WASHINGTON DC: Some Great Dining Options for Winter Restaurant Week - Part Two - Starts January 30

RAMW, The Restaurant Association of Metropolitan Washington will host Winter Restaurant Week, January 30^th through February 5^th, inviting participating restaurants to offer three-course lunches for $22 and three-course dinners for $35.  This bi-annual event invites diners to experience Washington’s top restaurants at an affordable price point.  As an added bonus, some restaurants including 701 Restaurant, Ambar, Ambar Clarendon, Ardeo+Bardeo, Bibiana, nopa Kitchen + Bar and The Oval Room will be extending their offerings through February 12^th allowing more time to enjoy the winter savings.

Here is Part Two of my recommendations;

For an elegant Restaurant Week experience, look no further than The Bombay Club, located at 815 Connecticut Avenue, NW, just steps away from the White House.  Guests can anticipate delicious, regional Indian fare prepared by Executive Chef Nilesh Singhvi with several appetizer options including Mango Shrimp with cilantro and chili pepper; Chicken Pista Kebab with caramelized onion, pistachio and clove; Paneer Tikka with cottage cheese, yogurt, peppers and tomato; Crispy Kale Chat with date-tamarind chutney, onion, and yogurt; Paneer Corn Kebab with cottage cheese, broccoli, and spices, or the Keema Pato with lamb and kachumber.  Next, one will choose their entrée, which is served with rice and naan.  Options include Tandoori Salmon, marinated salmon with yogurt and spices; Gosht Banjara, lamb, onion, garlic, coriander and cardamom; Pork Chop Vindaloo with onion, garlic, wine vinegar and straw potatoes; Nilgiri Fish Tikka with cilantro, mint, fennel and onion, as well as Safed Murg, chicken, almond, yogurt and cardamom.  Dessert options include Carrot Halwa with carrot, milk and almond; Date Walnut Kulfi; Mango Crème Brûlée; Fig Ginger Sticky Toffee Pudding with vanilla ice Cream, and Coconut Cake with pistachio and cherry.

Bombay Club’s Restaurant Week menu will be available January 30^th through February 5^th.  Lunch is served Monday through Friday, from 11:30 a.m. to 2:30 p.m.  Dinner is served Monday through Thursday, from 5:30 p.m. to 10:30 p.m., Friday and Saturday, from 5:30 p.m. until 11 p.m. and Sunday, from 5:30 PM to 9:30 p.m.

For more information, call (202) 659-3727 or visit www.bombayclubdc.com.

In Cleveland Park, Ardeo + Bardeo, located at 3311 Connecticut Avenue, NW, is offering Restaurant Week fans the best of modern American cuisine exclusively during dinner service.  Guests can choose one dish from the snacks or appetizer section, one dish from the meats, pasta or seafood section, and one dessert off Executive Chef Kelly Bunkers’ menu for $35 per person.  Seasonal menu items include Scallop Crudo with passion fruit vinaigrette and jalapeños; Curried Butternut Squash Soup with toasted coconut and pumpkin seeds; Persian Spiced Lamb Shank with cranberry beans and pearl onions; Cioppino, clams, mussels, head on shrimp and scallops; Risotto with pumpkin seed pesto, squash, kale and parmesan; U-10 Scallops with puey lentils, braised fennel and vadouvan apple sauce, as well as Deviled Eggs with peanuts, Sriracha and sesame.  For a sweet ending, guests can select any dessert off the menu.  Highlights include the Buttermilk Doughnuts with cinnamon sugar, espresso cream and cherry jam; Lemon Vanilla Chiffon Cake with berry compote and orange-vanilla gelato, or the Pumpkin Crème Brûlée with ginger spiced cookies and cinnamon whipped cream.

Ardeo+Bardeo’s Restaurant Week menu will be available January 30^th through February 12^th.  Ardeo+Bardeo is open for dinner service Sunday and Monday, from 5 p.m. until 10 p.m., Tuesday through Thursday, from 5 p.m. to 10:30 p.m., Friday and Saturday, from 5 p.m. to 11:30 p.m.

For more information, contact (202) 244-6750 or visit www.ardeobardeo.com.

In Silver Spring, Maryland, All Set Restaurant & Bar, located at 8630 Fenton Street, will offer a menu that takes inspiration from time spent in coastal New England this Restaurant Week.  At lunch, one can select a $16 two-course menu or $22 three-course menu prepared by Executive Chef Edward Reavis.  Standout dishes include the Hushpuppies with habanero honey butter; Tomato Basil Soup with white cheddar brioche crouton, or Caesar Salad with romaine, kale, Caesar dressing and parmesan.  For entrées, guests may choose from Fried Fish Sandwich with battered cod, pickled zucchini, Bibb lettuce and tartar sauce, served with house-cut fries; Wild Mushroom Risotto with shiitake mushrooms, parmesan and pecorino, or Trout Meuniere, pan-seared and served with garlic green beans and rosemary potatoes.  For a sweet ending, guests can choose between the Sweet Potato Pie with a graham cracker crust and cinnamon gelato; Ice Cream Cookie Sandwich with chocolate chip cookies and vanilla gelato, or a Sorbet Duo. 

For dinner, guests will enjoy in a three-course dinner menu priced at $35 per person.  Guests can savor first-course options such as the Portuguese Kale Soup with garbanzo beans, potatoes and chorizo; Fried Oysters with arugula and Old Bay tartar sauce, or Skillet Cornbread with habanero honey butter, followed by second course options such as Clam Linguine with Middleneck clams, white wine leek & corn broth and chili flakes, served with grilled bread; Brick Chicken with Brussels sprouts, mashed potatoes and chicken jus, or the Wild Mushroom Risotto with cremini, shiitake & oyster mushrooms, parmesan and pecorino.  For dessert guests, can enjoy the same sweet confections available at lunch.  

