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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. We here at TheListAreYouOnIt.com have teamed up with the area’s top-toques to let you know who is able to offer a Table for Two. Check here Friday after 3:00pm for available reservations on Saturday, July 2, 2016: 

 
 

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:

FOOD OVER FIREWORKS: THE FOURTH IN D.C.

There’s more to independence day than fireworks, crowds and an iffy metro system–check out patriotic food and drink specials all over the D.C. area here.

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ENDLESS SUMMER EATS: FROM FRESH FRUITS TO FRANKS AND FRIES

Smooth Sounds of Summer – 701 Restaurant celebrates 25 years with live jazz on Saturday and Sunday evenings through July 9, plus a three-course, prix fixe jazz menu. For $55-$75 person depending on wine pairings, sample dishes like carrot funnel cake (gooseberry, burrata, carrot sambal), beet salad (Labne pecans, pomegranate vinaigrette), beef tartare (green mole, masa crisps, charred asparagus), cauliflower shawarma (hummus, golden raisins), smoked duck breast (black beans, salsa verde, plantains), scallops (popcorn puree, royal trumpet mishrooms), and more. (701 Pennsylvania Ave NW; 202.393.0701; 701restaurant.com)

Eat Your Veggies – Boundary Road has introduced a rotating weekly vegetarian tasting menu highlighting the freshest produce available. Every Wednesday, three courses for $30 (with an optional $15 wine pairing) include dishes like pea tartare with pickled green strawberries, favas, caraway, and rye cracker; saffron-smoked beets with spicy Greek yogurt, Marcona almonds, and fried farro; and gnocchi with ramp butter, morels, and harissa. (414 H St NE; 202.450.3265; boundaryrd.com)

Crab Boils and Gin Dinners – Brookland’s Finest hosts weekly crab boils on Wednesdays this summer, with a $35 prix fixe menu featuring Maryland blue crabs, red potatoes, andouille sausage in a spicy Old Bay broth, sweet corn, and new seasonal releases from Denizen’s Brewery. On Tuesday evenings, Brookland’s serves a $35 gin dinner, including a rotating appetizer like a charcuterie plate paired with a Navy Strength Poison Ivy Gin; stuffed wild Maine lobster with shrimp, leeks, fennel and citrus beurre blanc paired with a Green Hat Original Gin Aviation; and a seasonal dessert. (3126 12 St NE; 202.636.0050; brooklandsfinest.com)

Expanding Lunch – Offering Bullfrog Bagels and an expanded sandwich menu, DGS Delicatessen has a new and improved to-go counter Monday-Friday, 11:30A.M.-2:30P.M. and Saturday-Sunday, 8:30A.M.–3:00P.M. Sandwiches include chicken schnitzel (dill mayo, bread and butter pickles, heirloom tomato, pickled red onion, sprouts, Old Bay mayo) plus the acclaimed DGS pastrami and corned beef sandwiches. Bagel sandwiches like the L.E.O. (lox, eggs, caramelized onions) round out the menu, plus Bullfrog Bagels by the dozen with cream cheese and house smoked salmon by the pound. (1317 Connecticut Ave NW; 202.293.4400; dgsdelicatessen.com)

Large-Format Paella – Estadio’s new weekly special is made for sharing–on Wednesdays, you’ll want four to five people to help you with rotating, large-format paella. Made with a base of Spanish bomba rice, an aromatic sofrito, and saffron, paella specials include chicken chorizo morcilla paella ($32, chicken thighs, baby chorizos, and crumbles of Morcilla sausage) and vegetarian paella, available every week ($26, mushroom, asparagus, and Piquillo peppers). Each paella is made with a different stock to complement the ingredients and drizzled with aioli to finish. (1520 14 St NW; 202.319.1404; estadio-dc.com)

Jersey Shore Week Menu – Relive summers at the Jersey Shore (or Snooki’s antics) at Graffiato. Through July 3, Graffiato serves up its second annual Jersey Shore Week menu, including Graffiato fries with meat gravy and mozzarella; lobster roll with chives, mayo, and lemon zest; linguine and clams; and a blue Hawaiian shooter with light rum, blue curacao, coconut cream, and pineapple. (707 6 St NW; 202.289.3600; graffiatodc.com)

Little Washington’s First Farmer’s Market — The Inn at Little Washington has announced The Village Market, a Sunday farmers market continuing through October 30 in the garden of the Parsonage directly across the street from the Inn. Each week, a rotating roster of local vendors and artisans will be offering meats, cheeses, soups, produce, tea, jewelry, pottery and more; plus, The Inn’s kitchen will provide a selection of breads, pastries, jams and pickles, and pulled pork BBQ. The Inn’s creative in-house Floral Designer Andrew Gromek will have a selection of bouquets and floral arrangements for sale, and there will be live bluegrass music by the Plank Stompers. (309 Middle St, Washington, VA; 540.675.3800; theinnatlittlewashington.com/market)

