metrocurean

Chef Five Bites: Antonio Burrell

2009-11-20T12:40:00.000-05:00

Antonio Burrell was named chef de cuisine of 14th Street's new Masa 14, a joint venture of chefs Kaz Okochi and Richard Sandoval, this summer. Burrell was most recently chef de cuisine of CommonWealth gastropub. He also headed the kitchens at the now-shuttered Viridian and Eleventh Street Lounge in Arlington, and worked for six years at Vidalia and Bistro Bis. These are his Five Bites.

1. Shrimp toast from Four Sisters

2. Bird nest (thinly sliced calamari with uni, quail egg and truffle soy sauce) at Kaz Sushi Bistro

3. Suppli a telefono (fired risotto balls) at 2 Amys

4. Dogcatcher burger at Ray's Hell Burger

5. Any consommé at Palena

Previous Chef Five Bites: Cathal Armstrong, Dani Arana, David Guas, Josh Short, Michel Richard, Haidar Karoum, Ryan Morgan, Shannon Overmiller, Anthony Chittum, Jonathan Krinn & Jon Mathieson, Victor Albisu, Vatche Benguian, John Snedden, Nicholas Stefanelli, Travis Olson, Brian Robinson, Cliff Wharton, Alex Bollinger, Massimo Fabbri, Daniel Bortnick, Rob Weland, Olivier Perret, Dennis Marron, Dean Gold, Mike Isabella, Bryan Voltaggio, Geoff Tracy, Bart Vandaele, Rodney Scruggs, Clayton Miller, Alex McCoy, Steve Mannino, Will Artley, Kyle Bailey & Tiffany MacIsaac, Santosh Tiptur, Barton Seaver, Glenn Babcock

Five Bites On Friday

2009-11-20T09:55:00.000-05:00

Metrocurean reader Robert Mandel offers today's bites.

1. Eggs Benedict (the best in the city) at Montmartre

2. Bacon cheeseburger at Central

3. Chicken and waffles at Marvin

4. Shrimp pad Thai at Thai Pilin

5. Oyster po' boy at Hank's Oyster Bar

Five Bites is a place for Metrocurean readers — and DC's top chefs — to share all the delicious things they've been eating and drinking. E-mail five of your favorites and whether you'd like your name and a picture included to metrocurean AT gmail.com.

Tasty Tweets

2009-11-19T15:01:00.000-05:00

What area restaurants are tweeting about today ...

Follow Metrocurean's DC chefs and restaurant list on Twitter.

The Passenger Opens Tonight

2009-11-18T13:01:00.005-05:00

Though the place hasn't been spit-polished, brothers Derek and Tom Brown are throwing open the doors to The Passenger (1021 Seventh St. NW), their first solo venture, this evening at 5 p.m.

The new joint is kind of a neo-speakeasy version 2.0. It subtly nods to the Prohibition era (Derek was donning a vest at last night's preview) but it's a less contrived, more relaxed take on the trendy genre.

Sure, you can snag a well-balanced craft cocktail the Brown brothers are known for. But there's also Miller High Life, plenty of canned beer, beef jerky (albeit artisanal) by the stick, and a delicious kimchi hot dog (left).

Oh, and there's isn't a cocktail menu. "I appreciate cocktail lists for what they are, but they don't really tell you what a drink's going to taste like," Tom explained. Instead, he prefers to get to know guests preferences and create cocktails to suit them.

Derek will take that philosophy a step further when he opens the Columbia Room, a reservation-only bar within a bar, probably early next year. Plans are still taking shape, but the cocktail "lab" will most likely seat about 18, and Derek will make custom cocktails with a limited line-up of five or so spirits and housemade ingredients.

Claiming that "99 percent of people will hate this experience," he speculates the Columbia Room will appeal mainly to those die-hard cocktail lovers who like to dork out over ice cube shapes. The Columbia Room "is our world, just let us be geeks in it," he joked.

