Restaurant Week Spices Up Winter Food Scene
The fine dining event starts today and Georgetown has a good representation of establishments.
Restaurant Week, the popular fine dining event in the Washington, D.C.-area, is firing up the winter season again in the next few days. Georgetown is well-represented in a list of over 200 metropolitan restaurants.
This season, 19 of the neighborhood's fine dining establishments are on the online list provided by Destination DC and the Restaurant Association Metropolitan Washington, the organizers of this biannual gourmet food fest. From mostly Jan. 17 through Jan. 23 (some restaurants added another week to the event), food enthusiasts of all levels will flock to these participating venues for the valued three-course, fixed-price specials. Lunch is $20.11 and dinner is $35.11. Beverages, gratuity and tax, however, are not included in these prices.
Most of Georgetown’s restaurants offer both lunch and dinner, but there are a few who serve only one dining option for the event. Two also serve brunch. Crab cakes, grilled mahi mahi, steak, fish tacos, mussels and risotto seem to be the popular features, based on several venues' Restaurant Week menu posted on their Websites. To reserve a table, you may call the restaurant or book online. Destination D.C.’s Website makes the reservation process easier by providing reservation links next to most of the listed restaurants.
2800 Pennsylvania Ave.
3251 Prospect St.
1226 36th St.
Mie N Yu
3125 M St.
Neyla A Mediterranean Grill
3206 N St.
Slowly braised lamb shank, shrimp kabob and chicken moghrabieh are main course options.
1303 Wisconsin Ave.
This Italian restaurant has five courses, instead of three. Chef Tom Crenshaw will be preparing a variety of dishes from braised short rib, risotto crab cake to chef carved seared beef tenderloin.
Lunch and Dinner
3000 K St.
Some of Joe's specials are grilled flank steak, filet mignon with curry sauce and Chilean sea bass.
3124 M St.
Bistrot Lepic & Wine Bar
1736 Wisconsin Ave.
Chef de Cuisine Simon Ndjiki-nya will be preparing salmon tartar, homemade country pâté with prunes and Armagnac, duck confit, veal kidneys and many more in the next two weeks. Its Restaurant Week will be from Jan. 17 to Jan. 30, according to its Website.
Bodega Spanish Tapas and Lounge
3116 M St.
Lunch-diners can chose two main tapas from Bodega’s regular menu. Dinner-goers can select one of these four items as their main dish: grilled salmon with spinach with mashed potatoes; grilled chicken breast in a demi-glace sauce with rice pilaf, broccoli and cauliflower; braised ox tail in a classic rioja wine sauce with asparagus and mashed potatoes.
1522 Wisconsin Ave.
Oil cured tuna, seasoned ground beef, sautéed calamari, mussels and, of course, crepes are just a few of the many options listed on Café Bonaparte’s special menu.
1063 Wisconsin Ave.
One of the city’s beloved Italian restaurants has lots of pasta options prepped by the "pasta mammas." Non-pasta options will be also served---angus beef meatballs, mussels and sausage peppers, pan-seared salt cured cod or beef steak.
2813 M St.
1068 31st St.
According to Piccolo’s Website, its Restaurant Week is extended from Jan. 17 to Jan. 30.
Sea Catch Restaurant and Raw Bar
1054 31st St.
Idaho rainbow trout and grilled Atlantic salmon will be offered during both lunch and dinner, but the grilled mahi mahi, 8oz grilled New York strip and shrimp and the jumbo crab cakes are specifically dinner options.
Tony & Joe's Seafood Place
3000 K St.
The waterfront restaurant will highlight the spiced ahi tuna with wasabi cream, New York strip steak with king crab béarnaise, steamed lobster and blackened swordfish on its menu.
Lunch, Dinner and Brunch
Farmers & Fishers
3000 K St.
This seafood establishment also extended its Restaurant Week from Jan. 17 to Jan. 30. A brunch buffet ($20.11) will be served during the two Sundays of the event. Fish tacos, Maryland crab cakes, steak medallions will be some of the main course offerings.
3241 M St.
Hook’s list of gourmet surf and turf delicacies ranges from grilled mahi mahi with forbidden rice, roast chicken breast with purple potatoes to escolar with red quinoa.