Ambar, 523 Eighth St. SE, recently began serving a healthier lunch featuring soups, salads and 15 open-face sandwiches served “European style with a Balkan twist.”

Ambar, near the Marine Barracks, is now serving a light, healthy lunch menu. (Photo: Mark Heckathorn/DC on Heels)

Created by chef Ivan Zivkovic, the new open-face sandwiches are gluten-free and made with Danish rye bread topped with Balkan ingredients. Zivkovic explained that Ambar’s owner fell in love with the sandwiches when he was visiting Copenhagen, Denmark, and decided to bring them back to the DMV.

There are a wide range of sandwiches for everyone including vegetarians, carnivores and fish-lover with selections such as the artisan mixed meats with pork neck, beef prosciutto, spicy salami, urnebes spread, goat cheese, pickled vegetables and radish; the fried chicken with almond, walnut and apple wasabi, slaw mescaline mix, lemon vinaigrette and celery; the marinated shrimp with ajvar spread, arugula, lemon vinaigrette, blue cheese and crispy prosciutto; the smoked trout with beet carpaccio, cucumber, dill, mayo and pickled jalapeno; the wild forest mushroom with herb roasted mushrooms, baby arugula, horseradish dressing, hardboiled quail egg and red onion; and the crispy cheese with smoked gouda, organic slaw, tartar sauce and ajvar emulsion. Sandwiches range from $5-$8 or you can order two open-face sandwiches and a glass of house wine, a beer, freshly-squeezed lemonade with rosemary or berries, a house-made ginger beer or house-made concord grape soda with tarragon for $16.

Ambar’s lunch menu features 15 open-face sandwiches on gluten-free rye bread. (Photo: Ambar)

The new lunch menu also includes signature salads like the spinach salad with fried chicken made with organic baby spinach, celery, carrots, cherry tomatoes and horseradish dressing or the mixed green salad with shrimp, roasted squash, caramelized red onion, roasted peppers and pomegranate dressing. Salads are priced from $8-$11 or you can order a salad with the same selection of drinks from above for $13.

A cup of soup and dessert can be added to the specials for $5 more. The two seasonal soups currently on the menu are veal soup with root vegetables and crème fraiche and zucchini soup with potato and sundried tomato. Separately, they are $3 for a cup or $5 for a bowl. The two desserts, priced separately at $5 each, include three chocolate cake with milk chocolate, white chocolate, dark chocolate, mascarpone and strawberry yogurt; and Capri cake with fresh raspberries, vanilla pudding and dolcela hit icing

Lunch dishes includes zucchini soup (clockwise from top left), Balkan salad, stuffed sour cabbage and desserts of three chocolate cake (left) and Capri cake. (Photos: Mark Heckathorn/DC on Heels)

During a visit last week, a friend and I checked out the new lunch offerings, sampling a little bit of everything. We started with the zucchini soup, which reminded us of broccoli-cheddar soup. All the ingredients were pureed into a thick, creamy soup that is perfect for a cold fall day. It was tasty and one of the best item on the lunch menu. We followed that with traditional stuffed sour cabbage made with pork belly, cabbage juice and jasmine rice served over mashed potatoes with yogurt ($11) that the chef sent out. This reminded me of the stuffed cabbage or pigs-in-a-blanket my mother used to make when I was a child, although she didn’t use pickled cabbage and cooked her’s in tomato juice. I must say, of all the dishes we tried, this is the one I’ll be going back for.

The stuffed sour cabbage is available for lunch along with two other traditional Bulkan dishes from the dinner menu: the Ambar Burger, ground beef and pork, urnebes spread, roasted peppers yogurt, iceberg lettuce and tomato ($12); and baked beans and sausage, smoked pork sausage, roasted pepper, onion and paprika ($12.)

We then sampled the open-face sandwiches, ordering the artisan mixed meats; the Vienna schnitzel with a crispy veal patty, ajvar emulsion, frisee salad, tartar sauce and sundried tomatoes; the crispy cheese; and the wild forest mushrooms. The sandwiches are all very beautiful, served on pieces of slate and topped with edible flowers. Some of the toppings are served warm, others cold.

Ambar’s open-face sandwiches include the wild forest mushroom and Vienna schnitzel (top), and artisan mixed meats and crispy cheese (bottom). (Photos: Mark Heckathorn/DC on Heels)

All were very tasty, although tiny. You’ll need to order two or three to fill you up. However, I didn’t care for the bread, which I thought was too dry. It reminded me of those tiny, dark, square slices of party rye bread people serve hors d’oeuvres on at the holidays. I also have found that every gluten-free bread I’ve eaten has been on the dry side. Open-face sandwiches were served during the Middle Ages on thick slabs of course bread called tranches or tranchers, which were used as plates. At the end of the meal, the food soaked trancher was eaten by the diner, feed to the dog or saved for beggars. This thinly-sliced rye bread could certainly not serve as a plate.

We also ordered the Balkan salad ($11) with arugula, cucumber, cherry tomatoes, onion, red and yellow peppers, cow cheese, crouton and cherry vinaigrette. General manager Uroŝ Smiljanić explained that Balkans serve the simple salad as a side dish with most meals. It is made with whatever fresh vegetables they have in their gardens at the time, but always include the cow cheese, which is crumbly and similar to feta. Ambar serves it in an entrée size. The salad was tasty, but a bit salty with the cow cheese and Kalamata olives, which weren’t listed on the menu.

