• 26Aug

    One part laid-back Latin lounge, one part energetic izakaya, a dash of trendy U Street cocktail bar, shaken and poured into a new and stunning two-level space. Welcome to Sakerum.
    The name is a clear combination of inspiration across two distinct, but here united, cultures. The interior, the food, and the drink all reflects this unity. Inside, interweaving international textiles back up unique wall décor and statement pieces,  including a golden bird cage. And in a direct nod to the name, diners will find patterns inspired by rice and sugarcane throughout the space. The open-air upstairs space is now complete with a retractable rooftop.

    Owner Stephanos Andreou said “I’m just all about people. I Mixtress Gina Chersevani shakes it upwanted something less serious, more fun, and both sophisticated and a touch mysterious. I was inspired to blend Latin and Japanese cuisines because I have always believed that though their perspectives are quite different, their flavors complement each other very well. I was also excited to bring this unique concept to a city like Washington where I was unable to find another restaurant like this before.”

    Officially opened on August 22, the kitchen is helmed by Chef Khan Gayabazar, who crafts contemporary sushi, sashimi, and other dishes that cross Pacific trade and national barriers. Take the Mar y Tierra Roll – sushi made with lobster tail and tableside-scorched Miyazaki Wagyu beef, or the Yaki Tako, sweet and tender lightly grilled octopus kissed with lemon oil paired with a just-spicy-enough orange-mango salsa that provides a perfectly complementary bite.

    Meanwhile, as for the liquor, talented Gina Chersevani of Buffalo & Bergen heads up the bar program as beverage manager, where she coordinates the crafting of equally alluring and creative cocktails. The “Pirates Creed,” for example, has rum, coconut, pineapple, yuzu, and nutmeg. Of course, she includes the featured spirits in her drinks, as well as housemade sugarcane juice, made from a machine right behind the upstairs bar (ask for a taste!).

    At the opening party on Tuesday, August 23, Mixtress Gina debuted her cheeky tiki cocktail menu. Guests were greeted at the door with the “Welcome to the Bamba… Baby,” a warming concoction of red wine and bitters with berry, grapefruit, and lime. In a Caribbean take on a Manhattan, there’s the “I think I’m turning Japanese, I really think so,” with rum instead of whiskey, and the addition of amaro sfumato and both orange and Angostura bitters. These are served at the mood-lit downstairs space, izakaya-style, snug up against the sushi bar and booths made both for boisterous groups and perhaps a canoodle.

    The upstairs bar, meanwhile, goes full-on Latin lounge, with everything from the aforementioned sugarcane juicer to a frozen-drink maker. Slushie-style drinks are slung by bartenders in sleek copper cups adorned by shaved ice and sprigs of mint. Andreou said, “One of my favorite parts of the restaurant is the retractable rooftop on the second floor. It’s a gorgeous space that we can control the atmosphere around, and the small details, like the greenery and plants, make the area feel luxe and spacious.”

    Chersevani told us that she “didn’t know much about sake when I started the project a couple years ago, but my passion for unique spirits means now that we have an list of rums, sakes, and other liquors that you’re not going to find at any other bar. It’s been an incredible learning process.” She also gave us the scoop on her Wednesday-only Sake Bamba parties, where she’ll serve unique sakes in limited quantities, giving her the opportunity to showcase the spirit and let different iterations shine that she’d be unable to do so on other nights.
    Passed small bites wandered through the dense crowd during the event, including sushi rolls and chicken with mojo sauce. The party lasted well into the evening as the lights got low and the music turned up. Surely a good sign for this exciting space.


  • 23Aug

    We recently tried out Mezze Box‘s service (after meeting Johnny (the owner) at the August DC Food Blogger Happy Hour at Esencias Panamenas in Petworth). The menu changes weekly and the meals are delivered to your home. This week’s menu included okra, which unfortunately Mezze Box ran out of earlier in the day. We tried the above (pictured) dishes.

    Our favorite dishes were the Grape Leaves, Baba Ganouj, and Chicken & Rice. The Kafta & Vegetables was good as well and I’d like to see the eggplant from that dish again (even on its own).

    The pita was local (Wooden Bakery in Vienna) and was good.

    A Lebanese friend said the lentil dish was just ok (I wasn’t crazy about it but am not a big lentil fan), but she raved about the grape leaves. She liked the chicken and rice dish and said that it usually includes almonds or pine nuts.

