Great Dining Options for Winter Restaurant Week

Great Dining Options for Winter Restaurant WeekWashington, D.C. (January 7, 2020) - The Restaurant Association of Metropolitan Washington will host Winter Restaurant Week, January 13 through January 19, inviting participating restaurants to offer three-course lunches for $22 and three-course dinners for $35.  This bi-annual event invites diners to experience Washington?s top restaurants at an affordable price point.  Some restaurants such as Ambar Clarendon, Ambar DC, BABA, Buena Vida Clarendon, Buena Vida Silver Spring, Mintwood Place, Modena, Olivia, The Oval RoomTTT Mexican Diner and TTT Silver Spring will extend their offerings through January 26 allowing more time to enjoy the winter savings. 2941 Restaurant, located in the heart of Falls Church at 2941 Fairview Park Drive, 22042, will also be participating with a prix fixe menu including an appetizer, entre and dessert available during lunch and dinner service.  Prepared by Executive Chef Bertrand Chemel, the menu presents contemporary American dishes accented with bold French flavors.  The lunch menu offers a selection of appetizing dishes such as Beet & Goat Cheese with quince marmalade, roasted beet and hazelnut vinaigrette; Salad Lyonnaise with chicken confit, fingerling potato, poached egg, bacon vinaigrette, croutons and frise salad; Duck Bourguignon, pinot noir braised duck legs, tagliatelle, caramelized pearl onion and cremini mushroom; Atlantic Salmon with puffed skin, cranberry beans and lobster sauce, as well as Creamy Mushroom Risotto with truffle essence, shitake, oyster mushrooms and fried Brussels sprouts.  For dessert, restaurant-goers can opt for the Cocoa Puff with dark chocolate mousse, brownie and salted caramel; Pi–a Colada with roasted pineapple, rum gele and coconut sorbet or the Poached Pear with mascarpone Chantilly, olive oil cake and cranberry coulis. For dinner, guests will begin their meal with a choice of Beet & Goat Cheese with quince marmalade, roasted beet and hazelnut vinaigrette; Salmon Tartare with cannellini beans, matsutake shoyu vinaigrette and jalape–o; Butternut Squash Velout with caramelized squash & honey crisp apple and coconut foam and Mushroom & Veal Sweetbread Tart with frise salad and parsley foamfollowed second course options, which include the Venere Risotto with shrimp & calamari en persillade and crispy lemon zest; Truffle Broccoli Raviolini with roasted chestnut, pumpkin seeds and delicata squash and the Pan Seared Sea Bass with cranberry beans, spinach and lobster sauce.  To complete the meal on a sweet note, one can choose from the Cocoa Puff with dark chocolate mousse, brownie and salted caramel; Citron with lemon marmalade, vanilla chiffon and citrus cremeux, as well as Exotic Mango Mousse with almond cake and exotic fruit sorbet.  2941 Restaurant?s Restaurant Week menu will be available January 13-19.  Lunch is served Monday through Friday, from 11:30 a.m. to 2 p.m.  Dinner is served Monday through Friday, from 5 p.m. to 9 p.m. and Saturday, from 5 p.m. to 10 p.m. For reservations please call (703) 270-1500 or visit https://www.2941.com/Olivia, the rustic Mediterranean concept at 800 F Street, NW, 20004, will also be participating with a prix fixe menu including an appetizer, entre and dessert available during both lunch and dinner service.  The menu offers a selection of appetizing dishes prepared by Executive Chef Matt Kuhn, which are inspired by the flavors of Portugal, Spain, Morocco, Tunisia, Italy, Greece and beyond.  Highlights from the lunch menu include Winter Squash Harira Soup with chickpeas, lentils, cilantro, mint and labneh; Charred Romanesco Cauliflower with squash hummus, pickled carrots, pomegranate and harissa aioli; Spicy Merguez Meatballs with Israeli couscous and tomato shakshuka; Green Chickpea Falafel Pita with black rice pita, house pickles and spicy tzatziki, as well as Grilled True North Salmon Kabob with fattoush salad, sumac breadcrumbs, feta, tzatziki labneh and oregano vinaigrette.  For dessert, guests can indulge in Vanilla Bourbon Panna Cotta with coffee ice cream, white snow and salted caramel or Chocolate Profiterole with chocolate ice cream, chocolate crunch and chocolate cream.  Lunch is priced at $22, excluding tax and gratuity. For dinner, diners can enjoy a similar variety of appetizer options available during lunch service with a few additions such as Falafel with chickpeas, tzatziki labneh and shishito chilies, and Roasted Graffiti Eggplant with smoked eggplant sauce and pickled raisins.  Standout entre choices include Chicken Roulade Tagine with baldi lemon, olives, quail egg, maakouda batata and apple sofrito; Arroz Negro Portuguese Seafood Stew with linguia sauce, fennel, tomato, Manila clams, mussels, squid, prawns, pickled anchovy and Lisbon sauce; Crispy Lamb ?Osso Bucco? with black chickpea stew, merquez and spiced yogurt, as well as Whole Roasted Dorade with fennel citrus salad, chorizo shrimp escabeche, orzo and tzatziki.  Dessert options are the same as lunch service.  Dinner is priced at $35 per person (tax and gratuity not included).  Olivia?s Restaurant Week menu will be available January 13-26 (January 20-26 lunch only).  Olivia is open Monday through Wednesday, from 11:30 a.m. to 10 p.m.; Thursday and Friday, from 11:30 a.m. to 10:30 p.m.; Saturday, from 5 p.m. to 11 p.m. and Sunday, from 11 a.m. to 9 p.m.  