March Eats: Tasting Menus Galore

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New Night Out – All summer long, 701 Restaurant welcomes neighbors for a Love Thy Neighbor special every Sunday, 5:00-9:30 p.m. Enjoy $7 cocktails, beer and wine or a $35, prix fixe menu, including twice-baked beets, smoked sunchoke soup, Atlantic salmon with clams, sangria poached pear with walnut granola and ginger ice cream and more. (701 Pennsylvania Avenue NW; 202.393.0701; 701restaurant.com)

French Quickie — Bastille presents the French Quickie menu, a selection of quick and delicious dishes available in the restaurant’s bar and café. Choose any two dishes or drinks on the French Quickie menu for $15.95, including a daily selection of wine by the glass or on-tap beer; pommes frites; rock shrimp beignets with spicy guacamole and lime; salade Caesar; galette de saison, seasonal flat bread with arugula salad; moules du jour; croque monsieur; sunchoke and spinach risotto; classique crème brûlée; or crème caramel. (606 N Fayette Street, Alexandria, VA; 703.519.3776; bastillerestaurant.com)

Cooking Classes — Voted DC’s best Thai restaurant in the Washington City Paper’s Best of DC Readers poll for four consecutive years (and counting!), Beau Thai now offers private group cooking classes at its BKK Thai Cookshop. Choose from Thai Classics (papaya salad, larb gai and green curry) and Everyday Thai (garden rolls, mango salad and fried rice). The restaurant leads classes on Saturdays and Sunday afternoons ($800 for a group of up to 10) and on Monday evenings ($850 for a group of up to 10). (1700 New Jersey Avenue NW; 202.791.0594; facebook.com/bkkcookshop)

BLT Steak Embraces Plants – Recognizing DC’s new love of plant-based diets, BLT Steak’s first Vegetarian Blackboard menu will include several delicious and hearty options for the remainder of the winter season. Try seared and braised cabbage steak, creamy Kabocha squash risotto, and spaghetti squash with sage and brown butter as part of the restaurant’s rotating, seasonal vegetarian menu. (202.689.8989; bltrestaurants.com)

Chef’s Pick Menu –– Cafe Saint-Ex offers a new Chef’s Pick three-course menu option available Thursday through Sunday night. For $45, you’ll receive glass of sparkling wine to start and choice of a shaved apple & bacon salad or butternut squash soup starter, New York strip steak frites or pork chop with whipped potatoes, and dessert. (1847 14 Street NW; 202.265.7839; saint-ex.com)

Three-Course Tasting Menu – Alexandria’s Captain Gregory’s has introduced a nightly three-course tasting menu of chef-selected small plates paired with hand-crafted cocktails. A sample menu might include Hamachi crudo (lemon puree, candied kumquats, eureka lemon-shoyu vinaigrette,  purple shiso) and singani (pink guava puree, avocado espuma); braised pork belly and 100 proof rye, scotch, 10-year-old white port; and petite white chocolate cheesecake with plantation white rum (young coconut water, Thai basil, candied beet juice). (804 N Henry Street, Alexandria, VA; captaingregorys.com)

Chef’s Tasting — Charlie Palmer Steak now offers a Friday-only chef’s tasting menu, each showcasing a hyper-seasonal or luxury ingredient in a menu of five or more courses focused on a specific theme each week. Upcoming themes include black winter truffles, Wagyu Bbef and Calvisius caviar, with future themes highlighting pigs & pinot, Chesapeake’s fabled blue crabs and eastern shore duck. The menus are priced at $85-$100 with optional beverage pairings priced at $40. Each weekly menu will be announced one week in advance on charliepalmer.com, with reservations opening that same day for the following Friday’s 20 available tasting menus. (101 Constitution Avenue NW; 202.547.8100; charliepalmer.com)

Fish Taco Brunch — Fish Taco, Bethesda’s neighborhood taqueria, now offers weekend brunch at its three locations. Huevos Racheros or breakfast tacos (chorizo, eggs, pickled onion and Cotija cheese, $6.95) are available Saturdays and Sundays until noon. At Wildwood and Cabin John, add in a Cerveza (Mexican beer, $11). (10305 Old Georgetown Road, Bethesda, MD; 301.564.6000; fishtacoonline.com

The Grill Room Pop Up — Eric Minnich, chef de cuisine at the Michelin-starred Madera at the Rosewood Sand Hill, will host a pop-up at The Grill Room through the end of March.  Rooted in both the culinary arts and gastronomic sciences, Minnich will bring a fresh and balanced perspective to the menu at The Grill Room during his month-long stay. Anticipate seasonal, creative dishes at The Grill Room including black truffle, burrata & beet salad with fines herbs and sherry vinaigrette; lamb merguez “crepinette” with smoked date and jalapeño chutney and cilantro; as well as a whole roasted trout with sherry, brown butter, romesco and fennel. (1050 31 Street NW; 202.617.2424; rosewoodhotels.com/en/washington-dc/dining/the-grill-room)

