The Restaurant Association of Metropolitan Washington will host Summer Restaurant Week, August 19-25, inviting participating restaurants to offer three-course lunches and three-course dinners. This bi-annual event invites diners to experience Washington’s top restaurants at an affordable price point. As an added bonus, some restaurants including award-winning restaurateur Ashok Bajaj’s 701 Restaurant, The Bombay Club, The Oval Room, Ardeo+Bardeo, Bibiana Osteria-Enoteca, and nopa Kitchen + Bar will be extending their offering through September 1st allowing more time to enjoy the summer savings.
At 701 Restaurant, 701 Pennsylvania Ave, NW, 20004, for first courses the menu includes Chilled Potato Leek Soup with sorrel and pickled bulb onions; Poached Sweet Water Shrimp with lemon tapioca, horseradish, and tomato jam; Roasted Beets served with blackberry vinaigrette, and mint; Yellow Wax Bean Salad with feta dressing, cherry tomatoes, and basil; Heirloom Tomatoes with ricotta, black pepper gastrique, and arugula; and Yellow Fin Tuna with avocado, young coconut broth, and poblano relish. For the entrée course, guests can choose from Gently Baked Salmon with snap peas, fennel, and licorice broth; Caramelized Sea Scallops with gold bar squash and smoked bacon marmalade; Steamed Rock Fish served with cherry mustard, confit potatoes, and broccoli rabe; Braised Pork Cheeks with crispy corn bread gnocchi and kimchee; or Buffalo Mozzarella Ravioli with corn, tomato marinade, and basil butter. Lastly, for dessert, guests can enjoy one of four tempting choices such as Lemon Pound Cake with blackberry ice cream and compote; Panna Cotta with peach salad, basil, and lemon verbena; Chocolate Mousse with toasted fluff and graham cracker streusel; or Hazelnut-Raspberry Tort with crushed raspberries and raspberry sorbet. Restaurant week at 701 Restaurant is from August 19 through September 1st and can be enjoyed inside or on the 45-seat outdoor patio overlooking the Navy Memorial fountain and the National Archives along Pennsylvania Avenue.
At The Oval Room, located at 800 Connecticut Avenue, NW, 20006, Restaurant Week offers a three-course meal with options for everyone. Guests have their choice between appetizers, including Chilled Garden Pea Soup, with lemon tapioca, yogurt ,and mint; Buffalo Mozzarella with warm figs, smoked prosciutto, and candied walnuts, Heirloom Tomatoes with raspberry vinegar, Castello Blu, and basil; Crunchy Soft Shell Crab with green goddess sauce and herb salad; and Black Pepper Pasta with summer truffle pesto and truffle oil. The entrée course offers five dishes for diners to choose between Charred Jalapeno Spaghetti with stewed tomatoes, mozzarella, and basil; Grilled Flat Iron Steak with purple potato puree and poblano-mint relish; Gently Baked Salmon with fresh corn polenta and cherry tomato marinade; Caramelized Sea Scallops with smoked onion, wax beans, and bacon vinaigrette; and Roasted Pork Loin with cherry mustard, pea shoots, and crispy confit potatoes. For dessert, diners can choose a sweet of their liking between Lemon Sponge Cake with peach-basil salad and peach ice cream; Chocolate Brownie with espresso mousse and caramel ice cream; Cheesecake Parfait with cherry compote and toasted graham cracker crumbles; and Yogurt Panna Cotta with macerated blackberries and lemon verbena syrup. The Oval Room’s Restaurant Week prix-frixe menu will be offered for an extended time, from August 19th until September 1st.
