signature dishes include Ginger-Lime Shrimp Cocktail, Lobster Mac and Cheese, Steak Frites, and more. Weekly lunch specials feature different food and

Dinner: Sunday-Saturday 4pm-Close

beverage pairings at a great price. Featuring 60 taps and over 100 different beers, an eclectic wine menu,

Reservatons Accepted

and unique martinis, the bar at ATR exceeds expectations for taste and value. And don’t forget happy

Happy Hour/Bar Bites Menu (Weekdays) Private/Semi-Private Event Spaces Three Outdoor Patios

hour, the perfect time to unwind with friends.

sample menu selections starters::

sandwiches::

Ginger-Lime Shrimp Cocktail

Slider Trio

Marinated, steamed, and chilled shrimp, pea shoots, cucumber, red onion, avocado, mango, and Virginia peanuts feathered with ginger-lime dressing

Carolina pulled pork, beef and sharp Cheddar, and jerk chicken sliders

Smoky Bleu Cheese Bruschetta

Maine lobster in a light herb dressing on a toasted brioche roll

Chipotle peppers, roasted white corn salsa, bleu and chèvre cheese fusion, avocado, pico, and an ancho chile drizzle

Vermouth-Steamed Mussels Double cream, lemon thyme, garlic, toasted mustard seeds, vermouth, and farm fresh butter

salads:: Caprese Fresh mozzarella, sliced tomatoes, fresh basil, and olive oil

Asian Market Asian market greens, Virginia peanuts, pea shoots, and mango with wasabi-yuzu dressing; choice of Shanghai chicken, hibachi-grilled salmon, or seared tuna

Lobster Salad Chunks of Maine lobster over romaine and asparagus spears with an herb dressing

66 w w w. d i n i n g o u t . c o m

Lobster Roll

Country Cuban Slow-cooked pulled pork shoulder, wafer-sliced Virginia ham, manchego, half-cured pickles, and citrus-cilantro mustard

Steak Frites Garlic-rubbed steaks with Cabernet-shallot butter sauce, and hand-cut fries; choice of flatiron steak, rib-eye steak, or filet mignon

Sugar Cane-Peanut Shrimp Jumbo shrimp, soba noodle stir-fry, Oriental vegetables, and miso peanut dipping sauce

Pappardelle Pasta Duck ragoût, double-wide fettuccine, and ricotta salata cheese

weekend brunch::

Crab Cake

Chesapeake Sunrise

Signature jumbo lump crab cake on a toasted bun with rémoulade, lettuce, tomato, and onion

Crab cake topped with two eggs overeasy, Old Bay Mornay sauce, grilled asparagus, and choice of toast

entrées::

Berry Brioche French Toast

Sea Scallops Sugar-cured bacon wrapped scallops and panko green tomatoes in maple-butter sauce

Lobster Mac and Cheese Maine lobster meat with mascarpone cheese, aged white Cheddar, tomatoes, cut leeks, and stir-fried garlic green beans

Hazelnut custard-steeped brioche with mixed berries, drizzled with brown sugar crème

Heartland Hash and Drunken Eggs Heartland beef hash with Stout beer-basted eggs, grilled asparagus, and lemon-herb hollandaise

Napolean Waffles Layered with caramel, bananas, chocolate ganache, and dark rum banana syrup; topped with chantilly crème and pecans


THE CAPITAL GRILLE

Tysons Corner/McLean

www.thecapitalgrille.com

1861 International Drive McLean, VA 22102 PH: 703.448.3900 The Capital Grille Tysons

The Capital Grille Chevy Chase

In a fine-dining mecca, it takes a restaurant with exceptional cuisine, professional service, and a refined ambience to make its mark. At The Capital Grille, mahogany paneling and warm lighting create a comfortable, luxurious atmosphere that perfectly complements a premier dining experience. The centerpiece of the magnificent space is a sophisticated bar featuring the restaurant’s signature Pineapple Stoli Doli martini and first class people-watching.

5310 Western Avenue Chevy Chase, MD 20815 PH: 301.718.7812 Lunch: Monday-Friday 11:30am-3pm Dinner: Monday-Thursday 5-10pm Friday-Saturday 5-11pm Sunday 4-9pm Reservations Recommended

Serving lunch and dinner, the menu highlights nationally renowned dry-aged steaks, fresh seafood, and creative side dishes presented by exceptionally gracious servers. An impressive wine cellar houses more than 5,000 bottles of acclaimed wines. Private dining rooms are equipped with state-of-the-art audiovisual and satellite broadcast capabilities. A dedicated staff is available for business meetings, intimate parties, and formal gatherings. Mark made.

sample menu selections appetizers::

The “Wedge” with Blue Cheese and Crumbled Bacon 10

seafood::

Cold Shellfish Platter 48

A crunchy, cold wedge of iceberg lettuce with vineripe tomatoes and crisp, smoked bacon; served with chunks of blue cheese

Seared Citrus-Glazed Salmon 32

A melt-in-the-mouth 1lb baby lobster, icy Gulf Coast jumbo shrimp, and freshly shucked oysters

Wagyu Beef Carpaccio 15 Premium Japanese Wagyu beef blended with seven spices, seared, chilled, and sliced razor-thin; garnished with fresh arugula

Pan-Fried Calamari with Hot Cherry Peppers 13 Calamari sautéed in garlic butter until golden crisp, then tossed with a house blend of peppers and scallions for a nice, fiery finish

Prosciutto-Wrapped Mozzarella with Vine-Ripened Tomatoes 15 Fresh mozzarella wrapped in prosciutto and panseared until crisp; garnished with vine-ripened tomatoes and grana toast points

soups and salads:: Lobster Bisque cup 10; bowl 12 Lumps of the sweetest lobster are sautéed and added to a luscious bisque; finished with a drizzle of Dry Sack sherry

French Onion Soup crock 10

main courses::

The salmon’s river-fresh flavor is captured by pansearing a generous fillet with savory herbs, then placing it on a hearty bed of vegetables and spätzle; a zesty dill-Dijon butter sauce tops the dish off

14oz Dry-Aged Steak au Poivre with a Courvoisier Cream Sauce 42

Sushi-Grade Sesame Seared Tuna with Gingered Rice 39

Black peppercorns are crushed, then rubbed onto a dry-aged sirloin seared to its juicy best; served with a rich Courvoisier-Cognac cream and peppercorn sauce

11oz sesame-encrusted tuna steak is seared to your preference and served on a bed of ginger rice; wasabi-infused oil, white soy, and ginger vinegar add a spectrum of flavorful sensations

Bone-In Kona-Crusted Dry-Aged Sirloin with Shallot Butter 43

Broiled Fresh Lobster market price

A wonderful flavor combination with caramelized shallots, seasonings, and coffee rub to create a firstclass steak many guests claim as their favorite

Double-Cut Lamb Rib Chops (4) 40 Four flavorful rib chops are double-cut and grilled the way you want them; a tangy, sweet cherry mostarda is the perfect accompaniment

Roasted Chicken 27 The Grille’s own blend of red rub spices adds a definite kick to fresh whole chicken, slow-roasted to seal in moistness and flavor

Fresh Atlantic lobster, broiled—2, 3, 4, or 5lb lobster

dessert:: Flourless Chocolate Espresso Cake 8 Chocolate lovers will rhapsodize over this rich, dense dream of a cake with a hint of espresso, fresh raspberries, whipped cream, and Melba sauce

Fresh Berries in Vanilla Cream 8 Coconut Cream Pie 9 A delightful macaroon-style crust in layers with whipped coconut pastry cream and a caramel-rum sauce topping

Sweet onions nestled in a delectable broth and covered by a blanket of melt-in-your-mouth cheeses 67 w w w. d i n i n g o u t . c o m


ENTYSE WINE BAR & LOUNGE

Tysons Corner/McLean

www.entyse.com

The Ritz-Carlton, Tysons Corner 1700 Tysons Boulevard McLean, VA 22102 PH: 703.506.4300 Espresso Bar: Monday–Friday 6-11am Saturday-Sunday 7-11am All Day Light Fare: Daily 11:30am-Midnight Lunch: Daily 11:30am-2pm Afternoon Tea: Wednesday-Sunday Noon-4pm Dinner: Sunday and Monday 6-10pm Reservations Suggested

ENTYSE Wine Bar & Lounge offers small bites and delights menu coupled with an extensive wine experience in a relaxed yet refined environment. Over 40 of the finest wines by the glass are hand selected by Sommelier Vincent Feraud and complemented by a regionally inspired menu executed by Executive Chef Matthew Morrison. Entyse is the perfect Northern Virginia location to enjoy a casual cocktail, hold a business meeting or treat someone special to an intimate lounge experience. We invite you to come for a drink and stay for a bite—ENTYSE, Wine Bar & Lounge is where the fusion of food, wine and ambience is complete.

