Swimming in Quicksand

Just Another Day At The Office

RANCH DRESSING FOUNTAIN, WITH VEGGIE ART, IN THE NEWSROOM AT WASHINGTONIAN...

The Waxing Gibbous

THE WAXING GIBBOUS MOON OVER ROSE PARK, MONDAY, FEBRUARY 6

Even though relatively exhausted from my exuberant Super Bowl party the night before, last night was a night out for dinner at Restaurant Nora, with Nora and my food writing Washingtonian colleague, Jessica Voelker. Jessica moved here with her husband from Seattle, started at Washingtonian on the same day as I did in October, and writes about food, restaurants and also, especially, craft cocktails. I had the arugula salad and the sauteed Diver scallops and apple pie. Nora remains delicious and also one of the most beautiful dining rooms in the city. For me it will always be the fond memory of where Howard and I had dinner the day we learned I was pregnant in March 1991.

THE MAIN DINING ROOM AT RESTAURANT NORA

I walked to and from the restaurant, because it was a mild and pretty night and also a chance to walk beneath a glowing Gibbous Moon. Tonight it will be full. 

A BANQUETTE AT RESTAURANT NORA. THE RESTAURANT'S COLLECTION OF QUILTS COULD BE IN A MUSEUM.

I spent the earlier part of the day at the State Department, working on a story for the April or May issue of the magazine, a feature called "Places You Can't Go." We went someplace very special. It was a privilege, and the privilege was thanks to Secretary of State Hillary Clinton. 

What's Up With The Georgetown Park Mall?

Of the questions I'm most often asked about Georgetown, way out in front is, "What's up with the Georgetown Park mall?" Beats me. It's a ghost mall, and with very little street talk about anything happening of significance. Rumors, yes, but nothing real. The fact the owners call the dinosaur "The Shops at Georgetown Park" is first of all a good laugh and, second, an indication of their total absence of self-awareness. Shops? Shops? It wouldn't surprise me if Vornado is trying to sell the whole damned thing. 

What else do people ask? Let's see. "When is Good Stuff Eatery opening?" Dunno. Haven't heard a peep. Sure would like it to happen, though. "Does the city give out parking tickets 24/7 in Georgetown?" Sure feels like it. Just wait until you read the March issue of Washingtonian. More about that later.

Many times the question is, "Where's a good place to eat in Georgetown?" I have my favorites and list them, but there's no question we need more. I'm looking forward to Bandolero, which has the potential to fill a huge Mex void (as in good Mex).

"Are there any coffee shops?" Nope, not since Furin's closed. And by that I mean old school bacon & eggs places, not Baked & Wired, which is exemplary for coffee and bagels and coffee cakes. (Do not come back at me with Daily Grill, which is in a hotel and kind of dreary). There are murmurs of a new coffee shop on O Street, among the possible tenant's in Antiques of Georgetown which, sadly, will close at the end of the month. Georgetown Dinette is just that, more lunch than breakfast, and home to the best egg salad and tuna salad sandwiches in the village. 

Note: I did get to the new Unum on Friday evening. It's where Mendocino Grill used to be and feels much the same - happily - and even the menu feels similar. The chef was with Todd Gray at Equinox. If you have one thing, have the spicy eggplant. I look forward to returning. 

I am asked about Georgetown real estate. "Are prices going back up?" Not that I've heard. Still sort of wobbling around, but everyone is hoping for a vibrant spring. 

Georgetown Dinner Party (for a cause) vs NFL Play-Offs (for a title)

TABLE FOR 22

Dinner tonight at the Nixon's on N Street. Barton Seaver was the executive chef, with major support from Teddy Diggs of Home Port on Martha's Vineyard, for a private dinner on behalf of DC Central Kitchen and Martha's Table. A lot of needed funds were raised. But it did require master chefs to keep the table seated. Several of the guests kept slipping away to the adjacent den to watch the Giants-49ers game. The rest talked life, politics, family and about the dire ice storm warnings coming across cell phones. Read the full story here: Sunday Suppers for a Cause.

COOKS IN THE KITCHEN. KOJO NNAMDI IN THE FOREGROUND, WATCHING THE GAME

JUST BEFORE DINNER, CHEFS TEDDY DIGGS, KOJO NNAMDI AND BARTON SEAVER

THE TABLE BEFORE THE GUESTS SAT DOWN

STRIPED BASS WITH GRAINS

POPCORN COOKER LAMB

NOT AWESOMELY PHOTOGENIC BUT DELICIOUS DESSERT OF PEAR, ALMOND FRANGIPANE AND CHOCOLATE SORBET.

Out On The Town

A CLASSIC MANHATTAN AT JACK ROSE DINING SALOON

Out on the town last night with good neighbors Sam Harrington and Debbie Weil. We celebrated the end of a long work week at Jack Rose Dining Saloon. Much fun, good food and drink, interesting people. We were joined by owner Bill Thomas and resident whisky czar Harvey Fry.  (Do read Todd Kliman's Harvey Fry  profile) Nonetheless, home before midnight, using Debbie's Uber account (worked like a dream). Rest much welcomed. I have to work tonight and tomorrow night, so ... I'll be able to watch the Ravens-Patriots game, but only a half hour of Giants-49ers. Now, if the latter goes into overtime, I'll return home in time for that. I'd like both games to go into overtime, and I know who I hope wins. But, please, no comments; we all have our faves.

