With Chef Levi Mezick at the helm, Dupont Circle’s famous restaurant The Jockey Club is worth a second visit.

By Katie Test

The Jockey Club

The Jockey Club has an impressive history. It has hosted eight Presidents and their First Ladies, Hollywood royalty, generations of Washington Insiders, not to mention dignitaries and diplomats from lands far and wide. Located in the Fairfax at Embassy Row hotel, this dark, intimate restaurant is known not only for it’s people watching but now for its outstanding food.

A new era at The Jockey Club began when Levi Mezick became Executive Chef. Having formerly worked at Daniel, celebrity Chef Daniel Boulud’s New York eatery. His impressive training doesn’t end there – Chef Mezick has also worked at foodie destination Thomas Keller’s Per Se. The training shows in his dishes, perfect plates of fresh impeccable seafood and well-composed complimentary flavors.

My personal favorite were the scallops – tender, doused in a brown butter sauce. Chef tells me the most popular dish is the Sea Bass, an Asian-influenced dish with coconut rice and bok choy. For sides, try the tiny potato puffs. Warm and crispy, these little rounds of air-filled potato crisps are like a glorified inflated potato chip, and not to be missed. As for starters, the foie gras shines, and the butternut squash soup is served hot, perfect for finishing out the last of the cold winter days.

I have full faith that Chef Mezick’s spring menu will be impeccable – The Jockey Club’s location near the Dupont Circle farmer’s market and the Chef’s own passion for farm fresh ingredients will translate into a menu full of flavorful vegetables and lovely light fruits. Don’t pass up dessert: the chocolate souffle and tiny macaroons are both well-executed staples.

The cocktail menu is straightforward well-executed classics without much guesswork. The drinks are Old Fashioned, updated Cosmopolitans, and a sugar-cube champagne cocktail. Nothing fussy, but very precise. I think of the cocktail menu as I think of the entire restaurant: Fancy without being pretentious, classic without being outdated. The Jockey Club tops my list of must-visit D.C. eateries.

The Jockey Club is located in the historic Fairfax at Embassy Row hotel. For more information, visit The Jockey Club website at www.thejockeyclub-dc.com or call 202-835-2100.

Chef de Cuisine Joe Palma whips up a delicious new bistro classics menu this spring at Westend Bistro by Eric Ripert.

By Katie Test

The Westend Bistro offers semi-private dining. (1190 22nd Street Northwest Washington, DC 20037-1219 (202) 974-4900)

There are dishes that Westend Bistro, Eric Ripert’s D.C. eat place located in the Ritz-Carlton on 22nd Street, does flawlessly. The fish burger, for example, is a Westend classic, as is the thinly sliced tuna carpaccio. But visit Westend Bistro this spring, and you’ll be greeted by a whole host of new menu items.

Standouts include the grilled baby octopus, charred and served over a chickpea salad reminiscent of hummus and drizzled with a black chorizo-nero vinaigrette. Dip into the warm lump crab – a deconstructed crabcake served with two cromesqui (small, round, fried croquettes with a liquid sauce center) filled with an Old Bay sauce. New to the soups section, the salty Virginia oyster pan roast serves up grilled bread doused in a seafood broth served with clams and oysters.

Not new to the menu, but one of my favorite dishes in Washington, the shrimp and grits remain on the menu. A creamy bowl of Anson Mills grits served with succulent shrimp mixed with a spicy Spanish chorizo, the southern dish is exactly as it should be. Another menu classic, the short ribs, are not to be missed either. Sous-vide for eighteen hours, the meat falls apart with the touch of a fork. For new flavors, try the fish dishes: you can’t go wrong with the striped bass or the salmon.

Don’t leave without dessert – a new half-baked chocolate cake and caramel ice cream is addicting, and I love the coupe. A bowl of vanilla and pistachio ice cream doused in lemon curd, topped with raspberry and little crunchy meringue, I love this party of a dessert. Definitely save room.

I’d recommend enjoying the new menu by requesting to sit at the pass – a two person’s chefs table located at the end of a long marble counter where dishes are passed from the kitchen to the serving staff. The view into the kitchen is dinnertime theater, and one of the best seats in the District.

Westend Bistro is located at 1190 22nd Street NW. Visit them online at www.westendbistrodc.com or call them at (202) 974-4900.

