6/17/2023 0 Comments Tico dc restaurant weekTo honor pride, Le Diplomate is highlighting Republic Restoratives spirits. This upscale Parisian-style bistro graced with one Michelin star will join the party by opening up its bar area overlooking 14th Street for the parade. Guests who are coming to watch the parade can take their cocktail on the patio to get a front-row seat to the parade festivities. A portion of the proceeds will be donated to The Trevor Project. Now one of three Mi Vida locations and part of the gay-owned Knead Restaurant Group, this colorful Mexican restaurant on 14th will have a special Pride cocktail, “Plus One,” which includes Tito’s Vodka, Chinola Passion Fruit, Aperol, Vanilla, Lime, Bubbles ($16). To the delight of marchers, the many windows that face 14th Street will be painted a vibrant rainbow, as Tico did each year as well. Nama Ko will also offer two soft-serve flavors to go: miso honey truffle with chocolate & caramel sauces, and a black sesame soft serve topped with date syrup, cherries, and candied walnuts. The featured drink is a Lychee Saketini made with Tito’s Vodka, Nigori sake, and lychee purée the drinks will be offered to-go for $10. Situated just north of the parade kickoff, Nama Ko (which recently replaced Tico, from the same owners), will be celebrating Pride this year with three cocktail options for bottomless brunch (during the parade weekend and all month long), and an extended happy hour from 3-7 p.m. From start to finish, check out a few select options below. One of the best ways to watch: Settle down at one of the many bars and restaurants that line the route. The parade tradition honors the city’s LGBTQ history and acknowledges the evolution of the LGBTQ neighborhoods in Washington, D.C., as the parade winds through the 14th Street, Logan Circle, and Dupont Circle neighborhoods. For dinner, guests will enjoy an array of spreads for the first course before moving onto small plates like roasted haloumi, smoked trout, and pomegranate-glazed chicken livers, and various kebabs like harissa-marinated chicken thighs or sumac and onion-marinated steak.The Capital Pride Parade steps off from 14th and T streets, N.W. Meaning “great,” or “cool” in Hebrew slang, the menu at Ashok Bajaj’s Sababa offers both small and large plates boasting Israeli flavors and perfect for sharing. “Transporting diners to the Alps, this warming and proud pearl is replete with exposed wood beams, cozy lighting and Swiss flags.” Menu offerings for dinner include house-smoked salmon tartare, confit duck leg with beluga lentils and jus, gnocchi Parisienne with brown butter, sage and butternut squash, and soufflé glacé Grand Marnier for dessert. “When the temperatures dip, head straight for Stable,” state Michelin inspectors, making this the perfect go-to for Restaurant Week. Look for dishes like spicy cucumbers with almond and togarashi, salt-and-pepper chicaharrón with salted chile pimento cheese, and grilled Creekstone steak with crispy potatoes and bagna cauda aioli on the dinner menu, and French toast bread pudding and soy egg with kimchi potato salad for brunch. outpost on I Street NW, Restaurant Week menus will be available for lunch, dinner and brunch. Dessert aficionados will revel in the foie gras cake pops with hazelnut, chocolate and gold flakes at the end of the meal.Īt David Chang’s D.C. Dinner additions include slow-braised veal breast with farro and roasted parsnips and squid ink pasta with mussels, tomato, Fresno chile and mollica.Īt Ryan Ratino’s restaurant donning whitewashed brick and a living wall crafted of moss, dinner dishes include scallop mi cuit with beets, cara cara orange, vadouvan and yogurt sunchoke with sweetbreads, maple, mustard seed and crème fraîche swordfish confit with chorizo, white beans, young carrot and berigoule emulsion and wagyu beef cheek with kalbi, charred cabbage, smoked potato and onion. Guests will find dishes like sunchoke soup with pickled sunchoke and Brussels sprouts grilled Arctic char with chickpeas, fennel and blood orange and pan-fried chicken breast, arugula, radicchio, lemon and Dijon aioli on the lunch menu. “One of several spinoffs of Chef Michael White's original in New York's SoHo, the menu manages to be both impressive and familiar,” state Michelin inspectors of the Italian eatery in the Navy Yard.
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