So grateful for my NFL app. I'll be sneaking looks under the table.

THE FIRST COURSE AT WASHINGTONIANS OF THE YEAR LUNCHEON

Earlier this week a lovely luncheon on behalf of Washingtonian's "Washingtonians of the Year." It was held at the Willard Hotel. My table mates included John Derrick, former head of Pepco, Doug Wheeler, Arthur Cotton Moore, Victor Shargai, Jaylee Mead, Terre Jones of Wolf Trap, Joy Zinoman of Studio Theater. In addition to the current honorees, the room was filled with past honorees. Everyone at my table - with one exception (me) - had been a past Washingtonian of the Year. Very cool. Wonderful stories of heroic and good works.

THE VIEW FROM TABLE 20; PUBLISHER CATHY WILLIAMS AT THE PODIUM

It was one of those rare occasions where one feels a great sense of community, and local living, completely apart from the federal government. 

 

Pretty Party For The Sackler

ASIAN CANAPES AT THE PILLSBURYS

Cocktails and buffet dinner this evening at the Georgetown home of Michael and Susan Pillsbury. It was on behalf of the Freer-Sackler Museum and its upcoming 25th anniversary. There will be a full story tomorrow on washingtonian.com, but for now here are some photos I shot at the party:

LYCHEE MARTINIS FROM DESIGN CUISINE

THE BUFFET

THE PILLSBURYS ARE COLLECTORS OF RARE ASIAN ART AND ARTIFACTS

WILLEE LEWIS DIPS INTO A LYCHEE MARTINI

SUSHI TOWER IN THE KITCHEN

THE KITCHEN BAR

ORCHIDS AND CONVERSATION

SHE BLOCKED THE STAIRS! (HEH HEH HEH), BEAUTIFULLY

THE (GENTLE, LOVELY) ENTERTAINMENT

A Thirst Quenching and Delicious Evening @JackRoseDiningSaloon

THE BAR AT JACK ROSE DINING SALOON ON 18TH STREET AT FLORIDA AVE

Don Draper introduced me to bourbon. The introduction involved a co-conspirator, too: Derek Brown of The Columbia Room. After I met bouron I then met the Old Fashioned and with that a whole new adventure in cocktails and the places where they are served. Increasingly, American bars are fine tuning their focus, moving away from the dreadful era of Long Island Iced Tea and icky sweet shots and toward a revival of refined and elegant drinking - with a modern twist. The modern twist is knowledge and craft.

And that's what got me to the new Jack Rose Dining Saloon last evening. I joined friends for drinks and dinner. We had a terrific booth (big enough for six), with a great view of the gorgeous dark-wood and romantically lit room. It's a library, really, but instead of books the walls are lined with stacks of bottles. As with a library, the bartenders climb rolling ladders to pull down something special and rare. There's a thick "Whisky Book" detailing all the brown liquors available in one or two ounce portions, and a whisky sommelier. Why not?

I had an excellent Old Fashioned made with rye and also my first Manhattan, also made with rye. Were I half my age I would have sampled more, but there are limits. Our server was Aaron and he was helpful but not obtrusive.

We also ate well. The menu offers something for those who want to sip and eat lite or sip and eat hearty. We had cheddar ham biscuits, pickled shrimp (wonderful mustard), delicate smoked salmon dusted with diced onion, accompanied by dark bread; lightly fried frogs legs, roasted potatoes, cauliflower, mushrooms and bread pudding. They offer some tempting big entrees, such as Muscovy Duck, Steak Diane (so Mad  Men), Rack of Lamb, Grilled Chop of Venison, Grilled Diver Scallops (all would go well with a glass of bourbon). There's a beer list and also a nice wine list, but if strictly a wine drinker I would go with an open mind to at least explore some bourbons first. The sweet scent of tobacco is from an adjacent cigar bar. They go together.

The website is JackRoseDiningSaloon.com. They owners also own Bourbon in Glover Park. 

Pie Sisters, 3423 M Street, Georgetown

NOT CUPCAKES, BUT PIES OF ALL SIZES AT PIE SISTERS ON M STREET

Today I stopped in the brand new Georgetown pastry shop, Pie Sisters, which is at the far western end of M Street, 3423, just  beyond the running shop and the bike shops and across from Key Bridge. I'll be honest, I'm not much into pies (with the notable exception of Key Lime) but what they had on display was hugely tempting. They even had savory Chicken Pot Pie. Also, the little shop is very pretty and welcoming. (Note: I've since returned and tried a Chicken Pot Pie. One makes a perfect light lunch, two would make an ideal dinner, and an excellent option for a spontaneous dinner party with salad from nearby Sweetgreen).

CHICKEN POT PIES

In addition to big, regular sized pies they offer personal sized pies, basically what pies would be if pies were cupcakes, and maybe that's the point. For crust fiends, this is a bonanza. 

AT THE COUNTER AT PIE SISTERS

My colleague at Washingtonian, Anna Spiegel, who writes the useful, interesting and delish "Best Bites" blog, has more on Pie Sisters.

This is an opportunity to remind you to please check washingtonian.com daily, twice daily, thrice daily, because since we've assembled a crack Web unit (haha, Web Crack), there's so much to feast upon. Modestly, I say we become more engaging every day.

A WIDE LOOK AT THE SHOP FROM THE COUNTER

The "sisters" in "Pie Sisters" are Allison, Erin and Catherine Blakely. While they grew up in Northern Virginia, Georgetown Patch says they attended St. John's Church here in Georgetown. They learned baking from Mom, of course.

ISN'T THAT PRETTY? THE FRONT WINDOW AT PIE SISTERS

AND FROM THE OTHER SIDE:

I refuse to fall into the trap of pitting them against the other wonderful sisters, Katherine Kallinis and Sophie LaMontagne, who created and own Georgetown Cupcake only a few blocks up on M. Way too easy. Pies aren't cupcakes. I'm simply delighted they chose to open in my neighborhood, which is becoming Washington's nexus of sweets; the above mentioned plus beloved Baked & Wired, Patisserie Poupon, J. Chocolatier, Leopold's, Dolcezza, Thomas Sweet (and also chains such as Dean & Deluca, Pinkberry and Ben & Jerry's). I'm sure I'm forgetting someone. After all, there are rockin' donuts at Safeway. The  village's new motto should be: You Wanna Get Fat? Come to Georgetown.

Pie Sisters is open every day at 11 am; closed on Mondays.

...On The Subject Of FOOD

SUNDAY BRUNCH DONUTS AT PEARL DIVE OYSTER PALACE

I'm thinking that the item about Bill Clinton's former love of "five or six" pork chops got readers appetites up for some chops. Understandably. At this time of year it can be a treat to dine on a well-brined pork chop with homemade applesauce and roasted potatoes. Go for it. But maybe one or two instead of five or six. I recommend the butcher at Wagshall's in Spring Valley. 

WALDORF SALAD AT AMERICA EATS

But while on the subject of food, also to consider: the homemade donuts served at Pearl Dive Oyster Palace during Sunday brunch. They don't take reservations. It helps to arrive early, 11 or 12, or late, but by then the donuts are gone.

FRIED CHICKEN WITH BERRY "CATSUP" AT AMERICA EATS

Or maybe the Fried Chicken or Waldorf Salad at America Eats. This archival restaurant, created as a virtual museum piece by Jose Andres, is on OpenTable. Their drinks menu is a lot of fun, with artisinal cocktails from America's past. Also, consider trying The Hamilton, mentioned in an earlier post.

And a really good deal to consider: Maine lobsters. Bobby Moore sent an email announcing that today at Cannon's Seafood in Georgetown he would be selling 2 and 4 lb lobsters at $10 a pound. He'll steam and crack them for you, too. Give him a call and put in your order for Saturday night dinner: 202.337.8366. It's fun to stay home the weekend before Restaurant Week, when many people are out every night.

 

Former White House Chef: Bill Clinton "could eat five or six pork chops."

ROLAND MESNIER SPEAKING AT A WASHINGTON WINTER SHOW LUNCHEON

On Washingtonian today, a luncheon talk from former White House pastry chef Roland Mesnier produces some entertaining anecdotes. Pork chops! Missing strawberry cake! Read it: Bill Clinton Had a "Scary" Appetite. 

The Hamilton Brings Life Back to 14th and F Streets

THE HAMILTON HAS A FULL SUSHI BAR OFFERING A LOT OF CHOICES

If you are a fan of Clyde's and Old Ebbitt Grill you'll waste no time getting over to 14th and F Streets to check out the new Clyde's Restaurant Group enterprise, The Hamilton. It is a 24-hour extravaganza of food and music. It's epic in ambition and scope. I stopped in the other night and was impressed with the attention to detail, a Clyde's standard. The next day I did an interview with CRG CEO John Laytham for washingtonian.com. Please give it a read: A Q&A With John Laytham. 

THE HAMILTON'S COSMO, WITH TEXAS VODKA

I remember when that space was Garfinckels department store, a wonderful emporium that was Washington's answer to Bergdorf-Goodman. As a teenager I thought it was the most elegant place and still remember the first time I had birthday money to burn there, and did, and loved every minute. 

A GLIMPSE OF HALF OF THE "AFTER MIDNIGHT" MENU, AVAILABLE UNTIL DAWN

Oysters On The Half Shell DC

OYSTERS ON THE HALF SHELL FROM CANNON'S IN GEORGETOWN

Because I spent so much time talking about them today I finally decided to order some of Cannon's fresh-shucked oysters on the half shell. I made a call to Bobby at 4 o'clock and at 6 o'clock I stopped by and picked up 18 Malpeques on ice. They were beautiful. Rosé champagne was good company for those moist gems, plus a home-delivery Sushi-Ko salad, with seseame dressing, a Salmon Ceviche, and for dessert ripe Camembert spread on toasted slices of Red Truck Bakery's Harvest Wheat Bread. Happy New Year!!

