If you can’t afford that tropical vacation, here are some places where you can at least get a decent mai tai.
Posts Tagged ‘Barmini’
Filled with an aged Vermont cheddar espuma and topped with caramelized onions and carpaccio-thin American Kobe beef, the $12 dish practically dissolves in your mouth.
Dumpling shooters, lip balm pairings, ice cream sandwich luge, and more!
Dram & Grain and other cocktail bars only allow two hour reservations.
Barmini bartender Carlie Steiner has long prided herself on her epic dinner parties. “I’d call up like 40 of my friends,” she says. “Granted, it ended up being more of a party than a dinner party by the end of the night.” Someone would inevitably break out a guitar. A friend’s art would hang on […]
Thought Minibar couldn't get any pricier? Wrong. Reservations for New Years Eve will cost $275 per person for the 6 p.m. seating and $350 for the 9 p.m. seating—excluding tax and tip. (Normally, Minibar charges $225 per person. Alcoholic drink pairings—$75 to $200—are extra.) Guests can snag the six seats at José's Table, the even […]
Yesterday, the Club des Chefs des Chefs, an elite association of chefs for heads of state from all over the world, visited Union Market for a tour and luncheon at Rappahannock Oyster Bar. Each year, the club meets in a different country to explore the local gastronomy and talk diplomacy through food, and for the first time […]
Even though I know it’s coming, it’s hard not to feel sticker shock when I get the bill at The Rye Bar in Georgetown’s new Capella hotel. On my tab: a $22 Manhattan and an $18 Old Fashioned. With tax and tip, the whole thing rounds out to $50. For two drinks. Don’t get me […]
This week's Y&H column looks at the rise of "ice programs" and artisan ice in D.C. bars. To teach me how the pros hand-carve cubes and spheres out of giant blocks, I asked Barmini "cocktail innovator" Juan Coronado for a lesson in ice sculpting. The first thing he asks me to do is grope the […]
As the 300-pound block of ice ascends from the Jacuzzi-sized industrial ice machine, its edges crackle like broken glass. Joseph Ambrose and Caleb Marindin use an engine hoist to lift the flawless-looking mass, which you can see straight through thanks to a system that circulates the water, releasing any bubbles as it freezes. Ambrose and […]