News and Events

Annabelle to Open on January 17

DC restaurateur Ashok Bajaj of Knightsbridge Restaurant Group opens his new fine dining concept Annabelle, on January 17. The 95- seat restaurant is located at 2132 Florida Ave., NW, in the heart of the Kalorama neighborhood. Annabelle was designed by James Beard Foundation’s award-nominated restaurant designer Martin Vahtra of Projects Design Associates of New York.  It is made up of three different historic buildings.  A balance of old and new, each room sports patterns on patterns, with artwork from Cara Tomlinson, the restaurant interior is contemporary, with a hint of mid-century modern vibe. 

Bajaj tapped Frank Ruta as executive chef for Annabelle.  Ruta’s distinguished career spans over three decades and includes eleven years as executive sous chef at the White House, serving under three presidents and as owner/chef of the award-winning Palena.  Prior to joining Annabelle, Ruta served as executive chef at the notable Mirabelle in Washington, D.C.

Annabelle’s menu showcases fresh and flavorful, locally-inspired cuisine.  The menu tells the story of the local growers and producers and features the best quality products from around the world.  Guests can anticipate snacks, appetizers, seafood, and meats which will be aged in Annabelle’s cellar, in addition to main plates and seasonal sides. 

 A sampling of Executive Chef Frank Ruta’s opening menu will include dishes such as Ossetra Caviar with caramelized onion blini, dauphine and melba; Coffee and Cardamom Cured Fluke with eggplant purée, picked eggplant and puffed rice; Consommé Célestine with pheasant royale, crepe, truffle and tapioca pearls; Sheep’s Milk Ricotta Ravioli with spinach coulis, demi-sec piennolo tomato; Hand Cut Whole Wheat Pasta with confit duck, turnip and truffle; Snake River Farms American Wagyu Beef, aged in the Annabelle cellar and served with bearnaise and daily market harvest vegetables; Gilson Martin Ranch Lamb with celery leaf oil and red pepper gastrique, as well as Maine Diver Scallops Meuniere Style with Chanterelle mushrooms, parsley purée, roasted Marconi peppers and yuzo kosho. 

For libations, guest can look forward to a highly approachable wine list showcasing Old World and New World as well as Classic and Neo-Classic varietals from popular producing regions such as California, Oregon, France, Spain, Italy Germany and Austria.  

Hours of operation are Sunday, Tuesday and Wednesday, from 5:30 p.m. to 10 p.m.; Thursday through Saturday, from 5:30 p.m. to 10:30 p.m.  The restaurant is closed on Mondays.  Brunch will debut at a later date and will be served Sunday, from 11 a.m. to 2:30 p.m.   For reservations or additional information, call (202) 916-5675 or visit wwwannabelledc.com.


Sous Vide Brunch at Estuary

In honor of International Sous Vide Day on Sunday, January 26, the Sterling, Virginia-based Cuisine Solutions will host an opulent sous vide brunch experience at the Conrad Washington, DC’s Estuary restaurant.  Guests will explore the modern French roots of the sous vide technique enjoying innovative cuisine and craft cocktails prepared by Cuisine Solutions acclaimed chefs.

The afternoon begins with a culinary experience featuring artful drinks, created by incorporating sous vide techniques to complement passed hors d’oeuvres. Brunch follows in Estuary, inviting guests to explore individual food stations spotlighting many of Cuisine Solutions signature sous vide proteins, as well as sous vide creations prepared by Washington’s leading chefs. Tickets for this event are all-inclusive, priced at $125 per person and are available for purchase here.

All proceeds from the ticket sales will benefit C-CAP, a national nonprofit that empowers underserved youth through the culinary arts by preparing them for the workplace. They do so by partnering with local high schools and providing education, career and life skills development through internships, job training, mentoring, scholarship opportunities, college advising, career and technical education, and industry access. During the brunch experience, guests will be invited to participate in a silent auction for sous vide-related prizes and exceptional dining experiences in Washington area restaurants, with all proceeds raised also supporting C-CAP.  

Special guest chef Kyle Connaughton of SingleThread, which earned three Michelin stars in 2018, and TV personality and chef Carla Hall are among the group of talented culinary innovators being showcased at this brunch. SingleThread is a source-focused, farm-driven restaurant and inn concept that offers its diners and guests Japanese-inspired preparations of seasonal cuisine and a uniquely curated taste of Sonoma Wine Country. Carla Hall, former co-host of ABCÕs Emmy award winning, popular lifestyle series The Chew, is a two-time Top Chef contestant, cookbook author and a judge on Crazy Delicious, a cooking show debuting soon on Netflix. Local chefs featured from Washington, DC restaurants will include Bryan Voltaggio (Estuary), David Deshaies (Unconventional Diner), Nicholas Tang (DBGB Kitchen & Bar), and Todd Gray (Equinox).


    Winter Restaurant Week – Happening Now!

