Angelina M. Lopez
LATEST NEWS
Contemporary Romance Author, Hyperromantic
Take a Tour of D.C.'s New Chocolate Factory
I imagine many families with young children will take a tour of this newly opened and locally owned chocolate factory hoping to re-create a portion of the Willy Wonka experience. But the website recommends that only those 10 and over go on this $10/person tour for a reason. Rather than displaying rivers of chocolate and lickable walls, the Harper Macaw tour is all about displaying the intentions of its young owners to save one corner of the planet with cacao beans planted, harvested and transformed into chocolate the right way.
As my family and I drove up to the Harper Macaw chocolate factory off Bladensburg Road NE in D.C.'s Brookland neighborhood, my wise-cracking teen son observed, "There are no tubes full of chocolate coming out of the top. Zero out of ten."
I imagine many families with young children will take a tour of this newly opened and locally owned chocolate factory hoping to re-create a portion of the Willy Wonka experience. But the website recommends that only those 10 and over go on this $10/person tour for a reason. Rather than displaying rivers of chocolate and lickable walls, the Harper Macaw tour is all about displaying the intentions of its young owners to save one corner of the planet with cacao beans planted, harvested and transformed into chocolate the right way.
Head chocolate maker Sarah Hartman and her husband, Colin Hartman, began producing fine chocolate in September and opened the factory to tours in December. They were drawn to D.C. because they liked the manageable size of the area, the fact that they can see the sky, the food scene, and the relative absence of local chocolate.
They source their cacao beans exclusively from three farms in Brazil, Sarah’s home country. Brazil has lost 90 percent of its Atlantic Forest, which provides a necessary canopy for cacao beans, and has slipped from being the third largest producer of cacao beans to sixth. By supporting farmers who are producing cacao in a sustainable way and re-investing a portion of Harper Macaw profits into rainforest restoration, Sarah and Colin see an opportunity to make an impact while producing really good, distinct-tasting chocolate.
Owner Colin Hartman handing out cocoa nib samples as he stands next to the roaster.
“Without good cacao beans, you can’t make good chocolate,” Colin says at the beginning of our 20-person tour of the factory. It’s the same sentiment winemakers use about their grapes, and — like winemakers — Sarah and Colin give “single estate” status to chocolate bars sourced from individual farms in Brazil. The 77 percent Amazon Rainforest bar is from Tomé Açu and the 74 percent Atlantic Forest bar is from Vale do Juliana. The two other bars Harper Macaw is currently producing are the 67 percent Dark Blend and the 52 percent Milk Blend.
Colin leads the tour with chocolate dust on his blazer and an apology for “going into a lot of details on these tours.” No apologies are needed. The hour-long “bean to bar” tour — from seeing the bags of beans fresh off the boat from the Philadelphia harbor (Colin drives there to pick them up), to seeing the equipment used for cleaning, roasting, winnowing, refining, grinding, conching and tempering the chocolate — is a fascinating, in-depth story of how a product is made with love and care.
The tour ends with a chocolate tasting: samples of all four chocolate laid out with crackers and seltzer to cleanse the palate and an entertaining explanation of how to enjoy the chocolate with all five senses. The little ones may not like it, but us big ones certainly did.
Take a Chocolate Factory Tour
Harper Macaw
3160 Bladensburg Rd NE, Washington, DC 20018
Get to the tour early so you can sample Harper Macaw's amazing treats while you wait
Tours of the Harper Macaw chocolate factory occur every Saturday on the hour between 1 p.m. to 5 p.m. on a first-come, first-serve basis. People have already discovered this gem, so arrive by the :30 if you want to go on the next hour tour.
Harper Macaw's four fine chocolate bars are currently available in their shop and at a variety of locations around the D.C. area, including the Red Apron shops at Mosaic and Penn Quarter. They plan on releasing more products in May.
An Evening at Komi
An evening at Komi is everything you expect a four-course, $135-per-person, James-Beard-awarded, impossible-to-get-into restaurant to be. My husband and I went recently to celebrate our anniversary, and the service and the food captured the essence of a “special occasion.” The only thing I wished for was a dance break between the courses (more on that below). You can’t take pictures at Komi, so you’ll just have to read about our experience at this magical restaurant.
