FOR IMMEDIATE RELEASE
Feb. 9, 2010


DC DISH - WHAT'S NEW IN THE DISTRICT DINING SCENE

The owners of local DC favorites Eighteenth Street Lounge and Marvin have recently opened Patty Boom Boom (1359 U St. NW; 202-629-1712), a Jamaican-themed restaurant and nightspot in the District’s hip U Street neighborhood. The new eatery and dance club combo serves staples such as Jamaican patties (turnovers filled with spicy beef, jerked goat and vegetables) and other Caribbean carry-out on the main floor and offers a DJ-run nightspot upstairs, perfect for grabbing a late-night bite after hitting the upstairs dance party.

Recently opened in the Penn Quarter neighborhood is Iron Horse Tap Room. A two-level bar, the upstairs is a more upscale area while the main level has a jukebox, skeeball, shuffleboard and other bar games. The bar features 22 bourbons and 20 beers on tap, including standard options and rotating alternatives. Although Iron Horse is strictly a tavern (i.e. no food), patrons are permitted to bring in food from outside vendors.

After several years in the kitchen of Georgetown’s swank dining spot 1789, chef Ris Lacoste has opened Ris with co-owner Mitchell Herman, serving up seasonal and home-style comfort foods in DC’s Foggy Bottom neighborhood. The menu features American favorites as well as creative new dishes, including Braised Lamb Shank, Chicken Pot Pie, and Soy Lacquered Salmon. Visitors can enjoy a variety of dining experiences pending upon their seating option, which include sidewalk-front café-style dining, flat screen TV-viewing near the bar, or a more formal option in the restaurant’s dining room.

Eco-gourmet restaurant concept Mixt Greens founded in San Francisco in 2005 is dropping four new DC locations in 2010, the first which just opened downtown. Mixt Greens features tossed-to-order gourmet salads and handcrafted sandwiches on organic, artisanal breads. The beverage menu nicely compliments the fare, with organic, house-made iced teas and lemonades. The company is a leader in sustainable food sourcing, energy efficiency, resource conservation and alternative energy. Keeping in tune with their enviro-friendly mindset, each location will include a new edible living wall of seasonally rotating herbs and vegetables.

Breaking the mold from sit-down dining is Sâuçá Mobile Restaurant, a mobile gourmet “food truck” set to hit the streets of DC this month. Developed by DC resident Farhad Assari, the Sâuçá (a griddled flatbread sandwich based on global street food) truck will serve from a high-tech vehicle with Wi-Fi, a LCD flat screen, a sound system and even a pay phone to make international calls with Sâuçá tokens. Guests select one of six different regionally-inspired sâuçás from the menu, with weekly alternating selections that include Croque Monsieur (European), BBQ Beef (North American), Fish Tacos (Latin American), Banh Mi (Asian), Olive/Tomato Tapenade (Mediterranean), or Butter Chicken (African/Indian) among others. Sâuçá will also offer soups, salads and a dessert item.

Owners of the locally-loved Russia House in Dupont Circle plan to open Biergarten Haus in late February in DC’s H Street corridor. In addition to a host of delectable beers, the traditional Munich-style beer garden will also boast a full menu of traditional German fare, such as schnitzels, krauts and brats. When the weather warms up, prepare to enjoy your drink on the 5,000 sq. ft. outdoor patio, reminiscent of traditional German beer gardens. 

Dangerously Delicious Pies, conceived in Baltimore nearly 10 years ago, is also heading to DC’s H Street corridor.  Opening within the month, DDP will offer a tantalizingly long list of quintessential sweet pies, such as pecan, blueberry and coconut chess, alongside savory alternatives like steak chili, pork BBQ and a variety of quiches. All pies are 100% handmade with only fresh ingredients, without any dyes or preservatives, creating the delectable taste that has allowed for DDP’s quick-growing fan base.

Bringing the popular ‘breakfast for dinner’ concept to fruition is The Cereal Bowl, coming soon to Cleveland Park. A seemingly unending lineup of breakfast cereal childhood classics and adult favorites will line the menu, as well as “Beyond the Bowl” options including yogurt parfaits, Oaties (oatmeal smoothies), and Freeze ‘n’ Flake (frozen yogurt). Diners are invited to stick with a classic or mix ’n’ match in any way imaginable. Create your own bowl by topping any of the cereals with fruit, nuts and grains, maple syrup, mini M&Ms and more. 

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