Launching with a few rough edges, like the unfinished room dubbed the dining car, hammers home that the new drinking destination doesn't take itself too seriously.

For a peek at last night's preview, ReadySet DC has some nice photos (cause Vincent had a way cooler camera than me).

Other People's News: Burgers & Cupcakes

2009-11-17T12:20:00.001-05:00

Like it, love it or gimme a big ol' eye roll, the cupcakes and gourmet burgers just won't quit.

On the burger front, Eater posted a video of former Top Chef contestant Richard Blais (right) telling NBC Washington's Lindsay Czarniak that he's hoping to open a Flip Burger Boutique around the Verizon Center next spring.

Flip Burger serves some eclectic spins on the classic like a Southern burger with a country fried beef patty, pimento cheese, pickles and green tomato ketchup and non-beef options including crab, tuna and lamb burgers.

But will his liquid nitrogen Krispy Kreme milkshake give fellow Top Chef alum Spike Mendelsohn's toasted marshmallow shake at Good Stuff Eatery a run for its money?

Moving to DC's other dominating food trend, we just got a cupcake cart: Curbside Cupcakes. You can track them on Twitter here, and read more over on Washingtonian.

Cupcake lovers read on ... the Washington Business Journal reports that New York City-based Crumbs Bake Shop plans to open multiple shops in the DC area, including Georgetown, Cleveland Park, Foggy Bottom, Rockville, Clarendon and Reston.

The shops offer more than 50 types of cupcakes, from the white hot chocolate (pictured at left, a vanilla cupcake filled with white chocolate mousse and topped with vanilla cream cheese frosting, white chocolate chips and marshmallows) to the grasshopper (chocolate cake filled with chocolate fudge and topped with mint cream cheese frosting, chocolate cake crumbs and chocolate chips).

Small Fish, Big Pond

2009-11-16T11:51:00.001-05:00

I have a tiny fish fetish.

At home, my new pre-dinner snack routine goes like this: uncork a bottle of wine, pop a few pieces of crusty bread in the toaster, and crack into a can of Casa Lusa Portuguese sardines. Drizzle the toasted bread with olive oil, spoon a few hunks of sardine over top, and enjoy.

I've come a long way from the days when, nose wrinkled in distaste, I'd stare in disbelief at my dad as he downed a can of sardines packed in mustard.

Small fish — anchovies, herring, sardines — are getting some good press lately. The oily little guys are fabulously healthy thanks to high levels of omega-3s and a sustainable choice. Jane Black checked in on the Sardinista movement for The Washington Post this summer, with some great recipes.

Health benefits and sustainability aside, they're also really damn tasty. I've been buying those Casa Lusa sardines in tins at Whole Foods. But when I head out, my go-to for petite poissons is Bar Pilar, where you can almost always find Spanish anchovies served on grilled bread and, occasionally, whole grilled sardines. Perfect with a glass of Cava.

Other places I hit for a fishy fix: Oceanaire for the free pickled herring on the bread platter, BlackSalt for wood-grilled sardines from the Mediterranean, and Dino for white anchovies and whole roasted sardines.

Have a favorite brand of sardines or anchovies? Or a favorite restaurant dish? Do tell.

Chef Five Bites: Glenn Babcock

2009-11-13T12:38:00.000-05:00

After working as sous chef at The Oval Room under Tony Conte, chef Glenn Babcock was named chef and co-owner of Scott Circle's Nage in August. Before arriving in DC, Babcock worked at La Piazza and La Petite Folie in Chicago.

