The DC outpost of this quirky Rehoboth Beach restaurant offers a big range of dishes, from stuffed squash blossoms to lobster mac ’n’ cheese to barbecue-braised short ribs. It's starting Restaurant Week early on August 17, and will run it through September 6
Lunch appetizers: Chilled avocado/cucumber soup with lime, soybeans, and cucumber salad; bing cherries with goat cheese, arugula, hazelnuts, fennel, and spicy maple vinaigrette; stuffed squash blossoms with Pecorino mousse, patty-pan squash, pinenuts, and orange vinegar; grilled black mission figs with housemade Prosciutto, toasted walnuts, bleu cheese, caramel corn, and balsamic glaze.
Lunch entrées: Lobster macaroni-and-cheese; crispy skate wing with orange compote, fennel, and olives; barbecue-braised short ribs with sesame slaw and fried green tomato; sweet-pea dumplings with miso/carrot puree, almonds, snow peas, and cilantro.
Lunch desserts: Tangy frozen yogurt with heirloom cherry tomatoes, basil, balsamic, and candied pinenuts; lemon/goat-cheese cake with blueberry coulis; German chocolate cake; peach halva with pistachio ice cream.
Dinner appetizers: Chilled avocado/cucumber soup with lime, soybeans, and cucumber salad; bing cherries with goat cheese, arugula, hazelnuts, fennel, and spicy-maple vinaigrette; barbecue-braised short ribs with sesame slaw and fried green tomato; olive-oil-poached head-on shrimp with orange compote, celery, fennel, and olive.
Dinner entrées: Grilled pork chop with butternut-squash caponata, caperberries, and lentil vinaigrette; pan-roasted barramundi with rock shrimp, plantain mole, macadamia-nut gnocchi, sweet potato, and cocoa oil; half lobster, littleneck clams, mussels, and shrimp with chorizo, soybeans, corn, and summer wheat beer; sweet-pea dumplings with miso/carrot puree, almonds, snow peas, and cilantro.
Dinner desserts: Tangy frozen yogurt with heirloom cherry tomatoes, basil, balsamic, and candied pinenuts; lemon/goat-cheese cake with blueberry coulis; German chocolate cake; peach halva with pistachio ice cream.
• New Heights
Logan Cox creates an eclectic dinner menu at this second-floor Woodley Park dining room. Wine pairings are $25.
Dinner appetizers: Baby-lettuce salad with radishes, beets, and honey/walnut viniagrette; chilled summer-squash soup with melon, basil, and yogurt; mussels with pancetta, chilies, and lime; chicken-liver parfait with toasted bread and housemade pickles.
Dinner entrées: Flatiron steak with potato purée, hen of the woods mushrooms, and red-wine jus ($10 surcharge); braised brisket with cippolini onions, gaeta olives, and red-pepper juice; pan-seared swordfish with eggplant purée, figs, and vin cotto; summer risotto with sundried tomatoes, chilies, mint, and crispy broccolini; roasted Cornish game hen with râgù of bacon, mushrooms, corn, and smoked-tomato fondue.
Dinner desserts: Vanilla crème brûlée; summer berry crisp with ginger ice cream; selection of cheeses.
An array of Mediterranean and Middle Eastern dishes are on the dinner menu at this colorful Georgetown spot.
Dinner appetizers: Yellow-lentil soup with microgreens; Ahi-tuna taboulleh salad with parsley, tomato, and onion; bistilla with chicken, caramelized onions, and Moroccan spices.
Dinner entrées: Chicken tagine with lemon, olives, and tomatoes; striped bass with tomato broth and shiitake-mushroom crisps; Moroccan-spiced short rib with smoked-eggplant puree and micromint; summer-vegetable cous cous with harissa broth.Dinner desserts: Palooza, a vanilla-bean yogurt trifle with wine-soaked apricots and pistachios; chocolate macaroons; fruit sorbet with berries.
• The Occidental
This history-steeped power dining room is serving an eclectic mix of mod-American dishes on its lunch and dinner Restaurant Week menus.
Lunch appetizers: Melon soup with strawberries, Midori-cream, and mint; smoked trout with cress, apples, jicama, and cider-mustard vinaigrette; prosciutto with black-mission figs, arugula, and balsamic vinegar.