Because I'm into cooking and grilling, I get get a lot of gadgets as gifts. I've received digital thermometer grilling forks, a garlic press shaped like a parrot, cutlery sets, a couple juicers (maybe I'm vitamin deficient), etc.

This past Christmas, my brother and his family added to my collection by giving me a grilling basket ostensibly so I can "stir fry" on the grill. As much as I appreciate the gift, and I do, there's no way I'm going to stir fry in that thing.

The fact is, I can't. It's not built for it. Stir frying involves high heat and sauces, and should only be done in a wok. It's actually a rather nuanced form of cooking. The perforated grilling basket can't hold liquid and won't conduct heat as evenly as a wok. It's simply the wrong tool for the job. (That said, I have stuck a wok on the side burner of my gas grill to do a little stir frying. That works pretty well, especially if you have an electric stove in your house. The side burner can get the wok much hotter and the inevitable smoke that comes from stir frying drifts away in the breeze, rather than choking your kitchen.)

But as a tool to cook small and delicate items on the grill, the basket is an excellent tool. Ever since I watched Tony Bourdain visit a restaurant in Spain that uses wire basket pans to cook over hot coals, I've been thinking about applying this technique to my grilling. The grilling basket is a good start.

Admittedly, I got lucky with this gift. So much of the grilling accoutrement out there ranges between useless and complete crap. Top of the pile is the grilling fork. No tool is as ubiquitous or as useless as the grilling fork. If you're thinking about buying one, don't. If you own one, get rid of it, or find another use for it (I use mine to pierce potatoes). There's not a single vegetable or piece of meat that needs to be speared. And yet, everyone wants to stab their damn steak. Stop it. Piercing meat will do nothing more than drain it of its juice (read: flavor). Other useless items include fish-shaped grilling baskets, special basting brushes (cheap pastry brushes often work better), beer-can chicken stands (beer cans work fine), fish turners (use a spatula), and obscene hot dog stands.

As I mentioned in a post a while back, the one tool everyone needs for the grill is a good pair of tongs. Beyond that, a spatula, grill brush (for cleaning), grill cover, skewers and a thermometer are very handy, but you can live without them, depending on what you like to cook.

You can also live without the stir fry basket, but at least it can be reimagined. The first thing that came to mind was oysters. Unless you cook them in the shell, which I've done, you can't cook oysters on the grill (the little buggers slip right through the grates). But with the basket, I can quickly grill the oysters directly over the heat, imparting a delicate smokey flavor to the bivalves.

The basket will also be useful for grilling certain cuts of delicate fish. Typically, I lay down a perforated sheet of oiled aluminum foil to make sure the filet doesn't stick to the grate or break up and fall though the slender bars. The grill basket can serve as a pan that would allow the fish to grill, while maintaining its structure.

As for vegetables, the basket will grill whole cherry and other small tomatoes quite nicely. In fact, any small piece of fruit of vegetable that you don't want to or can't skewer (pearl onions?) is ideal for the basket.

So as it turns out, the basket was a great gift with a number of uses. It's just that the one use it will never have is stir frying.

To demonstrate the usefulness of the basket, I made a grilled oyster and tomato salad with shallots. Because I'm grilling oysters, the natural beer to pair with the dish is a stout. And in this case, the king of stouts: Guinness. I love craft beer and generally have nothing but bad things to say about the macro beers, but Guinness stout is the stout by which all other stouts are (and should be) measured. Yes, it's owned by one of the largest beverage companies in the world (Diageo), but the folks back at the Guinness brewery make a phenomenal beer. The craft brewing community has produced a lot of interesting stout variations (imperial, chicory, chocolate, oatmeal, milk, and even oyster), but when it comes to a straight forward traditional stout, there is none better than Guinness.

And when you're pairing a beer with as delicate an ingredient as oysters, that's what you want. The other stout flavors, and the richness of imperial stouts, would overwhelm the flavor of the grilled oysters and salad. Besides, oysters and stout is one of the oldest food and beer pairings. There's a reason for that: it's good. The creamy, dry, faintly sour flavors of a Guinness stout are a wonderful counter to the sweet, briny (and when grilled), faintly smokey flavors of grilled oysters. It's a match made in Irish heaven.

Grilled oyster and tomato salad
(makes two servings)

Wash and dry the arugula and tomatoes. Trim off the end of the arugula stems (unless it has already been done) and peel the skin off the shallots. In a bowl, coat the shallots and tomatoes with olive oil and season with salt and pepper.

Prepare the dressing by whisking together the mustard, honey and vinegar. Taste and adjust as necessary.

For this recipe, you're going to cook directly over the heat. So once the grill is ready, place the basket on the grates over the burners, or coals, and put the shallots in. Grill the shallots for 10 minutes, turning occasionally, then add the tomatoes. Grill for another five minutes, or until the tomatoes begin to burst. Remove from the basket, roughly chop the shallots and set aside.

Take the container of oysters out of the refrigerator and drain off the liquor. Rise the oysters gently, shake dry and place in a bowl. Coat the oysters with olive oil, half the lime juice and a small pinch of salt and pepper.

