Certain things have their place. Pots and pans in the kitchen, gin behind the bar.

That said, it's hardly uncommon for ingredients to meander from the bar to the kitchen and back again. But gin has stayed put. Cooks have incorporated beer, wine and liquor into their cooking for a millennia, or whenever the French started cooking, but for all their efforts, gin has been left out of the mix, presumably for good reason.

When you consider the sheer popularity of the spirit, it's surprising that it's been stuck behind the bar, while fellow heavy weight spirits, such as bourbon, tequila and rum, are regularly worked into dishes.

Not that I'm complaining. Gin is the base ingredient for the greatest cocktail man has ever made: the dry martini (lemon twist, no olives, thanks). The ubiquitous gin and tonic, and underappreciated Tom Collins aren't bad either.

So I've been happy with gin's role in the world. Peter Smith hasn't.

The chef owner of PS 7's has brought gin into the kitchen and brought out everything for gin poached halibut to gin cured charcuterie, which age in a backroom of his Penn Quarter restaurant. Smith has figured out the key to cooking with gin is to not cook with gin at all -- he cooks with the botanicals.

Philosophical differences aside, what separates gin from vodka is potpourri. Essentially, gin begins its life as vodka, a highly distilled clear spirit. At the end of the distillation process, however, vodka is stuck into a Kettle One bottle, while gin makers add a mixture of botanicals -- principally juniper, orris root and orange peal -- to give gin its signature flavor and aroma.

Although Smith has put together dishes that play off the flavors in gin, it's only recently that he started working with the botanicals. The main problem with working with gin, Smith said, is the alcohol. It's tough to mask the alcohol and if you cook it off, you're not left with much gin flavor. His solution was to eschew the alcohol and work directly with the ingredients that make gin gin.

Smith came up with the idea during a visit to Philadelphia's Blue Coat Distillery. He noticed that the distillery typically tosses the botanicals once it's done steeping in the gin. Unlike the left over grain from beer making, which is often given to farmers to use as feed, animals can't eat the spent botanicals. So it gets dumped. Although the Blue Coat staff was a little confused by his request (and wary -- gin makers are notoriously secretive about their botanical mixtures), they agreed to send Smith 30 pounds of the spent botanicals, which the chef turned into salts, oils, powders and foams.

Smith said the idea developed from the food and spirit pairings he's done at PS 7's, including a dinner that revolved around the exceptional gin, Plymouth. The key to a proper pairing, he said, is not to have the spirit working into every dish you serve, but rather to have flavors in the dish complement flavors in the spirit or cocktail. Smith thought using the botanicals would help him weave in the gin flavors more effectively without overwhelming his food.

"You never really get the flavors you want out of the liquor," Smith said, "but you do with the botanicals."

Since that bucket of botanicals showed up six months ago, the gin & tonic halibut (left) and gin-cured carpaccio (below) have become permanent fixtures on PS 7's menu, and the gin-flavored meats, including "ginola" (breseola) and "gin belly" (pancetta), make their way to the charcuterie plate as often as they're ready. He's even built tasting menus around the botanicals.

Though he still works with Blue Coat, Smith found another botanical provider closer to the District. A few months ago, a Catoctin Creek rep came into PS7's to sell them their rye. Smith tried the Loudon County distillery's gin instead and has used their botanicals since.

As Smith continues to experiment with the botanicals, expect to see more dishes seasoned or infused with gin flavors. New tasting menus are likely on the way, as are powders and oils based on a mixture of the Blue Coat and Catoctin Creek botanicals. He's also considering building dishes around ingredients local to the Philadelphia and Purcellville, Va., distilleries, and imbuing them with the respective gins.

Smith admits that he's that he's still figuring out how to work with the gin botanicals, but he's already hunting for new discoveries. Maybe an absinth-flavored bacon or venison rubbed with salt made from fernet. At this point, who knows? The only thing that's certain is if it's behind the bar, it could end up in Smith's kitchen. 

At approximately 6 p.m. on Thursday, September 1, Casey Brockman will walk to the line. The Murray State quarterback will look across the field to find Louisville’s stud linebacker Dexter Heyman, hoping to God the Cardinals’ won’t blitz on first. The 6’2’’ junior will lean over center Brock Rydeck, ignore the jeers of the Cardinals’ crowd, and demand the ball.

