A Bethesda man has developed a new iPhone application that enables users to measure and track their moles by comparing their potential trouble spots over time.

Dan Webster (left), a 31-year-old cancer biologist, invented an app in his spare time to allow his wife, Courtney, to track her moles. Her family has a history of melanoma. Mole Mapper has now become a research project that could lead to medical breakthroughs.
(Family Photo)

Dan E. Webster, a research fellow and cancer biologist at the National Cancer Institute in Bethesda since January 2014 who studies Diffuse Large B Cell Lymphoma, created the Mole Mapper app to help monitor his wife Courtney’s moles between visits to the dermatologist. Webster got his Phd from Stanford University.

Webster, who worried about Courtney developing melanoma, came up with the app in his spare time to track the growth of her moles. He put it on the app store in 2014, and a few hundred people downloaded it.

“My wife has a variety of risk factors for developing melanoma, and we would keep track of her moles by taking pictures” Webster said. “It’s amazing to think this app — something I created in my spare time — now has the capacity to involve so many people in the fight against melanoma. Tracking your moles on your phone now gives you the opportunity to contribute to cancer research.”

Then at a conference earlier this year, he had a conversation about it that led to a collaboration with Oregon Health & Science University and Sage Bionetworks, a large non-profit research institute in Seattle. It is Webster’s first app.

On Oct. 15, OHSU released the updated iPhone app designed to advance melanoma research by giving users the ability to accurately measure and monitor moles, and contribute photos of how their potential trouble spots evolve over time. Mole Mapper is free to download from the iTunes App Store and was developed using Apple’s open source ResearchKit platform.

Mole Mapper users photograph their moles (left) with a reference object like a coin every month. The app than tracks any growth in the moles (right), which must be named and mapped on the users body. (Photos: Oregon Health & Science University)

Using the app, individuals can use their iPhone cameras to chronicle subtle changes in spots on their skin and measure mole sizes relative to a common reference object, like a coin over time. Users need to take photos of their moles, name them and then “re-map” them every month. Mole Mapper analyzes the digital photos of moles and other skin conditions and enables participants to track the appearance, size, shape and location of their moles to help catch early signs of melanoma.

“Next time you go to the doctor, you don’t just have a single image, you can see three, six and nine months ago. It’s like six doctors visits in one,” Webster said.

Users can share the photos with their dermatologists or, after signing an electronic consent form, join OHSU’s Melanoma Community Registry to share the photos with researchers and learn more about current research and educational opportunities. With enough photos collected, the hope is to develop a diagnostic algorithm. A significant advantage of crowd-sourcing data for science is that a massive amount can be collected quickly and cheaply.

In addition to providing a more accurate method for tracking, the app gives individuals the opportunity to contribute to melanoma research. By comparing the photos, scientists hope to discover telltale skin changes that lead to melanoma. The anonymous data will help efforts in melanoma research.

Although a rare form of skin cancer, melanoma is the most deadly by far. The earlier it is detected, the more likely it can be treated or even cured. The data collected with Mole Mapper will help research into the types of changes in skin that are the most meaningful in detecting lethal forms of the disease. The data will complement other efforts underway at OHSU to better understand the biological drivers of melanoma so the disease can be more effectively detected and treated.

Dr. Sancy Leachman, chair of the Department of Dermatology in the OHSU’s School of Medicine and director of the OHSU Knight Cancer Institute’s Melanoma Research Program who teamed with Webster on the project, said melanoma hits young and healthy patients, and it is essential to catch it early to ensure survival. The lucky thing about melanoma is that because they’re visible on the skin, many cases are caught before the cancer has spread. However, 30 percent still fall through the cracks.

“We should be catching them,” said Leachman “There’s no reason we can’t catch virtually every one. And this kind of app helps us pay attention. Our hypothesis is that digital images taken by members of the public on cell phones could one day be used to develop diagnostic algorithms for melanoma. To test this theory, we need a large number of images, and that’s where our partnership with Apple and Sage Bionetworks is key.”

“This is just the beginning of the War on Melanoma,” Leachman added. “We now have the unprecedented opportunity to bring in more data than ever to fuel research. This can be another tool to empower patients to take charge of their health monitoring. It also gives health care providers additional data to inform patient recommendations and diagnoses.”

Citizen science is an old tradition, especially in observing wildlife and the environment, and apps that allow hobbyists to contribute to scientific research have exploded. Now, the field is becoming professionalized, with citizen science associations being formed in the U.S., Australia and Europe just in the past couple of years. The White House also recently endorsed the benefits of citizen science in a memorandum, which encouraged agencies to use citizen science and set forth principles and goals to follow.

Mole Mapper can may be downloaded for free from the iTunes App Store here.

The new PassionFish will open its doors Monday, Sept. 21, at 7187 Woodmont Ave., Bethesda. From Passion Food Hospitality, PassionFish serves sustainably sourced global seafood. The Bethesda location joins the original in Reston.

PassionFish will open in Bethesda on Monday. (Photo: PassionFish)

Passion Food co-owner and chef Jeff Tunks and executive chef Chris Clime’s menu represents the flavors and of the Mediterranean, the Americas and Asia. The fish is drop-shipped fish from around the world to arrive overnight at a nearby airport. The Bethesda location has a unique atmosphere and new menu items, from a weekend brunch, which will begin in October, to an extensive list of sushi rolls from sushi chef Jonathan Goh. With more than a decade’s experience working for top sushi restaurants, such as Nobu in Miami Beach, Goh created all new rolls ranging from the Hama Smoke with soy paper and smoked hamachi, crab, avocado and truffled sweet soy, to the ceviche roll with flounder, yellowtail, red onion, serrano chili, avocado and chipotle lime.

