Restaurant Week begins Aug 11. It’s a Fringe festival for food

Currently more than 2000 restaurants cover the DC metropolitan area and hungry theatre goers are constantly looking for the best eateries to enjoy before or after a show. Welcome to Delish Dining where we will visit your favorite restaurants and bring you news of culinary happenings. Enjoy!

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DC’s Summer Restaurant Week, presented by the Restaurant Association of Metropolitan Washington, runs from August 11 to August 17. With over 200 restaurants participating, hungry foodies can explore new restaurants, trying out three course (or more) menus ranging in price from $20.14 (lunch) to $35.14 (dinner).

We recommend that you make your reservations as early as possible, as many of the popular restaurants fill up quickly. You can find all the Restaurant Week restaurants, their lunch and dinner menus and reservation links here.

There is an abundance to choose from, so we’ve perused the menus to pick our top recommendations.

Like what you see? Keep an eye out for the few restaurants who offer their pre-fixe menus after Restaurant Week ends.

Restaurant Week – it’s like a Fringe festival for diners.

We recommend:

Central Michel Richard
1001 Pennsylvania Avenue, NW
Washington, DC 20004
(202) 626-0015
Restaurant Week
Chef Michel Richard is a living legend in the culinary world. With a prime location on Pennsylvania Avenue, Central hails as one of the best places in the District to indulge. This restaurant offers a theatre pre-fixe menu, but the one offered during Summer Restaurant Week is not to be missed. Central’s fried chicken, named by Thrillist as a quintessential DC signature dish, is featured as a dinner entrée selection. Paired with creamy mashed potatoes, you can’t go wrong. And don’t forget, there is a choice of appetizer and dessert too. We recommend the Goat Cheese Caesar Salad as well as the Crème Brulee.

Lincoln DC
1110 Vermont Avenue NW
Washington, DC 20005
(202) 386-9200
Restaurant Week
How can you turn down four courses for the price of three? But it is their second course that catches our eye. As Brussels Sprouts have become the new normal, seeing them paired with roasted peaches and candied pecans instead of bacon sounds delish.

DGS Delicatessen
1317 Connecticut Avenue NW
Washington, DC 20036
(202) 293-4400
Restaurant Week
Chef Brian Robinson tells us that DGS Delicatessen is offering their entire menu – all with full size portions, not small plates, throughout Restaurant Week. Lunch: any soup or salad, any sandwich, and any dessert for $20.14.  For dinner, same full size portions: any soup, salad and dessert plus a glass of wine: $35.

Todd Gray’s Watershed
1225 1st Street NE
Washington, DC 20002
(202) 534-1350
Restaurant Week
Southern cuisine screams comfort and Chef Gray’s menu sounds like it won’t disappoint with their Carolina-Style braised ribs, collard greens and mac and cheese. And if that doesn’t put you in a Southern state of mind, then their Chocolate Bourbon Peach Pie paired with vanilla ice cream should do the trick.

Article One
400 New Jersey Avenue NW
Washington, DC 20001
(202) 719-8478
Restaurant Week
Since some items are new on the menu for Restaurant Week, Manager Jordan Rosenbaum gave us his favorites. The organic Loch Duart salmon flown in from Sutherland, Scotland is lightly grilled and served with potatoes and foraged mushrooms. The flourless chocolate torte is part of the new menu and available lunch and dinner. 

2201 14th St. NW
Washington, DC 20009
(202) 234-5000
This is one of those menus that we want to not only sample, but eat in its entirety. Additionally, there isn’t a rush to book your reservation as with the others as the Restaurant Week menu is offered for the whole month of August (yes, you read that correctly.) Which is a great thing, as each course has at least two plates we would choose.

Revithosalata or dolmades are a must for the first course; farm house vegetable salad or spanakopita for the second; fava or spit roasted chicken for your third course, and baklava to end on a sweet note. Don’t feel bad if you’re also tempted to choose more selections off the regular menu. Kapnos will understand.

This is a new column for DCTS, and we’d like to hear from you.
What menus are tempting you during Restaurant Week?

Which restaurant would you like us to visit next?



  1. Steven McKnight says:

    My tips for enjoying Restaurant Week (RW):

    (1) Plan early if possible. If you don’t already have a lunch reservation at Rasika (633 D St, NW), you probably need to be willing to eat around 2:00 PM.

    (2) Note that some restaurants are only doing RW at lunch or at supper, but not both. On a happier note, some restaurants extend Restaurant Week an extra week, so if you aren’t having much luck booking supper at Adams Morgan hotspot Mintwood Place (1813 Columbia Road, NW) during the first week, try the second.

    (3) Keep in mind that RW is not limited to DC. One of favorite restaurants anywhere in the region is Willow Restaurant in Arlington (conveniently near the Ballston Metro stop). It offers RW specials for both lunch and supper, and are another place that takes RW into a second week.

    (4) Beware the restricted menu that limits you to only a few inexpensive choices for all three courses or that have additional upcharges for many choices. That’s why I appreciate Chef Geoff’s restaurants. At all locations their whole regular menu is available during RW with no upcharges.

    (5) Think upscale. That fixed price is a better discount at some restaurants than others and some place that are normally for “occasion” dining use RW to try and attract new patrons. Even with a special RW menu, lunch for $20.14 at i Ricchi (1220 19th St, NW) is such a steal that you will be tempted to add a glass or two of their surprisingly good house wines.

    (6) Be adventurous. You may not wake up very often thinking “I’m craving creole food,” but Acadiana (901 New York Ave., NW) is always a treat, especially during Restaurant Week.

    (7) At the same time, it’s okay to enjoy old favorites. I have eaten at DC Coast during RW many times and always enjoyed the meal and the acclaim of my dining partners for a great choice.




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