Dining in DC » Imbibe

Sip Your Way to the RAMMYS All Month Long

Lisa Shapiro — Tue, 21 May 2013 14:38:43 +0000

DC's hottest foodie event of the year, The RAMMY Awards, the Restaurant Association Metropolitan Washington's annual restaurant industry awards gala, is here in less than five weeks and DC metro-area residents once again have a chance to score a pair of coveted tickets to the highly-anticipated gala by simply sipping a cocktail (or this year, a locally brewed beer).

Known as the “Oscars of DC Area Restaurants,” the 31st annual RAMMY Awards will return to the Marriott Wardman Park Hotel on Sunday, June 23, 2013. The party starts at 6 PM. The annual fete, which last year attracted over 1,600 guests, is an opportunity to present awards to finalists in categories like “New Restaurant,” “Chef of the Year,” “Hottest Restaurant Bar Scene,” and “Casual Restaurant of the Year.”

How to Win: From May 20 to June 20, "Beverage/Mixology Program of the Year" RAMMY nominees will host a month-long cocktail promotion called "Sip Your Way to the RAMMYS" where consumers can come into nominated restaurants and order their signature RAMMY drink for a chance to win two tickets to the annual gala on June 23.

What to Sip: The five nominees for "Beverage/Mixology Program of the Year" are Birch & Barley/ChurchKey, Bourbon Steak, EatGoodFood Group, Rasika and Room 11. The nominees will be serving up the following creative cocktails at their restaurants:

Birch & Barley and ChurchKey, renowned for their extensive beer program, are serving two drinks during the month-long RAMMY promotion: a cocktail and a locally brewed saison beer.
- Award-winning beer master Greg Engert will serve the Vespula Mysticus Saison, a unique collaboration between the company's soon-to-open Bluejacket Brewery (DC) & Mystic Brewing (MA).
- The Giallo is the RAMMY cocktail, which blends Plymouth Gin, Strega, house made shrub, Meyer lemon juice and Campari. Customers can try both the Vespula Mysticus Saison and Giallo cocktailat Birch & Barley and ChurchKey, both located at 1337 14th St. NW.

Duane Sylvestre and Jamie MacBain, mixologists at Bourbon Steak have created the refreshing Yard Style, a perfect cocktail for spring made with Makers 46 Bourbon, fresh lemon, ginger, pineapple and mint. Guests can enjoy the Yard Style at Bourbon Steak located at 2800 Pennsylvania Ave. NW.

Inspired by the U2 song, Todd Thrasher of EatGoodFood Group has concocted The Sweetest Thing. The light, fresh cocktail is prepared with Russian Standard Vodka, mint syrup and ginger beer. Diners can try The Sweetest Thing at TNT Bar located at 2413 Columbia Pike in Arlington, VA, 22209.

Rasika in Penn Quarter has created a play off a classic Dark and Stormy cocktail with The Monsoon. This refreshing spring sip combines Bacardi OakHeart, Green Chartreuse, Domaine de Canton ginger liqueur, fresh lime and ginger syrup. Imbibers can sip The Monsoon at Rasika located at 633 D St. NW.

Highlighting this 11th Street neighborhood spot's expanded new focus on coffee, pastry, and bitter spirits, Room 11 has created an updated take on the White Russian. They're Nihilists combines Ciroc Vodka, Bittermen's New Orleans Coffee Liqueur, chocolate milk, house made coffee bitters and sea salt for a unique RAMMY sip. Guests can taste the They're Nihilists at Room 11 located at 3234 11th St. NW.

Until June 20, diners who purchase a RAMMY cocktail at any of the five restaurants will be eligible to win two tickets to the RAMMY gala on June 23. Consumers will be given a card for each RAMMY drink purchase and must upload a photo of their cocktail onto The RAMMYS Facebook page (www.facebook.com/TheRAMMYS). A winner will be chosen at random on June 20 at the end of the promotion.

The 2013 RAMMY Award winners will be named at the 31^st annual RAMMY Gala on Sunday, June 23, 2013 at the Marriott Wardman Park Hotel. This year's RAMMY Gala theme is "Restaurants in Bloom" honoring the outstanding chefs, restaurateurs and industry professionals who have made the DC region's food scene the blooming dining destination that it is. Standing out against a lush, emerald green (Pantone's color of the year) motif, Restaurants in Bloom also recognizes the vibrancy and evolution of the area’s dining scene and affirms a restaurant’s transformative power.

Tickets to the RAMMYS are available for $225 for RAMW members, $300 for non-members, and may be purchased online at www.therammys.org, by calling 202.331.5990 or by email at therammys@ramw.org.

