Young and Hungry

Underserved: El Parque at Poste Moderne Brasserie


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

What: El Parque with Espolón Blanco Tequila, watermelon shrub, Peychaud’s Bitters, club soda, pink peppercorns, and a lavender sprig

Where: Poste Moderne Brasserie, 555 8th St. NW

Price: $13

What You Should Be Drinking
Shrubs have been a buzzword in the craft cocktail realm as of late because of their ability to add a punch of acidity without the use of fresh citrus. Poste Moderne Brasserie head bartender Justin Hampton is so smitten with these vinegar-based syrups that he’s christened a new category of drinks that star shrubs plus a leading liquor, vermouth or bitters, and club soda. “It’s a type of cocktail that I don’t think is being made other places,” he says. “I want it to be its own genre of cocktail, like a sour.” El Parque, combining a watermelon shrub with tequila, is the second iteration of Hampton’s formula. Hampton makes the shrub by vacuum sealing the fruit with sugar and vinegar. He wants tequila fans to be more open-minded: “People who are drinking tequila, they’re not thinking about vinegar as a good pairing,” he says. “They want the classic margarita, they want the salt and the lime—I think vinegar is an awkward drink pairing for traditional tequila drinkers.” Read more Underserved: El Parque at Poste Moderne Brasserie

Southeast Asian “Expat Bar” in Petworth Will Be Named Alfie’s

IMG_2478When chef Alex McCoy traveled throughout Southeast Asia, an Australian buddy of his would give everyone a nickname. "Everyone has these weird, funky little nicknames when you're traveling with people for a couple weeks," he explains.

In that spirit, he's naming his forthcoming Petworth "expat bar" Alfie's after one of these monikers.

"It's not a nickname for me, it's just a nickname I really liked," McCoy explains. "We had another friend that we met in Bali who he called Alfie." Alfie's real name is Albert, and McCoy says he hasn't had a chance to talk to him yet about the name. "We'll see how he feels about it when he ends up going there, if we've honored the name properly." Read more Southeast Asian “Expat Bar” in Petworth Will Be Named Alfie’s

Taste Testing D.C.-Made Union Kitchen Products

It’s now possible to buy D.C.-made root beer, chocolate, hot sauce, and much more. But not everything local is created equal. Washington City Paper stocked up on a range of Union Kitchen-made products from Union Kitchen Grocery in Near Northeast for an unscientific taste test. Here are five of our favorites.

districtcheeseDistrict Cheese’s Honey Chèvre $11

What it is: Local honey-infused goat cheese made with pasteurized Trickling Springs Creamery dairy

Staff reactions: “Strangely addictive.” “So smooth, heavy on honey.” “Very creamy.” “Would be eaten up in about 10 seconds if you put it out with your party spread as guests come over.” “Light enough that I would even substitute it for cream cheese.” Read more Taste Testing D.C.-Made Union Kitchen Products

How Union Kitchen’s Expansion Will Affect D.C.’s Food Scene


At Union Kitchen Grocery, Gatorade shares fridge space with Capital Kombucha, and Hershey’s bars are within arm’s length of Undone Chocolate bars. ’Chups fruit ketchups shares shelves with Grey Poupon. Kellogg’s Frosted Flakes are stored below Bear’s Made marmalade. What’s local and what’s not are seamlessly shuffled in the Near Northeast shop.

Even as recently as five years ago, you’d be hard-pressed to fill even a single shelf with locally made products. If anyone is to credit for the boom, it’s Union Kitchen. When co-founders Jonas Singer and Cullen Gilchrist opened the food incubator in NoMa in 2012, there was nothing quite like it in D.C. If food entrepreneurs needed affordable, professional kitchen space, they worked off-hours in existing restaurants or bakeries or hauled out to commercial facilities in the suburbs. Today, nearly 150 businesses have gotten their start or grown through Union Kitchen. Meanwhile, fellow incubators like Mess Hall and EatsPlace have popped up, helping to foster even more local food and drink brands. Read more How Union Kitchen’s Expansion Will Affect D.C.’s Food Scene