For more information, please call (202) 347-4667 or visit http://www.oliviawdc.comAmbar Clarendon, located at 2901 Wilson Blvd, 22201, is also offering guests the opportunity to experience some of the best traditional dishes from the Balkan Peninsula, prepared with a modern twist this Restaurant Week, January 13-26.  For lunch, guests can enjoy an all-you-can-eat selection of mezze, soups & salads, vegetables, sliders, house-made pies, meat & poultry, slow-cooked food and seafood priced at $22 per person (tax and gratuity not included).  Lunch favorites include Piquillo Pepper Croquette, panko breaded and stuffed with cheese and Kalamata olive jam; Mushroom Pilav with root vegetables, rice and cremini mushrooms; Brussels Sprouts with Applewood smoked bacon and lemon & garlic yogurt; Wild Boar Patty with smoked gouda, pickles and pesto; Grilled Pork Neck with massed potatoes and miso-mustard sauce; Pork Belly Sliders with coleslaw, pepper Fresno and horseradish dressing; Lamb Sliders with pickled cucumber and dill sour cream; Lamb Lasagna with dill bechamel, garlic yogurt, eggplant and tomato, and Crispy Smelt with tartar sauce.  Ambar?s popular lunch menu also offers Restaurant Week-goers all-you-can-eat selection of small plates from the seasonal menu along with a choice of Raspberry Sorbet or Cinnamon Sweet Sourdough with Nutella priced at $22 per person (tax and gratuity not included). For dinner, guests can enjoy unlimited small plates from Ambar's dinner menu including meat mezze, kajmak bar, spreads, homemade pies, flatbreads, soups, salads, vegetables, slow cooked food, oven baked flatbreads, meats & poultry, seafood and large plates priced at $35 per person (tax and gratuity not included).  Standout dishes include Roasted Eggplant Spread with garlic, sesame oil and soy sauce; Tzatziki with roasted beets, garlic, sesame oil and soy sauce; Potato Pie with leeks, potato and kimchi yogurt; Marinated Three Peppers with cheese, garlic, chives and parsley; Tomato Soup with homemade basil pesto; Lamb Flatbread with dill bchamel, eggplant aioli and Fresno pepper; Rainbow Trout with Mediterranean salsa, potato salad and onion; Ambar Sliders, house-ground beef & veal, urnebes, lettuce and tomato, as well as Smoked Pork Shank with braised cabbage and horseradish.  Ambar Clarendon?s Restaurant Week menu will be available from January 13-26.  Lunch is served Monday through Friday, from 11 a.m. to 2:30 p.m.  Dinner is served Sunday through Thursday, from 4 p.m. to 10:30 p.m., and Friday and Saturday, from 4 p.m. to 11:30 p.m.  For additional information please call (703) 875-9663 or visit http://www.ambarrestaurant.com/home-page-clarendon/Mintwood Place, a charming neighborhood brasserie, located at 1813 Columbia Road, NW, 20009, will also be preparing a decadent three-course, prix fixe menu showcasing French-influenced dishes this Restaurant Week.  Available exclusively during dinner service, the special menu, prepared by Executive Chef Matthew Cockrell, will be available for $35 per person (tax and gratuity not included).  Guests will begin their meal with Celery Root Soup with spiced pepitas; Burrata with beets, hazelnuts, oranges, basil oil and pomegranate seeds; Pan-Seared Sweetbreads with mushrooms and sauce madeira, as well as Country P‰t with cornichons and frise, followed by a choice of entre.  Standouts include Grilled Salmon & Eggplant Vadouvan with root vegetable medley; Wood-Roasted Chicken with root vegetable medley and natural jus; Braised Lamb Neck with farro, confit red peppers and fried chickpeas; Venison with Parisian gnocchi, tomatoes, mushrooms and sauce poivrade, as well as Black Truffle Risotto with mushrooms and crispy maitakes.  An assortment of sides will also be available a la carte with highlights such as Brussels Sprouts with lardons and fried capers; Sauted Spinach and Macaroni & Cheese.  For a sweet ending, guests will enjoy a selection of treats courtesy of Pastry Chef Stephanie Milne such as Chocolate Pot de Crme with peanut butter mousse and chocolate pearls; Orange Tres Leches Cake with coconut-pomegranate sorbet and cardamom crumbs; Coconut Rice Pudding with citrus, caramelized granola and mint, as well as House-made Ice Creams and Sorbets.  The Restaurant Week menu at Mintwood Place will be available January 13-26, exclusively during dinner service.  Dinner is served Tuesday through Thursday, from 5:30 p.m. to 10 p.m.; Friday and Saturday, from 5:30 p.m. to 10:30 p.m. and Sunday, from 5:30 p.m. to 9 p.m.  For reservations or additional information, please call (202) 234-6732 or visit www.mintwoodplace.com. The newly opened Brasserie Libert, located in the heart of historic Georgetown at 3251 Prospect Street, NW, 20007, will also be participating with a prix fixe menu including an appetizer, entre and dessert available during lunch and dinner service.  Prepared by Executive Chef Jaryd Hearn, the menu is comprised of classic dishes that incorporate traditional cooking techniques that pay tribute to the true flavors of French cuisine.  The lunch menu begins with a choice of Libert Salad with lettuce, tomato, cucumber, chickpea, blue cheese, croutons and lemon-chive vinaigrette or Butternut Squash Soup with rosemary and sage, followed second course options, which include the French Dip, peppercorn roast beef, caramelized onion, smoked gruyere and au jus, served with house fries; Smoked Salmon Tartine with arugula, basil balsamic, radish and crme fra”che, served with house fries or the Carrot Grain Bowl, roasted carrots, quinoa, chickpea pure, almond, kale and white wine vinaigrette.  