In all likelihood, it will be a bad day for Casey, Brock and the Murray State Racers, but an excellent day for the rest of us. Because on that day, when Rydeck snaps that ball and Heyman drives Brockman into the field of Cardinal’s Stadium, football will once again be with us (this NFL preseason crap doesn't count).

It’s been said that this game of grace and violence is our national religion. If that’s the case, then the sports bar is our house of worship. Being a fan of far-away teams (South Florida, Buccaneers), it took me a while to find a few decent bars and restaurants in the D.C. area to watch football. The region may be inundated with sports bars, but few offer the trifecta of great beer, good food and the promise of your team on the screen (unless you’re a Skins fan, in which case any Chili’s will do).

Well, friends, I’m here to help. Below are my top five bars and restaurants in the DMV to watch the faux-pros on Saturday and Pro Bowlers on Sunday. 

1. The Black Squirrel: The Black Squirrel has three floors, 49 taps and 11 TVs (and if you call ahead, the third floor can be your private sports bar). Owner Amy Bowman keeps this Best Beer Bar stocked with a top tier line-up of craft beers, while the talented Gene Sohn runs the kitchen (order the burger). Is it a coincidence that on game days all the TVs are tuned in? Nope, The Black Squirrel was co-founded by former sports columnist Tom Knott. (Disclosure: I’m friends with Amy and Tom. Still, The Black Squirrel is a great place to watch football.) 

2. Iron Horse Taproom: If the Iron Horse Taproom opened at noon on weekends it would be the best place in D.C. to watch football. The multi-level bar is big, filled with TVs, has a great selection of craft beers, and features the best menu in town -- by not featuring a menu at all. The Penn Quarter tavern (pictured above) doesn’t have a kitchen, so it allows patrons to bring in food or have it delivered. Want to dig into some Texas barbecue while watching the Lone Star Showdown? No problemo. Grab a pound of brisket from Hill Country or better yet, a burrito from Capital Q and head to the Iron Horse. How about some lamb vindaloo while you watch the John Beck/Rex Grossman quarterback controversy unfold this season? Mehak is just down the street. Just make sure your game doesn’t start before 5 p.m. If it does, you’ll need to head elsewhere. 

3. Frisco Tap House: What’s more American than football? Excess. The Frisco Tap House has 50 taps, a beer engine, a table where you can pour your own draft beer, an extensive bottle and can list, great burritos and eight giant flat screen TVs (with more coming this fall). Sure, the Columbia, Md., bar is a hike if you live in Logan Circle. But if you live in Maryland, you have one hell of a place to watch football.

4. Capitol Lounge: This is where it started for me. When I moved from Tampa to D.C. in the late 90s, Cap Lounge was the only place in town I could reliably catch Bucs games. It helped that one of the bartenders was a Bucs fan and wanted to watch the games, too. The Capitol Hill bar continues to be a great spot to catch a game, with a mess of TVs tucked and hung throughout the two-floor restaurant, and a stellar selection of craft beers on draft and in bottles and cans.  

5. Rustico: These days, it’s tough to write a story about beer without mentioning ChurchKey and its downstairs sister, Birch & Barley. But before there was CKBB there was Rustico, owner Michael Babin’s first crack at a craft beer establishment. While ChurchKey is unabashedly a beer bar, a fine one at that, Babin makes sure his two Rustico restaurants remain casual neighborhood spots, which makes them ideal for watching the game. Greg Engert oversaw the beer program at the original Rustico in Alexandria before heading over to ChurchKey, and continues to curate the draft and bottle lists for his original restaurant and the newer Ballston location. Although neither will be mistaken for a sports bar, the Rusticos have just enough TVs to catch most of the marquee games. And if the beer list and full menu aren’t enough to attract you, they’re offering beer specials as well. Beginning September 10, both Rustico locations will offer $3.50 cans of craft beer, including G’Knight, Dale’s Pale Ale, Old Chub and Ten Fidy (they clearly have a thing for Oskar Blues’ beers), and $2.50 cans of college beer (because you or your buddy don’t know better) during games. 

A Cuban sandwich is: ham, roasted pork, Swiss cheese, pickles, and mustard pressed until crispy between two slices of Cuban bread, ideally.

It’s a simple sandwich. It’s a great sandwich.

You want a good Cubano, you go to La Teresita in Tampa. It’s on Columbus by the stadium. Over the years, the Cuban diner has cranked out thousands of Cuban sandwiches, each for about $4. Just look at it. The bread –- the Cuban bread –- is toasted just enough to be crispy, crunchy on the outside, while the interior stays soft and just slightly chewy. The Swiss is warm and beginning to melt. And there’s just enough roasted pork, ham and pickles to fill out the sandwich without going overboard. Simple.