1. Fish cakes at Cho’s Garden

2. Tongue tacos at Oyamel

3. Duck confit with roasted beets at Cork

4. Grilled octopus with peanut tempura at CityZen

5. The Volcano, spicy noodles with pork loin, at Nava Thai

Previous Chef Five Bites: Cathal Armstrong, Dani Arana, David Guas, Josh Short, Michel Richard, Haidar Karoum, Ryan Morgan, Shannon Overmiller, Anthony Chittum, Jonathan Krinn & Jon Mathieson, Victor Albisu, Vatche Benguian, John Snedden, Nicholas Stefanelli, Travis Olson, Brian Robinson, Cliff Wharton, Alex Bollinger, Massimo Fabbri, Daniel Bortnick, Rob Weland, Olivier Perret, Dennis Marron, Dean Gold, Mike Isabella, Bryan Voltaggio, Geoff Tracy, Bart Vandaele, Rodney Scruggs, Clayton Miller, Alex McCoy, Steve Mannino, Will Artley, Kyle Bailey & Tiffany MacIsaac, Santosh Tiptur, Barton Seaver

Five Bites On Friday

2009-11-13T08:49:00.000-05:00

Today's Five Bites come from Kathy, who writes about her eating experiences at Eating Around DC.

1. Ravioli filled with roasted veal, prosciutto and pistachio mortadella with a red wine reduction, butter, fresh sage and Parmesan at Tosca

2. Lamb shank with creamy polenta at Central (pictured)

3. Filet mignon with brandy mushroom cream sauce at Ray's the Steaks

4. Shrimp and goat cheese enchiladas at Guajillo

5. Buffalo shrimp with crusty bread (to soak up the sauce) at Grillfish

Five Bites is a place for Metrocurean readers — and DC's top chefs — to share all the delicious things they've been eating and drinking. E-mail five of your favorites and whether you'd like your name and a picture included to metrocurean AT gmail.com.

Photos: Capital Food Fight

2009-11-12T14:23:00.001-05:00

Chef Eric Ripert, who judged the competition, and winner Michael Mina of Bourbon Steak.
Photos: Reflections Photo Inc.

Last night's sold-out and jam-packed Capital Food Fight was a huge success, raising more funds for DC Central Kitchen than ever before.

This year's event was particularly star-studded, thanks to the addition of a few newly minted local cheflebrities, courtesy of Bravo's "Top Chef." Mike Isabella of Zaytinya and Bryan Voltaggio of Volt, both contestants on the current season, competed, while last season's local favorite, Carla Hall, served as a judge.

Mike Isabella won his first match against Willow chef Tracy O'Grady, but lost to Michael Mina in the second round.

Rounding out the cast of characters was event co-chair and always-entertaining host José Andrés, co-host Anthony Bourdain, and judges Eric Ripert, Ted Allen and Hook owner Jonathan Umbel.

Bryan Voltaggio went head-to-head with Michael Mina in the first round. Mina's beef dish won out.

Willow chef Tracy O'Grady tackles her dish. Contestants had only 10 minutes to prepare their dishes.

Two-time defending champ Barton Seaver congratulates Michael Mina on his win, after the two faced off in the final round with coquitos, edible baby coconuts, as the secret ingredient.

Check out the Food Fight blog for a few videos, and stay tuned for when tickets go on sale next year. They sell out fast.

Wednesday's Delicious Deal: Radius

2009-11-11T10:53:00.000-05:00

This spring, the husband and wife team of Todd and Nicole Wiss, who met while working at Poste, took over Mount Pleasant pizzeria Radius.

Chef Todd Wiss, a graduate of the Culinary Institute of America, has added a focus on local and sustainable ingredients to the menu.

Daily from 5-7 p.m., you can score a slice of cheese pizza and a pint of any draft beer for a mere $5. On Wednesdays, you can get a free bottle of wine, per couple, when you order a large pie and appetizer or two entrees and an appetizer.

Also, mark your calendar for Past Tense yoga studio's next date night, Dec. 5, when you can take your date out for some downward facing dogs and then head over to Radius for pizza and 50 percent off a bottle of wine. Details here.

Chefs A'Field Features Local Cooking Talent

2009-11-10T11:20:00.004-05:00

Chef Brian McBride, far left, his daughters and Mark Toigo check out the bounty at Toigo Orchards.
Photos: Chefs A'Field/Warner Hanson Television

Foodies love griping about how there aren't any good food shows on TV anymore. But if you've never caught an episode of Chefs A'Field, you're missing out.

