Destination DC

Cherry Blossom Cuisine
Sample the tasty, cherry-flavored and blossom-inspired creations from Washington, DC restaurants.

Julien Jouhannaud, Executive Chef
923 16th St. NW
(202) 509-8000

Pink cherry flavored macaroons with cherry marmalade filling.

Aria Trattoria
Xavier DeShayes, Executive Chef
1300 Pennsylvania Ave. NW
(202) 312-1250

Almond Milk Soup with Cherry Compote. ($6)

Art & Soul
Travis Timberlake, Executive Chef
415 New Jersey Ave. NW
(202) 393-7777

Cherry Blossom Festival Menu: Hamachi Sashimi, Crispy Whole Rockfish, Hojicha Green Tea Cheesecake ($55);
Sukura cocktail ($10)

Asia Nine Bar & Lounge
Rod Yotmanee, Executive Chef
915 E St., NW
(202) 629-4355

Edamame cherry dumpling appetizer; Crispy Fish with Pik King with cherry rice and sauce, cherry sushi entree; Taro Roti with sweet cherry sauce dessert. ($5-$20)

B. Smith's
Ron Reid, Executive Chef
50 Massachusetts Ave. NE
(202) 289-6188

Full menu: Blossom salad; Seared Salmon with a cherry port glaze (entrée); Cherry Apricot Cobbler (dessert); Cherry Mojito (cocktail)

Bangkok Joe's
Aulie Banyarataphan, Executive Chef
3000 K Street, NW
(202) 333-4422

Full Menu: Cherry Duck Dumpling (appetizer); Salmon with Cherry-Miso Glaze (entrée); Chocolate-Cherry Bread Pudding (dessert); Frozen Cherry Bellini (cocktail) (Lunch: $25.10; Dinner: $35.10; Cocktail: $8.50)

Bistro Bis
Joseph Harran, Executive Chef
15 E St. NW
(202) 661-2700

Gâteau aux Cerises: cherry-almond financier layered with cherry mousse, almond praline, morello cherry gelée and montmorency sauce ($11.50)

BlackFinn American Saloon
Michelle Giroux, Executive Chef
1620 I St. NW
(202) 429-4350

Cherry Glazed Baby Back Ribs; Sour Cherry Cobbler; Chocolate Covered Cherrytini.

BLT Steak
Nicole Salaoyga, Sommelier
1625 I St. NW
(202) 689-8999

Chocolate Covered Cherry: cherry-infused vodka, chocolate flavored liqueur, topped with chocolate covered cherry and garnished with a cherry blossom leaf.

BRABO by Robert Wiedmaier
1600 King St.
Alexandria, VA
(703) 894-3440

Cherry Pisco Sour: Pisco, Fresh Lemon Juice, Egg Whites, Cherries ($10)

Café Dupont
1500 New Hampshire Ave. NW
(202) 939-9596

Three course prix-fixe Cherry Blossom menu, featuring Hudson Valley Foie Gras Pâté, Slow Roasted Loin of Venison, and Cherry Crème Brûlée. ($48)

Charlie Palmer Steak
Matt Hill, Executive Chef
101 Constitution Ave. NW
(202) 547-8100

Slow braised pork cheeks with preserved cherries and cauliflower. ($28)

Cheff Geoff's Downtown
Jody Hessler, Bar Manager
1301 Pennsylvania Ave. NW
(202) 464-4461

Japanese Cherry Blossom Martini, featuring sake, St. Germain and cherry puree. ($9)

Circle Bistro
Peter Brett, Executive Chef
1 Washington Circle NW
(202) 293-5390

Sour Cherry Cobbler, a traditional cherry cobbler made with fresh cherries, baked and presented in individual cast iron pans. ($8)

Co Co. Sala
Chef Santosh Tiptur, Executive Chef
929 F St. NW
(202) 347-4265

Chocolate Cherry Cordial: dark chocolate and cherry financier with morello cherry gelato and cherry blossom yogurt bon bon. ($12)

CommonWealth Gastropub
Delian Shannon - Dipietro
1400 Irving Street, NW
(202) 265-1400

