Dining Out for New Year’s Eve!

champagneIf you’re still undecided about your plans for tonight, here are some options for local eats and libations…

Firefly
On New Year’s Eve, this Dupont Circle favorite will keep it simple and easy by offering their regular dinner menu along with two indulgent specials to spice it up, including the“db meatloaf,” a mini meatloaf stuffed with foie gras and braised short ribs with tots and house made “F-1” steak sauce ($45).  Chef Daniel Bortnick will also serve an Alaskan King Crab “Royale,” a King Crab “cake” with salsify purée, Brussels sprout petals, black truffle hollandaise and American caviar ($45).  Guests can also enjoy new dessert items including molasses cookies and mulled cider and a seckel pear and ginger crisp served with black sesame ice cream.  There will also be a champagne toast at midnight.  Firefly Restaurant is located at 1310 New Hampshire Avenue, NW, Washington, DC 20036.  For reservations call 202-861-1310.

Poste
This Penn Quarter favorite, and winner of the 2008 RAMMY award for “best upscale casual restaurant,” will offer two New Year’s Eve seatings – one which begins at 5:30 and the second begins at 8:00.  The first seating will include a 3-course tasting priced at $65 with an additional charge of $35.00 for a wine pairing.  The second seating includes a 5-course tasting priced at $85.00.  Chef Robert Weland will serve up some favorites including a few seasonal ones like a slow-cooked local farm egg with haricot verts, guanciale, tarragon and pistachios, Columbia River wild sturgeon with pierogies, local beets, dill, and American caviar.  For dessert several options abound including a gingerbread cake served with poached seckel pears and eggnog ice cream.  A champagne toast will be available at midnight.  The a la carte menu will not be provided that night, but guests at the bar can order from a limited menu that will include Poste favorites like truffle frites and foie gras.  Credit card reservations are required.  Poste is located at is located at 555 8th Street, NW Washington, DC, 20004.  For reservations call 202-783-6060.

Urbana
Urbana, located just west of Dupont Circle will offer a three course $65 prix fixe menu, and guests booking reservations by 6:30 p.m. will get a special break at $50.  Chef Alex Bollinger will start guests off with an amuse and a variety of first course options including lobster bisque with spiced crab dumplings and seared foie gras with apple cinnamon crepes.  Entrée options boast a creative array of Western Mediterranean cuisine like prosciutto wrapped sturgeon with sautéed spinach and caviar cream, osso bucco with saffron risotto, caramelized cipollini onions, roasted garlic and parsley pesto and a house-made pasta carbonara with fresh winter truffles and a poached egg.  Guests can choose from a decadent offering of desserts including maple cheesecake with almond crumble and cranberry gastrique, chocolate peanut butter mousse with hazelnut crunch and caramel sauce, or a pistachio semifreddo with balsamic glazed strawberries.  Dinner guests in the restaurant at midnight will receive complimentary champagne and party favors.  Urbana Restaurant and Wine Bar is located at 2121 P Street, NW, Washington, DC 20037.  For reservations, call 202-956-6650.

Westend Bistro by Eric Ripert at The Ritz-Carlton Washington
DINE-IN prix-fixe menu: 6:00-6:30pm & 9:00-9:30pm seatings; $150 per person. Menu Highlights: Terrine of Foie Gras, Cranberry Sauce, Duck Croquant and Dried White Figs; Shrimp & Grits; Bourbon & Maple Glazed Pork Loin, Collard Greens, Hoppin John and Pork Jus.
Menu by Chef de Cuisine Joe Palma. Price includes five-course menu, complimentary champagne toast at midnight and special party favor. For reservations call 202.974.4900 or visit www.westendbistrodc.com for more information.

Addies

DINE-IN Three- course prix-fixe menu: $85/pp. Menu Highlights: Open Flame Roasted Chestnut Bisque; Highbourne Farms Venison Osso Bucco; Candied Black Walnut Crusted Pheasant; Fleur de Sel Chocolate Caramel Trio. Includes a complimentary glass of champagne.
Menu by Chef Arra Lawson. To personalize your holiday feast call 301.881.0081 or visit www.addiesrestaurant.com.

Indigo Landing
DINE-IN prix-fixe menu: 5:00 – 7:00pm $95 per couple; 8:30pm – 10:00pm $120 per couple. Menu Highlights: Grilled Shrimp in Rum butter sauce; Filet and Lobster; Pistachio Crusted Halibut; Homemade Chocolate Ganache Cake. Call a reservationist at 703.548.0001 or visit www.indigolanding.com for more information.

Dante

Why not take a trip to Italy to ring in 2009? At Dante Ristorante in Great Falls, VA, Chef Giuseppe DiBenigno and his partner, Elio Domestici have created a delicious menu coupled with the old-world hospitality of their respective home regions of Tuscany and Abruzzi. With seatings at 6:30 p.m. and at 9 p.m., guests of Dante Ristorante will sup on choices including antipasti like sea scallops wrapped with bacon served with lobster sauce ($16); carpaccio di manzo con parmigiano e rucula—beef carpaccio with rucola and shaved parmesan cheese ($16); or mozzarella di buffala Caprese—Buffalo mozzerella with tomato and basil olive oil ($16). Main courses run the gamut of land and sea– scaloppine di vitello oscar–veal scaloppine with asparagus, crab meat and provolone cheese ($32); lombatina di cervo con pinoli, uva passa e salsa di aceto balsamico– sauteed venison chop served with pine nuts, raisins and balsamic vinegar sauce ($32); filetto di manzo con funghi, taleggio e salsa di vino rosso–sauteed beef tenderloin with mushrooms, taleggio cheese and red wine sauce ($32);salmone in crosta con tartufo e salsa d’ aragosta–salmon filet with black truffles wrapped with puff pastry served with lobster sauce ($30); and spigola con carne di granchio e salsa di vino bianco–rock fish filet stuffed with crab meat, baked with lemon and wine sauce ($32). Of course the meal ends with one of Dante’s exquisite desserts—just the thing to put that extra sparkle into the celebration. For reservations and further information call 703-759-3131 or log into www.danteristorante.com.

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Filed under Bars, Beverage, Events, Food, holiday, Restaurants

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