Join dLeña and dLeña ROJA for Summer Holidays & Happenings
Experience new menu items, a summertime culinary collection, surf and turf on Father’s Day, and more
Washington, DC—dLeña by Chef Richard Sandoval is excited to share fun holidays and happenings this summer. Experience new menu items at dLeña’s Chef’s Table and during regular dinner service, partake in a surf and turf special on Father’s Day, enjoy bottomless brunch on federal holidays, and transport to Oaxaca with the restaurant’s summer culinary collection.
Savor New Dishes and Drink Pairings at the dLeña Chef’s Table - now available
dLeña is thrilled to announce its new Chef’s Table menu items, complete with brand new drink pairing options. The eight-course prix fixe menu is offered Tuesday through Saturday evenings for $160pp with an optional $90 wine or cocktail pairing. The luxury experience includes off-menu items and other surprises and delights at an exquisite leather banquette, behind the main bar, facing into the open kitchen.
Guests are greeted with a welcome drink of Laurent-Perrier La Cuvée Brut upon arrival. Next, taste the charred avocado with green apple relish, arbol chili peanut purée, cashew mayo, purple watercress, charred lemon, and arbequina olive oil, paired with Bodegas Alvarez y Diez ‘Mantel Blanco’ Sauvignon Blanc, followed by bluefin tuna ceviche with smoked caviar, Persian cucumber, avocado cream, and corn liqueur ponzu, paired with Trasiego Selección Blanca, and taco de langosta with clarified herb butter, spicy black bean purée, heirloom tomato pico de gallo, guajillo sauce, and avocado, paired with Jean-Claude Bachelet Chardonnay. The next savory courses include wagyu steak tartare with shaved truffle, osetra caviar, quail egg, lemon preserve mayo, infused olive oil, black lava salt, and Oaxacan tlayuda, paired with Canto de Luna La Carrodilla red blend, Chilean sea bass with chipotle miso glaze, charred celery root purée, warm bacon salsa, and olive oil pearls, paired with Monte Xanic Chenin Colombard, Chesapeake chile relleno with blue crab salpicon, dried ancho chili, Old Bay nogada creamy sauce, cotija cheese tuile, Old Bay esquites, and pomegranate seeds, paired with La Follette Los Primeros Pinot Noir, and, finally, chuletero iberico pata negra with grilled pork loin, smoked huitlacoche corn puree, pepita seed pipian, rosemary chili gastrique, and grilled peach chutney, paired with Manso de Velasco Cabernet Sauvignon. Finish the decadent meal with a firewood crema catalana for dessert with gooseberries, yuzu pearls, crispy cinnamon churro, and Clase Azul tequila gelato, paired with 1921 Crema de Tequila or port wine. Those not in the mood for wine can choose to partake in a cocktail pairing instead. For more information on dLeña’s Chef’s Table or to make a reservation for a celebratory event, please visit dlenadc.com/chefs-table.
Try Flavorful Summer Dinner Menu Items - now available
dLeña guests will have new dinner items to choose from next time they visit the modern Mexican restaurant. Enjoy refreshing starters like the tuna tostada ($21) with Oaxacan tlayuda, habanero mayo, avocado, citrus radis, cherry tomato, and salsa macha, and aguachile campechano ($22) ceviche with octopus, shrimp, fish, leche de tigre, cucumber, onion, mango, tomato, avocado, cilantro, and tortilla chips. New options under the ensalda y sopa section include the smoked crab salad ($21) with gazpacho, smoked crab, heirloom tomato, cucumber, queso fresco, watermelon, and lemon evoo, lobster corn chowder ($13) with guajillo, Old Bay relish, crema fresca espuma, and crispy leek, and dLeña smoked salmorejo soup ($12) with tomato, gooseberry mint salsa, chili oil, garlic toast, and sherry vinegar. Those craving a hearty entrée will find comfort in the dLeña mar y tierra ($65) made with wagyu filet mignon, seafood enchiladas, cheese sauce, chili gastrique, and crispy onion. Order a side of roasted corn esquites ($12) with baby corn, bacon, cotija, epazote, lemon, and spicy mayo, and honey vanilla cheesecake ($14) with honeycomb, blood orange, agave almond, berries, tequila sorbet, and tuile for dessert. To view the new menu or make a dinner reservation, visit dlenadc.com.