Tempranillo Cherry Ice Cream Sandwich. ($8)

Cure Bar and Bistro
Kevin Villalovos, Chef
1000 H St. NW
(202) 379-8942

Kriek Cherry Lambic Braised Pork Osso Buco. ($25)

Dino Restaurant
Dean Gold, Executive Chef
3435 Connecticut Avenue, NW
(202) 686-2966

Petto d'Anatra - Seared Duck Breast on Farro Salad with a Cherry Prosciutto Glaze ($22)
Cherry Smash Cocktail - Muddled Cherries with a Sage & Black Pepper Syrup and Gin. ($11)

DISH and Drinks
924 25th St. NW
(202) 338-8707

Cherry Blossom Cocktail, with vanilla vodka, Malibu Rum, and cherry juice. ($12)

The District Line Restaurant & Bar
Andre Cote, Chef
1919 Connecticut Ave. NW
(202) 483-3000

Griddled Chocolate Cupcake with L'Enfant-inspired French Cherries and topped with Cherry Blossom ice cream. ($7)

Espresso & Gelato Bar at the National Gallery of Art
David Rogers, Executive Chef
East Building Concourse, 4th Street and Pennsylvania Avenue NW
(202) 712-7458

Gelato flavors: cherry, cherry-raspberry, chocolate-cherry
Sorbet flavors: cherry, cherry-raspberry, pomegranate-cherry
($4.05 single; $4.85 double)

Farmers & Fishers
Stephen Bieker, Chef
3000 K St. NW
(202) 298-0003

Farmhouse Crispy-Skin Duck Breast with Cherry Demiglaze. ($16)
Chief Mixologist Jon Arroyo's Sour Blossom Mousse Cocktail. ($13)

Alice Gaber, cocktail creator
1310 New Hampshire Avenue, NW
(202) 861-1310

Blossom Fizz cocktail, featuring Elderflower Liqueur, green tea, lavender, and sparkling wine. ($8)

Founding Farmers
Lisa Franz, Chef
1924 Pennsylvania Ave. NW
(202) 822-8783

Chief Mixologist Jon Arroyo's Sour Blossom Mousse Cocktail. ($13)
Chocolate-Cherry French Toast (stuffed French toast with dark chocolate pastry cream and cherry liqueur syrup). ($10)
Cherry Blossom Purse dessert (a puff pastry "beggar's purse" filled with cherries and served with honey almond ice cream). ($8)

Garden Café Français at the National Gallery of Art
Menu created by Chef Michel Richard in honor of From Impressionism to Modernism: The Chester Dale Collection
David Rogers, Executive Chef
West Building, 6th Street and Constitution Avenue NW
(202) 712-7454

Cherry clafouti. ($6.50)

Georgia Brown's
Jim Foss, Executive Chef
950 15th St. NW
(202) 393-4499

Cherry Blossom Sangria - orange, pear, lemon and dark cherry sangria with cherry brandy and cherry-infused simple syrup. ($10)

William McCormick, Executive Chef
1200 New Hampshire Ave. NW
(202) 331-7310

Endive Salad with Dried Cherries, Toasted Walnuts, Blue Cheese, Chives, and Cherry Vinaigrette. ($7.95)

Harry's Tap Room
Alex Reyes, Executive Chef
1100 S. Hayes St
Arlington, Va. 22202 - The Fashion Center at Pentagon City
(703) 416-7070

Duck Confit with vegetable marbles and a cherry gastrique. ($12)
Va. Goat Cheese and Cherries Cheesecake glazed with Dulce de Leche. ($6)
Harry's Cherry Martini - champagne, elderflower Liqueur and cherry juice. ($7)

Harry's Tap Room
Alex Reyes, Executive Chef
2800 Clarendon Blvd.
Arlington, Va.
(703) 778-7788

Duck Confit with vegetable marbles and a cherry gastrique. ($12)
Va. Goat Cheese and Cherries Cheesecake glazed with Dulce de Leche. ($6)
Harry's Cherry Martini - champagne, elderflower Liqueur and cherry juice. ($7)

