Category Archives: Food and Drink

Capital Chefs, Food and Drink, The Features
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Capital Chefs: Mallory Staley of 1789 (Part 2)

 Photo courtesy of
‘Rhubarb Shortcake Trifle at 1789’
courtesy of ‘bonappetitfoodie’

One of the things Mallory and I both geeked out over when we spoke was the fact that the arrival of Spring means a ton of fresh fruit to cook with. Right now, rhubarb is coming into season and her recipe for rhubarb shortcake trifles is fantastic.

For a long time I had no idea what a trifle was–an easy to assemble dessert that has layers of fruit, cake and custard. It’s a dessert you can either dress up or dress it down, depending on the occassion and how fancy you want to get. Don’t be intimidated by the fact that you have to prepare three separate parts to make the whole dessert. Serve this up in a clear glass bowl and let all your friends marvel over your impressive handiwork.

See the recipe after the jump.
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Capital Chefs, Food and Drink, The Features
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Capital Chefs: Mallory Staley of 1789 (Part 1)

Photo courtesy of
‘Mallory Staley of 1789’
courtesy of ‘bonappetitfoodie’

A lot of people like to say they’ve been cooking since they were a wee one who could barely see over the countertops. But unlike Mallory Staley, few people can say they were promoted to executive pastry chef at a restaurant when they were just 15 years old.

Growing up, she worked at a bed and breakfast in Maryland where the pastry chef was also in charge of the cold plating station for salads. When that pastry chef left, Mallory found herself in charge of desserts after only working there for four months. “I always knew I wanted to cook and as soon as I knew I wanted to cook professionally, I never looked back,” she said.

Before returning to the DMV area and starting at 1789, Staley earned her certificate at The French Culinary Institute in New York and most recently worked as the pastry chef at the renowned Oak Room at the Plaza Hotel. She felt maxed out in New York, she said. That’s when she saw the job ad at 1789 for a new pastry chef, following the departure of the restaurant’s long-time pastry chef, Travis Olson.

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Food and Drink, The Features, We Love Drinks
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We Love Drinks: Nahem Simon

Nahem Simon

We Love Drinks continues our series where we look behind the bar, profiling the many people – from mixologists to bartenders, sommeliers to publicans – who make your drinks experience happen.

I swing open the hefty, wide birch door on a cool, clear Sunday evening in March, ascend the metal staircase, and enter into a narrow but deep room, filled with lively chatter and the aromas of sweet and sour beer and freshly-cleaned tap lines. I take a seat at the bar and am immediately approached by one of the bartenders. He reaches out to shake my hand.

“Good evening, Bill! Great to see you. How’s everything going, buddy?”

That’s Nahem Simon, and this is ChurchKey, the acclaimed beer bar brother to its downstairs sister Birch & Barley in Logan Circle. Much has been written on this relatively recent addition to the DC nightlife scene, and if you’re a beer geek you’ve surely heard of Greg Engert, the famed beer director of the two restaurants. But, you may not have heard of Nahem, who on almost any given day can be found pouring one of their 50 taps, hand-pumping a cask ale, or wiping down the bar in a move he calls “the Zamboni.”

Nahem plays Greg’s right-hand man; while Greg researches beers, hosts tastings, and appears in the media as the face of ChurchKey, Nahem’s running the show behind the bar. The two have been close friends for several years and their collective enthusiasm toward craft beer has helped permanently transform DC’s beer scene.

I settle in at the bar as Nahem pours me a glass. He introduces me to some fellow patrons: another ChurchKey bartender off-duty, relaxing with his girlfriend and enjoying a hockey game on the flat screens over the taps, and a general manager of a local restaurant who has stopped in after a busy weekend. Soon, Nahem finds a moment to step out from behind the bar, and we take a seat in the secluded lounge area near the back of the room to talk. Continue reading →

Food and Drink, The Daily Feed
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Where to Eat and Celebrate the Royal Wedding

Photo courtesy of
‘Hot Tea, Cold Day’
courtesy of ‘Samer Farha’

Sure, we’re no longer British subjects and yes, we’re thousands of miles across the pond. But that doesn’t mean we can’t raise our pinkies and toast to the royal wedding of Prince William and Kate Middleton.

For the complete tea time experience, The British Pantry in Aldie, VA, is offering special royal wedding teas from April 26th to April 29th. They’ll have raffles for a “commemorative royal wedding gift.” But if you don’t win you can always buy a royal wedding tea towel, that way you’ll have Prince William in the palm of your hand each and every day.