Spring Suds and Silent Disco: The LivingSocial Beerfest Experience

Sean O'Brien — Fri, 10 May 2013 20:01:53 +0000

There is an old D.C. saying that I just made up that says "April showers bring May growlers." The sun comes out and people begin to venture outside for a season worth of outdoor events complete pints full of beers. For many this means patios and barbecues. For LivingSocial, this means a celebration worthy of an entire weekend: the LivingSocial BeerFest. This past weekend saw LivingSocial taking over the the Half Street Fairgrounds for a weekend of moustaches (no they won't go away), food trucks, colorful sunglasses, and of course many craft beers. Partygoers could play pass the time by playing a number of games or by getting down to live music from Drop Electric, Ghost Beach, and Kristen and The Noise. LivingSocial topped off the entertainment off with something different: a"Silent Disco Dance Party" powered by Silent Storm. Imagine, if you will, a dance party unlike any other. A tent full of people people dancing around to tunes you could only hear if you were wearing headphones. While I refused to partake (my dancing is bad enough without adding accessories), it looked like everyone in the tent was having a good time. This year's craft beer festival featured more than 50 craft breweries and a handful of vineyards that seemed almost as out of place as Justin Bieber in room full of real musicians. I decided to skip the vineyards and set out in search of suds. My mission for the day was simple: to stop off and top off my glass at every beer station. While I didn't make it to every brewery, I was able to visit the majority and there are some definite winners from the day. After stopping at Stix for bacon wrapped filet mignon and grabbing a bite of the "foregridden love," from Grid's Waffles, I began my mission. First up was Starr Hill Brewery and their Starr Pils. I was in the mood for something light (I just ate a red velvet waffle with cream cheese and whipped cream), and this Pilsner was just what I needed. Golden with just a bit of hops, it set the stage for the rest of the day. Next up in my quest was Boulevard Brewing Company. Boulevard is probably most known for their Tank 7 Farmhouse Ale. The Tank 7, which was one of the beers they were pouring, is a great take on the traditional saison style beer. It has a strong fruity aroma (with just a few spices) and ends very crisp and dry. The Tank 7 is delicious and bit dangerous at eight percent alcohol. Boulevard also won huge points in my book with two other very distinct beers that were big crowd pleasers, the seasonal Nommo Dubbel and the year-round 80-Acre. The Nommo, its name is derived from a Dogon word meaning "to make one drink," has a rich amber color and a sweet malt profile. The beer really shows off the the cinnamon, coriander, and star anise used in brewing. You don't have to be the biggest Belgian style beer fan to appreciate the flavors, but fans will like how they pair with the clove and banana notes from the yeast. The 80-Acre is a hybrid mashup of flavors you would typically find in an IPA and in a wheat beer. It leads with a very citrusy aroma, and has strong flavor traditional of a wheat beer, but ends with gentle bitterness. A great beer for people who are on the fence about IPAs or wheats. Spring means beer, but it also means seafood boils, particularly crawfish boils. A few stops down the line was Abita Brewing Company, and I had a hankering for a pint from Louisiana's most well known brewery. Abita was pouring two beers for BeerFest: the Jockamo IPA and the Turbodog brown ale. I had to ~~play fetch with~~ ask for a Turbodog (see, I CAN avoid a pun). It pours very dark with a thick head, and it has fantastic notes of dark chocolate and toffee. A great beer to have if you are in need some of something different. Speaking of different, I can't think of a better word to describe my next beer. DuClaw Brewing Company, out of Bel Air, MD, was on hand and pouring Sweet Baby Jesus chocolate peanut butter porter. Not since Talladega Nights has their been a more appropriate use of a baby Jesus phrase. The Sweet Baby Jesus (lets just call it the SBJ for the purposes of brevity), has a very heavy nose that pretty much smells exactly like a Reese's cup. It really doesn't follow through in taste, as the roasted malt really takes over. Not something you would drink all evening long, but a decent and unique beer. Another surprising beer was the Widmer Brothers Columbia Common seasonal beer. I've seen Widmer around D.C., but mostly only their Hefeweizen (which is an okay but not great beer). The Columbia Common, named for the Columbia hop used to brew the beer, has very mild grassy and spicy notes and was surprisingly amber in color. I was really taken by this beer as I had some preconceptions before having my pint. It was really easy to drink, but is complex and interesting enough to not be boring. Ommegang, fresh off the victory that was their Game of Thrones-inspired Iron Throne blonde ale, was a must on my list of breweries. As it happened, they were serving two of my favorite beers: the Hennepin farmhouse saison and the Rare Vos amber ale. The Hennepin is a great beer year round, but was especially fantastic as the sun came out. Light, refreshing, and yet full of flavor. The Rare Vos is a "traditional cafe-style ale," and is much more subtle but just as equally flavorful as the Hennepin. It has a brilliant and bright amber hue. The nose features traditional Belgian style notes, but with more fruity and sweet notes (you will pick up on orange right away). It is a great balance of sweet and spicy notes, and has a refreshing crisp and dry finish. A great beer for a night out (especially if you are going to pair with some typical bar food). One of the best beers I had towards the end of BeerFest was from Great Lakes Brewing Company. This brewery has a fervent almost cult-like fan base (search for "Great Lakes Oh Christmas Ale" if you don't believe me), and the reputation is well earned judging by the Dortmunder Gold and Rye of the Tiger IPA they were pouring. I've had the Dortmunder before (it has made its way to many a happy hour), so I was excited to try the Rye of the Tiger. The rye malts really add a lot of complexity to the beer, giving it a slightly spiced and subtly sweet flavor to balance against this hop-forward beer. It's not my favorite type of beer, but a refreshing take on an IPA. Whether a silent dance party is your thing or not, it is hard to disagree that LivingSocial knows D.C. and know what its residents want. They regularly put on a wide array of events and manage to keep finding ways to raise the bar. This year's Beerfest was a great time, and in my opinion, was even better than their last one. So LivingSocial, I raise my glass to you and wish continued success to you and request more outdoor events and many more malty beers from our D.C. social overlords. I look forward to their next shindig and I hope to see you there dear readers. Sean O’Brien, Men’s Interest Editor is Dining in DC’s only (and therefore strongest and most intelligent) male contributor. Before he became a Daywalker, Sean was a bartender and bar manager for longer than his parents care to admit. A Marylander born and raised, Sean has spent the better part of his twenties exploring and tasting D.C. from every corner. His wish for the world is that every week involve crabs, Saison-style beer, bourbon or Old Bay.

When he is not working or eating, Sean is likely to be found running or hiking around D.C. Follow him on Twitter at @sotweets, but be prepared for sarcasm and snide comments about people who say “YOLO” (You only live once) or “totes.”

