THE BOUCHARD FINLAYSON WINERY WINE DINNER WITH PETER FINLAYSON
New Heights Restaurant, Prestige Wines and Circle Wines collaborate to bring Peter Finlayson and his award-winning South African wines to New Heights for a wine dinner match-up with the innovative cuisine of New Height’s Chef Takeshi Nishikawa. The event is the Wine Dinner with Peter Finlayson at New Heights Restaurant, Tuesday, October 28, 2014, “Welcome” at 6:30 PM and Dinner at 7:00 PM..
Rappahannock Oyster On The Half Shell, frozen green apple granita, cilantro.
Bouchard Finlayson Blanc de Mer 2012, fresh and sprightly, fresh citrus and quince flavors.
Autumn Fruit Salad, pear, persimmon, pomegranate, apple, champagne vinaigrette.
Bouchard Finlayson Sauvignon Blanc, Walker Bay 2012, soft-edge dry wine, smooth, tropical, marginally herbaceous with bright flavors and lingering ripples of fruits and plum, fig and kiwi.
Roasted Squab, roasted black trumpet mushroom, charred black mission fig, black olive crumb, and squab jus.
Bouchard Finlayson Galpin Peak Pinot Noir 2012, bold, rich fruity expression, packed with dark berry and plum flavors and velvety, open texture and lingering, expressive finish.
Braised Veal Cheek, smoked pomme puree, gremolata, roasted hazelnut crumb.
Bouchard Finlayson Hannibal 2012, a “symphony” of classic Italian and French varieties, crimson and bright, power and finesse yield to gentle flavors of black cherry, spice and strawberry with notable back-palate structure.
Warm Roasted Pear Bread Pudding, white chocolate anglaise, huckleberry compote
Stellenbosch Rudera noble late harvest Chenin Blanc.
4-course paired menu $95
Limited Seating | Please call for reservations | 202.234.4110
UPSTAIRS...GET YOUR DUCKS IN A ROW
Normally a figure of speech, “get your ducks in a row” can be taken literally in the instance of New Heights’ duck-themed 3 and 4-course October tasting dinner. 1st course duck. 2nd course duck. 3rd course, more duck. You get three ducks in a row. Only course #4, dessert, is the duckless dish, the black sheep, so to speak. A refreshing finish to an opulent duck-fete.
Duck Confit Salad
Belgian Endive, Arugula, Supremed Oranges, Toasted Spiced Pecans
2012 Hahn SLH Pinot Noir, Santa Lucia Highlands, CA
Seared Hudson Valley Foie Gras
Waffle Crust, Caramelized Apple. Maple Syrup and Micro Mizune
2013 Remhoogte Chenin Blanc, Stellenbosch, ZAF
Roasted Duck Breast
Roasted Brussels Sprouts, Cranberry puree, pumpkin puree seasoned with aromatic herbs and duck confit
2011 Witness Tree Estate Pinot Noir, Willamette Valley, OR
Lemon Ginger Granita, thyme pistachio biscotti
2001 Patricius Tokaji Late Harvest, HUN
September’s Epicurean Vegetarian tasting dinner completed NH’s wildly popular 3 and 4-course summer tasting dinner series. October brings in autumn’s tasting dinner line up and what could be a better start to the season than several ducks to get in a row?
3 courses: $48
Optional wine pairing add $27
4 courses: $58
Optional wine pairing add $35
EXPRESS READERS VOTE THE GIN JOINT'S NICOLE HASSOUN "BEST BARTENDER"
The Washington Post's EXPRESS conducted a survey asking its readers for input to "D.C. drinking: the city's best spots for beer, wine and cocktails." At the end of the day, the Gin Joint at New Heights turned up D.C.'s "Best Bartender" in Nicole Hassoun. Read the Express coverage.
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!