River Club
Day 2: 5-Course Mediterranean Melangerie Tasting Series
pened in July of 2024, this Middle Eastern eatery in Georgetown was a 2024 Eater “Design of the Year” Award-Winner and appeared on Resy’s 2025 List of “Best Levantine in DC”. Chef Nate Berry has worked in such acclaimed kitchens as Eventide Restaurant, the Army Navy Country Club, the Ritz-Carlton’s West End Bistro, and the Michelin-Starred Plume at the Jefferson Hotel. He then joined the opening team at Residents Café and Bar, where his creativity and passion helped earn the restaurant a Michelin Bib Gourmand award. At the River Club, he draws on the cuisines of Italy, Spain and Lebanon to offer dishes like smoked lamb belly arancini, char grilled shrimp, charred chicken, roasted burrata, and lobster gnocchi diavolo. Superb desserts too like Basque cheesecake, coconut milk panna cotta, and salted chocolate tart. And did we mention the fantastically colorful interior largely created by Lebanese artisans? Washington Post critic Tom Sietsema calls River Club a “sublime dining destination,” so, naturally, we are thrilled to visit here. Hope you can join us!
About the Host:
Nate Berry
Executive Chef
Chef Nate Berry is the Executive Chef at River Club and holds over 14 years of experience in the hospitality industry. Having grown up living internationally, he developed an early appreciation for global cuisines and culinary exploration. Prior to River Club, he honed his craft at acclaimed kitchens such as Eventide under Chef Adam Barnett, the Army Navy Country Club, the Ritz-Carlton’s West End Bistro, and Michelin-Starred Plume. He also previously served on the opening team at Residents Café and Bar, where his creativity and passion helped earn the restaurant a Michelin Bib Gourmand honor.
The Lineup
All courses will be individually plated. This menu will be Shellfish, Mushroom, and Peanut Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Gnocco Fritto
ahi tuna, piquillo pepper aioli, toum, basil, pickled pepper
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Lamb Burnt Ends Arancino
lebanese lamb belly ragout, pecorino romano, calabrian chili aioli
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Marinated Burrata
pesto, jimmy nardello "pepperoni", parm chips
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Slow Smoked Lamb Shoulder
batatas harra, smoked bravas sauce, marinated olive, tabouli
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Basque Cheesecake
pedro ximenez sherry caramel
River Club
3000 K St NW
Washington, DC 20007
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Milk/Cream, Sheep's Milk Cheese, Fish, Tree Nut, Leek. They are NOT accommodating restrictions related to the following ingredients: Cow's Milk Cheese, Gluten, Eggs, Garlic (Raw & Cooked), Onion (Cooked), Shallot (Raw & Cooked), Chive. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
