National Press Club

Reserve now for Spanish-style buffet March 1 at the Reliable Source

Mesfin Mekonen

February 21, 2023

The Reliable Source, the Club’s longtime hub of fellowship and good food and drink, invites members and their guests to a Tapas Night buffet on Wednesday, March 1, starting at 5:30 p.m. 

The buffet will feature a wide variety of tapas, salads and desserts, as well as a spectacular paella with shrimp, chicken and chorizo. The buffet costs $40 for members and $45 for guests, not including tax, gratuity and beverages. A full menu is listed below.

The Reliable Source restaurant and bar is now open to members and their guests for lunch every weekday from 11:30 a.m. to 3 p.m., and for dinner on Wednesdays, Thursdays and Fridays starting at 5:30 p.m. 

Among the featured items are entrees, such as steak, grilled chicken platter, salmon with vegetables and potatoes or rice. Daily sandwiches include grilled chicken with bacon and cheese, and burgers with all trimmings. Other choices include salmon on a Greek salad and a certified Angus beef steak salad. 

All dishes are prepared fresh to order.

Members may also reserve the Cosgrove Lounge and McClendon Room free of charge for members with a minimum food and beverage purchase of $250. Please contact Mesfin Mekonen at [email protected] to reserve.

Takeout is also available Monday through Friday from 11:30 a.m. – 7:30 p.m.

Free parking with purchase of food and beverage after 5 p.m. on Fridays is available at One Parking 1325 G Street NW

Tapas Night Wednesday March 1, 2023

$40/Member (exclusive of  tax, gratuity, or beverage)

$45/Guest of Member (exclusive of  tax, gratuity, or beverage)

Tapas Buffet

  • Manchego cheese tossed with rosemary & stuffed green olives 
  • Grilled chicken kebab 
  • Carne asada with verde sauce 
  • Fried calamari with roasted tomato and saffron aioli 
  • Mussels with andouille sausage 
  • Grilled chorizo home-style with potato puree and olive oil 
  • Patatas a la Brava (spicy fried potatoes)

Salad Buffet

  • Spinach salad, grapes, spiced candied walnuts, and cherry vinaigrette.

Main-chef's station

  • Paella with rice, shrimp, chicken, and chorizo

Dessert: 

  • Flan
  • Churros