Washington, DC New Menu Report: 3/22/17
Courtesy of Red Apron Burger Bar
Springtime menus are always designed around baby lettuces and vegetables, Easter themes, and quick, fresh dishes. However, it’s also lamb season, and now there are burgers, pizzas, beer from Maine, grilled cheese snacks, and Latin-Asian bento boxes to try. Take advantage of every second of outdoor dining before the doldrums of June and July get here, and remember to savor the delicate flavors of spring. They will be gone too soon.
Beer and pizza: What’s not to like, right? If they are your two favorites, then head to All-Purpose Pizzeria in Shaw on April 10 when Maine Beer Co. will be taking over the taps as part of the Annual Craft Brewers Convention (April 10 to 13). Brewery owners David and Daniel Kleban will be on hand to pour three highlighted brews: Woods & Waters IPA, Lunch, and A Tiny Beautiful Something.
All-Purpose co-owner and chef, Mike Friedman, has created a special menu to pair with the badass brews and will serve a pizza called Weathervane — named for a Maine bar where Friedman once hung out — made with fried clams, smoked bacon, fontina crema, and Calabria chiles. Not your style? Try the ‘nduja and mozzarella arancini or the veal Milanese with sunchoke crema. Now those are some Nona-approved Italian dishes!
Burger, Tap & Shake
You'll be baaa-tty for the Burger of the Month for March at Burger, Tap & Shake. Every month, this eatery features a Burger, Cocktail, and Milkshake of the Month and you have to try the Spring Fever Burger for $9. It’s made with lamb, roasted peppers, arugula, goat cheese, pea pesto, and Dijon mayo.
Red Apron Burger Bar
Can’t get enough of meaty, juicy burgers? Then maybe the new burger Red Apron Burger Bar created for St. Patrick’s Day should be on your to-do list. On March 1, Red Apron started its new Burger of the Month program, and for the debut, chef Nate Anda created the St. Patrick’s Day. It’s a triple-decker concoction made with two beef patties and a corned beef patty and topped with white American cheese, bacon-braised cabbage, and spicy mustard. Don’t wait too long, because this burger ends on March 31.
Come on, admit it, nothing is as comforting or yummy (yes, I went there) as an oozy, gooey, perfectly grilled cheese sandwich. To get a maximum flavor boost, head to Ripple for its two new grilled cheese sandwiches — they’re not just for happy hour anymore! Now you can get them all night long in Ripple’s Bar Room and can choose from the truffled “presse” served with sottocenere cheese and garlic aïoli or the Morbier grilled cheese stuffed with tender short rib meat and garnished with horseradish cream. Still hungry? Chef Ryan Ratino has added a few small plates to the menu along with some new artisanal cheeses and charcuterie. Now, what to drink? Lead bartender Jochem Zijp has created two beauties to pair with your snacks: the Farmers Only, made with Tyler City gin, beet shrub, yuzu, and frothed egg whites, and the Bitter Nona, with Cocchi Barolo chinato, Cynar, Campari, and lemon.
If you missed the opening of Sakerum recently, don’t worry — you can still head over and try out what’s hot with its new brunch offerings. This Latin-Asian restaurant is launching its Bento Box Brunch on Saturday, March 25, and it will be available Saturday and Sunday from 11 a.m. to 3:00 p.m. For $29 per person (excluding tax and gratuity), guests can choose from six Japanese bento boxes paired with signature cocktails. Executive chef Khan Gayabazar’s bento boxes include churrasco, grilled beef short rib with sushi rice, chimichurri salsa, and a fried egg; the chicken karaage double fried chicken thigh, the yaki-sake grilled salmon, and a few other mouthwatering options. Each bento box (except for the sushi bento box) comes with mixed green seaweed salad, bacon jalapeno home fries, fried plantains, and tamago futomaki.