Dining in DC » Announcements

Spring Kicks Off With the Return of FRESHFARM Markets Farmers Markets

Lisa Shapiro — Fri, 19 Apr 2013 14:54:16 +0000

On Wednesday, April 17th, Foggy Bottom FRESHFARM Market opened for the season. The first signs of spring herald the return of FRESHFARM Markets’ producer-only farmers markets to communities across the Washington, D.C. region. Other markets will return to full-season hours, such as the Dupont Circle and Silver Spring FRESHFARM Markets. The remaining markets will open in April and early May.

As a non-profit organization whose mission is to build and strengthen the local, sustainable food movement in the Chesapeake Bay watershed, FRESHFARM Markets will hold local food focused events on opening day at all of the markets. The re-opening of the markets is a signal that the bounty of the region’s farms and artisanal producers is again beginning. Shoppers can expect to find their favorite farmers and producers alongside talented newcomers with offerings that add to the diversity of product found at market, including FRESHFARM Markets exclusive products from Border Springs Lamb and North Cove Mushrooms. See below for market specific information and a list of new farmers, producers and products.

The popular Chef at Market cooking demonstrations will take center stage. Emily Hagel, Assistant Director of Kitchen Operations of Miriam’s Kitchen was there on Wednesday to kick-off opening day of Foggy Bottom FRESHFARM Market. Miriam's Kitchen is the gleaning partner for the Foggy Bottom FRESHFARM Market, which means they received donated product from the markets' farmers and producers which they in turn use to provide healthy meals to their clients. She was also there to promote their big fundraising event 100 Bowls of Compassion Gala on May 2nd. The food Miriam's Kitchen will be serving will be sourced from FRESHFARM Markets farmers and producers.

Other Chefs doing Market cooking demonstrations participating include: Wes Morton of Art & Soul (H Street NE), Tracy O’Grady & Kate Jensen of Willow (Ballston), Ed Witt of 8407 Kitchen Bar (Silver Spring), Justin Moore of VIN 909 (Annapolis) and Michael Costa of Zaytinya (Dupont Circle).

Additional highlights of the 2013 season include:

New locations for three markets: Crystal City FRESHFARM Market and Foggy Bottom FRESHFARM Market already have new market homes. St. Michaels FRESHFARM Market will be at Muskrat Park on April 20 & 27, then the market moves to the municipal parking lot off of Talbot Street behind Sweetie’s Bakery for the remainder of the season.
H Street NE FRESHFARM Market open through December 21, a month later then past years.
A new setting for the popular Chef at Market area at the Dupont Circle FRESHFARM Market. It’s moving to Dupont Triangle Park at Q Street on the north end of the market. Highly anticipated book signings and cooking demos this year include acclaimed Persian chef Lousia Shafia, writer and cookbook author Joe Yonan and chef/author Bruce Aidells.
Ballston FRESHFARM Market now accepting SNAP (EBT/Food Stamps).

“Spring is always hopeful and fresh. Our farmers begin again with new energy, our customers anticipate the good food to come and the markets again draw shoppers in with color, flavor and bustle,“ said FRESHFARM Markets Co-Founder and Co-Executive Director Ann Yonkers.

“Spring flowers are at markets now, but be patient for produce like asparagus which is arriving in late April this year,” said FRESHFARM Markets Co-Founder and Co-Executive Director Bernadine Prince.

FRESHFARM Markets will continue partnerships and collaborations with neighborhood groups and like-minded organizations including the Environmental Film Festival, the Phillips Collection and Think Local First, just to name a few. Additionally, event programming that connects the market communities in new and dynamic ways is in development.

New farmers and producers at market include:

Annapolis FRESHFARM Market

· Luke’s Premiere Foods – Small batch heirloom tomato juice, tomato nectar and Bloody Mary mix

· Slippery Slope Farms – Herb plants, herbal-based products including salves and tinctures, goat milk soaps and lotions; and spinning fiber from sheeps and goats

Ballston FRESHFARM Market

· Coulter Farms – Organic beef and lamb, pork, aged raw cow’s milk cheese, eggs and honey

· Panorama Bakery – Baked goods including breads, muffins, pastries, scones and more. They are expanding their offerings to include savory and sweet crepes.

By the White House FRESHFARM Market

Baywater Greens – Hydroponic lettuces and microgreens
Loulies – Seasonal, fresh Central American inspired tacos based mostly on plants from the dynamic duo of Suzanne Simon and Bettina Stern

Crystal City FRESHFARM Market

Breezy Meadows Farms – Poultry, eggs, buffalo milk mozzarella, water buffalo and rabbit

· Cavanna Pasta – Fresh-made Italian pasta and homemade sauces

· The Farm at Our House – Organic fruits and vegetables

Downtown Silver Spring FRESHFARM Market

· North Cove Mushrooms – Oyster and shiitake mushrooms

· No. 1 Sons – Barrel-fermented products, including kimchi and sauerkraut, that combines regional ingredients with traditional fermentation methods and recipes from diverse cultures.

Gone Native – Jarred tomatoes and sauces showcasing the art of local tomatoes

Dupont Circle FRESHFARM Market

Gordy’s Pickle Jar – Artisanal pickles and relishes.
The Red Zebra – Seasonally inspired pizzas made fresh in a wood-fired brick oven at market.

Foggy Bottom FRESHFARM Market

Baklava Couture – Assorted baklava and Greek cookies
Suttler Post Farm – Cut flowers
Three Little Pigs Characuterie & Salumi – Cured meats and sandwiches

H St NE FRESHFARM Market

Frenchie’s – Hand-made croissants
McCaulley’s Peppers – Roasted pepper relish based on a family recipe
Shells Yes! Crab Cake Company – Crab cakes, crab dips and crab soup

Penn Quarter FRESHFARM Market

Gone Native – Jarred tomatoes and sauces showcasing the art of local tomatoes
PA Bowen Farmstead – Raw milk cheeses and variety of pasture-raised meats including pork and beef
Border Springs Lamb – Cuts of lamb, lamb sausage, ground lamb and more. Popular with many DC chefs, this is the only DC-area farmers market where they will be selling their products.

