Spice 6 Modern Indian to Replace On Rye
Spice 6 Modern Indian fast-casual restaurant will replace the short-lived On Rye Jewish deli at 740 Sixth St. NW in Chinatown. A mid-April opening is planned.
The restaurant, which will serve naan pizza and wraps, rice bowls, salads and kabobs already has locations in Hyattsville and near the Dunn-Loring Metro. A location in the Westfield Montgomery Mall food court is planned for mid-May. However, the D.C. location will also serve dosas and vadas, a savory South Indian doughnuts made with lentil flower.
The dosas, a large rice and lentil crepe, comes in flavors such as masala with spiced mashed potatoes and onions, rava with spiced potatoes and onions sprinkled with cumin seed, ginger and green chilis; and rava mysore masa with spicy chutney and mashed potatoes. The dosas will range from $5.99-$8.99.
The restaurant won’t have a full bar, but will serve Kingfisher and other beers.
Nicecream to open shops in Adams Morgan and Shaw
Nicecream, the ice cream shop that makes ice cream to order using liquid nitrogen, will open two shops in D.C. in Adams Morgan and Shaw.
The shop, which has locations in Clarendon and Old Town Alexandria, will open at 1787 Columbia Rd. NW, which formerly housed The Press, and 1924 Eighth St. NW at in the short-lived Bucketfeet shoe store space in The Shay in Shaw. Both are expected to open this summer.
Nicecream founders Sandra Tran and Gil Welsford always wanted to open a shop in Adams Morgan. They began with a series of pop-ups, first in downtown D.C. and then at The Diner in Adams Morgan. They looked in Adams Morgan, but couldn’t find the right space so instead opened in Clarendon in 2014. They added the Old Town location last spring.
The couple started came up with the idea in their kitchen while experimenting with liquid nitrogen.
Nicecream offers a rotating menu of flavors that are mixed to order in stand mixers and instantly frozen with the liquid nitrogen, which creates a large cloud. The shops also serve hot chocolates based on some of the signature ice cream flavors, such as salted caramel and Mexican hot chocolate. The Adams Morgan location will also serve pastries and open early.
Girl Scout cookies meet-cocktails at Royal Knights
Samoas sips. Tagalong tuilles. Thin Mint milk punches. The Royal, 501 Florida Ave. NW, celebrates the Girl Scouts’ 106th birthday on Monday, March 12 by incorporating those beloved cookies into creative cocktails as part of its monthly Royal Knights cocktail pop-up series. From 9 p.m.-1 a.m. guest bartender Christine Kim of Service Bar will collaborate with Royal’s bartenders on a special menu of drinks inspired by and paired with lemony Savannah Smiles, chewy caramel coconut Samoas, peanut butter-stuffed Tagalongs and other iconic sweet treats.
The drink specials are all $10 with $1 per drink going to Girl Scouts of the Nation’s Capitol.
The cocktails include a Thin Mint-inspired clarified milk punch with Ford’s Gin, mint, lemon verbena, salt, chocolate, bitters and dairy; the Samoas-inspired That’s The Way The Cookie Crumbles with El Dorado 15 year rum, almond tea, coconut, Service Bar ‘mashbill’ reduction and chocolate bitters; the Tagalong-inspired Brownie in the Streets But Cadet in the Sheets with roasted peanut-infused Hamilton 86 rum, lime, orgeat, dry curacao and chocolate bitters garnished with a chocolate tuille; and the Savannah Smiles-inspired Daisey No More with Thatchers vodka, limoncello, spiced brown butter syrup and lemon-scented egg white.
Other boozy treats include $7 cookie shooters, homemade chocolate chip cookie “shot glasses” filled with house-made coffee liqueur; and $4 Royal S’mores Marshmallows with Thatchers chocolate liqueur, orange, graham crackers and powdered sugar. Other specials include $3 canned brews from Atlas Brew Works and $10 handmade roasted chicken and vegetarian tamales until 1 a.m.
The Pug adds Toki Underground bar menu
Beginning Wednesday, hungry drinkers at The Pug, 1234 H St. NE, can order snacks from an exclusive menu from Toki Underground, which is located above the bar. The menu will be available from 5-10 p.m. Monday through Saturday.
Many Toki diners enjoy a drink at The Pug while waiting for a seat at the small ramen house and the new bar menu offers a selection of small bites inspired by the flavors of Toki’s menu.
The menu include a selection of pickles from No. 1 Sons ($4); watermelon radish crudo ($4) with furikake and lemon; Toki mixed nuts ($5) with togarashi and salt roasted nuts; Uncle Tony’s lumpia ($7), a fried pork/veg Filipino egg roll with xie xie sauce; fried chicken or cauliflower steam buns ($7) with Japanese mayo, sweet chilli sauce, seasonal pickles, cilantro and Thai basil; and chocolate chip cookies ($7) with sweet red miso butter and cinnamon cream
MXDC hosts weekly tequila dinner
Each Wednesday from 4-10:30 p.m., MXDC Cocina Mexicana, 601 14th St. NW, will host a three-course, prix fixe dinner for four including tableside bottle service of their exclusive Patrón tequila made for the restaurant for $75 per person. Those not wishing to partake in shots can incorporate the tequila into tableside margarita service for the same price.
