PassionFish Opens Monday in Bethesda
The new PassionFish will open its doors Monday, Sept. 21, at 7187 Woodmont Ave., Bethesda. From Passion Food Hospitality, PassionFish serves sustainably sourced global seafood. The Bethesda location joins the original in Reston.
Passion Food co-owner and chef Jeff Tunks and executive chef Chris Clime’s menu represents the flavors and of the Mediterranean, the Americas and Asia. The fish is drop-shipped fish from around the world to arrive overnight at a nearby airport. The Bethesda location has a unique atmosphere and new menu items, from a weekend brunch, which will begin in October, to an extensive list of sushi rolls from sushi chef Jonathan Goh. With more than a decade’s experience working for top sushi restaurants, such as Nobu in Miami Beach, Goh created all new rolls ranging from the Hama Smoke with soy paper and smoked hamachi, crab, avocado and truffled sweet soy, to the ceviche roll with flounder, yellowtail, red onion, serrano chili, avocado and chipotle lime.
The 180-seat restaurant, which includes 29 seats on its patio, is at the corner of Woodmont and Bethesda Avenues. Sleek glass-paneled wine cases, a central bar and large windows that open to the street give it a modern edge. The lounge has intimate nooks for sipping cocktails, while the three circular upholstered banquettes create spaces for sharing handcrafted sushi, fresh crudos and coastal delights. The décor is the colors of ocans around the world – watery blues, sandy tans and soft browns. Handcrafted fish mobiles and large aquatic paintings to an aquatic tile mosaic in the private dining room add colorful pops.
PassionFish Bethesda is open daily from 11:30 a.m.-2:30 p.m. for lunch. It is open 5:30-10 p.m. Monday through Thursday, 5:30-11 p.m. Friday, and 5-11 p.m. Saturday for lunch. Beginning mid-October, it will also be open 5-10 p.m. Sunday.
Oval Room hosts five-course Chablis dinner
The Oval Room, 800 Connecticut Ave. NW, will celebrate the wines of Chablis, the northernmost wine district of the Burgundy region of France, with a special dinner at 7 p.m. on Tuesday, Sept. 22.
The five-course meal begins with an amuse of a Kushi oyster with Grinnell caviar and lemon verbena paired with Saint-Bris Sauvignon Blanc, 2013. The first course is fluke crudo with watermelon rind, jalapeños, lemon oil and cilantro paired with Chablis, Domaine Sainte-Claire, 2014, followed by the second course of olive oil poached cod with trout roe, sea beans and Champagne zabaglione paired with Chablis 1er Cru, “Fourchaume”, 2013. The third course is Portuguese octopus with cotton candy grapes, celery and vindaloo emulsion paired with Chablis 1er Cru, “Vaulorent”, 2011. The main course includes pheasant with foie gras mousse, celery root and Burgundy truffles paired with Chablis Grand Cru, “Bougros”, 2011. Dessert is spiced plums with vanilla sablé and taleggio cheese paired with a seasonal hand-crafted cocktail.
Dinner is $100 per person and reservations are required.
City Tap House hosts cider and mead gluten-free dinner
City Tap House, 901 Ninth St. NW, will partner with Charm City Meadworks and MillStone Cellars to host a special dinner at 6:30 p.m. on Wednesday, Sept. 23. Priced at $65 per person, the six-course menu will be entirely gluten-free. Each course will be paired with gluten-free meads from Charm City Meadworks and artisanal gluten-free ciders from MillStone Cellars.
Mead is an alcoholic beverage created by fermenting honey with water, and in adulterated form with various fruits, spices, grains or hops. The alcoholic content of mead may range from about 8 percent ABV to more than 20 percent. Cider is an alcoholic beverage made from the fermented juice of apples. The addition of sugar or extra fruit before a second fermentation increases the alcoholic content of the resulting beverage. With a typically 7-8 percent ABV in strength, the flavor of cider varies, and can be classified from dry to sweet.
The first course is fluke crudo with lemongrass-honey vinaigrette, Thai basil, pickled daikon and spicy tempura flake paired with basil-lemongrass mead. The second course is baby kale salad with curried apples, heirloom squash, aged goat cheese and charred lemon vinaigrette paired with gingeroot cider. The intermezzo course is apple-rhubarb granite paired with rhuberry cider. The entrée includes Berkshire pork collar with braised mustard greens, Logan Turnpike Mill’s grits, farmer’s cheese and roast apple-sage pork jus paired with farmgate cider. The cheese course includes boursin, violet mustard, honeycomb and gluten free crackers paired with wildflower mead. The dessert course is fall pumpkin mousse with candied pumpkin with ginger-lace cookie crumbs paired with pumpkin mead.