Over at AGAINN, if you donate a teapot to the restaurant during the rest of April you can have a free appetizer or dessert. The restaurant plans on displaying and serving tea in all of the donated teapots.  Aside from British fare of scones and finger sandwiches, AGAINN will be serving tiny wedding cakes. Proceeds from the cakes will go to PeacePlayers International – Northern Ireland, a DC-based charity the royal couple is donating to as well. Should you also be a blushing bride like Middleton, you can enter to win a tea party for you and your friends.

If an afternoon tea isn’t enough for you, you can stay overnight at the Ritz-Carlton on April 28th and awake to partake in the royal wedding viewing party at 5 AM. The viewing party breakfast for $40 per person will include different British treats, while the overnight package will give you two tickets to the viewing party, as well as special cocktails and “18 carat sapphire cupcakes” to celebrate the royal nuptials.

Food and Drink
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First Look: The Queen Vic

photo4
The Queen Vic just opened last month, and it’s already quite the welcome addition to ever-changing H St. While some other popular establishments on the strip seem to blend in with their toned-down colors, The Queen Vic chose to go the opposite direction. There is no way anyone could miss the dark red exterior, or walk by without even taking a peek inside.

The interior looks just like one would expect a British gastropub to look like…I think. There is a wooden bar that stretches through the narrow restaurant. Behind your bar seat you’ll find a mirror, and in front you face quite the selection of beers on tap and some of the friendliest and most welcoming bartenders ever.

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Food and Drink, Fun & Games, The Daily Feed
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Das Bullpen Opens Near Nats Park

Photo courtesy of
‘Finished Drinking’
courtesy of ‘Quinn Ryan Mattingly’

The next time you get off the Metro at Navy Yard heading toward Nats Park, you’ll be greeted by the exterior of a new outdoor beer garden called Das Bullpen (h/t to Nationals Buzz blogger Kristen Hudak).

Das Bullpen opened Tuesday and is described as the “laid-back alternative” to its partner beer garden, The Bullpen, which further down (by a few yards or so) on Half Street.

Bratwurst, Polish sausage, knockwurst, hot dogs and an extensive European draught beer selection will be available to patrons.

Das Bullpen will open two hours before the day’s first pitch and stay open until midnight.

Food and Drink, The Features, The Hill, We Love Food
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We Love Food: Seventh Hill Pizza

Photo courtesy of
‘Seventh Hill Pizza’
courtesy of ‘kspidel’

Last summer, in a fit of humidity-induced insanity, my friends and I decided to taste test non-delivery pizzas around town. There were seven pies, and in an attempt to branch out a little, I picked up one from Seventh Hill. I figured this Eastern Market spot (which no one had heard of before) would finish somewhere in the middle of the pack with perennial favorite 2 Amy’s coming out on top. In a Cinderella story that ESPN would surely have composed a specific theme song for, Seventh Hill came out of nowhere and clinched the win.

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Food and Drink, The Daily Feed
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Food Tweet of the Week: Toki Underground

 Photo courtesy of
‘Toki Underground dumplings’
courtesy of ‘TPWP’
So I haven’t tried the famous Toki Underground yet, but I’ve known about it forever. Why? Pretty much because its Twitter Feed.

@TokiUnderground has been talking about its opening for months, getting everyone excited for ramen and dumplings on H Street. The Washington Post described Toki as “long-discussed” and “much awaited,” and the restaurant has gotten first look reviews from pretty much every DC-based pub and blog. Not a small feat.

See the tweet I love…

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Capital Chefs, Food and Drink, The Features
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Capital Chefs: Nate Garyantes of Ardeo + Bardeo (Part 2)

Photo courtesy of
‘Scallops small plate at Ardeo + Bardeo’
courtesy of ‘bonappetitfoodie’

There are often times when you go into a restaurant, eat a dish and say to yourself, “I wish I could have that at home.” The scallop schnitzel at Ardeo + Bardeo is one small platter that isn’t all that hard to make. If you’re short on time, or don’t feel like making the entire dish, you can still make the breaded scallops in this recipe and serve it over a simple salad with the cider vinaigrette dressing.

The dish is served with micro-red cabbage at the restaurant, but for the home cook you can use watercress or regular red cabbage. If you use red cabbage, be sure to let it sit in the cider vinaigrette for a little longer so the flavor takes hold. Also, when pound the sea scallop flat, go gently at first to make sure you don’t end up with mashed scallops. Bay scallops can be found at some grocery stores and fish markets, such as Blacksalt Fish Market, according to Garyantes. Again, if you can’t find bay scallops or can’t figure out how to clean them just stick with making the breaded scallops portion of this recipe. They’re delicious!

After the jump you’ll find chef Nate Garyantes’ recipe for scallop schnitzel.
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Capital Chefs, Food and Drink, The Features
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Capital Chefs: Nate Garyantes of Ardeo + Bardeo (Part 1)

Photo courtesy of
‘Nate Garyantes of Ardeo + Bardeo’
courtesy of ‘bonappetitfoodie’

When I talk to chefs about their lives and their careers, I always find it interesting how their upbringing and childhood plays a part. For Nate Garyantes, executive chef at Ardeo + Bardeo, growing up in a family that owned a restaurant made him hesitant to become a chef. “Initially, I felt it wasn’t for me,” he says. Seeing his father, the restaurant owner, work long hours and spend time away from their family made Garyantes pause before deciding to work in the restaurant industry.

So instead of enlisting in a kitchen crew, Garyantes joined the army for three years where he earned an Expert Infantry Badge. Afterwards, he moved to Hawaii where he started working in restaurants, at first in the front of house and later in the kitchen. “I fell in love with all of the fresh fruits, vegetables and fish Hawaii had to offer,” he says. It seemed that the kitchen was calling him.

After time in Hawaii, Garyantes moved to Delaware, where he became the executive chef and owner of Restaurant 821 which earned Zagat’s highest rating for food in Delaware. In DC, he was previously the executive sous chef at Jose Andres’ Cafe Atlantico and later worked at Minibar. Throughout all the different restaurants and cooking various types of food, Nate had one thing to say, “It doesn’t matter what I’m cooking, so long as it’s executed properly.”

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Food and Drink, Special Events, The Features, We Love Drinks
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Drinks Special: ARTINI 2011

Photo courtesy of
‘Drinks stations at ARTINI 2011’
courtesy of ‘Jenn Larsen’

It’s no secret that cocktails and art fuel my life. To have both combined together in one heady mix makes for glamour overload. Last Saturday night saw me at such an event, the annual ARTINI gala at the Corcoran Gallery of Art, hosted by the 1869 Society. I’ve said it before, and I’m not ashamed to repeat that being asked to serve on the judging panel of the first Critic’s Choice was a great honor and one of the high points so far of my We Love DC life.

With an estimated attendance of 750 guests mingling under classical columns in the long red gallery, dressed in the first finery of spring, it was a gorgeous scene. After my judging duties were over I stood on the marble steps just watching the crowd, marveling at how much DC has changed in the two decades I’ve been here. There was a vibrant energy, combined with a fashion sense ranging from quirkily vintage to elegantly artsy. My guest, no slouch herself when it comes to fashion and art, described it as “an eye candy madhouse.”

But this isn’t a social column! ARTINI is first and foremost an event designed to showcase the glory of the Corcoran’s collection as it inspires 12 local mixologists to be daring and creative. We already know the winner of both the Critic’s Choice and the Washingtonian Fan Favorite was Ronald Flores of Art and Soul‘s Coleman’s Juice. The Critic’s Choice was a tight race with Joe Ambrose of POV‘s Joan’s Palate coming in at second by only 0.1, rounded out by Brent Davis from AGAINN‘s The Fall of Grace. In the Fan Favorite, Brent took second and Cafe Atlantico‘s Owen Thompson’s Daisy If You Do… took third.

How did all the drinks fare? As judges we had to consider three elements – taste, presentation, and connection to the inspiration art. Trying to hit all three buttons isn’t easy.

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Food and Drink, The Daily Feed, The District
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DC Is a (Self-Imported) Beer Town


‘Den mörke härskaren’
courtesy of ‘awtyeah’

We’ve covered this ground before: DC makes it pretty easy to import alcoholic beverages legally. Tom (with my help) looked at how the law applies to individuals, and now the City Paper’s Young & Hungry blog has covered the commercial side of things. The short version of the rules as they apply to business: pay a reasonable fee, register the purchase, pay the taxes, and you’re good to go. The question is, with rules that lax, why would anybody break them?

How did this come to be? I’ve long suspected that the rules were first engineered by congressmen who wanted to be able to support the distillers, brewers, and vintners in their jurisdictions (although they’re not known for having much trouble breaking their own rules). I think since then the incentives have become all too clear. DC is a small enough market that distributors don’t have enough economy of scale to operate profitably, and the perpetually short-staffed DC government would rather make it easy to comply and pay taxes, instead of having to fund enforcement. Their budget constraints are our gain. Prosit!

