Dine Arounds

Coming to ACEP17 alone or just looking to enhance your experience? Interested in meeting new colleagues and networking in small groups?

Join the fun with the ACEP Dine Around program that was so successful last year! Meet emergency medicine leaders, luminaries, and all-star speakers for a night on the town at one of DC's best restaurants for a three-course meal and wine with dinner. Custom menus have been created with a variety of entrée selections at each of these restaurants carefully selected for your enjoyment.

$100per personTransportation for Dine Arounds is on your own. ACEP will not have transportation available for these events.

Sold OutBibianna

Bibiana, an award-winning restaurant from the Knightsbridge Restaurant Group. Sleek Bibiana is appointed with dark wood, layers of art glass, black leather and lighting accents that speak of high-style Milano design. A stunning art collection will be featured throughout the restaurant to highlight the restaurant’s color scheme that ranges from gold/beige tones found in the carpet to shades of silver grey-to-black incorporated in the fabrics, lighting with warm jewel accents. The new design scheme is being led by Harry Gregory of London-based ARA Design.

Date: Monday, October 30 | 7:00 pm - 10:00 pm

Greg L. Henry, MD, FACEPHost: Greg Henry, MD, FACEP
Bibianna Menu

First

Pinzimonio
Shaved Seasonal Vegetables, Watercress, Aioli

Mozzarella
Seasonal Accoutrements

Pasta

Tagliatelle
Traditional Bolognese Sauce, Parmigiano, Nutmeg

Main

Spigola
Local Fish, Seasonal Vegetables

Manzo
Chianti Braised Shortribs, Baby Carrots, Organic White Polenta, Apple Agrodolce

Dessert

Cioccolato
Chocolate Ganache Terrine, Crispy Chocolate Crust

Sold OutDistrict Chophouse

The Chop House is a popular DC gathering place, serving American steakhouse classics and fresh seafood in a unique turn of the century bank transformed into one of Washington’s hot spots. The Chop House brings you a comfortable throw-back nostalgia coupled with a current menu, generous portions, and an approachable, upscale & contemporary style. Dinner will be served in the private “Vault” room where the original vault of the Second National Bank once stood. The open faced brick, original hand written ledgers and the original night deposit vault provide unique character to this room.

Date: Monday, October 30 | 7:00 pm - 10:00 pm

Location: 509 7th Street NW, Washington, DC 20004

AbrahamianHost: Fred Abrahamian, MD, FACEP
WuHost: Teresa Wu, MD, FACEP
District Chophouse Menu

Appetizer

Beefsteak Tomato, Mozzarella & Fresh Basil

First Course

Choice of Chop House Salad or Caesar Salad

Served with freshly baked corn bread and honey butter

Entrée Course

- - Choice of - -

Roasted Prime Rib served with a Rosemary Au Jus

Grilled Salmon with a Cilantro Aioli and Roasted Corn Scallion Relish

Chicken Saltimbocca served With Prosciutto, Mozzarella and a Red Wine Sage Sauce

Dessert Course

Chocolate Mousse Pie

Freshly brewed Coffee and Decaffeinated Coffee

Sold OutFire Fly

This American dining restaurant off Dupont Circle provides an “inventive take on old favorites”. The restaurant is built around a large indoor tree and serves seasonal, local New American comfort food. From the salvaged barnwood tables and recycled wine bottle glassware to the cork recycling program, there are countless touches that reflect their commitment to sustainability. Firefly is committed to supporting local farmers and purveyors using seasonal ingredients.

Date: Monday, October 30 | 7:00 pm - 10:00 pm

Location: 1310 New Hampshire Ave NW, Washington DC 20036

Evie G. Marcolini, MD, FACEP, FCCMHost: Evie G. Marcolini, MD, FACEP, FCCM
Colin G. Kaide, MD, FACEP, FAAEMHost: Colin G. Kaide, MD, FACEP, FAAEM
Fire Fly Menu

Appetizers

Artisanal American Cheeses selection of cheeses from Goot Essa Creamery
Mussels with Tomato, Brandy, Fennel, Saffron Aioli, Crostini

First Course

Seasonal Soup
Local Greens with pomegranate, candied hazelnut, poppy seed vinaigrette

Entrée Course

Scallops with Butternut Squash Puree, Sea Beans, Blood Orange
Roasted Chicken with Berlotti Bean Ragu, Jalapeno Cornbread
NY Strip Steak with Brussel Sprouts, Crispy Garlic Smashed Fingerlings, Port Wine Reduction

Dessert Course

Grasshopper Semifreddo Chocolate Mint Cremeux with Spearmint ice, Chocolate Cookie Crumbles
Seasonal Sorbet with Salty Oat Cookie

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