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Washington, DC New Menu Report: 05/13/15

Washington, DC New Menu Report: 05/13/15

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Thanks to the arrival of food incubators and pop-up spaces, D.C.’s restaurant sector continues to get a fresh infusion of new dining options and they all come ready to serve district drinkers top-notch hooch. Rather than ignore the lure of inventive new spring menus, hedge your bets and look for patio seats with Plan B ready to go. There are restaurants and bars with patios, covered decks, and rooftops throughout the city, and they all have menus to suit the season and your tastes.

701 Restaurant
At 701 Restaurant, American fare and just-caught seafood are chef Benjamin Lambert’s forte, and his new spring menu includes stellar fruits of the sea including Spanish octopus served with fingerling potatoes, roasted jalapeño, and lemon confit and monkfish with charred onions, lemon sabayon, and wild mushrooms. At happy hour, you can nosh on small plates of sliced Serrano ham, oyster sliders, and a gourmet cheese plate while trying the $7 cocktails made with premium spirits like Green Hat gin and Filibuster bourbon.

Blue Duck Tavern
Restaurants come and go and seasons change, but Blue Duck Tavern continues to offer fine dining’s most elusive qualities: consistently excellent food and service. They prove the axiom that “God is in the details,” and for spring their new menu is spot on. Executive chef Ryan LaRoche and chef de cuisine Brad Deboy’s new menu includes a mélange of fauna like cured Carolina mountain trout with blood orange, chicken-fried pharaoh quail with sweet pepper relish, and roasted Muscovy duckling breast with kumquat marmalade.

The new cocktail menu has some tasty surprises that pair nicely with the spring menu. Consider ordering a Northern Cooler made with Mount Gay Black Barrel Rum, Campari, and fresh pineapple, or an Abbey Cocktail that’s a blend of Russian Standard Vodka, Lillet, orange juice, and Angostura bitters.

Lighthouse DC
Prequel, the new pop-up space in the former LivingSocial building in Penn Quarter, is hosting their first restaurant concept: Light House DC. Their prix fixe menu costs $57 per person, begins with a welcome ginger bellini cocktail, and includes dishes such as half a Maine lobster glazed in butter and garlic and served with a light salad, and Light House DC’s hand-ground burger prepared with premium beef sourced from Amish farms in Pennsylvania, served on a brioche bun, and accompanied by hand-cut, triple-cooked French fries. Each course is paired with either beer or wine and a choice of small bites are offered for dessert.

Station 4
Head over to the southwest waterfront all this month and try the beef dishes being offered at Station 4. For National Burger Day on May 28, dinner service will include a 25% discount on the smoked Kobe-style burger prepared with Snake River Farm Wagyu beef, Stilton blue cheese, and grilled onions with a side of duck fat fries; just in case your daily recommended amount of carnivorous calories hasn’t been met. In keeping with the beef theme, executive chef Orlando Amaro’s dinner menu also includes juicy steaks and corned beef dishes for those with a hearty appetite. There is a seared 14 ounce Ribeye Steak made with Angus beef served with Gorgonzola butter and a local Baltimore brisket that chef Amaro marinates for three days, smokes over hickory, and then serves with Bavarian sauerkraut.

Ulah Bistro
J. Wellington Wimpy: eat your heart out. May is National Burger Month, May 28 is National Burger Day and Ulah Bistro is celebrating with an artery clogging Bistro Burger made with half a pound of ground Angus beef on a brioche bun for $12. In fact, the entire month of May is National Beef Month, so check out their other beef-oriented specials like the bistro steak & frites with a 10 ounce New York strip with bone marrow au jus or the grilled steak sandwich with six ounces of New York strip served on a baguette with horseradish cream sauce. C’est si bon!

Summer Whitford is the D.C. City Guide Editor at The Daily Meal and the DC Wine Examiner. You can follow her on Twitter @FoodandWineDiva.

USDA Food and Nutrition Service

Our 15 nutrition assistance programs touch the lives of one in four Americans each year, from infants to the elderly. Taken together, these programs comprise America's nutrition safety net, ensuring that no eligible American goes hungry.

Assistance for Seniors
Assistance for Seniors

FNS has programs that cater to our nation's seniors, age 60 and over.