Napoleon Bar & Bistro Happy Hour – Get Your Francophile On!

By Kristi Guillory

Napoleons

If your inner Francophile is calling and you are wondering where to go to satisfy your craving, (and you love Happy Hour) your search is over! Bring yourself over to Kalorama / Adams Morgan favorite Napoleon Bistro & Lounge. Will you feel as if you are in a cafe on the Champs Elysees? Maybe. Will you love the food and half off menu prices? Definitely! Happy Hour runs from 5:30 to 7:30 Monday through Friday. The entire bar menu is half off, including the sliders, which are tres delicious. Champagne cocktails and domestic beer are half off as well. House wine is $5. The bar menu items include a macaroni gratin with fice different cheeses (the French do love their cheese), ham and cheese croquettes and a mini steak. Oui! Oui!

Celebrated chef Charlie Palmer dishes on the romantic offerings of oysters.

By Charlie Palmer
Owner and chef, Charlie Palmer Steak, Washington, D.C.

Oysters can be a tricky business if you don’t know where to start. But with a little information and the right choices, they can turn an otherwise ordinary meal into a romantic event.

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Tapas for brunch? It’s so much better than you would expect. 14th Street’s Masa 14 fuses Latin and Japanese flavors to take everyone’s favorite weekend meal to a whole new level.

By Katie Test

Massa 14 has become 14th Street newest hot spot due to its great food and lively atmosphere.

When I think of Masa 14, I think of dinner dishes: great fried yucca, pitch-perfect sushi, and a lovely black cod. What I don’t think of is breakfast. And yet I found myself totally enthralled by Chef de Cuisine Antonio Burrell’s newest meal at the 14th street eat place: brunch. While I’ll always have a soft spot for pancakes and bacon, I always love trying something new, and Masa 14’s dishes are certainly non-traditional.

From 11 a.m. to 3 p.m. on Saturday and Sunday, guests can dine on a mix of small plates for brunch. Priced from $4 to $12 each, grab your friends and nurse your hangover by dining on dishes like Yucca Brisket Hash with smoked brisket, caramelized onions, poblano chilies and chipotle hollandaise; Masa Breakfast Pizza with house bacon, egg yolks, gruyere cheese, pico de gallo and arugula; and one of my dinnertime favorites, Hijiki Seaweed and Jicama Salad with sesame, chayote and daikon sprouts. The brisket hash is hearty, while a nice fruit and yogurt parfait satisfies those looking for something on the lighter side.

Toasting something special, or need a little hair of the dog? Masa 14’s mixologists have crafted up breakfast cocktails ranging from $4-$8. Choose from The Galleata with Faretti Biscotti Liquor and orange juice; the Clamato with vodka, clam juice and tomato juice, along with traditional brunch favorites such as the Masa Mimosa, made with Champagne, mango and blood orange juice.

Ask to sit near the front windows and suddenly the normally trendy, full nighttime bar scene transforms into a relaxing look out onto the bustle of 14th street’s morning crowds, while neighbors walk dogs, and begin their days.

If you’re bored by the waffle and ready to look outside the scrambled egg, Masa 14 is a welcome change from the average.

Masa 14 is located at 1825 14th Street, NW Washington, DC 20009. Brunch is available Saturday and Sunday from 11 a.m. to 3 p.m. For more information or reservations call (202) 328-1414 or visit www.masa14.com.

Three Georgetown students set out to build a fast-casual concept of dining which is healthy and eco-friendly.

By John Arundel

Jammet takes a hands on approach to his entreprenurial venture. Photo by John Arundel

Sweetgreen’s co-founder Nicolas Jammet sees gold in the eating habits of DC’s harried college students and K Street professionals – on the run and always seemingly putting the wrong things in their tummies.

So with the guidance of one of their Georgetown University business professors, Jammet and two fellow students, Nathaniel Ru and Jonathan Neman, set out to alter DC’s food scene with an eco-friendly menu which stands DC’s burger-friendly foodscape on its head.

Think all-natural salads, frozen yogurts and an eco-friendly mission which doesn’t mow down South American rainforests to produce Big Macs.

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Situated in Logan Circle, Churchkey’s downstairs sister restaurant shines with flavorful, complex food.