Hank’s Donates To ACLU, Planned Parenthood, NAACP & HRC – Through the end of April, JL Restaurant Group pledges to donate at least $20,000 or 1 percent of all sales from all properties to American Civil Liberties Union (ACLU), Planned Parenthood, National Association for the Advancement of Colored People (NAACP) and the Human Rights Campaign (HRC). “As a proud citizen of this country and this district, I have been inspired by the communities that have recently stood up for religious rights, women’s rights, LGBT rights–human rights. As a community restaurant group, I want each and every one of our guests to know that we are doing our part to stand up for these human rights,” says chef/owner Jamie Leeds. JL Restaurant Group venues include Hank’s Oyster Bar locations in Dupont Circle (1624 Q Street NW), Capitol Hill (633 Pennsylvania Avenue SE) and Old Town Alexandria (1026 King Street, Alexandria, VA), as well as Hank’s Pasta Bar (600 Montgomery Street, Alexandria, VA) and Hank’s Cocktail Bar (819 Upshur Street, NW). (hanksoysterbar.com)

Joselito’s Menú del Día – New Spanish restaurant Joselito offers up new daily specials and a fixed priced, three-course lunch menu for $25. Specials include arroz caldoso de mariscos, Spain’s fisherman rice; lentejas con Ibéricos, lentil stew with Iberian meats; and fabes con mejillones, large white beans and mussel stew. Lunch includes your choice of starter, main course, dessert and drink. (660 Pennsylvania Avenue SE; 202.930.6955; joselitodc.com)

Iron Gate Goes Greek — Iron Gate has an entirely new menu that draws on the cuisines of Greece, Sicily, Sardinia and Southern Italy. Executive chef Anthony Chittum offers up dishes like Wild Ass Pony oysters with clementine granite and house hot sauce and duck yourvarlakia with Anson Mills Carolina Gold, lots of dill and hollandaise. Chittum has also added a rotating selection of platters designed for two or more guests, including an Iron Gate mixed grill with crispy potatoes, golden beet tzatziki and koulouri. A family-style tasting option offers a custom menu of four shared courses that begin with traditional antipasti. Iron Gate will continue to offer the nightly chef’s tasting menu, but it will now be fixed at six courses, culminating with petit fours and house made take-home treats, and priced at $95 per person. (1734 N Street NW; 202.524.5202; irongaterestaurantdc.com)

Seasonal Morning & All-Day Menus — The Royal has introduced new morning and all-day menus for the winter season. Find comforting new soups and hearty vegetarian dishes, Colombian-inspired snacks, wood-grilled proteins and nourishing breakfast fare during the cold weather months. Start your day with a brioche egg sandwich or lox tartine—then warm up at lunch with rotating house soups including porter beer & cheese and mushroom & black garlic and lobster bisque; vegetarian dishes including charred vegetable chorreadas, veggies with creamy tomato sauce and cotija cheese; and meat dishes like fried pork belly or fried chicken sandwich. (501 Florida Avenue NW; 202.332.7777; theroyaldc.com)

Sustainable Eats When You Want ‘Em — Thanks to a new freezer system, Spring House Farm in Loudoun County now offers à la carte ordering and delivery. Order sustainably-raised meats, eggs and honey through the farm’s website and pick up at multiple locations in VA and DC. Prices include a pound of bacon for $10, whole chicken for $6 per pound, beef brisket for $8.25 per pound, and one dozen eggs for $4.50. (37864 Long Lane, Lovettsville, VA; 703.728.6623; springhouse.farm)

Cookie Cupcake – Through May 31, Sprinkles serves a new cookie cupcake inspired by The Sprinkles Baking Book. The chocolate chip studded yellow cake is lined with cookie crust and topped with brown sugar frosting and dusted with crunchy cookie pieces. (sprinkles.com/order)

Hoagies For Life — James Beard award winning chef Michael Schlow has teamed up with Taylor Gourmet to create a limited edition hoagie, The Alta Strada, available through March 14. The sandwich, named for Schlow’s Italian restaurant, features house-roasted turkey and imported ham topped with herbed fresh mozzarella, charred tomato, marinated long hot peppers, shredded lettuce, shaved red onion, extra virgin olive oil and Michael’s Ultimate Vinaigrette. The hoagie is $7.99 for a regular and $11.99 for a large; all proceeds go to Chance for Life. (taylorgourmet.com)

Mediterranean Lunch – Go Greek for lunch at the new Tredici Enoteca at The St. Gregory Hotel. From 11:30 a.m. to 2:30 p.m., the restaurant will offer small plates, veggies, salads, a raw bar, pastas, sandwiches and flatbreads ranging from $11 to $22. Standouts include squid ink tonarelli with cockles, Shishito pepper and white wine garlic cream sauce; fettuccine with pork ragu and Grana Padano; falafel sandwich with lettuce, tomato, hummus and tzatziki; Moroccan spice ribs; bacon-wrapped dates; and mushroom toast. (2033 M Street NW; 202.888.2899; tredicidc.com)

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