What’s Cooking at Central? - The Apartments at CityCenter
Living in the heart of the city can have its perks, but it can also cause quite the conundrum when deciding on dinner. There is practically a restaurant, bistro or café on every corner; you could literally eat out every night for a solid two months without a single repeat performance.
The menu is full of delectable offerings like crab cakes with leek tartare and 48-hour braised short ribs in Syrah and ale. The décor is cool and contemporary with neutral tones, cozy lighting and glass accents. On any given day you can walk in to a restaurant-wide drink special on top of the already robust happy hour menu available at the bar and lounge. “Happy Hour” and D.C. are pretty much synonymous so you’ll definitely want to check this one out! The sliders are to die for and they come in beef, chicken or lamb at a $3 price point. Let’s not get started on the desserts. French flair means decadence beyond belief; profiteroles, apple tatin, chocolate mousse and of course crème brulee.
Central is the brain child of celebrated culinary master Michel Richard, former owner of Citrus in Los Angeles and current owner of Citronelle located in Georgetown and Carmel, CA and as well as a sister Central in Las Vegas. Richard was raised in Champagne, France he began cooking at age 7, and by 14 he had secured an apprenticeship at a bakery located in Remis, France.
It doesn’t get much more authentic than that! Make your way down to 1001 Pennsylvania Ave NW and give Central a try – both your tummy and taste buds will thank you.
About the Author: Claudia M. Watts has a B.B.A. with a concentration in Marketing and is currently the owner/writer for Clan Eclectic as well as the Director of Innovation and Internal Operations for The Looking Glass, LLC. She’s a writer, serial thrifter, arts enthusiast, lover of new ideas, open minds, thought-provoking conversation, and her own life. The opinions expressed by guest bloggers are theirs and do not necessarily reflect the opinions or views of Bozzuto.