Summer Tomatoes Return – Continuing the Knightsbridge Restaurant Group’s annual tradition, founder Ashok Bajaj is pleased to announce the third season of his Tomato Festival. Each of his eight restaurants–701 Restaurant, Ardeo + Bardeo, nopa Kitchen + Bar, Bibiana Osteria-Enoteca, The Oval Room, The Bombay Club, Rasika, and Rasika and West End–will embrace the summer tomato. Tomato tasting menus include a three-course menu from Bibiana Osteria-Enoteca, with dishes like pappa al pomodoro (warm Tuscan tomato and bread soup with stracciatella and focaccia crostini); polipo (grilled octopus with heirloom tomatoes, gigante beans, spiced arugula pesto, and olio primo); crostata di ricotta (house-made ricotta and green zebra tomato tart with watermelon “prosciutto” and guanciale jam); costoletta alla Milanese (breaded bone-in veal chop with Roma tomatoes, peppercress, and shaved parmigiano); risotto al pomodoro (roasted San Marzano tomato “stained” risotto with ‘nduja sausage and ricotta salata); and more. (701 Pennsylvania Ave NW; 202.393.0701; 701restaurant.com // 3311 Connecticut Ave NW; 202.244.6750; ardeobardeo.com // 800 F Street NW; 202.347.4667; nopadc.com // 1100 New York Ave NW; 202.216.9550; bibianadc.com // 800 Connecticut Avenue NW; 202.463.8700; ovalroom.com // 815 Connecticut Ave NW; 202.659.3727; bombayclubdc.com // 633 D St NW; 202.637.1222; rasikarestaurant.com // 1190 New Hampshire Ave NW; 202.466.2500; rasikarestaurant.com)

Mango Mania – Mango Tree D.C. says it’s the season for juicy, vitamin-packed mangoes, so they’re offering up a three course, mango mania menu of contemporary Thai cuisine. Try a spicy Siam cocktail; yum wunsen with mango; sweet tamarind crispy fish with mango salsa; and fresh mango sorbet. (929 H St NW; 202.408.8100; mangotreedc.com)

Fast & Fit – PassionFish restaurants in Reston, Virginia, and Bethesda, Maryland are offering up a three course, $18, “fast & fit” lunch promising “energy-boosting and nutrient-rich dishes calculated to keep you trim and on time.” Monday means caramelized sea scallops, sweet potato soufflé, quinoa pilaf, and crème caramel; Tuesdays are all about mahi-mahi, couscous, broccolini, and Nutella hot chocolate. (7817 Woodmont Ave, Bethesda, MD; 301.358.6116; passionfishreston.com // 11960 Democracy Dr, Reston, VA; 703.230.3474; passionfishreston.com)

Nightcap Menu  — The Riggsby has night owls covered with a nightcap menu of mains and hors d’oeuvres, including chorizo stuffed mushrooms, homemade potato chips with green onion dip, marinated olives and almonds, deviled eggs with Calabrian chilies and crispy chicken skin, and jalapeño tater tots. Also choose from a Caesar salad with anchovies and fresh parm, fresh spaghetti with Italian bacon, onion, tomato and pecorino, and the All-American tavern burger with bacon-onion jam, cheese and french fries. Get your late night eats Sunday through Thursday from 10:30P.M. to 11:30 P.M., and Friday and Saturday from 10:30P.M. to 12:30P.M. (1731 New Hampshire Ave NW; 202.787.1500; theriggsby.com)

Spice of Life – Station 4 wants to benefit your health and ward off cancer with spicy food and drink through July 15. Enjoy executive chef Orlando Amaro’s spicy lamb cavatelli with house-made Merguez sausage, fava beans, sweet peas, broccolini, and pecorino cheese ($22) paired with the Diablo Verde margarita made with Milagro tequila, Plymouth gin, green chartreuse, jalapeño muddled in agave nectar, and fresh squeezed lemon and lime juice ($12). (1101 4 St SW; 202.488.0987; station4dc.com)

Whaley’s Bar and Patio – Whaley’s has debuted its bar menu in the historic lumber shed at The Yards. Fun, shareable plates include Old Bay potato chips with chive crème fraiche and trout roe ($8), crawfish hushpuppies with sweet and spicy mustard aioli ($10), and soft shell crab sandwich with horseradish mayo and pickled red onion ($18), all available on the patio. Drinks, including beer, wine, and cocktails, are all under $10. (301 Water St SE; whaleysdc.com)

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D.C. DINING: BRUNCH, BRUNCH EVERYWHERE

All Thai’d Up in Brunch – Asia Nine spices up the traditional brunch menu. Kapow on Rice, Bibimbap with a spicy sauce and a pan-fried egg skillet blend traditional American breakfast ingredients with Asian flavors to create unique and delicious brunch dishes. Mimosas by the glass include lychee, hibiscus, and OJ. (915 E St NW; 202.629.4355; asianine.com)

The People’s Brunch — Black’s Bar & Kitchen has launched its new Sunday brunch menu. The new menu offers a build-your-own-brunch option, aptly titled The People’s Brunch, and also features new items like the oysters benedict (cornmeal fried oysters, over-easy eggs, horseradish-choron hollandaise, English muffin, haricot verts, arugula salad). A selection of cocktails and mocktails rounds out the Black’s brunch menu, including a unique selection of Bloody Marys. (7750 Woodmont Ave, Bethesda, MD; 301.652.5525; blacksbarandkitchen.com)

Bigger Boum — La Boum Brunch has outgrown its original digs and will be moving to a larger and sexier play palace: Capitale. After five years and countless awards for best brunch, the epic brunch party is getting bigger, better, and boum-ier. The original team of servers, bartenders and performers and DJs will be moving to the new location, along with upgrades like VIP tables for purchase, birthday, bachelor and bachelorette party packages, and LED screens. (1301 K St NW; laboumbrunch.com)

Build Your Own Bloody Mary – On Saturdays and Sundays, build your own version of the salty, spicy brunch classic—the Bloody Mary—at Café Dupont. The café’s custom Bloody Mary bar includes spice mixes from America, Mexico, Thailand, and a special blend from Japan with red yuzu kosho oil. Rims include sea salt and black pepper, BBQ, and old bay seasoning. Top off your creation with garnishes like bacon or classic celery—all starting at $7. (1500 New Hampshire Ave; 202/797.0169; click here)

Guilty Pleasure Menu – Panamanian-Caribbean restaurant, Esencias Panameñas, invites you to indulge in a guilty pleasure menu (sábados de fritanga) of sampler platters, mains, desserts, and cocktails. Look forward to cheat-day-worthy dishes such as pa’ pica, a sampler platter with ground corn fritters, white cheese, yuca balls, twice fried green plantains, fried yuca, ground corn patties, fried chicken wingettes, and fried beef; and pa’ picá vegetarian, a vegetarian sampler platter with ground corn fritters, white cheese, yuca balls, twice fried green plantains, fried yuca, ground corn patties, and hickory BBQ riblets. (3322 Georgia Ave NW; 202.688.7250; esenciaspanamenas.com)

All-New Brunch — On Saturdays and Sundays from 11:00A.M. to 4:00P.M., chefs Ernesto Nuñez and Michael Bonk of Grillfish offer a brand new brunch menu focusing on high end, sustainable seafood and shellfish options. Choose a three-course selection and an original brunch cocktail for $35, including lobster croquettes, fried oysters with poached eggs, and chilled seafood platters; or, choose a la carte selections like hackleback and white caviars and twists on omelets and benedicts, plus Bullfrog Bagels with smoked salmon and whitefish. Pastry chef Audrey Valerio rounds brunch out with lemon meringue tarts, toffee pot de crème, and seasonal sorbets. (1200 New Hampshire Ave NW; 202.331.7310; grillfishdc.com)

A Majestic Brunch – The Majestic recently went under an 8-week renovation, but they’re back in business and serving up Saturday and Sunday brunch. American staples with a Mediterranean influence include brûléed grapefruit with vanilla bean; housemade granola with Greek yogurt, berries, and honey; avocado toast with tomatoes, fresh herbs and poached egg; fried Chicken & waffles with cheddar-chive waffles and red chile-honey butter; Dutch baby with lemon, ricotta, and blueberries; and much more. Beverages include a blackberry herb royale cocktail and Life’s a Peach (Prosecco, mango, peach). (911 King St, Alexandria, VA; 703.837.9117; themajesticva.com)

Mulebone Kicks it up a Notch – Busboys and Poets’ baby sis Mulebone brings you Afro-American inspired brunch. Saturdays and Sundays, 11:00A.M. to 3:00P.M., enjoy new dishes like buttermilk fried chicken and skillet pancake and crafted brunch cocktails like the green tomato Bloody Mary and peach mint mimosa. (2121 14th street NW; 202.332.9672; mulebonedc.com)

Ballston Brunch – Ballson’s Mussel Bar & Grille muscles (or mussels) its way onto the brunch scene with a new weekend brunch buffet from 11:00A.M. to 3:00P.M. The expansive $32 all-you-can-eat gourmet buffet includes a carving station with a choice of soy & ginger glazed roasted salmon, ale-brined turkey breast, and smoked beef brisket. The menu veers into lunch territory with a selection of entrées and accompaniments from buttermilk fried chicken to creamy garlic polenta, along with salads like the Mediterranean-style quinoa tabbouleh. (800 N Glebe Rd; 703.841.2337; musselbar.com)

Brunch Bunch – PassionFish in Bethesda promises trendy brunch favorites and generous measures of alcohol in its new Saturday and Sunday brunch. Offering a skinny omelet, fried chicken & waffles, huevos rancheros, smoked Great Lakes whitefish hash, seafood crepe, and more, chefs Tunks and Clime get creative with eggs. Finish off with a Ruby Slipper (strawberry liqueur, Gosling ginger beer, strawberry purée, Prosecco) or a breakfast martini. (7187 Woodmont Ave, Bethesda, MD; 301.358.6116; passionfishbethesda.com)

Dive into New Brunch Dishes – Pearl Dive Oyster Palace offers up a $20 bottomless mimosa alongside new dishes from chef Austin Ginsberg and pastry chef Brittney Gress. Friday, Saturday, and Sunday brunch includes Cajun sausage skillet ($23 housemade Boudin Blanc sausage, peppers, Cabot cheddar, cayenne grits, crispy fingerling potatoes, two eggs), chocolate-filled beignets ($10, dark chocolate, powdered sugar, crème Anglaise, coffee foam), and a rotating daily donut ($7 for three). (1612 14 St NW; 202.319.1612; PearlDiveDC.com)

Pinstripes Bottomless Brunch — Available every Sunday for $28 per person, head over to Pinstripes for bottomless mimosas, made-to-order omelet and waffle stations, and fresh-carved prime rib. The endless options continue at Pinstripes’ Bloody Mary bar, where you can decorate your drink with a range of toppings from blue cheese-stuffed olives, meat and cheese skewers, veggies, and shrimp. Polish off your afternoon with a game of bowling or bocce on Pinstripes’ lanes and courts. (1064 Wisconsin Ave NW; 202.625.6500; pinstripes.com/georgetown)

Bottomless French Press Brunch Cocktails — Provision no. 14 has upped the ante on D.C.’s brunch game with a new menu of bottomless French press cocktails—the longer the flavors seep in the press, the more they intensify. The new cocktails are joined by revived takes on brunch favorites like fried chicken and funnel cake. The bottomless brunch presses feature new recipes, including the basil lavender mimosa where hand muddled basil, fragrant French lavender, and lemon juice meet the effervesce of sparkling wine. (2100 14 St NW; 202.827.4530; provisiondc.com)

The Sovereign Launches Brunch — The Sovereign, Georgetown’s new Belgian bistro and bar, has launched Saturday and Sunday brunch. The menu combines both classic and playful interpretations of Belgian brunch fare–standout items include the Liege Waffle (caraway-juniper sauerkraut, braadworst, bacon lardon, poached egg, and mustard beer cream); Choucroute Benedict (pan roasted pork belly atop a toasted English muffin with brown beer onions, poached egg and hollandaise); and the Croque Madam (pressed Black Forrest Ham and gruyere, mustard fondue, fried egg). On the beverage side, beer pairings selected from Greg Engert’s list of over 350 Belgian-style beers will be at the ready, alongside mimosas and Bloody Marys, including the Mussel Mary (classic Bloody Mary, genever, and mussel liquor). (1206 Wisconsin Ave NW; 202.774.5875; thesovereigndc.com)

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SUMMER SPIRITS: REFRESHING SIPS AND SWIGS

Frappe Hour – 2 birds 1 stone is serving up a new kind of happy hour with its summer frappe hour, Tuesdays through Saturdays. Each frozen drink is priced at $9 and includes a different daily special like a frozen Aperol spritz (Aperol, Cava, orange zest, and orange juice) and a Mudslide (housemade coffee liqueur, housemade Irish Cream, vodka, dark chocolate coffee syrup). (1800 14 St NW; 2birds1stonedc.com)

Al Fresco Sips – Bastille offers up its “serenely comfortable patio” as your al fresco sip spot. Enjoy new cocktails Loudoun County Daisy (Catoctin Creek Watershed Gin, house-made lime cordial, Liquore Strega flavored with anise and saffron, and Peychaud’s bitters with a splash of club soda); Take Your Medicine (Malty Genever, fresh lemon, Crème de Mûre, Bona Gentiane Quina, fluffy organic egg white); and People of the Sun (Zingy passion fruit, juicy mandarin liqueur, chipotle infused vodka, smoky Mezcal). (606 N Fayette St, Alexandria, VA; 703.519.3776; bastillerestaurant.com)

Rosé All Day, Revamped Rickeys – BLT Steak gets in the summer spirit with a series of monthly summer flights. The first flight of the series features rosé cocktails with creative ingredients like house made rosé syrup, rose water, house made lemon-lime soda, and Aperol. Each month’s flights with include three cocktails priced at $20—including July’s variations on the Rickey and August’s focus on summer fruits. (1625 I St NW; 202.689.8989; click here)

Matcha Tonics — Blue Duck Tavern & Blue Duck Lounge at Park Hyatt Washington has added house made matcha tonic–made with all natural ingredients such as sugar in the raw, grapefruit zest, yuzu juice, chinchona bark, and matcha tea—to the bar. Pair your matcha tonic with strawberry house-infused gin or green almond or cardamom cilantro-infused gins with rhubarb and espelette for $14 each. Non-alcoholic pick me ups include traditional matcha tea, matcha latte, or a refreshing iced matcha for $10. (24 and M NW; 1800.778.7477; parkhyattwashington.com)

Classic Cocktails – Central’s new bar menu features $5 to $8 highballs, aperitifs, sparkling wine cocktails, and straight-up drinks for your sipping pleasure. New libations include Blackberry Royale (Cava Brut – Vedrenne Crème De Mure); Fig Old Fashioned (syrup of dried mission figs mixed with Kentucky bourbon); Moscow Mule (vodka, ginger beer, and vibrant effervescent lime); and more. Pair with small bites like croque monsieur bites, onion-bacon tart, sliders, faux-gras with rustic bread, and more. (1001 Pennsylvania Ave NW; 202.626.0015; centralmichelrichard.com)

Chef-Driven Cocktails – D.C. Harvest is focusing on artisanal, handcrafted beverages with its new chef-driven cocktail program. First up is a draft cocktail—yep, from a keg—called the Employees Only Sparkling Manhattan. Made with home made sweet vermouth, High West rye, Leopold Brothers American orange liquor and rhubarb bitters, the concoction is connected to the bar’s draft system, batched into a sixtel keg and forced to carbonate.

