Dine ’n Dash With José Andrés and Friends

July 18, 2013

Eating without paying. That is what most people think when they hear “Dine and Dash.” However, chef José Andrés has added a new and positive definition to this concept — all for a good cause.

On a hot evening June 25, Andrés and friends presented the first annual Dine ‘n’ Dash, which six restaurants from Penn Quarter joined, including Oyamel, Jaleo, Proof, Zaytinya, Poste and Azur. The event worked as follows: after purchasing your wristband, you were assigned to a restaurant as your starting point. The goal was to stroll through all of them within four hours, which was not an easy task. As you walked in, unlimited drinks and delicious food surrounded you at all times. Waiters with full and colorful trays were everywhere, offering different dishes and making sure you were never empty-handed.

The $150 cost of the wristband covered the unlimited food and benefited World Central Kitchen . A non-profit run by Think Food Group, that José Andrés started after a trip to Haiti. Its goal is to “foster future generations of innovators and activists and to change the world through the power of food.” World Central Kitchen is committed to find solutions that will help combat hunger around the globe.

The June 25 event raised more than $60,000 that will go towards “Smart Solutions to Hunger and Poverty,” which focuses on providing and facilitating local agriculture, clean cook stoves, sustainable kitchens and job training in Haiti. According to World Central Kitchen, more than 600 persons attended.

The Latest DishJuly 17, 2013

July 17, 2013

From Matchbox Food Group comes a new Ted?s Bulletin, its family-style restaurant, opening in Reston, Va., in the Uno?s space. It will be the third in the metro area. The original is on Barracks Row on Capitol Hill and the second will open on 14th Street near Swann St., NW in late summer, just a block from its sister operation, matchbox, at 14th & T. A 4th quarter opening is planned for Reston.

San Francisco-based Vino Volo, known for their airport retail operations, plans to open its largest restaurant and wine bar in the D.C. metro area in Tysons Galleria where Sharper Image was, by summer?s end. It will be larger than its Bethesda store, with 120 seats plus private dining space and a retail store. They have two locations in Dulles International Airport, one in BWI/Marshall Airport as well as Bethesda Row.

NYC chef Daniel Boulud’s DBGB Bar & Kitchen is coming to City Center, at the former Convention Center site in Penn
Quarter. Boulud started in D.C. when he first came to the U.S. 30 years ago. Expect a brasserie-
style restaurant in Washington.

***Just Opened:*** Attman?s Deli has opened in the Cabin John Shopping Center. The original is in downtown Baltimore. The
Popal family has opened its latest addition to its empire (Napoleon, Caf? Bonaparte), Malmaison, a bistro and wine cellar, also in Georgetown at 34th & Water Streets, NW. Their consulting chef is the renowned Gerard Pangaud. Chef de cuisine is Yomi Faniyi. Their pastry chef is Serge Torres, who has worked at Le Cirque in NYC. Decanter opened where Adour was in the St. Regis Washington, D.C. Chef S?bastien Rondier oversees the menu of this Mediterranean- influenced restaurant. Taco Bamba, chef Victor Albisu’s taqueria, recently opened in Falls Church, just a few doors down from his mother’s
Plaza Latina food market.

Openings Update:
Smashburger opens their second metro are store on August 7 in Dupont Circle. The first is in Fairfax. Ri Ra plans
to open its Georgetown location at the end of October. An August opening is planned for Ovvio
at Halstead Square in Merrifield, Va. Pinstripes, offering Italian and American cuisine, is slated
to open in November at the Shops at Georgetown Park. The 14,000-square-foot space will also house 14 bowling lanes, 6 bocce courts, an outdoor patio and event space for up to 600 guests. Chik-Fil-A plans an Aug. 22 opening in Rockville in Montrose Crossing Shopping Center. Mike Isabella’s newest addition to his restaurant empire, Kapnos, opened at 14th and W Streets, NW. Kapnos is Greek for “smoke” and features the cuisine of Northern Greece. He plans to open G (Graffiato’s sister restaurant) by August. It?s next door to Kapnos, offering traditional Italian heroes by day and a four-course, $40 tasting menu by night Au Bon Pain signed a lease to open at 801 17th St., NW. The Deli owners have signed a lease to open at the Watergate
complex on Virginia Avenue, NW. Joe’s Seafood, Prime Steak and Stone Crab plans to open in late fall on 15th Street, NW . Richard Sandoval’s Toro Toro, a pan-Latin steakhouse, is opening this fall at 13th and I Street, NW. Aaron Silverman’s Rose’s Luxury should be open on 8th Street, SE, in Barracks Row by early fall.

Chef-GM-Sommelier Update: Harper Mc-Clure has been named chef de cuisine at Brabo by Robert Wiedmaier and the Butcher?s Block at the Lorien Hotel in Old Town, Alexandria, Va. Previously, he was sous chef at Marcel?s? Ethan McKee is new chef at Urbana at Hotel Palomar in Dupont Circle. Previously, he was at Circle Bistro and Equinox. Gene Alexeyev has been promoted to sommelier at Blue Duck Tavern. The Russian-born Alexeyev was assistant manager.

Linda Roth is president of Linda Roth Associates. Reach her at: Linda@LindaRothPR.com. www.lindarothpr.com.

Good Stuff Eatery to Open by End of July; Still Hiring

July 15, 2013

Spike Mendelsohn and his crew are about to open the third Good Stuff Eatery at 3291 M St., NW, next to Rhino Bar & Pumphouse. The two-story Georgetown Good Stuff Eatery expects to open within a couple of weeks, or at least by the end of the month, said Ryan Helfer of Good Stuff Eatery.

Helfer also said that while the new business has completed most of its hiring at the M Street spot there are still a few more slots to fill — Georgetown@GoodStuffEatery.com; 202-286-9125.

The five-year-old business offers “handmade burgers, hand-cut fries and handspun ice creamshakes,” it says, and is “committed to freshness, fellowship and friendliness.” It expects to average about 1,000 hamburgers per day at its new location. (We especially like the Prez Obama burger.)

The original Good Stuff Eatery is at Capitol Hill; the second in Crystal City in Arlington, Va. A fourth Good Stuff Eatery is slated to open in Philadelphia in a few months.

Other restaurants headed by Mendelsohn are We, the Pizza and Bearnaise, a steak frite place, which opened a week ago. Both are at Capitol Hill.

Mendelsohn is well known for his appearances at cable TV’s “Top Chef.” Other places that Good Stuff Eatery is checking out include China and Dubai, the head chef told the Eater blog a few month ago.

Cooking and Camaraderie at 2013 RAMMYs

July 4, 2013

UPDATE
The 2013 Restaurant Association Metropolitan Washington awards night, known as the “Oscars of Washington, D.C., area restaurants,” burst with flowers, food and wine as its theme, “Restaurants in Bloom,” took on a whole new meaning June 23.
The Washington area became the home of 50 new restaurants this year, making the RAMMY awards, such as the one for “Rising Culinary Star of the Year,” a more competitive honor. Hosted at the Marriott Wardman Park Hotel, the RAMMYs recognized members of RAMW for their exemplary commitment to the District and its suburbs as well as for love of food.
The Marriott Wardman Park Hotel also received the Joan Hisaoka Associate Member of the Year Award for its commitment and support of RAMW.

More than 1,600 attendees wined and dined at food stations with wine pairings and a chocolate fondue fountain.
The honor of the night, the Duke Zeibert Capital Achievement Award, was given to longtime D.C. resident and former restaurant owner Linda Lee, for helping make D.C. more of an international destination. For one, Lee has helped to entirely revitalize Chinatown.

Other individual notable winners included Ashok Bajaj, from Knightsbridge Restaurant Group, winning Restauranteur of the Year, Fabio Trabocchi from Fiola as Chef of the Year and Scot Harlan from Green Pig Bistro (Arlington) as Rising Culinary Star. Chef Beverly Bates took the cake for Vidalia, winning Pastry Chef at this year’s awards. Luis Noriega of Zengo won Restaurant Employee.

Mintwood Place was voted Best New Restaurant, and Bar Pilar grabbed the title of the Hottest Bar Scene. Separated by just a few blocks in NW, 14TH Street between Logan Circle and U Street proved its diversity with Bar Pilar’s win and with Estadio recognized as an Upscale Casual Restaurant.

Triple-threat restaurant manager Michael Nevarez of Vidalia, Bistro Bis and Woodward Table won the RAMMY for Restaurant Manager. In the wine and dine department, Room 11 took the RAMMY for Beverage-Mixology Program and March’s by Robert Wiedmaier won for Wine Program.

Dupont Circle’s C.F. Folks Restaurant was recognized as Casual Restaurant of the year and West End’s Blue Duck Tavern won Fine Dining Restaurant. The Power Spot award went to P.J. Clarke’s, and Nellie’s Sports Bar can now be known as Neighborhood Gathering Place.

Georgetown’s M Street landmark, Clyde’s of Georgetown, received the Honorary Milestone award in honor of its 50th year of business.

END UPDATE

The 2013 Restaurant Association Metropolitan Washington awards night, known as the “Oscars of Washington, D.C., area restaurants,” bursted with florals, food and wine as its theme, “Restaurants in Bloom,” took on a whole new meaning June 23.

The Washington area became the home of 50 new restaurants this year, making the RAMMY awards, such as the one for “Rising Culinary Star of the Year,” a more competitive honor. Hosted at the Marriott Wardman Park Hotel, the RAMMYs recognized members of RAMW for their exemplary commitment to the District and its suburbs as well as for love of food.

More than 1,600 attendees wined and dined at food stations with wine pairings and a chocolate fondue fountain.

The honor of the night, the Duke Zeibert Capital Achievement Award, was given to longtime D.C. resident and former restaurant owner Linda Lee, for helping make D.C. more of an international destination. For one, Lee has helped to entirely revitalize Chinatown.

Other notable winners included Ashok Bajaj from Knightsbridge Restaurant Group winning Restauranteur of the Year, Fabio Trabocchi from Fiola as Chef of the Year and Scot Harlan from Green Pig Bistro as Rising Culinary Star.

Mintwood Place was voted Best New Restaurant, and Bar Pilar grabbed the title of the Hottest Bar Scene.

Georgetown’s M Street landmark, Clyde’s of Georgetown, received the Honorary Milestone award in honor of its 50th year of business.

A Lot to Taste: Hot Georgetown Eateries Satisfy

June 6, 2013

It may have been hot June 1, but the Taste of Georgetown proved hotter with 25 Georgetown restaurants offering their top dishes, a “Craft Libation Pavilion,” live jazz from the lawn of Grace Church, a chef showdown — oh, and lots of lemonade and bottled water.

Hosted by the Georgetown Business Improvement District, the annual tasting festival of the town’s food and beverage establishments benefits the Georgetown Ministry Center, a non-profit which helps the homeless at Grace Church. Now in its 20th year, the Taste of Georgetown routinely shuts down Wisconsin Avenue from M down to K Street and with crowd attendance that winds up totaling, by the end of the day, 8,000 to 10,000.

With 50 signature dishes from more than 25 Georgetown dining spots, food lovers and tasters got a chance to add a few newcomers to their palate, such as Bandolero and the soon-to-open El Centro.
Participating restaurants included 1789, Baked & Wired, Bandolero, Bangkok Joe’s, Bodega Spanish Tapas & Lounge, Café Bonaparte, Clyde’s of Georgetown, Connecticut Copperthite Pie Co., Dean & DeLuca, Degrees Bistro, El Centro, Filomena Ristorante, Georgetown Cupcake, J. Paul’s, Luke’s Lobster, Morton’s The Steakhouse, Muncheez Mania, Neyla, Old Glory, Paolo’s, Ristorante Piccolo, Sea Catch Restaurant & Raw Bar, Sprinkles Cupcakes, Tackle Box, Tony & Joe’s-Nick’s Riverside Grill and Thunder Burger.

To beat the summer heat, Taste of Georgetown unveiled a new focus on craft beers at this year’s Craft Beer & Wine Pavilion. The pavilion included unique brews, such as Brooklyn Brewery’s Summer Ale, Leinenkugel’s Summer, New Belgium Brewing’s Fat Tire and Rolle Bolle and Starr Hill’s the Love.

Dishes ranged from savory tastes like Maine-style shrimp rolls from Luke’s Lobster and crab-stuffed deviled eggs with mustard barbecue sauce from Old Glory BBQ to sweet treats like Cap’N Crunch and red velvet ice cream from Sprinkles Cupcakes and Key lime cupcakes from Georgetown Cupcake and unique, gourmet creations like duck prosciutto with strawberry rhubarb from 1789 and hand-rolled beef short rib agnolotti pasta from Ristorante Piccolo.

Among the competing tastes, this year saw the first-ever “Georgetown Chef Showdown” at high noon. A la “Iron Chief,” Clyde’s executive chef Adam Newton and Bryan Yealy of Capital Restaurant Concepts headed the BID team and the Yelp team, respectively. Advisory neighborhood commissioner Bill Starrels was on Newton’s winning BID team and helped to avenge a previous cooking loss at the Capella’s Grill Room. Judges for this tasty contest were Anthony Lombardo of 1789 Restaurant and Jakob Esko of the Grill Room at the Capella Hotel.

The traditional table of judges was there to sample each dish. Taste of Georgetown emcee, 94.7 Fresh FM’s Kelly Collis, was also a food judge, along with Shaun Courtney of Georgetown Patch, Jessica Sidman of the Washington City Paper and Holley Simmons of Washington Post Express. Here are the results:

“Best use of Seasonal Ingredients” — Filomena

“Best Overall Dish” — Bandolero

“Veg-Friendly: Best Meat-free Dish” — Bandolero

“Best Way to Satiate a Sweet Tooth” — Degrees

“Carnivore’s Dream Dish” – Ristorante Piccolo

Live music from local musicians included Laissez Foure, a swingin’ jazz quartet, reggae band Mystic Warriors and the Sandra Y. Johnson Sextet.

The event was begun 20 years ago by Grace Episcopal Church on Wisconsin Avenue and its former rector David Bird and member Robert Egger, who went on to found D.C. Central Kitchen. The Georgetown BID has been involved since 2004.

“2013 marks two important milestones in Georgetown: the 25th anniversary of the Georgetown Ministry Center and the 20th year of the Taste of Georgetown,” said Gunther Stern, executive director of the GMC. “Taste of Georgetown is an instrumental fundraiser for us, having raised more than $120,000 through the years in support of our efforts to eradicate homelessness through outreach and education. We look forward to continuing this constructive partnership with Grace Episcopal Church and the Georgetown BID for many anniversaries to come.”

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The Latest DishJune 5, 2013


Chris Watson will be chef/owner of a new Italian restaurant Ovvio, slated to open in Merrifield at the new Halstead Square apartment project (outdoor movie pavilion, fire pits, virtual yoga and golf), near Dunn Loring Metro. Most recently, Chris was chef de cuisine at BRABO by Robert Wiedmaier at the Lorien Hotel & Spa in Old Town, Alexandria. Ovvio means ?obvious? in Italian, leaning in to what Chris loves to cook. An opening is planned by end of summer.

Chef Todd English returns to DC to open a Mexican restaurant called MXDC, with partner Aziz Safi who owns Panache in DC and Tysons Corner. Juan Carlos Pavlovich will be chef de cuisine. He worked for Todd at Todd English P.U.B. in Las Vegas. MXDC will open at the former Galileo III location near 14th & F Streets, NW. Todd?s last venture in DC was Olives at the corner of 16th & K Streets, NW, where P.J. Clarke?s is now. A June opening is planned.

Chef & GM Update: Amy Brandwein is currently consulting for the Italian Embassy while she is in planning mode for her next venture. Max Sagastizado is the general manager for the new Mi Cocina restaurant in Chevy Chase. He had worked at Ruth?s Chris Steakhouse in Annapolis and Zola in DC. Billy Klein is now executive chef and partner at Pulpo in Cleveland Park. He was at Caf? Saint-Ex. Brian Nance is the chef at C.F. Folks in downtown DC, since George Vetsch left. It?s now a Loews Madison Hotel and The Federalist?s chef, Harper McClure, has taken the executive sous chef position at Marcel?s in DC?s West End. The hotel?s former Executive Chef Tim Recher is now heading the kitchens of the Army Navy Country Club.

Congratulations to Tortilla Coast, celebrating 25 years on Capitol Hill. Oh, if those walls and bar top could talk. There will be a variety of ways to mark the occasion, June 19-23, including 1988 happy hour prices and celebrity guest bartenders. It wouldn?t hurt to know a little 1988 trivia too.

Quick Hits: Smashburger is planning a mid-July opening in Dupont Circle. The owners of Cantina Mexicana have opened a second location just off of Columbia Pike in what used to be a Se?or Pan. The original store is on 23rd Street in Crystal City. In addition to opening its second location, Beau Thai is also making improvements to its original location. Alba Osteria will be the name of the Mt. Vernon Triangle restaurant to be opened by summer?s end by Hakan Ilhan and Al Dente chef, Roberto Donna. Andy Shallal of Busboys & Poets has signed a lease to open a restaurant at Takoma Central, a mixed-use development located in Takoma (DC) at Carroll and Maple Streets, NW near the border with Takoma Park, Md. It will be his fifth Busboys & Poets. Brasserie Beck?s former GM, Thor Cheston, is opening a new brewpub in the Shaw neighborhood this October. The casual restaurant and brewery called Right Proper will feature fresh, inexpensive food and ?yeast-forward? beer from head brewer Nathan Zeender.

Greg Kahn and his father, Donald opened Mama Lucia?s in Reston. Now they plan to open Gregorio?s Trattoria, where Umberto?s was in the Cabin John Shopping Center. They are aiming to open by summer?s end, and to change the name of the Reston restaurant to Gregorio?s as well (yes that would be named for the owner?s Italian alter ego).

Penn Quarter News: Shophouse, from the folks who brought us Chipotle, signed a lease at 710 7th St., NW. FroZenYo plans to open right next door at 712 7th St. Red Apron Butcher at 709 D St. NW, in Penn Quarter slated to open this month. Danny Meyer?s Shake Shack plans its second store in the Spy Museum at 800 F St., NW. Lime Fresh Mexican Grill plans to open where Potbelly?s was. Jackpot opens in the lower level at 726 7th St., NW from the folks that brought us Rocket Bar and Iron Horse. A fall opening is planned.

Dino Tapper has partnered with old friends, brothers Ari and Micah Wilder, to open Fed, a modern American restaurant on 18th St. NW in Adams Morgan. It?s a twofer: Fed Restaurant on street level and Federal Lounge on lower level. Scott Perry is the chef there, formerly of Pulpo in Cleveland Park. Dino owns Pulpo as well as Floriana, so expect a new drink menu at Pulpo, care of mixologists Ari and Micah. Federal?s ?kitchen bar? will create cocktails with seasonal ingredients from the Wilder brothers.

Openings Update: Baltimore-based Attman?s Deli now plans to open this month at Cabin John Shopping Center in Potomac, Md. Instead of renovating Celebrity Deli, Marc Attman decided to gut the space completely, hence the (worthwhile) delay. Tom Yum District also plans to open this month in Rosslyn, from the folks who brought you Bangkok Joe?s. Mussel Bar & Grille will open in Ballston at 800 N. Glebe Rd. It will be Robert Wiedmaier?s third Mussel Bar, as the first is in Bethesda and the second in Atlantic City?s Revel Hotel. Yes, there will be a motorcycle hanging above the bar in this one too. A summer opening is scheduled.

Benson Fischer, co-founder of Yummy Yogurt, has recently opened Benny?s Bar & Grill at the Cabin John Center as well with Chef Andrew LaPorta at the helm. The 240-seat space features American food with 1940s d?cor. It is not named for Benson, but for his late grandfather Benny Bortnick, a boxer, wrestler, referee and restaurateur who lived in the District.

*Linda Roth is president of Linda Roth Associates, a public & marketing firm that specializes in the hospitality industry, providing creative connections through media relations, marketing initiatives, community outreach and special events. [www.lindarothpr.com](http://www.lindarothpr.com)*

Al Fresco Dining

May 23, 2013

Like it or not, humidity is beginning to set in. Hey, it’s Washington, D.C. Enjoy eating outside after the rainy season and before it gets steamier than mussels. Let the selections below remind you to kick back at some old haunts al fresco. Cheers.

Kafe Leopold’s
3315 M St., NW.
Beat the heat out of the sun in Cady’s Alley. Leopold’s also has great air conditioning if you choose to sit indoors. Two words: French fries.

Patisserie Poupon
1645 Wisconsin Ave., NW.
Cool, shady backyard to enjoy your iced coffee and croissant. If you’re lucky, Aspen the golden retriever puppy will be there.

Paolo’s Ristorante
1303 Wisconsin Ave., NW.
You think you know Paolo’s, but the Italian restaurant offers some great specials that you can find on their website at
www.paolosristorante.com

Martin’s Tavern
1264 Wisconsin Ave., NW.
“Did you know that JFK proposed to…” Yes, we know, we know. If some restaurants are staples in Georgetown, Billy Martin’s Tavern is a cornerstone. Many bars are good spots to watch the Nats game, but none draw the regulars like Martin’s. Great potato skins.

Booeymonger’s
3265 Prospect St., NW.
Sometimes, a Booey’s sandwich is all you need. Their deals on pitchers aren’t bad, either.

Neyla
3206 N St., NW.
Neyla is one of the many outdoor staples in Georgetown. Footsteps from Wisconsin, Ave., Neyla’s menu offers a rich blend of Mediterranean cuisines.

Cactus Cantina
330 Wisconsin Ave., NW.
An old favorite farther up Wisconsin Avenue. The baskets of chips are endless. Iced Margaritas, anyone?

THREE ROOFTOPS, THREE CHOICES

Old Glory
3139 M St., NW.
Rooftop barbecue

Surfside
2444 Wisconsin Ave., NW.
Rooftop tacos

The Graham
1075 Thomas Jefferson St., NW.
Rooftop cocktails
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Let’s Do Lunch: Capella Hotel

May 9, 2013

The opening of new hotels means the opening of new restaurants. This week for Let’s Do Lunch, we took in the Capella’s new restaurant, the Grill Room and Rye Bar. Located in the heart of Georgetown next to the C&O Canal, it’s a great setting to: do lunch.

After reviewing the printed menu for that day, we started the course with warm baked bread and offering of baked bone marrow with parmesan and bread crumbs. I soon realized I was the only person savoring the creamy marrow for the guests at my table were too squeamish to try.

We went on to try the smoked tomato soup and the spring pea soup, both vibrant in color and savory in taste. And what goes best with soup but the famed chopped lobster salad? The generous portions of lobster meat paired well with the crunchy corn and were highlighted by the citrus dressing.
The meal could have ended there. But since we were at the Grill Room, we went on to try the dry aged strip loin and the grilled Atlantic halibut. The portions were large and were grilled to perfection. Though salt and pepper had to be added to the meal, it was satisfying and fulfilling.

The true winner of the meal was the branzino fillet. The soft buttery flesh of the fish paired so well with the sautéed potatoes and vegetables, that if the menu must change daily, I pray for this to be a staple. As the meal went on and our stomachs expanded, we took a look at the sweet case containing beautifully sculpted confectionery treats. But time had run out. Clearly, we will have to make another trip.

The Grill Room and Rye Bar

Capella Hotel

1050 31st St. NW
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Cocktail of the Month: Mezcal Part II, Creamy Cocktails


Cream liqueurs have been popular for decades. The most well known is Irish Cream, a mixture of Irish whiskey, cream, sugar and other herbs and flavors. Bailey’s, introduced in 1974 was the first on the market. It was followed by, among others, Carolans, Brady’s and Saint Brendan’s.

Many people are fond of Amarula, with its eye-catching exotic elephant label. Amarula uses a distillate of fermented South African marula fruit, cream, black tea and spices. In the Caribbean rum creams are the rage. Jamaica likes to brag about Sangster’s original Jamaica rum cream liqueur while St. Croix produces Cruzan Rum Cream.

During my recent travels through the mezcal-crazy Mexican state of Oaxaca, I was not too surprised when I encountered a wide variety of mezcal-based cream liqueurs. You may remember from last month’s column that mezcal is a distilled alcoholic beverage made from the maguey plant, a type of agave, similar to tequila.
As I was hitching from Mazunte Beach, along the Oaxacan Riviera, to the nearest commercial town, San Augustine, I noticed the collective transport truck passed a mezcal distillery. When my local bodega in town ran out of mezcal, I decided to take a ride back to the tienda and investigate.

During a scenic ride along the coast in the back of the truck, my thirst was raging from the hot afternoon sun. As I spied the spray-painted plywood sign outside the shop, I yelled for the driver to drop me off. As I walked toward the small shack, I didn’t see anyone on the premises, except for a friendly dog.

I ventured further down the gravely path towards a table lined with bottles of various colors and flavors. My next reaction was one of disbelief. Not only was there a plethora of bottles on display, there was also a sign offering, “Pruebas Gratis” (free samples) while the owner was sound asleep in a hammock.

My first thought was, “Am I in heaven?” I briefly considered loading up my backpack and catch the next truck out of Dodge, but considering how bad that could be for international relations, I timidly helped myself to a sample glass from an open bottle and woke the man who was clearly enjoying his afternoon siesta.

The owner sleepily wandered over to the table and began to give me a half-awake lecture on the different flavors of mescal creams in his collection I started off with a coffee flavor, which tasted like a white Russian with a smoky kick. The next was a minty green-colored pistachio which did not translate well. The powerful mezcal overwhelmed the delicate pistachio. My next selection, banana, went down with a sweet easy slide, like a frozen daiquiri at a swim-up bar.

The samples kept coming. There were two coffee varieties – mocha and cappuccino. While very rich, they were also heavy on the sweet side. Coconut cream, with its nutty creamy texture, made me long for some pineapple juice. As though he could read my mind, the proprietor immediately poured me a sample of a pina colada that was decadent but strong.

A brightly colored purple mixture followed. Cloyingly sweet, grape, cream and mezcal is not a flavor combination that I wanted to continue imbibing. The lines of bottles on the table seemed to be expanding. So, I knew I was going to have to cut my tasting flight short, before I forgot my way back home. I capped off the afternoon, with a taste of Oaxaca kiss, a pink tropical fruit punch flavor, reminiscent of a TGIF’s blender drink.

I thanked the owner, who had spent the last half hour entertaining me as he wrapped my purchases — a bottle of coconut cream to be enjoyed from my hammock at my beachfront cabana, mocha as a gift for my Peruvian shaman who loves his coffee with lots of sugar and a bottle of aged mezcal for nighttime fiesta on the beach.