    It’s a shame dessert isn’t included.

    I definitely recommend Mezze Box since the food was fresh and tasty, and the menu changes weekly. Plus, the food is delivered to your home.


    Disclosure: From time to time, we are given free items, meals, or entry to events.

    Editor’s Note:

    Below are some highlights from the August DC Food Blogger Happy Hour at Esencias Panamenas:

    Permalink Filed under: Etc No Comments
  • 12Aug


    Summer humidity has gotten us all crabby. This time, though, it’s not a bad thing. In the cool, sophisticated confines of Bar Dupont, guests can get their hands dirty taking part in a time-honored Mid-Atlantic tradition. In a great location right on Dupont Circle, Bar Dupont opened its patio to crab experts and neophytes on August 6, from 3 p.m. to 7 p.m. – and will do it again August 20. It’s a do-not-miss event for anyone who likes a little adventure mixed with some fantastically prepared crabs and sides.

    The Crab Fest features three important elements. The first is Capital Crab Company, which brings in live (yes, live) blue crabs to cook on the spot. They lay down the butcher paper, provide the sauces (vinegar, Old Bay, butter) and the mallets. And then they’ll give and you the crabs, and you’ll get to get messy. There’s no better fun than prying open a salty, spiced leg, giving it an elbow-greased tap with a mallet, and scooping out the sweetest, most tender crab meat this side of the Chesapeake. Claws away.

    IMG_5033JPGThe second element is RAR Brewing, which provides cans of a West Coast-style IPA called  the Nanticoke Nectar, which has bold and fresh citrus (especially grapefruit) notes. RAR will also serve Groove City, a German style Hefeweizen, with just a touch of sweetness and wheat flavor . Bar Dupont, of course, will be serving seasonal craft cocktails from the bar for purchase.

    Finally, a Southern folk-rock band will serenade your other senses with fantastic music throughout the entire afternoon.

    Michael from Capital Crab Company put it well. He told us, “We love events like these; it’s a great experience. We started small, cooking crabs from the truck, but putting on events right in the heart of DC is meaningful, really bringing crabs to the people. We get the crabs right from the source, so we say it’s ‘from port to table.’ Hanging with the public is just so much fun.”

    The Crab Feast includes all-you-can-eat crab, sides, and beer. Otherwise, you can also pick up crab cake sandwiches, shrimp, and crab mac ‘n’ cheese and order sides like hush puppies and coleslaw. Other drink options include fresh-squeezed lemonade and a Southern-inspired whiskey sweet tea. And to really wake up the senses – an Old Bay Bloody Mary; it pairs well, indeed. See you August 20!

    -ESC (Evan)

  • 31Jul

    John Shields is author of Chesapeake Bay Cooking, host of the PBS series Coastal Cooking, and owner of Gertrude’s in Baltimore (which is soon to open a second location). John hosted a crab and beer dinner a few days ago, where he lead guests through the technique of opening their own steamed Maryland Blue Crab. Wildfire Executive Chef Moreno Espinoza designed and executed the several dishes that followed the crab picking and showcased crab in a variety of uses, each paired with a beer from Baltimore’s Union Craft Brewing.

    I was impressed with each of the courses and the beer pairings. The crab was fresh and delicious. My favorite dish of the evening was the crab tostada. This was my first time sampling Union Craft Brewing’s beer; Wildfire picked a great brewery to partner with, as usual.

    If you are interested in attending one of Wildfire’s themed dinners (such as wine, beer, scotch, martinis, etc.), check this event page. The upcoming Port City Brewing beer dinner is on August 26th and the Glenfiddich Scotch dinner is on September 16th.


    Wildfire Menu, Reviews, Photos, Location and Info - Zomato

  • 20Jul

    The Mosaic District in Merrifeild, VA is quickly growing into the next hot spot in Northern VA and where hot spots go, foodies are not far behind.  The popular Vietnamese restaurant, Four Sisters, was one of the first brave restaurant owners to venture into this newly constructed area and others quickly followed.  And now it’s brought us a little piece of LA trendiness.

    JINYA is a popular chain ramen bar that has been spreading across the U.S. and now is in our backyard and soon to open a second location in downtown DC.

    I’m a bit of a skeptic with all of these new ramen restaurants popping up in the area lately but JINYA has a good variety of tasty ramen choices  and a great line up of accompanying appetizers.

    Tonkotsu Black was my favorite of all the Ramen choices because it had a nice bold flavor and you could tell that Jinya had taken special care in preparing the broth.  I was also oddly drawn to their Spicy Creamy Vegan.  I’m by no means a vegetarian but I wouldn’t have been able to tell that this wasn’t the normal pork-based ramen soup since they seasoned it so well.  And don’t forget it’s a bar too.  They have a fully tended bar with some very unique specialty drinks that you won’t want to pass up.  You’ll find something spicy and even exotic flavors you’ve haven’t previously tried and they don’t go easy on the liquor!

    This slideshow requires JavaScript.

    I’m an appetizer lover so I was fixated on their number of appetizer choices for a ramen bar.  The JINYA Bun was my favorite.  I’m a lover of Chinese roast pork buns (char sui bao – 叉燒包) and JINYA’s does not disappoint.  But it also doesn’t taste like your traditional pork buns either.  It has a thicker BBQ sauce giving it more of a tangy kick rather than the typical sweetness.  Their Tokoyaki (Octopus Ball) is also another popular item.  The ball itself was very good; however, it sits in too much sauce, so the bun seemed to be drowning.

    Great food and great atmosphere.  It’s definitely a spot to hit up after work or with friends on the weekend.



    Editor’s Notes: I ate at Jinya last week and want to add a few things. Jinya is one of several local ramen joints (Including Reren Lamen in Chinatown and Gaijin in Arlington) that makes they own noodles, which is a good thing. I was impressed with Jinyas ramen including the toppings, broth, noodles, and variety. I will definitely return to work my way through the menu.

    I will say that this is a young, busy (there was a line outside at 5pm on a week night), high energy (in staff and ambient sound) restaurant, which combined with dim lighting and white on black menus (I was tempted to use a flashlight app to read the menu) … takes a little getting used to.


  • 07Jul

    Serepeh chicken skewerBarbadian Seasoned Pork Chicken Choila with Alu Achaar Duck Pate wrapped in Bacon

    One of the quickest ways to understand the heart and soul of any country is through the unique cuisine of the nation, and on Wednesday the 26th May guests at the Embassy Chef Challenge were transported around the world in 18 countries (and plenty more dishes). The Ronald Reagan Building and International Trade Center played host to the international cook off that saw chefs grill, chop, fry, bake, steam and sauté the best fare and their finest produce in a bid to take home the title.

    In suave evening attire, the VIP guest reception offered early comers a sample of appetizers from 12 of the 18 countries, and the stage was set for the battle of the chefs to begin, with opening address paying homage to the international community that makes up Washington.

    Sampling stations were set for guests to then enjoy what each Embassy Chef had to offer. South African chef Zodwa Sikakane served Magwinya, (known as ‘fatcake’, a type of deep fried bread) stuffed with eggs and served with Chakalaka (a fiery vegetable relish).

    The patience of the guests was tested as they waited for the mouthwatering food to be prepared, usually taking a minute as chefs prepared more small bites for the ever growing crowd. This was made more bearable as distraction came in the form of non-stop entertainment throughout the evening including performances from Russian violinist Rafael Jardov and Fairfax Chinese Dance Troupe amongst others.

    As the eating continued, guest were able to vote on their favorite dishes, with votes going towards the People’s Choice awards, ultimately won by the Philippines Chef Claude Tayag with his Bringhe (seafood rice) dish. It was the first time that the Philippines have entered the competition, and Tayag proudly said that “Filipino cuisine is meant to be shared.”

    The Judge’s Choice went to Chef Creig Greenbridge of Barbados who won over the panel with his dish of Barbadian seasoned pork with tamarind-ginger rum sour.



  • 06Jul

    Crawfish fritters Korean fried chicken (yam-yum style with an American twist) Ever delicious pork buns at MASA14 Spicy sliced pork with apple puree


    “Dine-n-Dash” is usually a term that gets finger wags and disapproving head shakes … but this time it was legit! On June 15th Jose Andres and other participating Restaurants hosted the Dine-N-Dash benefiting the World Central Kitchen which was quite a feature to everyone who attended.

    Attendees got to experience a unique culinary tour around DC. Half was on 14th street and the other half was around Penn Quarter. The types of food expanded from various types of fusion cuisine to American, Thai, seafood, and much more.

