The Avenir Pumpkin Festival showcased the shops at Avenir Place, and featured live music from Justin Trawick & The Common Good, a beer garden with six different breweries to raise money for the Alexandria Aces, pumpkin decorating and trick or treating. Photos: Beauty By Photography
Rosslyn Cider Fest on Central Place Plaza featured several different cideries serving their best ciders, live music from Two Ton Twig, tasty food trucks, a pie-eating contest and more. Photos: Mike Kim
Crafthouse in Fairfax Corner hosted the Fall Year of Beer sampling event featuring O’Connor Brewing, Bold Rock, Heavy Seas, Starr Hill and Smartmouth. Guests sampled different brews from each brewery and voted for their favorite while enjoying complimentary appetizers and a gift card raffle. Photos: Beauty by Photography
On Tap visited popular sports bars around DC and Virginia including Buffalo Billiards, Bracket Room and Kirwan’s on the Wharf to promote the upcoming PFL 10 happening on Saturday, October 20th at the new St. Elizabeths Entertainment and Sports Area. Use promo code ONTAP50 for 50 percent off your ticket to the playoffs!
Wil Gravatt Band and DC Rawhides teamed up for a country dance night at Pearl Street Warehouse, beginning with an hour of dance lessons from DC Rawhides followed by an open dance and the live music of Wil Gravatt and his band. Photos: LaFlicks Photography
The Beer, Bourbon & BBQ Festival at The Villages in Leesburg included all-you-care-to-taste samplings of beer and bourbon, featuring 40 bourbons and 60 beers on tap, plus some of the best barbecue vendors on site, seminars in the tasting theater and live music all day. Photos: Jay Abella
Autumn is just around the corner, and if you’re like us, your taste buds are ready for all things fall: pumpkin spice, cinnamon and apple-flavored everything. If you’re ready to trade in your wheat and fruit beers for something a little more seasonal, try a hard cider from one of the numerous cideries scattered around the DMV (or just a day trip away) in our 2018 Cider Guide. With Virginia growing some of the best apples in the country, you can’t go wrong. From the classic Virginia countryside views at Coyote Hole Ciderworks to the farmhouse-style cider at Willow Oaks Craft Cider, there’s something for everyone.
Albemarle CiderWorks: 2545 Rural Ridge Ln. North Garden, VA; www.albemarleciderworks.com
ANXO Cidery & Tasting Room: 711 Kennedy St. NW, DC; www.anxodc.com
Big Fish Cider Co.: 59 Spruce St. Monterey, VA; www.bigfishcider.com
Blue Bee Cider: 1320 Summit Ave. Richmond, VA; www.bluebeecider.com
Blue Toad Hard Cider: 462 Winery Ln. Roseland, VA; www.bluetoadhardcider.com
Bold Rock Hard Cider: 1020 Rockfish Valley Hwy. Nellysford, VA; www.boldrock.com
Bryant’s Cider: 3224 East Branch Loop, Roseland, VA; www.bryantscider.com
Buskey Cider: 2910 W. Leigh St. Richmond, VA; www.buskeycider.com
Castle Hill Cider
6065 Turkey Sag Rd. Keswick, VA
434-296-0047 | www.castlehillcider.com
Castle Hill Cider blends time-honored traditions with modern techniques to bring you refreshing and award-winning Virginia cider. Their world-class cider makers use time-tested and cutting-edge practices, working to renovate an 80-year-old orchard while collaborating with growers of prime apple varieties. Visit them at their tasting room, open every day of the week from 11 a.m. – 5 p.m. Winter hours (January to March) are 11 a.m. – 5 p.m. Thursday to Monday.