Pour the oysters into the basket and stand there. The oysters cook very fast, so this is no time to grab another beer. Close the lid and allow the oysters to cook for about a minute. Open the grill and start turning the oysters. You're looking for them to develop a little color, but not to firm up too much. Close the lid and cook for another minute or so. When the edges of the oysters begin to turn a golden brown start pulling them out of the basket.

To make the salad, add a tablespoon or so of the dressing to the bottom of a bowl. Toss in a handful of arugula and half the tomatoes, shallots and oysters. Add another handful of arugula and the rest of the ingredients. Using your hands, gently mix the ingredients together. Once everything is coated to your liking, plate the salad and enjoy. 

 Am I the only person who has noticed the number of Ohioan transplants in this area? In a city where it sometimes seems like no one is a native, you'd think it would be kinda hard for any particular region to standout; but somehow, a disproportionate number of the people I've met here over the past 9 years have hailed from exotic locales like Springfield, Canton, and Wooster (a homonym with our properly spelled east coast "Worcester"). Though their ways are odd and a little disturbing, they are a proud people, and their native sport of "Cornhole" is a lot more fun than it sounds.

With all that grain kicking around, they also make some damned fine beer. The latest bit of Buckeye culture to reach the DC area is Great Lakes Brewing Company, whose beers started gracing our shelves late last month. Cleveland based GLBC was founded in 1988 by brothers Daniel and Patrick Conway, bringing brewing back to a city that had once been a hotbed, before that whole pesky Prohibition thing. In addition to a renowned brewpub and a pretty progressive environmental policy, GLBC boasts a sizable number of beers in their portfolio. A friend of mine bummed me a few sample bottles of three of these beers, which I ever so reluctantly sampled and reviewed.

Dortmunder Gold
Golden Lager
Abv: 5.8%

Appearance: Very pretty burnished gold, with a light off-white head and some lacing
Aroma: Subtle notes of bread, caramel, and a hint of hops.
Flavor: Very Floral on the front, with a mild bitter hop character. Light fruit flavors of apricots and pears develop on the midpalate. Surprisingly full bodied for a lager, with a creamy finish.

Elliot Ness
Amber Lager
Abv: 6.2%

Appearance: Translucent burnt umber, with reddish highlights. Short lived head with little lacing.
Aroma: Malty, with dark red fruit, and a distinct woody, whiskey-like character.
Flavor: Vanilla and roasty flavors dominate the attack, underscored by a subtle brown sugar sweetness. Silky textured on the midpalate, with more roasted malt, and a hint of chocolate covered cherries. Finish is bitter and long.

Commodore Perry IPA
English IPA
Abv: 7.5%

Appearance: Light golden yellow, with short white head and some lacing.
Aroma: Corn oil, nuts, and dry hops, with a note of grapefruit.
Flavor: Quite a bit of honey sweetness on the front, balanced with bitter hops. Full bodied and oily, with a lengthy bitter, slightly nutty finish.

All in all, this isn't a terribly exciting or innovative collection of beers, but I don't think that is necessarily a bad thing. Sure, your Southern Tiers and your Rouges are a great deal more cutting edge, but nothing they make is quite so eminently drinkable as these. I definitely see the Dortmunder working into my regular rotation, and I will certainly keep an eye out for GLBC's other locally available offerings, the Burning River Pale Ale, and the no doubt Gordon Lightfoot endorsed Edmund Fitzgerald Porter ("Get Wrecked on the Edmund Fitzgerald?" C'Mon!).

Despite the recent release, Great Lakes is widely available -- you can pick it up at Schneider's of Capitol Hill, Connecticut Ave Wine and Spirits, D'Vines,  Magruder's and Cairo Liquors, amongst others, for around $9.99 / six pack.

As many of you residents of Maryland are aware, the Old Line State takes a hard line when it comes to shipping wine. Lots of states have laws limiting the shipment of liquor to a private residences; many limit the amount one may receive in a year, some only permit intrastate shipment, and others levy a tax. At my old retail job, we often shipped to some of the more, erm, "questionable states," and had a pretty good success rate. Maryland, though, was on a very short list of no-no states, as their laws are downright draconian. Not only does the state forbid liquor shipping from out-of-state, but in-state liquor shipment of any kind is also verboten. And guess what? If you're caught, it's a FELONY, even for the recipient!

Sound a bit outmoded? Unjust? Unconstitutional, even? A lot of folks think so, and have pushed for legislation to have Maryland join the thirty-some-odd states that treat their citizens like responsible adults. In both '08 and '09 bills have crossed the congressional table, but thanks to tired old morals and some stiff opposition from the wholesaler lobby (which has much to lose, and lots of money to throw around) each has been summarily dispatched.

But grassroots support has been building, with several groups popping up fighting for the rights of MD drinkers, most notably the Marylanders for Better Beer and Wine Laws. Founded in 2005, the MBBWL organizes meet-ups advocates on behalf of Maryland producers and consumers. Thanks to their work and that of some allies in the government, it looks as if another bill might make it to the floor this session. But they need your help! The nice thing about issues like this is that an single individual can have a real impact. So what can you do?

