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The Dish: D.C. Food News You Can Use Live

The District's dining scene is one that's booming. Catch the latest food, drink and dining updates on WTOP Living's food list.

Make sure you catch the latest on D.C.'s growing restaurant hot spots, cocktail programs and dining deals with WTOP Living.  Here's what's happening this week. 
  • Feast on your favorite summer picnic foods, family style, at The Fainting Goat

    Here's what you can expect: 

    Aug. 3, 10, 17, 24, 31: In August, Maryland blue crabs will be in peak season. Grab your mallet, put on your bib and get ready for a crab feast, complete with peel n' eat shrimp, corn on the cob, coleslaw, berry cobbler, Old Bay and ice cold beer. 

    Sept. 7, 14, 21, 28: Can't make it to Cape Cod or Maine this summer? Let the tastes of the Northeast come to you at The Fainting Goat's lobster boils. Executive Chef Nathan Beauchamp will serve fresh lobster, corn on the cob, Andouille sausage and red potatoes, and fresh-baked fruit pie. 

    Reservations can be made in advance by calling 202-735-0344. 

    Get your crab on this August at family-style feasts at The Fainting Goat. 
  • You ate, they listened

    After a popular pop-up run, Kayle's Filipino is coming back to D.C.'s food incubator EatsPlace every Thursday, Friday and Saturday from Aug. 7 through Jan. 2016. The concept, led by Chef Red Garcia and Chef Paolo Eleazar, serves up authentic Filipino street food, such as pork belly barbecue, pork that's been braised and then deep fried, and spice marinated crispy grilled chicken wings. 

    Here's the full menu: 
    • Pork Belly BBQ – thinly sliced pork belly on sweet soy 10.50
    • Sisig – sizzling grilled pork meat and chicken liver with chicharon, shallots, spices and aged vinegar sauce 12.50
    • Crispy Pata - pork braised for hours then deep fried until crispy with chili vinegar 16.50
    • Sizzling Mushrooms (V) - brunoised mushrooms infused with butter and brown sauce 10.50
    • Sizzling Pusit - grilled squid marinated in brown sugar, oyster sauce and chili sauce 12.50
    • Chicken Wings Inasal – grilled and marinated with lemongrass, vinegar, lemon, ginger and herbs 8.5
    Dinner will be served from 5:30 to 10 p.m. EatsPlace is located at 3607 Georgia Ave., NW. 

    Grilled squid marinated in brown sugar, oyster sauce and chili sauce at Kayle at EatsPlace. (Courtesy EatsPlace) 



  • Christmas in July! It's a real thing! ... At least when it comes to sweets. 

    To remind Washingtonians of ... well, cooler times, pastry chef Meredith Tomason is whipping up some of winter's celebrated treats in the dog days of summer. 

    From July 29 through Aug. 1, customers at RareSweets can taste the sweet flavors of ginger and lemon cake, iced hot cocoa with marshmallows, eggnog ice cream, chocolate snowflake cookies and summer vacation elf cookies. 

    RareSweets is located at 963 Palmer Alley in D.C.'s CityCenter development. 

    Pastry Chef Meredith Tomason of RareSweets (Courtesy RareSweets Facebook) 


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  • What's all the buzz about in Middleburg? 

    That's just the new honeybees at Salamander Resort & SpaThe luxury resort just brought in 20 hives. With more than 50,000 bees in each hive, that's about 1 million bees! Salamander reports it will start producing its own honey before the end of summer. 

    AP Photo 

  • Soon, you'll be able to make dishes from one of D.C.'s favorite restaurants in the comfort of your own kitchen. Rasika announced plans for its upcoming cookbook, "RASIKA: Flavorful Recipes from a Groundbreaking Indian Restaurant," due out fall 2016. 

    The book will feature 100 recipes from James Beard Award-winning chef Vikram Sunderam, and columnist David Hagedorn. Rasika has received praise from publications such as Esquire, Food & Wine Magazine, Washingtonian and more. 


