Which of Our 100 Very Best Restaurants Are Participating in Winter Restaurant Week? (Menus)

More than 30 eateries in our new issue offer dining deals.

Vidalia is one of the many 100 Very Best Restaurants returning to our list and Restaurant Week. Photograph by Erik Uecke.

Just like the holidays, Washington’s Winter Restaurant Week snuck up on us—the official seven days of dining discounts run January 13 through 19*. More than 200 participants around the area offer $20.14 lunches and $35.14 dinners, plus some extra perks such as brunch, beverage pairings, and more. With so many options, it’s hard to decide where to go. To help, we’ve rounded up the spots listed in our recent 100 Very Best Restaurants issue. If you haven’t booked a table yet, it’s best to do so as soon as possible.

Please note that the linked reviews are from the 2013 guide. The latest edition is on newsstands now—get it before it’s gone!

Ardeo + Bardeo

Pick any three courses from the regular dinner menu at this buzzy Cleveland Park brasserie.

Serving: Dinner


Alexandria hosts its own Restaurant Week, but Christophe and Michelle Poteaux also offer special menus for this version, with many classic French offerings. 

Serving: Lunch and dinner

Birch & Barley

You’ll find a number of options for each course, as well as tempting add-ons such as a beer pairing and truffled mac and cheese.

Serving: Dinner


Jeff and Barbara Black’s Palisades restaurant/fish market serves up seafood for lunch.

Serving: Lunch

Bombay Club

Ashok Bajaj’s first restaurant is still going strong—it’s among the top ten on our list in its 25th-anniversary year.

Serving: Lunch and dinner


It’s business as usual in the ground-floor ramen shop, so head up to the izakaya for Restaurant Week.

Serving: Lunch and dinner

Del Campo

In addition to the traditional Restaurant Week set menus, you’ll find a fancier $55 option for dinner and bottles of wine for $35.13.

Serving: Lunch and dinner

DGS Delicatessen

The afternoon picks include an array of soups and sandwiches (matzo! corned beef!), while dinner brings a choice of more traditional entrées.

Serving: Lunch and dinner

G by Mike Isabella

Isabella does sandwiches by day and a set, sit-down menu similar to the Restaurant Week one in the evenings.

Serving: Dinner


Signatures like chicken thighs with pepperoni sauce and the crispy calamari pie are on offer for Restaurant Week.

Serving: Lunch and dinner

Jaleo DC

All three area locations of Jaleo offer Restaurant Week, but it’s José Andrés’s Penn Quarter standout that made our top list.

Serving: Lunch and dinner

Johnny’s Half Shell

Crabcakes, fried oysters, barbecue shrimp, and more are among the seafood-centric options at this Capitol Hill classic.

Serving: Lunch and dinner


You’ll find Restaurant Week extended through January 26 at Mike Isabella’s Greek-inspired spot.

Serving: Dinner

Kaz Sushi Bistro

Miso soup, sushi, and rolls are on tap for Restaurant Week, though you’ll have to pay more for certain premium pieces.

Serving: Lunch and dinner

Liberty Tavern

Dine at this rustic American in Clarendon on pastas, pizzas, roasted meats, and more.

Serving: Lunch and dinner

Lyon Hall

One of our favorite Arlington stops for sausages, schnitzel, and other European treats for Restaurant Week.

Serving: Lunch and dinner

Mintwood Place

The wedge salad, bacon cheeseburger, and other Mintwood classics are among the menu picks, along with extras such as a supplemental cheese course.

Serving: Dinner

NoPa Kitchen + Bar

Drop into the Penn Quarter brasserie for everything from a sandwich to an indulgent steak dinner.

Serving: Lunch and dinner

Oval Room

Take advantage of Restaurant Week just blocks from the White House with a range of New American dishes like duck confit tater tots.

Serving: Lunch and dinner


As with most of chef Jeff Tunks’s eateries, you can pick any entrée off the main menu (some supplements may apply), as well as dishes from a selected list of appetizers and desserts.

Serving: Lunch and dinner

Rasika and Rasika West End

The original is one of the more popular Restaurant Week spots and tends to fill up quickly, so be sure to book for both locations.

Serving: Lunch and dinner (sample menus from West End)


The days of chicken and salmon as your only options are gone, at least here. Think dishes like grilled quail and Icelandic cod with green papaya and rice noodles.

Serving: Lunch and dinner


Looking for a white-tablecloth Restaurant Week option? This Georgetown stalwart is among the few.

Serving: Dinner


Ashok Bajaj’s downtown New American spot boasts a number of options for each course.

Serving: Lunch and dinner

The Source

If you’re tired of heading to Wolfgang Puck’s first-floor lounge for a dining deal, try the three-course Restaurant Week lunch menu.

Serving: Lunch

Sushi Taro

Head to one of the best Japanese restaurants in the city for sushi, sashimi, and small plates.

Serving: Lunch and dinner


Head to chef Frederik de Pue’s Shaw spot for offerings such as tiger prawns with black garlic and wild-boar Bolognese.

Serving: Dinner


Braised-veal pappardelle and milk chocolate panna cotta are among the dishes on the Restaurant Week menu.

Serving: Lunch and dinner


One of our favorite spots in Alexandria serves the likes of roasted squash soup with chicken cracklings and roast sirloin with root vegetables.

Serving: Dinner


You’ll find another white-tablecloth option at Jeffrey Buben’s classic Southern spot.

Serving: Lunch and dinner

Westend Bistro

The window-walled dining room of this Ritz-Carlton spot provides a serene mealtime experience.

Serving: Lunch and dinner

Woodward Table

This downtown American spot has plenty of options for each course, plus Restaurant Week brunch for the weekend crowd.

Serving: Lunch and dinner


Make a meal of Mediterranean mezze like dips and spreads, lamb meatballs, and more.

Serving: Lunch and dinner

*This post has been updated from a previous version. 

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.