If you ever needed an excuse to check out one of Washington’s many new restaurants,
Summer Restaurant Week could be it. The promotion of $20.13 lunches and $35.13 dinners
runs Monday through Sunday (for most participants), so get out and start eating.
We’ve also included restaurants that are more than a year old but that are new to
this warm-weather promotion—those are marked with an asterisk.
Lunch and dinner
The Balkan-inspired Capitol Hill spot serves up a sandwich-focused menu for lunch, while evening brings a larger variety of plates.
Lunch and dinner
Frederik de Pue’s airy Penn Quarter seafood spot boasts one of our favorite new lobster rolls in town, and it’s featured on the Restaurant Week lunch menu—though
it will cost you $5 extra.
Lunch and dinner
Get to know Belgian cuisine beyond
moules frites with dishes such as chicken
waterzooi and braised pork cheeks with polenta croquettes at this 14th Street eatery.
*Brio Tuscan Grill (Tysons Corner)
Lunch and dinner
Take a shopping break for a discount meal at this Italian spot located in the Tysons
Corner mall.
*Capri Ristorante Italiano
Lunch and dinner
An old McLean neighborhood favorite joins summer Restaurant Week for the first time.
Crossroads
Lunch and dinner
The new globally inspired restaurant from the Heritage India and Malgudi team offers a range of Restaurant Week dishes, from
papri chaat to steak
frites.
Dinner
Curious about that grilled avocado at this buzzy Penn Quarter
izakaya? You’ll find it among the many small dishes on the Restaurant Week menu.
Lunch and dinner
Ceviche, empanadas, and smoky grilled fare are all part of chef
Victor Albisu’s Restaurant Week lineup.
Lunch
Drop in for an afternoon meal at
Jeff Tunks’s Clarendon Mexican spot, which offers a range of choices on the Restaurant Week
menu.
Lunch and dinner
The adjoining Rye Bar’s barrel-aged Manhattan costs $22—nearly as much as RW lunch in this swanky Georgetown dining room in the
Capella Hotel.
Dinner
The fun, funky Jackie’s isn’t a new face on the Silver Spring dining scene, but it’s
opting into summer Restaurant Week for the first time.
Lunch and dinner
The newish Melrose Hotel restaurant gets into the Restaurant Week game with seasonal
and locally sourced (when possible) dishes.
La Tagliatella
Lunch and dinner
The Poland-based Italian chain may have received one of the worst reviews in recent
memory—the
Post’s Tom Sietsema called it “a threat to our nation”—but
hey, if you’re going to try it, might as well be at a discount!
*Legal Seafoods Tysons Galleria
Lunch and dinner
Take a break from designer shopping at Tysons Galleria for dishes like a wedge salad
with shrimp or wood-grilled salmon at this Boston-based seafooder.
Dinner
The newest addition to the Georgetown waterfront dining scene aims for a taste of
Paris without the high price tag.
Lunch and dinner
Modern riffs on Mexican dishes include the likes of crab guacamole and roasted whole
fish with chile aïoli at
Todd English’s recently opened downtown cantina.
Lunch and dinner
Ashok Bajaj’s newest Penn Quarter eatery is running a variety of choices on its Restaurant Week
menus.
Osteria Marzano
Dinner
The father-daughter team behind one of Alexandria’s latest openings offer a range
of Italian dishes for Restaurant Week.
Lunch and dinner
It’s worth checking out
Bryan Voltaggio’s first Washington restaurant, which, true to its name, offers a variety of dishes,
from pizzas to roasted meats.
Dinner
Take a break from sipping oversize vodka martinis at this moody Dupont spot to try
its simple Russian fare.
*Shaw’s Tavern
Dinner
An outdoor patio lit with string lights sweetens the deal for balmy summer dining
at this Shaw neighborhood spot.
Dinner
Dine like a fireman (but probably better?) in this restored historic firehouse on
Massachusetts Avenue.
Lunch and dinner
Glover Park-ians can get into the Restaurant Week spirit at this newish wine bar.
Lunch and dinner
Vidalia,
an old Restaurant Week favorite, gets a SRW sibling with
Jeffrey Buben’s new downtown spot.
*Zaika
Dinner
You can spice up your Restaurant Week dining at this Clarendon Indian eatery.
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.