St. Michaels FRESHFARM Market

· Route 33 Baking Company – Seasonal artisan baked goods featuring local ingredients

Sweet Bay Cottage – Farmstead eggs

2013 Markets and Hours

Penn Quarter

Thursdays, 3 p.m. – 7 p.m. March 21 - December 19

North end of 8th Street, NW, between D St. and E St., NW

Dupont Circle

Sundays, Year-round

April 7 – December 29: 8:30 a.m. – 1 p.m.

January 5 – March 31: 10:00 a.m. – 1 p.m.

20th St., NW between Massachusetts Ave. and Connecticut Ave., in the adjacent parking of PNC Bank

Downtown Silver Spring

Saturdays, Year-round

April 6 – December 28: 9 a.m. – 1 p.m.

January 5 – March 30: 10 a.m. – 1 p.m.

Ellsworth Dr. between Fenton St. and Georgia Ave.

Foggy Bottom

Wednesdays, 3 p.m. – 7 p.m.

April 17 - November 27

23^rd and I St , NW Walkway

(G World card accepted here)

H Street, NE

Saturdays, 9 a.m. – 12 p.m.

April 20 – December 21

13^th and H St., NE

St. Michaels

Saturdays, 8:30 a.m. - 11:30 a.m.

April 20 - October 13

Location: Will be at Muskrat Park on April 20^th & 27^th. The market then moves to the municipal parking lot off of Talbot Street behind Sweetie’s Bakery for the rest of the year.

Crystal City

Tuesdays, 3 p.m. – 7 p.m.

April 30 - November 26

Corner of 18^th St. and S. Bell St., adjacent to Crystal City Metro

Ballston

Thursdays, 3 p.m. – 7 p.m.

May 2 – October 31

Welburn Square between N. Taylor St. & N Stuart St.

by the White House

Thursdays, 11 a.m. – 2:30 p.m.

May 2 - October 31

810 Vermont Ave., NW (between H St. and I St., NW)

Annapolis

Sundays, 8:30 a.m. – 12 noon

May 5 - November 24

Donner Parking Lot, Compromise St, on the Harbor in Downtown Annapolis

New Hotspot: Capella Hotel Georgetown Opens

Lisa Shapiro — Tue, 09 Apr 2013 02:29:49 +0000

Everyone is talking about it. Why? It's the first of its kind in the US. Well, for Capella, it is at least. Last week, I attended a ribbon cutting ceremony to celebrate the opening of the new, chic and sophisticated, 49-room luxurious Capella Washington, D.C.(1050 31st St., NW) located in Georgetown, the first Capella-branded hotel in the United States. The international brand is looking to change the way that we think about luxury -- and they are off to a great start. Local media have been raving about the opening for weeks. At the ribbon cutting ceremony, in attendance was Capella's founder, Horst Schulze, the legendary hotelier who is responsible for creating the quality and service standards by which the world’s most luxurious hotels are judged today, as well as, Bruce F. Bradley, of D.C. based Castleton Hotel Partners I, LLC who owns the hotel (pictured on right). Alex Obertop, a Netherlands native, will serve as General Manager for the new D.C. property. He formerly served as the Hotel Manager at Capella Hotels and Resorts' iconic Breidenbacher Hof in Dusseldorf, Germany. Capella will soon unveil two new concepts; The Grill Room and The Rye Bar, to open this month. Helmed by Swedish Chef Jakob Esko, The Grill Room and The Rye Bar will feature a picturesque canal-front patio, creative menus and a well-designed interior. The Grill Room will specialize in the preparation of hand-cut, bone-in, artisanal meats, bracingly fresh seafood and memorable tableside preparations. The Rye Bar will feature rare rye whiskeys, carefully composed cocktails and a specialty menu of creative bar fare. From plate to glass and ambiance to service, the experience at The Grill Room and The Rye Bar will appeal to all senses. Capella prides itself on offering unique benefits of the finest boutique hotels, including superb architecture and interior design, privacy, individualized service and attention to detail. Mr. Schulze warmly told guests, "I want this to be where everyone comes to be with friends." I have to admit, the service is impeccable and I find myself anxious to return. Capella Washington, D.C. is superbly located alongside the historic C&O Canal and cobblestone sidewalks of Georgetown, poised for elegance and top-tier travelers and affluent residential property owners. Inside the hotel, guests can enjoy an elegant restaurant and lounge, The Grill Room, showcasing organic, seasonal dining with a charming outdoor patio overlooking the Canal, the Rye Bar which features rare rye whiskeys and craft cocktails, an executive boardroom, and a rooftop 'infinity' pool and bar, semi-private fitness room, all offering sweeping views of the D.C. skyline.

“Washington D.C. is a remarkable destination with incredible experiences – rich in culture and also a vibrant dining, retail and entertainment scene. With the Capella Washington D.C., Georgetown, our intention is to make all that D.C. offers easily and effortlessly accessible to our guests,” said Horst Schulze, Chairman and CEO, Capella Hotels and Resorts.

In addition to great food, guests of the new property will have around-the-clock access to attentive Capella Personal Assistants, such as Luis Colmenares, Chef Concierge and former President of the Washington Area Concierge Association (WACA); complimentary refreshment center; complimentary laundry pressing service of up to five pieces; complimentary Wi-Fi and innovative programming to ensure guests are fully immersed in D.C. culture and way of life. Special guest services include private after-hours shopping in the city’s most exclusive stores, such as Saks Fifth Avenue, and access to Washington’s newest and hottest attractions, including the Washington Ballet Company. The acclaimed hospitality interior design firm, Peter Silling and Associates, which also designed the Breidenbacher Hof, a Capella Hotel in Dusseldorf, Germany, is behind the design concept of this D.C. property. The overall design of the hotel is inspired by the history of American architecture and Silling brought the hotel to life by depicting the evolution of this genre through the use of original contemporary art and furniture design blended with the more classic feel of the brownstone building’s industrial exterior. Timeless pewter and gold tones are carried throughout the hotel and into the individually designed guest rooms, which have been crafted to resemble elegant private residences. In the next two years, the company will open new properties in Sochi, Russia (2013), Riviera Maya in Mexico (2014), and Bangkok, Thailand (opening date to be announced soon) along with the new Washington D.C. property. Stay tuned for more about the unveiling of The Grill Room and The Rye Bar! Grill Room/Rye Bar Capella Washington, DC 1050 31st St., NW Washington, DC 20007

Beef Checkoff: A Chance to Show It’s What You Know Not Who You Know

Lisa Shapiro — Fri, 05 Apr 2013 22:10:52 +0000

Already well underway, the Beef Checkoff, through the Northeast Beef Promotion Initiative (NEBPI), encourages the public to test their Beef I.Q. through the “I Love Beef Trivia” Challenge for the chance to win a meat-lover’s grand prize, including $200 worth of Roseda Beef and two VIP tickets to the 2013 National Harbor Wine & Food Festival in May. Are you salivating yet?

