The Latest DishApril 4, 2012

April 4, 2012

Shophouse Southeast Asian Kitchen is slated to open in the Georgetown space formerly occupied by Furin’s at 2805 M St., NW. It will be the second location (Dupont Circle was first) from Steve Ells, who also brought us **Chipotle.** Always secretive, this store will open sometime in 2012.

It?s a two-fer. Mike Isabella plans to open **Kapnos,** a Greek restaurant and **G,** an Italian operation, both in a big space at 2201 14th Street, NW. Kapnos is Greek for ?smoke? (think whole spit-roasted animals) and G is, well, little sister to Graffiato. Both are slated to open sometime next year.

Owners Au Dang and brother Di, along with Michael Jones, a former **J Paul?s** manager, plan to open **Chasin? Tails,** a silverware-optional crab shack open in Falls Church where **Bear Rock Caf?** used to be. Cajun seafood and traditional seafood will be offered, along with drinks and entertainment. The plan is to be open by beginning of April.

**Nando?s Peri-Peri** loves the DC market and has targeted more locations: Pentagon Row to open in the beginning of June; King Street in Old Town, Alexandria and Waugh Chapel area of Anne Arundel County by end of 2012. They currently have locations in Penn Quarter, Gaithersburg, Bethesda Row, Silver Spring and National Harbor.

**Eastern Market** is looking forward to a new restaurant from some familiar DC restaurant talent. Former **Komi** cook and pastry chef **Johnny Spero, Toki Underground** chef **Erik Bruner-Yang** and **Acqua al 2** chef **Ari Gejdenson** are the owners of **Suna.** Johnny takes the lead in the kitchen. Suna?s menu will be based on sustainability, supporting local farms, and what is available regionally and by season. Suna means ?moss? in Lativian, and Johnny Spero is of Latvian descent. The plan is to open by year?s end.

Chef Update: At **Rasika West End, Vikram Sunderam** will be in charge of both restaurants, but chef de cuisine **Manish Tyagi** will oversee the day-to-day operations. Christopher Morris has been named Executive Chef at **BRIO Tuscan Grille** in Rockville, Maryland.? Previously, he worked as executive chef of **O?Donnell?s Sea Grill** and **Cin Cin Tratoria. Aaron McCloud** is the new chef at **Cedar** restaurant in Penn Quarter. Previously he was executive chef for Vintage Restaurant Group in Loudoun County, then chef at The Inn at Perry Cabin in St. Michaels, Md. Patrick Forest and Raina Hull, former managers at **8407 Kitchen Bar** in Silver Spring have joined forces to open **Mealey?s Table** in New Market, Md. They hired Nate Waugaman, as chef. The restaurant will seat 80 with additional seating in the lounge. Previously, Nate had been at **Addie?s** in Rockville. Nate plans to produce his own charcuterie in-house with a farm-to-table strategy. His sous chef is Ian Benites, who worked with Nate at Addie?s. It is slated to open this month. In the meantime, Mallory Buford will run the kitchen at Addie?s, as he used to for Black Restaurant Group.

A “philanthro-pub” called Cause, is planned for the Shaw neighborhood at 1926 9th St., NW in late April. Yes, it is a philanthropic-themed bar that plans to direct a percentage of profits towards charities. Cause is the brainchild of non-restaurateurs **Raj Ratwani** and **Nick Vilelle.** Their operators are **John Jarecki** and **Dave Pressley,** who run **The Light Horse** in Alexandria. They have restaurant ops chops, as between them they have helped to open 20 restaurants including Neighborhood Restaurant Group?s **Tallula, Rustico,** and **Vermillion.** Former **Queen Vic** chef **Adam Stein** heads the kitchen. The two-story space, which will also host non-profit events, will have a **worldly theme** with globes, maps, and photography from different countries.

Renovations: **Shelly?s Back Room** at 1331 F Street, NW has added an additional 1000 square feet (and 50 seats) for an outdoor patio, appropriately called ?Shelly?s Front Porch,? offering the comfort of Adirondack chairs and a limited food menu. This will be referred to as fireplace room and bourbon room?. Alain Roussel has renovated his Chevy Chase French country restaurant, **La Ferme,** to the tune of $150,000. This includes new paneling, carpet, lamp shades, window dressings, upholstery wall hangings, and paint both in the main dining room and the private party room upstairs. **Morton?s The Steakhouse** in downtown DC is slated to undergo renovations, a part of their new ownership upgrade.

