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Summer Restaurant Week: What’s on the Menu
Comments () | Published August 12, 2009
Volt
Upcoming Top Chef contestant Bryan Voltaggio rules this much-praised Frederick destination, which is serving a Restaurant Week lunch special.

Lunch appetizers: Shrimp with flavors of gazpacho, cucumber sorbet, and heirloom tomatoes; tasting of beets with goat cheese, purslane, and cara cara orange; yellow-corn chowder with basil, “popcorn,”chorizo, avocado ice cream, and pickled cucamelon.

Lunch entrées: White sturgeon with farro, chioggia beets, textures of celery, and toasted-mustard vinaigrette; pork tenderloin with kale, orange-braised fennel, cannellini beans, and candy onions; roast chicken with succotash, lemon thyme, long peppers, and watercress; flat iron steak with Yukon Gold potatoes, tomatillos, whipped garlic, and coriander ($9 surcharge).

Lunch desserts: Textures of chocolate with milk-chocolate ice cream, raw cocoa, white-chocolate mousse, and chocolate caramel; white-peach tarte tatin with vanilla frozen custard, basil/raspberry vacherin, pistachio gelato, and lemon/rosemary pudding.
Willow
Tracy O’Grady and Kate Jansen’s modern-American dining room in Ballston offers a wide range of dishes from its regular menu at both lunch and dinner—and no surcharges. The fried chicken, angel food cake, and Jansen's layer cakes are standouts.

Lunch appetizers: Tomato/almond gazpacho with crispy yucca and scallions; spicy chicken-lime-and-coconut-milk soup with toasted pepita seeds and chili oil; heirloom-tomato salad with mascarpone/basil mousse, herb vinaigrette, balsamic gastrique, and garlic croutons; fish (halibut, scallops, shrimp, calamari) and chips with tartar sauce and fried lemon; mini barbecue-chicken flatbread with smoked cheddar, smoked mozzarella, and pickled onions.

Lunch entrées: Grilled smoked-paprika shrimp with crispy quinoa, roasted-red-pepper vinaigrette and a cucumber-feta-and-green-olive salad; halibut burger with tartar sauce and chips; salmon “BLT” burger with tartar sauce and chips; pork tenderloin with eggplant ravioli, shiitake mushrooms, smoked-tomato butter and grilled corn; chicken Parmesan with vegetable capellini and caper-lemon butter; ratatouille-stuffed squash blossoms with zucchini/corn cakes, roasted-yellow-pepper vinaigrette, and garlic spinach.

Dinner appetizers: Tomato/almond gazpacho with avocado, crispy yucca and scallions; petite lobster bisque with a fried cheddar sandwich; barbecue-chicken flatbread with smoked cheddar, smoked mozzarella, and pickled onions; white-wine-steamed mussels with chorizo, preserved lemon, and baguette; crispy-fried crab “cakes” and softshell crab with corn pancake, corn sauce, and radish; duo of smoked salmon (traditional and rillettes) with potato latkes, avocado, cucumber, baby greens, and lemon vinaigrette; heirloom-tomato salad with mascarpone/basil mousse, herb vinaigrette, balsamic gastrique, and garlic croutons.
Dinner entrées: Herb-crusted Norwegian salmon with lobster/fennel risotto, caramelized fennel, and lobster sauce; fried chicken with smoked-cheddar/polenta cake, grilled chipotle corn, and chicken “jus”; pepper-crusted filet mignon medallions with creamed-spinach tart, portobello fries, and red-wine/shallot sauce; seared sea scallops with eggplant ravioli, shiitake mushrooms, smoked-tomato butter, and grilled-corn relish; Alaskan halibut with summer-squash carpaccio, fried green tomatoes, and smoked-red-pepper vinaigrette; ratatouille-stuffed squash blossoms with zucchini/corn cakes, roasted-yellow-pepper vinaigrette, and garlic spinach.

Lunch and dinner desserts: Brownie sundae with salted-caramel/praline ice cream and hot fudge; angel food cake with marinated peaches and peach-melba ice cream; cake of the day.

Yaku
Chinese meets Peruvian at Mauricio Fraga-Rosenfeld’s chifa-inspired Clarendon restaurant. Besides three dinner courses, diners also get a glass of wine.

Dinner appetizers: Peruvian salad with corn, avocado, queso fresco, lima beans, and green olives; wonton soup with chicken-and-pork dumplings; broiled scallops with Parmesan Reggiano; lettuce wraps with stir-fried carrots, onions, water chestnuts, shiitake mushrooms, cellophane noodles, and a choice of tofu or chicken; shrimp-and-avocado ceviche.

Dinner entrées (served with a choice of red or white wine): Grilled whole snapper with citrus-chili glaze, steamed broccoli, and fried rice; lomo saltado (beef tenderloin medallions with potatoes, onions, and cherry tomatoes in soy/wine reduction); vegetarian risotto with quinoa, mushrooms, carrots, peas, peppers, and Parmesan Reggiano.

Dinner desserts: Apple/cinnamon wontons with dulce de leche ice cream; banana rolls with coconut ice cream.

Zola
Diners at this sleek Penn Quarter spot get to choose their three courses off the regular lunch and dinner menus.

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