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A locally minded eatery opens Tuesday in the Atlas District. By Anna Spiegel
DC Harvest opens in the Atlas District with a locally sourced menu and rustic decor. Photographs by Walter Rowe.

Brothers Arthur and Jared Ringel have worked in the restaurant industry their whole lives, Jared in the dining room and Arthur in kitchens like Vidalia and Hank's Oyster Bar Dupont. Their first restaurant, DC Harvest, opens tonight in the Atlas District. Here's what you need to know about Washington's newest locally minded restaurant.

The vibe: Atlas District meets the farm. The two-story space, designed by Edit Lab at Streetsense, is outfitted with white-washed brick walls, wooden tables, and modish light fixtures. A ten-seat, white marble bar might be the best place to start a dinner date. 

A seasonal menu includes dishes like local oysters and heirloom tomato salad.

The adult menu: Local when possible. Dinner menus are printed fresh each day and emphasize seasonal ingredients sourced within the Chesapeake Bay watershed. Though not diet-conscious per se, you'll find plenty of vegetables and healthier grains; think house-made spelt linguine with spicy lamb sausage, crispy quinoa cakes, and za'atar-spiced turkey breast with Swiss chard and kamut. That being said, splurges exist. "Daily plates" (i.e. specials) include a Sunday fried-chicken where the  breast, thigh, and leg are first cooked sous-vide in buttermilk and herbs, then given an Old Bay breading, and crisped to order.

The kids menu: Chicken tender-free. While the ambiance is more date-friendly than stroller-central, little ones aren't left out of the equation. Part of being a neighborhood restaurant for the Ringels means including families, and they've designed a pint-size menu. No fish sticks here: children get $10 dishes like homemade pasta bolognese, or a mini-steak with fingerling potatoes.

The bar: All-American. Local beers and domestic wines and sprits are the focus. On opening night you can sip brews from DC Brau, Three Stars, Port City, and more.

The next step: Brunch! Happy hour! Late night! Saturday and Sunday brunch will start on September 13, with a menu that ranges from fresh-shucked oysters with watermelon mignonette to egg scrambles with market mushrooms and chevre. Look for happy hour and a limited late-night menu to start soon.

Modern-farmhouse decor includes white-washed brick and modish lighting.
The space seems geared towards adults, but kids will also find a special menu with dishes like pasta bolognese and fried fish.

DC Harvest. 517 H St., NE; 202-629-3286. Open for dinner Sunday through Thursday, 5 to 11; Friday and Saturday 5 to 1. Brunch (starting September 13) on Saturday and Sunday, 11 to 2:30.

Posted at 02:20 PM/ET, 09/02/2014 | Permalink | Comments ()
Plus DC Oyster Fest at Union Market. By Anna Spiegel
Head to Union Market for Rappahannock's oyster-filled bash. Photograph by Scott Suchman.

Free wine: Ease your way into the short week at Le Grenier, which hosts a complimentary French wine tasting on Tuesday from 6 to 8. Varietals include Laurent Perrier Brut Champagne, Famille Perrin Grenache, and more.

Rare Scotch tasting: If you’re never tried a $230 bottle of Chieftain’s Dailuaine 30-year-old Speyside Scotch, you can do so on Thursday (for much less than the bottle price). Sherry’s Wine leads a rare single-malt whisky tasting at New Heights from 7 to 8:30, featuring six varieties alongside Scotch-friendly canapés. The session can be followed by a special three-course dinner in the restaurant. Tickets are $45 and available by calling Sherry’s at 202-234-9200.

Pop-up of the week: Anju, Mandu’s monthly late-night pop-up, returns on Friday with guest chef Tim Ma (Water & Wall/Maple Ave Restaurant). As before, stop by the K Street location between 10 PM and 1 AM for a special menu of small plates, noodles, entrees, and more (between $6 and $15), plus plenty of soju.

Bivalve bash: Love oysters? Then the DC Oyster Fest is your kind of party. Rappahannock Oyster Bar takes over Dock 5 at Union Market on Saturday from noon to 5, with plenty of fresh-shucked bivalves, local beers and spirits, dishes from the likes of Red Apron, and live bluegrass music. For the brave: oyster eating and shucking contests. Tickets are $20 for adults and $5 for kids.

