2011 DC Restaurant Week: Looking For Vegetarian Options?

January 23, 2011 By: Megabeth Category: Article Print This Post Print This Post

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Did you miss the 2011 DC Restaurant Week? Never fear…many restaurants have extended their promotions through most of January. The disappointing thing about Restaurant Week is that many restaurants tend to forget that vegetarians often eat with omnivores. The majority of Restaurant Week tasting menus do not provide options for us to eat, add to that the requirement that the entire table order off of the special menu, and vegetarians are left out in the cold.

But to those that provide vegetarian options, here’s a hat-tip to you. I’ve gone through the menus – for those with extended Restaurant Week dates – and picked-out what looked to be vegetarian dishes. Before booking your meal, you might want to check ahead to make sure these items aren’t made with some sort of meat broth or includes hidden meat items not included in the description. I’d hate to send you some place and have you walk away hungry!

(A special thanks to Dining in DC for providing a comprehensive list of all Restaurant Week participants.)

2941 Restaurant
(Menu: Lunch only) – Through January 31st

First Course
Chestnut Veloute – eggnog custard with old Armagnac and mushroom fricassée
Pate de Campagne – pickled vegetable, petite salad

Second Course
Lemon Risotto – cauliflower, Buddha’s hand, fine herbs

Art & Soul
(Menu: Lunch / Dinner) – Through January 30th

First Course
Capitol Hill Salad  – local apples, blue cheese, pecans, apple cider vinaigrette (lunch/dinner)
Arugula Salad – blackberry ale vinaigrette, watermelon pickles, goat cheese, almonds (dinner)
Heirloom Squash Soup – spiced crouton, cranberries, maple cream (dinner)

Second Course
Ravioli- sweet onion farmers cheese, seasonal vegetables, fresh herbs

Casa Oaxaca
(Menu: Dinner only) – Through January 30th

First Course
Molletes – Bread topped with black bean puree and queso fresco
Nopal Asado – Cactus paddle with melted Oaxacan and Gorgonzola cheese on a rustic tortilla and salsa verde.

Second Course
Quesadilla de Hongos – Four types of mushrooms (portobello, shitake, cremini, honshimeji) sauteed with epazote leaves and Oaxaxan cheese. Served with fresh-made pomegranate guacamole and salsa.

Co Co. Sala
(Menu: Dinner) – Through January 29th

First Course
Tomato & Burrata Salad – creamy burrata cheese, basil & oregano, balsamic reduction
Manchego & Baby Arugula – caramelized walnuts, dates, apples & oranges, coffee vinaigrette

Second Course (you can select two!)
Portobello Flatbread – portobello mushrooms, goat cheese, roasted peppers, kalamata olives, fig marmalade
Mac & Cheese Tart – elbow mac, cheddar & parmesan, fresh sage

Columbia Firehouse
(Menu: Lunch / Dinner) – Through January 30th

For Lunch, diners may choose any first course selection (with the exception of the raw bar – sorry shrimp and oyster eaters), any sandwich, entree salad followed by any any dessert for $20.11. For Dinner, guests may choose any first course selection (with the exception of the raw bar), cheese and charcuterie (if you’re into meat), any sandwich, entree salad or entree followed by any any dessert for $35.11.

A sampling from their menu includes:

  • Roasted Squash Soup with Dried Cranberries, Candied Pecans & Cinnamon Crème Fraiche
  • Sour Cream & Onion Dip with Housemade Chips
  • Housemade Egg Noodles with Grilled Garden Vegetables, White Wine Garlic Butter & Parmesan (lunch menu)
  • Lasagna Ortolano with Grilled Garden Vegetables, Herbed Ricotta & Pomodoro Sauce (dinner menu)

(Menu: Dinner) – Through January 31st

Choose from their full menu – three courses plus more for $35.11.

