Next Saturday, Sept. 12, Urban Butcher, a restaurant, butcher shop and meat cellar at 8226 Georgia Ave., Silver Spring, will begin serving its Sunday Brunch on Saturdays from 11:30 a.m.-4 p.m. Also, beginning Sept. 14, the restaurant will be open on Mondays.
Urban Butcher will begin serving Saturday brunch on Sept. 12 including country bread French toast. (Photo: Urban Butcher)
In addition to a number of dishes featured on Urban Butcher’s evening menu, its “urban rustic” brunch menu includes items such as country bread French toast topped with goat milk gelato and apples braised with maple syrup and dark spices for $12 and a grilled Amish chicken breast nicoise salad for $22. Omelets and scrambles include house-made bacon, chopped tomato and cheddar; broccolini, caramelized onions and goat cheese; and smoked trout, green onions, roasted garlic and brie. All are served with home fries and field greens for $14. The restaurant’s 60-day in-house dry-aged T-bone steaks are available for 20 percent off. Steak extras include foie gras torchon, white truffle butter and two eggs with home fries.
From the bar, guests may select from cocktails including Urban Butcher’s house-made Bloody Mary, hard cider mimosa and hibiscus mojito. Guests may also choose the restaurant’s signature lavender margarita for $6. It is also available by the pitcher, which serves five-six, for $25.
The full brunch menu is available online.
Cava Grill opens in Reagan National Airport
Cava Grill opened its newest location on Friday in Reagan National Airport’s B Terminal, which also introduced a breakfast program featuring a Greek yogurt bar, build-your-own breakfast bowls and freshly-brewed Compass Coffee for morning commuters.
Cava Grills new airport location is serving breakfast including this yogurt with banana and blueberries. (Photo: Cava Grill)
Morning travelers can order from the Greek yogurt bar and add toppings such as granola, honey, hemp hearts, chia seeds and seasonal roasted fruits from the new breakfast menu, which is only available at the new airport location. Build-your-own breakfast bowls allow guests to put their unique spin on the healthy morning meal, featuring breakfast favorites in Cava Grill’s customizable bowl format. Diners will be able to pair their eggs with roasted potatoes, grains or baby spinach, and add proteins such as grilled meatballs, spicy lamb meatballs, falafel or Greek chicken sausage created exclusively by local Logan’s Sausage Co. The restaurant will also offer a variety of Mediterranean-inspired toppings like harissa, tomato/onion, organic arugula, crumbled feta, and Sriracha Greek yogurt.
Cava Grill’s opening in Terminal B is part of the recent overhaul of Reagan National Airport’s dining options, bringing in local and nationally-recognized chefs to offer gourmet food options for travelers.
Like with other recent Cava Grill openings, the new location will feature local beer and wine on tap; new menu items including seasonal vegetables roasted in Cava’s new stone-fired ovens and rotating seasonal soups, juices and teas made in-house daily. Relationships with local partners like Whisked!, Gordy’s Pickle Jar and RunningByrd Tea.
Graffiato, Kapnos Taverna offer fixed price platters for holiday
Graffiato, 707 Sixth St. NW, and Kapnos Taverna, 4000 Wilson Blvd., Arlington, are celebrating the symbolic end of summer with a pair of fixed-price seasonal feasts through Sunday, Sept. 6.
At Graffiato, Mike Isabella and chef de cuisine Jose Adorno are serving up an Italian barbeque dinner featuring beef brisket, Chinatown ribs, cacio e pepe, baked white beans, artichoke coleslaw and rotol for $25 a person.
At Kapnos Taverna, guests can feast on a crab roast platter, which comes with grilled king crab leg, crispy soft shell crab, Old Bay steamed Maryland blue crab, Maryland blue crab keftedes and lump crab imperial. The platter is served with assorted Greek sides and serves two-four people for $85. As an added bonus, guests can enjoy the crab roast platter on the restaurant’s brand new patio, opening this week.
Both restaurants are closed Monday for Labor Day.
Brookland’s Finest, Sloppy Mama’s team up for special menu
Beginning on Labor Day, Brookland’s Finest Bar & Kitchen, 3126 12th St. NE, will offer a week-long collaborative menu with Sloppy Mama’s Barbeque from Chantilly, Va., featuring sandwiches and smoked meat entrees.
