This week in the District, we have something for the brunch bunch crowd at a fantastic Peruvian restaurant, there are rare magnums of wine that need drinking, and basketball and St. Patrick’s Day beer and happy hour mix and mingle at a dining saloon in Adams Morgan. Now, how’s that for a diverse offering of new menus to explore?
Blue Duck Tavern
We hope you are still enjoying the weekly Tuesday lineup featured in the “Blue Duck Uncorked” wine program at Blue Duck Tavern. Every Tuesday, from 5:30 p.m. to 10:30 p.m. until March 29, the folks at Blue Duck are pouring one specially selected rare magnum not found on the restaurant’s featured wine list. Lucky guests can count on Blue Duck Tavern general manager Joseph Cerione’s choices and can try each vintage by the glass for $30. Next Tuesday’s selection for March 15 is an exceptional wine from California. It’s the Whitehall Lane Winery Cabernet Sauvignon Leonardini Vineyard Napa Valley California 1998.
Jack Rose Dining Saloon
March is definitely the month for madness, during St. Paddy’s Day and throughout the frenzied competition of basketball season. Jack Rose Dining Saloon has made it possible to combine your love of basketball, booze, and harmless wagers with their “Courtside” Rooftop Happy Hours and Beer Bracket competitions. The fun starts on March 15 and runs until April 4 and while you nibble half-priced bites and sip on $5 pints, $7 punches,and $8 whiskies you can watch the game on one of the four large-screen TVs on the heated rooftop terrace. Then on March 24, test your prognostication skills and compete in the Sweet 16 Beer Madness bracket showdown featuring four breweries.
Last weekend, Ocopa, located on H Street NE, launched their new brunch menu to rave reviews. Although they’re only serving brunch on Saturdays from 11:30 a.m. to 3:00 p.m., the scarcity of their brunch has only made it more coveted. If you have a hankering for authentic Peruvian dishes like pollo a la brasa, yucca, perfectly cooked papas with ocopa or huancaina sauce, or meaty anticuchos, reserve a spot if you can. And for an additional $20 don’t forget to include the bottomless mimosas or incajitos (chef Yuki Nakandakari's Inca Kola-inspired cocktail).
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.
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