|
|
Jordan Wright
March 24, 2015
Special to The Alexandria Times
 Anthony Warlow as Don Quixote in the Shakespeare Theatre Company’s production of
Man of La Mancha, directed by Alan Paul. Photo by Scott Suchman. Set Designer Allen Moyer’s two-story iron grid with drop down catwalk provides the stark background for Director Alan Paul’s revival of Man of La Mancha now playing at the glamorous Sidney Harman Hall. Set in a bleak Spanish prison during the time of the Inquisition, the beloved musical is loosely based on Cervantes 17th century neo-biography, “The Ingenious Gentleman Don Quixote of La Mancha” – – a man known for tilting at windmills and spinning a tale or two which is precisely what he must do to stay alive in this den of iniquity where the prisoners become the masters of the Inquisition.
While awaiting their sentences, Quixote’s fellow prisoners charge him with being an idealist and bad poet in their own mock trial. In order to spare his life and keep his only manuscript of a play he has written, he cuts a deal with them. He will present his defense in the form of a charade using them as the characters in an epic adventure of knights, wizards, warlocks and maidens. And in the way of that great Arabian storyteller, Scheherazade, who saved her own life with 1001 tales, he devises a play in which he is an old man on an indefinable quest and his motley cellmates fulfill the other roles. In doing so he empowers the lowly to dream beyond their dismal lives and achieve a modicum of dignity. Ever the optimist Quixote insists, “Too much sanity may be madness.”
 Amber Iman as Aldonza and Anthony Warlow as Don Quixote
Photo by Scott Suchman. His slightly daft but ever-faithful squire, Sancho Panza (Nehjal Joshi), is a veritable font of proverbs. Quixote (Alan Warlow) soon engages them all in his life-affirming chimera as the hapless sidekick with his charmingly goofy brand of loyalty provides much of the show’s comic relief.
Through his narrative he casts the rough-hewn Aldonza (played by the lovely and dulcet-voiced Amber Iman) as his fair maiden, “A knight without a lady is like a body without a soul”, and he insists on calling her Dulcinea, a name he invents to lend a softer side to her low birth.
Iman, Warlow, Joshi, Martin Sola as The Padre and Robert Mammana as The Duke and Dr. Carrasco are all spectacular with Iman and Warlow bringing down the house with their solos. Add to that a beautiful partnership between Lighting Designer Robert Wierzel who skillfully evokes the paintings of Goya and other Spanish masters of the period; Costume Designer, Ann Hould-Ward, who plays on that dynamic; and Choreographer, Marcos Santana, who amps up the scenes with slapstick, sword fights and bench dancing (yes!) into every scene that has motion.
 Sidney DuPont (Paco), Joey Elrose (Juan), James Hayden Rodriguez (Jose), Ceasar F. Barajas (Pedro), JP Moraga (Tenorio), Nathan Lucrezio (Anselmo), and Robert Mammana (The Duke)
Photo by Scott Suchman. Many will thrill to Composer Mitch Leigh’s and Lyricist Joe Darion’s sweeping orchestration and twenty memorable songs. “To Dream the Impossible Dream”, “Dulcinea”, “I, Don Quixote, Man of La Mancha” and “I’m Only Thinking of Him”, iconic numbers from this classic musical that are brought to life by an 11-member orchestra under the deft direction of George Fulginiti-Shakar.
This is a must-see production of a must-see musical.
Through April 26th at the Shakespeare Theatre Company’s Sidney Harman Hall at 610 F Street, NW, Washington, DC 20004. For tickets and information contact the box office at 202 547-1122 or visit www.ShakespeareTheatre.org.
Jordan Wright
March 18, 2015
Special to The Alexandria Times
 George Washington’s Mount Vernon Estate Wide-eyed tourists were gobsmacked to shake hands with and get hugs from His Royal Highness, Prince Charles, and his wife, Camilla Parker-Bowles, the Duchess of Cornwall, as the couple toured George Washington’s Mount Vernon Estate last Wednesday. In town for four days the Prince was eager to return to the historic home he had visited in 1970 when he was accompanied by his sister, Princess Anne, and the daughters of then-President Richard Nixon, Julie and Tricia. For Charles and Camilla it was their third visit to the area since they toured as newlyweds in 2005.