Beginning Monday, Brookland’s Finest will serve Sloppy Mama’s barbeque for a week. (Photo: Sloppy Mama/Instagram)
The special menu will be available Sept. 7-13, and will feature dishes with Kansas City and Georgia Gold sauces such as smoked chicken muffuletta panini with olive tapenade, smoked mozzarella cheese, Olli prosciutto, sundried tomato dipping sauce and hand-cut chips for $13; beef brisket sandwich with cole slaw, choice of Kansas City or Georgia Gold sauce, brioche bread and hand-cut fries for $14; pork ribs with bacon mac and cheese, spicy greens and cole slaw for $20; beef brisket with buttery mashed potatoes, sauteed spinach and cole slaw for $22. Dessert rounds out the menu with a s’mores rice crispy bar with graham cracker ice cream for $8.
In addition to the special menu, the restaurant will also serve its weekend brunch menu on Labor Day.
Tickets for Old Ebbitt’s Oyster Riot go on sale Tuesday
Tickets go on sale Sept. 8 for Old Ebbitt Grill’s 21st annual Oyster Riot. The restaurant, located at 675 15th St. NW, will hold its annual oyster party on Nov. 20 and 21.
Tickets go on sale Tuesday for Old Ebbitt Grill’s Oyster Riot. (Graphic: Old Ebbitt Grill)
Oyster Riot is held annually the Friday and Saturday before Thanksgiving. Each night, nearly 1,000 people devour tens of thousands of oysters while enjoying the gold medal winners of the International Wines for Oysters Competition. The party will be held from 7-10 p.m. on Nov. 20 and 1-4 p.m. and 7-10 p.m. on Nov. 21. In addition to 25 kinds of oysters from both coasts, the menu includes fruit and cheese, shrimp, crab claws and oyster hors d’oeuvres. Music for both evening sessions includes Cool John Ferguson, Ironing Board Same, Pat “Mother Blues” Cohen, Big Ron Hunter, Robert Lee Coleman, Lil Joe, Harvey Dalton Arnold, Bubba Norwood and Sol Roots. Bad Influence Band headlines the Saturday matinee session.
Tickets for each session is $140 per ticket with a maximum of 20 tickets for each session. Tickets go on sale Tuesday at the restaurant, 675 15th St. NW, between 7:30-8:30 a.m. The remaining tickets will be available online beginning at 10 a.m.
Slate Wine Bar + Bistro celebrates third anniversary Wednesday
September marks three years of business for Slate Wine Bar + Bistro, 2404 Wisconsin Ave. NW. Since the modern-day traditional third anniversary gift is crystal or glass, Slate will celebrate by giving each dinner guest a free glass of Cava from 4-11 p.m. on Wednesday, Sept. 9.
Slate Wine Bar + Bistro celebrates its third anniversary on Wednesday. (Photo: Gilt City)
Guests will also have the dining option of a special third year anniversary three-course dinner menu for $33 and half-priced bottles of wine.
Blue Duck Lounge offers interactive cheese tour in September
Blue Duck Tavern cheese specialist Sophie Slesinger will debut Sophie’s Cheese Table, an interactive cheese tour available exclusively at Blue Duck Lounge from Thursday through Saturday between 7-9 p.m. beginning Sept. 10.
Blue Duck Tavern’s cheese specialist Sophie Slesinger builds a cheese plate. (Photo: Len DePas Photography)
Those sharing a passion for cheese are encouraged to book the private class, which is available for small groups up to eight guests. Classes are $65 per person and include three pre-selected American farmstead cheeses along with a charcuterie course and three drink pairings.
Throughout the two-hour class Slesinger will provide detailed background on the different cheeses, their origins and which wines and beers pair best. Her customized cheese plate will be paired with bread, house-made jelly and marmalade, dried fruit, quince paste and pickles.
Slesinger has been nationally recognized for her knowledge and creativity with cheese. She was appointed cheese specialist of Blue Duck Tavern and Blue Duck Lounge at the Park Hyatt Washingon, corner of 24th and M Streets NW, in October 2014. She began learning the art of cheese in New York while working as the program director at Saxelby Cheese from 2011-2013. After her two-year stint in New York, she accepted a position as cheesemonger at GCDC in Washington, D.C., where she selected the restaurant’s featured cheeses, crafted the evening menu and developed a weekly program focused exclusively on cheese education until she moved to Blue Duck.
For reservations email Marvina Tribbey-Williams or call 202-419-6620.
]]>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.
]]>Astro Doughnut & Fried Chicken, 1308 G St. NW, began serving two new dishes last week.
