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Photo: Courtesy of Urbana

DC’s Sustainable Dining Scene

Order up a drink at Hank’s Cocktail Bar and you may notice something’s missing when you take that first sip. The reason? This Petworth hangout, along with its five sister restaurants, only provide straws when requested. This shift is just one way the bar and its parent company, JL Restaurant Group, have been moving to improve sustainability.

“We work really, really hard to use things multiple ways and be as zero waste as possible there,” says beverage director Jess Weinstein, who oversees the bar program at all Hank’s properties.

For example, orange trimmings from the bar’s old-fashioned garnishes are saved and reduced down with sugar into a syrup that’s then used to make a Trash Gimlet cocktail. They dehydrate partially used limes from a night of service for use in future drinks rather than using fresh ones. Weinstein even uses liquid runoff from roasted red peppers in her negroni riff, the Bittersweet Surrender.

These steps toward sustainability might seem small, but they can noticeably improve a business’ carbon footprint and bottom line. And Hank’s is not alone in its quest to become greener. Last year, DC was named the first LEED “Platinum City,” a nod to its leadership in this area.

Urbana in Dupont Circle is the first DC restaurant to use a machine called a Bio-Digester, which converts food scraps into grey wastewater that is then transported for treatment through existing drain systems. Five to One, a craft cocktail bar on U Street, has opted to ditch garnishes entirely. The Dabney recycles all of its oyster shells through Oyster Recovery Partnership.

At Kyirisan in Shaw, chef and owner Tim Ma uses scraps and peelings from vegetables to create stocks for upcoming dishes. He is also one of three national chefs participating in the BlueCart Zero Waste Kitchen initiative, which uses technology to track food waste and map out improvement over time. Ma says thinking about sustainability and efficiency has always been a part of his day-to-day operations – both from an environmental and practical point of view.

“All my restaurants were very small, and it was only just me as the owner, so every percentage point counted to me,” he says.

Being nimble with menu development wherever possible can also pad profit margins as well as help the environment. Kyirisan gets regular emails from producers selling unwanted “ugly” vegetables, often at value prices. Urbana makes use of its rooftop garden for seasonal produce – it sourced 1,500 pounds from onsite growing in 2016.

Weinstein and the rest of the Hank’s Cocktail Bar team also look to the kitchen for ways to use surplus ingredients that would otherwise get thrown out. It’s all part of the push to make each dollar go further in a small profit margin world, while also being a good environmental steward.

There’s still work to be done, of course. Not all restaurants buy exclusively local produce or second-rate vegetables. And when it comes to balancing hospitality with sustainability, some guests still prefer a plastic straw or fresh citrus in cocktails – and may still be new to understanding the sustainability movement.

“That’s something that we are starting to see change in the food and beverage world,” Weinstein says. “But it’s not changed yet.”

Learn more about these eco-friendly spots below.


Dabney: 122 Blagden Alley, NW, DC; www.thedabney.com
Five to One: 903 U St. NW, DC; www.fivetoonedc.com
Hank’s Cocktail Bar: 819 Upshur St. NW, DC ; www.hankscocktailbar.com
Kyirisan: 1924 8th St. NW, DC; www.kyirisandc.com
Urbana: 2121 P St. NW, DC; www.urbanadc.com

Photo: Farrah Skeiky

New Notable No Longer: August 2017

On Tap keeps locals in the know about the hottest new food and drink spots around town, the top culinary news of the month and recent closings. Read on to get the inside scoop on what’s new, notable and no longer in the DC area.

NEW

Chicken + Whiskey
Open: June 20
Location: 14th Street
Lowdown: The name of this hybrid concept from Star Restaurant Group says it all: a fast-casual Peruvian chicken joint meets a craft whiskey bar. Upon entering the restaurant, there’s a counter where you can order pollo a la brasa and a host of sides, sandwiches, salads and desserts. Chef Enrique Limardo, recruited from critically acclaimed Alma Cocina Latina in Baltimore, brines and then slow roasts the locally sourced whole chickens in Peruvian charcoal ovens. I devoured a platter of juicy dark meat, crispy yucca fries, seasoned black beans and bright guasacaca. Walk past the kitchen and you’ll see a silver refrigerator door that leads to the bar, which boasts more than 60 whiskies, including bottles from lesser-known American distilleries and underrepresented international destinations like India and Australia. Opt for a dram or a classic cocktail made with the spirit of your choice. Partners Kris Carr, Charles Koch, Desmond Reilly and Stuart Damon wanted the bar to feel like a true neighborhood spot with affordable prices and quality alcohol. Koch, an international DJ, has lent his personal vinyl collection to the bar and frequently invites DJ friends to man the booth. 1738 14th St. NW, DC; www.chickenandwhiskey.com

ChiKo
Open: July 7
Location: Barracks Row
Lowdown: Chefs Scott Drewno (formerly of The Source) and Danny Lee (of Mandu) have combined their areas of culinary expertise – Chinese and Korean cuisines, respectively – to create a fast-casual concept that’s serving some of the most innovative and delicious food in the city right now, but at a surprisingly affordable price tag. The pair, along with their third partner, Drew Kim (of Matchbox Food Group), wanted ChiKo to be a place where they could let their creative fantasies run free, and the result is dishes like chilled acorn noodles with kimchi, gochujang and egg, as well as Wagshal’s chopped brisket with a soy-brined egg, furikake butter and rice. They’ve also taken the idea of orange chicken into their own hands and created “orange-ish chicken,” crispy fried meat accompanied by a sauce that’s actually made with the namesake fruit. No reservations are needed to order a la carte, but I opted to sit at the chef’s counter, where Drewno and Lee serve nearly the entire menu for just $50. Drink choices are beer, soju, wines, build-your-own cocktails, and non-alcoholic sodas, teas and juices. 423 8th St. SE, DC; www.chikodc.com

Maxwell Park
Open: June 26
Location: Shaw
Lowdown: One of DC’s favorite sommeliers has struck out on his own with a wine bar unlike any other in the city. Brent Kroll recruited two young somm friends, Daniel Runnerstrom and Niki Lang, to be his partners in Maxwell, which is named after a park in Detroit that Kroll frequented during his childhood. The 1,050-square-foot spot has a playful vibe, with a chalkboard bar so guests can doodle or write notes about their wine. The wine list, however, is taken very seriously. The three somms all have equal say in making the 50 by-the-glass selections, which are divided into two categories: a monthly theme and a rotating list of the partners’ favorites. The intent of each theme is to help guests explore a certain category of wine. August’s is “How Big Is My Bubble?” and it’s all about non-champagne sparkling wines – perfect for the oppressive summer heat. On the menu itself, there’s one unexpected number alongside the prices. The bar’s refrigeration system has five distinct temperature zones to chill the wines, and the proper serving temperature is listed next to each glass. Kroll and his team are eager to please, so guests can always ask for a custom flight based on their preferences. In the future, winos can look forward to guided tasting classes by the Maxwell team. As for food, Maxwell will host different local chefs, like Lonnie Zoeller and Tony Conte, to create small plates for the menu. 1336 9th St. NW, DC; www.maxwelldcwine.com

Sushi Gakyu
Open: June 27
Location: Downtown
Lowdown: The crown jewel of Chef Yoshihisa Ota’s latest sushi spot is the omakase tasting menu, where diners let the chef steer the ship for the evening. The experience incorporates the familiar nigiri as well as more unusual styles of sushi. For a la carte dining, Ota encourages guests to order off the menu. During the grand opening celebration, I was in heaven as I made my way through Ota’s custom platters laden with dozens and dozens of rolls. Ota’s primary focus is sushi, since he has been practicing the art for over 30 years, but he is also a kikisake-shi, which translates to master of sake. This means there’s a top-notch selection of sake available. Guests may already be familiar with Ota’s sushi skills from his Bethesda restaurant, Yuzu Japanese Dining. 1420 New York Ave. NW, DC; www.gakyudc.com

NOTABLE

Hill Country’s Backyard Barbecue
Hours: Thursday and Friday at 4 p.m., and Saturday and Sunday at 12 p.m.
Location: National Building Museum
Lowdown: Hill Country has brought back their popular Backyard Barbecue pop-up, serving up Central Texas-style barbecue, beer, frozen drinks and live music. New menu offerings include a Texas cheesesteak, which is loaded with shredded brisket, serrano peppers and caramelized onions. There’s also pulled pork sandwiches, hot links and classic sides like coleslaw and baked beans. The lawn is adorned with lounge chairs, tents and yard games, and it’s all dog and family-friendly. 401 F St. NW, DC; www.hillcountry.com/dc

Porrón by ANXO
Hours: Thursday 7-11 p.m., Friday and Saturday 7 p.m. – 1 a.m., and Friday through Sunday breakfast 8 a.m. – 2 p.m.
Location: Barracks Row
Lowdown: DC’s only cidery is continuing to expand their empire with a summer pop-up featuring the most entertaining way to drink cider: out of a porrón hoisted high above your head. The glass vessels are filled with shandy-style drinks, and there will also be house ciders available, including the newest ANXO collaboration made with Snowdrift Cider Co. The food menu is all about the grill, with wood-fired meats and vegetables from Executive Chef Alex Vallcorba, plus rotating pop-ups from local chefs. The menu from the Kennedy Street Cidery is also available, along with breakfast from Timber Pizza Co. and Lost Sock Roasters. The space emulates the outdoors, with turf flooring and blue skies covering the ceiling and walls. 525 8th St. SE, DC; www.anxodc.com/porron

