DUPONT: The Riggsby Launches Brunch and "Cocktail Party" Happy Hour

The Riggsby has provided full details on its newly unveiled Sunday brunch and "cocktail party" happy hour

James Beard Award-winning chef Michael Schlow announces new cocktail party-themed weekday happy hour and Sunday brunch service at The Riggsby, his restaurant in the Carlyle Hotel at 1731 New Hampshire Ave. in Northwest Washington, DC.

Bringing to life his vision of a modern American restaurant inspired by mid-century supper club culture, Schlow’s happy hour menu — playfully named “The Cocktail Party” — is infused with nostalgic nods to his childhood and his parents’ dinner parties, to which well-dressed friends and neighbors would arrive with classic dishes such as stuffed mushrooms and deviled eggs.

Chef Schlow’s interpretation includes 11 hors d’oeuvres that range from lighter bites such as marinated olives and almonds ($5) and homemade potato chips ($6) to more filling fare such as avocado & crab toast ($6), hanger steak brochette ($6) and spicy shrimp rolls ($7). Each item pairs well with the selection of six aperitifs designed by bar manager Christine Kim, including a martini, Manhattan and gimlet — all $6 and served in classic Nick & Nora cocktail glasses — as well as a Champagne cocktail ($7), Pinot Grigio ($6), Barbera ($6) and local draft beer ($4).

Schlow’s Sunday brunch menu continues the mid-century motif with a selection of classic American fare with a modern twist. Guests can choose from a selection of “snacks & starters,” such as organic Greek yogurt served with fresh berries and homemade granola ($9), avocado toast with Maryland crab meat, jalapeno and pickled red onion ($12), or even the decadent chilled oyster, shrimp, crab and mussel plateau, $45, portioned perfectly for sharing. Entrée highlights include classic breakfast dishes such as the “morning after” sandwich with eggs, prosciutto cotto and pecorino ($12), poached eggs with Maryland lump crabmeat ($16), a chorizo breakfast burrito ($13), and buttermilk pancakes served with hazelnuts and caramelized bananas ($12); as well as hearty options like the all-American tavern burger with bacon-onion jam ($15), schnitzel a la holstein ($26), and steak frites served with “super frenchy” béarnaise ($22). Sides like homemade sausage ($6) and sea salt French fries ($6) round out the menu.

Guests can enjoy 11 different brunch libations, also composed by Kim. With gin, Aperol, sparkling rosé and lemon, the Virginia Slim ($13) is a crowd favorite, while the Americano, $9, combines Campari, sweet vermouth and seltzer for a strong morning wake-up call. Other cocktails include the Harvey Wallbanger, $11 (vodka, Galliano, orange juice), the paloma ($10), classics like a daiquiri ($11), bellini ($8) and mimosa ($8), as well as two choices of bloody mary, including the Riggsby Bloody Mary, $10, with chilies and house-picked cucumber.

The Cocktail Party menu is available Monday through Friday from 4 p.m. to 7 p.m. and brunch is served on Sundays from 11:00 a.m. to 3 p.m. 

The full menus are below and available here: http://www.theriggsby.com/#!cocktail-party-happy-hour/c1br8 and here: https://www.dropbox.com/s/vs3kgxamurtvja1/150828_Brunch.pdf?dl=0.

Happy Hour Menu

HORS D’OEUVRES

• AVOCADO & CRAB TOAST 6
• EGGPLANT “PARM” 5
• SMOKED SALMON RILLETTES 5
• HANGER STEAK BROCHETTE 6
• SPICY SHRIMP ROLL 7
• HOMEMADE POTATO CHIPS 6
• MARINATED OLIVES & ALMONDS 5
• CHEESE AND CRACKERS 7
• DEVILED EGGS 5JALAPEÑO TATER TOTS 7
• CHORIZO STUFFED MUSHROOMS 6

APERITIF

• NICK & NORA MARTINI 6
• NICK & NORA MANHATTAN 6
• NICK & NORA GIMLET 6
• CHAMPAGNE COCKTAIL 7
• PINOT GRIGIO 6
• BARBERA 6
• LOCAL DRAFT 4

Brunch Menu

• SNACKS & STARTERS
• TODAY’S SMOOTHIE 7
• ORGANIC GREEK YOGURT, with fresh berries & homemade granola 9
• DEVILED EGGS with calabrian chiles and crispy chicken skin 5
• AVOCADO TOAST with Maryland crabmeat, jalapeño and pickled red onion 12
• SPICY SHRIMP CANAPES 12
• TOASTED BAGEL with smoked salmon, ripe tomato, cucumber, red onion & cream cheese 14
• CHILLED OYSTER, SHRIMP, CRAB AND MUSSEL PLATEAU serves 2-3 45

LIBATIONS

• VIRGINIA SLIM gin, aperol, sparkling rosé, lemon 13
• AMERICANO campari, sweet vermouth, seltzer 9
• HARVEY WALLBANGER vodka, galliano, orange juice 11
• PALOMA blanco tequila, lime, grapefruit 10
• DAIQUIRI 11 white rum, lime, sugar
• RIGGSBY CUP pimms, calvados, ginger, citrus, bitters 11
• BELLINI 8
• CHAMPAGNE COCKTAIL 9
• MIMOSA 8
• HEMMINGWAY BLOODY MARY vodka, tomato juice, worchestershire, lime 9
• RIGGSBY BLOODY MARY vodka, tomato, horseradish, chilies, house pickled cucumber 10

ENTREES

• THE “MORNING AFTER” SANDWICH with eggs, prosciutto cotto, pecorino & cracked black pepper 12
• POACHED EGGS & MARYLAND LUMP CRABMEAT with crispy potatoes, piquillo pepper & old bay hollandaise 16
• EGG WHITE OMELET with farmer’s market veggies & whole wheat toast 12
• BREAKFAST BURRITO with chorizo, eggs, potatoes, jalapeño, cheese & green onion 13
• BUTTERMILK PANCAKES with caramelized bananas, orange zest & crushed hazelnuts 12
• ALL AMERICAN TAVERN BURGER with bacon-onion jam, cheese, & french fries 15
• FRESH SPAGHETTI with italian bacon, onion, tomato & pecorino 19
• SHRIMP, TOMATO AND AVOCADO SALAD with field greens, pickled red onion, lemon 17
• GRILLED CHICKEN PAILLARD with classic ceasar salad 17 
• SCHNITZEL “A LA HOLSTEIN” 26
• STEAK FRITES with Philippe’s “super frenchy” béarnaise 22

SIDES

• SEASONAL FRUIT 7 TOASTED BAGEL with cream cheese 5 
• HOMEMADE SAUSAGE 6
• BACON 6 
• RIGGSBY POTATOES 5
• HOMEMADE FRENCH FRIES with sea salt & herbs 6