The Heights
William McCormick, Executive Chef
3115 14th St. NW
(202) 797-7227

Bing Cherry Gratan, Stewed with Fresh Cherries, Topped with Crispy Oats and Raw Sugar. Served with Sour Cream Ice Cream. ($6.95)

Hudson Restaurant & Lounge
2030 M St. NW
(202) 872-8700

Cherry Gelato with shortbread cookies and cherry dust. ($7)

iCi Urban Bistro
Olivier Perret, Executive Chef
806 15th St. NW
(202) 730-8700

A complete cherry menu, featuring foie gras terrine with cherry marmalade and toasted brioche; seared duck magret with leeks, celery root pulp, cherries and pepper sauce; cherry crème brule and more.

Il Mulino
Michele Mazza
1110 Vermont Ave. NW
(202) 293-1001

Rugola salad with cherry vinaigrette; roasted duck with dried cherry marinade, wild rice & cherry sauce; cherry cheesecake (lunch, $25 - dinner, $35)

J & G Steakhouse
Philippe Reininser, Executive Chef
Hotel W
515 15th Street, NW (202) 661-2440

Madai Sashimi, Floral Infused Cherries and Cilantro.

J. Paul's, A Dining Saloon
Tom Crenshaw, Executive Chef
3218 M St. NW
(202) 333-3450

Brie en Croute with Cherry Marmalade and Fig Jam. ($12)

Jackson 20
Dennis Marron, Executive Chef
480 King St., Alexandria, VA
(703) 842-2793

Cherry Wood Smoked BBQ Beef Brisket with Roasted Red Potatoes, Green Bean Salad. ($25)

Ramon Martinez, Chef
480 7th St. NW, Washington, DC (202) 628-7949
7271 Woodmont Ave., Bethesda, MD (301) 913-0003
2250 A Crystal Dr., Arlington, VA (703) 413-8181

Gazpacho de cerezas (chilled Spanish soup with tomatoes, cucumbers, onions, and peppers, served with fresh cherries and sherry vinegar); Cherry-Sherry Martini (sparkling cherry cocktail with fresh juice and cava).
(soup, $6.50
cocktail, $12)

Juniper at the Fairmont
Jason Dalling, Chef
2401 M St., NW
(202) 457-5020

Pan Seared Halibut, White & Green Asparagus, Cherry Infused Hollandaise. ($24)
Cherry Blossom Cocktail Collection, including the Cherry Margarita, Bourbon Blossom, Cherry Cosmo, and Cherry Mojito. ($12)

Kababji Grill
1351 Connecticut Ave. NW
(202) 822-8999

Cherry Woo Woo cocktail: Absolut Citron Vodka, Peach Schnapps, Cranberry juice, muddled cherries, cherry juice and lime juice. ($10)

KAZ Sushi Bistro
Kaz Okochi, Executive Chef
1915 Eye St NW
(202) 530-5500

Cherry Blossom Bento Box with Clam Soup and Cherry Panna Cotta
(Sushi, Sashimi, Spring Vegetables).

Kellari Taverna
1700 K St. NW
(202) 535-5274

Greek yogurt with sour cherry preserves, walnuts, and Greek honey. ($8)

Lebanese Taverna
Abi-Najm Family, Chefs
2641 Connecticut Ave. NW - (202) 265-8681
5900 Washington Blvd., Arlington VA - (703) 241-8681
1101 South Joyce St., Pentagon Row, Arlington VA - (703) 415-8681
7141 Arlington Rd., Bethesda MD - (301) 951-8681
1840 G International Dr., McLean VA - (703) 847-5244

Rack of lamb marinated with garlic, rosemary and zaatar with a Morello cherry wine reduction served with whole wheat burghul pilaf and a fava bean and tomato medley. ($28)

Legal Sea Foods
Kevin Mitchell, Chef
704-708 7th St. NW
(202) 347-0007

Chocolate Cherry Bread Pudding. ($5.95)
Cherry Blossom cocktail. ($9.95)

Lima Restaurant & Lounge
1401 K St. NW
(202) 789-2800

Cherry Blossom Inspired Tiradito. ($14)

Logan Tavern
William McCormick, Executive Chef
1423 P St. NW
(202) 332-3710

Grilled Chicken Stuffed with Pecans, Dried Cherries and Gorgonzola Cheese. Served with Mashed Potatoes and Cherry Reduction. ($17.95)

M Bar
John Therres, Chef
1143 New Hampshire Ave. NW
(202) 775-0800

Cherry Jubilee Shortcake. ($7)
Pink Passion Fire cocktail. ($10)

Masa 14
1825 14th St. NW
(202) 328-1414

A cherry-blossom inspired cocktail.