NOW OPEN

Across the Pond: 1732 Connecticut Ave. NW, DC; www.acrosstheponddc.com
BBQ Bus: 5830 Georgia Ave. NW, DC; www.bbqbusdc.com
Bibibop Asian Grill: 710 7th St. NW, DC; www.bibibop.com
BGR in Mosaic: 3129 Lee Hwy. Arlington, VA; www.bgrtheburgerjoint.com
Blue Bottle: 1046 Potomac St. NW, DC; www.bluebottlecoffee.com
Continental Beer Garden: 1911 North Fort Myer Dr. Arlington, VA; www.continentalpoollounge.com/continental-beer-garden
Crimson Diner: 627 H St. NW, DC; www.thepodhotel.com/pod-dc
Dolcezza pop-up at Hirshhorn: 7th and Independence Ave. SW, DC; www.dolcezzagelato.com/locations/hirshhorn
Falls Church Distillers: 442 S Washington St. Falls Church, VA; www.fcdistillers.com
Imm Thai: 1414 Ninth St. NW, DC; www.immthai.com
Jenkins Capital BBQ: 3365 14th St. NW, DC
Library Tavern: 5420 3rd St. NW, DC; www.librarytaverndc.com
Lilise Pizzeria: 1824 Columbia Rd. NW, DC; www.lilisepizzeria.com
Pizzeria Paradiso: 4800 Rhode Island Ave. Hyattsville, MD; www.eatyourpizza.com
Qualia Coffee: 151 Q St. NE, DC; www.qualiacoffee.com
Roti: 1251 First St. SE, DC; www.roti.com
Santa Rosa Taqueria: 313 Pennsylvania Ave. SE, DC; www.santarosataqueria.com
Tortas y Tacos La Chiquita: 2911 Columbia Pike Arlington, VA
Thaiverse: 101 S Madison St. Middleburg, VA; www.thaiverse.com
ThinkFoodLab: 701 Pennsylvania Ave. NW, DC; www.thinkfoodlab.com
Vitality Bowls: 1515 Wilson Blvd. Arlington, VA; www.vitalitybowls.com

NO LONGER

Bar Civita at Woodley Park
Boundary Stone on H Street
Conbini Café at Florida Avenue
Grapeseed in Bethesda
GTown Bites in Georgetown
Halal Guys on H Street
L’Enfant Café in Adams Morgan
L’Hommage Bistro on K Street
One Block West in Winchester
RFD on 7th Street
Rumba Café in Adams Morgan
Straw Stick & Brick Delicatessen in Petworth
The Tomato Palace in Columbia
zpizza in Silver Spring

new dining dc
Photos courtesy of Greg Powers Photography, Hen Quarter, Daniel Williams, Alex McCoy, Farrah Skeiky, Joy Asico and The Bird

New Notable No Longer: September 2016

On Tap keeps locals in the know about the latest and greatest food and drink locales around town, our top foodie picks for the month, and spots that have recently closed their doors. Read on to get the inside scoop on what’s new, notable and no longer in the DC area.

NEW
Bindaas
Location: Cleveland Park
Lowdown: Indian street food
Ashok Bajaj didn’t need to find a new location for his latest restaurant. Instead, he just carved a space for Bindaas in Ardeo + Bardeo in Cleveland Park, bumping his new American bistro to one side to make room for his Indian street food-inspired venture. The two spots work surprising well together in an open concept space divided only by a bar, with Chef Vikram Sunderam (Rasika, Bombay Club) at the helm, crafting a lineup of affordable tapas-style dishes that highlight traditional fare served by street vendors in India. The Bindaas salad (papaya, mango, jackfruit and chickpea), the crab idiyappam with string hopper, coconut milk and curry leaf and the chooza kebab with chicken, makhani sauce and fenugreek are among the crowd favorites, according to the chef. As for his own top picks? “As a chef, all the dishes on the menu are equally dear to me,” he says. Fair enough, Chef Sunderam. We’ll just have to check it out for ourselves.  Bindaas: 3309 Connecticut Ave. NW, DC; www.bindaasdc.com

Hen Quarter
Location: Old Town Alexandria
Lowdown: Upscale Southern fare
Hen Quarter is the perfect location to satisfy your hankering for Southern comfort food while keeping it classy. The former Austin Grill on the corner of King and North Washington in Old Town Alexandria has been transformed into a charming space with a warm, authentic ambiance that “all comes together in a way that hopefully makes you want to come back again and again, because you feel like you belong,” says Pheast Food Group’s Robyn Leenaerts. Hen Quarter is the group’s first new concept, with inventive takes on Southern fare like the deviled hen eggs (bread and butter pickle relish, hickory smoked bacon, chive and smoked paprika) and belly pops (skewered smoked pork belly with brown sugar brûlée). But the true pièce de résistance is the chicken and waffles – all-natural fried chicken made with the group’s proprietary breading mix, waffles made with corn, cheese and a bit of leek, and maple syrup made with bourbon and “the sweetest watermelon you’re ever going to taste,” according to Leenaerts. In keeping with the Southern theme, Hen Quarter’s Brown 75 highlights the restaurant’s top 75 bourbons, ryes and whiskies, in addition to free-range cocktails that offer an original twist on classic drinks. Leenaerts puts it best: Hen Quarter is a great spot to enjoy “craveable food from your best childhood memories – kicked up a notch in flavor.” Hen Quarter: 801 King St. Alexandria, VA; www.henquarter.com

Kingfisher
Location:
Logan Circle
Lowdown: Keeping it simple
Kingfisher is a no-frills neighborhood bar with a retro vibe and straightforward drink menu, plus an old-school jukebox and bring-your-own-food rule – my kind of place. One might liken it to a more alternative, laidback dive like Bloomingdale’s Showtime, but perhaps with a more varied customer base given its Logan Circle location and seasoned co-owners (former Iron Horse GM Daniel Williams and Big Chief’s Ben Sislen, with Jackpot and Iron Horse’s Sam Buis as manager). Kingfisher has a Tin Shop look to it but on a smaller scale, with furnishings by Ivy City Trading Company’s Carter Anderson and graphic design by artist Billy Colbert, who has a gallery space in Ivy City’s Hyphen. Old General Motors plant workbenches and carnival ride parts are just some of the materials used to give Kingfisher its vintage look. Williams says the concept for the cocktail menu is simplicity, put together by Proof’s Abby Sexton. “All we asked was for it to be delicious, fast, not overly complicated, and we didn’t mind a little muddling, but please don’t ask us to slap anything to awaken the aromas,” he says. “She nailed it.” Kingfisher is also a can-only joint, offering a solid range of canned beers and wines that Williams says allow the bar to carry more options. “The stuff that’s getting put in cans is really good,” he says. “Really, really good.” So swing by the bar for a drink, plus trivia on Tuesdays from Geeks Who Drink and a soon-to-be up and running jukebox that Williams says will be the only place in DC where you can hear Lawrence Welk playing non-stop. “Because who doesn’t want to drink when they hear a good polka?” Kingfisher: 1414 14th St. NW, DC; www.kingfisherdc.com

Sakerum
Location: 14th Street Corridor
Lowdown: Asian-Latin fusion
Sakerum takes culinary innovation to the next level, with a refreshingly original menu from executive chef Khan Gayabazar that blends the flavors of Asian and Latin fare. One of the most buzzworthy dishes at the sushi bar and restaurant is the yaki tako (tender octopus with mango and oranges), according to owner Stephanos Andreou (also a partner at Dupont’s Barcode). Andreou is particularly smitten with the Mar y Tierra roll, “our version of a surf-and-turf with lobster tail and wagyu beef.” Add a stunningly bold and eclectic interior, year-round rooftop bar and cocktail maven Gina Chersevani’s input to the mix, and Sakerum has all of the makings of DC’s trendiest new dining spot. Chersevani’s insider knowledge of rare sake and rum, and ability to conjure up the Wandering Samurai (just a little ‘ol libation made with six pieces of sashimi and served ablaze), will keep cocktail connoisseurs and adventurous drinkers alike on their toes and eager for more.  Sakerum: 2204 14th St. NW, DC;www.sakerum.com

Tchoup’s Market
Location: Park View
Lowdown: A nod to the Big Easy
There’s no place like home for Alex McCoy, who has transformed his recent pop-up Alfie’s into Tchoup’s Market, an authentic New Orleans restaurant. McCoy grew up in the Big Easy – his mom still lives on Magazine Street – and he’s all about representing the city as it is, and not just as the Mardi Gras-beaded party central on Bourbon Street that many people think of. “At Tchoup’s, we are who we are and we are defined by the people who work here, the food we make and the traditions that have raised us,” he says. “No bells and whistles, no foams or emulsions, no fancy pomp and circumstance. Just good food, good company and a good time. That’s what it’s all about.” Tchoup’s has a family-run vibe, with a menu full of McCoy’s own family recipes and dishes that remind him of home-cooked meals down South. Po’ boys are prominent on the menu (choose from shrimp, oyster, catfish and roast beef), but he notes the gumbo (his grandmother’s recipe), red beans and rice, hot chicken, and shrimp Arnaud as other signature dishes worth checking out. Tchoup’s also offers a rotating selection of craft and local beers – plus some NOLA classics – and a fall lineup that includes trivia, happy hours, football on the projector screen and TVs, and special events. Soon enough, McCoy will be adding a raw bar and hosting live music at his home away from home. The only thing missing? “All I need is my mom yelling at me from the kitchen to help her chop onions for the Arnaud sauce.”  Tchoup’s Market: 3301 Georgia Ave. NW, DC;www.tchoupsmarket.com