Food truck festival: We’ve been eating at a lot of food trucks lately, evidenced by our street eats guide in the current issue. The best place to sample a variety of mobile vendors: the Curbside Cookoff on Saturday. The festival, hosted by the DMV Food Truck Association, runs from 11 to 7 and features dishes from 20-plus trucks, local brews, a cooking competition, and awards like “best new food truck,” “best five buck bite,” and more. Tickets are $5, with edibles and drinks priced separately (children 12 and under get in for free).

Porks and brews: Indulge dual cravings at the Beer and Bacon Fest on Saturday at Woodbridge's Potomac Town Center. The all-you-can-taste event includes 75 beers and wines, porky eats from ten restaurants including Smoke & Barrel and Rustico, and two tons of bacon. Tickets are $69 for VIP access (noon to 6), which includes unlimited food and drinks; $39 for beer-only tasting; free for kids under 12 (note the disclaimer: "this event is not designed for children").

Happy beery birthday: Atlas Brew Works celebrates its one year anniversary on Saturday with—you guessed it—lots of beer. Head to the brewery in Northeast, DC between 1 and 5 for the festivities, which involve live music, food truck fare, and Atlas brews. Tickets are $10, partially benefit the Washington Humane Society, and include your first beer.

Harvest dinner: It still feels like summer, but chef Will Morris of Vermillion is teaming up with Arcadia Farm and several local toques for a collaborative fall harvest dinner on Sunday from 3 to 7. Each chef is tasked with reinventing classic barbecue dishes for the four-course, family-style meal, made with items grown and raised on the farm. Tickets are $175 (and you’ll understand why looking at this all-star lineup).

Sushi 101: Learn to roll your own sushi at Masa 14’s first Sunday Sushi School from 6 to 9. The monthly series is lead by Kaz Sushi Bistro owner (and Masa partner) Kaz Okochi and will focus on making crunchy shrimp and spicy tuna hand rolls and inside-out rolls with salmon and tuna. After the session, participants can enjoy their course material in the dining room. Reservations are $15, and $21 with an optional sake pairing. 

Posted at 12:00 PM/ET, 09/02/2014 | Permalink | Comments ()
Every morning, we'll let you know where to find lunch on wheels. By Caroline Cunningham

Happy September, food truck followers! It’s still smoking hot outside, though, so cool off with some food truck specials like fresh cut watermelon and lobster potato salad from Feelin' Crabby.

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Posted at 10:20 AM/ET, 09/02/2014 | Permalink | Comments ()
Our favorite dishes from the past seven days of dining. By Todd Kliman, Ann Limpert, Anna Spiegel, Nelson Billington
Steamed crabs from Wild Country Seafood are the summer's best. Photograph by Anna Spiegel.

 

Todd Kliman

Pupusas at Pupuseria y Taqueria Rios

I recently asked David Chang, the celebrated Momofuku chef, what sorts of things he’s passionate about right now in the world of food. “I’m fucking infatuated with fucking Salvadoran cuisine,” he told me.

Two f-bombs in one sentence: now that’s passion.

Salvadoran isn’t a recent discovery for me—I’ve been eating it for more than two decades, now—but it’s not often I come across a plate as terrific as this one.

So, yeah, I’m pretty fucking infatuated, too.

Marian Rios runs the place, which occupies the former Suporn in Wheaton; one of her sisters, Lucia Ochoa, runs the kitchen. Ochoa is a master of the pupusa, the griddled, stuffed corn cakes that are a staple of the Salvadoran table. 

Picture it: thick and warm and soft and rich, with the slightest crispiness at the edges, and not even a little—no, not even a hint—of grease.

Ochoa serves them with a yellow curtido (a cabbage relish) which you almost never find; most Salvadoran spots favor the easier-to-make white curtido. The color comes from pickling, and a heaping spoonful of the tangy, crunchy slaw makes each cheesy rich bite that much more delicious.

Now, the sad part.