Jack Rose celebrates National Bourbon Heritage Month
Jack Rose Dining Saloon, 2007 18th St. NW, is celebrating National Bourbon Heritage Month with four days of bourbon-fueled events from Sept. 23-26, along with month-long bourbon dram specials.
Throughout the month, Jack Rose will offer daily specials on more than 30 bourbon labels ranging from cult-favorite Willett, to the uber-rare and in-demand Pappy Van Winkle.
On Wednesday, Sept. 23, there will be barrel-aged beer, bourbon and cigar pairings from 5-10 p.m. on the rooftop terrace. The hand- draft and large-format barrel-aged beers will be on special all night paired with select bourbon pours and cigars from Draper’s. All drafts will be $5 and feature many exclusive collaboration beers only available at the bar, such as the Devil’s Backbone JRDS Willett 12yr Sour Old Ale, Saucony Creek JRDS Xclusive Willett ‘Pot of Gold’ Bourbon Barrel-Aged Xréserve Beer 04-14: Imperial Coffee Stout, and the Flying Dog JRDS Double Barrel-Aged Horn Dog. Large-format bottles will be $10 off, ranging from the FiftyFifty Eclipse Stout aged in Four Roses barrels, the 2013 edition of the Boulevard Smokestack Series – Bourbon Barrel Quad, and the Anderson Valley Wild Turkey Bourbon Barrel Stout.
On Thursday, Sept. 24, there will be a Dram & Grain Bourbon cocktail takeover from 6 p.m.-midnight. Dram & Grain, the restaurant’s cocktail den, will serve up a special menu of eight bourbon cocktails for $10. Offerings range from classics like the Mother in Law with Willett Pot Still Bourbon, maraschino liquor, Combier, simple syrup, Amer D&G, Angostura and Peychauds to the turkey bone-washed Double Dragon with Wild Turkey Rare Breed Bourbon, Bone Washed Cynar-Becherovka, Angostura, Dark Age, Jerry Thomas bitters and sugar. There will also be two “Sacred Slaughter” cocktails: the $1,000 mint julep made with Pappy Van Winkle 23-year barrel proof decanter, mint and sugar, and the $200 Manhattan made with 1964 Old Fitzgerald, Cocchi di Torino and bitters.
On Friday, Sept. 25 from 5-7:30 p.m in the saloon, there will be a “Pappy Hour” with the full Pappy Van Winkle collection at special discounted pricing.
On Saturday, Sept. 26, Jack Rose will host a bourbon dinner and book signing with Bourbon Curious: A Simple Tasting Guide for the Savvy Drinker author Fred Minnick from 8-11 p.m. in the Balcony Room. The five-course bourbon dinner will feature Southern-inspired fare such as hominy, collard and squash pozole, pork cheek oappardelle and Kentucky bourbon butter cake. The $125 ticket includes a cocktail hour meet and greet, dinner, a signed copy of Minnick’s book and a led tasting through five specially selected bourbons. Dinner is limited to 20 guests. For reservations, email firstname.lastname@example.org.
Finally, on Saturday, Sept. 26 there will be a rare bourbon cellar showcase from 11:30 p.m.-2:30 a.m. in the whiskey cellar. The a la carte tasting of some of the most rare bourbon bottlings will be available by the dram.
El Centro D.F. celebrates second anniversary in Georgetown
On Wednesday, Sept. 23, El Centro D.F. Georgetown will celebrate its second anniversary with complimentary salsa lessons lead by professional dancer Bebé Alanis. An introductory salsa class will be offered from 9:30-10:30 p.m., followed by a special choreographed performance.
After the performance DJ Alex Bernal will spin dance music including salsa, merengue and bachata until closing. The restaurant will also have giveaways such as T-shirts, custom koozies, sweatshirts and more. The celebration will continue throughout the weekend with additional giveaways.
Guests who arrive early will be able to enjoy happy hour with $5 featured drinks from 4-7 p.m. Drinks include bottled beers such as Dos XX Lager, Dos XX Ambar, Tecate and Corona Light, as well as house red and white wine and signature cocktails such as the El Centro Margarita with house-made strawberry and mango puree and spiked watermelon agua fresca.
A variety of food specials will also be available such as jalapeno beef and chorizo sliders with Chihuahua cheese, avocado, pickled jalapeño and aji Amarillo aioli; vegetarian tacos with cheese, mushrooms, squash and grilled scallions; pork carnitas tacos with pickled onion, cilantro and habanero salsa; and nachos with Oaxaca cheese sauce, diced chicken and pickled jalapeño. Dishes are priced from $4.50-$7.50 each.
Ella’s serves Pope’s Pizza in honor of papal visit
Ella’s Wood Fired Pizza, 610 Ninth St. NW, has created the Pope’s Pizza, which will be featured as a special from Sept. 21-26.
