Cocktail Recipes, Spirits, and Local Bars

Washington, DC New Menu Report: Week of 01/26/15

Washington, DC New Menu Report: Week of 01/26/15


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High in the Swiss Alps, few rustic dishes are as hearty or beloved as aromatic raclette. This warming winter dish is served at Blue Duck Tavern every evening during the winter months at 6:00 p.m., is priced at $18 per serving, and is easily shared between two people. The Blue Duck Tavern’s version is an artisanal Vermont raclette heated and served tableside with sourdough bread and housemade pickles. Blue Duck Tavern’s cheese specialist, Sophie Slesinger, is on hand to serve other winter cheeses and charcuterie, and general manager, Joseph Cerione, has chosen a superb Grüner Veltliner by Wimmer-Czerny to accompany the raclette for $15 per glass and $60 per bottle.

Blue Duck Tavern is hosting two “Taste of Napa Valley” wine dinners featuring wines from Peter Franus Winery on Tuesday, January 27 and Michael Mondavi Vineyards on Thursday, January 29. Both dinners will be held at 7:00 p.m. at the coveted chef’s table in the restaurant, and both dinners will feature a different iconic wine paired with each course of a special, four-course menu. Both winery owners will be on hand to introduce their wines and guide the tasting. The price for this dinner is $155 per person, not including tax and gratuity. Email the restaurant to make your required reservation.

It doesn’t matter whether you root for the Patriots or the Seahawks; on game day, everyone is welcome to watch the Super Bowl at Cafe Deluxe West End. If you choose to watch the game at Cafe Deluxe, they are offering drink specials that include $4 Flying Dog drafts (Raging Bitch; K9 winter Ale) and $1 Miller High Life pony bottles. This neighborhood go-to spot serves classic American food and their diverse menu includes options for everyone, from kids, to vegetarians, gluten-free adherents, and burger lovers.

From whistle to whistle, City Tap House is serving unlimited drafts from 40 beer lines and two beer engines for $35 per person, not including tax and gratuity. In addition, they are serving a special Super Bowl menu that includes hearty fare like Philly cheese steak with duck fat fries and Bavarian pretzels with buttermilk dipping sauce. This popular pub fills up quickly, so reservations are strongly encouraged.

This year, ENO Wine Bar is offering gridiron fans a chance to nosh and cheer their teams for two prices. You can watch the game on the wine bar’s high definition TVs, and during the game take advantage of $4 local beer, $5 wine on tap, unlimited popcorn, and a special menu that includes pork barbecue meatballs, an assortment of chips and dips, flatbread, and grilled cheese bites.

If you are looking for a more upscale football party, you and 9 to 22 fellow football fans can enjoy a private party in the Cellar for $30 per person, not including tax and gratuity. Before the game starts, your host will predict the winner, and then during the entire first half of the game, guests whose team was predicted to win will be rewarded with a carafe of wine every time that team makes a touchdown. In addition, there will be unlimited snacks during the first half of the game. To book ENO’s Cellar, email Sabrina Kroeger by Friday, January 30.

Put a little spice in your Super Bowl menu and head over to Fuego Cocina y Tequileria, chef Jeff Tunks' authentic Mexican restaurant in Arlington, Virginia. The restaurant will be showing the game on their wide-screen TVs and are offering Happy Hour all day. Things kick off with a pre-game party at 5:00 p.m. and the restaurant’s “5 for $5” special: the restaurant is selling taco plates, Fuego’s Hamburguesa, Mexican wings, guacamole, and Margaritas for just $5 each.

Judging from recent drops in the mercury, a hot, steaming bowl of clam chowder may just hit the spot, and Boston-based Legal Sea Foods is happy to oblige with their Super Bowl snacking companion, Souper Bowl Special, running January 31 and February 1 at three of their D.C. area locations. In honor of #12 Tom Brady's sixth trip to the Super Bowl, fans can purchase six "souper" bowls of clam chowder for just $12 (a half gallon of clam chowder is regularly $21.95) from Legal Sea Foods’ takeout counters on Super Bowl weekend.

Starving college students and savvy spenders everywhere will be excited to learn that it’s possible to dine well in D.C. for $25; they just need to dine at Mio Restaurant. Call it in loco parentis, old fashioned generosity, or good business, but owner Miguel Iguin is offering college students a three-course prix fixe menu (appetizer, entrée, and dessert) for $25 the entire winter semester. The menu is only available from 5 to 6 p.m. and participants must have a valid student ID. The dishes served will change every week but include a variety of appealing but healthy brain food selections designed to help them do well in school, like pigeon peas “gandúles,” codfish croquettes, and vegetarian eggplant and sweet plantain napoleon.

It’s January, and in acclaimed chef Richard Sandoval’s culinary empire that means it’s time for a new installment in the “Test Kitchen” series of Latin and Asian-inspired menus. This round of small plates and cocktails will highlight dishes influenced by the ingredients and flavors of Mexico and Korea and it is available through March 31. One standout dish is the Reseda Farms beef cheek albóndigas (spicy Mexican meatballs) in a chipotle tomato sauce, topped with Cotija cheese and served with a warm baguette. The featured Mexican-Korean menu items range in price from $8 to $14, and for your drinking pleasure, Rob Day, Richard Sandoval Restaurants’ national beverage director, has developed some inventive and flavorful cocktails to pair with each dish. His drinks are a sensuous, spicy blend of East and West, as in the watermelon soju Margarita with Agavales tequila reposado, Korean charm soju, watermelon juice, sour mix, and serrano pepper.

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.


New Orleans Expats Are Bringing a Taste of the Big Easy to DC

Photo: courtesy Jen Chase

You should probably avoid most &ldquoNew Orleans-inspired&rdquo restaurants outside of the Big Easy. They tend to take their culinary inspiration from modern-day Bourbon Street&mdashfried shrimp platters and neon-hued Hand Grenades&mdashinstead of the sophisticated, sacred dishes and cocktails that really flavor the city&rsquos centuries of history.

But Dauphine&rsquos, a new restaurant from some big-named New Orleans ex-pats in Washington, D.C., is about to change all that.

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The eatery opened in D.C.&rsquos Midtown Center earlier this week. A project of Long Shot Hospitality, the team behind D.C.&rsquos The Salt Line, Dauphine&rsquos brought Kristin Essig (Coquette, Emeril&rsquos, Peristyle) to town to serve as executive chef and signed Neal Bodenheimer (Cure, Cane & Table) on as a partner and to lead the beverage program.