The 180-seat restaurant, which includes 29 seats on its patio, is at the corner of Woodmont and Bethesda Avenues. Sleek glass-paneled wine cases, a central bar and large windows that open to the street give it a modern edge. The lounge has intimate nooks for sipping cocktails, while the three circular upholstered banquettes create spaces for sharing handcrafted sushi, fresh crudos and coastal delights. The décor is the colors of ocans around the world – watery blues, sandy tans and soft browns. Handcrafted fish mobiles and large aquatic paintings to an aquatic tile mosaic in the private dining room add colorful pops.

PassionFish Bethesda is open daily from 11:30 a.m.-2:30 p.m. for lunch. It is open 5:30-10 p.m. Monday through Thursday, 5:30-11 p.m. Friday, and 5-11 p.m. Saturday for lunch. Beginning mid-October, it will also be open 5-10 p.m. Sunday.

Oval Room hosts five-course Chablis dinner

The Oval Room, 800 Connecticut Ave. NW, will celebrate the wines of Chablis, the northernmost wine district of the Burgundy region of France, with a special dinner at 7 p.m. on Tuesday, Sept. 22.

The Oval Room will host a five-course Chablis dinner on Tuesday. (Photo: CitySeeker)

The five-course meal begins with an amuse of a Kushi oyster with Grinnell caviar and lemon verbena paired with Saint-Bris Sauvignon Blanc, 2013. The first course is fluke crudo with watermelon rind, jalapeños, lemon oil and cilantro paired with Chablis, Domaine Sainte-Claire, 2014, followed by the second course of olive oil poached cod with trout roe, sea beans and Champagne zabaglione paired with Chablis 1er Cru, “Fourchaume”, 2013. The third course is Portuguese octopus with cotton candy grapes, celery and vindaloo emulsion paired with Chablis 1er Cru, “Vaulorent”, 2011. The main course includes pheasant with foie gras mousse, celery root and Burgundy truffles paired with Chablis Grand Cru, “Bougros”, 2011. Dessert is spiced plums with vanilla sablé and taleggio cheese paired with a seasonal hand-crafted cocktail.

Dinner is $100 per person and reservations are required.

City Tap House hosts cider and mead gluten-free dinner

City Tap House, 901 Ninth St. NW, will partner with Charm City Meadworks and MillStone Cellars to host a special dinner at 6:30 p.m. on Wednesday, Sept. 23. Priced at $65 per person, the six-course menu will be entirely gluten-free. Each course will be paired with gluten-free meads from Charm City Meadworks and artisanal gluten-free ciders from MillStone Cellars.

City Tap House will hold a mead and cider dinner on Tuesday. (Photo: Mark Heckathorn/DC on Heels)

Mead is an alcoholic beverage created by fermenting honey with water, and in adulterated form with various fruits, spices, grains or hops. The alcoholic content of mead may range from about 8 percent ABV to more than 20 percent. Cider is an alcoholic beverage made from the fermented juice of apples. The addition of sugar or extra fruit before a second fermentation increases the alcoholic content of the resulting beverage. With a typically 7-8 percent ABV in strength, the flavor of cider varies, and can be classified from dry to sweet.

The first course is fluke crudo with lemongrass-honey vinaigrette, Thai basil, pickled daikon and spicy tempura flake paired with basil-lemongrass mead. The second course is baby kale salad with curried apples, heirloom squash, aged goat cheese and charred lemon vinaigrette paired with gingeroot cider. The intermezzo course is apple-rhubarb granite paired with rhuberry cider. The entrée includes Berkshire pork collar with braised mustard greens, Logan Turnpike Mill’s grits, farmer’s cheese and roast apple-sage pork jus paired with farmgate cider. The cheese course includes boursin, violet mustard, honeycomb and gluten free crackers paired with wildflower mead. The dessert course is fall pumpkin mousse with candied pumpkin with ginger-lace cookie crumbs paired with pumpkin mead.

Jack Rose celebrates National Bourbon Heritage Month

Jack Rose Dining Saloon, 2007 18th St. NW, is celebrating National Bourbon Heritage Month with four days of bourbon-fueled events from Sept. 23-26, along with month-long bourbon dram specials.

Jack Rose Dining Saloon will host a “Jack Rose Dining Saloon is celebrating National Bourbon Heritage Month.
(Photo: Mark Heckathorn/DC on Heels)

Throughout the month, Jack Rose will offer daily specials on more than 30 bourbon labels ranging from cult-favorite Willett, to the uber-rare and in-demand Pappy Van Winkle.

On Wednesday, Sept. 23, there will be barrel-aged beer, bourbon and cigar pairings from 5-10 p.m. on the rooftop terrace. The hand- draft and large-format barrel-aged beers will be on special all night paired with select bourbon pours and cigars from Draper’s. All drafts will be $5 and feature many exclusive collaboration beers only available at the bar, such as the Devil’s Backbone JRDS Willett 12yr Sour Old Ale, Saucony Creek JRDS Xclusive Willett ‘Pot of Gold’ Bourbon Barrel-Aged Xréserve Beer 04-14: Imperial Coffee Stout, and the Flying Dog JRDS Double Barrel-Aged Horn Dog. Large-format bottles will be $10 off, ranging from the FiftyFifty Eclipse Stout aged in Four Roses barrels, the 2013 edition of the Boulevard Smokestack Series – Bourbon Barrel Quad, and the Anderson Valley Wild Turkey Bourbon Barrel Stout.

On Thursday, Sept. 24, there will be a Dram & Grain Bourbon cocktail takeover from 6 p.m.-midnight. Dram & Grain, the restaurant’s cocktail den, will serve up a special menu of eight bourbon cocktails for $10. Offerings range from classics like the Mother in Law with Willett Pot Still Bourbon, maraschino liquor, Combier, simple syrup, Amer D&G, Angostura and Peychauds to the turkey bone-washed Double Dragon with Wild Turkey Rare Breed Bourbon, Bone Washed Cynar-Becherovka, Angostura, Dark Age, Jerry Thomas bitters and sugar. There will also be two “Sacred Slaughter” cocktails: the $1,000 mint julep made with Pappy Van Winkle 23-year barrel proof decanter, mint and sugar, and the $200 Manhattan made with 1964 Old Fitzgerald, Cocchi di Torino and bitters.

