News and Events

New Additions to The Salt Line Menu

Eel Cacciatore Bucatini credit: The Salt Line

Executive Chef Kyle Bailey announced a number of new additions to The Salt Line’s dinner menu, as well as new raw bar menu items like Jonah crab claws and bay scallop ceviche. New entrée items include eel cacciatore bucatini, monkfish osso bucco, and grilled Boston mackerel Regulars will find new preparations on already established dishes such as the cobia crudo and stuffed shells.

The Salt Line’s Beverage Director Donato Alvarez has added a number of hot cocktails to the drink menu including the hot toddy, Irish coffee, and mulled cider.

The Salt Line is at 79 Potomac Avenue, SE, Washington, DC

 

All-Purpose Launches Boozy Brunch 

Available Sundays beginning at 11am

All-Purpose Pizzeria in Shaw will launch a new brunch menu with an expanded cocktail selection and new brunch dishes beginning Sunday, November 12.  Classic brunch cocktails will be offered by the glass ($6) or the carafe ($18) and include an Italian Screwdriver with orange-apple-carrot juice and vodka, Harry’s Bellini with peach nectar and prosecco, and the Amalfi Mimosa with orange juice, prosecco and lemon. AP Signature brunch cocktails are $9 and include the Queen Mary with vodka, tomato juice and horseradish, a Sparkling Negroni with campari, sweet vermouth and prosecco, and the Aperol Betty with aperol, grapefruit and orange juices and prosecco.

New dishes include Baked Eggs All’ Amatriciana with roasted tomato sauce, bacon, pecorino, chile and toast soldiers, the Warm Polenta Muffin with maple butter, fruit preserves and sea salt, as well as the Smoked Salmon Rillettes with cream cheese, chives, everything spice, red onion, crispy capers, and pugilese toast.

Sunday hours are 11:00 am to 2:30 pm for brunch and 5:00 pm to 10:00 pm for dinner. All-Purpose is open for lunch WednesdaySaturday from 11:30 am to 2:30 pm and dinner Monday – Thursday from 5:30pm to 10:00pm, Friday from 5:30 pm to 11:00 pm and Saturday from 5:00 pm to 11:00 pm.  For more information visit allpurposedc.com.

All Purpose is at 1250 9th Street NW, Washington, DC.

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Chuy’s to Open in Annapolis on November 14

Chuy’s, the authentic Tex-Mex, has announced the grand opening its second Maryland location on Tuesday, November 14 at the Festival at Riva, located at 2339 Forest Drive.

The first 50 people in line at the grand opening when the restaurant opens at 11 a.m. will receive free Chuy’s for a year. Guests can also mention the keyword “Elvis” to their server to receive a free Chile Con Queso. Lastly, there will be a golden ticket hidden in select silverware packages during opening week. Each golden ticket can be redeemed for free Queo Compuesto on their next visit.

“We are thrilled to bring our made from scratch Tex-Mex to Annapolis,” said Jeff Sheehan, Chuy’s Annapolis Local Owner/Operator. “We invite guests to enjoy an exceptional dining experience that will bring together friends and families from all across the community.”

Chuy’s Annapolis will be open seven days a week for lunch and dinner, from 11 a.m. to 10 p.m. Sunday through Thursday and 11 a.m. to 11 p.m. Friday and Saturday. Weekdays from 4 p.m. to 7 p.m., the restaurant will offer happy hour drink specials and a complementary Fully-Loaded Nacho Car, with unlimited chips, salsa, queso, ground sirloin and more.

For exclusive updates and giveaways, visit www.facebook.com/ChuysAnnapolis. For more information on Chuy’s, visit www.chuys.com.

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SUPRA, D.C.’S FIRST GEORGIAN RESTAURANT, NOW OPEN

Co-owners Jonathan and Laura Nelms announced the November 7 opening of D.C.’s first Georgian restaurant, Supra, at 1205 11th Street, NW. Chef Malkhaz Maisashvili, who brings over 25 years of experience as a chef in some of Georgia’s most acclaimed restaurants and at the Embassy of Georgia here in Washington, will serve his take on the country’s most beloved regional dishes.

