Food

Colleen Evans • March 24, 2016

candidates make a big effort to eat at down-to-earth establishments, knowing that voters are not just interested in whether a presidential candidate shares the same values, is honest and trustworthy, is a strong leader and cares about people like them. They’re also curious about his or her dining habits.

Politicians know that food and restaurant choices are a great way to connect to American voters. This is known as culinary politicking. But does all that change once they secure the “Commander in Chief” title?

We asked Nycci Nellis — founder and editor of the TheListAreYouOnIt.com (the D.C. area’s top food and wine events website) — for her take on what restaurants the candidates will frequent if they make it to the White House.

“Trump and his wife Melania will no doubt favor his soon-to-open hotel restaurant BLT Prime and Cortile Bar,” said Nellis. “Republican presidents in the past have not been known as adventurous diners, frequenting the more long-established restaurants. Cruz and his wife Heidi have been seen frequently at Fiola, and I picture Kasich as a more ‘dine in’ kind of guy, with occasional outings to family-style pasta restaurants like Carmine’s. Democratic candidate Bernie Sanders would favor smaller, independent mom-and-pop shops like Bad Saint, Alex McCoy’s pop-up Alfie’s or Tail Up Goat. The Hill-and-Bill Show will look for the hottest new dining spots with a healthier menu, restaurants that have a vegan option like Convivial, Kinship, Fiola Mare.”

Most of the candidates have already “taste tested” the Washington, D.C., food scene. The Four Seasons-owned restaurants have always been popular spots for boldface politicians and A-listers. According to Four Seasons p.r. director Liliana Baldassari, Trump, Clinton, Sanders and Kasich would have no problem finding their favorites on the hotel’s restaurant menu. “Trump wouldn’t be able to resist our huevos rancheros, while Hillary is healthy all the way and would most likely choose the Green Machine frittata with multigrain toast and a side of berries,” said Baldassari. “Bernie Sanders would have the Light and Easy granola parfait with berries and a toasted bagel and John Kasich would favor a big breakfast, Buckeye-style: eggs, bacon, hash browns and sausage. And we’d keep the cappuccinos coming. You need lots of caffeine when you’re on the campaign trail!”

According to Tim Seymour, general manager of the Palm Tysons Corner, his restaurant group doesn’t lean red or blue. Candidates may be battling it out during debates, but one thing they can agree on is that the Palm is an economically prudent choice. “The Palm has an SOP policy that all current and former presidents never receive a check at any of our restaurants for their meal,” said Seymour. “The POTUS and party will always dine as our guest.”

Another option for an incoming president is to follow the choices of his or her predecessors. One Washington restaurant that has historic ties to those who have ruled the White House and the Capitol over the years is Georgetown landmark Martin’s Tavern, D.C.’s oldest family-owned restaurant. According to fourth-generation owner Billy Martin, “Presidential patrons began with Harry S. Truman and his love of Martin’s roast chicken. Ike enjoyed roast beef sandwiches and beef stew. LBJ and Speaker Sam Rayburn were big on steaks and scotch. JFK always ordered the New England clam chowder — except for breakfast. And Richard Nixon favored our meatloaf.”

The fact is, as much as the new presidential family may want to experience Washington’s exploding food scene, it is often so disruptive to other diners that the best place to eat, at least initially, may be home (that is, the White House). Sam Kass, the former Obama personal chef, was known for his delicious but healthful and beautifully presented food. Nancy Reagan preferred one of the White House chefs, Frank Ruta, now executive chef at the Grill Room in Georgetown, to cook in the family quarters. LBJ brought Johnson family cook Zephyr Wright to the White House to make all the Texas food that he and his kinfolk loved. When you have a personal chef who has been recognized and heralded by the likes of Food & Wine and the James Beard Foundation, staying in is a very attractive option.