A sampling from their menu includes:

  • Pesto di Pomodoro – roasted tomato, garlic, almond, veggies, tagliatelle
  • Risotto – chanterelle, carnaroli rice, onion & veggie stock, grana cheese
  • Cannelloni Verde – stuffed pasta, Tuscan kale & swiss chard, ricotta di bufala di Mandara, grana cheese
  • Tris di Verdure – marinated grilled winter squash, farro risotto with walnuts, brussels sprouts, golden raisins with summer tomato sauce, ceci & borlotti beans with cavalo nero, maitake & chanterelle

Farmers & Fishers
(Menu: Brunch / Lunch/ Dinner) – Through January 30th

First Course
American Farmhouse Three Cheese Pizza for each table
Drag-through-the-Garden Salad
Fresh Beet and Warm Goat Cheese Watercress Salad (Dinner)

Second Course
Farmer’s Daughter vegetarian sandwich that includes avocado, brie and fresh pickled vegetables on toasted Rye Bread (Lunch)
Housemade Papardelle, Heirloom tomatoes and roasted garlic (Dinner)

(Menus: Lunch/Dinner) – Through January 30th

I add this onto the list even though one of the courses if meat and fish. They have great vegetarian options and it would be a shame to miss out on them. Call ahead to see if, as a vegetarian, you can get a vegetarian choice from another course while the omnivores enjoy their meat…

Sopas y ensaladas

  • Gazpacho estilo Algeciras – Classic chilled Spanish soup made with tomatoes, cucumbers, peppers, bread and sharpened with Sherry vinegar (lunch/dinner)
  • Pan con tomate y queso Pasamontés – Toasted slices of rustic bread brushed with fresh tomatoes and Pasamontés farmhouse Manchego cheese (lunch/dinner)
  • Endibias con queso de cabra y naranjas – Endives with goat cheese, oranges and almonds (lunch/dinner)
  • Ensalada de remolacha con cítricos – Salad of red beets, citrus, Valdeón cheese and pistachios with Sherry dressing (lunch/dinner)
  • Sopa de setas con queso Idiazábal – Mushroom soup with Idiazábal cheese (Check to see it’s not a meat based broth.)


  • Cebolla asada con queso Valdeón – Roasted sweet onions, pine nuts and Valdeón blue cheese (dinner)
  • Espinacas a la catalana – Sautéed spinach, pine nuts, raisins and apples (dinner)
  • Pimientos del piquillo rellenos de queso – Seared piquillo peppers filled with goat cheese (dinner)
  • Garbanzos con espinacas ‘que bien cocinas Tichi’ – Moorish stew of chickpeas and spinach (dinner)
  • Arroz cremoso de setas – Wild mushroom rice with Idiazábal cheese (dinner)
  • Trigueros con romesco – Grilled asparagus with romesco sauce

Modernas y clásicas

  • Patatas bravas – Fried fingerling potatoes with spicy tomato sauce and alioli (lunch/dinner)
  • Manzanas con hinojo y queso Manchego – Sliced apple and fennel salad with Manchego cheese, walnuts and Sherry dressing (lunch/dinner)
  • Tortilla de patatas al momento – Spanish omelet with potatoes and onions cooked to order (dinner)

(Menu:Lunch / Dinner) – Through January 31st

First Course
Clementine Salad – Baby Lettuces, Fennel, Ginger, Cashews, 5-Spice Vinaigrette
Warm Vegetable Salad – Basil, Goat Cheese, Pine Nuts, Balsamic

Second Course
Ricotta Gnocchi – Braised Artichoke, Wheatberry Relish, Buffalo Mozzarella, Thyme, Lemon Oil

(Menu: Dinner only) – Through January 31st

First Course
Curry Cauliflower Soup – caramelized cauliflower
Artisan Lettuce Salad – radish, herbed vinaigrette

Second Course
Vegetable Strata – local wild mushrooms, fennel

Restaurant 3
(Menu: Lunch / Dinner) – Through January 29th

One thing that is noticeable about this restaurant is that they like to throw bacon on a lot of things. Most look like they can “hold the bacon” since they are sprinkled in or added upon cooking. Double check to make sure they can “hold the bacon” on these items.