I can count the number of other diners in the room in all of my recent meals here on one hand. And I wouldn’t need two of my fingers.

Go, please, and help these people out.

 

Ann Limpert

Sugar toad with Darden ham salad, okra blossoms, and green-tomato coulis at CityZen

My mom grew up in Connecticut, and as such, I grew up on a steady diet of dishes that are familiar to all New Englanders: baked beans with salt pork, lima-bean succotash, and a sandwich filling she called “ham n’ pickle.” That last thing—a mix of baked ham and dill pickles buzzed in the Cuisinart and mixed with a dollop of Hellman’s—was always my favorite, despite its rather disgusting appearance, which drew lots of grimaces from my friends whenever I unwrapped my lunch at school. 

I know ham salad exists out there in the rest of the world, but I’ve never had it made from anywhere but my mom’s kitchen, much less in a deli or restaurant. So I was floored when my second course arrived at CityZen, the hushed dining room in the Mandarin Oriental Hotel. I’d ordered the sugar toad, a little-seen Chesapeake pufferfish I’d never tried before, and the tiny, lightly seared filets turned up atop a mound of—you guessed it— finely chopped ham salad. I’m sure Eric Ziebold makes his own mayo and he definitely didn’t use Honeybaked ham, but his version tasted uncannily like my mom’s. It was circled by a ring of grass-green tomato coulis, which had a sour tanginess that played a similar function as the pickles. It might not be for everyone—the friend sitting next to me didn’t love it—but for me, it cued one of those Proustian waves of nostalgia that you always hope for but rarely find, especially on a $90 four-course menu.


Anna Spiegel

Steamed blue crabs from Wild Country Seafood

I discovered Wild Country Seafood thanks to my colleague Todd Kliman. The nondescript seafood joint outside Annapolis has topped his Where I'm Eating Now list for several weeks. Though the recommended soft-shell crabs are no longer in peak season, their hard-shell counterparts are worth the trip. 

Many Chesapeake crab houses source their crustaceans from beyond the Bay, even in peak season. At Wild Country, the father-and-son watermen owners pluck fat crabs from the waters just beyond the storefront. There's a reason other establishments import their catch from the Carolinas and Texas: the harsh winter made for leaner traps this summer, and prices are high. A dozen jumbos cost $90 on my visit—a comparable cost to other Annapolis-area spots—but these were some of the heaviest, meatiest, most perfectly steamed blues I've had this summer. Discard the notion of tearing through ten shells just to get a cocktail's-worth of crab. I filled up after four, plus a few addictive, corn-studded hushpuppies and a side of tangy slaw.

If your ideal crab feast includes a pitcher of beer, consider taking your catch to-go, as I did. The few outdoor tables fill up quick on busy weekend afternoons, and there's no alcohol to speak of. Thankfully the crabs carry out just fine to a picnic table, and there's a liquor store nearby for grabbing a few cold ones. 


Nelson Billington

Maine lobster and jumbo lump crab salad at Fiola Mare

Some of the best dishes at Fabio Trabocchi's ode to the sea are simple, yet bursting with flavor. Although market counter items like grilled dover sole seem most popular, we found that appetizers stole the show. 

Imagine all of summer's bounty on a single plate: beautiful red and yellow tomatoes at peak ripeness, fresh crab meat, and tender lobster. Thin slices of cucumber nestled in between the seafood offers a welcome crunch, while edible flowers bring bursts of color to the dish. Their summer salad offers a sophisticated take on a classic Maine tradition. 

Posted at 12:04 PM/ET, 08/29/2014 | Permalink | Comments ()
Who says you can’t drink mimosas on a Monday?  By Anna Spiegel
Nothing says Monday like a few glasses of bubbly. Photograph via Shutterstock.

All work and no play is not what Labor Day is about. Head out to one of the many Monday brunches around town—including a number of bottomless options—feast on unlimited crabs, find discount drinks, and more. If you're barbecuing at home, check out our collection of ten delicious summer recipes (including a very boozed-up watermelon).

