DC on Heels » Boris Stojkovic

First Taste

Mark Heckathorn — Mon, 11 May 2015 10:32:07 +0000

Set Sail to Orange Anchor for Seafood

If you’re looking for a place to enjoy a good meal and a waterfront view, set sail for Orange Anchor restaurant in Georgetown’s Washington Harbour, 3050 K St. NW.

Diners eat on the Orange Anchor patio at Washington Harbor. (Photo: Mark Heckathorn/DC on Heels)

The restaurant, which opened in February, is the newest nautical-themed restaurant from Reese Gardner and his Wooden Nickle Bar Co., which also owns Cooperwood Tavern in Shirlington and Second State in D.C. Its patio is perfect for dinner on a nice spring evening watching Washington Harbour’s fountain with views of the Potomac River and Theodore Roosevelt Island.

For boaters and landlubbers, there are 28 varieties of rum, as well as cocktails from corporate beverage director Boris Stojkovic. And since you don’t want to break a bottle on your boat, there are 10 canned beers served in Orange Anchor koozies guests can keep as well as 10 brews on tap. They also have a selection of sparkling, red and white wines by the bottle or glass.

The Marlin Spike with Avuá amburana cahaça, grilled pineapple, Demerara syrup and sweet lime foam was my favorite. You could taste the pineapple and lime, but it wasn’t too sweet. The Sex on the Boat, made with coconut rum, pineapple juice, coconut cream, Demerara syrup and nutmeg, was also tasty similar to a piña colada. Cocktail prices range from $12-$14.

Cocktails (top, l to r) include the Marlin Spike, Columbia Island, Captain’s Quarters and Sex on the Boat. Appetizers (bottom, l to r) include hard cider mussels and crab fritters. (Photos: Mark Heckathorn/DC on Heels)

Corporate chef Allen Javery’s menu is seafood heavy with only a few non-seafood or fish items. In fact, if you don’t like want seafood, you have four choices: the cheddar burger, the brown ale chicken, a filet mignon or grilled Portobello. If you are a seafood lover though, you’ll be in heaven with oysters four way: chilled, grilled, fried or Champagne that are $17 for six or $32 for a dozen. Other starters include seared sea scallops and foie gras, caviar tacos, crispy tuna roll, clams casino and sautéed shrimp among others. Starters are priced from $8 to $32. Soups and salads are priced from $7-$15 and include a seared tuna nicoise salad and seafood chili with local white fish, shrimp and clams.

Meals start with a complimentary bucket of popcorn seasoned with Old Bay. For appetizers, I began with the crab fritters ($10) made with lump crab meat in beer batter served with grilled lemon and tartar sauce. They were little crab balls that were crispy on the outside and flaky inside. My friend ordered the hard cider mussels ($18) cook in hard cider with bacon, bleu cheese, caramelized onions and served with a grilled baguette. I don’t like mussels, but he liked them. In fact, he asked for extra baguettes to sop up all the juices.

Deciding what to order was hard. I was torn between the Shrimp and lobster roll ($18) made with chopped Maine lobster and North Carolina shrimp with lettuce and tarragon aioli on a butter toasted roll, the crab BALT ($18) made with a pan seared crab caked, bacon, avocado, bib lettuce and fresh tomato or the twin lobster tails ($38). I ordered the lobster, which was delicious served with a rum beurre blanc sauce. My guest chose the 10-ounce grass-fed filet mignon ($28) with a spice rum beurre blanc, which was also tasty. Other choices include ta pecan trout, swordfish and pepper crusted tuna. Sandwiches are priced from $13-$18 and a la carte entrees range from $21-$38.

A la carte proteins include twin lobster tails (clockwise from top left) and filet mignon while sides include lobster mac n’ cheese and gouda mashed potatoes. (Photos: Mark Heckathorn/DC on Heels)

Dinner at Orange Anchor tend to be on the pricey side, since sides have to be ordered separately, but are big enough for two. Sides are priced from $8-$14. One that you shouldn’t miss is the lobster mac n’ cheese made with large chunks of Maine lobster, cavatappi pasta and a five-cheese blend topped with crispy bread crumbs. The gouda mashed potatoes ($10) with smoked gouda cheese, garlic and cream is also a good choice. Others include fried Brussels sprouts, sautéed spinach, Old bay fries and grilled asparagus.