Now in its fourth season, the Emmy-nominated series is the creation of local producers Heidi Hanson and Chris Warner. Chefs A'Field takes some of the country's top chefs to the source of foods, and then back to the kitchen for a cooking lesson. There's a strong focus on sustainable agriculture and seafood.

Pastry chef David Guas gets a close up look at apiarist Dave Hackenberg's bees in an episode of Chefs A'Field.

The new season features several DC chefs. The episode "Disappearing Act," which airs locally Nov. 21 at 4 p.m. on WHUT, take pastry chef David Guas to Lerew Orchards with apiarist Dave Hackenberg. Guas makes zucchini cake with local honey glaze and hand apple pies with honey ice cream. (For recipes, click on individual episodes.)

Guas' zucchini cake with honey glaze.

In "Peaches and Herb," chef Brian McBride of Blue Duck Tavern hits Toigo Orchards in Pennsylvania and cooks up chicken with peaches and herbs.

Chef Richard Sandoval (Masa 14, Zengo, La Sandia) is also featured.

Here's an RSS feed of the schedule, or (FOODIE GIFT ALERT!) you can purchase the season here.

Chef Five Bites: Barton Seaver

2009-11-06T11:49:00.000-05:00

Chef and sustainable seafood advocate Barton Seaver is currently head chef at Glover Park's Blue Ridge, and he's preparing to open Diamond District Seafood Co., a combo restaurant and seafood market, at 1612 14th St. NW. The fiercely proud DC native (he grew up in Mount Pleasant) graduated from the Culinary Institute of America, and after traveling and cooking in Spain and Morocco, came back to DC and began working at Jaleo. From there, he moved on to Café Saint-Ex and Bar Pilar, and then Hook and Tackle Box in Georgetown. Here are his bites.

1. Pupusas and tacos de res at Pupuseria San Miguel in Mount Pleasant

2. Cavatelli at Sette Osteria

3. All of the sliced meats at Jaleo downtown

4. Chinese broccoli at Full Kee

5. Vegetable sampler at Dukem

Previous Chef Five Bites: Cathal Armstrong, Dani Arana, David Guas, Josh Short, Michel Richard, Haidar Karoum, Ryan Morgan, Shannon Overmiller, Anthony Chittum, Jonathan Krinn & Jon Mathieson, Victor Albisu, Vatche Benguian, John Snedden, Nicholas Stefanelli, Travis Olson, Brian Robinson, Cliff Wharton, Alex Bollinger, Massimo Fabbri, Daniel Bortnick, Rob Weland, Olivier Perret, Dennis Marron, Dean Gold, Mike Isabella, Bryan Voltaggio, Geoff Tracy, Bart Vandaele, Rodney Scruggs, Clayton Miller, Alex McCoy, Steve Mannino, Will Artley, Kyle Bailey & Tiffany MacIsaac, Santosh Tiptur

Five Bites On Friday

2009-11-06T08:53:00.000-05:00

Kacy Paide, an office organizing consultant who runs The Inspired Office, helps creative business owners organize their messy offices. She lives in downtown Silver Spring.

1. Panang chicken at Dusit Thai

2. Lunch buffet at Woodlands in Langley Park

3. Palak chaat at Rasika

4. Plato norteno and sopa de lima Yucateca at El Golfo (at right)

5. Chicken souvlaki sandwich at Zorba's

Five Bites is a place for Metrocurean readers — and DC's top chefs — to share all the delicious things they've been eating and drinking. E-mail five of your favorites and whether you'd like your name and a picture included to metrocurean AT gmail.com.

Warm It Up

2009-11-05T09:54:00.001-05:00

The hot "not" chocolate at P.O.V.
Photos: Allison Parent

I had the chance to cozy up on the W Hotel's P.O.V. Roof Terrace this week (plush blankets thoughtfully included) to sample barman Justin Guthrie's wintry creations, including the hot "not" chocolate, a creamy blend of spiced rum, vanilla, milk and cocoa-dusted marshmallows. (They've got the traditional stuff, too.)