Assistance for Babies, Young Children & Women
Assistance for Babies, Young Children & Women

Our nutrition programs supplement the diets of babies, young children and women with healthy foods, while offering guidance with other needs, including nutrition education and health care referrals.

Assistance for Children from Kindergarten to 12th grade
Assistance for Children from Kindergarten to 12th grade

FNS partners with state agencies to help fight hunger and obesity among school-age children by administering several year-round programs that provide healthy meals.

Assistance for Native Americans
Assistance for Native Americans

FNS makes accessibility of nutritious foods for Native American families and those living on Indian Reservations a priority.

Nutrition Education
Nutrition Education

In the classroom and at home, FNS programs aim to reduce food insecurities and promote healthy food habits for everyone.

Supplemental Nutrition Assistance Program provides nutrition benefits to supplement the food budget of needy families so they can purchase healthy food and move towards self-sufficiency.

Special Supplemental Nutrition Program for Women, Infants, and Children provides federal grants to states for supplemental foods, health care referrals, and nutrition education for low-income pregnant, breastfeeding, and non-breastfeeding postpartum women, and to infants and children up to age five who are found to be at nutritional risk.


USDA's food distribution programs support consumers and American agricultural producers through purchases of 100% American-grown and -produced foods for use by schools and institutions.

Child Nutrition
Child Nutrition

Our child nutrition programs help to ensure that children have access to nutritious meals and snacks in schools, summer programs, childcare centers and homes, and afterschool programs.

Nutrition Policy and Promotion
Nutrition Policy and Promotion

The Center for Nutrition Policy and Promotion works to improve the health and well-being of Americans by developing and promoting dietary guidance that links scientific research to the nutrition needs of consumers.

Pancetta, please! Add rich and crispy pancetta and roasted asparagus to your Eggs Benedict for a little extra decadence.

10 Bottles of Beer on the Wall

If you&rsquore looking for a new brew to try, you&rsquove come to the right place. Get a taste of what&rsquos trending and find some new favorites with this craft collection.

Flight of the IPAs

All about IPAs? We&rsquove got you covered. Explore everything from classic brews to hazy varieties and even a few non-alcoholic options, all available at your local Nugget Markets. Cheers!

Food Truck Nation

A new generation of lunch trucks is hitting the streets. They serve high-end fare such as grass-fed beef hamburgers, escargot and crème brûlée. As they rove cities like Austin, New York, San Francisco and Los Angeles, they alert customers to their locations using Twitter and Facebook. Their owners include highly trained chefs and well-known restaurateurs.

Joshua Henderson, 36, trained as a chef at the Culinary Institute of America and cooked at the Avalon Hotel in Beverly Hills. Today, he owns two lunch trucks that drive the streets of Seattle. Each truck serves about 200 lunches every day, and Mr. Henderson says he grossed about $400,000 last year, his first year in business, with only one truck in operation. The only problem: “We go up against the stigma. We’re trying to prove we’re on a different level than a lunch truck,” he says.

Lunch trucks once represented the nadir of culinary achievement, conjuring up images of withered hot dogs and hygienically-challenged kebabs. Today, even some chefs from Michelin-starred eateries are migrating into a sector of the food business that seems particularly well suited for a financial downturn. For would-be restaurateurs, launching a culinary truck requires far less start-up capital than a brick-and-mortar restaurant. At a time when consumers are cutting back on restaurant spending, a food truck serving inexpensive lunches and snacks can be an easier sell to diners.

The new breed of lunch truck is aggressively gourmet, tech-savvy and politically correct. The Green Truck, which sells “sustainably harvested” fish tacos, roams the streets of Los Angeles in vehicles fueled by vegetable oil. The Dessert Truck in New York is owned by a former Le Cirque pastry sous chef who donates proceeds from desserts such as a pavlova with red fruit gelée to charity. In the San Francisco Bay area, the RoliRoti rotisserie truck serves free-range chicken, heritage pork and local lamb, prepared by owner Thomas Odermatt, a Swiss former organic farming student whose business card reads “Rotisseur.”