New Rosé for Spring — Early Mountain Vineyards kicks off the spring season with the debut of their 2015 Rosé. The Merlot-based blend results in a lightly hued, fresh wine with floral notes and flavors of strawberries, white peaches, wet stone, and sea salt. The majority of the rosé grapes were whole-cluster pressed and then fermented at a cool temperature for a long, even fermentation that preserved the freshness and fruit character of the varietals. Enjoy in the vineyard’s tasting room, at D.C. restaurants like DGS Delicatessen and Flight Wine Bar, at area retailers such as Glen’s Garden Market and Barrel Thief, or directly through the vineyards’ online store. (6109 Wolftown-Hood Road, Madison, VA; earlymountain.com)

Panamanian Libations — Washington’s Panamanian restaurant Esencias Panamenas has a new beverage program, featuring both alcoholic and non-alcoholic cocktails, plus wine by the glass and bottle. Try the unique Sorrell con Jengibre (house-made hibiscus flower syrup infused with boiled ginger) or the signature Panatini (martini made with Seco Herrerano, pink grapefruit juice, pineapple juice, and grenadine). Happy hour features $4 house red and white wine, $4 sangria, and a rotating selection of beer for $3. (3322 Georgia Ave NW; 202.688.7250; esenciaspanamenas.com)

‘Til the Fireflies Come Out – Firefly celebrates longer days of sunshine with its themed happy hour drinks 4:00P.M. through sunset throughout summer. For $7, enjoy refreshments like High Noon (sparkling wine, house made grapefruit tonic, fresh garden basil); Settling Sun (bourbon, apple cider vinegar, lime juice, ginger beer, apple slice) and Royal Sky (blueberry-lavender shrub, vodka or gin). (1310 New Hampshire Ave NW; 202.861.1310; firefly-dc.com)

Aperitivo Hour — Lupo Verde has debuted a new early summer Aperitivo Hour menu featuring authentic, rustic, Italian fare with two small plate antipasti dishes, priced from $5 to $8. Available Monday through Friday, 3:30P.M. to 6:00P.M., enjoy cuppitiello, crispy sardines, shrimp and zucchini with edible flowers and meyer lemon aioli, and the patatona, rustic fried potatoes with house-made spicy ketchup. Pair with craft cocktails, beer and wine priced from $6 to $8, including new seasonal cocktails like the Peppino (gin, limoncello, lemon juice, prosecco, orange bitters). (1401 T St NW; 202.827.4726; lupoverdedc.com)

Refreshing Rosé – Macon Bistro & Larder has debuted four new bottles of rosé, exclusively for June, including 2015 Domaine Aureillan, Cotes de Provence and 2014 Alphonse Mellot Sancerre ‘La Moussiere’ rosé. Choose from a flight of three rosés for $18, or opt to try a rosé by the glass for $12 or by the bottle for $48. Additionally, magnum bottles of 2015 Mas de Cadenet, AOC Sainte Victoire will also be on-hand for $80, ideal for groups. (5520 Connecticut Ave NW; 202.248.7807; maconbistro.com)

June at McClellan’s – This month, McClellan’s Retreat celebrates America’s favorite summer pastimes with themed drinks, including Beach ($12, Ford’s Gin, OJ, lime juice, Triple Sec, Blume Marillen Apricot Eau-de-Vie, and club soda); BBQ ($12, Jim Beam Bonded, Peloton de la Muerte Mezcal, Cardamaro, house made BBQ syrup, and celery bitters with grilled lime wheel); Boating ($13, El Dorado 3 rum, Falernum liqueur, Blue Curacao, pineapple, lime juice, El Dorado 8 rum); Picnic ($12, Peloton de la Muerte Mezcal, house made watermelon-habanero cordial, lemon juice, egg white); and more. (2031 Florida Ave NW; 202.265.6270; mcclellansretreat.com)

Agave Spirits Program – D.C.’s Rosa Mexicano wants to expand your agave palate with an extensive agave spirits program of cocktails and tastings. Start with an agave tasting flight, featuring three spirits grouped by various categories, and a complimentary tasting of the agave of the week. Next, try Rosa’s new cocktail menu featuring a variety of margaritas, agave spirit tipples, and a rotating barrel-aged cocktail. Highlights include Mezcalisco (Pelotón de la Muerte mezcal, Espolón reposado tequila, agave, orange and a smoked guajillo-sal de gusano rim) and Raicilla Negroni (La Venenosa Maximiliano raicilla, Carpano Bianco, Cappelletti, house made grapefruit bitters and lemon). (575 7 St NW; 202.783.5522; rosamexicano.com)

Late Night Drafts and Bites – Toro Toro has introduced a light night dinner and drinks menu available Sunday through Thursday from 11:00P.M. through 1:00A.M. Start with $6 Pan-Latin small bites like short rib arepas or beef alcapurria; wash snacks down with $6 draft and bottled beers, including Modelo Especial and Strongbow cider. Featured cocktails and margaritas are $9 each. (1300 I St NW; richardsandoval.com/torodc)

Cooling Cocktails — The W Washington D.C.’s rooftop P.O.V.  Lounge has launched a new summer cocktail menu featuring seasonal ingredients and new takes on classic favorites. Cocktails priced at $16 each (that view, though…) include Jon Burrows (vodka, sour, seasonal beer, blackberries); Retox (spiced rum, tequila reposado, turmeric chili syrup, lime); Tom, Jeff, and Loamy (gin, muddled cherry, honey syrup, lime); Coco-Pina (coconut infused scotch, pineapple, sour); and Born on a Saturday (cognac, Cointreau, peach basil shrub). (515 15 St NW; 202.661.2400; povrooftop.com)

