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Katie Wilmeth | Photo: Courtesy Image | August 9, 2013
DC’s foodie scene is always fabulous, but as the summer quickly comes to a close there are even more reasons to linger over a sumptuous meal. Check out our must-dine list for the dwindling days of the city’s hottest season.
The Restaurant Association of Metropolitan Washington’s ever-popular Restaurant Week returns on Aug. 19 for a week of prix-fixe meals at DC’s most in-demand restaurants. This year, the new Malmaison in Georgetown has been added to the lineup, while restaurateur about town, Ashok Bajaj, is personally extending restaurant week at his eateries, including 701 Restaurant, nopa Kitchen + Bar and Bibiana, through Sept. 1. Check out all the participants at ramw.org/restaurantweek.
Union Market’s annual Sunday Supper is this weekend and features a who’s who of local chefs cooking up a family-style meal for market-goers. Look for Tony Chittum of Iron Gate Restaurant, Michael Friedman of the Red Hen, Marjorie Meek-Bradley of Ripple, Katsuya Fukushima of Daikaya, among others. Proceeds from the event benefit the James Beard Foundation Educational Grants and the Good Food Awards Merchant Guild. Tickets, $250 per person, $200 for James Beard Foundation members. unionmarketdc.com
Ted’s Bulletin, the Capitol Hill haunt made famous by its mouthwatering, homemade pop-tarts and boozy milkshakes is expanding with a new location at 14th and Swann Streets. Opening this Monday, Aug. 19, the new Ted’s will serve up the same fare, but with twice as much space—and an expanded bakery. tedsbulletin.com
Hot and Cold
Black’s Bar and Kitchen in Bethesda is helping patrons beat the heat with their inaugural Hot Summer, Cold Oysters event on Saturday, Aug. 24. Taste the best of the Chesapeake Bay with all-you-can-eat oysters, including the restaurant’s signature Old Black Salts oysters. Throw in a whole-roasted pig and local craft beer from Flying Dog Brewery and you’ve got the ideal summer day. Tickets, $55 per person. blacksbarandkitchen.com
First Lady Michelle Obama dined at Del Campo recently, but we’re betting she didn’t get a lesson in tailgate grilling. But this September, you can. Chef Victor Albisu is opening his kitchen on Sept. 7 for a cooking class featuring grilling techniques that add some South American flare. Expect to make skirt steak roulades, grilled octopus and pork belly… way better than your standard hot dog. Tickets, $90 per person, includes asado lunch, wine and cocktails. delcampodc.com