On Friday, Sept. 25 from 5-7:30 p.m in the saloon, there will be a “Pappy Hour” with the full Pappy Van Winkle collection at special discounted pricing.

On Saturday, Sept. 26, Jack Rose will host a bourbon dinner and book signing with Bourbon Curious: A Simple Tasting Guide for the Savvy Drinker author Fred Minnick from 8-11 p.m. in the Balcony Room. The five-course bourbon dinner will feature Southern-inspired fare such as hominy, collard and squash pozole, pork cheek oappardelle and Kentucky bourbon butter cake. The $125 ticket includes a cocktail hour meet and greet, dinner, a signed copy of Minnick’s book and a led tasting through five specially selected bourbons. Dinner is limited to 20 guests. For reservations, email [email protected].

Finally, on Saturday, Sept. 26 there will be a rare bourbon cellar showcase from 11:30 p.m.-2:30 a.m. in the whiskey cellar. The a la carte tasting of some of the most rare bourbon bottlings will be available by the dram.

El Centro D.F. celebrates second anniversary in Georgetown

On Wednesday, Sept. 23, El Centro D.F. Georgetown will celebrate its second anniversary with complimentary salsa lessons lead by professional dancer Bebé Alanis. An introductory salsa class will be offered from 9:30-10:30 p.m., followed by a special choreographed performance.

El Centro D.F. is celebrating its second anniversary in Georgetown. (Photo: Mark Heckathorn/DC on Heels)

After the performance DJ Alex Bernal will spin dance music including salsa, merengue and bachata until closing. The restaurant will also have giveaways such as T-shirts, custom koozies, sweatshirts and more. The celebration will continue throughout the weekend with additional giveaways.

Guests who arrive early will be able to enjoy happy hour with $5 featured drinks from 4-7 p.m. Drinks include bottled beers such as Dos XX Lager, Dos XX Ambar, Tecate and Corona Light, as well as house red and white wine and signature cocktails such as the El Centro Margarita with house-made strawberry and mango puree and spiked watermelon agua fresca.

A variety of food specials will also be available such as jalapeno beef and chorizo sliders with Chihuahua cheese, avocado, pickled jalapeño and aji Amarillo aioli; vegetarian tacos with cheese, mushrooms, squash and grilled scallions; pork carnitas tacos with pickled onion, cilantro and habanero salsa; and nachos with Oaxaca cheese sauce, diced chicken and pickled jalapeño. Dishes are priced from $4.50-$7.50 each.

Ella’s serves Pope’s Pizza in honor of papal visit

Ella’s Wood Fired Pizza, 610 Ninth St. NW, has created the Pope’s Pizza, which will be featured as a special from Sept. 21-26.

Ella’s Wood Fired Pizza is featuring a special pizza in honor of the Pope’s visit. (Photo: Ella’s Wood Fired Pizza)

Owner and chef Ed Hanson’s special pizza is inspired by the gold and white banded Vatican flag. It incorporates fresh mozzarella, ricotta and vine-ripened yellow tomatoes marinated in olive oil, garlic and basil atop a crisp, slightly chewy crust. The 10-inch is priced at $15 or pair it with a Birra Moretti for $20. A 7-inch version is available during happy hours from 4-7 p.m. daily for $6.

Ella’s will also have a life-size cutout of Pope Francis. Diners who take a photo with it by Sept. 27 and tweet it to @ellaspizzadc #Ella’sPopePizza could wine a $50 Ella’s gift certificate. One will be given for best selfie and one for most selfies with the pope.

The Riggsby hosts five-course wine dinner

The Riggsby, 1731 New Hampshire Ave. NW in the Carlyle Hotel, will host a five-course wine dinner with 200-year-old Langhe vineyard, Marchesi di Barolo on Thursday, Sept. 24 at 6:30 p.m.

The Riggsby will host a five-course wine dinner on Thursday. (Photo: Jeff Elkins)

General manager and sommelier Daniel Lobenz has selected the wine pairings, which range in vintage from 2010 to 2014. The lineup features some 2010 Barolos, one of the most-acclaimed vintages since 1990.

Chef Philippe Reininger has created a special menu highlighting seasonal ingredients. The first course is fluke crudo with crispy rice and citrus paired with Gavi, Marchesi di Barolo, 2014, followed by beef carpaccio with shaved mushrooms, frico chips, lemon and arugula paired with Barbera D’Alba, Ruvei, Marchesi di Barolo, 2013. The third course is roasted duck breast with carrots, fennel and chanterelle vinaigrette paired with Barbaresco, Marchesi di Barolo, 2011, followed by Barolo braised short rib with glazed cipollini and parsnip paired with Barolo, Marchesi di Barolo, 2010 and Barolo Cannubi, Marchesi di Barolo, 2010. Dessert is a roasted black mission fig tart with almond custard and honey sweetened whipped cream paired with Moscato D’Asti, Marchesi di Barolo, 2013.

The dinner is priced at $150. Reservations can be made by emailing [email protected] or calling 202.787.1500.

Del Campo hosts final Del Campo at Dusk of the summer

Del Campo, 900 Seventh St. NW, will host one last rooftop Del Campo at Dusk event on Sept. 25 from 7-10 p.m.

Del Campo will host the last Del Campo at Dusk Dark on its rooftop terrace on Friday. (Photo: Del Campo)

This time, Pittsburgh chef Justin Severino, chef owner of Cure in Pittsburgh, will visit for a Spanish-themed open-air party serving a regional menu of tapas, paella and more. In October, the James Beard-nominated chef will open Morcilla, a full-service Spanish restaurant in Pittsburgh’s Lawrenceville neighborhood.

A cash bar will feature Spanish sangria, gin and tonics, sherry cocktails, beer and wine.

Tickets are $37 and can be purchased online.

