A SUMMER WITHOUT THOSE CLASSIC SUMMER DISHES IS NOT AN AMERICAN SUMMER TO SPEAK OF
NH soars into summer 2014 engorged by the aromas, flavors, textures, soil and vapors that make summer cooking such an indispensable part the American dream summer. Each month, July through September, NH will put up a different American Dream Summer Plate menu, starting now with tomatoes, pig and Key Lime. Choose between a three or four course dinner:
Farm fresh, Heirloom tomato panzanella salad of charred corn, cucumber, red onion, basil and capers dressed with balsamic vinegar and olive oil.
2nd course (available only on the four-course menu)
Created for those who love to “pig out,” Prosciutto wrapped suckling pig loin served with sofrito braised romano beans, crisp French breakfast radish and baby rainbow chard.
Braised 12 hours to render crispy skin and a moist, tender interior, the roasted suckling pig porchetta with smashed smoked, garlic fingerling potatoes, glazed haricot vert and and dill pork jus.
Sublime take on the classic Key Lime Tart with blueberry compote and toasted meringue.
This, the first, of The American Dream Summer Plate celebration smacks so much of the best of the best of American summer dishes that it brings to mind B.B. King, the great and good blues man, who congratulates himself at the end of a flawless, thumping instrumental: “If that ain’t it, I quit.”
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!
TO THOSE WHO ATE AND FED
NH thanks each and every one of you NH diners and Giniacs who visited during the Food & Friends event, DINING OUT FOR LIFE. Just to let you know, yes indeed, a percentage of your tab was donated to ensure that 3,000 children and adults get the nutrition they need to fight life-challenging illnesses. More than a "feel good" effort, your part showed ture humanitarian zeal and compassion for those who fight for their lives. Thank you.
Find out more at http://www.foodandfriends.org/dol
QUOTE OF 2013: NEW HEIGHTS RESTAURANT
"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
QUOTE OF 2013: GIN JOINT AT NEW HEIGHTS
“… the Gin Joint has placed itself at the center of a gin renaissance making it the go to place for up-and-coming brands as well as the reliable martini.”
DC on Heels
(Damn! Wish we'd come up with that one! Buzz Editorial Staff)
NH IN THE BREAKING NEWS: ZAGAT'S "TWISTED COMFORT DISHES"
Olga Boikess, October 14, 2013, croons over Chef Nishikawa's Pasta Carbonara cum Fettuccine. Hear her out:
This Woodley Park New American is known for fare that’s creative without being trendy or faddish. The latest example is a fresh take on a tried-and-true pasta dish. Housemade fettuccine is prepared with bacon, black pepper and an egg that's poached for an hour at 63 degrees Celsius (or 145 Fahrenheit). The chef, Takeshi Nishikawa, notes that in Japan they use hot springs to poach eggs to that temperature.
AND THEN, JORDAN WRIGHT WRITES IN HER POIGNANT WHISK AND QUILL,
October 28, 2013:
Nishikawa has already put a thrilling new menu together combining some unusual ingredients and sophisticated techniques to showcase his talents and experience. From ginger and cardamom to highlight a carrot soup, beech mushrooms and eggplant paired with veal sweetbreads, and goat cheese tortellini served with pickled ramps and morels, the young chef is playing with food and thinking out of the box. Farro makes an appearance beside locally raised rack of lamb and halibut gets polenta and pearl onions. Expect the unexpected.
GIN JOINT GOES VIRAL. WE KNEW IT WOULD COME TO THIS!
Jordan Wright opines on her wonderful "Whisk and Quill" blog:
"The ultimate in gin bliss which harkened me back to an afternoon utterly misspent in a garden in the English countryside."
Viral mageThanx: http://i-allow-you-download.com/descargar-virus-animado/
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!
ART & CULTURE
Look for A&C upgrades as NH refashions itself. You'll like what you see! We guarantee it!