There will be shooters dispensed from a backpack and a bubble machine.
Posts Tagged ‘Owen Thomson’
Putting together a pop-up is much more complicated than it seems.
Bartenders Jason Strich and Owen Thomson will build their own version of tiki bar Three Dots and a Dash in Cafe Saint-Ex on Feb. 15.
The restaurants will compete to see who makes the best cocktails.
Y&H reported last November that bartenders Patrick Owens, Owen Thomson, and Ashley May were teaming up to open a bar called Seven Faces Barroom at 251 Florida Ave. NW. It looks like that is no longer happening—at least not anytime soon. "We did squash the project several months ago. Each of us had things come up in our lives that lead […]
Will 2014 be the year the New York Times and other national rags stop mentioning politics and expense accounts when writing about D.C.’s food scene? Wishful thinking, perhaps. But the city’s culinary cred will only demand more respect this year. Sure, plenty of big name celebrity chefs—Philadelphia’s Jose Garces, New York’s Daniel Boulud, Boston’s Michael […]
Bartenders Patrick Owens, Owen Thomson, and Ashley May are teaming up to open a bar of their own at 251 Florida Ave. NW. Thomson runs the cocktail program at Bryan Voltaggio's Chevy Chase restaurant Range. Owens, who's working at Ripple, and May, who's at Velvet Lounge, co-organize monthly Spirits in Black nights where guest bartenders […]
Where: Range, 5335 Wisconsin Ave. NW Bartender: Owen Thomson Mystery Ingredient: Cilantro Bartender Response: A slight, almost imperceptible shrug. “That’s pretty much what we do every day. People ask for random things. Just kinda get used to it, I guess,” he said. What We Got: A fizzy, foamy, cilantro-laced mezcal, grapefruit, and lemon concoction with […]
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 […]