Bourbon Steak Serves Boozy Freeze Pops
Bourbon Steak at the Four Seasons Hotel, 2800 Pennsylvania Ave. NW, is giving a nostalgic childhood favorite treat an adult twist with boozy freeze pops available in three flavors.
Tropical pays tribute to the piña colada in frozen pop form with rum, coconut, pineapple and lemon juice. The blue flavor features blue curacao, Rujero Singrini brandy, white grape and lime juice, while the pink freeze pop is a combination of watermelon vodka, aeporol and lemon juice.
Guests can order the freeze pops à la carte, and the popsicle-filled cooler will circulate around the patio with servers cutting the tips off table-side.
Chef Alex McCoy opens food stands outside Audi Field
McCoy opened two food stands for last Saturday’s game and plans to expand as the soccer season extends. He is currently running the Field House Mixed Grill serving grilled sausage, chorizo and lamb sandwiches and the Sausalito Oyster Bar with oysters on the half shell, clams and seafood dishes representative of the Chesapeake Bay.
In addition to McCoy’s stands, Field House has a 400 square-foot bar, a Lolea Wine Garden, a Bravazzi hard Italian soda bar. Guests can lounge on an acre of Astro-Turf or relax at umbrella covered picnic tables while watching the game on a 22-foot LED screen. There is also a Kraken Axes axe-throwing area.
Bindaas Foggy Bottom offers cutting chai menu
Bindaas in Foggy Bottom, 2000 Pennsylvania Ave. NW, is serving an afternoon treat to help guests stay caffeinated and avoid the afternoon slumps. “Cutting Chai” translates to “cut into half” and refers to a small quantity of tea that is popular throughout Mumbai. Initially, cutting chai was only available at street stalls, but now many modern cafés also serve the dose of caffeine with a variety of accompaniments.
Bindaas’ new cutting chai menu is available in addition to the restaurant’s regular from 3-5 p.m. Monday through Friday. Dishes include nankhatai, a cardamom shortbread cookie; scones served with strawberry-rose jam; masala dosa; a cucumber chutney sandwich; a masala omelet sandwich; and cheese-chili toast. Snacks are priced from $2-$7 each. Diners can also enjoy an assortment of teas from India, China and Africa such as Darjeeling, Assam, World Peace, Moroccan mint, Quiet Evening, Dragonwell Green, Earl Grey, rose tea; masala chai and iced chai. Teas are $5 each.
Slate Wine Bar+Bistro chef prepares for paella competition
Chef Danny Lledó of Slate Wine Bar+Bistro, 2404 Wisconsin Ave. NW, won the fourth-annual San Diego Paella, Wine and Beer Festival in May and is preparing to compete at Paella Valenciana de Sueca International Competition on Sept. 16.
He is inviting diners to help determine his best paella combination from among his competition recipes every Wednesday through Aug. 29. The most requested paella during this practice run will go on to the competition. Lledó will be offering limited servings of a featured paella, with preparation required 45 minutes in advance of the dinner reservation. Diners must request the paella with their reservation to participate. Not everyone at the table must order paella.
The selection and pricing are as follows: $25 per person for the competing Valencian Paella, $22 for the Vegetarian Paella, $25 for the Seafood Paella, $28 for the Lobster Paella and $28 for the Duck, Foie Gras & Vegetable Paella.
The offerings include fideua seafood paella on Aug. 1 at 7 p.m., lobster paella on Aug. 8 at 7 p.m., May’s winning Valencian paella on Aug. 15 at 6 and 8 p.m.; duck, foie, wild mushrooms, cauliflower and asparagus paella on Aug. 22 at 6 and 8 p.m.; and May’s Valencian paella on Aug. 29 at 7 p.m.