All Set Restaurant & Bar’s Restaurant Week menu will be available from January 30th through February 5th.  Lunch is available Monday through Friday, from 11:30 a.m. to 3 p.m., and dinner is served Monday through Saturday, from 3 p.m. to 10 p.m., and Sunday, from 4 p.m. to 9 p.m.  

For additional information or reservations, visit www.allsetrestaurant.com or call (301) 495-8800.

nopa Kitchen + Bar, located at 800 F Street, NW, will also be participating with a prix fixe menu including an appetizer, entrée and dessert available during both lunch and dinner service.  The lunch menu offers a selection of appetizing dishes prepared by Executive Chef Matt Kuhn such as Celery Root & Parsnip Soup with poached lobster, truffle, and smoked olive oil; Deviled Eggs with sweet potato mousse and bacon jam; Farro & Black Quinoa Risotto with squash-pumpkin seed pesto, fall vegetables and Chaseholm Farm goat cheese, as well as Pan Roasted Chicken Breast with spaghetti squash, purple barley, guanciale and sage jus.  Dessert options include Chocolate Hazelnut Cheesecake with gianduja mousse; Winter Citrus Salad with grapefruit crème and oatmeal crisp, and the Saffron Rice Pudding with candied pistachios and golden raisins.  Lunch is priced at $22.

For dinner, guests can choose one appetizer or salad off the featured menu followed by a choice of entrée.  Standouts include the Roasted Fig & Burrata Salad with pumpkin seeds, upland cress, farro and fig vincotto; Ricotta & Kabocha Squash Gnudi with Bolognese, maitake mushrooms and ras el hanout; Grilled Spanish Octopus with black chickpeas, fairytale eggplant, ‘nduja and garnatxa aioli; Pan Roasted Atlantic Swordfish with cauliflower "cous-cous", crimson lentils, golden raisin, pine nut & olive tapenade, as well as Braised Beef Short Rib with golden beets, Tuscan kale, goat cheese, vidalia onion and potato air.  The dinner menu is priced at $35 per person (tax and gratuity not included).

nopa Kitchen + Bar’s Restaurant Week menu will be available from January 30th through February 12th.  nopa is open Monday through Thursday, from 11:30 a.m. to 10:30 p.m., Friday, from 11:30 a.m. to 11 p.m., Saturday, from 5 p.m. to 11 p.m. and Sunday, from 11 a.m. until 9:30 p.m.

For more information, please call (202) 347-4667 or visit www.nopadc.com.

The Grill Room, located in the Rosewood, Washington D.C. at 1050 31^st Street, NW, will offer diners a $22 three-course menu, which will be available exclusively during lunch service this Restaurant Week.  The menu begins with a choice of dishes such as Prosciutto, Pear & Arugula Salad with pistachios and balsamico; Frisee & Apple Salad with bacon lardons, soft boiled egg and warm bacon vinaigrette; Chestnut Soup with whipped crème fraîche.  Entrées are just as enticing and include Chicken with Little Gems lettuce, Fourme d’Ambert blue cheese, buttermilk dressing and sourdough croutons; Grilled Wild Caught Tuna with fennel confit, blood orange supreme and black olive coulis; The Grill Room Burger with mayonnaise and cheddar cheese, served on a potato bun with fries and a pickle, as well as Artisan Pasta, mezzi rigatoni pasta with a fragrant pork Bolognese, parsley and grated parmigiano-reggiano.  The menu will conclude with a choice of Chocolate Mousse with Devil’s food cake, cocoa crumbles, caramel sauce, chocolate peppermint ice cream or the Buttermilk Panna Cotta with concord grape sorbet, crunchy meringue and pistachio ganache.  

The Grill Room’s Restaurant Week menu will be available from January 30th through February 5th, only during lunch service. Lunch is served daily, from 11:30 a.m. to 2:30 p.m.

For more information or reservations call (202) 617-2424, or visit http://www.rosewoodhotels.com/en/washington-dc/dining/the-grill-room.

At 701 Restaurant, 701 Pennsylvania Ave, NW,  Executive Chef Benjamin Lambert will offer a special featured three-course menu.  Highlights include Spiced Beef Carpaccio with fried baguette, jalapeño, been sprouts, Thai basil and pho aioli; Gnocchi with duck ragout, goat cheese and radicchio; Twice Baked Beets with labne, green apple, pecans and pomegranate vinaigrette; Roast Pork Roulade with crushed parsnips, watercress salad and Banyuls jus; Roasted Haddock with roast root vegetables and clam chowder, as well as Coq au Vin with fettuccine, bacon and braised chicken.  Lastly for dessert, guests can enjoy tempting choices such as Chocolate Bar with banana ice cream, banana compote and caramel sauce; Sangria Poached Pear with walnut granola and ginger ice cream; Maple Crème Brûlée with doughnut holes, orange pate de fruit and bacon crumble, and a Carrot Cake with crème fraîche, carrot sauce and candied mint.  

701 Restaurant’s Restaurant Week menu will be available from January 30th through February 12th.  Lunch is served Monday through Friday, from 11:30 a.m. to 2:30 p.m., and dinner is served Monday and Tuesday, from 5 p.m. to 10 p.m., Wednesday and Thursday, from 5 p.m. to 10:30 p.m., Friday and Saturday, from 5 p.m. to 11 p.m., and Sunday, from 5 p.m. to 9:30 p.m.

For more information or to make a reservation, call (202) 393-0701 or visit www.701restaurant.com.

More to come ? Maybe as more info comes in we will add to the list