Winter Restaurant Week Keeps Going and Going

At Georgetown’s Hook, you can score a $20.08 lunch for an extra week.

Winter Restaurant Week, during which you can score three-course lunches for $20.08 and three-course dinners for $30.08 at many area eateries, officially winds down this Sunday. But if you missed out, don’t worry: Bethesda’s version of the promotion offers the same deals from January 28 though February 3; click here for a list of restaurants taking part. And many DC and Virginia spots are extending the promotion. Here’s what some of them will be offering:

Café Atlántico
405 Eighth St., NW; 202-393-0812;

José Andrés protégé Katsuya Fukushima oversees this fun, festive Nuevo Latino spot, which is offering specially priced (if limited) lunch and dinner menus through January 27.
On the lunch and dinner menus: soup of the day; mixed salad with fresh herbs; warm chocolate cake with chocolate flan and banana espuma; sorbet of the day.
On the lunch menu only: tuna ceviche with coconut, avocado, and corn nuts; quesadilla of the day; seared-salmon sandwich with cucumber, goat cheese, and plantain chips; Cubano sandwich; deconstructed feijoada with grilled chicken breast, black beans and rice, oranges, and collards.
On the dinner menu only: seared salmon with cauliflower-quinoa “couscous,” papaya-avocado mash, and papaya-vanilla oil; deconstructed feijoada with grilled pork chop; duck confit with pumpkin seeds and passion-fruit oil; roasted portobello mushroom with huitlacoche, roasted beets, and beet oil; Veracruz-style chicken breast; grilled flank steak with malanga purée and malanga chips.


1201 K St., NW; 202-589-0669;

The acclaimed Corduroy, currently hidden away in a blah K Street hotel, is moving at the end of January and plans to open in a cozier new space in March. Want to catch Tom Power’s cooking (great soups, fabulous roast chicken, rich ice creams) before he goes on his short hiatus? He’s extending his lunch and dinner promotions—which lets you order off the whole menu (with a couple of upcharges)—through January 26. January 27 through 31, Corduroy will be a good place to get your drink on. As Power announced on, that’s when the restaurant will hold  a “fire sale” to get rid of the bar’s stash of liquor, beer, and wine (the menu will be limited).

3435 Connecticut Ave., NW; 202-686-2966;

Dean Gold’s wine-centric dining room in Cleveland Park offers the Restaurant Week deal at dinner through the end of January. There are a few upcharges, but customers can choose their appetizer (or cheese plate), entrée, and dessert from the regular dinner menu. Hit Dino on a Sunday or Monday and all wines more than $50 are discounted 33 percent.

Farrah Olivia

600 Franklin St., Alexandria; 703-778-2233;

He may not have won Iron Chef (or The Next Iron Chef), but Morou Ouattara’s hypercreative cooking at this small Old Town dining room gets high marks. Lunch and dinner Restaurant Week menus are available through January.
On the lunch menu: duck confit with candied walnuts, bleu cheese, and blood-orange vinaigrette; goat-cheese potsticker with lemongrass broth and shiitake mushrooms; chestnut soup with gingered squash and beet cider; green salad with carrot vinaigrette; portobello sandwich with Swiss cheese; pork loin with honeyed cabbage and palm-barbecue sauce; mushroom pot pie with truffle essence; orange-spiced salmon with beet risotto; pot-roasted chicken with bacon mac-and-cheese and roasted shallot jus.
On the dinner menu: white grits with liquid black corn and candied red cabbage; chestnut soup with beet cider; green salad with carrot vinaigrette; black-eyed-pea risotto with black barley and Monocacy cheese; porcini gnudi with white asparagus and kabocha-squash emulsion; curry-banana-crusted chicken breast with quinoa salad; orange-scented salmon with yuca couscous and shrimp essence; pork loin with smoked lentils.


3241 M St. NW; 202-625-4488;
Barton Seaver’s slick seafood dining room in Georgetown keeps the lunch promotion going between January 22 and 27. Customers can choose their three courses from an extensive Restaurant Week menu, which includes a few crudo selections plus regular appetizers such as grilled calamari with basil-walnut pesto; eight entrées including egg noodles with Jonah “crabonara,” and Arctic char with chorizo vinaigrette; and Heather Chittum’s lovely desserts (madeleines included!).

480 Seventh St., NW; 202-628-7949; 7271 Woodmont Ave., Bethesda; 301-913-0003; 2250-A Crystal Dr., Arlington; 703-413-8181;
All three locations of Jose Andres's tapas eatery offer their lunch and dinner promotions through January 28.  

1110 Vermont Ave., NW; 202-955-0075;
Newly installed chef Stefano Frigerio, formerly Fabio Trabocchi’s right-hand man at Maestro, is giving this Mediterranean-accented downtown dining room a fresh start. More good news: The restaurant is extending its dinner promotion through the end of January.
On the menu: Slow-cooked rabbit ballotine; grilled scallops with quinoa risotto and spicy vanilla sauce; smoked potato soup with milk gnocchi; quail with Serrano ham and celery root; salt-crusted sea bass with fennel and blood orange; semolina gratin with mushroom ragoût and parsley broth; and braised-beef-filled polenta with raisin jus.

401 Seventh St., NW; 202-628-1005;  

Jose Andres's acclaimed modern-Mexican small plates spot offers the lunch and dinner promotion through January 28. 

777 I St., NW; 202-742-8550;

Haven’t tried the much-raved-about tuna sliders at PS7’s? The trio of buttery little sandwiches is smartly included on the lunch and dinner Restaurant Week menus, which have been extended through January 26. Here’s what else you’ll find:
On the lunch and dinner menus
: mixed greens with roasted pears, bleu cheese, and pear-nectar vinaigrette; winter chopped salad; wedge salad with smoked bacon and Tasmanian-pepper vinaigrette; chorizo-and-clam risotto; butternut-squash soup with curry cream and duck confit; pan-roasted rainbow trout with johnnycakes and collards; salmon with endive salad, parsnip purée, and pomegranate reduction; seared sea scallops and scallop boudin with citrus compote and anise purée; pan-roasted chicken with macaroni and cheese; seared hanger steak with potato gnocchi and red wine jus; vanilla panna cotta with candied kumquats; beignets; apple crisp.
On the lunch menu only: open-faced braised-pork sandwich on house-made focaccia; “Hot Brown,” seared turkey served on rustic bread with Mornay sauce and bacon.
On the dinner menu only: seared lamb steak with mint vinaigrette; braised veal breast with roasted veal sweetbreads and wild mushrooms.

4301 Fairfax Dr., Arlington; 703-465-8800;

The discounted lunch and dinner menus at this jewel-toned Ballston dining room are available through January 26. Wine pairings are an additional $15.
On the lunch and dinner menus: beet Napoleon with chèvre, candied walnuts, and arugula; cream-of-parsnip soup with beets and walnuts; coconut-ginger-and-lime soup with sweet potato and chili oil; horseradish-crusted skate with turnip gratin and green lentils; caraway-and-mustard-crusted tofu with Savoy cabbage, potato latkes, and applesauce; white-chocolate molten cheesecake; chocolate-orange tart with blood-orange sorbet.
On the lunch menu only: frisée-romaine-and-endive salad with bleu-cheese dressing and candied walnuts; potato gnocchi and chorizo gratin with peppadew peppers and tomato broth; beef-shank ravioli with creamy salsify and winter vegetables; chicken-and-duck-confit pot pie; shrimp and grits with tasso ham and scallions; lemon cannoli.
On the dinner menu only
: chestnut gnocchi with duck confit and white beans; seared shrimp with butternut-squash ravioli, mushrooms, and smoked-tomato sauce; potato-wrapped salmon with ricotta pancakes, bacon/Brussels-sprout/mushroom ragu, and mustard fumet; chicken roulade with foie-gras mousse and cauliflower purée; miniature rack of pork stuffed with sausage; tournedos of pepper-crusted filet mignon with Gouda-potato tart, red-wine mushrooms, and onion rings; apple torte with vanilla ice cream.

701 Ninth St., NW; 202-638-0800;
Jose Andres's white-on-white mezze kingdom extends its dinner and lunch promotions—three rounds of tapas plus dessert—through January 28. 
On the lunch and dinner menus
: hummus; baba ghanouj; fattoush; crispy eggplant with garlic yogurt; zucchini-cheese patties with caper-yogurt sauce; spanakopita; sauteed squid with spinach and dill butter; falafel with tahini; seared salmon with garlic yogurt; grilled chicken with garlic yogurt; grilled lamb skewer with cumin- yogurt; spice-rubbed sirloin; cherry yogurt; Turkish Delight.
On the dinner menu only: carrot-apricot fritters; swordfish kebab; chicken with orzo in tomato sauce; braised lamb shank with eggplant purée.



Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.