While mescal is often noted for its high alcohol content, mescal creams are generally low-proof, averaging between 12 and 18 percent alcohol. Their strikingly pleasing flavor make them a perfect after-dinner treat. Some folks like to enjoy them over ice cream for dessert. Mezcal creams are not widely sold in the USA, but they can be purchased online. Relíquias de Oaxaca, (www.mercadoreliquiasdeoaxaca.com) has a huge selection that includes, maracuya and guanabana (tropical Latin American fruits) pina colada and coffee varieties. [gallery ids="101285,149564" nav="thumbs"]

The Latest DishMay 8, 2013


Fabio Trabocchi is preparing to open a new concept, **Casa Luca**, offering a more casual theme in d?cor and menu than **Fiola**. There will be red, white and sparkling wines on tap at the bar. Casa Luca replaces the **Againn** space at 1099 New York Ave., NW. Fabio is also scheduled to open **Fiola Mare** on the Georgetown waterfront at Washington Harbour.

**C-C-Changes**: Going casual is becoming more and more popular especially with that ubiquitous ?sequester? word terrorizing us in D.C. Enzo Fargione?s fine dining restaurant, **Elisir**, on 11th Street in Penn Quarter, is now the more casual **Osteria Elisir**, with d?cor and menu to match. In Georgetown, Ruth Gresser?s **Pizzeria Paradiso** has re-opened its lower level **Birreria Paradiso** after renovation to make the space more open, with communal tables for better socializing. Partners Jos? Andr?s and Rob Wilder, will expand the bar area at **Oyamel Cocina Mexicana**. Hapstak and Demetriou has designed the new bar, which will increase the restaurant by 900 square feet and add 42 more seats. Completion is slated for early May.

**Quick Hits:**
**Scion**, an Asian restaurant in Dupont Circle plans to open a second location in Silver Spring at 1200 East West Highway, featuring American as well as Asian dishes. McLean?s Courthouse: Sweet Leaf Cafe plans to open a bit closer to town at 2200 Wilson Blvd., where **Hikaru** sushi restaurant used to be. Southern California-based **BJ?s Restaurant & Brewhouse** plans a Tysons Corner opening this fall on Leesburg Pike. **Sol Mexican Grill**, a food truck, also plans to open a brick-n-mortar restaurant on H Street, NE. Popular idea, as Chupacabra, also a food truck; plans to go brick-n-mortar on H Street, NE. **Dunya** plans to open at 801 Florida Ave., NW, serving Mediterranean food and tapas. Timothy Dean plans to open **TD Burger** in the Loree Grand building in NoMa at Third and K Streets, NE, where **Zuppa Fresca** was. Compass Rose, plans to serve global foods at its Logan Circle restaurant at 1346 T St., NW. Owners Rose Previte and NPR?s David Greene plan to have it open by summer. Aaron Gordon and Chef Rock Harper (of ?Top Chef? and D.C. Central Kitchen fame) plan to open **Fat Shorty?s** in Clarendon where **Rabbit** used to be. Expect sausage, and German & Belgium beers. **Gordon Biersch Brewery Restaurant** opens its second Washington, D.C., location in early April, right around the corner from Nationals Park at 100 M Street, SE. Reza Akhavan, former general manager of **Shaw?s Tavern**, is taking over what was Fun Fair Video at 919 Fifth Street, NW to open a Mediterranean-themed organic restaurant.

Mixologist extraordinaire Derek Brown plans to open **Mockingbird Hill** on 7th Street in Shaw, with a Spanish influence that includes Iberico and Surryano hams. On the beverage front: a bar featuring sherrys. A May opening is planned. In addition to Mockingbird Hill, **Derek Brown** is teaming up with Rappahannock?s **Travis Croxton** to open **Eat the Rich**, highlighting seafood ? complemented by an oyster bar.

Philadelphia-based **La Colombe Torrefaction** (translates to ?roasting?), plans to open a coffee shop in D.C.?s Shaw neighborhood, in Blagden Alley next to **Rogue 24**. This will be their seventh cafe in the U.S., in addition to their thriving wholesale business, according to co-founders **Todd Carmichael and Jean Philippe (JP) Iberti Le Colombe coffee** will be served at Philly-native, Stephen Starr?s, Le Diplomate in Logan Circle