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Succotash is making the choice easy for diners, offering a family-style “Taste The South” menu for each meal. (Image: Scott Suchman)

6 hot reservations to make for Winter Restaurant Week

Winter Restaurant Week is set to return from January 22- January 28. More than 250 restaurants are participating with $35 dinners and $22 lunches and brunches. There are only so many meals in a week, so we’ve gone through the list and picked out some hot restaurants to target during the promotion. Reservations are live now, so book away before these popular seats fill up.

Del Mar
791 Wharf St. SW

Why: Del Mar is a jewel of the luxe District Wharf development. It’s the latest from husband and wife team Fabio and Maria Trabocchi, the duo behind Italian favorites Casa Luca, Fiola and Fiola Mare. Del Mar is a showcase of Spanish cuisine and the bounty of the sea, and Restaurant Week is a great time to try the restaurant at a fraction of its normal price point.

What to order: The four-course menu starts with classic appetizers like pan con tomate or spreadable and spicy “sobrasada” sausage. From there, try the Andalusian “gambas” (shrimp) or the grilled branzino. Finish off with a sweet serving of horchata soft serve.

What meals are they serving: Lunch (Tuesday-Friday) and brunch (Saturday and Sunday)

District Winery
385 Water St. SE

Why: This offshoot of Brooklyn Winery features Ana restaurant and scenic views of the Potomac river. District Winery has its own wine label, sourced from grapes around the world. It’s one of the newest additions to the Navy Yard and a fine excuse to visit the neighborhood without the Nationals crowds.

What to order: Ana specializes in global plates that pair well with wines. Dig into butternut squash muhammara dip, the restaurant’s signature Maryland crab beignets or its unique pastrami-spiced salmon (lunch) or monkfish (dinner).

What meals are they serving: Lunch and dinner

Fish
101 MGM National Ave., Oxon Hill, MD

Why: More than a year after opening, Fish by José Andrés remains a top choice for expertly prepared seafood. The setting inside the MGM casino lends extra energy to the experience and the opportunity for some pre- or post-meal cocktails and entertainment.

What to order: Start with cornbread and winter squash fritters and go with the Louisiana shrimp and grits for the entree.

What meals are they serving: Dinner

Succotash
915 F ST. NW

Why: Edward Lee’s take on Southern cooking debuted in Penn Quarter in late 2017 inside the beautifully adorned Equitable Bank building. The Top Chef veteran is known for elevating comfort food favorites with touches of Asian flavors and refined techniques. It’s Lee’s second location of the restaurant–the first opened at Maryland’s National Harbor in 2015.

What to order: Succotash is making the choice easy for diners, offering a family-style “Taste The South” menu for each meal. Come ready to fill up on dishes like fried chicken and waffles with bourbon maple syrup and aged manchego cheese, collards and kimchi, and hummingbird truffles.

What meals are they serving: Brunch, lunch and dinner

Stable
1324 H St. NE

Why: For all the city’s culinary diversity, Stable is D.C.’s only Swiss restaurant. The country’s cuisine relies heavily on rich meats, rich cheeses, and starches. That makes the hearty fare an ideal recipe for a Winter warm up.

What to order: Stable’s restaurant week choices include potato croquettes with a sunny side up egg and Appenzeller cheese, lamb shank with Gruyere polenta, and pork loin with sauerkraut.

What meals are they serving: Brunch and dinner

Unconventional Diner
1207 9th St. NW

Why: David Deshaies is going from executive chef at Central to turning out twists on American diner food. His debut restaurant also happens to be one of the newest (and buzziest) reservations in town at the moment. Give it a spin during Restaurant Week while it works out the opening jitters and try a meal without worrying about going overboard on the bill.

What to order: The Restaurant Week menu includes reimagined favorites such as chicken Parmesan, meatloaf with Sriracha glaze and morel gravy, chicken pot pie poppers, and a take on coconut cream pie with white chocolate and a hazelnut crust.

What meals are they serving: Dinner

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