Old Ebbitt Hosts Third Annual BrewHaHa
Old Ebbitt Grill, 675 15th St. NW, is hosting its third annual craft BrewHaHa today, Aug. 15, from 8-11 p.m. in its atrium. BrewHaHa is a celebration of local craft beers and food, and features the Soul Crackers, a local soul band.
People check out the brews and food at last year’s BrewHaHa. (Photo: Old Ebbitt Gill/Facebook)
Nine local craft brewers paired with nine local chefs will celebrate the growth of craft beer in the DMV as part of D.C. Beer Week, which ends today. Each brewery will feature two of their beers and each chef will create a dish that enhances the beer pairings.
Featured craft breweries include D.C. Brau, Atlas Brew Works and Hellbender Brewing Co., all from D.C.; Flying Dog Brewery from Frederick; Evolution Craft Brewing Co. from Salisbury; Port City Brewing Co. from Alexandria; Hardywood Park Craft Brewery from Richmond; Denizens Brewing Co. from Silver Spring; and Old Ox Brewery from Ashburn. Participating chefs include Sal Ferro from Old Ebbitt; Anthony Lombardo of The Hamilton; Russell Jones from Jack Rose Dining Saloon; Nathan Beauchamp of The Fainting Goat; Travis Kern from Boundary Stone; Jeff Eng of Tower Oaks Lodge; Nathan Anda from Red Apron Butcher; Logan McGear of Smoke and Barrel; and Michael Friedman from The Red Hen.
Tickets are $65 per person and can be purchased online.
Tico offers “Funday” brunch cocktail specials
Through the end of September, Tico, 1926 14th St. NW, is offering “Funday” drink specials during weekend brunch at the bar and communal table. Special pricing on draft cocktails, brunch cocktails and beer will be available from 10 a.m.-3 p.m. on Saturday and Sunday.
“Funday” cocktail specials at Tico include the hibiscus margarita (left) and the rose sangria. (Photos: Tico)
Specials include $6 draft cocktails including a hibiscus margarita made with Blanco tequila and Patron Citronage; rosé sangria with dry rosé, citrus, Pisco and passion tea; and Papa Made Bail with Pisco, pineapple, lemon and chile. Brunch cocktail specials include the Bloody Chancho with bacon-infused Reposado tequila and homemade Bloody Mary mix with a rashi rim for $8; a mimosa with Cava and orange juice for $6; and a Bromosa with beer, orange juice and orange bitters for $6. Beer specials include Coronitas for $2.50, Negra Modelo for $5 and Tecate for $5. Other spcials include Cava Porron for $19; a shot of tequila or rye and a beer for $6; and the Porroma with tequila, grapefruit and lime for $15.
Lupo Verde debuts revamped brunch menu
Lupo Verde, 1401 T St. NW, will debut a revamped brunch menu on Aug. 15 that allows guests to enjoy rustic Italian food in a new family-style format. Diners will be able to select one antipasti, one side dish, two pastas or egg dishes and one brunch cocktail off the featured menu. The new family-style menu is priced at $35 per person and must be ordered for the entire table. Brunch is served from 10:30 a.m.-3:30 p.m. Saturday and Sunday.
Lupo Verde debuts its new brunch menu this weekend. (Photo: Rodney Choice)
Options off the new family-style brunch menu include the insalata Lupo Verde made with Boston lettuce, fresh figs, parmigiano, shaved red onion, roasted hazelnuts, quail eggs and onion aioli dressing; pane n’zuppato, Italian brioche French toast served with pear jam and mixed nuts; pancakes with fig jam, walnuts, sweet ricotta, vincotto and fresh berries; uova in camicia, poached eggs in San Marzano tomato sauce, fresh basil, shallots, grilled bread; strozzapreti, eggplant, zucchini, olives, tomato pesto, rucola and barilotto; spaghetti alla carbonara, homemade spaghetti with guanciale, eggs and pecorino; uova a piacere, two eggs any style with homemade bread, grilled pancetta and fontina cheese; and the omelette di asparagi e speck, eggs, onions, asparagus, pecorino, speck, mozzarella and green onions, served with a mixed green salad. Sides include ciambotta; patate castello; polenta frittz; and piselli e prosciutto.
The dishes are also available a la carte with prices ranging from $6 to $22 each.
The three cocktail options include a carafe of Bloody Mary, carafe of mimosa or a bottle of Prosecco served with three seasonal, house-made juices, which will change weekly. Current juice offerings include blood orange, peach and pineapple.
Blue Duck Tavern serves its own oyster variety
Blue Duck Tavern in the Park Hyatt Washington at the corner of 24th and M Streets NW, is now serving the Blue Chesapeake oyster, developed especially for the restaurant by True Chesapeake Oyster Co. in Ridge, Md. A half dozen of the bivalves costs $18.
Blue Duck Tavern is now serving its own Blue Chesapeake oyster from True Chesapeake Oyster Co. (Photo: True Chesapeake Oyster Co./Instagram)
Blue Chesapeake, which salutes the history of the Blue Duck Tavern’s name, was handpicked to the restaurant’s specifications. The restaurant is also collecting the empty oyster shells to be put back into the Chesapeake Bay, helping create new oyster habitats and conserve the wild oyster population.
They oysters are from St. Jerome Creek in the center of the Chesapeake Bay, where fresh waters from the North meet the salty Atlantic waters. True Chesapeake Oyster cultivates its oysters in an environmentally conscious way.
Majestic Café offers three-course, $35 dinner for Restaurant Week
The Majestic Café, 911 King St. in Old Town, will offer a three-course dinner for $35 per person during http://www.visitalexandriava.com/event/alexandria-restaurant-week/2240/ Alexandria’s Restaurant Week, Aug. 21-30.
Among the Alexandria Restaurant Week choices at the Majestic Cafe is the twice roasted chicken. (Photo: Majestic Cafe)
Executive chef Lisa Marie Frantz serves food with a Southern twist. Guests begin their meal with a choice of three seasonal salads including the summer salad with baby spinach, grilled watermelon, raspberry vinaigrette and spiced pecans; roasted beet and goat cheese salad with baby mixed green and lemon vinaigrette; or the Old Town Caesar with chopped romaine, creamy Caesar dressing, fried grits croutons and Surryano ham. Next, diners can select from entrées such as the pan fried Virginia trout, pecan crusted and served with roasted vanilla sweet potatoes; twice roasted chicken stuffed with forest mushrooms, Carolina gold rice and sea island red peas; or Yankee Pot Roast, boneless beef short rib braised in Washington’s Tavern Porter and served with fingerling potatoes, baby carrots and horseradish cream. For dessert, guests can choose dishes such as key lime pie, cherry-chocolate cheesecake or coconut cake.
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.
