Provision No. 14 Opens Monday
Provision No. 14, 2100 14th St. NW where the former Diego restaurant had been, will hold its grand opening from 4-10 p.m. on Wednesday, Apr. 29. In preparation for the opening, the new communal dining spot will hold a soft opening on Monday and Tuesday with a limited menu, limited hours from 6-10 p.m. and 25 percent off food.
Provision No. 14 will serve a shareable menu including pata, a whole suckling pig leg that is braised overnight, dried then deep-fried; miso lamb ribs with cucumber, radish and couscous; and whole roasted dorade with boquerones tapenade. Small plates will include house-made pastas, such as tortolle with lamb, mustard greens and demi glace, burrata with compressed melon, Iberico ham and praline crunch, and cassoulet salad with fava beans, confit quail and garlic vinaigrette.
The beverage program will feature communal cocktails including The French Press, a 34-ounce cocktail served in its namesake vessel with Bombay Sapphire gin, chartreuse, chamomile and honey with pineapple and grapefruit garnishes, and the Pisco Porter with Macchu pisco, mint, orange juice, lemon, pineapple and chamomile served in a wine bottle. There will also be boozy slushes, such as a frozen Moscow Mule, as well as four draft cocktails such as the Happy Gilmore with vodka, chamomile, demerara sugar and lemon juice.
Oval Room hosts wine dinner with Le Cadeau Vineyard
The Oval Room 800 Connecticut Ave. NW, will host a wine dinner at 6:30 p.m. on Apr. 28 featuring Le Cadeau Vineyard, which was started by Deb and Tom Mortimer in the southern tip of Parrett Mountain, near Newberg, Ore.
For $150, guests will enjoy a four-course meal paired with Le Cadeau’s wines. The meal will begin with hamachi crudo with Buddha’s Hand, lipstick radish and coriander blooms paired with 2012 Aubichon Chardonnay. The second course is house-made pappardelle with rabbit ragout, English peas and chanterelle mushrooms paired with a 2012 Le Cadeu Pinot Noir “Cote Est” and 2012 Le Cadeau Pinot Noir “Equinoxe.” The third course is pan roasted venison with smoked avocado puree, honey cap mushrooms, strawberry and rhubarb paired with 2012 Aubichon Pinot Noir “Reserve.” Dessert include roquefort-crusted goat cheese with wild cherry, Sicilian pistachios and brioche tuile paired with a 2012 Le Cadeau Pinot Noir “Diversité” and a Library Vintage Le Cadeau Pinot Noir “Diversite.”
Chef Sean Brock and Jack Rose Dining Saloon Team Up for Charity
Brock, owner of Husk in Charleston, S.C. and Nashville, McCrady’s and Minero, and Jones will raise money for the local charity during “A Night of Southern Hospitality,” an evening of Southern food and rare whiskey, at Jack Rose Dining Saloon, 2007 18th St. NW, from 6-9 p.m. on Wednesday, Apr. 29
For $125, food lovers and bourbon fanatics can enjoy an evening of Southern-inspired fare, vintage Stitzel-Weller bourbon to benefit underprivileged children through Jeeps for Joy.
The menu will include Carolina Rice griddle cakes with smoked trout dip and pickled onions, Cheerwine glazed pig ears with soft rolls, cucumber and smoked Duke’s,Husk’s famous shrimp and grits, Maryland crab cakes with chow chow puree, fried Chesapeake oysters with country gravy and benne, and pork head cheese ravioli. There will also be a country ham and biscuit station with Brock’s 2-year Tennessee country ham and Jones’ fresh-baked buttermilk biscuits with pimento cheese and onion marmalade.
Guests will also enjoy a tasting flight of four vintage bottlings including Old Weller Original 7 year, Weller Special Reserve 7 year, W.L. Weller 12 year and Old Fitzgerald’s 1849 8 year along with an open bar of select wine, draft beer and spirits.
For the serious whiskey fanatic, limited cellar tickets will be available for $250, which includes an additional tasting flight of four vintage ryes and bourbons from the 1930s, 40s and 50s of iconic bourbons like Mt. Vernon, Baltimore Pure Rye, Sherbrook and Old Overholt and antique bourbons such as Old Taylor, Kentucky Bonded, Sunnybrook and Wild Turkey.