Participants will be asked 10 Beef-related questions, ranging from nutritional value to cooking methods to various cuts of meat. Each correct answer earns the eligible player an entry into a drawing for the Grand Prize, which includes a Weber charcoal grill, $200 worth of Roseda Beef, two VIP tickets to the National Harbor Wine & Food Festival (May 4-5), plus a gift basket of Roseda Beef and Beef Checkoff goodies.

Entries for the “I LOVE BEEF TRIVIA” Challenge must be submitted online via the NEBPI website before 5 PM on April 15, 2013; limit one survey per person. The sweepstakes is open to individuals 21 years or older living in Virginia, Maryland, the District of Columbia, Delaware, and Pennsylvania. Visit www.nebpi.org/ILoveBeefTrivia.aspx for full details and official rules.

The Beef Checkoff, via the NEBPI, will return to piers along the Potomac for the 6^th Annual National Harbor Wine and Food Festival on May 4^th& 5^th. The Initiative is once again teaming up with Roseda Beef from outside of Baltimore, Maryland, to provide delicious samples of their grass-fed Black Angus beef throughout the weekend, and will be on site to spice up the perception about the nutritional benefits and versatility of Beef.

The Northeast Beef Promotion Initiative is a producer-controlled and funded organization through The Beef Checkoff program in the Northeast Corridor of the United States. The Beef Checkoff Program collects $1 per head on the sale of live domestic and imported cattle. Checkoff revenues may be used for promotion, education and research programs to improve the marketing climate for beef. Visit www.nebpi.org for more information.

DC Dining 2012: A Year in Review

AparnaK — Tue, 26 Feb 2013 03:04:43 +0000

Looking back, overall 2012 was a great year for D.C.’s dining scene. The District flourished with an abundance of new restaurants, new chefs, new menus, new cuisines, and a lot of great food. First-timers opened restaurants, established chefs expanded their empires, forward-thinking bakeries opened up, DC got its first philanthropub, a Jewish style deli, Balkan restaurant, all accompanied by a ton of excitement.

In late January, the opening of one the year’s biggest successes – Mintwood Place took us all by storm. The Adams Morgan restaurant made a fantastic debut with the brilliance of Chef Cedric Maupillier, protégé of the world renowned Michel Richard, and has quickly become one of the most popular dining destinations in the city. Dining in DC Editor, Lisa Shapiro made a stop through Mintwood on opening night (and her birthday!) and had rave reviews about everything from the escargot hush puppies to the cocktails. It has also earned a well-deserved spot in Washingtonian's 100 Very Best Restaurant List of 2013. Mintwood Place has consistently wowed the District's toughest critics. If you haven't been, it deserves a visit.

In February, we went back to DC’s oldest firehouse, Engine 6, revamped to a tastefully decorated American Bistro – Sixth Engine. This 2-level historically significant spot has an airy dining room upstairs with amazing high ceilings and the original exposed brick walls. Gorge on comfort foods like cheeseburgers, short ribs, and lobster pot pie. In addition to the bar downstairs, the patio on Mass Ave is perfect for people watching and a cold beer during the summer.

February also brought one restaurant to a neighborhood of many with the opening of Unum. This restaurant, which draws its name from the Latin E Pluribus Unum, delivers contemporary American cuisine with an intimate feel. Come for the grilled quail, stay for the cinnamon-pomegranate duck confit.

In March, one of the toughest tables in town became a bit easier to get with the opening of Rasika West End. While the popular items from the original Rasika stayed (aka Palak Chaat), Rasika West End boasts a more modern interior and a number of new dishes. Throw in a chef’s table just off the kitchen and guess what, reservations remain pretty tough! During this time, we also got one of my favorite spots- Boqueria, in Dupont circle. Their menu includes tapas fare, cured meats (excellent!) ,cheese, flatbreads and paella. If you haven’t been already, go now!

April brought the Hilton brothers’ latest project – Chez Billy, in Petworth. Chex Billy has a French inspired menu (steak frites, roasted bone marrow) and has quickly made Petworth a dining destination.

April was the month for the opening of Green Pig Bistro – along with a whole lot of anticipation about whether it merited a trip out to Clarendon. The offal-centric restaurant has great reviews for their excellent, efficient kitchen that turns out legitimate bistro fare.

In May, The Pig opened its doors on 14^th Street with a pork-centric menu. While there is a lot of pork here (no complaints from me!), vegetarians have plenty too. However, if you consider yourself a non-pork-er (and why you would be baffles me!), this is the place that will convince you otherwise.

Mike Isabella’s much anticipated Bandolero joined the dining scene in May, with his stab at “modern Mexican”. Margaritas on tap were introduced to DC for the first time. Isabella's first restaurant Graffiato introduced DC to Prosecco on tap. He apparently likes being a trailblazer. On the menu, don't expect usual fare. Suspects include Goat nachos and octopus tacos. Although Bandolero has received mixed reviews, it still remains as popular as it was when it opened.

May was a big month. Ramen spot Sakuramen opened in the stretch of Adams Morgan that is more known for wild nights and jumbo slices. When this happens, you know that Ramen is a pretty big deal in DC. With multiple broths, toppings (cheese, anyone?),pork chashu buns and friendly service in this basement spot, Sakuramen has become a wonderful neighborhood joint.

Along came June, and brought with it Columbia Heights taqueria El Chucho. With Margaritas on tap, a roof deck on a strip of Columbia Heights that is fast expanding and a street food inspired Mexican menu, El Chucho quickly became a favorite summer spot. This is probably one of my favorite openings of the year.