Supra’s menu celebrates the full range of Georgian food – from heritage and rustic recipes to more refined dishes – with a modern interpretation by Chef Maisashvili. The menu is reflective of the culinary influences, from the Mediterranean and the Silk Road, that shape Georgian cuisine. Indigenous Georgian ingredients like walnuts and pomegranate permeate all sections of the menu from food to cocktails, alongside fresh herbs and unusual spices such as dried marigold petals and blue fenugreek, creating a flavor palate that is bold yet accessible.

After visiting many Georgian wineries, Jonathan and Laura look forward to introducing guests to wines from a culture believed to be the world’s oldest, dating back some 8,000 years. Cocktails are inspired by the liqueurs and flavors of the region.

The restaurant is located at 1205 11th Street, NW in Washington, DC. For more information and reservations visit www.supradc.com and follow the restaurant on Instagram at @supradc Facebook at@SupraDCRestaurant and on Twitter at @Supra_DC.

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Occidental Grill & Seafood Debuts New Bar & Cocktail Menu

Occidental Grill & Seafood (1475 Pennsylvania Ave, NW) is now featuring a contemporary new cocktail program and freshly renovated bar area at the 111-year old restaurant on Washington’s iconic Pennsylvania Avenue. The vibrant cocktail menu was created under the direction of new Bar Manager Frankie Jones. A native of Southeast DC, Frankie has been a fixture of Washington’s mixology scene.  Most recently, Jones honed his signature bartending style at The Gibson.  His attention to detail and knack for creating a nuanced, sophisticated bar program contributed to Frankie and The Gibson earning a RAMMY Award nomination for Best Cocktail Program in 2014.

Jones plans to introduce unique programming and specialty nights to showcase the art of custom cocktails. Guests can look forward to an ‘Occidental Omakase’ night where they can tick off desired flavors and adjectives for an improvised cocktail from a bartender, as well as selections later this season playing on smoke and ice as cocktail flavoring agents.

Occidental Grill & Seafood worked with award-winning design firm Parker Torres to create a new design palette featuring earthy tones, striking patterns, and muted textiles like leather accents reinforces the bar’s status as a classic destination that has drawn in diners for over a century.

Visit Occidental Grill & Seafood at 1475 Pennsylvania Ave NW and make reservations at www.occidentaldc.com or by calling 202-783-1475.

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Buy a Thanksgiving Pie through Slice of Life and Give a Warm Meal to Community Members in Need

Food & Friends’ annual pie sale a local tradition helping neighbors with life-challenging illnesses

10% of pie sales will be donated to sister organization, Bill’s Kitchen, in Puerto Rico

Food & Friends’ annual community-based fundraiser, Slice of Life, is under way with the goal of selling 9,000 Thanksgiving pies to provide nearly 30,000 meals for neighbors in need. Now in its eleventh year, Slice of Life has become a tradition in the Washington region as a simple and delicious way for members of the public to support Food & Friends’ large-scale effort to deliver nutritious meals to those in the community living with life-challenging illnesses. Each pie purchased through Slice of Life provides one full day of meals for a Food & Friends client—children and adults battling cancer, HIV/AIDS, or other critical illnesses.

This year, Slice of Life has extra meaning because 10% of pie sales will directly support the vital work of our sister agency, Bill’s Kitchen in San Juan, Puerto Rico, which was devastated by Hurricane Maria.

“The incredible community support we see every year during Slice of Life is the type of spirit that makes this season of giving so special,” said Craig Shniderman, Executive Director of Food & Friends. “We invite everyone who calls the DC area their home to join us in supporting our neighbors affected by life-challenging diseases. By helping sell pies, or simply by purchasing one – something many of us already plan to do this season – you can make the days a little easier and the holidays a little warmer for the people who need it the most.”

Pies may be purchased directly from Food & Friends or through corporate or individual pie sellers. Pie sellers and pie teams take a lead role in spreading the word about Slice of Life and helping to sell holiday pies by reaching out to family, friends, neighbors, and co-workers. Visit www.foodandfriends.org/pie to find a directory of pie sellers, to sign up as a seller or to purchase online. Pie sales close on Thursday, November 16th.

Community members throughout the area who face remarkable challenges depend on Food & Friends for their meals, six days a week. Food & Friends’ staff and volunteers will deliver nearly one million meals this year. Place an order at www.foodandfriends.org/pie, or call (202) 269-6826 to help Food & Friends bring holiday cheer to those who need it the most.

