Jordan Wright
Published: Georgetowner/Downtowner – Wright on Food
September 2009
With a wealth of museums housing the greatest concentration of art and artifacts in America, Washington, DC stands alone as a destination for those seeking culture and edification. Thousands of tourists, school children and families delighted to see their “taxpayers dollars at work”, take advantage of the (mostly free) museums every year and try to pack in as much as possible. But to what end? “Cultural overload” can be a serious side effect. It occurs when the overtired and over-edified visitor struggles to recall the provenance of something they have viewed that day. Was it a Matisse, Degas or Morissot? A highly intricate Native American beaded object, was it Navaho or Zuni? Perhaps an ancient Chinese scroll…was it Han Dynasty or Tang? Even one more magnificent painting, artifact or sculpture can prove one too many.
Without a stop along the way to decompress and review the wonders of the day over a meal in a pleasant spot, we can’t really process our experiences. After all it’s not just about ticking off a laundry list of must-sees if we can’t remember what we saw.
Always when touring, our family motto is as follows: ”Retreat!”…the part where you find a nice calm place to relax; “Regroup!”…the participants convene to review the day’s adventures, and partake in restorative food and drink; and “Attack!”…the point at which you head back out with renewed vigor or at least enough strength to go home. It’s a no-variation prescription for sightseeing I highly recommend.
Many of our largest museums are massed on the Mall. Some museums have in-house dining options, some are lovely, some very crowded and others merely satisfy fast food choices…to wit there’s a McDonald’s and Boston Market in the National Air and Space Museum. Avoid at all costs. For our purposes we seek a charming respite, a pleasant destination that is too small or too high-end to service bus tours. I like to think that having a proper meal is both reward and celebration for the day’s adventure and, gastronomically speaking, part of your day’s artistic experience.
What follows is my short list of places to enjoy in and around the most visited museums and attractions. And unlike Boston, New York or Philadelphia whose museums charge up to $20.00 in entry fees, here in DC we have none or very minimal admission and we can put those savings into finer dining options.
 Cedar-planked Juniper Salmon over the fire pit at Mitsitam Café – (credit to the Café at National Museum of the American Indian)
Nearby to the Smithsonian American Art Museum, the International Spy Museum, the National Portrait Gallery, the Newseum, the National Archives, the National Museum of Crime and Punishment and the National Museum for Women in the Arts are Acadiana, Café Mozart, Zola, Siroc, The Source, Teaism and Poste Moderne…each beckoning with a vastly different epicurean siren song.
Acadiana is helmed by Chef Jeff Tunks and shows off the spirit of Louisiana with dishes like a Trio of Pies featuring Natchitoches Meat Pie, Louisiana Crawfish Pie and Southern Vegetable Pie with Black Pepper Buttermilk Dipping Sauce, Seafood Gumbo or their signature Barbeque Shrimp and finish with French Market Beignets with Chicory Coffee Creme Anglaise.
901 New York Avenue, NW
Little Café Mozart revels in its Bavarian fare. Veal Schnitzels, German Potato Pancakes, Rouladen and Viennese Beef Goulash. Enjoy your “foodcation” with Black Forest Cake with Kirshwasser, Whipped Cream and Morello Cherries, Linzer Torts and Apple Strudel. All made in house.
1331 H Street, NW
Zola, under the culinary magic of Chef Bryan Moscatello, who also oversees neighboring Potenza, is a sleek yet intimate and sultry spot with sexy red velvet banquettes. Its menu ranges from local Green Hill Farms Lamb with Hazelnut and Sheep Ricotta Ravioli with Red Romaine and Sweet Shallot Puree to An American “Hot Pot” of Shrimp, Scallops, Clams, Mussels and Salmon poached in a Sweet Corn Tomato broth served with Quinoa and Grilled Chorizo. Pastry Chef Christopher Kujala makes a Mud Pie with espresso Kahlua freddo, Oreo Brownie and Bourbon Pecan Butterscotch. Yes, that’s all just one dessert! For fun he even makes throwback Whoopie Pies. This coming February they will co-host a special Spy event for kids with their next-door neighbors.
