Second State—the restaurant that charges $1 extra for artisanal cubes from a boutique ice company in its cocktails—opens today.
This upcharge, the first explicitly listed on a drink menu in D.C., has really struck a nerve. Since Y&H published a story about it a week and a half ago, the ice price has provided fodder for (or bursts of outrage from) Jezebel, Business Insider, Huffington Post, Eater, CityLab, Salon, New York Magazine, and even Fox News. (The culture wars are ON.)
Many have remarked that they would not pay $1 extra to have a drink "served on a rock." So Y&H used advanced technology to develop a new cube that's worth the up-charge.
Ideally, it's used to chill a $14 cocktail.
Photo by Jessica Sidman
"Restaurants in D.C. are moving into residential neighborhoods." [New York Times]
Bread Furst's Bread Feasts begin this week. [Post]
Ten meatless dishes from food trucks [Washingtonian]
Eight best drinking and dining deals in D.C. [Zagat]
Chef Will Artley is leaving Pizzeria Orso. [Eater]
New brewery tours launch in D.C. [WBJ]
Coppi's Italian restaurant coming to Cleveland Park. [PoPville]
Photo of Crane & Turtle by Jessica Sidman
Just in time for colder weather, Silver Spring's Denizens Brewing Co. opened its downstairs taproom last week. The new space, part of a multilevel 7,500-square-foot facility that boasts a 150-seat beer garden and adjoining upstairs taproom, showcases a sunken bar that overlooks Denizens' 15-barrel brew house. When warmer weather returns, a garage door opens to a patio in the arcade alongside the brewery, rounding out a host of options to enjoy Denizens's house-brewed beer and barbecue by BBQ Bus. Read more Denizens Brewing Co. Opens Downstairs Taproom
CityZen will close Dec. 6 as chef Eric Ziebold leaves to open his own restaurant. [Post]
The D.C. restaurant industry remembers Mark Kuller. [Eater]
Dan's Cafe named among the best dive bars in America. [Thrillist]
A review of the Pug's restrooms [DCist]
Bistro 360 restaurant and market opening in Arlington. [NoVa Mag]
Five spooky cocktails for your Halloween party. [Drink DC]
There's a new culinary exhibit at National Geographic Magazine. [Washingtonian]
Chef and one-time Hell's Kitchen winner Rock Harper is working with Barracks Row Entertainment—the group behind Hawk 'n' Dove, Molly Malone's, and other Capitol Hill restaurants—to open Willie's Brew & Que in Navy Yard tonight. The debut comes after months of drama: Barracks Row Entertainment and its nine restaurant subsidiaries filed for bankruptcy in March and then subsequently sued the restaurants' original owner, Xavier Cervera, for allegedly "sabotaging" the businesses.
Regardless, it's here, and Harper signed on as chef and partner about a month ago. His brother Ed Howard is general manager.
The barbecue will take influences from styles around the county and the world. The menu will include St. Louis-style ribs, ancho-rubbed brisket, pulled pork, jerk chicken, Korean-style wings, and burgers plus mac and cheese, braised kale, slaw, and "all the fixin's." For dessert, expect things like banana pudding, cookies, and ice cream.
"It's our mission to have the best barbecue in D.C.," chef Harper says. Read more Willie’s Brew & Que Opens Tonight in Navy Yard
One of the area's best late-night drunk-food destinations has just hit Clarendon. Amsterdam Falafelshop opened yesterday at 3024 Wilson Blvd.
The Arlington menu will be the same as that of its D.C. counterparts in Adams Morgan an on 14th Street NW: Fried falafel balls come stuffed in a bowl or pita with as many pickled vegetables, sauces, and salads as you can pack in without the whole thing toppling over. This location, however, will not serve beer.
The restaurant will open daily at 11 a.m. It closes at midnight on Sundays and Mondays, 2:30 a.m on Tuesdays and Wednesdays, and 3 a.m. Thursdays through Saturdays.
David Rosenstein, owner of the Clarendon franchise as well as several Popeye's, plans to open more Amsterdam Falafelshops in Georgetown, downtown D.C., Bethesda, and Silver Spring.
Photo courtesy Amsterdam Falafelshop
The best places to eat and drink around D.C. [Express]
Obituary for Proof, Estadio, and Doi Moi owner Mark Kuller [Post]
Todd Kliman questions the lack of suburban restaurants in Tom Sietsema's fall dining guide. [Washingtonian]
Spike Mendelsohn's new TV show, Midnight Feast, airs. [Zagat]
El Chucho owners to open Italian restaurant called Little Coco's. [Post]
City Tap House plans to fill giant pumpkin with pumpkin beer. [Eater]
Check out photos of Chez Billy Sud. [BYT]
Will food allergy hysteria destroy Halloween? [VICE]
Photo by Jessica Sidman
Mark Kuller, the owner of Proof, Estadio, Doi Moi, and 2 Birds 1 Stone, died today at the age of 61. The Post reports that he had been fighting pancreatic cancer. The lawyer-turned-restaurateur was known for a personality as big as his six-foot-six stature and the eagle-eyed attention to detail he put into his businesses, which are some of the best in the city.
Washingtonian critic Todd Kliman wrote a fantastic profile of Kuller more than a year ago, which is worth a reread. In it, he writes about how Kuller grew up in a small town outside the Catskills—the son of a "bookie who worked for the mafia" and "Jewish Mother Teresa." A graduate of the University of California, Los Angeles law school, Kuller moved to D.C. in 1982 to work for the Treasury Department and practiced tax law before opening Proof in 2007 and becoming a full-time restaurateur. Read more Restaurateur Mark Kuller Has Died
Bartender: Uros Jojic
Where: Ambar, 523 8th St. SE
Mystery Ingredient: Chia seeds
Bartender Response: Jojic had never even heard of chia seeds. He decided to look to Mexico, the seeds’ place of origin. Mezcal it is!
What We Got: Whatever ingredient I brought, Jojic was going to make sure the cocktail contained rakia, a fermented fruit liqueur that’s the traditional drink of Serbia and the star of the restaurant’s bar menu. In addition to the mezcal and pear rakia, Jojic added fall flavors like pear, cinnamon, and star anise. The chia seeds were sprinkled into the pear puree liberally and dusted on an orange wedge for a pretty garnish. Sour mix and simple syrup punched up the flavors. Read more Remixology: Make Us A Drink With Chia Seeds
Well, that didn't last long. Kapnos chef George Pagonis—D.C.'s sole contestant on season 12 of Top Chef—was asked to pack his knives and go on the first episode last night. So how did his short run stack up against other locals who've competed on the Bravo show? Here’s a roundup of all of the D.C. (or former D.C.) Top Chefs, what they’re doing now, and the number of episodes they lasted before getting kicked off.
Current position: Executive chef and owner of Volt, Range, Aggio, Lunchbox, and Family Meal
Season: 6, Las Vegas
Episodes until kicked off: Runner-up
Current position: Co-host of The Chew and working to open Carla Hall’s Southern Kitchen in New York and eventually D.C.
Season: 5, New York and 8, New York
Episodes until kicked off: Runner-up; 13 Read more How Long Have All D.C. Chefs Lasted On Top Chef? (Spoiler)