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X-WR-CALDESC:Events for La Taberna del Alabardero Washington DC
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DTSTART;TZID=America/New_York:20260810T113000
DTEND;TZID=America/New_York:20260906T200000
DTSTAMP:20260824T190006Z
CREATED:20260713T215923Z
LAST-MODIFIED:20260824T190006Z
UID:5553-1786361400-1788724800@alabardero.com
SUMMARY:Restaurant Weeks Summer 2026
DESCRIPTION:Extended Restaurant Week at La Taberna del Alabardero: Four Weeks of Spanish Gastronomy\nLa Taberna del Alabardero is pleased to announce the extension of Restaurant Week from August 10th to September 6th. To provide our guests with additional opportunities to experience our authentic Spanish cuisine\, we are offering our specially curated menus over four full weeks. \nMenu Highlights\n\n\nNew Weekend Brunch Menu: We are offering an exclusive brunch menu on Saturday and Sunday mornings. \n\n\nSpecial Beverage Offers: Please inquire with your server regarding our Restaurant Week Special Drinks Deals during your visit. \n\n\nReservations are recommended. Please review the complete menus below.\nReserve now  \n(✓) = Vegetarian \n \nLUNCH MENU\n$35 per person | August 10th to September 6th \nAvailable before 2:30 pm \n(Select one of each) \nEntrante / Starter\n\n\nEnsalada mixta (✓): Traditional mixed green salad and tomato with a light vinaigrette. \n\n\nGazpacho andaluz (✓): Chilled tomato and vegetable soup. \n\n\nTosta de pimientos asados y atún en conserva (+$4): Roasted peppers and canned tuna served on toasted bread. \n\n\nGambas al ajillo (+$4): Shrimps sautéed in garlic-infused olive oil and chili. \n\n\nCroquetas de jamón: Crispy croquettes filled with Spanish cured serrano ham. \n\n\nPatatas bravas (✓): Crispy potatoes topped with brava sauce. \n\n\nPlato principal / Main Course\n\nPaellas (Minimum of 2 portions. We recommend one kind of paella per table) \n\n\n\nPaella de verduras (✓):* Seasonal vegetables nestled in aromatic saffron-infused rice. \n\n\nPaella valenciana:* Chicken and fresh vegetables with saffron-infused rice. \n\n\nPaella de marisco (+$8):* Saffron-infused rice with shrimp\, calamari\, clams\, and mussels. \n\n\nLubina rayada con verduras: Grilled striped sea bass fillet served with fresh seasonal vegetables. \n\n\nDorada a la parrilla con verduras (+$12): Sea bream fillet with vegetables and Bilbaina sauce. \n\n\nSolomillo de cerdo al whisky: Pork tenderloin served with garlic and whisky sauce. \n\n\nPollo en salsa de cerveza con patatas panaderas (+$6): Tender chicken in beer sauce with baked potatoes. \n\n\nPostre / Dessert\n\n\nTorrija del Alabardero (✓): Spanish style French toast with vanilla ice cream. \n\n\nFlan de la abuela (✓): Caramel pudding with whipped cream. \n\n\nChurros con chocolate (✓) (+$3): Golden fried dough pastries with chocolate for dipping. \n\n\nCrema catalana (✓): Caramelized Catalan custard. \n\n\nDINNER MENU\n$55 per person | August 10th to September 6th \nAvailable after 2:30 pm \n(Select one of each) \nEntrante / Starter\n\n\nGazpacho andaluz (✓): Chilled tomato and vegetable soup. \n\n\nGambas al ajillo (+$6): Shrimps sautéed in garlic-infused olive oil and chili. \n\n\nEnsalada Alabardero (✓): Classic mixed green house salad with a light vinaigrette. \n\n\nCroquetas de boletus (✓): Creamy croquettes with mushroom and truffle oil. \n\n\nEnsaladilla con gambas (+$5): Potato salad mixed with mayonnaise and shrimp. \n\n\nCroquetas de jamón: Crispy croquettes filled with Spanish cured serrano ham. \n\n\nTimbal de verduras con queso de cabra (✓): Roasted vegetables topped with caramelized goat cheese. \n\n\nBuñuelos de Txangurro (+$5): Crispy golden crab meat balls. \n\n\nPlato principal / Main Course\n\nPaellas (Minimum of 2 portions. We recommend one kind of paella per table) \n\n\n\nPaella de verduras (✓):* Seasonal vegetables nestled in aromatic saffron-infused rice. \n\n\nPaella