Drinks | - Part 2

05Nov

Caffé Amouri in Vienna

The town of Vienna got exactly what it needed when Michael Amouri opened up his small coffee shop on Church St. in 2009. Amouri introduced a new sense of community to the small town that coffee giants like Starbucks can’t compete with.

Caffé Amouri’s major appeal is that it roasts it’s own coffee. The roaster is on display in the lobby and customers can watch the entire process, from raw beans to display on the shelves behind the counter. Along with the yellow roaster, the espresso machine stands out as one of the prominent highlights of the store.

The coffee blends themselves range from medium-bodied to very flavorful bold roasts and can be purchased by the pound. There is always a blend of coffee ready for immediate purchase or one can order any blend to be brewed by the cup. In addition to simply ordering coffee, customers can indulge in anything from lattes to cappuccinos, made with hand-tamped espresso, to smoothie-based drinks with spinach to a wide variety of teas, both iced and hot. The store stresses natural and organic ingredients and their pastries are not loaded with artificial preservatives.

For those who enjoy trivia, you can save 10 cents on your order by answering the trivia question of the day posted at the register.

The walls are lined with album covers of classic rock records from a variety of well-known rock albums, showing the owner’s love for music. The layout of the shop is very cozy, with no harsh lighting, and there is ambient music constantly playing. Mr. Amouri himself is almost always on the premises either making coffee, roasting batches of beans, or interacting with customers which contributes immensely to the overall intimacy of the coffee experience.

If you’re around town on a Saturday night, you can catch open mic night at the café hosted by the Tattooed Beachsluts, a local band. Ever since T.B.S. has begun to play open mic sets, the café’s popularity has grown significantly.

If you consider yourself to be an avid coffee drinker or someone who prefers a less corporate coffee environment, check out Café Amouri on Church St. in Vienna, right by the entrance to the W&OD trail.

-Guest Writer Matthew (MML)

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02Nov

Johnnie Walker Tasting at Againn

Johnnie Walker Highball

I recently attended a Johnnie Walker tasting event, held at Againn in Northwest DC. I invited a friend, Nikki, to go with me and we arrived just as the event was beginning. About 20 people were seated at tables arranged in a hollow square, inside of which were two gentlemen in kilts. Yes, Scottish kilts. The two men spoke about Scotch and what to expect from the tasting. A waiter came around and asked if we’d like a cocktail. We were served a highball that contained Johnnie Walker Black Label, ginger ale, ginger syrup, and fresh lemon juice with a lemon slice garnish. The drink was relatively strong, but refreshing and tasty. At each place setting, an midnight blue oaktag booklet expounded on the benefits and quality of Johnnie Walker Blue Label. Underneath the booklet, a printed out menu described our food pairings for the evening.

First Course: Spring Mix Salad

Johnnie Walker Green Label was the first whisky we tasted. One of the kilted men, Peter Zimmerman, gave a short talk on the Green Label in the middle of the hollow square of tables. He told the group that the whisky contained a blend of 15 single malts aged for 15 years in sherry barrels. He added that we should expect a smoky finish, and suggested we add a few drops of water to the alcohol. Peter later explained that the water breaks the surface tension of the drink, allowing for more flavor and scent. I found the Green Label to be a bit sharp for my taste, but it went well with food selection. The first course consisted of a fresh spring mix salad with cherry tomatoes and radish slices. The salad had been tossed with a light vinaigrette. Accompanying the salad, warmed baguette slices were served with butter.

Second Course: Pork Belly Entree

Following the first course, an intermediate basket of bread was served. Unfortunately, I did not get the opportunity to ask what kind of bread it was, but it was heavenly. The crust was thin and crisp, decorated with sesame seeds. The inside was unbelievably soft and smelled deliciously yeasty. Truthfully, I would go back to Againn for this bread alone. It was really that good.

The next whisky up was Johnnie Walker Black Label. The expectation for Black Label was a creamier, full-bodied taste with hints of black pepper. We were told that the Scottish have a word for alcohols exhibiting this “meaty” quality: mortlach. Peter described Black Label as his favorite everyday whisky. The main course paired with the whisky was a pork dish. It consisted of a creamy scoop of grits topped by tart pickled cabbage. Around the island of grits, a light brown sauce was the perfect salty balance to the tartness of the cabbage. Over the cabbage, three slices of braised pork belly were topped by a airy and crisp piece of crackling. The pork belly was literally

Third Course: Sticky Toffee Pudding

fork-tender, and I’d never had a crackling that wasn’t overwhelmingly salty… until the one I had at Againn. The delicious sesame-sprinkled bread was served with the meal, as well. The entire entrée was well balanced in terms of flavors, and the Black Label was a very good pairing for it.