For the intimate media cocktail preview, Guthrie also whipped up a drink featuring an ingredient I can't say I've ever had in a cocktail, however commonplace — peanut butter.

The hot peanut buttered rum (at left) takes booze, infuses it with peanut butter, adds a little butter, clove, cinnamon and whipped cream topped with crushed peanuts — all to delicious effect. All winter cocktails are $10.

Speaking of seasonal imbibing, last week I tasted Jason Strich's delicious Kentucky pie cocktail at Rasika, which I hear scored him the regional Domaine de Canton bartender of the year honor. In this liquid spin on a seasonal pie, Jim Beam is mixed with sweet potato syrup and Domaine de Canton ginger liqueur and topped with a toasted marshmallow crown.

So, which bars will you hit for a winter drink fix?

Wednesday's Delicious Deal: Zola Wine & Kitchen

2009-11-04T17:33:00.002-05:00

The test kitchen at Zola Wine & Kitchen.
Photo: Fredde Lieberman

For its new Lunch with the Chef series, Zola Wine & Kitchen is offering a $12 meal featuring your choice of homemade soups or salads with a sandwich or entrée. Executive Chef Bryan Moscatello (also of Zola and Potenza) is inviting patrons into the test kitchen, Monday through Friday from 11:30 a.m. to 2 p.m., for the new lunch deal.

Choices include a local roast beef sandwich with Fontina cheese and blood orange mayo, house-cured apple smoke BLT, and a mini veal meatball sub.

Moscatello is also offering a daily special for $10. This Thursday's is porcini fusilli with truffled brie cheese. Friday is chicken fried steak with mashed potatoes. Check the site for menu specials and see the regular lunch menu here [PDF].

Fried Chicken Is The New Pork Belly

2009-11-03T23:27:00.001-05:00

Momofuku's fried chicken.
Photo: Gandhu & Sarah

Food trend prognosticators Baum and Whiteman have a few juicy predictions to lob out for 2010, including this: fried chicken is the new pork belly. (I hope this is not an either/or situation.)

"Fed up with globs of pig fat from undercooked pork belly?" the report asks. "Say hello [to] new-fangled fried chicken — crisped in all sorts of inventive ways by lowly diner cooks and exalted chefs alike."

The report cites as evidence the fried chicken nights at Ad Hoc in Yountville and Locanda Verde in New York, the $100 fried chicken dinner at Momofuku, and the rise of Korean fried chicken.

For your DC fix, check out this previous post for tons of ideas in the comments on where to get excellent fried chicken — from Henry's to Central.

And then chew on this, the food buzzwords for 2010, according to Baum and Whiteman:

Authentic Neapolitan pizza. Lamb riblets. Too many food trucks, not enough curb space. Latino street food. Farmed trout creeps up on farmed salmon. Curry- and Indian-spiced fried chicken. Vietnamese sandwiches (banh mi). Gelati. Global comfort food. Artisan hot dogs. Made-to-order ice cream. Chefs turned butchers. Casual comfort. Touch-screen kiosks and home delivery in fast food outlets. Wood oven cooking. More energy drinks and adulterated waters. Mood food. Backyard and rooftop bee hives. Stevia. Kimchee. Urban farms. Griddled burgers. Free food. House-made everything, especially in sandwiches.

I'd add sustainable sushi, cow-pooling and coconut oil. Other additions?

(Thanks to The Food Section's tweet to the report.)

Metrocurean Twee-dux

2009-11-03T15:39:00.000-05:00

Italian seafood restaurant D'Acqua has closed on Pennsylvania Ave.

One restaurant bites the dust, several open and more are (bien sur) on the way. Here's all the juicy stuff you may have missed recently from the Twitterverse ... follow Metrocurean on Twitter here.

