Say Yum: Poste Roasts - Farm to Table Dinners

Despite the recent rain, June is predictably one of DC's nicest months. And with summer sun, who isn't searching for a great outdoor spot to eat?

One of Deacon's favorite spots to grab a summer cocktail is the Hotel Monaco's Poste Modern Brasserie, located in Penn Quarter. We're excited to report that Chef Robert Weland has launched a new summer concept called "Poste Roasts," available every night except Thursdays at the Chef's Table.

Here, you'll enjoy spit-roasted meats and summer-inspired dishes, all sourced from local farmers markets and purveyors. (For more info on this phenomenon, read Melissa McCart's great piece in this morning's Washington Post!)

On Thursdays, enjoy the market to market dinners, where guests venture with the chef to the Penn Quarter Farmers Market to find ingredients.

‘Poste Roasts’ are served at the new outdoor Chef’s table, handcrafted with local Virginia stone and sustainable teak wood.

Guests must book one week in advance, and upon reserving select one animal of choice to be roasted. Chef-selected pairings of local Virginia wines are also available with roasts.

The dinner is available for a minimum of six people and maximum of 12, and costs $27 per person.

If you're interested in booking a dinner, contact Stacy Nemeth, private dining coordinator, 202.449.7062.

Menus have included:

• Whole suckling pig with sauerkraut and roasted summer fruit. Side: Macaroni and cheese. Suggested wine pairing: Pollak Pinot Gris.
• Rosemary roasted cappretto (baby goat). Side: Anson mills creamy polenta, charred ramps and spring vegetables. Suggested wine pairing: Fabbioli Cabernet Franc.
• LBJ Slow Roasted Beef Brisket. Side: Baked beans and coleslaw. Suggested wine pairing: Quivira Dry Creek Valley Zinfandel.* (non-Virginia selection)
• Whole Roasted Baby Lamb. Side: Shepherd’s pie and wood-grilled asparagus. Suggested wine pairing: Kluge Estate New World Red.
• Soy Honey Marinated Peking Duck. Side: Forbidden rice, mango and garden cilantro. Suggested wine pairing: Thibaut Jannison Blanc de Chardonnay.
• Spice-Roasted Poussin. Side: Yukon gold potato purée and garden vegetables. Suggested wine pairing: Horton Vineyards Viognier.
• Spit-Roasted Smoked Squab (served medium rare only). Side: Lyonnaise potato and onion tart and aged sherry vinegar sauce. Suggested wine pairing: Pollak Durant Red (Merlot).
• Grilled Side of Wild Alaskan King Salmon** sustainable salmon sourced from Alaska. Side: Roasted fingerling potatoes, garden parsley sabayon, and charred spring onions. Suggested wine pairing: Kluge Estate & Vineyards Albemarle Rose.