**Volt** chef Bryan Voltaggio’s forthcoming DC restaurant Range, is slated to open late fall in the **Chevy Chase Pavilion** showcasing lesser-used cuts of meat including shoulders, legs, and **offal.** The cocktails will feature house-made bitters, sodas, and mixers. As is all the rage these days, there will be an **open kitchen** as well as a bakery and retail shop.

Quick Hits: **Rahama African Restaurant** recently opened in the Shaw neighborhood at 1923 9th St, NW. Ripple in Cleveland Park has a ?sister? next door, **Sugar Magnolia** offering savory and sweets including homemade ice cream sandwiches made by pastry chef **Alison Reed**, who joined Ripple in January after four years at **Cafe Saint Ex.** Chicago-based Matt Matros, owner of **Protein Bar,** has signed a lease to open a Protein Bar in Penn Quarter at Seventh & D Streets, NW. Working with Papadopoulos Properties, this promises to be the first of many in the area. **First Watch** plans to in Chantilly at Greenbriar Town Center. This will make their third (Rockville, Fairfax) in the region. They plan to open by end of 2012. Scott Harlan is chef/owner of Green Pig Bistro, slated to open in Clarendon, Va., by the time you read this. He was previously with **Inox.**

**Nick?s Riverside Grille** and **Tony & Joe?s** at Georgetown?s Washington Harbour should be up and running ? inside and outside ? by May. That?s the time it takes to re-open after a flood and everything else that goes with it.

Kimpton Hotel & Restaurant group named Brian McPherson as chef at both **Jackson 20** and **The Grille** at Morrison House in Alexandria. He takes the place of Dennis Marron, who was head chef at **Poste** restaurant at Hotel Monaco. McPherson was previously at **New Heights** and **Butterfield 9.**

**True Food Kitchen,** a healthy, Mediterranean-themed restaurant, from Scottsdale, Ariz.-based Fox Restaurant Concepts?, is scouting locations in the D.C. region. It will be their first East Coast expansion, which has four locations in Arizona and California. True Food will appeal to D.C.?s sophisticated-leaning palate and generally healthy lifestyle. It?s backed by **P.F. Chang?s.** Thank Tom Papadopoulos for bringing this to you.

Shirlington Village?s Curious Grape returns ? as more than a wine shop. Now it?s **The Curious Grape Wine, Dine & Shop.** Owner Suzanne McGrath says the food will focus on dishes that pair well with or feature wine. In addition to the restaurant, there is a cheese bar, traditional bar and private dining space.

D.C. Eatery Set for ‘Restaurant Impossible’ Makeover

March 8, 2012

Celebrity chef Robert Irvine brings his hit show ‘Restaurant Impossible’ to the still unknown restaurant in Washington, D.C., today. For those of you who haven’t seen it yet, “Restaurant: Impossible” is a reality show in which muscle-bound chef Irvine sets out to save failing restaurants across the country. Irvine, who is currently staying at the Gaylord Hotel at National Harbor, will spend two intense days with each restaurant he’s trying to rescue from going out of business. During the process he will change the food, the interior and retrain the staff, using muscle and toughness, but without spending more than $10,000.

Irvine has over 25 years of culinary experiene. He is involved in several reality shows besides “Restaurant Impossible.” He owns two restaurants and has written three cookbooks. Even being around food all day, Irvine still manages to be one of the fittest chefs in the industry. ”Maintaining a healthy diet while you are constantly surrounded by food is a major challenge for chefs everywhere,” writes Irvine on his blog (http://chefirvine.com/blog/). His best advise for staying trim while working in a kitchen includes finding the time to sit down and eat, drink water instead of soda, and to take on the phsyical tasks, such as lifting the heavy boxes when the big food delivery arrives.

With all his years of experience, Irvine uses his skills and creativity to bring an unsuccessful restaurant back into business. So far, Irvine has managed to turn around more than 30 failing restaurants. It will be exciting to see which D.C. restaurant will benefit from Irvine’s two days of tough food-love. Stay tuned.

