October Lunch Club is a tribute to Fall harvest and Halloween!
Available weedays at RIS between 11:30am and 3pm. 3 courses for only $25.More >>
The September Lunch Club will feature street food in honor of going Back to Work.
The 3-course, $25 menu is available
Monday – Friday, 11:30am – 3:00pm.
20% of the total revenue from the Back to Work menu will be donated to Suited For Change’s new program, Suited for Start-Up, an exciting new business incubator for low income female entrepreneurs.
In honor of our staff, we will be closed on Monday, September 3rd. We will be closing at 10pm through September 7th. Join us for regular Sunday hours on Sunday, September 1st (10am - 9pm).
It's not the end of the summer quite yet though... we look forward to heirloom tomatoes through September 21st and great patio weather ahead!
Once again, Chef Ris has created a menu showcasing our fabulous local farmers. With a focus on locally grown produce, our Restaurant Week menu gives a true taste of what RIS has to offer every day of the year. Join us for Restaurant Week and see for yourself what the RIS buzz is all about. Our staff awaits you!
Photo taken by Samantha Civitate, Best Buddies Virginia Lead Program Manager, on April 13, 2013
To all of our dear friends,
We would like to let you know that our pastry chef, Sean Sasser, passed away on August 7, 2013 after a very brief but brutal battle with Mesothelioma. He was 44 years young. We all feel that Sean was brought to us for a reason and we are sad and angry that he was taken so early. I am sure, however, that we will uncover what we don't yet understand and ultimately be strengthened by it.
Sean was an amazing technician of his craft, a joy to watch, and an even greater joy was had in tasting the treats he created. I asked him once where he learned such precision in his technique and he simply said, "I have had great teachers." Thank you to Sean's teachers. Thank you to Sean.
Sean Sasser is known to many in this world as a hero. He is a hero to us, too, here at RIS, our quiet sweet hero. Our love and friendship go to Sean’s husband, Michael, and their families.
Ris Lacoste and the staff of RIS
...one of the best pastry chefs I've known, filled with kindness and knowledge. Perfection, details and love were what you could see and taste in every dessert he made. Sean will be missed.
Melania Castegnaro, Assistant Pastry Chef, RIS
Words cannot express the gratitude I feel when I think of Sean. He was an artist, passionate and true to the culinary arts. I thank God for placing him in my life. I will never forget his wonderful smile.
Sarah Biglan, Chef, RIS
"I have a meat-and-potatoes mind... trapped in a high-cholesterol body, so when favorite daughter Kirby and I went for brunch at Ris restaurant in Washington, DC, I skipped the burger and decided to go green. With dates, Manchego cheese, hazelnuts, and a port vinaigrette, their beet and spinach salad definitely passed the "taste this now!" test. If you're up for a challenge, check out the recipe at oprah.com/omagextras or on O's iPad app."
- "The World According to Gayle," Gayle King, editor-at-large
O Magazine August 2013
Our Spinach and Beet Salad is a colorful garden palette of fresh baby spinach and frisée lettuce with both raw and roasted red, chioga and yellow baby beets. Sweet dates and candied hazelnuts are balanced by grapefruit segments and Manchego cheese. Sunflower and flax seeds add a healthy crunch.
Currently available on all of our menus!
We have joined our friends from Eat Local First, FRESHFARM Markets and RAMW to offer a special, locally sourced three-course menu. Our beverage directors have been working hard to select the perfect local beer, cocktail or wine to match each dish. We couldn't choose, but you can vote on your favorite pairing!
Farm-To-Table Restaurant Week
July 22 - 27, 2013
Jumbo Lump Crab Cake
jalapeño creamed corn and market green beans,
grilled pepper and red onion relish
Port City ‘Optimal Wit,’ Witbier, Alexandria, VA
Heirloom Tomato, Watermelon and
Greek Feta Salad
with preserved lemon and oregano vinaigrette
The Brewer’s Art / Right Proper ‘Brimstone & Clover,’
Saison, Baltimore, MD
Grilled Berkshire Pork Chop
grilled peaches and onions with bacon, buttermilk yogurt dressing, corn cake and blackberry catsup
Viognier, White Hall Vineyards, VA, 2012
Lemon Ricotta Agnolotti
Summer squash, arugula and pine nuts
tomatoes, orange and Parmesan Reggiano
Sangiovese Reserve, Barboursville Vineyards, Barboursville, VA, 2011
Wild Alaska Halibut
fried green tomatoes and white hominy grits
with shrimp, tasso and smoked tomato vinaigrette
Chardonnay Reserve, Jefferson Vineyards, Charlottesville, VA, 2011
Buttermilk Panna Cotta
berries and soft cream, almond berry financier
Summer Cherry- B&B, sweet vermouth, Luxardo and cherries
with honey almond ice cream
Spiced Bulleit - Bulleit rye, cinnamon, apricots and cherries
$50 / $85 with beverage pairings
Featuring some of our market friends:
Toigo Orchards, Laurel Grove Farms,
Westmoreland Berry Farm, Anchor Nursery,
Gardener's Gourmet, Spring Valley Farm and Orchard,
Tree and Leaf Farm, Next Step Produce, Blue Ridge Dairy, Potomac Vegetable Farm
We've had rave reviews of our July Lunch Club Menu, "Summer in America." Celebrate American classics through three courses for only $25. Enjoy lunch with a sparkling cocktail made with fresh market blueberries.
