Young and Hungry

Ice Cream Sandwich Luge Coming to Pop’s SeaBar

popsPop’s SeaBar will have plenty of boardwalk classics—fried oyster sandwiches, peel ’n’ eat shrimp—when it opens in Adams Morgan on Sept. 4. The sister restaurant to Cashion’s Eat Place will also have one treat that really should have caught on much sooner: the ice cream sandwich luge.

Basically, it works like this: You get an ice cream sandwich. Then, using your tongue or a small tasting spoon, you carve a channel—the “luge”—in the center of the ice cream. Finally, your pour a shot of booze from one end of the ice cream tunnel into your mouth. Finish by consuming the sandwich.

The invention comes from bartender Eddie Kim, who’s consulting on the drink menu. Kim used to prepare the luge as an off-menu late-night special at Room 11 using a mini mint chocolate chip ice cream sandwich and a shot of Amaro Meletti. “It’s always been kind of a joke and kind of spread around the city,” Kim says. The idea was inspired by the bone marrow luge—a fad among bartenders several years ago—where a shot of amaro or sherry was poured down half a bone after the marrow was cleaned out.  Read more Ice Cream Sandwich Luge Coming to Pop’s SeaBar

Winner of Ballston Restaurant Challenges Seeks More Funds on Kickstarter

Christiana Candon won a year of free rent, a $245,000 interest-free loan, free legal services, and free financial advising as the winner of Ballston BID’s controversial Restaurant Challenge. Now she’s seeking an additional $15,000 via Kickstarter for her Spanish restaurant, which will be called SER (Simple, Easy, Real).

The restaurant, located at 1110 N. Glebe Road, will serve Spanish food, but not tapas. Rather, the menu will feature other traditional dishes, including recipes from the family’s mothers and grandmothers.

Candon says in a Kickstarter video that she plans to use the money to make the space “a little more homier and inviting than it currently is.” That will mean renovations for an open kitchen, patio furniture, tables, chairs, lighting, a new dishwasher, an indoor herb garden, frames for photos, linens, plates, glassware, and more. “This is sort of like a bridal registry for our new venture,” Candon writes.

Candon's restaurant concept was among the final two in the Ballston BID's Restaurant Challenge, in which eight finalist chefs and restaurateurs competed for a lease earlier this summer. Her Spanish tavern, initially called Casita, became the winner after competitor Victor Albisu dropped out of the contest two days before a final cook-off.

If all goes according to plan, Candon hopes to open SER in December.

Red Light Expands Beyond Sweets

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If you didn’t want to wind up in a sugar coma at 14th Street NW’s Red Light, you were previously limited to cheddar straws and popcorn. Now the cocktail and dessert bar has expanded its savory options with a “crostini bar,” flatbreads, and other bar snacks.

The crostini options ($6 to $8) include toppings like infused butters, duck confit with tallegio cheese, Brussels sprouts with pancetta and mustard oil, and beets with pistachios and pistachio butter. Flatbreads ($10-$12) are both savory (wild mushroom) and sweet (figs, chocolate, hazelnut, gorgonzola, and mascarpone). There’s also a cheese board, charcuterie board, and bar nuts with nori seasoning.

Meanwhile, Red Light has hired Jonny Fellman as its new “Master Drinksmith” to oversee the cocktail program built by co-owners and bartender brothers Ari and Micah Wilder. Fellman previously worked at now-closed Againn and at the Quill at The Jefferson hotel. Some of his new creations include the Magdalene with gin, elderflower liqueur, and lemon and the Coal Miner with rye whiskey, sweet vermouth, Sambuca, and angostura bitters.

Red Light, 1401 R St. NW; (202) 234-0400; redlightbardc.com

Last Night’s Leftovers: Pastries Edition

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A guide to Asian bakeries [Eater]

Red-sauce Italian joint Alphonse Italian Market and Osteria is now open. [Post]

Rockville restaurant Quench has new ownership. [Eater]

Florida Avenue Grill prepares for its 70th birthday. [PoPville]

Food events to check out this week [Washingtonian]

New York-based tea business moves to D.C. and plans to open tea room. [WBJ]

Where students spend dining dollars off-campus [City Desk]

Photo via Shutterstock

A Sneak Peek of DC Harvest, Opening Soon on H Street NE

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The first time brothers and Montgomery County natives Jared and Arthur Ringel worked together was at Ledo Pizza during high school. In the years since, Arthur went on to cook at Vermillion, Vidalia, and Hank’s Oyster Bar. Meanwhile, Jared gravitated toward the front of the house, most recently managing at HomeMade Pizza Co. Now, the two have reunited to open their own restaurant, DC Harvest Kitchen & Bar, which will debut on H Street NE on Sept. 2.