At Ardeo+Bardeo, located at 3311 Connecticut Avenue, NW, 20008, guests can enjoy the “Sunday Supper” offering any day of the week. Guests can create their own three-course meal of their choosing from the restaurant’s modern American menu. For the first course, guests can select any vegetable or savory snack dish, or soup & salad. Highlights under these categories include Fresh Corn ‘Polenta’ with sottocenere and sauce vierge; Buttermilk Fried Chicken served with Alabama white and biscuit crumble; Chilled Watermelon-Cucumber gazpacho with yogurt, mint, and basil oil; Spinach Salad with gnocchi, braised fennel, and truffle vinaigrette, among many more. For the second course, guests may choose any pizza, pasta, seafood, or meat off the regular menu, including delectable dishes such as Rabbit Bolognese with ricotta agnolotti and carrot puree; Seven Hour Braised Leg of Suckling Pig with cheddar grits, black eyed peas, redeye gravy, and peanuts; and Chorizo Crusted Golden Tilefish with braised chickpeas, collards, littleneck clams, and harissa yogurt. For a sweet ending, guests can select any dessert like the Virginia Peach Tarte with salted caramel popcorn and sweet corn ice cream and Chocolate Pistachio Tart with salted caramel and milk chocolate glaze. Restaurant Week offerings will run from August 19th through September 1st.
At three metropolitan area Legal Sea Foods locations, Chinatown/Penn Quarter, Crystal City, and Tyson’s Galleria, Summer Restaurant Week brings diners a three-course meal at a special value for both lunch and dinner. On the lunch menu guests begin by choosing an appetizer such as Chilled Gazpacho with crispy tortilla strips; or the House Salad with creamy Romano peppercorn dressing, cherry tomato, shaved carrot, and sunflower seeds. For the entrée course, diners have the option to try the Fish & Chips with French fries and coleslaw; Grilled Mediterranean Salmon with hummus, cucumber yogurt sauce, orzo, and pita chip; or Wedge Salad with Grilled Shrimp served with blue cheese, bacon, tomatoes, and blue cheese vinaigrette. Then, for dessert, guests can choose the Bon Bons, five bite size scoops of ice cream dipped in chocolate or Strawberry Shortcake, griddled pound cake.
During dinner service, Legal Sea Foods is offering diners the choice of the Maryland Cream of Crab Soup or the Wedge Salad, an iceberg wedge with blue cheese, bacon, tomatoes, and blue cheese vinaigrette. For the entrée course one can order the Crispy Fried Fisherman’s Platter with shrimp, scallops, calamari, clams, whitefish, French fires, and coleslaw; Baked Stuffed Shrimp Casserole with jumbo shrimp, buttery crabmeat stuffing, and choice of one side; or Wood Grilled Wild Salmon served with two sides. The dessert selection includes Boston Cream Pie with chocolate sauce, rum caramel sauce, and toffee almond crunch and Strawberry Shortcake.
Agora, located at 1527 17th Street, NW, 20036, will be offering exclusive menus featuring Mediterranean-Fusion cuisine for both lunch and dinner during Restaurant Week. On the lunch menu, guests will begin with a sampler of Htipiti, roasted red peppers, feta, thyme, and olive oil; Cacık, strained yogurt, cucumber, mint, vinegar, garlic, and olive oil; and Hummus, a puree of chickpea, tahini, lemon juice, and garlic, topped with olive oil. Next, guests may choose between either the Kaşık Salad, diced romaine, tomatoes, onions, parsley, cucumber, feta cheese, black olive, olive oil, vinegar, lemon juice, and Turkish red crushed peppers; Arugula Salad with tomatoes, arugula, goat cheese, lemon juice, olive oil, and oranges; or İmam Bayıldı, baby eggplant stuffed with onions, tomatoes, pine nuts, and garlic. Then, enjoy either Falafel, fried chickpea patties with tahini sauce; Swordfish Kebap with grilled peppers and a grapefruit relish; Shish Tavuk, marinated grilled chicken breast with grilled tomato and pepper, on a garlic pita bread; or Adana Kebap, skewered ground lamb and beef, grilled tomatoes and sumac onions on pita bread. To finish on a sweet note, guests can choose the dessert of their choice between Kadayif, disks of shredded phyllo dough layered with vanilla milk pudding topped with orange blossom honey & pistachios; Pistachio Baklava, phyllo dough with pistachios and orange blossom syrup; and Rice Pudding, cooked rice with cream, milk and vanilla bean topped with apricot cinnamon, black currants.