The royals have always shown a fondness for Mount Vernon, despite rocky relations with the monarchy in Washington’s day. Queen Victoria’s son, King Edward VII inaugurated the first royal family visit in 1860 and many of his descendants followed. In 1991 Charles’ mother and father, Queen Elizabeth II and Prince Phillip arrived. Fifteen years later his brother, Prince Andrew, presided over a ceremony marking the beginning of the restoration of George Washington’s Distillery. It seems they delight in the historic destination as much the swarm of tourists and scrum of official photographers who braved the chilly afternoon for an epic photo op or hoped-for ‘selfies’.
 The Prince of Wales talks with Governor McAuliffe (at far right) and Carol Cardou (left of the Governor) – Camilla is seen on the left of the column with Mount Vernon’s President Curt Viebranz After signing the register and touring the mansion’s bespoke rooms, the couple emerged onto the porch along with an august group that included Virginia’s Governor Terry McAuliffe; Mount Vernon’s President, Curt Viebranz; Regent of the Mount Vernon Ladies’ Association, Barbara Lucas; and Senior Vice President for Historic Preservation & Collections, Carol Cardou. Fashionistas take note – – the Prince sported bright blue casual trousers with a dark navy overcoat and patterned blue silk tie while the Duchess looked elegant in a slate gray coat with Greek key embroidery by Bruce Oldfield, one of her favorite designers.
While Camilla stayed behind admiring the artworks, Charles headed down along the river to view the wharf his mother had dedicated so many years before. Much has been written about the Prince’s passion for organic gardening, conservation and sustainable farming and fishing and Viebranz was eager to show him where Washington once netted over a million pounds of shad each year and walk him around the walled organic gardens so much like the Prince’s own gardens at High Grove.
 Heritage breed baby lambs with mother Greeting school children along the way, Charles took note of the newborn lambs and later stopped for a quiet moment to lay a wreath at the tomb of the American general who led the army that defeated his kinsmen. Apparently all is forgiven.
The entourage, who were joined by Director of Trades, Steve Bashore, then strode briskly up the hill. The Prince paused briefly to greet the heritage breed Austrian oxen with a gentle pat on the head before entering the sixteen-sided Pioneer Barn where he watched ponies tread the wheat.
 Prince Charles with Steve Bashore (center) and Curt Viebranz (left) All smiles, local resident, Kitty Morgan, a British ex-pat who had allowed her two boys to play hooky for the historic moment, was thrilled to glimpse the Prince who graciously shook hands with her children. When was asked how her countrymen felt about Americans since the Revolutionary War, she was quick to say, “Oh, we love the Americans!”
Just as excited was Dean Norton, Mount Vernon’s Director of Horticulture, whose crew was busy painting the roses red (to borrow a phrase) in advance of the royal visit. Noting that Washington pored over English gardening books of the period and looked to the English for guidance as to how to farm the land, Norton remarked, “The Prince’s cause is a noble one in which we share a common thread.”
 In the thick of the collegial scrum
Photo credit – Jordan Wright
By Cary Pollak for Whisk and Quill
March 21, 2015
Special to DC Metro Theater Arts
We can all recite the famous intro from Ringling Bros. and Barnum & Bailey Circus, “Ladies and gentlemen, and children of all ages.” It’s the opening line from the ringmaster – – the signal you are about to be entertained, something the legendary Ringling Bros. has fine-tuned for over a century. Prior to opening night of a four-day run at DC’s Verizon Center, I joined a group of journalists invited to dine in the fabled “Pie Car”. On Thursday afternoon a small shuttle bus whisked us off to a far-flung corner of the District where we were amazed to arrive at a lengthy one-mile long, 60-car train. The locomotive-driven stream of boxcars houses the circus’s animals, handlers, cast and crew as they travel by rail around the country.
