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Forbes:How To Eat And Drink Through D.C.'s Cherry Blossom Festival
March 22, 2012
Forbes
How To Eat And Drink Through D.C.'s Cherry Blossom Festival
3/22/12
Caroline Patek, Contributor
The pink blooms (and crowds) appearing in Washington, D.C.this week mean that the capital’s highlight of spring has arrived: cherry blossom season. The perennially popular festival is even bigger this year—it marks the 100th anniversary of Japan’s gift of cherry blossom trees to the city. In addition to the many events around town (fireworks, parades), some of the city’s best restaurants have created cherry blossom-inspired dishes and cocktails. Here are three spots to celebrate the season:
Brasserie Beck
This Belgian restaurant is housed in an airy, contemporary space, complete with an open exhibition kitchen. Created by chef Robert Wiedmaier—known for fine dining restaurant Marcel’s—the menu focuses on brasserie fare. During the cherry blossom season, Brasserie Beck is serving up two special desserts—cherry blossom ice cream and cherry soufflé—along with five seasonal cocktails, one introduced during each week of the festival. Up first is the cherry fizz, made with muddled brandied cherries, blackberries, tarragon, cherry vodka and soda water. Stop in next week for the Cherry Blonde, a blend of cherry beer and the restaurant’s Antigoon brew.
Art & Soul
Chef Art Smith’s Capitol Hill restaurant reflects his Southern roots on the menu, while the décor is decidedly sleek—croc-embossed banquettesand stainless steel curtains. While the blossoms are out, the restaurant has an extra cocktail on its list—the Fundraiser is an updated (and appropriately D.C.-named) version of an Old Fashioned, withrum-infused sour cherries, rye whiskey and orange slices. Order the drink alongside the hearty fare from Oprah’s former chef—the year-round menu includes favorites such as the poached quince hoecake and fried chicken. Your pets can enjoy the spring weather here, too—the restaurantserves a pooch patio menu (think a 6-ounce steak, frozen bones and homemade granola treats).
The Federalist
Old meets new at this stylish eatery, where traces of colonial style match the historically inspired menu—The Federalist focuses on 18th-centuryMid-Atlantic dishes made with local ingredients. The restaurant is getting in the spirit of the festival with a three-course menu inspired by—you guessed it—cherries. Start with a bergamot-steamed Atlantic flounder with pickled cherries, candied orange and cherry balsamic, thenmove on to roasted duck breast with duck confit agnolotti, salsify and kirschwasser. Finish with dessert—cherries jubilee with pistachio cake and Tahitian vanilla ice cream.