To complete the meal on a sweet note, guests can select from Vanilla Profiteroles or Paris-Brest, pat a choux, hazelnut cream and sea salt caramel prepared by Pastry Chef Shari Jewski.  For dinner, guests will begin their meal with a choice of Libert Salad with lettuce, tomato, cucumber, chickpea, blue cheese, croutons and lemon-chive vinaigrette; French Onion Soup Gratine with beef-mushroom broth and emmental cheese or Steak Tartare with cornichons, capers, tomato jam and crostini, followed by second course options such as Brochet de Mer with red pepper and olive couscous, haricot verts and a lemon beurre blanc; Steak Frites, marinated hanger steak, served with petite salad, peppercorn sauce and house frites or the Boeuf Bourguignon, red wine braised short rib, caramelized bacon lardons, carrots, pearl onions, roasted mushrooms and smashed potatoes.  Dessert options are just as enticing and include Vanilla Profiteroles and the Paris-Brest, pat a choux, hazelnut cream and sea salt caramel.  Brasserie Libert?s Restaurant Week menu will be available January 13-19.  Lunch is served Monday through Friday, from 11 a.m. to 4 p.m.  Dinner is served nightly, from 4 p.m. to 10 p.m.  For reservations or additional information, please call (202) 878-8404 or visit https://Libertedc.comBABA, the sister bar/restaurant to Ambar Clarendon, located in the heart of Clarendon at 2901 Wilson Blvd, 22201, will offer guests the opportunity to experience a variety of dishes with a Balkan twist exclusively during dinner service this Restaurant Week.  Dishes are presented artfully, with modern combinations that deliver the flavor profiles in a unique way.  Priced at $35 per person (tax and gratuity not included), dinner guests can savor an appetizer and entre from the full menu along with one selected cocktail.  Guests won't want to miss appetizers such as Prosciutto Croquettes with mustard dressing and horseradish cream; Calamari Fries with tartar sauce; Foie Gras Mousse with plum marmalade, served with brioche, and Beef Skewers with ajvar marinade and kimchi yogurt.  Standout pastas include the Barley Risotto with garden vegetables, parmesan and mascarpone; Seafood Linguini with shrimp and mussels, catfish and white wine, and Dry Aged Beef Bolognese with sauted mushrooms, garganelli pasta and chipotle breadcrumbs.  Vegetable dishes are just as enticing and include Roasted Cauliflower with eggplant yogurt spread, pomegranate molasses and fresh herbs; Eggplant with feta cheese, breadcrumbs, apricots, Kalamata jam and almond flakes, as well as Baby Carrots with leek mousse and almonds.  A selection of seafood and meat dishes are also available and include Five Hour Lamb with mashed potato and pomegranate vinaigrette; Shrimp with ginger-lime aioli and microgreens; Scallops with nori-bacon crust and cauliflower pure as well as Veal Schnitzel, stuffed with aged kajmak and tartar sauce.  Featured Balkan-inspired cocktails include Raspberry Fizz with rum, lemon juice, raspberries and seltzer; Brazilian Smash with cachua, muddled mandarin, lime juice, honey and mint leaves; Serbian Sombrero with pink peppercorn infused tequila, jalape–o-orange liqueur, citrus juice, rose water and hibiscus salt; Don't Forget to Breathe with gin, grapefruit juice, honey syrup, lemon juice and vanilla tincture; Zastava Sidecar with Maraska Slivovitz, lemon juice, jalape–o-orange liqueur and hibiscus syrup, as well as the B&B with rum, beet juice, lime juice, maraschino liqueur and mint.  BABA?s Restaurant Week menu will be available January 13-26, exclusively during dinner service.  Dinner is served Sunday through Thursday, from 4 p.m. to 10:30 p.m., and Friday and Saturday, from 4 p.m. to 12 a.m.  For additional information please call (703) 312-7978 or visit www.baba.barCuba Libre Restaurant and Rum Bar, located at 801 9th Street, NW (9th & H Streets), 20001, will offer a festive Cuban feast for lunch and dinner this Restaurant Week.  At lunch, one can select one aperitivo, one platos fuertes and dessert from Executive Chef Angel Roque and Chef-Partner Guillermo Pernot?s prix fixe menu.  Standouts include Creamy Corn Soup with yellow Florida corn, vegetable broth, Maryland blue crab and enchilada garnish; Cuban òCocteló, freshly shucked oysters, poached shrimp and baby octopus cocktail with tomato juice, Bermuda onions, cilantro, habanero peppers, soy sauce and fresh lime juice; Abuela?s Chicken Croquetas with roasted cachucha pepper aioli; Minuta de Pescado, paprika-garlic marinated crispy filet of grouper sandwich with lemon mayonnaise, Boston lettuces and tomatoes, served on a King?s Hawaiian bun with boniato chips, and the Ropa Vieja, shredded beef brisket stewed with tomatoes, bell peppers, onions and red wine, served with steamed white rice.  Dessert is the exceptional Flan de Queso, cheese flan with candied guava.  The lunch menu is priced at $22, excluding tax and gratuity. For dinner, Cuba Libre is offering a three-course, prix fixe menu priced at $35, excluding tax and gratuity.  Guests can choose one aperitivo as their first course with options such as Jard’n Salad with watercress, baby spinach, romaine, grape tomato, kalamata olives, red onions and marinated queso blanco, served with red wine vinaigrette and boniato chips; Grilled Baby Octopus, truffle and citrus marinated baby octopus with smoked potato cream and fried chickpeas, and the Cuban òCocteló, freshly shucked oysters, poached shrimp and baby octopus cocktail with tomato juice, Bermuda onions, cilantro, habanero peppers, soy sauce and fresh lime juice;.  For the second course, one may select one of the five entres such as the Paella Vegetariana, baby spinach, òsoyrizoó, wild mushrooms, garbanzo beans, òSeptember cornó, saffron long grain rice, grilled asparagus and artichoke heart salad; Rancho Luna Chicken, all-natural, free-range sour orange-garlic roasted half chicken with steamed white rice and black beans; Lech—n Asado, slow roasted, marinated Cheshire pulled pork, classic sour orange mojo, amarillo chile smashed yuca, black bean broth and vigor—n slaw; Enchilado de Camarones, sauted shrimp with garlic, onions, cachucha and bell peppers, wine and tomato sauce, served with steamed white rice and maduros or Rabo Encendido, braised oxtail in a red wine with Cuban spices and habanero peppers, served with steamed white rice and maduros.  For dessert, guests will partake in the Flan de Queso.  Cuba Libre Restaurant & Rum Bar?s Restaurant Week menu will be available January 13-19.  Lunch is served Monday through Friday, from 11:30 a.m. to 3 p.m., and dinner is served Monday through Wednesday, from 4 p.m. to 10 p.m., Thursday, from 4 p.m. to 11 p.m., Friday and Saturday, from 4 p.m. until 10:30 p.m. and Sunday, from 4 p.m. to 9 p.m.  It is requested that the entire table participate.  For more information, please call (202) 408-1600 or visit www.cubalibrerestaurant.comBuena Vida Clarendon, located at 2900 Wilson Blvd. Arlington, Virginia 22201, will offer a special prix fixe dinner menu showcasing the best dishes of Mexico City for Restaurant Week.  Priced at $35 per person, excluding tax and gratuity, guests can enjoy an all-you-can-eat selection of Guacamole, Ceviche, Salsas, Starters, Soups, Salads, Quesadillas, Enchiladas, Vegetables, Items from the Grill and Slow Cooked Food created by Corporate Chef of Street Guys Hospitality?s Latin Concepts Alexis Samayoa.  Standout dishes not to be missed include the Shrimp & Crab Enchilada with cream cheese, pickled corn, jalape–o and chihuahua cheese; Grilled Eggplant Tostada with tahini-eggplant pure ,house pickled vegetables, guajillo chili oil and tamarind sauce; Chorizo Croquettes, Mexican chorizo, cilantro, white wine vinegar and tomato marmalade; Yucatan Guacamole with avocado, lime juice, cilantro, basil, pickled mango and goat cheese; Shrimp Isle–o, butter-sauted shrimp with mojo isle–o, plantains and watercress salad; Shishito Peppers with salsa macha; Hanger Steak, marinated in chili ash with salsa de calle; Branzino with Zarandeado Nayarit-style grilled fish as well as the Chicken Skewers with macha mantel mole.  The Buena Vida Fiesta Experience must be enjoyed by the entire table.  Buena Vida Clarendon?s Restaurant Week menu will be available January 13-26.  The restaurant is open for dinner Sunday through Thursday, from 5 p.m. to 10:30 p.m.; Friday and Saturday, from 5 p.m. to 11:30 p.m.   TTT Mexican Diner, situated on the first floor, will also be participating with a prix fixe menu available exclusively during lunch service.  Priced at $22 per person, excluding tax and gratuity, guests can enjoy an all-you-can-eat selection of Nachos, Tacos, Tortas, Quesadillas, Mini Burritos, and Sides created by Prepared by Alexis Samayoa, corporate chef of Street Guys Hospitality?s Latin concepts.  Appetizer options include Mushroom Nachos, sauted crimini and oyster mushrooms, house-made jack cheese sauce, black beans, pico de gallo, jalape–o and cilantro; Pastrami Taco, brisket cured three days in a pastrami brine and slow cooked, served on a flour tortilla with horseradish aioli, pickled green cabbage and salsa borracha; Tofu Bahn Mi, shredded Julian carrots, bok choy, cilantro sauted with mirin and drizzled salsa de arbol, served on a flour tortilla; Potato Dorado, mashed potatoes with queso fresco & queso chihuahua onions, poblano peppers, served in a corn tortilla with chipotle tomatillo salsa; Smoked Brisket Torta, slow cooked for ten hours and served with salsa roja, purple cabbage, scallion-garlic pepper salsa; Shrimp Quesadilla with melted chihuahua cheese, shrimp cooked over the plancha, purple cabbage slaw, pico de gallo and chipotle mayo, and the Chimichanga Fried Goodness, ground spiced beef, chihuahua cheese, pico de hallo, salsa roja and green cabbage.  The tortillas are also made from scratch using traditional recipes and organic ingredients.  TTT?s cocktail menu also showcases the diversity of Mexico?s celebrated spirit, featuring margaritas made with 100% agave tequila and freshly squeezed lime juice.  TTT Mexican Diner?s Restaurant Week menus will be available from January 13-26.  Lunch is served Monday through Friday, from 11 a.m. to 3 p.m. and Saturday and Sunday, from 10 a.m. to 3 p.m.  For additional information please call (703) 888-1528 or visit: https://buenavidaclarendon.com or www.tttdiner.comBindaas Foggy Bottom, located within The Shops at 2000 PENN, 2000 Pennsylvania Avenue, NW, 20006, will also be participating with a special three-course menu available during both lunch and dinner service.  The lunch menu offers a selection of appetizing dishes prepared by Group Executive Chef Vikram Sunderam.  Standouts include Pani Puri with cumin, black salt and cilantro; Mushroom Uttapam, rice lentil pancake with cremini, onion masala and coconut chutney; Sweet Potato Chaat with cumin, black salt and cilantro; Chicken Kathi Roll with chicken tikka masala and fenugreek; Masala Lamb Burger with spiced lamb mince, red onion, egg, mint and cilantro chutney; Chile Paneer with cottage cheese, garlic, scallions and saffron rice, as well as Bombay Toastie.  Dessert options are just as enticing and include Coconut Jaggery Rice Pudding with coconut, cashew and raisin or Gulab Jamun with simple syrup, cardamom ice cream and pistachio.  The lunch menu is priced at $22. For dinner, guests will begin their meal with the same appetizers available during lunch service, followed by entres including Lamb Tawa Biryani with caramelized onion, ginger, saffron, mace and mint-cucumber raita; Shrimp Balchao with onion, ginger, saffron, red chili and malt vinegar; Chooza Shashlik, yogurt-marinated chicken with markani sauce and fenugreek; Salmon Shashlik with coconut moilee, green chili and cardamom, and the Lamb Goli, spiced meatballs with Kashmiri chili and saffron.  The dinner menu also includes an amuse course and olive oil or garlic naan with the selected entre.  For a sweet ending, guests can enjoy any dessert of the featured menu with standouts such as Coconut Jaggery Rice Pudding with coconut, cashew and raisin; Kulfi with rose sabayon, saffron noodles, basil seeds, as well as Gulab Jamun with simple syrup, cardamom ice cream and pistachio.  Dinner is priced at $35 per person.  Bindaas Restaurant?s Restaurant Week menus will be available from January 13-19.  The hours are Bindaas Foggy Bottom are Sunday, from 11 a.m. to 9 p.m.; Monday through Thursday, from 11:30 a.m. to 10 p.m.; Friday, from 11:30 a.m. to 11 p.m. and Sunday, from 5 p.m. to 11 p.m.  For reservations or additional information please call (202) 516-4326 or visit: www.bindaasdc.com. For an elegant Restaurant Week experience, look no further than The Bombay Club, located at 815 Connecticut Avenue, NW, 20006, just steps away from the White House.  Guests can anticipate delicious, regional Indian fare prepared by Executive Chef Nilesh Singhvi with several appetizer options including Bhatti Murgh with chicken, roasted spices and yogurt; Tawa Potato Chat with sweet potato, tamarind & spices; Cauliflower Bezule with garlic, curry leaf and chili pepper, as well as Fish Kebab with onion, pickling spices and graham flour Next, one will choose their entre, which is served with rice and naan.  Options include Tandoori Salmon with marinated salmon, yogurt and spices; Chicken Tikka Makhni with barbecued chicken, fresh tomatoes and fenugreek leaves; Lamb Kuzhambu with coconut, mustard seed and tamarind, and Bengali Fish Curry with panch-phoran, onion and tomato.  Dessert options include Rice Kheer with basmati rice, milk, nuts and raisin; Mango Pana Cotta with mixed berries; Mix Sorbet with strawberry, coconut and mango, and Gulab Jamun with milk dumpling, rose syrup and cardamom gelato.  Lunch is priced at $22 per person, excluding tax and gratuity. For dinner, guests will begin their meal with appetizers options such as Crispy Kale Chat with date-tamarind chutney; Mango Shrimp with yogurt, cardamom and ginger; Beet Shikampuri with mint, goat cheese and caramelized onion, and Malai Chicken Tikka with yogurt, mace, cashew and saffron, followed by entre options such as Maratha Lamb with onion, coconut, sesame, cinnamon and clove; Grouper Moilee with coconut, curry leaves, clove and cardamom; Green Chili Chicken with tomato, dill, cilantro, peppers and spinach, and Bombay Thali with market fresh vegetables, paneer and dal.  For a sweet finish, one can enjoy Indian confections including Spiced Chocolate Mousse with vanilla ice cream; Ananas Muzaffar with pineapple, vermicelli, pistachio and saffron; Mango Crme Brle with kiwi and pineapple, as well as Lychee Kulfi with Indian ice cream.  Dinner is priced at $35 per person, excluding tax and gratuity.  The Bombay Club?s Restaurant Week menu will be available January 13-19.  Lunch is served Monday through Friday, from 11:30 a.m. to 2:30 p.m.  Dinner is served Monday through Thursday, from 5:30 p.m. to 10:30 p.m., Friday and Saturday, from 5:30 p.m. until 11 p.m. and Sunday, from 5:30 PM to 9:30 p.m.  For more information, call (202) 659-3727 or visit www.bombayclubdc.comAmbar, DC?s first Balkan restaurant, is also offering guests the opportunity to experience some of the best traditional dishes from the Balkan Peninsula, prepared with a modern twist for Restaurant Week.  For lunch, guests can enjoy an all-you-can-eat selection of soups & salads, vegetables, sliders, baked pies, sliders, flatbreads, meat & poultry, slow-cooked food, sausages, seafood and dessert priced at $22 per person (tax and gratuity not included).  Lunch favorites include Baby Beet Salad with goat cheese mousse, roasted walnuts and a grape & balsamic reduction; Mushroom Crepes with red pepper emulsion, velout and gouda; Cheese Pie with crispy phyllo and cucumber yogurt; Pork Flatbread, slow-cooked pork with pickled onion and cheese; Fried Chicken Sliders with walnut, green apple, red onion and wasabi mayo; Braised Steak & Frites with aged kajmak, house fries and red peppercorn; Balkan Kebab, house-ground beef & veal with scallions and paprika; Lamb & Veal Sausages with red and yellow peppers, onion, garlic, eggplant, chili flakes and tomato; Shrimp Skewers with prosciutto, asparagus, pepper and spicy sesame aioli .  For dessert, guests can select the Cinnamon Sweet Sourdough with Nutella, or the Raspberry Sorbet. For dinner, guests will enjoy unlimited small plates from Ambar's popular Balkan Experience menu including meat mezze, kajmak bar, spreads, baked pies, flatbreads, soups and salads, vegetables, meats and poultry, slow cooked food, sausages and seafood priced at $35 per person (tax and gratuity not included).  Standout dishes include Spicy Crab Kajmak with ajvar, cilantro and pickled jalape–os; Spicy Pork Salami; Beet Tzatziki with yogurt, roasted beets and garlic; Meat Pie with crispy phyllo, beef & pork, and garlic yogurt; Mushroom Flatbread with shitake, crimini, button and oyster mushrooms, arugula and cheese; Squash Salad with mixed greens, panko-crusted mozzarella, crispy bacon and pomegranate dressing; Cabbage Casuela with braised cabbage, dry pepper and yogurt; Leek Croquette with an ajvar emulsion and panko crust; Bacon & Peanut Crusted Pork Tenderloin with miso-mustard tarragon and mashed potatoes; Lamb Medallions with herb sour cream and pomegranate syrup; Stuffed pepper with root vegetables, beef & pork and raisins; Grilled Calamari with Gremolata, fennel and olive tapenade, and Tuna Tartare with squid ink butter, pear salsa and almonds.  For the perfect pairing, guests can enjoy bottomless drinks from the featured menu for an additional $14 per person.  Featured beverages include Sarajevo Old Fashioned, Mojito, Pomegranate Collins, Mango Lemonade, MargaritaBerry DaisyHouse Sparkling WineHouse Red and White Wine, and Yuengling.  Ambar Capitol Hill will be extending their Restaurant Week menu from January 13-26, exclusively during lunch and dinner service (Ambar?s regular brunch menu will be available Saturday and Sunday).  The restaurant is located at 523 8th Street, SE, 20003 and open for lunch Monday through Friday, from 11 a.m. to 2:30 p.m.  Dinner is served Sunday, from 4:30 to 10 p.m.; Monday through Thursday, from 4 p.m. to 10 p.m., Friday, from 4 p.m. to 11 p.m. and Saturday, from 4:30 p.m. to 11 p.m.  For more information, please call (202) 813-3039 or visit http://www.ambarrestaurant.com/. At Buena Vida, located at 8407 Ramsey Avenue, Silver Spring, Maryland, guests can enjoy an endless selection of Mexican fare during lunch and dinner this Restaurant Week.   Dishes showcase traditional flavors from all the corners of Mexico, from coastal cuisine to the interior - and provides a fun and modern approach, designed for sharing a variety of flavors.  The lunch menu offers an array of guacamole, appetizers, soups & salads, quesadillas, enchiladas, tacos, vegetables, meats and seafood.  Highlights include the Beef Barbacoa Nachos with corn tortilla chips, black bean pure, cheese sauce and pickled chiles; Fingerling Sweet Potato Tostones with hazelnut-ancho salsa, orange mojo and cocoa nibs; Mushroom Tacos with guajillo and poblano peppers; Chicken Enchiladas with tomato, onion and Oaxaca cheese; Sopes de Barbacoa, chilorio braised pork, organic masa, guacamole, black bean sauce, cabbage crema and cilantro; Chicharron de Pescado, crispy catfish, lemon-garlic mayo and chile Fresno salsa, and the Queso Fundido con Champignon with melted queso Oaxaca & Chihuahua, roasted mushrooms, chipotle-apricot chutney, aromatic herbs, served with organic tortillas.  For dinner, guests can enjoy unlimited small plates from Buena Vida?s dinner menu, which includes over 40 dishes to share and taste.  Standout dishes include Sweet Corn Empanadas, handmade with organic corn masa, Oaxaca cheese, corn and garlic-guajillo salsa; Chicken Tinga Tostada, Locust Point Farms roasted chicken with tomato, crema and little gem lettuce; Guisa de Marisco, spicy seafood stew with Rhode Island calamari, shrimp, catfish and hominy; Tofu with sweet corn pure, pickled chile, avocado verde and Oaxaca cheese, and the Colorado Lamb Ribs with chile pasilla, roasted garlic, queso Oaxaca and potato pure.  Lunch is served Monday through Friday, from 11 a.m. to 2 p.m.  Dinner is served Sunday through Thursday, from 4 p.m. to 10 p.m.; Friday and Saturday, from 4 p.m. to 11 p.m. Tacos, Tortas & Tequila (TTT), situated on the first floor, will also be participating with a prix fixe menu including an appetizer, entre and dessert available during lunch and dinner service.  Prepared by Alexis Samayoa, corporate chef of Street Guys Hospitality?s Latin concepts, the menu presents traditional, authentic Mexican fare with a casual style of service and ambience.  Appetizer options include Plantains with chile morita honey butter and crema; Arroz con Frijoles with Mexican rice and epazote black beans; Guacamole con Totopos with warm tortilla chips and Taquitos, traditional setup with crispy potato and cheese filled tortillas.  Entres are just as enticing and include Camaron Tacos, crispy shrimp with salsa verde and cabbage; Champignon Tacos, mushroom, poblano and guajillo; Carnitas Tacos, Mexican Coca Cola pork, pickled onions and chile de arbol; Pollo Quesadilla with Oaxaca cheese and poblano; Steak Alambre Torta with chipped ribeye, bacon, rajas and Oaxaca cheese, and the Spicy Milanese Torta with beans, morita aioli and sliced avocado.  For a sweet ending, guests can opt for Churros with chocolate and cafeta sauce or Apple Empanadas with fresh figs and cream cheese.  Buena Vida and TTT Silver Spring?s Restaurant Week menus will be available from January 13-26 and is priced at $22 for lunch and $35 for dinner, excluding tax and gratuity.  Lunch & dinner are served Monday through Thursday, from 11 a.m. to 10 p.m.; Friday, from 11 a.m. to 11 p.m.; Saturday, from 10 a.m. to 11 p.m. and Sunday, from 10 p.m. to 10 p.m.  For additional information please call (301) 587-8407 or visit: https://www.buenavidarestaurant.com or www.TTTrestaurant.comRasika Penn Quarter, located at 633 D Street, NW, 20004, offers diners a three-course lunch menu created by Group Executive Chef Vikram Sunderam, which is priced at $22 per person, excluding tax and gratuity, during Restaurant Week.  Appetizer options include Scallop Chili Garlic with malt vinegar and scallions; Kur Kuri Lamb, tandoori lamb with filo dough and chili pickle; Lasuni Tikka, chicken, burnt garlic and black garlic molasses; Palak Chaat, crispy baby spinach with sweet yogurt, tamarind and date chutney, and Paneer Shimla Mirch, cottage cheese and baby bell peppers.  Tempting entres include Fish Kozambhu with curry leaves, mustard seeds and fennel; Margi Nu Curry with chicken, cashew nuts and coconut; Awadhi Gosht with lamb, almonds, black pepper and mace, as well as the Vegetable Thali with paneer matter, malai palak and dal makhani.  All entres are served with basmati rice, naan or mint paratha.  To complete the meal, guests can select one of the five featured desserts including Honey Fig Ice CreamChocolate Mint Pudding; Gulab Jamun with ice cream; Butterscotch Halwa, and Orange Sherbet Sorbet.  Rasika?s Restaurant Week menu will be available from January 13-19, only during lunch service.  The Lunch is served Monday through Friday, from 11:30 a.m. to 2:30 p.m.   For more information, please call (202) 637-1222 or visit www.rasikarestaurant.com/pennquarter. Rasika Penn Quarter?s sister restaurant, Rasika West End, located at 1190 New Hampshire Avenue, NW, 20037, will also be participating in Winter Restaurant Week for lunch and brunch service for $22 per person for the three courses, excluding tax and gratuity.  Guests can indulge in modern and authentic Indian fare also created by Group Executive Chef Vikram Sunderam.  Appetizer highlights include Seabass Chili Garlic with burnt garlic, banana leaf and jeera aloo; Gobhi Matar Tikki with cauliflower, green peas and mint chutney; Aloo Tuk with baby crispy potatoes, roasted cumin and chutney; Methi Malai Tikka with chicken, fenugreek and cream cheese, as well as the famous Lamb Lukhmi, spiced mince, kachumber and spicy tomato chutney.  Tempting entre options include Tandoori Salmon with lime leaves, ginger and garlic; Chicken Tikka Masala with onions, tomato and fenugreek powder; Kerala Fish Curry with Icelandic cod, mustard seeds and Malabar tamarind and Murgh Rezala with chicken, cashew nuts and Awadhi masala.  All entres are served with basmati rice, naan or mint paratha.  To complete the meal, diners can select from desserts options such as Honey Fig Ice CreamChocolate Mint Pudding; Gulab Jamun with ice cream; Butterscotch Halwa, and Orange Sherbet Sorbet.  Rasika West End?s Restaurant Week menu will be available from January 13-19, only during lunch and brunch service.  Lunch is served Monday through Friday, from 11:30 a.m. to 2:30 p.m.  Brunch is served Sunday, from 11 a.m. to 2:30 p.m.  For more information on Rasika West End, please call (202) 466-2500 or visit www.rasikarestaurant.com/westendMXDC Cocina Mexicana, located at 600 14th Street, NW, 20005, will also be participating in Winter Restaurant Week with a prix fixe menu including an appetizer, entre and dessert available during both lunch and dinner service.  Created by Executive Chef Todd English and Chef de Cuisine Juan "JC" Pavlovich, the menu showcases small plates and entres highlighting the various regions of Mexico.  Lunch begins with a choice of Traditional Guacamole with tomato, onion, cilantro and jalapen?o or Roasted Cauliflower Soup with cream, poblano peppers and chipotle aioli, followed by entre options such as Pollo or Carne Enchiladas with yellow rice, black beans, sour cream and queso; Pescado a la Talla, grilled branzino with lemongrass rice and black beans, or the Huitlacoche Quesadilla with Mexican corn truffle and epazote black truffle chimichurri.  For a dessert, one can enjoy house-made treats such as Flan with espresso and frangelico and Mango Chile SorbetDuring dinner service, guests will begin their meal with a choice of appetizers such as Azul Guacamole with bacon, blue cheese, onion, cilantro and chipotle sauce; Roasted Cauliflower Soup with cream, poblano peppers and chipotle aioli or the Jicama Ensalada with orange-red chile vinaigrette, avocado, watermelon, grapefruit and arugula.  Entre options not to be missed include Pollo or Carne Enchiladas with yellow rice, black beans, sour cream and queso; Pan-Seared Salmon with honey Chile glaze and yellow rice, Pollo Rostizado, half chicken with honey chile glaze and lemongrass rice, and the Carne a la Parrilla, terres major, chipotle corn on the cob and grilled avocado.  Dessert options are just as enticing and include Churros with cinnamon sugar and caramel and Tres Leches with cream, fig and rosemary.  MXDC?s Restaurant Week menu will be available from January 13-19.  