 The Ringling Bros. and Barnum & Bailey Circus Train. Once on board Ringmaster Johnathan Lee Iverson ushered us into one of the many dining cars. Iverson, a commanding fellow who was dressed in one of his dazzling costumes of sequined tails and top hat, is the first African-American ringmaster and at twenty-two, the youngest ringmaster in Ringling Brothers’ history. At a towering 6’ 5”, he must surely be one of the tallest. An award-winning tenor and student of voice in college, Iverson had hoped to become an opera singer. But when the role was offered, Iverson gladly gave up Pagliacci, to be the singing and speaking voice of ringmaster. In addition, he proved to be a gracious host.
 Ringmaster John flanked by Brazilian circus dancers Deborath Aranjo and Carol Grego Our lunch was billed as a culinary journey with dishes from a few of the more than fifty countries represented by the cast and crew of the troupe’s current show, LEGENDS. The menu featured Japanese spaghetti and meatballs, Brazilian cheesy bread and Chilaquiles con chorizo (a dish of deep fried tortilla wedges, salsa verde, onions and chorizo sausage, topped with a fried egg). While this may not be the Greatest Chow on Earth from a gourmand’s perspective, the food is hearty fare geared to please the carb-craving performers.
 Lunch aboard the Pie Car Chef Matt Loory, who became Pie Car manager two years ago at a mere twenty-two years of age, produces nearly 1,000 meals each week for 48 weeks a year. I asked Loory why it’s called the Pie Car. It seems there are three competing stories about the origin of the name. One is that coffee and pie were all that was served on circus trains in the early days. Another holds that meat pies were commonly served to the roustabouts employed by the circus. But the tale most popular with the diners is that Pie Car is an acronym standing for, “privileged individuals and employees.” Everyone agrees, however, that it is a catchy name no matter how you slice it.
 Elephant on pedestal Attending the show the same night after meeting some of the performers in the Pie Car, was like watching friends step into the limelight from backstage. While we took our seats, skillful clowns (grads from the Ringling Bros. Clown College) did rope jumping tricks and slapstick while families watched from the floor of the arena for a one-on-one experience. Then Ringmaster John appeared, no longer relaxing and chatting with a few journalists, but now the riveting centerpiece of a spectacular display of swirling lights, bright colors and breathtaking acts.
 Elephants walking in line Soon a line of elephants entered the ring lumbering along tail to trunk. These graceful giants have fascinated audiences ever since Ringling introduced Jumbo, “The World’s Largest Elephant,” in the 1880’s. (Recently Ringling Bros. announced plans to phase out their elephant performers and keep them at their 200-acre Center for Elephant Conservation in central Florida.)
 Motorcycles in steel globe One of the first acts of the evening was a troupe of Asian bicyclists performing gymnastics while on top of the bikes – and each other! Next came the amazing Torres siblings who ride motorcycles at speeds of up to 65 miles per hour in a now iconic 16-foot steel globe. If they ever slow down long enough to look like anything but a blur, you can see that there are eight of them racing in circles at once.
 Dogs on hind legs Tumblers who vault through 10-foot high hoops, trapeze artists who defy gravity, and sidesplitting clowns are among the many attractions. Magnificent horses, roaring lions and tigers, and adorable dogs of all sizes round out the evening. We even saw a pair of kangaroos leaping over high jumps.
 Lions and tigers Any one of these acts alone would be worth the ticket. Put together they provide an entertainment experience that truly is “The Greatest Show on Earth.”
 Masters of the horse – Photo credit Jordan Wright The circus will be in the area for five weeks with the following schedule:
Washington, DC, Verizon Center:
March 20, 2015 – March 22, 2015
Baltimore, MD, Royal Farms Arena
March 25, 2015 – April 05, 2015
Fairfax, VA, Patriot Center
April 08, 2015 – April 19, 2015
For further information or to buy tickets, visit www.ringling.com.