&ldquoA lot of people have a preconceived notion that New Orleans food is only fried or only super spicy and only super rich, and really there&rsquos a lot more nuance to that needs to be shown and represented,&rdquo Essig said. &ldquoThe dining scene in New Orleans is not stagnant. There are a lot of grande dame restaurants that have been around over a hundred years and that&rsquos because they continue to inspire and recreate their own things.&rdquo

Rockfish Amandine Photo: courtesy Bill Woolf

Essig, who cooked in New Orleans for more than two decades, is joined in the kitchen by The Salt Line&rsquos Kyle Bailey. There, they are taking diverse and storied Louisiana dishes like seafood gumbo and transforming them with seasonal, Mid-Atlantic ingredients. Essig hasn’t worked with a number of products on the menu&mdashlike fresh dairy and cold-water fish, scallops and lobsters&mdashin 20 years because they were not accessible locally in humid Louisiana.

And instead of reinterpreting dishes, they are playing with groups of flavors. For example, the smoked swordfish crudo starts as a swordfish loin cured in sugar, salt and green onion ashes, then cold-smoked over hickory. They pair that with cold-pressed celery juice, red bell peppers and garlic&mdasha play on the culinary &ldquotrinity,&rdquo which is the base for nearly every classic New Orleans dish.

The raw bar offers this dish alongside blue crab fingers and smoked catfish dip, as well as Muffaletta-inspired charcuterie like spicy coppa, Sazerac bresaola and hog&rsquos head cheese, all of which Bailey makes in house.

The main menu is composed of small plates like caviar crudité paired with homemade Creole cream cheese and smoked trout roe bread service that includes sweet potato brioche and sugar cane butter sides like pepper jelly-glazed carrots and red beans classics like pommes soufflé (a favorite at New Orleans&rsquos Arnaud&rsquos), oyster spaghetti over bucatini (an homage to Pascal&rsquos Manale&rsquos spaghetti collins dish) and blackened softshell creole over creamed Prairie Ronde rice and large plates like duck jambalaya topped with duck liver mousse and sauerkraut, Cochon de Lait and paneed rabbit.

&ldquoWe&rsquore trying to pay respects to all the parts of New Orleans that make it a culinary destination and just such an amazing place in general,&rdquo Essig said. &ldquoWe are really trying to do our best to honor the people we are inspired from. Not only in the food, but in the décor and the hospitality.&rdquo

The raw bar offers Mid-Atlantic specialties too. Photo: courtesy Jen Chase

On the restaurant&rsquos website, there is a &ldquoreferences&rdquo tab, which details many of the landmarks, professionals, ingredients and purveyors that inspired the team. That list includes Chef Paul Prudhomme, whose recipe for red remoulade is used at Dauphine&rsquos, and filé powder, the ubiquitous gumbo thickener made from sassafras leaves that was originally used by the Choctaw Indians.

Bodenheimer, a longtime friend of Essig who convinced her to make the move to the capital, is leading the beverage program, melding classic New Orleans recipes and famous Mid-Atlantic sips with his own blend of Caribbean rums and tropical syrups. For example, his Absinthe Rickey is a hallucinogenic riff on D.C.&rsquos Gin Rickey. There are also frozen drinks, wine, local beer and straight New Orleans classics like Hurricanes, Sazeracs, Planter&rsquos Punch, a large-format French 75 that&rsquos presented tableside for two and a Ramos Gin Fizz made with farm-fresh sweet cream and eggs.

The space pays homage to the Big Easy as well. The 145-seat restaurant, designed by Grizform Design Architects, incorporates New Orleans-ish details such as oak parquet flooring, walnut millwork, mosaics, marble and hand-cast wrought iron that&rsquos adorned with greenery. The dining room is sunken down, covered by a pergola, and features a raw bar and charcuterie case a mezzanine above hosts private dining. Outside, the restaurant has 4,000 square feet of dining space, including a 30-seat bar and tiled fountain, plus a covered patio with seating for 80.

&ldquoThere are so many tasteful touches from the velvet on the chairs to the faux leather wallpaper upstairs that looks like alligator skin,&rdquo Essig said. &ldquoIt&rsquos gorgeous. I used to live in the French Quarter and one of my favorite things about living there was you could walk to work the same way every single day and still notice something that you&rsquove never noticed before. And this restaurant is like that. I guarantee you will find something new every single time you dine here.&rdquo

The project was heavily delayed due to Covid, but Essig said that has allowed them to get all the pieces in order.

It’s like you’re at Cafe Du Monde, but off the Potomac instead of the Mississippi. Photo: courtesy Jen Chase

&ldquoWe&rsquore pacing ourselves out and really allowing the process to ramp up gradually,&rdquo she said. &ldquoQuite honestly, one of the main reasons I took the position was because I knew we would not be opening at 100 percent capacity. It&rsquos a massive restaurant, the largest restaurant that I&rsquove ever been a part of. And my expectations were very realistic as far as I&rsquom not ready to open a restaurant that&rsquos serving 400 to 600 people a night.&rdquo

Located a few blocks from the White House, where The Washington Post building used to be, Dauphine&rsquos will expand into happy hour, lunch and Sunday brunch service later this summer to showcase other types of dishes like bananas foster (a Brennan&rsquos staple).

Essig said she misses New Orleans &ldquoterribly&rdquo and hopes to make it back in October for Jazz Fest. And she hopes diners at Dauphine&rsquos will follow her lead.

&ldquoMy goal as the chef of the restaurant is that I want people to experience something on a level that gives them a taste of it,” she said. “But I want them to buy a plane ticket and to go to New Orleans and be able to visit all these people [who inspired us] and see it for themselves.”


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.
Our Dress Code

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.


More than 250 dishes made fresh from scratch every day

Cheesecake lovers no longer need to choose between a slice and a scoop. Now you can have both in one delicious dessert! Celebrate summer with one of our seven at home Cheesecake Ice Cream Pints.

More than 250 dishes made fresh from scratch every day

  • Desserts
  • Small Plates & Snacks & Appetizers
  • Salads
  • Flatbread Pizzas
  • Lunch Specials
  • Glamburgers® & Sandwiches
  • Pastas
  • Steaks, Chops, Fish & Seafood
  • Specialties
  • SkinnyLicious®
  • Eggs & Omelettes & Saturday & Sunday Brunch
  • Kids
  • New Items
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Our Classic margarita with Gold Tequila, Triple Sec and Fresh Sweet & Sour

100% Agave Tequila with Solerno Blood Orange Liqueur and Fresh Lime.