 The Spy Museum.Zola Restaurant - Photo by Jordan Wright 800 F Street, NW
Siroc ‘s intriguing Mediterranean allure and creative Italian influence reveal dishes like Baby Octopus Salami with oven-dried Cherry Tomatoes and Red Pepper and Arugula Pesto, a whole host of paninis, handmade pastas like gnocchi and pappardelle and Squid Ink Capellini with Baby Clams or Cappelacci filled with Lobster and Roasted Corn with a Sweet Pepper Beurre Blanc. Round off your meal with Bosc Pear poached in Red Wine and Ginger with Mascarpone Ice Cream and Ginger Cream. You can dine inside or outside on the patio.
915 15th Street, NW
Poste Moderne Brasserie in the Hotel Monaco has become a destination spot for diners. Its relaxed modern American cuisine by Chef Robert Weland focuses on ingredient-driven preparations. A pre-theatre menu, or as I like to call it après museum-going dinner, served from 5 to 6:30 pm, features such choices as Arugula Salad with Basil, Fresh Figs, Parmesan and Aged Sherry Vinaigrette, Pastured Chicken with Toasted Farro, Sweet Corn and Chanterelles and a lovely Peach Papillote with fresh Ricotta and Lavender Ice Cream. Or you could start off your weekend with a Saturday or Sunday Brunch here, indoor or outdoor. How lovely for the fall!
555 8th Street, NW
In the Newseum Wolfgang Puck’s The Source has taken this town by storm with its stunning décor, spectacular views of the city and a highly acclaimed menu. Opening to rave reviews this very pricey restaurant offers an eclectic upscale Asian menu as inspiring and beautiful as the art in our museums. Lacquered Chinese Duckling with Lo Mein Noodles and Bing Cherry Compote or Grilled Lamb Chops, Hunan Eggplant, Pea Tendrils and Chili-Mint Vinaigrette titillate the palate. Kobe Short Ribs with Indian Spices and Raita prove irresistible. The restaurant offers sake pairings to enlighten the seeker.
575 Pennsylvania Avenue, NW
Among the marble columns in the National Museum for Women in the Arts is a small café that serves sweet crepes, think Nutella and Strawberries, and savory crepes, quiches, sandwiches and salads. They have a special brunch on the first Sunday of each month.
1250 New York Avenue, NW
Just off the Mall, charming Teaism serves exotic teas, Asian–inspired cuisine and plenty of vegan options in a setting replete with koi pond. I love this very affordable restaurant with their delicious Bento Boxes, Seaweed Salad and Udon Noodle bowls. Don’t miss their Salty Oat Cookies. To die for!
400 8th Street, NW, 800 Connecticut Avenue, NW and 2009 R Street, NW
In and around the Renwick Gallery, the Corcoran and The White House on the West End of the Mall you can find the Willard Hotel, the Old Ebbitt Grill and the Occidental Grill.
The beautiful Old Ebbitt Grill is a Washington favorite whose famous raw bar continues to draw aficionados to their freshly shucked oysters and clams. In addition to their divine Saturday and Sunday Brunch offerings they feature “From the Farm” with a variety of locally-sourced farm vegetables tossed with Roasted Garlic, Feta Cheese and Fettucine or small plates for sharing such as Jonah Crab Cocktail, Columbian Empanadas and Beef Carnitas.
675 15th Street, NW
Café du Parc in the Willard hotel has a very tiny restaurant but beautiful outdoor dining. I especially like it after dark. So chic, so French! Their Charcuterie Bar showcases house-made pates…Pate de Campagne with Armagnac and Prunes, Pate en Croute and Alsatian Presskopf, five kinds of pickles and cornichons and a large variety of cheeses. Four different platter choices also offer Iberican Prosciutto and Serrano Ham. Top it off with their macaroons, éclairs and seasonal fruit tarts.
 Charcuterie platter from Cafe du Parc at the Willard Hotel - credit to Jordan Wright 1401 Pennsylvania Avenue, NW
The Occidental Grill and Seafood Restaurant is a classic Washington institution with its history of hosting most US Presidents, famous movie stars and diplomats. Beginning September 16th each Wednesday they will be grilling on their new posh outdoor lounge. With live music and cocktails handcrafted by Lawrence von Weigel and Lamont Proffit this promises to be a lively scene. Great for people-watching.
1475 Pennsylvania Avenue, NW
If you’re pressed for time On the Fly, the cute as a bug’s ear around-the-town food carts provide the food at the cafes in the Corcoran and Phillips with sandwiches, salads and desserts. At the Corcoran Museum they do late-day tapas.
