News and Events

Collaboration Dinner at Reverie

On Monday, May 20th, chef Johnny Spero will welcome chefs Elena Yamamoto and Yael Peet to collaborate on a multi-course tasting menu showcasing each of the chefs unique styles. Yamamoto and Peet have worked together for the last three years running an izakaya style restaurant in Brooklyn, NY and are slated to open their solo project, Fury’s, in early 2020. The menu will be served at Reverie’s kitchen counter, offering guests a front row view of chefs Johnny, Elena, and Yael at work. Reservations are very limited and are available on Tock, for $150 without drink pairings and $225 with pairings. Seatings are available at 5:30pm, 6pm, 8:30pm, and 9pm.   Reverie is at 3201 Cherry Hill Lane in Georgetown.


Bantam King Reopens Seasonal Walk Up Window with New Sweet & Savory Soft Serve Options

Japanese chicken-centric eatery Bantam King (501 G St NW, Washington, DC) is re-opening its popular seasonal ‘Walk-Up Window’. The Walk-Up Window will feature a creative new line-up of sweet and savory soft serve options from Chef Katsuya Fukushima and team just in time to welcome spring and surging temperatures.

Open to the public during Bantam King’s regular business hours (Sunday – Thursday 11:30AM -10:00PM, Friday – Saturday 11:30AM-11:00PM), the ‘Walk-Up Window’ will serve an assortment of rotating sweet and savory soft serve options including: Fried Chicken Drumette in Vanilla Soft Serve with Ichimi Honey ($5.50), and Vanilla Soft Serve with Chicken Caramel and Peanuts ($4), just to highlight a few. Mochi will also be available (2 Pieces for $5), and Purin – Japanese Caramel Custard Pudding ($2.50).

“Kicking-off Bantam King’s spring 2019 Walk-Up Window season, we’re keeping things simple but playful by offering up two new soft serve options with additional limited specials in the works slated to launch in the coming weeks”, said Executive Chef/Daikaya Group Partner Katsuya Fukushima. “Our first soft serve option – Vanilla Soft Serve with Chicken Caramel and Peanuts – is our nostalgic nod to McDonald’s featuring a chicken reduction caramel drizzled over vanilla soft serve with peanuts. Our second soft serve option – Fried Chicken Drumette in Vanilla Soft Serve with Ichimi Honey – is inspired by our Moroccan chicken skin and ice cream sandwich from last year. It was such a hit that many fans have already asked for us to bring it back this season but we’ll have to see. This year we really wanted to introduce fans to our new fried chicken lollipop dunked in tingling Sichuan spices, chicken fat and butter, of which is perched on top of a soft serve sundae and then finished with a Japanese chili-honey drizzle. Just like with our fried chicken skin and ice cream sandwich, many might think this is an unusual combination, but it was a big hit with our team during the testing/R&D process. ”

For more information go to the website.


Laos in Town Now Open

Owner Nick Ongsangkoon and Executive Chef Ben Tiatasin are bringing the vibrant and pungent flavors of Laos to NOMA with their new restaurant Laos in Town.

Laos in Town’s menu highlights the bright, vibrant, clean and simple flavors of the cuisine.  Fish sauce, lemongrass, galangal and ginger are just some of the flavors used to give Laotian food its distinct taste. The extensive menu features highlights like Herbal Pork Sausage, grilled minced pork sausage, mixed with rough ground herbs, served with a green chili dipping sauce on the side, as well as the LIT Signature Salad, which is one of the Chef’s favorites. The salad includes a signature papaya salad of mixed julienned green papaya, green beans, tomatoes, bean sprouts, pickles, Laos pork loaf and a mellow fermented fish sauce.  The Grilled Jumbo Prawns  with spicy lime dipping sauce appetizer is inspired by the Chef Ben’s time watching fishermen cast their nets in the Mekong river in Vientiane, the capital and largest city in Laos.  Another favorite is the Grilled Whole Fish, featuring a grilled whole branzino, stuffed with basil, lemongrass and kaffir lime leaves and served with steamed vermicelli noodles, spicy tamarind sauce, and tomato dipping sauce. Desserts are light and flavorful, including the Mango Sticky Rice: Pandan leaves have a sweet fragrance and taste that causes the sweet sticky rice to turn green.  It is served with fresh mango.  The Smoked Banana features grilled sliced banana with a caramelized flower sauce, served with banana flavored ice-cream.  Catering to all tastes, a full, separate vegan menu will also be available.