We finished with both desserts. These too are tiny, although beautifully presented on the slate with fresh raspberries, blueberries and flowers. My favorite was the Capri cake, which was lighter, although I’d probably skip dessert on future visits.True chocolate diehards, however, will love the three chocolate cake.

Ambar also introduced Session lunch cocktails, created by brand mixologist Rico Wisner. The drinks have lower alcohol levels, with a one-ounce pour of the featured spirit, for daytime enjoyment. They include a Belgrade Mule with plum rakia, house-made ginger beer and lime; the Pear Daisy with pear rakia, triple sec, lemon, pear and cardamom puree; the Pomegranate Collins with vodka, pomegranate, lemon and soda; and the Grappa Smash with grappa rakia, lemon, mint and soda. All are priced at $6.

Ambar serve lunch from 11 a.m.-2 p.m. Monday through Friday.

This Halloween some of the DMV’s most popular restaurants will celebrate Halloween with costume contests as well as festive food and drink specials.

Ambar will feature a Halloween-themed sandwich with organic slaw mix, breaded smoked gouda cheese, ajvar emulsion and roasted pumpkin cubes on gluten free bread topped shaped and decorated with the face of a jack-o-lantern from Oct. 26-Nov. 1. (Photo: Ambar)

Ambar, 523 Eighth St. SE, introduced lunch service on Oct. 13 and will feature a Halloween-themed sandwich made with organic slaw mix, breaded smoked gouda cheese, ajvar emulsion and roasted pumpkin cubes served on gluten free bread topped with house-made tartar sauce. The sandwich is shaped and decorated with the face of a jack-o-lantern. It will be available from Oct. 26-Nov. 1 for $6.

Cuba Libre Restaurant & Rum Bar, 801A Ninth St. NW, will offer a candy corn martini made from a combination of vanilla vodka, butterscotch schnapps, Crème de Cacao and fresh orange juice garnished with candy corn. The seasonal drink is $10 and available through the remainder of October.

Cuba Libre is serving a candy corn martini the rest of October. (Photo: Cuba Libre)

Head to El Centro D.F., 1819 14th St. NW and 1218 Wisconsin Ave. NW, to get into the Halloween spirit with festive decorations beginning Oct. 12 as well as parties on Oct. 30 and 31 at both locations. The festivities will kick off at 9 p.m. in Georgetown and 10 p.m. at 14th Street. Guests will enjoy spooky decorations, classic Mexican cocktails and a costume and social media contest. The winner at each restaurant will receive a $75 gift certificate for that location. Also, El Centro will offer its siesta menu at the bar featuring classic Mexican fare with dishes such as chicken flautas; the El Centro Dog, a bacon-wrapped hot dog with Mexican slaw, black bean purée and habanero mustard; jalapeño beef and chorizo sliders; vegetarian tacos; and nachos. Dishes range from $4.50-$7. Both restaurants will also serve a blood orange margarita made with tequila blanco, blood orange puree, fresh lime juice, house-made sour mix, agave nectar and black salt rim garnished with a candy insect for $10.

The Hay-Adams’ bar, Off the Record, 800 16th St. NW, has a special treat for guests from Oct. 29-31. The bar will be serving Vampire Vineyard’s recent gold medal-winning 2013 California Cabernet Sauvignon, a full bodied smooth sipper with blackberry and dark cherry aromas and just the right amount of oak flavor. For those who prefer something a bit less blood curdling, Vampire Vineyard’s 2013 California Chardonnay is crisply refreshing with rich creamy flavors of peach, apple and lemon. Both wines are $15 per glass or $55 a bottle.

Magnolia’s on King, 703 King St, Alexandria, will celebrate Old Town’s reputation as one of the most haunted cities in America. From Oct. 27-Nov. 1, the restaurant will serve a spooky cocktail, Spirits of Alexandria’s Passed. The seasonal drink is a twist on George Washington’s famed Cherry Bounce, a brandy-based drink popular in the 18th century. It is made with a combination of house-made spiced sour cherry syrup, Calvados Bushnell Vieille Reserve VSOP, Old Overholt rye and garnished with a brûléed orange spiced with clove. It is $14.

Magnolia’s on King will serve the Spirits of Alexandria Passed from Oct. 27-Nov. 1. (Photo: Magnolia’s on King)

Masa 14, 1825 14th St. NW, will also celebrate with a bottomless Mexican Halloween brunch for $39 for adults and $10 for children under 10 on Oct. 31. Brunch will be served form 10 a.m-3 p.m., and diners are encouraged to dress up for a chance to enter Masa 14’s best costume challenge and social media contest. Two winners will be named on Nov. 2 for best costume. Winners will receive a $75 gift certificate. Brunch includes unlimited brunch drinks, salads, eggs, sandwiches, sweets and sides. Bottomless brunch must be ordered for the entire table. Brunch items can also be ordered a la carte from $4-$13. The restaurant is also serving a blood orange margarita made with tequila blanco, blood orange puree, fresh lime juice, house-made sour mix, agave nectar and black salt rim garnished with a candy insect for $10.