Vieux Carre
Location: K Street
Lowdown: Nawlins-inspired cocktails
Seth McClelland wants you to be immediately transported to the Big Easy when you step inside Vieux Carre. The cocktail bar’s creative director got it right, because one foot in the elegant double doors and I was feeling nostalgic for one of my favorite cities. “The spirit of New Orleans begins with our baroque design and cocktails that all originated in or are inspired by the Crescent City, then is finished with Southern hip-hop and po’ boys,” McClelland says. The dark walls, opulent lighting and wrought-iron mezzanine have all of the charm of the French Quarter (and thankfully, none of the chaos), with a cocktail menu that pays homage to the city’s famous cocktails. McClelland says the Vieux Carre (rye, brandy, sweet vermouth, Benedictine and bitters) and hurricane – watch out, this one can be deadly – (rum, passion fruit, orange and lime juice, and grenadine) are the most popular on the menu thus far. Guests can soak up some of the alcohol this fall with po’ boys, Cajun fries and dipping sauces from the late-night kitchen. Check the Nawlins-style spot’s website for details about a grand opening party early this month.  Vieux Carre: 1413 K St. NW, DC; www.vieuxcarredc.com

Just Opened
DC
Bên Tre: 2418 18th St. NW, DC
Buredo: 1213 Connecticut Ave. NW, DC; www.eatburedo.com
Devon & Blakely: 601 Massachusetts Ave. NW, DC; www.orderdevonblakely.com
The Dirty Goose: 913 U St. NW, DC; www.thedirtygoosedc.com
Emissary: 2032 P St. NW, DC; www.emissarydc.com
Haikan: 805 V St. NW, DC; www.haikandc.com
The Haymaker: 1015 H St. NE, DC; www.thehaymakerbar.com
Ice Cream Jubilee: 1407 T St. NW, DC; www.icecreamjubilee.com
Nando’s PERi-PERi: 2631 Connecticut Ave. NW, DC; www.nandosperiperi.com
On Rye: 6th and H Street, NW, DC; www.onrye.com
Osteria Al Volo: 1790 Columbia Rd. NW, DC;
The Passenger : 1539 7th St. NW, DC; www.passengerdc.comSaxby’s Coffee: 1303 19th St. NW, DC; www.saxbyscoffee.com
Reren Lamen: 817 7th St. NW, DC; www.rerendc.com  Maryland
Brother Jimmy’s: 177 Fleet St. Oxon Hill, MD; www.brotherjimmys.com
Honu Hawaiian Barbecue: 9201 Woodmore Center Dr. #404, Lanham-Seabrook, MD;www.honuhawaiianbbq.com
Modern Market: 4930 Elm St. Bethesda, MD; www.modernmarket.com
TapaBar: 4901 A. Fairmont Ave. Bethesda, MD; www.tapabarbethesda.com  

Virginia
Aggio: 20462 Exchange St. Ashburn, VA; www.ashburn.volt-aggio.com
Boru Ramen: 2915 Columbia Pike, Arlington, VA
Burton’s Grill & Bar: 21434 Epicerie Plaza, Sterling, VA; www.burtonsgrill.com
Colada Shop: 21430 Epicerie Plaza, Sterling, VA ; www.coladashop.com
Coton and Rye : 44050 Woodridge Pkwy. Leesburg, VA;www.destinationhotels.com/lansdowne-resort/dining/coton-and-rye
District Dumplings: 2985 District Ave. #110, Fairfax, VA;www.facebook.com/DistrictDumplings/
Halal Guys: 6304 Springfield Plaza, Springfield, VA and 2670 Avenir Pl. Dunn Loring, VA;www.thehalalguys.com
Honeygrow: 1100 S. Hayes St., Arlington, VA; www.honeygrow.com
Live Oak: 1603 Commonwealth Ave. Alexandria, VA; www.liveoakdelray.com
Matchbox: 1100 S. Hayes St. Arlington, VA; www.matchboxrestaurants.com
Myron Mixon’s Pitmaster Barbeque: 220 N. Lee St. Alexandria, VA; www.jacksoldsouth.com
Ocean Blue: 21438 Epicerie Plaza, Sterling, VA; www.oceanblueloudoun.com
Room 19: The Carlyle Club, 2050 Ballenger Ave. Alexandria, VA; www.drinkroom19.com
Taco Bamba: 164 Maple Ave. W. Vienna, VA; www.tacobambarestaurant.com
Uptown Alley: 8300 Sudley Rd. Manassas, VA; www.uptownalleymanassas.com
Vola’s Dockside Grill and Hi-Tide Lounge: 101 N. Union St. Alexandria, VA;www.volasdockside.com

NOTABLE
The Bird Pop-Up
Location:
Logan Circle
Lowdown:
Bird is the word
On Saturday, September 17 and Sunday, September 18, Logan Circle’s The Pig will host a poultry-themed pop-up for Shaw’s The Bird, opening next month. The latest eatery from EatWell DC will highlight “four seasons of foul,” with globally-inspired “beak-to-toe” dishes that range from chicken, duck and turkey to quail, goose and ostrich – and their eggs. The pop-up’s brunch offerings (available from 10:30 a.m. to 3 p.m.) will include a sampling of starters and breakfast meats, according to Chef Michael Bonk, a “birdcuterie board” with capon rillettes, duck prosciutto, pheasant galntine, mustards, pickles and toast, and egg dishes like the duck hash and smoked chicken benedict with brined, smoked and pulled Amish organic chicken, poached eggs, yuzu hollandaise and biscuits. If you’re out and about later in the day, check out the “early bird at the bar” options (available from 3 to 7 p.m.), like duck fat-roasted nuts, the fried chicken and biscuit sandwich or popcorn seasoned with a salt made from dehydrated chicken skins. EatWell Owner David Winer tells On Tap that The Bird is another opportunity “for us show the dinning public that food and dining can and should be fun, as well as showcase the fresh vegetables from our own farm, EatWell Natural, in La Plata, Md.” Don’t miss the sneak peek this month before the real deal opens mid-October. The Bird Pop-Up at The Pig: 1320 14th St. NW, DC; www.thebirddc.com

Toli Moli Stays Put
Location: Union Market
Lowdown: Falooda pop-up finds a home
Mother-daughter team Jocelyn Law-Yone (or Chef JoJo) and Simone Jacobson are pros at running pop-ups, with four under their collective belt. Their most recent pop-up at Union Market this summer earned them a brand new – and more permanent – spot at NoMA’s foodie hub, giving them the opportunity to start serving more Burmese fare. Up until now, the gals exclusively served falooda, a dessert drink often consumed as a street snack in Southeast Asia and the Middle East. Toli Moli’s colorful, layered treats are made completely from scratch – the jellies, noodle pudding and syrups. Jacobson says the love and care she and her mom put into each layer of their faloodas is one of the reasons why folks appreciate their signature snacks. She walked me through a few of her faves, including the black eye (cold-brew coffee jellies, condensed milk, basil seeds, noodle pudding, vanilla ice cream, iced coffee and coffee-oat crumble) and the all-vegan mango mogul topped with a dollop of Dolcezza’s “velvety champagne mango sorbet,” and it made me want to eat all the things. Don’t forget to try the Burmese noodle salads, just added to Toli Moli’s menu at the end of August. Toli Moli at Union Market: 1309 5th St. NE, DC; www.tolimolidc.com

NO LONGER
American Tap Room in Clarendon
The Boulevard Woodgrill in Clarendon
Cappy’s Crabs in Petworth
Chez Billy in Petworth
Chili’s in Crystal City
Czars 11 International Tapas, and its affiliated Exhale Bar, in Adams Morgan
Matuba in Bethesda
Panache Restaurant in Dupont Circle
Ping Pong Dim Sum in Penn Quarter
Pollo Granjero in Adams Morgan
Radius Pizza in Mount Pleasant
Sushi Go Round in Chinatown
Yamas Mediterranean Grill in Adams Morgan

Photos courtesy of Greg Powers Photography, Hen Quarter, Daniel Williams, Alex McCoy, Farrah Skeiky, Joy Asico and The Bird

New, Notable, No Longer: August 2016

We keep locals in the know about the latest and greatest food and drink locales around town, our top foodie pick for the month, and spots that have recently closed their doors.