Prepping for a Doubleheader: Where to Go Before or After Nationals Games

Sean O'Brien — Fri, 12 Apr 2013 01:17:14 +0000

It's baseball season once again. Presidents with giant heads have laced up their running shoes and fans have donned their favorite Nationals gear. While we may not all have “Natitude,” many Washingtonians are looking forward to a trip to Nationals Park. Hot dogs, cold beer, and the seventh inning stretch (or as I call it, the loosening of seven notches on the belt) hold a special place in our hearts. Nationals Park has a plethora of dining options inside the stadium, but I refuse to subside strictly off of foot long hot dogs, peanuts, and cold aluminum bottles of Bud Light. Last year I put together a list of places to go before and after Nationals games (I wanted options besides The Bullpen and a trip to Chinatown). Since last season a few other options have opened up, so I'm back with an updated list of the best places to go before or after a Nationals game. Play Ball! Navy Yard (Navy Yard Metro): Last year Navy Yard had only one option worth checking out. By the end of this season Navy Yard will be awash with great options for filling your stomach or getting three sheets to the wind. If you forgot to wear your walking shoes or you are trying to wait out the metro, these are your best gets for neighborhood gems. Justin’s Café (1025 1st St., SE): Just a hop, skip, and a jump away from the metro, you'll find this neighborhood watering hole. I loved it last year and I love it again this year. Set into a corner of the Velocity Building, Justin’s Café provides a great (albeit small) place to grab a bite to eat and a drink before or after the game. The food is great and a wide array of craft breweries make this Café a slugger in it’s own right. The Sweet Potato Fries (sprinkled with cinnamon) have had my companions eating off my plate, and the Bison Burger (served with horseradish cheddar cheese on an Onion Brioche bun) is among the better bison offerings I have had in D.C. If you can grab a seat at this café, you will not be disappointed. Gordon Biersch (100 M St., SE): Wunderbar! The new kid on the block is the latest outpost of the brewpub Gordon Biersch chain. Serving up an array of German beers, this is not a place for people looking to watch their carbs (I mean you could, but you’d be more miserable than a carnivore with a bacon allergy). With a seating capacity of 226 and seating outdoors on their patio for 88, this restaurant can easily accommodate a large crowd before or after a game. Order some of their famed garlic French fries and a pint of beer. You may not be cheering for the Nats but you will definitely cheer for “mehr Bier bitte!" Park Tavern (202 M St., SE): This new addition to the Navy Yard scene has been on the verge of opening for months. The doors of this contemporary American restaurant finally opened. Park is unique in that it features a large patio overlooking a water park during warm weather, which turns into an ice rink during the winter. Chef Steve Rosenthal was most recently behind the line at Green Pig Bistro, and he has crafted a menu featuring flatbreads, sandwiches,and entrees for people looking for an upscale dinner around the Navy Yard. While Park has a workable beer menu, their main focus is on wine. The menu highlights the restaurant's "personal connection" with some of their winemakers and features a large array of wine from Oregon, California, and Washington. Bluejacket (300 Tingey St., SE): Okay... so this restaurant is not yet open, but I would be run out of this city faster than a Republican with a Stalin tattoo if I did not include Bluejacket on my list. Located a few blocks away from Nationals Stadium in the Boilermaker Building, Bluejacket is planning a late-May or early-June launch. This brewpub from the growing empire, Neighborhood Restaurant Group, is casting quite the shadow on the D.C. restaurant scene. The 7,000-square-foot former boiler factory is going to be the playground to beer director Greg Engert and head brewer Megan Parisi (who came to DC from the Cambridge Brewing Company). With 19 fermentation vessels in house, they have plenty of toys to play with. Beer lovers from all over the D.C. area are excited to sample the wide array of beers that will be served up by Bluejacket (current plans include 15 drafts and five cask ales at all times). While the beer gets the bright lights, the food will likely be a fan favorite knowing Neighborhood Restaurant Group (the same group that has brought us other beer-centric joints, such as Birch & Barley, and Rustico). So get ready D.C. (and God be with you if you get in line before me), Bluejacket will definitely be hitting a home run. Eastern Market/ Barracks Row: Just a short jaunt from the Navy Yard, this strip of D.C. has developed into a happening scene of good neighborhood restaurants and bars. Not only does this stretch of Eighth Street, SE provide for some outstanding options for food and drink, but also an alternative metro stop in case the Green Line is backed up. Cave Mezze (527 8th St., SE): If you’re looking for a variety of small bites or are attempting a baseball date (I’ve seen it done with great success), this is the place for you. Cava, a fixture of the D.C. metro area since 2006, focuses on serving authentic Greek small plates using only the freshest local ingredients. Cava is my among my favorite brunch spots in Eastern Market and is a great place to go if you are attending an early afternoon game during the weekend. The Cava Fries (hand-cut with oregano, sea salt, & feta) are a great mixture of flavors and are a nice compliment to the Spicy Lamb Benedict. Perfect, especially when dining on the roof deck! Matchbox (521 8th St., SE): Another staple, Matchbox toasts the competition when it comes to pizza in Eastern Market. While a visit to their Chinatown location often comes with a very long wait, you will find none of that here due to their larger dining room. You might just show up for a beer (their selection features award-winners and regional favorites like Flying Dog Brewery), but good luck sticking to that after you walk by the giant brick pizza oven set out alongside the bar. I walked in for a quick drink. I rolled out padded with pizza dough. If pizza is not your thing, you can always fill up on their renowned mini sliders or order a few of their infused cocktails (try the jalapeno-infused Margarita). Now open: new location in Mosaic District (Fairfax, VA). Ambar (523 8th St., SE): Serbian cuisine may not be what you think of when you think of baseball, but I say don’t knock it until you try it. Owner Ivan Iricanin’s restaurant is a new edition to 8th Street and it seeks to combine the best flavors of the New World and the Old World. Focusing on small plates, diners can expect dishes like grilled bacon-wrapped prunes, beef-and-pork kebabs (cevapi) and much more. I highly recommend this for anyone looking to try something new before heading to watch America’s pastime. Lola's Barracks Bar & Grill (521 8th St., SE): This bar and grill is often referred to as "Capitol Hill's Favorite Little Hideaway." Lola’s has a classic vintage feel that is increasingly hard to find in D.C. With three mahogany-laden floors and two patios, Lola’s has the capacity for everyone in your group. I highly recommend having a giant pint of Guinness and their famous “Badass Baja Fish Tacos.” Southwest Waterfront (Waterfront Metro): One metro stop from the Navy Yard or a 10-15 minute walk from National’s stadium is my favorite hidden gem of D.C. neighborhoods (biased resident alert). The Southwest Waterfront, lying along the Tidal Basin and facing West Potomac Park, is another up and coming neighborhood that will soon be a regular stop for District residents. In the meantime, the Waterfront (or simply “Southwest” as we locals refer to it) has two great options for before or after a game. Cantina Marina (600 Water St., SW): A tropical getaway within the District limits, Cantina Marina is unlike any other establishment in D.C. Situated at the end of a dock (Sittin’ On The Dock of the Basin?), Cantina is an outdoors getaway, but is only open during the warmer months of the year. Featuring a menu that focuses on Tex-Mex and Cajun-Creole dishes, it is hard to find an item that doesn't compliment a sunny day. While I would not suggest you head here in case of a rain delay, I do suggest you order their famous Shrimp Tacos or their Thai-chili pepper tossed Firecracker Calamari. Thirsty? Wash either of those dishes down with a refreshing Coronarita (Corona+Margarita= happy if somewhat hazy memories). Station 4 (1101 4th St., SW): This upscale restaurant, literally steps away from the Waterfront metro entrance, offers “modern American cuisine” and caters to a diverse crowd of baseball fans, locals, and theater patrons (the Arena Stage is located a block away). With a kitchen that opens early for brunch and stays open late, you’ll be hard pressed to not satisfy your hunger pangs here. I highly recommend trying the Charred Octopus (with Tomato-Feta tartar, smoked paprika aioli, and potato confit) or the Station 4 Pizza (topped with Tomato Salsa, Pork Belly, Blue Cheese, Caramelized Onions, Baby Arugula and a Fig Balsamic Reduction). If you come for brunch you can enjoy bottomless mimosas and bloody marys with an entree for $25. Sean O’Brien, Men’s Interest Editor is Dining in DC’s only (and therefore strongest and most intelligent) male contributor. Before he became a Daywalker, Sean was a bartender and bar manager for longer than his parents care to admit. A Marylander born and raised, Sean has spent the better part of his twenties exploring and tasting DC from every corner. His wish for the world is that every week involve crabs, Saison-style beer, bourbon or Old Bay.

