Friday, March 4, 2016

Occidental's Historic March Throwbacks

From our friends at Occidental Grill & Seafood...

Occidental Continues Its 110th Anniversary Culinary Celebration

March back in time with classic cocktails and entrees with a modern twist

Occidental Grill & Seafood invites guests to continue its 110th anniversary celebration by exploring a classic cocktail and a historic dish, each including a contemporary twist. The featured entrée will be offered on Thursdays (yes, Throwback Thursdays), while the cocktail will be available all month long.

Thursday dinner service during March will introduce Beef Wellington, updated by Executive Chef Rodney Scruggs and Chef de Cuisine Scott Perry with luxe components like grilled petite filet mignon, foie gras torchon, mushroom duxelle puree, and black truffle gel. Though Beef Wellington’s popularity as a dish is uncontested, its historic origins are hotly debated. Often connected to the first Duke of Wellington, some researchers believe the dish is a patriotic English interpretation of the earlier French filet de bœuf en croûte (filet of beef in pastry.) Beef Wellington was first named in a 1939 New York food guide, although the guide called for a tenderloin to be rolled in pie crust. Occidental’s spin on this hearty, delicious dish utilizes a lighter, crunchier puff pastry.

Dinner service on Thursdays will also introduce an Oysters Rockefeller appetizer, featuring oysters from nearby Rock Hall, MD, updated with touches of watercress, parmesan, and pernod. This classic dish was conceptualized in 1899 at New Orleans restaurant Antoine’s, which sells the dish to this day and estimates having served over 3.5 million orders. The name Oysters Rockefeller was chosen to connect the richness of the sauce topping the dish to prominent oil magnate John D. Rockefeller, at the time the ‘richest’ man in America.

Occidental’s Bar Manager, Aubrey Walkins, has revitalized the classic Absinthe Frappe cocktail, a refreshing drink that includes Kubler Absinthe, sugar and fresh mint. Served cold, it is shaken with ice for a longer time, to achieve a distinctive frostiness. A popular cocktail throughout history, absinthe frappes were praised in the 1904 comedic Broadway operetta “It Happened in Nordland” as a hangover cure. The United States outlawed this unique spirit in 1912, and it was only recently legalized in 2007. Kubler absinthe, the cocktail’s primary ingredient once used for medicinal purposes, originates in Switzerland, the birthplace of absinthe.

Occidental Grill & Seafood’s inspired chefs and mixologists will continue capturing the tradition of classical dishes and cocktails while incorporating modern innovations throughout the year. Guests are welcome to stop by, step back into history and celebrate.

About Occidental Grill & Seafood:
Since 1906, the Occidental has been a gathering place for the nation's political power brokers, sports figure and celebrities. The Occidental prides itself on offering seasonal dishes, a distinguished wine selection, and innovative cocktails, all served in an ambiance both elegant and welcoming. For more information or to make reservations, call (202) 783-1475 or visit