News and Events

SABABA to Host Soom Tahini Dinner Welcoming Soom Foods CEO to The Table

On Tuesday, April 16, 2019, Ashok Bajaj’s Michelin-recognized SABABA, D.C.’s modern Israeli restaurant, is collaborating with Soom Foods to host a prix fixe, five-course feast with optional wine pairings, showcasing modern cuisine made with Soom Tahini.  Philadelphia-based Soom Foods is a sister-owned purveyor of globally-inspired pantry staples for professional chefs and home cooks.  SABABA is pleased to welcome one of the company’s founding sisters from Rockville, Maryland, CEO and Co-Founder Amy Zitelman.  Guests will relish a unique menu created by Executive Chef Ryan Moore, imbibe on select wines from Yarden Wines and have the opportunity to engage with Soom’s CEO during dinner.  Each guest will go home with a gift bag from Soom.

Each course showcases one or more dishes made with Soom Tahini.  Diners will begin their experience with Salatim, a selection of salads & dips.The second shared course includes Grilled Broccoliroasted garlic and chili oil charred broccoli tahina; Smoked Troutmuhammara, walnuts and grilled cucumber; Fried Cauliflower, tahina, golden raisins, dill and lemon.  Next, guests will enjoy Kebabs from the Wood Grill with hawaij-spiced rice and za’atar roasted tomato including Labneh Marinated Chicken Thighs with harissa tahini BBQ sauce and Royal Trumpet Mushrooms with mushroom tahini BBQ sauce, followed by a large plate for table, which consists of Schmaltz Braised Lamb with artichoke-lemon tahina and fingerling potatoes. Dessert features Chocolate Halva Pot De Crème with almond brittle, Chantilly and Soom Silan drizzle. The menu is  priced at $65 per person (excluding tax and gratuity).

The dinner can also be paired with select wines thoughtfully curated from Israel vineyards.  The wine pairing is priced at $35 (excluding tax and gratuity.)

Sababa located at 3311 Connecticut Avenue, NW, Washington, DC 20008. For additional information or reservations please visit: https://sababa-restaurant.squarespace.com/ or call (202) 244-6750.


12 Stories is the New Gerber Group Bar Opening at The Wharf in Late April 2019 
 Gerber Group will officially open its first D.C. property when 12 Stories, the newest bar in the hospitality brand’s extensive portfolio, launches at The Wharf in late April.

Boasting stunning panoramic views of both The Potomac and iconic Washington monuments and landmarks, 12 Stories is located on the top floor of The Intercontinental Hotel. The 3,500-square-foot space features industrial-chic design touches such as concrete flooring, wired pendulum lighting and velvet, marble, leather and wood furniture.

The bar’s large 13-foot floor-to-ceiling windows offer unparalleled sightlines of the Jefferson, Lincoln and Air Force Memorials, as well as the pinnacle of the Washington Monument and Hains Point.

“With the cherry blossoms, boating season and the return to warm weather, we know how special spring in D.C. can be, so we’re thrilled to now be a part of that and to show Washingtonians this beautiful space we’ve built just for them,” says Principal and CEO of Gerber Group, Scott Gerber.

Gerber Group is the hospitality industry leader behind NYC’s Mr. Purple, The Roof and The Campbell, plus Whiskey Blue in Atlanta, known for its signature elevated nightlife experience and top-notch food and beverage.

For updates and more details, check out www.GerberBars.com.


Finalists Announced for the 2019 RAMMY Awards:

New Restaurant of the Year: A restaurant that must have opened between January 1, 2018 and December 31, 2018 and already distinguishes itself as a pacesetter in food, beverage and service.

  • Chloe
  • Kaliwa
  • Poca Madre
  • Spoken English
  • St. Anselm

Cocktail Program of the Year: The establishment is distinguished by the quality, diversity, clarity and value of its craft cocktail program, evaluated separately from its beer, wine or other beverages. Nominees may be bars, restaurants, or any foodservice establishment with an exemplary cocktail program. The nominee continues to break new ground in education of its staff. The nominee must have been in operation for a minimum of one year as of December 31, 2018.

  • barmini by JoséAndrés
  • Bresca
  • Daikaya
  • Petworth Citizen and Reading Room
  • Royal

Beer Program of the Year: The establishment is distinguished by the quality, diversity, clarity and value of its beer program. Brewery restaurants and brew pubs are eligible for this category and will be judged based on the diversity and quality of their craft beer. The nominee continues to break new ground in education of its staff. The nominee must have been in operation for a minimum of one year as of December 31, 2018.