Wine’d Down Wednesday: Wine Specials and Seafood Bar Sushi Thursday: Sushi Bar with Chef Changu Jazz Friday: Live Jazz Ensemble and Drink Specials

sample menu selections entyse espresso bar::

board selections::

afternoon high tea::

Illy espresso, specialty coffee drink, tea, bottled juice, and breakfast snacks

artisanal cheeses, condiments and breads

DAMMANN tea selections; 46 per person

The Tasting Board (Chef Selection) 28

Selection of Tea Sandwiches

all day light fare:: Virginia Peanut Soup 8 Curry, prawns, and basil

Greek Salad 12 Feta cheese, peppers, and kalamata olives

Oysters Chesapeake 6 taste; 16 share

Piedmont–Firm–Sheep’s Milk–Everona–Virginia 8 Paired: Sancerre Cottat, France 7

Grayson-Semi Soft–Cow’s Milk–Meadow Creek– Virginia 8 Paired: Boxwood Winery, Virginia 7

Lump crab and hollandaise sauce

main dishes::

Beef Tender Filet Slider 9 taste; 22 share

Grilled Rockfish 32

Caramelized onion and rustic roll

Romesco sauce and asparagus

Local Rockfish “Po Boy” 24

Lasagna 26

Celeriac rémoulade, lettuce, and Cajun baquette

Corn feed organic chicken bolognese

Middle Eastern Chicken Pita 16

desserts::

Cardamom citrus and garlic aïoli

Dessert Tasting 21 share Raspberry Lemon Tart 6 taste; 10 share Hazelnut streusel

Ice Cream Filled Profiteroles 6 taste; 10 share Black and white sauce

68 w w w. d i n i n g o u t . c o m

Egg Salad Grilled Vegetable Tart Classic English Cucumber Smoked Salmon Rosette Smoked Chicken Walnut Cranberry Profiterole

Selection of Sweets Blueberry Scones Opera Torte Fresh Fruit Tart Pistachio Madeleine Raspberry Financier Lemon Shortbread Chocolate Dipped Strawberry Seasonal Tart Chouquette

Peter Rabbit Tea For Children (ages 12 and under) $36 per person Peanut butter and jelly finger sandwich, ham and American cheese with mayonnaise finger sandwich, chocolate-dipped strawberry, Peter Rabbit sugar cookie, chouquette, and Hershey’s hot chocolate


FYVE RESTAURANT LOUNGE

Arlington :: Pentagon City

www.fyverestaurant.com

The Ritz-Carlton, Pentagon City 1250 South Hayes Street Arlington, VA 22202 PH: 703.412.2762

The fyve Restaurant is strategically located close to the seat of power in Washington, DC, near The Pentagon. This Arlington restaurant’s American Bistro cuisine,

A La Carte Breakfast: Daily 6:30-11:30am Lunch: Daily 11:30am-2:30pm

prepared by Chef Frederic Chartier, is offered in an atmosphere with dazzling hues of red and orange that

Light Fare Menu: Daily 2:30-11pm

introduces an upbeat and contemporary décor. Chef Chartier displays his passion for cooking with

Dinner: Tuesday-Saturday 5:30-10pm

regional and organic ingredients when he presents them in unique ways and gives you an unforgettable

Brunch Buffet: Sunday 11:30am-2:30pm

dining experience with exquisite cuisine. His menu focuses on servicing American Bistro classics such as homemade pasta dishes, salmon rillette, steaks, chicken, and seafood. Settees in front of the lounge’s glowing fireplace create an enticing and relaxing atmosphere. fyve Restaurant Lounge is the perfect blend of modern design and impeccable service paired with an extraordinary culinary experience.

Fyve Restaurant is Closed for Dinner Sunday and Monday, However, Dinner is Offered in the Lounge Everyday until 10pm Reservations Suggested Afternoon High Tea, Saturday-Sunday, from 2:30-4:30pm Locally-Sourced/Seasonal Lounge Atmosphere Fireplace Full Bar/Happy Hour Banquet/Private Rooms

sample menu selections lunch:: fyve's Special Lunch 21 Select one appetizer, one entree, and one dessert

soups and appetizers:: Leek and Potato Vichyssoise 9 Truffle oil

Salmon Rillette 14

Braised Veal Cheeks 23 Späetzle, tarragon, and Hummingbird Farm beefsteak tomatoes

Marinated Atlantic Halibut 31 Sauteed Springfield bean sprouts, carrot puree, and honey-soy glaze

on the side:: Sautéed or Creamed Spinach 6 Sautéed Broccoli 6

Shallots, capers, dill, sour cream, and crostini

Sautéed Asparagus 6

Ham Hock Terrine 16

Mashed Potatoes 6

Shallots, parsley, and foie gras

salads:: Classic Caesar 10 Romaine hearts, Parmesan crisp, and ciabatta croutons

Local Field Greens 10

wines by the glass:: Sparkling Ritz, Brut Champagne 24; Domaine Chandon, Brut, “Classic” 12; Möet & Chandon, Brut Rose, “Imperial” 28; Taittinger, Brut, “La Francaise”, Champagne 16; Perrier-Jouet, Brut, “Grand”, Champagne 20

Asparagus, blood oranges, fennel, and sherry vinaigrette

White Wines

Maryland Tomato Salad 12

Chasing Venus, Sauvignon Blanc 12; Robert Oatley, Sauvignon Blanc 14; Silver Birch, Sauvignon Blanc, “Octavin”13; Whitehaven, Sauvignon Blanc 9; Auntsfield, Sauvignon Blanc, “Long Cow” 12; Kim Crawford, Chardonnay 13; Au Bon Climat, Chardonnay 13; Flowers Vineyard and Winery, Chardonnay 22

Fresh buffalo mozzarella, olive oil, and baby arugula

entrées:: fyve Burger 18 Angus burger, Grayson cheese, onion rings, pancetta, and sundried tomato mayo

Lobster Bouillabaisse 29 Bay scallops, shrimp, fingerling potatoes, and saffron aïoli

Red Wines Ferrari-Carano, Merlot 16; Bodega Catena Zapta, Malbec 13; Bodegas Palacios Remondo, “La Vendimia” Rioja 13; Ponzi, Pinot Noir 17; Acacia, Pinot Noir 12; Belle Glos, Pinot Noir, “Meiomi” 17; Jefferson Vineyards, Cabernet Franc 13; Chateau St. Jean, Cabernet Sauvignon 13

Pork Filet Mignon 23 Yukon gold mashed potatoes, braised collard greens, and ginger-lime sauce

69 w w w. d i n i n g o u t . c o m


J. Gilbert's Wood-Fired Steaks & Seafood serves expertly-aged, Prime Black Angus steaks cooked over an open wood-fire grill. And, unlike other steakhouses, dishes here always include sides. Settle into the dining room for a signature steak at an amazing value. Try a 4oz filet with your choice of scallops, crab cake, or bourbon maple shrimp for $27.50, a 10oz Prime Angus Top Sirloin paired with garlic broccolini and wild mushroom risotto for just $25, or the Mishima Ranch Wagyu burger on a pretzel bun with sweet potato fries for $16. More than just a steakhouse, J. Gilbert's offers Western-inspired fare with artful presentations and modern flavors that vary according to the chef's imagination, with specialties like Mesquite Plank Salmon, Meyer Ranch Braised Boneless Shortribs and Chocolate Velvet Cake. Come find out for yourself why J. Gilbert's has earned countless accolades including 2011 Restaurant of the Year from the McLean Chamber of Commerce.

