91°Mostly Cloudy

Where to Get ‘Cocktail Week’ Specials This Week

by Andrew Ramonas — November 16, 2015 at 3:00 pm 0

DC Cocktail Week (Photo via Restaurant Association Metropolitan Washington)

Want to drink a “Catcher in the Rye” with a side of smoked ham or sip a “Love Buzz” while eating a steak sandwich this week?

More than a dozen restaurants in the Borderstan coverage area are offering food and drink pairing specials until Sunday as part of the Restaurant Association Metropolitan Washington’s “DC Cocktail Week.” Most of the combos are between $12 and $18.

From RAMW’s website, here are some of the participating restaurants:

B Too
1324 14th St., NW | Washington, DC 20005
(202) 627-2800

Enjoy our fall cocktail Vanilla Pear Gimlet made with Grey Goose Pear Vodka, vanilla simple syrup, vanilla string bean, and pear puree. Paired with traditional Belgian Boudin Blanc sausage served with seasonal apples, finished with popped sorghum for only $13. The special is available during the dinner service, Fri and Sat only at the bar.

Bar Dupont
1500 New Hampshire Ave., NW | Washington, DC 20036
(800) 423-6953

Bar Dupont buzzes after dark as guests and locals rub shoulders with Washington’s hip crowd. Sip and savor in this modern playground over handcrafted cocktails from our dedicated bartenders or tempt your taste buds on tantalizing dishes to compliment your cocktail. Crafted with playful intensity, the ‘Love Buzz’ cocktail is the perfect drink: blending Cynar, Rum and Honey Blossom Liquor to bring the perfect balance of sweet and savory. Paired with our bite of Steak Sandwich recipe of skirt steak with crispy onions, truffle aioli and aged cheddar on a toasted ciabatta roll. $14.00 for the pairing per person

Beacon Bar & Grill
1615 Rhode Island Ave., NW | Washington, DC 20036
(202) 872-1126

The inspiration behind our pairing are two traditional southern staples, shrimp and grits and the Sazerac. Shrimp and grits is a rich, comforting, smoky fall dish. The Sazerac is light yet boozy. Instead of rye whiskey, our bartender uses DeLeon Resposado. DeLeon is finished in French Oak barrels, bringing the interpretation of the traditional French NOLA Sazerac full circle. The Mexican Sazerac, combined with shrimp and grits, creates a filling, savory, boozy experience! $15 for the pairing per person

Black Jack
1612 14th St., NW | Washington, DC 20009
(202) 319-8777

DC Cocktail Week pairing coming soon!

Claudia’s Steakhouse
1501 K St., NW | Washington, DC 20005
(202) 783-8212

DC Cocktail Week pairing coming soon.

The Gibson
2009 14th St., NW | Washington, DC 20009
(202) 232-2156

The Gibson will be serving a “Zoomacroom” served with smoked devilled eggs. Its made with Rum, Lemon, Cucumber, Tonic and Ginger. We wanted a long drink that would contrast with the smoked deviled egg in a light way while complimenting the flavors more directly. The mint and cucumber compliment the food pairing but do not intervene or overpower the dish. The cocktail ends up being between a few classics by way of its composition, but alongside the deviled eggs, the mint and cucumber sync well in its own refreshing package. $18.00 for the pairing per person

The Grill from Ipanema
1858 Columbia Rd., NW | Washington, DC 20009
(202) 986-0757

Enjoy a yummy Brazilian cocktail in Ipanema-beach. Let us The Grill From Ipanema be your escape route and your happy place for DC Cocktail Week. Our signature caipirinha now with a twist of fall. Handcraft with tangerine, lime, mint, sake, crushed ice and with a touch of cinnamon. Paired with our “Mexilhao a Carioca” (customer’s favorite), green mussels prepared with leeks, wine and watercress (perfect for a crispy-cold night). $15 for the pairing per person.

i Ricchi
1220 19th St., NW | Washington, DC 20036
(202) 835-0459

“LUCCI & CROSTINI”. As far back as ancient Rome, it was popular to drink something aromatic and sometimes alcoholic before staring to eat in order to enhance the appetite. The word “”aperitivo”” is derived from the word “”open””, in other words, something that will “”open your stomach”” – a little something to encourage you to feel hungry, to get the juices flowing, so you can fully enjoy your upcoming meal. L’aperitivo plays an important role in Italian social life and is as much about the food and drink as it is about socializing.