Yet, in the dozen years that I’ve lived in the District of Columbia, I’ve encountered many, many bad Cuban sandwiches. Just awful ones. I became convinced that no one in D.C. could make a proper Cubano.

Before working on this article, I never actively sought out the sandwich around town. I make it back to Tampa enough to satisfy my occasional need to have one. But every time I did encounter a D.C. Cubano, I tried it. If the sandwich was a flop, I would assume the rest of the menu was as well. Why not? If a kitchen can’t make a ham sandwich, why should I assume it can make something more complicated? 

Fortunately, there are six restaurants (using the term loosely) in the DMV that make a good Cubano –- and one of them makes the best Cuban sandwich I’ve ever had … anywhere.

Ceiba, the upscale Latin American restaurant, across the street from the White House and a thousand miles from Tampa, makes the best Cuban sandwich I’ve ever eaten (pictured above). That said, it’s not a traditional Cuban. If you’re a purist, the best traditional Cubano is made in Arlington by a guy from New Orleans. But the ways that Ceiba’s sandwich is different are the ways that it’s better than the rest.

For the most part, I’m still right about how hard it is to find a good Cubano in D.C. This is the town of Jose Andres and Minibar, of Michel Richard and Citronell, of Frank Ruta and Palena, of Vikram Sunderam and Rasika. This town, this foodie town (mostly) can’t make a reasonably good Cuban sandwich.

G Street Food shoves dry, roasted pork and prosciutto into a roll and calls it a Cuban. It’s not (allegedly, there are other ingredients, but they’re lost in the loaf). Mi Vecindad on the Hill looks like the kind of mom and pop place that should specialize in a great Cubano. The sloppy steamed sandwich (pictured left) I had was the worst of the bunch.

The Disney inspired Cuba Libre offers an Ybor-style Cuban sandwich. Ybor City is the historic district in Tampa. Hey, I grew up in Tampa! I know Ybor! I’ve been there many more times then I remember. This should be great, right?! Right? Nope. The sandwich is too small, too expensive ($16!) and the flavors are too muddled. It’s a so-so sandwich at a Holy Shit! price.

And then there’s the Cubano flatbread at ChurchKey. I know it’s not a sandwich, but Kyle Bailey is a talented chef and I’m a fan of ChurchKey. Unfortunately, the Cubano flatbread is terrible. It may have pork, pickles and Swiss, but it doesn’t taste anything like a Cuban sandwich. Frankly, it doesn’t even taste like a good flatbread.

I could go on (Banana Café, Lima), but you get my point.

In a strange twist for D.C., though, Jeff Tunks, chef and owner of Ceiba, uses all the right ingredients in his Cuban sandwich (well except Cuban bread, but he gets a pass because no one uses real Cuban bread). However, instead of yellow mustard, he uses a mayonnaise and mustard remoulade sauce. Rather than cured Danish ham, or sweet Virginia ham, Tunks uses a pungent smoked ham. And the Swiss cheese is replaced by its brawnier, more flavorful cousin, gruyere.

Tunks says the real difference is the pork shoulder that he marinates in citrus, garlic, cumin before slow roasting it. When he put the sandwich on the menu 8 years ago, he used pork loin, but switched to the fattier, more tender shoulder after a few months. Since then, the sandwich has remained unchanged. These days, if the pork sits too long in the kitchen before getting sliced, his staff will pick off pieces until the shoulder looks like it was worked over by piranha.

He’s right, the pork is good. The slow-cooked shoulder is juicy and the spices he uses are delicious and authentically Cuban. To me, though, the roasted pork isn’t the difference maker: it’s the smoked ham and remoulade.

As I write this sentence, I can still smell the smoke on my since washed hands, and I can still taste the remoulade despite the other ingredients. When you bite into the sandwich, the smoke hits you. It’s confusing at first, because it otherwise looks like a traditional Cubano. But the smoked ham is a new element that gives the sandwich a flavor it’s never had before. And it works beautifully.

Then you notice that the bite from the mustard has been replaced by something smoother, richer. Until I talked to Tunks, I couldn’t figure it out. Somehow, the sandwich was more savory. The remoulade, which used a grainy mustard, was the unctuous secret.