Park Hyatt hosts trip to Easton creamery

The Park Hyatt Washington, 1201 24th St. NW, will host its fall 2015 Park Hyatt Masters of Food & Wine, a seasonal culinary and beverage experience on Saturday, Sept. 26. The culinary gathering salutes the ingredients, flavors and talents of local chefs, regional artisans and sommeliers, and it will take place at Chapel’s Country Creamery in Easton, Md.

The next Park Hyatt Masters of Food & Wine will take participants to a creamery in Easton, Md. (Photo: Park Hyatt Washington)

Cheese-lovers will join Blue Duck Tavern’s chef de cuisine Brad Deboy and cheese specialist Sophie Slesinger for a tour of the creamery followed by a lesson on the complexities and nuances of different styles of cheese with wine pairings. After the tour and lesson, attendees will enjoy a family-style lunch prepared by Deboy in celebration of the harvest season.

The class is $150 per person, which includes round-trip transportation and a Masters of Food & Wine cookbook. Guests will meet Park Hyatt Washington’s culinary team at the hotel at 9 a.m. to board a limo bus for the ride out to Easton. The limo will arrive back at the hotel at 5 p.m.

Tickets are available online.

Bibiana Osteria-Enoteca celebrates sixth anniversary

This September Bibiana Osteria Enoteca, 1100 New York Ave. NW, is celebrating its sixth anniversary with happy hour specials from 3-7 p.m. Monday through Friday.

Bibiana Osteria Enoteca is celebrating its sixth anniversary. (Photo: Mark Heckathorn/DC on Heels)

Guests can toast to Bibiana’s six years with red and white wine, Prosecco, Peroni and rail cocktails for $6. Small plates such as costa di agnello, lamb rib glazed with sherry vinegar and saba; arancini, stuffed rice fritter “carbonara” with crispy parsley and fresh black pepper; carciofi, fried artichokes with parsley and lemon; polpetta, pork and veal meatballs with tomato sauce, polenta and pecorino are $6. Pizzas like the margherita pizza with mozzarella, San Marzano tomato and basil; the funghi pizza with tomato, wild mushrooms, mozzarella and basil; the salsiccia pizza with sausage, garlic, red chili, tomato and pecorino; and the vongole pizza with sliced local clams, white sauce, chili flakes, and Italian parsley are also priced at $6 during happy hour.

The specials are available until the end of September.

The Riggsby in the Carlyle Hotel, 1731 New Hampshire Ave. NW, has begun a new cocktail party-themed weekday happy hour and Sunday brunch service.

The Riggsby has launched a new Sunday brunch and weekday happy hour with specials including this avocado and shrimp toast.
(Photo: The Riggsby)

The happy hour menu — named “The Cocktail Party” — is infused with nostalgic nods to owner and chef Michael Schlow’s childhood and his parents’ dinner parties, to which well-dressed friends and neighbors would arrive with classic dishes such as stuffed mushrooms and deviled eggs.

Schlow’s interpretation includes 11 hors d’oeuvres that range from lighter bites such as marinated olives and almonds ($5) and homemade potato chips ($6) to more filling fare such as avocado and crab toast ($6), hanger steak brochette ($6) and spicy shrimp rolls ($7). Each item pairs well with the selection of six aperitifs designed by bar manager Christine Kim, including a martini, Manhattan and gimlet — all $6 and served in classic Nick and Nora cocktail glasses — as well as a Champagne cocktail ($7), Pinot Grigio ($6), Barbera ($6) and local draft beer ($4).

The Riggsby’s Sunday brunch menu continues the mid-century theme with a selection of classic American fare with a modern twist. Guests can choose from a selection of snacks and starters, such as organic Greek yogurt served with fresh berries and homemade granola ($9), avocado toast with Maryland crab meat, jalapeno and pickled red onion ($12), or chilled oyster, shrimp, crab and mussel plateau ($45). Entrée highlights include classic breakfast dishes such as the “morning after” sandwich with eggs, prosciutto cotto and pecorino ($12), poached eggs with Maryland lump crabmeat ($16), a chorizo breakfast burrito ($13) and buttermilk pancakes served with hazelnuts and caramelized bananas ($12); as well as hearty options like the all-American tavern burger with bacon-onion jam ($15), schnitzel a la holstein ($26) and steak frites served with béarnaise ($22). Sides include homemade sausage ($6) and sea salt French fries ($6).

Guests can enjoy 11 different brunch libations like the Virginia Slim ($13) with gin, Aperol, sparkling rosé and lemon, or, the Americano ($9), which combines Campari, sweet vermouth and seltzer for a strong morning wake-up call. Other cocktails include the Harvey Wallbanger ($11) with vodka, Galliano, orange juice; the paloma ($10), classics like a daiquiri ($11), bellini ($8) and mimosa ($8), as well as two choices of bloody mary, including the Riggsby Bloody Mary ($10) with chilies and house-picked cucumber.

The Cocktail Party menu is available Monday through Friday from 4-7 p.m. and brunch is served on Sunday from 11 a.m.-3 p.m.

Ankar celebrates Turkish Restaurant Week

The seventh annual Turkish Restaurant Week is Sept. 12-20. Ankara, 1320 19th St. NW, will offer special prix-fixe menu during the week-long celebration of Turkish cuisine.

Ankara is celebrating Turkish Restaurant Week with an $18 three-course dinner or $30 four-course dinner including ali nazik, a smoked, spiced pureed eggplant with sautéed lamb cubes. (Photo: Ankara)

Ankara will offer a special three-course prix-fixe lunch for $18 and four-course prix-fixe dinner for $30.

The lunch menu begins with a choice of hummus, haydari, havoc tarama, ezme, babaganous or muhammara. Entrees include a chicken kebab served with rice or French fries; an adana (spicy, minced beef and lamb) kebab served with rice; a lamb burger served with mozzarella, lettuce, tomatoes and cucumbers or a doner sandwich (shaved slow-cooked beef) with lettuce, tomatoes and cucumbers. For dessert choose from baklava or sutlac, Turkish rice pudding.