The Latest DishMarch 7, 2012

March 7, 2012

**Roberto Donna**, one of DC?s most famous (and infamous) chefs will reign over the kitchen at **La Forchetta**, a new full service, 116-seat, family-style Italian restaurant on New Mexico Ave. NW, where **Balducci?s** used to be. Owner **Hakan Ilhan** is best known for his Pizza Autentica chain, as well as three **Caf? Cantinas**, three **Einstein Bros. Bagels** and **Gelato Dolce Vita** in Georgetown. The country-style Italian restaurant is slated to open at the end of this month.

First announced a few months ago, husband and wife chefs **Emily Sprissler** and **Jason Cote** are finalizing plans to open a casual seafood res?taurant in Glover Park called **Mayfield & Pine**, where **Town Hall** used to be. Sprissler?s face may be familiar, as she appeared on season two of Top Chef in 2006. Her food may be familiar from her time at **Vidalia**. They both worked at **Wegman?s** in Northern Virginia before landing the Glover Park site, and plan to open by the end of April.

Chef/owner **Frederik De Pue** signed a lease to open a restaurant called **Table** in D.C.?s Shaw neighborhood on N St. NW. He plans to be open seven days a week, serving breakfast, lunch and dinner. The restaurant will serve wine and beer, but only tableside, as there are no plans for a bar. The building was formerly a car repair shop and Pue plans to keep its rustic look (re: lots of concrete). There will be outdoor seating on the roof deck. De Pue owns **42? Catering** and for?merly worked at **Smith Commons**. A summer opening is planned.

Ch-ch-ch-changes: **The Reef** in Adams Morgan is about to undergo renovations to give a fresh feel to the space. Renovations will main?ly occur on the middle fish tank floor. Owner **Brian Harrison** plans to install new hardwood floors, and reconfigure the booths. Construction will take place on various weekdays so that he can stay open for business. The ground floor will also be renovated at some point next year.

**Oded Weizmann** plans to open an ?urban retro deli gastro-pub? called **Carving Room** in NoMa at 300 Massachusetts Ave. NW. The neighborhood bar and restaurant will serve house-cured, hand-carved meat for their sand?wiches. The 55-seat space plus patio will have an open kitchen with meat carvers up front and a bar with ten taps serving regional beers. The plan is for it to be a quick service place during weekday lunch and transform into a full-service restaurant at night and on weekends. Oded used to manage Silver Diner in Rockville as well as BD?s **Mongolian Barbecue** in Bethesda. He also worked for **Bedrock Management**. Carving Room is slated to open by late summer.

14th and S Streets, NW: **Ted?s Bulletin** from the **Matchbox Food Group** plans to open by end of 4th quarter 2012. **Mark Kuller** plans an upscale Southeast Asian restaurant there, close to the end of the year as well.

Openings Update: **Del Frisco?s Grille** plans to open at 12th Street and Pennsylvania Ave. NW, (former Les Halles site) in early July. **Alegria, Bazin?s** Mexican restaurant, should be open by beginning of March next door to sister restaurant, Bazin?s on Church. **Yo! Sushi** at Union Station is now looking at a June opening.

**Eric** and **Ian Hilton** are planning to be quite busy this year opening new restaurants. The brothers behind **Marvin**, **The Gibson**, **Blackbyrd**, and **American Ice Company**, plan to open an Italian gastro-pub and wine bar in the former **HR-57** jazz club spot at 1610 14th St. NW, featuring live music. The yet-to-be-named restaurant plans to open this fall. They are also planning to open **The Brixton**, a British pub at 901 U St. NW by end of second quarter 2012, as well as a taqueria called El Ray a few doors down at 919 U Street, NW, in early fall. Not to mention a burger joint called **Satellite Kitchen** at 2047 9th St. NW. Did we mention they also plan to open **Chez Billy**, a French-style bistro in Petworth soon?

Chef & GM Update: **Brian McPherson** is the new chef at **Jackson 20** and the **Grille at Morrison House** in Old Town. **Rick Dugan** has been named General Manager of **BRIO Tuscan Grille** in Rockville, MD. He was formerly GM at **O?Donnell?s Sea Grill** in Bethesda and in Kentlands for many years, as well as at **Clyde?s** of Chevy Chase. **Chris Kujala** was named executive pastry chef for **Robert Wiedmaier?s** restaurants. **Maura Delaney** is GM at **McCormick & Schmick?s** in Reston. She had previously been GM at **Morton?s Steakhouse** in Tysons Corner before it closed.

**Izakaya Seki**, a 40-seat Japanese bar and restaurant, located in the former **Spott?s Barber Shop** space at 1117 V St. NW, is under construc?tion. Owners of the building and restaurant are **Cizuka Seki** and her father, **Hiroshi Seki**, a chef-owner who had his own place outside of St. Louis. Instead of a bar on the first floor, there will be a nine-seat food counter. The main din?ing room will be on the second level. Although there is no bar, there will be beer, sake and a selection of sh?ch?, a Japanese spirit that was a big hit at the **International Food & Wine Show**. As soon as they figure out how to get gas to the building, they will have a better idea of an opening date.

Quick Hits: **Mike Isabella** has targeted 14th and W Streets, NW, for a Greek concept restaurant. **Solly?s Tavern** will soon be expand?ing into **Madjet**, the Ethiopian restaurant space next door, and will offer a food menu. Should be up and running by beginning of March.

*Linda Roth Conte is president of Linda Roth Associates, Inc. (LRA), specializing in market?ing initiatives, community outreach and special events for the hospitality industry. Contact her at 703-417-2700 or [Linda@LindaRothPR.com](mailto:linda@lindarothpr.com) or visit her web site at [www.LindaRothPR.com](http://www.lindarothpr.com)*

The Latest DishFebruary 21, 2012

February 21, 2012

**Unum**, a contemporary American restaurant, just opened in Georgetown where **Mendocino Grille** used to be. The chef and owner is Phillip Blane, who was a sous chef at **Equinox** in D.C. His restaurant partner is his wife, Laura Schiller, better known as chief of staff for Sen. Barbara Boxer (D-Calif.). Unum is derived from the Latin ?E pluribus unum? (Out of many, one), which Blane says reflects his cooking. Sound familiar? It?s the phrase that appears on the Great Seal of the United States on your dollar bills. The 12-stool bar remains in the front of the restaurant, but has a new addition ? a reading nook filled with some of the couple?s favorite reads. Wonder if you can take one, and replace one, as you can do when you travel.

Top Chef contestant, Emily Sprissler, formerly of **Vidalia**, and her husband, have signed a contract to lease the **Town Hall** restaurant location in Glover Park at 2218 Wisconsin Ave., NW. She plans to call the place **Mayfair & Pine** and hopes to open by April.

Sometimes, you can come home again. Arlington native, Scot Harlan, plans to open **The Green Pig**, an American/French bistro in the old American Flatbread space on Fillmore Street in Clarendon. He?s aiming for simple and plans to offer ?redneck charcuterie.? He previously worked in New York City at **Daniele, Bouley and Danube**, as well as in Virginia at the **Inn at Little Washington, Inox** and **2941**. His sous chef is Will Sullivan who most recently worked at **Low Country** in NYC.

Quick Hits: **Stubs Kitchen and Wine** signed a lease to open in the long-vacant corner at 1401 T St, NW (next to **Policy** restaurant). A casual eatery by the name **SnitchEye Wine Bar** plans to open at 3rd St. and Florida Ave, N.W., by late spring or early summer . . . Cava Grill at Tysons Corner is targeting a March opening . . . A new sandwich and salad place named Carvy Cafe plans to open in the old Spice Indian Bistro space on 19th Street, N.W. … **District Taco** (known as a food truck) plans to open a brick-and-mortar store at 1309 F Street, N.W., by spring . . . **Southern Hospitality** replaced **Adams Mill Bar and Grill** located at 1813 Adams Mill Rd, N.W., in Adams Morgan. Everything is southern ? from the d?cor to the food to the cocktails to the beers. **Sushi Para** opened in the former Taco Bell/KFC space at 4221 Connecticut Ave, N.W. **Rosa Mexicano** just opened its third area location at 5225 Wisconsin Ave., N.W. in D.C.?s Friendship Heights, seating 165 with patio seating when weather permits. Expect to see some new menu items.

**Ashok Bajaj** empire continues to expand, with the opening of **Rasika West End** at corner of 22nd St. and New Hampshire Ave, N.W., in the luxury condo building, 22 West. It follows in the footsteps of the original **Rasika** in Penn Quarter. The restaurant plans to serve upscale American cuisine with some heavy Italian influence. Chef Vikram Sunderam will oversee both kitchens. A March opening is planned. ?

Chef & GM Update: Janis McLean is the new executive chef at **Le Zinc** (across from 2Amys) on Macomb St, N.W. Previously, she was the executive chef at **15 ria** at the Doubletree Hotel at Scott Circle. **Tonic** restaurant in Foggy Bottom (where the sign says Quigley?s Pharmacy) has a new executive chef, Michael Degginger, who most recently was at **Jake?s American Grille** in Tenleytown. Corey Randolph will take over as general manager of **The Melting Pot** in Reston in March, and Kristy Martin will take over as GM of The Melting Pot in Arlington?s Ballston district. **901 Restaurant & Bar** executive chef Thomas Hall, previously of **Ten Penh**, is using Asian flavors again to create a new menu and concept for 901 in Penn Quarter.? Expect small plates with big flavors.?

Former Clyde?s Restaurant Group corporate chef, John Guattery, is now part of the management team at Matchbox Management, which owns and operates **matchbox** (Penn Quarter, Barracks Row, Rockville and soon Logan Circle), **Ted?s Bulletin** (Barracks Row and soon Logan Circle) and **DC3** (Barracks Row). This local restaurant group is primed for dynamic growth in 2012 . What better local restaurant group experience for dynamic growth than Clyde?s?

Openings Update: Mike Isabella?s small plates Mexican restaurant, **Bandolaro**, plans to be open by March in Georgetown where Hook used to be. **Brio Tuscan Grille** in Rockville targeted Feb. 29 as its opening date.

DC Restaurant Week: January 9 – 15

January 17, 2012

Just in time for the post-holiday lull, every Washingtonian’s favorite epicurean festival starts tonight! DC Restaurant Week opens the doors to more than 200 of the District’s finest eateries, as they offer prefix, 3-course lunches for $20 and 3-course dinners for $35 for the week, on top of their usual a la carte menu. For those of us who want to go out more often but don’t want to break the bank over the costs of DC’s fine dining establishments, Restaurant Week offers the opportunity to experience all of the city’s best restaurants at more modest prices. Washington, DC Restaurant Week is produced biannually by Destination DC and the Restaurant Association Metropolitan Washington.

A biannual affair—every January and August—restaurant week has been a local institution. Don’t miss out on the chance to sample the best that DC’s culinary scene has to offer. Here are some tips for getting the most of the Restaurant Week. Cheers!

Make reservations as soon as possible. Restaurant Week is hardly a secret, and if you are itching to try one of the hottest new restaurants, odds are you aren’t the only one. Restaurants consistently book their tables to full capacity during this week of foodie madness, so try and be ahead of the curve. Make your reservations ASAP.

Not all restaurants in the area participate in Restaurant Week, so make sure to do a bit of Google research before calling in and reserving your table to make sure your eatery of choice is in the mix.

When you call in for your reservation, ask about the restaurant’s promotional dates. Many participating restaurants extend the Restaurant Week deals an extra week or so to give more customers a chance to join in the fun. It also might not be as crowded the second week. Some restaurants extending their Restaurant Week deals include: Ardeo+Bardeo, Bastille, Dino, J & G Steakhouse, Jaleo, Oyamel, Watershed, Zaytinya and 701 Restaurant.

For more information visit RestaurantWeekMetroDC.org

The Latest Dish January 12, 2012

January 12, 2012

Columbus, Ohio-based Bravo Brio Restaurant Group plans to open a second **Brio Tuscan Grille** in the metro area. A February opening is planned for the new Rockville restaurant in the Rockville Pike complex with Whole Foods and Seasons 52, across from White Flint Mall. The Brio Tuscan Grille at Tysons Corner Center has been open since September 2005. The parent company owns 94 restaurants in 30 states. Brio Tuscan Grille is an upscale affordable Italian restaurant serving authentic Northern Italian food in a Tuscan Villa atmosphere.

Texas-based Del Frisco?s Restaurant Group plans to expand into D.C., opening its newest concept, **Del Frisco?s Grille** in Penn Quarter, at 1201 Pennsylvania Ave, NW, where Les Halles used to be, by early next summer. It will offer big sandwiches, seafood, steaks, salads, flatbreads and will be open for lunch, dinner and brunch. The parent company operates 31 restaurants across the country, including Del Fricso?s Double Eagle Steak Houses and Sullivan?s Steakhouses. This will be the third Del Frisco?s Grille in the country, with the first two in New York and Dallas.