    Rasika's West End location in Northwest D.C. (Courtesy Rasika Facebook) 
  • Virginia-based chef and restaurateur Tim Ma, of Water & Wall, is opening his first D.C. restaurant, called Freehand, in the Shaw neighborhood of Northwest. 

    Freehand will be a French and Asian bistro, serving everything from ratatouille terrine to beef heart tartare, Polyface pig ears, snapper, softshell crabs and more. There will also be a full cocktail, wine and beer program. 

    The restaurant will be located in The Shay, a 268-unit mixed-use apartment building from JBG Companies. Seating will be limited to 50 guests.  

    The anticipated opening date is November 2015. 


    Chef Tim Ma is opening Freehand in D.C.'s Shaw neighborhood this fall.  

  • Neighborhood Restaurant Group is opening a new Belgian-focused bistro and bar in Georgetown this fall, called The Sovereign

    Following in the footsteps of other NRG spots -- such as Birch & Barley and ChurchKey -- The Sovereign will place a heavy emphasis on its curated beer list, consisting primarily of Belgian beer, with 50 drafts and more than 200 bottles. Greg Engert is heading the beer program. 

    Of course, there will also be plenty of tasty things to eat from Executive Chef Peter Smith. The menu will feature "rustic, ingredient-driven dishes of Belgian cuisine."

    The Sovereign, located at 1206 Wisconsin Ave., NW, will be open for dinner and brunch service. Stay tuned for updates on opening dates.
  • Take a trip to a farm that's leading the organic movement. 

    On Saturday, Aug. 1, GoodSoil Events is hosting a farm tour of The Rodale Institute. It's organizing a shuttle that will leave from the Dupont Circle Metro before heading up to the Pennsylvania farm. 

    The small and intimate trip (it's limited to 20 attendees) will include a tour of the Rodale Institute, a presentation on the farm's organic soil practices, lunch and free time to roam the farm. 

    The cost is $100; it includes round--trip transportation, a travel pack of goodies for the road, lunch and events on the farm. Tickets are available for purchase online

    The Rodale Institute 

  • Buzz Bakery is leaving the Navy Yard. The Neighborhood Restaurant Group bake shop is moving out of its current location next to Bluejacket Brewery

    Instead, the former bakery space will become a bottle shop and tasting room for the neighboring brewery.  The Washington Post reports the new tasting space is expected to open in August. 
    WTOP File Photo 

  • CityCenter's latest restaurant addition, Fig & Olive, is now serving lunch Monday through Friday and brunch on the weekends. 

    Lunch options include a shrimp and salmon salad, braised octopus and goat cheese ravioli; chilled cucumber and pink peppercorn soup, poached eggs with salmon and truffle mushroom fontina scrambled eggs are available at brunch. 

    Courtesy Fig & Olive Facebook 


  • It's never too early to start thinking about Oktoberfest. So get your calendars and mark these dates. 

    On Saturday, Sept. 26, Das Best Oktoberfest will take place at National Harbor from noon to 9 p.m. Tickets are $39; the price includes a tasting glass for unlimited beer, wine and schnapps sampling. There will also be games, kids rides and festival food. 

    Saturday, October 3 is Frederick, Maryland's annual Oktoberfest bash at the Frederick Fairgrounds from 11 a.m. to 6 p.m. Tickets are not on sale yet, but stay tuned to the event's website for updates. 

    AP Photo 
  • Get ready to dine out: The Metropolitan Washington Restaurant Week is happening Aug. 17 through 23. 

    More than 250 restaurants in D.C., Maryland and Virginia are participating in this summer's annual event that promotes three-course lunches for $22 and three-course dinners for $25. 

    Find a restaurant and make your reservations on RAMW's website

    Prefer to narrow your options to one area? Alexandria's Restaurant Week will run August 21-30. More than 60 Alexandria restaurants will offer a $35 three-course dinner or a $35 dinner for two. 

    José Andrés' Jaleo is one of the 250 participating restaurants in this summer's Restaurant Week. (AP Photo) 

  • Love Chipotle AND the farmers market? Well, you're in luck. 

