Area restau­rants of­fer­ing feasts, brunches for Christ­mas, New Years

The Washington Times Daily - - METRO - CORINNA LOTHAR

Ma­con Bistro & Larder (5520 Con­necti­cut Ave. NW) is start­ing a fried chicken and cham­pagne pro­mo­tion for De­cem­ber on Mon­days from 5 p.m. to 10 p.m. Drum­sticks are priced at $3 each with sides avail­able for an ad­di­tional $4.

Teatime at the Hay-Adams Ho­tel (800 16th St. NW) takes place on Sun­days on Dec. 4,

11 and 18, with reser­va­tions from 3 p.m. to 4 p.m. Tea in­cludes a se­lec­tion of sand­wiches, cakes, tartlets and scones, with a spe­cial chil­dren’s menu as well as a pot of tea and a glass of Tait­tinger Cham­pagne. Tea is priced at $50 per per­son ($65 with cham­pagne), and $35 for chil­dren un­der 12. Pi­anist Tom Vogt will en­ter­tain with hol­i­day songs.

Hol­i­day af­ter­noon tea is also a spe­cial at the Wil­lard In­ter­con­ti­nen­tal Ho­tel’s Pea­cock Al­ley (1401 Penn­syl­va­nia Ave. NW), daily from 1 p.m. to 4 p.m. through­out De­cem­ber. Or­ganic teas, lit­tle sand­wiches and pas­tries are on the menu, with the ac­com­pa­ni­ment of a live harpist. Tea is priced at $52 for adults and $22 for chil­dren.

Christ­mas Day brunch will be cel­e­brated in the ho­tel’s Wil­lard and Crys­tal Rooms with an as­sort­ment of dishes from a va­ri­ety of sta­tions. Seat­ings are 10:30 a.m. and 11 a.m., and 1:30 p.m. and 2 p.m. Prices are $110 for adults and $55 for chil­dren.

Each af­ter­noon un­til Christ­mas Eve, chorale per­for­mances take place in the ho­tel lobby from 5:30 p.m. to 7:30 p.m. The lobby Christ­mas tree will be dec­o­rated with the Wil­lard’s col­lec­tion of White House or­na­ments, this year hon­or­ing the ad­min­is­tra­tion of Her­bert Hoover and in­spired by the fire en­gines that re­sponded to the 1929 Christ­mas Eve fire at the White House and the toy trucks pre­sented to chil­dren by the Hoovers the fol­low­ing Christ­mas.

The ho­tel’s Cafe du Parc will be open from 7 a.m. to 10 p.m. on Christ­mas Eve, Christ­mas Day, New Year’s Eve and New Year’s Day, serv­ing a sea­sonal prix fixe three-course lunch and four-course din­ner, as well as an a la carte menu.

On Christ­mas Eve and New Year’s Day, All Set Restau­rant & Bar (8630 Fen­ton St., Sil­ver Spring) will serve a brunch buf­fet fea­tur­ing clas­sic Amer­i­can cui­sine with tra­di­tions of coastal New Eng­land, from 10 a.m. to 3 p.m. and a New Year’s Eve din­ner, com­plete with mas­quer­ade party, mu­sic and danc­ing. The buf­fet is priced at $50 per per­son; New Year’s Eve din­ner at $60.

On New Year’s Eve, Bour­bon Steak (2800 Penn­syl­va­nia Ave. NW) will serve a seven-course din­ner. Af­ter the fi­nal seat­ing, each guest will re­ceive a cream puff from the croque-en-bouche tower — a tra­di­tional French dessert pyra­mid of in­di­vid­ual cream puffs. A prize trin­ket will be hid­den in one of the puffs, pro­vid­ing the win­ner a com­pli­men­tary night at the Four Sea­sons Ho­tel.

Christ­mas Eve and Christ­mas Day four-course prix fixe din­ners, in­clud­ing an end­less Cham­pagne bar, will be served from 4 p.m. to 10 p.m., priced at $60 per per­son, at 14K (1001 14th St. NW). A three-piece band ac­com­pa­nies din­ner, and a DJ will help cel­e­brate the turn of the year from 9 p.m. to 2 a.m.

Gar­ri­son (524 Eighth St. SE) will cel­e­brate the hol­i­day sea­son with spe­cial din­ners on Christ­mas Eve and New Year’s Eve. On Dec. 24, the restau­rant will of­fer a tra­di­tional Dan­ish Christ­mas Eve din­ner in­clud­ing ae­bleskiver (pow­dered dough­nuts) and a pork roast with herb stuff­ing, gravy and braised red cab­bage for $32. The restau­rant will close at 10 p.m. Christ­mas Eve. Chef Rob We­land will pre­pare a four-course prix fixe menu with a Cham­pagne toast for New Year’s Eve, priced at $95 at the 6 p.m. and 9 p.m. seat­ings.

The Feast of the Seven Fishes is an Ital­ian Christ­mas Eve tra­di­tion, of­fered by La To­mate (1701 Con­necti­cut Ave. NW) for $50 per per­son. Dishes in­clude pasta with smoked salmon, oc­to­pus, shrimp, sautéed cala­mari, branzino and a choice of dessert.

Chef Ni­cholas Ste­fanelli’s sec­ond an­nual Seven Fishes Feast at Masse­ria (1340 Fourth St. NE) be­gins at 5:30 p.m. on Dec. 24. His set menu in­cludes seafood pasta, fritto misto, poached cod and a limon­cello sponge cake, priced at $95 with an ad­di­tional $72 for wine pair­ings.

Game is on the win­ter menus at sev­eral Wash­ing­ton restau­rants. Bour­bon Steak is fea­tur­ing veni­son filet. At Brasserie Beck (1101 K St. NW), chef de cui­sine Dean Dupuis com­bines game birds and mush­rooms in a dish of roasted duck breast. Mar­cel’s (2401 Penn­syl­va­nia Ave. NW) is show­cas­ing ex­otic and do­mes­tic game, such as squab en croute, Colorado elk loin and pheas­ant ravi­oli. Masse­ria is pre­sent­ing the an­nual tra­di­tion of its five­course chef’s “Truf­fles & Game” menu.

The Park Hy­att (1201 24th St. NW) will host the Win­ter 2016 Mas­ters of Food & Wine on Saturday, Dec. 17, at 1 p.m. in the semipri­vate Mez­za­nine Loft. Guests will ex­plore rare teas ac­com­pa­nied by light bites. The event is priced at $85 per per­son.

RareSweets (963 Palmer Al­ley NW) is of­fer­ing hol­i­day cakes for pre­order through Dec. 18 by 5 p.m., as well as “take and bake” items to pre­pare at home, the lat­ter in­clud­ing pear and car­damom cof­fee cake, and Bour­bon and choco­late brioche bread pud­ding. A va­ri­ety of ed­i­ble gifts for in-store pur­chase are also avail­able. Call 202499-0077 or email info@raresweets. com to or­der.

Happy New Year!

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