News and Events

LEVAIN BAKERY BRINGS DELICIOUS DECADENCE TO THE NATION’S CAPITOL WITH THE OPENING OF LEVAIN BAKERY GEORGETOWN

 

Levain Bakery has made its name for 25 years as the purveyor of the crispy-outside, ooey-gooey middle, giant cookies that have long been on every NYC must-eat list. The celebrated bakery has opened its doors in the Georgetown neighborhood of Washington, D.C.

This opening marks the brand’s first retail bakery outside of New York, bringing joy to more people in the form of sweet treats.  “Georgetown is a fantastic neighborhood with no shortage of amazing bakeries and sweet shops; D.C. clearly has a big sweet tooth and we’re honored to help satisfy it,” say Levain Bakery co-founders Pam Weekes and Connie McDonald. “We’ve fallen in love with Georgetown as we have snacked and explored our way around the neighborhood. We’re eager to share cookie joy with our new neighbors.”

With seven bakeries in New York, including its recently opened Williamsburg bakery, Levain Bakery has long considered D.C. as an ideal community for its expansion.

To mark its Grand Opening, Levain has partnered with local pastry chef Paola Velez on a limited-edition cookie to benefit Horton’s Kids – a D.C. based organization empowering and supporting children, helping them graduate from high school ready for success in college, career and life. Levain will also donate its opening day proceeds to Horton’s Kids and for the first month of its opening, 100% of the proceeds from the sale of the limited-edition cookie (exclusive to Levain Bakery’s Georgetown location), will be donated to Horton’s Kids.

“Community engagement has been part of our core values since day one. Coming to DC, especially right now, it was so important to us that we build relationships and support our new neighbors,” explain Pam and Connie. “In Paola we found a creative and talented collaborator with a huge heart, helping us
amplify our efforts to give back to our new community.

Levain Bakery in Georgetown is located at 3131 M Street, just off the Wisconsin intersection. It features a full slate of Levain Bakery’s world-famous cookies, plus pastries, loaf cakes, bread and rolls, and decadent sticky buns, as well as tea, coffee and espresso beverages.

HI-LAWN, AN URBAN ROOFTOP BAR, RESTAURANT + GREEN SPACE, TO SOFT OPEN ON THE ROOFTOP AT UNION MARKET ON FRIDAY, SEPTEMBER 18

One of Washington, DC’s largest, most expansive rooftops for outdoor dining, drinking and safe socializing will soon make its debut, when Hi-Lawn soft opens on the Rooftop at Union Market at 1309 5th Street NE, this Friday, September 18.

Hi-Lawn is the brainchild of restaurateurs Greg Algie & Nathan Beauchamp (Blagden Hospitality Group’s Tiger Fork/Calico/Fainting Goat/Hei Hei Tiger) and Paul Carlson (The Royal/Lulu’s Winegarden). Taking bits of inspiration from around the region, from NYC’s High Line park to the loved urban backyard vibes of its sister spot Calico, the astroturf-outfitted Hi-Lawn will be a fun, laid-back and welcoming rooftop and green space, with seasonally-changing fare from culinary director/partner Nathan Beauchamp, creative draft and juice box cocktails, hosted picnics, lawn games and outdoor music, all with stunning 360-degree city views. While the games and music are on hold during the pandemic, Hi-Lawn is committed and excited to provide the rest of the experience, in a COVID-safe environment.

The expansive rooftop space was designed by EDENS, a DC-based national retail real estate company, who leads the design and development of Union Market District. 

The sprawling space (with a pre-COVID capacity of 1040) is outfitted with socially-distanced picnic tables and colorful patio umbrellas, designated picnic spaces on artificial turf, and wood decking with an artfully-designed shipping container bar dispensing draft cocktails, boozy punch pouches, spiked seltzers, craft beers by the can and bucket, and affordable, well-curated wines. Come mid-fall, an additional colorful shipping container will be added to the roof to serve as Hi-Lawn’s kitchen and culinary outpost.

Hi-Lawn is kicking things off for the late summer/early fall season, with a Picnics + Cookouts menu, savoring the last of DC’s warm weather. Curated picnic basket coolers come stocked with all the finest outdoor gathering essentials – from the classic cheese + charcuterie, crackers + baguettes, and spreads like sake-cured salmon rillette and harissa-spiced eggplant dip; to ‘hi-roller’ options like caviar + Pringles, brown butter lobster rolls, and homemade lemon curd cheesecake. They will also host weekend Steak & Lobster nights, featuring individually-portioned lobster boils and hanger steak dinners.

