By Kris Kitto - 03/18/08 05:47 PM EDT
Mmmm. All this talk of cherry blossoms is making diners at Washington restaurants hungry — and thirsty.
Though the history of cherry blossom season has nothing to do with food and drink, the modern-day festival has become just as much about cocktails like “Blossomtinis” as it is about the white and pink petals that shower the city’s sidewalks.
Many restaurants’ special offerings sound like nothing more than a bunch of cherries dumped on top of their normal menu items, while other chefs show that they’ve put some thought into their pink-and-white-themed foods.
Take, for instance, Asia Nine, a new restaurant in Penn Quarter. Between March 29 and April 13, it will offer a cherry lassi — described as “a sweet, refreshing blend of yogurt, fresh cherry puree and sparkling water” — a coconut cherry cream pie, and a cherry mojito — flavor choices that seem natural and sound delightful.
Two local establishments are offering cherry-themed martinis for the occasion. Oya restaurant’s Blossomtini is made with a cherry vodka, but the only thing cherry about the Mayflower Hotel’s Cherry Blossom Martini, it seems, is the one that comes on top. It’s made with cranberry vodka, pineapple juice and raspberry liqueur.
If you’re dying to taste cherry in every bite of your cherry-blossom dinner, head to The Grill at Morrison House in Alexandria. It’s offering a cherry wood-smoked duck breast with cherry foam.
Whatever cherry-infused dish your heart desires, you’re certain to find it at Oceanaire, Poste, Firefly Restaurant and Lounge or any one of the other local restaurants offering blossom-filled menus this spring.