Even if the cold and snow have you feeling down in D.C., surely Washington, DC Winter Restaurant Week, which just began, can turn your outlook around. If you’re new to the DC dining scene or just curious as to where your fellow foodies will be dining during this this wondrous week, wonder no more. We’ll be sharing some expert advice over the course of the event. Today, DC Cheap Eats Examiner L. Denise shares her insider insights.
What restaurants are you most excited to dine at during DC Winter Restaurant Week? Art and Soul never disappoints. I’ve been excited about B. Smith’s since sampling their fairly new fall/winter food and wine menu. I love their spin on some of the South’s familiar favorites. And, I like that both of these Capitol Hill restaurants are smack dab in the middle of EVERYTHING ‘Washington’ and give you a fancy taste of down-home cooking.
Best bet for lunch? Acadiana — the smaller, heartier portions “stick-to-your-ribs” and make for a good power lunch or lunch date. One of the best places for Cajun comfort food.
Best bet for dinner? Beacon Bar and Grill. Come for Restaurant Week, return for the lively weekday happy hour (Hint: 50% off ALL Appetizers and deeply discounted beverages). It’s the perfect distance between downtown DC, Logan Circle, and Dupont Circle, which are good places to walk off that meal you’re sure to devour — especially if you order the tender St. Louis-style pork ribs. The BBQ chicken quesadillas are pretty filling, too.
Strategies around making the most of DC Winter Restaurant Week? Book early and often! Go for the $$$ ($31-50) and $$$$ ($50 and up) restaurants first. You can visit the $$ ($30 and under) spots any time. Also, keep an eye out for those that offer the Restaurant Week menu all year ’round (i.e., Georgia Brown’s 3-course lunch prix fixe at just $24) and those that extend the menu for a week or two or four (i.e., Tuscana West — available until January 30th)!
Fave DC Dish? Georgia Brown’s is my all-time favorite. The Southern fried chicken, collards and mashed potatoes with pan gravy. Whenever possible, I order a side of macaroni and cheese — double starch or not, it really makes my meal.
You can read more of Elle’s news, reviews, and musings on the DC dining scene at Examiner.com. And, follow her on Twitter for her latest tips on food, fun, and more.