DC Restaurant Week

The twice yearly event is back in gear for its winter edition, beginning January 14 and going through January 20. Restaurants will be offering a 3 course lunch for $20.08 and a 3 course dinner for $30.08. You can find all the important details over here, including participating restaurants.

We always try to take advantage of this event, as it gives us a chance to go to restaurants that would normally stretch our dining out budget just a bit too much. I had wanted to go back to Farrah Olivia, a restaurant we went to a while ago, of which I owe you a review!, but sadly, even trying to book several weeks out it was impossible to get a reservation. Chef Morou, the owner, recently competed on America’s Next Iron Chef, and since then, it’s been very difficult to get in. A shame too, the restaurant is near our house and very good.

So instead, we are going to check out a new restaurant and wine bar I’ve been meaning to get to, Sonoma Restaurant and Wine Bar in DC. We’ll also be heading back to the Melting Pot, a dinner event we’ve always enjoyed.

So if you are in the DC area, check out the restaurants and make a reservation or two!

We’ve previously gone to 1789, 15 Ria, Butterfield 9, the Melting Pot, the Capital Grille, Jaleo, and a few others that don’t appear on the list any more! The next edition is usually in early August, though we’ve missed it the last two years, once because we got married and the other because I was traveling for work!

I warned you about the Italian Reds

We picked up this bottle of Girone Dei Folli 2003 Montepulciano d’Abruzzo from Villa Bizzarri at the Winery in Old Town Alexandria as part of a mixed case. It clocked in at 13% alcohol by volume, had a real cork, and cost us $12.99 minus a 10% case discount.

On the nose I found what can only be described as a mist of Vick’s cherry cough syrup, bitter espresso (though I suppose “bitter espresso” is kind of an oxymoron), leather, and Eucalyptus. Overall, I found the nose to have a slightly medicinal quality. In the mouth flavors of tart cherries dominated, with hints of the same cherry Vick’s cough syrup, and a little bit of spice. The wine was very dark, and reminiscent of Negroamara, but with different qualities. It was more herbal and medicinal than the Negroamara, but that’s the closest thing I can compare it to.