Newsletters

Get Dining Out delivered to your inbox every Wednesday Morning.

Rogue 24 Releases New À-La-Carte Menu
Sweet-corn agnolotti and a 100-day dry-aged steak come to the former tasting-menu-only spot. By Anna Spiegel
Rogue 24 prepares for à-la-carte service alongside its 24-course tasting menu. Photograph by Scott Suchman.
Comments () | Published August 18, 2014

Rogue 24 toque RJ Cooper has had a busy few weeks between opening Gypsy Soul in Merrifield and preparing his former tasting menu-only restaurant for à-la-carte service. Now he’s ready to go “back to the basics” with a new menu at the Shaw eatery starting Wednesday, featuring more traditional appetizer- and entrée-sized portions.

“The neighborhood is changing and getting younger,” says Cooper. “We can be a destination restaurant and also provide an experience from the neighborhood.”

Most of the dishes are larger versions of items on the 24-course “journey” menu, which is still offered to guests when making reservations. Though there’s no designation between starters and main courses—categories are divided by vegetables and proteins, or, in this case, “vegetation” and “land”—the $10-to-$18 options are meant as beginners, and mains run $24 to $36. While Cooper goes more rustic at Gypsy Soul (think chicken-fried quail), all of Rogue’s dishes will continue to lean more modernist, such as roast duck with Indian pickles, oats, and sorrel, or bone-marrow flan with sea urchin and mustard greens. More in the mood for a steak Caesar? Try a 100-day dry-aged hanger with anchovies, romaine, and black garlic.

The new menu will be offered during regular hours starting Wednesday, August 20.

Rogue 24. 922 N St., NW; 202-408-9724. 

Find Anna Spiegel on Twitter at @annaspiegs.

Categories:

Food & Restaurant News
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 11:38 AM/ET, 08/18/2014 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs