It's not too late to make a reservation for a festive New Year's Eve dinner to toast 2006 or as the prelude to seeing in the new year with friends. Here are some suggestions. Saturday is Ris Lacoste's last evening as the chef at 1789 Restaurant (1226 36 St. NW; 202/965-1789) before she ventures out on her own. She will be preparing a five-course dinner ($75 per person) that will include oyster and champagne stew, medallions of venison and her special rack of lamb. Seating is available from 5 to 11 p.m.
The weather outside is frightful, but the fireplaces inside are so delightful at several Washington-area restaurants. That's right. Take a break from holiday and post-holiday shopping, warm your frozen fingers and sip Earl Grey or cabernet while enjoying the warm, dancing flames at places such as Georgetown's 1789 Restaurant. This venerable establishment, with its six dining rooms furnished and decorated with antiques, also treats guests to holiday decorations en masse (greenery, lights, wreaths and holiday balls) and a $40 prix-fixe Christmas menu through Jan. 6 created by 24- year-old executive chef Daniel Giusti.
Easter is early this year, and brunch on Easter Sunday, April 8, is the name of the game all over town. At 1789 Restaurant (1226 36th St. NW, 202/965-1789), executive chef Nathan Beauchamp's Easter menu includes lamb with Grafton cheddar galette, English pea soup, and eggs galore. Complimentary canapes will be served while the Easter Bunny makes a guest appearance at each table to deliver candy to the children. Brunch will be served from 10 a.m. to 2 p.m.; entree prices, which include a first and second course, range from $22 to $31, with dessert at $9. In Bethesda, Mon Ami Gabi (7239 Woodmont Ave., 301/654-1234) will offer Easter brunch from 10 a.m. to 4 p.m. Brunch will include eggs Benedict, apple French toast and market fruit salad. Guests can start the festivities with a drink fro...
It's been several years since I visited Floyd, a town of sumptuous, verdant beauty during summer. As autumn approaches, colorful leaves transform the surrounding mountains into a richly hued painting. My husband and I began developing plans for a return trip to see the foliage and to visit a new dining destination, Natasha's Market Cafe.
... traveled on her way to having her own restaurant began with graduation from the Culinary Institute of America in 1988. She progressed to 1789 Restaurant in Georgetown, then taught baking scie...
If the weather outside is frightful, what more delightful place could there be than a spot in front of an honest-to-goodness fire? If you're looking for actual heat, go for the down comforter. But for providing warmth of spirit, the fireplace has no equal. Luckily, Washington has them all, from cozy gas fireplaces to intricately carved examples of the woodcrafter's art. Whether you are looking for some convivial company, want a romantic getaway on Valentine's Day or simply want to hunker down alone, there's a fireplace in town for you - even some that may not be there on the day after Valentine's Day.
... the fireplace in the John Carroll Room at 1789 Restaurant in Georgetown. "Yes, it's gas," admits ...
May means Mother's Day, May 11 this year, and there's lots cooking for mom all over town. Mother's Day fare at the Blue Duck Tavern (24th and M streets NW; www.blueducktavern.com/gallery/blueduck/home.html, 202/419-6755) will be offered from 10 a.m. to 3 p.m., with a three-course menu for $80 including first course, entree with sides and dessert. Executive chef Brian McBride has modified some of his mother's favorite recipes for the occasion. Maine scallops with morel mushrooms, braised lamb shank with garlic jus, and roasted filet mignon with foie gras sauce are among the standouts.
... the pastry shop and pantry area of the restaurant. Each package contains six to eight cookies and is...1789 Restaurant (1226 36th St. NW; www.1789restaurant.c...
The year is almost over, but that doesn't seem to stop the blossoming of new restaurants. The ever-expanding Penn Quarter will be home next month to Ashok Bajaj's sophisticated new Indian restaurant, Rasika (633 D St. NW; 202/637-1222). The name is derived from the Sanskrit word meaning "flavors." Rasika's chef is Vikram Sunderam, who left London's award-winning Bombay Brasserie to come to Washington, where he will prepare an innovative menu combining traditional Indian fare with a modern twist.
...The Christmas season starts Dec. 10 at 1789 Restaurant (1226 36 St. NW; 202/965-1789) with its...
Christmas and the new year are just around the corner, so here are a few samples of what's happening in December. The Christmas season begins tomorrow at the Fairmont Washington hotel with its fourth annual tree-lighting ceremony (2401 M St. NW, 202/429-2400). From 5 to 6:30 p.m., the Georgetown Visitation Madrigals will entertain guests, Santa and Rudolph will make an appearance, and the U.S. Marine Corps Reserve Color Guard will be in attendance, as will WTOP's Man About Town Bob Madigan. Refreshments will be served, and there will be cookie decorating for children. Guests are requested to bring an unwrapped gift for Toys for Tots. The National Gallery of Art has opened its ice-skating rink and offers free hot chocolate, caroling by local and regional groups, concerts and a special h...
...From Saturday through Jan. 6, 1789 Restaurant (1226 36th St. NW, 202/965-1789) will t...
The long-simmering battle between the city of Alexandria and the Old Dominion Boat Club - part of the battle, anyway - is headed to the state's highest court. The Virginia Supreme Court has agreed to hear the appeals of both the city and a local restaurant in a case involving Wales Alley, a property near the waterfront that Alexandria owns but that is used by the boat club.
... terms of an easement held by the club from a 1789 deed. In 1972, Dockside Sales, the owner of the pr...
The Willard Room's chef de cuisine, Denis Soriano, may be French- born and French-trained, but when it comes to Thanksgiving stuffing, he takes his cue from an unlikely place - the San Diego kitchen of his mother-in-law, who uses Wonder bread, whipping cream and chicken livers. More than any other Thanksgiving dish, stuffing speaks of history, of culture, of family and of memories. And like Mr. Soriano, Washington restaurant chefs are harking back to family roots and local traditions this Thanksgiving Day as they prepare their make-or-break accompaniment to the traditional turkey - no matter whether their stuffing features the humblest gizzard or the most urbane oyster.
...At Georgetown's 1789 Restaurant, the stuffing served on Thanksgiving is...
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