Washington, DC New Menu Report: 04/15/15
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As more restaurants, hotels, and gourmet food stores create proprietary garden plots for their produce needs, District diners can choose which just-picked salad or vegetable dish is freshest. This local, in-the-moment approach has taken hold at the bar, too, and clever cocktails that make use of the best juices, zests, and homemade bitters are showing up on drink menus around the city. This is your chance to explore new foodways from other cultures and experience what Daisuke Utagawa calls the “Japanese culinary art of subtraction”— letting each ingredient’s natural aromas, flavors, and textures shine rather than muddle them with elaborate ingredient lists or complicated preparations.
Patio parties are hot and one of the coolest places to hang out is 701 Restaurant. Their wines by-the-glass, cocktails, and bar snacks are $7 during happy hour from 3 to 7 p.m. daily in the lounge, but the patio is the place to be after work. 701 is encouraging mingling by offering 26-ounce carafes of three of their most popular cocktails: the Moscow Mule, the Deconstructed Grapefruit, and the Palisades. To satisfy your hunger, consider one of the small plates like the fingerlings that arrive topped with chive crème fraîche and bacon, Serrano ham served with charred focaccia and mustard, or fried calamari with smoked paprika and caper aioli.
Daikaya, Penn Quarter’s exciting ramen shop and izakaya from Daisuke Utagawa, Yama Jewayni, and executive chef/partner Katsuya Fukushima, is gearing up for springtime by re-introducing two new cold ramen dishes and adding four new shōchū cocktails to their izakaya menus. Both ramen dishes are traditional Japanese summer fare, but we recommend you try the Hiyashi Chuka first. The more traditional of the two, Hiyashi Chuka is a Barnum & Bailey’s Big Top sort of ramen—meaning the chef packs the entire show into one big bowl. Hiyashi Chuka’s unique preparation makes it a challenge to serve successfully, but these ramen veterans have everything under control. Each cold ramen dish is boiled and chilled to order to ensure the noodles are perfectly supple and have absorbed the flavors of the sauce that dresses each noodle strand. Tossed with citrus soy vinaigrette, the Big Top reference becomes more apropos when you see the list of internal garnishes that includes cucumber, simmered bamboo, leeks, blanched bean sprouts, sesame oil, sesame seeds, wood ear mushrooms, shredded cabbage, cashu roasted pork, corn, cherry tomatoes, egg, nori, and carrots.
With bathing suit season right around the corner, the low cal shōchū cocktails crafted by beverage director Jamie MacBain could be Daikaya’s antidote to high calorie temptation. Unlike gin, vodka, or whiskey, which is about 64 calories per ounce, shōchū contains about 15-20 calories per ounce and in cocktails like the mothra keep things on the skinny side, even when blended with Awamori, Lillet Rose, orange bitters, and expressed orange zest. For an anti-oxidant boost, try the Haman with green tea shōchū infused with persimmon and mixed with lemon juice, honey syrup, and Lindera Farms persimmon vinegar, topped with salted cherry blossom foam. Now that deserves a heartfelt “Kanpai!”
härth at Hilton McLean Tysons
At härth, executive chef Luc Dendievel serves American fare with bright, fresh flavors and ingredients, and his spring menu includes just-picked organic fruits and vegetables from the restaurant’s garden, honey from the Hilton Hotel’s rooftop apiary, and locally sourced produce from area farms. Lunch features light soups, sandwiches, salads, and a new favorite is the flatbread topped with spiced lamb, cucumber with crème fraîche, lettuce, shallot, tomatoes, and dill yogurt sauce. In keeping with spring, luncheon guests may pair any wine by the glass for $8 or any draft for $3. Dinner is a more refined affair and offers gourmet delicacies and a more haute approach to cuisine without too much fuss. A standout dish is the tiny jewel of silken foie gras torchon from Hudson Valley Foie Gras (thank you Ariane Daguin for making Hudson Valley foie gras a staple). Served with onion marmalade, raisin and pink peppercorn brioche, mâche, and mizuna salad it’s opulent and an amuse bouche worthy of a moment of silence. Not to miss are the pork tenderloin and braised cheeks, pan-seared Pacific halibut, and vegetable casserole.
Joe’s Seafood, Prime Steak & Stone Crab
Ethereal. Life-changing. Emotionally arresting. These are all words wine-lovers use to describe the often indescribable wines of Burgundy, France. If you fall into this category of oenophile, then make sure to check out Joe’s Seafood, Prime Steak & Stone Crab from Monday, April 20, through Sunday, April 26. That’s when they are fêting their rotating wine-by-the-glass program called Joe’s Sommelier Series. The month of April, Joe’s will explore the wines of Burgundy and offer a rotating menu of exquisite wines. A votre santé mes amis!