valenciana:* Chicken and fresh vegetables with saffron-infused rice. \n\n\nPaella de marisco (+$6):* Saffron-infused rice with shrimp\, calamari\, clams\, and mussels. \n\n\nPaella de langosta (+$15):* Lobster\, mussels\, shrimp\, and clams with saffron-infused rice. \n\n\nPapillote de trucha: Trout fillet en papillote with herbs. \n\n\nCazuela de bacalao con tomate: Traditional cod fish stew cooked in rich tomato sauce. \n\n\nDorada a la parrilla con verduras (+$8): Grilled sea bream fillet with vegetables and Bilbaina sauce. \n\n\nPollo en salsa de cerveza con patatas panaderas: Grilled chicken in beer sauce with baked potatoes. \n\n\nLomo de buey con patatas Alabardero y pimientos de Padrón (+$15): Strip loin steak with Alabardero potatoes and Padron Peppers. \n\n\nPostre / Dessert\n\n\nMousse de chocolate (✓) (+$3): Chocolate mousse served with raspberry ice cream. \n\n\nPastel de maracuyá con sorbete de frambuesa (✓): Passion fruit mousse paired with a raspberry sorbet. \n\n\nTorrija del Alabardero (✓): Spanish style French toast with vanilla ice cream. \n\n\nFlan de la abuela (✓): Caramel pudding with whipped cream. \n\n\nCrema catalana (✓): Caramelized Catalan custard. \n\n\nChurros con chocolate (✓) (+$2): Golden fried dough pastries with chocolate for dipping. \n\n\nBRUNCH MENU\n$35 per person | August 10th to September 6th \nAvailable Saturdays & Sundays before 2:30 pm \n  \n  \nEntrante / Starter\n  \nTostadita de pan con tomate y AOVE\nToasted bread bite with fresh tomato pulp‭\, ‬garlic‭\, ‬EVOO‭\, ‬and sea salt‭.‬ \n(Choose one savory option and one sweet option\, or select two sweet options)\n \nOpciones saladas / Savory Options\n\n\nNuestros huevos rotos (+$2): Free-range eggs served over fried potatoes and topped with 100% acorn-fed Ibérico ham. \n\n\nTosta de pisto y huevo poché (✓): Artisanal toast topped with traditional Spanish vegetable ratatouille and poached egg. \n\n\nHuevos Benedictinos con jamón Iberico o salmón ahumado y espinacas (+$10): Poached eggs\, Hollandaise sauce with your choice of: 100% Ibérico ham or smoked salmon and spinach (✓). \n\n\nRevuelto de bacalao confitado\, patatas pajas y cebollita: Creamy scrambled eggs cooked with confit cod\, crispy straw potatoes\, and caramelized onions. \n\n\nLomo de buey 8 oz con huevos y patatas panaderas: Grilled strip loin 8 oz with fried eggs and baker’s potatoes. \n\n\nMollete de rabo de toro: Andalusian flatbread sandwich filled with slow-braised oxtail. \n\n\nBikini trufado con jamón Ibérico 100% bellota y queso manchego: Toasted sandwich layered with 100% acorn-fed Ibérico ham\, Manchego cheese\, and oil truffle. \n\n\nOpciones dulces / Sweet Options\n\n\nTorrijas caramelizadas Alabardero (✓): Caramelized Spanish-style French toast with vanilla ice cream. \n\n\nGofre con crema catalana y frutos rojos (✓): Waffle topped with caramelized Catalan custard and fresh berries. \n\n\nPionono de Santa Fe de leche merengada y helado de vainilla (✓): Traditional Granada-style rolled sponge cake infused with cinnamon milk\, served with vanilla ice cream. \n\n\nProfiteroles de crema catalana y dip de chocolate caliente (✓): Choux pastry puffs filled with Catalan cream\, with warm chocolate dipping sauce. \n\n\nPancakes de aceite de oliva y mantequilla montada dulce (✓): Olive oil pancakes served with sweet whipped butter. \n\n\nPan tostado con chocolate\, aceite de oliva y toque de sal (✓): Toasted artisanal bread with chocolate\, olive oil\, and sea salt. \n\n\nPlease inform us of any allergies | (✓) Vegetarian \nDRINKS MENU\nTaberna Alabardero (Washington D.C.) \nSpecial deals valid August 10th to September 6th \nCocktails ($15 each)\n\n\nAmarena: Vodka\, Almond Liqueur\, Lemon Juice & Cherry Syrup \n\n\nCinnamon Blaze: Smoked Bourbon\, Cinnamon Syrup & Angostura Bitters \n\n\nGin & Tonic Puerto de Indias Strawberry: Gin\, Fever-Tree Tonic\, Dried Orange & Cinnamon \n\n\nSparkling Wine\n\n\nRossinyol