NEW

801 Restaurant & Bar
Location: Shaw

Lowdown: The guys behind Shaw’s Tavern, The Front Page, Madhatter and The Bottom Line just opened a two-story, beach-themed restaurant at 801 Florida Avenue. 801’s dinner menu is simple, with five entrees (each for $24.95 and served with a house or grilled Caesar salad) including roasted chicken, pan-seared halibut and cauliflower steak. Partner Eric Heidenberger says the restaurant is focused on consistency and quality, which is totally believable after we recently popped in for brunch and tried the yummy California benedict, topped with some of the freshest produce we’ve had in recent memory. The clean, bright white interior and cute rooftop overlooking Shaw offer the perfect setting for a casual meal with a warm, inviting atmosphere (Heidenberger emphasizes how hands-on and friendly his staff is) or to share 801’s signature Mega Mule served out of a giant copper mug with your buds – an impressive feat indeed. 801 Restaurant & Bar: 801 Florida Ave. NW, DC;www.801dc.com

Big Chief
Location: Ivy City

Lowdown: Ivy City continues to grow, simultaneously upping its hipster and yuppie factor with new spots like Tin Shop’s Big Chief popping up around the neighborhood. Big Chief’s “New Orleans-meets-Brooklyn” vibe complements the industrial space’s three bars and rooftop, complete with a 1970s airstream that will soon double as a pop-up art gallery for more tactile installations – think a mini-version of the Renwick’s “WONDER” exhibit. Tin Shop (Penn Social, Highline RXR) is on a roll, with several other locations around the city opening soon, and branding director Evan Rosenthal is all about throwing a good party. From Motown Mondays featuring DJ Trayze (for those who appreciate an authentic retro factor to their nights out) to Saturday cookouts, Big Chief is gaining momentum. Rosenthal says BBQ on the rooftop and crawfish boils are just around the corner, in keeping with the Nawlins theme. Try a sazerac, daiquiri, Pimm’s cup, whiskey sour or gin gimlet from bar director Tom Latterell’s drink menu, or keep it simple with $6 Abitas or $5-$6 tallboys. Keep an eye on this one – we have no doubt that Rosenthal and the rest of his team’s ambitions for turning Big Chief into a go-to location for good vibes, great tunes and Big Easy-style drinks will come to fruition in the blink of an eye. Big Chief: 2002 Fenwick St. NE, DC; www.bigchiefdc.com

Casolare Ristorante + Bar
Location: Glover Park

Lowdown: The newest spot from Chef Michael Schlow (The Riggsby, Conosci, Alta Strada, Tico) is tucked inside Kimpton’s swanky Glover Park Hotel, offering coastal Italian cuisine and a rustic ambiance with original works of art by Adrienne (Chef Schlow’s wife) lining the walls. Schlow Restaurant Group’s Director of Operations, Steve Uhr, says Casolare is designed for customers to feel as though they’ve left Glover Park and entered Italy. He notes some customer favorites from the seafood-driven menu – the slow-cooked Spanish octopus served with potatoes and steamed clams and mussels in a spicy tomato broth (both antipasti), as well as the swordfish, slow-cooked salmon, chicken parm and margherita pizza. Uhr is currently smitten with the tagliatelle with pesto, but had to think long and hard before arriving on just one dish as his personal fave. The most buzzworthy cocktail thus far is The Big Night (vodka, prosecco, blood orange, honey and lemon), plus customers have the opportunity to use Campari and sweet vermouth as the base for up to five different cocktails. Casolare is only serving dinner for now, but will extend its hours to include other mealtimes very soon. Casolare Ristorante + Bar: 2505 Wisconsin Ave. NW, DC;www.casolaredc.com

Fare Well
Location: H Street Corridor

Lowdown: The District’s first vegan diner is officially open, taking H Street by storm with a menu that’s more “Eastern New York than greasy spoon,” according to founder Doron Petersan. After 10 years running vegan bakery Sticky Fingers in Columbia Heights, Petersan decided it was time to take things to the next level. Fare Well features an expanded baked goods menu with chocolate chip coconut scones, sweet and savory croissants, and a unique take on a flourless chocolate torte that’s not really flourless, just to name a few. Petersan teamed up with chef Amanda Desaulniers on a plant-based menu that runs the gamut from pierogis with cashew cheddar and mushroom-chickpea burgers to all-day breakfast items like the French toast casserole made with challah bread baked in-house. The Trinidad native says she can’t stop eating everything on the menu, and is thrilled to see how excited folks are about the almond and cashew-based cheeses. Fare Well’s drink menu offers a local theme, with four area beers on rotation – Atlas, 3 Stars, DC Brau and Right Proper – and signature cocktails like the Tiber Creek (mescal, passion fruit juice, ginger liqueur, lemon grass syrup and grapefruit bitters) and the Washington Brickyard (bourbon, dark beer, coffee, soy creamer and ice) that offer a nod to H Street’s history. Petersan says Fare Well is a diner for everyone, and is psyched to see how many people are open to trying items on her eclectic vegan menu.   Fare Well: 406 H St. NE, DC; www.eatfarewell.com

Moxie’s
Location: Dupont Circle

Lowdown: Marcus Barnett wanted to be bold with his Dupont Circle eatery, an all-day breakfast joint that also offers a quirky assortment of tacos, sandwiches, salads and ice cream sandwiches. Named Moxie’s because Barnett’s mom always told him he had moxie (aw), he says he wanted to provide an option that was different and fun for the Dupont crowd. Dishes creating the most buzz are the bánh mì sandwich, fish tacos and of course, the ice cream sandwiches served with the cookie still warm (we tried one with Fruity Pebbles sprinkled on top and it was to die for). Barnett even had one customer rent out the restaurant for an ice cream sandwich-themed party. With each dish, he applies his own “Moxie’s twist” to it – the BBQ pulled pork sandwich features house-made kale and apple slaw, and the steak tacos are served with his signature “power slaw.” Swing by Moxie’s for a satisfying bite, and definitely take an ice cream sandwich to-go – it’s worth the caloric splurge. Moxie’s: 1020 19th St. NW, DC;www.moxiesdc.com

Slim’s Diner
Location: Petworth

Lowdown: One of DC’s favorite restaurateurs, Paul Ruppert – who brought us Petworth Citizen, Upshur Street Books and Room 11, among others – just opened Slim’s Diner in Petworth. Located on the corner of Georgia Avenue and Upshur Street, Ruppert says his new diner welcomes people from all walks of life. The owner wanted to give locals a throwback to the traditional diner experience, with a lineup of options that are easily recognizable from our shared histories noshing on comfort food. Slim’s – named after carpenter James “Slim” Crawford, who has worked with Ruppert at all of his locations and is “one of the friendliest people you’ll ever meet” – offers some more modern takes on diner classics, with vegan and gluten-free options for the pickier among us. Ruppert credits Slim’s donuts – made in-house every morning – and the deep-fried Monte Cristo sandwich – as the showstoppers at Petworth’s newest foodie addition. Slim’s Diner: 4201 Georgia Ave. NW, DC; www.facebook.com/SlimsDiner

NOTABLE

Scarlet Oak
Location: Navy Yard
Lowdown: Celebrate Scarlet Oak’s one-year anniversary on August 5 with $5 beer, wine and cocktails. The Capitol Riverfront favorite is home to one of the largest patio spaces in the ‘hood, and offers an urban chic vibe “minus the pretentiousness,” according to partner and general manager Brian Schram. Try the restaurant’s brand new Saga Mead sangria with bursts of orange and honey, and stay tuned for details about an upcoming BBQ party on the patio. Scarlet Oak has earned a great rep for fresh, seasonal produce – the current menu ranges from house-made ricotta cavatelli to pan-seared branzino – and will switch things up again with new dishes in mid-September. Schram is proud of the strong sense of community at the restaurant, and pumped about growth in the area since Scarlet Oak appeared on the scene last year. “We feel like we’ve really grown with the neighborhood,” he says. “It’s been really exciting to watch everything that has developed [in Navy Yard], and we haven’t even scratched the surface.” Scarlet Oak: 909 New Jersey Ave. SE, DC; www.scarletoakdc.com

NOW OPEN

ANXO Cidery & Pintxos Bar:  300 Florida Ave. NW, DC; www.anxodc.com
Bar Louie:  11006 Veirs Mill Rd. Wheaton, MD;  www.barlouie.com
Beefsteak:  7101 Democracy Blvd. Bethesda, MD;  www.beefsteakveggies.com
Blackfinn Ashburn:   43781 Central Station Dr. Ste 150 Ashburn, VA; www.blackfinnameripub.com/ashburn
The Dish & Dram:  10301 Kensington Pkwy. Kensington, MD;  www.thedishanddram.com
Duke’s Counter:  3000 Connecticut Ave. NW, DC;  www.dukescounter.com
Jinya Ramen Bar:   2911 District Ave. Fairfax VA; www.jinya-ramenbar.com
Neal Place Tap + Garden:   1300 4th St. NE, DC;  www.unionmarketdc.com
Red Bandana Bakery:   8200 Wisconsin Ave. Bethesda, MD; www.theredbandanabakery.com
Sal’s Italian Kitchen:   7945 MacArthur Blvd. Cabin John, MD;  www.alsitaliankitchen.net
Salumeria 2703:   2703 12th St. NE, DC;  www.facebook.com/salumeria2703
The Speak:   1413 K St. NW, DC;  www.thespeakdc.com
Suma Restaurant & Bar:   4921 Bethesda Ave. Bethesda, MD;  www.sumabethesda.com
Tasty Burger:  2108 8th St. NW, DC;  www.tastyburger.com
Timber Pizza Company:   10301 809 Upshur St. NW, DC;  www.timberpizza.com
Wunder Garten:   1st and L St. NE, DC;  www.wundergartendc.com

NO LONGER

6th and H Bar and Grill on H Street
DC-3 in Capitol Hill
Domku in Petworth
Doner Bistro in Adams Morgan
Hard Times in Clarendon
Kabob Bazaar in Bethesda
La Fourchette in Adams Morgan
Lobster Me in Bethesda
Mama Reacer’s in Del Ray
Max Brenner Chocolate Bar in Bethesda
Minh in Clarendon
Philadelphia Mike’s in Bethesda
Primi Piatti in Foggy Bottom
Savannah’s American Grill in Kensington
Shiki Sushi in Ballston
Friends sitting at dining table and toasting with wine

Instagram-Worthy Eateries for DMV Urbanites

For urbanites, going out to dinner, grabbing a cup of coffee or meeting for a drink doesn’t have to be an underwhelming experience, especially in the D.C. metro area. Trendy restaurants, hipster coffeehouses, local breweries, charming bakeries and gastropubs (with live music!) offer discerning foodies endless opportunities to experience diverse eats and cuisine.