By Katie Test

Birch and Barley, 1337 14th Street Northwest Washington, DC 20005, (202) 567-2576

It would be difficult being related to ChurchKey, I would imagine, in the Kim and Klohe Kardashian kind of way:  your big sister was famous first, but when you actually do get noticed, people realize you’re not so shabby yourself. That’s how I feel about Birch & Barley – a restaurant that was out-shined by the opening of DC’s new favorite beer bar, Churchkey, directly upstairs.

Birch & Barley is an 80-seat, “beer forward” restaurant headed by Executive Chef Kyle Bailey located in Logan Circle, a short walk from the McPherson Square Metro station. Chef Bailey moved to DC from New York, where he most recently served as the executive chef of Allen & Delancey, a Michelin-star restaurant on the lower East Side of Manhattan. Not in it alone, Bailey is joined by pastry chef Tiffany MacIsaac, who also came to Birch & Barley from Allen & Delancey.

The menu at Birch & Barley is a bit fussy – dishes are complicated, but oftentimes flavorful and creative. I loved the Char Tartar with Yuzu, ginger, basil and sesame chips; but my favorite appetizer was the Charred Octopus with pickled eggplant, the acid from the pickling brightens and balances a pitch-perfect plate. Chef Bailey does game well, with sophistication – the Tagliatelle Pasta with Braised Rabbit is outstanding, and the duck breast has the right balance of fat with flavor. Desserts are out-of-the box, no stale panna cotta or typical cheesecake. A little milkshake, with straw, arrives at the table paired with a peanut butter and chocolate tart with malted milk sorbet. Heaven is close.

But my favorite part of Birch & Barley wasn’t just the food, it was the fact that Beer Director Greg Engert creates brilliant pairings. The tasting menu at Birch & Barley comes in at an affordable $55, and I fully recommend you spring the extra $16 for the beer pairings as well. If six courses is too much, ask for a beer pairing with your meal anyways.

While Birch & Barley may be outstanding on it’s own, it is still related to ChurchKey in the end, a fact that only makes it better.

Birch & Barley and ChurchKey are located at 1337 14th St, NW. For more information, please call 202-567-2576 or visit the websites at www.birchandbarley.com and www.churchkeydc.com.

A new Italian steak and seafood restaurant opens up in Maryland’s National Harbor.

By Katie Test

Bond 45 reminds me of going to Grandma’s house. (That is, if my Grandma’s house were really a 275 seat restaurant at National Harbor…) I left Bond 45 stuffed to the gills, and loved every minute of it – the food does not stop, bread, more bread, different bread, polenta, cookies, champagne, all gifts of the kitchen. It’s like Shelly Fireman of the Fireman Hospitality Group wants to make sure you don’t eat again for a month.

Bond 45, a New York Italian Steak & Seafood House, opened its second location (first being in New York City) last week along our very own Potomac. With a menu that reads like an ode to steak, pasta and fish, Bond 45 is sure to satisfy. Executive Chef Daniele Turchetti of Bond 45 in New York and Brando d’Oliveira, Culinary Director for the Fireman Hospitality Group, oversee the menu at Bond 45, National Harbor. In addition, Mama Perla Inguscio, Fireman’s personal chef at his Tuscan home, adds in her little special Italian touches. And you can see them – the polenta is divine, laced with crunches of fresh corn kernels. The antipasti is spot on, the Mozzarella and Burrata cheese are savory, creamy and fresh. The salumi is spicy, with a perfect texture. Bond 45’s steaks are available in two varieties – 28-day dry-aged prime or organic grass-fed choice. Many are available family-style for two, three, or four people. And to finish the meal, waiters bring out duel buckets of crème fraiche and chocolate mousse: a must-have dessert.

I recommend the restaurant for private dining – Bond 45 at National Harbor has a lovely Chef’s Table in a glass conservatory that will seat 12 and offers glowing views of the Potomac and Marina below. Three additional windowed conservatories along the water-facing part of the restaurant accommodate up to 28 people and the wine room can seat another 30 diners. In the summer I’m looking forward to Bond 45’s patio, where you can soak up the sun and enjoy a glass of wine.

Bond 45, located at 149 Waterfront Street in National Harbor, Maryland, will be open for dinner daily from 4:00pm to 11:00pm. The restaurant will open for lunch on Saturday and Sunday about a month after opening.