Like everyone else I will celebrate tomorrow and the next day, but those occasions will be with others. Tonight was for me. It's important to have an evening with one's own self as a year ends. And what's a better year-end treat than oysters? Cannon's has a good assortment. I prefer mollusks from the north and west; the smaller and brinier the better. Kumumoto's are my faves, plus Island Creek and Belon, though Belon require a hop over to France. And why the hell not hop over to France for an oyster? There are worse excuses for a trip.

Seriously, however, oysters suit a special occasion. And Cannon's is there for you. They will also steam lobsters and spiced shrimp. They will even par-boil a lobster, allowing you to finish it at home and serve it hot. They have domestic caviar (thank you Iran for ruining the imported caviar industry) that's quite tasty, and Scottish salmon. They have good Sole. All of this only a phone call away. I'm not their shill, but I do believe in supporting good local businesses, and shouting out on their behalf as much as possible. Cannon's is more than worthy. I mean, how many independent fishmongers remain in the Washington area? Wagshal's...tick tick tick...Annapolis Seafood ...tick tick tick ... River Falls Market ... tick tick tick

Exactly. Just call Cannon's or go. It's right here.

I had champagne with my oysters, but just as wonderful is a chilled bottle of grand cru Chablis, even a premier cru of a good vintage, or very bruised vodka.

On New York Social Diary, 2011's Memorable Washington Columns

AT THE CAPITAL CLUB'S "SINATRA SOIREE"

On New York Social Diary a return to what I consider the most memorable columns of the last 12 months, including social life, travel, restaurants and rants.

I hope I represented Washington well. fyi, NYSD has more than 600,000 unique visitors a month, and the readership is global in a strong way. I receive reader messages from all over the world and I appreciate every one. Please give this compilation a read: Washington Social Diary's 2011 Memorabe Moments. 

What Christmas Looked Like

CHRISTMAS 2011, WASHINGTON, VA.

This photo captures what Christmas morning looked like to me, way out in Virginia, in Rappahannock County, after a great long wonderful and late night with friends at The Inn at Little Washington. We got to bed at 2 o'clock in the morning, joyfully pickled with Champagne and Meursault, and after sitting on a top-of-the-roof deck to admire the incredible array of stars. It was a special way to usher in December 25th. At midnight we sang Carols. In this photo you see The Inn's sheep in the foreground and The Inn in the distant background. 

What was Christmas Eve dinner? Let's see: Popcorn hallowed with layers of shaved Black Truffle, Foie Gras rolled in jingles of Black Truffle, jolly Oyster "Slurpees," merry Maine Day Boat Scallops with Gnocchi, and merry Maine Lobster, wintry Tuna "Wellington," seasonal Pomegranate Molasses Glazed Duck Breast, fruit, Stilton, and many sweets. I think some egg noggy Bourbon was in the mix, too.

Thus an early morning walk before a cheerful Christmas morning country breakfast - yogurt, granola, fresh fruit, fresh juices, eggs benedict, bacon, sausage, croissants, toast, muffins, home made jams and preserves, country butter, coffee.

Howard's Egg Nog

"HOWARD'S EGG NOG" ON THE WEEKEND BEFORE CHRISTMAS

It's always at this time of year when I'm asked to recall "Howard's Egg Nog." Back in the day my adored husband, Howard Joynt, would whip up big batches of very potent home made egg nog. In the few days running up to Christmas he offered it free of charge at his saloon, Nathans. For a few select friends he would bottle it, a tradition I continued after his death.

But now Nathans is closed and I don't have the means to pull the required many bottles of premium rum, bourbon and cognac off the shelf to make the famed home brew. Hell, like so many this year, I'm house rich and cash poor and can barely afford the eggs. Nonetheless, I love the tradition.

So, while I may not be able to offer free glasses of potent egg nog at Wisconsin and M, I am able to offer up the recipe. Worth noting: Howard composed this recipe after we attended a White House Christmas party in 1985, where we enjoyed especially the White House egg nog, and he asked one of the veteran waiters for the ingredients. It is based on that recipe plus his professional embellistments.

HOWARD'S EGG NOG

5 Egg Yolks

5 Egg Whites

1 1/4 cup sugar

3/4 cup bourbon

3/4 cup cognac

3/4 cup dark rum

1 quart milk

1/4 teaspoon salt

1 pint heavy cream

Nutmeg

Vanilla extract

The Preparation

-Combine yolks and sugar in and bowl and beat to ribbon stage

-Add bourbon, rum, cognac to yolk mix 

-Let  those ingredients rest, and while they rest

-Whip egg whites to stiff peak

-Whip the cream to medium thickness

-Fold whites and cream together, and then add yolks and alchohol, and stir for at least 1 minute

-Add spices (nutmeg and vanilla)

Chill in the refrigerator overnight. 

Serve in a punch bowl with a big chunk of premium vanilla ice cream in the punch bowl

Stir regularly when serving

Simply transcribing the recipe brings back so many memories. For example, the usual: in the kitchen at our home on the Chesapeake Bay, which was a large and terrfic "cook's kitchen," with half stone walls and a big fireplace and views of the water in three directions. Since I didn't yet own a restaurant back then (that was his business) I was seriously into cooking, (later squelched when I idid own a restaurant). I made all our meals in that kitchen, kept it tidy and pristine in an anal way. The Annual Night of the Egg Nog, however, was just the opposite. Howard was the mad scientist, whisks and blenders whirring, eggs and their shells flying. When he was done it was such a mess. However, the result, the egg nog, was glorious. He was so damned proud of that egg nog, and deservedly so.

Funny that I didn't begin drinking egg nog until after his death. But drinking his egg nog each Christmas became a loving token of remembrance - for me, for friends, and for the staff. I don't miss anything about the corner of Wisconsin and M (well, my husband) but I do miss the ritual of the egg nog. Maybe, if you were a Nathans fan, you will recreate it at home. I promise reward.

PAUL Brings Sweet and Savory to Wisconsin and M

OUTSIDE PAUL AT WISCONSIN AND M STREETS

Purely as a residential snob, I think it is unfortunate that Paul opened at Wisconsin and M rather than further up Wisconsin or one of the wings of M Street. The intersection is the least appealing part of Georgetown. But that said, Paul is impressive, and will surely be a treat for the tourists. It is quite appealing on the inside and out. I stopped by and snapped some pics. I'll confess, I've not eaten any of their food, yet. My first choice would probably be one of the pretty salads. Great place to buy a picnic lunch for the waterfront park. Paul, like Pain Quotidien, is a chain. The test will be if it can successfully compete against Georgetown's terrific indie bakery/coffee shops: Baked & Wired and Patisserie Poupon.

LOOKING FROM THE BACK OF THE SHOP TO THE FRONT

On my Facebook page, these various reader comments came in about Paul:

Claudia Taskier: "They have been all over London for a number of years and the food is consistently good." 

Maggie Moffett: "Walked by the South Beach one today. Ate there a while back and remember it being delish."

A VARIETY OF SALADS

Clarrissa Bonde: "I arrived to change planes in Paris at 6:30 Thursday morning and was delighted to see Pauls. A hot chocolate and lovely chocolate croissant got me to the next flight."

Terry Birkel: "We ate in his place in Antwerp. Addictive."

Mat Hastings: "There is also one at 801 Penna Ave. The coffee is so-so. The pastries are overpriced and, frankly, rather dull."

HANDSOME BAGUETTE SANDWICHES

EACH QUICHE IS ENOUGH TO SERVE TWO

CROISSANTS AND BUNS

GAUFRE AND CANALE

DIFFICULT TO DECIDE WHEN IT ALL LOOKS SO GOOD

Dinner at 1789

1789, FRIDAY NIGHT

I love the pub room at 1789. It is one of the prettiest, coziest and most comfortable dining rooms in Washington. Dinner there tonight with my pal Hugh Jacobsen. Absolutely a great way to end the week. He started with salad, I had Nantucket Bay sccallops. My entree was Black Bass, his was steak. My "dessert" was a cheese course, his was chocolate ice cream. All of this on a white tablecloth, by candlelight, with good service. Seriously - after a long work week, why not?

DINNER FOR TWO AT 1789

I love the pub room because of its intimate size, and because it has such a charming little bar. Once upon a time that was a stand-up bar, because it was not legal to sit and have a drink in Washington. Times have changed, and even if you aren't having dinner, it's a pretty cool place to stop in for a drink.

THE BAR IN THE PUB ROOM AT 1789

I shot these pics with the Black Keys film of the HipSta App on my iPhone 4S. I'm quite loving that particular app, having used it the other night at Cafe Bonaparte. It would be fun to shoot every groovy eatery in Georgetown, with "groovy" being the operative word.

HUGH JACOBSEN, ARCHITECT

So, as we begin the holiday season, do by all means consider choosing local, as in eating in and shopping in your own neighborhood. 

Pearl Dive Oyster Palace

At the behest of several friends I finally got over to Pearl Dive Oyster Palace last weekend. I went Saturday, and then returned on Sunday. I liked it that much. Very pleasant place. Delicious food. Good service. Interesting part of town. So, go. Here's what I have to say and show about it on New York Social Diary today: Pearl Dive Oyster Palace. Also read the review by my Washingtonian colleague, Todd Kliman, who is an actual restaurant critic. I'm just a fangirl. 

Note: all the photos in my story were shot with an iPhone 4S. 

Dinner in Georgetown: Cafe Bonaparte

SUNDAY, NOVEMBER 27 2011, 8 PM, CAFE BONAPARTE

Well, what else does one do on the eve of a MASSIVE post-holiday detox than to go out to eat and drink? So, with friends, it was off to Cafe Bonaparte tonight. Not only is it a delicious place to spend time having mussels, steak frites, incredible salads, crepes, but it is also quite photogenic. So, I'll let the photos tell the story.

 

HOLIDAY FAVES TO GIVE & HAVE

• • 
    
    
  • ALL THESE PLACES ARE IN OR NEAR GEORGETOWN, WITH THE EXCEPTION OF HALE GROVES AND ST. JUDE'S. IN MOST INSTANCES ONLINE ORDERING (**) IS AN OPTION:
  • 
    
  • Anything Red Truck Bakery (personal picks: Bobby's Breakfast, Havana Fruitcake, Bourbon Cake, Double Chocolate, Quiche)**
  • Georgetown Cupcake Holiday Flavors (personal picks: Gingerbread, Christmas Caramel, Choclate Egg Nog)**
  • Yule Log From Patisserie Poupon
  • Stocking Stuffers From A Mano (personal picks: cocktail napkins, books, ornaments, William Yeoward, candles, jewelry, sweets)**
  • Stumptown Coffee, freshly ground, at Baked & Wired (personal picks: cookies, pies, Strawberry cupcake, layer cake, granola)
  • Wine from Bacchus Wine Cellar (let Bassam choose to suit your tastes)**
  • Authentic Coca-Cola from Sprinkles
  • Movie Passes from Loews
  • A Lance Etchison Facial at Blue Mercury
  • Georgetown Pilates classes
  • HoneyBell Oranges from Hale Groves**
  • Chocolates from Fleurir**
  • A FOUR SEASONS massage
  • Burratta from Cowgirl Creamery
  • Fresh Steamed Lobster from Cannons
  • Chocolate Covered Pecans at Morgan's Pharmacy (also soaps, scents, cards)**
  • Christmas Ornaments from St. Jude's

 

A Visit to Disney and Daytona, on NYSD Today

DISNEY, DONE UP FOR THE HOLIDAYS

A travel report on my quick trip last week to Florida, on New York Social Diary today: "A Disney and Daytona Interlude." 

The trip was part business and part pleasure, but the business was also pleasure and I made the pleasure into business. So, there ya go. All too brief a visit, and really did not want to head back north at the end. I'm so over winter--already. Tough sitatuion since it hasn't begun. Which is why I would move to Texas, and there are parts of Florida I like, too. Especially Miami. Miami is sweet and has it all - style, food, culture, sports, energy - plus ocean and weather. Alas, no Miami this trip. 

Jamie Stachowski Explains Stop Work Order

GRIFFIN MARKET IS MOVING TOWARD A NEW DAY

Side by side on Griffin Market's front door are a work permit and a stop work order claiming there is no work permit. In other words, business as usual in DC. This morning I talked to Jamie Stachowski, the new tenant, and he said he's caught in some (hopefully) minor bureucratic red tape. Yes, he has a permit to do work on the building, but according to DC it doesn't cover the whole job and he needs to get another permit to cover the other part of the job. Thus the stop work order. Worst case scenario, he said, was his Stachowski Charcuterie would open after the first of the year.

 

Congratulations to Paul Wahlberg and his Brother...

PAUL WAHLBERG, ON THE LEFT. (courtesy of Wahlburgers)

Congratulations to Paul Wahlberg, former chef at Nathans, who opened his Wahlburgers burger place today near home in Hingham, MA. His business partner is brother Mark Wahlberg. 

After Paul left Nathans he and his wife returned to the Boston area. For a while he was back in the restaurant biz, and then for a while went on location to cook for his actor brother (sound familiar? as in "Entourage") and then returned to Hingham to open his own place, Alma Nova (named after Mom, Alma). Alma Nova is next door to the prototype Wahlburgers.

DONNIE, ALMA, PAUL AND MARK WAHLBERG AT THE OPENING OF WAHLBURGERS (courtesy of Wahlburgers)

I hope for Paul that this is just the first installment of his burger business. Go Paul! Open one in DC. Then, Top Chef!

Voila Et Voila

MOULES FRITES AT ET VOILA ON MACARTHUR BOULEVARD IN PALISADES

Just about every time I drive along MacArthur Boulevard and pass Et Voila restaurant I am curious about the place. Today, spotting an empty parking space, I stopped and went in for lunch. It was a pleasure. Because of its Belgian roots I ordered the steamed mussels in broth, with French fries and a green salad, but there were many other tempting dishes on the menu. The fries were probably the best I've had in Washington. Dessert was pear tart with beer ice cream. Yes, beer ice cream. Yum.

It's a narrow and compact restaurant, but therefore cozy. It has four or five seats at the bar, where I sat. Good wines by the glass -- I had the '09 Chablis -- and an extensive beer menu, as is appropriate for a Belgian bistro. There are two tables outside.

Here are some more photos from lunch at Et Voila:

Here's more good news: Et Voila is open every day. The location is 5120 MacArthur Boulevard. The phone is 202.237.2300. The website is here.