Desserts – all $10 each – can be skipped. The orange rum cake with olive oil pound cake, orange zest, orange juice and spice rum was drenched in the rum and not sweet at all. In fact, we couldn’t even finish it. The coconut key lime pie was a bit better with key lime, coconut milk and graham cracker and coconut crust. They also have a frozen dark and stormy with frozen whipped egg whites and cram mixed with rum, ginger and lime, and a stout brownie with vanilla gelato.

Orange Anchor is open from 11 a.m.-11 p.m. Monday through Thursday, 11 a.m.-2 a.m. Friday, 10 a.m.-2 a.m. Saturday and 10 a.m. to 1 a.m. Sunday. Happy hour is from 4-7 p.m. weekdays and oysters are $1 from 5-6 p.m. weekdays. Weekend brunch is served from 10 a.m.-3 p.m.

First Look

Mark Heckathorn — Mon, 09 Feb 2015 05:25:22 +0000

Orange Anchor Sails Into Georgetown

Orange Anchor, the newest nautical-themed restaurant and bar from restauranteur and yacht owner Reese Gardner, is set to open in Georgetown’s Washington Harbour on Friday.

Orange Anchor, which officially opens Friday, will have a 50 percent off soft opening Wednesday and Thursday.
(Photo: Mark Heckathorn/DC on Heels)

For boaters, Orange Anchor will employ a deckhand who will help you dock your boat. If you call in your pre-paid order or place it online, someone will deliver salads, sandwiches, ice and Solo cups to your boat between Apr. 1 and Oct. 30. If you’d rather eat inside, there are dedicated changing rooms to get out of your sailing duds into something more appropriate.

For boaters and landlubbers, there will be 40 varieties of rum, as well as cocktails from corporate beverage director Boris Stojkovic. And since you don’t want to break a bottle on your boat, there will be 10 canned beers served in Orange Anchor koozies guests can keep as well as 10 craft brews on tap. Also, each table will be set with Champagne flutes for a complimentary pour from the captain.

The Marlin Spike (left) is made with Avuá Cachaça, a Brazilian rum, smoked pineapple and spiced syrup over ice topped with lime foam. Ten canned beers (right) will be served in koozies. (Photos: Mark Heckathorn/DC on Heels)

The menu from corporate chef Allan Javery, which features 60 percent new dishes, is sandwich and seafood-heavy including oysters four ways — chilled, grilled, fried and in Champagne-filled half shells. There’s also a shrimp and lobster roll, seared tuna nicoise salad, seafood chili, Ahi tuna burger, Anchor Dog wrapped in bacon and topped with mustard crab salad and crispy shallots, and crabcake BALT with bacon, avocado, lettuce and tomato. Soups and salads range from $6-$16 and sandwiches from $12-$18.

Lobster mac ‘n cheese (left) made with Maine lobster, a five cheese blend and cavatappia pasta, and the shrimp and lobster roll with Maine lobster, North Carolina shrimp and tarragon aioli on a butter-toasted roll are on the menu. (Photos: Mark Heckathorn/DC on Heels)

Small bites include clams casino, crispy tuna roll, sautéed shrimp, seared scallops and foie gras, duck confit corn dogs – confit leg of duck corn battered and fried – and caviar tacos with Yukon potato shells filled with Hackleback caviar ($32 for two). A la carte proteins include sword fish, twin lobster tails, seared tuna and mussels. Shard sides include lobster mac ‘n cheese and crab fritters. There will also be a seasonal fish posted on the feature board. Small bites are priced from $8-$32, a la carte items from $18-$38 and shard sides from $8-$14.

The 124-seat dining room and 15-seat bar were designed by Maggie O’Neill of SwatchRoom. Anchors are featured on the wall behind the bar and the Yacht Club wall, which features photos of yachts including Gardner’s “Knot Yours.” They are also branded into the sides of the wooden booths. There’s even a real anchor on the wall between the bar area and dining room. Chairs are orange and blue, while the booth backs are blue and white striped fabric and the seats are orange vinyl with accents of light wood and stainless steel. There are boat cleats to hang coats or bags, porthole-style mirrors, rails and buoys. Even the hostess stand looks like a boat’s helm with wheel, speedometer and compass. The floor-to-ceiling windows that open onto the patio in warm weather.