Linda Roth •

Beefsteak, José Andrés’s vegetarian concept, is slated to open in Bethesda’s Westfield Montgomery Mall’s Dining Terrace (formerly the food court) where Qdoba was this summer. This will be in addition to the Foggy Bottom (GWU campus) and Dupont Circle locations and the new ones slated for Tenleytown and the University of Pennsylvania in Philadelphia this spring.

MGM National Harbor Casino has signed deals to open restaurants by José Andrés, Bryan and Michael Voltaggio, and Marcus Samuelsson. The entire project’s grand opening is slated for the third or fourth quarter of 2016. Jose’s restaurant will be focused on locally-sourced seafood; Marcus’s restaurant will pull from his varied cultural roots (Ethiopian, Swedish, American); “Top Chef” alums, and brothers, Bryan Voltaggio (Volt, Range, Aggio, Family Meal) and Michael Voltaggio (ink. and ink.sac in Los Angeles) will team up for the first time on a steakhouse concept.

What’s up in Georgetown? & pizza is taking over where Five Guys was on Wisconsin Avenue at Dumbarton St … Geoff Dawson (Bedrock Billiards, Penn Social) signed a lease with Jamestown LP for Georgetown Park mall, on the Wisconsin Avenue side where Pinstripes also rolls. He is also opening in Douglas Development Corp.’s Hecht Warehouse District in Ivy City. Quick Hits: Potomac Village Deli lives again. Owners Adam Greenberg and Sam Lerner plan to reopen in the Kentlands, in Gaithersburg in the second quarter, where Potomac Pizza on Center Point Way is (also owned by Adam). Neighborhood Restaurant Group plans to bring back an oldie but goodie when it opens EatBar on Barracks Row, where Kraze Burgers was. Philadelphia-based HipCityVeg opens where FroZen Yo was at 712 Seventh St. NW. It’s a 100-percent vegan restaurant concept. La Jambe, a French wine bar, charcuterie and fromagerie, is now slated to open in Shaw in May. Eric Hilton partnered with Andrew Evans and opened his BBQ Joint in the 14th Street Corridor where Hilton’s Den of Thieves … Chef Nick Sharpe plans to open Jolene in Adams Morgan, since his pop-ups were so well received. Nick has worked at Ba Bay and After Peacock Room and is targeting a second quarter opening. Bareburger is slated to open where Cosi was in Dupont Circle at 1647 20th St. NW.

The folks who brought you DGS Delicatessen plan to open a seafood concept, Whaley’s, at the Lumber Shed building in the Yards development at Navy Yard this spring. It is named for local Revolutionary War Navy hero, Zedechiah Whaley.

GM & Chef Update: Nicholas Flores is the chef de cuisine at the recently opened Hank’s Pasta Bar in Old Town Alexandria, where Villa d’Este used to be. Nicholas was previously at Dupont Circle’s Al Tiramisu … Fidencio Rubio is now director of the beverage program — cocktails as well as its 100-plus label wine list — at Osteria Morini. He was previously with Passion Food Hospitality, Fiola and Casa Luca. Steven Benincasa is the new chef at Argia’s, an Italian restaurant in Falls Church. He was previously at Filomena and Paolo’s, both in Georgetown. Jeff Faile is the new beverage director for Aaron Silverman’s Pineapple & Pearls as well as for Rose’s Luxury. He was previously bar and spirits director at Neighborhood Restaurant Group … Sam Molavi is back at Ripple as chef de cuisine; he had been sous chef before he took a position at Compass Rose.

Changes: Andy Shallal’s Eatonville on 14th Street NW is now Mulebone, a Southern-American restaurant with a higher profile bar scene. The chef (who won Andy’s contest) is D.C. native Joseph Paire, who previously worked at Todd Gray’s Watershed and Farmers Fishers Bakers. He describes Mulebone as an American restaurant with Southern influences. After a two-year hiatus, chef-owners Aulie Bunyarataphan and Mel Oursinsiri, have returned Bangkok Joe’s to its original location at Washington Harbour — including the popular Dumpling Bar. It’s back after an interim as Mama Rouge.