Michel Richard Citronelle
Michel Richard, Executive Chef
3000 M St. NW
(202) 625-2150

Mie N Yu
Chris Kelley, Bar Chef
3125 M Street, NW
(202) 333-6122

Cherry Blossom Cocktail. ($9)

Ed Witt, Executive Chef; Cocktail Creator Pablo Henrich
3277 M St. NW
(202) 333-1573

Pan-roasted duck breast w/ cumin, lentils, cherry sauce. ($14)
Mia Clementina (cocktail)

Morton's The Steakhouse
Tommy McKoy, Chef
1050 Connecticut Ave. NW
(202) 955-5997

The Mary Pickford cocktail - a prohibition era cocktail of Bacardi, pineapple juice, grenadine, and Luxardo Marachino Liqueur. ($12)

Neyla, A Mediterranean Grill
Abdul Hash Housh, Executive Chef
3206 N St. NW
(202) 333-6353

Arabic Cherry Lemonade - a lemon-lime lemonade with mint and bing cherries. Add your choice of vodka. ($6/$9 with vodka)

Notti Bianche
Robert DeCoste, Chef
824 New Hampshire Ave. NW
(202) 298-8085

Cherry Mostarda with Spicy Coppa appetizer - delicious cherry relish served with spicy coppa (cured Italian ham) and crusty bread. ($12)

The Oceanaire
1201 F St. NW
(202) 347-2277

Pepper Crusted Halibut with Mashed Sweet Potatoes and Cherry Glaze

Old Glory BBQ
Richard Brooks, Executive Chef
3139 M St. NW
(202) 337-3406

Cherry-Wheat Beer Battered Onion Rings - Samuel Adams beer battered "cherry wheat" Vidalia onion rings with a sweet and sour kiln-dried cherry-cherry pepper dip. ($8)

Palette at Loews Madison Hotel
Arnel Esposo, Executive Chef
1177 15th Street, NW
(202) 587-2700

Bing Cherry-Cured Wild Alaskan Salmon Sashimi, with Cherry Blossom Essence Jasmin Rice. Service with Cherry Sake Float.
($12 Appetizer, $23 Entrée)

Paolo's Ristorante
Bill McPartland, Executive Chef
1303 Wisconsin Ave. NW
(202) 333-7353

Cherry Campari "Crush". ($10)
Cherry Mimosa (Rossini). ($8)

Ping Pong Dim Sum
Darren Wightman, Executive Chef
900 7th St. NW
(202) 506-3740

Sour Cherry & Coconut Bubble Tea (cooler). ($4)
Cherry Bellini (cocktail). ($10)
Cherry Mousse with Almond Miso Brittle. ($5)

Plume at the Jefferson Hotel
Damon Gordon, Executive Chef
1200 16th St. NW

Brian Murphy, Chef
1904 14th St. NW
(202) 387-7654

Hibiscus Cocktail - orange blossom vodka, St. Germaine, Prosecco, Hibiscus Grenadine with a fresh Hibiscus; POLICY will also offer a cherry dish inspired by the season's freshest ingredients. (Cocktail $11)

Poste Brasserie
Rico Wisner, Executive Chef
555 8th St., NW
(202) 783-6000

Arborists Delight Cocktail with 3000 Generations Shochu, Ron Cartavio Gold rum, Cherry Preserves, Lemon Juice, Simple Syrup, and Sparkling Wine. ($11)

Bryan Moscatello, Executive Chef
1430 H St. NW
(202) 638-4444

Smoked Duck Arancini with Cherry Aioli. ($9)
Cinnamon Dusted Bombolini with Confettura.