The dessert course was served next, and was accompanied by Johnnie Walker Gold Label. The Gold Label was the tastiest of the whiskies and had a creamy texture in the mouth. Undertones of honey and spices made it taste expensive and high-quality. The dessert pairing was made up of a scoop of stout-flavored ice cream served over a sticky toffee pudding. I was unimpressed by the ice cream, as it was a bit too icy for my taste and the stout flavor was too faint. However, the sticky toffee pudding was amazing. The pudding portion was perfectly steamed and spiced. The sauce was delightfully buttery; overall, the dessert and Gold Label were the best pairing of the evening.

The last whisky we were served was the Johnnie Walker Blue Label. The special aspect of the Blue Label comes from the blends from which it’s made. Some of the whiskies in the blend are no longer available for purchase, and some are 30 years old or more. In the blue booklet at our place settings, suggestions for engraving or inscribing the bottles as gifts for the holidays were on a couple of the pages. The Blue Label was the smoothest whisky we tasted that evening, but I still prefer the Gold Label for flavor. The service at Againn was incredible; I would recommend it to anyone looking for a hearty and flavorful food and delicious bread.

-TKW

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30Oct

Josephine Re-opening Featured Belvedere Vodka

This past weekend Josephine re-opened its doors after a two-month makeover that updated the McPherson Square fixture with a sleek new interior. To mark the re-opening, the revamped nightclub hosted a VIP friends and family event to support the Global Fund to Fight AIDS, Tuberculosis and Malaria. The swanky event included a bevy of the hot and the hip with more than enough eye candy to go around, and it supported a good cause to boot.

The night featured the new line of Belvedere (RED) vodka, co-branded under Bono’s (RED) campaign. Many of the cocktails were tasty takes on the crimson theme – a cosmo and a vodka sunrise – and there was of course the classic dry martini, done Belvedere style. I have to say the drinks looked even better in the hands of the leggy models in skintight red dresses peppering the crowd (note to self: buy red dress!). The drinks were accompanied by hors d’oeuvres from Josephine’s sister restro/lounge Current Sushi.

I liked the sexy and elegant new interior – plush couches, illuminated bars, low lighting. The feel reflected the sleek, modern-mixed-with-the-classic feel that is found in many of the trendiest big city clubs these days. This isn’t surprising given that the Miami-based Mark Lehmkuhl lent his hand to the redesign. The renovation also includes an expansion on the old space; there was plenty of seating to be comfortable with enough room to break it down on the dance floor for those with the urge.

Overall, Josephine’s – a DC club standby since opening in 2008 – has upped its game. The place definitely deserves a spot among the best places around town. So, if you’re in the mood for a New York-style club/lounge, head to Josephine’s for your Saturday night fix. There is certainly enough room for a large party, so don’t be shy about bringing a crowd.

-Yasmine (YSS)

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

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14Oct

Mucho Macchu Pisco at Zengo

This month, Zengo in Chinatown launched their new “Taste of Lima-Tokyo” menu. This seasonal menu features interesting takes on Japanese and Peruvian foods, including a stand-out selection of mouth watering cocktails that make even the most temperate of personalities just a little bit tipsy.

I had the opportunity to sample the menu this past week. The highlight of the evening clearly were the innovative cocktails, including a Spicy Passion Fruit Pisco Sour, Chicha morada mojito (twist on a traditional mojito that utilizes a surprisingly tasty purple corn juice), and a blood orange-chancaca whiskey sour (which adds unrefined sugar cane juice for an extra punch).

In fact, all of the drinks on this menu are excellent. Many of the concoctions utilize Macchu Pisco brand’s impressive selection of pisco products. Try their Nusta reserve pisco if you want a relatively easy to drink pisco straight up (though I have to admit, I prefer pisco in a mixed form).

Zengo’s Lima-Tokyo food menu also offers a surprising array of unique flavors that expertly integrates tradition Japanese and Peruvian ingredients. Some of the dishes are a bit heavy-handed, allowing one strong flavor to overtake the dish (e.g., the Concha a lo macho is smothered with just a little too much cream or the Chupe de mariscos allows the brininess of the shellfish to overwhelm the otherwise delicate milk-dashi broth).

But other dishes hit just the right note – balancing flavors to a surprising end that is indicative of great fusion cuisine. The Rainbow ceviche, featuring organic salmon, tuna, fluke, and Okinawan potatos is delicious and pairs perfectly with an after-work cocktail. Another winner is the Oyacho chicken served with a quail egg and a creamy Peruvian queso fresco chili sauce. It is one of the best chicken dishes I’ve tasted recently.

All in all, the Lima-Tokyo menu is worth the trip – make sure to have a cocktail and the ceviche while you’re there.

