Town House Not Making a Home in Georgetown

Corrie Dyke • March 13, 2014

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Chef John Shields’s plans to move into Georgetown have fallen through. Shields told the Washington Post: “We couldn’t make the numbers work” for his projected space at 1050 Potomac St., NW.

The restaurant in the works was never named but was planned to be an extension of his Chilhowie, Va., restaurant, Town House, which closed two years ago. Shields and Karen Urie Shields, his wife and pastry chef, are still searching for space in Washington, but the couple is heading back to Virginia to offer dinners at Riverstead, the intimate inn that lodged Town House goers.

The chef duo originally hail from Chicago and are renowned for their work at Charlie Trotter’s and Alinea.

The couple’s first dinner at Riverstead will be held April 18 and will offer more than a dozen courses for $150, the Post reported. The dinners will no doubt be exclusive as the Victorian farmhouse that houses Riverstead. Built in 1903 and renovated in 2009, it can accommodate a mere 14 guests. Chilhowie is approximately five hours from Georgetown.

“We are still fully committed to getting the D.C. restaurant off the ground,” Shields told the Post, “but at least this will get us back in the mix.”

Now Through Sunday: ‘Dine Out, Eat Up’ for Restaurant Week

Corrie Dyke • January 23, 2014

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Diners around the region gear up for a week of eating their way through Washington, as Winter Restaurant Week 2014 kicks off today with a record-breaking 250 participating restaurants. Continuing through Sunday, Jan. 19, area restaurants offer a three-course pre-fixe lunch for $20.14 and dinner for $35.14.

The Restaurant Association of Metropolitan Washington represents members of the growing restaurant industry in the District, Northern Virginia and suburban Maryland and showcases Restaurant Week bi-annually every summer and winter encouraging diners to “Dine Out. Eat Up.”

This year, 20 Georgetown restaurants are participating, including classics like Café Milano (3251 Prospect St., NW) and first time participators Luke’s Lobster (1211 Potomac St., NW). Most restaurants feature special menus for the seven days of foodie heaven, giving diners a unique chance to try an old favorite or explore something new.

“Restaurant week offers a great promotion for our regional diners to dine out and try many new and existing restaurants around town,” said RAMW president and CEO Kathy Hollinger.

New for Winter Restaurant Week 2014 is a guidebook full of reviews from Open Table on the participating restaurants. The book is available at a number of D.C. hotels and can help narrow down the overwhelming number of choices for the week.

If looking for something new, a few restaurants in the District are making their debut to Restaurant Week that includes Mike Isabella’s Kapnos and G (2201 14th St., NW), Alba Osteria (425 Eye St., NW), the Arsenal (300 Tingey St., SE) and Teddy & the Bully Bar (1200 19th St., NW).

Another addition is the “Try Something New in 2014” contest. Through Restaurant Week’s partner NBC4, diners who “Like” NBC4 on Facebook will be entered to win a prize package, including lunch for two at J&G Steakhouse and two “Blissage 75″ massages at Bliss Spa, both located within the W Hotel on 15th Street, NW.

Sponsors of Restaurant Week include Meat and Livestock Australia, Cuisine Solutions, Open Table and American Express. Media partners include NBC4, 94.7 Fresh FM and D.C. Modern Luxury.

New Condos in Georgetown

Corrie Dyke • November 7, 2013

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While future condominiums’ designs are debated, here are some in and around town that are selling now or are about to be.

1045 Wisconsin Ave.
Developer: EastBanc has broken ground
Expected Completion: mid-2014.
Units: 8
Unit Sizes: 3,000 to 4,000 sq. ft. at the site on the Misc.: ground level retail, a green roof and below-grade parking

2251 Wisconsin Ave.
Developer: Altus Realty, Chesapeake Realty Partners and Ellisdale Construction
Expected Completion: Late 2014
Units: 81
Unit Sizes: Unknown
Misc: The $39-million project will revamp the building occupied by the Washington Sports Club and Glover Park Hardware and put up a second building on what is now a parking lot.

Adams Mason House
Expected Completion: Late 2013
Units: 10
Misc: One, two and three-bedroom condos, as well as approximately 3,500 square feet of office or retail space.
1072 Thomas Jefferson St., NW.

Foxhall Ridge
Developer: Duball LLC, Buvermo Properties and Stanley Martin Companies LLC
Expected Completion: Complete
Units: 34
Unit Sizes: 2,100 – 3,500 sq. ft.
Misc: Townhomes, $1.5M – $1.9M

MacArthur Boulvard between Foxhall Road and Q Street, NW.
Key Bridge Exxon Site
Developer: EastBanc
Expected Completion: TBD
Units: 35
Unit Sizes: 1,800 – 2,200 sq. ft.
Misc: The five-story building will be 50 feet tall with 72,000 sq. ft. of building area.

3601 M St., NW.
The Montrose
Developer: Argos Group
Expected Completion: Late 2013
Units:15
Unit Sizes: 1,300 to 2,500 sq. ft.
Misc. $969,000 to $2.6 million
3050 R St., NW.

Shuckin’ for a Cause

Corrie Dyke • October 10, 2013

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Oysters are drenched in a rich history. From providing life during the Great Depression to the cause of death during the Oyster Wars of the mid-late 1800s, oysters have represented a broad spectrum of life as well as stood as a symbol of passion. Most importantly, oysters represent a way of life, a life known no better than in and around the Chesapeake Bay. As local venues gear up for a number of annual festivals to celebrate the life of oysters, many do so in an effort to preserve the treasured lifestyle. This year, a few festivals are benefitting the Oyster Recovery Partnership, an organization dedicated to rehabilitating and rebuilding oyster habitats in the Chesapeake Bay. Through ORP’s partnerships with scientists, conservationists, watermen, businesses, government, as well as state and local partners, nearly 4 billion oysters have been planted on 1,500 acres of oyster reefs and approximately 1,200 tons of shell have been recycled to provide homes for new oysters. Get Shuckin’ for a cause and celebrate oysters this season.

OYSTERFEST VI
Oct. 12 &13
This annual festival brings thousands of locals and visitors together in Baltimore’s historic Federal Hill for a two-day celebration at Ryleigh’s Oyster. The festivities begin Saturday at noon with a block party featuring live music and the annual Shucking Championship at 5 p.m. Picking back up Sunday at 4 p.m. following the Raven’s football game, theday features more live music and plenty of oysters. Activities on both days run until 9 p.m. Admission is free. Ryleigh’s Oysters; 36 E. Cross St., Federal Hill, Baltimore, Md.

CITY CENTER OYSTER ROAST
Oct. 18 – 5 p.m.
The five-acre Fountain Plaza at City Center at Oyster Point is the picturesque setting for this festival of seafood and oyster tasting, featuring Chesapeake Bay seafood. Crafts and an “Oyster Shell” scavenger hunt for children make this festival a fun family affair. Live musical entertainment will be featured with food and beverages for sale. Free admission and parking. Oyster Point City Center; 701 Town Center Dr., Newport News, Va.

ST. MARY’S OYSTER FESTIVAL
Oct. 19 & 20
The annual St. Mary’s Oyster Festival promises to be two days of family fun. The fest includes a National Oyster Shucking Contest as well as the National Oyster Cook-Off. Winners go on to represent the U.S. internationally. Oysters will be served raw, scalded, grilled, on bread, on the half shell, stewed, nude, cooked in savory sauces, in salads, and even in desserts. Other local fare will be available as well as beer and wine. Music, entertainment, exhibits, carnival rides and crafts also included. Saturday 10 a.m. – 6 p.m. Sunday 11 a.m.- 6 p.m. Proceeds go to local charities. Admission $5. 42455 Fairgrounds Rd., Leonardtown, Md.