Photo credit Cary Pollak (unless noted otherwise)
Jordan Wright
March 17, 2015
Special to DC Metro Theater Arts
Goût de/Good France! Chooses DC Chef Franck Loquet for Grand Gastronomic Dinner
 The pretty new lobby at the Sofitel This Thursday, March 19th 1300 chefs from around the world will express their love of French cuisine by creating a specially designed one-time dining event.
Organized by noted French chef, Alain Ducasse, and the Ministry of Finance Affairs and International Development, the ‘French dinner’ will be held at iCi Urban Bistro in the beautifully renovated Art Deco era Sofitel Hotel, Washington, DC and presided over by the French General Consul Olivier Serot-Almeras.
 iCi Urban Bistro Executive Chef Franck Loquet Parisian-born Franck Loquet who presides over the kitchen of iCi Urban Bistro and who had once been an instructor at Ecole de Cuisine Alain Ducasse, was chosen from thousands of chefs. He is the only chef in DC to be awarded this notable honor.
The parameters for the lavish seven-course menu were well defined. First, dinner must start with an aperitif. It should then continue with a cold starter, a hot starter, fish or shellfish, meat or poultry, and French cheese – – culminating with a chocolate dessert. Adding to these strict guidelines, the entire meal must be served with French wines and digestifs. The judges felt that the cuisine should be accessible to all – – from casual bistros to high-end restaurants.
For a true reflection of each region the committee required the meal to be based on seasonal and local products. Something we heartily endorse! Another rule of the competition was that the dinner be prepared with lower levels of fat, sugar, salt and protein, making it a fantastic challenge for any chef.
Here’s the menu Chef Loquet designed, and I sampled! All in the name of research, dear readers.
 A basket of gougeres and assorted in house baked breads Apéritif – gougères served with Billecart-Salmon Brut Reserve Champagne
 Branzino Tartare First – Branzino Tartare – with Vanilla, ginger and grapefruit pearls and radish salad
 Woodland Mushroom Tart Second – Woodland Mushroom Tart – topped with truffled goat cheese mousse
 Atlantic Salmon ‘Mi-Cuit’ Third – Atlantic Salmon “Mi-Cuit” – with English pea purée, baby Spring vegetable fricassee and leek coulis
 Herb Crusted Lamb Loin Fourth – Herb Crusted Lamb Loin – with sweet onion mousseline, grilled scallions, pickled pearl onions and olive jus
Fifth – French cheeses with accouterments
 Cremeux Aux Trois Chocolats Dessert – Cremeux Aux Trois Chocolats – served with Le Cèdre Malbec 2011
iCi Urban Bistro is located one block from the White House at 806 15th Street, NW, Washington, DC 20005. For reservations to this once-in-a-lifetime French culinary extravaganza visit www.goodfrance.eventbrite.com.
Photo credit: Jordan Wright
Jordan Wright
March 12, 2015
Special to DC Metro Theater Arts
SER
A Reboot of the Classic Dishes of Spain
 SER co-owner Javier Candon and wife Christiana Campos Candon Last summer when the Ballston Business Improvement District sent out an all-call seeking innovative restaurant concepts, co-owners Javier Candon and Josu Zubikarai geared up for the local competition. The challenge included some pretty heavy hitters in the restaurant industry, but the trio had already formulated a solid business plan – – they were just waiting to find the capital and the opportunity to launch their restaurant. Ever since they were declared the winners (which included a one-year rent-free restaurant space lease, an 11-year lease option, a quarter of a million dollars in interest-free loans, and other related perks), this experienced team has been hard at work making their dream become reality.
 At the raw bar with Executive Chef Josu Zubikarai (left) and oyster shucker Last week in advance of their grand opening I dined at the gleaming glass-enclosed restaurant, SER. I knew Chef Zubikarai’s culinary expertise from his decades of helming the kitchen at DC’s glamorous Taberna del Alabardero. A few years ago I wrote about his revamping of La Tasca’s menu when the small, privately owned, local chain summoned the Basque native back to our shores to for a redesign of their menu. And I had already known Javier from his decades-old tenure as Taberna’s manager when I worked for an international consulting company that hosted private dinners at the prestigious restaurant bringing together Spain’s elite and high-level U.S. business leaders. But I had yet to meet Christiana Campos-Candon, a beautiful and elegant businesswoman who has been an award-winning force in public relations for over 20 years. Adding to this team of veterans is David Sierra, former Sous Chef at Fiola Mare DC, and Merv Laihow, who previously managed The Green Pig in Arlington, and is known here as ‘Captain of the Vibe’.
