Praline Bakery Opens at The Wharf
Bethesda’s Praline Bakery opened its third bakeshop at 965 Seventh St. SW at The Wharf last week.
The bakery opened its first location in Bethesda in 2006, then added a second location at Fairfax’s Mosaic District in 2015.
“Across the country, retail bakeries have evolved into gathering places for people to come together in celebration of things that look, smell and taste wonderful. Praline has built a network of loyal clientele and fierce supporters who travel great distances to visit our bakeries and find their favorite treats,” said Susan Limb, Praline’s co-founder in a press release. “They have been urging us to expand for years, and we’re so pleased to have found the right fit at The Wharf.”
Adjacent to The Wharf’s Seventh Street Park, Praline’s new 2,500-square foot location features its full menu of sweets and savory treats. The shop’s offerings include soups, salads, quiches and sandwiches in addition to an array of cookies, pastries, baked goods and coffee. Items are available for both eat-in and take-out.
With seating outdoors for patrons who want to enjoy the ambience on the waterfront and tables inside for those who want protection from the elements, the bakery is open from 8 a.m.-8 p.m. daily.
Dyllan’s Raw Bar Grill unveils new spring cocktails
Dyllan’s Raw Bar Grill, 1054 31 St. NW, 22207, has unveiled seven new seasonal cocktails. Each incorporates the blossoming tastes of citrus, fresh herbs, house-made reductions, syrups and edible garnishes. They are available through June 21, the first day of summer.
The new spring cocktails include the Sloe Bloom made with Hayman’s sloe gin, Dolin’s sweet vermouth and Jack Rudy elderflower tonic; Be Berry Sweet with Barr Hill vodka, raspberry purée, mint leaves, orange bitters and ginger beer; Out of the Bitter Cold with Buffalo Trace bourbon, Luxardo Maraschino and barrel-aged orange bitters; the Pimm Rose with Pimm’s, Rujero Singani, elderflower liqueur and rose syrup; Flight 75 with Ford’s gin, lemon juice, simple syrup, crème de violette and sparkling wine; Some Cana Rum Punch with Caña Brava rum, orange juice, grapefruit juice, tiki bitters and Jack Rudy grenadine; and Sake to Me with Aylesbury Duck vodka, Lillet Blanc, lemon juice, raspberry purée and sweet sake garnished with an edible flower. Drinks are priced from $11-$14 each.
Bibiana celebrates Carnevale di Venezia through Mar. 5
From Feb. 18 through Mar. 5, Bibiana Osteria-Enoteca, 1100 New York Ave. NW, , is offering a special menu to celebrate Carnevale di Venezia.
In Italy, Carnival, known as Carnevale, is a festival that takes place in the weeks leading up to Easter and is known as a final party before Ash Wednesday, when the restrictions of Lent begin. The celebration is marked by parades, masquerade balls, entertainment, music and parties. Bibiana celebrates with a four-course, prix fixe menu priced at $65 per person along with cocktails.
The meal begins with frittelle di scalogno con insalata di verza e crema di fontina, a scallop croquette with savoy cabbage salad and fontina dressing. Next, diners will enjoy the traditional lasagna Napoletana di carnevale with pork ragout, ricotta cheese, mozzarella, tomato and red wine, followed by filetto arlecchino, roasted beef tenderloin with black onion purée and red, yellow and green bell pepper coulis. Dessert is chiacchiere e frittelle con crema pasticcera al cappuccino, classic carnival doughnuts with vanilla and coffee cream.
Dishes will also be available a la carte ranging from $12-$33 each.
There are also two cocktail specials priced at $14 each. The Casanova is made from a combination of Wheatley vodka, blood orange juice, blood orange and tangerine syrup, Aperol and lime juice, and the Vin Brûlée is made from a combination of Italian mulled wine infused with persimmon, quince, apple and pears along with subtle baking spices such as star anise, clove and cinnamon with red wine and garnished with dried fruit.
MXDC Cocina Mexicana celebrates National Margarita Day
www.mxdcrestaurant.com MXDC Cocina Mexicana,600 14th St. NW, will celebrate National Margarita Day by offering four of its margaritas at a special price from 11:30 a.m.-midnight on Friday, Feb. 22.
Guests can sip on craft margaritas that are available by the glass and priced from $6-$12 each. Specials include the cucumber jalapeño margarita with Don Julio blanco, cordial, house-made cucumber-jalapeño purée, agave and fresh lime juice; the Cadillac margarita with Don Julio reposado, Grand Marnier, agave and fresh lime juice; the margarita blanca with Don Julio blanco, cordial, fresh lime juice and agave; and the house margarita (choice of lime, strawberry, mango, pineapple or blackberry) with Milagro silver, cordial, fresh lime juice and agave.
For those who enjoy their tequila straight, four specialty shooters will also be available from $6-$12 each., including Milagro Silver, Don Julio Blanco, Don Julio Reposado and Don Julio Añejo.
Pizzeria Paradiso in Georgetown hosts Winter Fest
Pizzeria Paradiso, 3282 M St. NW, will host its quarterly beer festival, Winter Fest, from 1-5 p.m. on Saturday, Feb. 23, at the Georgetown locations game room.
The event features an afternoon of games, including pinball, darts and skee ball, 12 seasonal drafts, beer slushies, snow cones with special beer syrups and popcorn in the game room. Tickets are $15 and include a custom Winter Fest glass and four 6-ounce pours (choice of draft beer, beer slushie or snow cone). Additional pour tickets can be purchased at the festival for $3 each.
Al Dente to host Lombardia wine dinner
Al Dente, 3201 New Mexico Ave. NW, will host a dinner featuring wines from Lombardia at 6 p.m. on Sunday, Feb. 24. The dinner includes four courses and four wine tastings for $75 per person.
The first course is zuppa della Lombardia, a soup made with vegetables, eggs, fava beans and artichokes paired with Pratello Lugana. The second course is risotto alla pilota, a risotto style rice with pork, butter and parmesan cheese paired with Pratello Torazzo. The entrée course is manzo all olio, an olive-oil braised beef with potatoes, paired with Pratello Nero Per Sempre. The dinner concludes with torta elvezia, a dessert of meringue, zabaglione and cream paired with Mastro Vinaio Moscato.
Reservations can be made through OpenTable or by calling the restaurant at 202-244-2223.
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.