ABOUT FOOD & FRIENDS: Food & Friends is a Washington, DC-based nonprofit organization that provides home-delivered, specialized meals and nutrition counseling to people living with HIV/AIDS, cancer and other life-challenging illnesses. Food & Friends’ services are free of charge to recipients who qualify solely based on their health status and nutritional need. MondaySaturday, including holidays, staff and volunteers deliver to 5,300 square miles including the District of Columbia, seven counties in Maryland, and seven counties and six independent cities in Virginia. Since 1988, Food & Friends has delivered more than 20 million meals to 30,000 individuals. For more information, please visitwww.foodandfriends.orgFacebook (/foodandfriends)Twitter (@foodandfriends) or Instagram (@foodandfriendsdc

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CORK WINE BAR TO REOPEN AND COMBINE WITH CORK MARKET ON NOVEMBER 9

Under One Roof, The Married Concepts Will Offer Outdoor Seating, On-Site Wine-Making and Private Dining

Owners Diane Gross and Khalid Pitts announce November 9 as the opening day for the new Cork Wine Bar & Market at 1805 14th St NW. The new concept will join the classic Cork Wine Bar and Cork Market under one roof. The move sees the iconic Logan Circle wine bar transition from its original location a block south on 14th Street into a second-floor space that allows it to expand its operation with outdoor dining and increased private dining options, event spaces and educational programming. Downstairs, the market will see growth with the addition of a tasting bar and café with casual bistro seating and a house rosé made on-site.

“Our move, while exciting, has been emotional,” said Gross. “We have a decade’s worth of memories from guests, staff and family wrapped up in the orginal space. When we opened Cork in our neighborhood, we wanted to create a local gathering spot offering great wine, food and service. Relocating it into a building we own and where we have establshed the market allows us to expand on our original concept to do all things wine, giving us the flexibility to be more innovative and fun, and offer a breadth of experiences to our guests.”

Cork Wine Bar hasn’t undergone any major changes outside of location; it just has more room to stretch out in its inviting new 60-seat dining room.

The wine offerings, though expanding, will also remain largely untouched in concept, both upstairs and down. Gross and Pitts have curated selections that focus heavily on old world wines with the goal of demystifying European classics by offering an affordable list and unpretentious environment. The market will continue to have a small, thoughtful selection of New World offerings.

Cork Market has undergone the more dramatic renovation, despite remaining in its original location. The ground-floor space has been expanded with the addition of a 25-seat casual eatery and 20-seat tasting bar. New additions to the market include the Flight Club, a membership program with curated monthly selections and quarterly pick-up parties, as well as a weekly grilled cheese night and a menu with kid-friendly classics like mac and cheese and house-made pesto pasta. The market will still offer its curated selection of retail wines as well as cheese and charcuterie to take away.

Now, open for brunch, lunch and dinner, the space features a menu by market chef Ian Morrison of snacks to share, cheese, charcuterie, salads, sandwiches and, fried chicken, a Cork Market favorite dating back to its 2009 opening. The selection of prepared foods is now accompanied by an expanded selection of cheese and charcuterie, and a wine selection with an even sharper focus on classic European growing regions.

Like the wine bar, the market will take advantage of the expanded space for creative, seasonal programs. December will feature seasonal wine classes and tastings, and annual gingerbread decorating party (complete with a special by-the-glass wine selection) and an outdoor, European-style holiday market hosted on the patio. The holiday season will also see the launch of the market’s Flight Club, a curated monthly subscription program featuring themed monthly flights. The first “pick-up party” will be held December 10.

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Fall Cocktails at Espita Mezcaleria

Mezonte cocktail. Photo by Patra Siriratpiriya

Espita Mezcaleria, the Southern Mexican-inspired restaurant located in the Shaw neighborhood of Washington, DC at 1250 9th Street, NW, 20001, announced  the introduction of eight new fall cocktails.  Created by Beverage Director/Partner Megan Barnes and the Espita beverage team, each of these new libations highlights autumnal flavors such as apple, allspice, and mulled wine.  “The inspiration behind our fall cocktail menu was modern day Mexico, and Telenovelas,” says Barnes.  “Mexico is fairly diverse with immigrants coming from Asia and Europe, so we wanted to incorporate a range of ingredients that reflected that.  The names of our cocktails come from popular telenovelas, films and songs.”

