National Cherry Blossom Festival - official website - Washington, D.C.

Washington, DC restaurants are once again celebrating the National Cherry Blossom Festival, running March 27 – April 11, by offering cherry-inspired recipes throughout the signature springtime event. Diners can enjoy a variety of succulent entrées, decadent desserts and tempting cocktails with a cherry flair at more than 70 participating restaurants. Find your favorite “Cherry Picks” and reserve a table to try them for yourself at washington.org/cherryblossom.

· Adour – Executive Chef Julian Jouhannaud’s Pink Cherry Flavored Macaroons with Cherry Marmalade Filling.
· Aria Trattoria – Executive Chef Xavier DeShayes’ Almond Milk Soup with Cherry Compote.
· Art and Soul – Executive Chef Travis Timberlake’s Hamachi Sashi; Crispy Whole Rockfish; Hojicha Green Tea Cheesecake.
· Asia Nine Bar & Lounge – Executive Chef Rod Yotmanee’s Edamame cherry dumpling; Crispy Fish with Pik King with cherry rice and sauce, cherry sushi; Taro Roti with sweet-cherry sauce.
· B.Smith’s – Blossom salad; Seared Salmon with cherry port glaze; Cherry Apricot Cobbler.
· Bistro Bis – Executive Chef Joseph Harran’s Gâteau aux Cerises: cherry-almond financier layered with cherry mousse, almond praline, morello cherry gelée and montmorency sauce.
· BlackFinn American Saloon – Executive Chef Michelle Giroux’s Cherry Glazed Baby Back Ribs; Sour Cherry Cobbler.
· Café Dupont – Hudson Valley Foie Gras Pâté, Slow Roasted Loin of Venison, Cherry Crème Brûlée.
· Charlie Palmer Steak – Executive Chef Matt Hill’s Slow braised pork cheeks with preserved cherries and cauliflower.
· Circle Bistro – Executive Chef Peter Brett’s Sour Cherry Cobbler.
· Commonwealth Gastropub – Executive Chef Delian Shannon-Dipietro’s Tempranillo Cherry “Ice Cream Sandwich.”
· Cure Bar & Bistro – Executive Chef Kevin Villalovos’ Kriek Cherry Lambic Braised Pork Osso Buco and complete cherry blossom menu.
· Dino Restaurant – Executive Chef Dean Gold’s Petto d'Anatra.
· Farmers and Fishers – Executive Chef Stephen Bieker’s Farmhouse Crispy-Skin Duck Breast w/ Cherry Demiglaze.
· Founding Farmers – Executive Chef Joe Goetge’s Chocolate-Cherry French Toast; Cherry Blossom Purse dessert.
· GrillFish – Executive Chef William McCormick’s Endive salad with dried cherries, toasted walnuts, blue cheese, chives and cherry vinaigerette.
· Harry’s Tap Room (Clarendon) – Executive Chef Alex Reyes’ Duck Confit with vegetable marbles and a cherry gastrique; Va. goat Cheese and Cherries Cheesecake glazed with Dulce de Leche.
· Harry’s Tap Room (Pentagon City) – Executive Chef Alex Reyes’ Duck Confit w/ vegetable marbles and a cherry gastrique; Va. goat Cheese and Cherries Cheesecake glazed with Dulce de Leche.
· Hudson Restaurant & Lounge – Cherry Gelato with shortbread cookies and cherry dust.
· iCi Urban Bistro – Executive Chef Oliver Perret’s Seared Duck Magret with leeks, celery root pulp, cherries and pepper sauce, and a complete Cherry Menu.
· Il Mulino – Executive Chef Jara’s Rugola salad with cherry vinaigrette; roasted duck with dried cherry marinade, wild rice & cherry sauce; cherry cheesecake.
· J.Paul’s- A Dining Saloon – Executive Chef Tom Crenshaw’s Brie en Croute with Cherry Marmalade and Fig Jam.
· J & G Steakhouse – Executive Chef Phillipe Reininger’s Madai Sashimi with floral infused cherries and cilantro.
· Jaleo – Executive Chef Ramon Martinez’s Gazpacho de cerezas, chilled spanish soup with tomatoes, cucumbers, onions peppers, served with fresh cherries and sherry vinegar.
· Juniper at the Fairmont, Washington D.C. – Executive Chef Jason Dalling’s Pan seared halibut, white and green asparagus, cherry infused hollandaise.
· Kaz Sushi Bistro – Executive Chef Kaz Okochi’s Cherry Blossom Bento Box with Clam Soup and Cherry Panna Cotta.
