Photo of All-Purpose courtesy of Resy

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A handful of D.C. restaurants will serve experimental cuisine for one week in April as a part of Resy’s first ever “Off Menu Week.” Participating restaurants, who all use the reservation platform, must serve a minimum of four dishes that have never appeared on their menus. Some are tapping into childhood memories, others might chef-up their favorite drunk food, or maybe restaurants will let their sous chefs step into the limelight.

French American bistro DBGB Kitchen & Bar in CityCenterDC, for example, is giving Chef Nic Tang carte blanche to serve dishes he grew up eating in Singapore. He’ll prepare an oyster omelet, salted egg crab, barbecue sambal skate, and clay pot chicken rice for two people to share.

Over at The Partisan in Penn Quarter, Chef Nathan Anda will use the opportunity to try his hand at making a lamb döner kebab with sumac onions and whipped labneh on flatbread, among other dishes. He has a dream of owning a döner shop because he thinks its the greatest late night food out there. 

Chef Erik Bruner-Yang has already decided on several dishes at Maketto. They include a spicy laab burger with American cheese, fried egg, and cucumbers; braised beef chili noodles; and pidan tofu with fermented egg over fresh tofu, tare, and cilantro.

Off Menu Week is scheduled for April 8 through April 14. A Rake’s Progress, All-Purpose Pizzeria Shaw, ANXO Truxton Circle, Gravitas, The Dabney, The Sovereign, Brothers and Sisters, Spoken English, and Kyirisan are also participating. 

Walk-in guests will be able to try the Off Menu Week dishes, but Resy recommends making reservations because they’re expecting seats to be in high demand. Or, cough, they want you to download their app.

Reservations are already available for all participating restaurants except The Dabney. Reservations for the Michelin-starred Shaw restaurant go live for Capital One credit card holders on March 22 and to the public on March 26. Off Menu Week is a partnership with Capital One.