Milagro Silver Tequila, St-Germain and Passion Fruit Chilled and Served Up.

Bacardi Lime and Don Q Cristal Rums Muddled with Fresh Mint and Lime on the Rocks.

Bacardi Superior and RumHaven Crafted with Coconut, Mint and Fresh Lime.

Cruzan Pineapple Rum and Don Q Muddled with Mint, Lime and More Pineapple.

Don Q and Sailor Jerry Rums Muddled with Mint, Lime and Passion Fruit.

Raspberry Infused Tito&rsquos Vodka and Fresh Lemon, Chilled with a Sugared Rim

Bacardi Lime and RumHaven Chilled with Pineapple and Fresh Lime

Strawberry Infused Botanist Gin, Agave, Fresh Lime and a Splash of Prosecco

Bacardi Lime, Guava and Pineapple

Four Roses Bourbon, Orange Blossom Honey, Fresh Lemon and a Spring of Thyme.

Passion Fruit, Agave Nectar and Fresh Mint Topped with Soda.

Pineapple, Cherry and Fresh Lime Served Cold and Sparkling.

Island Juices and Fresh Ginger, Topped with a Splash of Soda

Guava, Blood Orange and Pineapple with Fresh Lime and Soda.

Sailor Jerry and Bacardi Lime Rums Infused with Pineapple, Citrus and Fresh Ginger

Reyka Small Batch Vodka with Fresh Lime, Pineapple and Ginger Beer

Skyy Vodka, Peach Liqueur and Peaches Blended with a Swirl of Raspberry.

Raspberry Infused Tito&rsquos Vodka, Agave, Fresh Lemon Sour and Prosecco.

Skyy Citrus Vodka, Black Raspberry Liqueur and Our Signature Lemonade.

Altos Plata Tequila and Vida Mezcal with Fresh Pineapple, Lime and Agave

Sparkling Prosecco with Aperol, Blood Orange and Elderflower.

Champagne and Peach Liqueur Blended with Peaches.

Monkey Shoulder Whisky, Fresh Citrus, Ginger and Honey

Bulleit American Rye, Aperol and Fresh Lemon Sour with Passion Fruit.

Our Classic Creamy Shakes

Strawberry, Raspberry or Cucumber.

Enjoy our refreshing and cold apple cider.

Low Carb, No Sugar Added and Gluten Free Cheesecake &ndash Too Good to be True!

Low Carb, No Sugar Added and Gluten Free, With Fresh Strawberries

Layers of Our Original Cheesecake, Fudge Cake and Chocolate Truffle Cream.

World Famous! Available From September.

World Famous! Available From September.

  • Hot Fudge Sundae The Best Hot Fudge Anywhere. Topped with Whipped Cream and Almonds.
  • Godiva® Chocolate Brownie Sundae Our own Fabulous Godiva Chocolate Brownie, Vanilla Ice Cream, Hot Fudge, Whipped Cream and.
  • Bowl of Ice Cream Two and a half scoops of Vanilla Ice Cream. With a dollop of whipped cream on top.
  • Linda's Fudge Cake Layers of Rich Chocolate Cake and Fudge Frosting.
  • Carrot Cake Deliciously Moist Layers of Carrot Cake and Our Famous Cream Cheese Icing.
  • Warm Apple Crisp Our Delicious Crispy Nutty Topping and Vanilla Ice Cream.
  • Lemoncello Cream Torte™ Layers of Vanilla Cake and Lemon Mascarpone Cream Topped with Streusel and Served with Str.
  • Tiramisu Italian Custard Made with Mascarpone, Whipped Cream, Lady Fingers, Marsala and Coffee Liqu.
  • Chocolate Tower Truffle Cake™ Layers and Layers of Fudge Cake with Chocolate Truffle Cream and Chocolate Mousse.
  • Fresh Strawberry Shortcake Our Own Shortcake Topped with Vanilla Ice Cream, Fresh Strawberries and Whipped Cream.
  • Bowl of Fresh Strawberries Bowl of fresh strawberries served with whipped cream on the side.
  • Farm Fresh Eggs Two Farm Fresh AA Eggs Served with Potatoes or Tomatoes, Toast, Bagel or English Muffin.
  • Factory Huevos Rancheros Black Beans Topped with Crispy Tortillas, Sunny Side Up Eggs, Spicy Ranchero Sauce, Cheese.
  • Brioche Breakfast Sandwich Scrambled Egg, Smoked Bacon, Ham, Grilled Tomato, Melted Cheddar Cheese and Mayonnaise on .
  • Factory Create an Omelette Select Any Four of the Following: Bacon, Ham, Sausage, Cheddar, Jack, Swiss, Fontina, Goat.
  • Breakfast Tacos Soft Corn Tortillas, Cheesy Eggs, Chicken Chorizo, Pico de Gallo, Chipotle and Cilantro.
  • California Omelette Avocado, Mushrooms, Green Onion, Tomato, Garlic and Shallots, Sour Cream, Jack Cheddar and.
  • Spinach, Mushroom, Bacon and Cheese Omelette Fresh Spinach, Sautéed Mushrooms, Smoked Bacon, Green Onions and Melted Cheese.
  • Breakfast Burrito A Warm Tortilla Filled with Scrambled Eggs, Bacon, Chicken Chorizo, Cheese, Crispy Potatoe.

Our Freshly Made Giant Belgian Waffle Topped with Crunchy Fried Chicken.

Kids 10 and Younger. A Small Order of French Toast, Bacon and Strawberries.

Mozzarella and Tomato Sauce.

Fresh Mozzarella, Basil and Tomato Sauce.

With Mozzarella, Parmesan, Garlic, Herbs and Extra Virgin Olive Oil.

A Chop House Hamburger. Served with a Slice of Grilled Onion, Lettuce, and Tomato.

  • Kids' Roadside Sliders Two Bite-Sized Burgers on Mini-Buns. Served with Fries or Fresh Fruit.
  • Kids' Mini Corn Dogs Three All Beef Mini Hot Dogs. Served with Fries or Fresh Fruit.
  • Kids' Flatbread Pizzas Cheese or Pepperoni.
  • Kids' Pasta Served with Bowtie Pasta. Choose from Butter and Parmesan, Marinara Sauce or Alfredo Sa.
  • Kids' Spaghetti with Meatball
  • Kids' Macaroni and Cheese
  • Kids' Fried Chicken Strips Served with Fries or Fresh Fruit.
  • Kids' Quesadilla Grilled Flour Tortilla Filled with Melted Cheese. Available with Chicken.
  • Kids' Grilled Cheese Sandwich Served with Fries or Fresh Fruit.
  • Kids' Grilled Chicken Served with Potatoes and a Vegetable.
  • Kids' Grilled Salmon Served with Potatoes and a Vegetable.
  • Kids' Desserts Choose from Kids' Scoop of Ice Cream, Kids' Mini Hot Fudge Sundae or Kids' Strawberries.