Capitol Cider House: 3930 Georgia Ave. NW, DC; www.capitolciderhouse.com
Cobbler Mountain Cider: 5909 Long Fall Ln. Delaplane, VA; www.cobblermountain.com
Corcoran Vineyards & Cider: 14635 Corkys Farm Ln. Waterford, VA; www.corcorancider.com
Courthouse Creek Cider: 1581 Maidens Rd. Maidens, VA; www.courthousecreek.com
Distillery Lane Ciderworks: 5533 Gapland Rd. Jefferson, MD; www.distillerylaneciderworks.com
Fabbioli Cellars: 15669 Limestone School Rd. Leesburg, VA; www.fabbioliwines.com
Faulkner Branch Cidery & Distillery Co.: 4822 Preston Rd. Federalsburg, MD; www.faulknerbranch.com
Foggy Ridge Cider: 1328 Pine View Rd. Dugspur, VA; www.foggyridgecider.com
Great Shoals Winery: 7050 Carroll Ave. Takoma Park, MD; www.greatshoalstakoma.com
Coyote Hole Ciderworks
225 Oak Grove Dr. Lake Anna, VA
540-894-1053 | www.coyotehole.com
Find Coyote Hole Ciderworks in the heart of Virginia at Lake Anna on 37 beautiful acres. Their hard ciders are produced with 100 percent Virginia apples and pears, gluten-free and never made from concentrate. Ranging in sweetness levels from dry to sweet with a minimum of 6.5 percent ABV, their ciders rise above the pack and are true Virginia craft ciders. They encourage a friendly and relaxing atmosphere at their tasting room where you can enjoy their flagship ciders, Oma Smith’s, Opa Smith’s and HPA (Hopped Pressed Apple), along with a variety of seasonal ciders.
Mt. Defiance Cidery & Distillery: 495 E. Washington St. Middleburg, VA; www.mtdefiance.com
Old Hill Cider: 17768 Honeyville Rd. Timberville, VA; www.oldhillcider.com
Old Trade Brewery & Cidery: 13270 Alanthus Rd. Brandy Station, VA; www.oldtradebrewery.com
Potter’s Craft Cider: 4699 Catterton Rd. Free Union, VA; www.potterscraftcider.com
Red Shedman Farm Brewery: 13601 Glissans Mill Rd. Mt. Airy, VA; www.redshedman.com
Supreme Core Cider: 2400 T St. NE, DC; www.supremecorecider.com
Wild Hare Hard Cider: 106A South St. SE, Leesburg, VA; www.wildharecider.com
Winchester Ciderworks: 2504 N. Frederick Pk. Winchester, VA; www.winchesterciderworks.com
The Winery at Kindred Pointe: 3575 Conicville Rd. Mt. Jackson, VA; www.kindredpointe.com
Willow Oaks Craft Cider
6219 Harley Rd. Middletown, MD
301-371-4814 | www.willowoakscraftcider.com
Willow Oaks crafts their farmhouse-style cider from certified organic, American heirloom apples on their 35-acre farm. But they also use organic pears, blueberries, black currants and other fruits to make tasty additions to Willow Oaks’ ciders. Fabulous fruit, unique terroir and small-batch barrel fermentation let the flavors and aroma of the fruit shine through for a crisp, dry finish. While you sip on some cider, visit the Willow Oaks barn tasting room, farm stand and art gallery. Their tasting room is open April to December on Saturdays and Sundays from 11 a.m. – 5 p.m., and January to March by appointment.
On Tap keeps locals in the know about the hottest new food and drink spots around town and the top culinary happenings of the month. Read on to get the inside scoop on what’s new and notable in the DC area.
Open: September 1
Lowdown: Top Chef alum Katsuji Tanabe, who has roots in Mexico and Japan, expanded his restaurant portfolio to DC with a new Mexican restaurant that draws inspiration from Asia. Springfield native Patrick Tanyag oversees the kitchen, which delivers playful and eye-catching creations with bright ingredients like watermelon radish, pickled red onions and cucumber kimchi providing splashes of color. It’s almost like the menu was made for Instagram: an entire roasted pig head is presented tableside before being broken down into carnitas for tacos, and cotton candy is piled on a Fruity Pebbles tres leches cake. Portions are generous, with massive grilled steaks and tacos served in family-style platters so guests can build their own bites. The large dining room is accented with navy wainscoting, marble tile mosaic table tops and an industrial concrete bar. A purple and red ombre corn husk wall hanging stands out above the booths and fanciful Day of the Dead scenes play out on the wallpaper. Le Kon: 3227 Washington Blvd. Arlington, VA; www.lekonrestaurant.com
Open: August 28
Location: Golden Triangle