The nautical interior includes (clockwise from upper left) the host stand, the dining room, booths and the bar.
(Photos: Mark Heckathorn/DC on Heels)

Gardner also owns the Virginia-themed Copperwood Tavern in Shirlington; Second State in Dupont Circle inspired by his native Pennsylvania, and the upcoming Union Social in NoMa.

Orange Anchor, 3050 K St. NW, will be open Sundays from 10 a.m.-1 a.m., Mondays through Thursday from 11 a.m.-1 a.m., Fridays from 11 a.m.-2 a.m., Saturdays from 11 a.m.-2 a.m. Saturday and Sunday brunch from 10 a.m.-3 p.m. begins Feb. 21. Oyster Hour with $1 is available from 5-6 p.m. weekday, and happy hour is from 4-7 p.m. weekdays with $1 off beers, signature cocktails and wine by the glass. Although the restaurant official opens Feb. 13, if you go in Feb. 11 or 12 for the soft opening you’ll get half off your tab. For boat delivery or help docking, call 202-802-9989.

First Taste

Mark Heckathorn — Mon, 15 Dec 2014 15:19:39 +0000

Second State Pays Homage to Pennsylvania

Second State, 1831 M St. NW, opened in mid-October in the former Mighty Pint space featuring a Pennsylvania themed interior as well as a menu inspired by the Keystone State. The restaurant’s name is a reference to the state being the second to ratify the U.S. Constitution on Dec. 12, 1787.

Second State is a Pennsylvania themed restaurant in Farragut. (Photo: Mark Heckathorn/DC on Heels)

Second State is owned by Reese Gardner’s Wooden Nickle Bar Co., which also owns the Irish Whiskey Public House around the corner on 19th Street NW and Copperwood Tavern in Shirlington. The company will open the Orange Anchor in Georgetown’s Washington Harbour in early 2015 and Union Social in the new Elevation luxury apartment building at Florida and New York Ave. NE later in the year.

The restaurant, which seats 62 in the dining rooms and 12 at the bar, is white with bleached wood, exposed beams, concreate floors, bleached wood, steel blues and grays designed by Maggie O’Neill of SwatchRoom. Pennsylvania Dutch hex signs hang above the first floor booths and old metal Pennsylvania hunting licenses decorate the men’s room.

Corporate executive chef Allan Javery planned the farm-to-table menu of small bites, a la carte proteins and shared sides and will that includes pierogis, pheasant, venison and shoofly pie. Every ingredient is sourced from local farmers within a three-hour drive of D.C. with an emphasis on Pennsylvania farms.

Second State also features 29 white and dark rye whiskey that can be ordered straight or in cocktails designed by corporate beverage director Boris Stojkovic using fresh, local, seasonal ingredients that range from $11-$17. There are also 10 Pennsylvania beers either on tap or in bottle and cans such as Troegs, Yuengling and Rolling Rock, a beer familiar to anyone who went to college in the state.

The Liberty Punch (l to r), Old City Rickey and Dutch Mule from Second State. (Photo: Mark Heckathorn/DC on Heels)

We tried the $11 Dutch Mule made with Old Overhold Rye Whiskey from Kentucky, ginger-lime cordial and lime served over ice in a copper mug; the $11 Liberty Punch made with Wigle “Ginever” from Pennsylvania, lemon, fresh ginger, spiced tea, agave and lavender bitters served over crushed ice; and the $12 Old City Rickey made with Pennsylvania Bluecoat Gin, aged maple syrup, lime and cream soda served over ice. While all three cocktails were drinkable, none were memorable or reason to go back. But, if you prefer your drinks tart versus sweet, you should check it out.

The root beer braised short ribs (left) and cheddar pierogies from Second State. (Photo: Mark Heckathorn/DC on Heels)

Having been born and raised north of Pittsburgh, I couldn’t wait to taste the pierogis – a dumpling filled with mashed potatoes and cheddar cheese. However, when they arrived, they were unrecognizable. Usually looking like a half-moon ravioli, what arrived was a brown blog with a white sauce drizzled on top. For $8, we got two pierogis that didn’t taste anything like what I remember from living in Pennsylvania Dutch country. These were cooked in brown butter with bacon and onions. We also had the root beer-braised short ribs served over a parsnip and garlic confit puree. This was tastier, but still a disappointment priced at $10 for two little pieces.