Everybody:

• Go to MBBWL's Petition Site, and take a few seconds to give your support. The group is hoping to gather 10,000 digital signatures in support of altering MD's antiquated and prohibitive liquor laws. They are well on their way, but could certainly use your help.

Maryland Residents:

• Free The Grapes, a national advocacy group for free and open wine trade, has made petitioning your state legislators on this matter a breeze. Click on this link, and you will be taken to a site with all the digital details taken care of for you. Simply fill in your info, personalize your message as you see fit, and hit send, and your representatives in the House and Senate will soon know how you feel.

• Take a look at MBBWL's event calander, and consider attending one of their meetups. On February 22nd, the group will be attending a House Economic Matters Committee hearing dedicated to this very issue. If you are passionate about the cause and live in the greater Annapolis area, take an afternoon off any make your voice heard.

On the scale of injustices in the world, this is, of course, a minor one. But if you are resident of DC or Virginia, where laws are more progressive, it will only take you a couple seconds to do your neighbors to the north a solid. And Marylanders, I know your state has as many problems as the next, but this is a inequity with a realizable solution just over the horizon. Not only do these laws hurt consumers and support big business, but they are also a huge detriment to your state's growing winemaking industry. Click those links and get yourself empowered!

Many of you may not know much about the YMCA outside of being a member of one the local YMCA gyms, but the YMCA is one of the worlds biggest community outreach, non-profit organizations that exist. They work with thousands of local schools, hospitals, and youth agencies to help local communities across the world.

The YMCA hosts an event every year called "Chocolates Galore and More." It is happening again this year for the 22nd time on February 19 from 7:00 pm - 11:00 pm at West Belmont Place at The National Conference Center in Lansdowne, Virginia. The event's proceeds support the YMCA’s Loudoun County’s Building Bridges annual giving campaign, which provides essential scholarships and much-needed funds to local Loudoun County families who turn to the YMCA for help. 

People who attend will indulge in luscious chocolates, exquisite desserts and mouth-watering hors d’oeuvres prepared by the area’s finest restaurants and caterers, sample a specially selected tasting of Tarara Wines and coffee from Central Coffee Roasters.All food prepared for the event will be judged in a competition by three guest judges: Melissa J. Harris, Publisher of Flavor Magazine; Bryan Voltaggio, chef and owner of VOLT Restaurant in Frederick, Md; and Josh Short, Executive Pastry Chef, Buzz Bakery in Alexandria, Va.

Tickets can be purchased online at www.ymcadc.org, or contact the YMCA Loudoun County at 703-777-9622. Ticket prices are $60 for general admission and $70 for reserved seating (of which $50.00 is tax deductible).

While this event isn't necessarily a "DC" event, I'm hoping that you will be willing to make the trip and help out our Virginia neighbors. 

Next week's game has all the makings of being the best Super Bowl since 2002. Both the Saints and Colts have great story lines and last weekend's championship games point to a fantastic match up in the works. (With all the connections to Louisiana, a pot of gumbo and a case of Abita wouldn't be a bad call.)

So what better time to restart the old grilling column? I've been a bit busy lately with beer bar profiles, homebrewing and expanding the family. As a result, I haven't cranked out a grilling column since Oktoberfest. Shameful, I know. But I'm sure everyone has been dutifully grilling throughout the college and NFL seasons, right? Right??

If not, it's time. This is the Super Bowl, people, so let's get back on the horse. And what better way to get back on the horse than with chicken? (That made a whole lot more sense when I wrote it.)

As we all know, chicken wings have become the official food of football. The people who argue that pizza or nachos are the preeminent game food are the same people who argue that baseball is still America's pastime. Ignore these people.

The beauty of grilling chicken wings this time of year is you don't need to spend that much time outside with them. Toss them on, glaze the hot wings a couple times when they're nearly done, and pull 'em off. That's it. I'm a proponent of year-round grilling, but I hate spending time outside during the winter. (Well, winter up here. If I were writing this post back home in Tampa, I'd be outside in shorts. Your winters suck.)

For this post, I did the wings two ways: buffalo style, or hot wings, and jerk. For the jerk, you marinate the wings over night. For the hot wings, you glaze them on the grill and prepare a blue cheese sauce while they cook (but it'll be better if you make it the night before). Most importantly, this is all stuff you can do while drinking beer. I know, I did.

So skip the bars, buy a couple packages of chicken wings and make sure you have propane in the tank (or charcoal in the bag). This is the Super Bowl, so it's time to do it right. And the only way to do it right is to do it on the grill.

(This is the point I usually make a beer recommendation. Not this time. As I mentioned, I've been homebrewing, so I'll be drinking my own during the big game. I will say this: with all the pre-game analysis, festivities and what not, and then the game, Super Bowl Sunday is a marathon, not a sprint. While I'd love to spend the day sucking down Hopslam, the 10 percent beer would lay me out before kickoff. So shoot for something a little lighter, like Oskar Blues' Mama's Little Yella Pils, Abita's Turbodog, or Clipper City's MarzHon. All three are great beers that will treat you right all day long.)