Linda Roth is president of Linda Roth Associates, a public relations and marketing firm that specializes in the hospitality industry, providing creative connections through media relations, marketing initiatives, community outreach and special events. Reach her at Linda@LindaRothPR.com.

Laila Widmars • March 17, 2016

Nestled amid bustling downtown D.C. is an escape to the magical land of Spain. Festive red walls trimmed in white crown molding — reminiscent of architecture found in Spain’s capital, Madrid — enclose a portal to the country’s rich culture, just past the doors of Taberna del Alabardero on 18th Street NW.

Packed with power-lunchers by day, the large, white-tablecloth dining room offers a more romantic ambiance in the evening. The bar is flanked with signed photos of Spanish royalty and A-list celebrities (recently spotted: Woody Allen and friends), many of whom make a point to dine at this American version of a Spanish classic.

For almost 27 years, Taberna — part of Grupo Lezama, which operates restaurants and a culinary school in Spain — has prided itself on the authenticity of its offerings and atmosphere. Seasonal changes to the menu highlight the techniques and flavors unique to Spain. Executive Chef Javier Romero, trained in Madrid, Aranjuez and Marbella, excels at signature dishes like paella, which is generously topped with fresh lobster, scallops, mussels and squid.

When it comes to ethnic dining, however, especially French, Italian or Spanish, a restaurant is only as good as its wine list. Taberna’s is outstanding, truly separating this establishment from its local counterparts. Embracing a menu offering both traditional favorites, such as Iberian ham carved, just so, into thin, savory slices of heaven, and new takes on old classics, such as chipirones en su tinta con arroz y salmorejo (black ink baby squid with rice and a light creamy salmorejo sauce), is a list that highlights the rich wine regions of the restaurant’s country of origin.

Bordering France and Portugal, the wine regions of Spain present unique flavor opportunities, some characterized by the grapes shared by its wine-centric neighbors. Taberna del Alabardero sommelier Jorge Olias describes Taberna’s wine program as “an extensive list rich in wines from Spain but also paying homage to a few wines produced in the U.S.”

Asked about his favorite regions, Olias is unable to choose, expressing his affection for the “peculiarities and characteristics” of many regions. At a recent lunch, we tried some wine selections exquisitely paired with gazpacho so rich and decadent it was almost buttery and paella that could possibly be the most savory this side of the Atlantic.

Of course, no siesta is complete without a selection of Spanish wines and cheeses. Standouts included the Pazo da Bouciña, an outstanding white of the Albariño variety (a white-wine grape grown in Galicia, a region in the nortwest), with aromatic intensity and hints of fruit and florals as it hits the taste buds; and a sublime tempranillo entitled Dominio de Atauta, full-bodied with a smooth finish. The medium acidity of the Pazo da Bouciña was just enough the balance out the decadence of the gazpacho. Hints of sweet spices and cocoa bean perfectly complimented the succulent suckling pig confit that topped off our exquisite midday meal.

Olias also points out Taberna’s lengthy and varied selection of sherries, boasting: “It’s impossible to describe them all.” It is traditional in Spanish culture to begin the dining experience with a little sherry to open the taste buds before indulging in a flavorful meal. We began ours with “Jarana Lustau,” a light, dry, delicate sherry with hints of pecan — perfect beginning to a most flavorful journey.

Taberna’s integrity is the foundation of what has made it an essential Washington institution along the lines of Café Milano and Al Tiramisu. Next month, the restaurant will celebrate its 27th anniversary by introducing new menu selections, cocktails and sangrias.

But it is clear that what makes this D.C. gem so special isn’t the constant introduction of new elements to keep abreast of the District’s ever-changing, overflowing food and beverage scene; it is instead the classic dining experience found here, one that draws with unmatched authenticity on one of Europe’s greatest — and most flavorful — civilizations.

To view the menu and for news of special events such as wine dinners and paella classes, visit alabardero.com.

