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It’s no secret that getting a table at one of DC’s hottest restaurants on a Saturday night can be a challenge. Every Friday, we here at TheListAreYouOnIt.com check in with a select group of the area’s top-toques to let you know who is able to offer a Table for Two. Check back here every Friday at 4:30pm for a list of all open reservations at the area’s best restaurants. Here are available reservations for Saturday, April 12th:

Aggio
5335 Wisconsin Avenue, NW
202.803.8020
Saturday Evening Table for 2 Available @
9:00pm

Bastille
1201 N. Royal Street Alexandria, VA
703.519.3776
Saturday Evening Table for 2 Available @
7:00pm

Bibiana
100 New York Avenue, NW
202.216.9550
Saturday Evening Table for 2 Available @
8:00pm

Birch and Barley
1337 14th Street, NW
202.567.2576
Saturday Evening Table for 2 Available @
910:30pm

Blue Duck Tavern
1201 24th Street, NW
202.419.6755
Saturday Evening Table for 2 Available @
6:00pm

Bourbon Steak
2800 Pennsylvania Avenue, NW
202.944.2026
Saturday Evening Table for 2 Available @
6:00pm

Casa Luca
1099 New York Avenue
202.628.1099
Saturday Evening Table for 2 Available @
7:30pm

Central
1001 Pennsylvania Avenue, NW
202.626.0015
Saturday Evening Table for 2 Available @
9:30pm

CityZen
1330 Maryland Avenue, SW
202.787.6006
Saturday Evening Table for 2 Available @
Fully Committed

Del Campo
777 I Street, NW
202.289.7377
Saturday Evening Table for 2 Available @
5:30pm

Equinox
818 Connecticut Avenue, NW
202.331.8118
Saturday Evening Table for 2 Available @
8:00pm

Fiola
601 Pennsylvania Avenue, NW
202.628.2888
Saturday Evening Table for 2 Available @
6:00pm

Fiola Mare
3050 K Street, NW
202.628.0065
Saturday Evening Table for 2 Available @
Fully Committed

Graffiato
707 6th Street, NW
202.289.3600
Saturday Evening Table for 2 Available @
6:00pm

Inn at Little Washington
309 Middle Street
Washington, VA
540.675.3800
Saturday Evening Table for 2 Available@
7:30pm

Iron Gate
1734 N Street, NW
202.524.5202
Saturday Evening Table for 2 Available @
6:00pm

Kapnos
2201 14th Street, NW
202.234.5000
Saturday Evening Table for 2 Available @
5:00pm

Marcels
2401 Pennsylvania Avenue, NW
202.296.1166
Saturday Evening Table for 2 Available @
7:00pm

Mintwood
1813 Columbia Road, NW
202.234.6732
Saturday Evening Table for 2 Available @
8:15pm

NoPa Kitchen and Bar
800 F Street, NW
202.347.4667
Saturday Evening Table for 2 Available @
7:00pm

Osteria Morini
301 Water Street, SE
202.484.0660
Saturday Evening Table for 2 Available @
6:00pm

Proof
775 G Street, NW
202.737.7663
Saturday Evening Table for 2 Available @
9:300pm

Range
5335 Wisconsin Avenue, NW
202.803.8020
Saturday Evening Table for 2 Available @
8:45pm

Rasika West End
1177 22nd Street, NW
202.466.2500
Saturday Evening Table for 2 Available @
6:30pm

Rasika Penn Quarter
633 D Street, NW
202.637.1222
Saturday Evening Table for 2 Available @
Fully Committed

Restaurant Eve
110 South Pitt Street
Alexandria, VA
703.706.0450
Saturday Evening Table for 2 Available @
5:45pm

Table
903 N Street, NW
202.588.5200
Saturday Evening Table for 2 Available @
7:00pm

The Fainting Goat
1330 U Street, NW
202.735.0344
Saturday Evening Table for 2 Available @
5:30pm

The Red Hen
1822 1st Street, NW
202.525.3021
Saturday Evening Table for 2 Available @
8:00pm

The Source by Wolfgang Puck
575 Pennsylvania Avenue, NW
202.637.6100
Saturday Evening Table for 2 Available @
9:30pm

Volt
228 North Market Street
Frederick, Maryland
301.696.8658
Saturday Evening Table for 2 Available @
Fully Committed

Foodie diehards, we got you covered. At TheListAreYouOnIt.com we keep our ears to the ground to keep you in the know of all the industry-insider info. Who’s serving what, who’s shaking what and where are you going to try it? It’s all here for the eating … reading … in The Buzz:

Dine Out and Make a Difference

Dining Out for Life means food, fundraising, and drag queens! Support and raise money for children and adults facing HIV and AIDS by dining out at D.C.-area restaurants on April 24. Coordinated by Food & Friends, an organization that provides home-delivered meals, groceries, and nutrition counseling to people living with HIV/AIDS, cancer, and other illnesses free of charge, the Dining Out for Life fundraiser has more than 100 restaurants on board, including those that are donating their entire evening’s proceeds to Food & Friends – Freddie’s Beach Bar & Restaurant, Annie’s Paramount Steak House, and Ristorante Tosca. Queen Force One, a shuttle bus of Drag Queens, will be visiting different restaurants throughout the evening. Find a complete list of participating restaurants at foodandfriends.org/dol. Make reservations at OpenTable.com or through the restaurants directly.

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SPRING’S ARRIVAL BRINGS DELICIOUS DINING OPPORTUNITIES TO THE DC AREA:

New CHEF BAR at Alba Osteria — Sample Alba Osteria’s new CHEF BAR, an exclusive, ever-changing six-course tasting menu inspired by rustic Italian cuisine and Italian street food. The new menu is the work of Chef de Cuisine Amy Brandwein, featuring dishes like sea urchin tagliolini and venison, foie, and cherries. Priced at $80 per person, the menu is served with hand-selected cocktail, wine, and beer pairings and is available every Thursday at 7:00P.M. Reservations required. (425 I ST NW; 202.733.4454; AlbaOsteriaDC.com)

Brickside Launches Lunch — In response to customer demand, popular Bethesda restaurant Brickside Food & Drink now offers lunch service. In addition to regular menu favorites like bar bites and wings, lunch options include sandwiches such as a smoked mozzarella caprese Panini, a grilled chicken cordon bleu sandwich, and salads like the Southwestern fried chicken salad. Lighter offerings include watermelon gazpacho. (4866 Cordell Ave, Bethesda, MD; 301.312.6160; bricksidebethesda.com)

Knock Knock, Who’s There? DC-3 Delivers — Have hot dogs delivered to your door with DC-3’s new delivery service, delivering hot dogs and sides within a one-mile radius of the store. Between 11:00A.M. and 2:00P.M., and 4:00P.M. and 9:00P.M., guest can place an order over the phone, then simply sit back and wait for the hot dogs to arrive. DC-3 offers a variety of specialty dogs inspired by the regions that make them famous, such as the Philly cheesesteak, the classic Chicago 7, and the Cincinnati Coney, as well as carnival-inspired sides like fried Oreos, cotton candy, and fried pickles. (423 8 St SE; 202.546.1935; eatdc3.com)

Guest Chef Sandwiches at G — Tame the hunger beast with a guest chef sandwich from The List Are You On It’s Nycci and David Nellis of Foodie and the Beast. The “Beast Banh Mi” features brisket, sriracha mayo, pickled vegetables, and cilantro and will be available throughout April for $13.The March sandwich was a Korean-inspired sandwich by Mandu’s Danny Lee, the ”Bulgogi hoagie.” (707 6 St NW; 202.289.3600; graffiatodc.com)

Hank’s Oyster Bar Puts Your Bag Lunch to Shame — Step into summer with Hank’s New England beach fare during weekday lunch. Hank’s new lunchtime small and large plates include popcorn shrimp and calamari, lobster bisque, fried oysters, BBQ oysters, and various summer-approved sandwiches like a crabcake sandwich with tangy coleslaw, Hank’s grilled cheese, or the smoked salmon Reuben. A rotating list of daily specials will always be available, priced from $15 to $18. (1624 Q St NW; 202.462.4265; hanksoysterbar.com)

Hill Country Backyard Barbeque Returns — Here’s a welcome sign of summer—Hill Country Barbeque Market has confirmed the return of Hill Country Backyard Barbeque! The unique branded outdoor experience featuring Hill Country’s award-winning Texas-style barbecue, ice-cold Shiner beers, and live music on the spacious and picturesque West Lawn of the National Building Museum will begin May 1 and run through Labor Day weekend. Play lawn games, drink beer, and listen to music while you dig into a plateful of dry-rub, pit-smoked barbeque and Southern sides and desserts. (401 F St NW; 202.556.2050; hillcountrywdc.com)

Sweets and Sweet Wine — Puzzling over the perfect wine to pair with a chocolate torte? Head over to Palena for its Sweets and Sweet Wine Program and sample fresh, homemade desserts paired with a Moscato, Riesling, Spanish sherry, and more. Palena’s wait staff will be on hand with pairing recommendations for your selected dessert or wine—from sauterne with a marscapone cream tart, to port with nuts, chocolates, and cherries. Palena’s Sweets and Sweet Wine Program runs nightly from 5:30 to 10:00P.M. (3529 Connecticut Ave NW; 202.537.9250; palenarestaurant.com)

Always-Available Spring Dinners at Red Hen — Sample Executive Chef/Co-owner Mike Friedman’s new, lighter spring menu seven days a week, with Red Hen now open on Mondays. Friedman’s popular baked semolina gnocchi with hazelnut pesto makes a comeback, this time with the addition of a wild mushroom ragu, as does crowd favorite crispy artichokes with aioli. Newcomers include ricotta cavatelli with spring peas, braised sauerkraut and mustard mascarpone, and black paccheri with calamari, pickled Fresno chiles and breadcrumbs. Appetizers include a crostini of gorgonzola piccante with crispy bacon and fig jam and a citrus-cured king salmon with horseradish crema, dill, and rye.  The wine list has also been updated for spring, with the addition of a number of rosés by the bottle, all priced under $30, and an all-new by-the-glass selection. (1822 First St NW; 202.525.3021; theredhendc.com)

Sixth Annual Greek Easter Festival — Zaytinya will be paying homage to one of Greece’s greatest celebrations of food, music, and festivities from April 6 to April 20. An array of Mediterranean-inspired dishes will highlight specialties such as loukamades (traditional Greek fritters soaked in honey lemon syrup), omelet me sparangia (asparagus omelet with feta and dill), and mayiritsa (lamb avgolemono soup with smoked lamb liver, rice, and onions). (701 9 St NW; 202.638.0800; zaytinya.com)

Zengo’s Test Kitchen Series Continues, Test Kitchen: Thailand to Cuba — Wannabe taste testers should look no further than Zengo’s rotating Test Kitchen series. Chef de Cuisine Jason Streiff offers Test Kitchen: Thailand to Cuba exclusively during dinner service through June 30. The Thai-Cuban fusion experiment will highlight four plates, including curry bacalao-shrimp spring roll, mojo grilled pork chop, Thai-style snapper “escabeche,” and chilled lemon grass coconut soup. Complement the distinctive dishes with National Beverage Director Rob Day’s unique cocktails featuring the flavorful fruits, spirits, and spices of Thailand and Cuba, such as the Daiquiri Kaffir (Bacardi Castillo, kaffir lime). (781 7 St NW; 202.393.2929; richardsandoval.com/zengodc)

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Passover Round Up: The Best Places to Celebrate Passover in D.C.

A Modern DGS Delicatessen Seder — No dry brisket or Manischewitz here—Chef Barry Koslow of DGS Delicatessen adds bone marrow to matzoh ball soup and seared local rockfish to a bitter herb broth. Lamb from the Shenandoah Valley will be sacrificed, roasted, and served with a black olive jus, and the meal with end on a sweet note with charoset cake. Bar Man Brian Zipin has paired each course with fun and bold wines. The Passover menu will be available April 14 to 20 from 5:00P.M. to 10:00P.M. for $45, or $65 with wine pairings. (1317 Connecticut Ave NW; 202.293.4400; dgsdelicatessen.com)

Farm-to-Table Passover Seder — Chef Todd Gray Ellen Kassoff Gray of Equinox Restaurant, and Arcadia Center for Sustainable Food & Agriculture, have partnered to host D.C.’s only farm-to-table Passover Seder—a very special farm-to-table feast. Held on the first night of Passover, the participatory dinner will incorporate time-honored traditions into an evening of great food, great wine, and even better company.  The three-course meal will feature recipes from the Grays’ award-winning cookbook, The New Jewish Table. Tickets for the event are priced at $90/person. Reservations are required. (818 Connecticut Ave NW; 202.331.8118; equinoxrestaurant.com)

Passover Seder All’Italiana —  Italy’s Jews were frequently isolated from other Jewish communities throughout Europe, and so developed their own style of cooking and distinctively Italian traditions. From April 15 to April 22, Fiola will be providing an Italian Passover Seder menu, with unexpected dishes such as red mullet and fennel risotto, grilled branzino, a Kosher rack of lamb, and uniquely Kosher wine pairings. (601 Pennsylvania Ave NW; 202.628.2888; fioladc.com)

A Mexican Passover — Blending Jewish tradition with current culinary trends, Rosa Mexicano’s 12th annual Mexican Passover celebrates this favorite-food holiday from April 14-22. Menu items are a unique Latin twist on classic Passover dishes, including sangria haroset, matzoh ball pozole soup, matzoh-breaded chicken, and banana leaf-wrapped BBQ beef brisket. (rosamexicano.com)

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Spring Break, We’ve Got Big Plans for You

Chesapeake Bay Getaway — Bring on spring with heated swimming pools, deck parties, cooking demos, and kids’ activities at Hyatt Regency Chesapeake Bay Golf Resort, Spa, and Marina. During April and May, enjoy a special spring fever deal starting at $169 per night, with complimentary family spring break activities from April 11 to 27. The resort’s heated indoor pool will be open and hosting nightly “dive-in” movies, and special events include DJ-hosted deck parties, magic shows, a video game room, and Easter egg hunts with the Easter bunny. (100 Heron Blvd, Cambridge, MD 21613; 410.901.1234; chesapeakebay.hyatt.com)

Spring into Easter Fun — Gaylord National Resort has paired with PEEPS and Company to create a one-of-a-kind, overnight family package for the Easter holiday season on April 5 and 19. The PEEPS Easter package includes one night room accommodations with an early check in; PEEPS kid craft activity; PEEPS Easter egg hunt with prizes; $50 resort credit; $10 gift card to PEEPS store in National Harbor; one welcome PEEPS treat bag; and a PEEPS Pursuit scavenger hunt. For an additional price, on April 5-6 and 19-20, children ages 5 to 10 who experience a Princess Manicure or Princess Pedicure at Relache Spa can choose from an assortment of PEEPS sparkling, candy-scented nail polish. In addition, the resort will hold an Easter Sunday Brunch at Pienza on Sunday, April 20 from 10:00A.M. to 4:00P.M. Held in the garden setting of the hotel’s 19-story atrium, the brunch includes fresh-baked pastries, a made-to-order omelet station, a seafood bar, seared pork loin, risotto with wild mushrooms and sundried tomatoes, and more. Little ones will delight in a special appearance from PEEP. The package starts at $239 for a family of four. (201 Waterfront St, National Harbor, MD; 301.965.4000; GaylordNational.com)

Don’t Go Broke on Your Break — Trade in your snow boots for sandals and look forward to a spring getaway with Kimpton’s “Break Up with Winter” rate this April. Available at Kimpton’s 12 hotels in Washington, D.C., Virginia, and Maryland, the “Break Up with Winter” rate lets guests book one night and get the second at 50 percent off, or book two nights and get a third night free for stays over April 14 to 21. While staying at the hotel, guests can warm up with signature Kimpton perks like a complimentary hosted wine hour each evening, plus coffee and tea service every morning. Guests can also soak up some rays outside with complimentary PUBLIC bikes at each hotel. (kimptonhotels.com/BreakUp)

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SERIOUS SIPS

Blue Duck Tavern and Blue Duck Tavern Lounge Unveils Spring Cocktails — Signs of spring—four refreshing springtime beverages and four classics have been unveiled at Blue Duck Tavern and Blue Duck Tavern Lounge. New signature handcrafted cocktails include the Pomegranate Cloud (Silver Tequila, yellow chartreuse, pomegranate juice, rhubarb bitters, agave and St. Germain foam); Paulista, (Leblon Cachaca, fresh lime juice, a brown sugar cube, mixed berries and club soda); as well as Apple Bourbon (Buffalo Trace, Daron Calvados, a brown sugar cube, Angostura bitters and sparkling apple cider.) Another seasonal newcomer is the Southern Blossom (Prairie Vodka, Heering Cherry Liqueur, cherry blossom syrup, Amarena cherry, lemon bitters and soda water.)  The tempting libation was created to toast the 102nd Anniversary of the National Cherry Blossom Festival. (1201 24 St NW; 202.419.6755; blueducktavern.com)

Gluten-Free Spring Cocktails — Whether you’re gluten-free by design or by choice, Shirlington’s Capitol City Brewing Company’s got you covered with four original gluten-free cocktail specials. The creative drink menu additions include the Calypso Cooler (Captain Morgan spiced rum, peach schnapps, orange juice, grenadine), the Cherry Pop (Jim Beam Red Stag, Sprite, grenadine), the Purple Rain (American Revolution vodka, gin, rum, tequila, Triple Sec, sour mix, black raspberry liqueur), and the Cap City Cool Aid (American Revolution vodka, peach schnapps, amaretto schnapps, cranberry juice). The $10 cocktails are available throughout April. (4001 Campbell Ave, Arlington, VA; 703.578.3888; capcitybrew.com)

Limited Release IPAs Go Full Time — From small batch to year round, Flying Dog Brewery’s most sought-after limited releases last year have been added to the Flying Dog portfolio. Bloodline Blood Orange Ale, with blood orange peel and juice at 7% ABV, and Easy IPA, with a tropical fruit character and 4.7% ABV, are now available year round. Both beers feature new artwork by Gonzo illustrator Ralph Steadman. (flyingdogbrewery.com)

Gin Cocktails at G — Graffiato clearly loves a monthly theme (see monthly guest chef sandwiches at G!), and in April, G begins a series of monthly, supplemental cocktail menus focusing on a single spirit. The first spirit to take the spotlight is gin—featured $11 cocktails include the Get Off My Cloud (Chamomile infuse Beefeater gin, lemon, honey, egg white, soda water) and the Smash (Aviation gin,  velvet falernum, lime, spiced agave). The series will continue in May with bourbon and will celebrate the World Cup in June with a selection of cachaca cocktails.(707 6 St NW; 202.289.3600; graffiatodc.com)

Keeping It Fresh — Grapeseed keeps it fresh with smooth and tempting new cocktails complementing its famously extensive wine list. Delicious-sounding additions include the 1780 Blue (Woodford Reserve bourbon mixed with cinnamon blueberry cream soda), Becky’s Orchard (rye, sherry and house apple-spiced bitters), Top Spark (gin, Campari, blood orange jalapeno and a splash of gruner veltliner), Saint of Jalisco (tequila, herbsaint and cherry syrup), Glenshaw Buzz (vodka, honey, vanilla, orange bitters and Château de Laubade Armagnac). (4865 Cordell Ave, Bethesda, MD 20814; 301.986.9592; grapeseedbistro.com)

First Batch in 200 Years: George Washington’s Peach Brandy — More than 200 years after George Washington’s distillery stopped producing brandy, seven leading craft distillers from across the U.S. gathered at his historic Mount Vernon distillery to create 400 bottles of George Washington’s Peach Brandy. Mount Vernon produced this brandy using  traditional 18th-century methods— without any recipes or instruction manuals to guide them. This peach brandy was double-distilled in copper pot stills heated by wood fires and aged for two years in toasted oak barrels. This inaugural batch of peach brandy will be available for sale at George Washington’s Distillery & Gristmill on April 1 at 10:00A.M., with purchase vouchers issued at 8:00A.M. Each 375ml bottle retails for $150. (MountVernon.org/PeachBrandy)

Single Cask Nation Releases Catoctin Creek Whisky — Jewish Whisky Company’s Single Cask Nation will release its very first American whisky, a special cask of Catoctin Creek whisky. Jewish Whisky Company built the Single Cask Nation community so that whisky enthusiasts can meet and advance their mutual affinity for finely crafted single cask spirits. The Single Cask Nation Catoctin Creek, aged over two years, will be bottled at cask strength with approximately 200 bottles available. While the bottles will only be available to the members of Single Cask Nation, anyone can join via their website (www.singlecasknation.com). (120 W. Main St, Purcellville, VA 20132; 703.794.7713; catoctincreek.com)

There’s an App for That — Whether you consider yourself a connoisseur or just a lush-in-training, the updated WineRatings+ app will help you get there. Developed by the “world’s leading authority on wine,” Wine Spectator, the app provides access to 300,000 wine reviews, along with features on content to help find the right wine, for the right price, for any occasion.  A sampling of new content includes “Top 100 Wines for 2013,” which spotlights the Wine Spectator editors’ latest list of the world’s most exciting bottles, while the app’s “Picks” section serves up “Value Sparklers for Special Occasions” as well as “Extreme Values”—wallet-friendly wines priced $12 or less fit for parties or just everyday sipping. Seamlessly save all recently viewed wines to the app’s home screen and “favorite” wines for future reference, or share favorite wines and articles via Twitter, Facebook, email, text message, or AirDrop. Search your App Store for WineRatings+ or visit https://itunes.apple.com/us/app/wine-spectator-wineratings+/id381341648?mt=8.

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Escape to Texas

If you’re jealous of anyone not experiencing DC weather this spring, enter for a chance to join them with a weekend getaway for two to Austin, TX. Spring in Texas is a celebration of its rich history, live music, and, of course, the food! To pay homage to its inspiration, Hill Country Barbecue Market once again has partnered with the ACVB to launch its second annual Gone to Texas Sweepstakes. Participants have the opportunity to enter into a drawing to win a weekend getaway to the Texas capital, including airfare, a two-night stay in the heart of downtown at the Intercontinental Stephen F. Austin, plus activities like a food tour by Austin Eats Food Tours (austineatsfoodtours.com), a tour of the ACL Live Moody Theater (acl-live.com), live music at Threadgill’s (threadgills.com), as well as a gift certificate for dinner at Hill Country Barbecue Market here at home. Register at HCBMGoneToTexas.com, now through April 21.

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CHEF & MANAGEMENT UPDATES: THE LOCAL RESTAURANT SCENE CONTINUES TO ROCK WITH CHEF AND MANAGEMENT MOVES AND CHANGES. HERE IS THE LATEST INFO ON WHO HAS MOVED WHERE.

Alex Malaise — Et Voila! has appointed Alex Malaise as its new Pastry Chef. Malaise is from Liege, Belgium and began his culinary career in 1995, serving under the tutelage of famed Brussels Chef, Pierre Wynants, at Michelin three-star Comme Chez Soi. He next worked at Michelin two-star L’Ecailler du Palais Royal, Michelin two-star La Villa Lorraine, and Maison Felix in Brussels, before opening his own restaurant in Brussels: Les Flaneries Gourmandes. Galut & Millau gave his restaurant the Dessert of the Year Award in 2012. New dessert selections by Malaise include blood orange tart, coconut crème caramel, and banana and ganache macaroon. (5120 MacArthur Boulevard NW; 202.237.2300; etvoiladc.com)

Will Vivas — Will Vivas takes the helm—as the new Chef at Agua 301.Venezuelan-born and Institution of Art trained, Vivas formerly operated his eponymous restaurant, Vivas, in Belmar, NJ. He was named one of the state’s top 40 chefs by ZAGAT New Jersey, and the restaurant was tapped “Best Spanish Restaurant” in New Jersey. Although many of the Agua 301 mainstay menu items will remain, Vivas is developing new selections based on his South American background and training. (301 Water St SE; 202.484.0301; agua301.com)

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EVENTS WORTH A SECOND LOOK: DO.NOT.MISS.

Tenth Annual of Wine and Words Fundraiser — Children’s non-profit The Reading Connection (TRC) will hold its 10th annual fundraiser—and 25th anniversary celebration—on April 4 at the Jones Day Rooftop Terrace. Over 25 years, TRC has given 15,000 local at-risk kids in the DC area over 100,000 new books, and plans to expand to Maryland in the coming year. Tickets ranging from $50 to $150 include food from Artisan Confections, Circa, Open Road and Trio, Eventide Restaurant, Green Pig Bistro, The Hamilton, Lebanese Taverna, and West End Bistro, and drinks from Lost Rhino Brewing Co. and Mad Fox Brewing Company. The event will also include a silent auction and NBC4 Evening News Anchor Doreen Gentzler as the event emcee. (Jones Day Rooftop Terrace, 300 New Jersey Avenue NW; http://www.thereadingconnection.org/contribute/of-wine-and-words)

Thread Returns — Spring has sprung and with it, the return of Thread, Union Market’s wildly popular curation of independent retailers held in Dock 5. Including fashion, art, beauty, books, and home goods, Thread has established itself as a platform for progressive retail concepts, independent brands, and progressive designers. This highly edited collection of designers includes Sid and Ann Mashburn; Emerson Fry, a classic womenswear line; DURKL, LA-based street-wear; Maggy Frances, a retro inspired line from New York; Third + Grace, a custom chair upholstery shop out of Baltimore; Culture Baby, an online shop with products for children that celebrate cultural heritage and global diversity; Typecase Industries, a local full-scale design services and letterpress printing services; and Politics And Prose, the iconic independent book store, among others. Thread at Dock 5 will be open on April 4 from 1:00P.M. to 7:00P.M.; April 5 from 11:00A.M. to 7:00P.M.; and April 6th from 11:00A.M. to 5:00P.M. (1309 5 St NE; 301.347.3739; unionmarketdc.com/thread)

Life is Sweet: Best Buddies Virginia Showcases Chefs and Buddies — Life’s always sweeter with a buddy by your side–and Best Buddies Virginia  is showcasing just that with Life is Sweet on April 8, a culinary tasting event. Guests will have the opportunity to taste savory treats and decadent desserts created by many of the top local chefs in the area. Each chef has been partnered with a Best Buddies participant and will present their treat during the evening’s event, providing a wonderful example of work-life opportunities that exist in our community. Guests will have the opportunity to taste many of the delicious partner creations, including chefs and restaurants District Commons and Chef Chris Hutcheson, Eurest Catering and Chef James Foley, Art Institute of Washington and Chef Carlo Figarella, Willow and Chef Kate Jansen, The Swiss Bakery and Chef Laurie Weber and Black’s Restaurant Group Chef Susan Wallace. Live and silent auctions and emcee Tommy McFly, host of 94.7, round out the event. (3170 Fairview Park Drive, Falls Church, VA; 703.533.9420; bestbuddiesvirginia.org/lis)

Tango with the Stars Gala — Chamber Dance Project has announced its Tango with the Stars Gala, an Argentine-themed gala, dinner, and silent auction with a seductive twist—a tango dance competition featuring D.C. celebrities partnered with professional dancers. Proceeds will benefit the dancers’ selected charities and Chamber Dance Project’s upcoming season and debut. D.C. celebrities include Francisco Lopez Achaval, First Secretary at Embassy of Argentina in Washington; Ronald Flores, the award-winning mixologist behind the cocktail program at Art & Soul on Capitol Hill; Maritza Gueler, a journalist for El Tiempo Latino, the Embassy of Argentina, and Danzahoy; Kelly Muccio, the proprieter of Lost Boys and The Black Room; Doron Petersan, owner of Stinky Fingers Sweets & Eats and two-time Cupcake Wars winner; Jennifer Resick Williams, Principal of Know Public Relations; Michael Seaton, a forward for DC United; and, Roger Yoerges, CEO and agent at Capital Talent Agency. They’ll be putting on their dancing shoes at 6:00P.M. on April 10, when the gala with start with a VIP Champagne reception on the One Metro Center rooftop terrace, offering sweeping views of the city and the opportunity for guests to mingle with the dancers and judges. After the winning dancers are announced, the evening will continue with music and dancing for all guests. Judges include Phillipa Hughes, Bob Levey, and The List Are You On It’s very own Nycci Nellis. (700 12 St NW; chamberdance.org/gala-tickets/)

