News and Events

 Dining Options for Winter Restaurant Week 2021

The Restaurant Association of Metropolitan Washington will host Winter Restaurant Week, January 25 through February 7. Participating restaurants will offer three-course lunches for $22 and three-course dinners for $35. These Winter Restaurant Week menus served will be available for carryout or delivery.

Ambar Clarendon, located at 2901 Wilson Blvd, 22201, offers traditional dishes from the Balkan Peninsula, prepared with a modern twist. A new tented Winter Garden enables guests to experience Ambar’s menu outdoors.

Ambar’s popular lunch menu offers Restaurant Week-goers all-you-can-eat selection of small plates from the seasonal menu along with Cinnamon Sweet Sourdough with Nutella priced at $22 per person (tax and gratuity not included).

For dinner, guests can enjoy unlimited small plates from Ambar’s dinner menu including spreads, charcuterie platter, baked items, soups & salads, vegetables, chef delicacies, from the charcoal grill, slow-cooked food and seafood priced at $35 per person (tax and gratuity not included).  A few standout dishes: Beet Tzatziki with strained garlic yogurt; Sarma “Pork Belly Stuffed Cabbage”; Tomato Soup with homemade basil pesto; White Flatbread with sheep’s milk cheese, mozzarella, and micro basil, topped with truffle oil; Drunken Mussels, steamed with capers, lemon and house-made rakija garlic cream sauce, as well as Lamb Lasagna.  For additional information call (703) 875-9663 or visit http://www.ambarrestaurant.com/home-page-clarendon/.

TTT Clarendon, located at 2900 Wilson Blvd. Arlington, Virginia 22201, will be offering a special prix fixe menu showcasing Mexican-inspired cuisine this Restaurant Week.  For lunch and dinner, guests can select from their Mexican dining without limits menu, which offers guests a choice of protein from the pre-selected list: slow cooked pork carnitas with salsa verde, six-hour smoked brisket with mole Americano, grilled chicken with cilantro crema, fried chicken with spicy buffalo ranch, garlic shrimp with avocado tomatillo crema and grilled portabella mushroom with scallion salsa (half-pound portion, served with tortillas), two sides, dessert, one margarita or beer and one cocktail to-go.

TTT Clarendon and TTT Silver Spring, will offer two large, value-driven, family-style Fiesta for Two menus showcasing traditional, authentic Mexican fare, served in a catering format for those looking to celebrate Restaurant Week at home.  Each menu is fully customizable and derived from its next-level Mexican dining without limits concept.  The first Fiesta for Two menu is priced at $60 per couple and allows guests to enjoy one pound of protein from the pre-selected list followed by four 8oz sides, dessert, two bottles of pre-selected wine (red, white, or sparkling) or two to-go cocktails (serves two).  The second Fiesta for Two menu is priced at $110 for a family of four and allows guests to enjoy two pounds of protein from the pre-selected list followed by eight 8oz. sides, two desserts, two bottles of pre-selected wine (red, white, or sparkling) or four to-go cocktails (serves four).  All orders are accompanied with crema, pico de gallo and a choice of 12 organic corn tortillas or pita bread so guests can create their own tacos at home.  For additional information or to place an order for curbside pickup please visit: https://www.tttrestaurant.com.

The Bombay Club, located at 815 Connecticut Avenue, NW, 20006, offers regional Indian fare prepared by Executive Chef Nilesh Singhvi. Appetizers include Reshmi Kebab with chicken, chili, cumin and garam masala; Sweet Potato Chat with tamarind & spices; Rajma Mushroom Tikki with kidney beans, shitake, and raisin-mint chutney as well as Fish Vepudu, stripe bass with chilies and cumin.  Entrees served with rice and naan include Tandoori Salmon with marinated salmon, yogurt, and spices; Chicken Tikka Makhani with barbecued chicken, fresh tomatoes, and fenugreek leaves; Saag Gosht with lamb, onion, garlic and mustard greens and Bengali Fish Curry, cod with panch-phoran, onion and tomato.  All entrées are served with basmati rice and naan.  Dessert options include Rice Kheer with basmati rice, milk, nuts, and raisin; Mango Pana Cotta with mango and mint, and Gulab Jamun with milk dumpling, rose syrup and cardamom gelato.