 Chef Josu Zubikarai puts the final touches on the cod The space is expansive yet intimate. A modernistic great room that twists and turns into smaller areas for dining and imbibing, it is reminiscent of the new wave of California chic dining spaces that focus on natural and personal elements. Walls of black-and-white photos tell of the group’s family and friends and found antiques cozy up to the contemporary candle-lit space.
Three separate bars line the perimeter – – one for drinks and signature cocktails; another with a pick-up area for take away lunch service that morphs into a cheese/charcuterie and raw seafood bar at night; and lastly, a four-stool stainless steel kitchen counter that overlooks the chefs at work. With 140 seats inside and seating for 100 outside on the patio, SER looks to position itself as a lively destination.
 The ‘Mr. Marshall’ sherry cocktail We started our evening’s journey at the drinks bar with a Manzanilla sherry cocktail they call ‘Mr. Marshall’. No, it was not named after my grandfather, but the famous Virginia General, George C., architect of the Marshall Plan. Nonetheless it proved an auspicious welcome, as it was nicely paired with a few nibbles of Iberican ham, pan Catalana (a type of bruschetta) and an assortment of Habanico de Croquetas – – all typical of Spanish hors d’oeuvres.
At the raw bar we indulged in local oysters with green apple granite, octopus marinated with picadillo and a unique Spanish delicacy, steamed gooseneck percebes, which are tiny sea barnacles.
 Kokotxas At the kitchen bar we watched as Josu wowed us with a Basque dish called kokotxas – – an ethereal preparation of cod cheeks poached in emulsified olive oil, garlic and wine, and dotted with green peas. Continuing the evening’s odyssey we entered the kitchen through homey flowered chintz curtains (one of Christiana’s charming design touches) to find the chefs preparing paella negra, the delectable squid and rice dish that incorporates the squid’s ‘ink’.
 Oysters picadillo – Paella negra as seen from the kitchen counter bar For the grande bouffe we lingered at a gold leather banquette and Josu brought out the cochinello, a whole roast pig that he adeptly carved in the Spanish tradition – – with a plate, I might add!
Dessert, a pineapple crujiete with saffron, a custard-filled tart with micro-slices of pineapple, and an addictive Asturian rice pudding floated to the table, as we demurred a suggestion to engage in Spain’s tradition of an after dinner ‘Gin Tonic’.
 After many wine pairings we end with Pineapple crujiete SER is undoubtedly one of the loveliest and most relaxed spots to enjoy a meal, drinks with friends, or just a quick nosh. And if I handed out stars (don’t get me ‘star’-ted!), they would own a galaxy!
The Kennedy Center Embraces Spain and Portugal
The Iberian Festival, now on at the Kennedy Center, will be offering culinary and literature programs through March 24th. Iberian Suite: global arts remix celebrates the many cultures that comprise the Portuguese-and Spanish-speaking people and their worldwide impact.
The culinary portion of the festival offers a variety of ways to engage, and thankfully, to taste an array of the regions’ culinary offerings at special dining events with acclaimed chefs at outside venues.
Join me at the March 16th dinner A Taste of Spain featuring Chef Rive Pérez Castro at the Embassy of Spain. (Use this link for tickets.) Chef Rive Pérez, the Executive Chef for the Embassy of Spain and Ramon Martínez, Executive Chef of Jose Andrés’s Jaleo, will give a talk on Spanish gastronomy.
