This past week I attended Bloomery Plantation Distillery‘s first mixology class, titled “Of Vice and Virtue: Mixology with SweetShines.” The 1.5 hour class was lead by the Distillery’s very own Eric Bell in the private room on the 2nd floor of Crown Liquors near Dupont Circle. Staying close to the theme of the class, guests…
Passing through the entrance of Blue Duck Tavern in the Park Hyatt Washington is, I imagine, a bit like stepping into the very own home-kitchen of Executive Chef Sebastien Archambault or Chef de Cuisine John Melfi. The tables are scattered throughout a space flanked by an open staff pantry and open cooking area. They could…
I recently stopped by Flat Iron Steak & Saloon on King Street on a work related visit and got to sample some of their stuff. The place itself has a bit of a sports bar vibe to it, especially upstairs, but the menu offers more than tavern-chic fare. They have a surprisingly large variety of…
This is another menu I discussed in more detail for another publication, so I will keep my descriptions relatively short. For anyone looking to check the place out, I recommend it as a swank spot to grab a cocktail with a client or maybe take a not very adventurous date after work. In my opinion the…
This past weekend a good friend and I attended the Shuck It! Oyster and Craft Beer Festival hosted by Tony & Joe’s in Georgetown. As I am recapping the event for another publication, I won’t write too much about it here. I will, however, post a few photos I took at the event and get…
There is a price to quality ratio which stands firmly at the core of every chain burger restaurant that pops up in the U.S. nowadays. It’s a ratio that reflects the priorities of the founder – whether to make a huge profit or to be the good guy that doesn’t, whether to attract the very…
On a recent foray in Georgetown I happened upon some goodies that made me pretty darn homesick. One ingredient in particular was enough to make me feel this way – poppy seeds ground up and mixed with sugar and apricot jam or honey to produce a thick, dense filling for a pastry which in Hungary is called…
Logan Circle is full of trendy, fun, gastropub-chic restaurants opened by chefs with a fresh take on cuisine. One of them is Drafting Table, which combines the pretense- and gimmick-free culinary concept of restauranteur Aaron Gordon with the talent of chef Ciji Wagner (ex pastry chef at Red Velvet Cupcakery) and adds a touch of…
Craving a sweet treat? I found my new favorite one this past week at BakeHouse in Logan Circle. It’s their Ice Cream Sandwich, made with freshly baked peanut butter cookies, homemade strawberry jam and peanut butter ice cream. I really can’t say enough good things about it. The cookies are crumbly, buttery and tremendously comforting,…
Drop your Walter White/Miley at the VMAs Halloween costumes (seriously…put them down…) and head over to Oyamel Concina Mexicana for the real thing. For the 2 weeks between October 21st and November 3rd, José Andrés and his culinary team has put together a great array of offerings inspired by one of Mexico’s most important and influential…
That Best Bite 