CAPPED BY MELON WITH PASTA AND PORK BETWEEN
Our end-of-summer 3 and 4-course menu is capped by melons with pasta and pork between. Highlighting local seasonal foods, the menu is, we think, a perfectly balanced sampling to close summer out and open autumn up. At once, a refreshing and substantial meal.
Cucumber, lime, basil
Jumbo lump crab meat, charred corn, roasted pepper, Old Bay
Pork tenderloin a la Milanese
Heirloom trout beans, mustard, kohlrabi, pickled peach
House-made cantaloupe sorbet
Almond biscotti, fresh mint
3-courses | $38 4-courses | $48
Toasting summer, saluting autumn.
NOW AVAILABLE ONLINE….
Gift Certificates, sharing New Heights with fellow discerning, ludic epicureans!
YOU'RE A DINERS' CHOICE WINNER, NEW HEIGHTS!
Congratulations - our seasoned diners have selected your restaurant for the OpenTable Diners' Choice Awards this month. From cocktails to dessert, they were impressed!
Our Diners' Choice Award lists are designed to celebrate top-rated restaurants, giving them greater visibility on OpenTable.com. OpenTable diners love these lists and frequently use them to discover new places to book a table. Each month, we feature Diners' Choice winners on our website and in seasonal emails that target all of our diners.
And, they’re not random or subjective - OpenTable Diners' Choice winners are selected according to real feedback from diners who booked through us and dined with you (we know they actually seated and paid, too.) After their meal, we ask them to take a moment to review your restaurant ... We're grateful for all the work you do to make your restaurant terrific.
Keep it up!
Your OpenTable Team
GIN JOINT HOUSE-MADE SMALL BATCH TONIC…AND THEN SOME
Right, the Gin Joint makes its own house-made, small batch tonics … and serves tonic lovers those specialty, off-the-shelf bottled tonics tonic lovers love.
GIN JOINT HOUSE-MADE TONIC BY NUMBER:
1. Myer lemon-thyme
2. Rosemary allspice
3. Blood orange-saffron
4. Ginger-cumin 5. Thai-basil-lemongrass
7. New Heights own
SPECIALTY BOTTLED TONIC
Fever tree Indian
Seagram’s Fever tree bitter lemon
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
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!