SPRING ON THE LOBSTER TASTING MENU
APRIL – MAY 2015
Harsh winters whet the appetite for the delectable, sun-stroked meals of spring and summer. Exec Chef Nishikawa wastes not a day springing on spring with his butter poached lobster tasting dinner, a scrumptious, rejuvenating 3 and 4-course meal running now through May.
Grilled Asparagus Salad
Grilled pencil asparagus dressed with extra virgin olive oil, lemon juice, topped with sunny side up egg, shaved pecorino toscano, cracked black pepper, Maldon sea salt.
Szigeti, Gruner Veltliner Brut, Austria
House-made Spaghettini, Lobster Emulsion, Squid and Shrimp
Pasta seasoned with butter, garlic, shallots, pimente d’esplette, lobster glace and parsley, all a luscious bed for whole squid and shrimp.
Pinot Blanc Domain Paul Blanck, 2013 Alsace, FRA
Butter Poached Lobster
Butter poached 1.25-pound lobster tail, knuckles and claws served with peas, morels, saffron risotto, pickled ramp and a pea tendrils garnish.
Godello, Louro, 2013 Valdeorras, SPA
Strawberry Panna Cotta
Strawberry panna cotta with balsamic gel, poached strawberries and micro basil garnish.
Jorge Ordonez, Muscatel, 2012 Malaga, SPA
Spring on the lobster tasting dinner, through May 2015
3 courses: $55 | *4 courses: $65
Optional Wine Pairing
(photo: Charma Le Edmonds, Shelter Studios, Silver Spring, MD)
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
WAPO's M. CARRIE ALLAN GUSHES ON NH KOMBUCHA RECIPE
Wapo's Spirits columnist, M. Carrie Allan, extols kombucha in her March column, including sensational cocktails made with the peculiar concoction (sweetened tea fermented by a symbiotic colony of bacteria and yeast). Sipping at the Gin Joint, she swears by the "pink, bubbly variation on the French 75 — made with a hibiscus tea kombucha, prosecco and floral, citrusy Damrak gin —(that) should make a convert of most hesitators." Read more about "hooch with your booch."
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!