A portion of proceeds will be donated to Jeeps for Joy, a nonprofit dedicated to improving the lives of children and families in need within the Mid-Atlantic region. Since its launch in 2001, Jeeps for Joy has donated close to 10,000 toys and items to both the Nemours/A.I. DuPont Hospital for Children and Children’s Choice Foster Care.
There will also be a silent auction with items such as private dinners, whiskey tastings and a weekend trip for two to Bardstown, Ky. featuring a personal tour of Willett Distillery by master distiller Drew Kulsveen, Jack Rose owner Bill Thomas, Brock and Bourbon general manager Jared Hyman followed by a private dinner for the group at Bardstown’s Harrison-Smith House prepared by Brock and chef Newman Miller.
Tickets can be purchased online.
Logan Tavern to host Kentucky Derby party
Logan Tavern, 1423 P St. NW, will have a Kentucky Derby party next Saturday, May 2, from 3 p.m. to close.
The first race of the Triple Crown will be shown in the bar. Race-themed food specials include buttermilk marinated fried green tomatoes with spicy sriacha aioli, grana padana and vincotto; a Kentucky Hot Brown open faced sandwich on toasted challah with roasted honey-dijon turkey breast, bacon, tomato and ancho mornay, and Derby Pie with toasted pecans, semi-sweet chocolate and Kentucky bourbon.
Kentucky Derby drinks including the classic mint julep, the blackberry-sage julep, the peach-taragon julep and Black-Eyed Susan made with bourbon, vodka, sour and orange will be $8.
Del Campo at Dusk returns May 1
Del Campo at Dusk, Del Campo’s monthly rooftop happy hour parties returns May 1 from 6-9 p.m. with a pork extravaganza. Chef Victor Albisu is revisiting his Cochon 555 theme, Swineface, to kick off the al fresco dining season.
The food and beverage offerings will feature dishes from this year’s Cochon competition and cocktails, along with music and views of the city. Early 80s Miami attire is encouraged.
Del Campo is located at 777 I St. NW. Cost is $65. Tickets are available online.
Nopa Kitchen + Bar introduces new lunch specials
Nopa Kitchen + Bar, 800 F St. NW, has added two new fixed price, lunch specials from 11:30 a.m.-3 p.m. Monday through Friday.
The menu showcases garden fresh vegetables, select meats and fish prepared with a French influence. Guests can choose a soup and sandwich off the featured menu for $17 per person or a soup or salad, entrée and seasonal sorbet for $32.
Soup and sandwich options on the new spring menu include a fried skate sandwich with watermelon radish, bread and butter pickles and remoulade; the Nopa burger with house-made pimento cheese whiz and Applewood smoked bacon served with fries; portobello cheesesteak with onion jam and piquillo peppers; pulled pork and fried oyster po’ boy with romaine, pickled rhubarb and bacon-horseradish aioli; and celery root and parsnip soup with poached lobster, smoked olive oil and black truffle.
Entrée and salad options on Nopa’s three-course lunch menu include kale-beef confit salad with feta cheese, dried cranberries, crispy chickpeas and minus 8 vinaigrette; shrimp spinach salad with mushrooms and a black truffle vinaigrette; Chilean sea bass with baby bok choy, charred eggplant purée and a carrot-ginger vinaigrette; beef coulotte steak frites with crispy fingerlings, Winterbor kale and a smoked blue cheese sauce; farro and black quinoa risotto with pea shoot pesto, spring onions, asparagus, English peas, beet purée and pecorino; and a beef short rib cassoulet with cranberry beans, pancetta, cipollini onions, potato dumplings and red wine jus.
The Royal from Vinoteca to open in LeDroit Park
The Royal, a new restaurant from the owner of Vinoteca, will open in late spring in the LeDroit Park neighborhood in space that housed the Royal Liquor Store serving coffee and lunch by day and cocktails and casual fare by night.