SHUCK IT!
8Oct. 26 – 2 to 6 p.m.
Expert shuckers will be serving up the freshest raw, grilled and fried oysters in 12 different varieties from local Chesapeake, Northeast, and West Coast regions at Tony & Joe’s in Washington Harbour. Other specialties will be dished up as well as beer and wine pairings. A surf band will
provide live entertainment. The event will host
a special silent auction benefitting the Oyster
Recovery Partnership. $75 for tickets Tony &
Joe’s Seafood Place 3000 K St., NW

OYSTERFEST
Nov. 2 – 10 a.m. to 4 p.m.
OysterFest at the Chesapeake Bay Maritime
Museum features live music by Sweet Leda, local
fare, children’s activities, boat rides, oyster
demonstrations, harvesting displays, retriever
demonstrations, cooking demonstrations, documentary
films, and an oyster stew competition
among regional chefs. Conservation groups
including Tilghman Islanders Grow Oysters,
Chesapeake Bay Foundation, Oyster Recovery
Partnership, and The Nature Conservancy
will be on-hand to discuss efforts to clean and
preserve the Bay. Admission is free for CBMM
members and children five & under, otherwise
it’s $15 for adults, $12 for seniors, and $6 for
children between the ages of six and 17. 213 N.
Talbot St., St. Michaels, Md.

56TH URBANNA OYSTER FESTIVAL
Nov. 1 & 2
Home of Virginia’s official Oyster Festival, the
quaint town of Urbanna, just up the Rappahannock
River, dedicates an entire weekend to all
things oysters. The two-day festival includes;
a shucking contest, wine tasting, parade, multiple
live bands, and more than 50 food vendors
with oysters served raw, roasted, fried, smoked,
steamed, in fritters and in a stew. Crafts andfamily friendly activities featured. Festivities begin
Friday, 10 a.m. to 5 p.m., and continue Saturday,
9 a.m. – 5 p.m.
45 Cross St., Urbanna, Va.

OLD EBBITT GRILL OYSTER RIOT XIX
Nov. 22 & 23
The 19th Annual Oyster Riot is a huge party
held 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 Saturday afternoon Matinee Riot returns for
its 4th year from Noon to 3 p.m. A portion of the
proceeds will benefit the Oyster Recovery Partnership.
Oyster shells are sorted and transferred
to the Partnership. About 75 bushels of shells
were collected for ORP last year. Once aged, the
shells will end be planted with one million baby
oysters. Limited number of tickets. Friday and
Saturday 6:30 – 9:30 p.m. Tickets $140
Old Ebbitt Grill, 675 15th Street, NW [gallery ids="118811,118805" nav="thumbs"]

Chefs Go Fresh Success

Corrie Dyke • October 3, 2013

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The Third Annual Chefs Go Fresh was a roaring success Monday as a group of D.C. area chefs hopped on motorcycles for a rally through Maryland farms, sponsored by Maryland Department of Agriculture and Maryland Department of Natural Resources and Fisheries.

The event, originally co-founded by chef Robert Wiedmaier, introduced more than 30 chefs to area purveyors of produce, meats and other products in an effort to encourage chefs to buy local. This year’s rally through Clinton and Brandywine, Md. also highlighted seafood. Chefs, including David Guas of Bayou Bakery and James Gee of Jaleo, among many others started the day with a traditional Belgian breakfast at Brasserie Beck. After a scenic drive to Clinton, Md., chefs arrived at Miller Farms where owner Brad Miller gave a guided hayride tour of the bountiful kale, cabbage and collards growing on his 260-acre farm. Chefs were also introduced to his many free-range chickens and had the opportunity to learn how Miller Farms sources to local markets as well as Giant food stores in the area. From there, chefs rallied on to P.A. Bowen Farmstead in Brandywine where they were taught the farm’s cheese making process by owner Sally Fallon Morell and co-managers Mike and Barb Haigwood. P.A. Bowen’s Chesapeake cheddar cheese was recently ranked second in the country by the American Cheese Society for hard farmstead aged cheeses.

Back in D.C., chefs concluded the day with a crab feast at Nick’s Riverside Grill at Washington Harbour. Along with freshly steamed crabs (that were still alive when the chefs arrived) a number of sides were prepared with produce from Miller Farms. Chefs Go Fresh looks forward to continuing the tradition of spreading the word of local agriculture at next year’s event.

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5-star Chefs Wow for Friends of Olney Farmers Market

Corrie Dyke • October 1, 2013

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What do you get when you combine 5-star chefs, fine wines and a six-course meal? Nothing better than the Farm-to-Fabulous “5 Star Reunion” dinner and wine tasting at Cesco Osteria & Co2 Lounge in Bethesda, Md., Sept. 25.

Hosted by chef Robert Wiedmaier and organized by Greg Phillips, media consultant for Five Star Charities, the evening promoted farm-to-table dining and benefitted the Olney Farmers and Artists Market. The night started with a reception tribute to Wolfgang Puck and Sandi Hoffman who signed her book, “My Love of Affairs,” while guests enjoyed hors d’oeuvres, prepared by the talents of Francesco Ricchi, K.N. Vinod, Jeff Buben and others.

Guests mingled while the 5 Star chefs had a blast from the past, preparing a six-course meal and no doubt reminiscing on their days of working at the Four Seasons. The all-star team included chef Robert Wiedmaier, Oliver Beckert, Jason Tepper, Devin Bozkaya, David Rexford and Roberto Donna.

Chefs presented their course with a short speech to the enthusiastic small crowd of new and old friends, who gave a roaring response to each chef and his dish.

From Wiedmaier’s potato blini, topped with Scottish smoked salmon, crème fraiche, a quail egg and osetra caviar to tuna, pretending to be a filet mignon, by chef Devin Bozkaya, the food was an excellent representation of quality, 5-Star work.

Wine flowed from Jackson Family Fine Wines and was paired and poured by Elyse Kudo of Majestic Fine Wines. Kudo presented two Jackson Family Verite Le Desirs from Sonoma County 2003 and 2008 that were named 100-point and 99-point wines respectively.

Both the event emcee, Joe Cochran, Jr., and Wiedmaier spoke to the importance of local farmers and the use of their products in restaurant kitchens. Each chef noted 5-Star kitchen’s high expectation for excellence in every piece of what they do. Wiedmaier learned that demand early in his career from chef Doug McNeill, whom Wiedmaier toasted to conclude the night.

Vino Volo Lands at Tysons

Corrie Dyke • September 25, 2013

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From the moment you walk up to Vino Volo at Tysons Galleria, you immediately feel transported from Metropolitan D.C. to the middle of wine country by way of rustic wood and rosemary bushes. Upon entering the venue, the feeling only grows.

Vino Volo at Tysons opened Sept. 19, launching the shop’s second urban location. However, you’ve probably spotted the wine bar-restaurant and boutique shop at a number of airports across the country, as their 30th location opens in LAX this week. The fused bar and shop is no stranger to the D.C. area. Its first location opened in Dulles International Airport in 2005 and its first urban location in Bethesda, Md., in 2012.

“Our most loyal customer base is in D.C. area,” said Sarah Evans, Vino Volo’s marketing specialist. “They were the ones asking us to move out of the airport.”

Doug Tomlinson founded Vino Volo in 2004. As a management consultant for Deloitte and one who often traveled through airports searching for a good glass of wine to enjoy with colleagues, Doug found a gap in the market where guests were being underserved.

“I have always had a passion for wine, and believe there is nothing better than opening a great bottle to share with love ones,” Doug said.

He wanted to bring wine country in the airports to give travelers a chance to relax and enjoy wine.

“Our goal is really ‘wine country casual’,” Sarah said. “Whether it’s California or Tuscany, we try to take the best of wine country from all over and bring it to our locations.”

