Big dining news for the H Street Corridor yesterday: Toki Underground’s Erik Bruner-Yang is a semifinalist for the prestigious James Beard award in the Rising Star of the Year category. James Beard awards are a huge deal in the restaurant industry, and Bruner-Yang’s nomination is a testament not only to his hard work but the quality of H Street’s dining scene as a whole. The James Beard Foundation will present its finalists on March 24th in New York City. Congrats Erik!
DC Harvest (517 H Street, NE) has rolled out several new items on its winter menu, including:
- Pan seared Artic char with Meyer lemon relish over celery root puree with Maitake mushrooms and kale
- Confit duck leg with blood orange jus over crispy Spaetzle and roasted carrots and brussels sprouts (available as the special on Wednesday and Thursday)
- Watercress and citrus salad with watermelon, radish, and pomegranate and dressed with a lime vinaigrette
- Carrot and fennel soup with whole wheat croutons and creme fraiche
- Mussels with DC Harvest cherrywood smoked bacon (made in house), creole mustard and garlic
- Lyon rum cake with candied clementines and roasted strawberry gelato
In addition to these dinner additions, DC Harvest is now featuring $15 bottomless mimosas and made from scratch Bloody Marys during brunch on Saturday and Sunday.
You can check out our review of DC Harvest here.
Addis Ethiopian Restaurant (707 H Street) has been under construction for many months, but it is planning on opening next week. A peak inside the window shows that they are putting the final finishing touches on the dining room, and we are told that next week is when they will open.
After years of delay, the H Street Streetcar will ‘likely’ begin official operations tomorrow according to two different streetcar operators we spoke with this morning. Both operators said that they have been told that tomorrow should be the first day of operation and that worst case scenario, operations would begin January 1st or 2nd. Outgoing Mayor Vince Gray stated earlier this year that the streetcar would begin official revenue operations before the end of this year, and there has been a major push by DDOT to get it up and running over the past few months. There has been quite a bit of speculation over the past month about when the streetcar might begin actual customer service. The streetcars have been doing non-revenue testing over the past couple of months. If the streetcar does begin operation tomorrow, it would fulfill Mayor Gray’s goal from earlier this year and give him a nice photo-op on his way out.
Khan’s Bar and Grill (1125 H Street) has temporarily closed for renovations. We are not sure the extent of these renovations, but a sign outside of the restaurant says that it plans on reopening the day after Christmas.
The restaurant has undergone some changes in the past couple of weeks. It has rebranded itself as “Khan’s Express,” even though the menu appears to be the same Mongolian BBQ concept that it has been for years. Additionally, several weeks ago, Khan’s began advertising that it would begin serving breakfast.
We positively reviewed Khan’s several years ago and believe that it continues to be one of the more underrated and overlooked concepts on H Street.
DC Harvest (517 H Street, NE) is planning a three course prix fixe celebration for New Year’s Eve. The meal will run $50 per person for food with an option to do wine pairings for $30 as well.
- Kona Kampachi Tartar–avocado, white soy, yuzu, blood orange trout roe, and potato crisp.
- Frisse and Arugula Salad–crispy bacon, 65 degree egg, and lemon vinaigrette.
- Yellow Carrot and Fennel Soup–whole wheat croutons, creme fraiche, and micro carrot greens.
Main course choices:
- Grilled American Wagyu Steak–yukon gold potato puree, roasted broccoli, and zinfandel demi-glaze.
- Pennsylvania Duck Leg Confit–rye spaetzle, roasted carrots, brussel sprouts, and blood orange duck jus.
- Pan Roasted Artic Char–maitake mushrooms, french beans, and celery root puree.
- Winter Squash Farrotto–red kuri pumpkin, celery root, kale, crispy shitake mushrooms, and allegany chevre.
- Whatchamacallit–peanut butter crisp, caramel, chocolate, honey roasted peanut crumble, and banana.
- Olive Oil Cake–candied tangerines and roasted strawberry gelato.
- Farmstead Cheese Plate–gala apples, pear butter, and grilled bread.
Reservations can be made on Open Table or by calling the restaurant (202-629-3296).