Whether you’re looking for a place to go for happy hour or on a dinner date, these options offer unique experiences that are anything but ordinary. Trust us, you won’t be able to resist the urge to post, share, tag and hashtag on your smartphone. And with a  phone like the Galaxy S7 in tow, you can rely on Google Maps for the fastest route and leave a raving review on Yelp. Here’s the rundown.

D.C. — Progressive American Flair
Hazel, the newest restaurant from Neighborhood Restaurant Group in the Shaw neighborhood, features distinctive shared plates with global influences and personal reflection. Chef Rob Rubba’s creations, like spiced duck sausage, gnocchi bokki, and salt and pepper soft shell crab, are masterpieces on a plate. These dishes are sensory overload full of mouthwatering flavors and artistic details. Surrounded by thoughtful rustic aesthetics with modern appeal, Hazel is a true culinary experience.

Arlington — Jolt With Java, Unwind With Wine
Coffee and wine. Two favorite drinks for getting your buzz on (a caffeine or alcohol buzz that is). In the DMV area,  Northside Social is where coffee connoisseurs and vinos flock. Need a strong espresso drink to fuel a few productive hours? Pair your work vibes with a cup of CounterCulture Coffee. The neighborhood coffeehouse also caters to crowds who want to relax with a glass (or bottle) of wine. Head to the second floor of this charming red house at 5 o’clock when the wine bar opens to sip some vino and nom on small artisan bites.

Alexandria — Brewing Only the Best
The port town of Alexandria is no newbie to breweries and beer, which was the preferred drink to quench thirst in the 18th century. To reclaim its status as a town with a rich beer history, the  Port City Brewing Company arrived in 2011. This Old Town craft brewery thrives with its handmade, superior-quality and locally crafted beers. In fact, Port City Brewing was named Small Brewing Company and Small Brewing Company Brewer of the Year by earning three medals at the Great American Beer Festival in Denver. Beer gurus owe it to themselves to enjoy a frosty glass of award-winning Port City Porter, Monumental IPA and Optimal Wit.

Bethesda — For Rockers of All Types
Villain & Saint describes itself as a “Haight-Ashbury-inspired rock ‘n’ roll music hall” and “cultural gathering spot” with an “electric bohemian menu” and “distinctly underground vibe.” Needless to say, it isn’t your typical eatery. Robert Wiedmaier, a veteran D.C. chef, dreamed up  Villain & Saint as a way to celebrate his passion for motorcycles and the freewheeling ways of rock ‘n’ roll. V&S primarily serves as a live talent stage for aspiring artists and up-and-coming rockstars who seek legendary status. Walk into this rock ‘n’ roll hangout and take a step back into the psychedelic ’60s era of San Francisco. From funky accents to a tin-pressed ceiling, the V&S interior reflects all things rock ‘n’ roll.

Georgetown — Any Time Is Pie Time
Pie isn’t just for Thanksgiving and it’s not just a dessert.  Spoon University features Pie Sisters and its various “savory and sweet pies that will satisfy all your needs.” Three sisters with a family tradition of baking homemade pies run the Georgetown bakery where you can choose to stick your fork in mouthwatering pies like jumble berry, creamy apple crunch, classic pecan pie and s’mores pie. If you have a savory craving over a sweet tooth, sink your teeth into a classic chicken pot pie, delicious ham and cheese quiche or a pulled pork BBQ pie. For Pie Sisters and fans, “tradition starts here.”

Photos: John Robinson Photography and courtesy of Dolci Gelati

New, Notable, No Longer: July 2016

On Tap keeps locals in the know about the latest and greatest food and drink hotspots around town, plus our top foodie picks for the month.

NEW

Bantam King
Order: Chicken ramen
The masterminds behind the ever-popular Daikaya are forging a new path with chicken ramen. And fried chicken. And chicken dumplings. All they need is chicken sake. In the meantime, this cheerful Chinatown chicken shop does offer Japanese beer and sake to help celebrate this new alternative when Daikaya is impossibly crowded. The noodles here are also flown straight from Daikaya’s supplier in Japan. Bantam King: 501 G St. NW, DC; www.bantamking.com

Greenhouse Bistro & Tea Lounge
Order: 
Pisco Sage Punch (pisco, muddled red grapes, sage syrup, pineapple juice and lemon)
When club kids finally grow up, they start gardening. Masoud Aboughaddareh (Lima, Barcode) has opened a restaurant with an indoor garden wall – literally, wall-to-table dining since it supplies the kitchen with its fresh herbs. But we were most intrigued by the “Tea and Food Pairings” menu. Lamb prosciutto, goat cheese mousse and baklava, paired with Lapsang Souchong tea? Yes, please. Greenhouse Bistro & Tea Lounge:2070 Chain Bridge Rd. Tysons Corner, VA; www.greenhousetysons.com

HipCityVeg
Order:
 Crispy “chick’n” ranch sandwich
I remember the vegan restaurant my mother frequented when I was a child: the food was strange and dense, and everyone seemed to be angry (probably from indigestion) or high. The world has changed, my friends. Cheerful young professionals are lining up for plant-based fast food from the masterminds behind Philly vegan powerhouse restaurant (yes, it’s a thing) Charlie Was a Sinner. The chick’n makes veganism seem worth contemplating, and sweet potato fries are now mainstream. They even have milkshakes that taste real! Yes, we live in the future, and it is delicious. HipCityVeg:712 7th St. NW, DC; www.hipcityveg.com

Hugo
Order: 
You’re Daisy If You Do… (Catoctin Creek Mosby’s Spirit, strawberry and black pepper, lemon, and sparkling water)
Anchored by superstar distillery Catoctin Creek, Purcellville has evolved into a noteworthy drinking destination. The bar in WK Hearth memorializes pioneering cocktail author Hugo R. Ensslin with its menu of classics, and modernizes it by featuring local producers. Hugo: 130 Purcellville Gateway Dr. Purcellville, VA;www.thewinekitchen.com/hearth/drink

Ivy Room
Order:  Blackberry Sour (Civic Vodka, lemon and fresh blackberries)
This is the gorgeous new bar inside Republic Restoratives. Hard to get to? Yes. A concentrated sense of reward for the effort? Absolutely. The corner space is industrial chic meets greenhouse; the floor-to-ceiling windows (which swing open like garage doors) currently suffuse happy hour with summer light, and its being located in the distillery makes one feel a part of something epic. The cocktails feature Civic Vodka, the distillery’s current flagship product, and the cocktail program is helmed by David Strauss (formerly of Philly’s legendary Ranstead Room, and later, The Sheppard and Le Diplomate). The fact that Republic Restoratives is a woman-owned, crowd-sourced adventure is the triumphantly trendy cherry in a deliciously modern cocktail. Ivy Room: 1369 New York Ave. NE, DC; www.republicrestoratives.com

Junction Bakery & Bistro
Order:
 Chocolate hazelnut cake
The croissants are buttery, the industrial oven is straight from Italy, the coffee is from Commonwealth Joe, and there’s wine and beer. A bistro menu is available for lunch and dinner. This is a fantastic successor to Mancini’s, the well-loved (but faded) neighborhood institution it succeeds, and gives us another reason to visit Del Ray, one of the cutest, almost Metro accessible neighborhoods in the DMV. Junction Bakery & Bistro: 1508 Mt. Vernon Ave. Alexandria, VA; www.junctionbakery.com

Oklahoma Joe’s Bar-B-Que
Ord
er: BarbeQulossal “The Q” (sliced brisket, smoked provolone and two onion rings, all on a Kaiser bun)
This small but popular OKC chain underwent a corporate reorg a couple years ago, and is now bent on world domination. Given that its smoky ribs are a noted favorite of President Obama, their dreams might not be far-fetched. Their first DC location has landed next to the Dunn Loring Metro station. Oklahoma Joe’s Bar-B-Que: 2670 Avenir Pl. Fairfax, VA; www.okjoes.com

Tysons Biergarten
Order:
 Bier
Enjoy a large selection of German and Belgian beers alongside 100+ American craft brews located only steps from the Greensboro Metro station. The silver line commute just got more interesting. Tysons Biergarten: 8346 Leesburg Pike, Tysons Corner, VA;www.tysonsbiergarten.com

World of Beer
Order:
 Beer
With 500 bottles and 50 rotating taps, it’s like visiting a new bar every time. The beautiful thing about the WOB franchise is that each location incorporates local producers into the menu, and Rockville will feature Denizens Brewing Co. (Silver Spring), Jailbreak Brewing Co. (Laurel) and others. World of Beer: 196 E. Montgomery Ave. Rockville, MD; www.worldofbeer.com/Locations/Rockville

NOTABLE

Dolci Gelati
Why:
 Saffron, pistachio-candied, lemon peel gelato
Local darling Dolci received the “Technical Jury Award” from the Gelato World Tour Competition in Chicago for its time-intensive flavor (the saffron steeps in the gelato mixture for 24 hours). And the “gelato genius” behind Dolci, Gianluigi Dellaccio, will go on to compete in the global grand finale in Rimini, Italy next year. Dolci Gelati Café (three locations): 1420 8th St. NW, DC; 7000 Carroll Ave. Takoma Park, MD; and 107 N. Fairfax St. Alexandria, VA; www.dolcigelati.net

Swing’s Coffee Roasters
Why: 
100 years
Swing’s has been caffeinating DC since 1916. The G Street location (made famous by The West Wing) is under renovation, so visit the gorgeously industrial Del Ray location, which offers public cuppings in its tasting room on Fridays at 10 a.m. Go forth and learn. Swing’s Coffee Roasters: 501 E. Monroe Ave. Alexandria, VA; www.swingscoffee.com

NO LONGER

– Atlas Room
– Austin Grill (Penn Quarter)
– BakeHouse
– Food Wine & Co.
– Habit
– Nana Thai
– Olivia’s Diner

2016 RAMMY Winners
In June, the Restaurant Association of Metropolitan Washington gave out its 34th annual RAMMY awards to some of the area’s best food and beverage joints. We’d like to congratulate all of the winners, and give a few special shout-outs to spots recently featured in On Tap. For a full list of the 2016 winners, visit www.ramw.org.

