2015 is coming to a close, but not without a whole lot of activity in the culinary world of DC. Read on so you can keep up with new restaurant openings, new menus, and special events at your favorite restaurants.
New restaurant openings include Red, White & Basil where a new style of tasting menu emerges with this pasta joint, where for just $16 guests can grab a three course dinner to eat-in or take-away. Start with a house salad before choosing the pasta and a sauce to build your own dish, and then finish on a sweet note with an authentic mini cannoli. Vegan and gluten free pasta options are available. True to tradition, beverage options will include red and white wines (from a tap!) and Italian beer. Another newcomer to the area is Espita Mezcaleria: This new 122-seat Oaxacan-inspired restaurant is located in the Shaw neighborhood. The restaurant will specialize in authentic flavors of Oaxaca, with a focus on the region’s seven styles of mole. A collection of sopes and ceviches will also be available along with tacos and tlayudas made with hand-pressed heirloom corn tortillas. For the perfect pairing, Espita Mezcaleria will offer an expansive, rotating collection of mezcals. For another great addition to the DC dining scene check out Takoda, a new contemporary American restaurant and rooftop beer garden located at 715 Florida Avenue, NW, Washington, DC, 20001. Takoda, a Native American name meaning “Friend to Everyone,” will offer guests comforting, creative takes on American classics with a large emphasis on local and seasonal sourcing.
There’s a new seasonal menu at Magnolia’s on King: Indulge in dishes like squash blossoms, lemon thyme-infused Firefly chevre, truffle and Champagne vinaigrette, a new poached pear salad made with mixed greens, red wine poached pears, gorgonzola crumbles, dark cherry balsamic dressing and sugared pecans, hot pimento cheese dip, a blend of cream cheese, local cheddar, diced pimentos and hot sauce, served with mini biscuits, pumpkin risotto made with roasted autumn squash medley, caramelized shallots, pumpkin puree and white wine, and wild mushroom bread pudding, a decadent dish comprised of wild mushrooms, mirepoix, vegetable stock and roasted garlic. Pastry Chef Hans Fogleman’s delectable desserts provide a sweet finish to one’s dining experience. Newcomers include an apple crisp made with fresh apples, rhubarb and fennel, local honey and ginger gelato, banana foster bread pudding, a delicious dessert created with brioche bread, cinnamon, rum, bananas and bourbon caramel, served with local vanilla ice cream, and coconut rum cake, with fresh grated coconut, dark rum, toasted coconut, cream cheese and rum glaze and pistachio gelato.
The Royal introduces a monthly cocktail event: Washington, DC’s newest all-day bar and eatery, The Royal in LeDroit Park is shining the spotlight on craft spirits, lesser-known liqueurs, and the creative people who make them, with a new monthly cocktail event series called “Royal Knights.” The cocktail event will be held on the second Monday of every month, The event will feature a special guest-bartended cocktail night themed around various drinks and drink-makers pushing the envelope – such as American-made brandies, vermouths from around the world, bitter amaros and more.
Secret Chopsticks launches lunch service: Head over to this new place in Arlington for authentic Chinese food, including housemade tofu, handmade dumplings, and steamed buns.
Ella’s Pizza is now offering brunch: Treat yourself to eggs benedict, ricotta pancakes, and bottomless mimosas!
Warm beverages debut at RareSweets this winter: Options include hot chocolate made with house made vanilla bean marshmallows), a latte float, affo-tado, RareSweets’ newest creation that combines the best parts of an affogato and a cortado), and the half & half $3.75 (Half dark roast coffee and half hot chocolate).
Sushiko is now offering a vegan omakase menu: Brothers Piter and Handry Tjan, the co-executive chefs at Sushiko, are pleased to debut an all vegan omakase menu. Priced at $80 per person (tax and gratuity not included), the menu will include nine distinctive courses showcasing the finest seasonal vegetables and unique Japanese vegan ingredients. The menu will be available exclusively during dinner service at the sushi bar. The vegan omakase experience requires a 48-hour prior notice and phone reservations are required.