The dinner menu begins with haydari, pasa salatasi or shakuska. The second course includes a choic of mucver (zucchini fritters), sigara boregi (filo dough stuffed with feta and herbs) or kasarli mantar (mushrooms topped with kasar cheese and Turkish butter). The entrée includes a choice of tavuk sis (chicken kebab), kofte (grilled, minced beef and lamb meatballs), yogurtlu adana kebab (grilled, minced spiced lamb and beef topped with yogurt), grilled salmon with garlic yogurt sauce and chick pea salad, or ali nazik (smoked, spiced pureed eggplant with sautéed lamb cubes). Dessert include the choic of baklava or sutlac.

Passion Food restaurants offer Sunday Suppers

Passion Food Hospitality restaurants DC Coast, Penn Commons, District Commons and Fuego Cocina y Tequileria are revising the classic concept of Sunday Supper with meals from blue-ribbon American fare to an authentic Mexican feast beginning Sept. 13.

Penn Commons and District Commons are serving a Crisco fried chicken dinner on Sundays. (Photo: Passion Food Hospitality)

After a busy summer, the four are setting t the table for a “home coming” with dinners that encourage togetherness and the rite of breaking bread together before the start of the week.

DC Coast, 1401 K St. NW, will serve a Sunday Seafood Supper every Sunday evening. The three-course meal features a Caesar salad with garlic croutons, Spanish anchovies and parmigiana reggiana cheese. Next, guests will enjoy a seafood platter showcasing the chef’s selection of peak-season fish and crab cake with roasted red pepper remoulade, cocktail sauce and citrus beurre blanc with a side of a hush puppies and fresh harvest vegetables. Dessert is a triple chocolate bombe. The meal is $35 per person or $50 will wine pairings.

Penn Commons, 700 Sixth St. NW in Penn Quarter, is offering a “Winner! Winner! Chicken Dinner!” from 8-10 p.m. The menu includes Crisco fried chicken served with collards, mac ‘n’cheese and a biscuit. District Commons, 2200 Washington Circle NW in Foggy Bottom, follows the tradition, serving the meal at the same time in the bar and lounge area. Pair it with a cold brew for $5 from the list of craft and domestic ales. The meal is $12 per person at both restaurants.

Fuego Cocina y Tequileria, 2800 Clarendon Blvd., Arlington, is offering a “Feast of the Chupacabra” dinner. Named for the legendary beast whose name literally translates to “goat-sucker,” the meal includes locally-raised, organic goat from Pipe Dreams farm that has been seasoned with spicy chili de arbol rub and slow-roasted for 6-8 hours and served with rice, beans, corn tortillas and other traditional accompaniments. The meal feeds four to six people and must be ordered by 5 p.m. Friday.

Logan Tavern hosts Rosh Hashanah dinners

Logan Tavern, 1423 P St. NW, is hosting Rosh Hashanah dinners on Sept. 13 and 14.

Logan Tavern is serving two Rosh Hashanah dinners. (Photo: Gluten Free Grapevine)

The menu features family-style appetizers starting at 6:15 p.m. of fresh challah with honey butter, house-made chopped liver, apples and honey, keftedes de prasa and house-smoked salmon crostini with yogurt dill sauce. Entree selections, served at 6:45 p.m., include roast beef brisket with red wine-braised potatoes and pearl onions, roasted zucchini and squash; oven-roasted salmon with apple Dijon glaze, pomegranate pine nut Israeli cous cous and grilled asparagus; or warm vegetarian farro salad with roasted sweet potatoes, feta, onion, cucumbers, tomatoes and sumac.

The dinner is $40 per person or $55 per person with a glass of St. Kilda chardonnay and Les Gardettes syrah blend wine pairings. An optional dessert of mango key lime pie or apple crisp and coffee are available for $8.

Ten percent of the proceeds benefit the Jewish Food Experience. Reservations are required as entrees must be pre-selected.

Vinoteca brings back Tuesday night wine classes

Vinoteca, 1940 11th St. NW, is bringing back its popular Tuesday night wine classes, with the seasonal four-class series beginning Sept. 15. Exploring some of fall’s best varietals, wine regions and popular industry trends, sommelier Kate Chrisman will show and allow guests to taste how rosés are not just for summer, the diversity of Italian wines, why Cabernet is king and explore a new trend in bubbly: small-production “grower” Champagne.

Vinoteca is bringing back its Tuesday wine classes beginning this Tuesday. (Photo: Vinoteca)

The fall wine classes will take place every other Tuesday evening, from 7-8:30 p.m. in the restaurant’s upstairs lounge. Each class will explore and pour four to six different wines each paired with bites.

The fall wine class series includes:

Sept 15 – Fall Rosés: Not just for summertime, rosé wines can be enjoyed year-round. Vinoteca will showcase the wide variety of rosé wine styles and how they make excellent pairings with fall cuisine and cooler weather. The class is $45 and limited to 20 people.

Sept. 29 – Wines of Italy: One of the most complex and rewarding winemaking regions of the world, Italy offers a little bit of everything. The class will explore Italy, from the Alpine North to the heat of the Mediterranean South. The class is $45 and limited to 20 people.

Oct. 13 – Cabernet Sauvignon: The King of Bordeaux and Beyond While Cabernet Sauvignon might be most closely associated with Bordeaux in many people’s minds, cabernets are being produced around the world in a wide range of styles and profiles. The class will taste cabs from around the globe. The class is $45 and limited to 20 people.

Oct. 27 – Champagne: A Grower’s Revolution: The new trend in Champagne is “grower” wines: Champagne that is hand-crafted by small production houses and made with grapes grown on their own estates, to emphasize how different varietals and terroirs affect the flavors and textures of each wine. The class is $55 and limited to 15 people.

Reservations are required and can be made online.

701 Restaurant hosts five-course Champagne dinner

701 Restaurant, 701 Pennsylvania Ave. NW, is hosting a five-course Champagne dinner with Champagne Lanson, on Tuesday, Sept. 15 at 7:30 p.m.

701 Restaurant is hosting a five-course Champagne dinner on Tuesday. (Photo: Revamp)

The House of Lanson is known for blending its Champagne using a majority of pinot noir and chardonnay in order to achieve the perfect balance of power and finesse. It supplies from over 500 hectares of vines in the wine-growing region of Champagne offering a wealth of choice. It is Champagne Lanson’s first wine dinner in Washington, D.C. Dinner is $100 per person.

The first course is potato terrine with whipped crème fraiche and paddlefish caviar paired with Lanson Black Label Brut NV. The second course is hamachi crudo with radish, hon shimeji mushroom and brown butter miso emulsion paide with Lanson Black Label Brut NV. That is followed by scallops with popcorn puree, chanterelle mushrooms and blueberry kosho paired with Lanson Rose Label Brut. The entrée is braised, grass-fed beef short ribs with reblochon potato puree, carrots, and spicebush vinegar jus paird with Lanson “Gold Label” Vintage Brut 2002. Dessert is epoisse with apricot mostarda and raisin bread, and elderflower parfait with coconut and nectarine paired with Lanson White Label.

Redwood holds end-of-season crab feast

Redwood Restaurant and Bar, 2171 Bethesda Lane, Bethesda, is celebrating the end of summer with a crab feast and patio party on Saturday, Sept. 19 from 1-5 p.m.

Redwood is holding an end-of-summer crab feast next Saturday. (Photo: St. Anthony in the Hills)

The family-friendly weekend bash includes bushels of hot, steamed crabs served with house-made potato salad, hush puppies and corn-on-the-cob; live local music from Bach to Rock and others; an outdoor grill serving up classic American fare; summer beers, wines and cocktails; and kids activities including face painting and origami.

General admission is $39 and includes 1/2 dozen crabs, three drink tickets, a round of sides and a commemorative Redwood mallet. The VIP package is $59 and includes all-you-can-eat crabs, three drink tickets, unlimited sides, reserved seating and a commemorative mallet. The kids package is $15 for three crabs or a hot dog, one side, one soft drink and one activity ticket.

For those who just want to have a drink and enjoy the music, Redwood will have the outdoor grill going with hot dogs and burgers available a la carte, and two outdoor bars slinging beers such as Jailbreak, DC Brau, Flying Dog and Natty Boh on special between $3-$5, specialty Redwood mason jar cocktails for $6 and wines ranging from $4-$8.

Tickets are available online.

Top Chef contestants Mike Isabella and Jennifer Carroll announced plans to open a new French Mediterranean restaurant at The Wharf, the new development being built along the Southwest Waterfront where Phillips Seafood, The Channel Inn and other restaurants and night clubs had been.

Mike Isabella (center) and Jennifer Carroll (right) will open Requin at the Southwest Waterfront and a pop-up at the Mosaic District. They are seen here at the grand opening of the failed Bandolero in Georgetown. (Photo: Georgetowner)

Isabella and Carroll announced on Tuesday that they would open Requin in the new $2 billion, 27-acre development from PN Hoffman and Madison Marquette that will stretch from the Municipal Fish Market to Fort McNair along the Washington Channel. The mixed-use development will include housing, offices, retail and restaurants. Other announced tenants include Canopy by Hilton, Hyatt House and and Intercontinental Hotel, and the American Psychiatric Association headquarters.

The Requin partnership with Carroll is similar to Isabella’s deal with Jonah Kim, who will be executive chef and partner at Yona, the Japanese noodle bar and small-plates restaurant scheduled to open this fall at 4000 Wilson Blvd., Ballston. Carroll and Kim will oversee the food and design at their restaurants, but Isabella will handle the financial and business aspects.

The 4,000 square-foot, free-standing Requin is slated to open in mid-2017 with Carroll at the helm. Requin, which is French for shark, will serve a seafood-heavy menu influenced by the food from France’s Mediterranean coast such as grilled whole fish, wood-fired shellfish, raw bar and seafood roasts, as well as steak and a classic cheese cart. In addition to coastal French cuisine, the restaurant will feature the largest wine program of any Mike Isabella Concepts restaurants.

Isabella and Carroll will open their French Mediterranean seafood restaurant at the new Wharf mixed-use development. (Rendering: Perkins Eastman)

The single-story restaurant will be enclosed with glass walls and highlighted by steel beams and concrete accents. It will be located on The Wharf’s main boardwalk with elevator access to the parking garage. It will feature a patio that will more than double the restaurant’s seating during warm months. The wall facing the patio will open in the summer, creating a semi-open air environment inside as well.

Diners will get to preview the food this fall when Requin opens a pop-up at 8296 Glass Alley in Merrifield’s Mosaic District. The space was vacated earlier this week by temperamental chef R.J. Cooper’s Gypsy Soul restaurant, which ower Eskridge, the building’s owner, $277,790 in back rent for Gypsy Soul.

“Requin is a dream project in a dream location,” Carroll said in a press release. “Mike and I have been talking about working on something together for years, so when he approached me with the early ideas for a restaurant at The Wharf, I knew it was time. Requin is going to be a pretty ambitious restaurant, and as the chef and partner, I couldn’t be happier to be backed up by the proven team that Mike has put together, and it’s a bonus that we can begin cooking and testing the menu in Merrifield right away. I’ve had my eye on D.C. for a long time, and now I’ve finally found the right project and partner.”

Carroll previously worked with the Marcus Samuelsson Group at the Red Rooster in Harlem and the Bermuda pop-up Samuelsson at HP. She also worked as a sous chef at chef Eric Ripert’s Le Bernardin seafood restaurant in New York and later as chef de cuisine at 10 Arts Bistro & Lounge in Philadelphia. Carroll and Isabella were both on season six of Top Chef.