New England Clam Chowder
Fried Green Tomatoes
with white hominy grits and smoked tomato vinaigrette
Maryland Jumbo Lump Crab Cake
jalapeño creamed corn and green beans
with grilled pepper and onion salad
daily ground beef with cheese of your liking,
special sauce and onion jam
with your choice of salad or fries
California Cobb Salad
roasted chicken, avocado, egg, blue cheese, tomato and bacon
with lime cilantro vinaigrette and chili buttermilk ranch dressing
with honey almond ice cream
Red, White and Blue Banana Split
raspberry ice cream, lavender-blueberry frozen yogurt, bananas
white chocolate, raspberry and blueberry sauces
whipped cream and almonds
To salute Spring and our farmers, Chef Ris is offering a "Market Days" Lunch Club menu this month. Start with Chilled Pea Soup, adorned with jumbo lump crab and fennel crisps. And, it's that time of year -- to close out asparagus season, Chef's famous Asparagus and Gingered Grapefruit Salad with miso vinaigrette and ginger lime glaze is back by popular demand.
For the main course, try Pan Fried Trout with beet vinaigrette, horseradish cream, cucumber and dill potatoes. Our fan favorite Jumbo Lump Crab Cake is back, accompanied by orange cream, asparagus and red pepper fennel salad.
To satisfy your sweet tooth, end with a Buttermilk Panna Cotta -- sour cherry sauce and cherry financier. Or beat the heat with our Melon Sorbet, decorated by berries, soft cream and a raspberry-meringue crisp. Remember that the Lunch Club menu is served week days from 11:30 - 3:00. 3 courses - $25. Come try it soon on our patio!
One of our staff's favorite annual events is happening tomorrow, ZooFari.
The evening will feature more than 100 of the area’s finest restaurants. Top chefs like Todd Gray from Equinox, Michel Richard from Central, andTop Chef contestant Mike Isabella from Kapnos will participate in the festivities. Add the fine wines, fabulous entertainment, animal demonstrations, and a great silent auction, all in the wild setting of the Smithsonian’s National Zoo, and you have the recipe for an exotically delicious event. Our Pastry Chef Sean will be offering Strawberry Shortcake Shooters, so stop by and say hi!
Still need tickets? Get them here.
With Mom's Day and graduation happenings, did you miss celebrating Cinco de Mayo? Well, have no fear, the Cinco de Mayo Lunch Club Menu is here..... every weekday in May at RIS!
Start with Sopa Azteca -- a spicy tomato soup with avocados and fresh cilantro. Or our signature Scallop Margarita in a lunchtime size - lime marinated scallops with that refreshing tequila ice.
For your main course, there is Pepita Crusted Salmon with shrimp, crab, chiles and lime a la Bob Kinkead. Craving a salad? Try the Grilled Chicken Tortilla Salad with romaine, tomato, jalapeño and cilantro lime crema.
From Chef Sean and our pastry team, end with a Mexican Vanilla Flan with tropical fruit or Horchata Ice Cream adorned with Mexican hot chocolate sauce and wedding cookies. As you know, our Lunch Club Menu is $25 for three tempting courses. Enjoy six lunches and the seventh one is on us!
What better way to accompany this festive menu - tequila for all of our friends! Try our Strawberry Rhubarb Margarita - Milagro silver, Patron Citronge, rhubarb syrup, fresh strawberries - today on the patio!
At RIS, we enjoy a good foodie challenge. On May 1st, our Wine Director, Leah Cheston (winner of the 2013 International Food and Wine Festival Sommelier Showdown) will battle her husband, Thor Cheston (dubbed “Sir Cheston” after his induction into the Knighthood of the Brewers' Mashstaff) in BEER VS. WINE: THE SHOWDOWN. Get your ringside seat for this head to head challenge as they break their 1-1 record for which is the better pairing for food: wine or beer. Enjoy a five course Springtime farmers market menu by Chef Ris, accompanied by a wine and a beer pairing for each course. Cast your vote and help settle the score between this restaurant power couple as to which is the winning libation! The evening promises to be both educational and entertaining. Cost is $125 per person plus gratuity and tax. The evening will begin with beer and wine cocktails in our Café at 6:30pm, followed by dinner in our Federal Room at 7pm. Spaces are limited, tickets are available for purchase online.
Are you enjoying the beautiful Spring sunshine? Easter is right around the corner, and we hope that you will include us in your Easter Sunday plans. We will have Sunday brunch from 10 am to 3pm, late lunch from 3 to 5pm, and dinner service from 5-9pm. We will offer our full a la carte menu, but Chef also has some specials just for the day featuring lamb, ham and more.
Cream of Artichoke Soup will be served with jumbo lump crab and fennel crisps. Our Salmon and Eggs appetizer is a great plate of nibbles - deviled egg crostini, salmon tillettes, pickled egg, cured salmon and pickled carrots. Baked Ginger Pineapple Glazed Ham will be accommpanied by classic scalloped Gruyere potatoes, asparagus, peas and carrots. Rack of American Lamb will be served with feta potato gratin, spinach and Shiraz sauce. Finally, an old-fashioned carrot cake will be adorned with pineapple sorbet and caramel rum raisins.
Still looking for Easter basket fillers? RIS Gift Cards are a treat that everyone can enjoy, available in all denominations. We also still have a handful of spaces available for our egg dyeing event tomorrow (Saturday 3/30) from 11 to 2. RSVP to firstname.lastname@example.org for seats!
Are you ready for one of our favorite annual events? The Pink Tie Party is tomorrow, March 20, at the downtown Renaissance Hotel. Chef Ris and company will be serving springtime treats - Egg Salad Sliders with pickled carrot salad. Get your pink ties and party dresses out to celebrate the 101st anniversary of the National Cherry Blossom with us. Proceeds from this event benefit the National Cherry Blossom Festival, Inc., a 501(c)(3) not-for-profit organization dedicated to promoting the beauty of nature and international friendship through year-round programs, events, and educational initiatives that enhance our environment, showcase arts and culture, and build community spirit. If you don't have your tickets yet, get them here.