The Voltaggio family continued to make their presence known in the DC region with the opening of Volt Family Meal in Frederick, MD. Family Meal serves modern takes on classic comfort foods seven days a week. From granola hotcakes through pork shoulder BBQ sandwiches, this restaurant makes a case for a drive up 270.

June was also a sad day for spies everywhere, as Zola Wine & Kitchen closed its doors. The restaurant, adjacent to the International Spy Museum, was a regular stop for tourists and locals alike. However, even Lobster Mac and Cheese can save an establishment if the owners decide to get out of the restaurant business.

The Hilton brothers continued with their takeover of U street with the introduction of The Brixton in July. As with any of their establishments, the Brixton instantly became a trendy place. I spent many a summer evening on their massive rooftop and have enjoyed some of their British themed menu.

July also brought the closing of a yearlong

cialis online

experiment with the close of America Eats Tavern. The American themed restaurant, from famed restaurateur Jose Andres, was a long term pop-up restaurant showcasing cuisine from across America’s history. Fans of Andres need not fret, as he will have more openings coming soon (including the expansion of Minibar).

You can't end July without talking about the opening of Hanks on the Hill/Eddy bar at 633 Pennsylvania Ave., SE. This restaurant, the third location from restauranteur Jamie Leeds is a gem his restaurant group thanks to the 20 seat Eddy from Mixtress Gina Chersevani. Featuring everything from her famous hand crafted cocktails through house made sodas, this restaurant has made friends with many a mover and shaker on The Hill.

My two favorite openings of the year, Izakaya Seki and Tacos El Chilango both came in August and are right next to each other. Unfamiliar but amazing Japanese food, and totally legit tacos right next door to each other made me very happy. Both places are still wildly popular and totally deserve to be.

In September and October, the District saw some unique concepts open. DC got The Board room in Dupont, which if you haven’t visited already, is a really fun place to go and relax with some game favorites and beer.

Cause, DC’s first philanthropub opened up at 1926 9th Street, NW in October introducing folks to the idea that we can continue to drink as much as we do and still feel good about it.

Oh, and if it seems like the Hilton brothers are opening up a new place every month, it’s because they are. October brought us Satellite Room, behind the 9.30 Club, serving up boozy milkshakes and tater tots!

In November, the ramen expansion continued with Taan Noodles opening in Adams Morgan, literally down the street from Sakuramen. I have not been here yet, but it’s been getting very positive reviews both for their food as well as their minimalistic décor.

The long awaited DGS Delicatessen, which labels itself a “modern Jewish cookery” served its first orders of corned beef in November, and has already earned a place in the Washingtonian top 100!

November also brought the newest restaurant from Chef Jeff Buben when he opened Woodward Table in downtown DC. This

restaurant, his third and first in 15 years, celebrates the eclectic and varied tastes from across America. If that wasn’t enough, Buben opened up a fast casual restaurant right next door to Woodward Table. At Woodward Takeout Food (WTF), Buben delivers quick and comforting versions of the cuisine at Woodward Table.

December was definitely the month for Top Chef runner-up Bryan Voltaggio. His first DC based restaurant, Range, opened in December to CRAZY levels of anticipation and excitement. This massive restaurant with a extensive menu in the Chevy Chase Pavilion is sure to keep the crowds coming.

Some of the other openings for the year include, Drafting Table, Fuego Cocina and Hanoi House. And that is just to name a few.

That’s a lot of action from new restaurants in 2012, making the DC dining scene even more diverse. What were some of your favorite openings?

Post by Aparna K, Sean O'Brien and Lisa Shapiro.

Washingtonian’s 100 Very Best Restaurants List 2013 Released

Lisa Shapiro — Tue, 29 Jan 2013 03:55:24 +0000

Last year when the 2012 Washingtonian's 100 Very Best Restaurants list was published, I conducted a five-year analysis of the restaurants ranked as the top ten, celebrating its five-year anniversary of the first appearance of the ranking in 2007. The format has changed these last few years and in my humble opinion, not for the better. I loved that they decided to rank all 100 restaurants in 2007. I was upset in 2011 when they stopped ranking all 100 and just stopped at the Top 40. In 2012, only the Top 10 were ranked. This year there are no changes, for which I'm grateful. I will say that I think their little graph of traditional/causal high end is very clever. I will say that I prefer the ranking of the top ten than nothing at all, when they just used the star system. As far back as 1998, only stars were awarded to restaurants, there were no rankings provided. "Blue Ribbon Winners" were awarded three or four stars, and recognized as the Crème de la Crème. Just to give you some perspective, in 1998, Austin Grill (yes, the chain) was awarded two stars along with Jaleo (crazy, right?!). Vidalia, The Inn at Little Washington, and Galileo was at the top with four years. When I got my issue a few days ago, I devoured it, mostly interested in the ingoing/outgoing list. I was shocked about some of the outgoing restaurants that I love, like Equinox, yet not surprised with others on the incoming list, such as Pabu, which I've had the pleasure of dining at twice, once with Michael Mina himself, Willow, where I've dined annually for years, Westend Bistro, one of my faves, Kaz Sushi Bistro, my choice for the best sushi in DC, and of course, Mintwood Place, my new favorite. Of the 100 on the 2013 list, I have only been to 54% (could be better). In 2012, my analysis of the Top 10 since 2007, yielded that the same top ten restaurants have appeared, with one or two exceptions. Up until this year, the Very Best list had remained about the same since 2007. A few restaurants moved up or down a notch or two; however, in 2013, there were a few surprises, such as Little Serow, a basement level Thai joint taking DC by storm, Minibar and Citronelle off the list entirely for due to its closing for renovations. Zaytinya is on the list and Proof! Wow! The 2013 Top Ten list is the following (and previous years rank)

