With each passing month this year new restaurants are opening in DC and already existing restaurants are adding exciting food and drink activities. Below is a list of restaurant openings and fun foodie events to attend.
Ottoman Taverna: Turkish-born restaurateur Hakan Ilhan is pleased to announce the Monday, May 2nd opening of his new 160-seat restaurant, Ottoman Taverna. Highlights from the dinner menu include Kırmızı Mercimek Çorbası, a red lentil soup with onion, tomatoes, and paprika oil, Confit Garlic Hummus, made with chickpeas, garlic, tahini, paprika and served with pita bread, Ímam Bayıldı, which is roasted eggplant stuffed with tomatoes, onions, and basil oil, Sigara Böreği, homemade dough wrapped with feta cheese and parsley, and Falafel, chickpea fritters with tahini sauce.
Colada Shop: Named after the iconic Cuban-style coffee, Colada Shop is a concept that blends together the contemporary lifestyles of Washingtonians with the Cuban tradition of starting and ending the day. Colada Shop will be a casual café and eatery where the Caribbean way of doing coffee, food, cocktails and social lifestyle will be celebrated.
Pizza Vetris: Marc Vetri and his team will open the 4th location of Pizzeria Vetri, dedicated to the fine art of authentic Italian pizza making, this June. Pizzeria Vetri D.C will feature an expansive selection of seasonal, wood-fired pies in a casual, comfortable setting. From the classic Margherita pizza to fresh salads and dolci offerings, all the dishes are made in house daily using only the finest ingredients.
Alta Strada: Guests will find a wide variety of antipasti, house-made pastas, pizzas, and authentic entrees at Alta Strada. Highlights include the pizza bianco, made with homemade ricotta, mozzarella, fontina, rosemary, and hot pepper and playful desserts such as the “Mascaporeos,” the restaurant’s Italian riff on already unscrewed Oreos®, made with dark chocolate shortbreads, mascarpone with whipped cream, vanilla and cinnamon.
Bonfire: This new spot is bound to be popular with its bonfire-themed, family-style offerings and interactive experiences. Diners can enjoy a selection of Campfire Skillets, such as a dark chocolate skillet with Colombian chocolate and banana, topped with marshmallow and homemade graham crackers. She will also be featuring a S’mores menu, with a rotating and seasonal s’more each month. Along with the classic s’mores option, Chef Diekemper will offer a variety of other flavors such as a cinnamon toast s’more with cinnamon toast crunch cracker, maple ganache, caramelized bacon and cinnamon marshmallow.
Bombay Club offers special menu featuring dishes from different regions of India: From May 1st through May 29th, guests are invited to partake in an exciting culinary adventure exploring dishes from different regions of India. Chef Singhvi’s three-course menu will be available exclusively during Sunday brunch service, and will highlight the regions of Goan on Sunday, May 1st, Mughlai on Sunday, May 8th; Hyperabad on Sunday, May 15th, Punjab on Sunday, May 22nd, and Rajsthan Gujrat on Sunday, May 29th. This culinary journey is priced at $29 per person or $41 for bottomless mimosas and Champagne (excluding tax and gratuity). This special menu will be available in addition to restaurants regular bottomless brunch menu.
Military Mondays at 14K Restaurant: 14K at Hamilton Hotel D.C. will serve those that have served, by offering a dining special each Monday throughout Military Appreciation Month. During May, all active duty out of uniform and retired military with valid ID will receive 15 percent off food purchases during dinner service from 5-10 p.m.
La Sandia’s Guacamole Festival: Richard Sandoval’s authentic Mexican eatery, La Sandia, is pleased to debut its Guacamole Festival, which will run from April 11th through May 21st, 2016. The Festival will feature different guacamole dishes made with the beloved tropical fruit, the avocado, each highlighting regional flavors, making them the perfect addition to a spring meal. Guests can choose from different kinds of guacamole like the Chunky Guacamole with avocado, heirloom cherry tomato, pickled pearl onion, radish, roasted Serrano pepper, fresh lime, micro cilantro, cotija cheese and tlayuda or the Sweet & Sour Guacamole with tamarind, piloncillo, fresh mango, caramelized pineapple, dry apricot and blood orange segments, served with banana plantain chips.
El Centro D.F.’s Cinco de Mayo Fiesta: Priced at $20 per person, guests can enjoy an endless buffet of authentic Mexican comfort fare with three different serving stations located upstairs, downstairs, and inside near the expansive patio at El Centro’s Georgetown. Three distinctive buffets located will also be located on the main level, basement Tequileria, and rooftop of El Centro’s 14th Street location. Diners can anticipate a taco, enchilada, and fajita station featuring veggie tacos, queso enchiladas, veggie enchiladas, Mexican rice, black beans, charro beans, esquites, mushroom empanadas, veggie chopped salad, crispy plantains, guacamole and salsa with chips. For dessert, guests can indulge in a buffet of Mexican confections like mini churros, dolcezza anejo tequila gelato, and tres leches cake.
South African Wine Class at Cheesetique: South African wines are some of the most sought after in the world… let’s learn why! Join Cheese Lady Jill Erber and three South African wine makers as we learn about the unique history, terroir, and methods of the coastal region. We will taste six red and white wines as well as six outstanding cheeses from around the world.
Brunch Debuts at Espita Mezcaleria: Then for brunch, guests can anticipate classic American staples along with dishes influenced by Southern Mexico. Menu highlights include chilaquiles, which are tortilla squares smothered in salsa roja and topped with eggs over easy, queso freso and cilantro, torrejas, a Mexican French toast with smoked agave, mezcal-infused bananas, biscuits & eggs, featuring jalapeno Chihuahua biscuits with slow poached eggs and árbol hollandaise, and omelettes like maitake mushroom (scallions, cilantro and red onion) or queso Chihuahua (beet sprouts and queso fresco).