All food and drink orders and payments will be contactless, via QR code through GoTab. Full menus can be found at www.hilawndc.com.


Celebrate Rosh Hashanah at Home with A Special Tasting Menu from SABABA

SABABA, DC’s modern Israeli restaurant, located in the heart of Cleveland Park, will celebrate Rosh Hashanah, the Jewish New Year by offering a special carryout tasting menu.  Chef Ryan Moore honors the traditional ingredients of this holiday, which symbolize a wish or blessing for prosperity and health in the coming year.  Chef will incorporate apple, honey, challah bread and brisket for this special menu.  The four-course dinner is priced at $45 per person, excluding tax and gratuity.  Sababa’s full menu is also available.  The Rosh Hashanah tasting menu is below. 

The menu will be offered Friday, September 18 and Saturday, September 19, 2020, exclusively during dinner service, from 5 p.m. to 10 p.m.

Rosh Hashanah Carryout Tasting Menu

First Course

Salatim

Hummus

Beet Root Tahina with pistachio

Golden Tahina with honey harissa

Rye Pita

Second Course

Fire Roasted Glazed Carrots with Turkish coffee tahina and spiced walnuts

Third Course

Beef Brisket, braised in a Ras el Hanout broth with apple, honey and sweet potato tzimmes

Dessert

Medjool dates, honey and cinnamon challah bread

SABABA is at 3311 Connecticut Avenue, NW, Washington, DC

 


NEW BLACK-OWNED BBQ FOOD TRUCK LAUNCHES SEPTEMBER 11

Chef Edward Reavis to Serve Regional Style BBQ with Money Muscle BBQ

Money Muscle BBQ, a new food truck from the husband and wife team behind Silver Spring’s All Set Restaurant & Bar, will serve regional American barbeque starting Friday, September 11. The menu features a variety of BBQ styles, cuts of meat, sandwiches and sides, and will initially serve Montgomery and Prince George’s counties in Maryland, with expanded service to DC and Virginia coming soon. The truck’s daily schedule will be shared on social media at @moneymusclebbq and is also available for catered and private events. Money Muscle BBQ orders can be placed online, starting at 11:30 a.m. on September 11, and picked up from All Set Restaurant & Bar located at 8630 Fenton Street in Silver Spring, Md. Delivery will soon be also available for orders placed through the website at www.moneymusclebbq.com.

The menu at Money Muscle BBQ is a nod to Chef Edward Reavis’ upbringing in Emporia, a small town in Southern Virginia near the North Carolina border. Inspired by the popular Money Muscle cut of meat used in BBQ competitions and Chef Edward’s love of physical fitness, Money Muscle BBQ will combine classic styles of BBQ like Carolina Pulled Pork, a ½ pound of pulled shoulder and butt meat slow smoked for seven hours and Baby Back Ribs, served by the 1/3, 2/3 or whole rack. A fan of Texas-style BBQ too, Reavis will serve a Texas Style Brisket, simply slow smoked with salt and pepper. Poultry options include an Applewood Smoked Turkey Leg that’s brined and smoked for seven hours and served with a BBQ demi-glace using turkey bones, as well as BBQ Rubbed Chicken, and Smoked Wings with a choice of Kansas City BBQ sauce, honey sriracha or dry rub.

Sandwiches and sides round out the menu with options such as a Texas Brisket Sandwich with South Carolina Gold BBQ sauce, coleslaw and dill pickles served on brioche bun or a Carolina Pulled Pork Sandwich with zucchini pickles, coleslaw and North Carolina BBQ sauce on a brioche bun. A Black Bean Quinoa Burger features a house made vegetarian burger with chipotle coleslaw, fried shallots and Kansas BBQ sauce on a brioche bun. Sides like BBQ Beans, Collard Greens, Cheddar Siracha Biscuits, and Skillet Cornbread are the perfect accompaniments to the sandwiches or smoked meats. Dessert is simple yet satisfying; house-made Chocolate Chip Cookies.