Dinner appetizers include Crispy Kale Chat with date-tamarind chutney; Mango Shrimp with yogurt, cardamom and ginger; Avocado Sev Puri, crisps with mango, yogurt and tamarind, and Cob & Crab Cake with fennel, cumin, mustard and cilantro, followed by entrée options such as Kashmiri Roganjosh, lamb with brown onion, yogurt, saffron and cardamom; Green Chili Chicken with tomato, dill, cilantro, peppers and spinach; Goa Shrimp Curry with onions, coriander, coconut and dry red chili and Lamb Chettinad with coconut and roasted spices.  For a sweet finish, one can enjoy Indian confections including Carrot Halwa with carrot, milk, and almond; Fig Ginger Sticky Toffee Pudding with cardamom cream; Chocolate Walnut Tart with garam masala anglaise as well as Banana Cardamom Phirni with basmati rice and milk.  For reservations, additional information or to place an order for pickup, please call (202) 659-3727 or visit www.bombayclubdc.com.

Rasika Penn Quarter, located at 633 D Street, NW, 20004, will be offering three-course, prix fixe menus available for lunch and dinner this Restaurant Week.  At dinner, guests get a choice of two menus priced at $35 and $55 per person (excluding tax and gratuity).  Each menu offers modern and authentic Indian fare created by Group Executive Chef Vikram Sunderam.  Guests who opt for the $55 menu can anticipate appetizer options such as Mango Shrimp with cashew nuts, fresh mango, ginger, and mint chutney; Truffle Seekh Kebab, minced lamb with garam masala and truffle oil; Palak Chaat, crispy baby spinach with sweet yogurt, tamarind and date chutney, and Crab Pepper Masala with Chesapeake Bay crab, black pepper, and curry leaf oil.  Tempting entrées include Black Cod with fresh dill, honey, star anise and red wine vinegar; Lobster Lababdar with onion, tomato, ginger, and green chili; Tandoor Lamb Chops with mace, cardamom, cashew nuts and ginger, as well as the Duck Vindaloo with Peri-Peri masala, pearl onions and aloo.  All entrées are served with basmati rice, naan, or mint paratha.  To complete the meal, guests can select one of the five featured desserts including Jaggery Rice Kheer; Date Toffee Pudding; Gulab Jamun; Apple Brandy Cheesecake, and Chocolate Bebinca.   For reservations, additional information or to place an order for pickup, call (202) 637-1222 or visit www.rasikarestaurant.com/pennquarter.

Rasika Penn Quarter’s sister restaurant, Rasika West End, located at 1190 New Hampshire Avenue, NW, 20037, will also be participating in Winter Restaurant Week.  Guests can indulge in modern and authentic Indian fare created by Group Executive Chef Vikram Sunderam.  Appetizer highlights include Malai Seekh Kebab with lamb, ginger, garlic, and clotted cream; Duck Galouti, smoked duck with cashew nut, foie gras and marmalade; Pumpkin Goat Cheese Dosa with rice lentil crepe and coconut chutney, as well as the famous Masala Crab Cake with mustard seeds, curry leaves and tempered mayo.  Tempting entrée options include Lobster Sarson with yellow mustard, green chili, and onion seeds; Lamb Shank Kashmiri with caramelized onions, saffron, mace and cardamom; Chicken Cafreal with cilantro, green chilies and garlic and Vegetable Thali with paneer makhana, ringan nu shaak, malai palak, mushroom pepper fry and da dungaree.  All entrées are served with basmati rice, naan, or mint paratha.  To complete the meal, diners can select from desserts options such as Jaggery Rice Kheer; Date Toffee Pudding; Gulab Jamun; Apple Brandy Cheesecake, and Chocolate Bebinca.  For reservations, additional information or to place an order for pickup from Rasika West End, call (202) 466-2500 or visit www.rasikarestaurant.com/westend.

SABABA, located in the heart of Cleveland Park at 3311 Connecticut Avenue, 20008, will be preparing five-course and six-course prix fixe menus showcasing “modern Israeli” cuisine this Restaurant Week.  Available exclusively during dinner service, these special menus, prepared by Executive Chef Ryan Moore, will be available for $35 and $55 per person (tax and gratuity not included).  Guests who opt for the $55 option will begin their meal with a Salatim Plate consisting of Red Pepper Muhammara & Walnut; Turmeric Tahina with honey harissa; Roasted Garlic Labneh and Hummus Tahina, served with pita and za’atar followed by Israeli Salad with cucumber, tomato, apple, onion, and blue cheese.  Next, guests can select from one of two appetizers.  Highlights include the Fried Cauliflower with tahina, golden raisins, dill and lemon or the Grilled Broccoli with roasted garlic chili oil and charred broccoli tahina followed by Honey Nut Squash Falafel with mulled apple cider tahina, sage, and onion salad.  For the main course, diners will select one entrée from the pre-selected list: Half Roasted Chicken with sweet potatoes, walnuts, and date tzimmes; Mediterranean Sea Bass, whole fish roasted in grape leaf or Hawaij Spiced Couscous with roasted vegetables and olives. To complete the meal on a sweet note, guests will choose one of the restaurant’s featured desserts: Konafi Cake, shredded filo, apricot labneh filling, Chantilly cream and pistachio or the Mahalabia, milk custard with strawberry-rose syrup; strawberries and pistachio.  For reservations, additional information, or to place an order for curbside pickup, call (202) 244-6750 or visit www.sababauptown.com.