Chef & GM Update: Sebastien Archambault takes over the helm at **Blue Duck Tavern** at The Park Hyatt Washington in D.C.?s West End. Archambault comes to Washington from Los Angeles?s L?Epicerie Market, a combination restaurant and food shop where he was chef-owner. The Lubbock, Texas-born chef grew up in the restaurant business, then moved to France where he worked for renowned restaurants in Paris as well as in Mexico City. Expect French and Mexican dishes to find their way into his new menu. Chef de cuisine John Melfi will continue as sous chef at Blue Duck Tavern.

**Ripple** in Cleveland Park has hired Alison Reed as the new pastry chef. She formerly worked at Cafe St. Ex. Sean-Michael Longstreth is the new general manager of **Fiorella Italian Kitchen & Pizzeria** at National Harbor. He had been assistant general manager for sister restaurant, Bond 45, also at National Harbor. Both are part of Fireman Hospitality Group.

Ch-Ch-Changes: **Lima Restaurant** in downtown D.C. plans to change its concept, into an Asian-influenced Latin American restaurant called Fujimori by early February. Cuban-born chef Raynold Mendizabal says the menu will reflect the influence of Asian immigration on Latin American cuisine and will offer a raw bar as well as a sushi bar. The downstairs nightclub, Lima Lounge, will not change.

If you are old enough to remember **Hot Shoppes**, it will put a smile on your face to learn that the new Marriott Marquis currently under construction next to the Washington Convention Center plans to open with a Hot Shoppes restaurant inside. Hot Shoppes was an early part of the Marriott empire and its original name. The first one opened at 14th and Park Road, NW, in 1927. Marriott closed them all in 1999. The property is expected to open in spring 2014.

Barry Koslow, former chef at Tallula in Arlington and Mendocino Grille in Georgetown, plans to open **DGS Delicatessen** next summer, in Dupont Circle (1317 Connecticut Ave., NW) with partners Nick and David Wiseman of Roadside Food Projects. The DGS stands for District Grocery Stores, a cooperative of Jewish-owned delis from turn-of-the-century D.C. The corned beef and pastrami will be made on the premises. Breads, bagels and bialys will come from Mark Furstenburg, founder of Marvelous Market and Breadline.

**William Jeffrey?s Tavern** in Arlington, is the newest venture from Vintage II Restaurants, owned by Chris Lefbom, Wilson Whitney and Adam Lubar, who also own and operate Rhodeside Grill, Ragtime and Dogwood Tavern. Virginia artist Thomas Mullany created the 1920s prohibition era theme with three murals depicting the speak-easy culture.

Quick Hits: **Yes! Organic Market** is moving its Capitol Hill store to a larger site at 801 Pennsylvania Ave., SE, aka Barracks Row. It is expected to open in March. This summer, Boloco, a Massachusetts-based burrito franchise specializing in Mexican-style burritos, will open in the Golden Triangle at 1028 19th St., NW, formerly a spa, and at 4930 Elm St. in Bethesda, where a Baja Fresh used to be. Boloco stands for Boston Local Company. Spike Mendelsohn?s **Good Stuff Eatery** plans to open a second location this spring at 2110 Crystal Drive in Crystal City.

Openings Update: Jamie Stachowski and his son have been in the process of renovating Georgetown?s **Griffin Market**. Renovations took a bit longer than expected (hey, what else is new?). In addition to cases filled with heirloom pork, local beef, seasonal game, and four or five rotating varieties of freshly made sausage, Jamie plans to offer a sandwich bar with big, piled-high sandwiches and ?the best pastrami this city will know.?
There will also be a selection of prepared foods available to go, as well as charcuterie. A January opening is scheduled. **Boxcar Tavern**, located at the former Petite Gourmet space next to Tunnicliffs at 224 7th St, SE, is slated to open very soon. Owner Xavier Cervera, also has Senart?s, Lola?s, and Molly Malone?s on Barracks Row.