Locations will be posted daily on the truck’s Instagram and Twitter pages, but customers are encouraged to recommend neighborhoods and communities if there’s interest in the truck making a stop. To start, the Money Muscle BBQ truck will be stationed in the parking lot near All Set Restaurant & Bar, and customers can expect to the find it at neighboring apartment buildings and local breweries and wineries, including scheduled upcoming appearances at Seven Locks and Manor Hill. Online orders for pick-up and delivery from “Pit Crew HQ” at 8630 Fenton Street, is available Tuesday through Friday from 11:30 a.m. to 8:30 p.m., Saturdays from 3:00 p.m. to 8:30 p.m. and Sundays from 11:30 a.m. to 8:30 p.m.


Smokecraft Modern Barbecue Rolls Out Game Day Packages

Arlington’s Smokecraft Modern Barbecue has rolled out game day packages for fans to choose from. Guests can order take-out barbecue favorites to enjoy at home while watching football this season.

Build your own options include nachos with pulled pork, pulled chicken, or brisket, and sliders with two pounds of pulled pork, sausage, pulled chicken, or brisket. Enjoy shareables like a wing platter, smoked buffalo dip, or smoked avocado deviled eggs platter. Those craving a little bit of everything will revel in the sample platter with pulled pork, pulled chicken, smoked turkey, wagyu brisket, jalapeño cheddar sausage, and the choice of four sides. Desserts, sides, and to-go cocktails and craft beer growlers are also available for purchase. Orders can be made here. All packages feed six to eight people; 24 hours’ advance notice required.

For more information on Smokecraft Modern Barbecue and its game day packages, visit www.smokecraftbbq.com or follow @SmokecraftBBQ on social media.


Blue Duck Tavern Introduces A Four-Course Prix Fixe Tasting Menu 

Blue Duck Tavern’s Director of Culinary and Food & Beverage Operations Jean-Claude Plihon announced the introduction of a four-course, prix fixe tasting menu, available exclusively during dinner service.  Available nightly to socially distanced diners in the main dining room, or the outdoor terrace, Blue Duck Tavern’s new tasting menu changes frequently according to the seasons.  It is priced at $110 per person, or $175 with a wine pairing, excluding tax and gratuity (everyone at the table must participate).  The current menu begins with an amuse bouche of Crudo with shallot, radish, citrus and wild rice complimented by Roasted Scallops with fava beans, corn and chanterelles.  Next up, guests will savor the Pan-Seared Halibut with carrots and green tomatoes followed by the Roasted Smoked Duck Breast with fennel, peaches, daikon and watercress.  To complete the meal on a sweet note, diners will enjoy a Stout Espresso Pot de Crème with smoked sea salt caramel, malted milk ice cream, aerated dark chocolate and barley malt meringue.

“This is the first time in Blue Duck Tavern’s 14-year history that we’ve offered a tasting menu to our guests,” says Jean-Claude Plihon, director of culinary and food & beverage operations at Blue Duck Tavern.  “The menu was designed as an alternative to the sharable menu that made us well known.  With COVID-19 restrictions, our goal was to implement a safer dining experience for our guests while still allowing them the opportunity to enjoy a variety of dishes from our seasonal bounty.”

Blue Duck Tavern is located in the Park Hyatt at 1201 24th St NW, Washington, DC


Estadio Launches “Estadio Afuera” Pop-Up, Opening New 60-Seat Streatery for Safe Outdoor Dining

Thanks to DC’s temporary legislation allowing restaurants to use public space for outdoor dining, Estadio will launch “Estadio Afuera” – a pandemic pop-up and 60-seat streatery in front of its 14th Street NW restaurant.

Estadio will outfit its expansive street-side patios along 14th Street and Church Street NW with astroturf, large patio umbrellas, plus planters and added distance (a minimum of 7 feet) between picnic tables to ensure an extra-safe dining experience.

Estadio’s reopening also serves as the introduction of its new Executive Chef, Dimas Mendoza, former sous chef and 13-year employee who was recently promoted. Chef Mendoza has been an integral fixture at owner Max Kuller’s family restaurants since day one, opening Proof in 2007 and then tapped to be the opening sous chef when Estadio opened its doors in 2010.

