Newsletters

Get Dining Out delivered to your inbox every Wednesday Morning.

The Week in Food Events: Artini Feature Nights, Restaurant Weeks, and Cooking Classes Galore
Plus a new brew and dinner from DC Brau. By Anna Spiegel
Sip cocktails like these eye-catching Artinis from last year’s soiree during three feature nights this week. Photograph by Kevin Allen.
Comments () | Published March 4, 2013

Frederick Restaurant Week: If you haven’t scoped out the blossoming food scene in Frederick, then its restaurant week is a prime time to do it. Running Monday through Sunday, you’ll find specially priced two- and three-course menus at participating eateries including Family Meal, Shab Row Bistro, and Wine Kitchen on the Creek.

Martini madness: Bethesdians can drink a lot more cocktails in March during the Martini Madness competition, with ten spots, such as Jaleo and Mussel Bar, competing to make the best drink and win the most votes online. The draw: All martinis are offered at happy hour prices through March 31.

National Harbor Restaurant Week: Head to the harbor for another restaurant week featuring three-course $20.13 lunches and $35.13 dinners, March 4 through 17. Check out the menus from restaurants like Bond 45, Rosa Mexicano, and Fiorella Pizzeria.

Drink your art: The official Artini cocktail affair isn’t until Friday, March 22 (tickets are available online now), but the feature nights are in full-swing this week. Each of the venues competing to craft the best art-inspired cocktail hosts a special night featuring the drink alongside a raffle with prizes such as winery tours and restaurant gift certificates; proceeds benefit NOW at the Corcoran. Up this week: Bandolero (Tuesday), the Passenger (Wednesday), and P.O.V. ( Thursday).

Rooftop beer dinner: Like DC Brau? Then head to 1905 restaurant on Thursday for two beery events: a tasting on the rooftop of Brau’s newest release—a Belgian-style Saint Joseph’s Tripel—from 5 to 7, followed by a beer dinner in the main dining room at 7:30. The menu and tickets are available online; the dinner is $75 per person.

Learn to braise: The upside of this frosty weather: more time to hole up in the kitchen and make slow-cooked meals. To that end, 1789 toque Anthony Lombardo leads a cooking class on braising meats and vegetables Saturday at 10 AM. The course is followed by lunch with wine pairings ($100 per person, all-inclusive). Call 202-965-1789 for reservations.

Learn to cook for a crowd: So you’ve mastered dinner for two, but what about hors d’oeuvres for 20? Lincoln hosts a cooking class on Saturday from noon to 2:30 that teaches you how to make popular cocktail party snacks and drinks. Call Elle or Jeanhee at 202-386-9200 to reserve a space ($45 per person).

Learn to paint boozily: Tel’Veh launches a new series of wine and painting classes on Sunday from 4:30 to 6:30. First up: Paint in the style of Cubist Spanish artists such as Picasso and Maria Blanchard while sipping two glasses of Spanish wine and receiving instruction from a Bold Strokes artist. Tickets ($65) are available online.

Taste Puglia: Chef Roberto Donna is cooking up a storm at Al Dente (read more about his Laboratorio-esque tasting menu in our earlier post). Drop by on Sunday at 5 for a dinner with wine pairings inspired by Italy’s southern region of Puglia ($65 per person). Check out the menu, and, if you like it, consider joining Donna for a culinary tour of Puglia in May.

Comfort food lunch: Chef-author Carla Hall of ABC’s The Chew hosts a Sunday lunch at CulinAerie from noon to 2 with Les Dames d’Escoffier, featuring dishes from her cookbook, Cooking with Love. Dishes include down-home deviled eggs and braised pork with collards and sweet potatoes. Make reservations by close of business Monday by calling 202-973-2168 ($85 for the public).

Categories:

Events
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
blog comments powered by Disqus

Posted at 02:00 PM/ET, 03/04/2013 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs