Category Archives: Food and Drink

Food and Drink, Night Life, The Features
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Lost Society Opening on U Street

Photo courtesy of
‘Steak, Lost Society’
courtesy of ‘Jenn Larsen’

Last Thursday I was a guest at the media preview for “boutique steakhouse” Lost Society, occupying the top two floors of a classic corner building at 14th and U Streets. I’ve long awaited this building’s renovation, as it’s been a blight on a corner of what should be prime real estate. I’m happy to report that Lost Society will counter-balance the chains planned for the bottom floor (as a local resident, not too happy with yet another Subway!).

Opening this Friday, July 1, the space is interesting in that it’s divided into “decor vignettes” – changing the mood as you turn each corner. The second floor is dominated by a double-sided bar, which is in turn flanked by a series of booths with a view overlooking 14th Street that can be enclosed by privacy curtains, a line of pub tables with a grey velvet banquette, a lounge area with purple couches and leather chairs, and finally a whimsical alcove wallpapered with flirtatious Gibson Girls. You wouldn’t feel out of place wearing a smoking jacket. Let’s take a look.  Continue reading →

Food and Drink
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First Look: 901 Restaurant and Bar

901 001
The first three adjectives that come to mind when describing 901 Restaurant and Bar? Elegant, chic and modern. The building looks (and is) brand new with its dark red brick. On the inside you have clean lines, dim lighting, and different “sections” named after neighborhoods in DC for the dining area and private dining rooms.

The first point won here came from the hostess, who was very friendly and welcoming in her greeting. Too often I feel like I have to track someone down for attention…not at all the case 901.

The cocktail list is quite creative, or at least the names are. My two favorites are the Pinapple Mojito, which bills itself as “fruity without being Frou-Frou”
(Parrot Bay Pineapple Rum & Pineapple Juice, lime sugar & mint), and Bang, which comes with Belvedere Vodka, Chambord, Champagne & raspberries.
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Food and Drink, The Features
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The 2011 RAMMY Awards

Photo courtesy of
‘Todd Gray of Equinox, Chef of the Year’
courtesy of ‘bonappetitfoodie’

This past Sunday restauranteurs, chefs and restaurant staff filled the Marriott hotel in Woodley Park in honor of the 2011 Restaurant Association Metropolitan Washington (RAMMY) Awards. The awards honored some of the best in the restaurant industry (though there were several restaurants whose praises went unsung during the night). If you missed the live tweeting, you’ll find the full list of winners after the jump.
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Food and Drink, The Daily Feed
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Friday Happy Hour: Avery India Pale Ale

Thursday night was an evening of my favorite things. My favorite DC food truck, TaKorean parked outside one of my favorite coffee shops, Chinatown Coffee Co. for one of Chinatown’s brilliant “Food Truck Happy Hours.” With my delicious Korean-inspired tofu tacos, I enjoyed another of my favorite things: Imbibing a tasty beer.

The beer/wine/absinthe alcohol program at Chinatown Coffee is a bit quirky and easy to forget about if you mostly come in for a morning caffeine burst in the form of their expertly-executed espressos. Stop by in the evening, though, and it is a charming place to have a drink from their seasonally-curated menu of choices, away from the crazy happy hour crush of many other bars in the neighborhood. Also, with several beers usually available for $3 and most options under $6, the prices really cannot be beat. Add delicious tacos and what more do you really want in life?
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Capital Chefs, Food and Drink, The Features
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Capital Chefs: Nick Stefanelli of Bibiana (Part 2)

Photo courtesy of
‘Risotto Frutti di Mare at Bibiana’
courtesy of ‘bonappetitfoodie’

Risotto can be like a wild beast in the kitchen. If you don’t cook it long enough, it’s like eating little rock pellets. If you don’t stir it, you will end up with a gloppy mess. But in reality, risotto is not all that hard to make and make it well. So with that in mind, don’t get hung up on the idea that you have to babysit this pot of rice grains for a while. Besides, you’re cooking with wine…pour yourself a glass.

After the jump you’ll find Nick Stefanelli’s recipe for risotto frutti di mare. It’s a light risotto with the lemon juice, white wine and seafood–perfect for summertime. Keep in mind Stefanelli’s advice that this recipe (as most do) depends on the freshness of the seafood, and don’t get too hung up on what seafood to include in the risotto if something isn’t available at your grocery store. Again, Stefanelli would remind you that “frutti di mare” means “fruits of the sea,” stick with firm fish and shellfish for the risotto and you can’t go wrong.
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Capital Chefs, Food and Drink, The Features
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Capital Chefs: Nick Stefanelli of Bibiana (Part 1)

Photo courtesy of
‘Nick Stefanelli of Bibiana’
courtesy of ‘bonappetitfoodie’

While being a chef wasn’t in Nick Stefanelli’s original career plans, Italy (and it’s food) was and still is a common thread in the arc of his work. Stefanelli, the executive chef at Bibiana Osteria started out studying fashion design in Milan, when his interests switched over to food. “There is a profound food culture in Italy that’s not going on here,” he says. While “food was always in his life,” Stefanelli switched his focus to becoming a chef after traveling through Italy.

During our conversation, Nick put Italian food in a context that rang true for me. “You can’t put a label on what Italian food is. It’s not just pasta and tomato sauce–it’s a culture, ways of doing things, the knowledge of knowing your grower and the relationships that you build around the cuisine,” says Stefanelli. “I try to reproduce that here, rather than import products. I apply techniques and sauces of Italian cookery to the food that’s available here. If a cuisine stands still, it will fall to the wayside. You need evolution.” Continue reading →

Capital Chefs, Food and Drink, The Features
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Capital Chefs: Quanta Robinson of Black’s Bar and Kitchen (Part 2)

Black's Bar and Kitchen-10
‘Black’s Bar and Kitchen-10’
‘courtesy of spiggycat‘

Summertime rolls around and if you’re like me and have a kitchen that turns into a sauna from June through September, you want to spend as little time as possible over the stove. That’s not to say that you’re willing to sacrifice having a good meal. After the jump, you’ll find chef Quanta Robinson’s recipe for Malt Mussels with Frites (read: french fries). It’s straightforward and doesn’t take a ton of time to cook. Plus who doesn’t love a brothy bowl of mussels with a good chunk of crusty bread or frites?
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Food and Drink
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Local Authors Debut “An Illustrated Guide to Cocktails”



“Strong, sweet, and bitter—a good cocktail has the intrigue of an alluring drama, the joy of a salty-sweet dessert, and the sin of a vice. From the raucous innkeepers of the 18th century to the gangster bootleggers of Prohibition, liquor has always had a dark side, and cocktails are the keepers of its lore. Some creation legends include tales of the New York gangster and poker hustler Jack Rose, the famous matador film Blood and Sand, and a club dancer named Margarita Carmen that eventually became the pin-up actress known as Rita Hayworth. Where there’s a drink, there’s a story.”

That is the description offered for An Illustrated Guide to Cocktails by locals Orr Shtuhl and Elizabeth Graeber. The new release features recipes and origin stories for a variety of classic drinks, accompanied by beautiful and whimsical illustrations.

“Cocktails seemed like the perfect subject for us,” Shtuhl says of how the idea for the book came about. “They each come with their own little self-contained tales, and that’s how we wanted to set the book up. There’s a new story on every page, so it’s the kind of book you can open up in the middle and read here and there.”
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Capital Chefs, Food and Drink, The Features
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Capital Chefs: Quanta Robinson of Black’s Bar and Kitchen (Part 1)

Black's Bar and Kitchen-17
‘Black’s Bar and Kitchen-17‘
‘courtesy of spiggycat‘

A lot of people will say that food can open up a whole new world for a person, be it a new world of flavors and ingredients or insight into a foreign culture. Quanta Robinson, executive chef at Black’s Bar and Kitchen in Bethesda, sees it as her job to open people’s minds with cooking.

“It’s rewarding to hear, ‘I would never have tried ‘blank,’ but I did and I liked it,” she says. Quanta says that sometimes it’s as easy as changing the seasoning or the approach to a dish or particular ingredient, in order to get people to try something new (and like it). “I’m horrible with change, so I know it’s hard to break out of a comfort zone,” she jokes. But when a server or a guest at Black’s tells her that they enjoyed a dish they never thought they would, that’s when she can smile and cherish a “small victory.” “A lot of people aren’t chance-y or they’re picky, so it’s about making those people leave happy,” she says.
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Food and Drink
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Nationals Park Adds New Food Options

All photos courtesy of the author

Although Nationals Park already features a number of iconic Washington-area restaurants, such as Ben’s Chili Bowl and Hard Times Cafe, the Nationals partnered with New York City’s Union Square Hospitality Group to bring in four new dining options: Blue Smoke BBQ, Box Frites, El Verano Taqueria, and Shake Shack (which also just opened a brick-and-mortar location near Dupont Circle to much fanfare).
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Food and Drink, The Daily Feed
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Friday Happy Hour: Teaism Chai Shake

When I was in high school in Dupont Circle, I had a friend who worked part-time at the R Street Teaism. Occasionally, to amuse herself during shifts, she would play a bit with the yuppies and faux-autheticity-seeking customers who came along. When one of them ordered the chai shake, she would “correct” their pronunciation.

