Bethesda Kicks Off Another Restaurant Week

Redwood, the market-inspired dining room in the middle of Bethesda Row, is doing Restaurant Week all over again.

The official Bethesda Restaurant Week happened earlier this summer, but Bethesda Row, the glossy new street mall of upscale shops and restaurants, is putting on a promotion of its own. Today through Sunday, September 27, nine restaurants—including Redwood, Assaggi, and Lebanese Taverna—will offer two-course lunches for $12 and three-course dinners for $30. The menus aren’t as generous as the ones you’ll find during the official Restaurant Week (you could eat your way through plenty of house salads)—but check out the menus below.
The rustic, regionally inspired plates here are evocative of the trattorias of Italy.

Lunch main courses:
Agnolli pasta filled with broccoli rabe and served with butter-and-sage sauce; trout filet with asparagus, calamari, and baby tomatoes.

Lunch dessert:
Seasonal-fruit cake with vanilla sauce; tiramisu.
Dinner appetizers:
Iceberg-lettuce salad with walnuts, cherry tomatoes, Gorgonzola cheese, and lemon vinaigrette; soup of the day; pan-seared Italian sausage with braised lentils.

Dinner main courses:
Veal stew with polenta; pan-seared sea bass with braised escarole.

Dinner desserts:
Fig cake; tiramisu.

Delhi Dhaba

The dinner menus at this Indian chainlet include a free glass of house wine.

Lunch appetizers:
Soup of the day; house salad; chicken tikka masala.

Lunch main courses:
Soup of the day; house salad; lamb curry.

Dinner menu one:
Samosa or chicken tikka; fish curry; gulab jamun.

Dinner menu two:
Samosa or chicken tikka; lamb boti kabob; rasmadi.
• Lebanese Taverna

The latest outpost of this Middle Eastern eatery (7141 Arlington Rd.) is serving an array of lunchtime sandwiches.

Lunch appetizer:
House salad.

Lunch main courses:
Choice of any sandwich platter—shawarma; chicken shawarma; falafel; kafta (ground-beef-and-lamb patties); maanek (beef-and-lamb sausages with lemon butter); samak (grilled marinated fish); sujok (beef-and-lamb sausages with spicy tomato).

Le Pain Quotidien

This Belgian boulangerie chain is offering a choice of its tartines (a.k.a. sandwiches).

Lunch appetizers:
Gazpacho; soup of the day.

Lunch second courses:
Mesclun salad; vegetable ceviche.

Lunch main courses:
Roasted-turkey tartine with herb dressing; aged-Gruyère tartine with trio of mustards.

• Mon Ami Gabi

This French-bistro chain (7239 Woodmont Ave.) throws in a free dessert at lunch.

Lunch appetizers:
Soup of the day; house salad.

Lunch main courses:
Cod sandwich on brioche with frites; croque monsieur; spinach-and-Brie crepe.

Lunch dessert:

Dinner appetizers:
Boston-lettuce salad; baked cheese and tomato; country-style pâté; soup of the day.

Dinner main courses:
Trout grenobloise; steak frites; chicken paillard.

Dinner desserts:
White-chocolate bread pudding with caramel sauce and ice cream; warm flourless chocolate cake; profiteroles.


The dinner choices at this shoebox-size pan-Asian place are wide.

Lunch menu one:
Seaweed salad or grilled-chicken salad; sushi assortment.

Lunch menu two:
Mesclun salad or Gorgonzola salad; soft-shell-crab tempura with seafood gumbo.

Choice of three courses from the dinner menu.


This market-inspired restaurant throws in a free dessert at lunch.

Lunch and dinner appetizers:
Market lettuce salad; soup of the day.

Lunch main courses:
Rotisserie-chicken-salad sandwich; pasta of the day; pizza of the day.

Lunch dessert:
Daily dessert surprise.

Dinner main courses:
Wood-grilled hanger steak; market fish selection.

Dinner desserts: Chocolate bread pudding; cream-cheese/apple/walnut crumble.

• Tara Thai

A few Thai standards show up on the lunch menu at this local chain (4828 Bethesda Ave.).

Lunch appetizers:
Chicken curry puff; Thai shrimp-and-cellophane-noodle soup.

Lunch main courses: Green-papaya salad; shrimp-and-chicken fried rice.

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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 Logan Circle.