Hill Country, where Restaurant Week includes cornbread and lots of meat. Photograph by Scott Suchman
For those who dream of dining at the city's finest eateries but don't dare face the bill, Restaurant Week is here to save the day. From August 15 through 21, hundreds of restaurants in the area are offering three-course lunches for $20.11 and dinners for $30.11. Dining rooms fill up quickly, so make your reservations early. We'll update the list as we receive more menus.
Art and Soul
Restaurant Week runs through August 28
Lunch appetizers: Soup of the day; Brightwood Farm bibb lettuce with shaved radishes, herbs, and buttermilk dressing; smoked salmon salad with marinated fennel and toast; house-smoked ham with slow-roasted figs, watercress, and sherry vinaigrette.
Lunch entrées: Fried free-range chicken with scallion mashed potatoes and black-pepper gravy; shrimp with creamed Anson Mills white grits, spinach, and andouille; dirty Carolina gold rice with roasted mushrooms and garlic scapes; house-made corned-beef sandwich with pickles and salsa verde; slow-smoked pulled-pork sandwich with cole slaw and brioche.
Dinner appetizers: Romaine salad with anchovy dressing, grana padano cheese, and brown-butter croutons; country-style plate with house mustard and pickles; shrimp with creamed Anson Mills white grits; soup of the day; Brightwood Farm bibb lettuce with shaved radishes, herbs, and buttermilk dressing.
Dinner entrées: Roasted pork belly with smoked sausage, baked beans, and pickled okra; local hanger steak with braised potatoes, verjus onions, and cayenne butter; pan-fried flounder with roasted mushrooms, blue crab, and sauce mousseline; fried free-range chicken with scallion mashed potatoes and black-pepper gravy; dirty Carolina gold rice with roasted mushrooms and garlic scapes.
Lunch and dinner desserts: Buttermilk-ricotta panna cotta with peaches and local honey; seasonal bread pudding with vanilla-bean ice cream; selection of ice creams and sorbets.
Bethesda Osteria (McLean)
Lunch appetizers: Tuscan-style lentil soup; field greens with wine vinaigrette.
Lunch entrées: Veal-stuffed ravioli with Parmesan cheese; cavatelli pasta with fava-bean pesto, asparagus, and cheese; orecchiette pasta with broccoli and Italian sausage; braised veal with gremolata and mashed potatoes; seared salmon with a mix of green beans, tomatoes, potatoes, and olives.
Lunch desserts: Hazelnut panna cotta with apricot sauce; hazelnut semifreddo with chocolate sauce.
Dinner appetizers: Braised lamb sausage with mashed fava beans; grilled baby octopus with mashed potatoes; beef skewer with mixed greens; Tuscan-style fava-bean-and-borlotti-bean soup; field greens with wine vinaigrette.
Dinner entrées: Wild striped bass with escarole; Mediterranean branzino filet with vegetables and potatoes; braised veal shoulder with black-rice risotto; veal-stuffed ravioli with Parmesan cheese; cavatelli pasta with fava-bean pesto and asparagus.
Dinner desserts: Hazelnut panna cotta with apricot sauce; flowerless chocolate-hazelnut cake with cherry gelato; Italian carrot cake with cream-cheese frosting.
Lunch and dinner appetizers: Soup of the day; organic tomato-and-herb salad with burrata cheese; salad of greens with cherry tomato, fennel, cucumbers, olive, and herbs de Provence vinaigrette; goat-cheese panna cotta with compressed-melon salad, olive oil, sea salt, and basil; country pâté with petite salad and baguette; beignets of shrimp with corn, basil, and aïoli; trio of artisanal cheeses (lunch only); foie-gras crème caramel with macerated berries, pistachios, and brioche croutons (dinner only).
Lunch entrées: Grilled fish of the day with tabbouleh; Angus grass-fed-beef skirt steak with Cabernet-shallot sauce and pommes frites or side salad; Chesapeake Bay crabcakes with basil aïioli and succotash of black-eyed peas and vegetables; mussels steamed in white wine with fennel, peppers, Spanish chorizo, and herbs with pommes frites or side salad; organic-chicken salad with herbs de Provence vinaigrette, green beans, tomato, cucumbers, and lettuces; duck confit with grilled peaches, arugula salad, brioche croutons, and balsamic; corn-and-summer-truffle risotto made with organic carnarolli rice.
Lunch desserts: Trio of artisanal cheeses with house-made accompaniments; Madagascar-vanilla-bean crème brûlée with house-made biscotti; apple tatin with Champagne sabayon; Valrhona Manjari chocolate pot de crème with berries and almond crisp; apricot crème caramel with pistachios; vanilla-bean panna cotta with roasted peaches and raspberry coulis.