Grilled Jerk and Hot Wings
(makes a lot of wings)

Hot Wings

20-25 whole chicken wings (I don't separate the drummette and the wingette. Life's short, give everyone a whole wing.)
1 large 10 oz. bottle of hot sauce (I buy something cheap and relatively mild. In this case, I used Tapatio.)
3 tbs. honey
1/2 stick of butter (room temperature)
Salt and pepper to taste
Vegetable oil

Blue cheese sauce

1 pint of Greek yogurt
1/2 cup of soft, crumbled blue cheese
2 tsp. of garlic powder
2 tsp. of onion powder
1/4 oz. of lemon juice
1 tbs finely chopped fresh chives
Salt and freshly ground black pepper to taste

Jerk Wings

20-25 whole chicken wings
1 onion, chopped
2/3 cup of green onions
1 tsp. thyme (dried or fresh)
2 tsp. salt
3 tsp. allspice
1 tsp. nutmeg
1 tsp. cinnamon
1 tbl. crushed red peppers
2 Serrano or jalapeno peppers, chopped
2 tsp. black pepper
2 tbs. soy sauce
1/2 cup of vegetable oil
Several dashes of Tabasco

The night before, marinate the jerk wings and put the blue cheese sauce together (I know I said you could do that while the chicken cooks on the grill, but the sauce will be better if it has a night to come together.). For the jerk wings, combine all the ingredients except the chicken (if I didn't point that out, someone would have) in a food processor. Pulse until the ingredients form a very loose paste. Spoon the ingredients onto the chicken wings -- making sure to coat them thoroughly -- cover and refrigerate overnight.

For the blue cheese sauce, add all the ingredients except the chives into the Greek yogurt, taste and adjust the seasoning as necessary. Cover and refrigerate. Scatter the chives on top before you serve.

An hour before you're ready to grill, remove all the chicken from the refrigerator, as well as the butter. Brush the chicken you're using for hot wings with a light coat of oil. Season with salt and pepper.

Whether you're using a gas or charcoal grill, set it up for indirect cooking (charcoal: hot spot on one side, cool on another; gas grill: two outer burners on, two inner burners off). When the grill is hot, put all the chicken on and close the cover. Grill the chicken for 30 minutes. Open the lid and flip the chicken. Also, swap the pieces of chicken that are farthest from the heat with the pieces closest to the heat. Close the cover and keep grilling for another 30 minutes.

During this last half hour put the wing sauce together. In a sauce pot, combine the hot sauce, butter and honey. Simmer over medium heat until the ingredients coalesce. After the wings have been on the grill about an hour, start brushing the sauce on the chicken.Close the lid and cook for 5 minutes. Add another coat of the wing sauce and grill for another five minutes.

Pull all the wings off the grill, get the blue cheese sauce out of the fridge and go watch that game.

Last year, around about this time, I extolled the virtues of a hero. Born in the mystic land of Kalamazoo, forged with grain and honey, and tempered to a fine hoppy edge, this hero came each year at Winter's height, and banished the Demon Cold with balance and grace, and brought great cheer to the peoples. This hero's name was Hopslam. And yea, there was great rejoicing, and more than a little revelry, until he again he disappeared, only to return when he was most needed. Well, he hath returned friends, to beat back the storm and cold... but lo! I fear he doth look a bit less vigorous than when last we met, and oh what a tribute he now demands!

The Hopslam has been one of the most praised beers of the past several years, and you can count me as one of its greatest supporters. This Imperial IPA from Bell's Brewery — flavored with a combination of heavy hops and honey, and weighing in at an explosive 10% abv — is widely considered one of the best spring seasonals and practically flies off the shelf. Having been a bit swamped with personal and work obligations, I kinda lost track of the spinning of the beer world and was thus happily surprised when I saw the fave in a Dupont area market last Wednesday. Thoroughly elated, I picked up a sixer and all but skipped to the register. "Oh, you found the Hopslam," said the elderly cashier with a wink. "Just came out today! That'll be $24.00, plus tax."

Now, I am the first to admit that I spend way more than is sensible on my beer and wine budget, but even for me, $24.00 a six pack is pretty freakin' steep. Sure, Hopslam was never what you would call cheap, but I rarely saw it for more than $20.00 on the shelf last year, and usually it was closer to $15.00. Curiosity overcame frugality; I left nearly $30 poorer and anxiously cracked a bottle as soon as I got home.

This year's Hopslam pours a hazy golden orange, with a full head and long-lasting lacing. Spicy and bready notes head up the nose, accented with notes of grapefruit, honey, and ginger. Lots of honey and bitter hops lead to a full, citrusy, slightly sour mid-palate. The minute-long finish features an interesting melange of sweet honey and bitter hops, along with an odd, vaguely soapy quality. When sampled on draught, the Hopslam was a) very similar, if a bit sweeter, with more grapefruit on the nose, and b) also a good deal more expensive than it had been last year, selling now for $8.00 per 10 oz snifter.

