Category Archives: Food and Drink

Food and Drink, The Daily Feed
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13th Annual Washington DC International Wine & Food Festival

Photo courtesy of bhrome
proof.glass.2
courtesy of bhrome

If the thought of winding your way through stands of artisanal food purveyors and more than 100 wineries doesn’t get your heart pumping and your stomach grumbling, then I don’t know what will. The Washington DC International Food & Wine Festival is returning for the 13th year.

Everything from olive oil producers to chocolatiers, along with local restaurants, will be taking over the Ronald Reagan Building from February 11-12, 2012. Plus, there will be tastings for more than 600 wines from across the globe, along with a beer garden complete with craft beers, mixology lessons, and cooking demonstrations.

Tickets are $85 for Saturday, $80 for Sunday or $145 for both days. The IWFF runs from 2 – 6 PM on both days. As a We Love DC reader, you can get $10 off of grand tasting tickets by using the code WEDC10 now until February 9th. Happy wining and dining!

Food and Drink, The Daily Feed
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Friday Happy Hour: Barrel-Aged Negroni

Barrel-aging was so big in 2011 that it popped up on some contrarians’ year-end lists of most-overdone trends in the dining and drinking world. Personally, I disagree. When done well, that round, woody quality imparted by leaving something to age a bit can really add depth and deliciousness to whatever you put in there and it can give a subtle twist to a classic recipe. The trendiness of house-aging spirits or whole cocktails has just made it possible for even smaller places to get in on a few tiny barrels behind the bar.

While Boundary Stone might not bill itself as a “cocktail place,” they nonetheless keep a very solid collection of spirits around. Normally I have a beer or bourbon when I am there, but I was intrigued when the specials chalkboard boasted of a barrel-aged Negroni made with Bluecoat gin – and was pleased when the brightly colored drink arrived. On the sweeter side for a Negroni, the five weeks spent in a miniature (read: quick-aging) barrel gave the drink a real cohesion and suppleness in the mouth. The oaky flavors hit almost immediately and provided a lovely counterpoint to the bitter Campari.

Due to the capacity of the small barrels, Boundary Stone makes only a limited batch of each aged cocktail at a time. Should you not catch this one, they have a vanilla-infused Manhattan coming out next and other experiments down the line – so keep an eye on the chalkboard for those.

Food and Drink, Foodie Roundup, The Daily Feed
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Food Tweet of the Week: Taylor Gourmet

taylor
Here at We Love DC, your food team is (re) introducing the  Food Tweet of the Week feature. Basically, every Friday we’ll highlight a restaurant, chef, mixologist, food truck, or pretty much anyone associated with the industry who made us laugh, click on a link, salivate at a picture, or mix a drink at home.

The first tweet award of 2012 goes to Taylor Gourmet, the hoagie shop that opened its third DC-proper location this week. This is one of the best Twitter accounts out there. It is funny: think banter, tongue-in-cheek humor, and useful information with a cool twist.

My favorite Tweet is after the jump.

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Food and Drink, The Features, We Love Food
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Winter Restaurant Week 2012

Photo courtesy of Daquella manera
Cena courtesy of Daquella manera

So you are one week into your New Years resolutions of getting fit, eating healthy and exercising more… Good for you! Now get over it, because starting January 9th restaurants across the District will be offering killer deals for Winter Restaurant Week. From January 9-15, select restaurants across the city will offer a three-course lunch for $20.12  and three-course dinners for $35.12. Best part is, no mass daily-deal purchase necessary, all you need is a reservation. Now, who doesn’t love a delicious bargain?

Restaurant Week is a week to go big rather than stay home, as some of the pricier dining options in DC become immediately accessible. It is a chance for you to cross out some of those places you’ve had on your list for a while, instead of waiting for the next birthday/anniversary/you-name-it special occasion, you’re excused to dine with the big boys and save a pretty penny too. While some haters (I was indeed one of them) worry that the lower price point comes at the expense of quality, the restaurants below are quality-driven and promise a memorable dining experience regardless of the end bill. And let’s remember, it is their reputation on the line after all and consistency is key. So stop drinking the hate-orade and embrace the feast week.

Here are some suggestions:

Art and Soul– Art Smith will offer an extensive menu that includes some of his signature dishes, as well as a specially priced wine list for the week. Now that’s being a Southern Gentleman.  Menu highlights include shrimp and grits, charcuterie of the day, Yorkshire pig and cabbage, pan fried flounder, and sweet offerings like chocolate bread pudding and apple tart. Update: Art and Soul will be extending their restaurant week menu through January 22nd.

