New Confit Duck Leg with Blood Orange Duck Jus, Crispy Spaetzle, Roasted Carrots, and Brussels Sprouts at DC Harvest
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
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.
New Braised Pork Shank with Sweet Potato Hash at Watershed
Todd Gray’s Watershed, the coastal cuisine restaurant located within the Hilton Garden Inn in NoMa, has undergone several changes over the past couple of months. Less than a year after opening the restaurant in 2011, Todd Gray turned over operations of the restaurant to Culinaire, a food and hospitality management company (Gray operates several restaurants and wrote a cookbook). According to David Wood, Senior Vice President with Culinaire, Gray still plays an active role with Watershed and spends time in the kitchen every month with the staff. He recommends and changes certain dishes on the menu so that they maintain his “style and vision.” Culinaire’s vision for Watershed is to have the restaurant represent “a road trip down the Eastern Seaboard” like Todd Gray initially envisioned.
Executive Chef Joseph Paire
Now, the restaurant has brought in new Executive Chef Joseph Paire who has conducted an overhaul of the menu that features several exciting new dishes (view menu here). A D.C. native, Paire graduated from Johnson and Wales culinary school and has since worked in several kitchens around D.C. including Sonoma, Mussel Bar, Lincoln (opening Chef de Cuisine), and most recently Farmers Fishers Bakers in Georgetown. He was excited to come over to Watershed because of the restaurant’s beautiful space and the growing NoMa neighborhood. Continue reading
After months of demolition and then construction, Ben’s Chili Bowl (1001 H Street) appears to be getting closer to completion. A sign in the window reveals that the restaurant is now hiring.