Georgetowner • March 16, 2016

Bar à Vin at Chez Billy Sud

Bar à Vin opens this week at 1035 31st St. NW, a long-vacant space adjacent to Chez Billy Sud. Along with the original Chez Billy in Petworth, it is part of the restaurants of dance-music producer Thievery Corporation’s Eric Hilton and his younger brother Ian. The new space will feature a large and mostly French wine list and be open from 4 p.m. to 2 a.m.

The Resurrection of Bangkok Joe’s

Bangkok Joe’s, a Thai favorite on the waterfront for 10 years, said that it will return in March to its old location at 3000 K St. NW, where the short-lived Mama Rouge restaurant used to be. Both restaurants are owned by chef Aulie Bunyarataphan and proprietor Mel Oursinsiri, and while Mama Rouge offered an Asian/French fusion menu, Bangkok Joe’s will return to a more traditional Thai menu. Old favorites like the dumpling bar will still be on the menu, complemented by new creations.

Zannchi, Real Korean Fast Casual

Eunjung Kim, a business student at Georgetown University, will open Zannchi, a casual Korean eatery, at 1529 Wisconsin Ave. NW by the end of this month. The name of the restaurant means “feast” in Korean. Zannchi will specialize in bibimbap — rice bowls — and kimbap — sushi rolls that contain no raw fish. Kim will graduate from Georgetown’s MBA program this spring.

Pineapple and Pearls: $250, Starting April 7

The chef and owner of acclaimed Rose’s Luxury restaurant at Barracks Row will open a companion place, called Pineapple and Pearls, April 7. Chef Aaron Silverman has set a single-price and special menu — it will cost $250 per person, no surprises, no gratuities, no add-ons. Next week, diners can PineappleandPearls.com to start the reservation scrabble. Silverman, the Washington Post reported, “wants his fine-dining spot to be a ‘celebratory place.’ At $250 per person, Pineapple and Pearls will certainly charge like a restaurant designed for special occasions. Silverman’s menu will instantly become one of the most expensive on the planet.”

Georgetowner • March 8, 2016

The Restaurant Association Metropolitan Washington revealed the finalists for its 2016 Rammy Awards. Winners in each category will be congratulated at a June 12 gala.

Georgetowner • February 24, 2016

The Watergate Hotel will feature new restaurant and bar concepts at its reopening, slated for March. The main restaurant is Kingbird, a fine-dining dinner restaurant in the evening, and a casual restaurant during the day, serving breakfast and lunch, as well as a casual-dining component in the evening. The Next Whiskey Bar is the lobby bar with a significant whiskey, bourbon and rye menu. The name is taken from lyrics to a Doors song, for those boomers who thought it sounded familiar. The property will also feature a rooftop lounge called Top of the Gate (or is it ’Gate, get it?) that has a panoramic view of the Potomac River. The executive chef is Michael Santoro, most recently at Andaz 5th Avenue in New York. In D.C., he served as chef de cuisine under Brian McBride at Blue Duck Tavern at the Park Hyatt Hotel in the West End.

Cooper’s Hawk Winery & Restaurant is slated to open this month in Ashburn’s Belmont Chase Shopping Center. It offers modern American food, featuring their own proprietary varietals crafted from their Illinois-based winery. The large 10,985-square-foot restaurant will offer indoor and outdoor seating for more than 300 guests, as well as a large private dining and events room. They also offer a wine of the month club. There are currently 20 locations around the country, including a Richmond site. They also expect to open in Reston this year. Jeffrey Patterson is the general manager.

Papadopoulos Properties is working with Boston chef Michael Schlow to expand his concepts in the DMV. Schlow’s Italian concept, Alta Strada, is slated to open in Northern Virginia’s Mosaic District where matchbox and Ted’s Bulletin are (also Papadopoulos deals). Alta Strada is also slated to open in the Mount Vernon Triangle section of DC. Schlow has already made his mark in D.C. with TICO and The Riggsby at The Carlyle — Dupont Circle Hotel.