Those ingredients added to an otherwise very well made Cubano resulted in one of the very best sandwiches D.C., or Tampa, has to offer. Sure, $13 is a lot to pay for a ham sandwich, but I’d pay twice as much. And if you order it off the late night bar menu, you can get it for half price.  

David Guas doesn’t like the remoulade. A Cuban sandwich needs yellow mustard. And he prefers more pork and less ham, though the smoked ham works for him. Guas’ opinion on Ceiba’s sandwich matters because he helped put it on the menu eight years ago.

Today, Guas is the owner of Bayou Bakery in Arlington, and specializes in red beans and rice, boudin and has Abita on draft. But a couple days a week (Wednesdays and Thursdays usually) the kitchen will offer hot pressed Cuban sandwiches (pictured above) along with the muff-a-lottas. Guas may be a native of New Orleans, but his father was a native of Havana, Cuba.

Guas’ grandfather left Cuba to attend Loyola University, but returned with a wife and law degree. His grandmother’s ties to Louisiana led her to send Guas’ father and uncle to boarding school in Bay St. Louis, Miss., an hour north of New Orleans.

The city might be famous for po’ boys, but Cubanos were easy to find, Guas said, thanks to New Orleans’ Cuban community. And thanks to his extended family, Guas spent a considerable amount of his youth in Miami where the sandwich is a staple.

So the man from southeastern Louisiana knows from Cubanos.

Guas’ sandwich is fat with pork (that’s a good thing), but not so much so that the other ingredients get drowned out. Although Guas also uses a smoked ham, the flavor is much subtler than the ham Ceiba uses.

Both Guas and his former boss Tunks are big on the French bread they use for their Cubanos (Tunks’ comes from Cardinal, Guas’ comes from the French Bread Factory), but Guas’ roll carries the day thanks to the prodigious amount of butter he spreads on it before toasting it in panini press. The sandwich is crisp and almost flakey on the outside. Unless someone starts using Cuban bread, you’re not going to do better than Guas’ French roll. And at $7, you’re not going to find a better Cuban at a better price.

Tunks and Guas may make great sandwiches, but they are not alone in the Cubano trade. Within D.C., there’s also the El Floridano food truck. Parked along a curb in a neighborhood near you (maybe), the El Floridano offers up The Fidel (pictured right).

The Fidel is about as close to a traditional Cuban sandwich as you’ll find in the District. The El Floridano doesn’t do anything fancy (which is also good) and makes the sandwiches fresh. At the order and pick-up window, you can see the small flat-top lined with Cubanos held down by sandwich presses. For $7, you can get as good a sandwich as you’ll find in Tampa or Miami.

Fast Gourmet reminds me of some of my favorite Cuban sandwich spots in Tampa: gas stations. However, gas stations in Tampa don’t look this nice. The Cubano produced in the small kitchen near the corner of 14th and U streets is just as attractive. The crispy, panini pressed bread is stuffed with succulent, slow-roasted pork, ham, Swiss and pickles. Although the menu says the sandwich also comes with mustard and mayo, which isn’t uncommon, skip the mayo. It’s applied too liberally and drowns out whatever mustard is on the sandwich. For $8.50, you also get a side of shoestring fries. Don’t let that deter you from ordering the plantains (maduros). They’re soft, sweet and hot, and come with crème fresh.

Outside D.C., Cuba de Ayer is Havana via Burtonsville. The little Cuban restaurant hidden in a shopping center off Old Columbia Pike offers a great Cuban sandwich. What makes the drive to Burtonsville worth while, though, is the mojo you can order on the side. Dipping the warm and crusty Cubano into the garlic and olive oil mixture makes a good sandwich phenomenal.

Closer in is Cubano’s. What the Silver Spring restaurant lacks in polish and focused service it makes up for in a good Cuban sandwich (skip the fries and get the sweet maduros on the side). I wouldn’t go too far out of my way for Cubano’s, but if I was in the area, I’d be in the dining room.

There may be a lot of great restaurants, and food trucks, in the D.C. area, but there are only six that can make a proper Cuban sandwich. They are:

Ceiba: 701 14th St., N.W., Washington, D.C. 20005; (202) 393-3983; Cubano: $13
Bayou Bakery: 1515 North Courthouse Rd., Arlington, VA 22201; (703) 243-2410; Cubano, a once a week special (Wednesdays and Thursdays usually), $7
Cuba de Ayer: 15446 Old Columbia Pike, Burtonsville, Md. 20866; (301) 476-8013; Cubano $7.50 (mojo $0.75)
El Floridano: moves daily; Cubano $7
Fast Gourmet: 1400 W St N.W., Washington, D.C. 20009; Cubano $8.50 (plantains $2.50)
Cubano’s: 1201 Fidler Ln., Silver Spring, Md. 20910; Cubano $14.95 (maduros $4.95)

I know this event is out in Loudon County which is a bit inaccessible for some of our readers, but for those of you that live in Northern Virginia, this is probably something you should check out. 