In addition, a three-day (March 14-16) literature series will be moderated by Marie Arana (novelist, biographer, Writer-at-Large for the Washington Post, and Senior Advisor to the U.S. Librarian of Congress) and offers an array of literary voices, reaching from Spain and Portugal to Latin America, as well as Africa and the Caribbean. A number of novelists, playwrights, poets, essayists, and translators will gather to celebrate the legacies of this worldwide culture.
On March 15th the program Song for Iberia: Six Voices of Literary Masters Then and Now will feature six writers, César Aira, Juan Gabriel Vásquez, Dulce María Cardoso, Javier Cercas, Alonso Cueto, and Carmen Boullosa, speaking about their work with recorded interstices from earlier literary luminaries.
For more information about the festival’s many events visit www.Kennedy-Center.org.
Photo credit – Jordan Wright
Jordan Wright
March 9, 2015
Special to DC Metro Theater Arts
Great Pre-Theatre Dining Deals From Area Restaurants
When friends ask me where to dine before the theatre I try to respond authoritatively. But, alas, my brain turns to porridge as I mentally scroll through the limitless options. I try to hone it down by asking which theatre you’re going to? What kind of food do you prefer? Do you need parking or Metro nearby? Want something hip and trendy or white linen gourmet? As an early diner you’ll have great three-course menus to choose from before the swells arrive. Here are four dazzling spots to dine before the curtain rises on the evening’s entertainment. I‘ll be adding and updating restaurants to this new series in the coming months, so stay tuned to this site.
 Rasika West End – Photo Credit: Robert Miller The award-winning Rasika Penn Quarter and its sister restaurant, Rasika West End (close to Kennedy Center) offer a three-course, pre-theatre menu priced at $35 (excluding tax and gratuity). It’s available at both Rasika Penn Quarter and West End from Monday – Thursday, from 5:30pm till 6:30pm, and Friday and Saturday, from 5pm till 6:30pm. Executive Chef Vikram Sunderam who oversees both spots will offer guests signature dishes such as Palak Chaat, crispy baby spinach, sweet yogurt, tamarind and date chutney; Tandoor Salmon with cinnamon and black pepper, and Lamb Rajasthani with almonds, green cardamom and ginger. Dessert options are Gulab Jamun with ice cream; Carrot Halwa with cinnamon sabayon and cinnamon honey ice cream, or Rice Pudding.
 Executive Chef Vikram Sunderam – Photo credit Greg Powers Rasika Penn Quarter at 633 D Street, NW, 20004 offers validated valet parking with dinner service for $8. Rasika West End is located at 1190 New Hampshire Avenue, NW, 20037. Valet parking is available during dinner service for $8. For the Penn Quarter location call 202 637-1222. For the West End location call 202 466-2500 or visit http://www.rasikarestaurant.com.
 nopa Kitchen + Bar nopa Kitchen + Bar offers a three-course, pre-theatre menu prepared by newly appointed Executive Chef Matt Kuhn. This special dinner is priced at $35 per person (excluding tax and gratuity) and is served Monday through Friday, from 5:30 PM to 6:30 PM, and Saturday and Sunday, from 5pm till 6:30pm. Standout dishes include Peppery Asian Greens Salad with honey crisp apples, candied pecans, Grafton cheddar and cider vinaigrette; Farro & Black Quinoa Risotto with sage pumpkin seed pesto, Kabocha squash, baby sweet potatoes and truffle pecorino, and Beef Coulotte Steak Frites with crispy fingerlings, Winterbor kale and a smoked blue cheese sauce. For dessert, guests have a choice of Pastry Chef Jemil Gadea’s Profiteroles, Gianduja chocolate ice cream filled choux pastry, caramel banana puree and a praline crunch, or the Lime Bar with lime curd, Meyer lemon lavender sable, roasted pineapple, white chocolate powder and prickly pear sorbet, The chef also offers a daily selection of sorbets. nopa Kitchen + Bar offers valet parking for $10 per car with dinner validation. The restaurant is located a few steps from the Verizon Center at 800 F Street, NW. For reservations or additional information call 202 347-4667 or visit www.nopadc.com.