Near The Phillips and the Anderson House is the recently renovated Jockey Club, their red checked tablecloths intact and beloved Maitre d’ Martin Garbisu back at his post. Chef Richard McCreadie, who cooked for a time at the Georgetown Club, is preparing Yellow Tomato Gazpacho with Tempura Shiso Leaf and Red Sorrel Pesto, and their classic Pan-fried Rainbow Trout with English Peas and Parsleyed Potatoes has been restored to the menu. How I love to see this wonderful, memory-laden place back on its uppers again!
In the Fairfax at Embassy Row Hotel at 2100 Massachusetts Avenue, NW
Two of my favorite spots on the Mall are the pretty indoor/outdoor Pavilion Café beside the Sculpture Garden which serves sandwiches, soups, gourmet pizzas and desserts and where, in the summer, you can watch the dancing fountains and Friday evening Jazz concerts or the ice skaters in winter; and Native American cuisine at Mitsitam Native Foods Café inside the National Museum of the American Indian. Although the Mitsitam is cafeteria-style and bustling the food is so authentic and so much a part of the museum’s experience I do recommend it. Based on the varied Native culinary traditions of the Americas it offers dishes like Maple-brined Turkey with Cranberry Relish, Chicken Tamale in a Corn Husk with Peanut Sauce, Cedar-planked fire-roasted Juniper Salmon and smaller dishes such as Bison Chili on top of Fry Bread. The fun is watching your meal prepared in a large fire pit in the Café’s kitchen.
If you chose to remain on the Mall, The Cascades Café, on the lower level in the East Wing of the National Gallery of Art, is a convenient place to stop and meet up with your crew to choose from a wide array of choices in this quick-serve cafeteria. You’ll find roast chicken and other homey dishes, make-your-own salads, pizzas and, most importantly, a terrific assortment of gelati, Italian sodas and espressos.
A memorable luncheon can be had in the Garden Café in the West Wing, Situated around a large stone fountain the cafe changes its menus to coordinate with the museum’s special exhibitions. Until November 1st it highlights Spain with an exquisite, authentic menu created by top chef Jose Andres. After that it will change to a French-themed menu.
Alors! Bon appétit to all and while you’re enjoying your art adventures let me know what fabulous restaurants you’ve discovered by writing me at [email protected].
By Jordan Wright
Published – LocalKicks.com
September 1, 2009
 Heath Hall, Mike Anderson, Bill Blackburn and Brett Thompson at the site of the new Pork Barrel BBQ Restaurant in Del Ray.
Pork Barrel BBQ is planting its flag in Del Ray.
Local Kicks learned on Monday that Pork Barrel BBQ is teaming up with Mike Anderson and Bill Blackburn, two of the area’s top restaurateurs, to bring a Pork Barrel BBQ Restaurant to Alexandria’s Del Ray neighborhood.
The restaurant, which is currently under construction, will be in the heart of Del Ray on Mt. Vernon Avenue near St. Elmo’s Coffee Pub and The Dairy Godmother.
“We are honored to team with Mike Anderson and Bill Blackburn who have decades of success running restaurants and are leaders in the Alexandriacommunity,” said Brett Thompson, a Del Ray resident and CEO of Pork Barrel BBQ.
 Photo by Jordan Wright/Local Kicks Heath Hall and Brett Thompson of Del Ray's Pork Barrel BBQ “Heath and Brett know award winning BBQ, and Bill and I know how to run great restaurants…this is a perfect combination and we can’t wait for our Pork Barrel BBQ restaurant to open its doors next spring,” said Mike Anderson, founder of Mango Mike’s, which has been operating in Alexandria since 1996.
“Del Ray has been waiting a long time for great BBQ, and we are excited to team with the Del Ray BBQ Boys in bringing Pork Barrel BBQ to the neighborhood,” said Bill Blackburn.
In addition, a super-secret reality show scheduled for a major network’s fall line-up has approached Pork Barrel BBQ.
Partners Heath Hall and Brett Thompson, currently waiting for the ink to dry on their contract, swore me to secrecy…at least for the time being. The show, featuring five multi-millionaire venture capitalists looking for investment opportunities will showcase these and other entrepreneurs and fly them out to the West Coast next month for the filming.
Longtime friends from Kansas City, smack dab in America’s Heartland, they were hired by former Missouri Sen. Jim Talent and assigned to tackle the tough issues…banking, child welfare and the national budget. Dry stuff indeed, but they were well acquainted with the give and take, the tit for tat that goes on in each session. They had done their homework and knew the drill, and they were in it for the long haul.
