News and Events

DC Beer Week at Roofers Union

Photo credit: Mary Godier

Adams Morgan gathering place and craft beer hub Roofers Union has planned two events for DC Beer Week (kicking off this Sunday) for guests looking to enjoy local drafts and learn more about beer. Please see below for details about upcoming events as well as Roofers Union’s NFL season specials kicking in on September 6. Let me know if you have any questions!

Union Craft Cask Roundtable – Tuesday, August 21

Although Union Craft Brewing is based in nearby Baltimore, Roofers Union is partnering up with the brewery to host a roundtable about making cask beers for DC homebrewers and anyone looking to expand their knowledge of brewing. At 6pm, Union Craft’s Operations Manager and ‘Cask Ninja’ Lynn Pronobis leads an informative talk in Roofers Union’s bar about casking beers at home complete with tips and demonstrations. During the roundtable, guests can enjoy six Union Craft beers including several cask selections (in honor of the brewery’s recent 6th anniversary) and a special varietal of Union Craft’s signature Old Pro gose made with sauvignon blanc, oak chips, and apricot.

DC Beer Royale – Thursday, August 23

Roofers Union brings back its popular annual DC Beer Royale, hosting six of DC’s top breweries to duke it out as the crowd favorite while raising money for charity. While there’s no entry fee, guests are encouraged to make a door donation before sipping drafts from kegs provided by 3 Stars, Atlas, Bluejacket, DC Brau, Hellbender, and Right Proper, all of which will represent a different charity for the evening. Whichever brewery’s keg taps first is crowned the ‘crowd favorite,’ and the brewery will receive a $500 donation from Roofers Union to their charity along with proceeds from door donations. The event kicks off at 5:30pm when participating breweries will pour:

  • 3 Stars – Trouble in Paradise
  • Atlas – Blood Orange Gose
  • Bluejacket – Circus
  • DC Brau – Tuk Tuk
  • Hellbender – Tartuga
  • Right Proper – Ravaged By Wolves

NFL specials – Thursday, September 6

Head to Roofers Union for the official NFL season kickoff game between the Atlanta Falcons and Philadelphia Eagles to enjoy specials and tune in on the restaurant’s two 55” TVs and 60” TVs.  Executive Chef Jenn Flynn’s honey sriracha wings are priced at eight wings for $10 or sixteen wings for $18.


Bresca Becomes First DC Restaurant to Join Zero Food Print Initiative

Bresca has become the only Washington DC restaurant to join restaurants around the world to help fight climate change by going carbon neutral. The restaurant has joined ZeroFoodprint, the nonprofit organization aimed at helping restaurants and diners reduce their climate impact to offset their emissions from the day.
“I am very excited to be part of this initiative and to bring our city into the movement,” says Ryan Ratino, Chef and Owner of Bresca. “I truly believe that the restaurant community can be a great advocate to reducing the climate impact of many of the products, equipment, and methods we use daily. I am thrilled to work with my team in significantly lowering our carbon food print, reducing our food waste, and hopefully ignite conversations with industry colleagues that encourages them to take actions that can reduce our carbon impact.”

An average restaurant meal—including everything from growing the food, to bottling beverages, to cooking the food, to operating the restaurant—generates between 10 and 15 kg of carbon dioxide, the equivalent of burning 1 gallon of gas. Globally, the food system accounts for about 30 percent of the world’s carbon
emissions.

“More than half of our food dollars are spent outside the home,” explains ZeroFoodprint Co-Founder, chef Anthony Myint (The Perennial, Mission Chinese Food). “As an $800-billion sector of the American economy, restaurants have the opportunity to ensure that those dollars are supporting the restaurants, farmers, ranchers, and communities around the globe who are taking responsibility for the future of food.

Moving forward, diners at Bresca will be able to enjoy carbon-neutral meals and help support ZeroFoodprint’s ongoing efforts. Chef Ratino and the team will work together to interlace sustainability into the daily practices of restaurant operations such as recycling, composting and sourcing products from purveyors who prioritize sustainable practices.
“Our team is ready to improvise on the spot and curate our menus to match the availability of ingredients. We are embarking on an adventure where our guests will be able to engage through our food while we highlight exceptional ingredients and raise awareness on the importance of earth-friendly practices in our industry.”

Located at 1906 14th St, NW, Bresca is open for dinner Tuesday – Thursday and Sundays from 5:00 PM to 10:00 PM and Friday to Saturday from 5:00 PM to 11:00 PM. The restaurant celebrates the bounties of nature, creative flavor fusions and deepened dining experiences. Reservations for Bresca can be made at  www.brescadc.com.


Lupo Verde Osteria Market Opens

Lahlou Restaurant Group, which owns and operates Lupo Verde, Station 4 and Tunnicliff’s Tavern, announced the opening of the first-floor boutique Italian market at the newly opened Lupo Verde Osteria, located at4814 MacArthur Blvd, NW, 20009.  The market menu will debut Monday, August 20 and will be available Monday through Friday, from 8.30 a.m. to 6 p.m.

At breakfast, guests can enjoy a selection of House-Made Pastries such as Chocolate Croissant, Apple & Nuts, Cranberry and Lemon Cream along with an assortment of coffee offerings such as espresso, cappuccino, latte, coffee and tea.  At lunch, guests can opt for an assortment of antipasti, paninis and pastas.

Paninis and pastas will rotate weekly with current offerings to include Verdura with ciabatta bread, pesto Genovese, grilled vegetables and herb goat cheese; Italian Hoagie with Genoa salami, ham, hot capicola, provolone cheese and LTO; Genova with tuna, artichokes, arugula and olive pesto; Parma with prosciutto di parma, roasted peppers, smoked mozzarella and arugula; Gemelli with ragú; Cacio e Pepe with tonarelli, black pepper and pecorino, as well as the Tagliatelle alle Vongole with mussels, Calabrian chili and breadcrumbs.  Dishes are priced from $3.50 to $15 each.

At the lower level Alimentari, or boutique Italian market, customers can also purchase house-made items and fine imported Italian products to-go.  Fresh and dried house-made pastas will also be available for purchase by the kilo in the market, along with jams, olive oils, pastries, sauces and other imported Italian products.  A “Lazy Box” is also available and includes a nightly selection house-made pasta and sauce for two to ten guests, priced starting at $25.

Lupo Verde Osteria is located at 4814 MacArthur Blvd, NW, Washington DC, 20009.  For more information, call the restaurant at (202) 506-6683 or visit http://www.lupoverdeosteriaalimentari.com.


9/29: The Second Annual “Oyster Wars”

The Salt Line, photo by Greg Powers

Returning for a second year, “Oyster Wars” recalls a time when oyster pirates roamed the Chesapeake Region, turning the humble local oyster into a delicacy revered by many. The annual fall celebration invites guests to the Capitol Riverfront for an afternoon of the finest seafood and brews from New England to Virginia.  The event features an afternoon along the Anacostia River featuring live music from the reggae band See-I, DJ sets from DJ Stylus Chris with friends Harry Hotter, and tastings from participating chefs and oyster farms.

Joining Chef Kyle Bailey, The Salt Line, at Oyster Wars this year are:

Chef Jamie Bissonnette, Little Donkey, Toro & Coppa (Boston)

Chef Jeremy Sewall, Row 34, Island Creek Oyster Bar (Boston)

Chef Spike Gjerde, Woodberry Kitchen & A Rake’s Progress (Baltimore & Washington DC)

                        Chef Mike Friedman, The Red Hen & All Purpose (Washington)

Chef Eric Houseknecht, Thames Street Oyster House (Baltimore)

Chefs Danny Lee & Scott Drewno, ChiKo (Washington DC)

Chef Victor Albisu, Taco Bamba (Washington, DC)

Pastry Chef Tiffany MacIsaac, Buttercream Bake Shop (Washington DC)

Co-hosted by Other Half Brewing Co. (Brooklyn, NY), Oyster Wars welcomes a selection of outstanding breweries from along the Eastern seaboard and beyond.  A portion of ticket sales will be donated to the Anacostia Riverkeeper, an advocacy group working to protect and restore the Anacostia River, and the Oyster Recovery Partnership, which strives to create a self-sustaining oyster population through ecological restoration that expands economic opportunities in the Chesapeake and Coastal Bays.

