Cotton & Reed Opens Near Union Station
Cotton & Reed, a new rum distillery at 1330 Fifth St. NE, opens today near Union Market.
The Liquid Nostalgia at Cotton & Reed is made with white rum, Orangwellian soad and bonal. (Photo: Farrah Skeiky)
The team behind the new distillery are owners Reed Walker and Jordan Cotton, former NASA consults, head distiller Chas Jefferson and bartender Lukas Smith. It launches with a white rum using a Belgian saison yeast strain typically used for beer and a wild pineapple yeast strain, and a dry spiced rum made with 17 different botanicals, including ginger, Chinese long black pepper, gentian, bitter orange peel, fenugreek and licorice. The distillery plans to add an allspice dram made with clove, allspice, black pepper, burdock root, star anise, cinnamon and dry-fermented Persian limes early next year.
Currently, both rums are only available at the distillery, but will be available at other liquor stores over the next few weeks. A bottle of the white rum is $30, while the dry spiced rum is $35.
The distillery’s tasting room offers a handful of rum drinks like the Redbeard made with white rum, Campari, lime and ginger beer, and the Rum G&T with house-made tonic that mimics a gin and tonic. All the drinks are $10-$14 with a 1-ounce shot priced at $5.
Cotton & Reed is open from 4 p.m.-midnight Wednesday through Friday and noon-midnight on Saturday and Sunday. It is closed Monday and Tuesday.
Last week to order Thanksgiving pies from Food & Friends
This is the last week to order Thanksgiving pies from Slice of Life, the Food & Friends program that provides a Thanksgiving meal for five to more than 2,500 patients in the DMV with HIV/AIDS, cancer and other debilitating diseases. The non-profit organization delivers free specialized meals and groceries to the patients 365 days a year. Since 1988, Food & Friends has delivered more than 20 million meals to almost 30,000 clients in D.C., seven counties in Maryland and seven counties and six independent cities in Virginia.
Food & Friends is selling Thanksgiing pies that will help feed people with HIV/AIDS, cancer and other illnesses for a day.
(Photo: Food & Friends)
Each pie will provide a patient with breakfast, lunch and dinner for one day.
The organization’s annual pie sale includes five flavors of pies – homemade apple, spiced pumpkin, sweet potato, nutty pecan and the American Airlines Sky Pie, a chocolate amaretto brownie covered with sliced almonds and powdered sugar. Apple, pumpkin and sweet potato pies are $28, the pecan pie is $35 and the Sky Pie is $45. Pies are baked by Baguette Republic in Sterling.
Pie sales close Thursday, Nov. 17, and can be picked up on Tuesday, Nov. 22 between noon-8 p.m. at 30 locations around the DMV including Tysons Corner, Ballston, Springfield, Falls Church, Greenbelt, College Park and North Bethesda, as well as Capitol Hill, Glover Park, Thomas Circle, Eastern Market, Navy Yard and Fort Totten. The full list of pickup sides is available online.
Pies can be ordered online through Thursday.
Vinoteca updates menu style and dishes
Executive chef Anna Miller, who took over the kitchen at Vinoteca, 1940 11th St. NW, in June, introduced a new menu format and seasonal dinner fare for the late fall season.
Vinoteca’s new menu includes a layered Italian-style potato portobello torta served like a slice of pie with red pepper parmesan fonduta and truffle oil. (Photo: Vinoteca)
The former Rogue 24 sous chef last week has added internationally inspired shareable plates along with family-style dishes to complement the wine-centric restaurant’s by-the-glass program.
The new menu is organized into “Splits” for medium-sized dishes and “Magnums” for family-style feasts.
New dishes include giardiniera with house pickled vegetables, romesco and house-made pappadum crackers ($8); foie gras butter on a toasted sourdough roll ($7); house-made ricotta with oven-roasted tomatoes, roasted garlic, olives, herb oil and grilled pan rustico ($9). There are also Asian-inspired dishes like smoked tofu arancini with Shiitake mushrooms, wakame chickpea sauce and dusted with toasted nori powder and edamame ($11); grilled romaine hearts with furikake Caesar dressing, bonito flakes, tempura croutons and freshly shaved parmesan ($11); chili miso chicken wings coated in a chili miso butter served with gorgonzola milk and celery ribbons ($14); a kimchi burger topped with house-made kimchi, pepper jack cheese, mayo, lotus chips and a fried egg ($15); and flanken ribs, cut across the bone in the Korean barbecue-style with Shenandoah Valley beef, root beer and sesame jalapeno salsa ($17).