Beer Program of the Year
Right Proper: 624 T St. NW, DC; www.rightproperbrewing.com

Cocktail Program of the Year
2 Birds 1 Stone:
 1800 14th St. NW, DC; www.2birds1stonedc.com

New Restaurant of the Year
Maketto: 1351 H St. NE, DC; www.maketto1351.com

Upscale Casual Brunch
Blue Duck Tavern:
 1201 24th St. NW, DC; www.blueducktavern.com

Upscale Casual Restaurant of the Year
Le Diplomate:
 1601 14th St. NW, DC; www.lediplomatedc.com

Photos: John Robinson Photography and courtesy of Dolci Gelati

new dining dc
DDG photo: www.ddgbethesda.com The Majestic photo: Monica Alford

New, Notable, No Longer: June 2016

On Tap keeps locals in the know about the latest and greatest food and drink hotspots around town, plus our top foodie picks for the month.

NEW
Ashlar

Order: Fois gras French toast
Hotel restaurants are generally decent, but Kimpton remains the shining exception. The Masons/masonry-derived name underlines the modernized and posh colonial vibe, and the cocktail list focuses on colonial spirits (rum, madeira) – but there’s also a carrot-ginger mimosa at brunch that we can’t resist. Ashlar: 116 South Alfred St. #101, Alexandria, VA; www.ashlarrestaurant.com

Barley Mac
Order: Bone Daddy (Old Grand Dad bourbon, Cinzano Bianco, celery and hopped grapefruit bitters)
Rosslyn is no longer just the sleepy front door to the Clarendon frat boy party corridor – it is now a destination in its own right. The latest addition has an American menu and a whiskey bar (with 100 different bottles, including 50 bourbons), and will be open until 2 a.m. Barley Mac: 1600 Wilson Blvd. Arlington, VA; www.barleymacva.com

Bonfire
Order: Nocino (Don Ciccio Nocino, sherry, bourbon, bitters and almond tea smoke)
The theme is communal campfire, and smoke is treated as a normal ingredient on the menu, which also features a whole section devoted to s’mores. Raspberry pistachio s’mores, anyone?  Bonfire: 1132 19th St. NW, DC; www.bonfiredc.com

Buttercream Bake Shop 
Order: Everything
No more anticipatory salivation: DC’s sugar fiends can finally unleash their jitters at this hotly anticipated carb den. No sweet tooth? It’s okay: the croissants are buttery, the sandwiches are on homemade bread and there’s a breakfast pastry stuffed with scrambled eggs. Buttercream Bake Shop: 1250 9th St. NW, DC;www.buttercreamdc.com

Duck Duck Goose
Order: Duck l’orange (bourbon, Grand Marnier, and maple and duck bacon lolli)
We heart this updated French brasserie with its bank of corner windows – no gimmicks, just beautifully made food and charming cocktails. Duck Duck Goose: 7929 Norfolk Ave. Bethesda, MD; www.ddgbethesda.com

Lahinch Tavern & Grill 
Order: Boneless beef short rib shepherd’s pie
The Hughes Family (the Irish Inn at Glen Echo) welcomes Irish Inn Chef Ted Hughes (no relation) to the owners’ circle at Lahinch, a neighborhood Irish American pub featuring fresh, locally-sourced interpretations of Irish cuisine. Lahinch Tavern & Grill: 7747 Tuckerman Ln. Potomac, MD; www.lahinchtavernandgrill.com

The Majestic
An institution in Old Town Alexandria, The Majestic has been reinvented multiple times since it first opened in 1932. Now under the Alexandria Restaurant Partners umbrella, the restaurant has just reopened with a new interior blending art deco with contemporary flair. Executive Chef Gaby Hakman says the simplicity and presentation of what she makes reflects who she is as a chef. “I want the plates to appear as if they might have been served from a kitchen in someone’s home in the countryside or from a small bistro in an oceanside town – easy, comfortable, approachable,” she says. Standout dishes include the baked feta with za’atar, chilies and country bread for $8 and the pot of mussels with tomato, wine, Calabrian chilies and frites for $18. The Majestic: 911 King St. Alexandria, VA; www.themajesticva.com

Ottoman Taverna 
Order: At the Sultan’s Table
Restaurants remain an easy form of staycation, and Ottoman Taverna will transport you to the eastern Mediterranean in a heartbeat (or however long it takes you to open the door). The onyx-topped bar was mined in Turkey, and the walls of “evil eyes” will stave off jealous onlookers while you gorge on moussaka, Turkish coffee and Cappadocian wine. Ottoman Taverna: 425 I St. NW, DC; www.ottomantaverna.com

Pow Pow
Order: Gluten-free fried chicken
Fast-casual Asian-fusion from the folks behind Lavagna – but no, this is not a Chipotle-style assembly line. Instead, select from a “curated” list of fresh, “chef-driven” bowls. The locals are raving, so we’ll stop the air quotes. Pow Pow: 1253 H St. NE, DC;www.facebook.com/eatpowpow

Radiator
Order: Ricotta Situation (mahia fig spirit, ricotta, lemon, raw honey and vanilla)
Cocktail bar Radiator is, like fellow newbie Ashlar, in a beautifully overhauled Kimpton hotel, Mason & Rook (formerly Hotel Helix). But this one-ups the trendy factor. Stellar cocktail menu – check. Board games – check. Bacon-scented candles – well, not quite, but almost. We still love it. Radiator: 1430 Rhode Island Ave. NW, DC; www.radiatordc.com

Republic Restoratives
Order: Civic vodka
Crowd-funded, women-owned, craft-made – you’re feeling all tingly already, aren’t you? Stay focused: thankfully, this beautiful distillery and cocktail bar is pouring some good drinks (priorities, folks). For now, it’s all about their Civic vodka – the bourbon is aging and therefore about 18 months away from our glasses. Incidentally, they are perfectly located for a distillery crawl: Jos A. Magnus, One Eight and New Columbia are all within a few blocks. Republic Restoratives: 1369 New York Ave. NE, DC;www.republicrestoratives.com

Saison Wafel Bar
Order: Breakfast for dinner
Sometimes, dinner really should be a waffle topped with smoked salmon and a poached egg. We love this new Union Market counter opened by former Belgian embassy chef Jan Van Haute, which features a range of sweet and savory toppings for the made-to-order wafels. We also heart the pearl sugar-studded liege wafels, which are hard to find outside Belgium. Saison Wafel Bar: 1309 5th St. NE, DC;www.saisonwafelbar.com

Shouk
Order: Cashew hummus
This stretch of K Street has been under construction for so long, we were startled one night to see Shouk’s bright lights beaming out of the preserved brick house that’s been so carefully slotted into a glass high-rise. We were doubly delighted to discover a 100 percent plant-based take on Mediterranean staples. Oh, and wine on tap. Shouk: 655 K St. NW, DC; www.facebook.com/shoukfood

Tapp’d
Order: A flight
With 40 taps and 100 different bottles, Bethesda has a new beer mecca in Tapp’d. And there’s an app for it: by using TapHunter, drinkers can see the rotating beer selection in real time on their phones. We also love that there’s a second happy hour that starts at 11 p.m. Tapp’d: 4915 St. Elmo Ave. Bethesda, MD; www.tappdbethesda.com

NOTABLE
The Den
Why: Literary eats
The basement café in Politics & Prose has been overhauled. We take note because now we can order “pie fries” (strips of cinnamon sugar-dusted pie crust served with pie filling for dipping) while we read our 1,000-page biography of Mao. Oh, and wine. The Den (inside Politics & Prose): 5015 Connecticut Ave. NW, DC; www.politics-prose.com/the-den

NO LONGER
Bistro Francais
Bistrot Royal
Cashion’s Eat Place
Crane & Turtle
Sugar

DDG photo: www.ddgbethesda.com 
The Majestic photo: Monica Alford 

Dine-N-Dash

Dine-N-Dash with Chef José Andrés

Explore the bustling 14th Street and Penn Quarter restaurant scene with Chef José Andrés and friends while supporting an amazing cause, and all for an incredibly reasonable price, at the fourth annual Dine-N-Dash on Wednesday, June 15 from 6-10 p.m.

The event, a benefit fundraiser for the chef and ThinkFoodGroup owner’s international non-profit World Central Kitchen, is seriously the best ticket in town, with a $125 wrist band (leave the wallet at home) allowing you access into 30 of the area’s most popular restaurants, including four food trucks, each serving six signature dishes and four heavenly cocktails. You do the math.