However, the food that followed was so good, it requires future visits. The $34, 10-ounce venison chop rubbed with coffee and cocoa and served over blackberry compote was delicious. I was leery of ordering it, remembering the gamey taste of the deer my father used to hunt. But this had none of that wild game taste. My guest ordered the $25, 14-ounce double cut, maple-brined Ossabaw pork chop with ancho-chili rub over heirloom apple chutney. It was hands down THE BEST pork chop I’ve ever tasted.

Second State sides include gouda mashed potatoes (left) and crispy Brusses sprouts. (Photo: Mark Heckathorn/DC on Heels)

The sides were just as awesome. The $10 fried Brussels sprouts with crispy shallots, bacon and maple-mustard vinaigrette are crispy and tangy. The $10 smoked gouda mashed potatoes are creamy and cheesy. Both were enough to serve two — and probably three — diners.

Shoefly pie (left) and pecan pie are a great end to the meal. (Photo: Mark Heckathorn/DC on Heels)

Both desserts were also very Pennsyvanian. We chose slices of pecan and shoefly pie. The pecan pie was decadent, full of pecans on top of that sweet, gooey center. And the shoefly pie (wet bottom if you’re from central Pennsylvania) was just like I remember. For you non-Pennsylvanians, shoofly pie is Pennsylvania Dutch layered pie made with molasses, eggs and baking soda.

This is definitely a restaurant I’ll be visiting again, although I’ll probably skip the small bites and cocktails. I’m looking forward to trying the grilled Caesar salad made with half grilled and half fresh romaine, the French onion soup, the five cheese truffled mac, root beer baked beans and the blueberry ricotta pancakes from the brunch menu. Small bites range from $8-$14, starters from $9-$12, a la carte proteins from $19-$36, shared sides from $6-$10 and desserts are $8. Second State serves lunch from 11 a.m.-5 p.m. Monday through Friday, brunch from 10 a.m.-4 p.m. Saturday and Sunday, and dinner from 5-10 p.m. weekdays and 4-10 p.m. weekend.

Food Bites

Mark Heckathorn — Sat, 18 Oct 2014 16:18:38 +0000

Maggiano’s Opens in Springfield

Maggiano’s Little Italy opened at the new Springfield Town Center, formerly the Springfield Mall, at 6500 Springfield Mall on Oct. 17. This is Maggiano’s 49th restaurant and joins others in Chevy Chase and Tysons Corner.

Maggiano’s Little Italy opened in the new Springfield Town Center on Oct. 17. (Photo: Mark Heckathorn/DC on Heels)

The Springfield restaurant seats 279 in two dining rooms and the bar and another 28 on the patio. It added about 150 jobs in the area.

Executive chef and managing partner Manny Duron and Fairfax County Supervisor Jeffrey McKay cut a 10-foot fettuccine ribbon after mall officials opened the rebuilt shopping center as managing partner Todd Crisson, president Steve Provost, the 150-member staff and others looked on. The restaurant also gave the Make-A-Wish Foundation’s Mid-Atlantic chapter a check for $5,081.63, proceeds from alcohol sales at its friends and family night earlier in the month.

Executive chef Manny Duron and Fairfax County Supervisor Jeffrey McKay cut a 10-foot long fettuccini ribbon to open the new restaurant. (Photo: Mark Heckathorn/DC on Heels)

The restaurant will serve Maggiano’s signature dishes such as its Rigatoni “D,” as well as rotating seasonal dishes. The kitchen also offers the new “Lighter Take” menu, which features new preparations of classic dishes, including chicken parmesan and fettuccine alfredo, which deliver the same flavors and generous portions with at least one-third fewer calories.

Another menu feature Maggiano’s brings to Springfield is “On the House Classic Pastas,” which sends guest who orders one of eight pastas home with a second Classic Pasta of their choice. Since launching this offer in 2009, Maggiano’s has given away more than 11 million Classic Pastas, keeping true to the thriving spirit of generosity which originated in Little Italy neighborhoods where no guest went home without leftovers in their hands.