Don't get me wrong, the Hopslam is still a pretty damned good beer, and the flavors match up pretty well with what they've always been. This year, though, a little something seems to be missing; the beer seems less full and less beautifully balanced than it used to be. I don't know, maybe it's the new pricing that is subconsciously turning me off, or maybe that merciless bitch Time has made me older, and therefore, more jaded and cynical. Any way you cut it, the bloom is off the rose.

Supplies were extra limited this year, so if you want to give it a whirl, better act fast. I have seen the Hopslam for sale at Cairo Liquor, Schneider's of Capitol Hill, One West Dupont Wine and Spirits, and Wagshal's (all in the $20 to $25 range), and you can be pretty sure that area Whole Foods got themselves a healthy supply.

UPDATE - 01/22

Wow, regardless of how I felt about it, this stuff went fast. Cairo Liquor was out of stock when I swung by today, Chevy Chase Wine and Spirits (one of DC's premier beer outlets) appeared to be out, and Schneider's was down to less than a case. If you still want it, you'd best grab it when you see it!

I love wines from strange places -- I've had domestic wines from Idaho, Wisconsin, North Carolina, and you've heard about my experience with Chinese and Japanese wines. But one thing I had never had was a wine from a major metropolitan area. Grapes are sensitive little things that do not respond very well to pollution, and in a place where a studio apartment can run ya $2,000 a month, a vineyard might not be what you'd call 'economically viable.' Thus was my interest piqued when I saw the Brooklyn Oenology Social Club White 2007 at a local wine shop; could this wine really be from one of NYC's five boroughs?

Umm, not so much... but the BOE (as in Brooklyn OEnology) is still a damned fine wine! Though based in the Williamsburg area and featuring labels by local artists of local landmarks, BOE is made at a host winery on Long Island's north fork by winemaker Alie Sharper. The winery produces a series of wines, including a couple high-end Merlots and Chardonnays, in addition to the modestly priced Social Club series. The 2007 White is a stainless steel fermented, lightly oaked Chardonnay. The wine pours a pretty pale lemon color and has a full, fruity nose, featuring apricot, orange and lemon. On the attack the wine is slightly fizzy, with more orange and pear flavors, and a flinty, stony edge. Dried fruit and a smoky, earthy quality emerge on the mid-palate, leading to a dry, stony, pleasantly acidic banana and lemon flavored finish.

The Social Club White has that quintessential NY State rocky profile, backed up with ample acidity, a great full body and abundant fruit. Certainly a great pair with creamy cheese (we enjoyed is with St. Andre), this wine would also compliment shellfish, lighter chicken dishes, and most mildly spicy fare. I picked this one up at Screwtop in Arlington (more on them in the future), for a very reasonable $13.99. Though not yet widely available, I know the wine is also available at Planet Wine in Del Ray and The Wine Cabinet in Reston. If this sounds like a wine you would like, or know a friend who would get a kick out of it, ask your neighborhood shop to order you some from distributor Siema Wines.

Better late than never...I guess.

For those of you that wait for us to post this every DC Restaurant Week, I'm sorry for getting this up so late. You'll find later that the full list, but first, here is a list of restaurants I think you should try for DC Restaurant Week if you have not already. 

1. Dino - Dino is always a good choice for restaurant week. Especially if you can go on one of the wine madness days during Monday through Wednesday. They are offering the deal all month, so take your time.
2. Willow - Willow really makes it worth the trip during DC Restaurant Week. They always have excellent service and the food is wonderful. There is still plenty of availability next week and the week after.
3. Firefly - Firefly is offering a good portion of their menu and is another restaurant that makes it really worth the trip.
4. Tallulah - I went to Tallulah and had a really nice meal. I think it's worth everyone checking it out.
5. PassionFish - For those of you in Reston, I eat here for lunch pretty often and it's always very good.

Here are the Restaurants that are extending restaurant week.

1789 - January 11th through the 31st
2941 - January 11th through January 29th
Art and Soul - January 11th through January 24th
Bastille - January 11th through January 23rd
Bangkok Joe's - January 11th through January 31st
Chima Brazilian Steakhouse - January 11th through January 21st
Circle Bistro - January 11th through January 24th
Co Co. Sala - January 11th through January 20th
Darlington House - January 11th through January 24th
Kinkead's - January 11th through January 22nd
Kora - January 4th through January 31st
Nage - January 11th through January 24th
Notti Bianche - January 11th through January 24th
Oyamel -January 11th through January 24th
Policy - January 11th through January 24th
Jaleo - January 11th through January 24th
Cafe Atlantico - January 11th through January 24th
Perry's - January 11th through January 31st
Redwood - January 11th through January 24th
Restaurant 3 - January 11th through January 24th
Spezie - January 11th through January 23rd
Tuscana West - January 11th 
Willow - January 11th through January 23rd
Zaytinya - January 11th through January 24th
Zengo - January 11th through January 24th
Zola - January 11th through January 24th

And finally, here is the fill list of DC Restaurant Week Menus

15 RIA - Lunch and Dinner
Lunch and Dinner Menus

1789 Restaurant - Dinner Only
Extending their DC Restaurant Week offering until January 31. There are two menu options, one for $35 and one for $50, which kind of defeats the purpose of Restaurant Week, but I'll let you make the call on that.