The dining room at Adour at The St. Regis is a great choice for power breakfasts

Croissants, pancakes, and fruit, oh my! When it comes to ultimate power breakfasts, it’s hard to beat Adour at The St. Regis. Situated in the heart of the K Street corridor, the luxe locale with premium service is the perfect place to conduct business breakfasts or just enjoy coffee and a perfect croissant before a busy day gets started. WL Pick: Maryland Crab Florentine with asparagus and hollandaise sauce. 923 16th and K Sts. NW, 202-509-8000, www.adour-washingtondc.com.

Three warm, cozy spots to wait out the dreary Washington winter.

By Katie Test

Brabo in Old Town, Alexandria, Photo Credit: Len De Pas

I don’t know about you, but the way I survive winter is to grab a blanket, a warm drink and sit by the fireplace. The only way you can drag me out of my blanketed bliss is to promise an equally cozy spot for dinner. So here are three of my favorite wintertime retreats.

BRABO by Robert Wiedmaier
Located in the Lorien Hotel in Old Town, Alexandria, Wiedmaier’s newest spot dishes up sophisticated, comfortable food. The gold and brown low-lit interior invites diners in out of the cold on King Street and into a the chic eat place for a thaw. Chef de Cuisine Chris Watson’s chestnut soup or seafood stew defrosts any cold hearts, and the creamy, savory foie gras special is not to be missed. For a non-traditional dessert, ask for a scoop of the white pepper ice cream. Just don’t forget to order a coffee to warm back up afterward.

Firefly
I’m a huge fan of this charming Dupont neighborhood eatery. A tree trunk hung with lanterns sits in the center of the dining room creating a whimsical atmosphere. The tea lights twinkle while Firefly tucks diners into banquettes surrounded by the homey feeling of rustic retreat. Executive Chef Danny Bortnick has created a menu full of down-home staples like shrimp and grits or twists on staples such as butternut squash and porcini mushroom casserole. The braised lamb shoulder and fresh papardelle pasta is a hearty favorite, and a side of brussel sprouts rounds out the wintertime menu.

Tabard Inn
Nothing is as quintessential Washington as The Restaurant at Hotel Tabard Inn. Chef Paul Pelt is known for a seasonal menu, and the Hotel’s sitting room is toasty as a fire crackles in the fireplace while guests lounge on couches. One of the hardest-to-get reservations in the city, Tabard Inn’s brunch is a must-do for any city dweller. Try the warm homemade cinnamon and sugar donuts or the toasted pecan waffles.

Now, if you’ll pardon me, I’m going back into hibernation ’til March.

Wolfgang Puck’s Penn Quarter restaurant, The Source, rings in the new year with a fresh Izakaya-style lounge menu.

By Katie Test

The Source Lounge

Does the cold weather have you craving for warm noodles and sake? The Source by Wolfgang Puck is at your service. One of D.C.’s most sophisticated restaurants is now offering the perfect happy hour to satiate your appetite, as Executive Chef Scott Drewno reaches for inspiration from Japan to turn out a delectable, affordable lounge menu.

The new dishes mirror the main dining room’s Asian influence, and certainly the quality. Ranging in price from $8 to $12, the menu is a hand-picked collection of pitch-perfect, interesting dishes. The pork belly in steamed bao buns was a personal favorite of mine, and the Black Cod with noodle salad and sesame dressing will have me back at the bar sooner rather than later. Not only does the menu offer cooked Japanese dishes, but Chef Drewno’s sushi is fresh, bright and classic. Try the spicy tuna roll: it is sushi as it is meant to be.

Even better than the food is the price point. Diners can choose any three items (including the drinks, which range from sake and beer to tea) from the lounge menu for $20.10 between 4 p.m. and 6 p.m.  Scoot in early and you’ll have a recession-proof date spot that doesn’t leave atmosphere to be desired. The lounge menu is offered Monday through Wednesday from 4 p.m. to 11 p.m. and Thursday through Saturday from 4 p.m. to 12 a.m.

The Source by Wolfgang Puck is located at 575 Pennsylvania Avenue, NW (entrance on 6th Street). For reservations call (202) 637-6100.

A new bar by the masterminds behind the Gibson and Cork, The Passenger Bar brings old world mixology to DC.