NoPa Kitchen + Bar
It’s time to grab a bite and enjoy your lunch en plein air and when you choose NoPa’s new lunch specials you get plenty of flavor and save a pretty penny. This Penn Quarter brasserie from Ashok Bajaj is now offering two fixed price menu items that make the most of early vegetables, French-inspired meat and fish dishes, and executive chef Matt Kuhn’s twist on classics. For $17 per person, guests may choose a soup and sandwich from the special menu or enjoy a leisurely lunch for $32 that includes a soup or salad, entrée, and seasonal sorbet. Try the fried skate sandwich or go Southern and order the Nopa burger made with house made pimento cheese, apple wood smoked bacon, and fries.
Summer Whitford is the D.C. City Guide Editor at The Daily Meal and the DC Wine Examiner. You can follow her on Twitter @FoodandWineDiva.
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Reducing food costs to less than $.50 per plate.
Chocolate waffles are a quick and easy way to upgrade a breakfast staple, and it'll win huge points with any kids at the kitchen table.
Kevin Meehan, the owner and chef of Kali Restaurant in Los Angeles, told Insider that he has loved making these waffles with his kids.
The batter is simple and can be made with ingredients that are likely already in your pantry. Meehan mixes cocoa powder with flour, baking powder, baking soda, salt, and eggs, and then throws the batter into his waffle press. He also makes a simple homemade whipped cream to top it all off.
"It's a simple four to one ratio of cream to sugar," he said. "You whip it up and, at the last minute, I like to take orange zest and zest it in there — a lot of it."
Meehan often freezes his leftover waffles, which just need a quick pop in the microwave or toaster before they're ready to go again. He'll also often add a fried egg on top, which he said his young daughters love.
"It's a no-brainer, the recipe is super easy to do," he said. "When you have a big fat waffle, it's a special thing."
Whether you are a vegetarian or just want to eat more vegetables we have a variety of options for every taste. Plus, all of our sides are vegetarian including our "no-fried" pinto beans™.
*Due to potential cross-contact when preparing menu items, it is not possible to guarantee meals completely free of any particular allergen or ingredient. The following products are cooked in canola oil in a shared fryer: Beer-Battered Wild Alaska Pollock, Tortilla Chips, Tortilla Strips, Churros, Mexican Rice, Citrus Rice, Chicken Bites and Chicken Taquitos. In addition, most desserts are produced on equipment that also processes peanuts and tree nuts and there may be cross-contact.
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“The Joyful Food Market brings so much to our community. My girls love the foods that the chef prepares and I love that…I take the recipes home and introduce these things to the rest of my family.”
Parent and Joyful Food Market patron
“The teachers at Martha’s Table go above and beyond. They’ve helped me transition Zayli to her own bed, helped get her potty trained, and even helped me work out academic and professional goals for myself.”
Parent in our Early Childhood Education program
“I am surprised at the impact that the Joyful Food Market has had on my family…the entire family tries to incorporate new fruits and vegetables into our diets now.”
Parent and Joyful Food Market patron
“The no-cost lobby market keeps my pantry stacked and my wallet full. So, I stop by once a month. I feel welcomed every time.”
Lobby Market patron
“I am grateful to be a part of Martha’s Table. As a teacher, we leave our egos at the door and are fully present. We teach the whole child and sing and play as a way of learning. They do not just sit to be tested. They prepare socially and emotionally as well as academically for Kindergarten.”
Mastro's collection of sophisticated steakhouses and Ocean Club Seafood locations are recognized for their combination of world-class service, highly acclaimed cuisine and live entertainment in an elegant, energetic atmosphere.
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Experience exquisite wines, the freshest seafood, the finest prime steak, and genuine service.
Our menu features 28 days of wet-aged USDA Prime steaks cooked in a 1,500-degree broiler served sizzling hot with clarified butter on plates heated to 450 degrees. At Mastro's we have an array of the freshest seafood selections, like our 2-foot-tall seafood tower of chilled crab legs, shrimp and oysters served over a cloud of dry-ice. Bespoke cocktails are dramatically presented in a haze of dry-ice, the list of world-class wine is extensive, and of course, Mastro&rsquos has a premium selection of beer available.
As we reopen our dining rooms, we will continue to practice and take part in preventative measures to ensure the safety of you and your family. We look forward to serving you once again.