de Moragas Brut (DO Cava) | Xarel·lo — $50 \n\n\nRossinyol de Moragas Brut Rose (DO Cava) | Trepat & Pinot Noir — $50 \n\n\nWhite Wine\n\n\nFillaboa 2024 (DO Rías Baixas) | Albariño — $65 \n\n\nMantel Blanco 2024 (DO Rueda) | Sauvignon Blanc — $55 \n\n\nOzu 2024 (DO Navarra) | Chardonnay — $50 \n\n\nRosé Wine\n\n\nCVNE Rosé 2025 (DOCa Rioja) | Tempranillo — $55 \n\n\nArrayan Rosado 2023 (DO Méntrida) | Garnacha & Syrah — $60 \n\n\nRed Wine\n\n\nFlaco 2023 (DO Vinos de Madrid) | Tempranillo — $50 \n\n\nJuan Gil Silver 2022 (DO Jumilla) | Monastrell — $55 \n\n\nViña Real Crianza 2021 (DOCa Rioja) | Tempranillo — $60 \nTax and service charge not included | No substitutions\, no sharing | A 20% service charge will be added to all bills. This is not a gratuity. 15% is shared among our service team; 5% is retained by the restaurant to support operational costs. Additional tipping is optional.
URL:https://alabardero.com/event/restaurant-week-summer-2026
LOCATION:La Taberna del Alabardero\, 1776 I Street NW Entrance on 18th\, between H and I\, Washington DC\, Washington\, DC\, 20006\, United States
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ORGANIZER;CN="Taberna del Alabardero":MAILTO:sara@alabardero.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260930T183000
DTEND;TZID=America/New_York:20260930T210000
DTSTAMP:20260824T185249Z
CREATED:20260824T184940Z
LAST-MODIFIED:20260824T185249Z
UID:5864-1790793000-1790802000@alabardero.com
SUMMARY:Bodegas Matarromera Wine Dinner Sep 30 2026
DESCRIPTION:Once again\, Taberna del Alabardero is proud to present our monthly wine dinner. This highly anticipated event offers an exclusive\, carefully curated menu flawlessly paired with some of the finest wines from Spain.\nEach month\, we partner with a prestigious winery and invite their experts to join us\, transforming the evening into an intimate tasting. It is a unique opportunity for our guests to discover the nuances of iconic vintages while savoring our signature traditional Spanish cuisine. \nFor this occasion\, we are delighted to welcome the historic Bodega Matarromera—a name synonymous with excellence\, distinction\, and elegance. Situated in one of Ribera del Duero’s most privileged areas\, Matarromera is globally renowned for producing exceptional red wines\, alongside a beautifully crafted white wine brimming with personality and character. Their portfolio embodies the perfect harmony between nature’s brilliance and a visionary dedication to preserving a rich family winemaking legacy. \nWe invite you to join us for this extraordinary evening hosted by Regina Ardura\, Matarromera’s Export Manager for the United States\, in collaboration with Estebe Salgado\, CEO of Tradewinds Specialty Imports. \nÁlvaro Correas\, Sommelier \n$215 Includes Service charge & Service-Venue Taxes \nBook on Open Table \nBook on Event Brite \n \nThe menu: \nRossinyol de Moragas Rose 2023 (DO Cava) \nTrepat & Pinot Noir \nCopa de bienvenida \nWelcome drink. \nMatarromera Verdejo “Fermentado en barrica” 2023 (DO Rueda) \nVerdejo \nCrudo de atún con cítricos y esferificación de oliva \nTuna crudo served with citrus segments and extra virgin olive oil spheres. \nMatarromera Crianza 2023 (DO Ribera del Duero) \nTempranillo \nMollejas de ternera y setas salvajes lacadas con demi-glace \ny cremoso de queso Manchego \nGlazed veal sweetbreads and wild mushrooms with demi-glace and creamy Manchego cheese. \nMatarromera Reserva 2020 (DO Ribera del Duero) \nTempranillo \nEntraña de ternera a la parrilla\, trufa\, cebolletas chamuscadas y nueces \nGrilled veal skirt steak\, truffle\, charred spring onions\, and walnuts. \nMatarromera Prestigio Gran Reserva 2019 (DO Ribera del Duero) \nTempranillo \nCarrillera de cerdo estofada con puré de batata \nSlow-braised pork cheeks served over a silky sweet potato purée. \nDessert \nHueso de Santo \nTraditional Spanish marzipan filled with sweet egg yolk cream.
