Restaurant Week: 5 Picks with Great Drinks
Restaurant Week descends early this winter (January 9–15) and with it the three-course, fixed-price lunches ($20.12) and dinners ($35.12) over which district foodies salivate twice annually. Gourmet food on the cheap is all well and good, but what’s Restaurant Week without some drink deals, too? Here, a selection of where to find the most booze for your buck.
Oyamel: Forgo the food altogether and spend your $35.12 on what matters most. This José Andrés Mexican eatery will offer a bar tasting menu that includes the Vallarta ’75 cocktail (made with cava, hibiscus-infused Plymouth Gin and St. Germaine elderflower liquor), a classic margarita, two California wines and Del Maguey Crema de Mezcal (401 7th St. NW; 202-628-1005).
Smith Commons: Select pints will be available for $5 at this year-old H Street hotspot, which is extending its Restaurant Week dinner special through January 20. Feast on goat cheese ravioli, lamb chops with saffron risotto and bourbon bread pudding (1245 H St. NE; 202-396-0038).
Graffiato: Prosecco on tap at Mike Isabella’s Italian small plates spot will be available at a $1 discount at lunch during Restaurant Week, when you can also partake in the market punch (made with seasonal flavors and “booze”) for $6 instead of $9. Enjoy it all with pumpkin risotto, Jersey Shore pizza and warm pistachio cake (707 6th St. NW; 202-289-3600).
Watershed: Enjoy discounted eats and sips through January 22 at this Todd Gray new American, where draft beers will be available at the $4.50 happy hour price and “sommelier’s choice” wine pairings are available for $18 (at lunch) and $24 (at dinner) with the purchase of a prix fixe meal (1225 1st St. NE; 202-534-1350).
Hill Country: The prix fixe dinner price includes Shiner draft beer at the down-home barbecue and market in Penn Quarter. Use it to wash down the onslaught of meet in this meal, which includes brisket, pork spare rib, beef rib, sausage and chicken in addition to two sides (410 7th St. NW; 202-556-2050).
Top photo via Smith Commons; bottom photo via Oyamel