Young and Hungry

Veloce Opens Today With Breakfast Pizzas

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Among the most underrated of pizzas is the breakfast pizza. No, not the kind from the night before reheated in the microwave because you ran out of cereal. I'm talking about scrambled egg- and applewood smoked bacon-topped pies. This oft-neglected offering is now available as early as 7 a.m. at Veloce, the latest entrant in the fast-casual pizza game.

Veloce, which offers brick oven-fired personal-sized pizzas, comes from Pizzeria Paradiso owner Ruth Gresser. The restaurateur of 20-plus years aims to mimic the Neapolitan-style pies served at her Dupont, Alexandria, and Georgetown restaurants with a custom-designed oven from Belsville, Md.-based Marra Forni that can cook up to 25 pizzas at a time.

The five-inch breakfast pizzas cost $5 each. (My only quibble: All the eggs in the a.m. are scrambled, not over-easy.) There are also breakfast calzones and a "pocket" stuffed with smoked salmon, herbed mascarpone, cherry tomatoes, capers, and red onion. Compass Coffee supplies a dose of caffeine. Read more Veloce Opens Today With Breakfast Pizzas

Another App That Charges for Prime Restaurant Reservations Launches in D.C. Today

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Want a last-minute reservation at a popular restaurant at 8 p.m. on a Friday? D.C. now has two apps for that—if you're willing to pay.

San Francisco-based Table8 launched here in January, offering otherwise unavailable tables at trendy spots like Minibar, Kapnos, and Fiola Mare to anyone willing to cough up $20 to $50 for a two-top.

Today, one of the service's competitors, Resy, is launching in D.C. The New York-based app functions similarly to Table8: If the dining room isn't full, you can book a table for free, just like OpenTable. But when seats become scarce, a reservation fee of up to $25 per person goes into effect. (All tables are free for the next two weeks.) Resy will partner with about 15 local restaurants to start, including Rural Society, Mintwood Place, Sushi Taro, Tosca, and Peter Chang in Arlington. Some places like Doi Moi and Estadio are on both Resy and Table8. All of Resy's reservations are confirmed via text message.  Read more Another App That Charges for Prime Restaurant Reservations Launches in D.C. Today

Last Night’s Leftovers: D.C.’s Food Identity Edition

IMG_2313Food critics from around the country weigh in (anonymously) on D.C.'s food scene. [Washingtonian]

Where to find the best tacos around D.C. [Drink DC]

The Trump hotel will get a restaurant from Geoffrey Zakarian. [Eater]

100 Montaditos closes in Rosslyn. [ARLnow]

Photo tour of Lapis Afghan Bistro [BYT]

Pie Five Pizza Co. is coming to Tenleytown. [PoPville]

Rasika West End does brunch. [Post]

Photo by Jessica Sidman

District Winery Coming to Navy Yard

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It looks like D.C. could be getting its first winery. A "multipurpose facility" called District Winery has applied for a liquor license at 385 Water St. SE. An Alcoholic Beverage Regulation Administration notice says the place is looking to have 450 seats (with a total capacity for 750) plus dancing, a 100-seat summer garden, and a wine pub.

It appears that the winery comes from the people behind Brooklyn Winery in New York. (The LLC behind District Winery is registered with Brooklyn Winery's Williamsburg address.) Y&H has contacted Brooklyn Winery for more information. Stay tuned for updates.

Photo via Shutterstock

D.C.’s Latest Hybrid Dessert: Cake Push Pops

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Cronut mania begat an entire genre of franken-desserts. The latest icing-topped monster is a cross between a cake pop and a push-pop: the cake push-pop. Fueled by the popularity of baking experiments on InstagramHaley Raphael, along with her boyfriend Jesse Mates, launched Pops by Haley in November as a part-time venture. The business has now expanded to a full-time operation working out of Union Kitchen. In addition to catering events, Pops by Haley hosts a number of one-off pop-ups, sells the products online, and will have a presence at Union Kitchen Grocery, opening Monday.

Raphael, who previously worked at the corporate offices of Sweetgreen, was inspired by the Flintstones ice cream push-pops of her youth. "I'm a huge nostalgic '90s fan," she says. She touts the fact that, unlike cupcakes, they're easier to transport and less likely to leave your fingers covered in sprinkles and frosting. "You can eat it with one hand and hold your drink in the other," she says.

The pops come in flavors chocolate peanut butter, birthday cake, cookies and cream, s'mores, and red velvet. Raphael also has a line of alcohol-infused flavors including a margarita pop with vanilla cake and tequila-lime frosting and another vanilla pop with Champagne buttercream frosting. Just don't expect to get drunk—each boozy pop contains less than 5 percent alcohol. For events, Raphael will offer custom flavors and labels as well as DIY cake push-pop making stations. The standard flavors cost $39 a dozen, and the alcohol infused ones are $43. At Union Kitchen Grocery, a single pop will go for $5.

Although she's focusing exclusively on cake push-pops for now, Raphael is looking to add other desserts to her product line.

"I hope to become the next Baked by Melissa or Dominique Ansel big dessert craze," she says. "I hope I'm headed in the right direction."

Photo courtesy Pops by Haley

One Eight Distilling Launches Series of Limited-Edition Spirits

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One Eight Distilling has already produced a vodka and a white whiskey, and a gin is coming this June. But it won't take years before the Ivy City distillery releases a brown liquor.