Republic, 6939 Laurel Ave., Takoma Park, will celebrate this Halloween with a Three Headed Monster Weekend. Starting on Oct. 30, the restaurant will host the return of its popular Final Friday music line-up, featuring: grungy pop punk band Lilac Daze, garage rock band Shirt/Pants and a third mystery headliner that will be announced the week of the show. Music starts at 10 p.m. On Halloween, restaurant brings back their annual costume contest. Music and drinks will be mixed all night with Tony Grasso on stage and a zombie killer punch made with Smith & Cross Jamaican rum, house-made vanilla coconut milk, lemon syrup, whole oranges, angostura bitters, house-made wormwood bitters, pineapple juice, lemon juice, lime juice, cinnamon sticks and whole anise. The costume contest starts at 11 p.m. and the winner will receive a $250 gift certificate, with two runners up receiving $50 gift certificates. The party starts at 10 p.m. The restaurant will also host a Day of the Dead Hangover Brunch from 10:30 a.m.-3:30 p.m. on Nov. 1. Republic will serve regular brunch with Mexican-influenced food specials and special pours of beer and beer cocktails from Denizen’s. Dishes include house-made chorizo chilaquiles; elotes locos, grilled corn with cotija cheese, paprika and lime; and churros with Mexican chocolate.

Station 4, 1101 Fourth St.SW, will have Great Lakes Brewing’s Oktoberfest on draft along with three seasonal bottled beers including the Dogfish Head Brewery’s Pumpkin Ale, Bell’s Brewery’s English Brown Ale and Evil Genius Beer’s Trick or Treat. The beers are $7 throughout October, and $5 on Oct. 31.

Bulgaria is a Balkan nation with diverse terrain encompassing the Black Sea coastline, rivers including the Danube and a mountainous interior. The country has a long history of grape growing and wine production, dating back to the times of Alexander the Great. Its rich fertile valley was occupied by the Greeks, Romans, Byzantines and Ottomans for a period of more than 2,000 years. One of the reasons so many empires coveted the territory was the quality and quantity of the wines it produced.

A samplings of Bulgarian wines. (Photo: Mark Heckathorn/DC on Heels)

While Bulgaria has been making wine for at least 7,000 years, it’s still not widely known in the U.S., although it is becoming better known for its quality, value and variety. Last week, the Bethesda-based G&B Importers invited sommeliers, wine buyers and the press to sample some Bulgarian wines and learn more about it.

Founded in 2011, G&B is a direct importer and distributor of wines from Bulgaria and other emerging markets. The company contracts with family-owned and operated wineries to produce wines under their proprietary labels as well as to import wine under their partners’ labels.

Bulgaria is finding its identity as a modern wine-producing nation, discovering new terroirs, grape varieties and styles. It produces varietals such as Sauvignon, Merlot, Chardonnay, Riesling and Muscat — French varieties were brought to Bulgaria in the 1960s at the height of communist rule — although the country still produces traditional varieties such as as Kadarka Gamza, Mavrud and Melnik.

Bulgria is divided into five wine producing regions, which produce 22 million liters of wine each year: the Danube Plain in the north and Black Sea region in the east are the mainstay of Bulgarian viticulture, although the Thracian Lowlands in the south, sub-Balkan Rose Valley and Struma Valley in the southwest also generate a respectable quantity of wine.

Bulgaria is divided into five wine producing regions. (Map: The Wine Stalker)

The history of wine-making in Bulgaria began with the ancient Thracians, who use wine not only for drink, but for many of their religious rituals. They traded what was then a dense, sweet wine called Zelus made from wild grapes and sweetened with honey to the Greeks. But under Soviet rule, Russia pushed the country’s winemakers to produce wine in quantity, not quality, according to Jeff Jensen and Mike DeSimone, who are known as the World Wine Guys and are entertaining and wine editors for Wine Enthusiast Magazine. “But they have gone back.”

The major markets for Bulgarian wine are western European countries such as Britain, the Netherlands and Germany. But from 1946 to 1989 as part of the Eastern Bloc, most of Bulgaria’s wine was sent to Russia.

Today high quality wines from Bulgarian wineries can be found all over the world including many liquor stores such as Calvert Woodley, Rodman’s and D’Vines, and restaurants in the DMV including Chef Geoff’s, Ambar, Blacks Bar & Kitchen and Blue Duck Tavern. (Find a more detailed list here.)

“The world is looking at wine in different ways,” said Bulgarian Ambassador Elena Poptodorova. “A happy day has come when good Bulgarian wine can be appreciated so far away from home.”

Last week’s tastings featured wines from Bulgariana, K Cellars, Telish, Miroglio, Burgozone, Logodaj, Melnik and Asenovgrad.

Cameron Mitchell Restaurants announced plans on Thursday to open its modern American steak and seafood restaurant near Metro Center. The Ohio-based Ocean Prime will open its 13th location in late summer 2016 in the Colorado Building in space that formerly housed Ceiba, 701 14th St. NW. Ceiba, from Passion Food Hospitality, closed in September 2014.

The Ocean Prime restaurant in Indianapolis. (Photo: Ocean Prime)

Ocean Prime will serve lunch Monday through Friday and dinner nightly. The menu will pair prime steaks with fresh seafood The high-energy restaurant will “evoke a timeless elegance with warm woods, captivating lighting and a welcoming yet sophisticated atmosphere,” according to the press release. It will be CMR’s first restaurant in the DMV.

“For our first D.C. location, we brought in longtime CMR partner, Chicago-based architect/design firm Knauer, to create Ocean Prime D.C.’s unique look,” said David Miller, executive vice president of Cameron Mitchell Restaurants. “Each of our Ocean Prime locations is designed specifically for its location and inspired by the individual space. The historic nature of the Colorado Building will ensure that Ocean Prime D.C. offers a breathtaking backdrop for both business and social occasions.”

The 9,644 square-foot restaurant will seat about 280 guests and feature private dining rooms. The lounge will serve handcrafted cocktails, while a separate sushi bar will showcase the freshest sourced fish.

There are 10 Ocean Prime locations currently, with a Manhattan location set to open this month and a Boston location set to open in November.

Andrés, Zakarian counter sue Trump over Old Post Office Deal

Celebrity chefs José Andrés and Geoffrey Zakarian have counter sued real estate mogul-turned GOP presidential candidate Donald Trump after he sued them for breach of contract after they both canceled plans to operate restaurants in the new Trump International Hotel in the Old Post Office Pavilion, 1100 Pennsylvania Ave. NW.

José Andrés and Geoffrey Zakarian have counter sued Donald Trump over restaurants at Trump’s new hotel in the Old Post Office Pavilion. (Photo: AP)

Andrés filed suit late Wednesday in D.C. Superior Court claiming Trump is to blame for the break-up of the deal. Andrés and Zakarian pulled out in July after Trump called Mexican immigrants drug peddlers and rapists in a campaign speech on June 16. Trump slapped both with $10 million breach-of-contract suits.

In the court filing, Andrés and his company, ThinkFoodGroup, argue that Trump’s comments constituted the initial breach of contract. That echoes what Andrés said when he walked out of the deal: Trump’s statements made it impossible to open and run a high-end Spanish restaurant.

“The perception that Mr. Trump’s statements were anti-Hispanic made it very difficult to recruit appropriate staff for a Hispanic restaurant, to attract the requisite number of Hispanic food patrons for a profitable enterprise, and to raise capital for what was now an extraordinarily risky Spanish restaurant,” court documents say.

Andrés is seeking more than $8 million in damages. In a statement, Trump general counsel Alan Garten called Andrés’ filing “legally meritless and clearly intended to divert focus away from his baseless decision to walk away from his obligations under the lease. We are confident that the court will view it the same way and dismiss Mr. Andrés’ claims accordingly.”

Trumps’ lawsuit cites a statement attributed Andrés praising the hotelier’s “business acumen” included in the press release the Trump organization released announcing the deal. But in his filing, Andrés says he wasn’t the one who wrote the praise for Trump.

Zakarian’s countersuit, filed in September, argues that Trump’s campaign comments constitute a “breach of the covenant of good faith and fair dealing,” which thus justifies Zakarian’s termination of his lease.

Trump has announced that BLT Prime will open in the space that Andrés was supposed to fill.

Ambar hosts five-course wine dinner

Ambar, 523 8th St. SE, will host a wine dinner with Chat’s Liquors, and Grape & Barley Importers on Sunday, Oct. 11. Seating will be from 5-7 p.m. and from 7:30-9:30 p.m.

Ambar will host a five-course wine dinner on Sunday. (Photo: Capitol Hill Corner)

The five-course meal will feature modern Balkan food from the restaurant’s new fall menu, while representatives from Chat’s and Grape & Barley will pour wines imported from K Cellars Thracian Valley Wines of Bulgaria.

The first course is a Balkan spread sampler with ajvar, urnebes and kajmak paired with K Cellars Chardonnay 2014. The second course is sarma, stuffed sour cabbage with pork belly, cabbage juice, jasmine rice and yogurt paired with K Cellars Cabernet/Syrah Blend 2011. The third course features Vienna Schnitzel, crispy veal schnitzel with arugula salad and tartar dressing paired with K Cellars Cabernet Sauvignon 2012 The main course is streak frites, zlatibor kajmak and homemade fries, paired with K Cellars Merlot 2013. Dessert is a trio of chocolates: milk chocolate, white chocolate and dark chocolate with mascarpone served with raspberry sorbet and paired with K Cellars White Blend 2012

The meal is $75 and can be purchased online.

Graffiato offers pizza making classes

In honor of national pizza month, Graffiato, 707 Sixth St. NW, is offering pizza making classes a 6 p.m. on Oct. 11, 18 and 25.

Graffiato’s American pizza pie (Photo: Elizabeth Laseter)

Chef de cuisine Jose Adorno will demonstrate how to make a pizza and give tips on the finer points of making a great pie. Classes also include a three-course dinner and a pizza kit to take home. Tickets are $55.

Pizza kits, which come in three varieties, are also available for sale. Kits include the American pie with fresh mozzarella and Thai basil for $10.99; the White House with ricotta, tallegiao, fresh mozzarella, prosciutto, black pepper and honey for $12.99; and the Goodfellas with provolone, meatballs, chili flakes and parsley for $11.99.

To order a pizza kit, call 202-289-3600 by 10 p.m. the day before pick up. Kits will be ready for pick-up beginning at 11:30 a.m.

Tico introduces Margarita Mondays and More

Tico, 1926 14th St. NW, has a new all-night happy hour at the bar and in the dining room called “Margarita Mondays and More.”

A pitcher of Tico’s hibiscus margaritas. (Photo: Tico/Facebook)

The restaurant’s happy hour menu is available at the bar on Mondays from 4 p.m. to last call. In addition, when guests are seated for dinner in the dining room, they can order pitchers of the restaurant’s three signature draft cocktails: hibiscus margarita with Blanco tequila and Patron Citronage; rosé sangria with dry rosé, citrus, Pisco and passion tea; and Papa Made Bail with Pisco, pineapple, lemon and chili for $30. The $30 pitchers are also available at the bar.

