Arcuri Debuts Weekly “Cello” Program
Arcuri, 2400 Wisconsin Ave. NW in Glover Park, is serving up a different new house-made “cello” every week, a nod to limoncello, an Italian lemon liqueur crafted by infusing grain alcohol with lemon peels and sugar.
In an effort to create the perfect cello, the team at Arcuri is experimenting with a variety of fruits, spices and sugars. The result is a variety of seasonal flavors with a different crisp citrus flavor followed by sweetness and a strong bite in every finish. New flavors will be introduced each Wednesday through Jan. 28.
The cello schedule began with Cran-A-Cello, whole cranberries with lemon and sugar on Nov.26. This week’s flavor is Where’s the ‘Quat with diced whole kumquats and sugar. Future flavors include Elf Breath with lemon, peppermint and sugar on Dec. 10; clementine with sliced clementine and sugar on Dec. 17; nog with bourbon, dark rum, nutmeg, lemon, cream and sugar on Dec. 23; V Cello with anise, mint, jalapenos, lemon, and sugar on Dec. 30; blood orange with sliced blood orange and sugar on Jan. 7; pomegranate with pomegranate seeds, lemon and sugar on Jan. 14; Choco’cello with lemon, sugar and chocolate on Jan. 21;, and Bergamot Cello with bergamot slices and sugar on Jan. 28. Each shot glass of cello is $5.
Lupo Verde introduces winter menu
Lupo Verde, 1401 T St. NW, has debuted new dishes and cocktails just in time for the holiday season. Chef de cuisine Domenico Apollaro’s winter a la carte menu showcases authentic, rustic, Italian fare featuring a variety of small plates, antipasti, homemade pizzas and pastas, whole roasted fish and a selection of meats. For the perfect pairing, beverage director Francesco Amodeo has created seven new drinks
Also, on Dec 6, the restaurant will offer a cone of warm roasted chestnuts and a glass of vino novello on their gated 40-seat patio for $10 from noon-6 p.m.
Winter offerings on the dinner menu include Tartare di Manzo, beef tartare with parsley, capers, anchovies, onions, egg yolk, oregano cream and tomato caviar; luganica arrostita, grilled luganica sausage with smoked paprika mayo, polenta cream and crispy shallots; tonnarelli cacio & pepe, homemade tonnarelli with parmigiano, pecorino and pepe; strozzapreti alla bottarga, homemade strozzapreti with mussel and clam sauce, thyme, bottarga, prawns and swordfish carpaccio; gnocchetti di zucca, squash gnocchi with sage, butter, four cheese cream and black truffle; pappardelle al ragu di funghl, mushroom ragu, cherry tomatoes, burrata and porcini oil; cernia all piastra, plancha seared grouper with salted spinach, raisin, pine nuts, Portobello mushroom cream and roasted cauliflower; anatra, sous-vide duck breast in walnut crust with cipollini onions, grilled endive, fried taleggio and raisin pesto, as well as cvalfior, cauliflower with bescamella, stracchino cheese and pecorino cheese. Prices range from $7 to $29. All the house-made pastas and sauces are also available to purchase to prepare at home in Lupo Verde’s first floor wine shop along with a selection of seasonal jams and freshly made bread and Italian cheeses.
Seasonal cocktails include lecchia passion made with amari, vermouth, bitters and orange; mela marcia with gin, apple brandy, dolin dry, apple juice, orgeat, ginger and bitters; mandarancio with tequila, mescal, DCF mandarin, mandarin puree, casoni aperitico and rosemary lavender bitters; peruvina with pisco, DCF prickly pear, aperol, lime juice and red grapes; cazzimma with gin, vermouth del professore, cynar, mint and bitters; rosso di sera with peach whiskey, limoncello, lemon juice, bitters and marasca; and the Don Boulevardier with rye, amaro delle sirene, dolin dry and orange bitters. Cocktails range from $12 to $13 each.
Slate hosts wine dinner with winemaker David Pagan Castaño
On Dec. 18 from 5-8 p.m. Slate wine bar and bistro is hosting its monthly wine tasting. This month it is featuring wines from winemaker David Pagan Castaño from Potomac Point Winery in Fredericksburg, Va.
For $25 per person, guest will taste five premium local wines. Slate’s monthly wine tastings are exclusive and done per table, with each group having its own personal time with the sommelier and guest.
Pagan Castaño is a third generation winemaker from Yecla, Spain beginning with his grandfather who founded what is now Bodegas Castano, one of southeast Spain’s premier wineries. After obtaining his master’s degree in oenology and viticulture from Polytechnic University of Valencia, Spain with post-graduate master classes at the prestigious Ecole Superieure d’Agriculture d’Angers & De Toulouse, France; Pagan Castaño began his career in winemaking at his family’s winery.
Throughout his career, Pagan Castaño has worked with over 40 different grape varietals, and over the past five years he has won more than a dozen gold and platinum international awards for his wines.
The wine selection for December’s dinner includes five selections from Potomac Point including a 2013 chardonnay, 2012 viognier, 2012 abbinato, 2012 cabernet franc and 2012 vino camino. The full menu will be available as well.
Slate is located at 2404 Wisconsin Ave. NW.
Buffalo & Bergan sells cocktail, soda elixir mixers
Mixologist Gina Chersevani, a partner in Hank’s Oyster Bar on Capitol Hill and owner of Buffalo & Bergan Soda Bar in Union Market, is now selling her freshly made cocktail and soda base elixirs at Buffalo & Bergen. Each 16-ounce bottle can be mixed to make 16-28 stirred cocktails or 10-12 non-alcoholic sodas.
The flavors vary like winter weather conditions in Washington. There are highly seasonal concoctions like fig, cranberry sage, pear spice tonic, peppermint and orange sassafras. New flavors include chocolate, bourbon vanilla, Nutella and sleigh ride shrub made with bayberry, cranberry. For something a little less Christmasy, there’s birch beer, grapefruit rosemary or a daily tonic.
Each bottle comes with recipe card instructions for either punch, stirred cocktails, non-alcoholic sodas or non-alcoholic cream sodas. Bottle prices start at $8 and more information can be found at BuffaloBergenDC.com
Buffalo & Bergen, a 1930s style soda fountain, is open Tuesday through Friday from 11 a.m.-8 p.m. and Saturday and Sunday from 9 a.m.-8 p.m. and serves handcrafted sodas, New York water bagels, fresh knishes and has a full bar.
Second State celebrates Pennsylvania’s anniversary
Second State, the Pennsylvania-themed restaurant at 1831 M St. NW, will celebrate the 227th anniversary of Pennsylvania becoming the second state to ratify the U.S. Constitution. Guests who dine for lunch or dinner on Dec. 12 will receive a complimentary glasses of Champagne.
Editor-in-Chief Mark Heckathorn is a journalist, movie buff and foodie. He oversees DC on Heels editorial operations as well as strategic planning and staff development. Reach him with story ideas or suggestions at dcoheditor (at) gmail (dot) com.