70 w w w. d i n i n g o u t . c o m


Tysons Corner/McLean

J. GILBERTS WOOD-FIRED STEAKS & SEAFOOD

www.jgilberts.com

6930 Old Dominion Drive McLean, VA 22101 PH: 703.893.1034 Monday-Thursday 11am-10pm Friday-Saturday 11am-11pm Sunday 4-9pm

sample menu selections appetizers::

extras::

Beef Carpaccio 10.50

Roasted Mushrooms 5

Parmesan-garlic sauce, fried capers, Blue cheese cracker, and baby greens

Ancho Chile Butter 3

Maytag Potato Chips 9

Foyot Sauce 3

Hand-cut potato chips and Maytag blue cheese sauce

Lobster Tail 1/2lb 25

Pretzel-Crusted Onion Rings 7.50

Wood-Grilled Bourbon Maple Shrimp 10

Weekend Brunch: Sunday 10am-2pm Reservations Preferred Happy Hour Takeout Fireplace Bar/Lounge Notable Wine List Banquet/Private Rooms Valet Parking

Trio of dipping sauces: mustard thyme, Parmesangarlic, and our original steak sauce

Shrimp Durango 11

seafood preparations::

Tomatoes, basil, spinach, ancho chile butter, and Parmigiano-Reggiano

Today’s Fresh Fish market price

Ahi Tuna Tartare 12

Mesquite Plank Salmon 27

Avocado, mango, pineapple, and corn tortilla

Fried Calamari 9.50 Jalapeños, carrots, sweet 'n’ sour, and remoulade

starter soups & salads::

Bourbon maple glaze, Yukon smashed potatoes, and green beans

Lobster Cobb Salad 24 Tomato, bacon, corn nuts, Cheddar, avocado, corn, red onion, sweet potato straws, and tarragon ranch dressing

Chicken Tortilla Soup 7

Half-Pound Canadian Cold Water Lobster Tail 37

Maryland Crab Bisque 8

Grilled asparagus, Yukon smashed potatoes, and drawn butter

Baby Greens 6.50 Sun-dried cherries, pine nuts, Parmigiano-Reggiano, and balsamic vinaigrette

Wedge Salad 7 Smoked bacon, Maytag crumbles, tomatoes, red onion, and buttermilk blue dressing

entrées:: Meyer Ranch Braised Boneless Shortribs 27 Garlic broccolini, Yukon smashed potatoes, and Marsala pan jus

Mishima Ranch Wagyu Burger 16

steaks & chops:: wood-grilled; served with choice of 2 sides

Center-cut Filet Mignon 6oz 28; 8oz 33 Prime Angus Top Sirloin 10oz 25 Prime Angus KC Strip 12oz 33; 16oz 39 Prime Angus Porterhouse 24oz 48 Prime Angus Bone-in Ribeye “Cowboy Cut” 18oz 38

Au poivre mayo, shallot jam, watercress, Gruyere, pretzel bun, and sweet potato fries

Grilled Vegetable Platter 17 Zucchini, poblano, tomato, yellow squash, corn on the cob, roasted mushrooms, asparagus, red pepper, balsamic vinaigrette, and black bean relish

New Zealand Lamb Rack 35 Wild mushroom risotto, garlic broccolini, and rosemary demi

Blackened Chicken Penne 17

Berkshire Bone-in Pork Chop 14oz 28

Roasted red pepper cream, smoked Gouda, snow peas, leeks, cilantro, and red pepper pesto

Filet Combos 4oz filet 27.50; 6oz filet 35

Cajun Spiced Pan Roasted Filet 35

Filet served with your choice of: seared Georges Bank scallops, jumbo lump crab cake, or bourbon maple shrimp

8oz filet with Poblano au gratin potatoes Shiitake mushroom, port and sherry jus

71 w w w. d i n i n g o u t . c o m


KETCHUP

National Harbor

www.dolcegroup.com

152 Waterfront Street National Harbor, MD 20745 PH: 301.749.7099 FAX: 301.749.1747 Open Daily: Monday-Friday from 8am-11pm; Saturday-Sunday until Midnight Reservations Suggested Open 7 days a week for Breakfast, Lunch and Dinner Located in the heart of National Harbor Kids Menu Daily Specials Kitchen Open Until 11pm Weeknights and Midnight on Weekends Neighbor Discounts for National Harbor Residents

Ketchup takes classic American cuisine and catapults the dishes into the modern age: menu inspirations based on childhood favorites, recreated with a gourmet, upscale twist. Ketchup takes the traditional American grill: boring and predictable, and reinvents the concept to create a youthful, innovative, and fun restaurant for the entire family. Say goodbye to the tired American grill and steakhouse concept: no more oversized mahogany booths, checkerboard-tiled floors, sepia-toned photographs of yesteryear, boring background music, and atmosphere on par with a senior citizen’s buffet in a Midwestern shopping mall. Instead, at Ketchup, patrons step right into the midst of a white-hot party, with fun music and an ultra-sexy, sophisticated, cool vibe.

sample menu selections signature starters:: Threesome 12 Three kinds of fries: Parmesan garlic, barbecue, and sweet cinnamon chipotle fries; served with all six flavors of housemade Ketchup

Crab and Shrimp Dip 14

Crab and Corn Chowder cup 7; bowl 12

Barbecue Chicken And Ribs 22

Maryland blue crab, roasted corn, and cream with a hint of cayenne

A half of a rack of our fall-off-the-bone ribs and a quarter bone-in chicken, barbecue pork, baked beans, and cornbread

sandwiches:: The Granddaddy Burger 21

sea:: Broiled Tilapia 21

Jumbo crab and shrimp, mixed together with artichoke hearts, spinach, and a blend of four cheeses; served with warm soft pretzel sticks

12oz Angus beef patty with bacon, lettuce, tomatoes, red onions, banana peppers, pickles, herb mayo, and Ketchup; served with Cheddar or bleu cheese on a toasted kaiser with truffle fries

Barbecue Pulled Pork Potato Skins 12

Tuna Tacos 16

Maryland Crab Cakes 27

Crispy potato skins loaded with pulled pork topped with mixed cheeses and drizzled with Ketchup barbecue sauce and chives

Ahi tuna seared rare, fresh shredded cabbage, mango salsa, pineapple barbecue sauce, and avocado cream in flour tortillas

Two giant crab cakes loaded with jumbo lump crab meat and not much else; drizzled with citrus remoulade and served with roasted potatoes and veggies

Fried Crab Ravioli 12

land::

Fried Shrimp 24

Stuffed full of crabmeat and deep fried with sweet Thai chile-ranch

huge salads and soup:: The Chop 15; side salad 10 Diced grilled chicken breast, shredded iceberg lettuce, diced tomatoes, bell peppers, red onions, cucumbers, shredded Cheddar-Jack cheese with choice of dressing

Apple Walnut Salad 14 Baby spinach tossed in a raspberry vinaigrette dressing with granny smith apples, walnuts, dry cranberries, and goat cheese 72 w w w. d i n i n g o u t . c o m

Cowboy Steak 25 Flame grilled top sirloin seasoned with a blend of southwest seasonings set atop Cheddar mashed potatoes; drizzled with French onion soup and topped with strips of breaded and fried onions and jalapeño peppers; served with veggies

White Lasagna “Cupcake” 21 Layers of pasta, cheeses, spinach, and tomatoes baked in a cupcake tin; served with both marinara and alfredo sauces

Lightly seasoned and broiled; topped with Champagnelemon butter sauce, fried capers, and red chile flakes; served with roasted potatoes and veggies

Lightly breaded jumbo shrimp with fries, jalapeño hush puppies, cocktail sauce, and remoulade

Fish ‘N’ Ketchup Chips 19 Tempura beer batter; served with sweet potato fries and jalapeño hush puppies

additional sides:: Lobster Mac and Cheese 12 A creamy blend of white and yellow Cheddar cheeses loaded with lobster meat and pasta


LA SANDÍA

Tysons Corner/McLean

www.richardsandoval.com

7852L Tysons Corner Center McLean, VA 22102 PH: 703.893.2222 FAX: 703.893.2220

Internationally acclaimed Chef Richard Sandoval elevates Mexican cooking to new heights at La Sandía. Inspired by his culinary mantra of “old ways, new hands,” Chef Sandoval reinterprets traditional dishes with innovative techniques and skillful presentation. The finest authentic and local market ingredients further enhance the chef’s cuisine. With over 100 varieties, La Sandía boasts one of the DC area’s largest collections of tequila. House-infused spirits and tasting flights are also available. The cocktail menu features Latin classics and a selection of Mexican beers. Vibrant colors and chic décor enliven La Sandía’s dining room. The patio is a casual yet sophisticated choice for lunch, dinner, or happy hour.

