Last Call. . .
Take advantage of the final days of summer by treating yourself to a pork sandwich and side of broccoli rabe at the Galileo Grill this Tuesday and Wednesday between 11:45 a.m. and 1:30 p.m. Chef Roberto Donna will also feature pork sausage or chicken sandwiches, cold carrot and tomato soup, and an onion, pancetta, and cheese quiche. As fall nears and the restaurant prepares to close for renovations, this may be your last chance to indulge in one of the city’s most delicious lunch options.
And today through Wednesday is also your final opportunity to sample the $35, three-course summer menu at 1789. Click on the link, submit your e-mail, and print out the coupon that you’ll need to show your server once you’re seated. DCist Michael particularly enjoyed the Champagne-cured salmon; the lamb (for a $10 surcharge); and a croissant bread pudding.
Last, for those of you who missed out on a day at the beach this summer, head to Rosa Mexicano for a chance to win a Puerto Vallarta Gourmet Giveway, which includes airfare, a three-night stay, and dinner for two at Los Xitomates restaurant. If you don’t win, you can always sample a taste of Puerto Vallarta specialties, such as Hongos Rellenos — stuffed mushrooms with huitlacoche and tomatillo salsa — or Huachinango Vallarta — red snapper with palm green herbs sauce, sautéed spinach and hoja santa.
Revisiting Charlie Palmer
Although DCist hasn’t been shy about putting underperforming Charlie Palmer Steak on notice for its shoddy service, we’re willing to give the food-plus establishment a chance to redeem itself. But just one — provided that they don’t serve us half-eaten truffles. This Thursday, September 14 at 7 p.m., the restaurant hosts the first in its Fall Wine Dinner series, teaming up with Napa Valley wineries Far Niente, Nickel & Nickel, and Dolce — all of which have the same owners. For a hefty $160 (tax and tip included), you score chef Bryan Voltaggio’s Kobe-style sirloin and almond-crusted beef cheeks (paired with two Far Niente cabernet sauvignons); roasted and confit Muscovy duck (paired with a 2004 Nickel & Nickel syrah); and caramelized black mission figs (paired with a sweet 2002 Dolce late harvest semillon/sauvignon blanc dessert wine). Wine dinners represent a great opportunity to try a variety expensive or highly touted wines without shelling out the cash for full bottles. When it comes to Napa Valley, the Far Niente group’s offerings fall into the “expensive” category more reliably than they do into the “highly touted” one, but you can’t go wrong with Voltaggio’s cooking. Call (202) 547-8100 to reserve your spot. Maybe they’ll even pour the wines for you. (Michael Mugmon)