Dinner entrées: Pan-roasted sea scallops with orange-coriander vinaigrette, cilantro-cumin eggplant puree, and roasted squash; grilled sea bream filet with olive-and-caper compote, ratatouille-style vegetables, and basil oil; pan-roasted Hudson Valley Farm moullard duck breast with cassoulet of green beans, tomato, corn, onions, and smoked duck sausage; Smith Meadow Farm pork shoulder braised in cacao-chipotle sauce with succotash of black-eyed peas and vegetables; Angus grass-fed-beef strip steak frites with shallot-Cabernet sauce; Bassett Farm pan-roasted chicken breast with herbs, fingerling potatoes, green beans, and glazed onions; corn-and-summer-truffle risotto made with organic carnarolli rice.
Dinner desserts: Almond-shortbread tart with berries, crème Chantilly, and raspberry coulis; Valrhona Manjari chocolate marquise with milk-chocolate crunch, passionfruit, and berries; apricot crème caramel with pistachios; Madagascar-vanilla-bean crème brûlée with house-made biscotti; apple tatin with Champagne sabayon; vanilla-bean panna cotta with roasted peaches and raspberry coulis.
Lunch appetizers: Stuffed mushrooms; mixed-greens salad; Caesar salad.
Lunch entrées: Chicken-parmigiana, meatball, or cold-Italian hero; choice of pasta with clam sauce, calamari, pomodoro, garlic and oil, broccoli, sausage, meatball, marinara, giardiniera, ravioli, vodka sauce, sausage, or bolognese.
Dinner appetizers: Carmine's salad; stuffed mushrooms; mixed-greens salad; Caesar salad.
Dinner entrées: Veal or chicken cutlet parmigiana; chicken marsala; penne pasta bolognese; spaghetti marinara; country-style rigatoni.
Lunch and dinner desserts: Homemade chocolate-dipped cannoli with pistachios; tiramisu.
Co Co. Sala
Restaurant Week runs through August 31
course: Tomato salad with burrata cheese, white truffle oil, and balsamic; arugula salad with blue cheese, pear, cranberries, and walnuts.
Dinner second course: Pick any two: flatbread with portobello mushrooms, goat cheese, roasted peppers, and olives; creamy artichoke tart with tomato confit, Parmesan, asiago, and a cream-cheese crust; Angus-beef slider with sauteed spinach and wild mushrooms; curry-and-coconut lamb slider with potatoes, peas, and lime-yogurt cream; tandoori-chicken slider with carrots, greens, and cucumber raita; crispy crabcake with mango salsa, chipotle-chocolate-tomato glaze, and avocado emulsion; bacon mac n cheese.
Dinner desserts: Grilled peaches over dulce de leche gelato and white-peach-and-chocolate bon bon; vanilla crème brûlée with dark-chocolate mouuse, salted caramel, crispy chocolate pearls, chocolate brownie, chocolate sorbet, and a 72-percent cacao bon bon.
Lunch and dinner appetizers: Seasonal vegetable soup; chicken matzoh-ball soup; wedge salad with blue-cheese dressing; market salad of arugula, French beans, radish, carrot, dill, and sherry-shallot vinaigrette; deviled eggs with dried capers and garlic chips; salt-roasted baby beets with Maryland goat cheese, pistachio, arugula, and fig vinegar; chicken-liver toast with grilled baguette (dinner only).
Lunch entrées: Carolina pulled-pork sandwich with roasted-poblano aïoli, cole slaw, and crispy onions; roasted-turkey BLT with citrus aïoli and red-onion marmalade on multigrain bread; portobello-mushroom reuben with Gruyère cheese, sauerkraut, and Thousand Island dressing on marble rye; French-dip roast-beef sandwich with au jus and horseradish cream; half-pound beef hamburger with Vermont cheddar, onions, honey mustard, and beer-battered pickle; shrimp Waldorf salad with butter lettuce, apples, celery, cashews, and buttermilk-herb dressing; steak salad with baby spinach, figs, tomatoes, olive, onions, and pumpkin-seed vinaigrette; grilled-chicken Cobb salad; risotto with morel mushrooms, sweet corn, and pickled wild mushrooms; shrimp-and-bacon mac 'n cheese.