URL:https://alabardero.com/event/bodegas-matarromera-wine-dinner-sep-30-2026
LOCATION:La Taberna del Alabardero\, 1776 I Street NW Entrance on 18th\, between H and I\, Washington DC\, Washington\, DC\, 20006\, United States
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261005T080000
DTEND;TZID=America/New_York:20261101T170000
DTSTAMP:20261011T144903Z
CREATED:20261010T061918Z
LAST-MODIFIED:20261011T144903Z
UID:5974-1791187200-1793552400@alabardero.com
SUMMARY:The Spanish Journey: A Month of Regional Gastronomy
DESCRIPTION:This October\, we invite you to experience The Spanish Journey\, an exclusive culinary program exploring the distinct regional gastronomies of Spain. Join our chef on this gastronomic route\, where you will have the opportunity to perfectly pair your meal with carefully selected wines from each featured region. \nOver four weeks\, our kitchen will highlight four distinct areas\, presenting a curated selection of four signature regional dishes each week. Every featured menu reflects the authentic traditions\, ingredients\, and heritage that define these unique culinary landscapes. \nWeek 1: Andalucía | October 5 – October 11 \n\nHabitas con jamón y huevo poché — Sautéed broad beans with Iberian ham\, garlic\, and a poached egg.\nAlbóndigas de choco — Cuttlefish meatballs braised in seafood and white wine reduction.\nRabo de toro con patatas fritas — Slow-braised beef tail stewed in red wine sauce with crispy potatoes.\nTocino de cielo — Egg yolk custard\, silky smooth with a light caramel glaze.\n\nWeek 2: Galicia | October 12 – October 18 \n\nCaldo gallego — Broth with white beans\, turnip greens\, potatoes\, and cured Iberian pork.\nEmpanada de atún — Pastry filled with tuna\, onions\, and sweet bell peppers.\nCachopo — Crispy breaded veal cutlets stuffed with Serrano ham and melted cheese.\nTarta de Santiago — Almond cake lightly dusted with powdered sugar.\n\nWeek 3: La Meseta (Castile-León\, Castilla-La Mancha & Madrid) | October 19 – October 25 \n\nSopa de ajo — Garlic soup with sweet paprika\, bread\, poached egg and Iberian ham.\nBocadillo de calamares — Crispy fried squid rings in a baguette with alioli.\nCaldereta de cordero — Slow-cooked shepherd’s lamb stew with sweet paprika\, tomatoes\, and aromatic herbs.\nPestiños — Fried pastries glazed with honey and scented with anise and sesame.\n\nWeek 4: País Vasco | October 26 – November 1 \n\nMarmitako — Fisherman’s stew made with fresh tuna\, potatoes\, and choricero pepper broth.\nPescado a la koskera — Fresh catch cooked in a traditional Basque green sauce with clams and white asparagus.\nChuletón — Grilled dry-aged ribeye steak seasoned with coarse sea salt and served with roasted piquillo peppers.\nGoxua — Layered dessert with whipped cream\, syrup sponge cake\, and caramelized custard.\n\nAdvance reservations are recommended. Reserve your table today to secure your place on this autumn voyage across Spain’s rich culinary landscapes. Optional regional wine pairings curated by our sommelier will be available each week. \nReserve your table now
URL:https://alabardero.com/event/the-spanish-journey-a-month-of-regional-gastronomy
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