“The chai shaa-KAY?” she would say. Clearly Teaism was a place too fancy for a pedestrian shake. Most times, the customer would quickly follow along. “The shaa-KAY. Of course. That is what I meant.” Part of the game was to see how many would then order it that way next time – and many did.
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Food and Drink, The Daily Feed
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This Week in Food

Photo courtesy of
‘Shake Shack’
courtesy of ‘willandbeyond’
Burgers & More

In love with Shake Shack but can’t stand the long line? Maybe you will have better luck at Nationals Park, where the second Shake Shack opens next week along with Blue Smoke‘s barbecue, Box Frites (“Belgian-style fries and dipping sauces”) and El Verano Taqueria. Read more from EaterDC or check out Tom Sietsema’s review of the burgers here.

14th Street

Washington City Paper brings us some food news like always. We already knew that the Whisk Group abandoned its two tiered Italian food concept for the old Italian Shirt Laundry Space at 14th and Q Street NW. Now we’re told Starr Restaurant Group  from Philadelphia is close to signing a lease at that spot for its “super-French Parc concept.”

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Food and Drink, The Daily Feed
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New Chefs de Cuisine at DC Coast and Michel

Photo courtesy of
‘Watershed- Washington, DC’
courtesy of ‘Plantains and Kimchi’

In most recent chef news (other than which celebri-chef or popular chain are coming to DC), two DC restaurants have new chefs de cuisine.

Matt Kuhn, who has already been at DC Coast as the sous chef for two years, was recently bumped up to chef de cuisine for the restaurant following some minor renovations. “The team loves Matt. He has a great temperament,” said Jeff Tunks, a chef and one of the partners in Passion Food LLC. “He’s open to hearing concerns and ideas, and has an easy-going southern manner, and that makes for a good dynamic in a professional kitchen. Previously, Kuhn worked at FIG in Charleston.

Over in Tysons Corner at Michel, Jon Mathieson was named the chef de cuisine. Mathieson was previously the chef/owner of the now closed Inox and prior to that was the chef de cuisine at 2941. “I cook with a love for the classics, and at Michel at The Ritz-Carlton, I can offer the commitment to excellence that Chef Richard exemplifies,” said Mathieson. Mathieson’s accolades before coming to DC include positions at Le Bernardin and Lespinasse in New York, as well as executive chef at Stonehedge Inn in Tyngsboro, MA, where he won three stars from the Boston Globe and four diamonds from AAA.

Food and Drink, Foodie Roundup, The Features
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We Love Upcoming Food Events in the City

Photo courtesy of
‘Every Food Fits: Thanksgiving Edition’
courtesy of ‘staceyviera’

Every now and then you splurge with food, usually it being something with a lot of butter and a high calorie count. After the jump you’ll find a little roundup of some food events that are not only worthy of the extra calories but also of breaking the bank a little.
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Food and Drink, Special Events, The Features, We Love Drinks
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Drinks Special: SAVOR

SAVOR 2011. Photo courtesy of the Brewers Association. Photo credit: Eddie Arrossi.

Greetings from the morning treadmill, where I get to recover from the decadence that was this weekend’s “SAVOR – American Craft Beer & Food Experience” event. With 144 different brews from 72 craft breweries, the extravaganza put smiles on 2,000 very happy visitors to the spaciously inviting National Building Museum in downtown Washington, DC on June 3 & 4, 2011.

Each of the star-spangled craft brews – from pilsner to stout, singles to quads – were paired with a delectable selection of culinary creations to complement each work of liquid art.  The food pairings on Friday night were succulent enough to almost steal the show (strangely, Saturday’s food wasn’t as well done and disappeared early), but undoubtedly the stars of the night shined brightly in their gently swirled tasting glasses.

Some guests performed some advance research, like Brian from Washington.  In addition to a checklist of his previous favorites, he came prepared with a list of must try selections, especially a host of India Pale Ales. “I checked a few local blogs and went to a few of the brewer sites,” he said.  Amanda from Ballston also visited some of the brewery web sites when she bought her ticket, “but it was a long time ago, and the actual beers weren’t known then, so it was like a surprise tonight.”  My bet is that most guests were like Shawn from Bethesda, who was “just here for a great time!”

Fortunately, for the first time, this year’s 4th annual event added a second night to create even more first impressions.  Unfortunately, the over 1,700 gallons of brews on display could only be sampled with an advance purchase ticket – offered months ago. No wonder the event sold out in less than a day!  Before heading out the door, I signed up for the mailing list to be notified of advance sales for next year’s event.  I’d suggest the same for you.

Some of my observations (with some actual quotes heard around the venue):
“This pilsner tastes nothing like Miller Lite, Toto.”
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Entertainment, Essential DC, Food and Drink, Life in the Capital, Music, Night Life, Special Events, The Daily Feed, The District
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Saturday Memorial Concert for Adam Hosinski and Rory Weichbrod

On October 9th, 2010, Adam Hosinski and Rory Weichbrod, were crossing Rockville Pike in North Bethesda, when they were struck and killed by a driver who was later arrested on DUI charges and convicted of manslaughter.

