WASHINGTON–(BUSINESS WIRE)–Award-winning chef Malcolm Mitchell has unveiled the “Late Spring” menu for Perch SW, a rooftop bar and restaurant that sits atop the Cambria Washington, DC Capitol Riverfront.
“I wanted to celebrate the last days of spring and the feelings of rebirth and invigoration it brings,” Mitchell said. “Washington comes alive this time of year, brimming with vibrancy. There’s no better way to celebrate this change of season than with a fresh menu enjoyed while overlooking our beautiful city.”
Offering panoramic views of downtown Washington, DC, Perch SW is located on the ninth floor of the Cambria Washington, DC Capitol Riverfront. Diners can take in the beautiful scenery of our nation’s capital while sipping on a wide array of local craft beers and craft specialty cocktails. With over 3,600 square feet of seasonal rooftop space, the bar and restaurant offers plenty of indoor and outdoor seating to accommodate up to 300 people.
Guests can indulge in a variety of tapas-style dishes inspired by the changing seasons, including New Zealand lamb meatballs served with a tomato-coconut curry sauce and crispy shallots , grapefruit salad with arugula tossed in a light citrus and sherry dressing, grilled Caesar salad served with house dressing and grilled shrimp tacos with pickled radish, avocado, pico and cream coriander. For the full menu, visit https://www.cambriadccapitolriverfront.com/dining.
With over 25 years of culinary experience, Mitchell is the Restaurant and Bar Manager for Donohoe Hospitality Services. The award-winning chef and author’s work has been featured at Food & Wine Classic Aspen, Food Network Wine & Food Miami, and the Black Chef Series. Prior to joining Donohoe, he was Executive Chef/Owner of M Chef Group – New York. He has appeared on several national cooking shows, including Food Network’s “Beat Bobby Flay”, “NTDTV Celebrity Chef Chinese Competition” and most notably as a Season 8 semi-finalist “Next Food Network Star”. Mitchell also served as an adjunct professor. He graduated in Advanced Culinary Arts from the University of Stratford.