DC Harvest (517 H Street, NE) will be launching Friday lunch service tomorrow, May 26th, from 11 am until 2:15 pm. The menu will be very similar to the restaurant’s weekend brunch menu but with a couple of additions including a grilled Chesapeake catfish salad and a fried old bay turkey sandwich. Reservations can be made either by calling the restaurant or through their website.
Earlier this month, Boundary Road (414 H Street, NE) ended its daily lunch service. The restaurant will continue to serve dinner daily and brunch on Saturday and Sunday and late night food on the weekend. The neighborhood restaurant underwent a change several months ago when chef Luke Feltz left at the end of last year.
H Street Chick-fil-A
H Street’s Chick-fil-A will be opening up on June 1st (it is actually slightly off H Street at 1401 Maryland Avenue, NE). For most Chick-fil-A grand openings, customers camp outside leading up to the door opening in hopes of being one of the first 100 customers who win free Chick-fil-A for a year. Peter Choi, owner operator of the H Street Chick-fil-A, is instead holding a special event for the first 100 customers the day before the grand opening on May 31st. The first 100 customers will still receive free Chick-fil-A for a year but will also take a bus tour around the District and will help make 10,000 meals for D.C. Central Kitchen before coming back to the restaurant for dinner that evening (more details in press release below).
The H Street Chick-fil-A, previously a Checker’s, is primarily a drive thru restaurant but also has a walk up window for customers on foot. There is also a small patio for dining at the restaurant. Owner Peter Choi’s father in law has been a Chick-fil-A operator for the past 20 years in Reston.
From the press release:
Up to 100 Participants in the May 31 Event will be Awarded with a Free Year’s Supply of Chick-fil-A Meals
Restaurant Creates 60 New Jobs and Features Drive-Thru, Pedestrian Walk-Up Window and Outdoor Seating
WASHINGTON, D.C. (June 1, 2017) – Local franchise owner Peter Choi will celebrate the June 1 opening of D.C.’s newest Chick-fil-A restaurant with the area’s first Chick-fil-A Road Trip on May 31. Upwards of 100 adults will be transported on an interactive field trip around the area where their efforts not only will impact thousands, but also will earn each of them a year supply of Chick-fil-A meals.
The new restaurant at 1401 Maryland Ave., NE., is creating 60 new jobs in the area and providing the opportunity for the community to donate children’s books to benefit Miner Elementary School.
Chick-fil-A Road Trip Celebration
Chick-fil-A’s First 100 campouts have given away more than $31 million in free food through 2016 and continue to be the chain’s signature event to celebrate the opening of a new location. However, this Chick-fil-A grand opening celebration will not involve any overnight activities but a Road Trip where up to 100 eligible participants, 18 years and older, can start gathering at 5:45 a.m. on May 31 to register and immediately participate in the grand opening celebration. Continue reading
Ribeye at Masseria
Dish of the week is an ongoing series from District Cuisine that highlights one of our favorite dishes from a local restaurant.
District Cuisine recently had a delicious spring dinner at Masseria in Union Market. While several of the dishes were great (Masseria features a several course tasting menu and does not offer a la carte except at the bar), the ribeye was particularly memorable. Dry aged for 30 days and then cooked rare-medium rare, it was one of the most tender pieces of meat we had every had and truly melted in your mouth. It is lightly drizzled with a cheese fonduta as well. Plated with “crushed” (basically mashed) potatoes, spring onions, and fresh flowers it was a real taste of spring. Definitely check it out before it disappears from their frequently changing menu!
Smoked Chicken Breast at DC Harvest
Dish of the week is an ongoing series from District Cuisine that highlights one of our favorite dishes from a local restaurant.
District Cuisine’s Dish of the Week returns this week with a featured dish on the DC Harvest spring menu: the smoked chicken breast. The dish features a generous portion of slow smoked chicken (with a nice crispy skin) plated over sauteed greens and cranberries with a spicy syrup drizzled over it. The smokey flavor of the chicken could standalone but is enhanced and made even more interesting by the accompaniments. The dish is finished with a cheddar grit cake on the side.
District Cuisine 