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Cherry Eating

By Alexa Beattie
washingtonpost.com Staff Writer
Monday, March 10, 2003
   


    Think pink Pink foods will be all the rage during the National Cherry Blossom Festival. (Photo by Michael DiBari Jr. for The Washington Post)


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We've waited all year. But in a matter of days, Washington rolls out the cherry-colored carpet for our blossoms. It has been a bitter winter, that's for sure. So the very thought of those blushing beauties puts a grin on our faces, a hop in our step and a hunger in our bellies for all things cherry.

Fortunately, Washington restaurants can help. The National Cherry Blossom Festival begins March 22 and for a two-week period, restaurant menus are scattered with cherry-infused dishes.

Fancy cherry pie? M&S Grill's the place. A cherry cobbler? Smith & Wollensky's the spot. Brasserie Les Halles has cherry crepes, flambéed with a splash of Kirsch. At DC Coast there's cherry almond tart for dessert; at TenPenh, a Black Forest trifle.

Cherries also star in entrees, adding fruity piquancy to suckling pig with cherry mustard at 15 ria; breast of muscovy duck with kiln-dried cherries at Equinox; venison loin with cherry marmalade at Olives. Chef Geoff's downtown serves a cherry rhubarb duck. Nick & Stef's promises pan-roasted duck with sun-dried cherry sauce.

The celebration doesn't end with food. Bar Rouge stirs a Cherry Blossom with cherry brandy, grenadine and lemon juice. The Sports Club/LA treats sporty patrons to a cherry blossom smoothie of cherries, apple juice and yogurt.

Also keep an eye out for cherry blossom doughnuts (covered in pink and white sprinkles) at Krispy Kreme.



© Copyright 2003 The Washington Post Company