The restaurant will seat guests in the dining room up until 10:30 p.m., however drink specials will be available until last call at 11:30.

The Royal launches monthly Royal Knights guest bartenders

The Royal, 501 Florida Ave. NW in LeDroit Park, is launching a monthly series featuring craft spirits and lesser known liqueurs called Royal Knights from 10 p.m.-1 a.m. on the second Monday of every month.

The Royal will host Royal Knights specials on the second Monday of each month. (Photo: The Royal)

Each Royal Knights will feature a guest bartender and have a theme such as American-made brandies, vermouths from around the world and bitter amaros. The series kicks off this Monday, Oct. 12, feature American brandy from Kentucky’s Copper & Kings distillery, which uses traditional copper alembic pot-stills to make its craft brandy.

Bar manager Horus Alvarez and guest bartender Glendon Hartley of The Menehune Group and Provision No. 14 will to create eight different brandy & absinthe cocktails for only $8, incorporating spirits like aged and unaged apple brandies, aged grape brandy, absinthe blanche and vapor-distilled lavender absinthe. The Royal’s upstairs loft will serve as an absinthe bar, where guests can try the American-made absinthes neat, on ice or in classic cocktails like the Death in the Afternoon.

The night will feature Copper & Kings’ own “sonic aging” playlist. The distillery matures its whiskey using a method called “sonic aging” in which it plays loud rock n’ roll music on sub-woofers throughout the barrel cellar, causing sound waves to vibrate the alcohol in the barrels to increase contact with the wood. In theory, sonic aging enhances maturation and leads to a richer brandy.

On Nov. 9, Royal Knights will have the theme “86” Cancer with 86 Co. While raising money for men’s cancer health awareness during Movember, bar will showcase cocktails made with craft spirits from the 86 Company: Fords Gin, Caña Brava Rum, Aylesbury Duck Vodka and Tequila Cabeza. A rep from the 86 Co. will guest bartend. There will also be a gin and tonic bar.

On Dec. 14, Royal Knights’s theme will be Sparkling Cocktails for New Year’s Eve with all a variety of bubbly cocktails. A toy drive and boozy holiday presents will round out the evening.

Ella’s Wood Fired Pizza offers Oktoberfest specials

Ella’s Wood Fired Pizza, 610 Ninth St. NW, is offering seasonal brew and food pairings from Oct. 13-15 for Oktoberfest.

Ella’s Wood Fired Pizza will have Oktoberfest specials Tuesday through Thursday. (Photo: Downtown D.C.)

Tuesday through Thursday, Ella’s will have D.C. Brau Oktoberfest Lager on tap, along with bottles of Starr Hill Boxcar Pumpkin Porter and Wood Chuck Fall Cider for $7 each.

Food specials include bratwurst and sauerkraut fritters with mustard sauce for $7; German style beer cheese spread served with soft pretzels for $7; and grilled potatoes tossed with stone-ground mustard and chives for $6.

Macon Bistro & Larder introduces fall drinks

Macon Bistro & Larder, 5520 Connecticut Ave. NW, has launched a new fall beverage program.

Macon Bistro & Larder has introduced a new fall drink menu. (Photo: Mark Heckathorn/DC on Heels)

The new seasonal off-menu beer list highlights the flavors and spices of autumn. Guests can enjoy full bodied complex beer such as New Holland Brewing’s Dragon’s Milk Bourbon Barrel Stout with a roasted, malt character intermingled with deep vanilla tones in an oak bath; Les Brasseurs De Gayant Belsebuth Bière Blonde with complex, smooth flavor, starting candy-like with peppery alcohol flavors finishing; Evolution Craft Brewing Co.’s Jacques Au Lantern pumpkin beer; Great Lakes Oktoberfest märzen-style lager; New Holland’s Ichabod pumpkin ale is made with real pumpkin, cinnamon, and nutmeg; and Founders Brewing Co.’s 2015 Re-Dankulous imperial red IPA The seasonal beers are priced from $7-$16.

New autumn cocktails include the Delgres with Damoiseau French rum, Emilio Lustau sherry, Velvet Falernum and cardamom bitters, garnished with an orange twist and a mix of cardamom, cinnamon, nutmeg and cayenne; the Blue Sky with Sobieski vodka, lemon, St. Germain elderflower liqueur and sparkling wine layered with crème de violette and garnished with a lemon twist; the Sang et Fumee (Blood & Smoke) with mezcal, Bittermens Amère Nouvelle, Alsatian style bitter orange liqueur, Campari, lime juice, agave and Elemakule tiki bitters with a smoked espelette rim; the Juarez Fights Back with Partida Reposado tequila, grapefruit, Cointreau, agave nectar and rhubarb bitters topped with ginger beer and garnished with a lime wheel; and the Members Only with Laphroaig 10 year scotch, Lillet Blanc aromatized wine, Blandy’s madeira aged five years in Bual and orange bitters stirred and served neat. They are priced from $12-$16 each.

Fall French wines include Pierre Gerbais “Prestige”, Brut NV Chardonnay, Celles-sur-Ource, Champagne; Domaine Des Lises Syrah, Crozes-Hermitage 2013; Chateau Maison Noble “Cuvee Prestige” Merlot/Cabernet Savingnon, Bourdeaux 2004; and Comaine Jean-Clause Marsanne Syrah, Saint-Joseph 2012. They are $18 by the glass and between $55-$80 by the bottle.

