LifestyleMGM National Harbor unveils new spring dishes and beverages

MGM National Harbor unveils new spring dishes and beverages

Spring has officially sprung and MGM National Harbor is ushering in the season of shift, growth and newness, with special dining and entertainment offerings.

Chef Jillian White presented breaded shrimp, deviled eggs and strawberry pound cake as part of the new spring offerings featured at MGM National Harbor’s TAP Sports Bar. (Micha Green/The Washington Informer)
Featuring vibrant, floral decor throughout the hallways, window displays and more, guests are immediately swept into a celebration of spring when walking throughout MGM National Harbor. However, the decor isn’t the only way to dive into the season, as new dishes and beverages throughout the venue offer a literal taste of spring.

“We have breaded shrimp with a secret sauce, and deviled eggs with candied bacon on top, and finished with chives,” said Chef Jillian White of TAP Sports Bar at an exclusive “Taste of Spring” event highlighting several of MGM National Harbor’s restaurants on March 21.  There, White also showcased a perfectly saucy, and tad spicy, linguine with mussels and highlighted a new spring dessert, which was a sweet, fluffy, big hit: strawberry pound cake with lemon curd and fresh berries on top.

Growing up in the DMV area, White said the new menu items pay homage to local fare, with a spin.  The heightened approach to classics such as fried shrimp, deviled eggs, pound cake, and even mambo sauce, reminds one of food found at a family cookout, while simultaneously showcasing palette-pleasing pairings, delicious dishes and culinary innovations.

Seafood lovers also have a lot to choose from at MGM National Harbor this spring.  For those who appreciate ceviche, both Diablo’s Cantina and Voltaggio Brothers Steak House are offering two very different, but delectable options.  

The Peruvian-style shrimp ceviche at Diablo’s Cantina is sweet and spicy and served with fresh sweet potato chips to scoop all those bold flavors and create layered, pleasurable bites.

The Voltaggio Brothers’ terrific tuna ceviche was a twist on the traditional dish.

“This ceviche is made with a hibiscus ponzu. The classic ceviche is served over ice. This has coconut ice … [and] flavors of tom kha soup — so coconut, lemongrass, lots of lime leaves, [and] ginger,” said Chef Bryan Voltaggio, describing the dish topped with a serrano pepper slice and accompanied by a tasty tostada with seaweed nori powder.  

Using the tostada to gather the almost buttery tuna and all those taste-bud titillating flavors together, creates a perfect and unique approach to ceviche that will leave guests coming back for more before the season is out.  

Ginger is also welcoming spring with the restaurant’s savory steamed siu mai filled with shrimp and chicken, as well as the pork and chicken sichuan spice dumplings.

In addition, MGM National Harbor has new cocktails that scream spring and summer merriment.

Justin Hill at Felt MGM highlighted some of the lounge’s new beverages.

“All these recipes were made by the bar staff here,” Hill told The Informer.  

One of the new cocktails, “Do Not Disturb,” which was smooth and a little sweet, is made with Duke and Dame Salted Caramel Whiskey, a Black-owned brand.

“So it’s supporting a good business and drinking a good cocktail,” Hill noted.

In addition to all the dining options, casino and live entertainment, there’s more fun on hand at MGM National Harbor to keep you active this spring.  

For instance, after eating all that good food, Diablo’s Cantina features Thursday night salsa lessons (though I also learned a little meringue that night) — offering both a truly tasty experience and a wonderful opportunity to dance off some of those calories right after.

Chef Michael Cicippio of Diablo’s Cantina, told The Informer his inspiration behind his new menu was “elevation,” underscoring MGM National Harbor’s overall approach of delivering fresh, engaging, and seasonal offerings.

“Really taking simple, traditional concepts and adding a little bit of flair to it,” said Cicippio. “An elevated touch.”

Source: Washington Informer

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