Open for Lunch and Dinner: Daily 11am-Close Brunch: Saturday-Sunday 11am-3pm Happy Hour: Monday-Friday 4-7pm Award-Winning Over 100 Tequila Selections Fit For Foodies Casual Lounge Private Dining Takeout

sample menu selections for the table::

enchiladas::

Guacamole 9.95

two enchiladas served with mexican rice and refried black beans

Prepared tableside—avocado, tomato, onion, cilantro, and chile serrano

Queso Fundido 8.95 Melted Oaxaca, Chihuahua, and Monterey cheeses, chile morita salsa, and flour tortillas

Chicken Enchiladas Divorciadas 13.95 Shredded chicken, entomatada sauce, tomatillo sauce, and crema fresca

Beef Barbacoa Enchiladas 14.95

La Sandía Nachos 8.95

House-smoked shredded beef, entomatada sauce, and crema fresca

Fresh corn tortilla chips, cheese sauce, guacamole, crema fresca, black bean purée, and pico de gallo; with grilled chicken or skirt steak add 2

fajitas::

tacos::

your choice of grilled fajitas with bell pepper, citrus-marinaded onion, guacamole, mexican rice, charro beans, and flour tortillas

three soft, corn tortilla tacos served with mexican rice and refried black beans

Grilled Chicken 11.95 Cilantro, onion, lime, and salsa roja

Tacos al Pastor 11.95 Adobo-marinated pork, grilled pineapple, onion, cilantro, and salsa verde

Chicken Tinga 11.95 Shredded chicken, tomato-chipotle sauce, pico de gallo, and crema fresca

Grilled Skirt Steak 12.95 Cilantro, onion, lime, and salsa roja

Tacos Baja 12.95

Chicken 15.95 Adobo marinated chicken breast with salsa roja

Skirt Steak 16.95 Achiote marinated skirt steak with salsa roja

Shrimp 16.95 Achiote-citrus herb marinade with salsa verde

Market Vegetable 12.95 Refried beans with salsa verde

chef’s specials::

Beer-battered tilapia, chipotle aïoli, and Mexican slaw

Pork Carnitas 16.95

Pork Carnitas 11.95

Slow-roasted pork shoulder, corn tortillas, guacamole, pickled onion, charro beans, salsa verde, and habanero salsa

Slow-roasted pork shoulder, pico de gallo, lime, and salsa verde

Carne Asada 19.95 Grilled skirt steak, sautéed chile poblano, chimichurri, chile morita sauce, sweet corn tamale, and charro beans 73 w w w. d i n i n g o u t . c o m


OLAZZO

Silver Spring

www.olazzo.com

Silver Spring 8235 Georgia Avenue Silver Spring, MD 20910 PH: 301.588.2540 FAX: 301.588.2541

Bethesda 7921 Norfolk Avenue Bethesda, MD 20814 PH: 301.654.9496 Lunch: Monday-Friday 11:30am-2pm Dinner: Monday-Thursday 5-9pm Friday-Saturday 5-10:30pm Sunday 5-9pm Full Bar Wines by the Bottle Half-Price on Monday Nights $5 Martinis on Tuesday Nights Signature Cocktails Takeout Catering

Born the sons of Italian immigrants, brothers Riccardo and Roberto Pietrobono opened Olazzo Bethesda in 2002. Taking a tiny storefront property with a history of failed restaurants, the Pietrobono brothers transformed the space into a critically-acclaimed neighborhood spot. With menu items reminiscent of their days growing up in a pasta-centric household, the brothers have given the Bethesda area a taste of Italian-American cuisine for over nine years. Along the way, Olazzo has collected numerous accolades such as Best Red Sauce Italian Restaurant (City Paper), Best Overall Restaurant (Silver Spring Voice), and six-time Top 100 Best Bargain Restaurant from The Washingtonian. In 2007, Riccardo and Roberto picked their childhood home of Silver Spring to launch the second outpost of Olazzo. Using only the freshest ingredients, Olazzo offers concise, well-executed classics such as Lasagna Bolognese, Linguine with Sausage and Peppers, and Penne Pasta with Homemade Meatballs. Nightly specials include Monday night half-priced bottles of wine and the popular $5 Martini Night on Tuesdays.

sample menu selections antipasti:: Mozzarella Neopolitan 7 Fresh sliced mozzarella, basil, and tomatoes with roasted red peppers and olives

Sicilian-Style Grilled Chicken 9 Grilled chicken topped with roasted red peppers, fresh mozzarella, and basil

dinner:: all entrées served with salad and fresh bread

Grilled Eggplant 8.50

Chicken Parmesan 14

Calamari 9

Grilled eggplant with fresh mozzarella and roasted red peppers

Lightly breaded chicken breast topped with mozzarella and served over penne marinara

Lightly fried calamari rings served with homemade red sauce

lunch entrées::

Ravioli Rosé 15

Brushetta 8

Lasagna Bolognese 9.50

Toasted bread topped with basil, Roma tomatoes, garlic, and mozzarella

Fresh ricotta, mozzarella, seasoned ground beef, and red sauce

salads::

Pasta Primavera Fresh 9

Caprese 7 Fresh mozzarella, tomatoes, and fresh basil tossed with olive oil and garlic

Tomatoes, broccoli, peppers, onions, mushrooms, and sundried tomatoes sautéed with basil, garlic, and olive oil

Shrimp Rosecaute 11

Ricotta, Parmesan, Romano, and mozzarella-filled ravioli cooked in our tomato-cream sauce

Linguini with Clams 16 Sautéed clams with marinara or white wine sauce over linguini

Pasta with Meatballs or Sausage 13 Homemade meatballs or mild Italian sausage in our red sauce with penne

Salmon Mango Salad 12

Pasta and sautéed shrimp in a creamy tomato sauce

signature cocktails::

Grilled salmon topped with mango relish over a house salad

Pasta alla Checca 8

Italian Surfer

Sliced Roma tomatoes and fresh basil with olive oil and garlic

Malibu rum, amaretto, pineapple juice, and cranberry juice

Chicken Cardinale 9.50

Stoli O, Malibu Rum, blue Curaçao, and pineapple juice

Penne pasta with chicken and sundried tomatoes in a rose sauce

Sicilian

Fettuccini Alfredo with Chicken or Steak Milanese 10.50

Bada Bing

Olazzo Salad 13.50 Buffalo mozzarella and Roma tomatoes with shrimp and basil over a house salad

sandwiches:: Chicken or Steak Milanese 8 Breaded chicken or beef with lettuce and tomato

74 w w w. d i n i n g o u t . c o m

Creamy Alfredo sauce with fettuccini pasta served with Milanese

Old Blue Eyes

Southern Comfort, amaretto, and lime Malibu Rum, Bacardi, Chambord, cranberry, and pineapple juice


Leesburg

ON THE POTOMAC AT LANSDOWNE RESORT

www.lansdowneresort.com

Lansdowne Resort 44050 Woodridge Parkway Leesburg, VA 20176 PH: 703.729.8400 Dinner: Tuesday-Saturday 5:30-10pm Sunday 5:30-9pm

Enjoy modern American cuisine locally sourced at Lansdowne Resort’s

Sunday Brunch: 11am-2pm

signature restaurant, On the Potomac. Located 30 miles from Washington, DC, OTP, as it’s

Reservations through OpenTable.com

affectionally known, is an eclectic dining experience featuring exceptional regional American

Locally Sourced/Seasonal Notable Wine List Private Dining Corporate Meeting Space Large Parties Complimentary Parking

cuisine. To please your tastes and support local purveyors, Lansdowne Resort uses sustainable and locally grown products whenever possible. Chef Wes Rosati leads the Lansdowne Resort culinary team with an eco-friendly, creative culinary mission: “Providing a refined dining experience featuring seasonally driven modern American cuisine. We strive to feature local and artisan-made products, either crafted by our talented culinary team or purchased from people dedicated to their product. This is the best the mid-Atlantic has to offer, skillfully and thoughtfully prepared, and presented in a casual, yet elegant setting.”

sample menu selections starters:: Bisque of Hess Farms Fall Squash 9 Maple crème and spiced pumpkin seeds

Salad of Organic Bibb Lettuce 9 House-made bacon, Crown Orchards apples poached in Corcoran’s apple wine, crumbled Cherry Glen chèvre, and vinaigrette of McCutcheons apple cider

Housemade Gnocci and Ragoût of Maine Lobster and Local Mushroom 13 Housemade bacon, fennel, and lobster fondue, and crisp wood ear mushrooms

Hess Farms Pumpkin Risotto 12 Crème of Cherry Glen chèvre, spiced pumpkin seeds, and micro greens

entrées:: Pan-Roasted Maple Leaf Farms Duck Breast 30 Sauté of sea beans and fall vegetables, crispy duck leg “sushi” Thai basil, ginger and avocado purée, cilantro, and sesame glaze

Relleno-Style Stuffed Anaheim Pepper 24 Yukon gold potato and Fields of Athenry Colby cheese, fall vegetable ratatouille with preserved local tomatoes, and roasted garlic herb crème

Sage Brined and Smoked Fields of Athenry Pork Chop 26 Stone-ground grits, hash of housemade bacon, local apples, and butternut squash, cranberry, and cracked pepper gastrique

Grilled Pineland Farms “Never-Ever” Beef Rib-Eye 34 Sweet potato fries with chipotle salt, sauté of fall vegetables, and red wine demi-glace

Pan-Seared Ayrshire Farms Chicken Breast “Carbonara” 26 Housemade spinach fettuccine, smoked chicken leg, poached farm egg, roasted carrots, and shaved Cherry Glen crottin

Pan-Seared Loch Duart Salmon 28 Crispy saffron rice cake, sauté of kale, Pennsylvania mushrooms, and caramelized leeks, red beet, and citrus coulis

desserts:: Pumpkin Torte 9 Layers of pumpkin cake and cream cheese mousse, pumpkin seed tuile, and cinnamon caramel