The Inn at Little Washington: (2012 - #2); (2011 - #2); (2010 - #11); (2009 - #8); (2008 - #6); (2007 - #7) - The Inn has remained in the Top Ten for the last five years, except in 2010 when it slipped to #11. It is quite a feat to jump in one year from #11 to #2. Quite impressive, indeed. I have never dined at the Inn, but it has been planned for years and then something always comes up. Perhaps for my ten year wedding anniversary this year (Dec. 2013).
Komi: (2012 - #1); (2011 - #1); (2010 - #1); (2009 - #1); (2008 - #3); (2007 - #10) - Komi has remained in the Top Ten for the last five years. I just dined at Komi, in December for our wedding anniversary and I think it was a great meal, but both my husband and both agree that we weren't completely blown away. My husband was a fan of the crudo courses; however, I'm not wowed by raw fish, regardless of its freshness. Also, I'm not a huge fan of roe, and it adorned at least two courses. I enjoyed the rabbit liver mousse although I don't usually prefer liver or generally eat rabbit. My favorite dish was the gnocchi. It was to die for, honestly. Not like Komi needs defending, but I've noticed a trend that when I visit these high end restaurants during the winter time, I'm always disappointed. Same thing happened when I visited VOLT last year. I vowed to return when it wasn't winter. Perhaps, I will return to Komi in the spring or summer.
Cityzen: (2012 - #7);(2011 - #8); (2010 - #10); (2009 - #4); (2008 - #2); (2007 - #3) - Cityzen, located in the opulent Mandarin Oriental Hotel, has been consistently in the Top Ten list for the last sixyears. It appeared as if Cityzen was slipping; however, executive chef Ziebold must have redeemed himself, as Cityzen climbed a whopping four notches from last year! I went for my birthday in January 2008 (when it was #2) and wrote an abbreviated review (after the fact) since I was recovering from the birth of my 2nd child, my daughter born in February. I haven't been back, but I'd like to try it again. I've come a long way since 2008, and dining at Cityzen was definitely an experience from which I learned a lot about fine dining. I believe that their Parker House rolls have become an industry standard. Kudos to them!
Fiola: (2012- #9) - In April 2011, executive chef Fabio Trabocchi opened his restaurant, yet managed to be ranked in the Top Ten list in just a matter of months. While this is quite impressive, it is not that surprising, since this is not his first appearance on the Top Ten list. In 2007, when he was at the helm of Maestro in the Ritz-Carlton in Tysons Corner, Maestro was ranked #2. Maestro entered the list for the first time in 2002. Clearly chef Trabocchi is a very talented chef. In August 2012, I dined at Fiola for DC Restaurant Week and wrote a detailed review. We had a lovely dinner and I'd love to return again soon.
Marcel's: (2012- #9) ;(2011 - #7); (2010 - #17); (2009 - #17); (2008 - #19); (2007 - #9) - Marcel's has been in an out of the Top Ten list over the course of the last six years; however, Marcel's leaped from #9 from last year four spots. Chef Robert Wiedmaier also owns and operates, Mussel Bar & Grille, Brabo which opened in February 2009, Brasserie Beck in April 2007, and his newest, Wildwood Kitchen, a Mediterranean eatery which opened in November 2012 in Bethesda, MD. In just a few months, obviously the editors have high hopes, as it was listed as one of the "5 Places to Watch". I have enjoyed many fine meals at all of Wiedmaier's restaurants. Only time will tell if these will be as successful as Marcel's, his first "born".
Adour: (2012 - unranked); (2011 - #5); (2010 - #50) ; (2009 - #71) - Located in the luxurious St. Regis hotel, Adour Alain Ducasse's five year old DC restaurant is back on top. While it's not the first time appearing on the Very Best List (Adour entered in 2009), this is only the second time that Adour has made it in the top ten. Last year it was given three stars, but didn't make it to the top ten. Executive Chef Sebastien Rondier, who was promoted last year, must be doing something right. Washingtonian editors tout his praises saying that he is, "executing his master's vision with precision and stunning finesse," (Washingtonian, February 2013, p. 67). Now that's a compliment. I haven't been back in at least two years, but not because I didn't love it the first time, but now I guess it's time time to return.
Little Serow: (2012 - unranked) - This James Beard nominated tiny basement restaurant churning out traditional dishes from Issan and the northeastern region of Thailand is the latest endeavor from Johnny Monis, the chef/owner of Komi (ranked #2) and is taking DC by storm. Since opening in November 2011, his sour and spicy regional cuisine is causing many food critics to re-conceptualize exceptional in the DC dining scene. Many fine dining restaurateurs and chefs are scratching their heads wondering how pork rinds, spicy cucumber salads and lemongrass-flavored pork sausage could be good enough to bump some of DC's institutions off the top of the list. The answer? I don't know ... I've never been. I don't know if I ever will. With an allergy to all chili peppers, it would be risky, but some of the best food writers in the world think it's the all the rage.
Blue Duck Tavern: (2012 - unranked); (2011 - above 40) ; (2010 - #25); (2009 - #42); (2008 - #12); (2007 - #18) - My most recent dining experience with my husband to celebrate my birthday was at Blue Duck Tavern, located in the regal Park Hyatt hotel. With longtime chef Brian McBride's departure and the recent appointment of executive chef Sebastein Archambault, Blue Duck didn't skip a beat. With its polished farmhouse menu, it has quickly risen back to the top of DC's dining scene, another score for the farm-to-table movement rocketing up more than 40+ notches to #8 in 2013. While the menu changes seasonally, I thoroughly enjoyed the succulent Roasted Muscovy Duck Breast with pumpkin relish and devoured the tender Braised Beef Rib and whipped sweet potatoes. Actually, my husband and I both agreed that we enjoyed our meal more than at Komi. Each to their own. Whatever floats your boat ... and all that.
Zaytinya: (2012 - unranked); (2011 - #21); (2010 - #16); (2009 - #37); (2008 - #28); (2007 - #39) - Well known as the Mediterranean hotspot in Penn Quarter by many young professionals, Zaytinya offers an innovative mezze menu inspired by Turkish, Greek and Lebanese cuisine. After Mike Isabella left in 2011 to open his first restaurant, Graffiato, award-winning chef/restaurateur José Andrés' tapped Michael Costa to head the kitchen and, "has maintained the consistency and creativity demanded by his perfectionist boss," (Washingtonian, January 2011, p. 83). Since 2007, when the Washingtonian editors started to rank restaurants, Zaytinya started out in the top 40 and generally made its way north unless last year which wasn't ranked in the top 40; however, within one year Zaytinya has risen all the way to the top ten. Chef Costa must be doing something right. In fact, Washingtonian says, "You could dine daily for a couple of weeks without repeating a single dish. And unlike other addresses where small plates rule, there's little filler. Nearly every bite is a success," (Washingtonian, February 2013, p. 69).
Proof: (2012 - unranked); (2011 - #31); (2010 - #27); (2009 - #59); (2008 - #83) - Proprietor Mark Kuller knew the potential of Proof from the beginning, appointing Chef Haidar Karoum, at the helm of the kitchen since day one (he also oversees Estadio). Chef Karoum has taken a once thought of wine bar to a true DC dining destination. While wine-centric, Proof showcases local, organic and sustainable ingredients on its modern American menu, including an extensive international selection of cheese and charcuterie, perfectly paired with a wine list boasting more than 40 by-the-glass selections and 1,000 different bottles. Proof first appeared on the 100 Very Best list in 2008 after opening in 2007 and has risen through the ranks every since.