    There were various check ins around so that the arrival load was split between various restaurants. This was smart considering what a crowded mess it would have been for everyone to arrive at the same restaurant. The night began at Birch and Barley where we were whisked away by the fantastic cocktails and the different bites that were offered. Knowing that 29 more restaurants were yet to come, the strategy was to try a small bite of everything unless you really enjoyed it!

    Chef Ryan was overseeing the event at MASA 14, and served up some awesome pork belly steamed buns and Korean fried chicken. The Korean fried chicken is very similar to the Korean street food, “yam-yum” chicken. MASA 14 offers their version with a bit more heat, more crunch and less sweetness. The steamed buns were a perfect gluten-free option, and were topped with achiote, pineapple samba, and cilantro serrano chili.

    Finally, SEI shared unique and delicious eel tacos, with a drizzle of eel sauce and topped with an Asian style slaw! Fun and unexpected barrage of flavors and presentation that bring two different unique culture together.

    Ghibellina served up some handmade artisan cocktails, one of which being a rum based drink with a drizzle of basil oil to add an herb flavor to the semi sweet and sour drink.

    The Pearl Dive blew everyone away with their top quality seafood. Among their treats were fried oysters and crawfish fritters that were truly satisfying. If shellfish was not to your taste, the pork loin slayed all those who tasted it. The pork loin was perfectly cooked, and had the right amount of heat which made for a surprisingly flavorful dish.

    Towards the end of the night and a thirty minute walk from one side of DC to the other.  It wouldn’t have been a Dine-n-Dash experience without stopping by Jose Andre’s establishments.  First stop was Jaleo and it appeared as though they served a main entrée of paella as they had the big dish on display with every morsel of food gone.  Next stop was China Chilcano where they appeared to have “Suspiro Limena” which is an iconic dessert of Peru that is a sweetened condensed milk custard that was topped with a soft and crunchy meringue.  Before leaving the last of the three Jose Andre’s restaurants was Oyamel the popular Mexican establishment that features a number of creative Mexican tapas.  With a band playing and as if everyone received the memo to end Dine-n-Dash at Oyamel a very lively crowd was present with drinks in hand.

    All of the restaurants had their own charm, and each are worth a visit again for an actual sit down experience.


    Masa 14 Menu, Reviews, Photos, Location and Info - Zomato

  • 03Jul

    Mango Tree‘s Chef Nongnaphat Phanngam, popularly known as Chef Kate, is visiting from Thailand, and creating some wonderful Thai dishes. The last time we ate at Mango tree, it was a new restaurant. Two chefs later (Chef Kate is their third and is just visiting), the food is much improved.

    You can see Mango Tree’s dinner menu here. The menu includes many gluten-free options; the only items we ordered that contained gluten were the drunken noodles (egg noodles are used, not rice noodles) and creme brulee (because of the basil cake).

    Our main courses, the Sweet Tamarind Crispy While Fish (it was red snapper on that day) and Spicy Duck Curry (duck breast, red curry, pineapple, cherry tomatoes) were both excellent. The duck was our favorite dish of the evening. The fish could have used more sauce, preferably on the side (in a ramekin).

    The desserts were presented well and tasty. We ordered the Thai Tea Creme Brulee (which was deconstructed and included a basil cake) and Tapioca Pearls (tapioca pearls, coconut cream granita, grass jelly, rambutan, and jackfuit).

    At the bar, the Drunken Noodles (with shrimp) are the Spicy Siam cocktail are items you must order.


    Mango Tree Menu, Reviews, Photos, Location and Info - Zomato

  • 29Jun


    Located in Tyson’s, Greenhouse Bistro and the connected Samovar Tea Lounge were a bit of an “out of the box” experience for this DC dweller; however, getting out of the city to sip on craft cocktails on their spacious patio, dinner in the wide open, glass flanked dining space and after-dinner tea in the velvety lounge made the schlep a destination instead.

    Executive Chef Dale Schnell and the Greenhouse team have successfully transformed the iconic LEEDS certified, Canon building into an airy floor plan boasting glass partitions deviating private dining spaces and a moving DJ booth, walls lined with living herbs (the “living wall”), and open kitchen and plenty of richly textured tapestries and lighting that gives the sleek space a comfortable sexiness, very difficult to achieve in such an expansive floor plan.