  • B Side
  • Caboose Tavern
  • Pizzeria Paradiso – Dupont
  • Republic
  • Roofers Union

Wine Program of the Year: The establishment is distinguished by the quality, diversity, clarity and value of its wine program. The nominee’s wine program best suits the cuisine and style of the restaurant while enhancing the dining experience. Wine bars are eligible for this category and will be judged based on the diversity and quality of their offerings. The nominee continues to break new ground in education of its staff. The nominee must have been in operation for a minimum of one year as of December 31, 2018.

  • Cork Wine Bar and Market
  • Le Diplomate
  • Maxwell Park
  • minibar by JoséAndrés
  • Trummer’s On Main

Rising Culinary Star of the Year: The nominee is an “up and coming” chef who demonstrates exemplary talent, shows leadership and promise for the future. The nominee must have been based in the Metropolitan Washington area for a minimum of two years.

  • Javier Fernandez, Kuya Ja’s Lechon Belly
  • Adam Howard, Blue Duck Tavern
  • John MacPherson, Three Blacksmiths
  • Daniela Moreira, Call Your Mother Deli, Timber Pizza Company
  • Kwame Onwuachi, Kith and Kin

Favorite Gathering Place of the Year: This nominee is a restaurant rooted in its neighborhood where guests come to eat, drink, and get together with friends repeatedly. The great atmosphere and good vibes are as important as the food and drink. The nominee must have been open for at least 2 years prior to December 31, 2018.

  • Duke’s Counter
  • Open Road
  • Perry’s
  • Quarry House Tavern
  • Vinoteca

Upscale Brunch of the Year: The nominee is a restaurant that demonstrates a high standard of dining excellence and service for its brunch in an Upscale Casual environment. Brunch may be offered as full-service, buffet, or prix fixe. The nominee must have been in business a minimum of one year by December 31, 2018.

  • Estadio
  • Seasons
  • The Restaurant at Patowmack Farm
  • The Source by Wolfgang Puck
  • Unconventional Diner

Casual Brunch of the Year: The nominee is a restaurant that demonstrates a dedication to dining excellence, service and value in a casual environment for brunch. Brunch may be offered as full-service, buffet, or prix fixe. The nominee must have been in operation for a minimum of one year as of December 31, 2018.

  • Brookland’s Finest Bar & Kitchen
  • Casolare Ristorante & Bar
  • Compass Rose Bar + Kitchen
  • Maketto
  • The Tavern at Ivy City Smokehouse

Favorite Fast Bites of the Year: This nominee is a delicatessen, quick-serve restaurant, mobile food vendor, or coffee shop (with food menu) that demonstrates a dedication to good food and good service in a fast-casual environment. The nominee must have been in operation for a minimum of one year as of December 31, 2018.

  • CHIKO
  • Little Red Fox
  • Rasa
  • Shouk
  • Taco Bamba Taqueria

Employee of the Year: The nominee is a non-managerial front or back of the house employee who serves as a model employee by displaying outstanding service, an excellent work ethic and a positive image.

  • Oscar Ardon, Doi Moi
  • Maria Contreras, Jaleo Crystal City
  • Valentine King, Hummingbird Bar and Kitchen
  • Eloy Juarez Alvarez, Mintwood Place
  • Fred Uku, The Red Hen

Manager of the Year: The nominee is a non-owner manager or general manager in the food service industry who displays the highest level of professionalism and leadership. This person must be an inspiration and mentor to all his/her co-workers displaying outstanding service, an excellent work ethic and a positive image.

  • Dave Delaplaine, Roofers Union
  • Sabrine Marques, PassionFish Bethesda
  • Donna Seal, Oceanaire
  • Richard Stewart, iRicchi Ristorante
  • Paris Twyman, Founding Farmers Tysons

Service Program of the Year: This nominee is a restaurant that demonstrates a high standard of excellence in service across the restaurant – from the reservation process, to the host station, to every element of the dining experience. The nominee must have been in business a minimum of two years by December 31, 2018.

  • Ambar – Clarendon
  • Carlyle Grand Cafe
  • Iron Gate
  • Joe’s Seafood, Prime Steak, & Stone Crab
  • The Riggsby

Casual Restaurant of the Year: The nominee is a restaurant that demonstrates a dedication to dining excellence, service and value in a casual environment. The nominee must have been in business a minimum of two years by December 31, 2018.