Following the pasta-cutting ceremony, we got to sample some of Maggiano’s classic dishes served family style including appetizers such as crispy zucchini frittes with lemon aioli, which were delicious, calamari frittes with marinara sauce, which are tender from being soaked in buttermilk overnight, and the chopped salad with crispy prosciutto, tomatoes, blue cheese, avocado and house dressing. For entrees, the staff brought out plates of chicken marsala with mushrooms and marsala sauce, which with my favorite because it was juicy and pounded thin with whole mushrooms; chicken picatta with capers and lemon butter, tasty but a bit dry; Taylor Street baked ziti with Italian sausage, pomodoro sauce and Italian cheese blend; the Rigitoni “D” with herb roasted chicken, mushrooms, marsala cream sauce and caramelized onions, which give the dish a sweet taste; and the lighter take fettuccine Alfred with hand-cut fettuccine, grilled chicken, asparagus and light asiago cream sauce.

Of course, as any good Italian meal should be, we finished with dessert including New York-style cheesecake with strawberries, which was decadent; tiramisu made from ladyfingers soaked in espresso with mascarpone cheese; and chocolate zuccotto bites, bite-sized portions of its chocolate zuccotto caked made with Sambuca mousse.

Maggiano’s in Springfield is open from 11:30 a.m.-10 p.m. Monday through Thursday, 11:30 a.m.-11 p.m. on Friday and Saturday, and noon-9 p.m. on Sunday.

Second State opens Tuesday; will charge $1 for ice

Copperfield Tavern’s Reese Gardner will open his Second State Restaurant, a Pennsylvania-themed eatery, on Oct. 21 at 1831 M St. NW at the old Mighty Pint location. The restaurant is named for Gardner’s home state of Pennsylvania, which was the second state to ratify the Constitution, and will be the source of many if its food and spirits.

Second State Restaurant will open in Farragut on Tuesday. (Photo: Mark Heckathorn/DC on Heels)

Corporate executive chef Allan Javery’s seasonal menu change four times a year and feature American small bites along with featured prime cuts of local game, farm-raised poultry, beef and fresh fish to accompany the hearty, family-style sides. Every ingredient will be sourced from local farmers within a three-hour drive of D.C., with an emphasis on farms in Pennsylvania.

A menu carryover from Mighty Pint is the pierogies, or polish dumplings, but these will be homemade, filled with mashed potatoes and cheddar cheese, and sautéed with bacon and caramelized onions in brown butter. Other Pennsylvania dishes include roasted pheasant with pan-roasted pear onions, apples and a cider jus; a venison chop rubbed with coffee and cocoa and topped with blackberry compote; roasted tea-smoked duck breast with poached pears and blueberry jus; and a pecan-crusted trout filet with beer butter. All the proteins come a la carte and are priced from $19-$36. Starters, small plates and shared sides are all separate.

The bar program, spearheaded by corporate beverage program director Boris Stojkovic, will incorporate fresh, local, seasonal ingredients found in the homemade syrups and mixers. Guests will enjoy freshly squeezed juices for cocktails, and a large selection of 29 rye whiskeys. Cocktails range from $11-$17 and the ryes range from $9-$33.

But drinkers beware, if you want your drinks on the rock, it will cost you $1 more (per rock). Crushed ice will be free. Bar manager Phil Clark told the Washington City Paper that the ice is worth the extra charge because it doesn’t have the “minerally taste” of less ice. It’s also “unclouded,” meaning it doesn’t have the bubbles and cracks of normal ice cubes that Clark says can change the experience of a cocktail. Second State’s ice will come from D.C. boutique ice company Favourite Ice.

Local designer Maggie O’Neill of SwatchRoom, who also designed Copperwood Tavern, also designed Second State. The restaurant, which seats 69 in the dining room and another 12 at the bar, has a palette of creamy bleached wood, steel blues and warm grays with exposed beams and a polished concrete floor on the first level. Iron and crystal mixed with distressed metals and a few historic artifacts will pepper the space and speak to materials indigenous to Pennsylvania including Pennsylvania Dutch hex signs and old Pennsylvania hunting licenses. The second floor includes a wall of windows, corrugated metal, and blue, gray and cream upholstery with semi private booths.

Second State will be open daily for lunch from 11 a.m.-4 p.m. Monday through Friday and for dinner from 5-10 p.m. seven days a week. Brunch will be served from 10 a.m.-4 p.m. Saturdays and Sundays. “Oyster Hour” with $1 oysters will be available from 5-6 p.m. Monday through Friday.