Trio of Housemade Ice Creams 9 Three scoops; ask for the daily selections

“Cookies and Cream” with Savory Flavors 9 Housemade mascarpone ice cream and freshly baked cookies: peanut butterbacon, spiced chocolate, black pepper and ginger, and apple with black sesame

German Chocolate Ice Cream Cake 9 Sour cream chocolate cake, housemade coconut and pecan ice cream, and warm dark chocolate ganache

otp signature:: Local Cheese Plate 16 ~ Cherry Glen Goat Cheese Mousse, Roasted Red Beets, Hazelnuts, and Frisée Lettuce ~ Crostini of Oak Springs Dairy Green Grass Gouda with Dried Fig and Breaux Merlot Marmalade ~ Fondue of Port City Brewing Pale Ale and Fields of Athenry Cheese and Housemade Pretzel Bread 75 w w w. d i n i n g o u t . c o m


PANACHE

Tysons Corner/McLean

www.panacherestaurant.com

Tysons Corner 1753 Pinnacle Drive McLean, VA 22102 PH: 703.748.1919

Downtown 1725 Desales Street NW Washington, DC 20036 PH: 202.293.7760 Lunch: Monday-Friday 11:30am-4pm Dinner: Monday-Thursday 4-10pm Friday 4-11pm Saturday 5-11pm

Located in the hear t of Tysons Corner, Panache is a contemporar y Mediterranean restaurant, bar, and lounge with a sexy and suave atmosphere. Executive Chef Giovanni Carlo brings his Italian roots to Panache through his culinary skill, producing delectable, high-quality dishes for lunch and dinner. Offering a wide range of hot and cold small plates, from the Coquilles St. Jacques—a tasty selection of Diver scallops pan-seared and served with roasted corn and chorizo—to the housemade pastas including delicious Agnolotti stuffed with spinach and

Lounge: Monday-Thursday 10pm-Midnight Friday-Saturday 11pm-2am

ricotta in a Parmesan-marscapone sauce, Panache is sure to please. Make sure to pair your entrée with a

Reservations Suggested

selection from their award-winning 150-bottle wine list, including boutique and organic wines. If you are

Weddings Private Dining up to 250 Happy Hour Specials Late-Night Lounge with DJ on Weekends

looking for a more energetic atmosphere, be sure to stop by to enjoy their unbeatable happy hour Monday through Saturday evenings. Whether for after-work drinks or a romantic dinner for two, do not miss out on this OpenTable-rated neighborhood gem!

sample menu selections cold tapas::

soup::

entrées::

Rape Rosse 9

Gazpacho 6

Spigola Cilena 27

Roasted red and gold beets and herbed goat cheese tossed with balsamic vinaigrette

A traditional Spanish favorite

Pan-seared Chilean sea bass served with soft polenta, sautéed spinach, cherry tomatoes, and a basil salmoriglio sauce

Bruschetta di Guacamole 10 Toasted ciabatta bread topped with guacamole and rare sashimi-grade ahi tuna

Panna Cotta 14 English pea panna cotta with a Dungeness crab and pancetta salad

hot tapas:: Gnocchi di Patate 11 Housemade potato dumplings served with a Gorgonzola cream sauce and pistachios

Granchio 15 Jumbo lump crab cakes, served with soft polenta and a lobster sauce

Cozze 11 Mussels sautéed with garlic, freshly diced tomatoes, and white wine

76 w w w. d i n i n g o u t . c o m

Clam Chowder 8

pasta and risotto:: available in half or full portions

Risotto alla Capesante 12; 21 Sautéed sea scallops, fire-roasted red peppers, and tomatoes, slowly cooked in a shellfish fumé and served with organic Acquerello rice

Risotto Porcini e Manzo 20 Organic Acqurello rice with wild mushrooms; topped with a grilled 4oz filet mignon

Cavatelli 11; 18 Housemade ricotta cavatelli served with “Grandmother’s Tomato Sauce” and pecorino cheese

Fettuccine con Granchio a Peperoncino 13; 20 House made fettuccine pasta with fresh jumbo lump crabmeat, jalapeño peppers, and cherry tomatoes in a white wine sauce

Tonno 22 Sashimi grade ahi tuna encrusted with black and white sesame seeds, pan-seared rare and served with seaweed salad and a balsamic soy sauce

Branzino 28 Pan-seared Mediterranean rockfish with sautéed arugula, curly fries, and a “Trapanese” almond tomato pesto

desserts:: Meringata di Frutti 9 Sorbetti 7


PIOLA

Arlington :: Rosslyn

pioladc@piola.it www.piola.it

Rosslyn 1550 Wilson Boulevard Arlington, VA 22209 PH: 703.528.1502 FAX: 703.528.1503

Piola on 14th Street NW Coming Soon

The genuine Italian tradition of simple and delicious food comes together with expert service and timeless ambience at Piola. A concept was born in Treviso, Italy in 1986; since

Monday-Thursday 11am-11pm Friday 11-1am Saturday Noon-1am Sunday Noon-11pm

then, Piola has built a reputation as a casual pizzeria with global appeal. Demanding modern customers

Reservations Not Required

choose Piola because feeling comfortable is as important as eating well, and Piola’s pizza—made from high-

L’Aperitivo Italiano: Happy Hour Monday-Friday 4:30-8pm

quality ingredients, both local and imported from Italy—is just the beginning. The classics are all in attendance, from the standby Margherita to the pancetta- and egg-topped Carbonara, but Piola spreads its

Gnocchi Day: All-You-Can-Eat Homemade Gnocchi the 29th of Every Month

culinary wings to feature surprises like the Rio de Janeiro (chicken, Catupiry cheese, parsley, tomato sauce, and fresh mozzarella) and Mareverde (shrimp, Brie, arugula, tomato sauce, and mozzarella). Rounding out

Late-Night Combo: Any Pizza and any Beer for $12; Fridays-Saturdays 10pm-1am

the menu are other traditional favorites including pastas, salads, carpaccio, and homemade desserts. Completing the engaging experience is a happy hour at the eminently inviting bar with free hors d’oeuvre,

Pizza Hour: All Pizzas $7, Every Day Except Sundays 5-6pm

offered Monday through Friday from 4:30-8pm. A true neighborhood gem, Piola has also opened its doors to Half-Price Wine Bottles: Mondays 7pm until Closing

culture, hosting art exhibitions and publishing its own Piola magazine.

sample menu selections pizzas::

salads::

Piola

D’annunzio

Fresh mozzarella, sundried tomatoes, basil, tomato sauce, and mozzarella

Mixed greens, tomatoes, corn, bean sprouts, palm hearts, fresh mozzarella, avocado, and egg

Como Parma ham, porcini mushrooms, tomato sauce, and mozzarella

Mantova

Carpaccio Rigoletto Carpaccio, avocado, mixed greens, and Parmesan cheese

Carpaccio, Brie cheese, arugula, fresh tomatoes, tomato sauce, and mozzarella

Roka Cabana

Diavolo (Pepperoni)

Arugula, fresh tomatoes, fresh mozzarella, mixed nuts, yellow peppers, pomegranate syrup, olive oil, and lemon juice

Spicy salami, tomato sauce, and mozzarella

Capricciosa

pastas::

Ham, mushrooms, artichokes, tomato sauce, and mozzarella

Penne Cividale

Sparta

Fresh tomatoes, cream, Parma ham, Parmesan cheese, and rosemary

Goat cheese, arugola, cherry tomatoes, black pitted olives, and mozzarella

Gnocchi Legnano

Moderna

Mozzarella, Brie cheese, Gorgonzola, and Parmesan cheese

Arugola, fresh tomatoes, shaved Parmesan cheese, tomato sauce, and mozzarella

Spaghetti alla Crudaiola

antipasti::

Tomato sauce, fresh tomatoes, fresh mozzarella, basil, and Parmesan cheese

Ceviche Mancora

desserts::

Tilapia, shrimp, red onion, cilantro, and pepper; marinated in lemon-jalapeño sauce

Tiramisù

Italia Unita

Mascarpone cream, lady fingers, coffee, and cocoa powder

Parma ham, speck, mozzarella, and Parmesan cheese; served with house bread and sun-riped apricots

Coppa Piola Vanilla ice cream, chocolate sauce, and “Farofa dolce” (sweet, toasted tapioca flour)

77 w w w. d i n i n g o u t . c o m


THAI PAVILION

National Harbor

www.thaipavilionnationalharbor.com

151 American Way National Harbor, MD 20745 PH: 301.749.2022 Lunch: Monday-Friday 11:30am-3pm Dinner: Monday-Thursday 5-10pm Friday 5-11pm

Thai Pavilion is a unique and exotically themed restaurant located in the heart of National Harbor. At Thai Pavilion, the experience involves lot more than elegant décor and comfortable surroundings. It begins in the kitchen where chefs take pride in preparing each dish with premium ingredients to create authentic Thai cuisine that you will enjoy sharing with your family and friends. Take a step through the door and experience the magic of traditional Thai cuisine.