2941 Restaurant - Lunch only
Extending DC Restaurant Week until January 29th.
Apps
ENDIVE SALAD - Bartlett pear, Fourme d’ ambert blue cheese, truffle vinaigrette
or
BUTTERNUT SQUASH SOUP - apple cider gelée, spiced apple compote
or
SALMON TARTAR - cucumber carpaccio, yuzu aioli, wonton cracker

Entrees
GRILLED ESCOLAR - pomme rosti, citrus beurre blanc, steelhead caviar
or
BURRATA CHEESE RAVIOLI - fricassée of mushroom
or
ROASTED DUCK BREAST - quinoa-farro risotto, Swiss chard, blood orange marmalade

Desserts
GUAYAQUIL CHOCOLATE CAKE - blood orange segments, crunchy praline rice, earl grey tea, ice cream
or
MEYER LEMON POUND CAKE - lavender syrup, ricotta cheese mousse, poppy seed shortbread

701 Restaurant - Lunch and Dinner
Check their web site under "Events" then click on "Restaurant Week".

Acadiana Restaurant - Lunch and Dinner
Lunch and Dinner menu

Adour at St. Regis Hotel - Dinner Only
Dinner Menu

Againn DC - Lunch and Dinner
LUNCH MENU
Apps
Curried Cauliflower Soup  
or  
Beetroot Salad

Entrees
House Made Corned Beef Sandwich 
Or 
Loch Duart Salmon with French green lentils, braised greens

Dessert 
Sticky Toffee Pudding  
or
Brown Bread Ice Cream 

DINNER MENU
Apps
Celery Root Soup  
or  
Beetroot Salad

Entrees
Loch Duart Salmon with French green lentils, braised greens 
Or 
Tamworth Pork Belly with Anson Mill’s white grits, mustard greens, smoked tomato broth

Desserts
Sticky Toffee Pudding  
or  
Brown Bread Ice Cream

Art and Soul - Lunch and Dinner
Extending DC Restaurant Week an extra week until January 24th.
Lunch and Dinner menus for DC Restaurant Week are here.

Bangkok Joe's - Lunch and Dinner
Extending DC Restaurant Week to January 31st.
 Lunch and Dinner menus are on their web site.

Bibiana - Lunch and Dinner
Seems like their DC Restaurant Week menus will be here but are not posted yet.

Bistro Bis - Lunch and Dinner
Bistro Bis is offering their full menu for Restaurant Week. See their web site for their current menu.

Bistro Lepic - Lunch and Dinner
Lunch Menu
Dinner Menu

Bombay Club - Lunch and Dinner
Menu is on their web site. Click on "events" and then "Restaurant Week".

Bourbon Steak - Lunch Only
Lunch Menu

B. Smiths - Lunch and Dinner
Lunch and Dinner menu

Café Atlantico - Lunch and Dinner
Lunch Menu
Dinner Menu

Cafe Du Parc - Lunch and Dinner
Lunch Menu
Dinner Menu

Café Promenade - Lunch and Dinner
Menus will be posted here.

Café Soleil - Lunch and Dinner
Lunch and Dinner Menu

The Caucus Room - Lunch and Dinner
Menus will be posted on their web site. See if you can find it in the mess of flash...

Cedar Restaurant - Dinner Only
Their Restaurant Week menu will be found here when it is ready.

Ceiba - Lunch and Dinner
Lunch and Dinner Menus

Charlie Palmer Steak - Lunch and Dinner
Lunch and Dinner Menu

Chef Geoff's Downtown, New Mexico Ave, and Tysons Locations - Lunch and Dinner
Offering their full menu according to their web site. 

Chima Brazilian Steakhouse - Lunch and Dinner
Offered their full salad bar and meat options until January 21st for DC Restaurant Week.

Circle Bistro - Lunch and Dinner
Extending DC Restaurant Week and additional week and offering their full regular menu.

Co Co. Sala - Lunch and Dinner
Co Co. Sala is extending DC Restaurant Week until January 20th.
Lunch and Dinner menus

Coeur de Lion - Lunch and Dinner
Menus should be available on their web site

Darlington House - Lunch and Dinner
Extending Restaurant Week until Jan 24th.
Lunch and Dinner menus.

DC Coast - Lunch and Dinner
Lunch and Dinner Menu

Dino - Dinner Only
Offering Restaurant Week the entire month of January!  Full menu will be available with some upcharges and includes a splash of moscato, grappa, limonsardo or house infused -cello 

They will also be offering Wine Madness as well so wines $50 and over are 33% off. During the official Restaurant Week, January 11 thru 17, they will not be offering free corkage (normally Monday through Wednesday) or Menu della Sera. For more details, look here.

Dish + Drinks - Lunch and Dinner
Dish is offering their full regular menu and is extending DC Restaurant Week until January 24th.

District Chophouse - Lunch and Dinner
Menus were posted to their web site last restaurant week. Keep an eye out. 