Bump up that wrist band to the $300 VIP level and you’ll gain access to five additional VIP-only restaurants, including a pop-up by Chef Erik Bruner-Yang, a pre-event reception with Andrés, and an exclusive after party with Andrés, Éric Ripert and more celebrity chefs. And when you purchase your tickets, you get to choose the restaurant you start at; helping spread out the 3,000 or so expected guests for a one-night-only party that is as lively and energetic as Andrés himself.

On Tap was invited to get a sneak peek at this year’s Dine-N-Dash during a May 1 event, perfectly placed on a rainy Sunday afternoon. We started at Oyamel with their mouthwatering guacamole freshly made in front of our eyes, and passed delicious bites and rows of tasty margaritas.

World Central Kitchen Development and Communications Director Kevin Holst greeted the crowd with an overview of Dine-N-Dash and background on Andrés’s nonprofit work. Then, much like a museum docent and with impressive ease, Holst guided the group to our next location, DBGB Kitchen and Bar, where from a breathtaking view, we sipped on chilled wine and feasted on delicious bites, including some amazing crostini and fantastic madeleines.

And then in true Dine-N-Dash fashion, we were ushered out to our next location, boarding a party bus for 14th Street and Italian hotspot Ghibellina. There, we feasted on mouthwatering ramp arancini and smoked brisket sliders, while getting our now slight buzz taken further with tequila-focused Pepe Primavera cocktails and rye-heavy Fruitto Del Sangue drinks.

Then, it was off to the final stop on our mini Dine-N-Dash, Masa 14, where we were brought upstairs to the DJ and gorgeous bar, ready and waiting, with “Masa Mules” and strawberry lemonades (adult version, folks). Trays of edamame, pork buns and crispy shrimp were passed around to feed the crowd, and the room was alive with music and conversation, emulating what one can certainly expect during the actual Dine-N-Dash this month.

With the 14th Street neighborhood new to this year’s event, this will be the first Dine-N-Dash for Barcelona Executive Chef Adam Greenberg, who started heading up the busy restaurant eight months ago.

“I’m going in really blind to this thing, so it should be pretty exciting,” Greenberg tells On Tap. “The good news is our event coordinator has been in DC a long time and she knows this event and how it works, so we’ll be organized and ready to go. I just picture this room being completely full.”

Those who stop at Barcelona for Dine-N-Dash can expect gazpacho shooters, ceviche cups, ham and cheese croquetas, pork belly skewers and mini churros with spiced chocolate, along with the always delicious sangria and another tasty cocktail. And if the weather is nice, Greenberg says you can expect him out on Barcelona’s front patio, similar to Sundays, with the massive paella pan, but instead cooking squid ink fideos.

“What I like about events like [Dine-N-Dash] is it will be chaos, but that’s part of the fun for everyone. It will be loud and exciting and we’ll have this big paella pan going with the heat, so it’s all part of the show,” he said.

Greenberg says he hopes Dine-N-Dash guests take away a sense of what each restaurant brings to that particular community.

“I want people to leave here knowing we have great food and are trying to offer something different. Estadio has awesome food too, and we are not trying to compete for the best tapas bar on the street. We are just trying to do what we do well and they do what they do well, and hopefully there is one night a week you want to go there and one night of the week you want to come here.”

At the end of the event, guests can vote on their favorite Dine-N-Dash restaurant, with Oyamel taking the top prize the last three years running. At the core of it all, though, is the amazing work World Central Kitchen is able to do through the funds raised.

One hundred percent of the proceeds from Dine-N-Dash will go to World Central Kitchen, which works in Haiti, the Dominican Republic, Zambia and soon many more countries, creating jobs, improving health, and increasing education through the power of food and culinary training. Last year’s Dine-N-Dash raised an impressive $300,000 for World Central Kitchen, with this year’s fundraising goal set even higher to $500,000.
For more information on Dine-N-Dash and to purchase tickets  and learn more about World Central Kitchen,  go to www.dinendash.info .


Participating Restaurants and Food Trucks

Penn Quarter
BOE Restaurant & Bar: 777 9 th St. NW, DC; www.boewdc.com
China Chilcano: 418 7 th St. NW, DC; www.chinachilcano.com
Cuba Libre: 801 9 th St. NW, DC; www.cubalibrerestaurant.com
Del Campo: 777 I St. NW, DC; www.delcampodc.com
The Dolci Gelati Truck: www.dolcigelatitruck.com
Jaleo: 403 7 th St. NW, DC; www.jaleo.com
Mango Tree: 929 H St. NW, DC; www.mangotreedc.com
Oyamel: 401 7 th St. NW, DC; www.oyameldc.com
Pepe Mobile Sandwiches: www.joseandrescatering.com/index.php/pepe/
Rocklands Barbeque and Grilling Company: 2418 Wisconsin Ave. NW, DC;www.rocklands.com
Sei: 444 7 th St. NW, DC; www.seirestaurant.com
Zaytinya: 701 9 th St. NW, DC; www.zaytinya.com
Zengo: 781 7 th St. NW, DC; www.richardsandoval.com/zengodc

14th Street
Arepa Zone Food Truck: www.arepazone.com
Barcelona: 1622 14 th St. NW, DC; www.barcelonawinebar.com
Birch & Barcley: 1337 14 th St. NW, DC; www.birchandbarley.com
Doi Moi: 1800 14 th St. NW, DC; www.doimoidc.com
Estadio: 1520 14 th St. NW, DC; www.estadio-dc.com
Ghibellina: 1610 14 th St. NW, DC; www.ghibellina.com
Masa 14: 1825 14 th St. NW, DC; www.richardsandoval.com/masa14
Pearl Dive Oyster Palace: 1612 14 th St. NW, DC; www.pearldivedc.com
Policy: 1904 14 th St. NW, DC; www.policydc.com
Swizzler Food Truck: www.swizzlerfoods.com
Taylor Gourmet: 1908 14 th St. NW, DC; 
www.taylorgourmet.com

VIP
Cork Market and Tasting Room: 1720 14 th St. NW, DC; www.corkdc.com
DBGB Kitchen and Bar: 931 H St. NW, DC; www.dbgb.com
Erick Bruner-Yang VIP Pop-up: www.maketto1351.com
Proof: 775 G St. NW, DC; www.proofdc.com
Sotto: 1610 14 th St. NW, DC; www.sottodc.com

new dining dc

New, Notable, No Longer: May 2016

On Tap keeps locals in the know about restaurants and bars opening around town this month, plus our top foodie picks.

NEW
Bar à Vin
This stylish sibling to Chez Billy Sud features an extensive list of French wines, which you can pair with a few bar nibbles. A beautiful flight served with duck prosciutto makes for a wonderful break from a Georgetown shopping spree. Bar à Vin: 1039 31 St. NW, DC; www.chezbillysud.com

Commodore Public House & Kitchen
You might remember Veranda – open well before this area was cool – in exactly this location. After a decade, the owners decided it was time for a refresh, a larger selection of craft beer and a more competitive price point. We’re happy to see restaurant owners survive and adapt with a changing neighborhood – and count us in for any rebrand that involves poutine made with a funnel cake and duck confit.Commodore Public House & Kitchen: 1100 P St. NW, DC; www.commodoredc.com

Conosci
Michael Shlow goes all Inception with his little restaurant-within-a-restaurant at Alta Strada. Pull the dark curtain aside, and you enter Conosci, where an “international” menu is served and a bar trolley means cocktails are mixed tableside. Both prix-fixe and a la carte dinner menus are available. Conosci: 465 K St. NW, DC;www.conoscidc.com

EatBar
If you are a Clarendon corridor habitué, you will remember the cool-kids retreat that was EatBar (RIP October 2014) – a little off-the-beaten-track, a little indie, and a lot of good beer and meat. Well, EatBar is back, but on a different planet. Its new Barracks Row home wants you to know how indie cool it is (thousands of cassette tapes line the wall) – but the eats are just as good. Fried olives stuffed with sausage? #winningEatBar: 415 8th St. SE, DC; www.eat-bar.com

Finnegan’s Wake Irish Pub
A local couple with years of restaurant experience between them open their own establishment. How can you go wrong with love, and Irish whiskey and Guinness?Finnegan’s Wake Irish Pub: 100-F Gibbs St. Rockville, MD;www.facebook.com/finneganswakerockville

Lake Anne Brew House
Forget the microbrew trend. We’ve moved on to nanobreweries (under 500 barrels a year) – but there’s nothing nano about the popularity of the Lake Anne Brew House. A Kickstarter campaign gave the married team of home brewing owners (husband Jason is a former cybersecurity contractor) almost double their ask, and opening day saw 13 solid hours of lines to get at their first batches. Lake Anne Brew House: 11424 Washington Plaza W (Lake Anne Plaza), Reston, VA; www.lakeannebrewhouse.com

Mustang Sally Brewing Company
This is a production brewery with a massive tasting room launched by a successful corporate attorney who for years dreamed of college days brewing beer and sailing on a little boat named Mustang Sally. A few decades later, and his dream is back in operation, complete with a brew master in love with old world beers to steer the ship. We heart the story, and we double heart the graham cracker-y malt and the dry finish of the Mustang Sally Kolsch. Mustang Sally Brewing Company: 14140 Parke Long Ct. Chantilly, VA; www.msbrewing.com

The Tasty Dug-Out
Nope, not baseball. Ray’s Hell Burger is trying something new again, this time splitting off a joint serving “modern Zemblan, Estoty and Tartary cuisine.” Some might recognize the Nabokovian references; others will simply appreciate the excellent offering of Georgian (the country, not the state) cuisine. The “dug-out” is khachapuri – the buttery, cheesy Georgian delicacy that swept DC a couple years ago. The Tasty Dug-Out (inside Ray’s Hell Burger): 1650 Wilson Blvd. Arlington, VA;www.thetastydugout.com

