Across the District, lavish, multi-course family-style dinners are giving new meaning to the concept of #SquadGoals.
The latest trend in DC dining is restaurants that cater to the social set with multi-course menus requiring parties of four to 12. Whole animal roasts, carefully coordinated small plates, and fresh-daily ingredients are just a few of the components chefs are whipping up for these small-batch tastes. Here are three ways to try out this oh-so-au courant trend for summer.
Party: Four. The menu: Chef Scott Drewno’s hot pot table offers a progressive meal with wagyu beef, pork belly, rockfish, and dumplings, plus “enhancers” such as his famous 20-hour aromatic broth and house-made chili paste. 575 Pennsylvania Ave. NW, 202-637-6100
Party: Four and up. The menu: DBGB offers two ways to tackle group dining: the “whole hog feast” ($495; up to 8 people) with grilled kale salad, clafoutis de légumes, a roasted suckling pig, and baked Alaska, or the “rib to tail” feast ($125 per person; shown above). 931 H St. NW, 202-695-7660
Party: Six to 10. The menu: Elevate Sunday night dinner with “Barrick’s Feast” ($65 per person) of suckling pig or goat served with sweet and savory sides (think mac and cheese and baked heirloom apples), plus fireside s’mores for dessert. Pitchers of housemade punch are a must. 524 Eighth St. SE, 202-506- 2445