WHEN:         Saturday, September 29, 3:00pm – 8:00pm

                        The Salt Line will be closed to the public on this day

WHERE:       The Salt Line,  79 Potomac Ave SE, Washington, DC 20003

TICKETS:       For more information on The Salt Line’s “Oyster Wars” or to purchase tickets, visit https://oysterwars.eventbrite.com. Tickets will be available for $55 and will likely sell out in advance.


Guapos Celebrates Tex-Mex Favorites and Latin American Flavors at New Georgetown Location

Carnes Asadas. Photo by Rey Lopez

Best known for bringing Tex-Mex to the nation’s capital, Guapos debuts its newest location at the Georgetown Waterfront on Monday, August 20. The restaurant, designed by renowned Georgetown architect and interior designer Ernesto Santalla, PLLC, captures the best of the US – Mexico border, into a concept that includes both authentic dishes and inspired new favorites.

At the helm of the kitchen will be Executive Chef Nathan Breedlove, who will design a menu filled with traditional Tex-Mex dishes, along with redefined classics and unique items inspired by both cultures. Chef Breedlove has ample experience in weaving cooking cultures together in kitchens such as ThinkFoodGroup’s award-winning restaurants Oyamel and Zaytinya, as well as Stephen Starr’s renowned French bistro, Le Diplomat.

Open for lunch, dinner, takeout, and late-night dining, Guapos of Georgetown’s menu will offer a variety of classic and original dishes.

A native of Colombia, Mr. Hector Rincón opened the first Guapos in the district 27 years ago on Wisconsin Avenue NW in Tenleytown. Guapos of Georgetown will be the ninth location in a neighborhood that nearly three decades ago seemed only but a fantasy to the Rincón family.

Guapos of Georgetown is located at 3050 K St NW, Washington DC and will be open daily for lunch and dinner. For more information and reservations, call 202-844-5777 or visit www.guaposrestaurant.com.


Lupo Verde Osteria Debuts Unlimited Weekend Social Brunch

Lahlou Restaurant Group, which owns and operates Lupo Verde, Station 4 and Tunnicliff’s Tavern, announced the introduction of unlimited weekend brunch service at his new Italian concept, Lupo Verde Osteria, located at 4814 MacArthur Blvd, NW, 20009. Social Brunch will debut Saturday, July 21 and will be available Saturday and Sunday, from 11 a.m. to 3 p.m. Priced at $35 per person (excluding tax and gratuity), guests can enjoy authentic, rustic, Italian fare in a family-style format. Diners will be able to select one antipasti, one side dish, two pastas or egg dishes and one bottle of prosecco off the featured menu prepared by Corporate Chef Matteo Venini. The Social Brunch menu must be ordered for the entire table. Dishes will also be available a la carte with prices ranging from $7 to $20 each.

Options on the new family-style brunch menu include the Insalata Lupo Verde, Boston lettuce, fresh figs, parmigiano, shaved red onion, roasted hazelnuts, quail eggs and onion aioli dressing; Toast al Tiramisu with coffee-soaked brioche bread, tiramisu cream, chocolate and candied walnuts; Pancakes with fig jam, walnuts, sweet ricotta, vincotto and fresh berries; Uova in Camicia, poached eggs in San Marzano tomato sauce, fresh basil, shallots and grilled bread; Paccheri alla Carbonara, homemade paccheri with guanciale, eggs and pecorino; Uova a Piacere, two eggs any style with homemade bread, grilled pancetta and Fontina cheese, as well as the Benedetta Porchetta with homemade bread, porchetta, parmesan cheese, hollandaise, salsa verde and poached eggs. Sides include Asparagi; Patate; Avocado; Crispy Polenta and Two Eggs (Any Style).