City Tap House hosts pumpkin smash with Elysian Brewing

City Tap House, the craft beer-focused restaurant at 901 9th Street, NW, will host Dick Cantwell, co-founder of Seattle’s Elysian Brewing Co., from 5 p.m.-closing at 1 a.m. on Oct. 20.

Seven taps at City Tap House will be dedicated to Elysian’s pumpkin beers on Oct. 20. (Photo: City Tap House)

Elysian has brewed over 350 craft beers since it opened in 1996. On Monday, seven City Tap House draft lines will be dedicated to Elysian’s popular pumpkin beers including Night Owl Pumpkin Ale; The Great Pumpkin Imperial Pumpkin Ale; Dark O’ the Moon; Punkuccino; The Lost Abbey Sardonic Pumpkin Dark Wit; The Gourdfather; and Hansel & Gretel. Prices range from $6-$13.

Also, City Tap House has purchased a 250-pound pumpkin from Nalls Farm Market in Berryville, Va., which will be hollowed out, filled with beer and tapped just like a keg.

Sonoma celebrates American cheese month throughout October

Sonoma Restaurant and Wine Bar, 223 Pennsylvania Ave. SE , is celebrating National American Cheese Month throughout October by showcasing its American artisanal cheese collection with a Thursday happy hour from 4:30-7:30 p.m. featuring chef Josh Hutter’s selection of three hard-to-find, unconventional and downright stinky American cheeses. The happy hour will also offer a wine flight to accompany the chef’s cheese selection.

Sonoma Restaurant and Wine Bar is celebrating American Cheese Month. (Photo: The Apparatus Mag)

The cheeses include Humboldt Fog from Cypress Grove Chevre in California, Point Reyes Original Blue from Farmstead Cheese Co. in California and Grayson from Meadow Creek Dairy in Virginia. The cheese flight is $13 during happy hour and $15 other nights. Wines, which are $16 during happy hour and $18 other times include a 2011 Man O’ War Sauvignon Blanc from New Zealand, a 2013 Giacomo Bologna “Braida” from Ital and a NV Emilio Hidalgo “Gobernador” from Spain.

On Oct. 30 from 4:30-6:30 p.m., Sonoma will host a free artisanal cheese and wine tasting with Hutter, wine program director Woong Chang and local cheesemakers.

American Cheese Month is a celebration of North America’s diverse cheeses, and the farmers, cheesemakers, retailers, cheesemongers and chefs who bring them to the table. The celebration of American-made cheese was Created by the American Cheese Society and held annually throughout the month of October.

Jack Rose Dining Saloon host fall carnival on Oct. 25

Jack Rose Dining Saloon, 2007 18th St. NW, will host “Tour de Fall Carnival” – an afternoon beer carnival with a New Belgium tap takeover, from noon-5 p.m. on Oct. 25 celebrating Colorado-based brewery New Belgium’s fall beer line-up.

Jack Rose Dining Saloon will host a “Tour de Fall Carnival” on Oct. 25 from noon-5 p.m. (Photo: Mark Heckathorn/DC on Heels)

The roof-top carnival will feature beer floats, psychic readings, a photo booth, carnie games like bottle ring toss and “guess your weight in beer” along with carny fare such as corn dogs, cotton candy, and popcorn from executive chef Russell Jones.

The beers include New Belgium’s newest fall releases. The free party will include $5 specials on New Belgium drafts including La Folie, a sour brown ale; Le Terroir, a dry-hopped sour ale; Pumpkick, a limited-release spiced pumpkin cranberry ale; 1554, a black lager; Hop the Pond, a double IPA; Tour de Fall, an Amarillo and Cascade dry-hopped pale ale; Ranger IPA, a dry-hopped American IPA; Abbey, a Belgian-style Dubbel; Fat Tire, a Belgian amber ale; and Rampant IPA, an Imperial IPA.

No carnival is complete without games and prizes. Guests can play several carnie games for free – like testing their taste buds on the “Sour Your Face Off” Wheel, playing “Pin the Mustache on the Ranger” or blind taste-testing New Belgium brews to win tokens to exchange for prizes.