We are calling our take on the Italian “stomach opener”, the LUCCI, short for “luccicante” or “”sparkling”. Our bartender, Dale Comardelle, has come up with a refreshing combination of Campari, Copper Fox Vir gin, lemon and prosecco served in a flute with a long ribbon of lemon peel. We are serving it with CROSTINI topped with whipped ricotta, lemon mosto, chives, black pepper and mortadella. $15.00 for the pairing per person

Kramerbooks & Afterwords Café
1517 Connecticut Ave., NW | Washington, DC 20036
(202) 387-1400

Celebrate Holden Caulfield’s 80th year with one of Kramerbooks’ most popular cocktails, Catcher in the Rye, crafted with classic ‘Bottled-in-Bond’ Rittenhouse rye, house-made turbinado syrup and Peychaud’s bitters. We are pairing this with Benton’s Tennessee Smoked Ham, sweet mustard & a fresh biscuit. $12.00 pairing per person

Loggia Lounge at Fairmont Washington DC
2401 M St., NW | Washington, DC 20037
(202) 429-2400

Chamberry Cocktail: Belvedere Vodka | Fresh Berries | Canadian Maple Syrup | Veuve Clicquot Fairmont’s signature classic cocktail this fall. With fresh ingredients and a bubbalicious drink! Paired with Saku Tuna Tartare:
Jalapenos, shallots, cilantro, yuzu, orange gelee, radish. $25.00 for the pairing per person

Marvin
2007 14th St., NW | Washington, DC 20010
(202) 797-7171

Our pairing at Marvin will be $16 and consist of a scallop dish and a calvados (apple brandy) cocktail. The cocktail is called the L’élu, and is made with calvados, port wine, Domaine de Canton, Nocino walnut liquer, lemon, Asian pear + rosemary syrup, and orange bitters. The amuse bouche is a sea scallop with O’Henry fingerling sweet potatoes and a walnut + ginger + roasted garlic reduction.

The cocktail and amuse use some a number of the same ingredients (the ginger and walnut liquors are used in the amouse’s reduction), but the bitterness and the tartness of the cocktail contrasts nicely with the sweetness of the scallop dish. This pairing will be available in our downstairs bistro Sun-Thurs 5-10pm and Fri-Sat 5-11pm. $16.00 for the pairing per person

The Prospect DC
1214 U St., NW | Washington, DC 20009
(202) 450-4130

“Bone-in Delight”. Cooked for 24 hours, these bone-in Prospect signature pork wings come in a variety of flavors. The fall/winter flavors of the frozen cider blends in pear and lemon with a dash of gin. $15.00 for the pairing per person
OR
“Copper Fall Carnitas”. Maryland crab and grapefruit pearl Pupusa will have you wanting to come back for more. Paired with the Home Mule featuring vodka and 3 flavors. $15.00 for the pairing per person

Provision No. 14
2100 14th St., NW | Washington, DC 20009
(202) 827-4530

“Fun in Your Mouth”. A bite of venison carpaccio served on an apple crisp with celeriac & autumn spice horseradish creme. The light fall flavors will be accented with our house gin & tonic with bergamot orange, sassafras, yuzu, & mint. $15.00 for the paring per person
OR
“Beggars can be Boozers”. A Beggar’s Purse with Merguez spiced lamb & chile paired with the bold flavors of smoky mezcal, tamarind, lime & tequila.” $15.00 for the pairing per person

ris
2275 L St., NW | Washington, DC 20037
(202) 730-2500

“Chim-Chiminey”. A fall cocktail crafted with gin that we smoke in house, along with old tom gin, lemon juice, maple, and fig puree. Paired with our Pumpkin Ricotta Gnudi. Served with sage brown butter, Parmesan, sherry caramelized onions, mushrooms and cranberry. $18.00 for the pairing per person

Roofer’s Union
2446 18th St., NW | Washington, DC 20009
(202) 232-7663

“I YAM WHAT I YAM”. Smith & Cross Jamaican rum/ housemade falernum/ lime/ yam syrup paired w/Roasted Baby Carrots/ honey/ cardamom/ ginger. $13.00 for pairing per person

Photo via Restaurant Association Metropolitan Washington

Leave a Comment

* Required fields

×

Subscribe to our mailing list