Young and Hungry

Sauf Haus Bier Hall Opens in Dupont Circle This Week

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The owners of Public Bar are expanding next door with an upscale German-ish tavern called Sauf Haus Bier Hall. It will open above Shake Shack on July 24.

The two-story bar with a 2,000-square-foot rooftop patio will have 16 beers on tap, plus some cans and bottles, predominantly from Germany and elsewhere in Europe. Sauf Haus's website boasts: "Gone are the frilly cocktails and in is a cold simple pint." Paradoxically, a press release for the same place promotes "specially designed cocktails, inspired by German influences."

Bavarian-style pretzels will be the only food served for the first two weeks. The menu will eventually expand to bratwursts, frankfurters, and… oysters. Because, why not?

Check out more photos below. Read more Sauf Haus Bier Hall Opens in Dupont Circle This Week

No Gimmickry or Overpriced Beers for Brightwood Bar & Restaurant

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A no-frills neighborhood spot called Brightwood Bar & Restaurant is on its way to 5501 14th St. NW this fall. "This is not going to be a destination place. Kids aren't going to come from Potomac and McLean to swill from expensive beers," says first-time restaurateur Michael Stone, who’s background is primarily in law and in government. "This is people and their kids walking over to have a good meal in a good environment."

Stone plans to serve standard American fare "done right" at reasonable prices. He wants to have plenty of options for vegetarians, plus some healthier alternatives to the typical deep-fried foods. As for drinks? Expect something equally simple. "I see bars and they've got every bourbon under the sun," says Stone. "I think we'll have a couple." Stone isn't setting anything in stone yet; he wants the place to adapt to whatever the neighbors ultimately want.

The two-story space will be made up of exposed brick, steel, and "cool lighting." The first floor will have a dining room with a community table, banquettes, tables, and an open kitchen. Upstairs, there will another bar and skylights—"light and easy and comfortable," Stone says. He anticipates he'll be able to sit more than 100 people inside and an addition 100 outside. He's looking to have a bar that's integrated into the window downstairs to help serve the patio. He's also considering a play area outside for kids under five, so parents can entertain their children while they have a beer.

Assuming all goes as planned, Stone aims to open Brightwood Restaurant & Bar by Thanksgiving.

Photo via Google Maps

Nationals Park Ranked Among the Best Ballparks for Vegetarians

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Buy me some peanuts and cauliflower sandwiches? People for the Ethical Treatment of Animals (PETA) has named Nationals Park the No. 5 most vegetarian-friendly Major League ballpark in the country.

Among the reasons cited in the decidedly unscientific ranking: the roasted cauliflower sandwich from Mike’s Isabella’s G, the vegan crab cake and vegan cheesesteak from Field of Greens, the veggie sloppy Jane from Grand Slam Grill, falafel from Schwafel, and veggie quesadillas from El Verano Taqueria. Many of these meat-free options are new as of this season: Field of Greens, for example, is the first vegetarian-only concession stand at the stadium.

Nationals Park was beat out by the ballparks for the New York Mets, Pittsburgh Pirates, Philadelphia Phillies, and in first place, the San Francisco Giants.

You can find a full list of the vegetarian options at Nationals Park here. Granted, a lot of them are French fries.

Photo by Darrow Montgomery

Last Night’s Leftovers: Cake-Pop Edition

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Washington's first cake-pop boutique could open in November. [Post]

14 hours eating endless mozzarella sticks at TGI Friday's [Gawker]

Fed Restaurant in Adams Morgan "closed for repairs." [PoPville]

Veritas Wine Bar will close in August. [Eater]

Try the skate wing tempura at Crane & Turtle. [Zagat]

28 next-level ways to eat ice cream [BuzzFeed]

Photo of random cake-pops via Shutterstock

Where to Find Burgers and Ice Cream Galore This Weekend

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It's a good weekend for gluttony: two Saturday events will allow you to overindulge in either ice cream or burgers. (Or, ya know, both.)

From 1 to 4 p.m. tomorrow, head to Dock 5 at Union Markets for the annual DC Scoop festival featuring ice cream, gelato, ice cream sandwiches, popsicles from more than a dozen different vendors. Among the participating purveyors: Dolcezza, Ice Cream Jubilee, Milk Cult, Shake Shack, and Gifford's Ice Cream. The free event will include ice cream-eating contests, raffles, and other giveaways, as well as a competition to see whose frozen treats reign supreme. And if you need a break from the sweet stuff, Timber Pizza Co. and Luke’s Lobster will also serve food. 