If you are unfamiliar with the event, the proceeds go to benefit the YMCA Loudon County Building Bridges Program which is a local scholarship and financial assistance program. In total, the program provides nearly $2 million in the form of camps, counciling, social services, and health and wellness programs to children, families, and seniors in need.

This years event has plenty of reasons to go. But most of all if you are a fan of Top Chef, Mike Isabella, formerly of DC's Zaytinya (and soon to open his own local place), is going to be one of the judges of the Dessert and Hors d’oeuvre Competition, in which restaurants from Northern Virginia compete and showcase their best of show. But of course, the best thing of all is that you get to taste every dessert and hors d’oeuvre and judge your favorites of the evening.

While all the eating is going on, you can participate in silent auctions, dance to music and drink champaigne which is all includes in the price of admission. What better way to work off all the food you just ate?! 

Tickets are $70 for reserved seats and $60 for general admission ($70 at the door). The event is on February 18th from 7 to 11 PM, at the West Belmont Place at the National Conference Center. For the full details of the event, you can visit the events web site here.

Well, here we go again! It feels like Summer Restaurant Week just ended and here we are starting all over again with Winter Restaurant Week. As you're probably already well aware, January Restaurant Week in 2011 will be from January 17th through January 23rd. As usual, we at DCFoodies.com are contacting all of the restaurants gathering all of the restaurant's menus in a single place for your convenience. We will make this reference as conclusive as possible so our readers have all the details they need to make a decision about where to dine. As we receive more menus, we'll continue to update this throughout the month. 

If you are looking for advice about where to go, or are wondering "What the hell is this Restaurant Week that everyone's going so crazy over?" please refer to our guidelines on DC Restaurant Week.

Also soon to come is our list of restaurants that are extending DC Restaurant Week!

DC Restaurant Week Menus

1905 - Dinner Only
Dinner Menu 

15 Ria - Lunch and Dinner
Lunch Menu
Dinner Menu

2941 - Lunch Only
2941 will be offering the Restaurant Week price for a three-course lunch from January 10th to January 31st. There lunch menu is here.

701 Restaurant - Lunch and Dinner
Menus for Lunch and Dinner are posted on their web site at http://701restaurant.com/. Click on "Events" and then "Restaurant Week". Their lunch menu features a Chestnut and Mushroom Soup and Duck Confit. For Dinner you will find a Beef Cheek appetizer with Truffled Sweet Potatoes and Caramelized Apple. Sounds yummy!

Acadiana - Lunch and Dinner
Acadiana's menus are on their Facebook page 

Adour at the St. Regis - Dinner Only
Dinner Menu 

Againn DC - Lunch and Dinner
Againn is extending restaurant week from January 10th to the 30th. Here are their restaurant week menus. 

Agora - Lunch and Dinner
Lunch Menu
Dinner Menu

Argia's Italian Restaurant - Lunch and Dinner
Lunch Menu
Dinner Menu     

Ardeo - Dinner Only
Ardeo is offering their full menu for DC Restaurant Week. You can choose one Item from their Vegetables, Small Bites, or Soup & Salad Selections; one Item from their Pasta, Meat or Seafood Selections; and one Dessert

Assaggi Osteria - Lunch and Dinner
Lunch Menu
Dinner Menu

Bangkok Joes - Lunch and Dinner
Lunch and Dinner Menus

Barcode - Lunch and Dinner
Barcode is extending DC Restaurant Week for an additional week until January 30th. They're also mixing things up with the offer. For lunch you get 3 courses instead of the usual 2, with free coffee or tea.  For Dinner you get 4 courses instead of the usual 3. In addition, for dinner during the first week, you will get a free glass of any wine on the menu  up to $9. For dinner the second week, all bottles of wine are half off (Barcode usually offers this on Tuesday nights). 
Lunch Menu
Dinner Menu 

Belga Cafe - Lunch and Dinner
Belga Cafe has a very limited menu for both Lunch and Dinner.

