Welcome to Dining in DC’s dedicated page to DC’s Winter 2012 Restaurant Week, January 9-15, 2012. To commemorate the 20th Anniversary of DC Restaurant Week, Dining in DC will offer all new Restaurant Week features, such:

• DC Restaurant Week Newcomers
• Music or live entertainment
• Best Bets: Neighborhood Guide
• Top 20 Picks 2012
• Participating Restaurants Ranked on Washingtonian’s 100 Very Best List

Some of the hottest new restaurants (see first time participants) will participate this winter so be sure to make your reservations early!. See the official DC Restaurant Week page for dates, participating restaurants, menus, and to make reservations. In the event that various restaurants choose to participate, but do not use Opentable.com, I will post their menus here. In addition, Opentable.com will not post participating restaurants’ brunch menus. I will add them here.

Prices are as follows for 2012: Lunch (3 courses $20.12); Dinner (3 courses $35.12) both not including tip and gratuity. For more information: RW Tips and how to get the most bang for your buck and my DC Restaurant Week Winter 2012 Top 20 Picks.

Remember: Restaurants that offer their full menu are considered the best deal. The restaurants that already offer prix fixe menus or pre-theatre menus all year-long, you can take advantage of anytime. In addition, restaurants that offers any small-plates/tapas/mezze, are all great, but already generally offer good deals year-round. Some restaurants offer only limited selections, or include various surcharges (sometimes called supplemental fees) for some of their better dishes – these should be avoided.

Click here to see DC Restaurant Week 2011 Summer; 2011 Winter Menus; Winter 2010 Menus; Summer 2010 menus or Summer 2009 menus.

DC Restaurant Week Extensions:

• 701 Restaurant: January 9 thru 22nd
• 2100 Prime: January 9 thru 22nd *1st time participating
• Adour: January 9 thru 14; Jan. 17-20
• American Tap Room (Bethesda; Clarendon; Reston) January 9 thru 22nd
• Ardeo+Bardeo: January 9 thru 22nd
• Argia’s: January 9 thru 22nd
• Art & Soul: January 9 thru 22nd
• Assaggi Osteria: January 9 thru 22nd
• Bastille: January 9 thru 31
• Bistrot Lepic & Wine Bar: January 9 thru 22nd (Dinner)
• Cafe Soleil: January 9 thru 22nd
• Casa Nonna: January 9 thru 22nd
• Casa Oaxaca: January 9 thru 22nd
• Cedar: January 9 thru 28th
• Co Co. Sala: January 9 thru 19th
• Dino: January 2 thru February 3
• Dirty Martini: January 9 thru 21st
• Farrah Olivia: January 9 thru 27th
• Finemondo: January 9 thru 31st
• Grill From Ipanema, The: January 9 thru 31st
• Grillfish: January 9 thru 31st
• Hudson: January 9 thru 31st (Lunch, Dinner & Brunch)
• Jaleo (Bethesda; Crystal City; Penn Quarter): January 9 thru January 22nd
• J&G Steakhouse: January 9 thru 20th
• Kellari Taverna: January 9 thru 23 (Dinner only)
• Kinkead’s: January 9 thru 20th
• La Bergerie: January 9 thru 30th
• Market Tavern: January 9 thru 22nd
• Mie N Yu: January 9 thru 22nd
• Open Kitchen: January 9 thru 22nd
• Oyamel: January 9 thru 22nd
• Perry’s Restaurant: January 9 thru 31
• Poste Moderne Brasserie: January 9 thru 22nd
• Prime Rib, The: Jan 3 until Feb 2 lunch and dinner. *Except (Sat 7,21,28).
• Primi Piatti: January 9 thru 31
• Siroc: January 9 thru 22nd
• Smith Commons: January 9 thru 20th
• Teatro Goldoni: January 9 thru 21st
• Todd Gray’s Watershed: January 9 thru 20th
• Trummer’s on Main: January 9 thru 22nd
• Urbana: January 9 thru 22nd
• Vento: January 9 thru 22nd
• Wildfire: January 9 thru 22nd
• Willow: Jan.9-14; Jan. 16-22
• Zaytinya: January 9 thru 22nd

DC Restaurant Week Menus:

701 Restaurant: (Lunch / Dinner) Lunch menu highlights include Lemongrass Lobster Bisque with scallions and lotus root; Smoked Gnocchi with veal jus, black trumpets and coppa; RedWine Braised Lamb with polenta and salsa verde and House Smoked Trout with horseradish mashed potatoes, chicory and red wine reduction. Dinner highlights are just as delicious and include Veal Sweetbreads with red wine, celery root and truffle nage; Seared Albacore Tuna with miso cider, fresno chili and shiso; Nantucket Bay Scallops with celery gnocchetti sardi, braised radishes, Thaichili and tangerine as well as Cider Braised Rabbit Leg withsweet potato, walnut, endive and bacon. For a sweet ending, desserts feature Pavlova with basil ice cream and tropical fruit salad and theChocolate Bar with vanilla bean gelato, marshmallow and graham cracker tuile. 701 Restaurant will be extending their offering from January 9-22. 701 Restaurant is open for lunch Monday through Friday, 11:30 a.m. to 3 p.m., and dinner Monday through Thursday, 5:30 p.m. to 10:30 p.m., Friday and Saturday, 5:30 p.m. to 11:30 p.m., and Sunday, 5 p.m. to 9:30 p.m. For more information or reservations please call(202) 393-0701 or visit www.701restaurant.com.

Acadiana: (Lunch / Dinner) As always, all Passion Food Group restaurants embrace Restaurant Week by allowing diners the opportunity to experience their restaurants as if it were just any other week. At Acadiana and all of their other sister restaurants, Ceiba, DC Coast, and PassionFish diners will enjoy a three-course meal of their choosing. Guests will have a variety of appetizers and desserts to choose from, and Acadiana is proud to continue their tradition of offering any entree on their regular lunch or dinner menu as second course.

Agora: (Lunch / Dinner) offering authentic Turkish and Greek cuisine for diners during Restaurant Week. Lunch begins with a sampler of Hummus, puree of chickpeas, tahini, lemon juice, garlic and olive oil; Htipiti, roasted peppers, feta, thyme and olive oil andCacik, yogurt, cucumber, dill, vinegar, garlic and olive oil. Then guests can choose three-courses from a pre-selected menu. For dinner, diners can order from a variety of dishes from a pre-selected five-course menu. Menu highlights include Imam Bayildi, stuffed eggplant with onions, tomatoes, pine nuts and garlic; Bruksel Lahana, fried Brussels sprouts with Urfa pepper and crème fraiche; Alabalik, seared rainbow trout topped with olives, sun dried tomato relish and toasted almonds as well as Kibbeh, ground beef and bulgur dumplings stuffed with ground beef, lamb, almonds and pine nuts over yoghurt sauce. Agora is open for lunch Monday through Friday, 11 a.m. to 3 p.m. and dinner Sunday through Wednesday, 5 p.m. to 11 p.m.; Thursday through Saturday 5 p.m. until Midnight. For more information or reservations, please call (202) 332-6767 or visit their website at www.agoradc.net.

Ardeo+Bardeo: (Dinner only) Guests can choose one dish form the vegetable, small bites or soup & salad section, one dish from the pasta, seafood or meats section and one dessert for $35.11. Standout dishes include Fritto Misto: Rock shrimp with calamari and green goddess dressing; Butternut Squash Soup with licorice marshmallow; ’Faux’ Carbonara with fettuccini, red onion, oregano, smoked ricotta and egg 63; Day Boat Scallops with butternut puree, spaghetti squash, bacon and lobster emulsion, as well as New York Strip with tukon gold puree, roasted royal trumpet mushrooms and one-eyed Susan. For dessert, guests can choose from standouts such as Chocolate Pistachio Tart with salted caramel and milk chocolate glaze; Brioche Bread Pudding with chocolate ganache with caramel ice cream as well as Home-Style Sweet Potato Pie with vanilla ice cream. Ardeo+Bardeo will be extending their offering from January 9-22. Ardeo+Bardeo is open for dinner Sunday through Thursday, from 5:30 p.m. to 10:30 p.m.; Friday and Saturday from 5:30 p.m. to 11 p.m. and Sunday brunch 11 a.m. to 3 p.m. For more information, please call (202) 244-6750 or visit http://www.ardeorestaurant.com.

