Estadio celebrates South American drinks, food, desserts in November

14th Street eatery creates fab feast all month long

Estadio dedicates November to a month-long celebration of South American wines, food and cocktails. A Salud to South America celebration will provide guests with a wide variety of by-the-glass wines, savory dishes, desserts, and cocktails. The festivities pay tribute to the food and beverages of Argentina, Bolivia, Brazil, Chile, and Uruguay.

Estadio will also be serving the traditional bites we’re used to seeing there, including the churrasco and buñuelos, and a Pisco Sour-inspired Slushito.

Estadio DC celebrates with A Salud to South America during the entire month of November. Photo by Estadio.
Estadio DC celebrates with A Salud to South America during the entire month of November. Photo by Estadio.

Customers of the 14th Street eatery will enjoy 20 by-the-glass wines, featuring both the familiar and lesser-known, such as Torrontes and Malbec from Argentina, Pais and Carinena from Chile, and sparkling Pinot Noir rosé. Additional hits include the Merlot from Brazil, Albariño and sparkling Chardonnay from Uruguay, and Tannat and Pedro Gimenez from Bolivia.

Embrace the churrasco bolstered by a flavorful house chimichurri, head-on grilled prawns from Argentina, and a Peruvian ceviche-inspired crudo, priced from $9-$18. Of course, Chef Rufino Bautista will be at his best, innovating in the kitchen. Check out these dishes:

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  • Flounder Crudo with pickled shallots, citrus yogurt and crispy quinoa
  • Beets, Fennel and Orange with Jamon Ibérico and citrus vinagreta
  • Grilled Patagonian Prawn with fennel purée and salsa verde
  • Churrasco featuring hanger steak, roasted potatoes & green onions, chorizo and chimichurri

To finish off A Salud to South America dinner, Estadio Pastry Chef Rene Abarca is preparing two unique, sweet-meets-savory desserts featuring authentic, Latin-American flavors. These are inspired by yucca, panela, arroz con leche and coffee from Colombia.

As for the Slushito, Bar Director Adam Bernbach has created a special playful twist. He combines Bolivian brandy Rujero Singani with flavors of roasted pineapple & spices. More information is available at the restaurant’s website. Guests can also use Resy to make reservations.

Photo credit: Estadio

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