What’s On the Menu for Washington’s Restaurant Week
Nearly 180 restaurants will take part in Restaurant Week, which runs from February 16 to February 22. Here’s what some of them will be serving.
By
Jessica Sidman
,
Arla Shephard
,
Elizabeth McNamara
Published Tuesday, February 17, 2009
Related:
14K Restaurant
Lunch appetizers: Caesar salad; warm goat-cheese salad; caprese salad.
Lunch entrées: Four-cheese ravioli with sauteed artichokes, cherry tomatoes and fennel-cream sauce; steak frites; soy-glazed Atlantic salmon with melon and citrus vinaigrette.
Lunch desserts: New York-style cheesecake; brownie with ice cream.
Dinner appetizers: Mixed green salad; crab cake; roasted-tomato-and-spinach risotto.
Dinner entrées: Petit filet of Angus beef; rockfish with artichokes, roasted tomato and persillade; ricotta ravioli with asparagus, green lentils, and saffron-tomato coulis.
Dinner desserts: Crème bruleé; hazelnut panna cotta with petite strawberry tart.
701 Restaurant
Restaurant Week specials will be available through February 28.
Lunch appetizers: Soup of the day; lamb risotto with puttanesca and carrot/verjus espuma; sautéed bay scallops with fennel puree, sweet corn, and baby-spinach-and-arugula salad.
Lunch entrées: Grilled-vegetable strudel with roasted-red-pepper vinaigrette and havarti crème; Pocono Lake trout with seafood mousseline en croute, pickled white grapes, and tarragon butter; port-wine-and-Marsala braised beef short ribs with potato puree, haricots verts, and roasted carrots; chicken breast with wild-mushroom risotto and fines herbs.
Lunch desserts: Seasonal sorbet trio; molten chocolate cake with Grand Marnier sauce; vanilla cheesecake with strawberry compote; crème brulee with shortbread.
Dinner appetizers: Soup of the day; lamb risotto with puttanesca and carrot/verjus espuma; sautéed bay scallops with fennel puree, sweet corn, and baby-spinach-and-arugula salad; beet salad with goat cheese, Thai chilies, and lemongrass; spinach pappardelle with truffle, Thai chilies, guanciale, and clams; chilled asparagus salad with ricotta salata, toasted capers, and a trio of vinaigrettes; steamed PEI mussels with Thai chilies, coconut, and grilled lime.
Dinner entrées: Grilled-vegetable strudel with roasted-red-pepper vinaigrette and havarti crème; Pocono Lake trout with seafood mousseline en croute, pickled white grapes, and tarragon butter; port-wine-and-Marsala braised beef short ribs with potato puree, haricots verts, and roasted carrots; coconut-braised lobster with red-bean-and-carrot barigoule and black truffle; sweet potato gnocchi with eggplant tapenade and goat cheese; soy/mustard-glazed salmon with lemon sabayon, sweet-and-sour bok choi, and crispy shallots; sweet-chili-glazed Muscovy duck breast with braised Napa cabbage, pancetta, peppercorn demiglace, and savory anglaise; half of a roasted chicken with andouille, cornbread, and sweet-and-sour glace; New Zealand lamb chop with asparagus, tomato jam, and potatoes Dauphin.
Dinner desserts: Seasonal sorbet trio; molten chocolate cake with Grand Marnier sauce; vanilla cheesecake with strawberry compote; crème brulee with shortbread; blueberry financier with Morello-cherry compote and crème fraiche ice cream; apple tart with bourbon/ caramel sauce.
Acadiana
Lunch and dinner appetizers: Beet salad; turtle soup; smoked-chicken-and-andouille-sausage gumbo; roasted-corn and crab soup; trio of deviled eggs; mixed green salad; “B.L.T.” salad.
Lunch entrées: Jumbo lump crab cakes ($8 surcharge); fried oyster po-boy; muffaletta with cured Italian meats, provolone cheese, and olive salad; crab-crusted rainbow trout with cauliflower gratin, leeks, and pecan brown butter; roast beef po-boy with debris gravy, and housemade bread-and-butter pickles; barbeque shrimp po-boy with garlic butter, black pepper, and worcestershire sauce; crawfish étouffée with mahatma long grain rice.
Dinner entrées: Roasted grouper with oyster stuffing, leeks, cauliflower, and Creole mustard; seared sea scallops with black-eyed peas, creamed spinach, and satsuma brown butter; grilled gulf redfish with seafood-jambalaya risotto and smoked red bell pepper sauce; jumbo lump crabcakes with creamed corn maquechoux, bacon, and green-onion remoulade ($8 surcharge); barbeque shrimp with garlic butter, black pepper, worcestershire sauce, and warm bread ($4 surcharge).
Lunch and dinner desserts: Warm raisin-bread pudding with butterscotch and vanilla ice cream; white-chocolate crème brulee; chocolate fudge cake with strawberries and chantilly cream. A la Lucia
Lunch appetizers: Lentil soup; Italian white bean soup; minestrone soup; house salad; white-bean salad; mozzarella and tomato with olive oil and basil; caesar salad.
Lunch entrées: Linguine with shrimp, mussels, and calamari in spicy white wine sauce; manicotti with spinach, ricotta, and tomato /mozzarella sauce; chicken parmigiano with pasta; chicken paillard with arugula; veal paillard with mixed salad; veal scallopini with mushrooms in brandy/cream sauce; grilled salmon.