Bastille: Participating in both the official DC Restaurant week and Alexandria’s, January 13-22, 2012. Chefs Christophe and Michelle Poteaux are extending Restaurant Week from January 9 through the 31^st. The Chefs Poteaux take pains to source organic and sustainably raised produce for their intimate bistro in Old Town Alexandria. The restaurant features humanely raised beef, pork and poultry from Smith Meadows Farm and Bassett Farms, both inVirginia, as well as, using local farmer’s markets and farmer co-ops to select locally grown fruits and vegetables at their seasonal peak.

BlackSalt Fish Market & Restaurant (Brunch / Lunch) offering a three-course lunch menu and three-course brunch menu for $20.12. Guests can select mouthwatering dishes, which may include Steamed Blue Shell Mussels with tomato, garlic and lemon; Cornmeal Crusted Tilapia Sandwich with toasted ciabatta, avocado-corn relish, baby greens and pickled red onions; Wood Grilled Mahi-Mahi with faro, cauliflower, arugula and puttanesca. For Sunday Brunch, Louisiana Poached Eggs with blue shell crab, crawfish, tasso, cayenne hollandaise, as well as Texas Pink Shrimp and Grits with fennel sausage, arugula and thyme will be available. For dessert, diners can choose between Chocolate Chambord Truffle Cake, Key Lime Pie or a selection of house-made ice cream and sorbet. BlackSalt is open for lunch Monday through Saturday, from 11:30 a.m. to 2:30 p.m. and Sunday brunch, from 11 a.m. to 2 p.m. For more information please call (202) 342-9101 or visit www.blacksaltrestaurant.com.

Cedar: (Lunch / Dinner) Thru Jan. 28th

Ceiba: (Lunch / Dinner) As always, all Passion Food Group restaurants embrace Restaurant Week by allowing diners the opportunity to experience their restaurants as if it were just any other week. At Ceiba, and all of their other sister restaurants, Acadiana, DC Coast, and PassionFish diners will enjoy a three-course meal of their choosing. Guests will have a variety of appetizers and desserts to choose from, and Ceiba is proud to continue their tradition of offering any entree on their regular lunch or dinner menu as second course.

Chef Geoff’s: (Georgetown; Downtown; Tysons Corner) (Lunch / Dinner) For DC Restaurant Week, Chef Geoff’s offers the WHOLE menu, with no upcharges. Guests may choose any soup salad or starter followed by any entree followed by any dessert.

Cuba Libre Restaurant & Rum Bar: (Lunch / Dinner) During both lunch and dinner service, guests can select flavorful ceviches, a variety of piqueos and other signature dishes that reflect Chef-Partner Guillermo Pernot’s recent culinary trips to Cuba. Dinner options include Ravioles de Lucio: Eggplant wrapped ravioli with lamb ropa vieja filling and Hierba Buena infusion; Sopa de Platanos Maduros: Caribbean sweet plantain soup with coffee cured sliced grilled duck breast; Chuleta Chino Cubana: Eight-year-old rum glazed chino Cubano 12-ounce rib pork chop with baby bok choy and wild mushrooms stir-fry as well as Pescado de Oriente: Citrus marinated whole boneless fillet of striped bass a la plancha, Chino-Cubano fried rice and baby sprouts salad served with a sweet chile-citrus and ajonjoli sauce. For dessert, guests can choose between Torta de Pudín de Chocolate: Chocolate pudding tart and coconut crust served with a mango caramel sauce or the Pudín Diplomatico:Warm banana and chocolate chip bread pudding topped with Cuba Libre’s spiced rum and roasted pineapple. The Restaurant Week menu must be ordered by the entire table. Cuba Libre is open for lunch Monday through Friday, 11:30 a.m. to 3 p.m.; dinner Monday through Sunday, 4 p.m. to 11 p.m. and brunch Saturday and Sunday 11:30 a.m. to 3 p.m. For more information, call (202) 408-1600 or visit http://www.cubalibrerestaurant.com/.

DC Coast: (Lunch / Dinner) As always, all Passion Food Group restaurants embrace Restaurant Week by allowing diners the opportunity to experience their restaurants as if it were just any other week. At DC Coast and all of their other sister restaurants, Acadiana, Ceiba, and PassionFish diners will enjoy a three-course meal of their choosing. Guests will have a variety of appetizers and desserts to choose from, and DC Coast a is proud to continue their tradition of offering any entree on their regular lunch or dinner menu as second course. *New if you join their Loyalty program you can get RW pricing for an extra 2 weeks!

