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Even More Cherry Blossom Festival Food and Drink Specials
Dessert dumplings at Mari Vanna, Westend Bistro’s four-course feast, and more ways to go pink before the petal party draws to a close. By Jeesoo Park
Cherry desserts abound in Washington right now. Photograph courtesy of Shutterstock.
Comments () | Published April 2, 2013

By now you’ve likely consumed your way through our first roundup of Cherry Blossom Festival specials and are well into our follow-up list. Lest you run out of bloom-inspired treats, we have a bunch more offerings right here. They are available through April 14—the festival’s final day—unless otherwise noted.

Carmine’s

The deal: Two things to talk about here. The Penn Quarter Italian spot is dipping ricotta and lemon zeppole into a sauce made with cherry preserve dipping sauce. Those are $9.95 per order. At the bar, you can order the Cherry Blossom Punch with Absolut CherryKran and Mandarin vodkas for $11.

The Federalist

The deal: The Loews Madison Hotel restaurant is featuring the Cherry Bounce cocktail, with a house-made infusion of fresh cherries, sugar, and brandy, as well as a cocktail named after the Yoshino tree—the naturally occurring Japanese hybrid in Japan that is the most planted varietal on the Mall. The Yoshino costs $10 and is made with Cherry Bounce liqueur, Disaronno amaretto, roasted almonds, and cream.

M Bar at the Renaissance Hotel

The deal: Executive chef Devon Capili’s Japanese-inspired dishes include an ahi tuna sashimi salad with white asparagus and yuzu dressing for $15, salmon yakitori with stir-fried vegetables and wasabi-pepper sauce for $14, and the Cherry Blossom Cooler cocktail—made with Grey Goose Citron, dark cherry juice, fresh mint, and soda for $12.

Mari Vanna

The deal: The rollicking Dupont location of this Russian-by-way-of-New-York restaurant and bar is mixing a signature cherry Cosmopolitan ($9) with cherry-infused vodka, triple sec, lime juice, and Chambord. Not sweet enough for you? Try some cherry vareniki—sweet cherry dumplings with a side of sour cream for $9—or cherry pie topped with powdered sugar for $7.

Postscript at Loews Madison Hotel

The deal: Postscript is offering two cherry-inspired cocktails: the Sakura, made with Jim Beam Red Stag, brandied cherry reduction, and Szechuan buds; and the Wild Blossom, with 44 North Rainier cherry vodka, peach nectar, shichimi togarashi (seven-spice powder), and lime. Both cost $10.

There are also lunch and dinner specials from April 3 through 6 and during the last week before the parade, April 8 through 13. For lunch, Postscript will offer a warm, wilted salad of smoked duck, dried cherries, wild mushrooms, hand-rolled pasta, roasted shallot vinaigrette, and goat cheese for $18. For dinner, try the duck carpaccio ($15), the prosciutto-wrapped pork tenderloin ($28), and a classic cherry clafoutis ($9).

POV Lounge at the W Hotel

The deal: POV is offering two special $10 drinks on its posh rooftop in celebration of the festival, along with a rendition of the crackling cherry pie ($9) made famous by Jean-Georges Vongerichten. (The crackling comes from Pop Rocks. Remember those?) The Cherry Limeade cocktail has vodka, lime juice, cherry purée, pitted fresh cherries, and grenadine, while the Cherry Cilantro is made with cherry-infused simple syrup, muddled cilantro, and fresh lime topped with soda. The cherry pie is baked fresh in house and served with a side of almond sorbet.

Westend Bistro

The deal: The Ritz-Carlton bistro offers a four-course tasting menu for $75 starting Saturday, April 6. On the menu: lightly seared tuna sashimi with daikon sauce and sake-yuzu sorbet, miso and lemon confit soup with crispy ginger and shrimp wonton, and teriyaki-glazed duck breast with bamboo rice, Asian slaw, fried edamame, peanuts, and lotus chips. Finish with a trio of cherry desserts: miniature cherry tart, cherry sorbet and hazelnut brittle, and a white chocolate and cherry lollipop. Westend also offers pescetarian (teriyaki-glazed, pan-roasted strip bass) and vegetarian (crispy tofu) options.

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Cherry Blossom Festival 2013
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Posted at 12:00 PM/ET, 04/02/2013 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs