What’s Cooking, Neighbor? May 21, 2014
• May 22, 2014

Crazy-busy barbecue ace John Snedden always finds peace and restorative strength at sea. Every chance he gets during the spring and summer months, Snedden, owner of four Rocklands Barbeque and Grilling Company restaurants, heads with like-minded pals for the tiny town of Deale, Md., south of Annapolis. That’s where the group climbs aboard a charter boat destined for the open Chesapeake Bay. With luck, he reels in a good size rockfish (also known as striped bass).

“It’s beautiful on the bay, relaxing,” says Snedden, a Philadelphia native who opened his flagship eatery for wood-smoked meats in Glover Park in 1990. (The additional Rocklands locations are in Rockville, Alexandria and the Lyon Park section of Arlington.) “For my family, rockfish is a seasonal regional delicacy we love.” And regardless of whether the stripers are biting, Snedden is at the ready with a cooler-full of his trademark sweet and spicy baby back ribs, succulent chopped pork and slow-cooked beef brisket.

All three are Rocklands customer favorites. Soon there will be more room to enjoy them in Glover Park. In the weeks ahead, the location will expand into the adjoining building, formerly the site of Max’s Best Ice Cream. There will be 39 additional seats, including a 16-seat communal table, and ? on the kitchen side ? more space for baking cookies and seasonal fruit pies. “We can now be more family-oriented,” he says.

Did I mention that he’s a hard-working guy, always on the go? Snedden is also co-owner of Earl’s Sandwiches, with two locations in Arlington (Clarendon and Ballston), where the specialty is weighty fresh-roasted turkey, beef and pork loin sandwiches. Then there?s Right Proper Brewing Company in the Shaw section of Washington. The 5,500 square-foot full-service restaurant and brewery, which opened in late 2013, offers six rotating artisanal yeast-forward brews and a menu of beer-friendly snacks and more than 20 select local cheeses. His favorite? The bright, tart and creamy ash-covered goat cheese made by Pipe Dreams Dairy in Greencastle, Pa.

At home in the Palisades, John and Kim Snedden and their three teenage children divide the cooking duties. The following is their “go-to” rockfish recipe. “It’s flawless, foolproof,” he says. “And it’s the only recipe for fish that Kim loves?when she cooks it.”

*Rocklands Barbeque and Grilling Company, 2418 Wisconsin Ave., NW, 202-333-2558, [rocklands.com](http://www.rocklands.com/)*

**Rockfish with Creamy Leeks**

4 servings

INGREDIENTS

3 leeks (white and pale green parts), thoroughly washed and sliced thinly

3 tablespoons butter

3/4 cup water

3/4 cup full-fat Greek yogurt

2 teaspoons all-purpose flour

4 six-ounce or 8 three-ounce rockfish fillets

2 tablespoons of fresh parsley, chopped

Parchment paper

Directions

Place the sliced leeks in a large, heavy skillet with the butter, 1/2 cup of the water and a dash of salt and fresh ground pepper to taste. Cover the leeks with a circle of parchment just large enough to fit inside the skillet. Cover the skillet and simmer over medium heat, stirring occasionally, until the leeks are tender (about 10 minutes).

In a mixing bowl, whisk together the yogurt and flour. Combine the mixture and the remaining 1/4 cup of water with the leeks. Season the fish fillets with salt and pepper to taste and nestle them into the leeks. Simmer on low heat, covered with parchment paper and lid, until just cooked through (about 8 minutes).

Serve hot, garnished with the chopped parsley.

What’s Cooking, Neighbor? Hollie Wong of Ching Ching Cha
• May 19, 2014

Sixteen years ago this month, former hair stylist and Hong Kong native Hollie Wong opened a serene tea house on Wisconsin Avenue, steps from the C&O Canal. She named it Ching Ching (her Chinese name) Cha (Chinese for tea). And little has changed in the fashion and feel of this distinctive sanctuary since I enjoyed Wong’s hospitality that very first week.

“The purpose is to relax. Don’t be in a rush, taste the tea,” says Wong, as she pours our first cup from a fist-sized red clay pot. “We keep it the same, slow, with no Wi-Fi or those bubble tea drinks.”

At the center of the polished rosewood table is a cast-iron kettle of simmering water, at the ready for refreshing the tea leaves. From the kitchen come plates of perfect thin-skinned chicken, vegetable pot stickers and bowls of lightly dressed chopped kale and snow peas.

On a raised platform along one wall are two frequently reserved tables, low and with lots of pillows, perfect for laid-back sipping. Even when all the tables are taken, there’s a reverent hush. Here, tea drinkers tend to linger.

I check out the selection of more than 70 different teas, as well as teapots and tea accessories, which Wong acquires on annual buying trips to China, Japan and Taiwan. This just in: the select top-bud spring crop of first-quality “Monkey King” green tea, her personal favorite, is now in stock. “The leaves are beautiful and the flavor is elegant,” she says. “This is the tea for a stressful Washingtonian.”

A woman comfortable with familiar food pleasures, Wong starts the day near her home in gated Hillandale with a stop at Patisserie Poupon for a classic buttery brioche roll. For a dinner out, her preferred destination is the sprawling 120-store Eden Center, a Vietnamese dining and shopping enclave in Falls Church. (At Eden, her choice for takeout is Thanh Son Tofu.)

And when a snack is in order, she reaches for a Chinese fast food have-to-have: a hard-cooked egg marinated in spices and soy sauce. “I never get tired of them,” she says.

Marbled Tea Eggs

Ingredients

12 eggs

1 tablespoon salt

2 teaspoons soy sauce

2 tablespoons peppercorns

6 pods star anise

2 tablespoons black tea leaves, such as Earl Grey

8 cups water

Directions

Place the eggs in a large saucepan and cover with cold water, one inch above their tops. Slowly bring the water to a boil. When boiling, cover the pan, remove from heat and let stand for 10 minutes. Transfer the eggs to a bowl and run cold water over them until cool. Gently tap each egg until the shell is thoroughly glazed with small cracks.

Place the cracked eggs in a saucepan with the 8 cups of water, salt and soy sauce. Tie the peppercorns, star anise and tea leaves in a square of cheesecloth and add to the saucepan. Bring the eggs and liquid to a boil, then reduce heat to very low and simmer for 1 hour. Turn off heat, cover and let the eggs stand in the liquid for 2 hours. Do not remove the cover while the eggs are steeping.

Remove the cracked shells and serve cold or at room temperature with a dipping sauce of soy sauce and a touch of toasted sesame oil.

Cocktail of the Month: Pirate’s Cocktail
• May 9, 2014

It seems that rum and pirates are like smoke and fire – you can’t find one without the other. From the earliest rum production in the 1600s in Barbados to Captain Jack Sparrow’s fondness for the spirit in Disney’s “Pirates of the Caribbean” trilogy, their history is tied together.

Today, liquor-store shelves are filled with brands of rum with pirate-themed monikers, the most popular being Captain Morgan, accounting for about a third of the premium rum market in the U.S. The real Captain Henry Morgan was legendary for his ruthlessness, his exorbitant thirst for liquor and his enormous success. But few know that he died an ugly death in Jamaica at the age of 53 from alcohol-related causes.

While it may have been rum that put the final nail in Morgan’s coffin after his Jamaica retirement, during his carousing on the high seas Morgan most likely imbibed other spirits. Preferring to plunder Spanish ships and villages, the richest of the time, he probably drank brandy and Madeira wines, the spirits that Spaniards consumed, while on the job.
Another rum named for a real-life buccaneer is Admiral Nelson. A British flag officer famous for his rousing leadership and unconventional battle tactics, Nelson was wounded in combat several times, losing an arm and his sight in one eye.

The best known and most notable of his victories was the Battle of Trafalgar in 1805, during which he was shot and killed.

Nelson’s love for rum was so fabulous that his body was preserved in a cask of rum before it was finally laid to rest. After this incident, rum was often referred to as “Nelson’s Blood.”
The rum drink most commonly associated with pirates is “grog,” which is a misnomer. Grog was invented after the decline of piracy as a form of rationing on ships of the British Navy. Pirates consumed their often crudely distilled and harsh tasting poison straight up.

If you’d like to act like a buccaneer and enjoy a tot of rum on its own, you’re in luck. In recent years, rum has been enjoying a renaissance. Many fine rums now on the market can rival the complexity and depth of a single malt Scotch. One of my favorite sipping rums is Ron Zacapa, produced in the highlands of Guatemala. This rum took the top honors for five years in a row at the International Rum Festival. It was retired in 2003 to give other spirits a chance at the grand prize. Ron Zacapa continues to be served to the judges at the competition as a benchmark.

Other aged rums I adore are Ron del Barrilito, a craft rum produced in Puerto Rico; Chairman’s Reserve from St. Lucia; Neisson Rhum Agricole from Martinque; and Mount Gay Extra Old from Barbados.

Even with these enchanting choices, many still prefer their rum in a cocktail. The Pirate Cocktail, which originated in the venerable Esquire Drink Book, is a lovely option. Essentially a rum Manhattan, this pleasant nip preserves the character of the rum. The sweet vermouth softens the alcohol while the bitters highlight the complexity of the aged spirit. It’s a perfect coming-out drink for spring: too hearty and sublime to be a frothy summer drink, but too sultry to stay inside after winter.

**Pirate’s Cocktail**

3 ounces full-flavored aged rum

1 ounce sweet vermouth

2 dashes Angostura bitters

Stir ingredients with ice and strain into
a short glass.

Alsatian Spring: Six Delicious White Wines for the Season
•

The seconds are literally counting down to spring as I write this. . .tick, tick, tick. Washington is
sitting on the edge of its seat, waiting for the new season to usher in warm breezes and sunny weather.

Washingtonians have been dreaming of the day when the weather will break, allowing for the leisurely enjoyment of a delicious glass of white wine. Spring always makes me think of fragrant and luscious white wines. Specifically, Gewürztraminer and Riesling from the Alsace region of France come to mind. Below are my annual Wines for Spring recommendations, featuring the off-dry to dry Alsatian Gewürztraminer and Riesling.

Enjoy a glass and toast the end of Washington’s “Winter of Discontent” – whenever that happy
day arrives. Cheers!

Hugel & Fils Gewürztraminer

2010 $22

This white wine from Alsace, France, will display a slight green tinge in the glass. Only in Alsace will you experience the true heights and expressiveness of this grape varietal. This Gewürztraminer is a fine entry-level example of a spicy, dry and
well-balanced wine of the region.

Hugel & Fils Gewürztraminer

2010 $25

Look for pale yellow colors with flecks of green once you pour this in your glass. This wine, from older vines than the first Gewürztraminer on the list, is made under stricter standards. Consequently, it shows more elegance and finesse. Upon tasting, you might experience flavors that remind you of orange peel and mango. It is highly aromatic with lots of floral scents emanating from your glass. See if you can catch hints of rose and orange blooms. Though it is a dry wine, its lushness and acidity make it refreshing. Drink this wine young or let it sit for a year or two. Drink it alone, as an aperitif or (if you wish to pair it with food) with lobster tail or tandoori chicken. varietal. This Gewürztraminer is a fine entry-level example of a spicy, dry and well-balanced wine of the region.

Domaines Schlumberger Gewürztraminer Kessler Grand Cru
2008 $30

Domaines Schlumberger has been family-owned and family-run since 1810. Biodynamic and sustainable farming practices have been employed in this premier cru. One thing you will definitely notice is this dry wine’s body, meaning its weight in your mouth. It has more substance then most of the wines listed here and could never be called thin. The richness of the fruit balances well with its acidity.

Domaines Schlumberger Gewürztraminer Kessler Grand Cru

2008 $28

Minerals and citrus fruit flavors abound in this Riesling. This wine is a beautiful golden color. It is dry, but expresses nice fruit
flavors. Drink now and through 2015.

Domaine Weinbach
Gewürztraminer Cuvée

2011 $45

Thoughts of spice, apricots, banana and candied orange rind come to mind when tasting this off-dry Gewürztraminer. Aromas of lychee and caramel will draw you into your glass. You might experience a slight oily or petrol impression, but these are classic notes in Alsatian wine, adding to its complexity. This wine can be drunk now or held for up to five years in your cellar.

Trimbach Riesling Cuvée
Frederic Emile

2009 $62

No list of Alsatian Riesling recommendations would be complete without a mention of wines from one of the most prestigious houses: the family-owned Trimbach. While known for Rieslings (there are four), the house also produces Gewürztraminer. The Rieslings are classically dry with apricot, pineapple and mineral flavors. I recommend any of the bottlings. Explore, but
do try the Cuvée Frederic Emile. It is an elegant, expressive, steely Riesling, a wonderful example of what the house –and region – produces.

Shari Sheffield is a wine, food and lifestyle writer as well as a Wine Educator and speaker. She can be reached at
shari@sharisheffield.com or via her website: www.sharisheffield.com.

Treat Mom to Brunch
• May 7, 2014

Although one day a year is not enough time to thank moms for all they do, make May 11 exceptional and take mom out for brunch. Here’s what a few D.C. restaurants are serving up for Mother’s Day…

Bourbon Steak – A three-course Mother’s Day brunch menu. Sample courses: potato leek soup, pain perdu French toast and profiteroles. $95 per person, $40 per child. 2800 Pennsylvania Ave., NW. 202-944-2026

Café Milano – A brunch buffet featuring an egg station, a breakfast buffet, a raw bar, an antipasti buffet, a bread station, a pasta station, an entrée station and a dessert station. Prosecco included. $95 per person, $39 per child. 3251 Prospect St., NW. 202-333-6183

Ristorante Piccolo – A three-course Italian dinner with choice of Champagne, mimosa or Bloody Mary. Complimentary glass of Champagne for moms. Serving from 11 a.m. to 3:30 p.m. $28 per person. (A Mother’s Day dinner will be served from 3:30 to 10 p.m.) 1068 31st St., NW. 202-342-7414

The Grill Room – A brunch menu by executive chef Jakob Esko featuring New American and European flavors. Selections include orange and rye whiskey cured salmon, chopped lobster salad, rotisserie maple leaf farm duck and the Grill Room’s popular peach baked Alaska. Serving 10:30 a.m. to 3 p.m. $95 per person, $30 per child. 1050 31st St., NW. 202-617-2424

I-Thai – A free meal for moms on Mother’s Day weekend, courtesy of Georgetown’s newest Thai restaurant and sushi bar (reservation required). I-Thai offers a complete Japanese menu in addition to Thai favorites like I-Thai basil – think Ka Pow dishes – and mango curry. 3003 M St., NW. 202-580-8852

Teddy & the Bully Bar – A three-course menu by executive chef Demetrio Zavala with a variety of farm fresh items, including a flapjack and omelet station. Teddy’s patio will be open, weather permitting. Serving 10:30 a.m. to 4 p.m. $40 per person. 1200 19th St., NW. 202-872-8700

Walker’s Grille – A three-course prix-fixe menu of contemporary American fare, including farm vegetable gazpacho as a starter, herb crusted prime rib and chocolate paté with raspberries, hazelnuts, apricots and whipped cream. $35 per person. 6909 Metro Park Dr., Alexandria. 703-922-6200

701 Restaurant – A three-course Mother’s Day menu accompanied by live jazz. Menu options include a roasted carrot salad, branzino and coconut panna cotta. Serving 11 a.m. to 3 p.m. $45 per person. 701 Pennsylvania Ave., NW. 202-393-0701

Bombay Club– A three-course prix-fixe Indian menu. Entrees such as lamb and chana masala are available on the buffet. $39-50 per person, $54 with Champagne. 815 Connecticut Ave., NW. 202-659-3727

A Quintessential Experience
• April 23, 2014

Well, if you were despairing that you won’t get a chance to experience the swanky new Georgetown Capella hotel’s $3,500-per-person “Once In A Lifetime” wine dinner that was postponed indefinitely, you are in luck! There’s a new opportunity to visit the hotel for something special.

Executive Chef Jakob Esko and the hotel’s Grill Room restaurant have announced their revised wine-dinner concept. On May 8, guests will take part in a quintessential experience featuring the wines of Quintessa winery of California and food pairings handpicked by Chef Esko. Capella plans to host several wine dinners throughout the year.

The Quintessa estate, located in Napa Valley, is a favorite of the hotel’s sommelier, Will Rentschler. In addition to its stellar reputation for producing amazing red wines, Quintessa prides itself on sustainable growing methods. This excellence in producing wonderful tasting wines, as well as environmentally conscious organic farming, has endeared Quintessa to many a lover of fine wines.

When I spoke to Rentschler and Esko about the upcoming event, their excitement to share the winery’s new releases – and show how well they complement the cuisine of the Grill Room in an intimate setting – was evident. Quintessa’s own Larry Stone, wine director and educator, will be on hand to highlight what makes each of the wines a standout.

Chefs usually create food, with wine just an accompaniment. However, this night will be different. Chef Esko has designed four great seasonal dishes around the Quintessa wines. At the dinner, you will be led through four food and wine courses:

Quintessa Illumination

Sauvignon Blanc, 2012

Paired with diver scallop carpaccio, served with cucumber, radishes and soft goat’s cheese.

Quintessa Proprietary

Red Blend, 2010

Paired with herb-roasted quail, served with rosemary and potato gnocchi, chorizo and parsley.

Quintessa Proprietary Red Blend, 2005

Paired with bison strip loin, served with wild mushroom ragout, black truffle and spring peas.

Faust Cabernet

Sauvignon, 2011

Paired with dark chocolate Black Forest cake roll.

Capella’s Grill Room typically showcases creative seasonal dining. Diners enjoy views of the picturesque C&O Canal, with outdoor seating available.

The Quintessa Wine Dinner four-course menu is priced at $180 per person (excluding tax and gratuities). To make a reservation, call 202-617-2424 or visit www.thegrillroomdc.com.

Think of the Grill Room’s upcoming wine dinners as “Once in a Couple of Months” wine experiences. Once you have had your fill tasting the new Quintessa releases, why not head back to the hotel’s Rye Bar for a nightcap, go up to the rooftop infinity pool and look out over Georgetown or check in to one of the 49 luxury guest rooms and suites? You’ll make it your own quintessential evening. Cheers!

Shari Sheffield is a wine, food and lifestyle writer as well as a Wine Educator and speaker. She can be reached at shari@sharisheffield.com or www.sharisheffield.com.

Latest Dish April 23
•

Where could four D.C. culinary superstars – Carla Hall, Ruth Gresser, Gina Chersevani and Jeff Tunks – all work together? Reagan National Airport, aka DCA, where they will be taking off without leaving the ground. They are among the food professionals involved with the 10 new restaurants coming to Terminal A in 2015. OTG and BMG, the concessionaires tapped by the Metropolitan Washington Airports Authority, plan an expanded lineup of food, beverage and retail options (including a full-service spa!) in the nine-gate terminal. MWAA is also partnering with Cohn’s Kitchen to provide job opportunities for underserved young adults training for foodservice careers.

Chef/owner Dean Gold is opening a rustic Italian restaurant, Dino’s Grotto, on 9th Street, NW, in the Shaw neighborhood. A new incarnation of his first restaurant in Cleveland Park, it will have 120 seats on two floors. One of the main themes is sustainability, with handmade pastas and products from local and organic farms and sustainable fishers and butchers. Expect local craft brews as well as artisan Italian beers and ciders on tap. The plan is to open by the end of April.

Christophe and Michelle Poteaux plan to open a new restaurant in Alexandria’s North Old Town neighborhood, not far from their popular Bastille restaurant in Old Town. They are referring to it as Bastille 2.0. Bastille will be renamed Bistro Royal (since it is on North Royal Street) and revamped. Michelle will be able to show off her pastry skills to a greater extent at the new, 100-seat restaurant, which will serve lunch and dinner. There will be a private dining space, an outdoor patio and a wine bar. Mark Slater will run the wine and beverage program at both restaurants, which should be ready by early 2015.

Lot 31 is the new buzz in Bethesda. Passion Food Hospitality is planning its second PassionFish restaurant there, its first in Maryland, part of a luxury residential and retail development at the corner of Woodmont and Bethesda Avenues. The original PassionFish is in Reston, Va. This will be the eighth restaurant for Passion Food Hospitality (Jeff Tunks, David Wizenberg, and Gus DiMillo).

More about Lot 31: Bob Giaimo will also open a new upscale version (2.0) of Silver Diner at Lot 31. It’s abbreviated, in that the name is Silver. Farm-to-table – check. It will be slightly smaller and more urban, with more bar business focused on local craft beers and wines. Silver Diner’s signature chrome will be replaced by a warmer wood-and-stone look.

Ch-Ch-Changes: If you cannot recall the last time you went to Italian classic restaurant Da Domenico in Tysons Corner, you won’t recognize the place – from décor to menu to bar – when it completes its transformation. The 22-year-old restaurant was bought by Syed Hussain, who has a few more surprises in store. He and his son plan to reintroduce it to the community by this summer.The 22-year-old restaurant was bought by Syed Hussain, who has a few more surprises in store. He and his son plan to reintroduce it to the community by this summer.

When the Marriott Marquis Washington, D.C., opens across from the Washington Convention Center, it will feature two restaurants and three bars. Anthem, a 215-seat restaurant, will serve breakfast and lunch, including a few classic items from Marriott’s old Hot Shoppes (including the “Mighty Mo” burger). The other restaurant, to be announced, will be run by a well-known operator from outside the D.C. area. Executive chef at the Marriott Marquis is Matthew Morrison, who most recently hails from The Ritz-Carlton, Tysons Corner. On the bar side: The Dignitary (upscale), seating 99, with an outdoor patio; High Velocity, an 184-seat sports bar with 48 beers on tap; and a 139-seat Lobby Bar in the atrium. A May opening is planned.
Chef John Paul Damato will head up the kitchen at Compass Rose, slated to open in Logan Circle where Collage used to be. Damato previously worked at ThinkFoodGroup and at Restaurant Nora. Compass Rose is owned by world travelers and husband-and-wife team Rose Previte and NPR’s David Greene, so it follows that globally sourced and inspired foods, wine, beers and cocktails will be on the menu.

What was once Michel Richard’s Michel at The Ritz-Carlton, Tysons Corner, then Entyse Bistro, will now become America Eats Tavern from José Andrés. The original location was in Penn Quarter. America Eats Tavern will serve breakfast, lunch and dinner, offering an American classics menu with products from local Virginia farms.

Quick Hits: Tony Tomelden of The Pug on H Street in North East D.C. plans to open Brookland’s Finest Bar & Kitchen nearby on 12th Street, NE. Expect comfort food and an early May opening. . .Robert Wiedmaier’s empire continues to grow. His Belgium-themed Brasserie Beck at McPherson Square gets a sister operation in Gaithersburg when it takes over the O’Donnell’s Sea Grill space. . .Everlasting Life Vegan Restaurant in Capitol Heights is opening a second location next to the Takoma Metro station serving lunch and dinner. Also planned is a bakery half a block away. . .California-based Blaze Pizza plans an early summer opening at Westfield Montgomery Mall.

Chef Update: Benjamin Lambert was named executive chef for 701 Restaurant in Penn Quarter, taking over from Tony Conte, who was overseeing both the Oval Room and 701. Lambert formerly worked at D.C.’s Restaurant Nora as well as at Goodstone Inn in Middleburg. . .Med Lahlou and Antonio Matarazzo of the Lalou Group announced that Domenico Apollaro would be chef de cuisine at their 100-seat Italian restaurant Lupo Verde, on 14th and T Streets. A native of Italy, Apollaro was previously executive chef at Eat’s Easy in Milan. . .Matt Hill has been named executive chef for Arlington’s The Liberty Tavern, Lyon Hall and Northside Social. He most recently served as chef de cuisine at Range at Chevy Chase Pavilion in D.C. Prior to Range, Hill worked with the Charlie Palmer Group, first at Aureole, then at D.C.’s Charlie Palmer Steak. Miljohn Dimaano was promoted to chef de cuisine at The Liberty Tavern. . .Daniel Singhofen is chef de cuisine at Blue Duck Tavern at the Park Hyatt in D.C.’s West End. Previously, he was at Eola in Dupont Circle.

Osiris Hoil, owner of District Taco, plans to open his next location at 20th & M Streets in Dupont Circle, where Cosi used to be. Though it started out as a taco cart in Rosslyn, there are now restaurants in Arlington, Metro Center and Capitol Hill. The Dupont store will also offer full coffee service. A May opening is targeted. Osiris is scouting Northern Virginia for his next District Taco location.

Linda Roth is president of Linda Roth Associates, a public relations and marketing firm that specializes in the hospitality industry.

Restaurants Infuse ‘Cherry Picks’ into Menu 2014
• April 11, 2014

Every year the D.C. restaurant scene gets a little more creative when spring rolls around. In conjunction with the Restaurant Association Metropolitan Washington, a number of Cherry Picked restaurants feature special Japanese or cherry blossom inspired menu items to embrace the spirit of the festival. Find a full list of restaurants and reservation information at [nationalcherryblossomfestival.org](http://www.nationalcherryblossomfestival.org/visitor-information/cherrypicks/)

**Entrees and Appetizers**

[Fourth Estate](http://press.org/fourthestate) at the National Press Club will feature a Brie and Prosciutto crostini with cherry chutney appetizer, and a Goat cheese stuffed Chicken Breast with Cherry and Peach Salsa entrée. Both will be served during the brunch, lunch and dinner services. 529 14th Street NW, Ste. 1300

[Ici Urban Bistro](http://www.iciurbanbistro.com/) is offering a Prosciutto wrapped asparagus poached egg, cherry jam with balsamic vinegar as an appetizer. For an entrée, Atlantic salmon couscous pistachio and dried cherries, spiced pearl onion, lemon and cilantro relish. 806 15th Street, NW

[Jaleo](http://www.jaleo.com/dc) will be offering three different dishes including: “Panceta confitada con salsa de cereza,” pork belly confit with cherry sauce and “Queso Murcia al vino tinto con mermelada de cereza y pan tostado,” which is ‘the drunken goat’ Murcia cheese with cherry marmalade and toasted bread.

[Oyamel](http://www.oyamel.com/) – Their main specialty dish for the festival will be a Chile relleno filled with a duck picadillo and topped with a cherry sauce and pomegranate seeds. 401 7th Street, NW

[Cafe Deluxe](http://www.cafedeluxe.com/)- For a lighter cherry inspired dish, they will offer the Sherry Cherry Crispy Goat Cheese Salad, which blends mixed greens with sherry soaked cherries and corn nuts all topped with sherry vinaigrette and crispy pieces of goat cheese. 3228 Wisconsin Ave NW

**Specialty Cocktails**

[District Commons](http://www.districtcommonsdc.com/district.html) – Even though we all hope the blossoms will come on time, you can still try the “Late Bloomer” which has Leopold’s Maraschino Liqueur, Leopold’s Michigan Cherry Liqueur, and Gruet Sparkling Wine. 2200 Pennsylvania Ave NW

[Acadiana](http://www.acadianarestaurant.com/acadiana.html) – The “Black Cherry Punch” features Jim Beam Red Stagg Black Cherry infused Bourbon, Combier Cherry Liqueur, club soda and simple syrup. 901 New York Avenue, NW

**Desserts**

[Georgetown Cupcake](https://www.georgetowncupcake.com/) brings back their regular cherry blossom cupcakes including the Cherry Blossom, which is a classic Madagascar bourbon vanilla cupcake baked with fresh cherries and topped with a cherry infused cream cheese frosting and a fondant cherry blossom. They will also have cherry cheesecake. 3301 M Street NW

[Ovvio Osteria](http://ovvioosteria.com/) will offer multiple cherry desserts including chocolate cherry ganache filled cupcakes, sour cherry tarts, white chocolate cherry cookies, and cherry-misu. 2727 Merrilee Drive, Merrifield, Va.

[Olivia Macaron](http://www.oliviamacaron.com/) – March flavors include Lady Grey, mimosa, Cherry Blossom, and Irish Cream. 3222 M Street NW

Fabio Trabocchi’s Fiola Mare
•

As a beach-loving kid growing up near the Adriatic Sea in the Le Marche region of central Italy, Fabio Trabocchi liked to stick his head under the water, taste the brine and spy the sea creatures in their natural habitat of rocks, sand and swaying seaweeds. That’s one source of his inspiration at Fiola Mare, the superstar chef’s new Italian seafood restaurant on Georgetown’s waterfront at Washington Harbour. For the 40-year-old Trabocchi, an all-natural approach is best.

“It’s always been my dream to cook seafood for all the creative opportunity, for the lightness,” says Trabocchi, “and it’s also healthier.” On a tour of Fiola Mare, which he opened in late February with his Spanish-born wife and business partner, Maria, Trabocchi continues: “When this opportunity came up, with the view of the water from all the large windows and the park right outside the door, it made sense that here you can experience eating by the sea as we do in Italy.” With market reports in hand and trusted fishmongers on speed dial, the critically acclaimed chef has created an ever-changing menu, reflecting his passion for the finest sustainable seafood available worldwide.

The Trabocchis like to stay busy. In 2011, the couple opened in Penn Quarter the elegant Fiola, with a menu inspired by modern Italian cuisine. Last year, near Mount Vernon Square, they welcomed diners to the more casual Casa Luca, named for their 10-year-old son, who has taken an early interest in cooking. Restaurant two is, in the chef’s words, “my family-driven Italian with dishes my father cooked.” (For our region, Fabio Trabocchi will always be hailed as the cutting-edge executive chef of Maestro at the Ritz-Carlton, Tysons Corner, where he cooked for six years in the early 2000s.)

Fiola Mare is their most ambitious venture. At 7,500 square feet, with an additional 1,800 square feet of outdoor terraces, the contemporary 140-seat main dining room feels like a sleek salon on a mega-yacht. Soothing, subtle earth tones and curving banquettes create zones of intimacy in front of an open kitchen. Regular customers have laid claim to “their tables” on the Veranda, a glass-enclosed waterside dining room with a breezy nautical decor and sweeping views along the Potomac. For private dining, there is a 12-seat chef’s table and three other airy spaces, including one with its own bar and waterfront entrance.

But any table is the perfect spot for “Under the Sea,” one of the chef’s favorite presentations. Each component dazzles the taste buds. “You see the quinoa at the bottom? That’s the sand and the maitake mushrooms are moving seaweed,” says Trabocchi, who easily mixes playfulness with an intense drive for perfection. “Like when I snorkel, under my sea there are Scottish langoustines, red spot king prawns from Australia and sea urchins from waters off Catalina Island [California]. Then I add black truffle and foie gras, as there’s a lot of surf and turf where I come from. Together, the brightness is spectacular.”

At the “Market Counter,” diners choose seasonal whole fish, which chefs then grill to order and servers debone tableside. Not to be missed is brodetto, the classic Adriatic fish stew, as well as crudo (raw fish selections), marinated and preserved fish, risotto entrees and seafood-based pasta, the latter available in half-portions. Flagship Fiola fans will find on the menu Trabocchi’s signature ginger-laced lobster ravioli and rich baba al rhum with pear and vanilla cream. Adding to the vision, the gorgeous hand-molded, sea-inspired iridescent tableware is by Alison Evans Ceramics of Yarmouth, Me.

“The idea is a palacio in Venice, spacious yet cozy. Even if you are alone, there are lots of different ambiances,” says Maria Trabocchi, who delights in her front-of-the-house work, greeting and seating. “For me, I enjoy tremendously making customers’ memories.”

Fiola Mare

Washington Harbour, 3050 K St., NW

202-628-0065

[fiolamaredc.com](http://fiolamaredc.com/)

Georgetowner dining columnist Walter Nicholls is the food critic for Arlington Magazine and a former staff writer for The Washington Post Food section.

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Easter Brunching at Its Best
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If Washingtonians could go pro in one thing it would be brunching. With the Easter holiday around the corner, D.C. chefs and restaurants are offering up their best mix of mid-day eats. From family friendly meals with the Easter bunny to quiet waterside venues, there’s an appealing menu for every appetite.

1789

Easter brunch at iconic 1789 includes a table side appearance of the Easter Bunny and a two-course Easter brunch menu including an asparagus and bacon tartlet with smokey blue cheese, caramelized spring onions and vincotto as a first course option and a main course selection of leg of lamb with fennel spiced yogurt, crispy chickpeas and pea shoots. Entree prices range from $28-40.

1226 36th Street NW, 202-965-1789

Billy Martin’s Tavern

Washington’s oldest family-owned restaurant, Billy Martin’s Tavern, is serving up a spinoff of their house brunch favorites. Appearing on the Easter menu is caramelized banana French toast served with brandy macerated berry compote and applewood bacon, ham or link sausage as well as Chef’s eggs benedict – a fried green tomato, topped jumbo lump crab and two poached eggs covered with hollandaise.

1264 Wisconsin Ave. NW, 202-333-7370

Brasserie Beck

Only at a Belgian restaurant are waffles a side order. Brasserie Beck’s brunch boasts traditional favorites like chicken and waffles with jalapeno maple syrup or Quiche Lorraine with farm egg custard, bacon lardons, petite green salad and sherry vinaigrette. And if waffles with a side of waffles is too much for you, try the caramelized Brussels sprouts with smoked bacon and poached pear. Entrees $14-28.

1101 K Street NW, 202-408-1717

Fiola Mare

Georgetown’s newest upscale seafood spot will be featuring a number of brunch specialties including their dangerously delicious morning pastry basket. Served with fresh fruit jams, chocolate hazelnut sauce and local honey this brunch starter will fill your carb quota for the month. A unique twist on eggs benedict is the uova in camicia – homemade biscuits topped with two poached eggs, smoked salmon and rosemary hollandaise. Enjoy the house Bellini to top off this brunch. Entrees $16-28.

3050 K Street NW, 202-628-0065

Teddy & The Bully Bar

Teddy’s Easter brunch is full of locally sourced foods from Pennsylvania and Maryland farms. Two courses, endless carving and omelet and stations, homemade ice cream cone bar and endless sides fill the menu. First course starts with the choice of fresh berries, a variety of flatbreads or grilled romaine salad. Feed your sweet tooth prior to dessert with a main course brioche s’more French toast with cinnamon French toast, melted chocolate and marshmallow fluff. $55 per person, 12 years and younger $21.

1200 19th St NW, 202-872-8700

Tony & Joe’s Seafood Place

Tony & Joe’s Seafood Place at Georgetown’s Washington Harbor will be serving up a live jazz brunch on Easter Sunday featuring the Red Velvet Trio and a seafood-filled spread complete with freshly shucked oysters and clams, poached salmon and a carving station for the land lovers. $35 per person or $45 with bottomless mimosas.

3000 K Street NW, 202-944-4545

Malmaison

Easter brunch at Malmaison will feature foods across the board from salads to savory crepes to eggs served up a variety of ways with sautéed duck fat potatoes. One of the creative brunch cocktail is the Bubbly Bun – cinnamon infused whiskey, maple syrup, champagne and flamed orange. Entrees $12.95-25.95

3401 K Street NW, 202-817-3340 [gallery ids="101693,143940,143943" nav="thumbs"]