Photo courtesy of Renaissance Hotels website
An evening at Komi is everything you expect a four-course, $135-per-person, James-Beard-awarded, impossible-to-get-into restaurant to be. My husband and I went recently to celebrate our anniversary, and the service and the food captured the essence of a “special occasion.” The only thing I wished for was a dance break between the courses (more on that below). You can’t take pictures at Komi, so you’ll just have to read about our experience at this magical restaurant:
The Setting
Eleven-year-old Komi is located in a row house on stretch of 17th Street ripe with bars and restaurants, almost directly between Dupont Circle and Logan Circle. The dining room is simple, low-lit and intimate, which made for a fun contrast with what was going on outside its large front window on the night we were there: The High Heel Drag Race. Inside, we were couples and foursomes (you can’t make reservations for more than four) enjoying candlelit meals; outside decked-out beauties in heels paraded down the street. Komi’s small dining room provides a simple jewel box for a special occasion; it also provides plenty of room to feel urban, youthful and fun.
The Atmosphere
Komi’s announcement on its website – “No pictures, please” – had me concerned that a certain level of pretension would accompany our meal. I was 100 percent wrong. The wait staff was warm, funny and friendly. Even their “uniform” was approachable – the women wore 50s-style shirtdresses and the men wear sharp suits and colorful ties. Nothing could have tested the pretension factor better than my friend who wandered in looking for me: He’d participated in the High Heel Drag Race and was in full regalia, wearing a wig, spooky contacts, a dress and heels. And then he whipped out a camera. What did a passing waiter do when he saw us grinning into the phone for a selfie? Offer to take our picture for us.
The Food
When I made reservations, the hostess asked if we had any food allergies or preferences. Komi is a no-menu restaurant, and I knew their contemporary Greek-inspired offerings were sometimes exotic, so I specified that my husband was not a fan of raw fish or meats. At our table, a waitress asked for more specifics about his likes and dislikes and then discussed substitutes. Although the hubby was a little self-conscious, she asked questions with kindness and a complete lack of judgment. I really respected their willingness to make sure us both of us enjoyed our meals.
The meal began with three one-bite plates served one at a time: a brioche topped with roe; a tiny, delicate scallop; and fried, crispy sweet breads. Next we were served two pastas. The main was pork served with bread and sides. I think we had two desserts. I’m sorry I don’t have more details -- I couldn’t take pictures, we had no menu, and, most importantly, I was actually spending the evening enjoying my husband’s company. I am NOT a trained food critic, so I won’t even attempt to go into the intricacies of the food we were served. What I can tell you is this:
- Each bite caused us to stop, savor and think. Not one plate was boring or even just plain good.
- The presentations of the food were beautiful but not overwrought. The simplicity of the plating, décor and staff shines the light on the food.
- Each serving was small. We were still stuffed by the end of the night. Come to Komi starving.
The Wine
Because it was a special occasion (and because my parents had provided a gift certificate for the meal as a birthday present – thanks Mom and Clay!!), we decided to splurge and get the $70-per-person wine pairing to go with our meal. And while the meal without the wine pairing would have been wonderful, the variety and uniqueness of the wines we were introduced to put it over the top.
Our sommelier was the best sommelier I have ever encountered. With every new wine he brought, he painted a picture. Rather than focusing on “notes of this, that and the other” (I can find my own notes, thank you), he told a story: an interesting tale about the French grower, a bit of history about a Countess, what makes the grapes of Lebanon unique. We had wine from France, Germany, Spain, Lebanon, a sour beer from I can’t remember where, a cider from Vermont. Some were great on their own, but all were perfect with the food they were paired with.
The wine pairing and the storytelling truly transformed the meal into an experience. We were shocked when, near the end of our meal, we realized three hours had passed. I mentioned to my husband that all the night was missing was an activity. What if they took a break after the first course, had a live band play beginning-of-the-night music you could dance to, a little Donny Hathaway or young Stevie Wonder? Then another break after the main course, slow music to help you digest progressing into a stuff a little harder, maybe a little James Brown? And then at the end of the night, the band breaks out into a full-on Prince-Aretha-Marvin "Let's Get It On" dance party?
I'm sorry. Dinner at Komi makes me wax rhapsodic. I've had some wonderful meals, but it's rare that a meal turns into such a transportive event.
Komi
1509 17th Street NW (between P & Q Streets)Washington DC 20036
Open Tuesday-Saturday for dinner; Call (202) 332-9200 for reservations.
In-Between Tip: The only difficult part of the Komi experience is getting the chance to step through the door. You have to call to make reservations, the reservation line is only open from 12-4 pm, Tuesday through Saturday, and you can only call a month in advance. I was on hold for at least 30 minutes each time I called. I called at noon on the dot in an attempt to get a Saturday reservation a month away -- forget about it. Folks wiser than me had already filled the spots by the time they answered my call. So how did we get in? We chose the path of least resistance and went on a Tuesday.
How to Throw a Comfort Food Dinner Party
Fall is an ideal time to prepare comfort food, the fatty, buttery, bacony dishes our moms made that now occupy the menu of every hip restaurant in the country. While I champion taking your time with this Comfort Food dinner party, I also offers ways you can shave a little time off the top. I'm not responsible for what happens to your waist.
In the spring and summer, I advocate easy entertaining. Throw a six pack in the cooler, some chicken and zucchini on the grill and you're good to go. But the advent of fall beckons us indoors. Lures us into sweaters and snuggling into the couch and eating foods that are oh-so-bad for us. So I find myself wanting to take my time with a fall dinner party. I want to create a setting that makes my friends want to linger; cook foods that will compel us to stick around the dinner table while we digest.
Fall, then, is an ideal time to prepare comfort food, the fatty, buttery, bacony dishes our moms made that now occupy the menu of every hip restaurant in the country. While I champion taking your time with this Comfort Food dinner party, I also offers ways you can shave a little time off the top. I'm not responsible for what happens to your waist.
1. Prep and planning
Apron by Dr. McNinja creator, Christopher Hastings
Fall is a good time to begin using the dining table again, so limit your invite list to the number of people you can fit around it. Sending everyone an email is fine. Do your grocery shopping the day before the party. Try to reserve party day for just decorating and food cooking. Sounds extravagant? Trust me, if one partner can be responsible for driving kids to baseball, walking the dog and grabbing lunch, and the other partner can get Zen with the party duties, both partners will be less flustered when guests start knocking at the door.
Time-saving tool: Peapod. I let this grocery delivery service deliver the bulk of my groceries and then head to a specialty market for items like fresh-baked desserts or stand-out salad fixings.
2. Decorating
I used to go overboard decorating for dinner parties, but now I have three secret weapons: Candles, flowers and white plates. White plates create a clean canvas for all that delicious food. Candles can be used in the middle of the table (judiciously so they don't get in the way of food passing or conversation) and in the living room. And inexpensive grocery store flowers in appropriate fall colors add a touch of pizzazz. I know it doesn't sound like much, but taking your time setting up these three details before guests arrive will enhance the sense that it's a special night at your house.
Time-saving tool: Placemats are an inexpensive and quick way to add flair to your table. The ones I use are from Ikea and cost $3. I also have them in black and silver.
3. Menu
What are your favorite Comfort Foods? Let me know in the comments below or on my Facebook page. I'd love to add to my Comfort Foods menu.
The Best Appetizer You Will Ever Eat
Yes, I said it. The Potatoskinadilla is the best appetizer you will ever eat. Bold words, I know. But I swear to you, after you eat the cheesy, bacony, crisp tortilla-y goodness of a Potatoskinadilla, all other appetizers will pale in comparison.
Yes, I said it. The Potatoskinadilla is the best appetizer you will ever eat. Bold words, I know. But I swear to you, after you eat the cheesy, bacony, crisp tortilla-y goodness of a Potatoskinadilla, all other appetizers will pale in comparison.
My husband and I discovered this incredible concoction -- all the goodness of a potato skin in a quesadilla -- at our favorite local bar, Dogwood Tavern in Falls Church. We were instant uber-fans of the treat, talking it up to friends, bringing out of town guests to try it, rushing to the bar for a late-night fix before closing time. Something about the combination of creamy mashed potato, earthy potato skin, melted cheese and crisp bacon all wrapped up in a toasted tortilla had us hooked. And we weren't the only ones who thought it was great: our brother-in-law, a restaurateur from Chicago, took the idea back to one of his bars!
So imagine our despair that one late night when we showed up and realized that our beloved Potatoskinadilla was nowhere to be found on the new menus. Noooooooo!!!! While the cook is happy to make it for us whenever they have mashed potatoes on the menu, I decided that I should no longer depend on my local tavern to supply my favorite fix.
A "comfort food" dinner party that I hosted for friends this weekend (check out my blog, "How to Throw a Comfort Food Dinner Party" on Friday) inspired me to figure out the recipe for the perfect Potatoskinadilla. What could be more comforting than mashed potatoes, cheese and bacon in a convenient little pocket? And by George, I think I got it.
Potatoskinadilla
Serving: 1 potatoskinadilla, serves 3-4 people
Ingredients
- 1 baked potato, medium
- 2 Tbl butter
- Salt
- Smoked paprika
- 3 pieces thick-cut bacon
- 3/4 cup shredded cheddar cheese
- 3 tsp chopped chives
- 1 tortilla, burrito-sized
- guacamole, salsa and sour cream on side
Scrub potato, poke several times with a fork, then bake it in the microwave until tender, 5-7 minutes, turning once. Let potato cool until can handle easily. Cut in half. Scoop out insides leaving 1/4 potato in ONE of the shells. Other shell can be scooped clean and discarded.
Melt butter in microwave. Brush butter on inside and outside of remaining potato skin. Season inside with with salt and smoked paprika. Cook under broiler, skin side up, for about 4 minutes, until skin is crisp. Dice into small pieces.
Add 1 Tbl melted butter to potatoes. Season with salt. Mash with fork.
Cook bacon in microwave one-and-a-half minutes until cooked but not crisp. Dice into small pieces. Finish cooking in small pan until crisp.
Lay out tortilla for assembly. Use a butter knife to spread a thin layer of mashed potato on one half of the tortilla. Do not overdue it! You want the flavor of the mashed potato without the quesadilla becoming too goopy.
Then add cheese, bacon, potato skin pieces and chives.
Fold tortilla. Brush outside of Potatoskinadilla with remaining melted butter. Place in a pan on medium heat. Cook until bottom is a crisp brown. Flip and continue to cook until inside is melted and bottom is brown.
Slice Potatoskinadilla into thin strips. Serve with guacamole, salsa and sour cream. To serve a crowd, triple this recipe and assemble three Potatoskinadillias on a sheet pan. Cook under the broiler.
In-Between Tip: All my thanks and appreciation go to my favorite local bar, Dogwood Tavern, for inventing this deliciousness. While they may not always have the Potatoskinadilla on the menu, they have incredible Honey Siriacha Wings, phenomenal burgers, and killer Mac & Cheese Fritters to keep me happy. Read all about this great bar in my blog: "Dogwood Tavern: Where Everyone Knows Your Name," and check them out at 132 West Broad St., Falls Church, VA, 22046
The Immersive Experience of the American Indian Museum
The Smithsonian’s National Museum of the American Indian on the National Mall expresses its intention in every inch. From the soaring limestone tiers of the building’s face to the award-winning native American food in the cafeteria to the artwork on the elevators, its desire to tell the story of the original Americans and immerse museum goers in that story is revealed.
The Smithsonian’s National Museum of the American Indian on the National Mall expresses its intention in every inch. From the soaring limestone tiers of the building’s face to the award-winning native American food in the cafeteria to the artwork on the elevators, its desire to tell the story of the original Americans and immerse museum goers in that story is revealed.
Visitors’ immersive experience at the museum begins on the fourth floor at the Lelawi Theater, where a 13-minute film about native life is reflected on three surfaces: a woven screen in the middle of the room, a large rock beneath the screen and the dome over the viewers’ heads. When one moment shows a magnificent canyon on the screen, the dome overhead shows a hawk circling a blue sky and the rock beneath the screen shows the hawk's shadow on the rocks. The designers have succeeded at creating a unique introduction to the museum.
At times, my visits to the American Indian museum have felt like visits to an art gallery. I could enjoy the beauty of the artifacts, but felt I couldn't fully appreciate what I was seeing without more information.
That feeling has changed with the new exhibit, “Nation to Nation.” The exhibit is about the treaties established over the centuries between various tribes and the European settlers then U.S. government. With two films narrated by Robert Redford and many historical artifacts and documents that tell individual stories, the exhibit shows the respectful establishment of the treaty pact, the disembowlment of that pact by the American government, and the renewed independence treaties gave to the Native Americans in the 70s. It’s a powerful, emotional display of the way treaties have succeeded and failed.