Paul Uppole, owner of **St. Arnold?s Mussel Bar**, located on Jefferson Place south of Dupont, plans to open a second location for the mussels and frites restaurant in Cleveland Park where Sabores was. He plans to open a sit-down restaurant in the upper level space, offering upscale pub food with a Belgian twist, and a pub downstairs, which he plans to call Underground at St. Arnold?s, in a connected downstairs space. As St. Arnold is the patron saint of brewing, expect a dynamic selection of beers. And Uppole knows his beers.

*Linda Roth Conte is president of Linda Roth Associates, Inc. (LRA), specializing in making creative connections through media relations, marketing initiatives, community outreach and special events for the hospitality industry. Contact Linda at 703 417 2700 or linda@LindaRothPR.com, or visit her website at [LindaRothPR.com](http://www.lindarothpr.com/).*

Chef Scott Drewno is The Source

December 8, 2011

Chef Scott Drewno is the man behind Wolfgang Puck’s The Source, adjacent to the Newseum in Penn Quarter. On the surface, Drewno is the epitome of the all-American man: 6 feet 5 inches, handsome, happily married to his high school sweetheart, lover of Diet Coke and, I can only assume, baseball. What isn’t captured by the bare naked eye? Drewno has seriously stepped it up as a fierce D.C. contender in modern Chinese cooking.

Reentering Western society from his Vol. II trip to China, Drewno brings with him a wonton of ideas in the form of duck, pig, dumplings and noodles. Taking restaurant recommendations before his trip from local Chinese phenoms such as Ming of Ming’s in Chinatown and friends like Chef Lee Heftner, Drewno went to China with a list of 80 restaurants to hit up.

With a new bag of Asian tricks, the wok has been fired and The Source is now hotter than ever. There were a few dishes I was itching to try and share with our readers. Here’s what I found sizzling:

Duck Bao Buns folded with lacquered duckling, hoisin sauce and cucumber. A sweet, doughy bite with a cool crunch makes these heavenly buns one of my favorite small plates on the menu. While visiting Beijing, Peking Duck was a topic of study for Drewno. Post research, he feels he has evolved this ancient Chinese dining experience into something more contemporary and easy to eat.

Crispy Suckling Pig is served as a small plate accompanied by a sweet bean paste and black plum puree. This signature dish is the product of a three-day process of deconstruction and reconstruction of a whole pig. After slow roasting, the meat is removed from the bone and the skin is made crispy separately. It’s Drewno’s secret to succulence. Once put back together and plated, this dish sends diners into squealing delight. After sampling suckling pig at a banquet meal in Shanghai, Drewno boasts with confidence that his pig is just perfect. I certainly agree.

Sheng Jian Bao is a new edition to the menu and a result of an intimate cooking lesson with a 64-year-old expert in Shanghai. Drewno watched over her shoulder as she carefully taught him to pleat each dumpling with precision. Ask for these pork filled treasures in the lounge and you be the judge. I vote some of the best dumplings in D.C.

Chili dan dan noodles are smothered in sweet, slow-roasted pork and flipped together with chili oil. Inspired by his visit to a hot-pot restaurant in the Xi’an region, Drewno is proud to present this spicy addition. The noodles provide the texture needed to offset the tenderness of the pork. Chopsticks down: you will finish the whole bowl.

Deals and Steals at The Source

While the dining room menu may throw the bill in the region of pricey, it is not necessary to break the bank at The Source. Small plates in the lounge, Happy Hour and Saturday Dim Sum Brunch are all open avenues to get your fork in some of the best Chinese food in the District.

Happy Hour

The deal: The Source offers a “food centric” Happy Hour catering to a sexy and diverse clientele. On weekdays from 4 p.m. to 6 p.m., I watched the lounge fill up with a collection of young professionals, food loving fools and museum goers. Amidst soft lighting, small-plates, intriguing seasonal cocktails plus a selection of 28 wines by the glass, The Source is a great place to chill-out after work or meet up with a friend. Plenty of suits and skirts make this Happy Hour a secret single spying spot.

The steal: Your choice of three plates for $20 (can also be ordered individually à la carte.)

Saturday Brunch

The deal: Forget pancakes, how about steamed buns? It’s time to switch it up and impress your family, friends and morning-afters with a trip to The Source for brunch. Saturday Dim Sum Brunch is another way to experience The Source without sitting down for a full dinner. From 11:30 a.m. to 3 p.m. guests may choose from 28 dim sum-style plates. While there is no special on drinks, why not go bold with a Bloody Mary in a pilsner glass? There are three to choose from: Classic, Shanghai Mary (spicy) and District Mary garnished with a half-smoke sausage.