Ping Pong Dim Sum getting closer: RT @TopShelfWBJ Looks like @pingpongdimsum will open in December. http://tinyurl.com/yfob3m8 #wbj
less than 5 seconds ago from web

RT @TopShelfWBJ Update: Chef says D'Acqua closed over rent increases. http://tinyurl.com/yewoy84 #wbj
about 3 hours ago from web

Ris on twitter->RT @yoantoine Congrats to Ris Lacoste for winning WCR's golden whisk award! Follow @risDC for updates on her new all-day cafe!
1:27 PM Nov 2nd from web

RT @BGRBurgerJoint BGR The Burger Joint, opens up on DuPont circle, 1514 Connecticut Ave, NW at 11am Nov. 2!
12:05 PM Nov 1st from web

Againn opened Tuesday, 1099 NY Ave: pork belly w heirloom apples, cabbage, crackling; black pudding sausage w mashed potatoes, onion gravy. mmm
10:55 AM Oct 27th from web

RT @CrepesotCorner Coming in Dec, Crepes on the Corner, from Chef Vincent Bradberry & Joe Carmack of Garden District: http://bit.ly/Rwnaj
6:37 PM Oct 26th from web

Is your favorite DC chef or restaurant tweeting? Just made of list here: @metrocurean/dcchefs-restaur.... Let me know if I missed anyone.
6:22 PM Oct 29th from web

Trend Alert: A Root Revival

2009-11-02T15:37:00.002-05:00

A new spirit created by a team out of Philadelphia is drumming up some big buzz. Root, an organic 80 proof liqueur that aspires to resurrect root beer's colonial predecessor root tea, has already gotten ink in Vanity Fair and Gourmet (RIP). And hey, I flow with the trends, so now I wanna try some.

Root, from Art in the Age, is distilled from organic sugar cane and gets its flavor from birch bark, smoked black tea, sassafras essence, orange and lemon peel, allspice, anise, cloves, cinnamon, cardamom and nutmeg. The creators call it "a truly interesting and contemplative quaff. Certainly like nothing else we have ever tasted before. It is NOT Root Beer flavored vodka or a sickly sweet liqueur." (Thank goodness.)

And it reportedly plays well with others. Cocktail recipes on the site include a Root de Pina, the Royal Apple with whisky and a spin on a hot toddy.

The first batch has been released in "highly limited quantities" in and around Philly. I have yet to spot it in DC, so while we wait, you can order it online (details here).

Meanwhile, might this buzzworthy newcomer spark a root beer revival in craft cocktails?

I tasted one contender just last week at the new Sou'Wester in the Mandarin Oriental. Sommelier and mixologist Carlton McCoy is making his own root beer for a cocktail float featuring Jack Daniel's, vanilla bean, Angostura bitters and soda. Try it out during the restaurant's Country Time happy hour, daily from 3-5 p.m., when cocktails are $7 instead of $10.

And let me know if you spot any Root out there.

Chef Five Bites: Santosh Tiptur

2009-10-30T12:46:00.000-04:00

Santosh Tiptur is the executive pastry chef of Penn Quarter chocolate haven CoCo Sala. Tiptur began his career in 1990 at the Taj Bengal Hotel. He worked as executive pastry chef at the Ritz-Carlton San Juan Spa and Casino, and helped open Ritz-Carltons in South Beach and Grand Cayman. His menu at CoCo Sala offers chocolate tastings, but lots of savory items as well. (Don't miss the grilled cheese and tomato soup.) Here are his bites.