Lowdown: The original iteration of Little Sesame was an instant hit, so it shouldn’t come as a surprise that the first standalone location opened with a line out the door that has continued to form each day during the lunch rush. Ronen Tenne, Nick Wiseman and David Wiseman are behind this wildly popular fast-casual hummus shop that serves up hummus bowls, pita sandwiches and seasonal salatim (vegetable sides). The three formed a vision for their bright and airy restaurant by traveling – both across the U.S. and in Israel, where Tenne was born – and exploring the diversity of food and design in various kitchens. Nick Wiseman says the menu pulls from the food traditions of Middle Eastern countries like Yemen, Lebanon and Iran, all of which are reflected in Israel’s cuisine. The hummus quite literally holds it all together, so its recipe was tweaked to perfection. With only a handful of ingredients, the hummus is made daily with the highest quality chickpeas and tahini. Then, it’s enhanced by additions ranging from whole roasted vegetables and fresh produce to herbs and spices. Items like the classic bowl with chickpeas, tahini and schug and the chicken shawarma with tahini, amba and smashed cucumber salad will always be on the menu, while other offerings will change with the seasons. Expect squash, celery root, broccoli, brassicas and more this fall. Little Sesame: 1828 L St. NW, DC; www.eatlittlesesame.com
Pisco y Nazca
Open: September 3
Location: Dupont Circle
Lowdown: The Miami-based Pisco y Nazca has brought a new option for modern Peruvian cuisine to DC. Like its sister restaurants, the bar at the latest location welcomes guests with a chandelier-like bottle display, and the rest of the dining room is spacious and open. The menu has an impressive array of ceviches, including a Japanese variation, a traditional preparation and a version with mushrooms. Starters include expected items like empanadas, anticucho carne and grilled octopus. The entrée selection plays on tradition as well, with arroz con mariscos, lomo saltado and a braised lamb shank with cilantro sauce. Of course, you can pair these dishes with Peruvian cocktails like a pisco sour or a Chilcano. Pisco y Nazca: 1823 L St. NW, DC; www.piscoynazca.com/dc
Open: September 17
Lowdown: Joe Carroll, the man behind St. Anselm in Brooklyn, has teamed up with restaurateur Stephen Starr and Chef Marjorie Meek-Bradley to bring the grill-centric restaurant to the Union Market neighborhood. While it’s often hailed as a steakhouse, St. Anselm is about more than beef. The cooking relies heavily on fire, with everything from Spanish octopus to Romano beans, a rack of lamb and a pork porterhouse hitting the grill that sits in the center of the open kitchen. When it comes to beef, the cuts are on the unusual side, like hanger steak and flat iron. The wine list also bucks convention, featuring light, high-acid red wines over heavy oaky ones. Plus, there will be a select few ciders, craft beers and cocktails. The surroundings straddle distinguished and whimsical, with snug private booths and vintage plates juxtaposed with embroidered banners from fraternal organizations and a taxidermied raccoon. There’s also a beefsteak room where the restaurant will host special events modeled after beefsteak dinners, which were political fundraising events common in the 1850s. St. Anselm: 1250 5th St. NE, DC; www.stanselmdc.com
Mr Lee’s Pop-up at Succotash
Location: Penn Quarter
Lowdown: Chef Edward Lee is transforming the upstairs bar and lounge of his Penn Quarter restaurant into a pop-up called Mr Lee’s. The concept is inspired by Asian night markets, with bold flavors in dishes like spicy pork belly and kimchi or duck confit, snow pea and basil dumplings. The menu will change weekly but will put an emphasis on ingredients from the neighboring farmers market. Signature cocktails complement the food, like the Miss Korea made with Soju, melon syrup, yuzu and egg white. Asian beers and spirits are also available. Mr Lee’s will run through the end of 2018. Mr Lee’s: 915 F St. NW, DC; www.facebook.com/mrleesatsuccotash or www.succotashrestaurant.com
Budweiser Marks Repeal of Prohibition Anniversary with Reserve Copper Lager
To mark the 85th anniversary of the repeal of Prohibition, Budweiser has partnered with Jim Beam bourbon to release a specially crafted Reserve Copper Lager brew. Brewed with two-row barley and aged on barrel staves once housing Jim Beam bourbon, the special beer features a delicious nutty taste, with notes of vanilla and caramel rye. Unlike other beers that are aged in the bourbon barrels, Budweiser chose to use the staves to give a more subtle bourbon taste and a slightly sweeter finish. The collaboration between two beverage makers that survived the Prohibition era has produced a terrifically tasty beer that will be available in bars and retail locations through the holiday season. Learn more about Budweiser’s Reserve Copper Lager at Budweiser.com.