The dinner offering will allow guests to enjoy a five-course meal, beginning with the same sampler as lunch as well as the same options for their second course. For the third course, guests can choose their dish of choice between chef’s Börek, crispy phyllo roll, filled with goat cheese, savory and Maras with tomato marmalade; Kibbeh, ground beef and bulgar dumpling, stuffed with ground beef, lamb, almonds, and pine nuts over yogurt sauce; Bruksel Lahana, fried brussel sprouts with white truffle crème fraiche and Urfa pepper; and Falafel. For the fourth course, guests have the choice of Swordfish Kebap; Adana Kebap; Shish Tavuk; or Grilled Branzino, grilled filet of boneless Mediterranean Branzino served with olive bread and grilled lemon. The same dessert options from the lunch menu follow. Agora’s Restaurant Week menus will be available from August 19th until the 25th.
At all three DC area Jaleo locations, in DC at 480 7th Street, NW, 20006; in Bethesda at 7271 Woodmont Avenue, Bethesda, MD, 20814; and in Crystal City at 2250 A Crystal Drive, Arlington, VA, 22202, guests can enjoy a four-course meal off a pre-selected menu for lunch, and a tempting five-course meal offered during dinner. For a satisfying lunch, guests choose their first course between Gazpacho Estilo Algeciras, a classic chilled Spanish soup made with tomatoes, cucumbers, peppers, and bread; Ensalada de Tomate, tomato salad; Endibias con Queso de Cabra y Naranjas, endives, goat cheese, oranges, and almonds; and Ensalada Rusa, the ultimate Spanish tapa, a salad of potatoes, imported conserved tuna, and mayonnaise. For the second course, guests can choose either Espinacas A La Catalana, sautéed spinach, pine nuts, raisins, and apples; Patatas Bravas, a Jaleo favorite with spicy tomato sauce and alioli; Gambas Al Ajillo, the very, very famous tapa of shrimp sautéed with garlic; or Croquetas, traditional chicken fritters. Next, the third course is the guests choice between Calamare Romana con Alioli, fried fresh calamari with alioli sauce; Datiles con Tocino, fried dates wrapped in bacon served with an apple-mustard sauce; Lomo de Cerdo con Salsa Cabrales, pork loin with roasted onion and Cabrales sauce, and Setas al Ajillo, sautéed seasonal mushrooms with la serena cheese potato puree. To complete the meal, guests may choose between two tempting “Postres”, Flan al Estilo Tradicional de Mama Marisa, classic Spanish custard with ‘espuma’ of Catalan cream and oranges, and Pastel de Chocolate y Avellanas, chocolate-hazelnut mousse cake with salted caramel sauce and hazelnut ice cream.
For dinner, the first, second, and third course offers a similar selection of traditional and unique Spanish tapas with additional standouts including Melon con Jamon, cantaloupe with jamon Serrano; Empedrat, a traditional Catalan bean salad with tomatoes, onions, black olives and sherry dressing, and Pimientos del Piquillo Rellenos de Queso, seared piquillo peppers filled with caña de cabra goat cheese. The dinner menu also features an added fourth course, with dishes including Trucha con Pisto, seared trout with traditional stewed vegetables, Cordero, homemade traditional chorizo with olive oil mashed potatoes and cider saucerizo; Calamare Pinones, calamari with pine nuts and pedro ximenez, and Setas al Ajillo. The fourth course is followed by the diner’s choice of dessert. The Restaurant Week special menus will be available at all three metropolitan locations, however the menu are subject to change and may slightly vary per location.