Additionally, Espita Mezcaleria has unveiled four new mezcal flights, priced from $25 to $35.

For reservations or additional information, call (202) 621-9695 or visit http://espitadc.com.

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City Tap Dupont Opens Monday, October 9

Neighborhood gastropub City Tap Dupont(1250 Connecticut Ave NW202-878-8235) will open its doors to the public for dinner on Monday, October 9serving American fare and pouring drafts from 40 tap lines in the Dupont Circle neighborhood of Northwest DC. Guests can look forward to a lively happy hour and late night entertainment with possible DJ sets on weekends, as well as a destination for brunch which kicks off Saturday, October 14 and lunch later this fall.

City Tap Dupont will serve modern American dishes, and a selection of beers that will switch up seasonally and during tap takeovers hosted throughout the year. Over 30 choices of bottled and canned beers are available in addition to the draft lineup, as well as a curated wine list and a cocktail menu featuring premium takes on established classics.

Guests who want to start making reservations now can email info.dupont@citytap.com, although City Tap Dupont will accept reservations on OpenTable starting Monday, October 2. Follow City Tap Dupont on social media for the latest updates on Twitter at @CityTapDupont and on Facebook at www.facebook.com/CityTapDupont.

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Karma Modern Indian to open in Mount Vernon Square in November

This November, Karma Modern Indian, the upscale, innovative new Indian eatery, will open its doors in Mount Vernon Square (611 I Street NW).

Owned by Sachin Mahajan and Ricky Singh, Karma Modern Indian offers a small plates-focused dining experience, offering traditional Indian flavor profiles in a unique and creative way.

The 5,000 square-foot space in the newly built 600 Massachusetts Ave building features soaring ceilings and a contemporary and globally-inspired interior, featuring several art installations that feature Indian spices, rich textiles and plaster impressions. Karma’s aesthetic balances natural and handmade elements with the elegance of grey tones and gold metal accents.

Karma will offer guests three unique experiences in the space: an elegant bar and lounge area, a vibrant main dining room, and a private dining section that will seat 30 guests.

Karma Modern Indian, named with an acknowledgment to positivity and social responsibility, will donate a portion of sales to both local and global charities, aiming to help children and impoverished communities domestically and with a global focus on India.

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CORK WINE BAR TO EXPAND AND JOIN CORK MARKET & TASTING ROOM IN FALL 2017

Outdoor Seating, On-Site Wine Making and Private Dining Among the Additions to the Expanded Space

As Cork Wine Bar approaches its tenth anniversary, owners Diane Gross and Khalid Pitts announce a fall 2017 relocation for their Logan Circle spot that will see the wine bar move a block north on 14th Street, to join its sibling establishment, Cork Market & Tasting Room, at 1805 14th St NW. As part of the relocation, Gross and Pitts are renovating the building, adding a patio, a market tasting bar & café with casual bistro seating, and a private dining room and event space.

“We have a lot of great memories of this spot,” said Gross of the original location at 1720 14th St, NW. “The space is very personal to us; it’s been our home for 10 years. But owning the Market building allows us to bring the two together, and really enhance what we can offer by creating closer synergy between our retail, dining and education experience plus provide the casual dining our neighbors have been asking for. Yes, it’s ultimately a business decision, but it’s one that we believe will lead to a greater combined vision – with the best of what Cork offers under one roof.”

Sticking with the philosophy that has made Cork a true community institution, the renovation and relocation will be a locally sourced project, with the space and interiors designed by Eric Gronning of nearby Gronning Architects, with handmade tile from their neighbor Ann Sacks and a patio garden designed with Amanda McClements of Salt and Sundry and Little Leaf.

Cork Wine Bar

Cork Wine Bar will remain very familiar to regular guests. The main dining room on the second floor will retain a warm and inviting feel along with the recognizable list of old world wines and avocado bruschetta. The seasonally changing menu of share plates created by Executive Chef Jason Schreuder will remain intact in its new 60-seat location, but will also be available on the 30-seat patio. Also new is a 30-seat private dining room that can be used as an extension of the main dining room or closed off for private events.