Annabelle, located at 2132 Florida Ave., NW, 20008, is offering a special three-course, prix fixe menu for in-house dining and curbside pickup, showcasing some of Executive Chef Frank Ruta’s most notable dishes, with items subject to availability.  The three-course to-go option is priced at $35 per person (tax and gratuity not included) while in-house diners will enjoy a three-course menu priced at $55 per person (tax and gratuity not included).  Annabelle’s menu features fresh and flavorful, locally inspired cuisine that tells the story of the growers and producers.  Appetizer standouts off the in-house menu include Consommé, clear rich oxtail broth with turnip raviolini and leeks; Smoked Salmon Carpaccio with avocado purée and pickled daikon; Roasted Baby Beets with horseradish, cumin, zesty greens, labneh and ruby grapefruit vinaigrette, as well as Provencal Style Fish Cakes with rouille, gaufrette Yukon potatoes and arugula.  Next, guests can select from the following seasonal entrées: Hand Cut Tagliatelle with Bolognese style sauce and shaved Reggiano cheese; Grilled Bavette Steak with cranberry beans and green herb condiment; Lightly Smoked & Roasted Organic Chicken Breast with bitter greens, lemon, anchovy, and raisins; Grilled Pacific Opah with organic red grits, fennel, and mandarin orange, as well as Sardinian Couscous with clams, mussels, calamari, and saffron broth.  For a sweet ending, diners can select from four of Annabelle’s seasonal desserts, the Black Forrest Cake with cherry mousse, crème fraiche whipped cream, bittersweet chocolate-espresso sauce; Coconut Ice Cream Sandwich with ginger-molasses cookie, grapefruit bits and spiced rum caramel; Lemon Tart with toasted meringue, pistachio brittle and huckleberry-port caramel, and Roasted Apple Napoleon with crispy phyllo, caramel mousse and aged balsamic.  Dishes are subject to change based on availability.  For additional information or to place an order for curbside pickup call (202) 916-5675 or visit www.annabelledc.com.

Modena, located at 1100 New York Ave, NW, 20005, (entrance on 12th and H Streets side) will be offering a selection of prix fixe menus available for lunch and dinner this Restaurant Week.  At lunch, guests can opt for a three-course menu priced at $22 per person, or a four-course menu priced at $30 per person (excluding tax and gratuity).  Dinner guests will have a choice of a three-course menu priced at $35 per person, or the four-course menu priced at $55 per person (excluding tax and gratuity).  Each menu offers modern and classic Italian fare created by Executive Chef John Melfi.  Guests who order the $55 dinner menu will choose from tempting starters such as Polpette, beef, pork and veal meatballs with parmesan polenta and dandelion greens; Wagyu Beef Carpaccio with truffle emulsion, arugula, pink peppercorn, pane fritto and smoked olive oil; Roasted Honey Nut Squash Soup with compressed apple, toasted pumpkin seeds, fried sage, and cranberry gel, as well as Foie Gras Mousse with cocoa nib granola, vanilla-onion jam, smoked sea salt and cherry-walnut tuile.  Highlights from the pasta and entrée sections of the menu include Potato Gnocchi al Tartufo with truffle butter, black trumpet mushrooms and pecorino di fossa; Tortellini in Brodo with braised short rib, ricotta and smoked parmesan dashi; Acquerello Risotto with celery root, ember roasted sunchokes, farm pears, alba hazelnuts and pecorino di fossa; Pan Seared Scallops with cauliflower ‘risso’, Lacinato kale, crispy salsify and lemon oil, as well as Veal Short Rib with vanilla braised parsnips, kaleidoscope carrots, charred cipollini onions and truffle jus.  For the perfect ending, a selection of tempting dessert will be available.  Highlights include Maple Budino, vanilla emulsions, candied pecans, blood orange zest and crunchy chocolate pearls; Affogato “Sundae” ala Cafe with Fior di Latte gelato drowned in espresso, Marcona almond biscotti; Classic Tiramisu, ladyfingers, whipped mascarpone, and coffee gelato; Bombolini, crème anglaise, caramelized apples, pistachio crumble, and ricotta gelato, as well as Chef’s Selection of Sorbet with seasonal fruit and amaretti cookies.  For reservations or more information call (202) 216-9550 or visit https://www.modenadc.com.