First Annual DC Bacon and Beer Festival to Benefit Food & Friends — You’ve heard of beer, bourbon, and BBQ, but Penn Social’s going one better with beer and bacon. Presented by Eat Boston, hosted at Penn Social, and benefiting Food & Friends, the event features creative bacon-inspired bites and tasty beers from area restaurants and breweries. Buy tickets for the April 12 event at wheretoeat.in/2014-dc-bacon-and-beer-festival/. (801 E St NW; wheretoeat.in/2014-dc-bacon-and-beer-festival/)

C’est Magnifique! Fourteenth Francophonie Cultural Festival in DC — Francophiles unite! Now through April 15 (bad news if you’re a French-loving tax accountant,) the nation’s capital will resonate with the vibrant sounds, sights, and tastes of the French-speaking and French-inspired world. The largest Francophone and Francophile festival in the world provides six exciting weeks of concerts, theatrical performances, films, culinary tastings, literary salons, children’s activities, and more. More than 40 countries collaborate each year, bringing DC dwellers presentations like an evening and tasting with French pastry chef Jacquy Pfeiffer. The events take place throughout the Washington area at the Festival’s partner institutions.  For a full schedule, tickets, and information, visit francophoniedc.org.

Go “Off the Hook” for Charity — ProFish will host a star-studded benefit for Charity Off the Hook (COTH), featuring local seafood prepared by local chefs and special celebrity guest John Riggins, Redskins Superbowl MVP, NFL Hall of Famer, and host and star of “Riggo on the Range.” Charity Off the Hook (COTH) is a unique charitable effort born from ProFish’s commitment to sustainability and stewardship and its mandate to give back to the community. Each month, a different charity and a different seafood item are chosen. During that month, 25 cents of every pound of that seafood item sold is donated to that charity. Tickets to the April 22 benefit at Tony and Joe’s Georgetown Harbor, are $75. (3000 K St NW; 202.944.4545; tonyandjoes.com/index.php/events/offthehook)

James Beard Celebrity Chef Tour Dinner — Top Chef All-Stars Runner-Up and D.C. restaurateur, Chef Mike Isabella, will host a James Beard Celebrity Chef Tour dinner at Kapnos on April 23. Isabella will team up with seven other acclaimed culinary talents from Washington, D.C. and across the country for an evening of spectacular food and drink. Proceeds from the dinner will benefit The James Beard Foundation. The evening will commence with a cocktail reception featuring specialty drinks from Taha Ismail, beverage director for G, Graffiato, and Kapnos; mixologist Adam Bernbach of 2 Birds 1 Stone, Doi Moi, Estadio, and Proof; and Chantal Tseng of Mockingbird Hill. Passed hors d’oeuvres will be prepared by celebrated D.C. chefs Victor Albisu, Scott Drewno, and Haidar Karoum. Five top chefs from around the country—Chef Kevin Sbraga, Chef Jamie Bissonnette, Chef Mike Solomonov, Chef Mike Isabella, and Chef Chris Ford—will share in the creation of the evening’s five-course menu. (celebritycheftour.com/events/Kapnos-Washington.html)

Seventh Annual National Harbor Wine & Food Festival Returns — A great summer tradition returns! The much-anticipated Seventh Annual National Harbor Wine & Food Festival will be held at the National Harbor Waterfront on the Potomac on May 3 and May 4. This year’s festival will include over 150 international wines, spirits, and beers. Other highlights include a Cinco De Mayo pavilion, a special craft beer tasting Bier Garten experience, whiskey and bourbon tasting, three stages of live music and smooth jazz, a cooking stage, and more. This year’s organizers have turned up the heat on the cooking stage with award-winning chef talent. Special appearances on the Cooking Stage include Chef Mike Isabella of Graffiato, Chef Rahman “Rock” Harper winner of Fox Reality television series Hell’s Kitchen, Chef Bryan Voltaggio of Volt/Range Restaurant, among many others. All of these local, regional, and nationally recognized chefs will offer meet and greets and cooking demonstrations. (800.830.3976; wineandfoodnh.com)

2014 SAVOR: An American Craft Beer & Food Experience — The seventh annual SAVOR returns to the National Building Museum in DC, with beers from 76 small and independent American craft breweries, hailing from 29 different states and representing all regions of the country. Along with innovative and flavorful craft beers, SAVOR offers a diverse and delicious array of food pairings designed by Brewers Association culinary consultant Chef Adam Dulye. Notable personalities behind each of the craft beer brands come to the front lines at SAVOR as they serve and mingle with guests and participate in educational and private tasting salons throughout the two nights. Buy Grand Tasting and Grand Tasting + Salon Package tickets for May 9 and May 10 for $135 and $155, respectively. (401 F St NW; SavorCraftBeer.com)

Spring 2014 Wine Immersion Study Trips in France — The French Wine Society (FWS), a non-profit organization dedicated to French wine education, has announced its spring 2014 schedule of week-long wine immersion study trips to some of the top wine regions in France. Each trip offers an intensive, professional-level education program coupled with certification through the FWS’s industry-endorsed Masters-level program on successful completion of the final exam. The trips are led by internationally-renowned experts, such as Andrew Jefford for Bordeaux, Kelly McAuliffe for the Rhône Valley, and Elizabeth Gabay MW for Provence. The trips are nearly all-inclusive, including the FWS Masters-level course, hotels, gourmet meals with great wines, all winery tours and tastings, and transportation. Prices range from $3,495 to $3,895 per person. Each trip is limited to 18 guests. (202.640.5466; frenchwinesociety.org)

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MARCH COMES IN LIKE A LION AND WE’RE ROARING FOR BRUNCH

Alba Osteria Launches Bottomless Brunch — Alba Osteria’s answer to the ubiquitous DC bottomless brunch launches on February 1. Priced at $29.95, the brunch includes breakfast pizzas, egg dishes, pancakes, and meatballs along with four bottomless brunch cocktails and live music, to boot. Look forward to plates like friend eggs and meatballs, buckwheat ricotta pancakes, and the Monte Cristo, and sides like smoked pancetta, house-made lamb sausage, and fried potatoes. Cocktails include mimosas, white peach bellinis, infused prosciutto vodka Bloody Marys, and house-made beer-mosas. Order a la carte, as well, or if just bottomless drinks are more your style, they’re $18 a person.Yum! (425 I St NW; 202.733.4454; albaosteriadc.com)

