Community Corner

Where To Find Deals During D.C. Restaurant Week, 1/17 to 1/23

Vienna, Tysons McLean, Falls Church restaurants participate in annual culinary celebration

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Washington, D.C.'s Winter Restaurant Week returns for its 17th year with a list of more than 200 restaurants offering lunch and dinner specials.

The week, which runs from Jan. 17 to 23, is designed to get diners to explore the region's culinary scene with a discounted lineup of dishes and entrees. The week  features only one restaurant in the Town of Vienna  this year (and readers have expressed a desire for Vienna to have its own week), but there are several restaurants participating in Tysons Corner and in nearby McLean and Falls Church.

A three-course fixed-price meal at any participating restaurant is $20.11 per person for lunch, and $35.11 for dinner, not including beverages, gratuity and tax.

Find out what's happening in Viennawith free, real-time updates from Patch.

Here's where you can take advantage of the specials. If there's a restaurant we missed, let us know in the comments:

Vienna

Find out what's happening in Viennawith free, real-time updates from Patch.

Update: Bazin's on Church is also participating in Washington, D.C.'s Winter Restaurant Week

  • Bazin's On Church, 11 Church Street Northwest
    703 255-7212
    Lunch

  1. First Course: Choice of Tomato Noodle Soup or Autumn Salad

  2. Second Course: Crispy Chicken or Potato and Roasted Garlic Rubbed Haddock

  • Third Course: Tres Leches or Warm Brownie Sundae

     

    • Dinner

     

    1. First Course: choice of Baked Potato Soup or Blue Cheese Roasted Fig Salad

  • Second Course:  Choice of Herb Roasted Chicken Breast, Tortilla Crusted Mahi Mahi or  Sauteed Pork Tenderloin

  • Dessert: Tres Leches  or Warm Brownie Sundae

    •  

    Tysons

    McLean

    Falls Church

    • 2941 Restaurant, 2941 Fairview Park Dr.
      703-270-1500
      Lunch Only
      Click here for reservations
      Menu
      1. Appetizer: Choice of CHESTNUT VELOUTÉ (eggnog custard with old Armagnac and mushroom fricassée) or PATÉ DE CAMPAGNE (pickled vegetable, petite salad)
      2. Entree: DAY BOAT SEA SCALLOPS (romesco sauce, grilled scallion, parsley) or LEMON RISOTTO (cauliflower, Buddha’s hand, fine herbs) or STUFFED QUAIL (bacon wrapped, cannellini beans, winter kale)
      3. Desert: EARL GREY POT DE CRÈME (clementine oranges, walnut brioche bostock, crispy nougatine) or MILK CHOCOLATE DACQUOISE (coconut ice cream, macadamia nut caramel)

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