Brunch

Copperwood Tavern

4021 Campbell Ave., Shirlington

Both early and late risers can catch Copperwood’s brunch menu, which runs from 10 to 4. Light fare like egg white omelets and fresh oysters joins more indulgent eats (banana-beer pancakes, anyone?). 


EatWell DC restaurants

Multiple locations

All five EatWell restaurants, including Logan TavernCommissary, and the Pig serve Benedicts, mimosas, and plenty of bacon to cap off your holiday weekend.


Lavagna

539 Eight St., SE

Bottomless brunch runs from 10 to 2:30 at this Capitol Hill Italian spot, where free-flowing mimosas are just $12. Pair them with mascarpone pancakes, eggs Florentine, or pasta carbonara. 


Richard Sandoval restaurants

All of restaurateur Richard Sandoval’s DC eateries, including Masa 14, both locations of El Centro D.F., Ambar, and more, will offer their regular all-you-can-eat-and-drink brunches for Monday fun-day. 


Shake Shack

Multiple locations 

While not brunch per se, Monday is the last day to try the Shack’s Labor Day special: a fried, corn batter-dipped hot dog, and a peach pie concrete for dessert.  


Party

City Tap House

901 Ninth St., NW

Who needs to leave the city when unlimited steamed blue crabs can be yours in Penn Quarter? The beer-centric restaurants hosts an Old Bay Day Party from 11 to 5 with endless crustaceans, jambalaya rice, corn, and more ($35 per person). Drinks are priced separately, and range from a bottomless bloody bar ($18) to draft brews. A corn hole tournament is also in the mix.  


FloFest DC

2700 Martin Luther King Ave., SE

Jazz musician Marcus Johnson, who’s also behind Flo Wine, launches the first FloFestDC on Monday. The food, wine, literature, and music festival runs from 10 to 6, with tickets starting at $45. 


The Gibson

2009 14th St., NW

Call it a brunch and barbecue rolled into one. The 14th Street speakeasy swaps its moody decor for a live music-filled barbecue party from noon to 8, hosted on the back patio. Tickets are just $10, and include burgers, hot dogs, and barbecue chicken (boozy popsicles and cocktails are priced individually). 


Town Tavern

2323 18th St., NW 

Literally go to Town in Adams Morgan for their Labor Day Staycation, which culminates on Monday with $3 bottled beers, $4 rails, $5 drafts, and half-price appetizers all day until 9. 

Posted at 10:13 AM/ET, 08/29/2014 | Permalink | Comments ()
Here are some of our favorites and where to find them. By Will Grunewald
Photograph via Shutterstock.

At Oktoberfest’s oompah-blasting, sausage-sizzling festivals, local brewers try their hand at the traditional Bavarian lagers known as Märzen, a balance of subtle hops with smooth, sweet malts that goes down easy between rounds of boisterous song. Here are some of our favorites and where to find them.

RhinO’fest

Lost Rhino Brewing, Ashburn

This gold-medal winner at last year’s Great American Beer Festival in Colorado hews to traditional Oktoberfest style, with warm notes of toasted malts and a crisp finish. At Lovettsville Oktoberfest and Northern Virginia Fall Brewfest.


Hitzig Frau

Mad Fox Brewing, Falls Church

This light-bodied, less filling Märzen leaves lots of room for bratwurst and sauerkraut. At Hoppy Oktoberfest, Mid-Atlantic Oktoberfest, and Northern Virginia Fall Brewfest.


Oktoberfest

Port City Brewing, Alexandria

Port City uses only German malts and hops and leaves its beer unfiltered, lending it a hazy complexion, full body, and deep flavors. At Mid-Atlantic Oktoberfest and Northern Virginia Fall Brewfest.


Corktoberfest

Corcoran Brewing, Purcellville

This brew from the owners of Corcoran Vineyards is a winemaker’s bright, floral take on beer’s hoppiness. For festivals, see facebook.com/corcoranbrewing.


Smoketoberfest

Capitol City Brewing, DC and Arlington

Märzen meets smoky Rauchbier in this innovative brew that bursts with campfire flavor. At Hoppy Oktoberfest and Mid-Atlantic Oktoberfest.


