Quarter+Glory Bar Opens on 14th Street
Quarter+Glory cocktail bar, 2017 14th St. NW, opened yesterday across from the Reeves Center.
The bar features a modern take on the classic American watering hole, where people from all walks of life convened over a shot of whiskey, a cold beer or a simple cocktail.
Quarter+Glory features 25 cocktails including both classics and house originals, which will rotate seasonally. Cocktails on tap include the No Sé, a barrel-aged negroni made with Campari and Cinzano sweet vermouth; and Jamie (Here’s How), combining Rittenhouse Rye, Gran Classico and Angostura bitters with house carbonated sarsaparilla. Signature originals include the namesake Quarter+Glory cocktail, a blend of Brugal Añejo rum and Cutty Sark Prohibition scotch with Punt e Mes vermouth, Gran Classico bitters, Pok Pok tamarind vinegar and salt; Tyrone with Cutty Sark Prohibition scotch, Pedro Ximenez sherry, Montenegro amaro, Giffard Banane Du Brésil, orange bitters and whole egg topped off with Founders Porter and nutmeg; and Burn This with Hochstadters straight rye, Bonal, Cocchi vermouth de torino, Pedro Ximenez sherry, Benedictine and peated scotch.
With 15 taps, the draft beer selection highlights local breweries DC Brau, Atlas Brew Works and Right Proper Brewing Co., as well as regional favorites like Dogfish Head, Ommegang and Lagunitas. A selection of boilermakers pairing beer or cider with a shot of rye, bourbon, mezcal or Brennavín Icelandic schnapps is also available. The wine and spirit list covers a range of styles, regions and flavor profiles, with brown spirits and sipping rums featured.
Quarter+Glory borrows its name from an alleged secret literary society said to be started by famed playwright Eugene O’Neill. Lore has it that members would gather in old waterfront bars and conclude each meet by raising their glasses and pledging, “give me Quarter and Glory!”
Quarter+Glory is managed and operated by Public House Collective, a New York-based hospitality management and consulting company. It is the group’s first venture outside of New York. Robert Yealu is general manager.
Parts and Labor Design is responsible for the décor. Housed inside a building constructed in 1919, it includes original brick walls and a 33-foot long oak bar top, with the back bar reaching to the lofty ceiling. The 44-seat bar features leather banquettes and bar stools covered in tweed and other fabrics in various patterns. Custom lighting accents add curvature and softness, complementing some of the harder edges in features like brushed metal and marble utilized in the drink rails located around the room. The original hardwood floors were refinished and are joined by a new brass entryway detail.
Quarter+Glory is open Sunday-Thursday from 4:30 p.m.-2 a.m. and Friday-Satuday from 4:30 p.m.-3 a.m.
Mulebone to open without Carla Hall
The Chew co-host was supposed to help develop the Southern menu, but “scheduling conflicts” or maybe it was her own investors who insisted she focus more on her hot chicken restaurant in Brooklyn – we’ve heard both explanations. Instead, the menu at the restaurant from Andy Shallal, who owns six Busboys and Poets, will be from Joseph Paire, who won a private Top Chef-style cooking competition in January. Paire, the former head chef at Todd Grey’s Watershed in NoMa beat out two other competitor for the gig. He’s also worked at Lincoln and Farmers, Fishers, Bakers.
His dishes included West African chickpea fritters and Texas shrimp with sweet potato biscuits and tasso ham gravy – dishes that will be on the opening weekend/Valentine’s Day menu. Other dishes will include fried chicken with spiced honey, “hot” catfish tenders, Eatonville gumbo with grilled cornbread and shrimp and grits. Dessert includes chocolate chess pie and sweet potato bourbon pecan pie.
Mixologist Evan Cablayan, formerly of Craft, will head up the beverage program.
Watergate Hotel to get three new eateries
When the Watergate Hotel, 2650 Virginia Ave. NW, reopens this spring after a $125 million renovation, it will include three new restaurants and bars. Executive chef Michael Santoro, who formerly owned The Mildred in Philadelphia, will oversee them all, as well as in-room dining. He previously was chef de cuisine at Blue Duck Tavern in the District from 2008-2011. He has also worked at the Fat Duck in England, the Mugaritz and Restaurant Martin Berasategui in Spain, Gilt, Boqueria and Andaz 5th Avenue in New York City and Talula’s Garden in Philadephia.
Kingbird will be the hotel’s main restaurant with tasting and a la carte menus. Prix fixe menus will be available from 5:30-10 p.m. Monday through Saturday priced at $80 for a three-course or $95 for a four-course meal with dishes like English pea veloute with cuttlefish ravioli, crispy frog legs, roast foie gras grilled a la plancha over cherry blossom and toasted rouget in bouillabaisse. The contemporary dining room will also serve breakfast daily from 6:30-10:30 a.m. with dishes such as Maryland crab benedict or brioche custard French toast served Foster-style with rum caramelized bananas, candied walnuts and Chantilly cream. Lunch will be served daily from noon-2:30 p.m. featuring salads, seafood, crudo and tartare options with entrees such as barbecued sunchokes, steaks, chops and a brisket burger with caramelized onion, pickles, sharp cedar and tomato-garlic aioli with a side of duck fat fries. Dinner will be served daily from 5-10 p.m. with items like smoked duck breast, roast halibut and scallops with pork belly to dry aged ribeye and Wagyu beef. There will be bay windows lined with Italian Moroso banquettes and Ron Arad-custom designed Watergate Chairs in red and bronze with an oversized metal bar. There will also be a patio for al fresco dining.