A Cup of Soup and a Small Green Salad.

Fettuccini Alfredo, Chicken Parmesan and Baked Rigatoni

Bacardi Lime and RumHaven Chilled with Pineapple and Fresh Lime

Altos Plata Tequila and Vida Mezcal with Fresh Pineapple, Lime and Agave

  • Lasagna Verde Layers of Fresh Spinach Pasta, Mozzarella, Fontina and Parmesan Cheese. Covered with Ou.
  • Pasta Napoletana Italian Sausage, Pepperoni, Housemade Meatball, Mushrooms, Peppers, Bacon, Onions and Garl.
  • Pasta Pomodoro Spaghetti Tossed with our Housemade Marinara Sauce, Imported Cherry Tomatoes and Fresh .
  • Tomato Basil Pasta Grilled Chicken, Fresh Mozzarella, a Touch of Garlic and Penne Pasta. Light and Fresh.
  • Fettuccini Alfredo A Rich Parmesan Cream Sauce. Available with Chicken.
  • Pasta Carbonara Spaghettini with Smoked Bacon, Green Peas, and a Garlic-Parmesan Cream Sauce. Available wi.
  • Baked Rigatoni Layers of Melted Mozzarella, Fontina, Parmesan Cheese and Rigatoni Pasta. Covered wit.
  • Chicken & Broccoli Pasta Rigatoni Pasta Tossed with Sauteed Chicken, Broccoli, Lots of Garlic, Tomatoes, Parmesa.
  • Four Cheese Pasta Penne Pasta, Mozzarella, Ricotta, Romano and Parmesan Cheeses, Marinara Sauce and Fresh Ba.
  • Spaghetti and Meatballs Housemade Meatballs Made with Beef, Italian Sausage and Parmesan with Our Tomato Sauce and.
  • Evelyn's Favorite Pasta Spaghetti tossed with Broccoli, Tomato, Zucchini, Eggplant, Peppers, Kalamata Olives, O.
  • Pasta Da Vinci Sautéed Chicken, Mushrooms and Onions in a Delicious Madeira Wine Sauce Tossed with P.
  • Louisiana Chicken Pasta Parmesan Crusted Chicken Served Over Pasta with Mushrooms, Peppers and Onions in a Spicy N.
  • Farfalle with Chicken and Roasted Garlic Bow-Tie Pasta, Chicken, Mushrooms, Tomato, Pancetta, Peas
  • Spicy Chicken Chipotle Pasta Honey Glazed Chicken, Asparagus, Red and Yellow Peppers, Peas, Garlic and Onion in a Spicy.
  • Bistro Shrimp Pasta Crispy Battered Shrimp, Fresh Mushrooms, Tomato and Arugula Tossed with Spaghetti and a.
  • Shrimp with Angel Hair Large Shrimp Sautéed with Tomatoes, Lemon, Garlic, Herbs and Fresh Basil on Top of An.
  • Cajun Jambalaya Pasta Shrimp and Chicken Sautéed with Onions, Tomato and Peppers in a Very Spicy Cajun Sauc.

Feta Cheese, Tomato, Cucumber, Kalamata Olives, Red Onion and Vinaigrette.

Bacardi Lime Rum Handcrafted with Fresh Mint and Lime on the Rocks.

Glazed Beets, Avocado, Fresh Orange, Arugula, and Honey-Yogurt Sauce.

  • SkinnyLicious® Hamburger Our Hamburger on a Toasted Bun with Lettuce, Tomato, Onion, Pickles and Mayonnaise. Served.
  • SkinnyLicious® Veggie Burger A Delicious “Burger” Made with Brown Rice, Farro, Mushrooms, Black Beans & Oni.
  • SkinnyLicious® Grilled Turkey Burger Combined with Fresh Mushrooms, Garlic and Spices. Served with Grilled Onions, Lettuce, Tom.
  • SkinnyLicious® Turkey & Avocado Sandwich Freshly Roasted Turkey Breast, Smoked Bacon, Avocado, Tomato and Mayonnaise on a Toasted B.
  • SkinnyLicious® Soft Tacos Three Soft Corn Tortillas Filled with Spicy Chicken or Shrimp, Avocado, Tomato, Onions, Ci.
  • Skinnylicious® Chicken Pasta Penne Pasta with Sautéed Chicken, Fresh Tomato, Marinara Sauce and Fresh Basil.
  • White Chicken Chili A Generous Bowl of Chicken, White Beans, Roasted Green Chiles, Onions and Garlic with a To.
  • Tuscan Chicken Grilled Chicken Breast with Tomatoes, Artichokes, Capers, Fresh Basil and Balsamic Vinaigr.
  • Lemon-Garlic Shrimp Sauteed Shrimp, Basil, Tomato and Lemon-Garlic Sauce. Served with Asparagus and Angel Hair.
  • SkinnyLicious® Grilled Salmon Served with Assorted Fresh Vegetables.
  • Grilled Steak Medallions Served with Fresh Asparagus, Shiitake Mushrooms, Sauteed Cherry Tomatoes, Crusted Crout.
  • Grilled Branzino with Mediterranean Salsa A Mild, Delicate White Fish Charbroiled and Topped with Tomatoes, Garlic, Herbs and Oli.

Baked Soft and Warm with Cheddar Cheese Sauce and Whole Grain Mustard.

A Delicious Blend of Crab, Artichokes and Cheese Served Warm.

Glazed Beets, Avocado, Fresh Orange, Arugula, and Honey-Yogurt Sauce.

Served with Mashed Potatoes, Mushroom Gravy, Grilled Onions and Fresh Corn

Fettuccini Alfredo, Chicken Parmesan and Baked Rigatoni

Charbroiled Chicken with Teriyaki Sauce. Served with Steamed Rice.

A Mild, Delicate Sauteed White Fish Served with Fresh Vegetables and Lemon.


CCD Restaurant Week Participant List View

From May 17-28, 2021, your favorite restaurants are offering multi-course prix fixe lunches for $20 and dinners for $35 to enjoy indoors or outdoors at the restaurant or to take home. Whether you feel more comfortable dining out or taking home, support your favorite Center City businesses to help restore jobs during CCD Restaurant Week.