SEOULSPICE, with three locations at 145 N Street, NE, Suite 400, 20002; 4600 Wisconsin Ave, NW, 20016, and 4200 Guilford Drive b2, College Park, Maryland 20740, will be offering their popular takeaway feasts for carryout and delivery this Restaurant Week.  These stress-free “to go” options showcase traditional Korean comfort fare and are priced at $25 per couple or $40 for a family of four.  The Korean Family Feast allows guests to choose their base of Sushi-Grade White Rice or Purple Rice, a multi-grain blend of forbidden black rice and sushi-grade white rice; Gluten Free Noodles tossed with carrots and kale in a sesame-ginger-soy marinade or Salad, hearty kale, and crispy iceberg lettuce, before selecting a platter of protein, four vegetables (Korean banchan), and toppings.  Standout protein options include Bulgogi, thin-sliced ribeye marinated in a sweet & savory marinade; Chicken, juicy, grilled, locally raised and marinated in a soy-garlic-ginger marinade; Spicy Pork, thin-sliced pork marinated in a sweet-spicy-chili marinade, and Tofu, local, non-GMO tofu, braised and caramelized in a soy-garlic-ginger marinade.  Vegetables not to be missed include: Kimchi, a family recipe passed down four generations and made from a combination of Korean cabbage pickled in chilis, ginger, and garlic; Bean Sprouts, fresh, marinated in a sesame marinade; Carrots, julienned and tossed in a sesame marinade; Cucumbers, freshly diced and lightly dressed in a sesame marinade; Kale Slaw, shredded kale and lightly dressed in a sesame marinade; Corn, kernels marinated in a sesame marinade, as well as Korean Radish, julienned, lightly pickled.  Finally, families can select any of four toppings: Cilantro, Scallions, Roasted Sesame Seeds, and Crispy Garlic.  All orders include an assortment of four scratch-made sauces: Korean Hot Sauce, spicy and earthy, traditional Gochujang paste with the sweet umami of miso; Creamy Sriracha, chili-garlic aioli made from everyone’s favorite chili sauce; Cilantro-Lime Ranch, creamy ranch bursting with the brightness of fresh cilantro and lime as well as Ginger-Carrot, crisp and vibrant, beaming with fresh ginger and carrots.  Additional menu items are also available for purchase such as Japchae Noodles, delicious gluten-free noodles made from sweet potato starch, tossed with carrots and kale in a delicious sesame-ginger-soy marinade; Avocado, nutrient-packed super food, or The Egg: perfectly set white, liquid-gold yolk, marinated in a sweet-soy base, a SEOULSPICE favorite!

For reservations or additional information, visit https://www.seoulspice.com .

In the Shaw neighborhood of Washington, D.C., HalfSmoke, located at 651 Florida Avenue, NW, 20001, will also be offering two prix fixe menus available this Restaurant Week.  Guests will have a choice of a three-course menu priced at $35 per person, or the four-course menu priced at $55 per person (excluding tax and gratuity).  The three-course menu begins with Fried Green Tomatoes with white shrimp tartar sauce followed by Bacon Wrapped Meatloaf with whipped potatoes, glazed carrots and pan gravy.  For dessert, guests will enjoy a Fudgy Chocolate Brownie with chocolate fudge and whipped cream.  The four-course menu is just as enticing and begins with Peanut Soup with cracked Virginia peanuts.  Next, guests will opt for the Iceberg Wedge with blue crab and green goddess dressing followed by an Old Fashioned Pot Roast with roasted root vegetables and lobster-chive dumplings.  For a sweet ending, guests will indulge in a PB&J Stuffed French Toast with maple glaze and candied bacon.  A selection of beer and cocktail pairings will also be available for guests with highlights to include Winter’s Kiss with Catoctin Creek Distilling rye, apple bourbon liquor and warm ginger syrup ($14); Fluff n’ Nutter Martini with peanut vodka and marshmallows ($13); Smoked Old Fashion with Catoctin Creek Distilling Rye and orange ($13) and the Frost Bite with Catoctin Distilling apple brandy, lemon and star anise-pear syrup ($14).  HalfSmoke’s Restaurant Week menu will be available from January 18-31 for in-house dining, carryout, and delivery.  Both menus will be available nightly, from 5 p.m. to 11 p.m.  For additional information or to place an order call (202) 986-2079 or visit www.halfsmoke.com.


 

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