What’s Happening in Washington, DC: March 20, 2017
It’s official: Spring has arrived. The weather is as unpredictable as ever, and D.C. diners are in search of culinary diversions. New restaurants continue to open, thanks to new developments like the Capitol Riverfront, the influx of new chefs, and the return of other chefs seeking fame and fortune amidst the District’s newfound fame as a culinary destination. Dine at a pop-up from yet another Michelin-starred chef, partake of an entirely unique culinary experience that juxtaposes furniture design with food, seek out Serbian samples, and learn about the who’s who list of chefs opening new restaurants or taking over as chefs de cuisine. That’s just a few of the things happening in D.C. this week and the rest of the month.
If you love Ambar, then you have to pay a visit to Baba; owner Ivan Iricanin pays tribute to his hometown of Trstenik, Serbia. In Serbian, baba means grandmother, and this new spot in Arlington, Virginia, is offering promotions from March 20 to 24 to celebrate its opening. During those days, guests can take advantage of complimentary La Colombe coffee drinks between 8 and 10 a.m. From 4 to 9 p.m., happy hour specials include red, white, sparkling wine, and Heineken beer for $5. Also during happy hour, Baba is serving three different signature cocktails ($6 each) including the Monastery, which is made with Maraska Slivovitz fruit brandy, lime juice, honey syrup, and plum preserves, and to keep you well fed, the restaurant is offering Balkan meze for $5 each.
A few standouts from the list include roasted cauliflower served with a creamy eggplant purée and pomegranate dressing; fried olives with blue cheese and cinnamon cherry tomato jam; salmon tartare with capers, quinoa, and pine nuts; pork belly sliders with house-made pickles and a white bean purée, and ham croquettes with mustard dressing. Hurry up and check this new bôite out!
The Grill Room at Rosewood Hosts a March Pop-Up Featuring Chef Eric Minnich
If you are an avid fan of Michelin-starred dining experiences, there is still time to make a reservation to dine at The Grill Room at the Rosewood Washington D.C. for the March pop-up. Until March 31, dine with Eric Minnich, chef de cuisine at the Michelin-starred Madera at California’s Rosewood Sand Hill, and experience his unique culinary point of view. He combines the science of gastronomy with fresh flavors including black truffle, burrata, and beet salad in a sherry vinaigrette; lamb merguez crépinette with smoked date and jalapeño chutney; and whole roasted trout with sherry, brown butter, Romesco, and fennel. To make reservations, call (202) 617-2424.
Minnich, a native of the Bay Area in California, combines his degree in culinary nutrition from Johnson & Wales University in Providence, Rhode Island, with work experience at top national and international restaurants. He worked as sous chef for Traci Des Jardins at her critically acclaimed Spanish restaurant, The Commissary; completed a stage at internationally acclaimed Astrid y Gastón in Lima, Peru; and honed his culinary skills working at RN74 with world-renowned chef Michael Mina.
Park Hyatt Hosts Spring Masters of Food & Wine Event at Blue Duck Tavern
Get ready for a design- and food-inspired experience at the Blue Duck Tavern at Park Hyatt Washington D.C. when it hosts the spring 2017 Park Hyatt Masters of Food & Wine: Great American Craftsmanship event on Friday, March 24, from 6:30 to 9 p.m. It’s a culinary celebration that highlights the work of American designer Thomas Moser and his extraordinary wooden furniture, which will be complemented by dishes whose ingredients and flavors evoke the work of the artist. This special meal will be prepared by newly appointed executive chef Troy Knapp and Blue Duck Tavern chef de cuisine Brad Deboy and priced $150 per person including wine. Purchase tickets by calling (202) 419-6620 or by email.
The Salt Line to Open on the Capitol Riverfront in Spring 2017
Seafood-lovers get ready to celebrate, because you will not have to wait much longer for the arrival of a new 3,500-square-foot seafood restaurant to open at the much-anticipated Capitol Riverfront development in Southeast Washington, D.C. Called The Salt Line, this classic New England-style fish house is the latest project from Long Shot Hospitality. Overseeing the culinary development is chef Kyle Bailey, whose menu is inspired by classic New England seafood dishes with optional selections that highlight the chef’s culinary personality. Look for seafood charcuterie, crudos, and signature raw bar offerings, as well as a comprehensive beverage program that includes signature cocktails and an extensive beer list with a focus on breweries from the D.C. area and American producers in the Northeast.
The chef de cuisine at this new venture is Mike O’Brien, who has spent many holidays and summers on Cape Cod and is returning to his New England roots to showcase the region’s bounty. He brings 20 years of industry experience to his new role. His diverse culinary career includes stints in restaurants in upstate New York and Boston; at The Liberty Tavern in Arlington, Virginia; at Michelin-starred Blue Duck Tavern at the Park Hyatt Hotel; and at Birch & Barley where he was sous chef under Kyle Bailey.