By Katherine Delmonico

The Passenger Bar DC

As a recent DC transplant from New York City, I often find myself missing some of the amazing, unique, and relatively inexpensive downtown restaurants and bars that pride themselves in creating delicious food and drinks with fresh ingredients. As the blizzard of 09 blanketed the city, I was looking for someplace specific to spend the evening, as my friends and I gathered together to spend our last nights together before everyone dispersed for the holidays. I found it (and the answer to my NYC homesickness) at the The Passenger; a dimly lit, cozy spot tucked away in the up-and-coming Mt. Vernon Square area, with an emphasis on made-to-taste cocktails and hand picked beers and wines. If you genuinely enjoy good food and good drinks, the Passenger will not disappoint.

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Chef Geoff’s own Geoff Tracy dishes on the secret to creating a successful soirée.

Chef Geoff founder Geoff Tracy

The key to entertaining is to have fun. Keep it simple, plan ahead, and hire a few extra hands to help make any holiday party less stressful. The tuna sashimi recipe below was created by one of my restaurant’s original chefs and it has been on the menu at Chef Geoff ’s for almost 10 years. Planning ahead is easy with this recipe because everything can be made in advance and the only “real” cooking required is for the wonton crackers. Get some help in the kitchen by hiring a few neighborhood kids to help with set up and clean up. I stayed very busy – and made a quite a few bucks- helping my neighbors with their holiday parties while growing up. In many ways, it was the humble beginnings of my career as a chef and entrepreneur. Happy holidays!

Tuna Sashimi with Wasabi Aioli on Baked Wonton Crackers

FOR THE SASHIMI MIXTURE:
3 lbs Yellowfin tuna, skinned, cleaned, and diced
½ cup scallions, sliced thin
1 cup wasabi aioli
1 cup soy vinaigrette
To taste salt and pepper
32 wonton crackers
Gently mix the first four ingredients together and season with salt and pepper to taste. Spoon a generous amount onto each wonton cracker and serve.

FOR THE WASABI AIOLI:
1 cup mayonnaise
1 ½ T wasabi powder
1 oz rice wine vinegar
To taste salt and pepper
Whisk ingredients together. Can be made in advance.

FOR THE SOY VINAIGRETTE:
4 oz soy sauce, low sodium
2 oz rice wine vinegar
2 oz canola oil
½ oz lime juice
To taste salt and pepper
Whisk ingredients together. Can be made in advance.

FOR THE WONTON CRACKERS:
16 square wontons, wrappers
cut in half into 32 triangles
2 oz canola oil or spray
As needed black and white sesame seeds
To taste salt
Lay wontons on a tray lined with parchment. Brush or spray with canola oil or spray. Sprinkle with sesame seeds and salt. Bake at 350 degrees Fahrenheit until lightly golden. Allow to cool. Can be made in advance.

Need to kick start your Holiday party? Try these festive cocktail concoctions.

Corzo Holly
1 ½ parts Corzo Reposado
¾ part fresh lime juice
1 part simple syrup
3 fresh strawberries quartered
3 fresh basil leaves
½ part balsamic vinegar (optional but highly recommended)
Muddle all ingredients. Shake with ice and strain into a chilled martini glass. Garnish with a strawberry slice.

Grey Goose La Poire Ginger Joy
2 parts Grey Goose
La Poire flavored vodka
½ part premium ginger liqueur
1 part simple syrup
1 part lemon juice
Add all ingredients to a cocktail shaker fi lled with ice. Shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into a martini glass and garnish with a pear slice or crystallized ginger.

Midori Peppermint Kiss
1 oz Midori Melon liqueur
1 oz Skyy vodka
3 oz pineapple juice
¼ oz fresh lemon juice
¼ oz peppermint schnapps
6 basil leaves, gently torn in half to release oils
In a chilled shaker glass, add all the above ingredients. Add ice, shake for 15 seconds, and strain into a Collins glass. Garnish with a basil leaf and one raspberry.

Artistry with an Edge: Meet some of the capital’s most inventive food and wine experts.

Raise a glass (and a chair) to Ashok Bajaj (seated), who "feeds the in-crowd" at seven of Washington's top restaurants. Left to right: executive chefs Adam Longworth (701 Restaurant), Tony Conte (The Oval Room), Nilesh Singhvi (The Bombay Club), Vikram Sunderam (Rasika) Nicholas Stefanelli (Bibiana), and Alex McWilliams (Ardeo and Bardeo) (Photo by James R. Brantley).