Dinner is served nightly, from 5 p.m. to 11 p.m. Happy Hour is available Monday through Friday, from 3 p.m. to 6 p.m. Brunch is served Saturday and Sunday, from 11 a.m. to 3 p.m. while the market is open daily, from 7 a.m. to 7 p.m. For more information, call the restaurant directly at (202) 506-6683 or visit http://www.lupoverdeosteriaalimentari.com.


September Opening Slated for Le Kon Restaurant

 Top Chef alum Katsuji Tanabe opens a restaurant that features Mexican cuisine with Asian influences in Clarendon

Chef Katsuji Tanabe, a Top Chef Season 12 alum, announced the September 1st opening of Le Kon, which will be located at 3227 Washington Blvd, Arlington VA, 22201, the former Park Lane Taven space.

Le Kon will seat 200 guests with approximately 25 seats at the bar; 8 in the bar/lounge area and about 180 in the dining room which includes a 15-seat communal table.  At Le Kon, guests can expect approachable Latin/Asian cuisine by chef de cuisine Patrick Tanyag’s open kitchen at brunch, lunch and dinner.  Small plates and entrees will be offered.  Menu highlights include entrees such as Pig Head Carnitas; Chicken al Pastor; Tempura Red Snapper and a variety of steaks including a 32 oz. Tomahawk cut.   Small plates include Ceviche; Tostadas; Chips and five salsas and prawns and a bar menu featuring Adobe fried rice, chipotle salsa; and raw oysters with Mezcal Mignonette.  Brunch dishes include Chilaquiles and a Poblano Benedict—poached eggs with pork and Poblano Hollandaise.  Prices will range from $10-$12 for small plates; $20-$30 for entrees and $30-$50 for steaks.

The bar menu will include a variety of conceptual cocktails that follow the restaurant’s theme such as the Santa Fe Sling: Wheeler’s Santa Fe Gin: Cascabel honey liqueur, cherry and pineapple; Dragon Fruit Margarita: Espalon Tequila: Triple Sec, dragon fruit juice, prickly pear juice, dash of kaffir juice; Tico Yakuza (The Peaceful Assassin): Imperial Lager: Sake, Mizu Yuko hot sauce; and a Sake bomb with Mex beer and a citrus hot drop for the truly brave, served on chopsticks over beer.

The restaurant is designed by Core Architecture whose work includes Centrolina, Barmini, Oyamel and Nobu, among other projects.  Le Kon has a colorful modern urban vibe with funky design elements like Latin-inspired pop art, coffered ceiling, exposed bulbs, bright purple to scarlet ombre corn husk wall hangings festooning the top of the walls by banquets and a concrete bar with metallic copper ceiling.  The hand mosaicked tabletops are white marble tile.  Whimsical ’Day of the Dead’ wallpaper was custom made for Le Kon.

Born and raised in the heart of Mexico, the son of a Japanese father and a Mexican mother, Le Kon’s executive chef Katsuji Tanabe has worked inside LA’s most acclaimed kitchens. Tanabe’s MexiKosher Restaurant is the first authentic Kosher Mexican restaurant in Los Angeles and arguably the first of its kind in the entire United States. He recently expanded Mexikosher to the Upper West Side of New York City and partnered with a restaurant group to create Barrio in Chicago.

Chef De Cuisine Patrick Tanyag is a Virginia local and classically trained chef with a focus on Asian Fusion cuisine.  Patrick has worked in a variety of kitchens throughout his career–country clubs, corporate kitchens and small projects with Mom and Pop eateries.  Familiar with many different cuisines and cultures, Patrick hopes to infuse his knowledge to complement Katsuji Tanabe’s exotic menu.

Le Kon is located at 3227 Washington Blvd, Arlington VA, 22201. The restaurant will be open from Monday thru Friday 11am-4pm for lunch and 4pm-10pm for dinner. Brunch is served Saturday & Sunday from 10 am to 3pm and dinner is served from 3pm-10pm.  A limited menu and cocktails are available daily from 10pm-2am.  For further information or reservations call 703-243-5500 or log into www.lekonrestaurant.com.


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