 701 Restaurant Dining A Washington institution, 701 Restaurant offers modern American cuisine created by Executive Chef Benjamin Lambert. A three-course, pre-theatre menu is priced at $35 per person from 5:30pm till 6:45pm Monday – Saturday, and from 5pm to 9:30pm on Sunday. Guests have the choice of Roasted Beet Salad with labne, walnuts and pomegranate vinaigrette; Braised Green Circle Chicken with chickpeas, kabocha squash and preserved lemon; Skuna Bay Salmon with mustard spaetzle, pecans, pomegranate and broccoli; Potato-Coconut Soup with lemongrass oil, mussels and cilantro, as well as Butternut Fonduta Agnolotti with Brussels sprouts, brown butter and cranberry gastrique. For dessert, choose from Chocolate Pots de Creme with salted caramel, mint ice cream and brownie bits; Sticky Bun Parfait with candied pecans, brown butter ice cream and streusel, or seasonal sorbets served with fruit and chocolate biscotti. Located at 701 Pennsylvania Ave, NW, 20004, 701 offers valet parking Monday – Saturday for $8 with dinner validation. For reservations or information call 202 393-0701 or visit http://www.701restaurant.com.
 Executive Chef Orlando Amaro Station 4 offers a three-course, pre-theatre menu Tuesday – Sunday, from 5pm till 7pm, with dishes that feature a Mediterranean twist on Modern American cuisine. Helmed by Executive Chef Orlando Amaro, the restaurant is two blocks from Arena Stage and the Waterfront Metro. Guests can enjoy a three-course menu for only $35 per person (excluding tax and gratuity) and walk to the performance. Standout dishes from Station 4’s pre-theatre menu include Crab Fritters with charred scallion emulsion and caramelized lemon; Honey Crisp Apple Salad with baby arugula, shaved stilton cheese, pecans and pomegranate vinaigrette; Lamb Neck Rigatoni with roasted Colorado lamb sugo, fresh sweet peas and pecorino romano; Pan Roasted Scottish Salmon with ragout of chorizo, chickpeas, kale, button mushrooms, served with a green olive vinaigrette and artichokes; or Mushroom Quinoa with oyster and button mushrooms and white truffle oil. For dessert, guests can indulge in sweet treats such as Pecan Pie with vanilla gelato or Wild Strawberry Tart with crème anglaise and aged balsamic vinegar. For those too full for dessert with dinner, Station 4 invites you to return for your dessert course after the show. Located at 1101 4th Street, SW, you can walk there from the theatre, which offers valet parking, or use the nearby parking garage. For additional information and reservations call 202 488-0987, or visit www.station4dc.com.
 Masala Art Restaurant Masala Art is the new kid on the block – – a few doors down from Station 4 and two blocks from Arena Stage. This stylish Indian restaurant opened last July and is a unique experience. The three-course menu is $35 per person (excluding tax and gratuity) and must be ordered before 6:30pm. Main courses are served with pulao rice and bread. Appetizer choices are Kafir Lime and Basil Chicken Tikka marinated with spices and flavored with basil and kafir lime leaves; Mutton ki Nizami Pudina Seekh lamb flavored with jalapenos and mint; Pyaz ki Bhaji onion rings in chickpea batter; Broccoli; and Peas Tikki patties of broccoli and peas stuffed with drunken raisins. Entrée choices range from Murg Tikka Lababdar chicken tikka in chunky onion tomato sauce; Elaichi Gosht lamb in green cardamom sauce; Alleppie Fish Curry Southern Indian style fish curry in chili coconut sauce and kokum; Gobhi Tak a Tin cauliflower tossed with onion and bell pepper flavored with fenugreek leaves; Bhindi Amchoori okra flavored with onion and mango powder. These last two dishes are served with dal makhani and baingan bharta. Dessert choices are Gulab Jamun with cardamom ice cream; Litchee Gulkand ki Kheer rice pudding with litchee and sweet rose petal preserve; or your choice of ice cream or sorbet. Located at 1101 4th Street, SW, there is a parking garage nearby. For reservations call 202 554-1101.
|