First Course
Garden Salad – Mixed Greens, Cucumbers, Tomatoes, Vinaigrette – lunch/dinner
Wedge – Iceberg, House-Cured Bacon (ask them to “hold this”), Tomato, Point Reyes Bleu cheese – lunch/dinner
Bleu Cheese Chips – Point Reyes Bleu, House-Cured Bacon (“hold the bacon”) – lunch/dinner
Fried Green Tomatoes – Goat Cheese, Green Tomato Relish, Creole Remoulade – dinner

Second Course
Mac & Salad – Grandma Doris’ Mac and Cheese, Mixed Greens Salad, Dijon Vinaigrette – lunch
Grilled Cheese – Fontina, Gruyere, Cheddar, Bacon (ask them to “hold this”), Fries – lunch
Harvest Risotto – Acorn & Butternut Squash, Sage, Thyme – dinner

Smith Commons
(Menu: Dinner only) – Through January 30th

First Course
Mushroom Velouté – Wild Mushroom Cream Soup
Belgian Endive Salad – Sliced Endive, Feta Cheese, Hazelnuts, Dried Cranberries, Pink Pepper, Red Wine Vinaigrette

Second Course
Eggplant Lasagna – Grilled Eggplant, Creamed Spinach, Goat Cheese Crumble, Thin Sliced Toast

Tuscana West
(Menu: Lunch/Dinner (Dinner menu does not have a vegetarian entree option.)) – Through January 30th

First Course
Insalata Misto con Peperone Arrostito – fresh organic Mesclun mix tossed with our raspberry vinaigrette and␣ topped with freshly-made roasted peppers (lunch)

Second Course
Lasagna ai Funghi – fresh hand-rolled lasagna sheets layered with forest mushrooms␣ and a ricotta, fontina and parmegiano reggiano cheese medley,baked to perfection (lunch)

(Menu: Lunch / Dinner) – Through January 29th

First Course
Organic Mixed Greens with Oranges & Hearts of Palm (V) – Mascarpone Basil Mousse, Herb Vinaigrette, Balsamic Gastrique & Garlic Croutons (lunch)
Roasted Pear Stuffed with Goat Cheese (V) – Endive, Baby Greens, Sherry Vinaigrette & Candied Pecans (dinner)
Roasted Blue Cheese Stuffed Apple (V) – Endive, Frisée, Arugula with Sherry Vinaigrette, Candied Walnuts & a Port Glaze (dinner)

Second Course
Duo of Mushroom (V) – Barley, Wheatberry & Mushroom Risotto, Mushroom Agnolotti, Creamy Fennel, Broccoli Rabe & White Truffle Sauce (lunch/dinner)

(Menu: Lunch / Dinner) – Through January 30th

First Course
Hommus – puree of chickpeas, garlic, tahini (lunch/dinner)
Baba Ghannouge – fire-roasted eggplant, tahini, lemon, garlic (lunch/dinner)
Fattoush – tomato, cucumber, red onion, green pepper, radish, pita chips, pomegranate vinegar dressing (lunch/dinner)

Second Course
Falafel – traditional chickpea fritters, tahini sauce (lunch/dinner)
Ottoman Pilaf – saffron rice, dates, pistachios (lunch/dinner)

Third Course
Spanakopita – house made phyllo, spinach, feta cheese (lunch/dinner)
Bantijan Bil Laban – crispy eggplant, roasted garlic-yogurt sauce (lunch/dinner)

Fourth Course
Roasted Cauliflower – sultans, caper berries, pine nuts (dinner)

2 Comments to “2011 DC Restaurant Week: Looking For Vegetarian Options?”

  1. Thanks for the shout-out! :)

  2. Hola peeps, I did a post for DC Restaurant week with reviews of each and every restaurant:


    Hope folks find it valuable.


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