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One night in the kitchen with Executive Chef Enzo Fargione.

By Chris Silva

Executive Chef Enzo Fargione

The chef’s table at TEATRO GOLDONI (1909 K St. N.W.) comfortably seats six and is situated with unobstructed views of the kitchen allowing patrons to watch executive chef Enzo Fargione do what he does best – create innovative Italian dishes. Fargione, who came to Teatro Goldoni in late Spring 2008, describes his creations as “personalized Italian cuisine.” He typically serves eight courses at the chef’s table, although he can go to as many as 16 if the party is up to it. There are also a lot of surprises in between.

For our dinner, my guest and I were first served a salty and sweet amuse bouche along with niçoise (potato and cold tuna salad) wrapped in a gold-leaf foil drizzled with tomato oil. It literally melted on my tongue. The second course was lighter and included organic summer tomato and roasted eggplant terrine sprinkled with a reduction of balsamic vinegar and accompanied by a side of basil gelatin.

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These six organic trailblazers have taken the Washington culinary scene by storm. And here’s what they have to say about it.

Photos by Douglas Sonders
Makeup by Carola Myers
Photographed at the U.S. National Arboretum

Carla Hall, Barton Seaver, Cathal Armstrong, Todd Gray, Robert Weland and Christian Homes at the National Arboretum. (Photo by Doug Sonders)

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Dining out in Washington can be thrilling – if you can get a reservation.

by Ann Mah

Sourcing a table reservation at Wolfgang Puck's "The Source" should be done a week in advance. Other popular tables can take over a month to book.

With a new proliferation of hot tables, Washington’s restaurant scene is suddenly buzz-worthy. But along with the great food comes long waits – sometimes it takes weeks, or even months, to get a table. Recently, I tried to reserve at some of the city’s most popular restaurants, discovering policies that ranged from inconvenient to downright draconian.

My request was simple: A table for two, on a Friday or Saturday evening at around 8pm. The shortest wait was at The Source (575 Pennsylvania Ave. NW), which offered an easy, efficient reservation policy as well as a wait of only one week. If only all my experiences were this easy.

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These eight 40 and under chefs are the next generation of the Washington dining, and they have the scene sizzling.

By Ann Mah

Barton Seaver

Ah, professional cooking. “It’s a young person’s game,” chef, author and culinary adventurer Anthony Bourdain has said. “Young pigeons and old chefs – you just don’t see them.”

Indeed, despite this town’s predilection for age over beauty, a flock of talented young chefs has descended upon the capital, making it one of the country’s hottest dining scenes. We sat down with eight of the city’s top chefs – all under the age of forty – to discuss success at a young age, what it takes to create good food, and the perils and positives of those intensely hot, blood-boilingly stressful, and amazingly sublime fourteen-hour days.

“D.C. isn’t as stringent and crazy a dining town as New York,” says Barton Seaver, executive chef and partner at Hook (3241 M St. NW). “Young chefs are given a chance to make some headlines.” Seaver, 28, has certainly attracted the spotlight with his chic Georgetown fish restaurant, which serves responsibly sourced seafood and local products. “The way Americans eat is changing. It’s a new form of environmentalism,” he says. “Young chefs are most adept at bringing about that change.”

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Where do you find all the latest buzz on the Capital dining scene? Right here in The Dish.

by Ann Mah

Westend new addition, Hudson.

Washington’s dining scene may specialize in the formal (read: stuffy), but the Beltway’s best bites aren’t all served on starched tablecloths. This month we share our newest dining discoveries, discuss what’s hot (Chef Eric Ripert, anyone?) and what’s downright delicious (our latest addiction: Hudson’s Pomegranate Caiparinha).

Did someone mention Eric Ripert? Excuse us while we hyperventilate. The silver-haired, three-star Michelin dreamboat, er, we mean chef, has landed in the capital to open Westend Bistro at the Ritz-Carlton in Georgetown (1190 22nd St. NW). Headed up by chef de cuisine Leonardo Marino (formerly of NYC’s Le Bernadin) the menu features casual Franco-American fare (think raw oysters, fish burgers with fennel and saffron aioli, and skate in brown butter sauce). We’re already drooling – over the food.

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