701 – Chef Ed Witt has developed an extensive and exciting menu, mouth-watering options include lemongrass lobster bisque, bourbon caramel apple salad with mustard greens, veal sweetbreads, red wine beef short-ribs, cider braised rabbit leg and desserts including an upscale s’more- chocolate bar with vanilla bean gelato, marshmallow and graham crackers. Need I say more?

Rasika– Reservations at Chef Vikram Sunderam’s Indian mecca are near impossible to snag, so book now if you want to dine here during Restaurant Week. The Penn Quarter powerhouse is consistently delicious and will undoubtedly be offering some of its best dishes.

Photo courtesy of angela n.
Art & Soul courtesy of angela n.

Fiola– Everything here from the classic antipastis to the homemade pastas and innovative fish and meat offerings is spot on delicious. As Fiola’s first Winter Restaurant Week, chef Fabio Trabocchi is sure to deliver. I also recommend you spend the money you would have on the meal and try many a drinks by Fiola’s resident mixologist, Jeff Faile. These men know what they are doing. Continue reading →

Food and Drink, Foodie Roundup, The Features
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Predictions for Food Trends in 2012

Photo courtesy of philliefan99
opening wide
courtesy of philliefan99

With 2011 and the year of the burger now behind us, the food team’s mouths are already watering and we’re looking ahead at what 2012 will bring to our plates. Our team, comprised of myself, Tricia and Natalia (our newest addition to the team!) all brainstormed about what we think will be all the rage in the new year when it comes to food.

Find our full list of predictions after the jump.
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Food and Drink, The Hill, We Love Food
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First Look: Boxcar Tavern

DSC00058
Photo courtesy of Tricia Barba

I went to Boxcar Tavern the first day (night) it opened – just two days before the New Year. When staring in from the outside it was impossible to see just how crowded it was, but upon opening the door, the excitement surrounding the new establishment was tangible. There were a lot of people (think standing room only) and it was loud and lively.

Boxcar Tavern is Xavier Cervera’s fifth restaurant on Capitol Hill. His empire includes Molly Malones, Lola’s Barracks Bar & Grill, and Senart’s Oyster & Chop House. With just one glance, those accustomed to dining on the Hill can tell whose baby Boxcar is. It has that “Cervera look.” The restaurant, situated right next to Tunnicliff’s Tavern on 7th Street SE in the old Petite Gourmet space, is long and narrow, filled with maple and marble decor. From the entrance, to your left is an elegant bar that stretches almost there entire length of the restaurant and to your right begins an endless row of small booths. Basically, it looks like Senart’s, just a bit darker.

Another similarity to Senart’s is Executive Chef Brian Klein, who is now running Boxcar’s kitchen.  The menus look the same physically as well; content-wise, Boxcar actually serves a Seafood Lasagna – my favorite dish at Senart’s before, sadly, it disappeared.

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Food and Drink
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Rogue Sessions: Celebrity Chefs Rally to Support RJ Cooper

Rogue 24 by RJ Cooper
Courtesy Angie Salame

It is an unfortunate circumstance that will bring together some of the most talented chefs from the nation for a culinary showdown of epic proportions. Chef RJ Cooper, the mastermind behind Rogue 24, will undergo open heart surgery this month to correct a genetic heart defect which could be life-threatening if not treated.

In his place, ten of Cooper’s closest friends – who also happen to be some of the most talented chefs in the nation – will each take over the kitchen at Rogue 24 for a week. The impressive roster includes José Andrés, 2011 James Beard Outstanding Chef, David Posey from Chicago’s 4-star restaurant Blackbird and formerly of Alinea, Spike Gjerde, chef/owner of Woodberry Kitchen, Nancy Oakes, James Beard Best Chef California and chef/owner of Boulevard, and Top Chef contestant Jennifer Caroll, who worked with Eric Ripert at 10 Arts in Philadelphia and Le Bernadin in New York. And that’s just the half of them.

Each Rogue Session will cost $185 per person, and includes a 24-course dinner which will feature twelve dishes prepared by that week’s visiting chef and twelve Rogue 24 favorites, and wine and cocktail pairings by celebrity bartender Derek Brown and Beverage Director JP Fetherston. Tickets to these coveted sessions will be sold one week in advance exclusively through Gilt City. The first session kicks-off January 10th and will be lead by Top Chef contestant Bryan Voltaggio of VOLT. A portion of the ticket sales will be donated to Share Our Strength.

Now, if this isn’t the definition of chef love I don’t know what is.