Dinner entrées: Summer-vegetable brochettes with turnip, squash, tofu, beets, fennel quinoa, ricotta, romesco, and pea shoots; eggplant Parmesan with house-made mozzarella and tomato bisque; market fish with braised fennel, quinoa, and salsa fresca; pan-roasted Alaskan halibut with garbanzo-bean puree, baby corn, turnips, and fingerling potatoes ($5 supplement); crispy soft-shell crab with roasted baby squash, smoked ham, grits, and tomato-tarragon puree; roasted organic chicken with heirloom-tomato-and-basil bread salad, zucchini, and smoked-mozzarella gratin ($3 supplement); braised lamb shoulder with fresh pappardelle pasta and mascarpone cheese; half-pound beef hamburger with Vermont cheddar, Applewood bacon, onions, honey mustard, and beer-battered pickle served with truffle fries; grilled eight-ounce bistro steak with creamed spinach and au gratin potatoes; mini pot-roast with Yukon gold potatoes, baby carrots, and roasted-shallot jus ($5 supplement).
Lunch and dinner desserts: Blueberry-crisp sundae made with ginger ice cream and salted-caramel sauce; red-velvet cake with cream-cheese frosting and chocolate pearls; peach parfait with bourbon-rosemary pound cake, peach mousse, and whipped cream; seasonal sorbet with a salty-oat cookie.
Lunch and dinner appetizer: Cornbread with ancho honey butter.
Lunch and dinner entrée: The "Pitmaster" combo, which includes a 1/4 pound lean brisket, one pork spare rib, one beef rib, a 1/4 chicken, and any two sides.
Dinner dessert (lunch doesn't include dessert): Any from the regular menu except red-velvet cake.
Lunch and dinner appetizers: Baby iceberg with blue-cheese dressing; chicken-liver mousse; mussels baked in garlic butter; boudin blanc; Caesar salad; fish soup with aïoli and Pernod.
Lunch and dinner entrées: Trout with almonds; roast cornish hen with tarragon jus; sautéed calf's liver with shallots and vinegar; vegetarian dish of the day; marinated salmon in puff pastry with Champagne and dill sauce; beef short ribs cooked in white wine and served with penne pasta.
Lunch and dinner desserts: Profiteroles; poached peach with vanilla ice cream; dark-chocolate mousse; fresh strawberries with sorbet.
Dinner appetizers: Soup of the day; baby-arugula salad with black summer truffles; fried Chincoteague Island oysters with heirloom tomatoes.
Dinner entrées: Moulard-duck breast and confit; Papa Weaver's pork belly and loin with polenta; cod trio with summer squash and black olives; risotto with wild mushrooms and spring vegetables.
Dinner desserts: White-peach mousse with candied pignoles; chocolate-hazelnut torte; fried cherry pie with mascarpone cream.
901 Restaurant & Lounge
Lunch and dinner appetizers: Salmon tartare with avocado mousse and cream cheese (dinner only); spinach crisps with pico de gallo and chili-pepper cream; roasted-duck quesadilla with mozzarella, wasabi-cilantro pesto, and chili-pepper cream; house salad with roasted red pepper and plum-ginger dressing; Caesar salad with Parmesan crisps; soup of the day; cheeseburger sliders with smoked cheddar and spicy aïoli.
Lunch entrées: Crabcake sandwich with Creole mustard aïoli on a sweet-potato bun; sweet-and-spicy tuna salad with mango salsa and jalapeño-cilantro coulis; Mediterranean panini with eggplant, portobello, red pepper, mozzarella, and tarragon aïoli; bistro shrimp piccata with capellini noodles, capers, and peppercorn-lemon cream; half herb-roasted chicken with mac-and-cheese fritter and wild-mushroom ragout.
Dinner entrées: Grilled salmon with scallion beurre blanc, corn-crab relish, and grilled vegetables; harvest of portobello, grilled eggplant, broccoli, bell peppers, and sun-dried-tomato pesto; pan-seared scallops with crispy polenta cake, citrus-and-brown-butter sauce, apple salad, and toasted almonds; bison burger with curried onion straws, jalapeño jack cheese, and onion marmalade on a sweet-potato bun; grilled hanger steak with spinach potatoes, grilled asparagus, and sauce charcuterie; half herb-roasted chicken with mac-and-cheese fritter and wild-mushroom ragout.
Lunch and dinner desserts: Triple-chocolate raspberry cake; Key-lime-pie cheesecake; praline crème brûlée.
The Oval Room
Lunch and dinner appetizers: Cold zucchini soup; black-fig salad with candied walnuts; Gulf shrimp with summer vegetables; fried duck confit; tuna crudo with avocado (dinner only); truffle pasta (add $3).
Lunch and dinner entrées: Gently cooked fish with peas and pasta; flat-iron steak with purple-potato purée; braised pork cheeks with leeks and potato sal
ad; charred jalapeño chitarra pasta with smoked mozzarella.