At Oyamel, Penn Quarter’s Mexican recently expanded hot spot located at 401 7th Street, NW, 20004; guests can select one item from each of the antojito, taco, and dessert categories during Restaurant Week. At lunch the first antojito guests can choose from are the Ceviche Verde, a ceviche with olives, tomatillos, avocado, and jalapeno; Ensalada de Esparragos, fresh summer vegetable salad with queso fresco, baby squash, and tomatoes in a salsa verde and lime dressing, and Gaspacho Estilo Morelia, from the historic city of Morelia, a salad of seasonal fruit, jicama root, cucumbers, queso fresco, and chile pequin. The second antojito course offers dishes such as Albondigas, meatballs in chipotle sauce with crumbled ‘double cream’ cheese and cilantro; Sopa de Quesadilla, tomato and chicken broth with a smoky chipotle chile and cactus paddle, served with crispy quesadillas filled with Chihuahua cheese and queso fresco; Nopalitos, baby cactus salad with tomatoes in a lime dressing, or one of four of Oyamel’s specialty pre-selected tacos. Lastly, guests top off their meal with either Tres Leches, a traditional cake soaked in Coruba rum and three milks, with rum-milk ‘espuma’ and pineapple salsa with a scoop of caramel ice cream, or Flan de Camote, a sweet potato flan. The dinner menu offers guests the opportunity to choose from a third additional antojito course as well as a separate taco course, with standouts such as Chilorio, shredded beef braised in a rich and tangy sauce of pasilla and guajillo chiles, topped with white onions; Pescado, seared fish with salsa Mexicana and a tangy cilantro pesto; Cochinita, Yucatan-style pit barbecued Shenandoah Valley pork with Mexican sour orange and pickled red onion, and Taco de Hongo, sautéed wild mushrooms with shallots and Mexican cream, topped with salsa Serrano and pickled red onions. Oyamel’s Restaurant Week specials are subject to change, and will run from August 19th-25th.
Zaytinya, located at 701 9th Street, NW, 20001, will offer mezzes reflecting the rich regional diversity of classical and contemporary Greek, Turkish, and Lebanese cuisine during Summer Restaurant Week. Guests can choose items off a pre-selected four-course lunch menu, and five-course dinner menu from August 19th through the 25th. Prepared by head chef Michael Costa, highlights include Horta Salata, a kale salad with smoked olives, fava Santorini, ladolemono, and pistachios; Baba Ghannouge, fire roasted eggplant with tahini, lemon, and garlic; Kotopoulo Youvetsi, chicken, orzo, tomato, and kefalograviera cheese; Skuna Bay Salmon, prepared Samke Harra-style with coriander, cardamom, pickled Lebanese chili oil, pine nuts, and tahini sauce; Falafel, traditional chickpea fritters; Keftedes Kapama, beef and lamb meatballs, feta cheese, rustic tomato sauce, cinnamon, and allspice; Piyaz, imported warm giant beans with kale, oven-roasted tomato, and garlic, and Urfa Biftek, grilled sirloin, Urfa pepper, Gaziantep-style ezme salata with tomato, peppers, cucumber, and pomegranate molasses. For dessert there is the tempting Turkish Delight, with walnut ice cream, yogurt mousse, honey gelee, orange-caramel sauce, and caramelized pine nuts, among others. Dishes off Zaytinya’s Restaurant Week menu are subject to change.
At Richard Sandoval’s authentic Mexican gathering spot, El Centro D.F., located at 1819 14th Street, NW, 20009, during the one week special event, guests can enjoy a three-course meal consisting of an “Antojito”, one entrée, and one “Postre” as well as an included beverage of choice, all for the exclusive Restaurant Week price. The lunch menu begins with the diner’s choice of one Antojito: Escabeche Tostadas with cactus, crema fresco, and market vegetables; Steak Quesadillas with chipotle aioli, Oaxaca cheese, and rajas, or Chicken Tinga Tamales served with a sweet chipotle sauce, avocado, and crema fresca. For the lunch entrée, guests can choose between a variety of tacos and enchiladas including Al Pastor Tacos, adobo pork, grilled pineapple, and salsa verde; Baja Tacos, Mexican slaw, avocado, and grilled market fish; Beef Barbacoa Enchiladas, entomatada sauce, Mexican rice and crema fresco, and Mole Enchiladas, chicken tinga, refried beans, Mexican rice and sesame seeds. Lastly, guests will enjoy Churros with cajeta sauce and chocolate sauce to top their lunch off with a sweet treat. El Centro D.F.’s Restaurant Week dinner menu offers the same three courses, with a few exciting additions. Highlights include Pork Carnitas Sopes with habanero glaze, bean puree, and a corn masa cake; Chicken Zarape with bacon, panela, cojita, pico de gallo, chipotle sauce, crema fresco, and creamy white rice; Huitlacoche Enchiladas, roasted corn, Oaxaca cheese, mushrooms, entomatada sauce, and epazote; Carne Asada, grilled skirt steak, sautéed chile poblano, chimichurri, chile morita sauce, and sweet corn tamale, and Tres Leches with strawberry and pineapple as a dessert option. El Centro D.F. will be offering these special menus from August 19th-25th.