Food and Drink, The Features, We Love Drinks
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Best Of: Drinks 2011

Photo courtesy of Jenn Larsen
Architectural Ice
courtesy of Jenn Larsen

Another year, another round for the bar. Before launching into the drinks team’s reminisces of 2011, forgive me for doing something I rarely do as a writer – get a little personal. Just imagine you’re a bartender, and I’m pouring out my sob story at last call.

I almost gave up on drinks writing in 2011. After three years, frankly, I was feeling a bit jaded, and then personal set-backs began piling up, cruel jokes galore, making it difficult to stay focused. So I took some trips, detoxed on coconut water, did the “what’s it all about?” cliche. But after my return I was sitting at American Ice Company, as Patrick Owens happily sparked flames off an orange peel and Black Sabbath blared for Metal Night, and it hit me: what the hell am I thinking? I love drinks, I love DC and especially I love these people whose passion it is to create something so ephemeral and magical as a cocktail. Thoughts of sabbatical left my head, and I was back.

Through it all, the fantastic drinks team of We Love DC held it together – Brittany, Fedward, Moses – and now we’re lucky to add Addison to our imbibing crew. Let’s take a look back at our authors’ thoughts on drinks in 2011. And cheers to the bartenders who fill our glasses with craft, care, and a little magic.

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Food and Drink, Foodie Roundup, The Features
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Best of: Food 2011

Photo courtesy of Chris Rief aka Spodie Odie
courtesy of Chris Rief aka Spodie Odie

If you ask me, 2011 pretty much knocked it out of the park on the food scene. A plethora of new restaurants and bars opened, old restaurants expanded, chefs stirred up controversy and did good deeds, and in the end our fair city took home two James Beard Awards among others we were honored with. DC showed we’ve got the chops when it comes to food and it’s only up from here.

So fellow food writer Tricia and I took a look back at the year in food and rounded up all our favorites from the year. Find our Best of 2011 list after the jump and have a happy new year!
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Food and Drink, The Features, We Love Food
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We Love Food: Ripple


Pumpkin Soup at Ripple, Courtesy of Elizabeth Parker

I checked out Ripple when they first opened back in 2010, before there had been much buzz about it, before the restaurant expanded and back when it was one of those restaurants that I just had a good feeling about. The restaurant has changed chefs and menus through its almost two-year history, but one thing has remained a constant: the food.

One thing that stands out right away when you go to Ripple is the presentation. There are thoughtful details on each plate, such as the rouge pumpkin soup that’s poured at the table for a little added effect. The thick, bright soup goes with a somewhat unusual combination of eggplant, pine nuts, cippolini and squid, and somehow it all works well together. If you want to go for something a little heavier, try the mushroom risotto with the poached egg nestled on top. The runny egg yolk and tender mushrooms over a bowl of hot risotto make for great comfort food on a chilly day. And whereas other restaurants have little bites or snacks that are tasteless throwaways, the bacon-roasted pecans are addictive and pleasantly salty and smoky. If you go and the pork rillette is back on the menu, don’t pass it up.

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Capital Chefs, Food and Drink, The Daily Feed
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New Chef Takes the Helm at Blue Duck Tavern

Photo courtesy of prettylovelythings
Entrance – Blue Duck Tavern
courtesy of prettylovelythings

It caused a bit of a stir when Brian McBride, the long-time chef at Blue Duck Tavern left in November to team up with Robert Wiedmaier on a concept that has yet to be unveiled. But now the restaurant in the Park Hyatt in Georgetown has a new executive chef leading the way: Sebastien Archambault.

The 34-year-old chef was born in Texas but trained in Paris, and has worked under the direction of big names such as Alain Ducasse, Jean-Francois Rouquette and Guy Savoy. Additionally, Archambault has worked in France, Mexico and in Corsica, where he earned a Michelin star during his time at Restaurant Le Pirate. In 2008, he became the executive chef at the Andaz West Hollywood hotel’s RH Restaurant where he met the McBride, the former Blue Duck Tavern chef McBride who assisted in the opening of RH.

“Sebastien is certainly the ideal choice for my successor at Park Hyatt Washington & Blue Duck Tavern,” said Brian McBride, former executive chef of the Park Hyatt Washington in a press release. “He is not only an incredibly talented chef, but also a friend who I have had the pleasure of working alongside in many kitchens – from sharing menu ideas and new dishes to collaborating together at the esteemed Masters of Food & Wine event in Buenos Aires. Sebastien’s culinary vision and commitment to sustainability mirrors the spirit and concept of Blue Duck Tavern and he will work closely with Chef de Cuisine John Melfi to bring the true flavors of seasonal ingredients to the table.”

