The D.C. chef team in the Beard House kitchen
Miniature Wagyu Beef Tartare with American Caviar and Parsnip Chips
Spicy Avocado in Crispy Puri with Sweet Yogurt and Date–Tamarind Chutney
Pickled Sardines with Walnut Emulsion, Dried Olives, and Crispy Spine
Rabbit Rillettes with Fresh Date Purée
Banana Leaf–Wrapped Black Bass Fillet with Coconut, Mint, and Cilantro Chutney
Braised Beef Cheeks with Ratatouille Empanada and Crispy Chickpea Salad
Alaskan Halibut with Salsify Mousse, Kriek Lambic Reduction, Endive Cappuccino, and Malpeque Oyster
Roasted Lamb with Crispy Lamb’s Tongue, Pickled Almond Purée, Tarragon Jus, White Anchovy Butter, and Tomato Conserva
Double Chocolate Mousse Cake with Cocoa Nib Tuile and Nectarine Crème Anglaise
Behind the scenes in the Beard House kitchen
Dinner

Best of D.C.

Presented by the Restaurant Association Metropolitan Washington

All restaurants are located in Washington, D.C.
 
Justin Bittner
Bar Pilar

Logan Cox and Pastry Chef Alison Reed
Ripple

Claudio Pirollo
Et Voila

Vikram Sunderam
Rasika

Our nation’s capital is more than just a humming center of government: it’s also a hotbed of outstanding and diverse cuisine, as proven by this talented group of chefs and mixologists who have earned nominations for one of the city’s most coveted dining awards, the RAMMY.

 

Event photos taken by Mira Zaki.

 

 

MENU

  • Hors d’Oeuvre

    • Miniature Wagyu Beef Tartare with American Caviar and Parsnip Chips
    • Spicy Avocado in Crispy Puri with Sweet Yogurt and Date–Tamarind Chutney
    • Pickled Sardines with Walnut Emulsion, Dried Olives, and Crispy Spine
    • Rabbit Rillettes with Fresh Date Purée
  • Dinner

    • Banana Leaf–Wrapped Black Bass Fillet with Coconut, Mint, and Cilantro Chutney
    • Michael Shaps Viognier 2009
    • Braised Beef Cheeks with Ratatouille Empanada and Crispy Chickpea Salad
    • Barboursville Vineyards Nebbiolo Reserve 2008
    • Alaskan Halibut with Salsify Mousse, Kriek Lambic Reduction, Endive Cappuccino, and Malpeque Oyster
    • King Family Vineyards Crosé Rosé 2011
    • Roasted Lamb with Crispy Lamb’s Tongue, Pickled Almond Purée, Tarragon Jus, White Anchovy Butter, and Tomato Conserva
    • Breaux Vineyards Meritage 2007
    • Double Chocolate Mousse Cake with Cocoa Nib Tuile and Nectarine Crème Anglaise
    • Veritas Othello 2009
    • The reception for this dinner will feature cocktails by mixologists from Birch & Barley, Estadio, Room 11, and Virtue Feed & Grain.
 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 08.06.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2013

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