3126 12th Street, NE at Jackson St.
From an email:
“For the month of December, Brookland’s Finest Chef Shannan Troncoso will put a spin on the restaurant’s weekly distiller dinner series. The kitchen will pay homage to the restaurant’s diverse staff and their backgrounds with a rotating menu of how holiday meals are celebrated in their specific countries, as well as here in the U.S. In collaboration with Catoctin Creek Distilling Company, each week will celebrate the flavors of a different country with a three-course dinner with cocktail pairings. The first dinner on December 6 will honor the flavors and ingredients of El Salvador with items like Pupusas, Smoked Pork Tamales and Arroz con Leche. The following week’s dinners will highlight flavors of Italy (12/13), New Orleans (12/20) and Mexico (12/27), respectively – all representative of the multi-cultural staff at Brookland’s Finest. Each of the three-course dinners with cocktail pairings is priced at $35 per person, and full menu details can be found below.
Additionally, on New Year’s Eve, Brookland’s Finest will offer a special three-course dinner-for-two menu to ring in the new year. The menu, created by Chef Shannan Troncoso, begins with Shrimp Cocktail with Gulf Shrimp, spicy cocktail sauce and Old Bay vinaigrette; followed by a second course of Surf and Turf featuring Rib Eye with whole Wild Maine Lobster, grilled rapini, roasted garlic mashed potatoes and béarnaise sauce; and finished with slices of Lady Baltimore cake and Red Velvet cake, along with a champagne toast. The special menu is available for $50 on New Year’s Eve only from 5:00 p.m. to close. Reservations are not required, but can be made by calling (202) 636-0050.”
Holiday Distiller Dinner Series Menus:
Week 1: El Salvador (12/6)
Pupusa
Black beans, cheese, curtido salad
Roundstone Rye
Smoked Pork Tamales
Cilantro-lime rice, green chili
Pearousia Old Tom Gin
Arroz con Leche
Cinnamon rice pudding
Catoctin spiked ancho hot chocolate
Week 2: Italy (12/13)
Stuffed Artichoke
Italian breadcrumbs, Parmigiano-Reggiano, garlic butter sauce
Roundstone Rye Manhattan
Manicotti
House made ricotta stuffed shells in spicy marinara
Pearousia Old Tom and Tonic
Grandma Q’s Red Velvet Cake
Vanilla icing
Catoctin spiked cider
Week 3: New Orleans (12/20)
Shrimp Etouffee
Jasmine rice, andouille sausage, trinity sauce
Roundstone Sazerac
Gumbo
Sausage, seafood, veggies, roux amour
Pearousia Old Tom French 75
Banana Flambe Beignets
Traditional yeast fritters
Catoctin spiked hot toddy
Week 4: Mexico (12/27)
Pozole
Pork belly broth, hominy, crispy tortilla
Roundstone Rye Manhattan
Enchiladas
Shredded prime rib with red sauce, roasted chicken with green sauce, blistered shishito peppers and tomatoes, crème fraiche
Pearousia Old Tom and Tonic
Flan
Seasonal fruit, dulce de leche
Catoctin spiked cider