Astro Doughnuts & Fried Chicken unveils a new breakfast sandwich with poached egg, chicken and bacon on a savory doughnut last week. (Photo: Astro Doughnuts & Fried Chicken)
The new breakfast egg sandwich has a poached egg on a savory doughnut for $4.50. A fried chicken version is available for $5. Diners can add an egg from Trickling Springs for $2, bacon or sausage gravy for 75 cents and Trickling Springs cheddar cheese for 50 cents. It is available from 7:30-10:30 a.m. Monday through Friday and 9 a.m.-noon on Sarturday.
The Doughnut Ice Cream Sundae features ice cream and toppings on a brûléed vanilla doughnut. Ice cream flavors from Trickling Springs Creamery include butter pecan or vanilla and toppings include caramel or hot fudge, whipped cream and bacon (Bacon costs 75 cents extra> The Doughnut Ice Cream Sundae is available for $5.50 from 1:30-4 p.m. Monday through Friday and noon-3 p.m. Saturday.
Cashion’s Eat Place celebrates Rickey month
Cashion’s Eat Place, 1819 Columbia Road NW, is celebrating the city’s official cocktail — the Rickey – all month long with a pop-up Rickey bar featuring specials and flights of the staff’s own Rickey creations.
Cashion’s staff has created its own take on the classic Rickey cocktail, which traditionally just requires bourbon or gin, lime and soda.
Among the Rickeys will be the “Wild Thing” with Jim Beam Rye, a housemade “Northern Neck Farms Two-Way Tincture” and fresh lime, topped with Herout Cidre cotentin organic sparkling cider from Normandy, France. The tincture is made with fresh blackberries, hyssop and chervil steeped separately in grain alcohol and organic apple cider. After aging for four weeks, mixtures are strained and blended together to create the final product. Another is the Blue Shrub made by infusing Green Hat Gin with fresh mint and mixing it with house blueberry shrub, lime and soda. Finally, theres the Green Shipman made with Green Hat’s Navy Strength Gin, fresh basil, mint and simple syrup.
All three Rickeys are available a la carte for $10 each, or sampled as a flight of three for $12, from July 1-31.
Blue Duck Lounge debuts all-American cheese flight
The Park Hyatt Washington’s Blue Duck Lounge at 24th and M Streets NW, is honoring Independence Day with an all-American cheese flight throughout July.
The all-American cheese flight includes three one-ounce tastes of pre-selected artisanal American cheeses and three three-ounce drink pairings for $30 from 5:30-10:30 p.m. nightly. Sophie Slesinger, cheese specialist for Blue Duck Tavern and Blue Duck Lounge, will pre-select the cheeses while the restaurant’s sommeliers will select the suggested beer or wine pairings.
The cheese flight will change weekly. Guests can expect American cheeses such as Summer Snow (sheep) from Woodcock Farm in Vermont, Elsa Mae (cow) from Calkins Creamery in Pennsylvania and Chevrotin (goat) from Seal Cove Farm in Maine. Sample American wine pairings include: Honig Sauvignon Blanc, Tablas Creek Rhone Blend, and Elizabeth Spencer Grenache Rose. Sample American beer pairings include Flying Dog Dead Rise, Port City Optimal Wit and Goose Island Sofie.
Old Town Pour House gets shark-y
Old Town Pour House, 212 Ellington Blvd., Gaithersburg, will pay homage to Discovery Channel’s Shark week beginning Sunday through July 12 will a special Blueberry Chum cocktail.
Old Town Pour House in Gaithersburg will be serving the special Blue Chum cocktail for Shark Week. (Photo: Old Town Pour House)
All week long, guests can order cocktail featuring Midori, Blue Curacoa, lemon juice, simple syrup and blueberries and Sprite complete with a plastic shark garnish for $9 each.
Rasika to close for renovation July 5-8
The remodeled 140-seat restaurant, designed by Harry Gregory of ARA Design of London, who designed the original interior, will feature silk effect wall covering in a soft range of mustard colors in the main dining room along with new chair upholstery, which will be in shades of olive green and brown. A whole new feel is being created in the 16-seat private dining room incorporating a specially made wall covering from Europe’s Timorous Beasties. New “artichoke” lights finished in a soft brushed-gold tone are being imported from U.K.-based Chelsom Lighting. Rasika will keep its signature red and clear glass crystal curtain.
Patterned fabrics from Rubelli in Venice, Italy, will also invoke the feel of India. The contemporary feel of the restaurant will be enhanced by new armchairs from Potocco, a company also based in Italy and specially sourced for the make-over. Finally a new feature wall with shelves and lighting will exhibit original artifacts brought from India by owner Ashok Bajaj including antique pots and vases.
