At long last, I have a good answer for theatergoers hoping to catch dinner near Arena Stage on the Southwest Waterfront. It’s called Masala Art and it’s a spinoff of the Indian restaurant of the same name in Tenleytown.
Since mid-July, when the second restaurant made its debut, loyalists have had rich reasons to dine closer to home. One is chicken tikka, its moist nuggets elevated with basil and lime leaves. Another is a south Indian fish curry that gathers chunks of cobia in a turmeric-tinted coconut milk gravy. (The dark purple rind in the bowl is kokum, a fruit that imparts a pleasant sweet-sour note.) Tender baby eggplant draped in a thick cloak of pureed peanuts, sesame seeds and tamarind makes for a meaty vegetarian meal. 1101 Fourth St. SW. 202-554-1101. masalaartdc.com. WashingtonPost.com,
Monday to Sunday:
Lunch: 1130am to 230pm (mon to fri)
Dinner: 5pm to 10pm (sun to thu)
5pm to 1030pm (fri - sat)
Brunch: 1130am - 3pm (sat - sun)
Happy hour : 4pm - 7pm (mon to sun - at the bar only)
10pm to close every night -at the bar only
Masala Art - SW Waterfrontのメニューの最終更新日は2022/2/1です。
Vegetarian
$37. Wine pairing $35 per person
Amuse
Aloo Tuk Chaat
pressed red potato topped with yogurt and chutneys. Wine Pairing: Valdo, Prosecco Brut, NV
First Course
Wine pairing: Grooner, Gruner Veltliner, Austria 2013 / Mascara de Fuego, Pinot Noir, Chili, 2013
Dahi Papdi
fried flour crisp, moong dal dumplings with yogurt and chutneys
Bhune Bhutte ki Tikki
patties of grated sweet corn, coated with sesame seeds
Second Course
served with pulao, 2 side dishes (chef's choice) and garlic nan. Wine Pairing: Hay Maker, Sauvignon Blanc, NZ, 2014 / Michel Torino, Malbec Collection, Argentina, 2013
Paneer Makhan Masala
Cottage cheese in tomato cream sauce
Gobhi Tak - a - Tin
cauliflower tossed onion and bell pepper flavored with dried fenugreek leaves
Baingan Mirch ka Salan
from south of India - baby eggplant and jalapenos in peanut and sesame sauce
Third Course: Dessert Platter
Wine Pairing: Warre's Warrior Reserve, Porto Wine
Date and Figs Pudding
Cardamom Ice Cream
Gulab Jamun
Non-vegetarian
$45. Wine pairing $35 per person
Amuse
Aloo Tuk Chaat
Pressed red potato topped with yogurt and chutneys. Wine pairing: Valdo, Prosecco Brut, NV
Chicken tikka marinated with spices, flavored with basil & kafir lime leaves
Second Course
served with pulao, 2 side dishes (chef's choice) and garlic nan. Wine Pairing: Wente, Riesling, Monterey CA, 2012 / St. Hallet, Faith Shiraz, Barossa, Australia, 2012
Murg Chandi Tikka
chicken tikka in yogurt and cheese marinade, topped with rolled silver leaf
Kali Mirch ka Bhuna Gosht
lamb curry with crushed black pepper
Murgh Tikka Lababdar
chicken tikka in a chunky onion tomato gravy
Third Course: Dessert Platter
Wine Pairing: Warre's Warrior Reserve, Porto
Date and Figs Pudding
Cardamom Ice Cream
Gulab Jamun
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