    The fast-casual burrito chain will be at four area farmers markets Aug. , 4, 5 and 8, handing out $5 currency tokens redeemable for food at the market, in support of National Farmers' Market Week. 

    Look for the tent from 8:30 a.m. to 1:30 p.m. at the Dupont FRESHFARM farmers market on Sunday, Aug. 2, at the Crystal City farmers market on Aug. 4 from 3 p.m. to 7 p.m., at the Foggy Bottom farmers market on Aug. 5 from 3 p.m. to 7 p.m., and at the Silver Spring market on Aug. 8 from 9 a.m. to 1 p.m. 

    ShopHouse, the Asian-inspired fast-casual concept from Chipotle, will also host a tent at the FRESHFARM Penn Quarter farmers market on Aug. 6 from 3 p.m. to 7 p.m. 


    Microgreens at the farmers market. (WTOP/Rachel Nania) 
  • There's a sweet way to cool down this summer. DC Scoops is back for its fifth year at Union Market. The free ice cream event will take place on Saturday, July 18 from 1 to 4 p.m. at Dock 5, the indoor event space above the market. 

    More than 15 different ice cream businesses will compete for the title of "best ice cream." There will be plenty of creamy samples, pops and gelato to sample and purchase. 

    Participants for this year's event include: 
    • Milk Cult 
    • Little Baby's Ice Cream 
    • Gifford's 
    • King of Pop's 
    • Carmens 
    • NiceCream 
    • Ice Cream Jubilee 
    • DC Puddin' 
    • Faithfully Sweet 
    • Dangerously Delicious Pies 
    • Suga Mama Sweets 

    DC Scoops 2014 (Courtesy Travis Vaughan)  



    The winner of the DC Scoops Kids Ice Cream Eating contest  (Courtesy Travis Vaughan)  


  • Things are about to get real wild at the Smithsonian National Zoo. This year's Brew at the Zoo will take place July 23 from 6 to 9 p.m. More than 70 craft breweries and food trucks will be on-site for the event. There will also be live music, lawn games and a chance to meet the animals after hours. 
  • Craving some summer spice? Chef Danny Lledó of Slate Wine Bar + Bistro is offering his recipe for duck and veggie paella. The chef, whose family is from Valencia, Spain, serves this staple recipe at his Glover Park restaurant, along with veggie and chicken paella varieties. 

    Duck and Veggie Paella 

    2 cups Bomba rice 
    6 1/2 cups of duck and chicken stock 
    1 pound of duck breast cubed 
    1 large tomato diced 
    1 cup of sun-dried tomatoes diced 
    4 cloves of garlic minced 
    1/2 cup of extra virgin olive oil 
    2 tbsp of sweet paprika 
    1 packet of saffron paellero mix 
    3 artichoke hearts cured in lemon juice 
    4 asparagus cut up into spear pieces 
    1 sliced red bell pepper 
    2 sprigs of rosemary 

    Add 1/4 cup of extra virgin olive oil and 2 tbsp of salt in paella pan. Pan sear duck for 3 minutes. Add asparagus, peppers, and sauté until nearly cooked through. Pull out duck and vegetables out of paella pan.    

    Add tomatoes, sun dried tomatoes and garlic in the middle of the paella pan. Add sweet paprika. Let the mixture cook down. Add the saffron to the mixture.  

    Add rice, and slightly cook on low heat, then add stock, let it boil on high heat and add salt to flavor. Add the meat and vegetables, including uncooked artichokes, on top on the rice without stirring.  Cook on high for 10 minutes, then add rosemary on top, lower to medium heat for another 10 minutes and let the rice finish soaking up the broth. 

    Courtesy Slate Wine Bar + Bistro 



  • Early Mountain Vineyards is hosting its third annual Barbeque Festival on Saturday, July 18. 

    In addition to some great food (BBQ Exchange's hickory-smoked whole hog barbecue and pulled chicken with side choices of baked beans, coleslaw and macaroni salad), guests can also sip on Early Mountain Vineyard's wines, engage in a game of corn hole and listen to live music from Curtis Prince and the Associates. Ice cream truck The Sweet Tooth will also be on hand to scoop some sweet treats. 

