- - Tuesday, February 2, 2016

February’s culinary highlights are the Super Bowl on Sunday, Mardi Gras on Tuesday and Valentine's Day on next Sunday.

Recently opened in Arlington, Texas Jack’s Barbecue (2761 Washington Blvd.) is celebrating Super Bowl Sunday with a special menu of American classics. For $15, you get smoked meats such as brisket, chicken and sausage served with a variety of sides. To place an order, call 703-875-0477. Fans can watch the game from the restaurant’s bar. Texas Jack’s makes excellent dry ribs and an unusual smoky, juicy barbecued chicken.

Macon Bistro & Larder (5520 Connecticut Ave. NW) celebrates the Super Bowl with a “watch party.” Beginning at 4 p.m., fans can watch the game on the restaurant’s two flat screen TVs and partake of $5 drafts, $6 wines and $8 cocktails. Snacks and larger bites will be available throughout the game.

At Astro Doughnuts & Fried Chicken (1308 G St. NW and 7511 Leesburg Pike, Falls Church) six football-shaped Boston cream doughnuts with vanilla pastry cream filling and a chocolate glaze will be available at the G Street location for $15. At the Falls Church site, six football doughnuts and 24 fried chicken wings will be available for $45. On Valentine's Day, Astro will sell boxes of a dozen mini doughnuts for $20. The minis will be available for preorder Feb. 12, 13 and 14 at both locations.

In honor of Mardi Gras, Central Michel Richard (1001 Pennsylvania Ave. NW) chef David Deshaies will prepare an a la carte menu of New Orleans specials. From 5 p.m. to 8:30 p.m., complimentary hors d’oeuvres will be served in the bar/lounge with a masquerade contest. At 8 p.m., Mr. David will present the winner of the best Mardi Gras Masque Award with a four-course dinner for two with wine pairings.

Through Tuesday, Mardi Gras-themed cocktails are being served in the Round Robin Bar in the Willard InterContinental (1401 Pennsylvania Ave. NW). New Orleans po’ boy on a French baguette and chicken & andouille gumbo are on the menu.


SEE ALSO: Dolly Parton comes to D.C.


At noon Saturday, Bourbon Steak in the Four Seasons Hotel (2800 Pennsylvania Ave. NW) combines a drink (“The Color of Envy,” for its bright green color) and dessert (macaroons filled with absinthe ganache and gold leaf) in “Love Potion No. 9” for $45 per person. On Valentine's Day, Bourbon Steak will offer a prix fixe, three-course menu for $95, served from 5:30 p.m. to 10:30 p.m.

Co Co. Sala (929 F St. NW) is promoting a “lunch break” from noon to 1:30 p.m. on Friday, Feb. 12, and from 3 p.m. to 4:30 p.m. on Saturday, Feb. 13, featuring a Chocolate and Champagne tasting class, priced at $50 per person. On the 14th, Co Co. Sala will offer its “Aphrodisiac Allure” menu.

The Source (575 Pennsylvania Ave. NW) will offer a special, weekendlong brunch menu and a prix fixe “Couple’s Tasting Menu” on Feb. 12, 13 and 14. The menu, priced at $155 per person with wine pairings for an additional $65, begins with black opal caviar and ends with “chocolate four play.”

Joe’s Seafood, Prime Steak & Stone Crab (750 15th St. NW) is celebrating “Galentine’s” Day on Saturday, Feb. 13, with brunch from 11:30 a.m. to 3 p.m. Wine by the glass, draft beers and signature cocktails will be half-priced. Guests will be treated to a complimentary glass of sparkling wine if they mention “Galentine’s Brunch” when making reservations on OpenTable or at 202-489-0140.

Rob Weland’s Garrison (524 Eighth St. SE) is launching two special winter menus. Available Tuesday through Thursday on the patio and front bar, “Cheese Fondue Winter Pop-up” is priced at $18 per person, with seasonal add-ons from $4 to $10. The second winter menu, “Barracks Roasts,” is available Sunday nights. Parties of six to 10 can reserve a suckling pig or goat, served family style with sides, for $65 per person.

Blue Duck Tavern (1201 24th St. NW) has reintroduced its raclette, a Vermont version of a Swiss specialty, available each evening after 6 p.m. Included are three ounces of melted Raclette cheese; smashed, roasted potatoes; house-made bresaola; chorizo; cornichons and pickled onions.

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