Since you're already at the National Museum of the American Indian, you will have the privilege of eating the best food on the mall. The privilege does not come cheap. Lunch for an individual can easily be over $20 at the Mitsitam Native Foods Cafe, so reserve the experience for people who will savor the opportunity to eat foods from five different native American regions: Northern Woodlands, South America, the Northwest Coast, Meso America and the Great Plains. You will find foods here that you cannot find in the rest of Washington, D.C.: Indian fry bread covered in buffalo chili, canela spiced cupcakes, buffalo and duck burgers. The cafe with its view of a fountain waterfall is a vegetarian's dream. I had a cold root vegetable salad in a mustard vinaigrette that was one of the best things I've ever eaten.
Indian fry bread with buffalo chili and fixings
A Tour of the National Museum of the American Indian
Cursing Ben's Chili Bowl in Virginia
My taste buds were thrilled and my waistline was terrified when I discovered that there would be a branch of the famous D.C. diner opening in Arlington, on my side of the Potomac. How would I resist the thick, spicy half-smokes smothered in Ben's chili when I no longer had close-to-impossible parking or a two-train Metro ride separating me from them? When I visited the restaurant at 1725 Wilson Boulevard in Clarendon a few weeks ago, it was even worse than I feared.
Oh…damn you Ben’s Chili Bowl. You’re evil is what you are. My taste buds were thrilled and my waistline was terrified when I discovered that there would be a branch of the famous D.C. diner opening in Arlington, on my side of the Potomac. How would I resist the thick, spicy half-smokes smothered in Ben's chili when I no longer had close-to-impossible parking or a two-train Metro ride separating me from them?
When I visited the restaurant at 1725 Wilson Boulevard in Clarendon a few weeks ago, it was even worse than I feared:
- The store is bright and clean and welcoming, a spruced up version of its U Street forefather.
- They take credit cards. No more squinting at the ancient ATM machine at the original, cash-only Ben's OR forgoing the chili cheese fries because I don't have enough cash.
- The Arlington branch has lots of indoor and outdoor seating and you can sit wherever you'd like, unlike the bizarre hierarchy of seating that will get you charmingly yelled at if you sit at the wrong place at the original spot.
- No one yells at you in Arlington.
- The parking lot of the Colonial Village Shopping Center with its many popular restaurants can get a little crowded during prime dining hours, but there is a lot of accessible on-street parking nearby.
Worst of all, I discovered that the one-of-a-kind half smokes and the spicy, condiment-like chili were just as delectable on this side of the river. The shakes were just as spoon-standing thick and the chili-cheese fries were just as deliciously gluttonous. What have you done to me, Ben's Chili Bowl? My waistline may never forgive you.
Chili Cookoff at Clarendon Day
Saturday, Sept. 27, Clarendon Day will descend on Arlington, Virginia with eight stuffed blocks of fun. A 10K, bands, beer, a Kids Zone, arts-and-crafts vendors and a ton of food will all be a part of making 11 a.m. to 5 p.m. fun. But I would like to direct your attention to the new Lagunitas Chili Cookoff Stage where -- under the new 100-seat tent -- beer will flow from the Lagunitas beer garden, bands will rock, and our dear friend Thad Halcli will once again go toe-to-toe with other chili greats at the DC Chili Cookoff.
Next Saturday, Sept. 27, Clarendon Day will descend on Arlington, Virginia with eight stuffed blocks of fun. A 10K, bands, beer, a Kids Zone, arts-and-crafts vendors and a ton of food will all be a part of making 11 a.m. to 5 p.m. fun.
But I would like to direct your attention to the new Lagunitas Chili Cookoff Stage where -- under the new 100-seat tent -- beer will flow from the Lagunitas beer garden, bands will rock, and our dear friend Thad Halcli will once again go toe-to-toe with other chili greats at the DC Chili Cookoff.
Last year was the first year the former DC Chili Cookoff -- once a rowdy, beer-soaked festival in the District -- was held at Clarendon Day. That beer-and-band free-for-all was what first got Thad hooked on the idea of cooking chili for competition. A digital marketer and filmmaker who always had a flair for cooking, Thad began entering area chili cookoffs in 2000 with a schtick: His young daughter and a friend would dress as cowgirls and do a little dance for the crowd. They called their booth, "Two-Step Chili."
Joe and Thad, Rage Against the Cuisine.