At Zengo, another member of Richard Sandoval’s family of acclaimed restaurants, diners will be able to enjoy an exclusive lunch and dinner offer from August 19th through August 25th. Located at 781 7th Street, NW, 20001, guests will experience an artful blend of Latin-Asian styles and flavors. For lunch, take pleasure in a “Zengo Box” consisting of a sushi roll, the Angry Zengo Roll, and an entrée, Tandoori Chicken. Included in the box is Papaya Salad, Wok Tossed Vegetables, and Jasmine rice. On top of that, guests can finish off their meal with their preference of either Churros y Chocolate, with cinnamon sugar and Mexican hot chocolate, or the Chef’s Daily Special. The dinner menu allows guests to select one small plate, soup or salad, one large plate, and one dessert from a selection of daily specials.
Ambar, DC’s first Balkan restaurant, is also offering guests the opportunity to experience some of the best traditional dishes from the Balkan Peninsula, prepared with a modern twist. Ambar, located at 523 8th Street, SE, 20003, will offer lunch and dinner menus from August 19th-25th. For lunch, guests can choose one soup or salad, one dish from traditional fare and sandwiches, and one dessert. Standouts include White Veal Soup, with sour cream and fresh chives; Roasted Squash Salad, mixed greens, crispy bacon, and pomegranate dressing; Balkan Panini, prosciutto, arugula, roasted red peppers, creamy milk curd spread, and house-made chips; Fried Chicken Sandwich, with almond and walnut crusted chicken, spring mix, apple-wasabi slaw, and house-made chips; Balkan Kabob, beef and pork, roasted peppers, aged cheese with shredded cabbage salad; Four Chocolates, a dark chocolate biscuit, dark chocolate mousse, milk chocolate Chantilly, almond crumble, passion fruit espuma, served with raspberry sorbet, and Cherry Pie, phyllo, sour cherries and baked apple ice cream.
Ambar’s four-course dinner menu invites diners to choice one dish from four different selections. Highlights from the first course include Venison Carpaccio, cranberry chutney, parsley, and pear pesto; Grilled Bacon-Wrapped Prunes, goat cheese, almonds, and blueberry balsamic reduction; Creamy Zucchini Soup, zucchini, potato, and sundried tomato; and Bread Basket with a choice of cornbread, fried sourdough or mixed, served with three traditional spreads, among others. From the second selection, standouts include Roasted Mushroom Crepes, red pepper emulsion, béchamel, and Gouda; Grilled Calamari with Swiss chard, potato and Mediterranean sauce; Suckling Pig with horseradish dressing, caramelized apple and arugula, and Shrimp Risotto with baked shrimp and nori-chive butter. Next for the third course, diners can choice between nine dishes including Grilled Duck served with glazed onions; Balkan Burger with urnebes spread, cucumber yogurt, and potato wedges; Parmesan-Crusted Sirloin, beef sirloin steak, caramelized onions, parmesan crust, and green peppercorn sauce; Bacon and Peanut Pork Tenderloin with miso-mustard tarragon and mashed potatoes; Veal Schnitzel, panko-breaded, kajmak stuffed cucumber tartar sauce and mashed potato, and more.
Finally for dessert, enjoy either Four Chocolates or Panna Cotta, white chocolate panna cotta with strawberry yogurt and hazelnut biscuit.
