Dishes for Fall — Dirty Habit, Executive Chef Kyoo Eom is offering new dishes for fall Appetizers include roasted pumpkin soup pureed with ginger, lemongrass, coconut milk, madras curry, and cranberry jam; a la plancha tuna complemented by roasted butternut squash, hints of tonnato sauce and truffle essence, cannellini beans and fine herbs; and a Thai-chili hamachi crudo set atop crispy black rice with finger lime, ginger, mango, fish sauce and coconut milk. Flavorful entrées include a duck duo, which features roasted duck breast alongside duck sausage served with figs, red cabbage and mushrooms, celery root pear puree and fresh huckleberry sauce; and chestnut raviolini lightly drizzled with lemon, then tossed with pine nuts, bright Castelvetrano olives and shaved burgundy truffle. Modern presentations of classics include Chef Kyoo’s Amish chicken breast served with sautéed haricots verts, mushrooms, sweet cranberry sauce, gravy and Brussels sprouts; a Cabernet-braised short rib with sweet potato puree, pearl onions, bacon and carrots; and pan-seared Arctic char paired with smoked potato, lollipop kale, caviar, and a splash of garlic beurre blanc.
Meat Free — Eaton DC – the flagship hotel of the Eaton Workshop brand mobilizes around the issue of the Amazon wildfires. The hotel is to go beef- free for the month of October 2019, in response to the record-breaking fires destroying the Amazon rainforest and the effect on the lives of her indigenous residents. They have substituted Impossible plant-based burgers for Angus beef in the recipe for their top-selling American Son burger. 20% of all proceeds from this reinvented burger will be donated to Amazon Watch, a DC-based organization working with indigenous communities and grassroots groups in the Amazon to stop the fires and restore the sacred ecology of the “lungs of the Earth
Truffles and Game — Masseria has something new for fall their Truffle & Game tasting menu, a celebration of fall’s bounty. Inspired by the chef’s love for hunting wild game and his Italian roots, this special menu pairs wild game meats, sourced from Scotland, white Alba truffles. The tasting menu begins with a Bobwhite Quail Zuppa made with Santa Barbara Sea Urchin, baby leek and black truffle, followed by Scottish Partridge with parsley root and Bosc pear mostarda. For the pasta course, guests have a choice of Ravioli with Scottish Wood Pigeon, foie gras, Parmigiano and Alba white truffles, Risotto with Beluga caviar, parmigiana, and Alba white truffles, or Tagliolini with walnut, anchovy, Castelmagno cheese, and Alba white truffles. The tasting continues with Scottish Venison accompanied by a rich sauce of porcini, shallot, huckleberry and red wine, and a PawPaw Semi Freddo dessert with hazelnuts, pasta frolla, and truffle honey.
Fall Specialties —The Palm is welcoming the season with the debut of thier new Fall Specialties menu, features dishes inspired by the autumn season, including Pumpkin Crème Brûlée, Braised Beef Short Rib with black truffle butter, and Apple Cider-Glazed Atlantic Salmon Fillet served alongside roasted butternut squash, cranberries and feta. Served à la carte, guests can pair these limited-time options with their tried-and-true Palm favorites or enjoy the fall menu items start to finish. And, in a nod to its rich history, The Palm is bringing back several favorite hidden menu items conceived by guests and family members over the course of close to one hundred storied years.
Autumn Flavors — Roofers Union and Jug and Table are now serving new food, cocktail and wine offerings for autumn. Executive Chef Jenn Flynn, Sommelier Chas Jefferson, and Beer Director/GM Dave Delaplaine have woven deep fall flavors into the dining experiences at the second-floor restaurant and street-level wine bar. This season you can expect adaptations of longtime favorite dishes seasoned for cooler months as well as a stellar list of new beverages that toast to the end of summer. Flynn is offering new shareable plates at Roofers Union including crispy Brussels sprouts with pomegranate vinaigrette, smoked sour cream, and parmesan Reggiano, and roasted acorn squash with a maple walnut vinaigrette. Hearty plates of spinach cavatelli pasta served with lamb ragu, mint, Sicilian pistachios, and parmesan join the menu alongside apple cider brined roasted half chicken paired with potato gratin and grilled broccolini, and a new house-made Kielbasa with sautéed red peppers and onions. The Kielbasa joins a popular lineup of house-made sausages available as entrée plates or sandwiches. Two new elevated grilled cheeses will join the menu downstairs at Jug and Table.