Zannchi
A young Georgetown student from a family of restauranteurs joins the campus entrepreneur club and opens her own trendy Georgetown restaurant. Why not? Stop rolling your eyes and enjoy the food. Zannchi (“feast”) brings good Korean food into the District for those days when you don’t want to drive to Annandale. Zannchi: 1529 Wisconsin Ave. NW, DC; www.zannchi.com

NOTABLE
Linganore Winecellars
Why:
 A winner
Linganore walked away with eight medals at the 2016 Finger Lakes International Wine Competition, including double gold for its semi-dry white Terrapin. We heart their dry, Chambourcin-based rosé, as well as the monthly music festivals the vineyard hosts throughout the summer. Linganore Winecellars: 13601 Glissans Mill Rd. Mt. Airy, MD;www.linganorewines.com

Side Street and Sushi Bar by i-Thai
Why: A new home
i-Thai (yes, related to the one in Georgetown) moved a few doors down, updated its menu and added a cocktail bar. Time for a housewarming. Side Street and Sushi Bar by i-Thai: 8603 Westwood Center Dr. Vienna, VA; www.i-thairestaurant.com

NOTABLE
Bangkok Joe’s Thai Restaurant & Dumpling Bar

Everything that is old is new again: Bangkok Joe’s used to be a Georgetown waterfront mainstay – I remember it as a “safe” Thai restaurant catering to tender, preppy palettes. It was replaced by Mamma Rouge a few years ago, but that concept (modern French Asian fusion) never really sunk roots. Now Bangkok Joe is back with a vengeance. Chef Aulie Bunyarataphan says that this is the restaurant she wanted to open 20 years ago, when she first started cooking for Washington – but the city wasn’t ready for the pungent, spicy, funky, joyful madness that is great Thai cuisine. There is a dedicated dumpling bar, some pan-Asian influences scattered around the menu and a revamped drinks list that plays off current cocktail trends. Our favorite is the “Nut Your Average Joe’s,” featuring Phraya rum, peanut simple syrup, Thai coffee and milk air. Welcome back, Joe. Bangkok Joe’s Thai Restaurant & Dumpling Bar: 3000 K St. NW, DC; www.bangkokjoesdc.com

NO LONGER
Midtown Partyplex
Millie & Al’s
Sona Creamery

Summer Grilling Tips
Chef Jeff Tunks and Burger Tap & Shake photos: Scott Suchman David Guas burgers photo: Johny Autry

Improve Your Grill Game: Local Chefs and Experts Offer Summer Grilling Tips

With warmer weather finally with us, it’s officially grilling season. This year, though, it’s time to kick up your grill game a few notches. Say goodbye to overcooked, lifeless burgers, or those same old hot dogs, with expert insight from some of DC’s finest behind the grill.

Grilling 101
“Part of improving your grilling skills comes with knowing your piece of equipment,” says David Guas, chef and owner at Bayou Bakery, Coffee Bar & Eatery, and host of the Travel Channel’s American Grilled series. “Knowing how to gauge your grill’s temperature comes with practice and experience. It’s also always helpful to remember that you can control the power and intensity of the flame by increasing or decreasing the amount of oxygen exposure.”

You need to take care of your grill, too. “Not cleaning the grill properly before cooking” is one of the most common mistakes that Chef Roberto Hernandez of Toro Toro sees.

“It is very important to have a clean and well-oiled grill before cooking any meats,” he says. “This will prevent the proteins from sticking to it, and also will give you those nice grill marks like you see on TV.”

One of the most important aspects of grilling is knowing when your food is actually done.

“Experienced cooks can tell the doneness of a steak simply by touching it,” Hernandez adds.

That’s going to take some experience, of course.

“If you are new to grilling, I would suggest using a meat thermometer as an initial gauge,” Guas says. “Then once you know the internal temperature, you can use your hand to determine the doneness. Eventually, as you become more familiar with your grill and the cuts of meat you are working with, you won’t even need a thermometer.”

Hernandez advises that a medium rare steak is between 130 and 135 degrees, and medium is between 140 and 145 degrees. Go beyond that and you’re “killing your steak,” he says. Once you know the basics, you can also learn how to do more with your grill.

“A common mistake home-grillers can easily make is forgetting to zone the charcoal,” Guas says. “It is really important to create zones within your grill so that you can create grill marks with direct heat, and then utilize the indirect section of the grill to cook things thoroughly.”

Another technique to learn is smoking with different types of wood. Guas encourages creativity but offers a few suggestions, such as using the fruitiness and sweetness of cherry and apple woods for chicken and fish, hickory wood for larger cuts of meat or certain fish such as salmon, and strong mesquite smoke for Texas-style barbecue.

“But you have to be careful, because the strength of its flavor can overpower many foods,” he warns. “I often blend a medium wood like hickory with a sweeter wood like cherry or apple to balance the flavor.”

Mastering the Burger
The burger is the centerpiece of most summer cookouts, and despite its seeming simplicity, it takes some experience and insight to truly master. Chef Jeff Tunks of Burger Tap & Shake will help set us straight.

“Quit playing with your meat when making burger patties,” he advises. “Avoid over-handling and working the grind together. The reason being the heat from your hands will begin to melt the fat and affect the final product. The best burgers are a loosely packed patty, which allows the fat to melt and gives the patty a better texture.”

Once the burger is on the grill, avoid hyperactive over-management and let the grill do its job.

“Less is more during the cooking process,” Tunks says. “So try to avoid over flipping, pressing [and] touching. Be patient and let it achieve a good sear and char. You want a juicy burger.”

When using ground beef with less than 20 percent fat or other lean meats, be sure not to overcook burgers in order to preserve their flavor.

“You really need to cook between medium rare and medium,” says Tunks about lean meat burgers. “Anything more and you are gambling with a dry burger. Also, let the burger rest a minute before adding it to your toasted bun so that the juices can redistribute.”

That resting rule applies to all meats.

“Have you seen those commercials where they are slicing a piece of beef and it’s running juices all over the cutting board? That is because the meat was not well-rested before slicing,” Hernandez explains.

Toppings, Marinades & Seasonings
On the burger front, there’s no need to get fancy with spices.

“When it comes to seasoning, the key is to keep it simple,” Tunks says. “Apply kosher salt and fresh ground black pepper liberally on both sides. Adding salt and pepper after you start the cooking process will never taste as good as a pre-seasoned burger.”

The best way to expand flavor is to get creative with toppings.

“It’s all about the toppings,” says Tunks. “Some favorite recent combinations include garlic and black olive, tzatziki with feta, Korean gochujang BBQ sauce with kimchi, fire-roasted hatch chilies and smoked onions with chipotle.”

As far as steak goes, keep in mind that marinades aren’t always necessary.

“I always like to remind people that a quality cut of beef does not need to be marinated,” Guas says. “I love the simplicity of preparing beef with coarse salt and black pepper, especially with a skirt steak or ribeye. Marinades typically come into play when you have a tougher cut like tri-tip or game, like quail and pheasant.”

When you are creating a marinade, follow this simple rule from Guas.

“As a guiding principle, I tend to treat a marinade like a salad dressing. It should consist of three parts oil with one part acid.”

For sauces, Guas recommends a summertime staple from his own home.

“A family favorite on the grill is skirt steak with chimichurri sauce,” he says.

Expand Your Repertoire
You know your grill, you’ve mastered the burger, and your marinade and topping game is strong. Now let’s expand your repertoire with different meats or overlooked cuts.

“I recommend a cut of tri-tip beef,” Guas suggests. “It’s a cheaper cut of beef, but delicious and packs an impressive amount of flavor.”

On the other end of the spectrum, Guas has a favored special occasion splurge in mind as well.

“In my opinion, you simply cannot top a cowboy cut bone-in ribeye,” he says.

Hernandez suggests a splurge of his own for those willing to pay.

“I would definitely go for an A5 Wagyu beef,” he says. “Wagyu is categorized in 12 levels [of] marbling, A5 being the perfect ratio between fat and muscle. Pretty expensive product, but trust me when I tell you it is worth every penny.”

For a more everyday type of selection, Hernandez has something else in mind.

“I would say my favorite meat for grilling is the hanger steak,” he says. “Back in the day, butchers would save this cut for themselves. All around, it’s the perfect steak for the home griller.”

When the sea beckons, Guas offers a few more choice picks.

“It’s also hard to beat trout or local Chesapeake rockfish,” he says.

You can get more adventurous with your burgers, too.

“At Burger Tap & Shake, we really have fun and a lot of success with our Burger of the Month,” Tunks says. “In the past, we have featured lamb, venison, duck, rabbit and wild boar. My personal favorite, which I cook weekly at home, is bison – always at medium rare.”

Check out the chefs’ locations, listed below.

Bayou Bakery, Coffee Bar & Eatery: Two area locations in Arlington, VA and Capitol Hill; www.bayoubakerydc.com

Burger Tap & Shake: Two area locations in Tenleytown and Foggy Bottom;www.burgertapshake.com

Toro Toro: 1300 Eye St. NW, DC; 202-682-9500;www.RichardSandoval.com/ToroToroDC

Chef Jeff Tunks and Burger Tap & Shake photos: Scott Suchman
David Guas burgers photo: Johny Autry