Bibiana - Lunch and Dinner
Lunch Menu
Dinner Menu 

Bistro Bis - Lunch and Dinner
Bistro Bis is offering their full menu with some up charges for a few items.  

Bistrot Lepic - Lunch and Dinner
Lunch Menu
Dinner Menu 

Blacksalt - Lunch Only
Lunch Menu

Bombay Club - Lunch and Dinner
Bombay Club's menu is on their web site now. After entering the site click on "events" and you will see the option for the Restaurant Week menu. 

Buddha-Bar - Lunch Only
Lunch Menu

Cafe Atlantico - Lunch and Dinner
Extending DC Restaurant Week until January 30th. There is no menu available yet, but we will post it as soon as it is available.

Cafe Berlin - Lunch and Dinner
Lunch Menu
Dinner Menu

Cafe Promenade - Lunch and Dinner
Lunch and Dinner Menu 

Casa Oaxaca - Dinner only
Extending Restaurant Week until January 30th.
Dinner Menu 

The Caucus Room - Lunch and Dinner
Lunch and Dinner menus are on their web site. 

Ceiba - Lunch and Dinner
Ceiba's menus are on their Facebook page. 

Charlie Palmer Steak - Lunch and Dinner
Lunch and Dinner Restaurant Week menus are here. 

Chef Geoffs - Lunch and Dinner
Chef Geoff's offers their whole menu during DC Restaurant Week. 

Co Co. Sala - Brunch and Dinner
Co Co. Sala is extending the DC Restaurant Week offer until the 29th.
Brunch Menu
Dinner Menu

Columbia Firehouse - Brunch, Lunch, Dinner
Extending until January 30, Columbia Firehouse is also offering Brunch on Sundays.
Brunch
Lunch
Dinner 

Cuba Libre - Brunch, Lunch
Brunch Menu
Lunch Menu 

Darlington House - Lunch and Dinner
Extending DC Restaurant Week an extra week until January 30th.
Lunch and Dinner Menu 

DC Coast - Lunch and Dinner
DC Coast's menus are on their Facebook page. 

Dino - Dinner Only
Dino is NOT participating in Restaurant Week for the entire month like they have in the past. They have extended it until January 31st though and they offer their full menu.  During Restaurant Week, they offer their "Wine Madness" program where you can get 33% of all wines over $50. This makes Dino an especially good deal during this time of the year if you appreciate fine wines. Also, on Sundays during Restaurant Week, they will be participating for Brunch as well.

District Chophouse - Lunch and Dinner
Lunch Menu
Dinner Menu 

Domaso Trattoria - Lunch and Dinner
Domaso is offering 4 courses for dinner instead of the usual 3 for DC Restaurant Week.
Lunch Menu (soon to come)
Dinner Menu

El Manantial - Lunch and Dinner
Lunch and Dinner Menus 

Eola - Dinner Only
Dinner Menu 

Evening Star Cafe - Dinner Only
Dinner Menu 

Extra Virgin - Lunch and Dinner
Lunch Menu
Dinner Menu

Farmers and Fishers - Lunch and Dinner
Extending DC Restaurant Week until January 30th and starting every table with a complimentary three cheese pizza. They will also offer their Sunday brunch for the Restaurant Week lunch price of $20.11.
Lunch and Dinner Menu

Firefly - Lunch and Dinner
Firefly is offering a their full menu with a few upcharges. Below are their current menus.
Lunch Menu
Dinner Menu

Flemings Steakhouse - Dinner Only
Dinner Menu 

Georgia Browns - Dinner Only
Dinner Menu 

The Grill at Morrison House - Dinner Only
The Grill is participating in Alexandria Restaurant Week (the week following DC Restaurant Week) with the same menu so technically, they are extending the offer. 
Dinner Menu

Harry's Tap Room - Lunch and Dinner
http://www.harrystaproom.com/dcrestaurantweek/ 

Hudson Restaurant - Brunch, Lunch, and Dinner
Hudson is extending until January 31. Here are their menus:
Brunch
Lunch
Dinner

Indique - Dinner Only
Dinner Menu

Indique Heights - Dinner Only
Dinner Menu 

Jackson 20 - Lunch and Dinner
Jackson 20 is participating in Alexandria Restaurant Week (the week following DC Restaurant Week) with the same menus so technically, they are extending the offer. Also, their beverage specials will be available during Restaurant Week including bottomless mimosas for brunch, Wine Down Mondays and their 20/20 wine list (20 wines for $20).   These are their current menus on their web site.