C-C-Changes: Wagshal’s opened a full service restaurant behind the deli at its Spring Valley (AU Park) location on Yuma Street NW. The Fuchs family hopes to do the same at his other location at 3201 New Mexico Ave. NW, serving breakfast and dinner … Raku in Dupont Circle has re-branded as Rakuya, Japanese Kitchen & Bar. Chef Update: Jose Adorno is the chef at Mix Bar & Grille in Silver Spring. He was previously chef de cuisine at Graffiato … Ricarda Planas has been appointed chef at Mpire in the Golden Triangle.

Quick Hits: Manuel Iguina, owner of Mio in downtown D.C., does not plan to renew his lease, but does plan to open a similar concept, called Acerola (cherry-esque), in Fairfax over the summer. Chop’t Creative Salad Co. has signed deals to open in Vienna, Rockville and near Nats Park. These three new locations will give them 15 in the D.C. metro area, all part of the Papadopoulos portfolio. Haikan is the name of the new ramen restaurant slated to open this spring in Shaw by the folks who brought you Daikaya. The 2,000-plus square-foot restaurant will offer a varied selection of Sapporo-style ramen. Nobu is slated to open this fall in West End at 2501 M St. NW. Jackie Greenbaum, plans to open Little Coco’s, an Italian eatery in Petworth. Adam Harvey will reign over the kitchen, as he has done at Jackie’s in Silver Spring. Un Je Ne Sais Quoi will open where Hello Cupcake was in Dupont Circle. It will specialize in merveilleux, a pastry with layers of merengue and ganache. The Tilted Kilt plans to open in Silver Spring and in Sterling by end of the second quarter in 2016. Pamplona, a Spanish tapas restaurant from the Social Restaurant Group, will open where SoBe Bar and Bistro was. Super Grill opens in Merrifield’s H Mart shopping center where Mario’s Pizza House was. Arepas Pues is slated to open on Fenton Street in downtown Silver Spring, serving hand-made corn arepas, complementing Venezuelan, Colombian and Cuban cuisine. Arepas are cornmeal pockets traditionally served with diverse fillings. Burton’s Bar & Grill is planning to open this March in Alexandria. Dylyn Coolidge, formerly of Commissary and the Beacon Bar, will be the chef, adding vegetarian and gluten-free dishes to the menu. Zannchi Korean Kitchen will open in the Wisconsin Avenue space in Georgetown where Yummi Crawfish was; the owners are Georgetown MBA students. They plan to open in February. From the folks at Eat Well DC who brought you The Pig, Commissary, Grillfish and Logan Tavern, comes The Bird, slated to open in Shaw on 11th Street NW, specializing in — what else? — chicken. Seating capacity will accommodate 99 with plans for an outdoor patio. Just Chicken is also slated to open in the U Street corridor this season. Chuy’s Tex Mex is slated to open in Sterling. They just opened in Woodbridge on Prince William Parkway, in addition to the units open in Fairfax and Springfield. More are planned in the DMV in 2016. Smashburger opens in Rockville at 1800 Rockville Pike before end of the first quarter 2016. This will be the 11th Smashburger to open in the D.C. metro area.

Linda Roth is president of Linda Roth Associates, a public relations and marketing firm that specializes in the hospitality industry, Reach her at: Linda@LindaRothPR.com.

Colleen Evans • February 18, 2016

Let’s face it. A pot of delicious-smelling chicken soup simmering on the stove brings back childhood memories of days spent home in bed. Cooking, blending and infusing for hours, a whole chicken, vegetables and herbs transform water into a flavorful and soul-satisfying soup, the basis of a tasty, warming meal.

The Georgetowner recently went in search of chicken soup recipes — some with pasta and others with matzo balls, rice, tapioca, even Indian spices. Chock-full of vitamin-C-packed veggies to boost immune systems and ward off illness, these are the kind of recipes that will be your go-to flu- and cold-fighting meals this winter.

Fairmont executive chef Mark Timms believes that “it’s all about the [chicken stock] base” in his succulent soup. “A rich homemade stock makes all the difference in the end result,” says Timms. “Once you have a savory base, you’ve got a winning, satisfying soup.”