Enjoy a Surf and Turf Special for Father’s Day - Sunday, June 16
dLeña will offer a dinner special to celebrate dad on Sunday, June 16. On Father’s Day, guests are invited to enjoy a 14oz wagyu steak and lobster tail with a bottle of wine for $200. Guests can choose to order the surf and turf sans wine for $130. Those unable to make it to Father’s Day dinner are welcome to join dLeña for its brunch service from 10am to 3pm. To make Father’s Day reservations or for more information, visit dlenadc.com.
Bottomless Brunch Extended for Juneteenth and Fourth of July - Wednesday, June 19 + Thursday, July 4 - Sunday, July 7
dLeña will offer its bottomless brunch service for Juneteenth on Wednesday, June 19, as well as for the Fourth of July from Thursday, July 4, through Sunday, July 7. From 10am to 3pm, dLeña brunch guests will choose between ordering bottomless food and drinks ($69) or bottomless food ($45) and drinks a la carte. An array of tantalizing dishes offered include enfrijoladas with scrambled eggs, cotija cheese, black bean sauce, pork chorizo, pico de gallo, and guajillo crema, la baja fish tacos with ají amarillo slaw, pico de gallo, and salsa verde cruda, and birria beef tacos with chile de árbol peanut sauce, pico de gallo, cilantro, radish, and green tomatillo salsa. A la carte pricing is also available for food. See here for the full brunch menu including cocktail offerings.
Experience Destination Oaxaca - Tuesday, June 18 - Sunday, July 28
This summer, embark and discover the spirit of Mexico through corn with a spotlight on Oaxaca at dLeña. The Destination Oaxaca by Chef Richard Sandoval project is more than just a menu collection; it's a study on tradition, craftsmanship, and the profound connection between food and culture. From Tuesday, June 18, through Sunday, July 28, guests are invited to discover the spirit of Mexico through corn and honor the essence of Oaxacan cuisine.
dLeña and dLeña ROJA are located at 476 K Street NW, Suite D, Washington, DC 20001. Lunch hours are 11am to 3pm Monday through Friday. Dinner hours are 5pm to 10pm Sunday through Thursday, and 5pm to 11pm Friday and Saturday. Bottomless brunch is offered at dLeña from 10am to 3pm on Saturdays and Sundays. Reservations are available until 30 minutes before the restaurant closes. Visit dLeña ROJA Wednesdays through Saturdays for an additional hour of beverage service. For more information on dLeña’s new summer offerings or to make reservations, visit dlenadc.com.
About dLeña
dLeña by Chef Richard Sandoval is a modern Mexican restaurant located in the heart of Washington D.C’s Mount Vernon Triangle neighborhood. Featured in the 2023 and 2022 editions of the MICHELIN Guide DC and a Best of Modern Luxury DC Award Winner in 2023 and 2022, the chef-driven concept celebrates “leña” or firewood, and the nuanced flavors smoke imparts on both its wood-fired food and smoky mezcal and tequila-centric menus. For more information on dLeña, visit dlenadc.com. For additional updates, follow dLeña on Instagram and Facebook.
About Richard Sandoval Hospitality
Richard Sandoval Hospitality is a leading restaurant group founded by Mexican-born chef, restaurateur, television personality and philanthropist Richard Sandoval. Known for offering guests an unparalleled culinary experience, this internationally recognized contemporary Latin restaurant group successfully owns and operates over 60 restaurant concepts around the globe. US restaurant locations span 10 states and the District of Columbia – as well as internationally in 10 countries including Canada, Costa Rica, Greece, Mexico, Morocco, Qatar, Serbia, St Kitts, Turkey and the UAE. For a complete list of restaurants and more information, please visit www.richardsandoval.com.
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