Young and Hungry

Do You Have Dinner Reservations for the Mayan Apocalypse?

When the Mayan calendar ends on Dec. 21, some believe the world will end. What better way to go out than with caviar, foie gras, and really expensive wines? That's what Poste Moderne Brasserie is thinking.

The Penn Quarter restaurant has decided to embrace the end of days with a $180 multi-course "Final Feast"—with wine pairings, of course.

"We wanted to either celebrate it not happening or go out with a bang," says chef Dennis Marron. While Marron says he'd like his last meal to be chocolate cake, the tasting menu is "definitely the last meal I would want to cook."

The menu consists of all the most over-the-top foods you can think of: Foie gras torchon with elderberry compote and St. Germaine gelée? Check. Truffles? Check. Oysters and caviar? Check and check. There's also delicacies like fresh hearts of palm and super stinky cheeses.

And lets not forget the expensive and rare Champagnes, wines, tequila, and cognac. Poste will serve the super smooth Casa Dragones Joven Tequila, a bottle of which goes for $275 retail. Another highlight is the 2008 Shafer Hillside Select Cabernet Sauvignon, which can go for $230 a bottle.

Marron may not be a true believer in the Mayan apocalypse, but that doesn't mean he doesn't have his own doomsday fears: "I watch the Walking Dead a lot, so I anticipate the zombie apocalypse."

We hope that means there's also a zombie apocalypse dinner coming soon.

Check out the full menu below:

Amuse Bouche

Foie Gras:  foie gras torchon with elderberry compote, St. Germaine gelée, and gougères

Paired with: Casa Dragones Joven Tequila

First Course

Oysters and Caviar: War Shore oysters, American sturgeon caviar, finger limes and a warm lime crème fraîche

Paired with: 2000 Taittinger Comtes de Champagne

Second Course

Potage aux Truffes: baked potato soup with truffle and elephant garlic gratin

Paired with: 2006 Chateau Labouŕe-Roi, Meursault

Third Course

Hearts of Palm: fresh hearts of palm salad with olive oil poached langoustine, uni, mache, and watercress in a clementine vinaigrette

Paired with: 2003 Nicolas Joly “Clos de Bergerie,” Savanniéres


Champagne: Blanc de Noir granita, pickled Champagne grapes

Entrée Course

Rib Eye: pan roasted rib eye roll, beef cracklings, beef tartare, beef fat confit fingerling potatoes, chanterelle mushrooms

Paired with: 2007 Shafer “Hillside Select”, Cabernet Sauvignon

Cheese Course

Whooped: whipped Époisses, waffle cone, candied dried fruit and pecan brittle

Paired with: 2006 Château Rieussec, Sauternes


Chocolate & Gold: decadent chocolate cake with chocolate buttercream, chocolate ganache and a gold leaf

Paired with: Tesseron Lot 29 XO Grande Champagne Cognac

For reservations, call (202) 783-6060.

Photo via Shutterstock