Founders Alexander "Sandy" Wood and Alex Laufer obtained 36 barrels of 9-year-old rye bourbon from the MGP (formerly Seagram) distillery in Indiana and have been aging some of it in 30-year-old Oloroso sherry casks from Spain for more than three months. They'll release the sherry-finished bourbon, which is called Untitled No. 1, on May 16—the faux-holiday of World Whisky Day. The distillery will host tours and tastings plus food from Pepe, José Andrés’ food truck from 1 to 4 p.m.. Then from 5:30 to 7:30 p.m., the release festivities will continue at Derek Brown's sherry bar Mockingbird Hill and his whiskey bar Southern Efficiency with cocktails and flights featuring the spirit.

Untitled No. 1 is the first in a series of more experimental limited-edition spirits that the distillery will release every three to four months. Untitled No. 2 will be a Tennessee sour mash whiskey also aged in a sherry cask. One Eight sent some of its emptied bourbon barrels to DC Brau, which is using them to age its Penn Quarter Porter and Wings of Armageddon. The barrels will eventually come back to the distillery, so they can produce a beer-finished product. Wood and Laufer are also loaning some barrels to Vigilante Coffee to age coffee beans and will then use the them for a coffee-finished spirit. Read more One Eight Distilling Launches Series of Limited-Edition Spirits

Last Night’s Leftovers: Rosslyn Edition

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New and upcoming places to try in Rosslyn [Eater]

The Pub & The People opens in Bloomingdale today at 5 p.m. [PoPville]

What to expect from Ankara, coming to Dupont Circle [Washingtonian]

Six can't-miss food and drink events in May [Zagat]

The best places to drink outside in D.C. [DCist]

Frankly . . . Pizza! tosses pies that reach for perfection (and come close). [Post]

Photo of Heavy Seas Alehouse by Jessica Sidman

Eat Your Animals: Where to Find Exotic Proteins on D.C. Area Menus

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Beef is blasé, pork is played out, and chicken is… well, it’s chicken. If you’re looking for a more exotic protein, try biting into one of these animals instead.

ELK

Thunder Burger
3056 M St. NW

Since it’s similar to beef sirloin, executive chef Ryan Fichter only adds mustard, parsley, thyme, salt, and pepper to his elk patty to allow its steak-like flavor to shine. Served on a challah bun, it’s simply topped with lettuce, tomato, and a cornichon ‘n’ caper remoulade sauce.
Price: $15

ANTELOPE

Restaurant Eve
110 S. Pitt St., Alexandria

Executive chef Cathal Armstrong creates a not-your-average scrapple with ground-up antelope, which possesses a taste not unlike venison. It arrives with an egg atop a crispy golden hashbrown. Maple syrup is optional but recommended.
Price: $14.98 for two items from the Lickety Split menu at the bar during lunch. Read more Eat Your Animals: Where to Find Exotic Proteins on D.C. Area Menus

Underserved: Kapnos’ Make it Happen

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Underserved is a new recurring Y&H feature highlighting the best cocktails you're not ordering.

Where: Kapnos

What: Make it Happen with Vida mezcal, pineapple, lime, Kümmel, Hellfire bitters, egg white

Where: Kapnos, 2201 14th St. NW

Price: $13

What You Should Be Drinking

The “Make It Happen” at Kapnos gets its name from Mike Isabella’s mantra in the kitchen—a cousin of Tim Gunn’s slogan, “Make It Work.” It combines mezcal with fresh pineapple juice, lime, Kümmel, Hellfire bitters, and frothy egg white most commonly found in a flip. “People see mezcal and egg white and they hesitate, but this cocktail has been on the menu since day one, and it’s not coming off,” says Beverage Director Taha Ismail. Creating a racing stripe down the center is a trail of pink peppercorns, but that’s not the only kitchen spice that Ismail sneaks into the cocktail. French liqueur Kümmel is flavored with caraway, cumin, and fennel. Ismail says his Moroccan heritage attracted him to the exotic booze. “I grew up with food that was heavily seasoned, which is different than spicy,” he says. “My mom would grind some of these same spices into coffee.” On its own, a shot of Kümmel tastes a little like a late-night kebab you’d grab while studying abroad in Europe—not a far cry from Kapnos’ version of spit-roasted meat. Read more Underserved: Kapnos’ Make it Happen

Are You Gonna Eat That? Baby Eels at Sushiko

areyougonnaeatthat_babyeelsThe Dish: Baby Eels

Where to Get It: Sushiko; 5455 Wisconsin Ave., Chevy Chase; (301) 961-1644; sushikorestaurants.com

Price: Available only at the chef’s counter as a part of the tasting menu, $90 and up

What It Is: Known as noresore in western Japan, these infant oceanic eels can cost up to $20 an ounce from specialty Japanese importers. They’re dipped for one second in boiling water and then plunged quickly into ice water. “You want to get out the fishiness,” says Handry Tjan, who shares executive chef duties with his older brother, Piter Tjan. They’re mixed with a punchy sauce of yuzu juice, vinegar, and soy. A shiso leaf, grated daikon radish, and shichimi togarashi—a blend of chili peppers and seasonings—are the final touch. Read more Are You Gonna Eat That? Baby Eels at Sushiko

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