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).
DC Harvest (517 H Street, NE) is debuting a late night happy hour that will run from 11 pm to 1 am on Friday and Saturday nights. All draft beers and wines by the glass will be $5 and specialty cocktails will be $6. They will also have happy hour food specials including lamb sausage sliders for $3, an arugula and grilled radicchio salad for $4, and a local cheese plate for $4.
*This post is revised from an earlier version because there was a last minute menu change due to the availability of certain ingredients.
Clasico (Mahi Mahi) Ceviche at Ocopa
When we first learned about Ocopa (1324 H Street, NE) several years ago, we heard that it would be a Peruvian rotisserie chicken place called Chicken Tortilla by the owners of a restaurant by the same name on Barracks Row. Over time the plans changed and when Ocopa opened earlier this year, Chef Carlos Delgado debuted a Peruvian menu featuring a variety of ceviches, chicken dishes, and other Peruvian dishes. Delgado’s diverse creations assure that everyone in your party will be able to find something that they like.
Open Kitchen at Ocopa
Our favorite is the Clasico Ceviche, featuring a fish of the day with a pool of leche de tigre (literally tiger’s milk but really a fruit juice marinade) and diced sweet potato. If Mahi Mahi is the fresh fish of the day, consider yourself especially lucky. The ceviche is prepared fresh in front of you if you are sitting at the bar and contains a citrus tangy taste that perfectly compliments the tender fish. If you want to try a variety of seafood, check out the Mixto Ceviche that has calamari, crab, shrimp, and octopus. Delgado also serves a variety of tiradito and Peruvian maki on his menu.
Future Home of Sixth and H Bar and Grill
We had previously reported that Sixth and H Bar and Grill would be coming to the corner of 6th and H Streets (523 H Street, NE), but details were sparse. Two of the owners of the restaurant presented at the ANC 6C Alcoholic Beverage Licensing Committee meeting Monday night to provide some more details. Sixth and H Bar and Grill is owned by three members of the Defour family who also own the building. According to Leslie Defour, the family has owned the building for awhile and has been considering what to do with it to make it a positive addition to the neighborhood. They settled on opening a sports bar that would be a “nice and happy place” for neighbors to hangout. They plan on serving a mix of light snacks and bar food that will include sliders, salads, and a variety of appetizers like spinach artichoke dip. On the drink side, there will be a mix of different beers, wines, and mixed drinks. The inside of the building has several TVs for sports, and they will also have a (planned) twenty two person patio. The restaurant will also have free WiFi for people who want to do work there. Sixth and H Bar and Grill will serve breakfast, lunch, and dinner, although they have not applied for a liquor license before noon, so it appears unlikely that they will serve alcohol for brunch service.
The Alcoholic Licensing Committee was appreciative that the owners came before the Committee and were amenable to working with the Committee to address any potential concerns. The main concern was that the owners had applied for a liquor license that would enable them to operate the outdoor patio well past midnight. The owners agreed to end outdoor service on the patio at 10 pm both during the week and on weekends. Initially, there had been plans for a rooftop deck; however, the owners were unable to get building permits for that part of the renovation.
We noticed some interior construction activity on the N Street side of Constitution Square in NoMa (2nd and N, NE) this afternoon and some building permits posted in the window. Based upon the leasing agent’s (KLNB) website, we can confirm that Dunkin’ Donuts will be coming soon to that space. NoMa will now have a Dunkin’, a Starbucks, and a Tynan Coffee and Tea within two blocks of each other.
Approximately two months ago, The Spot Deli opened at 701 H Street after significant renovations were conducted to what had been Heaven & H Deli. While The Spot Deli has mostly flown under the radar for the past couple of weeks, its owners have grand plans for the neighborhood. The owners of the Deli are planning a second location (The Spot on H) several blocks east on H Street. That location has been undergoing a complete reconstruction for well over a year now. Once open, The Spot on H will have several bars and will serve “American cuisine with international flair.” As they wait for construction to wrap up there, the owners of the two restaurants–including Chef Troy Williams, a graduate of the Culinary Institute of America and a veteran of several restaurants around D.C.–hope to begin ingraining themselves in the neighborhood with The Spot Deli. We had an opportunity last week to sit down with Basia Davis, Manager of The Spot Deli, to talk about the opening and the plans for the future.
Basia is a native of D.C. who graduated top of her class and then went to culinary school at Johnson & Wales (she laughs that there is a friendly alma mater rivalry between her and owner Troy Williams, who graduated from Culinary Institute of America). She first met Williams through the Careers Through Culinary Arts Program (CCAP) that Williams is very involved with in D.C. The program provides public school students across the country with opportunities for education, training, and employment in the culinary world. She stayed in touch with Williams after culinary school and became Manager of The Spot Deli a few weeks ago.
The location for The Spot Deli was acquired from the folks behind Heaven & H, which had been open on and off for several months. After taking over the building, renovations were conducted both inside of the building and outside prior to the opening, including a new coat of paint for the exterior. The setup of the Deli encourages takeout business, but they plan on adding some additional tables soon. The Deli serves breakfast all day as well as lunch that includes a variety of Mexican dishes and more traditional deli items (sandwiches, salads). As they gain more experience with the neighborhood, they are adding new items and have specials almost everyday (recent ones include beef stew and Creole shrimp). Frequently, The Spot Deli has a rush of breakfast business around 8:30 am followed by a rush of lunch business right before the noon hour. Continue reading
First Floor at DC Harvest
Phrases such as “seasonal,” “local,” and “farm-to-table” have become so overused in restaurants across the country that they have begun to lack meaning and simply induce eye-rolling amongst diners. Seemingly anyone can throw a few “local” or “seasonal” vegetables on a plate and claim their restaurant fits this bill. While such restaurants are a dime a dozen at this point, restaurants that truly embrace local, seasonal sourcing through close relationships with farmers and suppliers and combine it with superior culinary skills in the kitchen, warm service in the front of the house, and a focus on their neighborhood are truly rare. DC Harvest is such a place and has quickly become our favorite restaurant on H Street.
Zatar Seasoned Turkey at DC Harvest
Brothers Arthur and Jared Ringel bring decades of experience to the front and back of the house at DC Harvest. Arthur’s resume includes graduation from the Culinary Institute of America in New York along with stints at D.C. culinary destinations BLT Steak, Vermillion, Vidalia, and Hank’s Oyster Bar, where he became head chef. Jared’s restaurant management experience spans over a dozen years around the D.C. area, including being both a general manager and a franchisee for several concepts. Their experience shines through in both the food and the service. Continue reading