The Next Whiskey Bar in the hotel’s lobby will feature a wall of 2,500 whisky bottles in a soft amber glow. There will be a curated selection of Scotch, whisky, bourbon and rye from small batch producers and large distillers, along with seasonal cocktails and a menu of salty and sweet snacks.
Top of the Gate will be a rooftop bar and lounge with heat lamps, a fire pit and 360-degree views of the river and monuments. It will focus on signature and classic cocktails and Asian street food. It will also offer bottle service.
Millie & Al’s in Adams Morgan is for sale
Millie & Al’s, 2440 18th St. NW in Adams Morgan, is for sale and appears to be closing.
Listed by Marcus & Millichap for $1.8 million, the 2,562-square foot building on a 2,719-square foot lot will be “delivered vacant.” According to the real estate firm, the property is ideal for an owner-operator or real estate investor. Zoning allows for up to 9,517 square feet if the site were redeveloped.
Email to the dive bar and restaurant’s email address bounced back and the website has been updated since Millie & Al’s celebrated its 50th anniversary in May 2013. It was originally opened in 1963 by Al Shapiro, who named it after himself and his girlfriend at the time, Millie, who was also a bartender. Shapiro’s daughter, Barbara Shapiro, has owned it since 2001.
Buredo to bring burrito-size sushi rolls to Dupont
Buredo, the jumbo sushi roll eatery in Franklin Square, will open a new restaurant at 1213 Connecticut Ave. NW, in the former Pinkberry space.
The new location will have an expanded menu, later hours and 1,000-square feet more than the original shop at 825 14th St. NW. Owners Mike Haddad and Travis Elton hope to have the new location open by late spring. They plan to add ceviche and poke bowls from the larger kitchen.
Texas Jack’s launches lunch service
Texas Jack’s Barbecue, 2761 Washington Blvd., Clarendon, will serve lunch weekdays from 11 a.m.-3 p.m. beginning Monday, Feb. 1.
Texas Jack’s a la carte menu will be available along with meats ranging from $18-$31/pound and sides ranging from $3-$11. Combination plates that feed two or four will also be available. The Medley for Two features 1/3 pound of brisket, ¼ chicken, two St. Louis-style spare ribs and one habañero charro sausage link for $30, while the Medley for Four includes 1/2 pound of brisket, 1/2 chicken, four St. Louis-style spare ribs and one habañero charro sausage link for $50. Sides will be available at an additional price. A combination platter for 10 to be eaten at the restaurant or taken back to the office includes two pounds of brisket, two pounds of pulled pork, two chickens, five large sides and one gallon of iced tea or lemonade for $185.
Lunchin’ combos and sandwich platters will also be available exclusively during lunch service. Lunchin’ combos include 1/3 pound of brisket for $13.75, 1/3 pound of pulled pork shoulder for $12.50, 1/4 chicken for $11.50 or two St. Louis-style spare ribs for $15. Each includes a small side excluding kale salad and chips with guacamole or queso along with tea, lemonade or a soft drink. Sandwich combination platters include the all-American double cheeseburger for $10; fried chicken breast soaked in buttermilk and hot sauce, deep fried with a vinegary, spicy cayenne sauce for $13; brisket with quick-fried red onion and queso for $12; and pulled pork for $10. Sandwiches are served with French fries or mixed green salad and a choice of iced tea, lemonade or soft drink.
Cocina Tortas pops-up at Songbyrd Café
Chef Quinten Frye brings his Cocina Tortas pop-up with classic Mexican tortas – Mexican sandwiches — small bites and desserts to Songbyrd Café, 2477 18th Str. NW in Adams Morgan, from 5-10 p.m. Monday, Feb. 1.
Frye, a James Beard award semi-finalist, previously was executive chef at Big Bear Café in Bloomindale. Prior to moving to D.C., Frye owned Cocina Modern Mexican in Hawaii, which showcased his authentic regional Mexican cuisine.
The pop-up menu includes small bites priced from $4-$8 including chips and salsa; guacamole with house fried chips; roasted chiles, red onion, lime and grapefruit; papas fritas with tajin queso fresco, toasted garlic and homemade hoanero ketchup; Mexican street style corn with lime mayo, chili powder, cilantro and Cotija cheese; and friend avocado with creamy cabbage slaw, Valentina and pickled jalapenos.
