1. Always on the home bar
Sebastian: “Clase Azul tequila—it’s not often
that they make sipping tequilas that are 100 percent agave. I constantly
want to be on vacation when I’m not working, which is why I like this
tequila.”
Lauren: “Wine—Perennial from Flowers Winery is
my favorite. He gets me a dozen bottles every year for my
birthday.”
2. Cocktail
Sebastian: “The Aviation.”
Lauren: “Pimm’s Cup.”
3. Hangover remedy
Sebastian: “Leche de tigre—juice left
over from ceviche. It’s good for you, and it makes you feel a lot
better.”
Lauren: “A big, fatty breakfast of eggs,
bacon, cheese, and an English muffin. I take aspirin and go back to bed,
then I’m like new again.”
4. Candy
Sebastian: “Swedish Fish.”
Lauren: “Bubblegum cigarettes.”
5. Guilty pleasures
Sebastian: “Love Actually and ‘Call
Me Maybe.’”
Lauren: “Duncan Hines vanilla icing.
”
6. Vacation spot
Sebastian: “Vieques.”
Lauren: “No one’s there—you can lie naked on
the beach and really relax.”
7. Public space
Sebastian: “The tower in the National
Gallery’s East Building. The Rothko exhibit shook me to my
bones.”
Lauren: “The zoo and the National Museum of
Natural History.”
8. Work outfit
Sebastian: “Bow ties. I’ve spent unbelievable
amounts of money on bow ties.”
Lauren: “I work from home and like Victoria’s
Secret yoga pants. It makes me sound sexier than I am.”
9. Always in the fridge
Sebastian: “Ten types of mustard ”
Lauren: “Butter—salted, sweet, any
kind.”
10. Romantic restaurant
Lauren: “Palena.”
Sebastian: “We like to have drinks at the
Jefferson hotel. I feel very romantic there.”
11. Your ideal neighborhood bar would have . . .
Sebastian: “The best wings in the world, the
Buffalo Bills playing every football game, Syracuse playing every
basketball game, hot chicks in not a lot of clothes, cheesesteaks, and
daycare.”
Lauren: “No pretense, always a seat for me and
my friends, games, and jukeboxes. It should be dark—and serve Champagne
from fountains.”
This article appears in the April 2013 issue of The Washingtonian.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
