Food

Washington Restaurant Week Extensions

Never made it out for a special lunch or dinner last week? Now’s your chance.

Jaleo Penn Quarter is one of the many restaurants offering extensions on Restaurant Week lunch and dinner menus. Photograph by Jeff Martin.

So you were busy last week and never made a reservation for
one of the specially priced
lunch or dinner menus. Not to worry: A number of spots are
extending their deals,
from a few days to a number of weeks. Browse the list below for
menus and dates, and
check back in for additional restaurants joining the group.
Curious as to which made
our latest 100 Very Best Restaurant list? Head to the newsstand
for the current issue,
or check out our earlier
roundup
.

Bistro Cacao

Lunch
and dinner
menus are offered at this Capitol Hill French bistro through
Sunday, February 17.

Chima

“Preferred diners” of this Brazilian steakhouse can order from the restaurant week
dinner menu
through
Wednesday, February 13 (you can sign up through free online registration).

Dino

Mention the “super secret restaurant week extension”
when making a reservation or
ordering, and you’ll get the restaurant week
deal

through
Wednesday, February 13. The “wine madness” promotion is also on offer, with $50-plus bottles at a 33 percent
discount.

Ezmè

Come for lunch
and dinner
menus of Turkish mezze through
Sunday, February 17.

Jaleo

The Crystal City, Bethesda, and Penn Quarter locations
offer
lunch

and
dinner

menus through
Sunday, February 17.

Old Angler’s Inn

With the exception of Valentine’s Day, you can get
chef Nick Palermo’s
lunch

and
dinner

menus through
Thursday, February 28.

Oyamel

Fans of Mexican small plates can head over for set
lunch

and
dinner

deals through
Sunday, February 17.

Smith Commons

The dinner menu
at this H Street gastropub is available through
Sunday, February 17.

Zaytinya

José Andrés’s standout Mediterranean spot extends the
deal for
lunch

and
dinner

through
Sunday, February 17.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.