Now that young daughter is a college student. Thad and longtime friend Joe Duffus now produce red and green chills under the name "Rage Against the Cuisine."
Do you have any idea how much work goes into producing chili for these competitions? I didn't. First of all, competitors are under a strict set of rules about what can and CANNOT go into a chili. "It's a very specific Texas-style chili," Thad said. "There can be no beans, no pasta. At some point, when the generations change, I hope the idea of chili will be a little bit broader than it is now."
Secondly, competitors have to provide all of their own equipment to cook at the competition and their setup has to be up to health code standards. That means providing stoves, burners, pans, coolers, water, ways to sanitize, ways to keep your meats and veggies separate, ways to serve it, tents, and trailers to haul the whole set up there and away. "It's like you're bringing your own mini-food truck," Thad said.
Lastly, all that chili served to the judges and all those little cups of chili that you, the eager taste-tester, can try -- that's all at the expense of the participants. Thad said competitions used to offer a small stipend to help cover participants' costs for the chili they would serve eventgoers. No longer.
"It can be exhilarating if you win," Thad said. "But if you fail, you come back dragging dogeared."
Thad knows that exhilaration. Rage Against the Cuisine has placed second through fifth all around the region. Once, at a Maryland chili cook off, they tied for first. But a toss of a coin determined that the other team would move on to the World Championship competition.
He's hoping to have another shot at it this year. "I'm a relentless competitor, no matter what I'm doing," Thad said. "But these competitions, they're also a way to be outdoors on a nice day, hanging out with your buddy and drinking a beer."
He likes the DC Chili Cookoff's transition from a beer-laden spectacle -- public nudity and booths manned by strippers were a common sight -- to a more family-friendly event. He and his daughter always attended Clarendon Day, even before the cookoff moved there.
"Clarendon Day is a classic street fair," he said. "There are a lot of family activities and stages for music. It is always on my list as a fun thing to do."
Clarendon Day
Saturday, September 27, 2014; 11 a.m. to 5 p.m.; Clarendon Boulevard and Wilson Boulevard between Washington and Highland, Arlington, VA
Restaurant Review: G by Mike Isabella
The sandwich shop on upper 14th St., NW transforms into a comfy-casual trattoria on Wednesday through Sunday nights that serves a weekly-changing, four-course Italian tasting menu that does all the work for you. With few options but all of them outstanding, dinner at G was the lazy cherry on my takin'-it-easy cake.
My life is crammed with decision-making situations so when other people want to make decisions for me, I am happy to let them. I was thrilled last week when our friend Eric asked if we wanted to go to dinner with him and his amazing wife, Colleen (yes!). We could begin the night with a drink at their place? Of course! He'd made reservations at G by Mike Isabella.
Excellent!!
The sandwich shop on upper 14th St., NW transforms into a comfy-casual trattoria on Wednesday through Sunday nights that serves a weekly-changing, four-course Italian tasting menu that does all the work for you. With few options but all of them outstanding, dinner at G was the lazy cherry on my takin'-it-easy cake.
I haven't gotten to enjoy Mr. Top Chef's food since he was executive chef at Zaytinya, so I was looking forward to G, which has been open since the summer of 2013. There's a laid-back sense when you walk into the small dining room: low lights, wooden booths and a food mural reminiscent of the parading snack-bar food advertisement they used to show at drive-ins. There was nothing laid back about the staff -- only two guys seemed to be working the full room on a busy Saturday night and they were personable, knowledgable and there when we needed them.
The only decision we had to make that had a myriad of options came at the beginning of the meal -- we were handed the drink book. We flipped through wines, beers, cocktails as well as cocktails from Kapnos next door, Mike Isabella's upscale Greek restaurant. As often happens with a practiced decision maker like myself, my choice won. The rum-and-green-tea Wandering Gypsy looked like a Christmas ornament, heaped with glittering ice in a gleaming mint julep cup.
Our exhaustion over our drink choices was balanced by the complete lack of choices we had to make for the antipasti platter. Pre-selected for us was an incredible platter of veggies and meats and fried morsels -- cauliflower balls that tasted reminiscent of Fruit Loops in a romesco sauce, proscuitto, buffalo mozzarella, frittata, pea bruschetta.
If only all the decisions we were forced into were this delicious.
