Arlo Washington DC will be kicking off cherry blossom season with a culinary activation at Art DC, the hotel’s rooftop lounge helmed by Chef Pepe Moncayo.
Every spring, more than 1.5 million visitors flock to Washington, D.C. to witness the breathtaking bloom of the cherry blossoms, a tradition that began in 1912 when Japan gifted the city 3,000 cherry trees as a symbol of friendship.
The hotel is celebrating this tradition by creating a Tokyo to Tidal Basin themed cocktail and food menu paying tribute to the relationship.
The menu blends the flavours of D.C. with a Japanese-inspired twist, offering a selection of dishes inspired by famous local spots, featuring Asian techniques and ingredients.
Highlights include Chesapeake Okonomiyaki, a pancake featuring crab, Old Bay mayo and sherry glaze; Half-Smoke Bao Bun with Rayu mayo, spicy pickles and shisho; Miso-Mumbo Karaage Fried Chicken featuring togarashi dust and house made mumbo sauce; Wharf Seafood Platter with crab claws, oysters, shrimp with old bay cocktail sauce.
Alongside, three themed cocktails encapsulate a piece of Washington D.C.’s history through a Japanese lens. Sakura Rickey is an elevated take on the classic D.C. highball first introduced in the 1880s at a bar near Capitol Hill. This cocktail blends Roku Gin, preserved cherry blossoms and sparkling sake for a floral, lighter alternative.
Meanwhile, Matcha at The Monument is a nod to springtime in DC. This matcha martini-inspired cocktail features Haku Vodka and egg white for a pillowy softness. Finally, Shogun Half-Smoke pays homage to the city’s favourite street food. This bold and smoky liberation combines Toki Japanese Whisky, Illegal Joven Mezcal with charred honey syrup to encapsulate the sweet smokiness of a Half-Smoke hot dog.