Weekend: Saturday 11:30am-11pm Sunday 11:30am-10pm

sample menu selections Pad Mee 11; 14

Kapow Grilled King Salmon 25

Tofu Soup 6

Stir-fried egg noodles with chicken, shiitake mushrooms, carrots, sweet peppers, scallions, and spinach

Grilled fillet king salmon glazed with a spicy chile, basil, and garlic sauce; served on a bed of steamed asparagus

Soft white tofu and a hint of garlic in a lightly seasoned broth

entrées::

Shrimp Clay Pot 25

Poh Tack Soup 12

lunch pricing; dinner pricing

Shrimp, cellophane noodles, shiitake mushrooms, vegetables, and ginger cooked in a clay pot

Spicy and sour soup with a combination of seafood, tomato, and basil leaves

Ka Pow 12; 15

Seafood Medley 26

Choice of beef, chicken, or pork sautéed with ground chilie, garlic, and basil leaves

Medley of shrimp, fish fillet, sea scallops, calamari, mussels, green beans, bamboo shoots, and baby corn sautéed in a Sriracha, red pepper, and garlic sauce

soups::

Tom Yum Goong 12 Signature soup of jumbo shrimp in lemongrass galangal soup with chile paste, a dash of cream, and fresh mushrooms

appetizers:: Shrimp Spring Rolls 9 Crispy rolls stuffed with crabmeat, shrimp, cellophane noodles, and mixed vegetables; served with a mild spicy sauce

Duck Rolls 10 Slices of roasted pork lightly battered with scallions and our homemade duck sauce; wrapped in an Asian pancake

noodles:: lunch pricing; dinner pricing

Pad Thai 11; 14 Choice of beef, chicken, or pork stir-fried with thin rice noodles, red bean curd, crushed peanuts, bean sprouts, scallions, and egg in tamarind sauce 78 w w w. d i n i n g o u t . c o m

Ginger Stir-Fry 12; 15 Choice of beef, chicken, or pork stir-fried with fresh ginger, onions, scallions, and mushrooms served in soybean sauce

Shrimp Paragon 27

Thai Pavilion Steak 14; 17

Crispy Whole Flounder seasonal

Slices of tender flanksteak sautéed in sweet sesame steak sauce, mushrooms, and snow peas

Crispy whole flounder, served with your choice of spicy chile and garlic sauce or black bean, ginger, and mushroom sauce

Basil Mussels 14; 17 Fresh mussels sautéed with hot chile, garlic, and basil leaves

Pa Ram 14; 17 Slices of chicken breast sautéed with light yellow curry on a bed of steamed spinach; topped with peanut sauce

house specialties:: Black Pepper Sea Bass 30 Pan-seared sea bass with black pepper, hot sesame garlic, scallions, and soy sauce

Grilled jumbo shrimp and scallops in a pool of grilled chile paste garlic sauce; topped with crabmeat

desserts:: Tropical Caramel 7 Tropical lychee fruit ice cream, baked banana, and pineapple with caramel sauce

Thai Coconut Custard 6 Homemade Thai coconut custard; served with steamed sticky rice tossed with sweetened coconut cream


restaurant index by amenity

AWARD-WINNING :: 34 36 41 42 67 43 44 47 48 70 73 50 51 52 53 74 76 60 61 62 64

2100 Prime Adour Bourbon Steak Café Bonaparte The Capital Grille Cashion’s Eat Place Charlie Palmer Steak iCi Urban Bistro J&G Steakhouse J. Gilberts Wood-Fired Steaks & Seafood La Sandía M Street Bar & Grill Morton’s The Steakhouse Napoleon Bistro & Lounge The Oceanaire Seafood Room Olazzo Panache Wok N’ Roll Zengo Zentan Restaurant Zola

BAR SCENE :: 33 34 36 66 38 39 40 41 67 43 44 46 68 48 72 73 49 50 51 52 74 75 76 54 56 57 59 61 62 64

15 ria 2100 Prime Adour American Tap Room B. Smith’s Bayou Beacon Bar & Grill Bourbon Steak The Capital Grille Cashion’s Eat Place Charlie Palmer Steak Daily Grill ENTYSE Wine Bar & Lounge J&G Steakhouse Ketchup La Sandía Le Chat Noir M Street Bar & Grill Morton’s The Steakhouse Napoleon Bistro & Lounge Olazzo On the Potomac at Lansdowne Resort Panache Posto RIVERS at the Watergate Smith Commons Tsunami Sushi & Lounge Zengo Zentan Restaurant Zola

BREAKFAST :: 33 36 35 40 42 46 48 72

15 ria Adour Article One American Grill Beacon Bar & Grill Café Bonaparte Daily Grill J&G Steakhouse Ketchup

50 M Street Bar & Grill 62 Zentan Restaurant

62 Zentan Restaurant 64 Zola

CATERING ::

DANCING ::

33 38 40 44 46 72 50 51 74 76 55 57 78 60 61 62 64

39 Bayou 52 Napoleon Bistro & Lounge 76 Panache

15 ria B. Smith’s Beacon Bar & Grill Charlie Palmer Steak Daily Grill Ketchup M Street Bar & Grill Morton’s The Steakhouse Olazzo Panache Red Velvet Cupcakery Smith Commons Thai Pavilion Wok N’ Roll Zengo Zentan Restaurant Zola

DELIVERY :: 59 Tsunami Sushi & Lounge 60 Wok N’ Roll 62 Zentan Restaurant

DRESS CODE :: 38 B. Smith’s

ENTERTAINMENT ::

51 Morton’s The Steakhouse

66 38 39 50 52 56 60

BYOB ::

FAMILY-FRIENDLY ::

73 La Sandía 49 Le Chat Noir 60 Wok N’ Roll

33 36 66 35 38 39 40 42 44 72 49 50 74 75 54 55 78 62

CIGARS ::

COAL OR WOOD-FIRED OVEN :: 54 Posto 57 Smith Commons

COFFEE AND/OR TEA SPECIALTIES :: 33 66 42 68 75

15 ria American Tap Room Café Bonaparte ENTYSE Wine Bar & Lounge On the Potomac at Lansdowne Resort

CORPORATE MEETING SPACE :: 33 34 66 40 67 44 46 48 70 50 53 74 75 76 56 57 59 60

15 ria 2100 Prime American Tap Room Beacon Bar & Grill The Capital Grille Charlie Palmer Steak Daily Grill J&G Steakhouse J. Gilberts Wood-Fired Steaks & Seafood M Street Bar & Grill The Oceanaire Seafood Room Olazzo On the Potomac at Lansdowne Resort Panache RIVERS at the Watergate Smith Commons Tsunami Sushi & Lounge Wok N’ Roll

American Tap Room B. Smith’s Bayou M Street Bar & Grill Napoleon Bistro & Lounge RIVERS at the Watergate Wok N’ Roll

15 ria Adour American Tap Room Article One American Grill B. Smith’s Bayou Beacon Bar & Grill Café Bonaparte Charlie Palmer Steak Ketchup Le Chat Noir M Street Bar & Grill Olazzo On the Potomac at Lansdowne Resort Posto Red Velvet Cupcakery Thai Pavilion Zentan Restaurant

FIREPLACE :: 33 66 40 68 69 50 57

15 ria American Tap Room Beacon Bar & Grill ENTYSE Wine Bar & Lounge fyve Restaurant Lounge M Street Bar & Grill Smith Commons

FIXED-PRICE MENU AVAILABLE :: 33 36 40 44 69 70

15 ria Adour Beacon Bar & Grill Charlie Palmer Steak fyve Restaurant Lounge J. Gilberts Wood-Fired Steaks & Seafood 49 Le Chat Noir 50 M Street Bar & Grill

76 58 78 59 62 64

|

Panache Sushi Taro Thai Pavilion Tsunami Sushi & Lounge Zentan Restaurant Zola

FULL BAR :: 33 36 66 35 38 39 40 42 43 44 46 68 69 47 48 70 72 73 49 50 51 52 53 74 75 76 54 56 57 58 78 59 60 61 62 64

15 ria Adour American Tap Room Article One American Grill B. Smith’s Bayou Beacon Bar & Grill Café Bonaparte Cashion’s Eat Place Charlie Palmer Steak Daily Grill ENTYSE Wine Bar & Lounge fyve Restaurant Lounge iCi Urban Bistro J&G Steakhouse J. Gilberts Wood-Fired Steaks & Seafood Ketchup La Sandía Le Chat Noir M Street Bar & Grill Morton’s The Steakhouse Napoleon Bistro & Lounge The Oceanaire Seafood Room Olazzo On the Potomac at Lansdowne Resort Panache Posto RIVERS at the Watergate Smith Commons Sushi Taro Thai Pavilion Tsunami Sushi & Lounge Wok N’ Roll Zengo Zentan Restaurant Zola

