DC Chefs Will Stray Off Menu With Experimental Cuisine One Week in April – Washington City Paper

DC Chefs Will Stray Off Menu With Experimental Cuisine One Week in April – Washington City Paper

Food experience
Resy's "Off Menu Week" runs April 8th through April 14th. Photo of All-Purpose courtesy of ResyA handful of D.C. restaurants will serve experimental cuisine for one week in April as a part of Resy's first ever "Off Menu Week." Participating restaurants, who all use the reservation platform, must serve a minimum of four dishes that have never appeared on their menus. Some are tapping into childhood memories, others might chef-up their favorite drunk food, or maybe restaurants will let their sous chefs step into the limelight. French American bistro DBGB Kitchen & Bar in CityCenterDC,  for example,  is giving Chef Nic Tang carte blanche to serve dishes he grew up eating in Singapore. He'll prepare an oyster omelet, salted egg crab, barbecue sambal skate, and clay pot chicken rice for two people to share. Over at The Partisan in Penn Quarter, Chef Nathan Anda will use the opportunity to try his hand at making a lamb döner kebab with sumac onions and whipped labneh on flatbread, among other dishes. He has a dream of owning a döner shop because he thinks its the greatest late night food out there.  Chef Erik Bruner-Yang has already decided on several dishes at Maketto. They ....


Or, cough, they want you to download their app. Reservations are already available for all participating restaurants except The Dabney. Reservations for the Michelin-starred Shaw restaurant go live for Capital One credit card holders on March 22 and to the public on March 26. Off Menu Week is a partnership with Capital One. . .

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