1. Garides me anitho (sauteed shrimp, dill, shallots, mustard and lemon juice) at Zaytinya

2. Lamb gucchi korma and garlic herb naan at Rasika

3. Spicy tuna tartare in sesame miso cones with shaved bonito and tobiko at The Source

4. Hamburger with tomato, cheese and Central mayonnaise at Central

5. Crepes filled with banana, Nutella, whipped cream and vanilla ice cream at Belga Café

Previous Chef Five Bites: Cathal Armstrong, Dani Arana, David Guas, Josh Short, Michel Richard, Haidar Karoum, Ryan Morgan, Shannon Overmiller, Anthony Chittum, Jonathan Krinn & Jon Mathieson, Victor Albisu, Vatche Benguian, John Snedden, Nicholas Stefanelli, Travis Olson, Brian Robinson, Cliff Wharton, Alex Bollinger, Massimo Fabbri, Daniel Bortnick, Rob Weland, Olivier Perret, Dennis Marron, Dean Gold, Mike Isabella, Bryan Voltaggio, Geoff Tracy, Bart Vandaele, Rodney Scruggs, Clayton Miller, Alex McCoy, Steve Mannino, Will Artley, Kyle Bailey & Tiffany MacIsaac

Five Bites On Friday

2009-10-30T09:17:00.000-04:00

Metrocurean readers Kristen Variola and Wonton (the pup) send in a line-up of Asian bites.

1. White tuna nigiri at Kotobuki

2. Gaeran Jim (steamed egg) at Ara

3. Korean fried chicken at Bon Chon

4. Spicy Szechuan boiled beef at Hong Kong Palace

5. Bingsoo (shaved ice dessert) at Dolce

Five Bites is a place for Metrocurean readers — and DC's top chefs — to share all the delicious things they've been eating and drinking. E-mail five of your favorites and whether you'd like your name and a picture included to metrocurean AT gmail.com.

Wednesday's Delicious Deal: Fyve

2009-10-28T19:24:00.005-04:00

The lounge at Fyve in Pentagon City.

A better-late-than-never deal posting for your Wednesday ... a way to dine at the Ritz on a sports bar budget.

Fyve, the restaurant in the Ritz-Carlton Pentagon City, is offering a menu of $5 appetizers, daily from 2:30-11 p.m. The menu includes dishes like mini sandwiches (grilled cheese with bacon and tomato, short rib sliders, barbecued pulled pork), a plate of local cheeses, parmesan-parsley risotto balls, pizza, grilled chicken wings and desserts including mini cupcakes and cheesecake.

A perfectly affordable way to refuel after holiday shopping.

Game Time

2009-10-27T15:53:00.001-04:00

Chef Robert Wiedmaier is selling game by the pound at the Butcher's Block in Alexandria.
Photo: Polly Wiedmaier

Cold, dreary weather have you jonesing for something that'll stick to your bones? How about wild boar, venison and other hearty game?

Chef Robert Wiedmaier, who hunts with sons Marcel and Beck, is featuring a Hunter’s Plate of quail, rabbit or venison at Brabo on select nights for $38 per person. Or head over to the chef's neighboring market, the Butcher’s Block, where the fresh game featured at Brabo is also available for purchase by the pound. (Call 703.894.3440 to check on availability.)

And at the market Nov. 4 from 7:30-9 p.m., Wiedmaier will demonstrate how to breakdown a venison saddle and prepare a marinade for it. Space is limited — call 703.894.5253 for reservations.

Meanwhile on Nov. 13, chef Jon Mathieson of Inox Restaurant is planning a five-course game tasting dinner, featuring venison, rabbit, squab, hare and wild boar. "The heartiness of the meats is perfect for the colder weather,” says Mathieson.

Dinner, with wine pairings by wine director John Wabeck, kicks off with a reception at 6:30 p.m. and costs $150 per person (exclusive of tax and gratuity). Check out the full menu here.

Metrocurean Twee-dux

2009-10-26T10:54:00.000-04:00

Score a free room at the Sofitel when you buy a $299 bottle of Cuvée Louise 1998 bubbly.

Beaucoup crepes, a chef resurfaces, coffee, wine and more. Here's all the juicy stuff you may have missed recently from the Twitterverse ... follow Metrocurean on Twitter here.