Though most of these trucks charge more than typical hot dog or taco trucks, their meals generally cost less than comparable sit-down restaurant fare. At New York’s Rickshaw Dumpling Truck—whose dumpling recipes were created by Anita Lo, chef at the Michelin-starred Manhattan restaurant Annisa—an order of six duck dumplings with dipping sauce costs $6.50. In San Francisco, a skewer of escargot in puffed pastry costs $2 at the Spencer on the Go truck, operated by chef Laurent Katgely, who also owns Chez Spencer, an upscale French restaurant.

Michigan National Guard members complain of undercooked, contaminated meals while in DC

Pentagon says National Guard will remain in DC until March

Lt. Col. Bob Maginnis on ‘CAVUTO Live’ discusses the Pentagon reporting that the National Guard will remain in D.C. until mid-March.

Members of Michigan’s National Guard have complained of receiving undercooked meals or food containing metal shavings during their stay in Washington, D.C., to protect the U.S. Capitol, according to news reports, as lawmakers from the state call for a new food provider.

The disclosures -- which first surfaced in Michigan news outlets -- were the latest reports of alleged mistreatment of National Guard personnel in the nation’s capital, where Guard members from several states were deployed both before and after the Jan. 6 riot.

The entire Michigan delegation in the U.S. House wrote a letter to the National Guard on Tuesday saying, "We understand that the decision was made to provide contracted meals to support the entire federal response stationed at the Capitol. However, it is clear that these contracted meals are poorly prepared, oftentimes inedible, and highly inadequate to support our soldiers."

The lawmakers and Gov. Gretchen Whitmer were informed of the food issues in mid-February – and problems were initially resolved -- but new complaints emerged this past weekend, The Detroit News reported.

"It is completely unacceptable that our men and women serving in Washington D.C. are being hospitalized due to the food they are being provided," the letter from the lawmakers said.

A National Guard spokesman on Wednesday acknowledged about 50 members have been treated for "gastrointestinal complaints" but said none were hospitalized.

"Since January 6, there have been no National Guard members hospitalized because of illness from food. Out of the 26,000 who were deployed and the 5,200 who remain, approximately 50 have been treated for gastrointestinal complaints," said Lt. Col. Robert N. Carver. "Six of them were treated as outpatients at military treatment facilities others were handled at aid station set up as part of the Task Force. The National Guard continues to closely monitor the quality and safety of meals provided to its personnel."

The Michigan lawmakers called for the replacement of the contractor firm that has been supplying the meals – and a per diem for Guard members in the interim to cover their meal costs until the problem is fixed.

The letter was signed by Reps. Bill Huizenga, Debbie Dingell, Tim Walberg, Brenda Lawrence, Jack Bergman, Haley Stevens, Fred Upton, Elissa Slotkin, John Moolenaar, Dan Kildee, Peter Meijer, Andy Levin, Lisa McClain and Rashida Tlaib.

It comes as Guard members have increasingly been spending their own money for meals because they don’t trust the food that is being supplied to them, the Detroit News report said.

One message delivered to a lawmaker claimed that "multiple soldiers" had been sickened by meals, with much of the food being tossed in the trash.

"Morale is very bad," the message said. "Many have served overseas and cannot believe the quality of food they are being fed here."

Huizenga, a Republican from Holland, Mich., said he heard that Guard members were discarding as many as half the meals they were receiving.

"What I was told is, if they had 10 meals, they were throwing four or five of them away," he told the News. "They couldn’t even eat them."

Huizenga ate with Guard members outside the Capitol last week, the News reported.

In a Facebook post, U.S. Rep. Jack Bergman, a retired Marine Corps lieutenant general who represents northern Michigan and the Upper Peninsula, called for Michigan’s Guard personnel to return home from D.C.

"They have answered the call," Bergman wrote, "dealt with adverse conditions, and continue to make us all proud."

It was unclear if the meal problems affected Guard members from states other than Michigan.

Previous reports of alleged mistreatment detailed Guard members being forced to spend break time in a parking garage near the Capitol and being forced to rest on the floor inside the building until cots were provided.

After roughly 25,000 Guard members from numerous states reported to Washington following the riot, roughly 6,000 were expected to remain in the capital until mid-March.

Fox News' Alex Pappas and Jennifer Griffin contributed to this report.


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