    Greenhouse is the perfect place for families wanting to dine on locally sourced, organic cuisine comprising a menu of entirely sustainable ingredients. There is a strong emphasis on the casual, everyday nature of healthful, conscious eating that permeates the many aspects of the dining experience at Greenhouse.

    Whether drinks over a sporting match, wine with co-workers on the patio, dinner with the in-laws or a business meeting in the private room, Greenhouse is a comfortable and inviting place that successfully de-stigmatises the pretentious and inaccessible layer of most conscious and green eating avenues.

    Chef Scnell has taken great care to choose the most sustainable and ethical ingredients to create a menu that easily caters to all-organic and vegan diners, and carnivores alike without pushing the concept down diner’s throats. This was a concept easily (and willingly) swallowed. The fare itself was artfully assembled and light, a goal of the chef and a cohesive tie-in to the ambience.

    After dinner, tea in the Samovar Tea Lounge transports diners far away from the clean lines of Greenhouse, through a portal way known as “door.” Not so magical, but the result is astounding.Now close your eyes and imagine being surrounded by red, purple and gold hues of a lounge, lined with plush pillows and rich textures brushed lightly with the ambient scent of Illy coffee, the redolent aromas of tea and the earthy ground tones of fresh herbs and cheeses traditionally served with tea. If allowed to wander, the mind would feel as if in Istanbul, and for a brief moment the nostalgia and nearness of the environment to such warm memories made time disappear as a unit and the evening an experience. So different from the sharp edges of this DC life … whether in Tyson’s Corner or looking for a getaway, take the time to explore Greenhouse Bistro and Samovar Tea Lounge.

    For the most up-to-date food quips as they occur and heads up on upcoming write ups, follow me on instagram
     @celiareynolds with #DCfüd.


    This slideshow requires JavaScript.

  • 28Jun

    In an event benefiting DC Central Kitchen, a collage of local chefs coalesced in the newly opened Art and Soul on New Jersey Avenue for a bread battle of buttery proportions. Being the resident southerner at DCfüd, a purveyor of carbohydrates and a vapid believer in healthy competition, Biscuit Bash 2016 called to myself and many district dwellers for an array of biscuit-based noshes alongside local brews and craft cocktails courtesy of Art and Soul’s mixologist, Lee Bonds. All participants were allowed to exhibit their inner food critic, voting for the best biscuit rendition of the evening.

    The event was cozily nestled in the warm, yet sleek ambience of Art and Soul, spilling out from their bar and onto their patio space where the stars of the show, the Culinary Class from DC Central Kitchen, were showing off their skills. If non-stop carb-loading directly from the hands of the competing chefs wasn’t pleasing enough, knowing that all the proceeds benefited DC Central Kitchen was the jelly on top. Since all of the participating vendors donated all the food, their creative genius and dough-rolling hard work, every single competitor deserved an award; however, the people spoke and Alex McCoy of Alfie’s Alfie’s was voted best biscuit while Jerome Grant of Mitsitam won for Judge’s choice. Check out the line-up and some shots from the evening, and get hungry for next year’s Biscuit Bash and follow me on Instagram @celiareynolds with #DCfüd. 

    This slideshow requires JavaScript.