Farmers and Fishers - Lunch and Dinner
Guests that come to Farmers & Fishers for Restaurant Week in parties of 2 or more receive a free 3-cheese Farmhouse pizza on the house as a starter course in addition to the normal 2 or 3 courses for lunch and dinner.
Lunch Menu
Dinner Menu

Filomena - Lunch and Dinner
Lunch and Dinner Menus

Firefly - Lunch and Dinner
Menus for Lunch, Dinner, and Brunch are on their web site.

Fire and Sage - Lunch and Dinner
Lunch Menu
Dinner Menu

Georgia Browns - Dinner Only
Menu for dinner is posted on their web site here.

Geranio - Lunch and Dinner
Lunch Menu
Dinner Menu

Hook - Lunch and Dinner
Lunch Menu
Dinner Menu

Hudson Restaurant - Lunch and Dinner
Lunch Menu
Dinner Menu 

I Ricchi - Lunch and Dinner
Details on their DC Restaurant Week offering are here.

Jackson 20 - Lunch and Dinner
Dinner menu

Jaleo - Lunch and Dinner
Lunch Menu
Dinner Menu

KAZ Sushi Bistro - Lunch and Dinner
Lunch and dinner menus are available here on their web site.

Kellari Taverna - Lunch and Dinner
Lunch Menu
Dinner Menu

Kemble Park Tavern - Dinner Only
Dinner Menu

Kinkeads - Lunch Only
Extending through January 22nd
Lunch menu is on their web site under menus and "Promotional Menu"

Kora - Lunch and Dinner
Offering Restaurant Week the entire month of January. If your entire table orders off the Restaurant Week menu, all bottles of wine you order are half price.

La Chaumiere - Lunch Only
Lunch Menu

Le Chat Noir - Dinner Only
Offering their full menu. See their current dinner menu on their web site

Lia's - Lunch and Dinner
Lia's full menu will be available. For more details, click here.

Logan Tavern - Lunch and Dinner
Offering their full menu for lunch and dinner for the entire month of January. Dinner includes a glass of wine. See full details on their web site.

Marrakesh Palace - Lunch and Dinner
Lunch and Dinner menu.

Mie N Yu - Lunch and Dinner
Lunch/Brunch Menus
Dinner Menu

The Monocle on Capitol Hill - Dinner Only
Dinner Menu

Nage Restaurant - Lunch and Dinner
Extending Restaurant Week and additional week. Lunch and Dinner menus are on their web site.

New Heights Restaurant - Dinner Only
Dinner menu is posted on their web site

Neyla - Dinner Only
Dinner menu is posted on their web site

Notti Bianche - Lunch and Dinner
Extending DC Restaurant Week through January 24th and offering their full menu.

The Oval Room - Lunch and Dinner
Menu is posted on their web site  - click "Events" and then "Restaurant Week Winter '10"

Oya - Lunch and Dinner
Lunch Menu
Dinner Menu

Oyamel - Lunch and Dinner
Extending Restaurant Week until January 24th. 
Lunch Menu 
Dinner Menu

PassionFish - Lunch and Dinner
Menus are posted on their web site

Perrys Restaurant - Dinner Only
Extending Restaurant Week until January 31st - Menu is posted on their web site.

Petit Plats - Lunch and Dinner
Lunch and Dinner menu are here.

Policy - Dinner Only
Policy is allowing guests to choose any 3 entrees from their regular menu as well as a dessert.
Their current menu is here.

Poste - Lunch, Brunch, and Dinner
Lunch Menu
Brunch Menu
Dinner Menu

Potenza - Lunch and Dinner
Offering their full menu, check out their latest menu on their web site.

The Prime Rib - Lunch and Dinner
Lunch and Dinner Menus are on their web site

Rasika - Lunch and Dinner
Menus are on their web site - go there at your own risk.

Restaurant 3 - Lunch and Dinner
Extending Restaurant Week until January 24th
Lunch Menu 
Dinner Menu 

Ris - Lunch and Dinner
Menus are now on their web site.

Sou'Wester - Lunch and Dinner
Lunch Menu
Dinner Menu

Spezie - Lunch and Dinner
We have no details on the menus, but we know that Spezie is extending Restaurant Week until January 30th.

Taberna del Alabardero - Lunch and Dinner
Lunch and Dinner menu

Tallulah - Dinner Only
Tallulah is quite enjoyable since Barry Koslow took over the kitchen. They are offering their full menu for Restaurant Week. Click here for their current menus.

Teatro Goldoni - Lunch and Dinner
Lunch Menu
Dinner Menu

TenPenh - Lunch and Dinner
Lunch and Dinner Menus are on their web site.

Tuscana West - Lunch and Dinner
Lunch Menu
Dinner Menu

Vermilion - Lunch, Brunch, and Dinner
Lunch Menu
Dinner Menu
Brunch Menu

Vidalia - Lunch and Dinner
Unlike previous years,Vidalia is not offering their full menu according to their web site.

Vinifera - Lunch and Dinner
Lunch Menu
Dinner Menu

Volt  - Bwah??
Good luck getting a reservation...there months from now, let alone next week.