RT @timcarman: Well, look who has taken over the kitchen at Jackie's with the departure of Sam Adkins. http://bit.ly/374irl
2 minutes ago from TweetDeck

Crepes on the Corner coming to 14th & S + Point Chaud, cafe & crepes, coming 2 old Circle Boutique on 14th. It's a crepe corner! Know deets?
10:23 AM Oct 24th from Tweed

RT @PoPville Weygandt Wines Grand Opening of Cleveland Park Store (formerly Blockbuster) Wed.! http://tinyurl.com/yg9ppyb
9:25 AM Oct 20th from web

Now that's cool: Buy a $299 bottle of Cuvée Louise 1998 at Sofitel's Le Bar & get a free room for 1 night. Call 202.730.8800 for more info.
2:04 PM Oct 16th from web

I am intrigued by this Bela Lugosi: RT @timcarman Peregrine's new seasonal drink: where espresso meets the amuse bouche. http://bit.ly/7J1wo
1:47 PM Oct 16th from web

Daily Candy has the deets on Columbia Heights new coffee shop Tynan: http://bit.ly/qACe9
8:52 AM Oct 16th from web

Chef Five Bites: Kyle Bailey & Tiffany MacIsaac

2009-10-23T12:26:00.001-04:00

Chefs Kyle Bailey and Tiffany MacIsaac are probably recovering this morning after a packed opening night at Birch & Barley and ChurchKey. The husband-and-wife team were tapped to helm the kitchen at this new Neighborhood Restaurant Group addition. Bailey is the executive chef, while MacIsaac oversees the sweets (a housemade Hostess cupcake!) and breads (don't miss the pretzel roll). Both chefs were previously at Allen & Delancey in NYC. Prior to that, MacIsaac was pastry chef at Cru. Bailey was at Blue Hill at Stone Barns and Cru before that. MacIsaac says they always go "halfsies" when they dine out, eating half of the plate, then switching. "It is the best way for us to analyze and discuss what we are enjoying!" she says.

1. Coconut soup with braised rabbit at The Source

2. Classic new England pizza at Pete's Apizza

3. Burger at Firefly. "So simple, but often the burger is an afterthought. Chef Danny Bortnick's was perfect. So juicy and flavorful!"

4. Cocktails (the "pink lady" I ordered was perfectly prepared) at The Gibson

5. Everything was delicious, but the chef sent out prawns that were truly amazing at Zaytinya

Previous Chef Five Bites: Cathal Armstrong, Dani Arana, David Guas, Josh Short, Michel Richard, Haidar Karoum, Ryan Morgan, Shannon Overmiller, Anthony Chittum, Jonathan Krinn & Jon Mathieson, Victor Albisu, Vatche Benguian, John Snedden, Nicholas Stefanelli, Travis Olson, Brian Robinson, Cliff Wharton, Alex Bollinger, Massimo Fabbri, Daniel Bortnick, Rob Weland, Olivier Perret, Dennis Marron, Dean Gold, Mike Isabella, Bryan Voltaggio, Geoff Tracy, Bart Vandaele, Rodney Scruggs, Clayton Miller, Alex McCoy, Steve Mannino, Will Artley

Five Bites On Friday

2009-10-23T10:06:00.000-04:00

The fabulous Monica Bhide, a DC-based writer and author of the new cookbook "Modern Spice," provides us with a delicious list of bites today. Her cookbook dispels myths about Indian cuisine being all about the curry and dishes up modern recipes like paneer and fig pizza and salmon with kumquat chutney.

There's also a chapter on cocktails, including Guava Bellinis, a Tamarita, a tamarind spin on the margarita, and Rum and Roses, using Rooh Afza rose syrup. Find it here.

1. Palak chaat at Rasika

2. Hünkãr begendi at Zaytinya

3. Syrian lamb at Indique Heights

4. Chicken tikka makhni at Passage to India

5. Bombay sev puri at Bombay Club

Five Bites is a place for Metrocurean readers — and DC's top chefs — to share all the delicious things they've been eating and drinking. E-mail five of your favorites and whether you'd like your name and a picture included to metrocurean AT gmail.com.