Bocce and Rosé – Vinoteca has opened its outdoor PLAZA bar for the spring season, along with an extensive rosé menu, spring cocktails, and outdoor bocce games. Vinoteca’s wine director has hand-picked 12 new rosés for the wine list. Offering a range of sparkling and still rosés hailing from France, Italy, Spain, Portugal and the U.S., new rosés include happy hour steals like the Bodegas Fontana “Mesta”, a tempranillo rosé, by-the-glass options like the food-friendly 2015 Château Vignol Bordeaux Rosé, the 100% sustainable 2015 Anne de Joyeuse “Camas,” and funky bottles like the 2015 “r” from Domaine Serene, a Pinot Noir blend with notes of guava, citrus, and a hint of watermelon. Enjoy a rosé wine flight for $16. (1940 11th St NW; 202.332.9463; vinotecadc.com)

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LET’S GO FOR A SWIM

Pool Alert — Rejoice! The Liaison Capitol Hill D.C. has opened its newly redesigned and renovated Rooftop Pool & Lounge–and it’s available to the public. The newly-updated poolside retreat features a large swimming “oasis,” a dining area with intimate tables and cozy lounge seating, strings of lights overhead, and a new menu of craft cocktails and light fare. Pool day passes are $35, and it’s free to enter after 5:00P.M. Rooftop programming includes poolside yoga and rotating musicians. (415 New Jersey Ave NW; 202.638.1616; jdvhotels.com/dcrooftop)

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IN THE KNOW: EVENTS YOU JUST CAN’T MISS

Vine on the Waterfront — Formally known as the Alexandria Food & Wine Festival, the annual Vine on the Waterfront Food & Wine Festival is set to return this summer on June 25 from 12:00P.M. – 6:00P.M. on Old Town’s waterfront at Oronoco Bay Park. The festival is a community-based event featuring tastes of local foods and wine, as well as artisans, a Children’s Corner, and live entertainment by Justin Trawick & The Common Goods and Allan Scott Band.  Sample food and wine from a variety of local restaurants (Alexandria Cupcake, Boso Kitchen, Carluccio’s, Fiona’s Irish Pub, and many more) and Virginia’s wineries (Cobbler Mountain Cider, Lake Anna Winery, Potomac Point Winery, and more). Local restaurants will compete for the best appetizer, the best main course, and the best dessert judged by notable D.C. foodie judges. The event is free; however, you’ll need tickets sample food and beverages. Tickets are $15 per area. (100 Madison Street, Alexandria, VA; vineonthewaterfront.com)

Barrel & Bushel Virginia Craft Beer Festival — Barrel & Bushel will host the first Barrel & Bushel Virginia Craft Beer Festival, July 16, 12-7:00P.M.; and July 17, 12-5:00P.M. The two-day festival will feature more than 50 breweries serving more than 100 beers and 50 bourbons, live music, shared plates, patio games, full access to the Tysons Corner Plaza, and much more. Tickets are $15 in advance and $20 at the door. (Tysons Corner Plaza; 703.893.1234; bandbcraftbeerfestival.eventbrite.com)

Chefs Behind Bars – Benefiting No Kid Hungry, Chefs Behind Bars returns to one of D.C.’s hottest rooftop bars on July 19. From 6:00P.M. to 8:30P.M., Chef Yo Matsuzaki (Zentan, DNV Rooftop), Chef Jonathan Dearden (Radiator), Chef Matt Adler (Osteria Morini), Chef Ryan Hackney (Bibiana), Chef Ed Scarpone (DBGB Kitchen and Bar) and Chef Seng Luangrath (Thip Khao) will create signature drinks for the crowd and compete for people’s choice and judge’s choice awards. Tickets are $45 in advance and $50 at the door. (1155 14 St NW; join.nokidhungry.org/ChefsBehindBars)

Locally Grown: Jersey’s Jewish Farms — A new installation has sprouted on the free-of-charge first floor of the National Museum of American Jewish History. Locally Grown: Jersey’s Jewish Farms is on view now through August 28. The show explores the story of Jewish agriculture in America through film, historic photographs, family stories, and an interactive farm-themed children’s nook. Artifacts in the show include everything from hand-made farm tools and land grants to a taxidermied chicken named Meg O’Day. (101 South Independence Mall East; 215.923.3811; NMAJH.org)

Pirates Invade Gaylord National Resort – Gaylord National Resort has partnered with Urban Pirates, a pirate ship cruise in the National Harbor, to bring pirate festivities, packages, and other summertime fun on weekends through Labor Day. Offerings include a Summerfest Pirates on the Potomac package, a Cap’n Bones buccaneer breakfast, a first mate’s treasure hunt, a pirates pool invasion, swashbuckler’s story time adventures, and more pirate-themed fun. Visit the Gaylord website for details or to purchase tickets. ( 201 Waterfront Street, National Harbor, MD; 301.965.4000; GaylordNational.com/SummerFest)

History Sizzles at National Museum of History — The Smithsonian’s National Museum of American History is cooking up history with its free monthly cooking program. Held in a fully functional demonstration kitchen, the first of its kind at the Smithsonian, Cooking Up History connects food programming to the museum’s many research initiatives surrounding food’s place in history. The 45-minute program combines cooking demonstrations with conversations between chefs, culinary experts, and the public. Once a month, the museum showcases a guest chef along with Smithsonian host Jessica Carbone as they prepare a recipe and discuss the history and traditions behind its ingredients and culinary techniques. (14 St and Constitution Ave; americanhistory.si.edu)

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MICHELIN ANNOUNCES D.C. RESTAURANT GUIDE

