Tonight: City Paper hosts its "Best of DC 2012 voting party at Carmine's in Penn Quarter. Free food provided. All we ask in return is your humble opinion on the tastiest stuff in town. Meanwhile, on Capitol Hill, popular cafe and wifi hotspot Pound is launching its new dinner service at 5 p.m. sharp, serving [...]
Tonight, the newly rebranded 2100 Prime (ex-Jockey Club) caters a splashy—and I mean, splashy!—opening reception for the Capital Wine Festival at the Fairfax Hotel. Sip on samples from two Virginia wineries, Leesburg's Tarara Vineyards and Middleburg's Boxwood Vineyards, and some 45 others. Admission is $65 per person, with buffet fare included. Across town, Belga Cafe [...]
The Rammys are known as the Oscars of the D.C. food scene for a reason. Chefs, restaurateurs, flacks and foodies alike all arrive to the awards ceremony dressed to the nines. Well, maybe more like a six in some cases. For a closer look at the glitz and glamor of the industry's annual gala, Young [...]
Brickskeller's Dave Alexander speaks a bit about the sale of his bar, but also says: “My high-priced lawyers are telling me to shut up." There are some details emerging about the new restaurant, including a beer list that will be pared down to 500 and have an accurate listing! "If we run out, we'll grab [...]
By the time my friend and I reach Estadio, it’s around 10:30 on Saturday night, and the Logan Circle establishment is still packed, providing some small hope that the District has finally outgrown its Ben Franklin-esque early-to-bed, early-to-rise ethos. The Spanish-themed restaurant is so crowded, in fact, we can’t immediately secure a seat. This is [...]
Mixologist Adam Bernbach Proof owner Mark Kuller (or whoever deserves the credit here) was smart to distance his Penn Quarter establishment from the wine-bar craze of a couple of years ago. Proof, the argument went, isn’t a place to stop and sip. It’s a full-service restaurant that just happens to have a wine list more [...]
One of the truly defining characteristics of being a cocktail nerd is making your own ingredients–syrups, tinctures, cordials and–the granddaddy of them all–bitters. Bitters are essential to the cocktail, which, incidentally, was first defined in 1806 in a Hudson, New York newspaper called the Balance & Columbian Repository as containing spirits, water, sugar and bitters.
In this week's Young & Hungry column, Proof mixologist Adam Bernbach explains why he named his rye-based cocktail the "Koufax." In this slide show, created by photographer Darrow Montgomery and online producer Ted Scheinman, Bernbach shows us how he makes the golden cocktail — and where he drew his inspiration.
The drink sounds right out of the Adam Bernbach school of mixology: a classic Paloma prepared with a nod toward history and a concern for quality ingredients. Bar Pilar’s Paloma mixes hibiscus-infused Centenario Rosangel tequila, fresh lime juice, and IZZE sparkling grapefruit soda in a pink salt-rimmed glass. Everything about this drink makes you want [...]
Bernbach plans to feel out Proof before charging ahead. After a brief hiatus from the bar, mixologist Adam Bernbach, a twice-decorated City Paper Best of D.C. winner, takes up the shaker again tonight as he begins his latest gig as bar manager at Proof, the wine-centric Penn Quarter restaurant, which is suddenly cocktail cool, too. [...]
