DC's REDLINE GASTROLOUNGE Previews New Menu Additions
DC's REDLINE GASTROLOUNGE Previews New Menu Additions
Victoria Michael, Redline's owner Mick Dadlani, Chef Fabrice Reymond and Michele Hudson
Sip With Socialites was out in DC’s Penn Quarter sampling Executive Chef, Fabrice Reymond’s new creations.
It was a typical summer evening in Washington, DC. However, on this occasion we were invited by VM Public Relations for a preview reception. We were seated at one of the eight tables with the self-serve beer taps.
Rosemarie Salguero, Camelia Mazard and Michele Hudson
PR maven Victoria Michael introduced Redline‘s owner Mick Dadlani and Executive ChefFabrice Reymond to the group. Refreshing cocktails were served and the food kept coming.
Marinated Boneless Short-Rib Skewers $11 Grilled marinated short ribs with bell peppers, red onions and teriyaki sauce served with rösti Photo By: Michele HudsonCeviche $14 Medley of Seafood (calamari, tilapia, shrimp), red onion, cilantro, diced pineapple, radish, tomato, cucumber, Lavash crackers, served in a baby pineapple Photo By: Michele HusonShari Sheffield, Rosemarie Salguero, Camelia Mazard, Michele Hudson and Eve Monica at DC's RedlineREDLINE GASTROLOUNGE Preview Menu Photo By: Michele HudsonLamb lollipops $12.50 Grilled Marinated rack of lamb, Spiced puff pastry, garnish of frisee salad, Cranberry Port wine reduction Photo By: Michele HudsonGator Three Ways $11.50 Pan seared alligator bites three ways (spicy chili sauce, Applewood smoked BBQ, tangy Dijon mustard) Photo By: Michele HudsonWatermelon Salad $10 Diced watermelon, arugula, feta cheese, red onion, black olive, mint, red endive, Balsamic reductionExecutive Chef, Fabrice Reymond introducing the new entrees.Duck Cajun style $20.50 Cajun marinated duck breast served with mashed sweet potato, steamed baby bok choy, vermouth tomato sauce Photo By: Michele HudsonRack of Lamb $20.50 Marinated Rack of Lamb rosemary oil served with potato gratin and grilled vegetable Photo By: Michele HudsonVictoria Michael and Kathleen StatzWarm Chocolate Cake $9 Warm chocolate cake served with vanilla ice cream Photo By: Michele HudsonApple Pie $9 Granny Smith apples baked in a sugar glazed pastry crust and served with a scoop of vanilla ice cream Photo By: Michele HudsonBailey’s Irish Cream Cheesecake $10 Served with a coffee coulisEve Monica, Camelia Mazard, Victoria Michael, Shari Sheffield, Michele Hudson and Rosemarie Salguero
Everything was brilliant. The Ceviche was too darling to eat. We highly recommend the Duck. It’s absolutely delightful!
Besides the popular built-in table taps, Redline is a 130-seat sports pub and an 86-seat restaurant. This is not your typical sports bar; the restaurant offers an upscale dining experience. Chef Fabrice Reymond serves “affordable American cuisine with a French twist.” Chef Reymond graduated from the Professional School of Monteux in Switzerland in 1999 and worked at many prominent hotels and restaurants in Switzerland. In 2006, he moved to the Washington Metropolitan area and served as a Sous Chef at Centro in Bethesda MD and a personal chef to the Ambassador of Gabon. In addition he served as Chef de Cuisine at Famoso and Indebleu and most recently Hook. Chef Reymond comes to Redline with a reputation for crisp presentations, and the ability to bring subtle international influences to classic American recipes and cuisine. Some of his signature dishes include Mushroom puff pastry, the Kobe “haute” dog and the Lobster macaroni & cheese.
Redline is open Sunday-Thursday from 11:00am -2:00am and Fridays and Saturdays from 11:00am-3:00am.
Redline Gastrolounge in Penn Quarter 707 G Street NW
Washington, DC 20001 www.dcredline.com
