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WASHINGTON, DC, August 06, 2014 /24-7PressRelease/ -- It's that time of the year again, and Washington, DC's Summer Restaurant Week (#DMVRW), hosted by the Restaurant Association of Metropolitan Washington (RAMW), is looking to be larger than ever. With more than 200 restaurants participating this year, Washingtonians will have the opportunity to explore a world of culinary options in the District. I-Thai has become a favorite restaurant destination for many locals and tourists since opening this past spring. For those wanting the most authentic Thai cuisine and freshest sushi DC has to offer, I-Thai will be featuring their inventive menu for this event at the special RAMW pricing of $20.14 at lunch and $35.14 at dinner between the dates of August 11-17, 2014.
From 11:00am until 3:00pm, I-Thai will be offering guests a choice of Kaiso Salad that has three kinds of seaweed and sesame dressing; Asari Miso Soup with tofu, negi and clam; or Curry Puff with curried minced chicken, potatoes and onions in a pastry puff that is fried until golden brown and then served with a cucumber relish. For the main course, guests will have the options of the Sushi Special that includes seven pieces of sushi and a California roll; Yum Yai with mixed green salad, tofu, onions, tomato, crispy wonton, egg top and sliced chicken served with peanut dressing; or Bangkok Fried Rice that has stir-fried jasmine rice, shrimp and a variety of Thai herbs with spicy shrimp paste, then served with salted egg, steamed vegetables and crispy black fish on the side. Dessert options include Cantaloupe with Tapioca Pearl, or Mango with Emerald Sweet Sticky Rice.
From 3:00pm until 10:30pm, I-Thai will be beginning the dinner menu with a choice of Aundaman Soup with steamed tilapia, seafood, mushroom, tomatoes and then flavored with lemongrass and kaffir leaf; Pandan Chicken, which is marinated chicken wrapped in Pandan leaves and served with sweet soy sauce; or Fried Squid Legs that are fried to a crispy golden brown. The main course will include the options of Fujiyama that consists of two pieces of the special Restaurant Week Roll (salmon, eel, cucumber and avocado, then topped with scallop, ume and yuzu cream sauce) and then complimented with one peace of salmon belly sushi, one piece of eel sushi, two pieces of shima aji sashimi and one piece of tamako sashimi; Spaghetti Drunken Noodles that includes spaghetti noodles, seafood, onions, bell peppers, tomatoes, garlic, Thai basil, fresh chili and crispy basil on top; or Chu Chee Tilapia that is lightly dusted Tilapia fish, glazed with a red coconut curry sauce and sprinkled with kaffir lime leaves, and then served with black sticky rice. Dessert options include Cantaloupe with Tapioca Pearl, or Mango with Emerald Sweet Sticky Rice.
I-Thai has the ability to also host groups during the Summer Restaurant Week with their multiple dining areas, and reservations are strongly recommended. A variety of dining areas on two floors allow flexibility for guests, and each room has a theme. These dining areas include the bar and three individual dining room and lounge areas available upstairs on the second floor; and a dining room, full bar and exclusive private nook for a small group looking for the highest level of privacy on the first floor.
I-Thai is located at 3003 M Street NW in Georgetown, and can be reached by phone at (202) 580-8852. Stay updated on their website at http://www.i-thairestaurant.com/dc/home.php and on Facebook at https://www.facebook.com/ithairestaurant.DC.
Damon Banks, Media Consultant | E: dmb@DamonBanks.com | T: (212) 537-9275
Debbie Ratanaprasith, Restaurant Owner | E: email@example.com | T: (703) 975-8785
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