New Culinary Team at Mirabelle
Lowdown: This chic upscale restaurant recently brought on a new culinary team and reopened in August with a new menu and a new identity in the kitchen. General manager and beverage director Jennifer Knowles has returned, and she’s joined by Executive Chef Keith Bombaugh and Pastry Chef Zoe Ezrailson. The menu features dishes that evoke memories of Knowles and Bombaugh’s experiences growing up on the South Shore of Boston, along with French cuisine marked by global influences. Lunch is served a la carte, but during dinner, there is the option to order a four-, five- or 12-course prix fixe menu. Wine pairings are available upon request. Many of the offerings are as fascinating to look at as they are to eat, like the grilled abalone with green curry tapioca served in a vibrantly blue polished abalone shell. Desserts follow suit – the lemon honey beehive is an artistic dome of Meyer lemon curd surrounded by toasted honey meringue. Mirabelle: 900 16th St. NW, DC; www.mirabelledc.com
We’ve spoken to bar managers, brewers, beer directors and even distributors about how and why they’re connected to beer. This month, we wanted to talk to someone who spends a tremendous amount of time looking backward rather than forward. Mike Stein has written about beer – both journalistically and academically – and is currently a beer historian at DC Brau. He also helped found Lost Lagers, a title attached to numerous events around the city pertaining to historic brews. We got a chance to talk to Stein about his passion for beer, his connection to the craft and what’s next for Lost Lagers.
On Tap: You’re passionate enough about beer to have written an MFA thesis on the topic. Where does your excitement about beer stem from?
Mike Stein: My passion for beer springs from a deep spiritual well. For me, beer is more than a beverage. [It’s] a way to convene with the ancestors. It’s also an opportunity to taste history in a glass, especially when recreating beers with recipes from [hundreds of years ago]. My father was born in Prague, and the Czechs drink the most beer per person in the world. So, beer is part of the national identity. My father’s identity was half Catholic, half Jewish, so my passion for beer has evolved from a fascinating intersection of identity, religion and beer. For me, beer and identity are inseparable.
OT: When did you know you were more than a casual drinker, and when did you decide to diversify your tastes?
MS: I am still, for the most part, a casual drinker. I can turn off my hyper-analytical mind and put away my chattering monkey to simply enjoy the beverage in front of me. You might be surprised to find me enjoying some dry cider or a French rosé. It’s only in the last couple of years that I’ve begun to diversify my tastes for fermented beverages as I’ve branched into wine writing.
OT: As a historian, what are some of the most interesting things you’ve discovered about beer?
MS: I think the most interesting thing is how misled most of us have been by popular culture. Yes, Thomas Jefferson drank beer, but did you know his wife and daughter brewed a healthy portion of it? Or that James Hemings, older brother of Sally Hemings, was America’s first chef de cuisine and served dinner to both Thomas Jefferson and Alexander Hamilton? Or that his younger brother Peter oversaw brewing operations at Monticello and was so impressive that Jefferson told James Madison to send someone to study with Hemings? Because brewing today is so pale and male, I think some of the most interesting times in American history [have been] when this paradigm was upset – and it’s so rarely discussed.
OT: Why is the DC area so conducive for good breweries, especially ones experimenting with new methods?
MS: Part of the DC area’s strength in being a hotbed of brewing action is that the scene is relatively young. Considering DC Brau is the first production brewery in DC since 1956, it shows how recently the trend of good drink and food has seen an uptick in the city. The rise of good food has allowed Brau to work with restaurants like All-Purpose [Pizzeria] and Maketto to produce amazing lagers like Full Count and Tuk Tuk, respectively. These pale lagers were designed specifically to suit the cuisines of those restaurants, and this is the kind of thoughtful work that the food makers and beer crafters are doing in unison to elevate the scene.
OT: You work for DC Brau and a few other places, but from a flavor perspective, who’s churning out beers that people should pay attention to?
MS: Obviously, I love DC Brau and our Brau Pils remains my favorite, though Oktoberfest is currently giving it a run for its money. Port City is also creating some fantastic, world-class lager with their lager series, so I’m always paying attention to them. The brewpubs in DC are typically cranking out quality product, [including] Bluejacket, District ChopHouse and Right Proper Brewing Company.
OT: Any Lost Lager events coming up this fall?
MS: [This year] is the 160th anniversary of the first lager being brewed in Alexandria. We may or may not be brewing a historic lager with Port City, and we may or may not be piloting a batch with [Lost Rhino’s] Favio Garcia at the newly-opened Dynasty Brewing in Ashburn. We may or may not be making several historic ales and lagers with Dynasty. However, we’re definitely leading our Historic Homebrewing: Porter from George Washington to Near Extinction class at the Hill Center just south of Eastern Market on November 18.
For tickets and more information on Stein’s historic homebrewing class, visit www.hillcenterdc.org/partner/lost-lagers.
