BLT Steak plans to reward those who stick around town next week with a specially designed “recess menu” featuring nearly a dozen gourmet snacks.
The power lunching haven’s (1625 I St. NW) “10 Till 10” promotion will be available March 17 through March 21, 5-10 p.m. each evening at the main bar.
A restaurant spokeswoman said Executive Chef Jeremy Shelton experimented with the concept in February and has since decided to roll out seasonally inspired nibbles each time lawmakers are scheduled to high-tail it home.
Featured items ($10 each) for this month include:
- Sweet & Sour Sweetbreads
- House-cured American Wagyu bresaola with toasted brioche bun and frisee
- Artisanal cheese plate
- Creamy polenta with spring pea ragout
- Bacalao croquets paired with spicy tomato aioli
- Yellowtail crudo accompanied by white balsamic, avocado and fennel
- Bone marrow spring roll with gorgonzola fonduta and candied walnuts
- Head cheese escorted by violet mostarda and soft-boiled egg
- A "Corned Beef & Cabbage" creation forged from corned beef sausage, pickled baby Brussels sprouts and Dijon cream
- Grilled baby octopus tied together by feta, olives and oregano
Shelton said he is particularly fond of the corned beef (“It's very fitting for St. Patrick's Day,” he opined) and multi-layered polenta (“Works very well with the fresh flavors of English peas and chanterelles with parsley and mint,” he said), but really hopes folks give the head cheese a whirl.
“Maybe it's a chef thing, but we all love it. I just haven't been able to get it to catch on with the clientele,” Shelton said of the offal challenge.
No word on what he’s got in mind for April. But if history is any guide — during February’s soft launch he dished out beef tartar with house-made fries, Parmesan-crusted bone marrow with green tomato mostarda, polenta with pork ragu, escargot with garlic cream, roasted vegetables accompanied by date butter, sheep’s milk ricotta and hazelnuts, lobster fritters with lemon aioli, grilled sweetbreads married to marinated mushrooms, and local oysters — those left behind in the future might eat better than their district-bound counterparts.