Dining out is different this year. Be a responsible customer: protect yourself, protect the wait staff, respect the needs of customers. We’ll get through this together.

  • Wear a mask: Help keep workers – and yourself – safe. Wear a mask until it’s time to eat or drink.
  • Keep your distance: Stay six feet away from others whenever possible.
  • Keep your hands clean: Wash your hands. Use hand sanitizer. Then wash your hands again to be safe.
  • Don’t risk it: If you feel sick, stay home.

For more specifics, visit the following Restaurant Week pages:


While enjoying CCD Restaurant Week, park for $9 or less at participating Philadelphia Parking Association and Philadelphia Parking Authority facilities from 4:45 p.m. – 1:00a.m. To view a list and searchable map of participating parking facilities and instructions for receiving the CCD Restaurant Week discount, visit the Restaurant Week parking page.

*Tax, alcohol and gratuity not included. Menus are subject to change. Reservations are subject to availability. Please honor your reservations. If you are unable to keep your reservation for any reason, please call the restaurant to inform them.


COVID-19

Do you have any information on COVID-19 cases in your restaurants and what you are doing to keep your guests safe?

Safety and transparency have always been paramount in our operations. When COVID-19 hit our region, we responded quickly with adapted protocols and enhanced safety measures. We have continued to share these efforts with our guests. Our current COVID-19 Health & Safety Dashboard gives our guests and team members a snapshot of COVID-19 testing for our employees, our in-house health screening results, the number of paid sick leave days, as well as other information outlining our COVID-19 health and safety operations.

Can I just arrive for a meal or do I need to make a reservation?

Reserve your table or come on in. Our full menus are available for weekday breakfast, lunch, dinner, and weekend brunch.

Are there limits to the number of people in our group?

We are following the guidelines from our local officials where there are limits for size of parties. Our online reservation system has been updated with those limits by location.

What is the 5% temporary pandemic surcharge?

In order to survive in our current COVID World, we have had to evolve our business model, which includes this temporary pandemic surcharge for dine-in only. We are working to create a long-lasting stable work environment for all of our employees with fair-paying jobs and safe environments for our diners and our teams, all the while continuing to make wholesome, scratch-made food with ingredients from farmers we know and trust. This dine-in only charge helps offset the new additional costs the restaurant has to burden during an already financially challenged time with restricted occupancy and revenue, including: added supply chain costs, health screenings for our team, PPE & corona virus killing disinfectant, food-safe fogging agent, and our ongoing and new community partnerships so we can continue to help those in need in our area, as well as people on the front lines fighting COVID-19. We’re confident once we are through the pandemic, we can simply eliminate this charge.

Will your employees be wearing PPE?

Masks are now optional for our fully vaccinated team members.

Will I be required to wear a mask at Founding Farmers DC?

Masks are optional for our guests. We hope you are following CDC guidelines and local government rules. Masks are also optional for our our fully vaccinated team members.

Do you have outdoor/patio seating?

Yes, we now have patio seating at the DC location, including heated, ventilated tents. Our outdoor tables are following the same requirements for 6 feet between tables. Our online reservation system has been updated to include these tables. Check out our detailed information on our patio dining available in DC and across our restaurants.

Will your patio and dining room have less seats to allow for social distancing?

We are following current government regulations for each location regarding capacity, size of party, indoor and/or outdoor service. Our floor plans have been modified – and in some cases expanded with new patios and tents – based on current policies by location allowing for 6 feet social distance between tables that we are seating. Some tables are being moved or will not be used. We have created patios where we didn’t have them before, and we have added tents. You may notice signage on tables that we aren’t seating. Our online reservation systems will be using our current modified floor plans and capacity requirements when you make your reservation.

How are you sanitizing between parties?

All guest tables will be cleaned, sanitized, allowed to air dry, and preset prior to your arrival. This includes table, table edges, chair backs, armrests, and seats. We are continuing to use peroxide-based, EPA-certified disinfectant against corona viruses. You will be have rolled silverware that has been sterilized and handled only with clean gloves and menus that have been sterilized and are only used once per day. Our host will provide you with detailed information on our dining protocols and what you can expect.

Do you have hand sanitizer in your restaurants?

There will be hand sanitizing stations throughout our restaurant for your use. We will also offer to sell you a small Founding Spirits hand sanitizer spray bottle you can use while you are dining and take home with you.

How will you serve us?

We are continually adapting our service in response to local and federal government guidance to protect your health and safety, as well as our other guests and our team members. We are committed to providing you with a great experience and extending our hospitality within these guidelines.

How will I pay?

When you are done dining with us, one of our servers will bring your printed check to you. We will not be using check presenters. We will take your payment – cash or card. If a card payment, we will return with a receipt and a sterilized pen for your signature, and we will sterilize your card prior to returning it to you.

Can I use your restroom?

Yes. Our restrooms are available for our dining guests only. They are being cleaned and sanitized every hour, and we are providing paper towels as an alternative to air dryers. Our restrooms are not open to the general public or third-party delivery drivers. Our restrooms are sanitized every 60 minutes, as can be seen in our Reopening Resource Guide. Of course, please continue to always wash your hands when using the restroom.

Are you doing your full menus for to go and for delivery?

Yes. We have returned to offering our full breakfast, lunch, and dinner menus for contact-free curbside pick up and delivery through third party delivery channels. If you arrive to pick up your To Go order, please pull up to our curbside out front and remain in your vehicle. There will be signage directing you to text us to let us know you have arrived and let us know your name, car make, and color. We will bring your order directly to your car trunk or back seat.

How can we help maintain a safe environment in your restaurant?

The best way you can help us keep everyone safe is by following our protocols, and simply be kind and considerate. We appreciate your willingness to join us again in our restaurants and hope we can provide you with exceptional hospitality and even a feeling of something familiar in an unfamiliar new day-to-day.

What are you doing differently in your restaurants now that they are open to prevent the spread of COVID-19?

We are following the continually changing guidance of our local and national health officials, as well as innovators across the world, to provide our guests with exceptional hospitality and keep all of us as safe as possible.

Where can I learn more?

For more details on how our protocols and operations have changed in response to COVID-19, please review our COVID-19 Reopening Resource Guide.

Do you have heaters and/or tents for your outdoor patio?

Find our most up-to-date patio information here. In inclement weather, our outdoor patios may or may not be suitable for outdoor dining, depending on location. In our locations with heated tents, we keep tents partially open for adequate airflow. Please check the forecast for your reserved time and contact us if you need to change your reservation to our dining room.