Steps from the H Street corridor and located under the Loree Grand at Union Place apartment building, the 95 seat dining room has a distinctly modern, airy feel. Once inside, diners are transported to the sights and smells of Laos; traditional birch trees line the walls and giant fishing traps hang from the ceiling.  Used by Laotian fisherman and a common sight in Laos, these traps are hung in every business to represent luck and prosperity, sitting outside the front door of every business to usher in financial success.  F

ABOUT LAOS IN TOWN

Laos in Town is located in the NOMA neighborhood of Washington, DC at  250 K St NE.  The phone number is 202-864-6620.  

Laos in Town will be open daily for lunch and dinner.  For more information, visit www.laosintown.com.


Brookland Crab Boil at Brookland’s Finest all May

Brookland’s Finest Crab Boil Photo Credit: Morgan West

For the month of May, Brookland’s Finest Chef/Co-Owner Shannan Troncoso will upgrade her monthly distiller dinners for the warmer months. Typically offered as a prix fixe option every Tuesday evening, the dinners will feature Troncoso’s popular crab boils alongside beers from local breweries.  Starting on May 7, the “Brookland Crab Boil” will be available every Tuesday in May, featuring local blue crab with sweet corn, red potatoes, and Andouille sausage in a spicy Old Bay broth. For the May 7 dinner, the boil will be paired alongside El Hefe Speaks! From DC Brau, on May 14th it will be paired with Bäre Bönes Kölsch from Hellbender, and the May 21 and 28 dinners will be paired with brews from Supreme Core Cider and Atlas Brew Works, respectively. The boil and beer pairing is available for $30 per person.


DNV Rooftop Opens for the 2019 Season on Friday, May 24

This Memorial Day Weekend, DNV Rooftop, the urban oasis atop the Kimpton Donovan Hotel, will reopen for the season as a beach hideaway serving sweeping views, playful cocktails from Lead Bartender Justin Golash, and summertime DJ beats. The Thomas Circle rooftop bar is officially open on Friday, May 24. And beginning Sunday, May 26, Washingtonians are invited back for rooftop brunch and refreshing swims at the popular DNV Rooftop Sunday Pool Parties.

New Beachy Menus

Beginning Friday, May 24, the DNV Rooftop team will offer beachy food and drink menus for the entire summer season. Lead Bartender Justin Golash has created a list of playful cocktails designed to transport locals from city to seaside. Beach-inspired refreshments range from spiked slushies and boozy ice pops, to orange crushes and a large-format drink served in a beach bucket. 

Executive Sous Chef Durrell Washington will offer a selection of summery bar bites perfect for enjoying by the pool. Handheld dishes include grilled mahi-mahi tacos with mango salsa and cilantro sour cream, drunken pork ribs with pineapple-beer barbecue sauce, and Maryland-style crab fingers with remoulade sauce.

For more information, call 202-379-4366 or visit https://dnvrooftop.com/. The bar is located at 1155 14th Street, NW, Washington, DC, 20005; is open seven days a week during the warmer months of the nation’s capital; and offers private-dining services.


Vines with a View, Mother’s Day, and a new spring menu at The Graham Georgetown

Here are some upcoming events at The Graham in Georgetown:

Vines with a View at The Graham Rooftop – Wednesdays in May starting May 1

Join The Graham Georgetown team on the Rooftop every Wednesday in May for Vines with a View. From 5pm to 10pm, guests can enjoy a cheese plate special, $12 sangria punch, and $20 off all wine bottles while listening to live music throughout the evening. For more information, visit www.thegrahamgeorgetown.com.