Previously Ranked in Top 10 prior to 2013: Citronelle Michel Richard: (2012 - #3) ;(2011 - #6); (2010 - #5); (2009 - #2); (2008 - #1); (2007 - #1) - Citronelle has remained in the Top Ten for the last five years; however this year it is not even listed at all in the list. Due to extensive water damage, The Latham Hotel and the restaurant temporarily closed as of Thursday, July 12, 2012. I wonder if it will return ... there has been rumors for years about its closing. I have had the privilege to dine at the Chef's table twice and even spend an entire day in the kitchen to observe. I personally believe that not only is Citronelle one of the very best restaurants in DC, it is one of the very best in the nation. Minibar by Jose Andres: (2013 - unranked); (2012 - #4); (2011 - #4); (2010 - #2); (2009 - #3); (2008 - #5); (2007 - #5) - Not only has Minibar been included in the Top Ten for the last five years, it has been consistently ranked in the Top Five! In March 2009, I visited the world renown Minibar (when it was just 6 seats). To this day, I still consider it to be one of the best and most memorable dining experiences of my life. Minibar will move from its former space inside Cafe Atlantico to its new space at 855 E. St., NW and will offer 12 seats. There will be seatings at 6, 6:30, 8:30, and 9 p.m. Tuesdays through Saturdays. Things are also a little pricier for the new 20-plus dish tasting (decreased from 30-ish). Instead of $150 per person, the menu is $225 (excluding tax and tip). Drink pairings ail be offered for an additional $75, $120, or $200. Palena and Palena Cafe: (2013 - unranked); (2012 - #5); (2011 - #11); (2010 - #18); (2009 - #5); (2008 - #7); (2007 - #4) - Palena has been in an out of the Top Ten list over the course of the last five years. In 2012, Palena rose from #11 in 2011 up 6 notches to number 5 in just one year. I have never been to Palena, but it is very high on my list to dine there. I have heard such incredible things about Chef Frank Ruta, such as how talented and humble he is and that Palena has arguably the very best burger in the nation's capital. Rasika: (2013 - unranked); (2012 - #7); (2011 - #9); (2010 - #8); (2009 - #18); (2008 - #41); (2007 - #58) - Owned by 2012 Restaurateur of the Year, Ashok Bajaj, who has earned coveted James Beard Foundation nominations for service and also was named one of the 50 Most Powerful People in Washington by GQ magazine in 2009. The same year that Rasika seemed to rise to the top. Bajaj has a memory like a steel vault and is one of the most charming men I know. Bajaj is also the owner of Bombay Club, 701, The Oval Room, and the Ardeo+Bardeo. Rasika has come a long way in the last five years; From #58 to #7, to be exact. In 2012, I finally got the opportunity to dine at Rasika, and it was completely amazing. The palak chaat is to die for, as well as, the black cod lightly sauced with star anise, dill, and honey. I can't wait to return. Vidalia: (2013 - unranked); (2012 - #10); (2011 - #13); (2010 - #12); (2009 - #7); (2008 - #8); (2007 - #11) - Vidalia has gone through some changes over the course of the past several years, especially the abrupt departure the longtime chef, RJ Cooper. The sous was promoted and seems that all is well in the kitchen once more. Vidalia moved up 3 notches to number 10 in 2012; however is unranked in 2013. So how many of the 100 Very Best have you been to? How do you feel about the change in format from Top 40 ranked to just the Top 10? I'd love to hear your comments.

Celebrating the Season at Elisir

AMorris — Fri, 28 Dec 2012 18:41:04 +0000

Tis the season ... for holiday parties. And there is certainly no shortage of yummy treats and delicious drinks throughout DC this time of year. At Elisir (427 11th St. NW), Chef Enzo Fargione showcased the masterpieces of Mixologist Mark Reyburn, who, according to Chef Enzo, delivers "innovative flavors in liquid form."

Mark's Seasonal Cocktails attracted a delightful group of people, including Jennifer Nycz-Conner of the Washington Business Journal and Greg O'Neill of GregslistDC, as well as Jean Lawlor Cohen, editor of Where Magazine and Stephanie Green of Bloomberg.

In a Q&A with Chef Enzo, we learned a bit more about Mark's talents, Chef Enzo's go-to's and what's in store for New Years Eve at Elisir.

Q: How did Elisir gain such a young, talented mixologist? A: Originally from Birmingham, Alabama Mark always had a love for cooking since the young age. He started his career in the restaurant industry when he was 16 and working behind a bar at the tender age of 21 crafting cocktails, drinks and learning the fascinating world of mixing liquid flavors from master crafters. He moved to Washington DC to attend culinary school at the art institute to better learn and understand the food basics: it’s very typical of Mark to spend hours in the kitchen cooking the basics for all of his drinks using exclusively and only fresh seasonal ingredients. His talents brought him to work at Jaleo restaurant, from there he went to Bistro Bohem and Shaws Tavern where he managed bar operations as head mixologist. At the young age of 26 Mark brings his talents and knowledge to Elisir to enhance our overall concept of creating seasonal delicacies in a glass. Q: What's your favorite cocktail on the menu? A: I love the Crush Velvet: it's deceiving and you don't see it coming. Even for someone like me who is a light weight for liquor drinking, it has left a mark! Q: You seem to cook for others/teach all the time - do you have a go-to dinner that you make just for yourself when you have a night off? A: My wife and I are very reserved when we dine out. I always make a reservation under her name as I rather not benefit from special treatments from fellow chefs and colleagues. We dine out a lot, especially on Sundays and the occasional nights off. We love everything and like to try newly opened restaurants and revisit old ones: Chinese, Thai and Mexican on top of the list. Q: When is the last time you were able to visit Italy? A: This past Thanksgiving. We had the opportunity to leave for a few days and we did. It's always nice to go home and visit your family and friends. It's a very humbling experience each time I return. I am so grateful I still have all my family there including my grandmother, who is 95 years old. Q: Are you planning a special menu at Elisir for New Years? A: We have planned a very charismatic menu for NYEve (pasted below). Last year we were in an experimental phase since we just opened four weeks earlier, but this year we have feel we have a firm grasp on things and are very excited to deliver a magical night for our patrons. I mostly hope that the new year will bless us all with much deserving peace as I feel we're all seriously overdue.