Do First Responders receive a 50% Discount?

Yes! We are extremely grateful for all of our First Responders, and we are currently offering 50% off our food and non-alcoholic beverages when you arrive in your uniform or show us your ID. We are also happy to extend the discount when you are dining with your immediate family. To receive the discount for to go orders, please order over the phone and show your ID or wear your uniform upon pickup.

What is your Packaging Fee for pick up and delivery?

The combination of the pandemic, technology, and society has forever changed our restaurant to go and delivery program. Our desire is to use high-quality, recyclable packaging for our guests, our business, and our planet. We’ve added this 4% packaging fee as we continue our sustainability mission to do more good and less harm for the planet across all of our operations.

Amenities

How well can Founding Farmers DC accommodate someone with a disability?

All of our restaurants are well equipped to provide excellent hospitality for all of our guests. Please let us know if you have any access concerns or needs in dining with us. You can make note when making your online reservation, contact us in advance of your reservation, or let us know when you arrive.

Located on Pennsylvania Avenue in the heart of Washington, D.C., Founding Farmers DC has an elevator and stairs to access two floors of dining, with a full bar on the first floor. There are restrooms on both floors. Metered parking is available on the surrounding streets and a Colonial Parking garage is located directly across the street at 2000 Pennsylvania Ave NW. Multiple bus lines pass directly by the restaurant and two Metro stops, Farragut West and Foggy Bottom, are within three blocks.

Do you have an elevator?

Yes, we do have an elevator to our 2nd level and the restaurant is fully accessible. There is no bar located on the 2nd level.

Do you have WiFi?

Yes, we offer complimentary WiFi. Please check with your server or the host for the password.

Are there other Founding Farmers locations?

Yes, we hope you will visit all of the restaurants in our growing family. In making your plans, please note that each restaurant has different offerings, amenities, and operating times:

    – Foggy Bottom, 1924 Pennsylvania Ave NW, Washington, DC – Park Potomac, Potomac, MD – 1800 Tysons Blvd, Tysons II, Tysons, VA – 1904 Reston Metro Plaza Drive, Reston, VA – 255 Main Street, King of Prussia, PA – The Washington Harbour, Georgetown Waterfront, DC – 600 Massachusetts Avenue NW, Washington, DC

Are there TVs in the bar area?

We have small televisions located in our bar area. However, they are not easily viewed from all parts of the bar and are not advisable for viewing sporting events.

Are you currently hiring?

Yes, we are hiring for all of our locations. Check out all available positions here.

Do you have highchairs and/or booster seats?

Yes, we do have highchairs and booster seats available for your convenience.

Do you have outdoor/patio seating?

Yes, we now have patio seating at the DC location, including heated, ventilated tents. Our outdoor tables are following the same requirements for 6 feet between tables. Our online reservation system has been updated to include these tables. Check out our detailed information on our patio dining available in DC and across our restaurants.

Do you offer private event space?

While we love celebrations, we do not offer private event space or semi-private event space. However, our Founding Farmers Reston Station restaurant has a 48-seat private dining space and our DC sibling restaurant, Farmers & Distillers located in the Mt Vernon Square neighborhood, has the General’s Parlor, a 16-seat private dining room tucked away on the lower level for a truly special experience. Also, MoCo’s Founding Farmers in Potomac, MD and Founding Farmers Tysons both have mezzanine dining areas that can be used for private dining. Please contact us for more information on the private dining options at one of our restaurants.

Do you offer valet parking?

We do not offer valet parking at our DC restaurant.

Do you validate parking?

We are not able to validate parking at our DC location.

How may I purchase gift cards?

Share the gift of Founding Farmers with friends and family. Order gift cards online or in each store at the front desk. Our gift cards, whether purchased in our restaurants or online, are available for use at any of our Farmers Restaurant Group locations.

Is there a dress code?

We like to think of ourselves as smart casual. We are what you want to make us… casual, sporty, pre-Kennedy Center show – we love it all!

Do you have heaters and/or tents for your outdoor patio?

Find our most up-to-date patio information here. In inclement weather, our outdoor patios may or may not be suitable for outdoor dining, depending on location. In our locations with heated tents, we keep tents partially open for adequate airflow. Please check the forecast for your reserved time and contact us if you need to change your reservation to our dining room.

Bar & Beverage

Are there TVs in the bar area?

We have small televisions located in our bar area. However, they are not easily viewed from all parts of the bar and are not advisable for viewing sporting events.

Do you have happy hour?

All of our DC-area restaurants will now be serving Happy Hour, including our sibling restaurants – Farmers & Distillers and Farmers Fishers Bakers.

Every Monday through Friday, join us for Happy Hour from 3:30pm-6pm at any of our DMV locations. At Farmers & Distillers, our Happy Hour is available in our bar area only.

Our Happy Hour menus vary slightly by location, but include $5 craft cocktails, Highballs, beer, and wine, plus a generous range of our guest favorites from $2-8.

Do you have bar seating?

Yes, we do! However, due to current local guidelines relating to COVID-19 we are not currently seating guests at the bar.

What is your corkage fee?

Guests may bring in one bottle of wine per party without a corkage fee. A $25 fee for each additional bottle applies after that and any wines brought into the restaurant may not be included on our current wine list.

Brunch

Do you have bottomless brunch drinks?

We do not offer bottomless drinks for brunch, but we have amazing pre-prohibition style eye-opener libations that are sure to please!

Is brunch buffet or a la carte?

Our brunch at our DC location is ordered and priced a la carte. Check out the full breakfast and brunch menu.

Desserts & Celebrations

Can I bring in my own cake?

Yes, we love celebrations! Cakes, cupcakes, or pies may be brought into the restaurant, however there is a $2 per person dessert fee for every person in your party when doing so, regardless of who is having or not having dessert.

Can I order a whole cake?

We wish you would! Yes, you can order one of our original recipe, made-from-scratch, whole cakes below, with a minimum of 48 hours notice, please. Simply email your preferred location below:

Do you offer a free dessert for a birthday or some other type of celebration?

We are not able to provide a free dessert for celebrations but when making a reservation, you can pre-order a special dessert from the menu for the guest of honor and we can provide an acknowledgement of the celebration.

How may I purchase gift cards?

Share the gift of Founding Farmers with friends and family. Order gift cards online or in each store at the front desk. Our gift cards, whether purchased in our restaurants or online, are available for use at any of our Farmers Restaurant Group locations.