Lupo Verde debuts fall aperitivo menu

Lupo Verde, 1401 T St. NW, has introduced a new aperitivo menu available from 5-6:30 p.m. exclusively at the 15-seat bar Monday through Friday

Lupo Verde has a new aperitivo menu available from 5-6:30 p.m. Monday through Friday at the bar. (Photo: Mark Heckathorn/DC on Heels)

Guests can enjoy an assortment of snacks and small plates priced from $5-$8 each and specialty crafted cocktails, beer and wine priced from $6 to $8.

Dishes on the apertivo menu include the millefoglie di bruschetta with prosciutto, bresaola, pomodoro, mozzarella, ricotta and Grana Padano served with a micro-green salad; polenta e baccalà, grilled polenta with whipped baccalà, barilotto di bufala and herbs; coupitillo, crispy sardines, shrimp and zucchini with edible flowers and Meyer lemon aioli; zeppola salata, shrimp with salsa rossa, micro-green salad and toasted sesame seeds; pasta cghina, baked ziti with spicy salame, Neapolitan ragù and pecorino crotonese; crocchette, smashed potato and mozzarella croquettes with parmigiano and herbs; patatona, rustic fried potatoes with house made spicy ketchup; polpette, cod fritters with red bell pepper, cheese and Meyer lemon aioli, and arancini, saffron infused acquerello rice balls stuffed with Neapolitan ragù and riso venere rice balls stuffed with squid ragù.

For the perfect pairing, guests can enjoy Peroni on draft for $5, wine on draft for $6 and an assortment of signature cocktails for $8. New additions to the cocktail menu include Lupo Alberto, rye, fennel liqueur with fennel bitters and strong tonic; the Peppino, gin with limoncello, lemon juice and Prosecco; and the Toto, vodka with mandarin, Cocchi Americano, lemon and bail.

Chefs José Andrés and Iron Chef Geoffrey Zakarian backed out of deals to open restaurants at Donald Trump’s new Trump International Hotel in the Old Post Office building at 12th Street and Pennsylvania Avenue NW.

Protesters rally outside the Trump International Hotel construction site in the Old Post Office on Thursday. (Photo: Reuters)

In 2013, Trump signed a 60-year lease for the building with the federal government’s General Services Administration. He broke ground on the project last year. Andrés was set to head the hotel’s flagship restaurant and Zakarian had planned to open a restaurant called The National, an American Bistro, in the hotel. It would have been Zakarian’s first D.C. hotel.

Both pulled out after earlier this week after Trump, a Republican who is running for president, called Mexican immigrants drug peddlers and rapists in a campaign speech on June 16.

“Donald Trump’s recent statements disparaging immigrants make it impossible for my company and I to move forward with opening a successful Spanish restaurant in Trump International’s upcoming hotel in Washington, D.C,” Andrés said in a statement to the Washington Post on Wednesday. “More than half of my team is Hispanic, as are many of our guests. And, as a proud Spanish immigrant and recently naturalized American citizen myself, I believe that every human being deserves respect, regardless of immigration status.” Andrés became a U.S. citizen in 2013.

“José has no right to terminate or otherwise abandon his obligations under the lease.” Trump’s son, Donald Trump Jr. said. He also threatened to take legal action to recover rent for the entire 10-year term together with all attorneys’ fees and additional damages we may sustain.” He said the organization would also enforce exclusivity provisions preventing Andrés from opening a competing restaurant anywhere in the D.C. area.

Zakarian pulled out Thursday. “The recent statements surrounding Mexican immigrants by Donald Trump do not in any way align with my personal core values,” Zakarian said in a statement to the national website Eater. “In light of this, I am unable to move forward with a restaurant in the Trump International Hotel, slated to open in Washington, D.C.’s Federal Post Office building. Zakarian Hospitality employs many immigrants from nations all over the world, and I look forward to continuing this business culture in my future restaurants. We are a nation built from immigrants, my family included.”

But Trump’s organization said Zakarian was just using Trump’s comments to renege on his lease. “We know Geoffrey Zakarian very well and this decision has absolutely nothing to do with his ‘core values.’ Zakarian is using the distortions by the media of Mr. Trump’s comments in an opportunistic attempt to renege on clear and unequivocal obligations under his lease. Zakarian has put up a non-refundable $490,167 deposit and has fully guaranteed the lease. Construction at Trump International Hotel, Washington D.C. is under budget and ahead of schedule. Donald Trump is investing hundreds of millions of dollars to restore this national treasure and employing many hundreds of people in the process. Zakarian’s foolish decision will be his loss and will have no effect on the completion and success of this project.”

On Thursday, about protesters rallied in front of the hotel’s construction site carrying signs reading “You’re Fired,” Trump’s catch phrase from his TV show The Apprentice, “Stand with immigrant workers” and “I’m not a raper.” Others passed out buttons that read “Dump Trump.” Speakers called for the federal government to remove the Trump name from the project.

The Riggsby Opens for Dinner on Monday

The Rigggsby, the new restaurant in the Carlyle Hotel, 1731 New Hampshire Ave. NW, will open for dinner on July 13. Owned by James Beard Award winning-chef Michael Schlow, it will serve an American menu with a nostalgic, continental slant.

Staff at The Riggsby train for opening day. (Photo: The Riggsby/Facebook)

The menu includes updated favorites divided into bar snacks, appetizers, entrées and sides. The menu was inspired by the convivial cocktail party culture of Schlow’s parents’ generation, in which neighbors would contribute their own signature dishes to the festivities, and mid-century modern classic cocktails.