Zaytinya to host Mario Batali on Oct. 26

Zaytinya will host a mezze lunch with chef Mario Batali on Oct. 26. (Photo: Amazon)

Next Sunday, Zaytinya will host Italian chef, former Iron Chef and host of ABC’s The Chew Mario Batali for a special mezze lunch crafted by Zaytinya chef Michael Costa in celebration of Batali’s new book, America: Farm to Table, co-authored with The Washington Post‘s Jim Webster.

The event will take place at Zaytinya on Oct. 26 starting at 12:30 p.m. Seating is limited, and the $95 ticket price includes a multi-course menu featuring several dishes from the cookbook, special wine offering, tax and gratuity and a signed copy of the cookbook. Ticket are available https://nvite.com/MarioatZaytinya/marioatzaytinya here.

A portion of the proceeds will support FRESHFARM markets.

D.C. chef Richard Sandoval publishes cookbook

D.C. chef Richard Sandoval has published a new cookbook. (Photo: Richard Sandoval Restaurants)

Chef Richard Sandoval, who owns Masa 14, Zengo, Ambar, Toro Toro and El Centro D.F. in the DMV, has published a new cookbook, Richard Sandoval’s New Latin Flavors, which includes 125 recipes.

Sandoval grew up in Mexico City. In 1997 he opened his flagship New York restaurant, Maya, after gaining the attention of New Yorkers with his contemporary French restaurants, Savann and Savann Est. His 35 concepts that reflect his interest in pan-Latin cuisines are located in Arizona, California, Colorado, Florida, Nevada, New York, Virginia and Washington, D.C., as well as in Dubai, Mexico, Qatar and Serbia.

The cookbook, which hit bookstores on Oct. 13, is also available at all of his restaurants for $29.95. The collection of recipes offers a new vision of contemporary Latin cooking. Many of them are inspired by his popular restaurants including quesadillas, ceviches, arepas and enchiladas, and are streamlined for the home chef.

Each page offers unique dishes and cultural fusions such as the meeting of Japan and Mexico with Sandoval’s togarashi tuna in mini won ton bowl, Tex-Mex with brisket nachos with chipotle Cheese Sauce, and Venezuelan corn pancakes with American tomato jam and cheese.

Sandoval has also concocted cocktails to accompany the plates. He features traditional Latin spirits — tequila, mezcal, cachaça, rum and pisco. A variety of salsas, guacamoles, and other cocktail snacks are offered to get the party started.

Photographer Penny De Los Santos provided the images. She is a senior contributing photographer to Saveur, and her work has appeared in numerous cookbooks and publications ranging from National Geographic to Paris Match.

Matt Zagorski is new executive chef at Cuba Libre

Matt Zagorski is the new executive chef at Cuba Libre D.C. (Photo: Plate Online)

Cuba Libre Restaurant & Rum Bar, 801 9th Street, NW Suite A, appointed Matthew Zagorski its new executive chef. He will spearhead the kitchen in Washington, D.C. under the direction of two-time James Beard award-winning chef-partner Guillermo Pernot.

Zagorski joins Cuba Libre in D.C. after training at the restaurant’s flagship location in Philadelphia under Pernot. In his new position, Zagorski will oversee the menu and kitchen staff.

A Pennsylvania native, Zagorski joined GuestCounts Hospitality in 2013 and immediately began training at Cuba Libre’s Philadelphia location. He was responsible for the day-to-day kitchen operations and overseeing the culinary and stewarding staff of over 30 chefs and culinary personnel.

He has more than 15 years of restaurant industry experience. A graduate of the Pennsylvania Institute for Culinary Arts, he launched his career by working under chef Terrence Fuery at Philadelphia’s Striped Bass. There Zagorski worked through all stations of the kitchen, later becoming both saucier and morning sous chef. He also worked at notable Philadelphia restaurants LaCroix at the Rittenhouse Hotel and Rouge98. While at Rouge98, Zagorski was named one of the Top Ten Chefs of Philadelphia. He was also invited to participate in the South Beach Miami Burger Bash.

In 2009, Zagorski teamed up with Rob Wasserman to conceptualize and open 500 Degrees, a burger joint in Philadelphia. From there, he pursued work in consulting, assisting with new concepts and the openings of local restaurants. In December 2011, Zagorski opened his first solo project, Hickory Lane American Bistro. In 2013, he left his position as executive chef and partner in order to join Cuba Libre.