“The make-over is necessary to maintain Rasika’s good looks and cutting edge appeal,” said Gregory in a press release. “Without transforming the restaurant’s appearance too much, it was decided to freshen up the interior by changing the color palette and by providing new lighting, fabrics and furniture. However the first step is to install a new acoustic ceiling to lower the noise level which will make the restaurant an even more pleasant space to dine.”
Macon Bistro & Larder serves lunch beginning July 7
Macon Bistro & Larder, 5520 Connecticut Ave. NW, will debut lunch service from 11:30 a.m.-2 p.m. Tuesday through Friday beginning July 7. The menu will include classic dishes with a Southern twist.
Starters include a classic Caesar with romaine, anchovies, croutons and parmesan; niçoise salad with local greens, olives, onions, eggs and house-preserved tuna; Killed Salad with bacon vinaigrette, hard-boiled egg, pickled onion and croutons; fried green tomatoes with country-sausage gravy, cheddar, pickled chilies and fried egg; and chilled cucumber soup with toasted almonds, spicebush vinegar and herbs. Entrees include a city ham sandwich with cheddar, honey mustard and country bread; corned beef on rye bread served with house-made coleslaw; the Macon burger on a house-made bun with aged cheddar and fingerling potatoes; chicken salad with lettuce and grapes served on a baguette; a bistro fillet with béarnaise sauce and fingerling potatoes; and a market fish that will change daily.
Side dishes include Essie’s biscuits served with honey butter and pepper jelly; collard greens simmered in white wine and topped with bacon and garlic; Hoppin’ John with sea island red peas and Carolina gold rice; spicy kale with crispy grits, shallots, garlic and chilies; vegetables a la grecque made with spring vegetables and extra virgin olive oil; and ‘mac’on cheese with cheddar mornay and panko breadcrumbs.
Desserts include smoked pecan pie with vanilla ice cream and local sorghum; chocolate truffle cheesecake with mint syrup and fresh thyme; and almond custard with rhubarb compote, almond crunch and fennel merengue.
Black Salt plans Jackson Family Estates wine dinner
On July 8, BlackSalt Fish Market and Restaurant, 4883 MacArthur Blvd. NW, will partner with Jackson Family Estates to host a seven-course wine dinner. Leading the tasting will be two educators from Jackson Family Estates.
The dinner begins with a coromandel oyster with Italian Ossetra caviar and cucumber mignonette followed by Japanese Hiramasa sashimi with fresh wasabi, pickled local melon and radish. Next is a crispy soft shell crab with corn risotto, sweet peas and smoked guanciale then Spanish turbot with house gnocchi, wild mushrooms and shaved white truffle. That is followed by beef duo with roasted barrel of ribeye, braised deckle, baby vegetables and red wine jus followed by pecorino oro antico cheese with local honey, toasted hazelnuts and grilled bread. For desserts, guests will be served assorted house made cookies.
A welcome reception starts at 6:30 p.m., and dinner begins at 7 p.m. Dinner is $145 per person and reservations are required.
Enjoy breakfast for dinner at City Tap House
From 5 p.m. to closing on July 9, City Tap House, 901 9th St. NW, will host a tap takeover with Founders Brewing Co. featuring two of the breweries most sought drafts: Kentucky Breakfast Stout and Canadian Breakfast Stout.
For the perfect pairing, the restaurant will feature pancake specials in addition to the restaurant’s full a la carte menu. Pancakes include lemon, ricotta and blueberry with mascarpone cream and stout maple syrup; bananas foster with whipped cream and stout caramel sauce; and Benton’s bacon and chocolate chip topped with candied pecans, whipped cream and stout maple syrup.
Ambar taps Rico Wisner as brand mixologist
Rico Wisner has been appointed brand mixologist at Ambar, 523 8th St. SE.
Rico Wisner is Ambar’s new brand mixologist. (Photo: Ambar)
In his new role, Wisner will spearhead Ambar’s beverage program, which includes over 40 different varieties of Rakia, an alcoholic beverage produced by the distillation of fermented fruit popular throughout the Balkans. He will be responsible for the restaurant’s beverage focus both nationally and internationally as it expands. Wisner recently returned from Belgrade, where he developed the cocktail list for the new Ambar location in Serbia, which will open later this summer.
Prior to joining Ambar. Wisner was the bar manager for Graffiato. He was previously a bartender at BLT Steak and a lounge manager and mixologist at Kimpton’s Poste Moderne Brasserie. Wisner also managed the bar at McCormick & Schmick’s in Bethesda.
Wisner is a member of the D.C. Chapter of the United States Bartenders’ Guild and the D.C. Craft Bartenders Guild.
]]>