The new restaurant at 501 Florida Ave. NW will have a full espresso program, brewing Counter Culture coffee with breakfast offerings and fresh juices. For lunch and dinner, it will serve Colombian comfort food presented as elevated bar snacks with a crafted cocktail program. Fresh meats, seafood and vegetables will be prepared on the wood-fired grill by chef Lonnie Zoeller and accompanied by an assortment of house sauces.
The beverage program will focus on simple craft cocktails from beverage director Horus Alvarez. Fresh ingredients, fruits and herbs will be used in both classic and signature cocktails. The bar will have an extensive vermouth selection, featuring a house-made vermouth on draft. Owner Paul Carlson sourced a vintage ice shaver from Guatemala, which will churn the base for shaved ice cocktails year-round. Royal will also offer a small, curated wine list of approximately eight to 10 wines by the glass with some unique reserve bottles and draft and bottled beers.
The split-level space will open to a dimly-lit bar area with high ceilings and a communal dining table. The focal point of the bar will be the restaurant’s custom-made four-foot wood-burning grill, churning out fresh meats and vegetables. An open staircase will lead to the second-floor, loft-style dining room with rustic exposed brick walls, original fireplace and seating for 12.
G adds a la carte dining menu
Beginning May 6, G by Mike Isabella, 2201 14th St. NW , will begin offering an evening a la carte menu to its $40 four-course tasting menu from 6-10 p.m. Wednesday through Saturday.
The Italian restaurant is a sandwich shop by day. It will continue to offer its evening tasting menu along with a full a la carte dining menu.
The menu allows chef de cuisine Elliot Drew, who has been managing the kitchen since G opened in 2013, to show off more of his range, including his mastery of pasta making arts. The new list features first courses like summer squash frittelle and shaved foie salad as well as pasta dishes like duck egg ravioli and bucatini carbonara. Rabbit with a spring onion pesto and grilled cauliflower fiorentina with scalloped potatoes are among the main courses, while diners can supplement their meal with sides like braised hari cot vert and roasted maitake mushrooms. Two sizes of antipasti board will also be available on the a la carte menu.
Giovanni Carloas is new executive chef at Paolo’s
Giovanni Carlo is the new executive chef of Paolo’s Ristorante, 1303 Wisconsin Ave. NW.
Carlo began his career at 16 apprenticing for chef Gualtiero Marchesi at his namesake three-star Michelin restaurant in Italy. By age 18, he was leading the kitchen at London’s Pavarotti and Friends, where he first began to experiment and develop a culinary style of his own. Raised in Castelvenere, Italy, a small town near Naples, Carlo attended culinary school as a teenager at Piedimonte Culinary School in Caserta, near Naples. He came to the U.S. at 21 and began his American culinary career as a sous chef for Roberto Donna at Galileo Restaurant Laboratorio. He worked with Donna for the eight years and then went on to serve as executive chef at Panache in Tysons Corner from 2009-2013. Most recently, he led the kitchen at M Cafe Bar until it closed this past January.
Carlo, who has 16 year of experience, took over Paolo’s kitchen in March and has introduced a refreshed, new menu for spring focusing on pizza and pasta. New additions include burrata mozzarella with roasted red and yellow peppers, fennel and prosciutto di parma; meatballs al frono, veal, beef and pork meatballs with tomato, basil and parmesan; Sicilian eggplant caponata, olives, capers and roasted peppers, served with house-made bread; lamb pappardelle, wide flat pasta noodles with lamb ragout and root vegetables; chef’s signature bolognese, tagliatelle pasta with tomato, veal, beef and pork ragu and parmesan; gnocchi alla sorrentina, potato dumplings with tomato, basil and burrata cheese; grilled branzino, whole Mediterranean sea bass with grilled jumbo asparagus; and tagliata di manzo, a nine-ounce New York strip steak served with an arugula salad, tomato, shaved parmesan cheese and balsamic glaze. New brunch dishes include parmesan cheese and egg biscuit with sausage gravy, poached egg, parma prosciutto and zabaglione; Italian French toast with crème brûlée, challah brioche, pastry cream, raspberry compote and candied almond; and fettuccine carbonara with pancetta, leeks, parmesan, cream, egg and black pepper.
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.