Sous la direction du célèbre chef José Andrés, le Zaytinya propose un menu innovant de mezze, inspiré par les cuisines turque, grecque et libanaise. Le tout est servi dans un décor élégant et moderne. Les petites assiettes partagées, les cocktails créatifs et les vins méditerranéens uniques font de cet endroit l'une des destinations de restauration les mieux cotées du district de Columbia.
Welcome to dLeña, a Wood-Fire Mexican Cocina & Mezcaleria by Chef Richard Sandoval.dLeña is derived from the Spanish word “leña,” meaning firewood. The restaurant is centered around it’s wood-burning grill - a nod to the rustic open-fire cooking techniques of Mexico’s past. The menu transports diners to Mexico through a multi-sensory experience in every bite of the signature smoked entrées, fresh ceviches, and unique sharing plates. The expansive bar features hand-crafted margaritas, Latin cocktails, cervezas and vino. CHEF'S TABLE EXPERIENCE:Book an exclusive dining experience at our chef’s table tucked behind the main bar facing into the open kitchen. Chef will prepare eight courses for 160.00 per guest, with an optional beverage pairing for 75.00 per guest. Please visit our Chef's Table OpenTable page to book:https://www.opentable.com/r/dlena-chef-table-washington
Walking distance to many of DC’s historic landmarks, Founding Farmers & Distillers offers a diverse menu including dishes inspired by nearby Chinatown and cocktails featuring our in-house distillery, Founding Spirits. Open 365 days a year, our team is passionate about crafting dishes & drinks from scratch with high-quality ingredients from farmers and suppliers we know and trust. Join us for breakfast, lunch, dinner, weekday happy hour, decadent weekend Farmers Market Buffet Brunch, or grab a cup of house-roasted coffee and breakfast treat from our First Bake Cafe. Majority owned by American family farmers, including the more than 50,000 farmers of the North Dakota Farmers Union, our restaurant is guided by a very simple principal: we see and share everything Through The Eyes Of The Farmer.™ We actively care about our guests, our communities, the planet, and the next generation. This all comes together in our everyday
Le Centrolina est un restaurant italien doté d'une épicerie, détenu et géré localement par le chef Amy Brandwein, situé dans le nouveau bâtiment du CityCenterDC à Washington. L'Osteria sert un menu de saison qui change tous les jours composé de plats italiens authentiques et innovants proposés chaque jour pour le dîner et le souper. Le menu du chef Brandwein est inspiré des produits italiens régionaux et saisonniers et de la grande variété de produits que le chef sélectionne dans l'épicerie voisine.
L'épicerie compte un choix de spécialités italiennes importées ainsi que de la viande d'origine locale, du poisson issu de la pêche durable, ainsi que des produits provenant de fermes locales. Le Centrolina prépare chaque jour des pâtes et des sauces fraîches et artisanales, des antipasti et des plats de résistance à emporter. La boulangerie du Centrolina dispose d'une gamme de biscotti, crostata et gâteaux qui changent chaque jour. Vous y dégusterez aussi du pain d'origine locale confectionné au Bread Furst et bénéficierez d'un bar Barista à service complet servant du café Vigilante.
Tonari is our Wafu Italian restaurant. WAFU means Japanese-style, so our menu is a Japanese take on Italian food. It originated in Japan through the love that the Japanese had for Italian food but wanted to incorporate some of their cultural flavors and ingredients to them. We at Daikaya Group and chef & owner, Katsuya Fukushima, are bringing this experience to you here in DC.Looking for some fun Japanese antipasti bites, one of a kind pasta dishes, or pizza that you won't find anywhere else in the city? Then come join us for dinner, we look forward to having you soon.
Explore the intersections of Spanish and Japanese cuisine at Cranes, a restaurant and sake lounge by chef Pepe Moncayo. Chef Pepe’s contemporary dishes spotlight the similarities he has found with the ingredients, techniques and culinary viewpoints of Japan and Spain. From cooking style to ingredient and flavor combinations, his Spanish Kaiseki is a natural cultural and culinary marriage. The design of the 12,000 square foot restaurant space includes a beautifully striking bar, large sake lounge, raised dining area, open kitchen, and private dining room suitable for 30 guests. The sleek, modern, yet approachable space draws on the chef’s Spanish and Japanese influences. Bright polished metals and thoughtfully placed wood elements layer amongst dark textures and dramatic lighting.
An energetic Barcelona-style tapas bar serving Spanish favorites, seasonal specials, and curated cocktails in a contemporary space steps from DC's Chinatown, Capital One Arena, and near the National Mall.Perfect for a shared meal of small plates, happy hour or lunch with the team, a memorable date night, or weekend brunch!Let us know if you have any seating requirements when making your booking. Parties of 10 or more will enjoy our Chef's Tasting Menu ($52pp plus beverage, tax and gratuity).Please note that by making a reservation through OpenTable you are agreeing to receive marketing communications from Boqueria.
Join dLeña, as featured in the 2022 edition of The MICHELIN Guide DC, at our signature chef’s table tucked behind the main bar with an exquisite leather banquette facing directly into the open kitchen. Chef will prepare eight courses for 160.00 per guest, with an optional beverage pairing for 75.00 per guest. Each of our guests will receive a take-home surprise to enjoy the morning after. ¡Salud!*Kindly note we are not able to accommodate menu substitutions for our Chef’s Table experience.
Succotash PRIME is a progressive perspective of classic Southern favorites. James Beard Award winner Edward Lee brings his Korean roots and Southern repertoire to a soulful Southern Steakhouse menu.SUCCOTASH is named after the classic dish that has been a longstanding staple of the Southern table. While many know “Succotash” when they see it, the dish has been interpreted, modified, and passed from generation to generation for centuries. Our “Succotash” is special to us and we invite you to experience the South from our point of view.