One evening, after too many cold pizzas and as the Senate Appropriations Committee was debating the budget into the wee hours, the boys had the inkling of an idea.
They missed home and talk of “pork barrel” spending was snapping their synapses into fond memories of cookouts with family and friends. They began reminiscing about pork shoulder and beef brisket smoked for hours over oak and hickory wood, Kansas City style, with a tomato base and a rich, smoky barbeque sauce, the meat seasoned with secret recipe rubs to seal in the fat and bring out the intensity and cold beers to wash it all down.
In Kansas City it is said that within a radius of 30 miles a fellow could eat in a different barbeque restaurant every night with no repeats.
Folks there take their barbeque dead dog serious and often smoke 50 pounds of meat at a time.
In his words, Heath’s dad was a ”post office BBQer…out there in rain, snow, sleet and hail.”
The family had six grills, not at all unusual for that part of the country where the stockyards were hailed as the largest in America and the meat went out on railroad cars from Kansas City to Chicago and New York and on across the country.
Some grills were for the smoking, the meat cooking long and slow till it falls off the bone, marrow oozing out, tender and mellow, and creating the most satisfying ancient flavor known to mankind.
Heath and Brett like Weber’s Smokey Mountain Cookers for the slow cooking and grills for chicken giving a fast sear for the charbroiling.
 Pork Barrel BBQ is teaming up with Mango Mike’s, Mike Anderson and Bill Blackburn to bring award winning BBQ to the D.C. Region Eight-foot-long smokers get fired up early in the morning and stoked for hours and hours while smoke fills the yard…neighbors and friends rolling in all day to gather, catch up and sit down with a plate of whatever was coming off the heat…beef, pork, sausages, lamb, mutton and chicken.
The boys know barbeque, born and raised on it, and figured they could make their own spice rub and try to sell it. Friends liked it and encouraged them… and in December of 2008 Pork Barrel BBQ All-American Spice Rub, with its all-natural, smoky, and slightly spicy flavor, was born.
They got it in a few local stores, Let’s Meat on the Avenue in Del Ray and the Organic Butcher in McLean and started to sell it online to immediate success.
They revved up their product line when they entered Safeway’s National Capitol Barbeque Battle last month, creating and presenting a brand new barbeque sauce that hadn’t even been on the market yet.
“They told us our sauce was one of the final three out of forty four,” Heath declared. “We were stunned!”
After the votes were tallied they wound up with Second Place, beating out longtime barbeque champs. In another category, “Memphis in May”, their Pork Shoulder prepared with their All-American Spice Rub, nailed Fourth Place, forever establishing their reputation in the competitive field of American BBQ.
Their label features a wholesome pig holding a fork twice his size with the iconic capitol landscape in the background echoing the days of their time on The Hill…the words “Monumental Flavor” the motto.
Heath who Twitters and blogs through their website www.porkbarrelbbq.com keeps his followers apprised of their latest endeavors gaining them the number one BBQ blogger spot with over 13,000 hits so far and the number one post in Alexandria.
With over 600 grocery stores in 10 states signing on to carry their products they will be rolling out three new products in addition to the original Spice Rub…their crunch-time success BBQ sauce and a Steak Rub and Chesapeake Bay Rub. Their distributor told them, “You guys must have leprechauns on your shoulders.”
“Brett and I are excited about the opportunity to bring Pork Barrel BBQ to Del Ray and we can’t imagine better partners to do it with than Mike and Bill,” said Heath Hall, the president of Pork Barrel BBQ.
For comments and questions contact [email protected]
By Jordan Wright – Wright on Food
The Georgetowner/Downtowner
July 19, 2009
 Splashdown Miami Style at Skyline Hotel. Photo by Roy Wright While the world was celebrating NASA’s 40th anniversary of the first lunar landing, the hot and hip were splashing down at the Capitol Skyline Hotel.  Jennifer Rubell family member of Capital Skyline Hotel Owners. Photo by Roy Wright It was South Beach in Southwest in this stylishly eclectic hotel. The Rubell family’s latest enterprise is the redesign of American architect, Morris Lapidus’s mid-century modern property located in the newly revitalized waterfront neighborhood. “We bought the hotel six years ago,” according to his daughter Jennifer, “and waited until the neighborhood was more developed before redoing the hotel.”