Greetings, beer nerds! As you likely know, there are a number of fantastic spots in the DMV where you can grab a pint, and their menus are always evolving and adapting to your tastes. If you’d rather avoid the guessing game, check out what’s coming up at a few of these fine establishments.
WEDNESDAY, OCTOBER 3
Left Hand Brewing 25th Anniversary Beer Release
Join Left Hand Brewery at Dacha Beer Garden for their 25th anniversary beer release. In addition to the special anniversary brew, there will be Chai Milk Stout and Pixan Pepper Porter available on draft. 4-10:30 p.m. Free to attend. Dacha Beer Garden: 1600 7th St. NW, DC; www.dachadc.com
THURSDAY, OCTOBER 4
The Great Lakes 30th Anniversary Celebration
Join as ChurchKey and Great Lakes Brewing Company celebrate with 14 beers from the Cleveland, Ohio brewery. The party includes an unbelievable list of beers including their hard-to-find keg of 30th Anniversary Imperial Oyster Stout. There will also be five different barrel-aged rarities from Great Lakes. 4-11 p.m. Free to attend. ChurchKey: 1337 14th St. NW, DC; www.churchkeydc.com
FRIDAY, OCTOBER 5
Brewers Chili Throwdown
Join for the annual chili cook-off event where local breweries bring in their own chili recipes to compete in a heated contest of which brewery can craft the tastiest chili. Along with great beer, what more can you ask for? 5-8 p.m. Tickets $20. Tysons Biergarten: 8436 Leesburg Pike, Tysons, VA; www.tysonsbiergarten.com
SATURDAY, OCTOBER 6
Join as Mad Fox turns the Market Square they call home into an Oktoberfest biergarden, where they’ll showcase a large selection of hoppy beers from some of Virginia’s finest breweries including traditional German Oktoberfest beers. 11 a.m. – 6 p.m. Tickets available online. Mad Fox Brewery: 444 W. Broad St. Falls Church, VA; www.madfoxbrewing.com
SATURDAY, OCTOBER 6 – SUNDAY, OCTOBER 7
Love Beer Fest
Don’t miss the first annual Love Beer Fest, a celebration of great beer and the passionate people who brew it. Held in DC near Yards Park, this family-friendly event is open to all beer lovers at no cost. Explore and enjoy a curated selection of 100-plus beers from more than 15 breweries across the country. Festivalgoers will have the opportunity to sample limited edition and seasonal beers, some of which will be available for the first time on the DC market. Devils Backbone will debut a unique, extra dry, brut-style lager with a light body and dry finish brewed specially for the festival. Love Beer Fest: First and M Streets and New Jersey Avenue in SE, DC; www.lovebeerfest2018.com
SUNDAY, OCTOBER 7
Pugs & Pints
Join the Pigs & Pugs Project for an afternoon of sipping locally made craft beers in the Denizens beer garden with your favorite pug for a good cause. Your $20 ticket includes a pint of beer, vegan treats for you (and your pup), lawn games, and a reusable Pigs & Pugs Project tote. All proceeds will go toward microgrants that support pug rescues in need. 1-3 p.m. $10-$20. Denizens Brewing Co.: 1115 East West Hwy. Silver Spring, MD; www.denizensbrewingco.com
SATURDAY, OCTOBER 13
Snallygaster is making its triumphant return to DC for its seventh year as a rollicking salute to craft beer. Festivalgoers can expect an unbelievable array of no fewer than 350 small-batch, highly sought-after brews on draft from the finest American and international producers set against a backdrop of local food trucks and two stages of live music. 1:30-7 p.m. Tickets $40-$65. Snallygaster: 6th Street and Pennsylvania Avenue in NW, DC; www.snallygasterdc.com
TUESDAY, OCTOBER 16
Seabee OktoBEEfest DC
Gather your crew for an awesome evening at The Brig DC, including a dog-friendly atmosphere, cornhole, food, plenty of room to move and plenty of beers on tap. Those with an official SHF OktoBEEfest glass get extended happy hour pricing for drinks. 3-11:30 p.m. Tickets $10. The Brig DC: 1007 8th St. SE, DC; www.thebrigdc.com
THURSDAY, OCTOBER 18
Pumpkin Carving with Devils Backbone
One ticket purchase will include one pumpkin and one beer from the Devils Backbone draft selection. The Embassy Row Hotel will provide all the essential tools and decorations you’ll need to create the best pumpkin in DC. The carving will commence around 6 p.m. on the patio of Station Kitchen and Cocktails. Tickets $12. The Embassy Row Hotel: 2015 Massachusetts Ave. NW, DC; www.destinationhotel.com/embassy-row-hotel
SATURDAY, OCTOBER 20
Shucktoberfest Beer and Oyster Festival