Other new dishes that draw inspiration from across the globe include a layered Italian-style potato portobello torta served like a slice of pie with red pepper parmesan fonduta and truffle oil ($10); and jambalaya fries with house-made sausage, shrimp, peppers, and béchamel creole sauce ($11). Seafood dishes include octopus confit salad with octopus cooked in herbed extra virgin olive oil and served on pea puree with frisee, saffron crumbs and smoked wild char caviar ($15); and steamed littleneck clams with white wine butter sauce and Spanish chorizo and grilled pan rustico for dipping ($17).
Family-style plates, which feed 2-4 diners, include trout milanese, a whole deboned trout, breaded twice and served with miso roasted cipollini onion, turnips, castelvetrano olives, frisee and nuac cham, a Vietnamese dipping sauce ($39); whole rack of New Zealand grass-fed lamb with red wine shallot jus, celeriac puree, pistachio mint pesto and fried sage ($76); and lobster cannelloni, house-made pasta stuffed with spinach, mushroom and house-made ricotta in béchamel and fresh lobster ($67).
Two new desserts are brown butter bourbon chocolate cake, a blondie layered with flourless chocolate and hazelnuts served with hand-whipped cream ($7); and alemon soufflé topped with vanilla bean ice cream ($13).
Ambar Clarendon adds weekday lunch service
Ambar Clarendon, 2901 Wilson Blvd., Arlington, began serving lunch last week from 11 a.m.-2 p.m. Monday through Friday.
Ambar in Clarendon is now serving lunch from 11 a.m.-2 p.m. weekdays with dishes like sour stuffed cabbage. (Photo: Ambar)
The lunch menu features soups, salads and seven sandwiches along with pies and traditional Balkan lunch items, session cocktails, fresh-pressed juices, beer and wine.
Dishes include roasted squash salad with mixed greens, crispy bacon, roasted pepper, roasted squash and pomegranate dressing; Ambar salad with mixed greens, zucchini, asparagus, broccoli and poppy seed dressing; creamy mushroom soup with crispy leeks, forest mushrooms and cream; cheese and spinach pie with crispy phyllo, cucumber yogurt and ajvar emulsion; a wild boar burger with arugula and pesto sauce; a zucchini burger with roasted sunflower seeds, tartar sauce, ajvar spread and smoked gouda; grilled shrimp with lettuce, tomato, pepper aioli and crispy prosciutto; and almond and walnut crusted fried chicken with red onion and apple wasabi.
Traditional Balkan lunch fare includes stuffed sour cabbage with pork belly, jasmine rice, mashed potatoes and yogurt; baked beans and sausage with paprika and house-made pork sausage; a slow-cooked stuffed pepper with house ground beef and pork, served with dill cream; and lamb stew with sweet cabbage and horseradish served with cornbread. A selection of items from the rotisserie and chef’s specials such as the mix meat platter with pork neck, sausage, kebab, chicken, Balkan fries and urnebes spread will also be available. A lunch deal includes the choice of any lunch beverage and dessert for $7 with the purchase of an entrée. Lunch dishes are priced from $4-$21 each.
Garrison partners with One Acre Farm for brunch
Garrison, 524 Eighth St. SE, will partner with One Acre Farm community supported agriculture for a special farm brunch from 11 a.m.-3 p.m. on Sunday, Nov. 13.
Garrison is partnering with One Acre Farm on brunch this Sunday that will include a mini Parker House roll breakfast sandwich with pork roll and cheese. (Photo: Phil Marzelli/Instagram)
The two worked together since Garrison’s opening to highlight local, Mid-Atlantic produce and have hosted seasonal farm dinners for One Acre Farm’s CSA members. Brunch will be the focus this fall where diners can enjoy a mini cinnamon raisin bread load with house-made butter, mini pumpkin pancakes with fresh ricotta, caramelized heirloom apples and chestnut honey and new breakfast sandwiches including a mini Parker House roll breakfast sandwich with pork roll and cheese and a mini sausage and biscuit sandwich served with a family style offering of Brussels sprouts, turnip, and apple salad with poppy seed vinaigrette.
The prix fixe brunch, which is open to anyone, is $40 per person. Reservations can be made by calling 202-506-2445 and mentioning “One Acre Farm Brunch.”
Pizzeria Paradiso celebrates 25 years
Pizzeria Paradiso, 2003 P ST. NW, 3282 M St. NW and 124 King St., Alexandria, will celebrate 25 years with a week-long anniversary party, a beer dinner and one week of its original 1991 menu and pricing from Nov. 14-20.
The original Pizzeria Paradiso (pictured) opened in 1991 in a tiny location in Dupont. (Photo: davydd/Roadfood)
Ruth Graser opened the Dupont Circle in 1991 and has since opened two more locations in Georgetown and Old Town with another planned for Hyattsville. Celebrities who have dined at Pizzeria Paradiso include Matthew Broderick, Mick Jagger, Chelsea Clinton and George Stephanopoulos.