The steal: Five plates for $30 or eight plates for $40

The Source
575 Pennsylvania Avenue NW
Washington, D.C. 20001
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Across the Cutting Board: Calling all Foodies!

December 1, 2011

As a Christmas present from Across the Cutting Board, chef Ris Lacoste wants to answer all your culinary questions. Do you have any inquiries on cooking techniques, recipes, cookbook recommendations, or epicurean gift ideas? We want to hear!

Email any and all questions to Ari@Georgetowner.com and look for Ris’ responses in The Georgetowner’s Dec. 7 issue next week.

Happy Cooking!

Cocktail of the Week: The Zombie Returns

November 30, 2011

Just the name of the Zombie cocktail is enough to scare many imbibers away. Like the daiquiri and the margarita, this timeless cocktail has been imitated and mutated far beyond its original form. But this legendary tipple has quite a history behind it.

The Zombie was created around 1934 by Ernest Raymond Beaumont-Gantt, who is considered is the founding father of tiki bars.

According to Wayne Curtis, author of “And a Bottle of Rum: A History of the New World in Ten Cocktails,” Gantt, who had spent much of his youth rambling about, arrived in Los Angeles just as Prohibition was drawing to an end. He rented a small bar and decorated it with items he’d gathered in the South Pacific, along with driftwood, old nets and parts of wrecked boats he scavenged from the beach.

Gantt stocked his bar with inexpensive rums, which were available in abundance after prohibition, and invented an array of faux-tropical drinks, using fruit juices and exotic liqueurs.

Gantt called his place Don the Beachcomber’s. It became incredibly fashionable, attracting celebrities and eventually expanded to multiple locations. The joint became so much part of his personality that Gantt legally renamed himself Donn Beach. According to the museum of the American cocktail, the first Zombie was whipped one morning to revive a hungover customer around 1934. His verdict: “I feel like the living dead; it made a zombie out of me.” It was later said that Gantt limited his customers to two zombies apiece.

The drink became wildly popular. Donn guarded his recipe closely, but rival mixologists made their own versions and inferior cocktails flooded the bar scene. While the tiki trend has faded, versions of the Zombie can be found in retro bars and Asian restaurants. Many of them bare little resemblance to the original.

Despite the kitschy gimmicks, Gantt was actually a talented mixologist. He pioneered the use of multiple rums in cocktails, resulting is a rich and layered flavor. His recipes were closely guarded secrets – they were published in code or contained secret formulas.

Jeff “Beach Bum” Berry, author of several books on tiki culture including “Sippin’ Safari,” “Grog Log” and “Intoxica,” spent years tacking down Gantt’s Zombie recipe. Berry actually turned up three different recipes from varying years – apparently Gantt modified the ingredients over time. The original formula, Berry believes, comes from the1934 recipe for Zombie Punch in a little black book belonging to a former waiter at Don the Beachcomber’s. The recipe called for an ingredient called “Don’s Mix” which Berry deciphered to be a mixture of grapefruit juice and cinnamon syrup.

The ingredient list for the Zombie is lengthy compared many of today’s highballs, but it results in a cocktail with a rich palette of flavor. It tastes both tart and sweet yet refreshing. But do beware: This drink’s smooth fruity flavor covers up the fact that it contains three shots of rum – so enjoying too many zombies could easily turn you into one.

Zombie Punch from Jeff “Beach Bum” Berry’s “Sippin’ Safari””

.75 oz Lime Juice
. 5 oz Don’s Mix
(2 parts grapefruit juice, 1 part cinnamon-infused sugar syrup)
5 oz Falernum
1.5 oz Jamaican Rum
1.5 oz Gold Puerto Rican Rum
1 oz 151 Demerara Rum
1 dash Angostura Bitters
1/8th tsp Herbsaint or Pernod
1 tsp Grenadine
.75 cup crushed ice

Put everything into a blender, saving ice for last. Blend at high speed for no more than 5 seconds. Pour into a chimney glass and fill with ice. Garnish with fresh mint.

Ingredients to make the Zombie may be purchased at Dixie Liquor in Georgetown.