Owner and chef Ed Hanson’s special pizza is inspired by the gold and white banded Vatican flag. It incorporates fresh mozzarella, ricotta and vine-ripened yellow tomatoes marinated in olive oil, garlic and basil atop a crisp, slightly chewy crust. The 10-inch is priced at $15 or pair it with a Birra Moretti for $20. A 7-inch version is available during happy hours from 4-7 p.m. daily for $6.
Ella’s will also have a life-size cutout of Pope Francis. Diners who take a photo with it by Sept. 27 and tweet it to @ellaspizzadc #Ella’sPopePizza could wine a $50 Ella’s gift certificate. One will be given for best selfie and one for most selfies with the pope.
The Riggsby hosts five-course wine dinner
The Riggsby, 1731 New Hampshire Ave. NW in the Carlyle Hotel, will host a five-course wine dinner with 200-year-old Langhe vineyard, Marchesi di Barolo on Thursday, Sept. 24 at 6:30 p.m.
General manager and sommelier Daniel Lobenz has selected the wine pairings, which range in vintage from 2010 to 2014. The lineup features some 2010 Barolos, one of the most-acclaimed vintages since 1990.
Chef Philippe Reininger has created a special menu highlighting seasonal ingredients. The first course is fluke crudo with crispy rice and citrus paired with Gavi, Marchesi di Barolo, 2014, followed by beef carpaccio with shaved mushrooms, frico chips, lemon and arugula paired with Barbera D’Alba, Ruvei, Marchesi di Barolo, 2013. The third course is roasted duck breast with carrots, fennel and chanterelle vinaigrette paired with Barbaresco, Marchesi di Barolo, 2011, followed by Barolo braised short rib with glazed cipollini and parsnip paired with Barolo, Marchesi di Barolo, 2010 and Barolo Cannubi, Marchesi di Barolo, 2010. Dessert is a roasted black mission fig tart with almond custard and honey sweetened whipped cream paired with Moscato D’Asti, Marchesi di Barolo, 2013.
The dinner is priced at $150. Reservations can be made by emailing email@example.com or calling 202.787.1500.
Del Campo hosts final Del Campo at Dusk of the summer
Del Campo, 900 Seventh St. NW, will host one last rooftop Del Campo at Dusk event on Sept. 25 from 7-10 p.m.
This time, Pittsburgh chef Justin Severino, chef owner of Cure in Pittsburgh, will visit for a Spanish-themed open-air party serving a regional menu of tapas, paella and more. In October, the James Beard-nominated chef will open Morcilla, a full-service Spanish restaurant in Pittsburgh’s Lawrenceville neighborhood.
A cash bar will feature Spanish sangria, gin and tonics, sherry cocktails, beer and wine.
Tickets are $37 and can be purchased online.
Park Hyatt hosts trip to Easton creamery
The Park Hyatt Washington, 1201 24th St. NW, will host its fall 2015 Park Hyatt Masters of Food & Wine, a seasonal culinary and beverage experience on Saturday, Sept. 26. The culinary gathering salutes the ingredients, flavors and talents of local chefs, regional artisans and sommeliers, and it will take place at Chapel’s Country Creamery in Easton, Md.
Cheese-lovers will join Blue Duck Tavern’s chef de cuisine Brad Deboy and cheese specialist Sophie Slesinger for a tour of the creamery followed by a lesson on the complexities and nuances of different styles of cheese with wine pairings. After the tour and lesson, attendees will enjoy a family-style lunch prepared by Deboy in celebration of the harvest season.
The class is $150 per person, which includes round-trip transportation and a Masters of Food & Wine cookbook. Guests will meet Park Hyatt Washington’s culinary team at the hotel at 9 a.m. to board a limo bus for the ride out to Easton. The limo will arrive back at the hotel at 5 p.m.
Tickets are available online.
Bibiana Osteria-Enoteca celebrates sixth anniversary
This September Bibiana Osteria Enoteca, 1100 New York Ave. NW, is celebrating its sixth anniversary with happy hour specials from 3-7 p.m. Monday through Friday.
Guests can toast to Bibiana’s six years with red and white wine, Prosecco, Peroni and rail cocktails for $6. Small plates such as costa di agnello, lamb rib glazed with sherry vinegar and saba; arancini, stuffed rice fritter “carbonara” with crispy parsley and fresh black pepper; carciofi, fried artichokes with parsley and lemon; polpetta, pork and veal meatballs with tomato sauce, polenta and pecorino are $6. Pizzas like the margherita pizza with mozzarella, San Marzano tomato and basil; the funghi pizza with tomato, wild mushrooms, mozzarella and basil; the salsiccia pizza with sausage, garlic, red chili, tomato and pecorino; and the vongole pizza with sliced local clams, white sauce, chili flakes, and Italian parsley are also priced at $6 during happy hour.
The specials are available until the end of September.
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.