HANKERING FOR THE WILD
Reprising the 3 and 4-course tasting dinners so popular in 2014 is a no-brainer in the New Year. The 2015 Winter Tasting Menu dedicates itself to the tastes of wild game, notably in Chef Nishikawa's scope is the classic quarry: venison, duck and bison with a sassy gingerbread cake and honeycomb ice cream to finish the palate afterwards. Delicious, modern treatments of traditional winter dishes this January and February.
January | February Tasting Menu
(except for Restaurant Week, January 19 thru 25)
Arugula, lemon, parmigiano reggiano
2011 Jada “88”, Paso Robles, CA
Second Course (with 4-course preference)
Duck confit, celeriac, chestnuts
2010 Syrah, Paul Jaboulet Aîné, Crozes Hermitage, Northern Rhone, FRA
Grilled Bison Hanger Steak
Smoked fingerling potato, broccoli rabe, black pepper
2009 Tempranillo-Graciano, Lorinon, Reserva, Rioja, SPA
Candied blood orange, honeycomb ice cream
2011 Chateau De Caladroy, Muscat de Rivesaltes, FRA
Three courses $40 | Four courses $48
Optional wine pairing $27 | $35 respectively
Online or 202-234-4110
(header poster from shop.scandfish.com)
NEW HEIGHTS' RESTAURANT WEEK MENU RUNS JANUARY 19-25 2015
Variety. Variety and sampling lay at the core of restaurant week. Whether it be a sampling of different restaurants and cuisines throughout the DC metro area or a sampling of assorted dishes on the menu of your favorite neighborhood restaurant, variety is indeed the heart and spice of restaurant week. NH Executive Chef Takeshi Nishikawa offers restaurant week diners an inimitable variety of meals to sample January 19th through January 25th. Consider these entrees: Take Pan Roasted Branzino on Monday, Fried Chicken of the Woods Mushroom with corn waffle and pickled okra on Wednesday and return Saturday night for Takeshi's outrageously succulent Grilled Bison Hanger Steak with fingerling potatoes. The same appetizing largesse earmarks the chef's appetizer and dessert selections. Plan your week around sampling this delicious array of dishes from DC's vanguard of Contemporary American Cuisine.
Three Course Menu $35.15 | Optional wine pairing $25
Appetizers (Please choose one; * additional up charge)
Butternut Squash Soup
Crème fraiche, sage, molasses
Mixed Green Salad
Baby artichoke, castelvetrano, pecorino, Marcona almonds
Winter Fruit Salad
Poached pear, mountain rose apple, dates
Sheep’s milk ricotta, cocoa, Belgian endive
Lime, pickled onion, cilantro, “trinity”
Bacon, 63˚ egg, black pepper
*Seared Hudson Valley Foie Gras
Waffle, grannysmith, maple, minus 8 vinegar
Entree ( Please choose one; * additonal up charge)
Pan Roasted Branzino
Fennel, smoked celeriac, olive
Sunchoke, cauliflower, black rice
Braised Beef Short Rib
Smoked pomme puree, baby carrots, cipollini onion
Fried Chicken of the Woods Mushroom
Collard greens, corn waffle, pickled okra
Bacon Wrapped Pork Tenderloin
Sweet potato, kale, carmelized apple
Pan Roasted Amish Chicken Breast
Polenta, charred corn, maitake, serrano chili
Grilled Bison Hanger Steak
Fingerling Potatoes, Broccoli Rabe
*Pan Seared Scallops
Pumpkin risotto, serrano ham, brussels sprouts
Dessert ( Please choose one)
Chocolate Buche de Noel
Nitro frozen vanilla mousse, hazelnut
Candied orange, rum raisin ice cream
Meyer Lemon Panna Cotta
Whipped condensed milk, cardamom, pistachio
Online or 202-234-4110
28 AND STILL COOKIN'
28 Years! May 1, 1986, New Heights first broke bread with DC diners. 28 years later we're still smokin' as DC's vanguard of the Contemporary American Cuisine. Proud of our history, proud of our acheivements, proud of our pugilism and most of all proud of our community and friends. Thanking all of you! Here's to another 28!
WORDS TO DINE BY
"A lot of restaurant-goers chase the new at the expense of the old, sometimes for no other reason than bragging rights on Yelp. I was reminded of the folly of that strategy after dropping by New Heights (2317 Calvert St. NW; 202-234-4110) in Woodley Park recently."
The Washington Post
Dedicate yourself to being a better diner in 2014
THE GIN JOINT AT NH IS ONE OF DC'S 75 GREAT BARS
Back in March 2013, the Washingtonian placed New Heights' bar (a.k.a. the Gin Joint) on its list of 75 Great Bars in DC. Proud we stand. Proud to serve.
A GIN STORY THAT'S SO GOOD IT CAN ONLY BE TRUE!
This Gin yarn comes to us from a customer, Johnny Foster, who was dining one night at NH's Babinga Bar cum Gin Joint. Johnny was chasing the small plates down with a sampler of gins. Wouldn't you know that it turns out Johnny is himself a West Virginia Gin Distiller, the maker of Smooth Ambler Greenbriar Gin. Johnny asks us, "You know what GIN stands for, don't ya?" "Tell us," we egg him on. "Well, my grandmother, Louise Lear, who is now 101 years old, says when she and her girlfriends were young and out on the town, they liked to turn the phrase you are what you eat into you are what you drink. And that's why they would only drink gin, G-I-N. 'cause that's what they were, Girls-In-Need."
Many thanks to Johnny Foster for giving the BUZZ permission to print this anecdote! It's only fair that the Gin Joint plug Smooth Ambler Greenbriar Gin!
Did you read the quote on the Bar page about the Babinga Bar? It's true. She actually said that. Honest to Pete!