The primi and secondi courses offered two selections for each. For the primi, we chose between the zucchini-and-mint pasta or the lamb ragu. Both were rich and interesting. The secondi course offered a roasted striped bass with grilled grapes or pork crepinette, which were like sausage chunks without the casing. I really wish I could name a favorite, but each dish had its own distinct flavor and sensibility. The only way you wouldn't like it is if you inherently disliked one of the primary ingredients.
(Left) Roasted striped bass; (right) Pork crépinette
Dessert offered three options -- gasp! -- but the real treat was the cost. The tasting menu is always $40, excluding drinks, taxes and gratuity. Don't go for broke with the cocktails like we did, and two of you could get out of there for right around $100.
Take it easy and place yourself in Mike Isabella's competent hands. You won't be disappointed.
G by Mike Isabella
2201 14th St NW, Washington, DC 20009
The four-course Italian tasting menu changes weekly. Check online for that week's options.
Dogwood Tavern: Where Everyone Knows Your Name
That’s the thing about Dogwood, aptly named a tavern with its brick walls, large fireplace and beautiful wood-beam ceiling. Regardless whether you’re there for a Saturday night free-for-all or a Tuesday salad and tea, they make you feel welcome. They make you feel at home.
Whoever wrote that Cheers song was a sociological genius: “Sometimes you want to go where everybody knows your name.” And it’s true. Sometimes you want to get out of the house and go to a place where you know you will be greeted warmly. But in the D.C.- area, with high-end prices and even higher-end attitudes from serving staff and bartenders, it’s not always easy to find.
That’s why we were struck when the first time we went to Dogwood Tavern in Falls Church, the bartender asked our names. Gave us his as he leaned over the long wooden bar to shake our hands. And then remembered our names for subsequent visits! One female bartender almost got me in trouble. I went in with my husband and she smiled genuinely at me and said, “We haven’t seen you in awhile.” My husband raised an eyebrow and wondered how often was I frequenting the local tavern without him.
Once a month for lunch! I’d order tea!
Photo from Dogwood Tavern website
That’s the thing about Dogwood, aptly named a tavern with its brick walls, large fireplace and beautiful wood-beam ceiling. Regardless whether you’re there for a Saturday night free-for-all or a Tuesday salad and tea, they make you feel welcome. They make you feel at home.
“We live in the community; our customers are part of us,” said Paul Taylor, beverage director for Vintage Restaurant Group, which owns Dogwood Tavern in Falls Church, Rhodeside Grill in Clarendon and two other Arlington neighborhood bars. “We want to give good meals, good drinks and make people happy. That’s something we can really excel at where sometimes other people fail.”
I called Paul to ask him what his organization emphasized in making a great neighborhood bar. Getting to know their customers is one thing. So bartenders will always ask your name; go in, you can test it.
Click to see menu
They also work hard to provide something that will appeal to all of their potential customers. Falls Church is a land of working singles, families and higher-end wage earners; Dogwood offers bands on the weekend and sports viewing on big screen TVs for the young, large and comfy indoor and outdoor dining spaces for families, and a great selection of craft beers, cocktails made with small batch ingredients, and interesting daily meal specials to appeal to those looking for a higher-end experience.
“We’ve definitely strived to create a place where we want to go eat and drink,” Paul said. “We love that our employees will stick around after a shift and have a beverage; they’ve worked really hard to create a welcoming environment so why not stick around to enjoy it. At the end of the day, the customers become family.”
For a long time, we were just once-every-two-to-three-weeks customers. But we were made to feel like family. We’re rabid University of Kansas basketball fans, and the bartenders would always chat us up about that season’s potential. We were even bigger fans of an appetizer called Potatoskinadilla (Potato. Skin. Adilla. All the deliciousness of a potato skin – the bacon, chives, sour cream, soft bits of potato – stuck in a cheesy quesadilla and grilled to a crisp char on the outside. Yum). We bemoaned its demise when they took it off the menu, but whenever it’s a special, the bartenders bring it to our attention.
With the opening of a rooftop outdoor bar this spring, we became once-a-week regulars, grabbing a drink on a happy hour Friday or a lazy Sunday afternoon. That’s when we got to know the bartenders: Rachel, Drew, Mike, Cassandra. If anything speaks to the embrace Dogwood provides, it’s the fact the many of these bartenders have been here since its opening in 2008. Restaurants have an incredibly high turnover rate of 62 percent, but Dogwood has created a place where both staff and customers want to stay.