Japanese hot spot Daikaya, located at 705 6th Street, NW, 20001, will offer a special deal of their own during Summer Restaurant Week. From August 19th-25th, diner will have the option to choose one dish from six course selections followed by dessert. First, guests can choose their “Otsumami”, or little bite, which includes Sautéed Edamame with garlic, extra virgin olive oil, chile, and lemon, or the Fried Garlic with kimchee-miso sauce and pickled garlic. Then, diners can select one “Aomono”, or green thing, from options such as Grilled Avocado with house made ponzu, fresh wasabi and nori salt, or the Warm Napa Cabbage Salad with apples, kewpie-yogurt, and marinated salmon roe. Highlights from the “Kushi”, or skewered and grilled course, include Zucchini with lemon and thyme, Shishito Pepper with Gouda cheese and togarashi, or Chicken Thighs. Next, guests may choose a “Sakana”, or fish course, with standouts such as Miso Salmon with carrot puree and pickled carrot, or the Ahi-Fry, panko-fried Japanese horse mackerel with tonkatsu sauce. Then it’s onto the “Oniku”, or meat course, which includes such options as Chicken Kara-Age with chili-kewpei sauce, or the “Hambagu”, a Japanese stile wagy beef hamburger steak. Finally, guests can select one “Onigiri” rice ball. Choices include the Abura-Miso with pork and sweet miso filling, or the Kombu with seaweed filling, before enjoying Chocolate Ice Cream with miso caramel for dessert. Daikaya’s exclusive Restaurant Week offer will be available from August 19th through 25th.
Cuba Libre Restaurant and Rum Bar, located at 801A 9th Street, NW (9th & H Streets), 20001, will offer a festive Cuban feast for lunch, dinner, and brunch this Restaurant Week. Brunch begins with a Cuban Bread Basket for the table filled with assorted homemade Latin breakfast breads including banana bread, guava cream cheese hojaldre, crispy churro, coconut-berry muffin, and chocolate muffin served alongside mango butter, guava marmalade, and dulce de leche. Then, guests are asked to select three items off the regular brunch menu. For lunch, guests can select one aperitivos, two favoritos, and a sampler of two desserts from chef-partner Guillermo Pernot’s prix fixe menu. Standouts include the Levanta Muerto Seafood Soup, a coastal seafood soup overflowing with shrimp, Baja Bay scallops, crabmeat and mussels in a coconut milk fortified “Chino-Cubano” broth and truffle oil; Salmon a la Plancha, citrus marinated fillet of North Atlantic salmon seared on the griddle with olive oil, “forbidden” black rice, squid-lobster flavored asopado, “mojito” salsa verde and chipotle alioli, and Lechón y Hamburguesa, a taste of two sliders, a pulled pork with roasted poblano and charred tomatoes, guava BBQ sauce and vigorón slaw, and a hand chopped skirt steak burger with tomatillo relish and smoked cheddar on toasted brioche buns. Dessert consists of Cuban Flan, a traditional Cuban dessert of vanilla custard and citrus salad, and Tres Leches, vanilla sponge cake soaked in three dulce de leche caramel flavored milks with mocha mousse.
For dinner, Cuba Libre is offering a tapas menu. Guests can choose two tapas for the first course with options such as Guacamole Cubano, with avocado, golden pineapple, fresh lime juice, and extra virgin olive oil; Camagüey Meatballs, beef, pork, and pine nut meatballs with pickled carrot slaw, as well as Grilled Baby Octopus, truffle, and citrus marinated baby octopus with an organice grape tomato, seedless cucumber, Cotija cheese and Kalamata olive salpicón salad. For the second, guests may select one of six appetizing entrées such as Lechón Asado, Leidy Farm’s slow roasted marinated pulled pork, classic sour orange mojo, Amarillo chile smashed yuca, black bean broth, and vigorón slaw; Ropa Vieja, classic Cuban shredded beef brisket, stewed with tomatoes, bell peppers, onions, red wine, maduros, and steamed white rice, and Ravioles al Pesto Casero, half moon ravioli filled with roasted West Indian calabaza squash, mascarpone, and goat cheese with fresh basil and toasted pumpkin seed pesto, pickled baby string beans, and smoked potatoes. For final round which is the dessert course, guests can enjoy a duo of desserts, displayed in mini portions: Chocolate Torte, fallen chocolate soufflé tart layered with dulce de leche, chocolate orange sauce and blueberry compote; and Cuban Flan. Cuba Libre’s special menus will be available August 19th until the 25th.