Specially priced prix fixe menus give diners new reasons to explore dozens of neighborhoods

Restaurant Association Metropolitan Washington (RAMW) Winter Restaurant Week is in full swing.  From Monday, January 13, through Sunday, January 19, 2020 locals and visitors to enjoy specially priced, multi-course $35 dinner, $22 lunch, and $22 brunch menus. Hot new restaurants are participating alongside beloved dining institutions, so diners can revisit delicious favorites or experience something exciting and new. Celebrate the industry and enjoy meals at hidden gems throughout Alexandria or Fairfax County in Virginia; explore new parts of Montgomery County; or dive into the District with an array of options in downtown, along the Capitol Riverfront, in historic Georgetown, and more

The  biannual promotion’s website www.rwdmv.com is live and will be updated regularly with menus from each of the participating restaurants representing diverse communities around DC, Maryland, and Northern Virginia. 

Some restaurants extend their Restaurant Week specials so check the website for updates!


Tiger Fork Rings in the Chinese New Year with Cantonese Food Specials, Lion Dancers & Traditional Festivities from 1/20-26

Hong Kong-inspired Tiger Fork in Blagden Alley is ringing in the Chinese New Year with a week-long celebration full of symbolic food specials, ceremonial performances and traditional festivities from January 20-26. Evoking the atmosphere of a festive night market, the Cantonese eatery will serve customary dishes to bring good luck in the New Year, while hosting an all-day celebration on 1/25 filled with lion dancers and kung fu demonstrations.
 
From 1/20-26, Chef de Cuisine Jong Son will serve a special a la carte menu of traditional Cantonese dishes, each representing a specific virtue to bring good luck in the New Year. 
 
Throughout the week, all dining guests will receive a traditional red envelope with their checks. During Lunar New Year, bright red envelopes are traditionally gifted to friends and family. Filled with money, these envelopes symbolize good wishes and luck for the new year ahead.
 
On Saturday, January 25, the official day of the Chinese New Year, Tiger Fork will host a day-long celebration from 11am to midnight, serving barbecued meats, chili wontons, spicy noodles, bubble waffles and other specialties. From 7pm to 8:30pm, Chinese lion dancers from Tai Yim Kung Fu will perform for guests in the dining room and just outside the restaurant in historic Blagden Alley. Typically, the restaurant would close between brunch and dinner service, but will remain open with one food and drink menu all day, for both those with reservations and walk-ins.
 
Tiger Fork’s Chinese New Year celebration is free to attend and open to the public. For more information, visit www.tigerforkdc.com 
 

Restaurant Week at Napoli Pasta Bar

Napoli Pasta Bar, (Michelin Bib Gourmand winner) is ready for the DC Restaurant Week crowds with a wide selection of appetizers, pastas, and desserts for its three-course, $35 deal. The restaurant is even throwing in a gratis glass of house wine. If sweets are not your thing, switch out the dessert for a second glass of wine. 
 
Don’t want to bother with the craze of the traditional restaurant week crowd? Napoli Pasta Bar is keeping their deal for an extra week.  
 
Napoli Pasta Bar is located at 2737 Sherman Ave NW, Washington, DC.
 

SERVICE BAR LAUNCHES MONTHLY FRIED CHICKEN SANDWICH COLLABORATION + CULINARY SERIES ‘FRIED’ FEATURING ROTATING LOCAL GUEST CHEFS 

In response to the ongoing national fried chicken sandwich craze pitting Popeye’s against Chick-fil-A, neighborhood bar Service Bar  in Shaw is preparing to kick-off their new rotating monthly local fried chicken sandwich culinary series – ‘FRIED’. Beginning Wednesday, December 18, from 5:00 pm until close – the talented team at Service Bar will be sharing creative twists on community-centric fried chicken sandwiches featuring some of DC’s most celebrated chefs. The ‘FRIED’ creative culinary series will launch to the public featuring critically-acclaimed Chef Kevin Tien of Hot Lola’s and Emilie’s. 

 Each month a new local chef will have the opportunity to debut their version of the perfect fried chicken sandwich including Executive Chef Johanna Hellrigl of soon-to-open Mercy Me. A portion of proceeds from the sales of all fried chicken sandwiches will be donated to each featured chefs local charity of choice. Chef Tien has selected Human Rights Campaign – HRC – as his charity of choice.

“I’m really excited to be working with Chad Spangler and Glendon Hartley at Service Bar on this community-focused culinary collaboration”, said Executive Chef/Owner Kevin Tien of Hot Lola’s and Emilie’s.  When I first moved to the DC area 8 years ago, I had the opportunity to work with them and they truly showed me what DC hospitality is all about. I feel that their ‘FRIED’ culinary series is going to be such an exciting way to showcase talented local chefs, their creative twists on fried chicken sandwiches, and Service Bar’s phenomenal beverage program.”

Reservations are not required and the fried chicken sandwiches will be offered on a limited first-come first-served basis throughout each month.

Service Bar is at 926-928 U St NW, Washington, DC 


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