Belgian-Flair Breakfast at B Too —Get ready for an unconventional take on contemporary Belgian breakfast cuisine with surprising new choices available at B Too. Dishes abound, including fried apple waffle donuts, hash browns with duck confit, a banana Nutella granola waffle, and a chicken waffle with chicken schnitzel and sweet onion syrup. Available to stay or to go from 7:00A.M. to 11:00A.M., these not-to-miss twists on breakfast favorites are from Chef Bart Vandaele, a recognized leader in contemporary Belgian cuisine. (1324 14 St NW; 202.627.2800; btoo.com)

Brunch and Express Lunch at Black’s Bar and Kitchen — Executive Chef Dane Sewlall has accommodated time-sensitive lunchers with a diverse lunch menu priced from $18 to $24, including beverages (wines and draft beers), starters (a soup of the day or wood-grilled bruschetta), entrees (a risotto, a hardwood grilled chicken sandwich, or Addie’s Mussels), and desserts (a cookie plate, chocolate chip bread pudding, or house-made ice cream). Newly revamped brunch offerings include a $43 buffet including oysters, charcuterie, and an egg station among other items, and a la carte items such as Black’s Benedict, a house take on Eggs Benedict that includes Virginia ham and brandy-pepper hollandaise. (7750 Woodmont Ave, Bethesda, MD 20814; 301.652.5525; blacksbarandkitchen.com)

City Tap House Brunch Service — Worry about your diet on Monday—Executive Chef Scott Swiderski’s a la carte brunch dishes, including artisan pizzas, crab cake benedict, chicken & waffles, and foie gras French toast, are now offered on weekends from 11:00AM to 3:00PM.  Wash it all down with a bottomless brunch bar, which includes endless Bloody Marys, mimosas, and beer-mosas for $18 per person. (901 9 St NW; 202.733.5333; citytaphousedc.com)

City Tap House/Terrapin Beer Company Team Up for Beer Brunch — Here’s something new—City Tap House has teamed with Terrapin Beer Company to bring you a la carte brunch dishes paired with Terrapin Beer Company beers. Pairings include biscuits and gravy with Hopsecutioner IPA, chicken and waffles with Moo-Hoo Stout, honey crisp granola with Tree Hugger Ale, and lemon ricotta pancakes with White Chocolate Moo-Hoo Stout, among other unusual and delicious-sounding pairings. As an added bonus, a Terrapin representative will be on hand to introduce a special cask version of Mosaic IPA, made with jalapeno chilies and orange peel. Drink up on Monday, January 20 from 11:00AM to 3:00PM. (901 9 St NW; 202.733.5333; citytaphousedc.com)

Et Voila! RAMMY Sidekicks — In celebration of his two RAMMY nominations, Executive Chef Claudio Pirollo of Et Voila! has added three new additions to his brunch menu, each with complimentary “sidekicks.” Additions include Eggs Benedict with salmon and Stella Artois beer; buckwheat crepe with ham béchamel, sunny side up eggs, and an Et Voila! cocktail; and, Mikado crepes with vanilla ice cream and a cappuccino. Priced from $8 to $14.50, the new offerings are served alongside Et Voila’s complete brunch menu and extensive list of Belgian beers. (5120 MacArthur Boulevard NW; 202.237.2300; etvoiladc.com)

The Grille Impresses with New Duck Press — Pressed duck has joined the Alexandria brunch scene! A traditional French duck press is the centerpiece of The Grille at Morrison House’s new brunch menu. During the brunch, roasted duck breast remnants are placed in the press, which squeezes additional juices from the duck and, once flambéed, provides an especially flavorful sauce. The brunch also includes a table of seasonal beignets, fruit, breads, and jams, personal egg orders, and a series of brunch stations featuring pressed duck, crepes, and petit fours. Enjoy brunch for $38 per person from 11:00A.M. to 2:00P.M. on Sundays, and partake in a bottomless Bellini bar for an additional $14. (116 S Alfred St, Alexandria, VA; 703.838.8000; thegrillealexandria.com)

Even More Spanish Brunch Creations — Nosh on a reimagined Jaleo brunch menu. Tempting new items include Spanish toast with caramelized bananas and rum whipped cream; smoked salmon on slices of crispy ethereal bread with hardboiled egg, goat cheese, and capers; and, a grilled hanger steak with fried egg, potatoes, and Valdeon cheese sauce. Round out brunch with Spanish churros plus frothy hot chocolate for dipping—all for $8 to $22. (480 7th Street, NW, Washington, DC; 202.628.7949 // 7271 Woodmont Avenue, Bethesda, MD; 301.913.0003 // 2250 Crystal Drive in Arlington, VA; 703.413.8181 // jaleo.com)

Live La Vida Loca with New Latin Brunch Offerings — Maple pulled pork and chipotle honey chicken are on the menu at Paladar Latin Kitchen, putting the excitement back in brunch with Latin American-inspired brunch food and three bottomless mimosa flavors. The new, seasonal Paladar brunch menu includes signature dishes like scrambled eggs and chorizo tacos and maple pulled pork and fried eggs. Choose from three delicious bottomless mimosas blended with orange juice, strawberries, or peach and basil. (11333 Woodglen Dr, Rockville, MD;301.816.1100; paladarlatinkitchen.com)

Jazzing Up Brunch — Pump it up with a new live jazz brunch at Rialto, starting December 21. Local musicians will play live jazz music during a specialty Italian brunch, including the Georgetown (poached eggs, fried polenta, asparagus), the Pazza (homemade sausage, scrambled eggs, mozzarella, and cherry tomato pizza) and the Rialto omelet (shrimp, tomato, marscarpone). (2915 M St NW; 202.337.1571/1572; RialtoDC.com)

Sausage and Rye, A Perfect Pair – The Grill Room has launched a savory new Sausage & Rye Brunch menu to their already growing brunch options. The Grill Room now serves a comprehensive menu of at least 10 different sausages handmade by charcuterie maestro Jamie Stachowski’s specially for The Grill Room.  As DC’s go-to source for carefully crafted meats and charcuterie, Jamie Stachowski has risen from selling meats out of the back of his truck to becoming one of the most respected meat craftsmen in the area. At The Grill Room’s brunch, his sausages are served by tableside cart, each of the 10 sausages will have a different paired sauce house-made by Grill Room chef, Jakob Esko. The sausage menu features an array of handmade options from the Duck and Port Wine Sausage paired with a truffle Sauce to the Boudin Blanc Veal Sausage paired with a rye whiskey sauce. The sausage menu is complemented by a specialty menu of Rye whisky based brunch cocktails, handcrafted by experts from The Rye Bar.  The new Sausage & Rye Brunch at The Grill Room is available every Saturday and Sunday from 10am – 2pm.  (1050 31st St NW; 202.617.2424)

Greek Brunch at Kapnos — Man about town, Mike Isabella, is now offering a new brunch menu at 11am to 3pm at the 14th street Restaurant, Kapnos.  The menu features Baklava French Toast and Spit Roasted Chicken and Waffles.  Kapnos has recently opened its patio while also adding over three dozen seats to the restaurant. (2201 14th St NW; 202.234.5000; kapnosdc.com)