First, Requin’s pop-up then Kapnos Kouzina will open in the failed Gypsy Soul space in Merrifield’s Mosaic District. (Photo: Jeff Elkins)

The Requin pop-up will be open for dinner only from Tuesday through Saturday through the end of the year. Then, in early-2016, Isabella will open a second Kapnos Kouzina, a Greek restaurant, in the Mosaic District space. The first Kapnos Kouzina is slated to open at 4900 Hampden Lane, Bethesda this fall. It will offer a homestyle take on regional Greek cooking that is more traditional and classic than the inland and coastal styles presented at the original Kapnos on 14th Street NW and Ballston’s Kapnos Taverna, which features Greek coastal cuisine.

Kapnos Kouzina will feature both small plates and large-format platters served family-style. Signature dishes will include Greek-spiced crispy chicken with attiki honey; braised lamb top round with lentils, eggplant, tomato and harissa; and whole roasted branzino in a spicy clam broth. It will also feature a few favorites from the original Kapnos, notably the stone bread and Greek spreads. Kapnos Kouzina will be open for weekday lunch and Carroll’s boyfriend, Billy Riddle, will be the chef de cuisine in Merrifield.

Another location of Kapnos Taverna is slated to open in College Park in early 2017. It will be in the University of Maryland’s 276-room hotel project, located across from campus on Route 1. A second location will open in September in terminal B/C at Ronald Reagan National Airport.

“I’m always looking to expand the Kapnos brand and grow Mike Isabella Concepts,” said Isabella in the press release. “So when Edens approached me about a space in Mosaic District, I thought it would be a great location for Kapnos Kouzina. Before we begin construction, we are going to use the existing restaurant space to test our brand new French Mediterranean concept later this year. I’ve been working on this concept for The Wharf in D.C., and now I have the perfect chef to partner with on the menu. Jennifer Carroll and I have remained friends since our first season of Top Chef. I’m so excited she is moving to D.C. to help take my team to another level.”

Two of D.C.’s newest restaurants will unveil their Sunday brunch menus this Sunday. Centrolina, Amy Brandwein’s Italian osteria and market at 974 Palmer Alley in CityCenterDC, and Stanton & Green, 319 Pennsylvania Ave. SE, both kick off brunch July 19.

The Calabrese breakfast at Centrolina. (Photo: Centrolina/Instagram)

Centrolina’s new brunch will feature breakfast dishes like house-made granola and Greek yogurt for $10; a shiitake and oyster mushroom quiche priced at $10; a Calabrese breakfast with sunny side eggs and nduja salami on toasted paladin bread for $12; eggs baked in San Marzano tomatoes with mozzarella and basil for $14; ricotta gnoccia wit apricot sage brown butter and toated black walnuts for $16; buckwheat ricotta pancackes with peaches and blueberries for $13; and French toast with brioche, raspberries, fresh butter and local maple syrup for $14. Items from the market include bomblonis, sticky buns, cinnamon rolls and scones. Sides include pancetta, rosemary potatoes, seasonal fruit and whole wheat bread with plum jam and farm better.

Centrolina will serve brunch from 9:30 a.m.-1:30 p.m. The full brunch menu is available http://centrolinadc.com/restaurant/brunch-menu/ online.

Stanton & Green will serve its brunch menu all day from 11 a.m.-9 p.m. on Sundays. Its new brunch menu features shareable bites, as well as both savory and sweet larger plates. Dishes include “pigs in a blanket” with bites of house-made chorizo wrapped in pancake fry batter, dusted with powdered sugar and served with fresh blackberry maple syrup for $10; shrimp fritters with charred summer corn and bell peppers, served alongside a roasted jalapeno cilantro aioli for $10; a trio of deviled eggs including charred and pickled jalapeno, chorizo and pimento cheese, and a classic deviled recipe with bread and butter pickles for $9. Hearty savory dishes include steak and eggs with Wagyu beef, fried potato boats, sautéed spinach, a 60-minute egg and hollandaise for $24; a house-made chorizo breakfast sandwich topped with cheddar, Applewood-smoked bacon, dijonaise, and a sunny-side up egg on a potato bun for $14; a smoked trout benedict with potato cakes, 60-minute egg, sautéed spinach, dill hollandaise and salmon roe for $14; and Tasso-spiced pork belly hash with peppers, onions, crispy potatoes, egg and herbs for $14. Sweeter dishes include oversized red velvet pancakes layered with whipped cream cheese frosting, powdered sugar and maple syrup for $12; granola-crusted French toast with berry compote and powdered sugar for $12; Greek berry yogurt with house granola, vanilla honey and fresh berries for $9; and house-made cappuccino coffee cake with an espresso glaze for $7.

In addition, there will be sandwiches and burgers such as the shrimp po’boy with cornmeal-crusted shrimp, lemon caper aioli, and slaw on a pretzel roll for $16; French dip featuring thin-sliced grass-fed beef, horseradish aioli and Grayson cheese on a pretzel roll for $15; a chickpea/lentil/quinoa/barley-based veggie burger for $12; and the double-decker Greene Burger stacking two 6-ounce. bacon-infused beef patties, smoked gouda, crispy bacon, onion rings and bacon aioli on a pretzel roll for $24.

Staunton and Greene will also serve special brunch cocktails as well as traditional morning cocktails.

Black’s Bar and Kitchen hosts five-course wine dinner

On Tuesday, July 21, Black’s Bar and Kitchen, 7750 Woodmont Ave., Bethesda, will feature a five course wine dinner with pairings from Moshin Vineyards, a Sonoma vineyard near the Russian River that specializes in sustainable, minimally invasive winemaking. Guests will taste the winery’s rosé, pinot noir, zinfandel and a sauvignon blanc/semillion blend.

