The Dish: Move Over Restaurant Week

by Catherine Trifiletti

Resy and Capital One’s pilot program ‘Off Menu Week’ begins in D.C. April 8 – 14.

A Rake’s Progress will highlight menu items from a favored purveyor.

In partnership with Capital One, the popular restaurant reservations app Resy is launching a special initiative in select cities nationwide, which offers chefs a platform to stretch their creative muscles by making dishes that aren’t in their standard rotations. “Off Menu Week” (not to be confused with Restaurant Week), is kicking off in D.C. April 8 – 14 and participating restaurants include The Dabney, A Rake’s Progress, Maketto, DBGB Kitchen & Bar, The Partisan, Anxo, Gravitas, The Sovereign, Brothers and Sisters, Kyrisian, All Purpose and Spoken English.

All Purpose’s Mike Friedman.

Each chef involved is approaching the unique opportunity through their own individual lenses – for some, like DBGB’s Nic Tang, it’s about reconnecting with the cuisine of their pasts or, as The Dabney’s Jeremiah Langhorne told Bloomberg, it’s a chance to give diners insight into the thought process behind a dish. Whatever the interpretation, creations will be just as exciting for diners as the chefs whipping them up.

Washington is the second urban market behind Los Angeles launching the program and will be followed by San Francisco, New York, Chicago and Austin. Resy is the preferred reservation tool for 4,000 restaurants internationally and services approximately 1.5 million diners a week.

See below for menu highlights from five participating restaurants:

ANXO‘s dishes will meld Basque country dishes with Asian flavors.

House Conservas, house-preserved mussels, potato chips

Fava Brandade, fresh fava beans, potato, garlic, cream, guindilla seca, parsley & toast

Pan-Roasted Turbot, cockles, english peas, uni emulsion, grilled lemon

Galbi-Style Lamb Ribs, espelette potato purée, roasted shallots, artichoke, rosé cider glaze

Apple Terrine, crème fraîche ice cream, brown sugar crumble


A RAKE’S PROGRESS will highlight menu items from a valued farming partner Jon Shaw, whose Karma Farm in Baltimore County, supplies the restaurant with a bounty of seasonal produce.

Kohlrabi Salad, buttermilk, smoked cheese, garlic chili bread crumbs

Bacon Steak, grilled scallions, country ham xo

Grilled Various Beets, new jersey yuzu, profusion of herbs and shoots, black walnuts

Cape May Lobster Purloo, butter poached lobster, pickled okra, Chinese broccoli, benne miso


GRAVITAS selections are inspired by Spring and will include light ingredients that reflect the changing season.

 White Asparagus Risotto, benton’s ham, nettles, pecorino, ash

Fluke Crudo, puffed amaranth, almond, leche de tigre, citrus

Wagyu Hanger Steak “Ghormeh Sabzi”, salsa verde, braised heirloom beans, basmati rice, garlic yogurt

Raspberry and White Chocolate Semifreddo, dark chocolate crumble, marcona almonds, almond custard”


MAKETTO’s menu is defined by comfort and tradition.

Pidan Tofu, fermented egg over fresh tofu, tare, cilantro

Spicy Laab Burger, American cheese, fried egg, cucumbers.

Braised Beef Chili Noodles, Egg Noodles, Braised Beef, Fried Egg

What’s In Your Wallet? matcha, avocado, & cherry cheesecake 


SPOKEN ENGLISH is basing its approach on sustainability and using animals and vegetables in their entirety as well as ingredients.

Stuffed Chicken Necks, sour peas, jalapenos, mint

Grilled Mackerel, cucumber sesame

Green Asparagus, black garlic

Steamed Persimmon & Date Pudding, Japanese whiskey toffee


Reservations can be made using the Resy app. 

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