Vegans Rejoice! Muse Expands Its Vegan Brunch — Vegetarians and vegans looking for an inventive answer to the age old question—where can I find a decent, meat-free brunch in DC?—should look no further than Todd Gray’s Muse at the Corcoran Gallery of Art. The popular dining establishment now offers both traditional and vegan brunches every Sunday from 11:00A.M. to 2:00P.M., with a wide selection of inspired vegan fare, from sweet pea paella with grilled ramps to potato and cheddar croquettes. (Corcoran Gallery of Art, 500 17th St NW; toddgraysmuse.com)

NoPA Kitchen + Bar Launches Sunday Brunch — Executive Chef Greg McCarty’s new brunch menu has just recently launched at NoPa Kitchen + Bar. Dishes worthy of your morning indulging include appetizers such as grapefruit and tangerine brûlée with cinnamon mascarpone  or the rutabaga soup with crab, yuzu, endive.  Definitely order a bread basket filled with freshly baked spiced plum coffee cake, roasted corn muffin, and brioche mousseline for the table.  Egg lovers, dig into McCarty’s take on the Eggs Benedict  with Canadian bacon or Smoked Salmon or the Skillet Bacon and Eggs with tomato, horseradish and gruyere.  NoPa Kitchen+Bar’s Pastry Chef, Jemil Gadea provides plenty of sweet endings like the Maple Pecan Sticky Buns with Malaga ice cream and Crepes Normandes.  (800 F Street NW; 202.347.4667)

A Very Southern Brunch — Occidental Grill and Seafood takes on Southern classics with its new brunch menu, serving up the South with drinks like the Pretty Women (strawberry-macerated Blue Ride vodka, lemon verbena, cava) and dishes such as slow-poached farm egg with braised beef short rib. Other highlights include Mascarpone whipped polenta with braised kale, Southern-style biscuits and gravy, a low country-inspired shrimp and grits, Occidental signature crab cake sandwich, and a croissant BLT with sliced avocado, garlic aioli, and American cheese. Naturally, it wouldn’t be a D.C. brunch without bottomless Bloody Marys and mimosas, available on the outdoor patio. (1475 Pennsylvania Ave NW; 202.783.1475; occidentaldc.com)

Ovvio Osteria’s Italian Brunch –Virginia ‘burb-dwellers, the new Merrifield location now has an Italian brunch hideaway where classic dishes with an Italian twist are now being served. Beginning Sundays from 10:30 to 2:30, Ovvio Osteria offers late morning feasting.  Chef/Partner Chris Watson serves a savory menu of items that incorporate seasonal Italian flavors such as pork milanese benedict served on a house made biscuit with sausage gravy, grilled Portuguese octopus panzanella with cucumber, tomato and balsamic drizzle, and steak and eggs accompanied by a potato cake.  Brunch also offers staple menu items like prosciutto, mozzarella and arugula panino as well as the full pizza menus.  To accompany your brunch, Wine Director Timothy Clune has concocted morning time refreshments using only Italian wines including a classic peach bellini and white and red sangria loaded with market fresh fruit. Dine inside or outside on the spacious, pet-friendly patio that overlooks Halstead Square. (2727 Merrilee Dr  Merrifield VA; 703.573.2161)

Osteria Morini Rolls Out Brunch — Enjoy a brand new brunch service at Osteria Morini, with a menu of classic brunch dishes infused with Italian flavors, such as ricotta pancakes with whipped mascarpone and maple syrup, frittata with mortadella and pecorino, and steak & eggs with prime skirt steak. For those who veer towards lunch offerings, Osteria will serve a variety of housemade pastas, crostini and meatballs, and the restaurant’s generous cheese and charcuterie boards. For sweet start to the weekend, sample a selection of breakfast pastries including house made cinnamon raisin Danishes and spiced pepper muffins. The brunch cocktail menu will feature modern interpretations of classic drinks, such as the Bloody Romagnolo, made with grappa and rosemary and garnished with mortadella-stuffed olives, as well as a DIY Mimosa. (301 Water St SE; 202.484.0660; osteriamorini.com)

Revamped Brunch at Pearl Dive Oyster Palace — Chef de Cuisine James Huff and Pastry Chef Carri-Anne Hamer have revamped Pearl Dive’s brunch menu, adding sweet potato Andouille hash with poached eggs and grillades and grits with braised pork cheeks to its menu. Sweet new highlights include sticky cinnamon rolls with caramel bacon sauce and French toast with cinnamon nutmeg custard. Standby favorites like the CEBLT Po-Boy and the Dive Burger remain. (1612 14 St NW; 202.319.1612; pearldivedc.com)

Ping Pong Dim Sum Party Brunch — The Ping Pong Party Brunch is back! The party continues with two bottomless drink options: a bottomless tableside beer-mosa bar for $15, including a pitcher of beer, lemonade, and three exotic juices for self-made cocktails, and a bottomless tableside mimosa bar for $15, complete with papaya, pomegranate, and watermelon juices and champagne. Ping Pong now offers unlimited dim sum options for $36 per person, along with an a la carte option for $26 per person for five dishes. (900 7 St NW; 202.506.3740; pingpongdimsum.us)

A Pintastic Brunch — A lavish brunch meets bocce and bowling at newly-opened Pinstripes in Georgetown. The weekly brunch, priced at $20 and served buffet-style, features specialties such as made-to-order omelets, carved prime rib, fresh seafood, a salad bar, and desserts. Guests can launch into Sunday funday with a $5 create-your-own Bloody Mary bar or a $3 mimosa before or after a game of bowling or bocce. (1064 Wisconsin Ave NW; 202.625.6500; pinstripes.com)

Piola’s “No Limit” Pizza Brunch –  Columbia Heights pizzeria Piola, which specializes in Italian-style thin-crust pizza, now serves it’s  “No Limit” Pizza Brunch. In addition to unlimited wood-fired pies, brunch-goers can also opt to add bottomless sparkling drinks and sangria.  Brunch offerings at the 14th Street restaurant currently include over 10 pies that range from classic Italian combinations like the Capricciosa (tomato sauce, mozzarella, ham, artichoke and mushrooms) to international varieties such as the Breakfast in Beirut (“zaatar” and olive oil, served with “labneh,” olives, tomatoes, cucumbers and fresh mint) and plays on traditional brunch fare like the Cancun (tomato sauce, mozzarella, onions, smoked salmon, cream cheese and capers). Those looking for something stronger than coffee can sip on a unlimited supply of sangria and other sparkling drinks. Brunch will be served Saturdays and Sundays from 11 a.m. – 3 p.m. Enjoy unlimited pizza for $15.95 ($7.95 for kids) and add bottomless sangria and sparkling drinks for an additional $15.  (2208 14th Street Northwest; 202.986.8729; piola.it)

