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
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 Instagram, Haley 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 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
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
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.
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.
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 is a new recurring Y&H feature highlighting the best cocktails you're not ordering.
What: Make it Happen with Vida mezcal, pineapple, lime, Kümmel, Hellfire bitters, egg white
Where: Kapnos, 2201 14th St. NW
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
The 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
Breakfast is coming to Shake Shack in Union Station. [Thrillist]
Former Duke’s Grocery chef Alex McCoy will appear on Food Network Star. [Post]
Where to eat queso fundido in D.C. [Eater]
Seven cool kid-friendly restaurants around D.C. [Zagat]
Reliable Tavern and Hardware coming to Georgia Avenue NW. [PoPville]
Take a look inside fast-casual pizza spot Veloce. [Washingtonian]
Photo courtesy Shake Shack
There’s nothing more than a coat of white paint with bright yellow trim upstairs at the future home of cat cafe Crumbs & Whiskers, but founder Kanchan Singh is downright giddy as she floats around the room envisioning what it will become. The walls of the Georgetown property, formerly home to a psychic and astrology center, will be lined with shelves so cats may survey the territory. Singh has her eye on an oversized pet bed shaped like a white cat’s head with an entrance through the mouth. For humans, there will be cushion seating on the hardwood floors so they’re on the same level as the cats.
While this room is meant to foster energetic, playful interactions, the street-level area downstairs will have a more laid-back and relaxed feel with an earthier aesthetic. The basement will be restricted to felines (and staff), so the cats can take a break from humans if they need to.
“Just think of a lounge,” Singh says, “but to hang out and talk about cats.”
Read more Cat Woman: Kanchan Singh Prepares to Open D.C.’s First Cat Cafe
A single cocktail for $14? Meh. You can now throw down $38 for libations—served in a French press no less—at just-opened Provision No. 14 on 14th Street NW. To be fair, these cocktails are 34 ounces, which is more than a bottle of wine, with four to five servings. The "large format" cocktails come in four flavors with various fruits and herbs that are infused into the drink as you press down.
The new restaurant, located where Mexican restaurant Diego used to be, is also getting in on the boozy slushies game with frozen Moscow mules. Mai-tais on tap are available for $10 a glass or $36 for a bottle. Other cocktails ($11-$14) have trend-ready ingredients like popcorn-infused rum and "hop water." If all that's a little too overwrought for your tastes, the restaurant will give diners complimentary bubbly for its grand opening tonight from 4 to 11 p.m.
Like the French press cocktails, many of the dishes—or "communal platters"—are meant for groups. The opening menu, which is still being fine-tuned, includes family-style servings of miso lamb ribs, whole roasted cod loin, and a Filipino whole pork leg dish called pata that's braised, hung to dry for a day, then deep-fried.
In the spirit of unique menu headers, Provision No. 14 calls the small plate section of its menu "collection." Dishes range from a gourmet Hot Pocket to pheasant roulade with barley risotto and pickled blueberries. Executive chef James Duke and chef de cuisine John Leavitt, who both helped open Driftwood Kitchen on H Street NE, also have a number of homemade pastas, including one with lamb and mustard greens. The burger—with foie gras, truffle, goat cheese, and lobster—costs $19. But it's far from the most expensive patty around town.
Take a look at the full food and drink menus below. Read more Provision No. 14 Opens With French Press Cocktails and “Communal Platters”