Tortas, priced at $12 each, include grilled citrus marinated chicken with avocado, tomatillo and cilantro slaw; red-chile pork with dried chiles, tecate simmered pork shoulder, cucumber escabeche and queso fresco; the Tree Hugger vegetarian with rajas, squash, mushrooms, cilantro pesto and goat cheese; crispy chicken with apple pico de gallo, charred orange mayo and red cabbage; headcheese carnitas with poblano-orange salsa, pickled jalapenos and cotija (add crispy pig ears for an additional $2); tortaguesa made with Roseda farms dry aged beef burger, Tex-Mex queso and avocado; and pickled jalapenos with caramelized onions (add a sunny side up egg for $1). Desserts, priced from $2.75-$5 include horchata flan, Mexican chocolate chip cookies and jarritos,
Room 11 mixologist Dan Searing will be serving tequila punches and more in the Music House.
Mango Tree offers mid-week date night
Beginning Wednesday, Feb. 3, Mango Tree, 929 H St. NW in CityCenterDC, is offering a special mid-week date night special with a full meal and a half bottle of wine for $60.
The shareable meal for two includes the Taste of Thai appetizer platter with green papaya sam tum, shrimp cake, vegetable spring roll, satay and roasted Brussels sprouts, along with a choice of two entrees including chicken green curry, beef kale, stir fried veggies or whole fried catch of the day along with a half bottle of chardonnay or pinot noir.
The special is available every Wednesday night from 5 p.m. until closing.
Blue Duck Tavern Lounge serve warm Raclette for winter
The Blue Duck Tavern Lounge, 1201 24th St. NW, is serving a warm, artisanal Vermont Raclette starting at 6 p.m. each evening at the marble-top cheese display table.
Raclette is indigenous to parts of Switzerland and is a semi-firm cow’s milk cheese. The dish was popular when it debuted last year. This year’s presentation includes three ounces of Raclette, which is melted and served over smashed, roasted potatoes along with house-made bresaola, chorizo from New York State, cornichon, pickled onions and house-made mustard for $18. It is enough for two people to share. Cheese specialist Sophie Slesinger will be on hand to answer questions about the Raclette and other winter cheeses and charcuterie, which are sold by the ounce and served with house-made chutney and jams.
Pair the Raclette with Hermann J. Wiemer “Semi-Dry” Riesling 2013 for $14 per glass or $55 per bottle. The wine’s subtle sweetness rounds out the salty-ripeness of the cheese and condiments, while its fresh acidity helps to cleanse the palate.
Macon Bistro & Larder has new chef, party room
Ryan Hackney is the new executive sous chef at Macon Bistro & Larder, 5520 Connecticut Ave. NW.
Hackney, who previously worked at Charlie Palmer Steak and Nonna’s Kitchen, replaces Jenna Pool who left Dec. 29. Former executive chef Daniel Singhofen also left recently, although we’re not sure when.
Hackney will work with executive chef and owner Tony Brown on the original restaurant and its upcoming Magnolia Room expansion. The Magnolia Room is a 36-seat club room and private dining space in the same building that will open in early February. It will focus on small plates and cocktail bites, although the full menu be available upon request. It also has a six-seat bar.
“The Magnolia Room will have a bit more elbow room, softer finishes and a large 55-inch TV, but with the same hip vibe as the Macon Bistro,” Brown said in a release.
The room will have upholstered chairs and banquettes, with backs on the barstools. There will also be more space between the dining tables and three-inch acoustic foam will be incorporated into the ceiling to absorb sound.
There will be weekly events such as high tea and Queens of the Screen classic movie nights, wine dinners with guest sommeliers and winemakers, as well as beer and spirits tastings.
It will be also available for private parties. If it isn’t booked, it will be available to watch sporting events or have a casual drink up with friends. Price to rent half the room is $750 with seating for up to 20 people. For the entire room with seating up to 45 people, the minimum is $1,500.
Jury rules that Redline owner discriminated against employee
After a seven-day trial and two days of deliberation, a jury awarded a former employee of Redline sports bar, 707 G St. NW, $687,000 in damages after finding she was the victim of discrimination by owner Mick Dadlani in 2001.
Briggitta Hardin, claimed she was fired by Dadlani because she is black, according to her complaint. A jury in the U.S. District Court for the District of Columbia found Dadlani and his company Red Line DC LLC, violated federal and District anti-discrimination laws and awarded her $175,000 in compensatory damages and $512,000 in punitive damages.
Hardin, a Howard University student at the time, was hire in 2010 before Redline opend and worked several shift to prepare for its opening. But when she met Dadlani, he refused to shake her hand or speak with her and looked at her with “visible disgust,” according to the lawsuit. She was fired “within the hour.” Dadlani denied the charges.
Eight current or former employees, including four managers at the time the bar opened, were called to testify. Witnesses testified Dadlani wanted to hire “hot, white, blonde chicks” as bartenders. Another witness also testified that in May 2011, Dadlani allegedly closed Redline earlier than usual because of the presence of a group of customers dressed in baggy clothing or who had a “ganglike” appearance were watching an NBA playoff game. The defense argued the bar’s receipts had dwindled to the point that it would have cost more money to stay open than to close for the night. That same witness testified that the next day, Redine racially profiled patrons at the door, turning away unwanted customers using a fake list of guest names for a nonexistent private party.
In court papers, Dadlani and Red Line DC said that any actions against Hardin’s employment were taken for legitimate reasons. African Americans have been hired as bartenders since the suit was filed in November 2011.
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.