D.C. Warns Against Eating Fish from River
The D.C. Department of Energy and Environment this week warned against eating fish caught in the Potomac River including rockfish.
The agency warned that people should not eat American eel, carp or striped bass, which include rockfish, caught in District waters because they have elevated levels of toxic chemicals such as polychlorinated biphenyls (PCBs), a man-made chemical long banned in the United States that has been linked to cancer and other adverse health effects. Consumption of other fish species caught in the District including sunfish, blue catfish, northern snakehead, white perch, largemouth bass, brown bullhead catfish and channel catfish should be limited and only after the fat has been trimmed away then broiled or gilled so the remaining fat drips away.
“Our goal is to protect the health and well being of our residents,” agency director Tommy Wells said in a statement.
DOEE has been monitoring fish contaminant levels in the District since 1980. The advisory covers the portions of the Anacostia and Potomac Rivers within District boundaries.
The full report is available online.
Brookland’s Finest teams up with Gordy’s for brunch
Brookland’s Finest, 3126 12th St. NE, has partnered with Gordy’s Pickle Jar on a collaborative brunch menu this weekend. The menu items, which highlight the local pickle company’s products, will be available Saturday, Sunday and Monday from 10 a.m-3 p.m.
Dishes include Gordy’s Burger with certified Angus beef, a fried egg, pickled jalapeno, cheddar and Applewood bacon on a brioche bun served with tempura onion rings; fried squash blossoms stuffed with Gordy’s spicy cherry pepper spread and house ricotta cheese; Gordy’s fried pickle platter with pickles, Cajun okra, and jalapenos; and a Thai basil jalapeno brownie served with smoked vanilla ice cream and featuring Gordy’s Thai basil jalapeños. Also, Bloody Marys will feature Gordy’s Bloody Mary mix.
Tap takeovers at Pizzeria Paradiso
This weekend, all three Pizzeria Paradiso locations will host tap takeovers.
The Dupont Circle location, 2003 P St. NW, will serve “sour” beers including Union Bolo, Devils Backbone Cranberry Gose, Leifmans Goudenband and Evil Twin James Beer. The Georgetown location, 3282 M St. NW, will serve “sweet” beers including Siren/Jackie O Quadrophenia, Uinta Cockeyed Cooper, Liefmans Framboise and Ommegang Rosetta. And the Old Town location, 124 King St., will serve chocolate beers including Stone 20th Anniversary Encore Series: Bitter Chocolate Oatmeal Stout. Terrapin Moo Hoo, 3 Stars Starsky & Dutch and Hof Ten Dormaal Fresa I Chocolate; and three flower beers brewed with flowering plants including Evil Twin Start Me Up, Evil Twin Biere Blanca, Stillwater Cellar Door and Sierra Nevada Otra Vez.
Provision No. 14 adds bottomless French press brunch cocktails
Beginning Sunday, Provision No. 14, 2100 14th St. NW, will offer a new menu of bottomless French press cocktails during brunch.
The large-format concoctions served in a 38-ounce glass French press. A take on the restaurant’s French press cocktails, the bottomless brunch presses feature new recipes including the basil lavender mimosa with muddled basil, French lavender, lemon juice and sparkling wine; or a classic mimosa with orange and sparling wine. The flavors intensify the longer they steep in the press.
Provision No. 14 is also offering new brunch drinks for one including four varieties of mimosas, such as the pineapple peppermint mimosa with sparkling wine, Old Forester 86, muddled pineapple, lemon and peppermint clarified with milk; and a bacon Bloody Mary featuring house-made bacon infused Stolichnaya vodka, cornichon and chicharron rimmed with mild spice.
Cocina Tortas pop-up at Songbyrd Café weekly
Cocina Tortas pop-up at Songbyrd Music House & Record Café, 2477 18th St. NW, on Feb. 10 was so popular they’ve decided to do it every Monday from 5-10 p.m.
Chef Quinten Frye will serve his take on classic Mexican tortas, small bites and desserts. Songbyrd’s bar will serve special cocktails.
The tortas – Mexican sandwiches – cost $12 each and 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” 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; tortaguesa made with Roseda farms dry aged beef burger, Tex-Mex queso and avocado; and pickled jalapenos with caramelized onions.
Small bites, priced from $4-$8, include 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. Desserts, priced from $2.75-$5, include Horchata flan, Mexican chocolate chip cookies and jarritos,
Cava Grill opens Tuesday in Silver Spring
Cava Grill will open its newest restaurant on Tuesday at 8515 Fenton St., Silver Spring, in the former Baja Fresh space. This will be the fast casual Mediterranean chain’s 12th restaurant in the DMV. It also has one restaurant near Los Angeles.
The restaurant will offer free rice bowls, salads and pitas from 11 a.m-2 p.m. and 5-8 p.m. on at a community day on Tuesday. Donations are encouraged that will benefit City Blossoms, which champions healthy eating in the DMV.
This week, the chain also announced it will open a 2,500-square foot restaurant this fall in The Shay mixed use building, 1924 Eighth St. NW, in the Shaw neighborhood. It will feature the chain’s Mediterranean fare and a fresh look with an expanded open-kitchen layout, local beer and wine on tap; new menu items including seasonal vegetables roasted in Cava’s new stone-fired ovens and rotating seasonal soups, juices and teas made in-house.
Requin offers lunch, Saturday brunch
Beginning Tuesday, Feb. 16, Requin, 8296 Glass Alley, in Fairfax’s Mosaic District, will begin serving lunch from 11 a.m.-4:30 p.m. Tuesday through Friday and Saturday brunch the same hours. The pop-up is closed Sunday and Monday.
The lunch menu includes smaller portions of Requin favorites like kabocha squash and roasted chicken, along with new dishes like swordfish steak and eggs and the Requin burger with gruyere, lettuce, tomato and a pickle. A daily changing quiche priced at $14 and an $18 express lunch featuring French onion soup, a croque monsieur with gaufrettes and a non-alcoholic drink are also available. The Saturday menu will feature a selection of weekly brunch specials.
Requin will move permanently to the new Wharf development on the southwest waterfront when it is completed next year.
Blue Duck Tavern adds winter cocktails
The Blue Duck Tavern and Blue Duck Lounge, 1201 24th St. NW, are now serving new seasonal cocktails, after-dinner drinks and a mocktail.
Available through the end of February, the handcrafted cocktails include the Central with Belvedere rye, house-made brine, house-pickled onion and pepper; Tuileries with pomegranate-infused gin, sage simple syrup, orange bitters and Montfort Crémant; David’s Porter with Port City porter, George Dickel whiskey, house-made cold brew espresso syrup, allspice dram and a whole egg topped with shaved espresso beans and served in a snifter; the 1872 with Bombay Sapphire, Lillet Rose, Averna, Carpano Antica and Campari garnished with burnt rosemary; the Regent with blood orange marmalade, Plymouth gin and lemon; and the Barrel-Aged Bijou with St. George gin, Carpano Antica vermouth and green and yellow chartreuse. The Montrose with Ivy City gin, local honey, fresh lemon juice, lavender bitters and Thibaut Janisson Blanc de Blancs Brut NV is a celebration of the DMV. Cocktails are $15 each.
New after-dinner drinks include the chartreuse hot toddy with green chartreuse, genmaicha-infused gin, toasted cardamom and lime; and the white hot chocolate with spiced white chocolate, spiced rum and cinnamon whipped cream. The Mule with blood orange marmalade and ginger beer is a new non-alcoholic creation recently added to the menu for $9.