Cork Market & Tasting Room

Cork Market & Tasting Room will see some of the more dramatic changes in the renovation. New to the ground-floor space will be an expansion, adding a 30-seat casual eatery and 15-seat tasting bar adjoining the market. Open for brunch, lunch and dinner, the space will feature a menu by Market Chef Ian Morrison of snacks to share, cheese, charcuterie, salads, sandwiches and, of course, fried chicken, a Cork Market favorite dating back to its 2009 opening. New additions to the program include a weekly grilled cheese night and a menu with kid friendly classics like mac and cheese and house-made pesto pasta.

But perhaps the biggest addition will be wine made on-site from Virginia-grown grapes. Starting in 2018, one vintage of a house rosé will be made at Cork every year. The rosé will be available only on draft in the market and restaurant and only while supplies last. First-time wine makers, Gross and Pitts are enlisting the help of local experts to help realize a wine that is fun, bright and easy to drink.

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Kith and Kin to Open in October with Chef Kwame Onwuachi

The Wharf announced the upcoming opening of Kith and Kin, a 96-seat restaurant and bar located at 801 Wharf Street, SW, Washington D.C. The restaurant from Top Chef alumni and Culinary Institute of America Hyde Park graduate Onwuachi is scheduled to open at The Wharf in October 2017 and is slated to pay homage to cuisines inspired by Onwuachi’s diverse heritage paying tribute to his childhood, family meals and recipes, and extensive travels including a rich focus on Caribbean flavors, Creole cuisine, and African accents all merged with creative and modern touches that reflect Onwuachi’s culinary skills and background.

Chef Onwuachi has commissioned artist Emily Eisenhart to create a large custom mural in the main dining room which will feature dozens of his favorite quotes from many of the chefs he has had the pleasure of working with/for, as well as chefs and industry professionals he looks up to.

Signature dishes at Kith and Kin are set to include an African-inspired Jollof Rice with Confit of Spring Onions, Nigerian Red Sauce, Marinated Tomatoes, and Whipped Ricotta, a fragrant Creole spice-infused Mom Dukes Peel and Eat Shrimp including Gulf Shrimp, Abita, Citrus, and Roasted Garlic, a Caribbean-centric Goat Roti with Dal Puri, Curried Goat, and a Tamarind Chick Pea Puree, and a Berbere Rubbed Dry Aged Ribeye served family-style  alongside Oxtail and Bone Marrow Bordelaise, Red Bean Sofrito, Carolina Gold Rice, Charred Cabbage with Smoked Carrot Yogurt, Foie Gras Cornbread Stuffing with Calabrian Chili Oil, just to highlight a few.

“I’m excited to share Kith and Kin with Washington DC as this next culinary chapter has become so very personal to me and my life story”, says Chef Kwame Onwuachi. “I took some much needed time to step away, reflect, travel, and dig deep into my past and heritage in search of what I wanted to do next in regards to my culinary career and it was the powerful memories of cooking for and alongside family and friends that truly struck me to my core. Cooking from my heart, showcasing the soul food of my life, and celebrating my diverse Caribbean, Creole, and African roots feels honest – like home to me – and I want to share this with as many diners as possible in a creative, personable, and modern way while still boasting warmth and comfort. I have grown to cherish these beautiful cuisines throughout my life and I want guests to feel like they are dining in an extension of my home the second they walk through the doors at Kith and Kin. I spent time growing up in the Bronx in New York City watching and assisting my mom with her catering company, I’m fortunate to have family roots on my father’s side in Nigeria and was able to spend two years from ages of 10 to 12 living in Nigeria with my grandfather where I was taught invaluable lessons about respecting food including every single ingredient from raising animals and produce to paying respect to the animals used for meals – and whole animal utilization, to the rich flavors from my travels and memories living and visiting family in New Orleans. To be able to bring all of these warm and bold flavors to the table in a modern way while still creating crave-worthy comfort food-style dishes is something I can not wait to share with everyone. I want Kith and Kin to open new doors for diners, to educate them, and to excite them.”

Kith and Kin is located within the InterContinental Washington D.C. – The Wharf at 801 Wharf Street, SW, Washington D.C. with plans to open in October 2017. For additional information please visit www.KithandKinDC.com.

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Thanks to Cloture Club for including me on their list of Foodies to Follow.  I’m honored to be on this list:  http://www.clotureclub.com/2013/06/dc- foodies-to-follow-on-twitter/

 

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