Mera Rubell and her husband, Don, who own the Rubell Family Collection, have amassed one of the country’s finest collections of contemporary art. The 45,000 sq. ft. “gallery,” open to the public, is housed in a converted warehouse in Miami and is chock-a-block with Keith Haring, Robert Colescott and Lorna Simpson, to mention a few of the art world’s luminaries in this entirely private collection. Committed to the D.C. art scene, they have developed a relationship with the Washington Project for the Arts and Conner Contemporary Art.
It was Lisa Gold, WPA executive director, who clued me in to “SynchroSwim,” an artists-as-synchronized-swimmers team competition, held on the hotel’s chic pool deck last Sunday afternoon as part of a series of video lounge/poolside art projects.  Real World MTV crew Photo by Roy Wright Proof positive that there’s still a cool summer scene in town. Not everyone is in Dewey or Rehoboth! This “staycation” worked it full throttle.
MTV’s not-so-secret-anymore “Real World:DC” actors  Real World - MTV - actor and their documentarians were hanging out in a special roped-off rubber duckies’ lounge by the pool (the orange beaks matching the sleek contempo leather sofas). The cast mingled with the hoi polloi but couldn’t discuss the show. “We’re under signed contract not to talk about it,” one bikini-clad reality girl told me.
This hip crowd, who could have been called as stand-ins should the cast have needed help drinking the yummy Spike Mendelsohn-designed cocktails, were having their own reality show.
Did I forget to mention that “Top Chef” runner-up chef Spike Mendelsohn  Chef Spike Mendelsohn attracting hotties... Photo by Roy Wright was flipping his Michelle Obama-approved juicy burgers for the guests? Oh, yeah. This place was smokin’ — and not just the grill.
I asked Spike how this crazy fabulous scene had come together. “Mera Rubell came into my restaurant (Good Stuff Eatery on Capitol Hill) and asked me to check out the family’s new hotel,” he recalled, “I went over and the place was trashed but we sat down together and had a vision of what it could be. It took a month of redesign before we could open this June.”
“I love this area,” he waxed. “Obama has revived this town. There’s a new dedication…a new philosophy. D.C. is on its way to becoming the “new” New York.”  Chef Spike serving up burgers. Photo by Roy Wright With a been-there-done-that twinkle in his eye, he added, “It takes dedication and passion. You gotta dream.” And then he turned and went back to stoking the grill and hamming it up for the hotties, totally in his element, looking like a cuter version of Johnny Drama from “Entourage.”
 Eskimoo Roller - Lady Clown Team Member By early evening the performers were getting introduced along with judges. Won Kee Moon, Director of the International Gay and Lesbian Aquatics, Phillipa Hughes, Pink Line Project founder, and Spike himself, sprung at last from burger duty. Fellini-esque contestants lined up by team and entered the pool. They swim-danced, kayak-rolled, dove and play-acted their somewhat-synchronized show. It was all a big hoot for the crowd, as more than 1400 guests cheered, jeered and rooted for their picks.
 Water Dancers and Skullers. Photo by Roy Wright After the show, we squeezed into the video lounge to watch the Brandon Morse-curated Experimental Video Project that featured swim-themed videos of groovy wriggling amoebas. Okay, that’s all I had time to watch, though it was dark, cool and comfy in there.
Every Sunday through the summer, there’s swimming and hanging out at the pool from noon to 6 p.m. Ten dollars gets you in, plus one of Spike’s now-legendary burgers. Name brand cocktails are $5. The party is free. Look for a different art project each week and say “hey” to Spike for me.
www.wpadc.org
www.capitolskyline.com
www.goodstuffeatery.com
www.connercontemporary.com
For questions or comments contact me at [email protected].
By Jordan Wright
 Photo by Jordan Wright Toss out the notion of a sticky, sweet drink mixer for pina coladas or the other kind that comes in a can and is used as a cooking ingredient for Thai curries.
This new product, in plain, unsweetened and vanilla flavors made by So Delicious, is used straight from the carton on your morning cereal or drunk by the glass and is found in the refrigerated section beside the soymilk.
About coconut, the carton explains, “It is a rich source of medium chain fatty acids (MCGAs) which are recognized as “good fat”, and it is naturally cholesterol-free.” That should be good news for cardiologists and their ice cream-deprived patients.