Meanwhile, the D.C. BRGR Bash from noon to 6 p.m. at the former District Flea lot (945 Florida Ave. NW) will pit burgers from 10 restaurants against each other. The participants include Willow Restaurant (the defending champion), Burger Tap & Shake, Old Ebbitt Grill, Fainting Goat, and Granville Moore's. A $27 ticket includes five pre-selected "not-so-mini-burgers" from the competitors plus access to games and live music. A $47 ticket buys access for two people plus burgers from all 10 competitors. (Tickets are $30 and $50 the day of the bash.) There will also be beers from DC Brau, Atlas Brew Works, and New Belgium. Get more info and purchase tickets at dcbrgrbash.com.

Photo courtesy DC Scoop

Americans Finally Forced to Say “Gyro” Correctly

gyro GRKMarking a small loss for strict spellers, but a huge gain for right-thinking people everywhere, a fast-casual Greek restaurant opening near Dupont today will insist on the correct pronunciation of its main menu item by spelling it phonetically.

"'YEE-RO,'" says Alex Alevras, principle partner of GRK Fresh Greek. "You know it as 'JAI-RO.'"

Americans have been slaughtering the name of the classic Greek dish, which typically consists of meat roasted on a spit and served in a pita, more or less since gyros arrive on U.S. soil in the mid-20th century. Unlike some people (possibly including the writer of this post, who may or may not have gotten into a dozen rageful arguments on the topic despite possessing no knowledge of the Greek language and no connection to Greece whatsoever), Alevras doesn't take the mispronunciation personally.

"I always thought it was funny," says Alevras, who hails from the suburbs of Athens. "Especially when fellow Greeks called it 'jai-ro.' It's not a huge deal, obviously."

Still, accurate pronunciation was important enough for GRK to spell "gyro" as "yeero" on the menu. "It's the correct way to do it," says Alevras.

GRK, a New York import making its first expansion into D.C., will feature traditionally roasted yeeros that have been marinated in spices, Greek yogurt ("Greek Greek, from Greece," Alevras clarifies), and Greek olive oil. Customers can choose from lamb, beer, chicken, pork, or portobello mushroom yeeros, served in a pita, over a salad, or plain on a plate. Frozen Greek yogurt and a variety of Greek sodas will also be on the menu.

GRK Fresh Greek, 1140 19th St. NW; grkfresh.com

Photo by Kelsey Duke

Last Night’s Leftovers: Brunch Edition

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Why wine prices vary at small specialty stores [Post]

Where to eat brunch around town [Eater]

India Gate opens in Dupont from former Bombay Club cook. [Barred in DC]

Cafe du Parc welcomes a new chef. [Zagat]

How long meats are cooked at Fat Pete's Barbecue [Express]

CityCenterDC restaurants are hiring. [WBJ]

District Doughnut opening approaches. [PoPville]

Photo by Jessica Sidman

Comparing D.C.’s New Crop of South American-Inspired Steakhouses

D.C. has long been overrun by steakhouses, but now a new breed is popping up. Within just more than a year, three South America–inspired steakhouses have opened—all within about a mile of each other. But they’re not all serving the same asados and pisco sours. Consult our handy guide to tell them apart.

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Chart by Carey Jordan

Remixology: Make Us a Drink With Strawberry Go-Gurt

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Bartender: Boris Stojkovic

Where: Copperwood Tavern, 4021 Campbell Ave., Arlington

Mystery Ingredient: SpongeBob Squarepants Strawberry Riptide Go-Gurt

Bartender Response: Stojkovic wasn’t familiar with Go-Gurt, the slightly scary drinkable yogurt packaged in a tube and marketed to kids, but he knew he could work with yogurt: “Yogurt is something we grew up eating in Serbia.” His reaction after trying Go-Gurt for the first time? “It’s not that bad.”

What We Got: A Go-Gurt and moonshine cocktail. Still with us? This unholy-sounding combination is a spin on a pisco sour with Ole Smoky Tennessee Moonshine instead of pisco. “I’m trying to get everyone to drink moonshine,” Stojkovic said. Read more Remixology: Make Us a Drink With Strawberry Go-Gurt

Are You Gonna Eat That? Sushi Taro’s Soft-Shell Turtle Soup

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The Dish: “Suppon” or soft-shell turtle soup with scallions, mochi, and mizuna (Japanese greens)

Where to Get It: Sushi Taro, 1503 17th St. NW; (202) 462-8999; sushitaro.com

Price: $30 à la carte (not listed as an à la carte option, but available upon request), or $90 per person as part of the tasting menu.

What It Is: A steaming bowl of turtle soup that has two chunks of dark, golf ball–sized meat. (No shell included.) Soft-shell turtles can be found at Chinese markets, and turtle meat is considered a rich Japanese delicacy. Read more Are You Gonna Eat That? Sushi Taro’s Soft-Shell Turtle Soup

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