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Mastro's enforces a strict upscale dress code. We do not allow beachwear, gym attire including sweatpants, sweatshirts or hoodies. Athletic apparel, jerseys, hats, beanies, bandanas, ball caps, oversized or baggy clothing, tank tops, and sleeveless shirts are prohibited. No excessively revealing clothing will be allowed. Clothing emitting offensive odors is not permitted to be worn anywhere on the property.
Admittance to Mastro&rsquos is at the discretion of management who reserves the right to refuse service to patrons who are inappropriately dressed regardless of the reservation status.
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You may have heard about a nationwide shortage of chicken. Wings are flying off the shelves of suppliers and supermarkets, seemingly as bars and sporting venues open their doors and expand service hours. Burger King just announced it’s launching a new chicken sandwich–breaded by hand no less–to presumably compete with Popeye’s, McDonald’s and, of course, KFC.
A few years ago, Jason Sobocinski and his business partners went to Nashville and fell in love with hot chicken.
“Crispy, crunchy, juicy, spicy, delicious. We tried … I can’t tell you how many different recipes,” he said.
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But it wasn’t just about taste. They opened Haven Hot Chicken in Connecticut because chicken is a good business plan.
“It’s been a really affordable protein. It’s readily available. Up til recently,” he said.
He’s paying 15% more because demand is so high. David Portalatin at the NPD Group says the craze started with Chick-fil-A’s expansion in 2017. Then came Popeye’s new sandwich in 2019. Now it seems like every chain needs one.
“The American consumer loves to try new things, especially if we’re already familiar with it,” Portalatin said.
Chicken makes people feel safe trying unfamiliar flavors, like the Korean-style gochujang chicken Shake Shack tested earlier this year.
Portalatin said the last time the industry faced a shortage was a few years ago during a chicken wing boom. But businesses always find workarounds. That’s how we got boneless wings.
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A New Chef From Paris Leads a Total Menu Makeover at Georgetown’s Cafe Bonaparte
Martin Senoville, the new chef in charge of the menu makeover at Georgetown fixture Cafe Bonaparte, insists he’s cooking just like he would if he was back home home in Paris. There’s only one, somewhat obvious challenge.
”It’s exactly the same, like it’s there,” Senoville says. “Just the difference is English.”
It’s only been seven months since he’s moved from France, so the language barrier is still a daily impediment. Cafe Bonaparte co-owner Omar Popal hired Senoville to help reinvent the 16-year-old French bistro, which reopened with a new name yesterday following a hiatus used for renovations. At Lutèce by Bonaparte, the awning is outside is gone, and the popular crepes are no longer on the menu.
New dishes include one with chanterelles and fresh truffle in smoked potato cream. Another features foie gras with raspberry vinegar labneh. Lutèce by Bonaparte’s menu takes cues from both the Parisian bistro and the modern gastronomy restaurant where Senoville, 32, cooked before moving to the U.S.
The kitchen will bake its own bread, make its own jam, and concoct a vegetarian French onion soup. The restaurant will also embrace the French tradition of two-course lunches and three-course dinners at a flat rate. The menu will change seasonally.
”I just like to cook classic French recipes,” Senoville says. He grew up in a family of chefs and sold his restaurants, Uptown and Chez Josephine, before moving to D.C. to be closer to his wife’s family.
Foie gras mi-cuit with raspberry vinegar labneh at the newly refreshed at Lutèce by Bonaparte Channing Foster/For Lutèce by Bonaparte
French onion soup at Lutèce by Bonaparte Channing Foster/Lutèce by Bonaparte
As for the decor, Popal ripped out the drywall in the dining room to reveal exposed brick and added plants to make the 26-seat restaurant feel even cozier. Jazz now plays on the sound system in the evenings.
Besides the six seats at the bar, there’s a new six-seat chef’s counter, and the plan is to add a special menu there, perhaps with wine pairings. The new name, Lutèce by Bonaparte, is a reference that French speakers will understand. Lutèce refers to the old city of Paris.
The family-owned Popal Group has been on a tear with flipping and refreshing its restaurants, turning Napoleon in Adams Morgan into Afghan bistro Lapis and Malmaison in Georgetown into the Berliner beer hall.
Popal has had this idea to create a more Parisian, more “refined version” of Cafe Bonaparte for awhile, but it didn’t come together until he connected with Senoville.
”What’s so great about our partnership is Bonaparte is small, like those places that you see in Paris,” Popal said. “It’s got such a cool vibe and the way that he does the plates, it all comes together.”
Washington, DC New Menu Report: 04/15/15 - Recipes
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