New Spring Menu at The Alex Speakeasy – launching Monday, May 6

Cheers the warm weather with 10 new cocktail options at The Alex Speakeasy. New drink offerings include the Shade of Night with Balvenie Caribbean Cask, cantaloupe, grapefruit, activated charcoal, black walnut cocoa bitters, and egg whites, the Violette Times with Ketel One Botanical, crème de violette, orgeat, lemon, and egg white, and Caviar & Pearls with Gin Lan 1751 Victoria Pink, Pyrat XO, Campari, falernum, lemon, pineapple, bitters, coconut crème, boba and roe. Pair any of these drinks with new dishes like Executive Chef Jose Molina’ssummer greenschurrasco bone-in ribeye, and roasted chicken. To make a reservation, visit here or call 202-337-0900.

Mother’s Day at The Alex Speakeasy – Sunday, May 12

Celebrate mom with bottomless brunch at The Alex Speakeasy on Sunday, May 12. From 11am to 3pm, guests can choose from bottomless mimosas or bloody marys and an entrée dish for $35. Entrée options include short rib hashChesapeake benedictsmoked salmon toastvegetable frittata, and more. To make a reservation, visit here or call 202-337-0900.


URBANA PREMIERES NEW BUILD-YOUR-OWN TASTING MENU

Urbana has a vibrant, spring menu to match the greenery currently decorating the nation’s capital. Now, Executive Chef Ethan McKee is offering Washingtonians the option to enjoy the spring dishes a la carte or to build their own tasting menu! Also new to the Dupont Circle restaurant is the ‘Chef’s Grande Antipasti Board’ and a series of cocktails brimming with floral notes and classic aperitivos from Lead Bartender Lauren Mathews.

New Spring Dinner Menu

Seasonal staples like morels, ramps, pea tendrils, asparagus, fava beans, and fennel have a starring role in a number of Urbana’s handmade pizzas, pastas, and modern Italian dishes.

Build-Your-Own Tasting Menu

New to Urbana is a build-your-own tasting menu, where guests may choose their own Italian dining adventure. The ‘Taste of Urbana’ menu is a four-course sampling of the dinner menu. For $65, it includes a glass of prosecco, chef’s choice of antipasti, and guest’s choice of pasta, secondi, and dolci courses. The selections include all pastas, entrees, and desserts from the full dinner menu—even the $38 New York Strip Steak!

Urbana’s a la carte and build-your-own tasting menus are available now, with most options accommodating gluten-free diners. Dinner is served daily from 5:30 p.m. to 10:00 p.m. To reserve a table, call 202.956.6650 or visitwww.urbanadc.com.

 ‘Chef’s Grande Antipasti Board’

Cheese and charcuterie lovers will delight in the ‘Chef’s Grande Antipasti Board’ now available on Urbana’s bar menu. The Italian spread includes a selection of Italian cheeses, salumi, Tuscan hummus, chicken liver pâté, house-made ricotta, vegetable antipasti, pickles, olives, nuts, and breads. Assembled for two to four diners, the stunning food display is perfect for sharing with the table and on Instagram.


Saving a Journalist in Trouble: Union Street Public House participating in ‘Night Out for Austin Tice

U.S. journalist Austin Tice was kidnapped in Syria in 2012. Up to the minute, his fate is unknown, but there have been signs that he is alive.  As with several journalists that have been detained in troubled areas, this story has been largely overlooked with time.

With World Press Freedom Day on May 3, on the eve of this event on May 2, the National Press Club has coordinated ‘A Night Out for Austin Tice,’ where restaurants nationwide will donate a portion of their proceeds to the FBI’s already existing up to $1 million reward for information that leads to this ex-marine/journalist’s safe return.

Union Street Public House is proud to be part of the ‘Night Out for Austin Tice,’ and will donate a portion of their proceeds to this cause.  The power of the people; the power of restaurants coming together for a cause is compelling.  Along with the (as of now) over 54 restaurants nationwide participating in this night out, Union Street Public House hopes for the safe return of this journalist and others caught up in political turmoil, to be returned home safely.

Union Street Public House is a blend of the historic and contemporary.   The Taproom and Grill Room, renovated in 1985, make up the main part of the restaurant.  The Regatta Room and Whiskey Bar fill a more intimate section, housed in a building that dates to the late 1700’s and was reportedly used as a meeting space by colonial merchants, including George Washington.

For reservations and further information, visit unionstreetpublichouse.com or call 703- 548-1785.



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.


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