At “Estadio Afuera,” Chef Mendoza will serve many of the restaurant’s favorites, along with new summer treats including Burrata with Heirloom Tomatoes and Donut Peaches from Path Valley Farms, topped with cucumber, shaved red onion, baby greens, sherry vinaigrette & crackly shards of homemade herbed flatbread; Roasted Sweet Corn with alioli, manchego, chili, lime & cilantro; Salmon with Baby Zucchini, corn, tomatoes, mushrooms, scallions, baby spinach and a piquillo labne; and bright, local tomato Gazpacho.  

Estadio, 1520 14th Street NW, Washington, DC



 

Jack Rose Dining Saloon Introduces Rooftop Brunch 

Adams Morgan has e a new option for Sunday brunch on a sunny, safely-distanced rooftop. Jack Rose Dining Saloon has introduced brunch, running every Sunday from 11am-4pm. Hosted on its expansive, safely-distanced open air terrace, guests can enjoy summery classic and original morning cocktails, brunch fare like mornay-smothered Kentucky Hot Browns and veggie-packed frittatas, and sweeping city views. 

Jack Rose has taken extensive precautions in line with DC health and safety guidelines, including safely-distanced tables, mask policies and stringent cleaning procedures, plus complimentary sanitizer stations throughout. 

Jack Rose offers reservations via Resy, but will also take walk-ins if space is available. Tables are available for 2-6 guests, with time limits of 1.5-2.5 hours per reservation, depending on party size.

Jack Rose Dining Saloon will offer outdoor brunch every Sunday from 11am to 4pm, with its dinner menu following from 4pm to 10pm, and a late-night menu from 10pm to 11:30pm. For more information, please visit www.jackrosediningsaloon.com or follow them on Instagram @jackroseindc for the most recent updates.


Sustainable, Plant-Centric Oyster Oyster Officially Opens (for Take-Out) with Farm Dinners-For-Two, Vegetarian Cheesesteaks & Shroom-Topped Pizzas

After more than two years in the works, sustainable, plant-centric restaurant Oyster Oyster has just officially opened, serving four-course farm dinners, shroom cheese “steaks”, and Noma-inspired veggie burgers to the masses, to-go. A forward-thinking project from restaurateur Max Kuller (Estadio) and Chef Rob Rubba (formerly of Hazel), Oyster Oyster showcases vegetable cookery through mid-Atlantic agriculture, and is now offering take-out via Tock every Wednesday through Sunday.
 
While the space (located in Shaw’s City Market at O development) and team were expecting to open within just days of when COVID hit, they pumped the brakes to keep employees and potential guests safe, and monitored the following months closely. Now after almost five months, Kuller and Rubba have made the decision to open for take-out. 
 
Every Thursday through Sunday, guests can enjoy the true Oyster Oyster experience from home, with four-course Farm Dinners: a veg focused, micro-seasonal, and hyper-local tasting menu designed for two. Offerings change daily but examples include peak-summer produce in dishes like Marinated Summer Squash with fresh herbs, fish pepper and 2-year fermented fennel; Corn & Chanterelle Custard with grilled corn, benne and pickled ramps (with the $8 option to add on shaved, preserved Virginia pecan truffles); Mushroom Flatbread with Appalachian cheese and pickled baby kohlrabi; and Spice Bush-Chili Okra with snake beans and eggplant croutons. Farm Dinners are $65 (serves 2), and can be ordered on Tock: https://www.exploretock.com/oysteroyster/.
 
Wednesdays will feature a weekly pop-up from Scrappy’s (the pandemic pop-up launched by Rubba and his wife Deb in March, initially serving bagels out of sister restaurant Estadio) – a special night with more casual, fun and funky a la carte offerings, like shroom-topped pizzas, king mushroom cheesesteaks, and sorghum/lentil veggie burgers on homemade vegan english muffins.
 
Everything is made in house, from freshly-baked breads, to kombucha and pickled and fermented vegetables. Centered around sustainability at its core, Oyster Oyster only sources local ingredients from small farms and co-ops in the mid-Atlantic (even its cooking oil), and all of its to-go packaging is truly compostable, committed to the restaurant’s ethos in all aspects. In addition to its vegetarian offerings, the restaurant also offers all-vegan options.
 
They also offer sustainable, organic and biodynamic wines at affordable prices (currently ranging from $22-$33), curated by wine director Sarah Horvitz to pair with the meals, along with canned craft beers and ciders ($4-$6).
 
Oyster Oyster is at 1440 8th Street NW, Washington, DC.