    • Chef Evan Scarlatelli of Southern Efficiency: Sea biscuit buttermilk biscuit, rolled (fried) oysters, sweet/spicy tomato jam, chives. Without a singular doubt, the fried oysters with tomato jam from Southern Efficiency was my favorite bite of the evening; frankly, I could’ve cared less for the biscuit it was on. Needless to say, if there is more where that came from, I’ll be paying them a visit soon. 
    • Chef Alex McCoy of Alfie’s: Spice roasted goat biscuit with Jezebel sauce and cress. This biscuit was topped with beautiful heaps of fresh dill and mint; the goat was roasted in spices reminiscent of the middle east while the Jezebel sauce paid perfect homage to Southern fare. Being comprised of fruit jellies and mustard, Jezebel sauce is a throwback from after church dinners, traditionally served on ham biscuits. Best damn biscuit of the evening with the added perk of seeing Chef McCoy light up after thoroughly explaining his roasting process and why he chose goat to top his biscuits. The line for this biscuit was wrapped around the room, and rightfully so. I did shamelessly partake, not once, but twice. Whoops. 
    • Chef Brandon Byrd of Goodie’s: Peach Cobbler Biscuit. As a Georgian, this screamed comfort food. Rather sweet for my personal liking but what could be more southern than peaches on a biscuit? 
    • Chef Hamilton Johnson of Honeysuckle: honeysuckle biscuit with she crab fondue, Maryland crab meat, trio of roes, melted leeks. Again, more Southern shout outs with the guys from Honeysuckle.  She-crab soup is a traditional American staple of many seaside cultures including our own little enclave of Maryland; however, I couldn’t help but be taken back to St. Simon’s Island with this creamy, roe-rich biscuit topper that presented more like biscuits and gravy. Surprisingly, this was the only biscuit/gravy rendition of the evening … maybe next year. 
    • Chef Matt Baker of soon to open, Gravitas: Buttermilk biscuit with Rhubarb jam, whipped creme fraiche and pickled strawberry. The most balanced flavor pallet of the evening. The creme fraiche was light and airy, the biscuit itself was perfectly made and the pickled strawberry was a very needed acidic balance to the savory heaviness of a very creamy biscuit from Matt Baker. For Biscuit Bash to an homage to biscuits, this was one of the only biscuits that could have stood alone without the accoutrement. 
    • Chef Jerome Grant of Mitsitam (smithsonian NIMAI): Green chili and pecan biscuit, rabbit sausage, duck egg, huckleberry preserve. This biscuit combo won the judge’s choice, a bit of a surprise to me. Perhaps I received a “bad duck egg,” but the biscuit was fairly dense; however, the rabbit sausage was rich, fatty and flavorful. As was a theme of the evening, the topping out did the biscuit. An absolute shame considering that a perfectly executed pecan biscuit would dominate any bread basket. 
    • Chef Andrew Markert of Beuchert’s Saloon: Banh mi waffle biscuit, roasted pork shoulder, chicken liver pate, cucumber jalepeno relishes, pickled carrot and radish. Definitely the most interesting biscuit of the evening, being pressed and cooked in a waffle iron, the finished biscuit was crunchy on a larger surface area and the nooks cradled the messy toppings perfectly. 
    • Tiffany MacIsaac of Buttercream Bakeshop: Cream Biscuit Bar. This was a biscuit play ground with toppings ranging from chocolate sauces, passion fruit and basil cremes, ginger strawberries and more. The cream biscuit from Buttercream Bake shop was more scone-like in technicality having heavy cream in lieu of the traditional butter in most biscuits. This was most successfully rendered biscuit of the evening that deserved the buffet of toppings offered, but really didn’t need them.  I paired my biscuit with basil creme, blueberries and a lemon sauce. 
    • DC Central Kitchen: Culinary training class, fried chicken and biscuits. Fried Chicken on a biscuit with pepper jelly. I would have slapped my momma but she is safely in Alabama. Instead, the food induced fits of violence were channeled into destroying this classic biscuit combo. 
    • Chef Louis Goral of Rural Society: Cielo y Mar Biscuit, Foie gras torchon, charred baby octopus, bourbon luxardo cherry glaze, orange. I WILL be paying Rural Society a trip. Foie gras is a weakness of mine, but rich foie gras countering chewy baby octopus balanced perfectly with an acidic top end and a sweet over note … made me happier than a pig in the sunshine (you’re welcome for the idiom). Whether on a biscuit or a stale vanilla wafer, undoubtedly, this creation was the most creative and well-rounded bite of the evening. 
    • Chef Tadd Ruddell-Tabisola of the BBQ Bus: BBQ “Buscuit” Bahn Mi. Pork Shoulder braise in hoisin, sesame, soy and brown sugar. Topped with sweet-spicy-tangy house-pickled daikon radishes and carrots, finished with cilantro and sesame seeds. Served open face on a cornmeal scallion “buscuit.” Stellar pork shoulder, I cannot wait to track this bus down and break other kashrut laws. 

    Other Libations from the night:

    • Ice Cream Jubilee: Blue berry pie, Banana bourbon caramel, mango habanero, thai iced tea, gin and tonic sorbet.
    • Mixologist, Lee Bonds of hosting venue, Art and Soul: “Ricky Got Smoked” Barr Hill Gin, charred applewood syrup and lime


    Art and Soul At Joie De Vivre Menu, Reviews, Photos, Location and Info - Zomato

Subscribe Now!!

Please enter e-mail address below and click the subscribe button. Thank you!

Subscribe in RSS Reader

RSS Feed



View my food journey on Zomato!
View my food journey on Zomato!