This article appears in the September 2014 issue of Washingtonian.

Posted at 10:00 AM/ET, 08/29/2014 | Permalink | Comments ()
Every morning, we'll let you know where to find lunch on wheels. By Anna Spiegel

Happy Friday, food truck followers! Start the holiday weekend right with food truck specials like beer-battered fish tacos and roasted pork sandwiches aboard DC Empanadas, and fruity pebbles macarons from PhoWheels.

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Posted at 09:00 AM/ET, 08/29/2014 | Permalink | Comments ()
Every morning, we'll let you know where to find lunch on wheels. By Anna Spiegel

Happy Thursday, food truck followers! It’s almost time for the long weekend, so start letting loose with specials like birthday cake cupcakes at Midnite Confections Cupcakery, and vegan lasagna aboard Woodland's Vegan Bistro.

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Posted at 11:01 AM/ET, 08/28/2014 | Permalink | Comments ()
Every morning, we'll let you know where to find lunch on wheels. By Anna Spiegel

Happy Wednesday, food truck followers! Get out in the sunshine for specials such as Urban Bumpkin BBQ's barbecue brisket in a PhoWheels bánh mì, and fried chicken sandwiches aboard Astro Doughnuts.

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Posted at 11:33 AM/ET, 08/27/2014 | Permalink | Comments ()
Summer salads, boozy melons, and the best of the grill. By Anna Spiegel
Marinated mozzarella and tomato salad makes an addictive alternative to caprese. Photograph by Anna Spiegel.

Whether you're at the beach or on a staycation, Labor Day weekend is one of the best times to cook. The tomatoes are sweet, the berries ripe, the grill well-seasoned, and you'll find plenty of friends ready to drink and eat away the last days of August. 

Here are ten of our favorite summertime recipes, including dishes from hot new restaurants, old standbys, and top food trucks. 

Marinated mozzarella and local tomato salad from Duke's Grocery

We're addicted to this twist on the caprese. Buffalo mozzarella is marinated in a bright, citrusy blend of herbs and chilies that's also used to dress the salad. You'll never go back to balsamic again. 


Molokai Mule cocktails from Bar Charley 

These deceptively potent tiki cocktails are simple to make and even easier to drink. Garnish them with little umbrellas and fruit for a beachy look.


The Burger Américain from Le Diplomate

Sure, these patties are griddled instead of grilled, but you can always tweak the cooking style if you're set on live flames. Just don't miss the American cheese, pickles, and "special sauce."


Gazpacho from the Pepe Food Truck

One of the best gazpachos in Washington can be found aboard José Andrés’s food truck. The silky soup gets its kick from sherry vinegar and its richness from quality Spanish olive oil.


Fried chicken tacos from Tico 

Tacos? Good. Fried chicken? Gooood. Combine the two and you have the ultimate crowd-pleaser. Fennel slaw and spicy buttermilk dressing make for tasty toppings. 


Vodka-infused watermelon from Bourbon Steak

Channel your inner college kid and prepare to get tipsy off of this booze-infused melon. The main difference between now and the frat party days: quality vodka such as Belvedere—this is from a Four Seasons restaurant, after all. 


Avocado bruschetta from Cork 

An oldie but a great-y. This vegetarian/vegan appetizer requires little effort, but scores big in the flavor department. 


Spice-grilled chicken with yogurt and herbed slaw from Estadio

Consider chef Haidar Karoum's dish perfect party food: Marinated chicken thighs can feed a crowd without breaking the bank, and most of the components can be made ahead. More important, it's delicious. 


Lamb burgers from Brandon's Little Truck

Skip the beef and try these juicy, rich patties kicked up with garlic, fresh mint, and cilantro. Feta takes the place of cheddar, and a topping of spinach, fennel, and more herbs brightens the burger. 


Berry cobbler from Red Truck Bakery

Farm stands are overflowing with blueberries and blackberries, so it's prime time to whip up this divine cobbler. Serve vanilla ice cream alongside for the perfect summer dessert. 

Posted at 12:56 PM/ET, 08/26/2014 | Permalink | Comments ()