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Restaurant Week

post #1 of 5
Thread Starter 
Just wanted to give a heads up to all DC residents that Restaurant Week is next week.  These participating restaurants are offering a 3-course prix fixe menu for $20.05 for lunch and $30.05 for dinner.  I've been to several of them and they are uniformly excellent.  Get your reservations in now, as they fill up quickly.
post #2 of 5
definitely. Restaurant Week is pretty solid. Be sure to check out the selected menus first before going. Some places open up the entire menu, but some have very limited selections. So make sure you check it, especially if you need vegeterian, dont like seafood, etc.
post #3 of 5
I wish they would hold this at the end of March to early April, am making plans for the Cherry Blossom Festival at the moment, and that would be such a great plus to going to DC.
post #4 of 5
DC restaurants know you're coming when the blossoms are out. They offer this special to keep people coming in the offseason; and man, is it ugly out today. I went to Poste Moderne Brasserie (too manye e's?) last night for Restaurant Week, and it was pretty great. I'm a novice foodie, so I'm somewhat easliy impressed, but the food was great and the service snappy, if a little sterile - we never exchanged more than a few words with our server. Ordered the rockfish over potatoes, topped with a red wine-poached egg. Excellent. Also the dessert of doughnuts (fluffy but substantial donut holes), served with a shot glass of hot cider and a dish of apple butter. GF went veggie, got winter vegetables and a cheese platter that were at least par. Apps of a nutty celery-root soup and a pretty standard bruschetta trio were tasty. With wine/water/coffee/tea/tip, $130. I could've gotten some new Grensons for that... Worth it just to walk through the Hotel Monaco to get to the restroom, fantastic looking hotel.
post #5 of 5
I hit up Vidalia and Mie N Yu for REstaurant Week. Both were pretty solid. Vidalia (dinner): Sweet potato soup with nutmeg meringue, dried fruit chutney, fried sage Southern Style Cassoulet-braised pork belly and shoulder, country sausage, cornmeal fried bacon, butterbeans and cider au jus Black Forest Shortcake with morello cherry compote and kirsch sabayon Mie N Yu (brunch): Banana hummus with flatbread and fried plantains Vietnamese lettuce wraps with shredded veal, vegetables, sweet soy sauce Butter Ripple ice cream Both were solid. Vidalia is constantly a 5 star restaurant, according to Washingtonian, with good reason.
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