Washington, DC New Menu Report: 1/20/16

Healing tisanes, tasty smelly cheese platters, and airy soufflés, and love potions are all on menus across the District

The Lafayette, inside the Hay-Adams Hotel, is serving a Grand Marnier souffle. 

D.C.’s dining and food scene is so exciting nowadays that even in the dead of winter there is tons of new menu changes to sample and explore. We have D.C.’s only locally spice shop serving up restorative tisanes and classes on cooking and spices, there are magical love potion cocktails and desserts, cooks can try their hand at gourmet recipe for soufflés, and smelly cheese lovers can dine on traditional raclette. Sounds like we need to brave the cold this week and do some menu sleuthing.

Bazaar Spices
Award winning Bazaar Spices, D.C.’s favorite spice shop, is opening a new space at the Atlantic Plumbing Building and their new menu features some herbal and medicinal teas that will help take off the winter chill and put your system back in balance. Three favorites include Pick Me Up made with chicory and kola that can be mixed with other ingredients like cinnamon chunks, cracked green cardamom pods, or crushed dried ginger; Not Green Tea prepared with nettle and saffron; and Rose Tinted Glasses, which is made with jasmine, red clover, linden, lavender, rose, and elderberry. Depending on which you choose, each tisane can aid in digestion, give you an energy boost, help with water retention, or give you a calming boost of Vitamin C. You can still find them at Union Market but be sure to look for announcements of their grand opening soon.

Blue Duck Tavern
Blue Duck Tavern chef Brad de Boy has tapped into foodies’ winter yearning for creamy, stinky, yummy cheese and, beginning January 22, will be adding an artisanal Vermont raclette sampler to the menu. Each sample includes raclette served melted over roasted potatoes with sides of bresaola, chorizo, and housemade condiments for $18; it’s perfectly sized for two people to share. Cheese specialist Sophie Slesinger will be on hand every evening starting at 6 p.m. to chat about cheese and for a truly exceptional pairing general manager Joseph Cerione has chosen a Hermann J. Wiemer “Semi-Dry” Riesling from the New York Finger Lakes for to complete the dining experience.

Bourbon Steak
Fancy a secret someone but can’t get their attention? Maybe a bit of Love Potion No. 9 will do the trick. Bourbon Steak at Four Seasons Hotel has added three special cocktail and dessert pairings to their menu with potions and recipes provided by head bartender Torrence Swain, pastry pro Derkje Steenblik, and executive chef Joe Palma. Sample each treat at noon on February 6 for $45 per person and try three magical cocktails and desserts made with French absinthe, Benedictine, and Chartreuse. Email David Fascitelli to reserve a spot.

The Lafayette at Hay-Adams Hotel
Fancy yourself a pastry chef craving a Grand Marnier soufflé? Look no further than the historic Hay-Adams Hotel across from the White House. Their pastry chef, Josh Short, has provided recipes for his Grand Marnier soufflé, which will be available at The Lafayette restaurant during the month of January.  

Summer Whitford is the D.C. Editor at The Daily Meal and also writes about food, drink, and travel. Follow her on Twitter @FoodandWineDiva, on Instagram at thefoodandwinediva, and read more of her stories here.