"There are a lot of places around that you can go to for a meal or a drink," Paul said. "When there’s that many choices, you need to have a level of service that goes above and beyond. That’s sort of our mission."
Mission accomplished. Thanks for giving us a place where everyone knows our names.
Dogwood Tavern
132 West Broad St., Falls Church, VA 22046
In-Between Tip: On Monday, Sept. 8, Dogwood is inviting its customers to enjoy a whiskey event with Catoctin Creek Distillery, a Virginia whiskey-maker from Loudon County's Purcellville. Paul said he was particularly excited about the Peanut Old Fashioned they will have available. "What's more Virginia than Virginia peanuts and Virginia honey?"
To check out some beautiful drinks I've enjoyed at Dogwood Tavern, check out my Instagram feed or my Pinterest page.
Restaurant Review: Rural Society
Right now, with kids at home and college saving plans needing attention, wrangling a reservation at the “it” restaurant isn’t a huge priority for me. But when I read the words “Argentinean steak house” in connection with Jose Garces’ new restaurant Rural Society, it quickly became a priority. There was nothing about the description that didn’t appeal: Argentinean – sexy; steak – yum; house – comfort.
Right now, with kids at home and college saving plans needing attention, wrangling a reservation at the “it” restaurant isn’t a huge priority for me. But when I read the words “Argentinean steak house” in connection with Jose Garces’ new restaurant Rural Society, it quickly became a priority. There was nothing about the description that didn’t appeal: Argentinean – sexy; steak – yum; house – comfort.
I was able to nab an 8:45 reservation on Saturday, and the long, sexy restaurant in the Loews Madison Hotel in Logan Circle was worth the hype.
Friends in our semi-private dining nook at Rural Society
The dining room offers a variety of atmospheres: You can sit in the hustle and bustle of it all near the front at wooden tables with a view of the grill fire, or go for a more intimate seat in the back surrounded by long, white curtains. Our party of four was shown to an enclosed, semi-private nook a few steps above the main dining room, equipped with our own bar (you can access that liquor with a word with your waiter. They’ll even bring you Manhattan fixings.) The nook was fantastic, like having our own comfy dining room in the middle of a posh restaurant.
Rural Society is filled with gentleman waiters who put on a show for you. Our waiter was a handsome Uruguayan with 18 years of experience working at French and Italian restaurants in D.C. He introduced us to the story of Rural Society when he came to our table – a summation of Argentinean food, recommendations from the menu, suggestions of how much to order. Different servers brought food to our table throughout the night, and each did it with charm and flourish. One of my favorite moments was when I asked for directions to the ladies room. A waiter offered his arm and strolled me in the right direction.
The menu offers a mélange of charcuteries, pastas, pizzas and sausages. And steak. Delicious, delicious steak. We took our waiter’s recommendation and ordered family style -- four starters, two steaks and a few sides. Of the starters, the Provoleta and the Sorrentino were my favorite. The Provoleta was aged provolone, served bubbling in its own tiny cast iron skillet, which you scoop up and serve over arugula. The salty, salty cheese with the peppery bite of arugula was fantastic. The ham-and-cheese ravioli of the Sorrentino were light pillows served in a Reggianito cream sauce.
The Sorrentino, ham-and-cheese ravioli in a Reggianito cream
The Washington Post’s Tom Sietsma said to order the ribeye, so we ordered the ribeye (Bife de Chorizo), and we enjoyed the ribeye. But oh, the rump. The Pichana, or domestic Snake River Wagyu rump, had a charred, flavor-filled crust and a melt-in-your-mouth interior. We had knife fights over that rump.
The delicious Pichana, domestic Snake River Wagyu rump, at Rural Society
It would be easy to break the bank at Rural Society, which is one of the biggest compaints I’ve noticed on Yelp. We didn’t order cocktails or dessert. But we ordered a good $50 bottle of Malbec and more than enough food, and left the Rural Society completely satisfied at about $80 per person.
Rural Society
1177 15th Street NW, Washington, DC 20005
Clockwise from top left: Chorizo Gaucho, beef and pork sausage; Choclo, corn cream, crab, roasted peppers and asiago; Esparragos, charred asparagus, bagna caudal; Bife de Chorizo, Uruguayan ribeye
Angelina M. Lopez,
contemporary romance Author
Writing ferocious love stories
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