777 I St. NW
(202) 742-8550

Cherry-wood Smoked Pork Belly with Cherry Gastrique. ($12)
Cherry Vacherin with Marshmallow powder and orange blossom syrup. ($10)

Restaurant Marvin
James E. Claudio, Executive Chef
2007 14th St. NW
(202) 797-7171

Rabbit Terrine with Cherry Preserves. ($9)

Ris Lacoste, Executive Chef
2275 L St. NW
(202) 730-2500

Smoked Paprika Crusted Muscavy Duck, sweet and sour cherry sauce, candied orange, almond wild rice and caramelized endive. ($28)

Roof Terrace Restaurant
Joe Gurner, Executive Chef; Ben McCormick, Pastry Chef
2700 F Street NW
(202) 416-8555

Roast Loin of Pork Montmorency with sweet potato puree and rainbow swiss chard. ($29)
Brioche and English toffee Bread Pudding with bing cherries and cherry gelato. ($11)

Rachael Harriman, Chef de Cuisine
1330 Maryland Ave. SW
(202) 787-6868

Cherry Smash Cocktail: Austrian Sour Cherry Liquor, Stoli Vanilla, Lemon juice, Cherry Lambic. ($10)
Cherry not so Smashed (non alcoholic): Muddled organic cherries, Cherry juice, Vanilla syrup Ginger Ale. ($4)

Cliff Wharton, Executive Chef
1001 Pennsylvania Ave.
(202) 393-4500

Prix-fixe menu of Pan Seared Scallops, Hudson Valley Foie-Gras, Sea Bass, and Warm Chocolate Chip Cookie Bar. ($35/$55 with beverage pairings)

Tony & Joe's Seafood Place
Bill Eder, Chef
3000 K St. NW
(202) 944-4545

Balsamic Cherry Glazed Salmon with Dried Cherry Saffron Rice. ($26)

Trummer's on Main
Alex Bollinger, Executive Chef
7134 Main St.
Clifton, VA
(703) 266-1623

Smoked Muscovy Duck and Maitake Mushroom Salad; Cherry Blossom Tea Panna Cotta.

Tuscana West
1350 I St. NW
(202) 289-7300

Entrée: Anatra con Salsa di Ciliegio. ($22)
Dessert: Ciliegio Cotto. ($8)
Cherry Blossom Martini. ($8)

Urbana Restaurant & Wine Bar
Alex Bollinger, Executive Chef
2121 P St. NW
(202) 956-6650

Roasted lamb with celery root puree and cherry lamb jus. ($28)

Jeffrey Buben, Chef
1990 M St. NW
(202) 659-1990

Cherry "Pie": long pepper streusel, cherry brandy ice cream, bing cherry gelée, brown butter emulsion. ($11.50)

Graham Bartlett, Executive Chef
781 7th St. NW
(202) 393-2929

Hot Oil Seared Snapper Tiradito with Ginger, Yuzu, Fresno Chile, White Soy-Cherry Sauce. ($12)
Smoked Duck Salad with Tequila Cure, Red Onionm, Lemongrass, Mango, Baby Greens, Masa Croutons, and Cherry-Ponzu Vinaigrette. ($14)
Slow Roasted Pork Belly with Chinese Five Spice Marainade, Wok Fried Mushroom Wild Rice, and Chile Pasilla-Yuzu-Cherry Salsa. ($21)

1155 14th St. NW
(202) 379-4366

Singapore Blossom cocktail: Organic CapRock gin, fresh cherry puree, Benedictine Dom, vanilla infused simple syrup, fresh lemon juice, splash of soda, garnish of candied cherries. ($14)

Bryan Moscatello, Executive Chef
800 F St. NW
(202) 654-0999

Cherry Braised Beef Short Ribs with Caramelized Salsify, Pea Tendrils and Foie Gras Emulsion. ($22)
Popcorn Sweet Breads with Cherry Sweet and Sour. ($11)

Zola Wine & Kitchen
Bryan Moscatello, Executive Chef
505 9th St. NW
(202) 639-9463

Game Hen Salad with Shaved Carrots, Fennel, Cherry-Honey Gastrique and Sous Vide Egg Yolk. ($12)

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