When he is not working or eating, Sean is likely to be found running or hiking around DC. Follow him on Twitter at @sotweets, but be prepared for sarcasm and snide comments about people who say “YOLO” (You only live once) or “totes.”

March Madness: Big Deals and Big Screens for the ‘Big Dance’

Sean O'Brien — Wed, 20 Mar 2013 02:55:40 +0000

It's March Madness time baby. Selection Sunday came and went and the best of the NCAA is set to dazzle the nation. While your team name have not made it to the 'Big Dance,' you can still bust your bracket and your belly while taking in the tournament. Why watch on your laptop when you can head to the bar and catch the games after (or during) work? These bars and restaurants have made it past our selection committee and should be a choice of yours through the final round. Jack Rose Dining Saloon (2007 18th St., NW) – This Adams Morgan saloon is letting patrons "eat for free, drink for almost free'" during March Madness. Starting during the "Sweet 16 round" and going through the Championship Game, Jack Rose will air games on the rooftop terrace and serve up free food for customers (including buffalo wings, chilaquiles and cheese tater tots). Drinks will be "almost free" with $5 punch, pints & whiskey (only select pints and whiskeys). The Gryphon (2007 18th St., NW) –This gastropub may be the newest kid on the block, but it is sure to make plenty of friends during March. Gryphon is a brand new 5,000 square-foot eatery that works to blend gastropub food with the feel of an upscale sports bar. Located in Dupont Circle, this bar has 31 TVs for your March Madness viewing pleasure. Is your stomach growling after howling all game for your favorite team? How about some cajun crawfish mac-n-cheese or a root beer marinated steak sandwich? Executive Chef Joseph Evans (of cousin restaurant Lost Society) has created an innovative menu that delivers new dishes and recreates old favorites. Union Pub (201 Massachusetts Ave., NE) – Just a hop, skip, and a jump from the halls of Congress, this is a Capitol Hill mainstay. Don't want to spend tournament inside? Catch some fresh air and the games in Union Pub's covered patio (the largest on Capitol Hill). With over 35 craft beers to choose from, you can assuage any filibuster-induced thirst. During the tournament Union Pub will be featuring $10 Bud Light pitchers, $3 rail drinks and $4 Rogue drafts. Great specials know no limits or party affiliations here. Penn Social (801 E St., NW) –With a 22-foot high-definition projection screen and seven 15-foot projection screens, what more do you need? This enormous Chinatown bar is a must for anyone downtown. Penn Social will be featuring $3 Bud Light drafts and $12 pitchers during the games. Not in the mood to grab a Bud? No worries as Penn Social offers variety of local, craft and seasonal beers. Grab a pint after the game and play one of the many games that Penn Social offers. Public Bar (1214 B 18th St., NW) – This Dupont restaurant, lounge and sports pub is definitely a place to get in the NCAA championship spirit. Featuring over 40 TVs across three levels, you won't have to struggle to find a TV with your preferred game. Wet your whistle during the game with $3 Miller Lites, $3 Yuenglings, and $5 Stoli and Redbull specials. Public Bar will also be offering food specials during every game. Check it out. Cleveland Park Bar and Grill (3421 Connecticut Ave., NW) – Located in the heart of the Cleveland Park neighborhood, this "sports bistro" has been catering to drunk and loud sports fans since 2005. Grab a pint and catch the games on any one of the 30 plus HD TVs. If you're in the mood to munch, grab a menu and order one their famous wood-fired pizzas (or create your own). Located just a short walk from the metro, Cleveland Park Bar and Grill is a great March Madness spot. Sean O’Brien, Men’s Interest Editor is Dining in DC’s only (and therefore strongest and most intelligent) male contributor. Before he became a Daywalker, Sean was a bartender and bar manager for longer than his parents care to admit. A Marylander born and raised, Sean has spent the better part of his twenties exploring and tasting DC from every corner. His wish for the world is that every week involve crabs, Saison-style beer, bourbon or Old Bay.