    When: Saturday, July 18 from 11 a.m. to 4 p.m. 
    Tickets: $30 in advance; $35 at the door 

  • Lobster rolls and bluefish: New England inspired recipes

    From clam bakes to lobster rolls and fresh blueberry pies, New England is a region known for embracing fresh and seasonal foods – especially in the summer. 

    And born-and-bred New Englander Sarah Leah Chase captures those flavors in her new book, “New England Open-House Cookbook.” 

    The 300 recipes reflect Chase’s memories of growing up in Connecticut and Maine, and meeting the region’s farmers, fishermen and food purveyors along the way.

    What’s the secret ingredient that makes New England food so great? Chase says it’s nothing.

    The New England approach to food is really all about simplicity and valuing something as effortless as an ear of corn or a slice of a garden tomato, she says.

    “It’s about appreciating things from the soil and the sea … and not over-embellishing them and letting food taste like it tastes.”

    Below are some of Chase’s favorite recipes from her new book, so you can eat like you’re in New England, even if you’re in D.C.

    The Classic New England Lobster Roll

    1 generous pound cooked lobster meat, freshly picked from the shell and cut into meaty chunks (2 cups chunks) 

    1 tablespoon freshly squeezed lemon juice

    1 rib celery, cut into ¼-inch dice

    1 tablespoon minced fresh dill or chives

    ⅓ to ½ cup mayonnaise, homemade or Hellmann’s

    3 to 4 tablespoons butter, preferably Kate’s salted butter at room temperature 

    4 New England-style, top split hot dog buns 

    Place the lobster meat in a medium-size mixing bowl, add the lemon juice, and toss to coat lightly. Add the celery and dill or chives, stirring gently to combine. Fold in just enough mayonnaise to bind the ingredients together. The filling should be moist but not soupy. If you are not using the lobster salad immediately, store it in the refrigerator, covered, for no more than a few hours.

    When ready to serve, generously butter the outside of each hot dog bun and then brown the buns in a skillet, one side at a time (and not the bottom or insides) over medium-low heat, until the outsides become golden brown, 2 to 3 minutes. Spoon the chilled lobster salad down the center of each toasted hot dog bun, mounding the filling somewhat sumptuously. Serve at once, as the temperature contrast between the warm, buttery hot dog buns and the cold lobster filling is an essential component of the whole wonderful lobster roll experience.

    Bluefish Flambeed with Gin

    3 tablespoons unsalted butter

    3 tablespoons extra virgin olive oil

    1 very fresh skin-on bluefish fillet (1¾ to 2 pounds)]

    Sea salt and freshly ground black pepper

    2 tablespoons freshly squeezed lime juice

    1 teaspoon finely grated lime zest

    1 plump shallot, peeled and minced

    ½ cup gin

    1½ tablespoons minced fresh flat-leaf parsley or cilantro

    Lime wedges, for serving

    Position an oven rack about 4 inches underneath the heat source and preheat the broiler to high.

    Melt 2 tablespoons of the butter in 1 tablespoon of the olive oil in a large, heavy, ovenproof skillet, such as a cast-iron one, over medium-high heat. Once the butter has melted and is hot, place the bluefish fillet, skin side down, in the skillet. Immediately season the top of the fillet with salt and pepper to taste, then drizzle the lime juice over it. Scatter the lime zest and shallot evenly over the fillet. Once the skin has begun to brown and the outer edges of the fillet are starting to turn opaque, about 3 minutes, remove the skillet from the heat. Drizzle the remaining 2 tablespoons of olive oil over the fillet. 

    Place the skillet underneath the broiler and broil the bluefish until it has browned on top and the flesh flakes easily when tested in the center with a fork, 4 to 5 minutes.

