Sensational Spring Sups

Buzz

Photo: Nycci Nellis


Area restaurants are upping their delivery and to-go offerings, still, and for those who are ready, you can dine on their patios and socially distance indoors:

NEW:  Art & Soul
Art & Soul is driven by Chef Danny Chavez, and the menu introduces an original take on seasonal, locally sourced dishes from the Chesapeake Bay watershed communities. Meals include roasted mushrooms with focaccia and pan-seared octopus and signature entrées featuring house-made spring spaghetti, Adobo rub pork belly and roasted chicken roulade. 415 New Jersey Avenue NW; 202.393.7777; artandsouldc.com

NEW:  d’Lena
DLeña Wood-Fire Mexican Cocina & Mezcaleria is offering authentic Mexican cuisine with a modern twist under the direction of Executive Chef Carlos Camacho. Offerings include Wagyu Steak a la Piedra served with poblano pepper, caramelized onions, homemade salsas, and made-to-order tortillas; Camarónes a la Diabla with smoked chili marinated shrimp with chipotle sauce and grilled spring onion, and more. 476 K Street NW, Suite D; dlenadc.com

Donahue
The Donahue has officially made Chef Antonio Burrell's tasting menu a weekly staple on the menu and will be offering a brand new tasting menu each week moving forward. 338 Wisconsin Avenue NW; donahuedc.com

Equinox 
Chef Todd Gray's 5-course, plant-based Tasting Menu emphasizes the diversity of each season and each ingredient’s peak freshness. The menu includes fresh morels, ramps, and Jerusalem artichokes. 1170 22nd Street NW; 202.974.6600;
equinox.com

NEW:  Grillfish
Grillfish is offering softshell crabs with offerings including the softshell sandwich, crab tower with mango salsa, and so much more. 1200 New Hampshire NW; grillfishdc.com

Irongate 
Irongate is offering a new spring menu with grilled jumbo asparagus with flakes of smoked ora king salmon, fresh-picked, delicate herbs (dill, tarragon, chervil, chives), shaved radish, torn and fried sourdough croutons atop seasoned baby greens tossed with EVOO, a puddle of pommery mustard emulsion (creamy mustard vinaigrette) and garnished with salmon roe and grated cured egg yolks. 1734 N Street NW; 202.524.5204; irongaterestaurantdc.com

NEW:  Las Gemelas
Las Gemelas is offering new menu items like  Hamachi Crudo (yellowtail, avocado, pineapple, pickled sandia, aguachile rojo) and Ensalada de Jicama (jicama, grapefruit, sunflower seed tahini, avocado, pepitas, lime & honey dressing). 1280 4th Street NE; 202.866.0550; lasgemelasdc.com

NiHao 
NiHao's Spring menu has several new dishes. Chef Simon Lam makes vegan XO in-house, using all plant-based umami (think edamame, shiitake mushroom, and seaweed) to substitute for the traditionally used pork and seafood. NiHao is artfully balancing flavors of egg white, shaving it over the asparagus resembling how Parmesan cheese tops off a fresh bowl of pasta. 2322 Boston Street, Baltimore, MD; 443.835.2036;
nihaobaltimore.com

Peter Chang 
Peter Chang is offering a new initiative called "Xiao Chi," meaning small bites, being served at Q by Peter Chang. It offers a tasting menu being served on the patio only from 2-5 p.m. Friday through Sunday. Servers continuously bring guests an array of small plates in an all-you-can-eat format for $20/person. The dishes served are: organic soybean & mustard green salad, shitake mushroom, cucumber & crab salad, and more. 2503 N Harrison Street, Arlington, VA; 703.538.6688;
peterchangarlington.com

Stable
Stable is offering a new spring menu with offerings like Ramp Spaetzli, featuring the traditional Swiss noodle made using ramp purée and topped with gruyère cheese and crispy onions, as well as Pan-Seared Atlantic Salmon with asparagus and roasted garlic purée, braised baby leeks, green peas, and dehydrated ramp powder. 1324 H Street NE; 202.733.4604;
stabledc.com


Thamee 
Thamee is now offering a new spring menu with offerings including zesty salads, black sticky rice bowls, savory burmese noodle salads and to-go cocktails. The spring menu is a journey through chef jojo's memories, each new item telling a chapter of her story. 1320 H Street NE; 202.750.6529;
thamee.com

The Point
Fish & Fire Food Group's newest restaurant The Point is offering wood-roasted oysters grilled with breadcrumbs, lemon, and melted blue crab butter; fluffy, deep-fried crab doughnuts filled with a creamy crab dip and Chesapeake seasoning; and succulent Chesapeake-inspired peel and eat shrimp that diners can enjoy with a homemade cocktail sauce and juice and zest of one fresh lemon. 2100 2nd Street SW;
thepointdc.com

The Ritz Carlton
The Ritz Carlton is offering a new spring menu with offerings including Burrata Antipasti with peppered salami, lavash, sun-dried tomatoes, capers, pistachios, blood orange, grilled octopus with confit potatoes, olives, romesco sauce, chorizo, and Panzanella made with baby kale, tomatoes, herbed ricotta, fried bread, sweet potato, apples, cranberries, pumpkin seeds, cider vinaigrette. 1250 S Hayes Street, Arlington, VA; 703.415.5000; ritzcarlton.com

Tony & Joes’
Tony & Joe's Seafood Place just launched its seasonal menu. Enjoy a smoked honey salmon salad, with golden pineapples, cucumbers, red onion and champagne vinaigrette; a shrimp salad sandwich served will lemon dill mayo on a toasted honey grain bread; and a spicy blackened Mahi Mahi, garnished with broccoli and seared with fresh mango butter. 3000 K Street NW; 202.944.4545;
tonyandjoes.com

Whisked
Whisked is celebrating its 10th anniversary, and throughout the month they will feature a series of new products, online promotions, and social media collaborations. Customers will be able to indulge in a limited-edition 10th Anniversary Rainbow Sprinkle Cookie Cake throughout the month of May. 9227 Hampton OverlookCapitol Heights, MD; 202.999.8509;
whiskeddc.com

 

NEW:  Yardbird 
Yardbird is now serving lunch. Lunch offerings include smoked brisket biscuits, the Nashville hot chicken sandwich, chicken n’ watermelon n’ waffles, and more. 01 New York Avenue NW; 202.333.2450; runchickenrun.com