LABOR DAY SPECIALS AT NEW HEIGHTS AND THE GIN JOINT AT NEW HEIGHTS
This Labor Day Weekend, Friday, Saturday and Sunday (closed Monday), forget the cone-zone delays, fender benders and Looky Loos on the interstates and instead treat yourself (and those you love) to one of New Heights’ Labor Day specials.
With gas prices averaging $3.44 per gallon nationwide ($3.39 in our area), 29.7 million drivers will hit the road this Labor Day Weekend, 842,000 of these from the Washington region. Thanks to dropping gas prices, this promises to be the heaviest Labor Day Weekend for travel since 2008! What do you get for $3.39 per gallon? A space in the I-95 parking lot. Really?
We have an alternate route. At New Heights’ bar, The Gin Joint, $3.39 gets you a combo lobster roll and crab spring roll plate when you purchase either one of our gin or tequila end-of-summer celebration cocktails … or any other cocktail for that matter! Upstairs, the casual, stylish New Heights Restaurant with views of Rock Creek Park offers a 3 or 4-course Grilled Maine Lobster Tail dinner with wine pairings starting at $40. FYI, the wildly popular grilled Maine lobster plate shoves off after Labor Day making way for September’s special Epicurean Vegetarian tasting plate. So, get the grilled lobster tail while you can, which means by Sunday!
You choose, this Labor Day Weekend: Will you be bar side for lobster roll and crab spring roll with an end-of-summer celebration cocktail or roadside with broken down vehicles and snarky cops?
And remember, no labor at this joint on Labor Day. Closed Monday!
LOBSTER, THE SUMMER PLATE SEQUEL
August’s sequel to the July American Dream Summer Plate menu finds inspiration in meals from Georgia to Maryland and along the Atlantic seaboard New York to Maine. The idea behind the wandering zigzag culinary is to gussy up the traditional New England clambake into an East Coast urban summer seafood feast for the city diner.
The four-course tasting menu features a contemporized version of NYC’s Waldorf Salad, an urbane seafood gumbo in the house-made Spaghettini Agloi E Olio, grilled Maine lobster tail split-in-shell with aerated Béarnaise sauce and Old Bay seasoning, and, for dessert, an updated colonial cobbler of peaches and blackberries with fragrant lavender ice cream.
The August American Dream Summer Plate … where chefs Takeshi Nishikawa and Donald Smith unleash the aromas, flavors, textures, soil and vapors that make summer cooking such an indispensable part the American dream summer.
New Height’s August American Dream Summer Plate Menu
Curled celery, julienned and lemon compressed apple, candied walnuts with lemon vinaigrette.
SPAGHETTINI AGLIO E OLIO
Squid, cubed shrimp, lobster claws and knuckles over a light, house-made pasta preparation dressed with olive oil, garlic, shallots, pimente d’esplette, lemon juice, dashi, parsley, white wine.
GRILLED MAINE LOBSTER TAIL AND BABY RED BLISS POTATO SALAD
Grilled 1.5 pound lobster tail split in shell served with charred corn and baby red bliss potato salad dressed with crème fraiche, mayonnaise, chive, lemon juice, black pepper and salt, lardon of linguica, topped with aerated Old Bay Béarnaise sauce.
PEACH-BLACKBERRY COBBLER with house-made lavender ice cream.
GAYOT SAYS "ADD A SWEET TOUCH...FOR WASHINGTONIANS FROM EVERY AGE GROUP"
New Heights’ kitchen has been revamped, now offering an array of small plates, appetizers, and entrées that might include pan-seared wahoo and Shenandoah rack of lamb. Meyer lemon panna cotta and chocolate sponge cake add a sweet touch. Patrons can opt for a casual experience by eating and drinking on the front patio. Upstairs, it's very chic: the extensive wine list, the stands of fresh flowers, and the for-sale artwork on its walls make this a sophisticated dining experience for Washingtonians from every age group. Also look out for the restaurant's Gin Joint that specializes in, well, gin cocktails.
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!