  • All Purpose – Shaw
  • Bantam King
  • Bindaas – Cleveland Park
  • Maketto
  • Royal

Upscale Casual Restaurant of the Year: The nominee is a restaurant that demonstrates a high standard of dining excellence and service in an upscale casual environment. The nominee must have been in business a minimum of two years by December 31, 2018.

  • Centrolina
  • Iron Gate
  • Momofuku CCDC
  • Sally’s Middle Name
  • Sushi Taro

Pastry Chef of the Year: The nominee is a restaurant pastry chef who prepares desserts and baked goods and demonstrates a high standard of excellence and culinary artistry. The nominee serves as an inspiration to other food professionals. The nominee must have been a pastry chef for the past five years with a minimum of two years based in the Metropolitan Washington area.

  • Fabrice Bendano, Le Diplomate
  • Ana Deshaies, Unconventional Diner
  • Pichet Ong, Brothers and Sisters, Spoken English
  • Paola Velez, Iron Gate
  • Meagan Tighe, Trummer’s On Main

Formal Fine Dining Restaurant of the Year: The nominee is a restaurant that demonstrates a high standard of excellence in food, service and atmosphere and shows dedication to sophisticated culinary techniques in a fine dining environment. The nominee must have been in business a minimum of two years by December 31, 2018.

  • Blue Duck Tavern
  • BOURBON STEAK
  • Rasika
  • The Source by Wolfgang Puck
  • Trummer’s On Main

Chef of the Year: The nominee is an executive chef or chef de cuisine who demonstrates consistent standards of culinary excellence. The nominee displays a dedication to the artistry of food and may be from any type of establishment. The nominee must have been a chef for the past five years with a minimum of two years based in the Metropolitan Washington area.

  • Kyle Bailey, The Salt Line
  • David Deshaies, Unconventional Diner
  • Marjorie Meek-Bradley, St. Anselm
  • Russell Smith, The Source by Wolfgang Puck
  • Nicholas Stefanelli, Masseria, Officina

Restaurateur of the Year: The nominee must be a working restaurateur or restaurant group who sets high standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for a minimum of 5 years in the Metropolitan Washington area.

  • Victor Albisu, Poca Madre, Taco Bamba Taqueria
  • Jackie Greenbaum & Gordon Banks, Bar Charley, El Chucho, Little Coco’s, Quarry House Tavern, Slash Run
  • Michael Friedman, Mike O’Malley, Colin McDonough, Gareth Croke, All Purpose Restaurants
  • Rose Previte, Compass Rose Bar + Kitchen, Maydan
  • Daisuke Utagawa, Katsuya Fukushima, and Yama Jewayni, Daikaya Group

Joan Hisaoka Allied Member of the Year: The award is presented to an associate member who best exemplifies commitment to and support of RAMW. This award recipient is determined by RAMW’s Executive Committee.

  • Coastal Sunbelt Produce
  • Congressional Seafood Co.
  • Saval Foodservice
  • TriMark Adams-Burch
  • The Veritas Law Firm

Regional Food and Beverage Producer of the Year:This nominee is a food or beverage artisan who creates a product that is then utilized by chefs and restaurants. Nominees in this category may be cheese makers, coffee roasters, vintners, brewers, distillers, bread bakers, chocolatiers, honey producers, farmers, an ice cream/gelato company and many more. When the artisan is a restaurant or restaurant group, the products created must be utilized by chefs and/or restaurants outside of the maker’s restaurant group. The nominee must have been in business a minimum of one year by December 31, 2018.

  • Arcadia Farm
  • Atlas Brew Works
  • Ayrshire Farm
  • Ivy City Smokehouse
  • Logan Sausage Co.

The winners will be announced at the 37th Annual RAMMY Awards Gala on Sunday, June 30, 2019, at the Walter E. Washington Convention Center. For more information regarding the awards, to purchase tickets, and sponsorship opportunities, email therammys@ramw.orgor call 202-331-5990.