· Kellari Taverna – Chef Partner Gregory Zapantis and Executive Chef Acinapura’s Greek Yogurt with sour cherry preserves, walnuts, and Greek honey.
· Legal Sea Foods – Executive Chef Kevin Mitchell’s Chocolate Cherry Bread Pudding.
· Lima Restaurant & Lounge – Cherry Blossom-inspired Tiradito.
· Logan Tavern – Executive Chef William McCormick’s Grilled chicken stuffed with pecans and dried cranberries and gorgonzola cheese. Served with mashed potatoes and cherry reduction.
· M Bar – Executive Chef John Therres’ Cherry Jubilee Shortcake.
· Michel Richard Citronelle – Executive Chef Michel Richard’s Cherry Clafouti.
· Morso – Executive Chef Ed Witt’s Pan-roasted duck breast with cumin, lentils, cherry sauce.
· Notti Bianche – Executive Chef Robert DeCoste’s Cherry Mustard with Spicy Coppa
· The Majestic – Cherry Bread Pudding.
· The Oceanaire – Pepper Crusted Halibut with Mashed Sweet Potatoes and Cherry Glaze.
· Old Glory BBQ – Executive Chef Richard Brooks’ Cherry Wheat Beer-Battered Onion Rings.
· Palette Restaurant – Executive Chef Arnel Esposo’s Sweet and Sour Cherry Cured Wild Alaskan Salmon Sashimi; Cherry Blossom Essence Jasmine Rice.
· Plume at The Jefferson Hotel – Executive Chef Damon Gordon’s Rillettes of Duck with Carbonated Cherries and Balsamic Vinegar.
· Potenza – Executive Chef Ryan Moscatello’s Smoked Duck Arancini with Cherry Aioli; Cinnamon Dusted Bombolini with Confettura.
· PS7s – Executive Chef Peter Smith’s Cherry-wood Smoked Pork Belly with Cherry Gastrique, and Cherry Vacherin with Marshmallow Powder and orange blossom syrup.
· Restaurant Marvin – Executive Chef James E. Claudio’s Rabbit Terrine with Cherry Preserves.
· Ris – Executive Chef Ris Lacoste’s Smoked Paprika Crusted Muscavy Duck, sweet and sour cherry sauce, candied orange, almond wild rice and caramelized endive.
· Roof Terrace Restaurant – Executive Chef Joe Gurner and Pastry Chef Ben McCormick’s Roast Loin of Pork Montmorency with sweet potato puree and rainbow swiss chard; Chocolate Brioche and English toffee Bread Pudding with bing cherries and cherry gelato.
· Sequoia – Cherry Blossom-inspired dish.
· TenPenh – Executive Chef Cliff Wharton’s Pan seared scallop; Hudson Valley Foie-Gras, Sea Bass, Warm Chocolate Chip Cookie Bar.
· The District Line Restaurant & Bar – Executive Chef Andre Cote’s Griddled Chocolate Cupcake with L'Enfant-inspired French Cherries, topped with cherry blossom ice cream.
· The Heights – Executive Chef William McCormick’s Bing Cherry Gratan-stewed fresh cherries topped with crispy oats, raw sugar. Served with sour cream ice cream.
· The Jackson 20 – Executive Chef Dennis Marron’s Cherry Wood Smoked BBQ Beef Brisket with roasted red potatoes, green bean salad.
· Tony & Joe’s Seafood Place – Executive Chef Bill Eder’s Balsamic cherry glazed salmon with dried cherry saffron rice.
· Tuscana West – Anatra con Salsa di Ciliegio; Ciliegio Cotto.
· Urbana Restaurant & Wine Bar – Executive Chef Alex Bollinger’s Roasted lamb with celery root puree; cherry lamb jus.
· Vidalia – Executive Chef Jeffrey Buben’s Cherry "Pie"-long pepper streusel, cherry brandy ice cream, bing cherry gelée, brown butter emulsion.
· Zengo – Executive Chef Graham Bartlett’s Hot Oil Seared Snapper Tiradito; Smoked Duck Salad; Slow Roasted Pork Belly.
· Zola – Executive Chef Bryan Moscatello’s Cherry Braised Beef Short Ribs with Caramelized Salsify, Pea Tendrils and Foie Gras Emulsion; Popcorn Sweet Breads with Cherry Sweet and Sour.
· Zola Wine & Kitchen – Executive Chef Bryan Moscatello’s Game Hen Salad with Shaved Carrots, Fennel, Cherry-Honey Gastrique and Sous Vide Egg Yolk.