“The Riggsby will pay homage to a bygone era, but still feel current,” Schlow said in a press release. “I want our guests to feel like they’ve just walked into a really great cocktail party.”

The 75-seat restaurant was designed by Brian Miller of Edit Lab at Streetsense, who was inspired by the supper club atmosphere found in many American restaurants in the mid-20th century. A keyhole door and graphic black and white tiles mark the entrance, and the dining room features a chevron walnut floor with dark inlays, a zinc bar top and oak tambour panels. Brass and gold-toned light fixtures lend a warm glow to the space, which features glossy jewel tones of plum and emerald green. Area rugs soften the lounge, which seats 40 and features custom wallpaper based on a painting by Schlow’s wife, Adrienne Schlow.

Chef Philippe Reininger, formerly of J&R Steakhouse at the W Hotel, will lead the kitchen. The two have planned a menu with dishes such as oysters with spicy cucumber mignonette; smoked trout with beets and horseradish; seared scallops with mushrooms, peas and onions; and prime New York strip with Reininger’s béarnaise sauce.

The beverage program features classic cocktails, riffs on period drinks and unique creations. Twenty lesser-known wines by the glass will also be available. Bar snacks will include homemade potato chips with green chile-green onion dip, chorizo stuffed mushrooms, jalapeño tater tots and deviled eggs with Calabrian chiles and crispy chicken skin.

The Riggsby will initially begin with dinner service, seven days a week; from 5-10:30 p.m. Weekday breakfast and weekend brunch will be added in the future.

ShopHouse adds summer squash to menu

ShopHouse Southeast Asian Kitchen has added summer squash. (Photo: ShopHouse Southeast Asian Kitchen)

ShopHouse Southeast Asian Kitchen has added summer squash with Thai basil, garlic and chiles to its menu. The summer squash replaces eggplant for the summer, while kale with chilies and vinegar remains on the menu along with green beans and charred corn.

Sourced locally whenever possible, ShopHouse’s vegetables are cooked quickly in a blisteringly hot wok and tossed with fresh herbs and Thai chiles before being added to a customizable bowl with a base of rice, noodles or salad.
 
 
 

1789 Restaurant offers summer prix-fixe special

1789 Restaurant, 1226 36th St. NW, is offering its annual summer special now through Sept. 11.

The three-course menu, which is $48 per person, changes daily. It is available from 5:30-10 p.m. Sunday, 6-10 p.m. Monday through Thursday and 6-11 p.m. Fridays. It is not offered on Saturday.

The special allows chef Samuel Kim to showcase seasonal ingredients from farms in Virginia, Maryland, West Virginia and Southern Pennsylvania. Dishes include summer melon salad with house-made ricotta, cherry tomato confit, prosciutto, baby arugula and basil oil; chilled English pea soup with jumbo crab, crème fraîche and pea shoots; squid ink tagliarini with squid, jumbo lump crab, jalapeño, Thai basil, Meyer lemon confit and panko breadcrumbs; summer squash gateau with golden lentils, ratatouille, goat cheese, mango-tomato compote and pea shoots; Icelandic cod with chorizo crusted, porcini mushrooms, roasted celery heart and pickled wild ramps; and suckling pig with turnip ragoût, chicharrón, morcilla sausage, baby arugula and molasses glazed peaches.

Dessert options include rhubarb and vanilla with gin-poached rhubarb, vanilla bean crémeux, brown butter powder, crispy meringue and buttermilk-rhubarb sherbet; and a campfire sundae with burnt marshmallow ice cream, chocolate ice cream, brownie brittle, house-made marshmallows, chocolate syrup and graham cracker waffle.

Le Diplomate celebrates Bastille Day on patio

Le Diplomate, 1601 14th St. NW, will host an extended Bastille Day fete converting its patio into a streetside pétanque court. Quenelles and savory specials will be shared and a menu of special themed cocktails will be showcased. Although the actual holiday is on July 14, the restaurant will extend the party to July 11 and 12.

Le Diplomate’s patio will become a streetside pétanque court during its Bastille Day celebration. (Photo: Borderstan)

Surrounded by festive Bastille Day décor, guests will be entertained by a mime, which is commonly found on Paris streets. In addition to the regular menu, executive chef Michael Abt will serve quenelles de brochet with nantua sauce as a Bastille Day special, giving guests an opportunity to taste a French delicacy that is rarely served in the U.S. The quenelles are made with pike fish and served in a cassoulet dish with a creamy crayfish filled nantua sauce.

Between courses, diners can play a round of pétanque, a classic French game similar to bocce where two teams compete to throw hollow metal balls closest to the target wooden ball. Players can enjoy a selection of special French tipples, such as Egalité with Grey Goose cherry noir, Combier Cassis, Cointreau & lemon, Liberté with Lillet blanc, Citadel gin and saffron bitters, Fraternité with Dubonnet rouge, Domaine Tariquet, 3 Star Armagnac, bitters & lime, and Pastis cobbler with Pernod, cucumber, mint and orange. There is also a large carafe cocktail that serves 4-5 guests. The floral and effervescent Saint Antoine with St. Germaine elderflower liquor, house-made peach shrub and sparkling wine will be served in a complimentary St. Germaine pitcher that guests can take home. For non-drinkers and little ones who want to celebrate, Le Diplomate will also be serving the Cosette, a virgin cocktail made with mint, basil, cassis syrup, lime and ginger ale.