Blacks Kitchen & Bar will host a wine dinner Tuesday featuring Moshin Vineyards. (Photo: Black’s Kitchen & Bar)

Executive chef Dane Sewlall has created a menu of hearty, seasonal American dishes to pair with the wines. The first course includes yellowfin tuna crudo with fennel, blueberry barbecue gastrique, pickled watermelon rind and scallion paired with Vin Gris Rose 2013. The second course includes spice crusted swordfish, smoked eggplant purée, crispy chickpeas, heirloom tomato, basil and green goddess dressing paired with Molinari Pinot Noir 2010. The third course includes port braised duck breast, herb tortellini, pickled cherries, wilted arugula, pistachio gremolata and cherry-peppercorn glaze with Emoshin Pinot Noir 2010. The fourth course is coffee rubbed filet mignon, skillet corn, green chilies, corn cream, roasted tomatillos and a cabernet demi glace paired with Carreras Vineyard Zinfandel 2010. The fifth course includes local peach cobbler, fired corn pudding, blueberry gelato and passion fruit caramel sauce paired with Moshin Potion N*11 2011.

Dinner begins at 7 p.m. Seats are $85 per person including of tax and gratuity. Reservations can be made at https://brgevents.wufoo.com/forms/moshin-vineyards-wine-dinner/.

Met Bethesda offers Met “Minion” kids menu

Met Bethesda, located next door to Arc Light Cinemas at 7101 Democracy Blvd., Bethesda, is offering a Met “Minion” menu to celebrate the release of the movie Minions. Minions continues the story that began in Despicable Me about the yellow creatures whose purpose is to serve the world’s most despicable masters. Scarlet Overkill, the world’s first female villainess, recruits minions Kevin, Bob and Stuart in hopes that they can assist her in taking over the world.

Before or after the movies, families can enjoy the many kid-friendly entrée options on the Met “Minion” menu including mini Minion cheese bugah with cheddar cheese and served with French fries; Bob’s peanut butter-n-banana sammy with smooth peanut butter, sliced bananas and honey; spaaagetti-n-meatballs with all beef meatballs and 12-hour slow cooked tomato sauce, and chicken fingars, served with French fries. For dessert, kids can choose a chocolate covered frozen banana with rainbow sprinkles. Dishes are priced from $7-$8, and each entree includes a beverage and dessert.

The Met “Minion” menu will be offered through Labor Day.

Blue Duck Uncorked returns on Tuesdays

Blue Duck Tavern and Blue Duck Lounge, located at Park Hyatt Washington on the corner of 24 and M Streets NW, will feature rare magnums by the glass, with four-ounce pours until each bottle is consumed every Tuesday as part of the weekly Blue Duck Uncorked wine program through Sept. 22.

The chef’s wine cellar at Blue Duck Tavern. (Photo: Blue Duck Tavern)

Every Tuesday from 5:30-10:30 p.m. Blue Duck Tavern will be pouring tastes of a specially selected rare magnum, which is not found on the restaurant’s featured wine list. The selection of fine wines is chosen by general manager Joseph Cerione. It is an opportunity to taste the vintages by glass, with each pour priced at $30.

The schedule includes:

• July 21: Peter Michael, Pinot Noir, “Le Moulin Rouge,”Santa Lucia Highlands, CA 2005
• July 28: Patz & Hall, Pinot Noir, “Pisoni Vineyard,” Santa Lucia Highlands, CA 2000
• Aug. 4: Arietta Winery, Red Blend, “Hudson Vineyard, H Block,” Napa Valley, CA 2000
• Aug. 11: Robert Foley Vineyards, Claret, Napa Valley, CA 1999
• Aug, 18: Vineyard 29, Cabernet Sauvignon, Napa Valley, CA 1999
• Aug. 25: Groth, Cabernet Sauvignon, Oakville, CA 1997
• Sept. 1: Arrowwood, Cabernet Sauvignon, “Saralee’s Vineyard,” Russian River Valley, CA 1996
• Sept. 8: Silver Oak Cellars, Cabernet Sauvignon, Alexander Valley, CA 1990
• Sept. 15: Ojai, Syrah, “Thompson Vineyard,” Santa Barbara County, CA 1998
• Sept. 22: Behrens & Hitchcock, Petit Syrah, “Old Vine,” Napa Valley, CA 1998

 

Jack Rose’s rooftop tiki bar reopens Thursday

Jack Rose Dining Saloon’s rooftop tiki bar will reopen for the season starting July 23. The hidden bar, located just off the rooftop terrace, will be open Thursdays through Saturdays with tropical cocktails, island-inspired fare and a special “Tiki Thursdays” happy hour from 5-7:30 p.m. on Thursdays.



Jack Rose Dining Saloon’s tiki bar opens for the summer on Thursday. (Photo: Thrillist)

Jack Rose’s bartenders are combining fresh fruit juices, quality rums and even jalapeno-infused whiskey, into special tiki cocktails. The boozy concoctions are all $13 and available for half-off during “Tiki Thursdays” happy hour:

The tropical cocktails include the Palm Pine made with Jameson Black Barrel infused with jalapeno, pineapple, banana and ginger beer; the Bahia with Captain White, coconut cream and pineapple; Ti’ Punch with Rhum Agricole, lime, cane syrup, tiki bitters and cinnamon; and the Worlds Collide with Aviation gin, Aquavit, lime, lemon, passion fruit and Sam Adams Twisted Tea.

The tiki bar will also offer a selection of canned and bottled summer brews for $6 ($5 during Tiki Thursdays happy hour), such as Boulevard Ginger Lemon Radler, Victory Summer Love, Devil’s Backbone Trail Angel and Troegs Sunshine Pils.

The tiki menu includes fresh island-inspired fare cooked on the terrace’s wood-fired grill. Half-price on Thursdays from 5-7:30 p.m., menu items will include Pacific shrimp tacos with pickled cabbage and mango salsa for $13; flank steak tacos with charred pineapple, onion and cilantro for $13; pit grilled whiskey wings with hot and sour dipping sauce for $11; and jalapeno hushpuppies with Old Bay mayo for $6.

The tiki bar is open Thursdays from 5 p.m.-close and Fridays and Saturdays from 8 p.m.-close.

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