Memo to Georgetown: Check Out Foggy Bottom

 FOGGY BOTTOM'S VERY COOL NEW BLOCK, WHICH SHOULD MAKE GEORGETOWN A LITTLE ENVIOUS

Have you walked over to Foggy Bottom lately? To the block that once was George Washington Hospital, then a hole in the ground, and now apartments, offices, and a quite cool collection of bistros, markets and, especially, an innovative Whole Foods Market. As I wandered the amazing new Whole Foods I wondered, "why isn't this in Georgetown? Why isn't this in Georgetown Park?" It makes Glover Park Whole Foods feel out of date. How? All kinds of new ways to shop, a lot more self-serve, and food concessions -- almost like food halls, but better -- with everything from Kaz Sushi Bistro to made-to-order grilled burgers. The only thing missing is self check-out. The check-out system is a little controlling, but still functional, like Trader Joe's.

Here are some pics:

 







The store has two levels. I didn't get downstairs, because the main level has everything I'm after -- lots of fresh food, ready to go. They also have a parking garage. The garage entrance is on 22nd Street. You go through one gate, down to the 3rd level, and through another gate, which is two too many gates, but you get 90 minutes free parking (with a receipt) and after you've gone through the drill once you'll have the system mastered. 

 INSIDE "BURGER, TAP & SHAKE," WHERE THE BURGERS START AT $6, THE SHAKES AT $5 AND THE FRIES AT $3

Out the door and around the corner are other interesting places to explore, and the folks at Vornado should take a look, if they haven't already. Why not fill Georgetown Park mall with a range of interesting eating places? Chelsea Market is the prototype. Georgetown is so needy in this regard. We have Dean & Deluca, which too often feels a day away from closing, but we are behind the curve in the restaurant scene, and if we're not careful we'll become known as a mecca of tourist traps and unchallenged group ownership. 

This one block has Burger, Tap and Shake, a bar and burger joint; Devon & Blakely, which appears to be a hip sandwich and salad concept, but a little weird up in the gills about photos being taken ("No, No. Take your camera out of here. No photos. No photos!") ...not exactly modern in a cell camera world. Later I inquired with the manager, who said it was due to fer the look would be copied somewhere else. (I think I saw "this look" 5 yrs ago in LA, but whatevs). But moving on, there's Circa, with an all day menu, and Mediterranean Roti. Lots of outside seating. Also a Sweetgreen, with seating.

These places are easy walking distance from Georgetown, but I wish they were all in Georgetown.

Across the street (on K between 22nd and 21st, north side) is a great new burger place, Bobby Flay's Bobby's Burger Palace. I say "great" and "new" based on one visit, but my burger was delicious, cooked just the way I like it, with some crunchy char on the meat, and the lettuce, tomato and onions tasted freshly cut. My strawberry milkshake was very good, not too thick, not too sweet; the french fries -- sweet potato -- were still hot and crispy, not soggy. I hate cold/soggy fries, but get served them all too often. 

AL FRESO DINING AT ROTI

 WHITE TABLE CLOTHS AT CIRCA FOGGY BOTTOM

Face it, 95 per cent of the time you order fries in a restaurant they are frozen. There are exceptions. But most restaurants serve frozen fries, just as they serve frozen fish, lobster meat that arrived at the restaurant in a plastic bag, not alive and in its shell, and burger patties that come pre-cut. Budgets robbed restaurants of freshness. But there are ways of dealing with frozen fries that maintain their integrity, ways of cooking them, especially using fresh oil - not oil that's been around all day and also used for the calamari. Better yet, cook them twice! (I always ask for well done). If you order a lobster dish, ask your server. "Is the lobster meat from a fresh steamed lobster in your kitchen or from lobster in a bag?" 

But I digress.

Check out Foggy Bottom. I hope Vornado will, too. I also hope Vornado will consider immersing itself in the community a little more. Come to the events. Speak to CAG and the ANC, make yourselves available, get to know people, have an intimate lunch with the local bloggers like Topher Mathews at The Georgetown Metropolitan, Beth Solomon at Georgetown Dish, Shaun Courtney at Georgetown Patch. Maybe have lunch in Foggy Bottom. hahaha.

Scheele's Market Wins A Reprieve

 THE SUN SHINES ON SCHEELE'S MARKET FOR THE FORESEEABLE FUTURE

I stopped into Scheele's today to talk to Mr. and Mrs. Lee about their meeting last night that was to focus on whether the store would close or stay open. They both had big smiles, and Mrs. Lee gave me a big hug. She said all the issues were worked out, they have a new agreement, and Scheele's will remain open for the foreseeable future. They said they met with "the committee," which sounds like something out of "24," but this is Washington, after all. Whatever works. 

So, we still have a corner market at 29th and Dumbarton, the area workers still have Mrs. Lee's sandwiches, we still have Georgetown Bagelry bagels on weekend mornings, and on and on. And you can buy a signed copy of my book there, too! How's that for a full service market? 

Mrs. Lee said my Sunday post helped. Who knows? But we should all patronize and speak up on behalf of our sole-proprietor neighborhood businesses. That's how we keep them healthy. For example, do you get your prescriptions filled at CVS or Morgan's Pharmacy? Please switch to Morgan's. They work with doctors, take insurance, keep track of your history, and deliver to your doorstep. It's very personal service, and a terrific neighborhood haunt. The best kind. Like Scheele's.