Table Adds Brunch to Repertoire –  Frederik De Pue’s Shaw restaurant has just launched a revamped Sunday brunch service. A five course degustation menu will offer diners a taste of the neighborhood eatery’s full range of French-inspired fare, including servings of house made yogurt, smoked salmon crepes and skirt steak roulade. The $35 fixed-price meal is offered with bottomless mimosas for $48. (903 N St NW; 202.588.5200; tabledc.com)

Republic Brunch — Cure your ailments with a charred tomato Bloody Mary at Republic’s new weekend brunch service. The unusual Bloody Mary (and its various iterations—including options to add Old Bay or tequila!) is created using wood-grilled tomatoes, house-made arbol, guajillo pepper chili paste, fresh lime and lemon juice, Worcestershire sauce, horseradish, and house-made celery salt (phew!) Food highlights include monkey bread, beignets, homemade buttermilk biscuit with scrambled eggs and cheddar, brioche French toast, and slow-braised pork belly. (6939 Laurel Ave, Takoma Park, MD 20912; 301.270.3001; republictakoma.com)

Break the Fast with Mexican Favorites –  Get your chilaquiles fix out in Falls Church.  Taco Bamba is now offering a menu of Mexican breakfast favorites every day from 6:30 a.m. till close.  The full menu includes enchiladas, chilaquiles, huevos rancheros, sopes, torta choriqueso and, of course, breakfast tacos. Prices range from $4 to $7. (2190 Pimmit Dr, Falls Church, VA; 703.639.0505; tacobambarestaurant.com)

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And The RAMMY Nominees Are …

Here we go! The Restaurant Association of Metropolitan Washington has announced the finalists in 20 categories for the 32nd annual RAMMY Awards. This annual event honors those in the DC hospitality industry.  Keeping pace with DC’s ever-growing dining scene, the RAMW added seven new award categories that include brunches, service programs, mixology and other aspects of the foodservice industry.

The winners are chosen in two ways: the public vote and an anonymous panel of  judges (made up of food journalists and industry professionals). The public will vote for the winners in four categories: Favorite Gathering Place of the Year, Upscale Brunch, Everyday Casual Brunch and Favorite Fast Bites. From March 27 – April 27 votes for these categories at ramw.org.

Winners will be announced at the RAMMY gala on June 22. Congratulations to all the nominees …

Formal Fine Dining Restaurant of the Year
(The nominee must have been in business a minimum of two years by December 1, 2013)
Fiola
Marcel’s
Minibar
The Restaurant at Patowmack Farm
Trummer’s on Main

Upscale Casual Restaurant of the Year
(The nominee must have been in business a minimum of two years by December 1, 2013)
Et Voila!
Maple Ave Restaurant
Oyamel
Proof
Ripple

Everyday Casual Restaurant of the Year
(The nominee must have been in business a minimum of two years by December 1, 2013)
Graffiato
Hank’s Oyster Bar—Dupont
Pearl Dive Oyster Palace
Pizzeria Orso
Toki Underground

New Restaurant of the Year
(Must be a restaurant that opened between December 1, 2012, and November 30, 2013)
Del Campo
Doi Moi
Le Diplomate
The Red Hen
Table

Chef of the Year
Victor Albisu, Del Campo
Cathal Armstrong, Eat Good Food Group
Haidar Karoum, Doi Moi, Estadio, Proof
Tarver King, the Restaurant at Patowmack Farm
Cedric Maupillier, Mintwood Place

Rising Culinary Star of the Year
Erik Bruner-Yang, Toki Underground
Michael Friedman, the Red Hen
Tim Ma, Maple Ave Restaurant/Water & Wall
Marjorie Meek-Bradley, Ripple
Johnny Spero, Minibar

Pastry Chef of the Year
Caitlin Dysart, 2941 Restaurant
Naomi Gallego, Blue Duck Tavern
Jason Gehring, Menu MBK/Table
Santosh Tiptur, Co Co. Sala
Tom Wellings, Fiola

Wine Program of the Year
(The nominee must have been in operation for a minimum of one year as of December 1, 2013)
The Curious Grape
Estadio
Restaurant Eve
Ripple
2941 Restaurant

Cocktail Program of the Year
(The nominee must have been in operation for a minimum of one year as of December 1, 2013)
Black Jack
Bourbon Steak
The Gibson
Hank’s Oyster Bar—Capitol Hill
Jack Rose Dining Saloon

Beer Program of the Year
(The nominee must have been in operation for a minimum of one year as of December 1, 2013)
Birch & Barley/ChurchKey
Brasserie Beck
Granville Moore’s
Lyon Hall
Mad Fox Brewing Company

Service Program of the Year
(The nominee must have been in business a minimum of two years by December 1, 2013)
BLT Steak
Blue Duck Tavern
Bombay Club
Marcel’s
Rasika

Restaurateur of the Year
Cathal and Meshelle Armstrong, Eat Good Food Group
Michael Babin, Neighborhood Restaurant Group
Gus DiMillo, David Wizenberg, Jeff Tunks, Passion Food Hospitality
Mark Kuller, Doi Moi, Estadio, Proof

Regional Food and Beverage Producer of the Year
(The nominee must have been in business a minimum of one year by December 1, 2013)
Catoctin Creek Distilling Company
DC Brau Brewing Company
Port City Brewing Company
Rappahannock Oyster Co.
Red Apron Butcher

Favorite Gathering Place of the Year – PUBLIC VOTE
(The nominee must have been open for at least five years prior to December 1, 2013)
Bar Pilar
Bistrot du Coin
Cashion’s Eat Place
Hank’s Oyster Bar—Dupont
Tune Inn

Upscale Brunch – PUBLIC VOTE
(The nominee must have been in business a minimum of one year by December 1, 2013)
Art and Soul
Blue Duck Tavern
Mintwood Place
The Source by Wolfgang Puck
Vermilion

Everyday Casual Brunch – PUBLIC VOTE
(The nominee must have been in operation for a minimum of one year as of December 1, 2013)
DGS Delicatessen
Et Voila!
Pearl Dive Oyster Palace
Pizzeria Orso
Ted’s Bulletin—Barracks Row

Favorite Fast Bites – PUBLIC VOTE
(The nominee must have been in operation for a minimum of one year as of December 1, 2013)
Amsterdam Falafelshop
Bayou Bakery
Buzz Bakery
Red Apron Butcher
Woodward Takeout Food

Employee of the Year
Stelios Alexandris, 1789 Restaurant
Eric “Soup” Campbell, the Hamilton
Molly Horn, Farmers Fisher Bakers
Pablo Lemus, Bourbon Steak
Sandra Sanchez, Acadiana

Manager of the Year
Jorge Figueredo, Jaleo DC
Kendra Graves, Farmers Fisher Bakers
Robert Hall, Newton’s Table
Boo Young Kim, District Commons
Tyes Zolman, Pearl Dive Oyster Palace/Black Jack

Joan Hisaoka Allied Member of the Year
Acme Paper and Supply Company
EagleBank
Profish Ltd.
Republic National Distributing Company
SYSCO Food Service of Baltimore

Remember that nominees must be members of the Restaurant Association of Metropolitan Washington in order to qualify for a nomination.

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