Can you accommodate specific food allergies (nuts, dairy, gluten, seafood, etc.)?

Yes, in most cases. Our servers and chefs are trained to address food allergies and can offer menu variations. However, if you have a life-threatening food allergy which can be triggered by cross-contact, our restaurant may not be right for you—we cook almost everything from scratch and therefore the avoidance of cross-contact is not something we can guarantee with 100% certainty. If you have an allergy of this severity, please call ahead to discuss with us, as we may determine it is safest you dine elsewhere. For non-cross contact allergies, we kindly request that you provide your server with any allergy or dietary concerns before you order, and your server will help you select an item that does not contain your allergen we will not remove an allergen from dish as that can lead to errors, but we will absolutely help you select the best dish for you.

Do you have a kids menu?

One of the best things about our menu is that we try to offer a little something for every taste bud out there. We have many “kid-approved” items on our regular menus, and our service team is happy to help you choose the best item for the children in your party.

Do you offer vegan and vegetarian options?

Yes, we do feature meatless offerings for our vegetarian guests, and our servers can recommend vegan dishes as needed. We are also happy to make additional modifications whenever possible. Please be sure to mention any dietary concerns to your server.

Is brunch buffet or a la carte?

Our brunch at our DC location is ordered and priced a la carte. Check out the full breakfast and brunch menu.

What kind of food do you serve?

Founding Farmers is owned by more than 47,000 American family farmers of the North Dakota Farmers Union and is supplied daily by hundreds of family farms everywhere. We offer our versions of all-American and farmhouse classics with modern interpretations and preparations. Our focus is to provide our guests with the freshest, highest quality ingredients that have been grown and harvested, and then expertly prepared by our talented chefs from scratch every day. View our menus.

What time do you start serving lunch?

Lunch service begins at 11am every day, and runs through the late afternoon the lunch and dinner menu are the same.

Are you doing your full menus for to go and for delivery?

Yes. We have returned to offering our full breakfast, lunch, and dinner menus for contact-free curbside pick up and delivery through third party delivery channels. If you arrive to pick up your To Go order, please pull up to our curbside out front and remain in your vehicle. There will be signage directing you to text us to let us know you have arrived and let us know your name, car make, and color. We will bring your order directly to your car trunk or back seat.

Getting Here

How well can Founding Farmers DC accommodate someone with a disability?

All of our restaurants are well equipped to provide excellent hospitality for all of our guests. Please let us know if you have any access concerns or needs in dining with us. You can make note when making your online reservation, contact us in advance of your reservation, or let us know when you arrive.

Located on Pennsylvania Avenue in the heart of Washington, D.C., Founding Farmers DC has an elevator and stairs to access two floors of dining, with a full bar on the first floor. There are restrooms on both floors. Metered parking is available on the surrounding streets and a Colonial Parking garage is located directly across the street at 2000 Pennsylvania Ave NW. Multiple bus lines pass directly by the restaurant and two Metro stops, Farragut West and Foggy Bottom, are within three blocks.

Are there other Founding Farmers locations?

Yes, we hope you will visit all of the restaurants in our growing family. In making your plans, please note that each restaurant has different offerings, amenities, and operating times:

    – Foggy Bottom, 1924 Pennsylvania Ave NW, Washington, DC – Park Potomac, Potomac, MD – 1800 Tysons Blvd, Tysons II, Tysons, VA – 1904 Reston Metro Plaza Drive, Reston, VA – 255 Main Street, King of Prussia, PA – The Washington Harbour, Georgetown Waterfront, DC – 600 Massachusetts Avenue NW, Washington, DC

Do you offer valet parking?

We do not offer valet parking at our DC restaurant.

Do you validate parking?

We are not able to validate parking at our DC location.

Is there a dress code?

We like to think of ourselves as smart casual. We are what you want to make us… casual, sporty, pre-Kennedy Center show – we love it all!

Is there street parking?

Yes, there is metered street parking available on nearby blocks of Pennsylvania, I Street and H Street, NW.

What is the closest stop from the metro?

On the Orange/Blue Lines, the closest stops are Foggy Bottom (at 21st & Eye St. NW) or Farragut West (head toward 18th St.). On the Red Line, the closest stop is Farragut North.

Where is the restaurant located?

Founding Farmers DC is located at 1924 Pennsylvania Avenue NW, Washington, D.C. 20006 on the ground floor of the contemporary-looking International Monetary Fund (IMF) HQ2 building. The entrance is on Pennsylvania Ave. and the restaurant takes up the entire corner of 20th St and Pennsylvania Avenue NW, just three blocks west of the White House.

Large Parties

Do you offer private event space?

While we love celebrations, we do not offer private event space or semi-private event space. However, our Founding Farmers Reston Station restaurant has a 48-seat private dining space and our DC sibling restaurant, Farmers & Distillers located in the Mt Vernon Square neighborhood, has the General’s Parlor, a 16-seat private dining room tucked away on the lower level for a truly special experience. Also, MoCo’s Founding Farmers in Potomac, MD and Founding Farmers Tysons both have mezzanine dining areas that can be used for private dining. Please contact us for more information on the private dining options at one of our restaurants.

Who do I contact if I want to make a reservation for a large party (more than 12 guests)?

For parties over the size of 12, simply fill out this form with information on exact party size, date, and time of your request.

Reservations

Can I just arrive for a meal or do I need to make a reservation?

Reserve your table or come on in. Our full menus are available for weekday breakfast, lunch, dinner, and weekend brunch.

How well can Founding Farmers DC accommodate someone with a disability?

All of our restaurants are well equipped to provide excellent hospitality for all of our guests. Please let us know if you have any access concerns or needs in dining with us. You can make note when making your online reservation, contact us in advance of your reservation, or let us know when you arrive.

Located on Pennsylvania Avenue in the heart of Washington, D.C., Founding Farmers DC has an elevator and stairs to access two floors of dining, with a full bar on the first floor. There are restrooms on both floors. Metered parking is available on the surrounding streets and a Colonial Parking garage is located directly across the street at 2000 Pennsylvania Ave NW. Multiple bus lines pass directly by the restaurant and two Metro stops, Farragut West and Foggy Bottom, are within three blocks.

Are there other Founding Farmers locations?

Yes, we hope you will visit all of the restaurants in our growing family. In making your plans, please note that each restaurant has different offerings, amenities, and operating times:

    – Foggy Bottom, 1924 Pennsylvania Ave NW, Washington, DC – Park Potomac, Potomac, MD – 1800 Tysons Blvd, Tysons II, Tysons, VA – 1904 Reston Metro Plaza Drive, Reston, VA – 255 Main Street, King of Prussia, PA – The Washington Harbour, Georgetown Waterfront, DC – 600 Massachusetts Avenue NW, Washington, DC

Can I add my name to the wait list over the phone?

