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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)


First Course


Venison Carpaccio
Arugula, lemon, parmigiano reggiano

2011 Jada “88”, Paso Robles, CA

Second Course (with 4-course preference)

House-made Fettuccine
Duck confit, celeriac, chestnuts

2010 Syrah, Paul Jaboulet Aîné, Crozes Hermitage, Northern Rhone, FRA

Entrée


Grilled Bison Hanger Steak
Smoked fingerling potato, broccoli rabe, black pepper


2009 Tempranillo-Graciano, Lorinon, Reserva, Rioja, SPA

Dessert


Gingerbread Cake
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

Reservations 
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 

Baby Beets 
Sheep’s milk ricotta, cocoa, Belgian endive 

Crispy Oysters 
Lime, pickled onion, cilantro, “trinity”

House-made Fettuccine 
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

Arctic Char 
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

Gingerbread Cake 
Candied orange, rum raisin ice cream 

Meyer Lemon Panna Cotta 
Whipped condensed milk, cardamom, pistachio

House-made Sorbet 

Reservations
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."

Tom Sietsema
Food Critic
The Washington Post
Dedicate yourself to being a better diner in 2014
December, 2013

 


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."

True story.  

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!

 


OVERHEARD

Did you read the quote on the Bar page about the Babinga Bar? It's true. She actually said that. Honest to Pete!