New Year’s Eve

7 Course Tasting

Monday December 31^st 2012

Ham and Peas in a Toothpaste Tube

Toasted Brioche, Warm Carrot Veloute`

***

Roasted Beet Carpaccio Mosaic

Pastrami Maine Lobster, Petrossian Caviar, Crème Fraiche

Citrus Orange Dressing, Red Ribbon Sorrel

***

Chestnuts Soup, Buffalo Ricotta Flan

Goose Liver Capunet, Pickled Tomato Jam, Black Truffles

***

Stewed Broccoli Agnolotto

Smoked Langoustines/Bay Scallops Stew, Green Olives

Sicilian Tuna Bottarga

***

Black Olive Incrusted Mediterranean Branzino

Yukon Potato Mash, Swiss Chard, Roasted Porcini

Spiced Vinegar/Apple Cider

***

Braised Veal Shank Crepinette, Crunchy Gruviere Turnips

Spinach Sformato, Brunello Jus Reduction

***

Dark Valrhona Chocolate Citrus Budino/Short Bread

Tangerine Sorbet, Caramel Jus, Lime Pearls, Gold Spackles

Petit Fours

To make reservations for this New Years Eve at Elisir, visit OpenTable.com.

Cheers to a happy, safe and blessed 2013!

Painting the Town Red, Green, & Purple for Charity

LHOVE — Sat, 10 Nov 2012 16:32:01 +0000

The upcoming holiday season often allows food and fun to take on special purpose by also incorporating the spirit of giving. With this in mind, look for Dining in DC posts over the next few months that honor local charities through special events to see not only how readers can and have enjoyed themselves but also how we can help improve the lives of others in our area. The District recently had several colorful weekends thanks to the Color Run, sponsored by the Chevy Spark. Lucky guests started the weekend with cocktails and a 4 course masterpiece meal at 701 (701 Pennsylvania Ave., NW). Hints of summer still lingered as a warm evening and cool cocktails, including watermelon pisco sours, prosecco, and wine, accented a beautifully prepared meal by Ed Witt and staff. In keeping with the colorful theme, each course provided an abundance of colors and flavors, starting with a pink and yellow watermelon salad, garnished with feta, dried black olive, and mustard caviar (incredibly refreshing and excellent transition from the watermelon cocktail). After a few bites of moist cornbread muffins, halibut enhanced by swipes of zucchini-jalapeno and squash-marigold puree, squash blossom, lavender crumble, and lime gelée were presented, showing flashes of bright greens, yellow, oranges, and purples. Pulled pork pierogies and pork shoulder followed, with a hidden splash of orange, sprits of green, and mellow yellow via an apple puree continued the meal and brought a taste of the coming Fall season to the table. (Who isn't starting to look forward to warm comfort food and everything apple, especially when prepared by the brilliant Chef Witt?). Finally, the aesthetically pleasing meal closed with chocolate covered ice cream and cake pops spotted with guava and raspberry and a sweet Port wine. As someone who has yet to formally dine at 701 Restaurant, the meal gave more than enough reason to come back to tastes and sips to fuel up for many runs in the very near future. Friday night's meal and the friendliness of staff from Chevy & The Color Run helped this blogger gain momentum in preparing for an early Sunday morning race. Staged at The National Harbor (Oxon Hill, MD), the largest and self-proclaimed happiest 5k set off at 9am on Sunday morning. Thousands of runners released in waves of 500 runners walked, skipped, and run through blasts of color all in an effort to raise funds for the Children’s National Medical Center, which provides a healthcare experience focused on quality care in an environment that “feels like home.” While food wasn't the focus of this event, thousands of participants flocked to work up an appetite and celebrate the mission of Children’s National Medical Center, the release of Chevy's newest motorized masterpiece, and enjoy a beautiful morning outdoors before shacking up for Sunday football. While the race wasn't timed, everyone who participated proved to be winners, as purple, pink, red, blue, green, and orange smiles of children and adults alike showed the event to be successful event for all. If you missed last week's run but would still like to participate, the Color Run is set to return to the DC area next year and continue its national tour. For your chance to support a good cause, visit The Color Run on Facebook, Twitter, and at http://thecolorrun.com/.