Lunch desserts: Cannoli; tiramisu.
Dinner appetizers: Caesar salad; salami plate; arugula salad with fennel/orange dressing; mussels in spicy wine sauce; butternut squash soup; duck confit with Grand Marnier sauce and polenta; fritto misto (shrimp, calamari, green beans, and zucchini).
Dinner entrées: Linguini with scallops, shrimp, and cherry tomatoes in spicy white wine sauce; manicotti with spinach, ricotta, and tomato/mozzarella sauce; mushroom ravioli with truffle oil, sage, and butter sauce; fettucini with veal ragu; grilled salmon with tomatoes, basil, pine nuts, and spinach; whole branzino with fine herbs, lemon-butter sauce, and sauteed fennel; filet of beef with red-wine sauce, mashed potatoes, and spinach; veal with mushrooms, Marsala/cream sauce, and green beans; breaded, pan-fried chicken topped with tomatoes and scallions.
Dinner desserts: Mixed berries with zabaglione; chocolate mousse; cannoli; cheese plate.
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Comments
Charlie Palmers was disappointing due to service beneath its usual standard of excellence. It also does not have any true steak on the restaurant week menu - very sad compared to other steak houses in the area.
Posted by: KJ, Feb 20, 2009 04:21:20 PM
I had my first Teatro Goldoni Restaurant Week experience today-- Good food, but astonishingly bad service. However, I’m willing to chalk it up to the chaos of Restaurant Week...
Posted by: LCC, Feb 19, 2009 06:14:01 PM
I went to Taberna del Alabardero and thought it was great. My only suggestion would be to skip the soup with quail egg. It was luke warm and kind of average. Crepe appetizer was great. Pork and quail entrees were perfectly cooked and served with delicious, flavorful sauces. Goat cheese dessert with apple puree and candied walnuts is a nice combo of flavors and textures.
Posted by: J, Feb 19, 2009 02:13:35 PM
Vidalia’s menu has 4 sections. A, B, C, and D. If you do the three course tasting menu you choose one thing from A or B, one thing from C or D and then you get a dessert. If you order the five course tasting menu you get to choose one thing from each category and a dessert.
Because this is a tasting menu the portions are sorta small but the taste is amazing. great service too. I went on Monday and loved it.
Posted by: Jackie, Feb 18, 2009 05:32:15 PM
In response to the following post.
Which is the best restaurant to try during Restaurant Week if you are a vegetarian? Any recommendations??
Posted by: Linda, Feb 18, 2009 08:47:32 AM
Try FARRAH OLIVIA in Old Town. Lovely restaurant, exquisite food, many dishes suitable for vegetarians.
Posted by: Parispirit, Feb 18, 2009 03:01:00 PM
great post!
Posted by: foodie, Feb 18, 2009 10:22:02 AM
For those curious about Vidalia’s Restaurant Week promotion, we have this from them: "Patrons wanting to partake in the three-course special would choose one appetizer item from either the first or second course lists, and one entree item from either the third or fourth course lists. It would, of course, be followed by a selection from the dessert menu."
Posted by: Catherine (washingtonian.com), Feb 18, 2009 09:57:29 AM
The menu at Zengo is definitely a deal AND delicious. My beau and I each chose a different dish and shared; no misses at all. The service was also excellent. They have more bussers than I have ever seen;they swoop down to refill your water glass, clear plates and replace silverware without being asked (the water thing is a pet peeve of mine). We had an excellent and attentive server who paid attention when we told her of a theatre curtain deadline. It was also packed so we weren’t the only fans on Tuesday night.
Posted by: Isabelle, Feb 18, 2009 09:21:46 AM
Not so comprehensive. What about PS 7’s??
Posted by: Maria, Feb 18, 2009 09:18:16 AM
Does anyone know where I can find a list of restaurants that will be extending restaurant week to the week of 2/23?
Posted by: DC Food Lover, Feb 18, 2009 08:58:23 AM
Which is the best restaurant to try during Restaurant Week if you are a vegetarian? Any recommendations??
Posted by: Linda, Feb 18, 2009 08:47:32 AM
I do not understand how the Vidalia deal works. They have four "course" menus from which you make your own three-course meal? Does that mean that I can choose multiple dishes from one course selection? Say...two dishes from course two and one from course four? Are there any course selections that are off-limits for the selection?
Posted by: Rich, Feb 17, 2009 02:07:08 PM
Vidalia is KILLLLEEEEEERRRRRRRRRRR!!!!!!!!!!!!!!!!
Posted by: Ronnie, Feb 17, 2009 11:01:57 AM
Hi Dean—our apologies for the error. We’ll correct it immediately.
Posted by: Catherine (washingtonian.com), Feb 17, 2009 09:31:30 AM
The listing for Dino is totally wrong. The restaurant week offering is from our full menu. We are offering a choice of any antipasto or a half pasta for the first course, any dish for your main course and any dessert to finish. We are also offering a complementary crostini trio to start and a glass of dessert wine, house infused grappa or "cello" or moscato to complement you dessert.
The menu listed is our early bird special which will return on March 2. It costs $24 when ordered by 7pm Sunday thru Thursday.
Posted by: deangold, Feb 17, 2009 09:14:13 AM
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