French Fries to Foie Gras

Join us in closing out 2025 with a wonderful evening at The Simon in Reston!

NOTE #1: If you wish to try the Duck a la Presse, please send a message in Meetup when you confirm your spot so that we may we notify the restaurant in advance. This dish is $126 and serves 2 people.

NOTE #2: Restaurant will NOT generate separate checks for our group. Please be prepared to settle up with cash, Paypal / Venmo / Zelle. Thank you in advance for your understanding.

ABC 7 News:
A taste of France in Virginia: New restaurant offers century-old Duck a la Presse

The Duck a la Presse reaches all the way back to France, over a century ago. The French cuisine that originated in the early 1800s in France was once usually enjoyed by France's most elite.

"Chefs would take the ducks and carve them tableside, break them down and process them through a duck press to extract the blood and juices to finish the sauce at the table.," Executive Chef Anthony DiGregorio (The Watergate Hotel, Café Boulud Palm Beach) told 7News.

However, since gaining popularity over time, the duck dish has made it's way into the states and at The Simon at Reston Station in Reston, Va.

"People are bringing back those old school cooking techniques and its the ability to do a table side and bring an experience to the guest," DiGregorio said.

The Dry aged Duck a la Presse (for 2) is a Honey lavender glazed Jurgielewicz duck, roasted red beets, foraged mushrooms, red wine poached pear, sauce civet, according to DiGregorio.

It is a multi-step process including carving, pressing tableside. The duck, which is raised at a farm in Pennsylvania, is dry-aged for about two weeks, adding flavor, texture and age onto the duck. It is then cooked in a charcoal oven.

While the Duck a la Presse has made a comeback, the price for the equipment can be pretty hefty. According to Tasting Table, duck presses, depending on the metal, can range from almost $2,200 to $4,000. For a fancier option, the French maker Ercuis produces a silver-plated Duck Press Grand Hotel that could be yours for a mere €17,600 ($18,700).

Two people can enjoy the traditional and historical dish for $126.

Northern Virginia Magazine:

The Simon opened September 16, unveiling a glamorous dining experience that blends global refinement with Mid-Atlantic roots. At the helm are Executive Chef Anthony DiGregorio (The Watergate Hotel, Café Boulud Palm Beach) and Executive Pastry Chef Claus Olsen (Mandarin Oriental Bangkok, The Mayfair Hotel London), who are reimagining regional cuisine with creativity and flair.

Standout dishes include dry-aged duck à la presse infused with lavender from DiGregorio’s garden, Pennsylvania golden chicken with brioche stuffing, and pan-seared local rockfish with sauce vin jaune. Dessert delights with indulgences such as a Virginia chess pie or the almond crunch bar, while a tableside cheese cart presents the largest Murray’s Cheese selection outside of New York.

“Every element of The Simon has been designed so our guests can appreciate the best of the region,” DiGregorio said in a release. “We’ve partnered with local farmers, fishers, and artisans who share our respect for the land’s bounty, and pairing that with craftsmanship, service, and storytelling, will make each dining experience memorable.”

Next door, the Schar Bar steals the spotlight with the area’s most extensive amaro collection, rare-bourbon program, inventive cocktails, as well as appealing noshes like oysters, caviar, and Appalachian sour corn hushpuppies.

Looking forward to sharing this experience with you!

Check out menus
Dinner Menu here
Cocktails Menu here
Wine Menu here
Dessert Menu here

We ask that ALL folks honor their RSVP. If you are unable to attend after sending in a YES, please update your status so that others may join. In the event our group incurs a fee for no-shows / late cancellations, your ability to RSVP for future events will be restricted. Thank you in advance for your understanding.

WAITLIST:
Meetup does not allow a waitlist for paid events. If this event fills and you are interested in adding your name to the waitlist, please send host a message through the app. *Note: Event fee is non-refundable*

In the future, we will vary the days of the week and the types of restaurants so that we can attract many different types of diners. Feel free to make suggestions for future meet locations. All diners will pay their own tab. before departing the event.

If you are unable to join us in December we hope you'll stay interested and join us for a meal in the future. Looking forward to catching up with you for a year end dinner at The Simon!

Welcome to a new year with all new food adventures!

Our NEIGHBORHOOD GEMS series features emblematic meals from around the world. This series shines a light on local restaurants and is designed to bring together inquisitive foodies and dishes that are unique and oh so worth a trip on roads less traveled!

Join us for a memorable evening at Beteseb Restaurant - one of Tom Sietsema's top 40 Restaurants in the area (October 2025)!

Washingtonian (Jan 2025)
Lately, we've gravitated to this homey SIlver Spring dining room for our injera fix. The vegetarian platter is a gorgeous color wheel showcasing tumeric - spiced cabbage, vibrant sauteed greens, and three kinds of lentils, each distinct and delicious. Green salad, often an afterthought, gets a zippy dressing. Omnivores: Add the excellent beef tibs to your platter. Even if you upgrade to the juicy rib eye, Beteseb offers incredible value.

Washington Post (October 2025)
Declaring “the best” Ethiopian restaurant in a region overstocked with them is a challenge. While their menus tend to read alike, they distinguish themselves with fine points. Let’s just say Beteseb Restaurant in Silver Spring is where I think about going most often when I need my kitfo and vegetable fix. No other Ethiopian spot of my acquaintance has a more compelling physical menu. It comes in the shape of a round of injera, with lush, life-size photos of some of the dishes you can order.

My current fascination is dullet: boiled, ground beef tripe seasoned with cardamom, jalapeño and mitmita — a torch song trilogy rounded out with garlic, onion and butter. I like to pair the offal with one of the top vegetable combinations around, a garden of delights gathering lentils in three colors: near-melting cabbage, garlicky collard greens and an orange puddle of shiro, chickpea flour stew shot through with onion, garlic and berbere.

Thought has gone into the 50-seat storefront, a wall of which reflects a shade of yellow lentils and a corner of which displays woven baskets and wine. A silver-toned silhouette of Addis Ababa adds to the interior appeal. Beteseb translates from Amharic to “family,” which sums up both the business owned by chef Darmyelesh Alemu and her brother, Aynalem Zeleke, and the chef’s philosophy. “We want you to feel like family when you come in,” she says. Done!

Check out the menu here

Separate checks will be arranged in advance. All diners will settle their own tabs.

We ask that ALL folks honor their RSVP. If you are unable to attend after sending in a YES, please update your status so that others may join and help us support local businesses. In the event our group incurs a fee for no-shows / late cancellations, your ability to RSVP for future events will be restricted. Thank you in advance for your understanding.

To enhance the opportunity for great conversation, we will continue to limit the group size. Please feel free to sign-up to meet us along with up to 3 friends.

** WAITLIST: Meetup does not allow waitlists for paid events. If this event fills and you would like to be added to the waitlist, please send a note to the host through the Meetup app. **

In the future, we will vary the days of the week and the types of restaurants to keep events interesting.

PLEASE MAKE SURE YOU ARE COMMITTED TO GO WHEN YOU RSVP FOR THIS EVENT. Feel free to make suggestions for future meet locations.

** The small non-refundable registration fee helps us share the cost associated with the Meet-Up platform ($360/yr) and reduces the likelihood of no-shows, allowing us to better plan our events and accommodate all participants. Meetup charges $0.51 and Paypal charges $0.53 on the $2 registration fee. Thanks in advance for your understanding!**

If you are unable to join us in January, we hope you'll stay interested and join us for a meal in the future. Looking forward to catching up with you for delightful Ethiopian dinner at Beteseb Restaurant!