Lunch is priced at $22 per person, excluding tax and gratuity, and is served Monday through Friday, from 11:30 a.m. to 3 p.m.  Dinner is priced at $35 per person, excluding tax and gratuity, and is served Monday through Thursday, from 4 p.m. to 10:30 p.m.; Friday and Saturday, from 4 p.m. to 11:30 p.m.  For reservations and additional information please call (202) 670-3557 or visit https://www.mxdcrestaurant.com/SABABA, located in the heart of Cleveland Park at 3311 Connecticut Avenue, 20008, will also be preparing a decadent four-course, prix fixe menu showcasing òmodern Israelió cuisine this Restaurant Week.  Available exclusively during dinner service, the special menu, prepared by Executive Chef Ryan Moore, will be available for $35 per person (tax and gratuity not included).  Guests will begin their meal with a Salatim Plate consisting of Fennel with golden raisins and mint; Beetroot Relish with tahina and pistachio and Hummus Tahina, served with pita followed by a choice of appetizer.  Highlights include Charred Eggplant with herbed labneh, pomegranate and pistachio; Roasted Halumi with dates, honey and charred lemon; Israeli Salad with cucumber, tomato, onion and pickled Sharon fruit; Smoked Trout with muhammara, walnuts and grilled cucumber, and Pomegranate-Glazed Chicken Liver with sumac onions and pomegranate seeds.  Next, guests select one kebab from the wood grill, served with Hawaij-spiced rice, roasted chili and tomato.  Standouts include Salmon with pomegranate-labne marinade; Harissa-Marinated Chicken Thighs; Sumac & Onion-Marinated Steakas well as Lamb & Beef Kofta.  To complete the meal on a sweet note, guests will choose one of the restaurant?s featured desserts: Halva-Chocolate Pot de Crme; Konafi Cake, shredded filo, apricot labne filling, pistachio and whipped cream, and the Mahalabia, milk custard with strawberry-rose syrup; strawberries and pistachio brittle.  SABABA?s Restaurant Week menu will be available from January 13-19, exclusively during dinner service.  Dinner is served Sunday through Thursday, from 5 p.m. to 10 p.m., Friday and Saturday, from 5 p.m. to 11 p.m.  For reservations, please call (202) 244-6750 or visit www.sababauptown.com. The newly opened Modena, located at 1100 New York Ave, NW, 20005, (entrance on 12th and H Streets side) will be offering classic Italian menu featuring a choice of primi, secondi and dolci prepared by Executive Chef John Melfi.  Beginning with the primi, guests will choose from tempting starters such as Polpette, beef, pork and veal meatballs with parmesan polenta and dandelion greens; Tuscan Kale Soup with white beans, pancetta, pane fritto, olio verde and 24-month old parmesan, as well as Burrata with Italian radicchio, shaved fennel, pesto Genovese and focaccia tuile.  Entres include Ricotta Cavatelli with San Marzano tomatoes, basil and buffalo mozzarella; Tagliatelle Bolognese with beef, pork & veal rag?, 24-month aged parmigiano Reggiano; Artic Char with fennel confit, artichokes, preserved lemon and pee wee potatoes, as well as Amish Chicken with sauted escarole, spicy sausage, preserved lemon and chilis.  For the perfect ending, a selection of tempting dessert will be available.  Highlights include Budino, bittersweet chocolate, Chantilly cream and fresh passion fruit; Affogato with Fior di Latte gelato drowned in espresso, as well as Olive Oil Genoise with grapefruit crmeux and fennel pollen merengues.  Modena?s Winter Restaurant Week menu will be available January 13-26 (January 20-26 lunch only).  Lunch is served Monday through Friday, from 11:30 a.m. until 2:30 p.m., and dinner is served Monday through Thursday, from 5 p.m. to 10 p.m., Friday and Saturday 5 p.m. to 10:30 p.m.  For reservations or more information call (202) 216-9550 or visit https://www.modenadc.comThe Oval Room, located at 800 Connecticut Avenue, NW, 20006, will showcase a three-course meal during both lunch and dinner service this Restaurant Week.  Prepared by Executive Chef Bryan Moscatello, the menu begins with a choice of appetizers such as Winter Squash & Lobster Bisque with crme fraiche, tarragon and verjus; Foie Gras Parfait with hazelnut sponge bread, quince, Calvados gastrique and lucky sorrel; Salmon Mi Cuit with Aleppo, Meyer lemon, watermelon radish and roe, as well as Sunchoke Tortelloni with espelette pepper, savory spinach and lemon sabayon.  Entre highlights include Jail Island Salmon with lentils barigoule, verjus emulsion and nasturtium; Mustard Braised Pork Cheeks with kohlrabi, broccoli leaf, pickled Fresno chili, and the Braised Beef Short Ribs with gorgonzola dolce, onion jam, pommes fondant, mushrooms and chard.  Dessert options include Lemon Tart with crme fra”che, pine nuts and anise honey; Passionfruit Custard with meringue, green peppercorn, honey and petals as well as Crme Fra”che Cheesecake with devil?s food, caramelia chocolate and Maldon sea salt.  The Oval Room?s Restaurant Week menu will be available January 13-26, excluding Sundays (January 20-26 lunch only).  Lunch is served Monday through Friday, from 11:30 a.m. to 2:30 p.m., and dinner is served Monday through Saturday, from 5:30 p.m. to 10 p.m.  For more information, please call (202) 463-8700 or visit www.ovalroom.com.

Contact 

For Immediate ReleaseContact: Heather Freeman (202) 441-3607Heather@Heatherfreeman.com Lindley Thornburg Richardson (703) 593-5503Lindley@heatherfreeman.com 

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