The DC Brewer’s Ball: Serving up hope, one pint at a time

Sean O'Brien — Sat, 09 Mar 2013 00:47:15 +0000

This past weekend some of DC’s most generous residents raised their pints and uplifted spirits at the 9^th Annual Brewer’s Ball presented by Airwatch. The annual event looking to serve up hope, one pint at a time, was held at the National Building Museum, is hosted by the Metropolitan Washington, DC chapter of the Cystic Fibrosis Foundation (CFF). Both regional and national Breweries were on hand to provide samples of their microbrews. Nearly 30 breweries including Allagash Brewing Company and Widmer Brothers spent the night pouring a variety of old standards and new seasonal beers. Also on hand were a vast variety of restaurants and vineyards, assuring that there was something for everyone. After spending the evening going to station to station (I made it to about 85% of the tables before my stomach exploded), I was thoroughly impressed with every almost every bite and pint offered throughout the evening; however, a few restaurants and breweries stood out above the crowd. These select few generated a lot of buzz and offered something that Washingtonians can check out even after the Brewer's Ball: Old Dominion Brewing Company: Just in time for spring and rampaging tourists, this Mid-Atlantic brewery was showing off their new seasonal brew the Cherry Blossom Lager. This beer, formally a limited release, is conditioned on a bed of 300 lbs of Michigan cherries for two days before being packaged. A slightly red and effervescent beer, the Blossom lager is light and sweet with just a hint of the cherry on both the nose and the tongue. It's a nice change of pace from the heavy and syrupy cherry beers from other more well known breweries. Lagunitas Brewery: Many of you are likely familiar with this Petaluma based brewery thanks to their Pils Czech-style Pilsner and A Lil' Sumpin Sumpin Pale Ale (both of which are found throughout DC). I'd be willing to bet however that most of you are unfamiliar with their seasonal beers. Lagunitas was on hand pouring their Cappuccino Stout. It is a fantastic beer, with a great body and a flavor that blends well with a stout and does a great job masking the 9.20% ABV. If you see this beer retail or on a beer list, grab it while you can! Starr Hill Brewery: This Blue Ridge Mountain brewery was also pouring a brand new seasonal beer with their Starr Saison. As I am admittedly a Saison fiend, I could not leave this table without going back for thirds. It is a very golden beer, with a slightly sweet aroma (you'll get banana and just a hint of coves). It's a very balanced Saison that is a good brew for people who are new to the style. This beer is only available through April, so enjoy a pint if you find it on tap. Jack Rose Dining Saloon: This much loved Adams Morgan whiskey and craft cocktail saloon was on hand showing off their kitchen talents. Their station showcased a seasonal pear soup with a splash of creme, crystallized ginger, pistachio and a dash of cardamon. I'm not huge pear fan, but it was well crafted. The ginger on the back end really won me over. Be sure to make it to Jack Rose for their "Friends of The Saloon" 4 course tasting menu ($20) and half priced wines on Monday nights. Ramparts Tavern and Grill: Leonardo Da Vinci once said that "simplicity is the ultimate sophistication." Rampart's won me over with something as simple as good old fashion BBQ. This long time Alexandria staple was dishing out barbecue pork sliders. A combination of 6-8 hours of slow cooking and a Jack Daniels glaze won many admirers throughout the night. For almost a decade the Brewer’s Ball has raised money for finding a cure to Cystic Fibrosis. The life-threatening disease affects about 30,000 children and adults in the United States. While there is no cure yet for the disease, advances in medical treatments have further enhanced and extended life for children and adults with Cystic Fibrosis. Hopefully next year, with a few more pints and the help of Washingtonians everywhere, maybe we will finally see that cure. Sean O’Brien, Men’s Interest Editor is Dining in DC’s only (and therefore strongest and most intelligent) male contributor. Before he became a Daywalker, Sean was a bartender and bar manager for longer than his parents care to admit. A Marylander born and raised, Sean has spent the better part of his twenties exploring and tasting DC from every corner. His wish for the world is that every week involve crabs, Saison-style beer, bourbon or Old Bay.