Unfortunately, we cannot take names over the phone for the wait list. To be fair to all guests, if you are unable to make a reservation, then you must arrive in person to put your name on the wait list.

Do you have a cancellation policy?

No, we do not have a cancellation policy. We take all reservations in good faith, that our guests will inform us at the earliest possible convenience if a cancellation or change in party size is necessary. So, if you have a change, please let us know!

How can I make a reservation?

We love reservations! Grab a reservation here at any time. This tool reflects the availability of tables and seating times with 100% accuracy. It is the fastest and easiest way to book with us. You may also call us at 202-822-8783.

How long is the grace period if I’m running late for my reservation?

We get it, stuff happens. We offer a grace period of 15 minutes. If you arrive after the 15-minute grace period, even with a phone call, you may be subjected to the wait list simply to be fair to all of our guests.

Is there a dress code?

We like to think of ourselves as smart casual. We are what you want to make us… casual, sporty, pre-Kennedy Center show – we love it all!

Who do I contact if I want to make a reservation for a large party (more than 12 guests)?

For parties over the size of 12, simply fill out this form with information on exact party size, date, and time of your request.

What if I have an outdoor reservation, and/or it is raining or there is a forecast for inclement weather?

Some of our patios are covered or have ventilated tents. Learn more about each locations’ patios here. If you make a reservation on one of our patios – with or without a cover – please check the forecast (for rain or cold temperatures) for your reserved time and contact us if you need to change your reservation. Where we do have tents, we are keeping our tents partially open to ensure adequate airflow. To serve you safely on our patios and inside our restaurants, we are continuing to follow government regulations for reduced capacity and social distancing.


Washington, DC New Menu Report: Week of 01/26/15 - Recipes

The Northwest Cherry Season lasts from the first week of June until the end of August. Cherries are one of the freshest produce items available. Ripened on the tree, cherries are generally harvested, packed and on the shelf of your favorite retailer within 2 days. Growing regions scattered throughout Washington, Oregon, Idaho, Utah, and Montana offer small differences in microclimate which allow cherries throughout the region to ripen at different times through the season. This ensures that all summer long, the Northwest Cherries that you enjoy are never more than a few days from the tree.

Copyright @ 2021 Washington State Fruit Commission. All rights reserved. Sitemap

Section 508 Compliant. For more information visit the USDA.

In accordance with federal law and U.S. Department of Agriculture policy, Washington State Fruit Commission prohibits discrimination in all of its programs and activities on the basis of race, color, national origin, age, sex, religion, political beliefs, or disability. Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact the Washington State Fruit Commission at (509) 453-4837.

To file a complaint of discrimination, write the USDA, Assistant Secretary for Civil Rights, Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue SW, Stop 9410, Washington, DC, 20250-9410, or call toll-free at (866) 632-9992 (English) or (800) 877-8339 (TDD) or (866) 377-8642 (English Federal-relay) or (800) 845-6136 (Spanish Federal-relay).


How to Set a Vegan Seder Plate

Charoset

This is traditionally a mixture of chopped nuts, apples, honey, spices, and wine. Check out our delicious, honey-free version.

Zeroa

Red beet is permitted on the Seder plate in lieu of a lamb shank.

Maror

The Torah commands that “bitter herbs” be eaten. Romaine lettuce, horseradish, and celery all suffice as bitter herbs.

Beitzah

You can substitute an egg with an avocado, a flower, or a white eggplant (without the stem).

Karpas

Any green will do, but spring parsley is a popular choice. Dip the green in saltwater or vinegar (depending on your tradition) before consuming.

Wine

The Haggadah also calls for four cups of wine to be consumed over the course of the Passover Seder ceremony. Look for a vegan wine that’s marked with a P, which means that it’s Kosher for Passover. The popular Manischewitz brand is also kosher and vegan-friendly.


Catching A Deckload of Dreams podcast is now available!

The story of Chuck Bundrant and Trident Seafoods is more than a business biography. Its a tale of true grit, salt air, and danger. The stories are told by those who pioneered the fisheries, bucked the political tides, built the Alaska Seafood Industry, and literally risked their lives to do it!


It doesn’t get much more “farm to table” than this Seaview restaurant

Just a smidge over three hours west of Seattle lies a restaurant that likes to take full advantage of the finest its coastal status grants it.

From Long Beach’s very own organic cranberry farm Starvation Alley, to the aptly named Oysterville, Depot Restaurant in Seaview purveys some of the finest dinners you’ll find in the state, and in no small part thanks to its local partners.

Just a smidge over three hours west of Seattle lies a restaurant that likes to take full advantage of the finest its coastal status grants it.

From Long Beach’s very own organic cranberry farm Starvation Alley, to the aptly named Oysterville, Depot Restaurant in Seaview purveys some of the finest dinners you’ll find in the state, and in no small part thanks to its local partners.

Chef and owner Michael Lalewicz has traveled the world refining the recipes offered at his cozy, romantic spot and it shows in his rich and inspired offerings. We popped in for a rustic dinner at the chef’s table – check out photos from farm to table...

OPEN Daily at 4:30 pm

Awards

KATU Portland
Restaurant of the Week



FIRST PLACE

BEST Chef (Michael Lalewicz)
BEST Burger (Wed’s Oct – May)
BEST Catering
SECOND PLACE
BEST Fine Dining
BEST Clam Chowder
BEST Server Ashley Wassmer
THIRD PLACE
BEST Desserts

ABC’s Nightline
People’s Platelist
Best Chef Nominee

In The News



Watch Our Videos


Quotes

One of the best restaurants in the NW hiding out on the Long Beach peninsula. Michael and Nancy are turning out some really solid, well thought out dishes with a nice selection of wines. Nice hint of spices and fresh more

Reviews

One of the best meals I found in 7 days of road tripping.
–LA Times more

On the Web

DEPOT Restaurant • On the Seaview Beach Approach at 1208 38th Place & L • Seaview, Washington • Privacy, ©, Credits
Michael Lalewicz, Executive Chef / Proprietor • Nancy Gorshe, Manager / Proprietor • 360-642-7880 • Report Challenges


Watch the video: Ανάσα για τον Δήμο οι εργαζόμενοι της κοινωφελούς εργασίας (July 2022).


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