Several Silver Spring restaurants will participate in the Restaurant Association of Metropolitan Washington’s annual Winter Restaurant Week promotion.
This year’s promotion runs from January 27 through February 2 and features lunch and brunch deals at more than 350 area restaurants. Diners can select multi-course meals priced between $25 and $35 for lunch and brunch and $40 to $65 for dinner, including drink pairings at nearly 100 restaurants.
Additionally, diners can enjoy unique Japanese Wagyu dishes at select restaurants, including ART DC, Bresca, Epic Smokehouse, Little Blackbird, RPM Italian, The Grill, and Vagabond, in partnership with the Embassy of Japan. These restaurants will feature Wagyu dishes within their three-course Restaurant Week menus or as add-ons, showcasing the diverse varieties and high quality of Wagyu beef.
“Restaurant Week is the perfect time to explore and support local restaurants, connect with friends and family over incredible meals, and experience the passion and creativity of our chefs at an amazing value,” said RAMW president and CEO Shawn Townsend. “We can’t wait to welcome diners to celebrate this delicious tradition with us!”
Forty-two restaurants are participating in Restaurant Week for the first time. In D.C., these include Michelin-starred Tail Up Goat, Elle, and Namak in Adams Morgan; Arrels, ART DC and District E in Penn Quarter; Gordon Ramsey Fish and Chips and Pink Tiger at The Wharf; a.kitchen+bar in the West End; Amelie in Logan Circle; Cordelia Fishbar and JINYA Ramen Bar in Union Market; Cynthia in the H Street Corridor; El Bebe Tacos and Tequila in Capitol Riverfront; El Taller del Xiquet in Glover Park; Republic Cantina in NoMa; and River Club DC in Downtown.
This year, five Silver Spring restaurants will participate in Winter Restaurant Week, including All Set Restaurant & Bar, J. Hollinger’s Waterman’s Chophouse, Matchbox, The Daily Dish Neighborhood Bistro & Bar, and Milk & Honey Southern Inspired Kitchen, which is participating for the first time.
All Set’s three-course lunch menu features three options for each course. Guests can start with Maryland Crab Soup, which includes crab and vegetables, or meatless Buffalo Cauliflower Nuggets with bleu cheese. The main course options include the Blackened Chicken Quarter with quinoa and kale or a lighter Salmon BLT with pecan-smoked bacon and avocado on toasted brioche. Dessert options include the popular Mixed Berry Scone with whipped cream.
Brunch guests can enjoy a $35 three-course menu featuring specialties like Slow Smoked Chicken Wings from Money Muscle BBQ. Choices include All Set’s Breakfast Burger with a fried egg, Vermont white cheddar, and bacon on a brioche bun with home fries or Belgian Waffles topped with powdered sugar, Vermont maple syrup, and macerated berries. A brunch highlight is the Salmon Cake Benedict with seared salmon cakes, a poached egg, and hollandaise sauce served with a mixed green salad. To finish, guests can choose from various desserts, including the chef’s selection of vegan sorbet.
Guests ordering from All Set’s $55 dinner menu can try one of the restaurant’s iconic dishes recently featured in WETA’s television series Signature Dish.
Chef Reavis’s Jumbo Lump Crab Cake—made with crab beurre blanc, corn purée, bell peppers, fingerling potatoes, arugula, and Old Bay—can be added as an entrée for an additional $15. Other available options include Wild Mushroom Risotto (featuring smoked cremini, shiitake, and oyster mushrooms, arborio rice, parmesan, and fried shallots), Seafood Pasta (with mussels, shrimp, scallops, linguine, tomato brown butter, and grilled bread), and Slow Smoked Salt & Pepper Texas Beef Brisket (served with sweet potato fries, collard greens, and South Carolina gold BBQ sauce).
To complete their meal, guests may choose from the dessert options or a trio of Whoopie Pies (red velvet cream cheese, chocolate peanut butter, and vanilla strawberry cream).
Chef-owner Jerry Hollinger and his team at J. Hollinger’s Waterman’s Chophouse have created a Winter Restaurant Week menu that showcases their dedication to sustainable and flavorful cuisine. For Winter Restaurant Week, J. Hollinger’s will be open daily for lunch service and on Monday, when the restaurant is typically closed.
The $25 three-course lunch menu offers a choice of appetizers including Seafood Bisque, Winter Apple Salad (with roasted walnuts, dried cranberries, pickled red onion, arugula, spinach, feta, and Meyer lemon & honey dressing), Vegetable Tempura (local vegetables with chili ponzu sauce), and Fried Calamari (served with sautéed peppers, olives, tomatoes, and marinara dipping sauce).
For an additional charge, diners can upgrade to Chophouse Steak Satay with chimichurri sauce or Crab-Stuffed Jumbo Shrimp with jumbo lump crab imperial and a petite salad.
The entrée options include Blackened Salmon with julienned fennel and saffron mussel cream sauce, Steak Salad with grilled flatiron steak and buttermilk dressing, and a Chophouse Burger with bacon and cheddar served with French fries. Additional selections include a Spicy Buttermilk-Fried Chicken Sandwich, Homemade Pappardelle with Bolognese sauce (a vegetarian option is available), Grilled Cauliflower “Steak” with olive feta cream, and Carrot Ricotta Ravioli in sage brown butter.
Optional upgrades include Fried Oyster Caesar Salad, Filet Mignon with whipped potatoes, and a Crab Cake Entrée served with fries and coleslaw. The lunch menu’s dessert options include chocolate mousse with whipped cream and berries, warm apple crisp with salted caramel ice cream, or lemon posset, a delicate lemon cream.
The lunch menu is available from Monday, January 27, to Saturday, February 1. On Sunday, February 2, the restaurant will offer its $35 all-you-can-eat brunch instead.
The $40 three-course dinner menu, available from Monday, January 27 through Sunday, February 2, includes starters such as Seafood Bisque, Winter Apple Salad, Shrimp Toast + Pork Belly, and Carrot Ricotta Ravioli. Entrée highlights include Blackened Salmon, Statler Chicken Breast Saltimbocca, Squid Ink Pasta with Crab, and Grilled Cauliflower “Steak.” For an additional charge, guests can opt for Braised Lamb Shank, Surf and Turf, or a 12 oz. Prime NY Strip Steak.
Dessert choices include Chocolate Pots de Crème, Warm Apple Crisp, and Lemon Posset. Menu upgrades and an à la carte raw bar will also be available. All dishes will be served in full-size portions, ensuring a complete dining experience.
Winter Restaurant Week kicks off Monday, January 27, and runs through Sunday, February 2. Visit RWDMV.com for more details, including restaurant menus and reservations.
Photo: Michael Collins for J. Hollinger’s