In honor of Washington, D.C.’s National Cherry Blossom Festival, Chef Daniel Boulud’s DBGB Kitchen & Bar will participate in Cherry Picks, an annual program organized through the festival that highlights the best spring menu items across the district. The restaurant will work in conjunction with the Restaurant Association of Metropolitan Washington.
© DBGB – DC
The four-week program will see DBGB Kitchen & Bar incorporate seasonal items into its French and American cuisine. March 20–27, DBGB Kitchen & Bar will take part in Delightful Drinks week to serve the limited Daniel Boulud’s Cherry Blossom. This drink includes Suntory whiskey, cherry heering, lemon juice, cherry blossom tea syrup, egg whites, Peychaud’s bitters and tea dust.
As part of Fresh Foodie week, April 4–10, DBGB Kitchen & Bar will offer guests handkerchief pasta consisting of orange-braised duck, cherries and fennel. April 10–17, in honor of Decadent Dessert week, DBGB Kitchen & Bar will round out their celebration of cherry blossoms with the Sakura Leaf Hamachi. This dish will feature cherry blossom Shoyu and tempura shiso leaf.
© DBGB – DC
In addition to these limited menu items, guests can also enjoy the restaurant’s regular menu with dishes like coq au vin, baked cod and truffled boudin blanc.
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