Stachowski Charcuterie to Move In to Old Griffin Market

 LONG-EMPTY GRIFFIN MARKET WILL SOON HAVE NEW TENANT: JAMIE STACHOWSKI

Topher Mathews at The Georgetown Metropolitan broke this news to me a week or so ago, and it was confirmed today by Missy Frederick in Washington Business Journal: Jamie Stachowski, the sausage-maker well known locally for his presence at area farmers markets, will take over Griffin Market. An opening date has not been announced, but the realtor involved confirmed the lease. Reportedly the new market will sell all sorts of sausages, of course, but also provide butcher-cut meat.

I hope he expands to sides so it will be possible to pick up a whole meal, as we were able to do when it was the Griffin Market of yore, when Laura Bonino prepared home-cooked meals. I assume the wine and beer license is still active. Regardless, it will be nice to have the space filled with a home-made food operation.

In the WBJ, Missy writes: The chef is a well-known name around D.C. Before his sausage business, which operates under the name, Stachowski Brand Charcuterie, he was the opening chef for the sports bar/Eastern European restaurant Thirsty Bernie's in Arlington. He was also the chef behind the now-shuttered Restaurant Kolumbia and worked for D.C. legend Jean-Louis Palladin. Plus, he stars in the "Meat America" special on The History Channel.

Should he offer Anthony Weiner the counter job? Synergy.

Oktoberfest, on New York Social Diary Today

In a week it will be October and any day autumn's first bracing wind will blow into town, bringing with it the urge to be vigorous, eat well and curl up by the fire. The curling up is a pursuit best left to two, but the eating well is extra fun when shared, especially at Washington's Old Europe restaurant, where the Oktoberfest celebration is underway.

Oktoberfest at Old Europe is the focus of my NYSD column today, a reprise of a piece we posted a year ago. It is an evergreen. Do go for the schnitzel and the beer, do make a reservation: 202.333.7600, do go with friends and an appetite (and a thirst).

Griffin Market By The Sea

 GRIFFIN MARKET, GEORGETOWN, IN THE GOOD OLE DAYS

At least a few times a week, when contemplating what to have for dinner, I have a sense memory of the ease of life when Griffin Market was open at 28th and P Streets. I'd call up the menu on my Blackberry, email owner Riccardo Bonino with my order, and swing by and pick it up. Voila. Excellent dinner on the table a few moments later. It was even better when entertaining a friend, because the food always impressed. 

So, while the news of their closing was sad for the hand made food lovers of Georgetown, for Riccardo and Laura and it has brought a good turn of events. They have happily relocated to charming Beaufort, SC., where they will open Griffin Market By The Sea in October. Hooray for them. Laura wrote, "Our restaurant space here is nice, about 40 seats, 60 with the patio. It needs just a little renovation and is in a great spot in Beaufort." She also said rent is "25 - 30% of DC prices." Do they miss us? Yes, she said. "As much as we love it (we) miss everybody."

I keep hoping some clever food entrepreneur will see the opportunity at that empty corner, and that the landlords will see the opportunity of a nurturing rent for a tenant who fills a niche. 

Nonetheless, it was great while we had Griffin and I wish heaps of success on Griffin Market By The Sea. I wonder if they deliver? 

LATER: I got my answer. Riccardo will ship wine and cheese, which is good news. Follow him on their website here. Their street address is: 

Griffin Market by the Sea

403 Carteret St Beaufort SC 29902

The Evening Of...Irene

A FORCE 9 DARK N' STORMY CHEZ JACOBSEN

Ruth and Simon Jacobsen hosted a hurricane cocktail party this evening where the cocktail du soir was a Dark 'n Stormy. Simon makes a Force 9 Dark n' Stormy, meaning he uses powerful 151 proof Gosling's Rum, which he mixes with Ginger Beer, and a wedge of lime, over ice. At that wattage it is a drink you sip gently, sparingly. Otherwise, you become the hurricane. It was fun to photograph, though. 

A TOAST FROM OUR HOST, ARCHITECT SIMON JACOBSEN

I was impressed that some of the guests traveled distances -- like, from Northern Virginia -- while others of us walked a few blocks in the wind and rain. Everyone laughed because the New York airports are closed but Reagan National is still open with flights coming in and going out. Does that mean DC is at long last tougher than NY? We wondered. The other topic was whether we'd lose power in Georgetown. Half said "yes," and half said "no." 

OUTSIDE THE JACOBSEN'S AT 6:30 PM

I got a message from the Bayou that they are hosting a public "Hurricane Party" tonight with actual hurricanes - as in the drink. The message said, "Come ride out the storm with authentic New Orleans style hurricanes, gumbo and live music." But, please, no New Orleans style storm. The Bayou is at 2519 Pennsylvania Avenue, NW. The drinks are $5, the gumbo is $3. "All night," the message said. The entertainment is Zachary Smith and the Dixie Power Trio. Go for it.