All the D.C. news that’s fit to eat (and drink). This week in BYT Food: Taste Tests, First Looks and More.

  • It’s almost Valentine’s Day, make those reservations people!!! We made a guide of all of the D.C. restaurants where you can still find a table.

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  • If you want to read about a really cool underground dining experience read our newest Taste Test on the Fainting Goat’s underground dinner.

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Upcoming Food Events:

  • February 1 – Cocinas Tortas is popping up at Songbyrd Cafe. The menu features small bites ($4-$8), like chips and guac, papas fritas, and mexican style street corn.
  • February 2, 9 – The ANXO Sneak Peek Series at Sally’s Middle Name is still happening. ANXO is going to be DC’s first cidery and pintxos bar. The sneak peek series will give people a chance to experience ANXO dining It will be located in Truxton Circle.
  • February 6 – Calling all foodies – The Park Hyatt Washington will be hosting a Masters of Food and Wine. Deemed a ‘culinary gathering’ the event will celebrate local chefs, artisans and sommeliers.
  • February 9 – There’s more to February than Valentine’s Day. Bayou Bakery wants you to celebrate Mardi Gras with them at their 5th Annual Bayou Gras Block party. Special dishes include Jambalaya, Crawfish Monica, Muff-a-lottas, and Andouille and Shrimp Gumbo.
  • February 9Acadiana is a Louisiana style fish-house so naturally it’s holding its own Mardi Gras celebration. Acadiana is throwing a party in the bar, lounge, and patio areas of the restaurant where guests can snack on Mini Muffalettas and Deviled Eggs. Meanwhile in the main dining room there will be a full a la carte menu available.
  • February 9 – 14 – At Masseria chef Nicholas Stefanelli celebrates Carnevale in Venetian tradition. Enjoy the special five course menu for $95 per person which includes dishes like the Grande Lasagna di Carnevale.
  • February 12 – The Carnevale celebrations at Masseria continue with an after dinner soiree from 10:30 p.m. to 12 a.m. . There will be plenty of sparkling wine, in case you were concerned.
  • February 12, 13Co Co. Sala is hosting two Valentine’s Chocolate and Champagne tasting classes. Valentine’s will have the chance to try five different kinds of Valrhona couverture in solid, semi-solid, and liquid states. WOW.

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  • February 12-14Urbana is serving a five-course tasting menu for $65 per person without wine pairings and $100 with wine pairings. The menu will feature Yellowfin Tuna Carpaccio, Maine Lobster Ravioli, and Gianduja Cake.
  • February 12-14Jackson 20 isn’t participating in the typical Valentine’s Day tradition. Their chef Brian McPherson is serving his “save the honey bee dinner.” It’s exactly what you think it is: a dinner of honey-inspired plates.
  • February 13, 14Poste will be offering a three-course menu for $68 per person and you can add an additional pasta course for $15. Opt for the Crab and Shrimp Cannelloni as your appetizer and the Surf and Turf platter as your entree.
  • February 12-14BRABO is serving a five course prixe fixe dinner for $80 per person. Start thinking about the Lightly Poached Wianno Oyster and the Roasted Rohan Duck Breast. The special menu will be offered in addition to the regular menu on the 12th and 13th but will be offered exclusively on the 14th.
  • February 12 – 14 – Keep basking in the Valentine’s Day weekend specials. The folks over at Macon Bistro & Larder created five new cocktails for the V Day weekend. Each drink is priced at $12 and will apparently be sprinkled with natural aphrodisiacs.
  • February 14 – Mercel’s Valentine’s Day tasting menu is (almost) all about the dessert. Think white chocolate mousse with passion fruit gelée and blackberry citrus coulis.

Other Food News:

  • At Firefly Chef Matt Hagan is serving a three course menu that will be available prix-fixe or a la carte.
  • Zentan’s chef Yo Matsuzaki is creating an a la carte menu influenced by the Japanese natural elements. Think ocean, farm, and ranch inspired categories.
  • If you couldn’t make it to Co Co. Sala’s chocolate and champagne tasting then you can make it over for their Valentine’s dinner. If you’ve ever wanted to experience what an ‘Aphrodisiac Menu’ would be like you can fulfill that curiosity.
  • If you love King Cake then we have some good news for you via Bayou Bakery. From now until February 6th you can order a heart shaped King Cake (made by a NOLA native) decorated with creole cream cheese icing and pink and red sugar dusting.
  • Burger, Tape & Shake’s Tart Cherry Milkshake is perfect for sharing with your Valentine. But sometimes you don’t want to share and that’s okay because you can just have one all for yourself.

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  • Sea Pearl Restaurant and Lounge’s Valentine’s Day prix fixe menu is going for $65 per person and features dishes like a Lobster Bisque appetizer, a Grilled Red Snapper with Hericot Vert entree, and a Chocolate Mousse Heart for dessert.
  • For anyone who felt like they missed out on the Restaurant Week experience fear not! Tosca and Del Frisco’s Double Eagle Steakhouse DC are extending their Restaurant Week dinners until February 3rd. Vinifera Wine Bar & Bistro and Café du Parc are extending their Restaurant Week dinners until February 7th.
  • The Anacostia Arts Center just opened the Art-Drenaline 365 Café. The café will be serving a mix of appetizers, entrées, desserts, coffee, soups, salads, etc. and starting in February it will have a special pre-theatre dinner for anyone visiting the Arts Center or Playhouse.
  • HipCityVeg, Philly based fast-casual vegan restaurant, is coming to Chinatown this spring.
  • Black Salt is accepting to go orders from now until February 12.
  • Because February is also coincidentally Superbowl month Astro Doughnuts & Fried Chicken is making a special edition Super Bowl doughnut. The football shaped Boston Cream doughnut will be made with a vanilla pastry cream filling and a chocolate glaze. It’ll be available at the store’s G Street location.
  • AND on Valentine’s Day Astro Doughnuts will be selling boxes of a dozen mini doughnuts for $20. They’re available for pre-order on February 12, 13, and 14.

 

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