Rasika Penn Quarter, located at 633 D Street, NW, 20004, offers diners a romantic ambience to enjoy Group executive chef Vikram Sunderam’s specially crafted Restaurant Week menu. Standout appetizers include Khubani Ka Tikka, chicken, apricots, and green cardamom; Palak Chaat, crispy baby spinach, sweet yogurt, tamarind, and date chutney; and Karaikudi Shrimp, black pepper, fennel, curry leaves, and upma, and more. Tempting entrées include Fish Moilee, rockfish, coconut, ginger, and green chiles; Chicken Dhungaree, cashew nuts, caramelized onions, and saffron; Malwani Lamb Curry, poppy seeds, goda masala, and coconut; Vegetable Thali, guests choice of two between Paneer Pepper Fry, Palak Makki, Vegetable Patia, Dal Makhani, among others. Highlights off the dessert menu include Mango Panna Cotta, Rose Lychee Ice Cream and the Payasam.
Sister restaurant, Rasika West End, located at 1190 New Hampshire Avenue, NW, 20037, will also be participating in Summer Restaurant Week. Appetizer highlights include Shrimp Upma, coconut milk, curry leaves, green chiles, and semolina; Lucknawi Chicken Tikka, black pepper, cloves, cardamom, and mint chutney; Mirch Malai Tikki, mozzarella, jalapeno, and potatoes, among others. Entrée standouts include traditional favorites such as Lamb Roganjosh, caramelized onions, saffron and mace; Kadai Murgh, chicken tomatoes, coriander seeds, and fenugreek; Goa Fish Curry, Rockfish, coconut, kashmiri chilies, and tamarind; Black Cod, star anise, dill, cheddar and honey, among others. Restaurant Week-goers will enjoy the featured desserts such as Mango Short Cake, Mocha Chili Ice Cream, or the Carrot Halwa. =
Located at 1825 14th Street, NW, 20009, Masa 14 serves colorful Latin-Asian cuisine for dinner. Guests can select any item from the First Section, Second Section, Third Section, and Dessert. Standouts from the First Section include Watermelon & Crab Gazpacho with cucumber, red onion, and olive oil; Hijiki Seaweed-Jicama Salad with sesame, chayote, and daikon sprouts, as well as Tuna Ceviche with aji amarillo citrus, orange, jicama, and cucumber, among others. Appetizing items from the Second Section include Crunchy Shrimp, chipotle aioli, teriyaki, sesame, scallion, and masago; Pork Belly Steamed Buns, achiote, hoisin, pineapple, red fresno, lime, cilantro, and pickled onion; and Fried Tofu with sautéed spinach and sweet & spicy chile sauce. The Third Section offers a variety of dishes with something for everyone. Highlights include Kung Fu Chicken, peanut-crusted chicken, stir fried peppers, and kung pao adobo; Salt & Pepper Calamari, three pepper flour, ginger and Thai basil served with sweet & spicy chile sauce, and the Ancho Rubbed Beef Brisket, Oaxaca cheese potato puree, spinach, and achiote truffle sauce. For dessert, guests can choose the Toasted Almond Flan with basil-raspberry sauce; Blueberry Poppy Seed Cake with green tea ice cream and pineapple confit, or Chocolate Terrine Masa, triple layered deep chocolate brownie cake with dark, milk and white chocolate, and black plum sauce.