Newseum executive chef Tom Blundell’s “Getting All Better” soup has lentils and a little horseradish. And he doesn’t spare the carbs, putting in both rice and rich egg noodles. A menu staple at Firefly in Kimpton’s Hotel Madera is chicken matzoh ball soup, with light, airy matzoh balls in a rich broth.

Billy Martin, owner of Georgetown’s beloved Martin’s Tavern, serves Grandma Martin’s chicken soup, the recipe dating back to the 1930s. Billy noted that Grandpa Martin added his own secret ingredient to the soup to relieve some of his cold symptoms: a tablespoon of Irish whiskey (really, just a tablespoon?).

The Ritz-Carlton Pentagon’s executive chef Sriram Hariharan bases his Indian chicken soup on his mother’s recipe, handed down from generation to generation. It highlights some unique Indian spices with known health benefits, such as turmeric, cumin, cloves, coriander and cinnamon.

St. Regis executive chef Andrew Roche, meanwhile, likes his soup classic. It’s a favorite with the hotel’s younger set and has a big fan base in guests feeling under the weather. (In fact, it’s so loved by guests that some ask for a container to go when they check out.)

Maman Samake, mom of executive chef Yves Samake at the Ritz-Carlton, always used tapioca in her soup, a tradition Samake has continued by featuring the soup on the hotel’s catering and banquet menu. “Tapioca has a rich composition of good carbs, vitamins and minerals that makes it a rich and healthy option,” says Samake. According to the hotel’s catering guru Annie Boutin-King, Samake’s soup is so popular it is often requested during the winter months as the soup course for high-level social and corporate events menus.

But are these chefs (and grandma) right to include a steaming hot bowl of chicken soup for what ails you? Is it really the best remedy for a cold?

“Research has shown that chicken soup may have anti-inflammatory properties which help reduce or help you cope better with cold symptoms,” said Suzanne Doud Galli, M.D., Ph.D., F.A.C.S. “Chicken soup helps people dealing with cold and flu symptoms stay hydrated, the soup’s salt and steam help soothe passageways in the nose and throat — all playing a big role in the cold sufferer’s recovery. Homemade broth is less salty then the commercial brands, so it makes a much better choice. It’s packed with protein-rich chicken and healthy, fresh, vitamin-rich ingredients and antioxidants like carrots, onions, celery, which also help build the immune system.”

So there you have it — soups that kick like winter’s aphrodisiac.

You don’t need to have a cold to enjoy these soups; they’re nutritious and wonderful comfort food for getting through the cold dreary days of February. But if you are one of the unlucky ones who comes down with the flu or a cold, prepare one of these satisfying recipes — or better yet find a sympathetic friend to make a batch — and see if you don’t feel half human and healthy again.

And to add some points to your good-karma score, make a big pot of your favorite recipe “to go and share” if you have a friend or neighbor who’s sick. That’s definitely something good for the cold and your soul. [gallery ids="102235,129414" nav="thumbs"]

Georgetowner • January 27, 2016

MGM National Harbor Casino has enlisted an impressive list of renowned chefs to open restaurants there. Jose Andres plans to open Fish by Jose Andres, a seafood restaurant offering sushi, tempura and cocktail bars. Marcus Samuelsson plans to open Marcus, featuring his signature whole fried chicken, as well as Swedish and Ethiopian dishes, a salute to his heritage(s). The brothers Voltaggio (Bryan of Volt, Range, Aggio, and Family Meal; and Michael of ink and ink.sack in Los Angeles) will team up for the first time and open a steakhouse, targeted for third or fourth quarter of 2016.

