DC Area Restaurants Celebrate National Peach Month
Did you know that the month of August is National Peach month and that according to Chinese folklore (no I’m not Chinese), peaches are associated with and powers of immortality? Popular ethnic eats guru, Mary Kong-Devito of Girl Meets Food and author of City Paper’s new column, “Are you gonna to eat that?!” confirmed that even today “peaches represent longevity”. This may explain why world renown New York chef and food-critic darling David Chang chose it as the logo for his Momofuku restaurants. All restaurateurs hope their businesses will see longtime success. Or, maybe like me, he just thinks they taste like a small piece of heaven. Luckily for many DC area diners, he’s not the only chef who thinks so and wants to feature the sweet fruit on their seasonal menus.
Station 4 (1101 4th Street, SW), the neighborhood hot spot convenient to Nationals Park and Arena stage, will celebrate National Peach Month with a special menu that is ripe for the picking! Throughout the month of August, guests can enjoy a six-course prix fixe menu artfully prepared by Executive Chef Orlando Amaro. Additionally, the restaurant will offer a refreshing Peach Sangria to help stop the summer sizzle The prix fixe menu is available exclusively during dinner service from 5 -11 PM.
Priced at $38 per person (beverages, tax and gratuity not included), the prix fixe, peach-inspired menu is a steal and beats any other promotion like DC Restaurant Week hands down. All items are available a la carte and priced at $10 for appetizers, $20 for entrées and $8 for dessert. Their special Peach Month menu features tempting dishes such as Blue Point Oysters (see photo on right) which slurps down without a briny finish thanks to the sweet onion-peach mignonette; the Grilled Peach Salad with Gorgonzola cheese, spiced pecans, and arugula dressed with black pepper dijonaise, a healthy and filling option yet delicious; Seared Scallops with pickled peach on cilantro salad; Seared Fois Gras with spiced roasted peaches and a summer truffle jus, as well as, Korobuto Pork Tenderloin served with peach chutney and fava-corn relish.
Even if you don’t have room, for dessert, you’ll make room to indulge in chef’s Peach Tartin with crème fraiche and basil sorbet. To accompany the meal, guests can also enjoy the sweet and refreshing Peach Sangria, made with a combination of white wine, local peaches, peach nectar, peach liquor, mint, cinnamon, brandy, simple syrup, Prosecco and priced at $10.
Other restaurants offering peach-inspired dishes on their menus include Equinox restaurant. Their new pastry chef Brandi Edinger has created a deconstructed peach cobbler, compressing peaches in a honey bourbon syrup which gives it amazing flavor and texture. This Honey Bourbon Peach ” Crisp” is served with brown butter ice cream, spiced pecan sauce and yuzu gel.
Known for its award-winning farm-to-table fare, Park Hyatt Washington’s Blue Duck Tavern (1201 24th Street, NW) is offering Crispy Fried Veal Sweetbreads with bourbon-marinated peaches and roasted Path Valley Farm sweet peppers prepared by Executive Chef Sebastien Archambault and Chef de Cuisine John Melfi for $14. This delectable dish can be enjoyed in the restaurant’s main dining room or on the serene terrace during dinner service. Dinner at the Blue Duck Tavern is served daily from 5:30 PM to 10:30 PM.
Located just steps from Capitol Hill and the White House at 701 Pennsylvania Ave., NW), 701 Restaurant presents guests with innovative modern Continental cuisine. This month, Executive Chef Ed Witt invites guests to delight in the Heirloom Tomato Salad of basil, pickled peaches, and caramelized banana peppers, topped with star anise cracklings, priced at $11.
This August, the landmark 1789 Restaurant, (226 36th Street, NW) known for its farm-fresh local ingredients, is offering guests several peach-centric dishes prepared by Executive Chef Anthony Lombardo and newly-appointed Pastry Chef Justine Sullivan. Standouts include Peaches and Burrata, thinly sliced peaches drizzled with aged balsamic served with grilled bread and imported Burrata, priced at $14; The Boot’s Best themed cheese plate, a selection of Pecorino Romano (Sardinia, Italy) and Taleggio (Lombardia, Italy), served with coriander raisin toast, spiced walnuts and peach thyme jam priced at $11, as well as Summer Peach Crème Brulée, Saint Germain macerated peaches, almond butter cake and peach Prosecco sorbet priced at $9.
Restaurateur Ashok Bajaj’s award-winning, elegant Italian gem Bibiana (1100 New York Ave., NW) is offering guests a peach dessert of Zabaglione, seasonal fruit served with Prosecco Zabaglione, white peachsorbet and topped with sponge cake “croutons” for $10, prepared by Pastry Chef Jemil Gadea. Bibiana is open Monday through Wednesday from 11 AM to 10:30 PM, Thursday and Friday from 11 AM to 11 PM and Saturday 5 PM to 11 PM.