Any students looking for some relief from the D.C. summer sun or simply worrying that there aren’t nearly enough overpriced confections available around Georgetown should soon experience their own moment of serendipity.
Popular New York restaurant Serendipity 3 is scheduled to open its doors in Georgetown sometime this week before Memorial Day, according to The Washingtonian. The restaurant will fill a coveted vacancy at M Street and Wisconsin left behind by the 2009 closure of Nathan’s, a long-established Georgetown eatery and bar.
Although the new location has been in development since early 2010, Serendipity’s opening has been delayed several times, at least once due to design disputes with the Old Georgetown Board.
The original restaurant, founded in 1954, is famous for several signature dishes including foot-long hot dogs and “Frrrozen Hot chocolate” (pictured). The new Georgetown location will serve a full menu including several D.C.-exclusive dishes, such as the “President’s lobster pasta.”
However, although Serendipity serves up a wide variety of dishes including extensive breakfast, grilled and pasta selections; the restaurant is most (in)famous for the trademark dessert which scored it a place in the Guinness Book of World records and in the hearts of yuppie romantics everywhere.
The Golden Opulence Sundae costs $1,000, requires 48 hours notice to order, and was listed in 2007 as the world’s most expensive sundae. Per Wikipedia:
“It is made with 5 scoops of the Tahitian vanilla bean ice cream, Madagascar vanilla covered in 23K edible gold leaf, drizzled with the world’s most expensive chocolate, Amedei Porcelana, and covered with chunks of Chuao chocolate, which is from cocoa beans harvested by the Caribbean Sea on Venezuela’s coast. It is suffused with exotic candied fruits from Paris, gold dragets, truffles and Marzipan Cherries and topped with a tiny glass bowl of Grand Passion Caviar, an exclusive dessert caviar, made of salt-free American Golden caviar, known for its sparkling golden color. It’s sweetened and infused with passion fruit, orange, and Armagnac. The sundae is served in a baccarat Harcourt crystal goblet with an 18K gold spoon, a petite mother of pearl spoon, and topped with a gilded sugar flower by Ron Ben-Israel.”
In other words, it’s enough to make Jack Donaghy drool.