Lunch and dinner desserts: Carrot cake with cream-cheese ice cream; date-chocolate cake with chocolate ice cream; goat-cheese sorbet with berries; almond-and-brown-butter cake with sour-cream ice cream.
The Prime Rib
Lunch and dinner appetizers: Roasted-tomato soup; house salad; Caesar salad.
Lunch and dinner entrées: London broil; grilled calf’s liver and onions; chicken piccata; flounder filet; imperial crab with mashed potatoes; roast prime rib (add $4 for lunch).
Lunch and dinner desserts: Key-lime Pie; crème brûlée.
Lunch appetizers: Crispy chicken tacos; tortilla soup; guacamole with corn tortillas, tortilla chips, salsa ($6 extra if prepared for only one person).
Lunch entrées: Beef enchiladas; Rosa chicken salad; salmon filet with fruit mole.
Lunch desserts: Cheesecake with baked apples and pecans; espresso flan.
Dinner appetizers: Chili-citrus-marinated tuna and shrimp; tortilla soup; guacamole with corn tortillas, tortilla chips, salsa ($6 extra if prepared for only one person).
Dinner entrées: Chicken enchiladas; skewers with filet mignon, chorizo sausage, onions, tomatoes, and peppers with rice; salmon filet with tropical-fruit mole.
Dinner desserts: Cheesecake with baked apples and pecans; espresso flan.
Trummer’s on Main
Dinner appetizers: Chicken waldorf salad; chilled melon and lobster broth; goat-cheese ravioli; shrimp and grits.
Dinner entrées: Tomato-water risotto; roasted Atlantic salmon with warm gazpacho; beef short ribs with truffled potato salad; butter-braised chicken with pickled turnips.
Dinner desserts: Hazelnut tart with peach sorbet; popcorn ice cream; cheese plate with almonds and crackers.
Lunch appetizers: Pizza-dough dumplings stuffed with shrimp and scallops; grilled eggplant with mozzarella and tomato sauce; baby spinach topped with grilled mushrooms, pancetta, and cherry tomatoes.
Lunch entrées: Baked cod with tomatoes and potatoes; spinach gnocchi with ricotta; grilled chicken breast with mushrooms and tomatoes; duck ragu with fettuccine.
Lunch desserts: House-made pomegranate gelato; tiramisu.
Dinner appetizers: Arugula topped with lima beans, sun-dried tomatoes and pecorino cheese; pan-seared scallop and shrimp with plum tomatoes.
Dinner entrées: Cod filet and pan-seared New Zealand mussels and calamari with spinach and oven-roasted tomatoes; ten-ounce grilled filet mignon with Tuscan mashed potatoes and asparagus; panzerotti pasta stuffed with crabmeat and topped with Champagne cream sauce and porcini mushrooms; chicken breast with roasted peppers, fontina cheese, and linguine.
Dinner desserts: Chocolate crepes filled with mascarpone cream and peaches; raspberry tart.
Lunch and dinner appetizers: Chilled coconut-melon soup with Thai chili, lemongrass, and shrimp; pâté de campagne with toasted baguette and house-made pickles; heirloom-tomato salad with sheep's-milk ricotta salata, black-olive oil, and sherry vinegar.
Lunch entrées: Yellow-corn risotto with smoked mushrooms, arugula, and goat cheese; day boat sea scallops with anise piperade, haricots verts, and basil salad; pork-and-duck sausage with confit leg and orange glaze.
Lunch desserts: Hazelnut Paris-Brest with apricot and lavender ice cream; chocolate molten cake with peppermint crème and chocolate ice-cream sandwich.
Dinner entrées: Steamed sea bass with tomato risotto, marinated cherry tomato, and mitsuba broth; ribeye and short ribs with sauteed lettuce heart, romesco-chorizo dressing, and summer-squash ratatouille ($5 supplement); yellow-corn risotto with smoked mushrooms, arugula, and goat cheese; pork-and-duck sausage with confit leg and orange glaze.
Dinner desserts: Bourbon brioche pudding with caramelized yellow peach and butter-pecan ice cream; hazelnut Paris-Brest with apricot and lavender ice cream; chocolate molten cake with peppermint crème and chocolate ice-cream sandwich.
Lunch appetizers: Tomato consommé; artichoke salad.
Lunch entrées: Fish burger; grilled chicken.
Lunch desserts: Chocolate cake; doughnuts.
Dinner appetizers: Tomato consommé; artichoke salad; carrot-and-beet salad.
Dinner entrées: Fried chicken; vegetarian corn risotto; trout.
Dinner desserts: Butter-pecan sundae; panna cotta; chocolate cake.