Willow - Lunch and Dinner
Willow is extending Restaurant Week for an extra week until January 23rd. Their menu is on their web site. Willow is a personal favorite of mine.

Zaytinya - Lunch and Dinner
Extending until January 24th.
Lunch
Dinner

Zola - Lunch and Dinner
Offering their full menu for DC Restaurant Week.

Zengo - Lunch and Dinner
Lunch - Offering the Zengo Bento Box plus dessert
Dinner - Guests will have a choice of 3 items off of our Latin-Asian dinner Menu: choice of any one Ceviche/Tiradito/Sushi Roll/Antojito & Dim Sum/Soup & Salad, choice of any one Large Plate, choice of any one Dessert

"Cristal Forever, play the crib when it's mink weather."

When Jay-Z penned that way back in the mid 90's it felt like the truth, and sounded like a damn good plan, especially on New Year's Eve. Fast-forward a decade or so and the economy is in the toilet, Mr. Carter has declared war on the brand he made big, and nobody is buying Champagne. The boom years are over for the world's finest sparklers, and the fourth-quarter '09 has been so bad that many importers are sending the stuff back to France, to make room in their warehouses. After expanding vineyard sites, upping production and jacking up prices, the Champenoise are feeling the bitter bite of hubris this winter, and who's to say if and when they'll rebound?

But passing New Year's without the bubbly would be like celebrating without the ball in Times Square, or the increasingly awkward Dick Clark. So what are people popping these days to let the good times roll? Spanish Cava, like the ubiquitous Freixenet, and Italian Proseccos are a dime a dozen, and many can be had for less than 10 bucks. Unfortunately, many of these are on the insipid side, and often have an unpleasant cardboardy finish, not to mention the wicked hangover they leave you with the next day. No, for my money, French is still the way to go, and one of my all-time favorites, Saint-Meyland Brut, can still be had for a song.

Made by Caves de Musigny in the region of Bourgogne, Saint-Meyland has most of the pedigree of it's high end cousins, without the price tag. Like Champagne, this wine relies heavily on Chardonnay and Pinot Noir grapes, and it is fermented in the same manner, using the methode traditionnelle. All bubbles are not created equal, and it is generally accepted that those attained by the Champagne method wherein the second fermentation occurs in the bottle, are by far the most long lasting and pleasant. Also, that second dose of yeast in the bottle imparts toasty, bready flavors to the wine, which are much harder to achieve through other means.

The upshot? Saint-Meyland comes pretty damn close to the good stuff. After popping, the wine pours a pretty lemon yellow with golden highlights. Toasty pear notes dominate the nose, with mild notes of quince and apple sauce. More apple flavors accent the attack, which is carried by a fine mousse of tingly, well-formed bubbles. Bready yeast, cider, and black pepper lead the middle to a dry, lemony, herbaceous finish.

I picked up my bottle at Connecticut Avenue Wine and Spirits for $12.99, but it should be pretty readily available at most of your better local retailers. If you're looking for a last minute selection that won't break the bank, keep an eye out for this bright blue label. To end a year where even ballers aren't partying like ballers, Saint-Meylandis super appropriate. Drink up, and Happy New Year!

It's that time of year again, folks! DC Winter Restaurant Week has been announced for January 11th - 17th. Almost 200 area restaurants are participating this winter, offering a three-course dinner for $35.10, or a three-course lunch for just $20.10. RW offers a great opportunity for local residents to explore places they've never been, and to taste the best the city has to offer for a fraction of the price. As always, DCFoodies will be offering up this season's menus as we receive them -- but don't wait! A lot of restaurants play it close to the chest, not releasing their special menu until days before the event, when most of the better tables are already booked. Here's a few tips for booking early:

1) Avoid places that already offer special pre-theatre menus, and the like. You can experience these places on the cheap anytime, sometimes at a better price than the RW offering. Of course, a lot of these places have been known to throw a free glass of wine into the deal...

2) Go for the big and pricey! Hey, when is the next time you are gonna get a meal at Ruth's Chris for less than $40? Look for the $$$s and $$$$s on OpenTable and go for broke, though bear in mind, those ones book up fast.

3) Some restaurants put more into Restaurant Week than others. Some offer a bare-bones selection, hardly indicative of what they really can do. On the opposite end of the spectrum, a few offer the entire menu, giving diners the option of tasting everything the chef has to offer. Though one can never be sure ahead of time, take a look at last year's menus, as they should give you a good idea as to who goes all out for the occasion.

4) Many places extend the Restaurant Week pricing for additional month or two. If your time is short and you wanna cram a lot in, again, take a look at last year's menus, and hold off booking those places that extended the deal, as they are more likely to do so this year as well.

5) Though it may be tempting to pick the trendy new spots on this year's list, consider giving it a pass. Restaurants have enough troubles within their first six months without taking Restaurant Week into consideration -- those that take it on too quick often prove unfit for the task, with lackluster service and questionable food being the end result. Give it some time, and stick to the tried and true -- if they are any good, the new guys will be around for this summer's Restaurant Week.

For a full list of participating restaurants, please visit the official website here. Stay tuned, as we will be rolling out the menus as soon as they become available.