Jaleo - Lunch and Dinner
Jaleo is extending DC Restaurant Week until January 30th. There is no menu available as of yet. We will post it as soon as it is available.

Juniper Restaurant - Lunch and Dinner
Lunch and dinner menus 

Kellari Tavern - Lunch and Dinner
Extending DC Restaurant Week from January 10th through January 30th. From their web site, it looks like they're offering the same menu for both lunch and dinner.(http://kellaridc.com/special_menus.php).

Kinkead's - Lunch and Dinner
For lunch, Kinkead's is particpating in DC Restaurant for all weekdays during the month of January (starts January 3rd and ends January 28th.) For Dinner, Kinkead's is following the standard Restaurant Week days.
Lunch Menu
Dinner Menu (TBD)

Kushi Izakaya - Lunch and Dinner
This is the first time Kushi is participating in Restaurant Week, and they are extending it another week until January 30th. They will offer a four-course progression including the pork belly and duck sausage kushiyaki, wood-grilled maitake mushrooms, and sea-salt gelato.
Lunch Menu
Dinner Menu 

La Bergerie - Lunch and Dinner
La Bergerie has extended DC Restaurant Week until January 30th.
Lunch Menu (Their web site only has the dinner menu)
Dinner Menu 

Le Chat Noir - Dinner Only
Dinner Menu 

La Chaumiere - Lunch and Dinner
Lunch and Dinner Menu

The Landmark at the Melrose Hotel - Lunch and Dinner
Lunch Menu
Dinner Menu 

Legal Seafoods DC - Lunch and Dinner
Dinner Menu
No lunch menu posted on their web site yet

The Liberty Tavern - Lunch and Dinner
Liberty Tavern is offering their full menus for Lunch and Dinner. 

Lima - Dinner Only
Lima is extending until January 30th and the full menu is available. Guests can make their own 3 course menu! (Current dinner menu is at http://www.limarestaurant.com/storage/DinnerMenu.pdf)

M Street Bar and Grill - Lunch and Dinner
For both Lunch, M Street Bar and Grill is letting you choose any appetizer or entree from it's lunch menu. For Dinner, they are letting you choose three courses from their normal dinner menu.   

Masa 14 - Dinner Only
Dinner Menu

Me Jana - Lunch and Dinner
Lunch and Dinner Menus are posted on their web site.

Mie N Yu - Dinner Only
Dinner Menu

Morton's Arlington - Dinner Only
Dinner Menu

Morton's Reston - Lunch and Dinner
Lunch and Dinner Menus

Morton's Tyson's - Dinner Only
Dinner Menu

The Monocle Restaurant - Lunch and Dinner
Lunch Menu
Dinner Menu

Mourayo - Lunch and Dinner
Lunch and Dinner menu 

Nage Bistro - Lunch and Dinner
Nage is extending DC Restaurant Week the ENTIRE MONTH! Some example dishes include Smoked Chesapeake Perch Salad, Ricotta Gnocchi with Buffalo Mozzarella, and rich Doubleshot Espresso Tiramisu. Here is their full dinner menu.

Neyla - Lunch and Dinner
Dinner Menu 

Occidental Grill and Seafood - Lunch and Dinner
Occidental is extending DC Restaurant Week until January 31st.
Lunch Menu
Dinner Menu

Odeon Cafe - Lunch and Dinner
Lunch and Dinner Menu

Open Kitchen - Dinner Only
Restaurant Week menu will be posted here when it's available. 

Oval Room - Lunch and Dinner
Oval Room's menu is now on their web site. Click on "Event" and you will see a link to their Restaurant Week menus. 

Oyamel - Lunch and Dinner
Extending DC Restaurant Week until January 30th. 
Lunch Menu 
Dinner Menu

PassionFish - Lunch and Dinner
At PassionFish for DC Restaurant Week, you get your choice of appetizers listed on the menu below and any entree on the normal menu. Lunch and Dinner Menus are here: http://passionfishreston.com/pdf/pf_restaurant_week_menu.pdf

Perry's - Lunch and Dinner
Perry's is extending Restaurant Week until the 31st.
Dinner Menu 

Policy - Dinner Only
Policy's dinner menu

Rasika - Lunch and Dinner
Rasika has their Restaurant Week menus on their web site now. Click on "Events" to see them.