Charity and Cocktails: An Interview With “The Cocktail Guru” Jonathan Pogash

Sean O'Brien — Tue, 26 Feb 2013 02:48:34 +0000

Craft cocktail programs are no longer a fringe element in DC. Rarely weeks go by without a bar with new cocktails that are a celebration of the experience and creativity of the bartenders serving them. While many bartenders differ in their own personal interests and influences, one thing unites them: an appreciation of and pursuit of the perfect cocktail. I recently had the pleasure of speaking with a craft bartender whose name may not be very well known to the common Washingtonian, but who is very well known in the restaurant and spirits industries. Jonathan Pogash, also known as "The Cocktail Guru," is a renowned cocktail consultant and bartender with over 15 years experience. He has appeared on the "The Today Show" and has also served as the Editor of the 75th Anniversary Edition of the "Mr. Boston Bartenders' Guide." Pogash will be in town for the 9^th Annual Brewer’s Ball benefiting the Cystic Fibrosis Foundation. The upcoming fundraiser, being held at the National Building Museum, will play host to food and drink from several of regions best breweries and restaurants. While guests can sample a variety of microbrews throughout the night, Pogash will be concocting beer and wine-based cocktails (as well as a modern mocktail) throughout the night. Here's my Q&A with Jonathan. Q: So, let's say I'm new to good cocktails. I'm regularly ordering a Citron and Soda. I like my nipples buttery and you know, everything with a car has to have a bomb. In your opinion what are the two or three cocktails that people that are new to cocktails should order to really gain experience and to learn to appreciate cocktails? A: I think a Sidecar is definitely one. Cognac and Brandy are very classic ingredients in cocktails. People may not think of mixing Cognac or a Brandy in a cocktail. The Sidecar is such a classic from the early 1900s and you know, it's just – and it's such an easy drink to make – not too strong, it's balanced. It's just Cognac or Brandy, triple sec, fresh lemon juice and simple syrup. Easy, classic, sour. Another one would be a classic Daiquiri...people think that Daiquiris are supposed to be frozen with a lot of fruit in it and whatever. But the real classic was a Daiquiri is supposed to be made is rum, fresh lime juice and simple syrup. That's it. Shaken and then served in a martini glass. So, I would make someone that. I'd probably do a Manhattan because it's another distinct style of cocktail because both the Sidecar and Daiquiri are both in the sour family and they have a citrus aspect and then balance that out with a sweetener. The Manhattan is you know, your old school New York liquor heavy cocktail. It uses all alcoholic ingredients. And you can turn people on to great Bourbons and great Rye whiskeys also. I love a Rye Manhattan. And then again, you introduce the bitters aspect in the Manhattan so you can talk to people about what bitters are and how that's definitely blown up now and you've got all different types of flavored bitters. Q: When it comes to the bar scene, do you see any big trends coming up in the next few years? A: Well...people are still getting in on barrel aged cocktail idea, then cocktails on tap and... bottled cocktails. Not like a bottled cocktail that you get in a liquor store, but bottled cocktails at a bar that, you know, they have their own signature cocktail that they'll put in a bottle and then you could order it when you go to the bar. I think those are great. Q: What are the three ingredients no home bar should be without? A: Well, you should definitely have fresh juice... fresh lime juice and fresh lemon juices is essential. I definitely try to steer people away from the pre-mixed bottles like, frozen lime juice and stuff like that. There's a world of difference between making a drink, making a Margarita with frozen lime juice and a Margarita with fresh lime juice and simple syrup. So another ingredient would be simple syrup... that is your sweetening agent. And then just good, quality spirits... I mean, vodka is probably the easiest to start off with. And then, you know, if you want to go a little nuts, you can try Gin. I love Gin. Q: I've got a sample of the mocktail that you're doing and the Port City one. When you were crafting up the Port City one, what inspired you with that cocktail? A: Port City seemed super excited about this and very enthusiastic and that kind of got me going and I just started playing around and seeing what ingredients would go well. I thought, “Okay, so their porter is really going to make a nice impression in a cocktail.” So, I sort of started from there and I didn't really even need to go anywhere else because my thoughts and ideas on it ended up being really good. March 2nd is at the cusp of winter going into spring, so you have some wintery ingredients, you know, full bodied ingredients like vanilla and almond and you know, the spices from the porter. And then you have things that might perk you up a little bit like the jalapeno and the bacon. The Port City Cocktail 4 oz. Port City Brewing Company Porter 1 oz. Monin organic vanilla syrup 1/2 oz. Monin almond syrup 1 thin slice jalapeno pepper Rim of Dimitri's bacon rimmer Directions: Muddle the jalapeno pepper. Then add the vanilla and almond syrup with ice and shake well. Strain into a tall glass that has been rimmed with bacon rimmer. Top with Port City Brewing Co. Porter beer. Garnish: shaved white chocolate. Mid-Atlantic Shuffle (mocktail) 2 oz. Welch's 100% Concord Grape Juice 1/2 oz. pineapple juice 1/2 oz. lavender syrup 1 oz. Ginger Beer Directions: Shake first three ingredients in a cocktail shaker with ice. Strain into a fancy cocktail glass and top off with the ginger beer. Garnish: rosemary sprig. This mocktail is bold in taste and packs a nutrition punch due to the dynamite little fruit – the Concord grape. Thanks to the Concord grape, 100% grape juice can help support a healthy heart. According to Alton Brown, “Welch’s presses the entire Concord grape, skin, seed, pulp and all and that releases heart-healthy plant nutrients called polyphenols.” Many of the polyphenols in Concord grapes are the same as those found in wine. As a complement to whole fruit, Welch’s 100% Grape Juice makes it easy to squeeze heart-healthy purple fruit into your mocktails, lunch, or dinner. Sean O’Brien, Men’s Interest Editor is Dining in DC’s only (and therefore strongest and most intelligent) male contributor. Before he became a Daywalker, Sean was a bartender and bar manager for longer than his parents care to admit. A Marylander born and raised, Sean has spent the better part of his twenties exploring and tasting DC from every corner. His wish for the world is that every week involve crabs, Saison-style beer, bourbon or Old Bay.