Dino: (Brunch / Lunch / Dinner) From January 2nd thru Thursday February 3rd, Dino will be offer its Restaurant Week menu for $35.13! Dino will offer an amuse bouche of one of their changing selection of small “bar snacks” followed by your choice of 3 courses from their FULL menu. Your meal ends with our house made truffles featuring the wonderful Italian chocolates of Agostini {one of the largest “bean to bar” chocolate producers in the world! Dino will offer special Restaurant Week wine trios available for $10 as well as offering wine madness {wines $50+ at 33% off} the entire time of restaurant week! For Restaurant Week itself {Janyary 9 thru 17}, we will not be offering free corkage.

ELISIR: (Lunch only) The newly opened Italian eatery will participate in DC Restaurant Week for the first time; however, Chef Enzo Fargione, formerly of Teatro Goldoni is a pro!

Fiola: (Lunch only) 1st time participating

Graffiato: (Lunch only), January 9 – 14

• Menu Highlights: Crispy brussels sprouts with pancetta, maple and egg; risotto with pumpkin, smoked provolone and pepitas; Jersey Shore pizza with fried calamari, tomato, provolone and cherry pepper aioli; salmon with striped bass garnish; warm pistachio cake with candied pear and parsnip caramel and mascarpone gelato
• Special Offering: Prosecco on tap and seasonal Graffiato market punch will be available for $6.

Hill Country BBQ Market DC: (Lunch / Dinner) Lunch RW Pitmaster Combo includes Cornbread with Ancho Honey Butter, 1/4 lb. Lean Brisket, 1 Pork Rib, 1 Beef Rib, 1/4 all natural Chicken (white or dark meat), and 2 Good Eatin’ (8 oz) sides with your choice of Iced Tea, Lemonade, Fountain Soda or Shiner Draft Beer. Dinner RW Chowdown Combo includes Cornbread with Ancho Honey Butter; 1/3 lb. Moist Brisket, One Pork Spare Rib, One Beef Rib, 1 Link of Kreuz Market Original Sausage, Quarter All Natural Chicken (white or dark meat), and Two Good Eatin’ (8 oz.) Sides with Choice of dessert and Choice of Ice Tea, Lemonade, Fountain Drink or Shiner Draft Beer.

Jaleo: (Lunch / Dinner) Guests can choose items off a pre-selected four-course lunch menu, and five-course dinner menu from January 9-22. Dishes not to be missed include Sopa de Setas con Queso Idiazábal, mushroom soup with Idiazábal cheese and a slow cooked egg; Patatas Bravas, a Jaleo favorite with spicy tomato sauce and alioli; Gambas al Ajillo, shrimp sauteed with garlic; Lomo de Cerdo con Salsa de Cabrales, pork loin with roasted onion and cabrales sauce, as well as Chorizo con Pure de Patatas, homemade traditional chorizo with potato puree. For the perfect ending, guests can select from Flan al Estilo Tradicional de Mama Marisa con Espuma de Crema Catalana, a classic Spanish custard with ’espuma’ of Catalan cream and oranges or Espuma de Chocolate Negro con Bizcocho de Cacao y Helado de Avellana, dark chocolate mousse with cocoa sponge cake and hazelnut ice cream. Jaleo is open Monday, 11:30 a.m. to 10 p.m.; Tuesday through Thursday, 11:30 a.m. to 11:30 p.m.; Friday and Saturday, 11:30 a.m. to 12 Midnight and Sunday, 11:30 a.m. to 10p.m. For more information or reservations please call (202) 628-7949 or visit www.jaleo.com.

J&G Steakhouse: (Lunch / Dinner) extended January 9 – 20. Menu Highlights include Parsnip soup with coconut foam, lime and mint; seared cod with scallion-chili sauce, basil and celery; peppercorn crusted prime NY steak with mashed potatoes. Special Offering: All tables will receive a complimentary order of Black Truffle Fritters, a J&G Steakhouse signature item.

KAZ Sushi Bistro: (Lunch / Dinner)