The 25th anniversary celebration kicks off with an invitation-only party for restaurant regulars, past and present staff, and members of the industry on Monday, Nov. 14, which will feature a tap takeover by former beer directors Thor Cheston, Greg Jasgur and Steve Mendoza. Favorite pizzas and some inspired by chefs Carla Hall, Amy Brandwein and Elizabeth Falkner will be available along with a fundraiser for Women Chefs & Restaurateurs. Beer director Josh Fernands has collaborated with Right Proper Brewing Co. on a special 25th anniversary beer, which will be released at the party and available at all three locations beginning on Tuesday.
From Nov. 14-20, all three locations will feature items from the original menu, complete with 1991 pricing. Throwback menu items include the Paradiso Pizza with tomato sauce and mozzarella for $6.95; panino di arrosto di verdure with roasted eggplant, sweet peppers, tomatoes, zucchini, garlic, pecorino and balsamic vinaigrette for $4.95; panino di arrosto di agnello with herb and garlic roasted lamb, roasted vegetables, mixed greens and dijon mustard for $5.95; a mixed greens salad with balsamic vinaigrette for $3.25; mozzarella fresca with sun dried tomatoes, basil and olive oil for $3.95; biscotti for $2.95; and gelato for $3.95. The current menu will also continue to be available.
On Thursday, Nov. 17, the Georgetown location will replicate the restaurant’s first-ever beer dinner with an exclusive five-course meal paired with iconic Belgian Trappist beers. The menu includes semolina gnocchi and mussels with thyme, pearl onions, parsley and Achel Blonde beer paired with Achel 8 Blond; mesclun salad with roasted walnuts, caramelized pineapple, pancetta and lemon vinaigrette paired with Orval; pizza topped with roasted red pepper sauce, goat cheese, feta cheese, onions, parsley and spinach dressed in balsamic vinaigrette paired with Gregorius; pizza with endive, escarole, white sauce, nutmeg, gruyere cheese, onion and proscuttio paired with Westmalle Tripel; and currant caked with chocolate-rochefort 10 gelato paired with Rochefort 10. Tickets are $70 and can be purchased online.
BLT Steak celebrates 10th anniversary in D.C.
BLT Steak, 1626 I St. NW, celebrates its 10th anniversary in the District on Tuesday, Nov. 15.
BLT Steak will celebrate its 10th anniversary Tuesday with golden tickets backed inside its signature popovers good for prizes.
(Photo: BLT Steak)
The D.C. outpost will celebrate by hiding 10 BLT Steak Golden Tickets inside its signature popovers during lunch and dinner. Prizes will include one ESqured Hospitality employee discount at all locations for one year, one Wagyu tasting for two with chef de cuisine Jorge Chicas, one wine tasting for four with sommelier Jamie Stevens, two $250 gift cards and five $50 gift cards.
Via Umbria offers Thanksgiving cooking class
Chef Johanna Hellrigl, butcher and chartcutier Scott Weiss and a cocktail specialist will teach guests how to prepare a juicy turkey and make new side dishes along with secrets to creating the perfect signature cocktail at Via Umbria, 1525 Wisconsin Ave. NW, at 7 p.m. on Wednesday, Nov. 16.
Via Umbria will offer a Thanksgiving cooking class on Wednesday. (Photo: Carol Joynt)
Guests will taste their way through the demonstrations and take home copies of the night’s recipes. Tickets are $50 per person and can be purchased http://viaumbria.com/november-16-thanksgiving-cooking-class.html online.
Bastille to uncork 2016 Beaujolais Nouveau on Thursday
Bastille will uncork the 2017 Beaujolais Nouveau on Thursday. (Photo: Beaujolais Nouveau)
Bastille, 606 N. Fayette St., Alexandria, continues its tradition of uncorking the current year’s vintage of Beaujolais Nouveau, a red wine made from Gamay grapes produced in the Beaujolais region of France, on the third Thursday of November with a special three- or four-course menu beginning this coming Thursday, Nov. 17.
From Nov. 17-19, Bastille in Old Town will pay tribute to the 2016 Beaujolais Nouveau by offering a three-course menu for $39 and a four-course menu for $49 designed to pair with the brand new grape.
The menu includes a choice of escargots forestiers, sautéed snails with garlic, bacon and mushrooms, or daily market soup; assiette de charcuterie or frisée and chèvre chaud; bar au beurre rouge with lentils du Puys, roasted local Rockfish filet with red wine butter sauce, French green lentils, carrots, mushrooms, lardons and Brussels sprouts, coq au vin or onglet à l’echalotte. Dessert includes a choice of artisanal cheeses, classique vanilla crème brulee or profiteroles au chocolat. Domaine Manoir du Carra, Beaujolais Villages Nouveau 2016 will be available to accompany the meal for $9 per glass and $32 per bottle.
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.
