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Occidental Unveils New Spring Menu
May 15, 2013
WASHINGTON, D.C.—Occidental Grill & Seafood (www.occidentaldc.com), the capital’s premier restaurant known for providing the best in food and hospitality, is set to take advantage of the sunniest days of the year ahead with a new dinner menu that captures the richness and flavor of the season. Guests are enjoying favorites such as Pan Roasted Halibut and Grilled Filet Mignon along with new offerings such as a Duo of Eco Friendly Farms Pork and Roasted Border Springs Farm Lamb Rack.
The concept of new twists on the traditional carries through to the dessert menu that now features a Chevre Cheesecake made with Local Goat Cheese; a Southern Style Blueberry Crisp; a modern take on Classic Strawberry Shortcake; and a deconstructed Warm Fudge Brownie.
“The restaurant scene in D.C. is incredibly vibrant and that requires us to constantly search for unique food sources and exceptional ideas for entertaining our guests. However, we are always respectful of the Occidental’s heritage. Our spring menu is a blending of traditional with modern. I especially encourage all our guests to truly save room for dessert. The offerings are light for the season yet still incredibly flavorful,” says Chef de Cuisine Matt Baker.
Baker and the entire Occidental team have established close relationships with many local farms both as food sources and for their insights for the restaurant’s own on-site herb garden.
Unlike any al fresco dining setting in Washington, Occidental offers guests an exquisite meal while watching the sun set over Pennsylvania Avenue. An afternoon or evening on the Occidental patio exemplifies the best of Washington, D.C., with a pleasant mix of history and hospitality.
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The Occidental, adjacent to the renowned Willard InterContinental, was established in 1906. Today, the Occidental continues its historical tradition, providing Washington, D.C., with the best in food and hospitality. It remains a place where notables set out to eat; it is “Where Statesmen Dine.” www.occidentaldc.com
MEDIA CONTACT:
Adam Shapiro
Adam.Shapiro@adampr.tv
202-427-3603
The concept of new twists on the traditional carries through to the dessert menu that now features a Chevre Cheesecake made with Local Goat Cheese; a Southern Style Blueberry Crisp; a modern take on Classic Strawberry Shortcake; and a deconstructed Warm Fudge Brownie.
“The restaurant scene in D.C. is incredibly vibrant and that requires us to constantly search for unique food sources and exceptional ideas for entertaining our guests. However, we are always respectful of the Occidental’s heritage. Our spring menu is a blending of traditional with modern. I especially encourage all our guests to truly save room for dessert. The offerings are light for the season yet still incredibly flavorful,” says Chef de Cuisine Matt Baker.
Baker and the entire Occidental team have established close relationships with many local farms both as food sources and for their insights for the restaurant’s own on-site herb garden.
Unlike any al fresco dining setting in Washington, Occidental offers guests an exquisite meal while watching the sun set over Pennsylvania Avenue. An afternoon or evening on the Occidental patio exemplifies the best of Washington, D.C., with a pleasant mix of history and hospitality.
###
The Occidental, adjacent to the renowned Willard InterContinental, was established in 1906. Today, the Occidental continues its historical tradition, providing Washington, D.C., with the best in food and hospitality. It remains a place where notables set out to eat; it is “Where Statesmen Dine.” www.occidentaldc.com
MEDIA CONTACT:
Adam Shapiro
Adam.Shapiro@adampr.tv
202-427-3603