In our house, kid-tested and highly approved, coconut milk has replaced the soy, almond, oat, rice or hemp milks previously consumed. We especially love the vanilla flavored, but the unsweetened version is better for savory cooking or baking. Not inconsequentially it is vegan, gluten-free, non-GMO and organic. Smoothies using the vanilla flavored coconut milk are divine with this brand new product.
So Delicious is an Oregon company that had previously produced only soy-based products. Their wonderful Soy Delicious ice creams like Green Tea and Awesome Chocolate are family favorites.
But in April of this year they rolled out their new line of coconut-based products called “Purely Decadent Made with Coconut Milk.” There are nine different flavors, sweetened with agave syrup.
Think ice cream without the milk…really rich and creamy, with a smooth mouth feel. Continue reading Coconut Milk of a Very Different Kind
 Photo by Jordan Wright/Local Kicks
Heath Hall and Brett Thompson of Del Ray's Pork Barrel BBQ.
By Jordan Wright
A super-secret reality show scheduled for a major network’s fall line-up has approached Del Ray’s Pork Barrel BBQ in Alexandria.
Partners Heath Hall and Brett Thompson, currently waiting for the ink to dry on their contract, swore me to secrecy…at least for the time being. The show, featuring five multi-millionaire venture capitalists looking for investment opportunities will showcase these and other entrepreneurs and fly them out to the West Coast next month for the filming.
Longtime friends from Kansas City, smack dab in America’s Heartland, they were hired by former Missouri Sen. Jim Talent and assigned to tackle the tough issues…banking, child welfare and the national budget. Dry stuff indeed, but they were well acquainted with the give and take, the tit for tat that goes on in each session. They had done their homework and knew the drill, and they were in it for the long haul.
One evening, after too many cold pizzas and as the Senate Appropriations Committee was debating the budget into the wee hours, the boys had the inkling of an idea.
They missed home and talk of “pork barrel” spending was snapping their synapses into fond memories of cookouts with family and friends. They began reminiscing about pork shoulder and beef brisket smoked for hours over oak and hickory wood, Kansas City style, with a tomato base and a rich, smoky barbeque sauce, the meat seasoned with secret recipe rubs to seal in the fat and bring out the intensity and cold beers to wash it all down. Continue reading Del Ray’s Pork Barrel BBQ Boys Headed for Hollywood
Sara Mosqueda-Fernandez
June 2010
 Kids learn a love of cooking and food at Destination DC's Restaurant Week for Kids - photo courtesy of Destination DC This week DC plays host to Kids Restaurant Week, where young and budding foodies will have a chance to kick off the start of their summer with special kid-friendly menus from various restaurants.
Destination DC has brought back this week for children (ages 11 and younger) to encourage healthy eating initiatives and family bonds with the aid of some of Washington’s most prized restaurants. The restaurants have kept parents in mind by offering special fixed-price adult menus, too.
 Fun and food for DC Metro Area families - photo courtesy of Destination DC Elliott Ferguson, president and CEO of Destination DC, said that this week is meant as a “fun and meaningful way for parents to introduce their kids to new foods and dining experiences while enjoying a delicious meal themselves.”
Besides trying to turn tiny tykes into petit gourmands with palate-pleasing kid menus, some area restaurants feature unique family-friendly experiences. Taberna del Alabardero offers children a tour of the kitchen and a picture with Executive Chef Javier Romero. Some restaurants are taking the experiences to the kids by going “back to school”. Chefs will visit third-grade classrooms, offering cooking presentations and tastings through a partnership with DC public schools.
“It’s a different way to introduce families to our establishment,” said Nicole Restivo, spokesperson at Taberna del Albardero. “We want to show that we’re not just fine dining, we’re open to families and kids as well.”
Other participating restaurants include Acadiana, Art and Soul, Beacon Bar & Grill, Belga Café, Bistro 525, BlackSalt, Café Dupont, Clyde’s of Gallery Place, Fourth Estate at the National Press Club, Georgia Brown’s, Jaleo, Juniper, Kellari Taverna, Kemble Park Tavern, La Tasca, M Street bar & Grill, Mie N Yu, Oyamel, Palette, Ping Pong Dim Sum, Rosa Mexicano, and Zola. Special kids menus are available for lunch and early dinner, 5-6:30 PM.
For more information on Kids Restaurant Week, please visit www.restaurantweekforkids.org.
|