WednesDaze: Get Wild at Cashion’s
Cashion’s toque John Manolatos has an idea he’s hoping will catch on: family-style seafood dinners featuring line-caught whole rockfish.
He’s serving up his inaugural fish feast — featuring a 13- to 15-pound sustainable rockfish that’s been oven-roasted for an hour, flanked by fresh sea salt, olive oil, fresh lime, scallions-marinated olives, house-made hot sauce, salsa verde and paprika aioli — Wednesday starting at 6:30 p.m.
The all-inclusive meal (Greek salad and fruit clafoutis with buttermilk sorbet bookend the experience) runs $55 per person, and reservations are limited to the first 20 requests. A wine pairing of unoaked chardonnay from Oregon’s Willamette Valley (Chehalem INOX Chardonnay) is available for $40 a pop.
Manolatas plans to re-release the deal August 26 (again, limited to the first 20 takers). He also intends to make on-demand feasts available to groups of 10 or more ($55 per person) that phone in orders by 6 p.m. on the Monday of the same week they wish to visit the restaurant (1819 Columbia Road NW).
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