Bibiana Osteria-Enoteca located at 1100 New York Ave, NW, 20005, (entrance on 12th and H Streets side) will be offering executive chef Nicholas Stefanelli’s classic Italian menu featuring a choice of antipasti, secondi, and dolci. Beginning with Antipasti, guests can choose between classics such as Arancini, tomato rice fritter stuffed with pork ragu and provolone cheese with tomato sauce; Caprese, Fiore di Latte mozzarella, heirloom tomato salad, and basil; Rucola, summer arugula salad, parmigiano, and lemon; Polpette, pork and beef meatball braised in tomato sauce, polenta and parmigiano; Ribollita, vegetable and bean soup with bread, parmigiano and extra virgin olive oil; Calamari Ripene, seared calamari stuffed with potato and anchovy and Pazanella, a country bread salad with tomatoes, cucumbers, red onion, and basil. Entrée include Rigatoni alla Norma, rigatoni, eggplant, tomato, basil, and ricotta salata; Mandilli de Saea Genovese, fresh pasta sheets, pesto Genovese, potatoes, green beans and parmigiano; Risotto Milanese, carnaroli risotto with saffron and parmigiano; Grillata Mista, mixed grilled vegetables with parsley, oregano and lemon; Stocafissio, baked Atlantic cod, “Baccala”, potatoes, tomatoes and basil, as well as Maiale, slow roasted pork shoulder ‘in porchetta’, rosemary potatoes and aromatic oil. For the perfect ending, guests can enjoy Tiramisu with mascarpone mousse, espresso soaked sponge cake; Crostata with sweet pastry, lemon curd and fresh respberries, as well as Zabaglione with fresh melon and elderflower zabaglione.
Newcomer nopa Kitchen + Bar, located at 800 F Street, NW, 20004, will also be participating with a prix-fixe menu including appetizer, entrée, and dessert available during both lunch and dinner. The lunch menu offers a wide selection of appetizing dishes to choose from including appetizers such as Tomato Gazpacho with parmesan croutons; Baby Beet and Mandarin Orange Salad with aged goat cheese and black truffle vinaigrette; Hous-made Country Pate with pickled vegetables and Meatballs with tomato sauce and sautéed kale, among others. The ‘mains’ selection offers something for everyone with standouts including Porchetta Sandwich with rosemary mustard and Napa cabbage; Roasted Chicken with sautéed sweet corn, smoked mushrooms, and Fresno chili vinaigrette; Nopa Burger with Vermont white cheddar, applewood smoked bacon, and fries; and Salmon with cherry tomato salad, Castelvetrano olives, and pipérade sauce.
For dinner, guests can enjoy a similar variety of dishes, with a few additional standouts such as Nantucket Style Smoked Bluefish Pate served with Black Rooster Baltic rye and Ancho Chili-Glazed Baby Back Ribs under appetizers. Entrée include Glazed Vegetable Pastiche with sweet and sour broth and black quinoa, Chilean Seabass with baby eggplant and wasabi pea puree, as well as Hanger Steak with caramelized Vidalia onion sauce and fries. Dessert selections available during both lunch and dinner include Chocolate Bar, chocolate cake, dark chocolate custard, dulce de leche, and toffee corn; Summer Fruit Macedoine, seasonal fruit salad, blackberry violet sorbet; and Milk and Cookies, chocolate milk, peppermint ice cream and double chocolate chip cookies. nopa Kitchen + Bar’s Restaurant Week menu will be available from August 19th until September 1st.
For an elegant Restaurant Week experience, look no further than The Bombay Club, located at 815 Connecticut Avenue, NW, 20006, just steps away from the White House. Guests can anticipate delicious, regional Indian cuisine with several appetizers options including Reshmi Kebab, chicken, corn, ginger, and chili pepper; Calamari Peri-Peri, kashmiri chilies, ginger, garlic, and wine vinegar; Avocado Sev Puri, crispies, avocado, mango, onion, and chutneys; Shikampuri Kebab, lamb, lentil, cardamom, clove, and yogurt; and Makki ke Kebab, fresh corn, cheese, and ginger. Next, guests can choose their entrée, which are served with rice and naan. Standouts include Malvani Chicken Chop, clove, fennel, nutmeg, and yogurt; Tandoori Salmon, marinated salmon with yogurt and spices; Dhaba Murg, tomato, onion and cumin; Fish Malai Curry, grouper, onion, coconut, and chili pepper; Palak Soya Gosht, lamb, onion, dill, and spinach or Bombay Thali (vegetarian) market fresh vegetables, paneer, and dal. Dessert highlights include Mango Blueberry Panna Cotta, Gulab Jamun, or Sorbet, mango, coconut, or red watermelon. Restaurant Week will be available from August 19th until September 1st.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.