    Meanwhile, combine the gin and the remaining 1 tablespoon of butter in a small saucepan and heat over medium-low heat until the butter melts and the gin is warm, 1- 1/2 to 2 minutes. Remove the skillet from the oven. Pour the warm gin over the bluefish and carefully ignite it with a long match away from anything flammable. Once the flames have subsided, sprinkle the parsley or cilantro over the bluefish. Cut the fillet into serving pieces and serve it with the pan juices spooned on top and lime wedges on the side. The skin will have separated from the fillet and I tend not to serve the bluefish with its skin.

    Fig N Pig

    2 ounces thinly sliced pancetta 

    2 tablespoons sliced almonds 

    6 ounces creamy blue cheese at room temperature 

    2 ounces mascarpone, preferably from Vermont Creamery 

    1 1/2 tablespoons cream sherry 

    5 fresh black figs, stemmed and quartered lengthwise 

    20 rounds of French bread sliced 1/4 inch think from a skinny baguette, lightly toasted 

    Preheat the over to 375 degrees. Line two baking sheets with heavy-duty aluminum foil or parchment paper. Arrange the pancetta slices on a prepared baking sheet in a single layer. Arrange almonds on the second prepared baking sheet. Bake the pancetta until nicely crisped, 10 to 12 minutes. 

    The almonds will have to be watched more closely and will take a few minutes less time. Transfer the pancetta slices to a paper towel-lined plate to drain. Set the almonds aside. Increase the oven temperature to 400 degrees. 

    Place the blue cheese, mascarpone and sherry in a small mixing bowl and mash them together with a fork until thoroughly combined. Spread the cheese mixture generously over each toasted bread round and arrange the rounds on a fresh parchment-lined baking sheet. Nestle a fig quarter into the cheese mixture in the center of each toast round. 

    Crumble the crisp pancetta into small shards and stick the shards and the almonds into the cheese surrounding each fig quarter, as if you were making imaginary porcupine quills. Bake the toast rounds until the cheese is bubbling, 4 to 5 minutes. Serve hot or warm. 



    Sarah Leah Chase's Bluefish Fambeed with Gin (Courtesy New England Open-House Cookbook)


    Sarah Leah Chase's Fig N Pig. (Courtesy New England Open-House Cookbook) 


    Sarah Leah Chase's New England Open House Cookbook 


  • Acclaimed chef and restaurateur José Andrés has plans to open a restaurant in D.C.'s soon-to-be Trump International Hotel. But fans of the D.C.-based chef are asking him to reconsider. 

    This weekend, more than 300 supporters signed a petition calling on Andrés to abandon his original plans due to Trump's recent remarks regarding Mexican immigrants. 

    "We are proud to have José Andrés in Washington, D.C., which is why we hope he decides that Donald Trump is not someone he should do business with. We are excited to dine at all of his other locations, but surely this planned Trump location could relocate elsewhere," the petition states. 

    Andrés restaurant is set to open in 2016 in the historic Old Post Office. The restaurant will be located in the hotel lobby; it will host the food and beverage menu for the lobby bar and a signature banquet menu.

    AP Photo 

  • Ashburn, Virginia's Old Ox Brewery is hosting its annual BLOX party on Saturday, July 11 from 11 a.m. to 7 p.m. There will be activities for both adults and kids, such as traditional block party games, a mechanical ox, a photo booth, a bouncy house and more. 

    Beers, such as Year of the Ox Imperial IPA and Bourbon Barrel Black Ox, will also be featured at the event. Tickets are $30 at the door, which includes a commemorative 22-ounce bottle of Year of the Ox 2015 Imperial IPA.

    Courtesy Old Ox Brewery Facebook 

  • A dessert so cool, we're trading in our ice cream cones bonapp.it/1NwUJHd http://pbs.twimg.com/media/CI6syYaWcAA3T4b.jpg

  • 11 amazing watermelon recipes you need in your life: trib.al/031iF02 http://pbs.twimg.com/media/CI7hjHHWsAASmdA.jpg

  • Tired of the same old ketchup and mustard? Perhaps it's time to shake things up a bit. Whole Foods offers some great tips on how to kick up your condiments -- from spiking your ketchup with paprika to lightening up your mustard with yogurt. Give these ideas a try at your next barbecue

    Thinkstock 


  • What are you serving alongside your burgers and dogs this Fourth of July weekend? Scott Greenberg has his best picks for red and white wines, as well as sparkling wines, for your barbecue, and the folks at D.C.'s Dcanter have some creative ideas for using wines in your summer cocktails. Cheers! 

    Thinkstock 


  • It's Fourth of July weekend and Shake Shack is offering corn dogs and Blueberry Pie Oh My concretes in celebration of the holiday. The special options will be available Thursday, July 2 through Sunday, July 5 at all D.C. and Baltimore Shake Shacks, excluding Nationals Stadium. 

    Courtesy Shake Shack 

  • Keeping things fresh and seasonal, the guys from Taylor Gourmet recently launched their new summertime menu at all D.C.-area locations. The Orchard piles house-roasted turkey, firecracker sauce, brie and peach and jalapeno salad on a hoagie roll, and the State is a beautiful picture of pulled pork, Lock & Key barbecue sauce, house pickles and coleslaw. 

    Looking for something lighter? The FDR is the perfect option with arugula, watermelon, cucumber, red onion, fresh mint, Greek feta and lemon yogurt dressing. 

    The Orchard, Courtesy Taylor Gourmet 

    The State, Courtesy Taylor Gourmet  
  • If you couldn't handle the @nytimes pea guac then you'll hate these recipes. #guacamolegate f52.co/1CNdi41 http://pbs.twimg.com/media/CI601JTXAAAzm_S.jpg

  • Last week, we told you about D.C.'s newest café for music lovers, Songbyrd

    This week, co-owners Alisha Edmonson and Joe Lapan are opening Songbyrd Music House, a bar and restaurant that's connected to the record café. 

    Menu items include starters such as fried root vegetables, baked brie and salmon tartar. Barbecued pork chops, crispy corn fried trout, Japanese eggplant and a variety of burgers are also on the menu, along with a number of craft cocktails, beers and wines by the glass. 

    Songbyrd Music House opens Tuesday, June 30 at 5 p.m. Regular hours are 5 p.m. to 12 a.m. Tuesday through Thursday and 5 p.m. to 2 a.m. Friday and Saturday. (Closed Monday)


    Photo credit James Jackson, Courtesy Songbyrd Music House 

    Photo credit James Jackson, Courtesy Songbyrd Music House 

    Photo credit James Jackson, Courtesy Songbyrd Music House 

    Courtesy Songbyrd Music House 


  • Happy Fourth of July, folks! If you're sticking around town to fire up the grill or catch a Nats game, here's a little news from the Neighborhood Restaurant Group you may want to know: 

    • On Saturday, July 4, Bluejacket is opening early at 9:30 a.m. for those who want to grab a bite and a beer before the 11:05 a.m. game vs. the Giants. 
    • Cooking out? Nathan Anda has you covered. Red Apron Butcher will be stocked with its Haute Dop Pack (haute dogs, fresh buns, house hot mustard, smoked mayo and pickle relish), Original Burger Pack (four 1/3-pound burger patties, cheddar cheese, shredded lettuce, sliced red onion, tomato, pickles, and the Island Sauce). Potato salad and coleslaw will also be for sale at the shops, along with fresh sausages, beef and pork spare ribs and barbecue smoked chicken. Pre-orders can be made by calling the shops. 

    Courtesy Red Apron 


  • Magnolia's on King announced it will open its doors in Old Town Alexandria on Wednesday, July 1. To celebrate, the Southern restaurant will offer guests a 10 percent discount on their dinner checks from Wednesday, July 1 to Saturday, July 4. Reservations are recommended; call 703-838-9090. 

    Courtesy Facebook 




  • We've got three words for you: Boozy. Pie. Party. 

    That's what's happening on Saturday, June 27 at Ivy City's own One Eight Distilling

    The distillery is teaming up with the Connecticut Avenue cafe Little Red Fox to create two specialty pies -- think Blueberry Ginger Whiskey Sour pie AND Strawberry Basil Martini pie -- both which use One Eight Distilling spirits as an ingredient. 