The Pig Pivots to Barbecue

The Pig (www.ThePigDC.com), longtime Logan Circle restaurant from EatWellDC, has reopened after a 3-month Covid hiatus as a reinvented version of its former self, according to principal David Winer. Its new menu, created by Executive Chef Shabier Bahramy, turns its “Nose to Tail” higher end focus into a moderately  priced BBQ concept.  “Recognizing a need in the market for affordable, great BBQ, we decided to jump in with both feet.” says Winer.

Chef Bahramy spent the entire time away from his kitchen crew working on and refining the recipes for The Pig’s new menu.  Additions include Texas style BBQ brisket;  Cherrywood smoked baby back pork ribs with a thick Kansas City-style Habanero peach BBQ sauce;  a 12-hour smoked pulled pork shoulder with North Carolina-style vinegar BBQ Sauce and smoked, hickory rubbed chicken. All are available as plates and platters. 

The Pig has also introduced a BBQ To-Go program in which all meats are available by the pound plus sides like German style potato salad and celeriac coleslaw. The  revised menu includes longtime favorites like house made sausages, fried pork belly buns, face bacon, truffle mac and cheese and a double stack pig burger remaining as menu stalwarts.

Rounding out the new program is a selection of American Whiskeys, craft cocktails and beers plus natural wines which are all available for take-out through the website, by phone or order through various delivery apps.

THE PIG, 1320 14th Street NW, Washington DC   – 202-290-2821


 

 


RAMMY Awards Rescheduled for September 20, 2020

The Restaurant Association Metropolitan Washington (RAMW) along with its partners at Events DC announced that The 38th Annual RAMMY Awards have been rescheduled for Sunday, September 20, 2020 at the Walter E. Washington Convention Center. The format for the awards program and event will be updated in line with current safety guidance, all of which will be shared as the date approaches. RAMW shared that while the event won’t look like celebrations in the past, the intention is to recognize an industry that has contributed so much to our city and region. The event will be hosted in a modified format that is an intimate, red carpet reception for finalists, sponsors, and select members of the media with a virtual component and restaurant activations to allow for the larger industry to take part in the celebration.

The long-standing awards have always been dual-purpose – honoring the year’s list of hard-working finalists for their talents and contributions to the past year in dining, while also celebrating and acknowledging a year of accomplishments for the entire industry. “In this year, where restaurants have encountered so much, The RAMMYS have even greater significance as they are an opportunity to rebuild, to create marketing visibility where it is needed, and to engage partners to be part of that industry resurgence. Just like restaurant operators had to rethink their businesses this year, The RAMMYS too will approach this moment to focus on industry relief, to acknowledge the creativity and strength of our local operators, and to creatively rethink the event and its purpose this year to deliver a unique experience and to drive needed recovery.” – Kathy E. Hollinger, President and CEO, RAMW.

See the full list of finalists here.


 Jane Jane, a cocktail bar co-owned and operated by friends and Washington, D.C. hospitality veterans Jean Paul (J.P.) Sabatier, Ralph Brabham and Drew Porterfield will open this fall in the mission-driven mixed-use development Liz, located at 1705 14th St NW.

Sabatier, who was recognized as one of Zagat’s “30 under 30,” will helm the bar and oversee the cocktail program. His experience spans many years with front and back of house positions at Rappahannock Oyster Bar, Maydan, Compass Rose, and Knightsbridge Restaurant Group. Brabham and Porterfield are North Carolina natives who together own the popular Shaw restaurants Beau Thai and BKK Cookshop. The three friends were inspired to create a place that serves well-crafted classic cocktails, Southern-inspired snacks, with welcoming, inclusive hospitality. 

Brabham’s mother, whose nickname is “Jane Jane” and is always ready with a tray of hors d’oeuvres and gracious hospitality was the inspiration behind the name. The space at Liz felt like a natural fit for the three friends, who all identify as LGBTQ, and feel strongly about the mission of Liz to create an ongoing stream of financial support to help ensure sustainability for Whitman-Walker’s important work in the city they all call home. Currently, they’re working with their colleagues at Edit Lab at Streetsense to ensure that the space will be properly designed and outfitted to keep guests and employees safe during the COVID-19 pandemic, as well as brainstorming additional modes of service to be able to serve as many guests as possible in light of social distancing measures.

Final menus, operating hours and details will be provided closer to opening.

 

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