Hand Crafted, Barrel Aged, and Never Watered Down: BLT’s Cocktail Program

Sean O'Brien — Thu, 14 Feb 2013 16:07:45 +0000

Things tend to get better with age. Wines, cheeses, and my ability to speak to and embarrass women, are all prime examples. At BLT Steak (1625 I St., NW), the mixologists took the lesson of aging to heart with their Barrel Aged Cocktails Program. The use of oak barrels is a regular and vital aspect of the creation of many alcohols. From wines to bourbons, barrels are used to confer many characteristics from the wood to the alcohol aging within them. At BLT Steak, the talented team behind the bar uses this same process with pre-mixed cocktails. While BLT Steak has locations all throughout the United States and across the globe, DC's branch boasts the only true mixology team within the restaurant group. This team, led by Steve Oshana and Rico Wisner, have spent the past few months putting the restaurant's craft cocktail program on the map. Oshana recently came to BLT Steak from Elisir, while Wisner most recently served as bar manager for several Kimpton restaurants, including Poste and Bar Rouge. Together they are remastering classic cocktails via the use of good old fashioned American oak. It's a rather masterful trip from bottle to cocktail glass. After putting their own unique touches on a cocktail (more on that in a minute), Oshana and Wisner store the pre-mixed cocktails into charred oak barrels purchased from Thousand Oaks Barrel Co. (located locally in Manassas, VA). There the cocktails sit for a period of time (determined by and meticulously measured by Oshana and Wisner). After letting the cocktails mature and become imbued with characteristics of the wood, the cocktails are then ready for consumption. The end product of at the end of this charred oak road? It's a cocktail altered in ways both subtle and substantive which will delight the taste buds of craft cocktail devotees and newbies alike. The current batch of barrel aged cocktails for consumption include the Negroni, the Bermuda Triangle, and the Brooklyn. The BLT barrel aged Negroni is far removed from the traditional Negroni, with the bitter Campari being replaced by the lighter Aperol. Aperol has the same sugar content as Campari, but the cocktail it makes it sweeter. While a by the book Negroni does not use Aperol, I think even the strictest loyalists will appreciate or respect the change. Oshana and Wisner then age the cocktail for only two and a half weeks to impart the necessary tannins and vanillin to mellow out this sweetness (any longer would impart more 'smoke' to the cocktail). The Bermuda Triangle is a fresh take on the tropical Dark 'n' Stormy cocktail, featuring two ingredients aged separately in barrels: house made ginger beer and infused dark rum. The barrel aging of rum and ginger beer alone would make the cocktail interesting, but the dedication and level of detail applied to each of these ingredients is what truly makes this drink stand out. The house made ginger beer is fermented using champagne yeast, yielding a carbonated beverage that immediately explodes upon your tongue. It is hands down the best ginger beer I have ever had the pleasure of tasting. The dark rum is aged separately in the barrel with anise creating a flavor that is wonderful even for those who may not enjoy licorice. The combined cocktail fantastically balances the line between distinctly different flavors. The Brooklyn is the lesser known cousin of the famous Manhattan, but it is worthy of some limelight as BLT's signature cocktail. Featuring Old Overholt rye whiskey, maraschino liquor, dry vermouth, and a house made Amer Picon (Amer Picon is not available in the US so Oshana and Wisner create their own version), the cocktail is incredibly smooth and rounded. The hints of vanilla and smoke from the barrel really match well with the light blood orange notes from the cocktail. It takes just a sip to see why Oshana loves this cocktail and refers to it as the "perfect cocktail." Using a barrel to age drinks is nothing new (barrel aged cocktails were very popular from the late 1880s through prohibition), but perfecting it requires attention and craftsmanship. Understanding the the complexities of the ingredients and the time required in the barrel is a a knowledge base you don't get overnight by reading a Wikipedia page (much to my dismay). BLT is truly lucky to have staff behind the bar that grasp the intricacies of barrel aging cocktails. We are lucky have an establishment where you can order said beverages with a braised short rib grilled cheese sandwich.

Sean O'Brien, Men's Interest Editor is Dining in DC’s only (and therefore strongest and most intelligent) male contributor. Before he became a Daywalker, Sean was a bartender and bar manager for longer than his parents care to admit. A Marylander born and raised, Sean has spent the better part of his twenties exploring and tasting DC from every corner. His wish for the world is that every week involve crabs, Saison-style beer, bourbon or Old Bay.

Grape Crate Exclusively Only in DC

Jessica Hagadorn — Thu, 29 Nov 2012 21:04:32 +0000

The holiday season is upon us (ready or not!) and everyone is making up their shopping lists for their friends and family. What do you get for the person who has everything? Have you run out of ideas for the wine lover? Or how about the spectacular party host? Do you have someone on your list who loves to support local businesses? Grape Crate is the answer! Newly launched in D.C. by Alex Clifford, Grape Crate has compiled a first-class selection of wines that can be delivered right to your door! These hedonistic crates come packaged with all the information that you need about the 12 wines included, great for beginners or the expert. The easy-to-use educational materials make picking, enjoying, and understanding the wines a breeze. Then, after you've enjoyed a glass, you can rate the wine on your smartphone. Based on your ratings and selections, they customize the next crate, so it's full of wines tailored just for you.

Grape Crate is currently offering a Christmas Dinner crate for $200 which includes 12 wines from around the world (2 sparklers, 8 reds, 2 whites) and a New Year's Eve crate for $200 which includes 6 reds and 6 sparklers. That's a great deal for a hand-delivered case of wine! Or quite a statement to that D.C. client of yours.