Supra Wine Wednesdays

In honor of International Women’s Day, Supra will use March Wine Wednesdays to highlight the wines of sisters Baia and Gvantsa Abuladze.  These young female winemakers are making a big impression on the wine scene and are becoming very well-known in Georgia and abroad. While theirs is a family affair – Baia and Gvantsa are fourth-generation winemakers – Baia is largely responsible for the whites and ambers, while Gvantsa focuses on the reds. In March, the featured wines will include:

  • Baia’s Tsolikouri, 2017 – a light white wine, made with minimal skin contact in the West-Georgian style.  Light and refreshing but complex, an amazing achievement for one of Georgia’s youngest and most exciting winemakers.
  • Baia’s Tsitska-Tsolikouri, 2017 – light amber in color, with just a bit of skin contact making for a citrus/green-apple-scented introduction to the world of West-Georgian wines and natural skin-contact wines in general.
  • Baia’s Tsitska-Tsolikouri-Krakhuna, 2017 – slightly darker than its sister wines – but still light and approachable compared to most ambers – this krakhuna blend adds honey notes and a bit more body to Baia’s portfolio.
  • Gvantsa’s Ojaleshi, 2017 – a rare grape that is gaining popularity in Georgia’s vineyards, Ojaleshi is tart and refreshing, a light-bodied red that makes an interesting counterpoint to the saperavis that dominate Georgian wine lists on the Red side.
  • Gvantsa’s Otskhanuri Sapere, 2017 – just a bit fuller-bodied and more intense than the ojaleshi with wild blueberry notes that continue Gvantsa’s vein of making tart and refreshing light reds.

Supra is located at 1205 11th Street NW, Washington, DC 20001


Knightsbridge Restaurant Group Announces Rakesh Singh As New Head Chef at Rasika West End

 Chef Rakesh Singh

Ashok Bajaj of Knightsbridge Restaurant Group is pleased to announce the appointment of a new head chef for Rasika West End. Rakesh Singh has been tapped to lead the kitchen under the direction of Group Executive Chef Vikram Sunderam, who opened both Rasika locations with Bajaj.

Singh hails from Patna, the northeast region of India. He most recently served, from 2016 to 2018, as the executive chef of The Westin Hyderabad Mindspace in Telangana, India. During this period in his career, Singh was awarded the ACE Executive Chef among Marriott’s Full-Service portfolio. He joined The Westin Hyderabad, Mindspace resort in 2011, as chef de cuisine when the hotel was under the Starwood Hotels and Resorts management, climbing to the executive chef role during his tenure.

Prior to joining Starwood, Singh served as sous chef and then head chef, from 2009 to 2011, for two Michelin one-star restaurants, Tamarind and Amaya, both located in London, England.  He gained his early culinary experience at ITC Hotels, as a sous chef and junior sous chef from 2006 to 2009 working in Mumbai, India.

New additions to the menu at Rasika West End include Smoked Eggplant Golgappa; Duck Galouti, smoked duck with cashew nut, foie gras and marmalade; Paneer Roll of Cottage cheese, carrot, cabbage and garam masala; Margi Na Curry with Chicken, poppy seeds and coconut, Bhurani Gosht of Lamb with caramelized onions, red chilies and a spice blend and Palak Kofta, spinach dumplings with dill leaves and tomatoes.


PENDLETON CARRYOUT COMPANY LAUNCHES BREAKFAST

Pendleton Carryout Handheld Breakfast TartBreakfast is now available at Pendleton Carryout Company (807 Pendleton St). Every Saturday and Sunday 9 am to 4 pm the carryout specialist will offer breakfast sandwiches from Ed McIntosh, and breakfast tarts from Killa Cakes and a breakfast pizza from Sliced. In addition, new bao buns from Laoban Dumpling and burgers will join the menu.

Killa Cakes new breakfast pastries come in two flavors, berry bomb tart  and the miss piggy tart with a cinnamon brown sugar bacon filling topped with maple glaze and candied bacon pieces.  Pastry Chef Bria Taylor delivers fun flavors with a flaky outer crust.

New breakfast sandwiches are served on a sesame seed bun from Lyon Bakery.  The classic bacon, egg and cheese features hardwood smoked bacon with American cheese and smash sauce. The fresca includes bacon, dressed rocket arugula, oven roasted tomatoes and mozzarella. The smoky mushroom uses king oyster mushrooms, scallions, smoked gouda cheese and smash sauce.

The new breakfast pizza is loaded with Alexandria’s Logan Sausage chorizo and potato, Monterey jack and cheddar cheese, and scallions.

PCOC will offer Lost Sock coffee with breakfast, specifically their Western House and Ecuadorian Finca La Florida blends.

The new pork gua bao from Laoban Dumpling is a braised pork bun with cucumber, cilantro, hoisin sauce, and spiced peanuts.

Burger lovers can now create their own burger online or in store at Pendleton Carryout Company.


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