Friday Taco Night has usual, but try some new Reliable Source menu offerings, too

Susan Delbert

January 10, 2023

The National Press Club's Reliable Source Bar and Grill has a couple of new appetizers to fire up your taste buds. How about a platter of mini-bites? Each comes with an assortment of pastry-wrapped hot dogs, macaroni and cheese balls, meatballs and mozzarella sticks. If chicken wings are not your favorite finger food, there's now an offering of crispy breaded chicken strips, coated in cheese and breadcrumbs, accompanied by a dip of either ranch or blue cheese dressing.

A new Winter Green salad of peppery arugula, radishes, fennel, oranges and pecans is $6 as a side salad and $15 as an entrée. Try it out, or fall back on the standby Greek and Caesar salads, which can be ordered with chicken, steak or salmon on top.

New sandwiches -- roast beef with house roasted beef, cheese and horseradish, and tuna salad or a warm tuna melt -- have been added to the regular burgers and grilled chicken and bacon sandwich. The tuna salad also can be served on a salad.

For vegetarians -- or anyone who loves veggies -- the Reliable Source is now offering butternut squash lasagna made with roasted squash, ricotta, spinach, hazelnuts and cranberries, all topped with a bechamel white sauce. This is often on the Club's banquet menu, but is now in the grill kitchen. Copies of this recipe -- which was one of the rotating cook-your-own recipe features published in the Wire when the COVID-19 pandemic lockdown of 2020 was in effect -- are available from the kitchen.

Specials include turmeric bone-in chicken breast on angel hair pasta, spinach-stuffed trout with capers and brown butter, and spicy pulled pork barbecue with kimchi and melted American cheese.

tacos The Reliable Source is open for lunch Monday through Friday, 11:30 a.m. to 2:30 p.m. Dinner service is available Thursdays 5-8 p.m. and Fridays 5:30-7:30 p.m. alongside the taco bar.

Watch for updates on when dinner service expands to include Wednesday evenings, as announced at the Jan. 20 annual membership meeting.