Restaurant 3 - Lunch and Dinner
Extending DC Restaurant Week an additional week until January 30th. Also offering a complimentary glass of house wine or draft beer during dinner. For Lunch, choose from dishes such as Southern-style Savannah Wings or the Cuban Sandwich with Slow Roasted Pork, Tasso Ham and Fontina Cheese. Or for dinner, choose from dishes like Fried Green Tomatoes with Goat Cheese, Green Tomato Relish, and Creole Remoulade, 16 ounce Bone-In Rib Eye with Mashed Potatoes, and Chocolate Bread Pudding with warm white chocolate sauce. 

Ris - Lunch and Dinner
Lunch Menu
Dinner Menu 

Ristorante Piccolo - Lunch and Dinner
Lunch and Dinner Menus 

Rosa Mexicano - Lunch and Dinner
Lunch Menu
Dinner Menu

Sette Osteria - Lunch and Dinner
Dinner Menu 

Smith Commons - Dinner Only
Smith Commons is extending DC Restaurant Week until January 30th and offering a complimentary draught beer to each RW guest, 21 and over.
Dinner Menu 

Smith & Wollensky - Lunch and Dinner
Lunch Menu
Dinner Menu 

Sushi Taro - Lunch and Dinner
Lunch and Dinner Menu 

Taberna del Alaberdero - Lunch and Dinner
Lunch and Dinner Menu

Tagolio - Dinner Only
Dinner Menu 

Tallula - Dinner Only
Tallula is offering their full menu. Check their web site for the most current menu.

Please note that Tallula always offers what they call the Neighborhood Nosh all night Sunday and Monday, and  Tuesday through Thursday, 5:30 - 6:30. From their web site, "Enjoy a Three Course Dinner for only $35. Our entire menu is available for you to sample and discover!"

TenPenh - Lunch and Dinner
TenPenh's complete Restaurant Week menu

Tosca - Dinner Only
Tosca is having a very large menu for DC Restaurant Week. They often fill up quickly because they are a popular option for Restaurant Week.  

Tuscana West - Lunch and Dinner
Tuscana West is extending an extra week until January 30th.
Lunch Menu
Dinner Menu 

Urbana - Lunch and Dinner
Urbana will be offering their full menu. Menus coming soon.

Vento - Dinner Only
For Restaurant Week, VENTO is offering four courses with your choice of Appetizer, Pasta, Entree, and Dessert.  Here is their full menu. 

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

Vidalia - Lunch and Dinner
Vidalia is offering their full menu with some up charges for a few items.

Vinifera - Lunch and Dinner
Lunch and Dinner Menus 

Westend Bistro - Lunch and Dinner
Lunch and Dinner menus

Wildfire - Lunch and Dinner
Wildfire's menus include your choice of soup or salad, a Wildfire signature main course with choice of a side, and dessert for $20.11 at lunch and $35.11 for dinner per person. 
Lunch Menu 
Dinner Menu 

Willow - Lunch and Dinner
Willow is extending DC Restaurant Week until January 29th.
Lunch Menu
Dinner Menu

Zaytinya - Lunch and Dinner
Extending DC Restaurant Week until January 30th. 
Lunch Menu
Dinner Menu

Zengo - Lunch and Dinner
For Lunch, Zengo is offering a selection of Bento Boxes and a Signature Dessert. For Dinner, choose from One Small Plate, One Large Plate, and One Signature Dessert from their dinner menu. 

Zentan - Dinner Only
Dinner Menu

Zest Bistro - Lunch and Dinner
Starters:
Citrus Fennel Salad
Oyster Stew
Homemade Lamb Sausage with Tzatziki Sauce

Lunch Entrees:
Peking Duck Tostados with Cabbage and Plum Sauce
Tuna Nicoise Salad, Frisee, Olives, Green Beans, Cherry Tomato, topped with a Quail Egg
Tagliatelle Pasta with Porcini Mushrooms, Asparagus, Over Roasted Tomatoes, Pesto, and Pine Nuts

Dinner Entrees:  
Pan Seared Scallops with a Bacon and Mushroom Risotoo and Tomato Cream Sauce
Veal Scallopini with Truffled Root Vegetables and Madiera Sauce
Tagliatelle Pasta with Porcini Mushrooms, Asparagus, Over Roasted Tomatoes, Pesto, and Pine Nuts 

Desserts:
Upside-down cherry chocolate cake with hot fudge
Winter Fruit Crumble
Sage, white pepper crème brulee