Buzz Editor’s Note

A compendium of buzz having everything and maybe nothing to do with New Heights: reviews, news, events, customer testimonials, dc gossip, politics and society, arts et lettres, video and pics (photographs, too!), anecdotes and antidotes, jokes, f&b trivia quizzes, recipes, quotations, posts  (from you!), links, f&b feature articles...in short, a buzz we think you will enjoy.

Dig the buzz!

GREAT EPICUREAN ADVENTURE  OF 2014 SPURS NEW YEAR'S EVE DINNER MENU

Remember Tom Sietsema’s 2014 New Year’s resolution? "Let 2014 be the year you resolve to be a more thoughtful, discerning and adventurous diner. Some inspiration, if you please….” 2014 saw NH hoist Sietsema’s call with an incendiary gastronomy that not only buoyed the NH legacy as DC’s most notable Contemporary American Cuisine but a gastronomy that inspired its discerning diners along a dynamic adventure that raised palates to – well, yes – to new heights! We were on fire and, with our 2014 New Year’s Eve Dinner, we plan to enter 2015 just as we’ve done each month of 2014: as a roaring flame fanned by the explosive yet sublime cuisine that inspired this year’s great epicurean adventure.

2014 NEW YEAR’S EVE DINNER MENU

1ST COURSE
WINTER MIX GREEN SALAD
ARUGULA, MUSTARD GREENS, BELGIAN ENDIVE, SPICED PECAN, BLOOD ORANGE, POMEGRANATE VINAIGRETTE

AERATED SHITAKE MUSHROOM SOUP
SHERRY CRÈME FRAICHE, PUMPERNICKEL, CHIVE

BIGEYE TUNA TARTAR
SOY, SESAME, JASMINE RICE CRACKERS, WASABI TOBIKO

2ND COURSE
SEARED HUDSON VALLEY FOIE GRAS
BRIOCHE, GOLDEN RAISIN, SAUTERNE POACHED APPLE

CRISPY VIRGINIA OYSTERS
“TRINITY,” PICKLED RED ONION, LIME, CILANTRO

SPICY VEGETABLE WONTON SOUP
DASHI, BABY BOK CHOY, MUNG BEANS, YUCCA

ENTRÉE
BUTTER POACHED LOBSTER
BLACK RICE, KUMQUATS, BABY CARROTS, GINGER

CONFIT DUCK LEG CASSOULET
BLACK-EYED PEAS, MUSTARD, BRUNOISED MIREPOIX

HOUSE-MADE BLACK TRUFFLE FETTUCCINE
CASTELMAGNO, POACHED JIDORI EGG, BLACK PEPPER

MEADOW VIEW RACK OF LAMB
SALSIFY, BROCCOLI RABE, PARSLEY PERSILLADE

PAN SEARED GROUPER
JERUSALEM ARTICHOKE, BRUSSELS SPROUTS, CONFIT MEYER LEMON

DESSERT
GINGERBREAD FINANCIER
CANDIED ORANGE, HONEYCOMB ICE CREAM

CHOCOLATE BUCHE NOELL
NITRO-FROZEN VANILLA MOUSSE, HAZELNUT PRALINE

MEYER LEMON PANNA COTTA
WHIPPED CONDENSED MILK, CARDAMOM CRUMB

3 COURSES $60 | WINE PARING $45 | GIN PARING $38
4 COURSES $70 | WINE PARING $55 | GIN PARING $48

 

 


GRILLED CAESAR, HOUSE-MADE LAMB AND BLACK TRUFFLE SAUSAGE, YADA-YADA-YADA......!

We think of December’s tasting meal as “The Epicurean’s Lamb Tasting Plate” because Epicureans know a mouthwatering menu the instant they see it. Read on, Epicurean, read on.

The Epicurean’s Lamb Tasting Plate

1st course
Grilled Caesar Salad
Grilled hearts of romaine, caesar dressing served with anchovie puree, sourdough tuile and shaved parmigiano reggiano

2nd course
House-made Lamb Sausage
Sausage of lamb, black truffle and chanterelle musrhooms over smoked Polenta with parmesan cheese, black truffle and sherried carmalized onion

Entrée
Roasted Meadow View Lamb
lamb shank roasted and parsnip puree, spice roasted baby carrots, parmesan farrotto, shaved baby carrots, fried parnship, lamb demi glace, garnished with candied cumquats and baby carrot tops

Dessert
Calvados Glazed Quince Tart, marcona almond prline, honey ice cream

“The Epicurean’s Lamb Tasting Plate” at New Heights all of December 2014.

3 courses: $40 | 4 courses: $48 

 


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.

http://www.gayot.com/restaurants/new-heights-washington-dc-20008_8dc9904.html

 


  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!