Vino Volo is derived from “Wine Flight” in Italian. The wine bar specializes in hand selected flights of wine that include tastings of three paired wines each served at 1/3 of a glass. The flights are presented on a metal tray with a description under each glass giving details of the wine including where it was made, the specific grape and description of flavors along with Vino Volo’s signature taste graph.

The shop caters to a growing demographic as it expands out of terminals. From the most experienced to those just discovering wine, Vino Volo serves anyone who has a passion for wine.

At Vino Volo Tysons, Virginia wines and Maryland cheeses highlight the menu, along with other small plates including salads and roasted cauliflower. The restaurant also has dinner plates and pizza. According to Sarah, sourcing local is important to Vino Volo. The shop strives to give customers the experience of wine country, while focusing on smaller, lesser known boutique wineries, without stepping foot outside.

Wine flights and selections change seasoning in the shop, with Thanksgiving table wines right around the corner, and celebratory sparklers when the New Year arrives.

Each location’s staff selects the wines, and Vino Volo also has a national sourcing manager.According to Doug, the teams at each store work hard to cultivate relationships with local wineries, often making trips to taste wines and meet winemakers on location.

A quarter of the wines listed on the menu are the same at every location for consistency. Sarah ensures that all the staff are equal opportunity wine drinkers and will try anything. Doug’s current favorite is a pinot noir from Dumol, a small winery in California.

“Our goal is to become the world’s favorite wine destination. Our guests are always asking for a Vino Volo in their home airport or neighborhood, so we plan to continue opening them in North America and beyond,” Doug said.

Vino Volo will be expanding to airports in Monteral, Austin, Boston and Columbus, Ohio in the coming months.

With rapid growth, and a heart for the D.C. area, it’s easier than ever to find your way into a Vino Volo shop. Welcome to wine country in your own backyard.
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ShopHouse Eatery to Open on M Street Aug. 19

Corrie Dyke • September 12, 2013

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ShopHouse Southeast Asian Kitchen will open its second D.C. location in Georgetown Monday, Aug. 19. This will be ShopHouse’s third location. The first opened in D.C. in 2011 and second in Los Angeles.

The restaurant, created by Chipotle Mexican Grill, follows the same model where guests choose their own ingredients and create a custom meal. “ShopHouse” is a phrase from East Asia: it means a small, commercial building that has an eatery on the first floor and residences above.

“Many different cuisines could fit into this model that will help to redefine fast food,” said Steve Ells, founder, chairman and co-CEO of Chipotle. “I am excited that at ShopHouse we will bring to customers the authentic ingredients and flavors of Southeast Asia in a way that is entirely unique.”

ShopHouse fuses traditional ingredients from Southeast Asia, including cooking techniques of Thailand, Vietnam, Malaysia and Singapore.

Guests choose from jasmine rice, brown rice, chilled rice noodles or a salad. Protein choices include grilled chicken satay or steak laab, pork and chicken meatballs, or organic tofu. They can add a choice of various fresh vegetables, green or spicy red curry sauce or a tamarind vinaigrette, green papaya slaw or pickled vegetables and finish with an herb salad and toasted rice, crushed peanuts, or crispy garlic.

Customers order at the counter, and can see directly into an open kitchen — a format similar to the one that has become a hallmark of Chipotle restaurants. Dishes are priced under $10.

The restaurant will be open 11 a.m. to 10 p.m. seven days a week. ShopHouse Southeast Asian Kitchen is located at 2805 M St., NW, Washington, D.C., 20007. For more information, visit ShopHouseKitchen.com, or call 202-627-1958.

Illuminations Closing

Corrie Dyke • September 9, 2013

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Illuminations, Inc., has specialized in contemporary lighting since 1982. The company currently has two showrooms in D.C. but will be closing its Georgetown location in Cady’s Alley. Illuminations carries contemporary commercial and residential lighting products. The company’s Downtown showroom at the Lansburgh Building in Penn Quarter will remain open, displaying products from more than 40 manufacturers.

Illuminations’ sales consultants and designers support clients through all phases of product selection and lighting design, including the planning of full-scale architectural lighting projects.
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