Last Night’s Leftovers: Boozy Brunch Edition


The 27 best boozy brunches in D.C. [Thrillist]

Naomi Gallego is Neighborhood Restaurant Group’s new executive pastry chef. [Post]

McDonald's goes cage-free with its eggs. [NPR]

Ray’s the Steaks affiliate seeks Chapter 11 bankruptcy protection. [WBJ]

Five new Silver Spring spots to check out [Zagat]

KO Distilling opening in Manassas, Va. [UrbanDaddy]

Four D.C.-based snack companies to try [Express]

D.C. coffee shops with free wifi and good food. [Eater]

Photo via Shutterstock

The Prospect Sports Bar Opening on U Street NW With Cider Cocktails and Fancified Stadium Food


D.C.'s newest sports bar will serve Cracker Jacks with "pistachio dust" and nachos with two-day braised goat. The Prospect, from the same owners of Provision No. 14, is set to open in the former Ulah Bistro space on U Street NW on Sept. 12.

"Whatever the regular idea is, we always put this one twist on, try to take it to the next level," says chef James Duke, who will oversee the menu along with fellow Provision Nov. 14 chef John Leavitt. Read more The Prospect Sports Bar Opening on U Street NW With Cider Cocktails and Fancified Stadium Food

Cava Grill Coming to Dupont Circle


Cava Grill has just signed a lease for its next D.C. location—and its 15th in total—in Dupont Circle. The local fast-casual Mediterranean chainlet will open in the former Bertucci's space at 1220 Connecticut Ave. NW this spring.

Expect the restaurant to be similar to its counterparts with a choice of rice bowls, salads, and pitas. This location will have local beers and wines on tap plus an expanded open kitchen with stone-fired ovens. The 2,100-square-foot space will seat about 40 and will also have a dedicated pick-up spot for online orders. Read more Cava Grill Coming to Dupont Circle

Last Night’s Leftovers: Neighborhood Dishes Edition


One dish to try in eight D.C. neighborhoods [Zagat]

Willow Restaurant will close after 10 years in Clarendon. [Washingtonian]

Wood-fired pizza and mammoth meatballs coming to Alexandria. [NoVa Mag]

D.C.'s hottest new fast-casual restaurants [Eater]

Where to eat out for Rosh Hashanah [DCist]

Grill Kabob opens a new location in Crystal City. [ARLnow]

LOOK becoming Cities on K Street NW, signage says. [PoPville]

Photo of the rigatoni at the Red Hen by Jessica Sidman


EquityEats Revamps Its Crowdfunding Model Again


D.C.-based crowdfunding platform EquityEats is changing the way to raises money for restaurants for the second time since it launched last October.

Now, restaurants using the service will no longer offer equity in their businesses to non-accredited investors. Instead, individuals who don't make $200,000 a year or have a net worth of at least $1 million to qualify as accredited investors will receive food and beverage credit for the full amount of their investments, which can range between $100 to $5,000. They'll also get a 20 percent return each year in the form of dining credit, regardless of how profitable the restaurant is.

So, for example, if someone invests $1,000, they will now receive $1,000 to eat and drink at the restaurant when it opens plus $200 worth of food and drinks each year the business exists. The initial credit can be used within the first five years of operation, while future credits must be used within one year. EquityEats will have a mobile app that allows investors to track how much of the credit they've used. Only accredited investors dropping $5,000 or more will be eligible for a stake in the businesses with the potential to earn real profits (if and when there are any). Read more EquityEats Revamps Its Crowdfunding Model Again

701 Restaurant Reopens With New Look and Menu


Restaurateur Ashok Bajaj is putting down big bucks to renovate his restaurants this summer. The Penn Quarter Rasika got a facelift in July, and last Friday, 701 Restaurant reopened after a five-day, nearly half a million dollar makeover. The 25-year-old restaurant was last renovated in 2009. Read more 701 Restaurant Reopens With New Look and Menu