The menu has plenty of seafood options given the two years Arthur spent at Hank’s. The chef hopes to highlight invasive fish like blue catfish, snakehead, and lion fish. He’ll also serve a limited selection of oysters, crudo, and other raw-bar options. Arthur says he plans to use the bycatch from scallop boats: “Sometimes they accidentally catch nontargeted species and instead of wasting them or throwing them back, the fishermen can keep them and sell them,” Arthur says. His purveyor will call him from the docks and ask if he wants some rockfish, tilefish, or flounder. “It will be be at my door in three hours,” he says. “And those will be kind of the off-the-menu specials.”

Read more A Sneak Peek of DC Harvest, Opening Soon on H Street NE

Capriotti’s Opens in Rosslyn Today With Free Sandwiches

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Home of the year-round Thanksgiving-themed sandwich and Joe Biden fave Capriotti’s opens its second D.C.-area location in Rosslyn today. The first 100 people in line at 11 a.m. will receive a free Bobbie sandwich (turkey, cranberry sauce, stuffing), and the first 50 will also get certificates for free Bobbies for a year. (Which actually translates to two subs a month for a year.)

When the Wilmington, Del.-based chain opened its first area location in downtown D.C. in November, Biden dropped in. This time around, the closest thing to a White House celebrity will likely be the Nationals’ Presidents, who will be on hand to rally the crowd and pose for photos.

Expect even more Capriotti's locations soon. Local George Vincent Jr., who brought the franchise to D.C., plans to open a dozen more in the region over the next two years.

Capriotti's, 1500 Wilson Blvd., Arlington; (703) 465-2277; capriottis.com

Photo courtesy Capriotti's

Last Night’s Leftovers: Chaplin Edition

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Charlie Chaplin-themed restaurant threatened with lawsuit from late actor's estate. [Post]

Five Guys closes in Dupont. [Post]

Six restaurants with Sunday suppers [Zagat]

Justin Bittner is heading back to Bar Pilar, now under chef Jesse Miller. [Don Rockwell]

Booze delivery app Drizly launches. [Eater]

Are food boats the next food trucks? Probably not. [NPR]

Photo by Jessica Sidman

 

Bike Between D.C.’s Breweries (and Distillery) This Weekend

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If you prefer a bike seat to a bar stool, get in on the D.C. Beer Week action Saturday with Bardo's bimonthly brewery bicycle tour. At 1 p.m., meet at the Brookland Metro’s west entrance, then ride to DC BrauNew Columbia Distillers, and Atlas Brew Works. Then five-mile journey ends at Bardo's brewery and beer garden at 4 p.m. with $4 pints, $11 pitchers, and a cornhole tournament.

Bardo just began brewing only a few weeks ago, so you can finally check out the suds they make on-site, if you haven't had a chance. A chestnut oak aged stout and a dry hopped pale ale were both introduced this week. 

Check out Y&H's other top picks for the final days of D.C. Beer Week here.

Photo via Bardo

Last Night’s Leftovers: Eden Center Edition

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Tenants of Eden Center in Falls Church sue landlord for poor conditions. [Post]

Inside the PornBurger guy's exclusive supper club [Thrillist]

Toki Underground will serve street-food breakfast at Union Market. [PoPville]

Mintwood Place team's new Shaw restaurant will be called Convivial. [Washingtonian]

Take a look at the menu for Pop's SeaBar, coming to Adams Morgan. [Eater]

Bar and restaurant openings to look forward to this fall [BYT]

Photo by Jessica Sidman

The ’Wiching Hour: Denizens Brewing Co.’s Smoky Pulled Pork

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The Sandwich: Smoky Pulled Pork

Where: Denizens Brewing Co., 1115 East-West Highway, Silver Spring

Price: $11

Bread: White sandwich roll

Stuffings: Pulled pork, cider vinegar slaw, house-pickled onions, sauce #5 (a sweet and smoky Kansas City–style barbecue sauce)

Thickness: 4.5 inches

Pros: The guys behind the BBQ Bus food truck, who’ve expanded into the kitchen at Denizens, have created a pulled pork sandwich that’s rich and sweet without being overwhelmingly fatty. The meat arrives dripping like a leaky faucet but remains chewy and moist—and magically unsoggy. The slick, smoky sauce adds a pleasant tang to the porkiness, while the crisp, sour veggies bring a cool crunch. Read more The ’Wiching Hour: Denizens Brewing Co.’s Smoky Pulled Pork

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