Food and Drink, The Daily Feed
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Taylor Gourmet Opens on 14th Street January 3rd

Photo courtesy of william couch
Taylor Gourmet
courtesy of william couch

Oh 14th Street, let me count the reasons why I love thee. And now I’ve got another reason: Taylor Gourmet is opening up on January 3rd.

Just a few weeks since the Bethesda location’s first birthday, the owners Casey Patten and David Mazza have announced the opening of a fourth location. Plus, this one will offer delivery service to the Dupont Circle and Columbia Heights area. For those who bemoan the late night dining options of DC, you’re in luck–the 14th Street Taylor Gourmet will be open until 2:30 AM on Thursdays and 3:30 AM on Fridays and Saturdays.

“We’ve wanted to open a shop on 14th St. for years because the neighborhood is a great reflection of D.C. We have customers who live and work there that frequent Taylor Gourmet and wish they didn’t have to come across town,” said Casey Patten in a press release.

The new Taylor Gourmet is located at 1908 14th Street NW.

Capital Chefs, Food and Drink, Penn Quarter, The Features
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Capital Chefs: Mike Isabella of Graffiato (Part 2)

Photo courtesy of bonappetitfoodie
Mike Isabella’s Pork and Beans
courtesy of bonappetitfoodie

Pork belly, the stuff of Gods. And if you’ve had the delectable version at Graffiato, you know exactly what I’m talking about–melt in your mouth pork with that nice seared, caramelized outer edge, complimented by a roughly pureed bed of cannelini beans. Chef Mike Isabella shared the recipe with me in the most recent Capital Chefs which you can find after the jump. On a cold winter’s day, this dish is perfect.
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Capital Chefs, Food and Drink, Penn Quarter, The Features
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Capital Chefs: Mike Isabella of Graffiato (Part 1)

Photo courtesy of bonappetitfoodie
Mike Isabella of Graffiato
courtesy of bonappetitfoodie

Chef Mike Isabella describes himself as intense, focused and driven. And at first you might be intimidated by the tattoos or the serious face when he asks a line cook about a certain dish, not to mention his culinary prowess that landed him on Top Chef and as a runner-up on Top Chef All Stars. But then you mention you’re both from New Jersey or make an astute comment about a dish, and right away the ice is broken, the conversation is off to a start and you wonder how anyone could describe the chef as anything but affable and welcoming.

Like many of the chefs I talk to, Isabella started cooking at a young age just by keeping busy in the kitchen with this grandmother. “I loved the smell of her cooking. Helping her kept me occupied,” he said. From there, becoming a chef was a no-brainer. “This was the only thing I wanted to do. So I knew I couldn’t fail and I worked my ass off.”

The northern Jersey native started out at The Restaurant School in New York, followed by a stint in Philadelphia working with the likes of Stephen Starr, Jose Garces and Marcus Samuelsson. After Philadelphia, Isabella moved to Atlanta to work at a greek restaurant, Kyma, before coming to DC to be the executive chef at Jose Andres’ Zaytinya for three years. Today, you probably know Isabella best from Top Chef and from Graffiato, his Italian restaurant he opened in Chinatown this past summer. “I had grown up in New Jersey, went to New York and then Philly and Atlanta, but I couldn’t find the right fit for me,” Isabella says. In a goldilocks-esque moment, it turned out that DC was just right for the chef. “DC is the perfect size,” he says, adding that the farms in the area are a huge asset. “This city sticks together. We all [in the culinary scene] support one another and make each other better. Chefs here always welcome new people with open arms.” Continue reading →

Food and Drink, The Features, The Hill, We Love Food
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One Year Later: Smith Commons

Photo courtesy of philliefan99
smith commons
courtesy of philliefan99

If you remember the H Street corridor from years ago, the place where Smith Commons now stands was the home of a large carpet warehouse. The restaurant is just as massive: three stories with a main dining room and main bar on the first floor, a public house on levels two and three, plus a seasonal patio. Smith Commons is one of the classiest buildings on H Street, both on the interior and exterior, with clean lines, eccentric furniture and the quintessential exposed brick.

The first thing you’ll notice when walking through the doors is how open the space is. Here you aren’t crammed so closely together that eavesdropping on the people sitting next you is involuntary; instead, the excess space makes the restaurant a great place for groups.

Smith Commons bills itself as offering an “international menu of approachable cuisine,” so think  fusion. There’s a lot going on when you look at the menu –  not that there are a lot of choices, but those choices are quite different. The menu changes seasonally with recipes developed by Executive Chef Carlos Delgado, so it can sometimes be sad to see one of your favorite dishes gone, but then there’s always time to pick a new favorite for the night.
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