Try a festive cocktail to compliment your blossom-inspired dish:
· Art and Soul – Executive Chef Travis Timberlake’s Sakura Cocktail.
· B.Smith’s – Cherry Mojito.
· Blackfinn American Saloon – Executive Chef Michelle Giroux’s Chocolate Covered Cherrytini.
· BLT Steak – Sommelier Nicole Salaoyga’s Chocolate Covered Cherry (cherry-infused vodka, chocolate flavored liqueur, topped with chocolate-covered cherry and cherry blossom leaf.)
· BRABO by Robert Wiedmaier – Beverage Director Leah Dedmon’s Cherry Pisco Sour (Pisco, Fresh Lemon Juice, Egg Whites, Cherries).
· Chef Geoff’s Downtown – Bar Manager Jody Hessler’s Japanese Cherry Blossom Martini.
· Dino Restaurant – Executive Chef Dean Gold’s Cherry Smash Cocktail.
· DISH & Drinks – a Cherry Blossom Cocktail.
· Farmers & Fishers – Executive Chef Stephen Bieker’s Sour Blossom Mousse Cocktail.
· Firefly – Cocktail Creator Alice Gaber’s Blossom Fizz cocktail (Elderflower liqueur, green tea, lavender, sparkling wine).
· Founding Farmers – Executive Chef Joe Goetge’s Sour Blossom Mousse Cocktail.
· Georgia Browns – Executive Chef Jim Foss’ Cherry Blossom Sangria.
· Harry’s Tap Room (Clarendon) – Executive Chef Alex Reyes’ Harry's Cherry Martini (champagne, elderflower liqueur, cherry juice).
· Harry’s Tap Room (Pentagon City) – Executive Chef Alex Reyes’ Harry's Cherry Martini (champagne, elderflower liqueur & cherry juice).
· Jaleo, featuring Executive Chef Ramon Martinez’s Cherry-Sherry Martini (sparkling cherry cocktail w/ fresh juice and cava).
· Juniper at the Fairmont Washington DC – Executive Chef Jason Dalling’s Cherry Blossom specialty cocktails.
· Kababji Grill – Cherry Woo Woo cocktail (Absolut Citron Vodka, Peach Schnapps, Cranberry juice, muddled cherries, cherry juice and lime juice).
· Legal Seafoods – Executive Chef Kevin Mitchell’s Cherry Blossom Cocktail.
· M Bar – Executive Chef John Therres’ Pink Passion Fire.
· The Majestic – Cherry Soda (with alcohol or without)
· Masa 14 – a Cherry Blossom-inspired cocktail.
· Mie N Yu – Bar Chef Chris Kelly’s Cherry Blossom Cocktail (Imperial Vodka, House-made Spiced Cherry Syrup, all-natural Red Bull Cola).
· Morton’s The Steakhouse – Executive Chef Tommy McKay’s The Mary Pickford cocktail (Bacardi, pineapple juice, grenadine, Luxardo/Marachino Liqueur).
· Morso – Cocktail Creator Pablo Henrich’s Mia Clementina.
· Neyla – Executive Chef Abdul Haslt Houstt’s Arabic Cherry Lemonade.
· Palette Restaurant – Executive Chef Arnel Esposo’s Cherry Sake Float.
· Paulo’s Ristorante – Executive Chef Bill McPartland’s Cherry Campari "Crush" and Cherry Mimosa.
· Policy – Executive Chef Brian Murphy’s Hibiscus Cocktail.
· Poste Brasserie – Executive Chef Rico Wisner’s "Arborists Delight" cocktail (3000 generations Shochu, Ron Cartavio Gold Rum, Cherry preserves, lemon juice, simply syrup, sparkling wine).
· Ping Pong Dim Sum – a Morello Cherry Bellini.
· Sou’Wester at The Mandarin Oriental – Chef de Cuisine Rachael Harriman’s Cherry Smash Cocktail (Austrian Sour Cherry Liquor, Stoli Vanilla, Lemon juice, Cherry Lambic) and Cherry not so Smashed (non alcoholic - Muddled organic cherries, Cherry juice, Vanilla syrup, Ginger Ale).
· Tuscana West – a Cherry Blossom Martini.
· Zentan – a Singapore Blossom cocktail (organic CapRock gin, fresh cherry puree, Benedictine Dom, vanilla infused simple syrup, fresh lemon juice, splash of soda, garnish of candied cherries).

The Cherry Picks program is supported by Destination DC, FIJI Water, the Restaurant Association Metropolitan Washington, and Hisaoka Communications.