Winter Restaurant Week Comes to Four Reston Establishments

Winter Restaurant Week will take place around the metropolitan Washington, D.C. area next week, and four local eateries are joining in the fun from Jan. 13 to 19. 

El Manantial, The Melting Pot, PassionFish and Vinifera Wine Bar and Bistro will all feature specially priced menu selections during the week. 

El Manantial is a family operated restaurant, featuring European Fusion Cuisine. General Manager Humberto Fuentes says they specialize in Mediterranean cuisine, featuring Italian, French and Spanish Specialties, and they also have a tapas bar. 

Reservations are required. 

The Melting Pot is the local edition of the classic fondue restaurant. 

For restaurant week, they will offer a four-course fondue dinner menu for $35.14 per person.

The dinner menu includes: Bourbon bacon cheddar cheese, fresh salads, entrees including Herb Crusted Chicken, Mushroom Sacchetti, Pacific White shrimp, Filet Mignon and Teriyaki Sirloin, as well as a choice of any chocolate fondue. 

Reservations are recommended. 

PassionFish, recently named to Washintonian's 100 best restaurants list, is the next generation of Chef/Owner Jeff Tunks’ flagship restaurant, DC Coast, taking its tri-coastal seafood theme to a global level. 

Tunks and his executive chef Chris Clime are passionate about sourcing a premier selection of seafood for their establishment, which features a spectacular raw bar and a dedicated sushi chef.

Their restaurant week menu can be found here.

Clime recommends the Blue Crab and Corn Chowder appetizer, the Caramelized Nantucket Bay Scallops with Saffron-White Truffle Risotto and Fresh Burgundy Truffle Reduction entree and the Chocolate Mousse Crunch with Vanilla-Bean Anglaise and Burnt Orange Caramel.

Vinifera Wine Bar and Bistro, located adjacent to the Westin Reston Heights, will also feature restaurant week specials. 

With a focus on seasonal, local and organic ingredients, Executive Chef John-Michael Hamlet serves globally-influenced New American cuisine for lunch, dinner and Sunday brunch. 

A variety of pintxos (one bites), small plates and entrees are available in the intimate bar & lounge area, illuminated dining room and outdoor patio, featuring custom hand-made Hawaiian fire pits. 

Sommelier Nicole Bernard flawlessly pairs our inspired dishes with an assortment of over 300 wines by the bottle and 30 selections by the glass poured from an Enomatic system behind the bar.