Chef and GM Update: Vicki Reh is now chef and wine director at Via Umbria at 1525 Wisconsin Ave. NW in Georgetown. She shares chef duties with Jodi Seiner. It’s a market and café with private dining space and a soon-to-open art gallery. Owners are Susan and Bill Menard … Mark Slater, formerly of Bastille and Citronelle, runs the wine program at Pennsylvania 6 at 1350 Eye St. NW, where Tuscana West used to be. Philadelphia-based Public House Investments owns and operates City Tap House at Ninth and I Street NW, as well as Pennsylvania 6 … Jeremy Waybright, formerly of Boss Shepherd’s is now chef de cuisine at Range at the Chevy Chase Pavilion … That may be because Mattie McGhee, former chef de cuisine at Range, is now at The Watergate Hotel … Megan Coyle, formerly of Hank’s Oyster Bar, is general manager of Twisted Horn in Petworth … Thomas Harvey, formerly of Palena, is the new executive chef at The Partisan in Penn Quarter.

Quick Hits: Jrink owners Shizo Okusa and Jennifer Ngai will open their second Jrink at 2201 14th St. NW in The Jefferson. The original is in Foggy Bottom … Ten Penh lives again. PassionFood Hospitality will open their Asian themed restaurant at the Silverline Center in Tysons Corner in 2016 … Ivan Iricanin will open another Ambar at 1547 Seventh St. NW. The original is on 523 Eighth St. SE on Barracks Row. He also owns and operates an Ambar in Belgrade, Serbia, which is home for this Balkan restaurant concept.

Linda Roth is president of Linda Roth Associates, a public relations and marketing firm that specializes in the hospitality industry, providing creative connections through media relations, marketing initiatives, community outreach and special events. Reach her at Linda@LindaRothPR.com, lindarothpr.com or #LindaRothPR.

Richard Selden • January 11, 2016

East of Tuscany, in the Apennine Mountains, Umbria is known as il cuore verde d’Italia: the green heart of Italy. Since the fall of 2014, when the Via Umbria store first appeared in Georgetown as a pop-up, that green heart has been beating at 1525 Wisconsin Avenue.

Owners Bill and Suzy Menard (who met while working on Walter Mondale’s presidential campaign) recently launched the store’s galleria, a renovated second-floor space equipped with a professional kitchen, where they hold events to complement the other facets of their Umbria-obsessive business.
On the first floor, the emporio offers a carefully curated selection of Italian wine, olive oil, pasta, specialty foods (including chocolate), kitchen items, linens, glassware, jewelry and — notably — the hand-painted ceramics known as maiolica from Deruta in Umbria, a ceramics center since Etruscan times.
Examples of food and kitchen items are: Verrigni spaghetti with squid ink ($8), Il Boschetto Grigliata sea salt ($12), Mancino flavored olive oil ($16), a pasta slicer ($22.50), bread cutting boards ($50 and $90) and copper two-handled pots ($110, $140 and $165).

For those what want to try living like an Umbrian in Umbria, the Menards rent La Fattoria del Gelso, their eight-bedroom, 18th-century farmhouse in Cannara, a village near Assisi famous for its onion festival. Saturday-to-Saturday rentals go for 3,000 euros in low season and 4,000 in high season.
The Menards, who maintain a kind of cultural dual-citizenship, first bonded with Italy after spending a summer in Fiesole when Bill was a student at Georgetown Law School. They started the shop Bella Italia in Bethesda in 2003, running it for 10 years and purchasing their Cannara farmhouse in 2008.

Among the upcoming events in the galleria are wine dinners on Dec. 7, 8 (Tabarrini vineyards) and 12 (medieval wine dinner with guest chef Robert Van Rens). On Dec. 9, there will be both a cooking class with Dorrie Gleason focusing on crostatas, tarts and fruit pies and a culinary mystery program, “Pasta, Passion, and Poison.” A book club next meets on Dec. 17 to discuss “Hunting Truffles” by Dick Rosano. Italian chef Simone Proietti-Pesci will be in D.C. from Jan. 8 to Jan. 24.

Details, online ordering of emporio items and the Dolce Vita blog are available at viaumbria.com. [gallery ids="102173,132315,132276,132284,132292,132304,132309,132299" nav="thumbs"]