The barrel-select Patrón Reposado tequila has been uniquely blended and aged in barrels that were selected by MXDC’s mixology team. It was aged in Limousin oak barrels for at least 10 months.
This month’s menu starts with a choice of lobster and corn guacamole with smoked chilies, red onion and queso fresco; grilled romaine salad with roasted garlic vinaigrette, cotija cheese, red chilies and Mexican crouton; or shrimp ceviche with chipotle, smoked peppers, tomato, lemon and corn. The main course includes MX paella for two with chorizo, lobster, mussels, chicken, shrimp, pork belly, smoked chilies, saffron rice and aioli; carne a la parilla with teres major steak, chipotle corn on the cob and grilled avocado served in a cast-iron pan; chile relleno with cauliflower, corn, Brussels sprouts, mushrooms, queso, smoked chile, white truffle sauce, rice and beans; or half a roasted chicken with chile honey glaze and chipotle corn on the cob. Dessert includes a choice of tres leches cake, churros or flan.
Supra hosts wine tasting reception for Our Blood is Wine
Supra, 1205 11th St. NW, will host a wine-tasting reception for Our Blood is Wine, a documentary on the Georgian wine industry on Thursday, March 15, beginning at 6 p.m.
The documentary from filmmaker Emily Railsback explores the ancient winemaking techniques of Georgia — one of the world’s oldest wine-producing regions — and how they have continued to be used in Georgian winemaking today.
Guests can attend a separate screening of the movie at 7 p.m. on Tuesday, March 14 at the Avalon Theatre and join Supra for this ticketed tasting event from 6-10 p.m. the following night. The winemakers featured in the movie will be pouring their wines alongside passed bites and a buffet. Winemakers include Ramaz Nikoladze, Iago Bitarishvili, John Okro, John Wurdeman and Mariam Iosebidze. Supra will serve assorted appetizers including khachapuris, sulguni cheese boards, pkhali and eggplant nigzvit as well as kebabs. Various wines will be available including Bagrationi NV, Schuchmann Rkatsiteli, Orgo, Tsolikouri and Shalauri Saperavi.
Tickets are $50 and include unlimited wine tastings and bites. A la carte cocktails will be available for purchase at the bar.
Jack Rose Dining Saloon hosts “courtside” happy hours
Jack Rose Dining Saloon, 2007 18th St. NW, is celebrating March Madness with “courtside happy hours” throughout the NCAA tournament from March 15-April 2.
The bar will air games on four flat-screen TVs on its heated and covered rooftop terrace, featuring $5 pints, $7 punch and $9 whiskey specials during the games. Pints include Brooklyn Pilsner and Allagash White, and whiskeys range from Johnny Drum and Baker’s bourbons, but are subject to change.
There will also be half-priced bites, including crispy chicken skins dusted with paprika, lime and green goddess dressing for $3.50; smoked whiskey wings glazed in habanero and honey bourbon sauce for $6.50; pickled corn hushpuppies with sumac crème and wildflower honey for $3; tempura fried oysters with smoked egg vinaigrette for $6; and lamb merguez sliders with pickled onion and harissa mayo for $6.
Brasserie Beck hosts St. Patrick’s Day oysterfest
Brasserie Beck, 1101 K St. NW, celebrates oyster season with an oysterFest from 11 a.m.-3 p.m. on Saturday, March 17.
Locally harvested oysters from Virginia’s War Shore Oyster Co. will be served in several ways from raw oysters with classic savory sauces to fried oysters with remoulade sauce and chowder
Tickets are $38 for all-you-can-eat oysters with $20 bottles of wine, $5 beer and live music at the bar. Reservations are required by call 202-408-1717.
Oceanaire offers three-course lobster dinner
From March 17-24, Oceanaire, 1201 F St. NW, will serve a three-course all lobster meal for $69.
The meal includes a first course of lobster bisque or a fresh lobster chopped salad; followed by lobster risotto and the main course of a 6-ounce stuffed lobster tail with truffled lobster thermidor. A bottle of California’s Cakebread chardonnay can be added for $75.
Johanna Hellrigl replaces Sasha Felikson as chef at Doi Moi
Johanna Hellrigl is the new executive chef at Doi Moi, 1800 14th St. NW. She replaces Sasha Felikson, who just announced his departure last weekend on social media.
Hellrigl previously was the executive chef at Via Umbria in Georgetown, ran Johanna’s Table pop-up dinner and catering business and worked at Boulangerie Christophe.
Felikson’s departure was part of personnel changes at Doi Moi that included the manager and general manager. He is currently consulting on Dacha Beer Garden’s spring menu while looking for his next full-time job.
Hellrigl will keep Doi Moi’s Southeast Asian cuisine, but expand it from Vietnamese and Thai to also include Cambodian, Indonesian, and Sri Lankan dishes. She also plans to add new desserts, a new brunch menu and more substantial bites at 2 Birds 1 Stone, the downstairs bar.
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.