Hold on to Your Chef’s Hat — Chefs across D.C. are shaking in their sensible slip-proof shoes–MICHELIN’s famous undercover inspectors have been anonymously sampling the local fare in preparation for the first MICHELIN Guide Washington, D.C., to be published in October. The twenty-ninth edition of the international MICHELIN Guides collection will be the first to cover an American city in the Mid-Atlantic region. As always, MICHELIN Guide inspectors will award stars to worthy restaurants–however, they’ll also recommend a broad selection of restaurants, including a list of Michelin inspectors’ favorites for good value called Bib Gourmand, plus a list of great places to eat a full meal for $25 dollars or less. (viamichelin.com/web/Restaurants)

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GETTIN’ TIKI WITH IT: TROPICAL COCKTAILS AND ISLAND FARE

Tiki Season Returns – Get ‘em while they’re cold–barmini serves up 14 Tiki-inspired cocktails through June 11. In addition to the eight returning tiki favorites, including Mohan Travels to Peru and gets a Haircut ($16) and the Ticket to Phuket ($16), the cocktail lab will offer six new beverages. Menu highlights include Wait For It ($18, coconut oil washed aged rum, vanilla, lime, cilantro, cinnamon); Tears from a Thousand Swords ($16, aged rum, ginger, lemon, allspice dram, Benedictine, cinnamon, gold); and Stolen Cask ($16, amontillado sherry, falernum, dark rum, spanish brandy, pineapple, clove). (501 9 St NW; 202.393.4451; minibarbyjoseandres.com)

Tropical Cocktails and Tiki Thursdays — Jack Rose has opened its rooftop Tiki Bar, offering refreshing tropical cocktails and beers, island-inspired fare, and a special, half-price Tiki Thursdays happy hour. Jack Rose’s craft bartenders offer up coconut, pineapple, and guava with quality rums and spirits in a special menu of exotic Tiki cocktails, such as the Coco Face (Hamilton Demerara rum, Ancho Reyes, almond-coco cream, cinnamon-chili honey syrup, and pineapple) and the Ryghty Tyghty (Dickel Rye, tropical tea-infused dry vermouth, housemade orgeat, lime, and tiki bitters), plus fruit-infused and tart beers (all $6). The Tiki Bar is open Thursdays from 5:00P.M. to close and Fridays and Saturdays from 7:00P.M. to last call. (2007 18th St NW; 202.588.7388; jackrosediningsaloon.com)

Tiki Summer – At William Jeffrey’s Tavern, Tiki bars are about three things: exotic drinks, delicious food, and warm hospitality. With a Tiki cocktail menu created by Justin Guthrie (especially for William Jeffrey’s) and authentic Polynesian food by chef Jonathan Till (a native Hawaiian) you’ll be on William Jeffrey’s Island time all summer long. ( 2301 Columbia Pike, Arlington VA; 703.746.6334; williamjeffreystavern.com)

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2016 RAMMY AWARD WINNERS

Drumroll, please! The winners of the thirty-fourth annual RAMMY Awards are:

Formal Fine Dining Restaurant of the Year: Marcel’s by Robert Wiedmaier
Upscale Casual Restaurant of the Year: Le Diplomate
Everyday Casual Restaurant of the Year: Bar Pilar
New Restaurant of the Year: Maketto
Chef of the Year: Scott Drewno, The Source by Wolfgang Puck
Rising Culinary Star of the Year: Jonah Kim, Yona
Pastry Chef of the Year: Alex Levin, Osteria Morini
Wine Program of the Year: The Red Hen
Cocktail Program of the Year: 2 Birds 1 Stone
Beer Program of the Year: Right Proper Brewing Company
Service Program of the Year: Fiola
Restaurateur of the Year: Mike Isabella Concepts
Regional Food and Beverage Producer of the Year: Port City Brewing Company
Favorite Gathering Place of the Year: Northside Social Coffee & Wine
Upscale Casual Brunch: Blue Duck Tavern
Everyday Casual Brunch: Duke’s Grocery
Favorite Fast Bites: Bub and Pop’s
Joan Hisaoka Allied Member of the Year: Republic National Distributing Company
Employee of the Year: Jorge Martinez, The Source by Wolfgang Puck
Manager of the Year: Jennifer Lucy, Estadio
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WHO, WHAT, WHERE: CHEF & MANAGEMENT UPDATES

Rufino Bautista — Estadio has promoted Rufino Bautista to executive chef. Rufino has worked at Estadio since its opening in July 2010, serving as chef de cuisine and executing the restaurant’s classic Spanish dishes as well as overseeing Estadio’s bread and pastry program. Born in El Salvador and a self-taught chef, Bautista has previously worked at Proof and Asia Nora. (1520 14 St NW; 202.319.1404; estadio-dc.com)

Brandon Blomquist — Copperwood Tavern’s new pastry chef, Brandon Blomquist, refined his skills at Tout de Sweet Patisserie in Bethesda, the Ronald Reagan Building and International Trade Center in Washington D.C., and even the White House. (4021 Campbell Ave, Arlington, VA; 703.552.8010; copperwoodtavern.com)

Aaron Butler – 1776 has added Aaron Butler, who will manage the 1776 food program for the Crystal City and D.C. locations, to its team. Butler graduated from Georgetown University with an economics degree and worked in the financial services industry for 13 years. He later finished first in his class at L’Academie de Cuisine in Gaithersburg and worked in the kitchens of Bibiana Osteria in Washington, D.C., and the award-winning McCrady’s in Charleston, South Carolina. Butler comes to 1776 from the popular Bloomingdale restaurant, Red Hen, where he served for three years as sous chef. (1776.vc)