    The pies will be available by the slice for $4, or you can take home a whole pie for $24. Planning ahead for your July 4th picnic festivities? The baking experts say the pies freeze beautifully. 

    (Courtesy One Eight Distilling) 


  • Port City Brewing Company is celebrating the third anniversary of its limited-edition summer seasonal: the Derecho Common, named after the storm that rocked Washington in June 2012. 

    During that storm, the power went out at the brewery, but that didn't stop the beer from being made. The beer is deep golden in color and has an "assertive hop profile." To celebrate the annual brew, Port City is hosting three parties, one at the brewery, one at Mason Social in Alexandria, and one at Lost + Found in D.C. Cheers! 



  • On a hot summer day, there's nothing more refreshing than a nice cold beer. But with all the variety out there, which brew do you choose? 

    The American Homebrewers Association is here to help with your drink dilemma. Its members voted for their 20 favorite commercial beers in the U.S.  

    Here are the top 10: 

    1. Russian River Pliny the Elder 
    2. Bell's Two Hearted Ale
    3. Ballast Point Sculpin IPA 
    4. Stone Enjoy By IPA 
    5. Founders Breakfast Stout 
    6. The Alchemist Heady Topper 
    7. Bell's Hopslam Ale 
    8. Three Floyds Zombie Dust 
    9. Dogfish Head 90 Minute IPA 
    10. Firestone Walker Wookey Jack 

    More than 19,000 votes were received for almost 6,000 different beers. You can find the full list of top-rated beers, and well as the top-ranked breweries, in Zymurgy magazine



    AP Photo 


  • Nothing goes together quite like fashion and tequila, and on June 25, Washingtonians can get a taste of both at the Dar Be Dar summer fashion show at the VIDA Penthouse Pool & Lounge

    Check out designer Tala Raassi's 2015 spring/summer swimsuit collection at the rooftop pool. A $10 ticket to the event gets you a complimentary DeLeon Tequila cocktail and a chance to win one of Raassi's masterpieces. The event runs from 7 to 9 p.m. Tickets are available online
  • Want to learn to make tacos like the chefs at El Centro? Now you can. 

    On Wednesday, July 22, El Centro D.F. Georgetown will host a Tacos & Tequila cooking class on the restaurant's patio. The class will teach guests how to grill beef, chicken and nopal tacos; how to make homemade salsa; how to correctly assemble a taco; and how to make the perfect margarita. 

    The class is $39 a person and will run from 6 to 8 p.m. For information and to register, call 202-333-4100 or visit the website


    Learn to make a taco like the chefs at El Centro D.F. (Courtesy El Centro D.F.


  • Dolcezza is on a roll. The coffee and gelato businesses, which first got its start in a 300 square foot space in Georgetown, now has seven locations and is readying to open its latest concept, Mom & Pop, this July in the Mosaic District in Fairfax, Virginia. 

    At the new shop, Dolcezza co-owners Robb Duncan and Violeta Edelman partnered with a variety of local artisans to stock the fridges and shelves with snacks and other goodies -- such as sandwiches from Red Apron Butchery and pastries from Room 11. 

    Mom & Pop will also serve quiches and antipasti items, as well as wine, beer and prosecco on tap. 

    Mom & Pop will open July 1 at 2909 District Avenue. 

    Dolcezza's newest concept Mom & Pop will open in July (Courtesy Facebook) 
  • Beloved neighborhood coffee shop and cafe Pound the Hill announced in an email on Thursday that it is closing its doors after four years of operating. 

    On Monday, June 22, the shop's owners will turn the keys over to Bourbon Coffee, a business that's operated its first location in Foggy Bottom for the last six years. According to Pound the Hill owners, Bourbon Coffee will keep PTH staff on board and will feature directly traded Rwandan coffee

    PTH fans have four days left to drink up all the cappuccinos and Nutella lattes they can muster. 


    Coffee art at Pound the Hill (Courtesy Facebook) 
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