Chinese BBQ plates, new Salt & Pepper Fish better al fresco style
Tiger Fork has reopened for on-premises dining, also announcing a new outdoor patio jetting out as a streatery. The patio will seat 48 guests and offer al-fresco dining, with additional safety measures put in place. Plus, there’s contactless payment for ordering and disposable serveware on tap. Tiger Fork’s guests will be able to place guaranteed reservations from Wednesday to Sunday with limited-capacity seating.
The new streatery conversion takes place Friday, July 10. The Hong Kong-inspired eatery welcomes back guests with popular, traditional dishes, including Humble Plate of Chili Wontons, smashed cucumber salad, pork ribs, cold dan dan noodles, Chinese BBQ plates and bubble waffles.
New menu additions come in the form of rabbit-filled Mantou Buns, Egg Noodle Shrimp with spicy honey dressing, local Chili Blue Crab, Salt & Pepper Fish, and Emperors Dragon Noodles with duck and snap peas, A new variation of the sought-after Cheung Fun menu also arrives, served with roasted chicken, fresh prawn or braised brisket, as well as its classic meatless preparation.
The Blagden Alley restaurant is known for its Traditional Chinese Medicine (TCM) cocktails, prepared with “natural healing herbs and botanicals.” The Oaxacan Shenlong with mezcal, ginger, shishito and lime, and the Take the Two to Nostrand with Widow Jane bourbon, Jamaican Rum, housemade “Pompelcello”, grapefruit and grenadine, are two such available cocktails. Additional beverage selections include sake, beer and wine.
For dinner service, Tiger Fork operates Wednesday-Thursday from 5 p.m. to 10 p.m., Friday to Saturday from 6 p.m to 12 a.m. and Sunday from 5 p.m. to 10 p.m.
Tiger Fork, 922 N Street Northwest, Washington, DC 20001
Photo credit: Tiger Fork
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