Calling all beer and oyster lovers. Don’t miss more than 40 local craft beer tents, food and vendor tents, and more right in Shirlington Village. The event is bringing all of your favorite Virginia breweries together in one place, so come sip your favorite brews, sample new ones and enjoy an array of fresh oysters. 11 a.m. – 5 p.m. Tickets $30-$35. Village at Shirlington: 2700 Quincy St. Arlington, VA; www.shucktoberfestva.com
SATURDAY, OCTOBER 27
Rock the Core Cider Fest
A celebration of cider, beer and great tunes, Rock the Core transports the orchard to your mug with more than 50-plus ciders and craft beers offered onsite. Sip on a Granny Smith, swig a sweet Golden Russet and discover untapped apple flavors while savoring local eats and live entertainment. 1-9 p.m. $50-$75. Akridge Lot at Buzzard Point: 1926 2nd St. SW, DC; www.rockthecorefest.com
Sarah Rosner has launched some impressive cocktail programs over her 17 years of bartending in DC, including menus at Breadsoda and Radiator inside Logan Circle’s Mason & Rook Hotel. Her latest gig, though, has arguably the highest profile yet.
Back in August, Rosner took the reins as the head bartender at Bourbon Steak, the posh bar inside the Four Seasons Hotel in Georgetown. She’s the first woman to lead the bar in its 10-year history, and says she’s excited to put her spin on what’s become a drinking destination for creative libations that go far beyond steakhouse clichés like martinis or Manhattans.
While some may see hotel life as hectic, Rosner, who lives in Dupont Circle, says she gets a jolt out of interacting with the diverse and often inquisitive flow of regulars and tourists in the neighborhood.
“You’ll have guests that you won’t see for six months, and then they’ll come back and you’re like home to them,” she says. “People have the time to learn, too. They have the time to sit there and nerd out with you. It’s fun.”
Rosner says so far, change has mostly been gradual and geared toward elevating the little details – like new tools and good ice that she says can set great cocktail programs apart.
She’s also been working with and learning from the restaurant’s sommelier, Winn Roberton, and Executive Chef Drew Adams, on how to incorporate elements from the rest of the restaurant into the bar.
Her biggest fingerprint comes this month with the launch of her first seasonal cocktail menu, which will fuse fall flavors with tropical touches that give a nod to her Hawaiian upbringing. One example is the Tiki in the Mountains (a.k.a. A Hula Skirt and a Kilt Have a Baby). The cocktail is made with a private cask selected in partnership with Virginia Distillery Co. and uses the classic tiki pairing of whiskey, cinnamon and grapefruit.
“This pairing and spirit seemed like the perfect way to put my spin on something uniquely Bourbon Steak.”
Another option will be a play on an Old Fashioned using macadamia nut-infused whiskey, something she says she’s always wanted to serve to guests. The fall menu will also include a few cocktail favorites from years past as part of the spot’s 10-year anniversary.
When she’s not mixing drinks at the Four Seasons, Rosner continues to be an active supporter of the DC bartending industry through participation in organizations like the DC Craft Bartenders Guild. She feels grateful to be able to contribute to the men and women in the community who have helped her throughout her time in the city and allowed each other to be successful.
“We have a great community here. People are finally recognizing us, and we’re finally stepping up to that. We all set the bar high.”
A big part of that national recognition is the rising tide of variety and quality of drinks in the city, whether it’s a dive bar or a steakhouse inside a five-star hotel. The other part though – arguably the more important part – is hospitality and service. That’s something Rosner always keeps at the forefront of her mind, wherever she’s working.
“I hope I can rub off on people,” she says of her new gig. “I feel like people have been getting excited, and guests can really see that when you care, they care. It’s infectious.”
Follow Bourbon Steak on social media at @bourbonsteakdc and learn more about Rosner’s brand-new cocktail menu at www.fourseasons.com/washington/dining/restaurants/bourbon_steak.
Bourbon Steak, Four Seasons Hotel: 2800 Pennsylvania Ave. NW, DC; 202-944-2026; www.fourseasons.com/washington/dining/restaurants/bourbon_steak
Correction: An earlier version of this article stated that Rosner developed menus for Jack Rose and Marvin.