It is currently available now just in D.C. but they plan to launch nationally in March 2013. It's a perfect gift idea for those in the city. If you live outside of D.C. there is an option to pick up your crate on Tuesday, December 18 or Thursday, December 20. Learn more and purchase your Holiday crate on their website.

Support local business, learn more about wine and get the perfect gift for that wino!

Domaine Jean-Jacques Confuron Wine Dinner at Equinox

Lisa Shapiro — Wed, 07 Nov 2012 03:20:57 +0000

Last Sunday night while the DC area prepared for the big storm, I attended an intimate Burgundy wine pairing dinner at Equinox Restaurant (818 Connecticut Ave., NW). Wine Producers of the recognized Domaine Jean-Jacques Confuron in Burgundy, France came into town (despite the hurricane warning) just to attend our little wine dinner. Fourth generation winemaker, Sophie Meunier-Confuron took over the vineyard at the young age of 21 when her father passed in 1988. Today, after twenty years of being an organically-run domaine, it is one of the most recognized stars of Burgundy. She and her husband Alain, work together as a team in the vineyards and the cellar to produce fantastic Burgundy wines. JAO Wine Imports hosted a group of about 18, perfect number for getting to know each other and the wine. We had a unique opportunity to enjoy the company of the winemakers, the Burgundy wines, and three dishes prepared by White House endorsed, State Department appointed, "Culinary Diplomat" Chef Todd Gray. As guests arrived, we mingled a bit and enjoyed the pink effervescent NV Crémant de Bourgogne with Chef Gray's canapés Tuna tartare with crispy nori, radish sprouts, and spicy mayo and Truffle Risotto fritters with preserved lemon creme fraiche. The truffle risotto fritters are addicting, and were of course, a crowd pleaser. Everyone including Sophie herself, loved them! Don't worry, the truffle risotto fritters are offered as appetizers on both Equinox's lunch and dinner menus. For the First Course, Chef Gray prepared an early Autumn squash Orecchiette pasta with braised prosciutto, Tuscan kale, and tomato shallot butter. The pasta was light and shaped roughly like small ears, hence the name (orecchio, ear, orecchiette, little ears). It was my first time having both Orecchiette and Tuscan kale. It was delicious and hearty - perfect for a cold, wet night like we were having. It was paired with Cotes de Nuits village La Montagne Blanc 2010, a white wine made from Chardonnay grapes. I enjoyed the dish and the wine pairing. The pasta made with early autumn squash may be offered on the Equinox menu for a short time; however, the menu changes daily based on seasonal ingredients that are available. According to Sophie herself, Côte de Nuits Villages is an appellation which spreads over six villages in the Côte de Nuits area (Brochon, Comblanchien, Corgoloin, Fixin and Premeaux-Prissey). Grapes coming from these different villages can be vinified together. This Côte de Nuits comes from a single vineyard, La Montagne (the mountain) located, as its name indicates, high up on the slope, not far from Bois de Bise (Bise Wood) in the village of Corgoloin, next to Ladoix. The vineyard was replanted five years ago by Alain Meunier, who was present at the dinner (but didn't speak much English). I liked the white wine. I was pleased to know that Burgundy wine isn't all red. It has soft notes of apple, white blossom, with just the slightest hint of honeysuckle in the finish. Reminds me of my favorite Riesling from Santa Barbara, CA. For the Main Course, Chef Gray prepared a succulent Red Wine Marinated Pennsylvania Duck Breast, with Preserved Grapes, Quinoa, Ginger, and Saba-Beet Vinaigrette, which was hands-down my favorite dish of the evening. The duck was perfectly cooked to my preference (not too pink in the center) and the quinoa gave the dish a lovely texture. Sophie said that ginger was very new to her palate; however, I'm a sucker for ginger. I love the flavor and find it quite fragrant. Quite brilliant. It was a light, refreshing twist to such a classic dish.

The majority of the guests in the room, especially our distinguished guests from Burgundy, France, were dining at Equinox Restaurant for the first time and were unfamiliar with the style of Chef Gray's cooking. But after just two courses, the wine dinner attendees were starting to understand that Chef Gray cooks seasonally, and uses ingredients that are sourced regionally, hence the Pennsylvania Duck Breast.

It was paired with the Cotes de Nuits-village 'Les Vignottes' 2009 which is lovely Burgundy wine that has a tangy, ripe cherry and raspberry flavor with medium body and smooth finish. I think it was paired perfectly, and Sophie herself agreed.

For Dessert, we finish with a bang ... Brandi Edinger, Equinox's pastry chef, who specializes in nostalgic desserts brought us all back to our childhoods (some further than others) with her take on peanut butter-n-jelly. Her Chocolate-Peanut Butter Mousse - Salted Peanut Butter Shortbread, Toasted Sesame Crisp, with Concord Grape Sorbet was incredible. Everyone remarked about how amazing the flavors came together when you combined a taste of the mousse with the sorbet.

The dessert was paired with the Nuits St Georges 1st Cru Les Chaboeufs 2004. Winemaker Sophie said that she preferred the Cru to be paired with cheese. Ironically, Chef Gray did actually suggest that we pair the wine with cheese to conclude the meal; however, I thought that the American guests would expect something sweet for their last course. You live, you learn.

Equinox is planning to team up with JAO Imports for more tasting/pairing events. Stay tuned!

For more information about the wines: La Montagne Blanc http://www.jaowineimports.com/cdenuitsmontagnewhite.html Les Vignottes http://www.jaowineimports.com/cotesdenuitsvignottes.html Les Chaboeufs http://www.jaowineimports.com/nstgleschaboeufs.html

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.