The newly opened Marriott Marquis Hotel in Washington, DC
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be Celebrity Chef Daniel Boulud’s first restau- rant in Washington, DC. Boulud is no stranger to the nation's capital, however, as he spent part of his early career in the city as a private chef to the European Commission. Cuisine here is expected to mirror that of the restaurant's New York City location, which claims “French brasserie meets American tavern.”
James Beard Foundation Award winner José Andrés will open a second restaurant this year in the fall, his sixth downtown on the block of 7th Street NW near Jaleo-downtown and Oyamel, to be called China Chilcano. It is inspired by the Chifa cuisine: the unique food culture of Chinese immigrants in Peru. Dishes will include ceviche, dumplings and aeropuerta, which is a mix of chow mein and fried rice.
Patisseur Meredith Tomason plans to open Rare Sweets at CityCenterDC. It will be the first brick-and-mortar location for the Union Kitchen operator, where she will sell cakes, ice cream, sorbet and candies. The craft veteran plans to hold pop-up events before the opening, though no date has been announced as of yet.
DC Metro Food Tours host team building events as well as private group tours and events. Everything from cooking classes to bar and pub crawls to culinary scavenger hunts to just straight up tours of a wide range of Washington, DC neighborhoods.
Zengo offers sushi making and other interactive classes, as well as a wide range of private din- ing experiences.
Occasions Caterers can accommodate anything from full-scale, formal events to chef’s chal- lenges and team building exercises.
Culinaerie puts together fun events centered around food. They specialize in team bonding, chef competitions and chef’s tables, and can accommodate groups of up to 60.
Dolcezza Gelato Factory is a newly opened pro- duction facility that offers guests an inside look at how this frozen treat is made. The venue can host private group events for up to 65 people.
Some high-end restaurants in the city that are well worth exploring include: CityZen; minibar and José’s Tables at minibar (requires reserva- tions far in advance and can only accommodate small groups); Rogue 24; and Blue Duck Tavern’s chef’s table (President and Mrs. Obama visited in 2009).
Other stand-out chef’s table options are: Brasserie Beck; Tosca; Rasika; and Thai X-ing, which is located in a tiny basement in the Shaw neighborhood (not far from the convention cen- ter) and features an authentic Thai tasting menu along with a private event space on the third floor (the concept is to provide the feeling of vis- iting an actual Thai home).
Large groups will want to check out: Pinstripes, a fun option with bowling and bocce; Sequoia, which offers Georgetown waterfront views and can host various sizes of groups; as well as Acadiana or Carmine’s, both of which are close to the convention center.
Mid-Atlantic EVENTS Magazine 67
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