Food and Drink, The Daily Feed
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This Week in Food

Photo courtesy of
‘(034/365)’
courtesy of ‘kimberlyfaye’
On their way

Prince of Petworth has some good food news for us. If signs speak the truth, King of Kabob is taking over the old Bao Restaurant & Lounge at 1018 Vermont Ave. Also, if you love your seafood and need something more than a truck, PoP hears that Luke’s Lobster Shack is coming to Penn Quarter at 622 E St, NW. Luke’s currently has 4 locations in New York City. With seafood rolls and brisket (Hill Country) now available in PQ, I might have to move there.

The name reminds me a little too much of those books we all read in elementary school, but this is good news anyway! The Hill is Home updates us on BoxCar Grill (just a working name for now), which will be Xavier Cervera’s fifth (sixth if you count Pacifico) establishment on the Hill. The Hill is Home says BoxCar will be an upsale place with an in-house charcuterie, cheeses, and a large wine selection.

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Adventures, Crime & Punishment, Eat Like Me, Food and Drink, History, Music, Petworth, The Daily Feed
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Bethesda Row Restaurant Week: 04/11 – 04/17

Photo courtesy of

‘Bethesda Lane’ courtesy of ‘Payton Chung’

Bethesda Row’s Spring Restaurant Week kicks off this Monday, April 11 and runs through Sunday, April 17. Participating restaurants include: American Tap Room, Café Deluxe, Jaleo, Lebanese Taverna, Mamma Lucia, Mon Ami Gabi, Parker’s American Bistro, Raku, and Redwood Restaurant and Bar, who will offer two course lunches for $15 and three course dinners for $30.

Standouts in these pre-fixes include American Tap Room’s Open Faced Meatloaf Sandwich, Raku’s Green Tea Crème Brulée, Redwood’s Crispy Salt Cod Croquette and Jaleo’s Ensalada Verde con Queso Idiazábal (mixed greens with Idiazábal cheese, spanish anchovies and garlic anchovy dressing). Diners can preview the restaurant week menus before making reservations at the Bethesda Row website.

In addition to these fabulous meals offered at low prices, Bethesda Row is hosting an online contest to win a $250 dinner certificate to Redwood restaurant.
Food and Drink, Special Events, The Daily Feed
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ARTINI Congratulations!

Ronald Flores of Art and Soul with his ARTINI Coleman's Juice. Photo by author.

Congratulations to Ronald Flores of Art and Soul, who was awarded the Critics’ Choice at Saturday night’s ARTINI 2011 celebration at the Corcoran Gallery of Art. The intrepid We Love DC drinks team had been following the entries closely every week with our Friday Happy Hours, and congratulations are really due to all the competing mixologists. It was an honor for me to serve on the judging panel alongside last year’s winner Justin Guthrie (now Estadio’s general manager), Todd Thrasher of Restaurant Eve/PX, Corcoran’s assistant curator for contemporary art Beatrice Gralton, Washingtonian editor Sophie Gilbert, and notable chef Mike Isabella of the soon-to-open Graffiato.

It was an extremely tight race! Flores’ cocktail was inspired by William Christenberry’s sculpture Coleman’s Cafe and was crafted with Gentleman Jack Tennessee whiskey, mezcal, yuzu-agave syrup, rhubarb bitters, and housemade vanilla cola. Garnished with a housemade Slim Jim (which honestly I mistook for a half-smoked cigar upon first sight, a nice homage to Christenberry’s shack of a cafe), the drink was called Coleman’s Juice and had a distinctly smoky flavor.

The evening was filled with gorgeous guests (seriously, anyone who still thinks Washington is “Hollywood for ugly people” needs to get to next year’s ARTINI and be blown away by the eye candy!) in the beautiful classical surroundings of the Corcoran. I’ll detail the other very worthy contestants and wrap up my experience later this week in Thursday’s We Love Drinks.

Food and Drink, The Daily Feed
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Friday Happy Hour: ARTINI Edition – Week Four

Photo credit: Daniel Swartz/REVAMP.COM Courtesy of Corcoran Gallery of Art

For the last time in 2011, Friday Happy Hour takes a look at the Cocoran’s ARTINI 2011 Each of the twelve participating bars have a created a special cocktail inspired by works from the Cocoran’s collection which are on offer leading up to the April 2nd gala. Each bar gets one “feature night” when their creation is showcased and a portion of the proceeds is donated to the Corcoran – though the drink continues to be available the entire month.

With the gala tomorrow, this week saw the final three features: AGAINN, The Gibson, and P.O.V.. All three drinks this week were quite good in what was perhaps the strongest line-up of any of the four three-bar groupings.
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