HAPPY HOUR :: 33 34 66 38 39 40 42 67 44 45 46 48 70 72 73 49 50

15 ria 2100 Prime American Tap Room B. Smith’s Bayou Beacon Bar & Grill Café Bonaparte The Capital Grille Charlie Palmer Steak Cities Restaurant & Lounge Daily Grill J&G Steakhouse J. Gilberts Wood-Fired Steaks & Seafood Ketchup La Sandía Le Chat Noir M Street Bar & Grill

www.diningout.com

79


| 51 52 74 75 76 77 56 57 58 59 60 62

restaurant index by amenity

Morton’s The Steakhouse Napoleon Bistro & Lounge Olazzo On the Potomac at Lansdowne Resort Panache Piola RIVERS at the Watergate Smith Commons Sushi Taro Tsunami Sushi & Lounge Wok N’ Roll Zentan Restaurant

INTERNET :: 34 66 39 40 67 46 50 53 56 57 59 60 62

2100 Prime American Tap Room Bayou Beacon Bar & Grill The Capital Grille Daily Grill M Street Bar & Grill The Oceanaire Seafood Room RIVERS at the Watergate Smith Commons Tsunami Sushi & Lounge Wok N’ Roll Zentan Restaurant

KID’S MENU :: 33 34 36 66 35 38 40 46 69 70 72 50 53 74 76 78 60

15 ria 2100 Prime Adour American Tap Room Article One American Grill B. Smith’s Beacon Bar & Grill Daily Grill fyve Restaurant Lounge J. Gilberts Wood-Fired Steaks & Seafood Ketchup M Street Bar & Grill The Oceanaire Seafood Room Olazzo Panache Thai Pavilion Wok N’ Roll

74 75 76 56 57 78 59 62

Olazzo On the Potomac at Lansdowne Resort Panache RIVERS at the Watergate Smith Commons Thai Pavilion Tsunami Sushi & Lounge Zentan Restaurant

LATE-NIGHT DINING :: 66 43 45 72 73 52 77 57 59 62 64

American Tap Room Cashion’s Eat Place Cities Restaurant & Lounge Ketchup La Sandía Napoleon Bistro & Lounge Piola Smith Commons Tsunami Sushi & Lounge Zentan Restaurant Zola

LIVE MUSIC :: 38 39 42 45 68 56 60

B. Smith’s Bayou Café Bonaparte Cities Restaurant & Lounge ENTYSE Wine Bar & Lounge RIVERS at the Watergate Wok N’ Roll

LOCALLY SOURCED/ SEASONAL :: 34 36 35 43 44 69 47 49 52 75 54 57 58 64

2100 Prime Adour Article One American Grill Cashion’s Eat Place Charlie Palmer Steak fyve Restaurant Lounge iCi Urban Bistro Le Chat Noir Napoleon Bistro & Lounge On the Potomac at Lansdowne Resort Posto Smith Commons Sushi Taro Zola

LARGE PARTIES ::

LOUNGE ATMOSPHERE ::

33 34 66 35 38 40 67 44 46 70

33 35 38 40 67 44 68 48 72 73 49 50 52 74 75 76 57

72 73 50 51 52 53 80

15 ria 2100 Prime American Tap Room Article One American Grill B. Smith’s Beacon Bar & Grill The Capital Grille Charlie Palmer Steak Daily Grill J. Gilberts Wood-Fired Steaks & Seafood Ketchup La Sandía M Street Bar & Grill Morton’s The Steakhouse Napoleon Bistro & Lounge The Oceanaire Seafood Room

15 ria Article One American Grill B. Smith’s Beacon Bar & Grill The Capital Grille Charlie Palmer Steak ENTYSE Wine Bar & Lounge J&G Steakhouse Ketchup La Sandía Le Chat Noir M Street Bar & Grill Napoleon Bistro & Lounge Olazzo On the Potomac at Lansdowne Resort Panache Smith Commons

78 Thai Pavilion 59 Tsunami Sushi & Lounge 61 Zengo

NOTABLE VIEWS :: 44 48 75 56 57 62

Charlie Palmer Steak J&G Steakhouse On the Potomac at Lansdowne Resort RIVERS at the Watergate Smith Commons Zentan Restaurant

NOTABLE WINE LIST :: 34 36 67 44 68 47 48 70 49 51 52 75 76 54 57 58 64

2100 Prime Adour The Capital Grille Charlie Palmer Steak ENTYSE Wine Bar & Lounge iCi Urban Bistro J&G Steakhouse J. Gilberts Wood-Fired Steaks & Seafood Le Chat Noir Morton’s The Steakhouse Napoleon Bistro & Lounge On the Potomac at Lansdowne Resort Panache Posto Smith Commons Sushi Taro Zola

44 68 47 48 70 50 51 52 53 74 75 76 57 62 64

Charlie Palmer Steak ENTYSE Wine Bar & Lounge iCi Urban Bistro J&G Steakhouse J. Gilberts Wood-Fired Steaks & Seafood M Street Bar & Grill Morton’s The Steakhouse Napoleon Bistro & Lounge The Oceanaire Seafood Room Olazzo On the Potomac at Lansdowne Resort Panache Smith Commons Zentan Restaurant Zola

PET FRIENDLY :: 47 iCi Urban Bistro

PRE- OR POSTTHEATER DINING :: 33 67 48 50 74 54 56 57 62

15 ria The Capital Grille J&G Steakhouse M Street Bar & Grill Olazzo Posto RIVERS at the Watergate Smith Commons Zentan Restaurant

OUTDOOR DINING: PATIO ::

PRIVATE DINING: OVER FIFTY ::

33 66 39 40 43 44 47 48 72 73 49 50 51 52 74 75 76 54 56 57 78 60

40 44 45 70

15 ria American Tap Room Bayou Beacon Bar & Grill Cashion’s Eat Place Charlie Palmer Steak iCi Urban Bistro J&G Steakhouse Ketchup La Sandía Le Chat Noir M Street Bar & Grill Morton’s The Steakhouse Napoleon Bistro & Lounge Olazzo On the Potomac at Lansdowne Resort Panache Posto RIVERS at the Watergate Smith Commons Thai Pavilion Wok N’ Roll

PARKING: VALET :: 33 34 36 66 35 40 67 43

15 ria 2100 Prime Adour American Tap Room Article One American Grill Beacon Bar & Grill The Capital Grille Cashion’s Eat Place

73 50 52 75 76 62

Beacon Bar & Grill Charlie Palmer Steak Cities Restaurant & Lounge J. Gilberts Wood-Fired Steaks & Seafood La Sandía M Street Bar & Grill Napoleon Bistro & Lounge On the Potomac at Lansdowne Resort Panache Zentan Restaurant

PRIVATE DINING: UP TO FIFTY :: 34 36 39 40 67 44 45 46 73 49 50 53 74 76 62

2100 Prime Adour Bayou Beacon Bar & Grill The Capital Grille Charlie Palmer Steak Cities Restaurant & Lounge Daily Grill La Sandía Le Chat Noir M Street Bar & Grill The Oceanaire Seafood Room Olazzo Panache Zentan Restaurant


restaurant index by amenity/cuisine/location|

PRIVATE DINING: UP TO TEN :: 36 35 40 42 44 47 48 73 50 76 57 62

Adour Article One American Grill Beacon Bar & Grill Café Bonaparte Charlie Palmer Steak iCi Urban Bistro J&G Steakhouse La Sandía M Street Bar & Grill Panache Smith Commons Zentan Restaurant

WEEKEND BRUNCH :: 33 66 38 39 40 42 48 70 72 73 49 50 52 75 62

15 ria American Tap Room B. Smith’s Bayou Beacon Bar & Grill Café Bonaparte J&G Steakhouse J. Gilberts Wood-Fired Steaks & Seafood Ketchup La Sandía Le Chat Noir M Street Bar & Grill Napoleon Bistro & Lounge On the Potomac at Lansdowne Resort Zentan Restaurant

75 56 57 64

On the Potomac at Lansdowne Resort RIVERS at the Watergate Smith Commons Zola

FRENCH :: 36 42 47 49 52

Adour Café Bonaparte iCi Urban Bistro Le Chat Noir Napoleon Bistro & Lounge

FUSION/ECLECTIC/ WORLD :: 45 Cities Restaurant & Lounge 61 Zengo

STEAKHOUSE ::

CHEVY CHASE ::