This Saturday, from 2-7pm, friends and family will gather at The Bullpen, across from Nationals Stadium, to celebrate the lives of these two men, with a memorial concert and fundraiser for two charities (The Special Olympics and Operation Once in a Lifetime) the two were closely involved with. The event was conceived and planned by several of Adam and Rory’s closest friends, specifically the band members of Midnight Spin, close childhood friends and classmates of Hosinski and Weichbrod. According to the victims’ close friend, Kevin Boyle, “The concert is a memorial, a charity fund raiser, and most of all a celebration of the lives of two of the best guys I was lucky enough to have as a part of my life.”

The weather for tomorrow will provide the perfect day to head over to The Bullpen for tons of fun, live music, cornhole, a fast pitch baseball machine, food and drink, but most importantly to remember two DCers taken far too soon.

The event will not require a cover charge.

Food and Drink, The Daily Feed
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Friday Happy Hour: 3 Stars Syndicate

With all the excitement about the recent launch of DC Brau you could be forgiven for missing the slightly-quieter drop of a second DC based beer company, Three Stars Brewing – but, if so, it is high time you found out.

Debuting with their Syndicate saison, brewed in collaboration with Evolution in Delaware, the seasonally-appropriate style is infused with red, white, and black peppercorns to create a spicy, floral, summer beer. It is quaffable and tasty, without being overbearing. (If you have tried the Green Peppercorn Tripel from Baltimore’s Brewer’s Art, this is a far lighter, more subtle pepper quality.)

If pressed, I would pick 3 Stars’ Syndicate over the DC Brau Public Ale – but they really are very different styles, so the comparison means little. The principal things they share are natures well-suited to drinking on the warm patios of their home city as the season carries on and a hint of more great things to come from both local breweries.

Food and Drink, The Daily Feed
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FREE FOOD ALERT: Chocolate Chip Cookies at Union Station

Photo courtesy of
”
courtesy of ‘Chris Rief aka Spodie Odie’

In honor of DoubleTree by Hilton Hotels’ 25th anniversary of their chocolate chip cookie, they’ll be giving out free cookies from 10 am to 6 pm at Union Station. The Cookie CAREavan from the hotel is making a stop in DC as part of their 10-week, 10,000-mile and 50-city tour and will be giving out the same cookies they give to every guest who checks in to one of their hotels.

The Cookie CAREavan tour is hopping on the food truck bandwagon and is also a sponsor of the Food Network’s The Great Food Truck Race.

So head over to Union Station today for a little sugar boost in your day or also as a perfect gift thanks to the holiday cookie delivery service they offer.

A small batch, handmade gift shows you care. Not just about the recipient, but about supporting small local businesses. We can work with you to customize so you don’t have to worry about someone not remembering who gave them the amazing cookies.

Food and Drink
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First Look: Luke’s Lobster

Luke’s Lobster isn’t a big space, and you could almost walk by it…that is if
it weren’t for the long line stretching out the door during lunch. The crustacean place is really all you would expect and more.

A New York import, Luke’s Lobster has done so well in its openening week that it already ran out of crab, but will be getting a delivery ASAP (so maybe by the time you read this Wednesday). You obviously can’t leave Luke’s without trying the famous lobster roll, but if you are hungry or with a friend, I would suggest going for the Taste of Maine. Logistically you place your order, get a ticket, wait and then pick it up from the Pick Up window.

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Food and Drink, The Daily Feed
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Friday Happy Hour: Granita Cocktails at Casa Nonna

Wednesday started out pretty poorly for me. One of my favorite people celebrated his birthday on Tuesday night (his “actual” birthday, following the “pre-birthday” celebrations at U Hall on Saturday, mind you) and things got a bit saturated. I woke up the next morning feeling pretty sick. After some coffee and water, I got around to checking my email – only to be reminded that I was scheduled to meet up with some other press people to attend a cocktail tasting at Casa Nonna that evening.

I considered canceling, but let’s face facts: A drinks writer calling in hungover is not just unprofessional, it is downright amateurish. When six rolled around, I got myself together and headed over to Dupont Circle.

Casa Nonna is on Connecticut Avenue at N St, in the former California Pizza Kitchen space on the corner. A long, attractive patio stretches along the one side and the place seems absolutely perfect for the drinks-after-work set though, on this evening at least, the place is comfortably populated but definitely not crowded. As the summer evenings drag on, though, one expects that to change. To sweeten the deal: a trio of special “granitia cocktails” that bring together icy, fruity, and boozy to appealing result.
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