Maddy’s Opens at 13 and L Streets

AMorris — Fri, 02 Nov 2012 14:42:42 +0000

Opening day of the second location for Maddy’s Tap Room (1100 13^th St., NW) was a huge success just a few weeks ago. Beer enthusiasts, sports fans, and those ready to find a new hangout spot filled the tables, booths, and bar area to eat, drink, and watch the game. Serving 40 beers on tap, Bartender Matt Graninger explained how he tried to incorporate a full spectrum of brews and is ready to bring new ones onto the menu. We started off with a Batch 19 and Angry Orchard Cider, perfect for the crisp fall weather. For appetizers, we went with the Empanadas stuffed with short-rib and served with a corn relish. We also sampled the “Drunken Chicken Taquitos” with a guajillo-beer sauce over balsamic braised red cabbage. Both were perfectly fried, not the slightest bit greasy, and had excellent flavor that paired incredibly well with our autumnal beers. Next came the entrees: the “Maddy Burger” with cheddar cheese, pickled cucumber and sweet potato fries, and the “Pork Pibil Tacos” with escabeche onions and fresh salad. The burger as a bit try, but the tacos made up for it with a sweet and salty flavor that really hit the spot. Finally, we ended with the Harpoon Oktoberfest, a malty, rich beer that was surprisingly light. From 4 to 7 p.m. during our work week happy hour, take $2 off any of our 40 draft beers on tap. Rail drinks and glasses of house wine are $4 each, and treat yourself to $3 specials on our delicious, beer-friendly “Texican” food. Tacos and tostadas, including the Tierra taco (shortribs, tomatillo chutney and caramelized shallots) and the Gonzalez (chorizo and queso fresco) are just $3. Maddy’s also offers a unique selection of whiskeys that although I was entirely too full to try opening day, I came back to sample a few the following week. The first one I tried was the Balcone Baby Blue corn whiskey, a unique, nutty spirit that I had never tasted before. I also tested out the Bakers Bourbon Aged Seven Years and the Labrot and Graham Woodford Distiller’s Select, the Bakers being my favorite. I'll definitely be back to try out more eats and drinks - there's certainly no shortage of either at Maddy's. Hope to see you there! Post by Dining in DC Contributor, Ashley Morris Ashley Morris moved to DC in May 2011 after graduating from Baylor University (Yeah RG3!) and works at a media relations firm in Alexandria, VA. A lover of food, wine, traveling, and photography, she truly enjoys the diverse culture that DC has to offer. Spending time with friends and family to her is of utmost importance, and she couldn’t think of a better way to bond with them than by enjoying a meal and some drinks at one of DC’s latest hotspots. *Dining in DC was not financially compensated for this post. Contributor did not receive a complimentary meal for review purposes. The opinions are completely based upon experience.*

Hilton Brothers Open Room with a ‘Boo’

LHOVE — Tue, 23 Oct 2012 01:48:24 +0000

With Halloween just around the corner, 'tis the season for people to jump out and shout "Boo!" At the new Satellite Room (2047 9th St., NW), diners can look forward to hearing Boo a bit more often. The newest neighbor to DC music institution 9:30 club (and newest venture for the the musically inclined Hilton brothers) opened doors last Tuesday, October 10th and greeted concert goers with fancy-free food to fuel up, as well as a friendly face behind the bar by the name of Boo. Under the glow of neon, future regulars considered some of Boo's recommendations, which started with the Smoke Stack, a chipotle cheeseburger with thick-a cut bacon and bleu cheese, tacos with handmade corn tortillas, a trio of salsas, and a choice of grilled skirt steak, roasted pork, seared or fried tilapia, or grilled chicken. With Boo's help, chicken fried steak, crisp green beans, and mashed potatoes proved a worthy choice, causing nearby diners to question more than once, "What smells SO good?" The crisp breading was fried to perfection and seasoned as such that a second helping of the breading alone would surely fly repeatedly from kitchen to table. If you've assembled a crew to get rowdy before dancing just down the street at U St. Music Hall, pull together a few tables in the heated outdoor patio and order a round of boozy shakes named for some of history's more flavorful characters. Will it be A.C. Slater's avocado ice crime and tequila that gets you doing "The Hop" or hitting the sauce with Vincent Vega's vanilla ice cream and Bourbon that inspires you to win a dance contest? If all you need is a sugar rush to get going, all of the Satellite Room's shakes are available without an alcoholic twist (pun completely intended). For those who desire a more intimate experience, large booths are available, overlooked by dim lighting and the faces of creative minds (and facial hair) of Elvis and Baltimore's John Waters. Diners could share adorably outfitted fries of the French, sweet potato, or yucca varieties from Chinese takeout container (and possibly dip them in a chocolate shake a la redhead promoted fast-food frosty dessert). Sitting across from your sweetie and sharing a dessert of churros and Mexican hot chocolate, key lime pie, or comforting apple cobbler may be the perfect way to wind down after a low-key show next door. Whether looking for a colorful place to meet friends or make new ones at the bar, Satellite Room shows character in food, drink, decor, and staff. The first and surely not last time you stop by the Satellite Room, don't forget to say "hi" to Boo and tell them that Dining in DC sent you! Written by Dining in DC's contributor, Lindsay Hovermale Look for more posts from Lindsay to get information on the special event and music scenes in DC and the surrounding areas. Follow her on Twitter @theycallmeHOVE and her forthcoming blog, Hunger Hierarchy.

Giveaway: The Metropolitan Cooking & Entertaining Show Tickets – November 3 – 4

Lisa Shapiro — Tue, 16 Oct 2012 00:24:45 +0000

The Metropolitan Cooking & Entertaining Show is the premiere consumer event in the nation for cooking and entertaining enthusiasts of all ages and skill levels. This flagship event in Washington, DC features more than 400 exhibitors, live cooking demonstrations by nationally renowned chefs, tasting and entertaining workshops, and more! Some of the biggest names in the culinary world will grace the stage at the 2012 Metro Cooking Show, November 3-4 at the Walter E. Washington Convention Center. Headlining this year's show will be Giada De Laurentiis, Jacques Pepin and daughter Claudine, Top Chef judges Tom Colicchio and Gail Simmons, The Chew's Michael Symon and Carla Hall and Next Food Network Star winner "The Sandwich King" Jeff Mauro. Tickets can be purchased online or you can enter our giveaway for your chance to win theatre passes! The Celebrity Theater is their premiere 3,000+ seat theater where the celebrities present live from the kitchen stage. The presentations are approximately one hour. All Celebrity Theater tickets include complimentary general admission for that day only to the exhibit floor. NOW via Dining in DC, Win Two (2) one-day theater passes for Saturday, Nov 3 and Two (2) one day theater passes for Sunday Nov 4. Valued: at $100 each! This includes general admission so winners will be able to see everything on the show floor (400 specialty food exhibitors, the James Beard Cooking stage with local Beard chefs, all the Tasting & Entertaining Workshops) plus ---

Saturday passes affords access to the Celebrity Theater with performances by Giada De Laurentiis, and Top Chef judges Tom Colicchio and Gail Simmons.
Sunday passes grant access to the Celebrity Theater with performances by Next Food Network Star & host of The Sandwich King, Jeff Mauro; "The Chew's" Carla Hall and Michael Symon; and Jacques Pepin and Claudine Pepin.

To Enter: Comment below about which favorite TV cooking celebrities you're excited to see and specify which day is your first choice (Nov. 3rd or Nov. 4th) for your chance to win!