The Bastille Day celebrations will be held all day on July 11, 12 and 14.

Cashion’s Eat Place hosts 70s bar night

Guest bartender Rico Wisner of Ambar and guest chef Brad Walker of Boundary Road will resurrect cocktails and snacks from the disco era during Cashion’s Eat Place’s monthly “Decades of Cocktails” series from 10 p.m.-midnight on July 12.

Cashion’s Eat Place in Adams Morgan will celebrate the 70s on Sunday night with special cocktails and dishes. (Photo: Popville)

Wisner will revive the Harvey Wallbanger with his #HarveyIsNotImpressed, which combines Galliano, a sweet herbal liqueur, with vodka, blood orange juice, homemade ginger beer and lavender bitters for a current take on the retro sip. Walker will serve a special menu of nostalgic snacks throughout the evening, such as crab imperial stuffed artichoke ($12), pineapple shrimp cocktail ($8), clams casino ($12), cocktail weenies ($10) and duck a l’orange ($12).

On Aug. 2, the series will end with the 1980s with drinks from Duane Sylvestre of Bourbon Steak and Megan Coyle of Hank’s Oyster Bar; and food by Sam Adkins of Sally’s Middle Name.

Cashion’s Eat Place is located at 1819 Columbia Road NW.

Cuba Libre unveils summer menu and cocktails

Cuba Libre, 801 Ninth St. NW, has introduced new summer dishes influenced by Spanish, African, Creole and Asian flavors.

The new menu highlights traditional cooking techniques with modern dishes reflecting the current culinary happenings in Old Havana. Guests can also savor three new variations of the classic Rum & Coke, which is said to have originated in Cuba during the Spanish-American War.

Newcomers on executive chef Matt Zagorski’s lunch menu include the Naked Burger salad with a hand-chopped all-natural black angus skirt steak burger with pickle frita sauce, chipotle-onion marmalade, cheddar cheese, watercress, baby spinach, romaine, tomatoes, Kalamata olives, red onions and a red wine vinaigrette; ropa vieja ravioles, house-made ravioli filled with classic Cuban shredded beef brisket, onions, peppers, Cortez chorizo and fresh shelled clams served with a diced maduro butter sauce; and the Rancho Luna chicken salad made with citrus marinated pulled chicken, Napa cabbage, romaine lettuce, organic grape tomatoes, red onion, seedless cucumbers and crispy wontons served with a chinita mustard dressing. Lunch items are priced from $13-$19.

New additions on the dinner menu include bruschettas de tostones, a trio of tostones topped with pineapple guacamole Cubano, bay scallop ceviche and beef picadillo served with a dijon-mojo; coconut crab fritters with jumbo lump crabmeat, fresh grated coconut, peppers and fresh herbs served with a sweet chili dipping sauce; bay scallop ceviche with Baja bay scallops, tomato, Bermuda onions, cilantro, jalapeño salsa, fresh lime juice and extra virgin olive oil served with saltines; Chinita Chop-Chop salad with romaine hearts, avocado, shaved breakfast radishes and carrots served with a mustard sesame vinaigrette and rice tuile; and the addition of baby Brazilian lobster tails to the seafood plancha mixta with yellowfin tuna steak, mahi-mahi pinchos, jumbo shrimp, Baja bay scallops and baby octopus served with a mojito salsa verde, red curry-mango sauce and salsa criolla. Dinner items are priced from $6.75-$36. There’s also a key lime tart with pistachio crust and burnt meringue for $7.50.

Summer additions to Cuba Libre’s unlimited tapas brunch, which is served from 11:30 a.m.-3 p.m. Saturdays and Sundays for $28 per person, include huevo roto, the Cuban version of poutine made with house-cut double blanched French fries, crispy Spanish chorizo, poached egg and a tomato hollandaise drizzle and the hibiscus-blood orange-mango agua fresca with hibiscus flower infused blood orange, mango juice and mango chunks served by the glass for $5.50 or by the pitcher for $20.

To pair with the summer menu, Cuba Libre has created three variations of the classic rum and Coke including the “original” Cuba Libre made with Bacardi Gold, Coca-Cola and lime; the cherry Cuba Libre with Bacardi Torched Cherry, Coca-Cola and lime; and the coconut spiced Cuba Libre with Blue Chair Bay coconut spiced rum, Coca-Cola and lime.

Jonathan Dearden appointed executive chef at Ardeo+Bardeo

Jonathan Dearden is the new executive chef at Ardeo+Bardeo. (Photo: Ardeo+Bardeo)

Jonathan Dearden is the new executive chef at Knightsbridge Restaurant Group’s Ardeo+Bardeo, 3111 Connecticut Ave. NW.

Dearden’s restaurant experiences have taken him from Florida to St. Lucia and New York. His culinary path includes staging at Michelin-starred restaurants including Alinea Restaurant in Chicago, Nobu Miami Beach and Cakebread Cellars in Napa Valley. Dearden worked as a sous chef for James Beard award-winning Chef Allen Susser at Chef Allen’s in Aventura, Fla., moving up to chef de cuisine. He then moved to Susser’s Jade Mountain Resort and Anse Chastanet in St. Lucia in 2008, eventually becoming the multi-unit executive chef responsible for three kitchens and six restaurant concepts.

Most recently, he was executive chef at Andre Balazs’ Sunset Beach in Shelter Island, N.Y., since 2014.