41 67 44 48 70

67 The Capital Grille

Bourbon Steak The Capital Grille Charlie Palmer Steak J&G Steakhouse J. Gilberts Wood-Fired Steaks & Seafood 51 Morton’s The Steakhouse

SUSHI :: 58 59 60 62

Sushi Taro Tsunami Sushi & Lounge Wok N’ Roll Zentan Restaurant

TAPAS/SMALL PLATES ::

ITALIAN ::

68 ENTYSE Wine Bar & Lounge

74 76 77 54

THAI ::

Olazzo Panache Piola Posto

78 Thai Pavilion

VEGAN/VEGETARIAN ::

ITALIANCONTEMPORARY ::

62 Zentan Restaurant

76 Panache 77 Piola

55 Red Velvet Cupcakery

ITALIAN-NORTHERN :: 76 Panache 77 Piola

ITALIAN-SOUTHERN ::

DESSERT ::

40 69 50 57

Beacon Bar & Grill fyve Restaurant Lounge M Street Bar & Grill Smith Commons

AMERICAN GRILL :: 34 66 35 40 67 44 46 72

2100 Prime American Tap Room Article One American Grill Beacon Bar & Grill The Capital Grille Charlie Palmer Steak Daily Grill Ketchup

BRASSERIE ::

JAPANESE :: 58 78 59 60 61

Sushi Taro Thai Pavilion Tsunami Sushi & Lounge Wok N’ Roll Zengo

MEDITERRANEAN :: 76 Panache

MEXICAN :: 73 La Sandía

MEXICANCONTEMPORARY ::

52 Napoleon Bistro & Lounge

73 La Sandía 61 Zengo

CHINESE ::

PASTRIES/DESSERTS ::

60 Wok N’ Roll 62 Zentan Restaurant

42 Café Bonaparte 52 Napoleon Bistro & Lounge

CONTEMPORARY AMERICAN ::

SEAFOOD ::

33 34 36 66 43 68 48

15 ria 2100 Prime Adour American Tap Room Cashion’s Eat Place ENTYSE Wine Bar & Lounge J&G Steakhouse

The Oceanaire Seafood Room Red Velvet Cupcakery Zengo Zola

DOWNTOWN :: 36 47 48 51 62

Adour iCi Urban Bistro J&G Steakhouse Morton’s The Steakhouse Zentan Restaurant

DUPONT CIRCLE :: 34 40 46 55 58

2100 Prime Beacon Bar & Grill Daily Grill Red Velvet Cupcakery Sushi Taro

FOGGY BOTTOM/ WEST END ::

55 Red Velvet Cupcakery

LATIN ASIAN ::

GEORGETOWN ::

61 Zengo

41 42 46 51

ADAMS MORGAN/ KALORAMA :: 43 Cashion’s Eat Place 52 Napoleon Bistro & Lounge 60 Wok N’ Roll

AMERICAN UNIVERSITY PARK/ TENLEYTOWN :: 49 Le Chat Noir

ARLINGTON :: 66 69 55 51 77

American Tap Room fyve Restaurant Lounge Red Velvet Cupcakery Morton’s The Steakhouse Piola

ATLAS DISTRICT/H STREET CORRIDOR :: 57 Smith Commons

BETHESDA ::

48 J&G Steakhouse 53 The Oceanaire Seafood Room 58 Sushi Taro

66 46 51 74

SOUTHERN ::

CAPITOL HILL ::

38 B. Smith’s 39 Bayou

53 55 61 64

39 Bayou 50 M Street Bar & Grill 56 RIVERS at the Watergate

BAKERY ::

76 Panache 77 Piola

AMERICAN BISTRO ::

CHINATOWN/PENN QUARTER ::

American Tap Room Daily Grill Morton’s The Steakhouse Olazzo

35 Article One American Grill 38 B. Smith’s 44 Charlie Palmer Steak

Bourbon Steak Café Bonaparte Daily Grill Morton’s The Steakhouse

LEESBURG :: 75

On the Potomac at Lansdowne Resort

LOGAN CIRCLE/U STREET CORRIDOR/SHAW :: 33 15 ria 54 Posto 59 Tsunami Sushi & Lounge

MIDTOWN :: 45 Cities Restaurant & Lounge

NATIONAL HARBOR :: 72 Ketchup 78 Thai Pavilion

SILVER SPRING :: 74 Olazzo

TYSONS CORNER/ MCLEAN :: 67 46 68 70

The Capital Grille Daily Grill ENTYSE Wine Bar & Lounge J. Gilberts Wood-Fired Steaks & Seafood 73 La Sandía 76 Panache

www.diningout.com

81


Last Bite with A businessman with a soft spot for our nation’s capital—and a lifetime spent getting to know her—Tony Cord is the finest advocate for DC rejuvenation we’ve yet met. With a hand in every conceivable pot—including business, the arts, hospitality, and non-profit work—he has not only watched, but helped shape DC as we know it. Here, we get his take on what’s making DC tick, and what we have to look forward to.

Tony Cord

folks have been the leaders in staking out new neighborhoods, investing, and bringing new styles of cuisine to DC. I’ve been exploring it as it grows and develops.

Mio Restaurant (Manuel and Karla Iguina’s eatery which features Latin-American fusion cuisine). There’s also Lima, which features a lot of Cuban/ South American cooking.

For many years, DC was a fairly conservative, southern town. I would say that with the turn of the millennium, we changed dramatically from a town dominated by expense-account French

How about cooking at home—does that occupy some of your free time? Not really. I have a guilty pleasure—I like to make my own coffee everyday from freshly ground coffee beans. Other than that, I typically have a healthy breakfast—oatmeal, Greek yogurt, or soft-boiled eggs. When I go out to eat, though, I get a bit more adventurous.

How long have you lived in Washington, DC? My entire life. I was born in DC, grew up in Prince George’s County, raised a family in Montgomery County, and then moved downtown five years ago. I’ve built my career around opportunities in the DC Metro area.

Politics is the heart and soul of DC. In your experience, how does that tie into the food scene? Whoever is in the White House helps shape the framework for a lot of restaurant offerings; I see the President and First Lady dining out fairly frequently, and people get excited about that. Because DC is also a financial center (since the meltdown of Wall Street), and since there are so many tech and service jobs here, a lot of entrepreneurs are bringing their restaurant concepts to the city. There’s an energy here that’s comparable to New York.

How has the area has grown? Northwest DC has traditionally been the most developed and most vibrant. What’s happened over the last 10 years is that the rest of the city has become more successful. Each quadrant now has its own hospitality and arts culture—with restaurants ranging from inexpensive to fine-dining. There’s also a lot of beautifully restored and new mixed-use developments, so people are living, working, and playing in neighborhoods across the city. Over the years, you’ve developed quite a few profiles—businessman, community advocate, and nonprofit board member to name a few. What are you doing these days that ties you into the greater DC community? I have a day job with a leading global consulting firm in DC I began my career here with Pepco, moved into financial services and accounting, and have worked in mergers and acquisitions, business development, investing, and consulting. Beyond that, however, I’ve always been a passionate advocate for DC and its renaissance. The city is attracting some of the best and brightest from all over the world—it’s not only a political, business, and academic center, but also a cultural one. This has been especially evident in the last 10 years or so. The hospitality/arts

82

restaurants to ones that offer global cuisine—and lots of creative fusion. If you had your druthers—and money weren’t an object—where would you choose to dine in DC? I enjoy fusion cuisine—Latin-Asian in particular. My favorite restaurant is Masa 14 and his very latest, El Centro, the taqueria and tequila showcase on 14th Street. It’s a neighborhood place—the baby of Chef Richard Sandoval. It’s modestly priced and it has great energy. Do you have any other standbys you’d recommend? Two in particular: Zentan (Asian-inspired fare from Chefs Susur Lee and Jaime Montes De Oca, Jr.) and

With the hospitality and art scene growing so rapidly, what new restaurant openings should we keep an eye out for? A number of the so-called celebrity chefs are rumored to be scouting around town. The next one coming is Bobby Flay. Right now, we have Wolfgang Puck, Michel Richard, Richard Sandoval, and Todd Gray showcasing their talent here, among others. I would say Chef Sandoval is probably the leading force with Zengo and Masa 14, alongside other concepts. All of his restaurants are very vibrant and successful. What are you excited about trying soon? The Hamilton, downtown at 14th and F—it’s the eat-drink-listen concept from the Clyde’s Restaurant Group. There’s nothing else like it, offering 24/7 dining, multiple bars, and the city’s newest state-of-the-art venue for live music in a vast, well-appointed setting. —Jeffrey Steen


2012 DiningOut Washington, DC  

Tastes and trends to feed your inner foodie

Read more
Read more
Similar to
Popular now
Just for you