One night. 30 restaurants. You better come hungry.
That was the key takeaway from the Dine N Dash media preview last week. If you’re not familiar with it, Dine N Dash is a trek through D.C. to sample some of the District’s finest dining. Dine N Dash benefits World Central Kitchen, Chef José Andrés’ charity which develops smart solutions to hunger and poverty worldwide. This year, the event is expanding from Penn Quarter to 14th Street corridor including 30 restaurants, pop-ups, and food trucks.
Our mini Dash started at Oyamel, José Andrés’ Mexican spot in Penn Quarter (honestly they should just name the neighborhood after him at this point, but I digress). We were greeted with a signature Oyamel margarita topped with salt foam, chips, fresh guacamole, carnitas tacos, and mahi mahi empanadas. It was easy to see why Oyamel is the defending Dine N Dash champions for three years in row. (Guests get to vote on their favorite restaurants at the end of the event).
It was tough to put down my margarita, but we made our way to DBGB in CityCenter. DBGB one of the VIP-only restaurants participating in Dine N Dash. VIP ticket holders get to try Cork, Proof, Sotto and an Erik Bruner-Yang pop-up, in addition to the already-stacked lineup. VIPs also get to attend the after-party with Chef Andrés himself (who is a delight. Read our Bitch At Us with him here).
At DBGB we tried a beautiful spring toast, sipped rosé and a flambéed bacon and onion flatbread. Chef Ed Scarpone was kind enough to leave us with sweet, hot-out-the-oven madeleines as a parting snack.
We bopped over to 14th Street to Ghibellina. It’s a bit of a walk, but trust me, you’re going to want some exercise after all this food. The stand-out dish here was the ramp arancini with pickled ramp aioli. I could eaten a whole basket of those risotto balls if I had the room in my stomach. We also tried the asparagus tart and smoked brisket slider and washed it down with a spicy Pepe Primavera (tequila with a jalapeno-rosemary syrup, apricot brandy and lemon) and sweet Fruitto del Sangue (rye, cynar, lillet rouge, blood orange).
Our final stop was Masa 14, naturally in full Sunday party brunch swing. Grooving to the house DJ, we snacked on salty and spicy edamame, steamed pork buns, and sipped a Masa Mule.
This year’s Dine N Dash will be on June 15, 2016. General admission is pricey at $125, but it’s definitely a good deal, considering how much you’re going to eat and drink. Our best Bitches can use code “preview” to receive $20 off tickets. For tickets, and more information on which vendors will be there, click here.