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Summer Restaurant Week: What’s on the Menu
Comments () | Published August 12, 2009
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The ever-popular Summer Restaurant Week runs from August 24 through August 30. Three-course lunches are still $20.09, but dinners have jumped to $35.09, which isn’t exactly a bargain-basement price, especially if there are lots of surcharges (we’re looking at you Bistro Bis). So, to help you choose your meals carefully, we’ve got menus from many participants, with more added daily. Our advice: Look for a generous and varied selection of dishes, and pick a place you wouldn’t otherwise splurge on.

*Updated Tuesday, August 25 at 11:12 AM.

Acadiana
“Big” and “rich” are the buzzwords at this Louisiana-inspired dining room, where eating lightly can mean a BLT salad. The restaurant lets you choose any entrée off the regular menu, with upcharges for crabcakes and a New York strip steak.

Lunch and dinner appetizers: Turtle soup; smoked-chicken-and-andouille-sausage gumbo; roasted-corn-and-crab soup; trio of deviled eggs; mixed-greens salad; BLT salad.

Lunch and dinner desserts: Warm raisin bread pudding with butterscotch and vanilla ice cream; toasted-almond crème brûlée with cane syrup and almond shortcake; chocolate-raspberry cake with raspberry caramel and vanilla ice cream.

Adour
Alain Ducasse’s elegant and expensive bistro in the St. Regis Hotel is offering a special dinner menu.

Dinner appetizers: Tomato-and-watermelon gazpacho with basil and fresh almond (add $12 for lobster); dorade ceviche with corn emulsion, lime, and ginger; mixed-greens salad with summer-vegetable crudité and black-olive dressing (add $9 for tuna confit).

Dinner entrées: Pasta with summer greens, ricotta, and pesto; roast lamb chop and vegetable-wrapped tenderloin with pommes boulangeres and sautéed spinach; salmon medallion with bell-pepper “piperade” and espellette jus.

Dinner desserts: Strawberry-and-vanilla vacherin with chantilly cream and meringue; apricot sachertorte with marmalade and bittersweet chocolate.

Art and Soul
Chicago chef Art Smith, who used to cook for Oprah, oversees this Capitol Hill hotel dining room. He’s offering  Southern-accented fare of his regular menu for both lunch and dinner, and extending Restaurant Week through September 6.

Lunch and dinner appetizers: Capitol Hill salad with apples, blue cheese, pecans, and apple-cider vinaigrette; arugula salad with blackberry/ale vinaigrette, watermelon pickles, and goat cheese; Caesar salad with white anchovies; gazpacho with shrimp and avocado crème fraîche; soup of the day; grilled shrimp with succotash.

Lunch entrées: Fried chicken with country potato salad; blackened catfish with crawfish etouffe and pickled yellow beans; ravioli with herbs and spring vegetables; salmon with pea risotto, golden-beet relish, and preserved-lemon vinaigrette.

Dinner entrées: Fried chicken with country potato salad; ravioli with herbs and spring vegetables; salmon with pea risotto, golden-beet relish, and preserved-lemon vinaigrette; pork chop with charred-stone-fruit relish and sweet-onion broth; crispy whole trout with spring-bean salad and rhubarb vinaigrette.

Lunch and dinner desserts: Lemon pudding cake with mixed-berry compote; peach/pecan crumble with bourbon-caramel and vanilla ice cream; chocolate cheesecake with chocolate sauce.

Bastille
This Alexandria restaurant offers a dinner menu of French cuisine crossed with Middle Eastern and Mediterranean flavors. A $9 cheese course is optional. It is $5 if substituted for the dessert course.

Dinner appetizers:
Soup of the day; Caesar salad with Parmesan panna cotta and white anchovies; calamari-and-rock-shrimp beignets with sheep’s-milk yogurt and harissa; heirloom tomato salad with Burrata, basil, and oregano vinaigrette; goat-cheese cromesqui with baby arugula, berries, and dijon/citrus vinaigrette.

Dinner entrées:
Grilled Mediterranean sea bass with cherry tomatoes and fennel-and-orange ragout; pan-seared sea scallops with fennel pesto and cumin-and-eggplant caponata; grilled lamb chops with merguez sausage, harissa/ras el hanout oil, couscous with raisins and chickpeas, and summer vegetables; Moroccan-style chicken tagine with seasonal vegetables, dried fruits, harissa, pearl couscous, and garbanzo beans; marinated hanger steak with Cabernet/shallot sauce and French fries; roasted-corn risotto.

Dinner desserts: Valrhona-chocolate truffle cake with Kirsch and cherries; crème brûlée; vanilla chiffon cake with peaches and cream; ginger crème caramel with blueberries.

Bistro Bis
The menu at Jeff Buben’s French power-dining room on Capitol Hill is just as wide-ranging as the one at sibling Vidalia, but the nearly identical lunch and dinner menus are full of upcharges. It’s also doing a $20.09 three-course weekend brunch.

Lunch appetizers: Country-style pork pâté with pistachios, mesclun salad, toasted baguette, and mustard sauce; roasted heirloom-beet salad with goat cheese, walnuts, orange, and citrus-infused olive oil ($3 surcharge); mussels steamed with heirloom peppers, linguiça sausage and oregano/tomato broth ($3 surcharge); steak tartare with capers, onions, spicy aïoli, cornichons, and garlic potato chips ($3 surcharge); field-greens salad with market vegetables, radishes, shaved beets, egg, and lemon/tarragon vinaigrette (add $2 for warm goat cheese); endive salad with caramelized pears, peppered walnuts, bleu cheese, and red-wine/walnut vinaigrette; scallop mousse with salmon, shrimp, cucumber/dill salad, and sauce vert; frisée salad with bacon, poached egg, and sherry vinaigrette; onion soup with sourdough croutons and Gruyère; vichyssoise with bacon, chives, and brioche croutons.

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Posted at 12:00 AM/ET, 08/12/2009 RSS | Print | Permalink | Comments () | Washingtonian.com Articles