Kelly Bunkers – Formerly of Le Diplomate, Cleveland Park’s Ardeo + Bardeo welcomes Kelly Bunkers as its new executive chef. (3311 Connecticut Ave NW; 202.244.6550; ardeobardeo.com)

Amanda Cook-Pilkerton — Amanda Cook-Pilkerton is Centrolina’s new pastry chef. Cook-Pilkerton most recently led the pastry department at the acclaimed Cookshop in New York City’s Chelsea neighborhood; she previously worked alongside Eric Ziebold as the pastry chef at CityZen. In this role she was named a 2010 finalist for Outstanding Pastry Chef by the James Beard Foundation and was recognized in the same category by the Restaurant Association of Metropolitan Washington. (974 Palmer Alley; 202.898.2426; centrolinadc.com)

Austin Fausett — Wine-centric restaurant Proof has appointed Austin Fausett as its executive chef. Fausett comes to Proof from The Inn at Little Washington and Trummer’s on Main, where he served as executive chef for three years. Fausett has earned numerous accolades, including a 2015 nomination for Rising Culinary Star by the Restaurant Association of Metropolitan Washington (RAMW), a 2014 StarChefs Rising Star Chef Award, and a 2016 RAMW nomination for Formal Fine Dining Restaurant of the Year. Fausett was also named to D.C.’s first-ever Zagat 30 Under 30 list of Rock Stars Redefining the Industry. (775 G St NW; 202.737.7663; proofdc.com)

Ian Fletcher – The Fainting Goat’s new beverage director is Ian Fletcher, who’s introducing a rotation of “seasonal, playful, and creative” beverages. A California native, Fletcher moved to D.C. seven years ago, where he served under Todd Thrasher as the beverage director of Majestic Café and eventually as one of the beverage directors of the restaurant group. (1330 U St NW; 202.735.0344; faintinggoatdc.com)

Nicolas Legret — Nicolas Legret is the new executive chef at historic hotel The Hay-Adams. Legret earned his C.A.P Classic French Cuisine in Blois, France at the Blois Restaurant School in 1988, and on graduation, he worked in France at the Two-Star Michelin restaurant at the Hôtel Le Bristol, the Two-Star Michelin restaurant at Hôtel Le Crillon, the Two-Star Michelin restaurant Le Grand Vefour, and the Sofitel Hotel, Lafayette Square in D.C. Legret also honed his skills at restaurants like Bistro 123 in McLean, VA, where he oversaw the French menu and was responsible for daily operations, and Le Mas Perrier/Le Bec-Fin in Philadelphia, where he served as executive sous for three years. (800 16 St NW; 202.638.6600; hayadams.com)

Anna Miller – Vinoteca has appointed new executive chef Anna Miller. Boasting 13 years of culinary experience from up and down the west coast, from Portland and Sacramento to Tucson, the Oregon native brings inspiration from the Pacific Northwest and Southwest, and most recently from her position as sous chef at Shaw’s recently-shuttered Rogue 24. She is only the third executive chef in Vinoteca history. (1940 11 St NW; 202.588.7388; vinotecadc.com)

Matthew Smith — Brickside Food & Drink has welcomed new executive chef Matthew Smith. Smith was born and raised in Ellicott City, Maryland, where he started his career as a line cook at the local Irish pub when he was 15 years old. After graduating from the University of Maryland in Baltimore, Smith moved to Las Vegas and was hired as an executive chef at Wolfgang Puck’s restaurant, the Roadrunner Saloon. He stayed in Vegas another five years, working with the critically acclaimed Batlali&Bastianich restaurant group and as sous chef at CarneVino. Smith returned to Maryland to lead the kitchen at Salt Tavern, a perennial top ten Baltimore restaurant. (4866 Cordell Ave, Bethesda, MD; 301.312.6160; bricksidebethesda.com)

David Strauss – Renowned barman David Strauss has joined brand new Republic Restoratives, an INDIEGOGO-funded craft spirits distillery. Strauss previously held positions with The Sheppard, Le Diplomat, Barmini, and Founding Farmers. Prior to his DC residency, Strauss was mentored by cocktail giant Sasha Petraske, including a stint at Philadelphia’s Ranstead Room. (1369 New York Ave NE; facebook.com/RepublicRestoratives)

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GEORGETOWN GOES FOOT TRAFFIC FRIENDLY

Sidewalk Widenings, Free Circulator Rides — The Georgetown BID has implemented a weekend sidewalk widening of M Street NW (from Wisconsin Avenue to 33 St) every weekend through the fall, following a successful series of six pilots with the District Department of Transportation (DDOT) from 2014-2015. From 6:00A.M. to 6:00P.M. on Saturdays and Sundays, the flexible sidewalks will offer an extra eight feet of space for an improved pedestrian experience for residents and visitors alike. PMI’s 3307 M St parking garage will offer a reduced parking rate when the sidewalk widening is in effect. To complement the sidewalk widening, the Georgetown BID will also offer free, northbound DC Circulator rides on the Union Station-Georgetown route along Wisconsin Avenue NW from K Street stops in Georgetown to the top of Book Hill (30/K, Wisconsin/K, Wisconsin/M, Wisconsin/N, Wisconsin/Q, and Wisconsin/R Street stops). (georgetowndc.com)

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