- Guest Writer Yasmine (YSS)

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10Oct

NeuroSun…Not So Shiny

I like fake-fruit-flavored, nutrient-enhanced beverages, and I sit in front of a computer all day so I’m vitamin D deficient. So, when this drink advertising masses of said vitamin in each bottle appeared in the cafeteria of my office (because going outside to eat would take too long), it sounded like a great idea. I dropped my $2.89 (plus tax) on the counter, and went back to my computer.

Opening the neon green lid, my first sip made me do a double-take: “This is a well-developed product market! It can’t possibly taste like that!” So I took another swig. Yes, I sadly realized, it can. It tastes like lemon Tums, with an aftertaste slightly reminiscent of what I imagine ooze might be like.

I think the lesson here, to beverage makers, is this: if you’re going to jam a beverage with 1000IU of vitamin D, why nothing else? Because, really, if you’ve saturated your water-and-fructose concoction to the point where not even a bit of ascorbic acid or cyanocobalamin can dissolve, take the hint: you’ve overdone it.

I’ll stick to (free) water and pill-based supplements, thanks.

– MAW

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19Sep

The House that Walker Built

I recently had the pleasure of attending a Johnnie Walker “House of Walker” tasting event at Constitution Hall. Upon entering we were greeted by “Walker Girls” very attractive young women in short black dresses and high heels, my roommate was quite a fan. We were ushered to iPad stations where we were asked to answer a few quick questions: “How many drinks have you had in the past week?,” “How much of it was Johnnie Walker?,” and “What types of drinks do you consume?” -standard demographic information. Once we finished this we were given golden coins which would be used to gain a free drink in the event hall.

We walked into the hall- black curtains lined the area separating it into a small lounge with couches and a few tables, a bar was set up in the back with a line and iPads showing a menu of three Johnnie Walker cocktails we could order (Red and Ginger, Black label old fashioned, and black on the rocks) my roommate and I both chose the Johnnie Walker Black Label Old Fashioned, which I was not a fan of. The drink was very smokey and sickly sweet. I asked for a little bit of ginger ale to be added to it- which helped immensely, and immediately made me wish I had gone for the Red and Ginger. We then ventured over to the food tables, one tray held fruit and cheese to be mixed with crackers and bread; the other held a vegetable tray including asparagus, potatoes, carrots and tomatoes and a standard ranch dressing. We munched on this for a bit and took in the rest of the area, a waiter eventually came around with a tray of miniature crab cakes which were delicious, but there was only one tray. We were encouraged to tweet about the event or check in on Facebook, and definitely to text our friends about how awesome it was, there was a projection screen set up with the live twitter feed showing all of the #johnnie tagged tweets, which was kind of neat. There was a photo booth set up where the Walker Women would take your picture in front of a backdrop and automatically upload it to Facebook for you. My main complaint about this was that seating and table space was very limited, it was interesting juggling my jacket, my drink and my plate all at the same time.

We were then invited to leave our cocktail and plates behind and move on to the next curtained area where cushioned benches were set up with place settings on long tables in front of them. Each place setting contained two glasses of Johnnie Walker Black, one glass of Red Label and a place for Gold and blue labels, as well as a glass of ice water and a small Johnnie Walker “Walking Man” lapel pin. In the middle of every four places there was also a carafe of water, Orangina, and ginger ale as well as a bowl of ice and tongs. We watched a video presentation on “The Man Who Walked Around the World” which was fast passed, beautifully shot and well put together and was a fantastic introduction to the history of the company. Our Whisky Master Jimmy then took his place at the center of the room; I’m fairly certain Jimmy is Neil Patrick Harris’ long lost brother, they both suit up well and have similar speech and mannerisms. He informed us that as a “Whisky master he gets in trouble at work for NOT drinking” and a little of his background. He told us that we would be using our Mr. Wizard chemistry set of mixology to have a one of a kind tasting experience.

We started with the black label taking a sip and then throwing out the flavors we were hit with, I got a very strong reminder of Mott’s Apple Juice with smokey campfire finishing notes. Compared to the others we tried Black label was the most “fruity” It was also very raw compared to the others, Black made my lips tingle and that delicious warmth to spread across my chest. After our first sip we were invited to put a few drops of water into the glass and see how that changed the taste which acts the same way decanting wine does. This opened up the flavor more and made the finishing notes broader.

Moving onto the Red label we were told that this blend was created to be universally mixable, in America the Red and Ginger is popular but in Europe the “Scottish Mimosa” (Orangina and Red Label) is a big hit. We were invited to mix our own of either of those two options and I chose to mix with Orangina with an ice cube and was immensely pleased. Red Label on its own is malty and spicy and in my tastes a bit more mild.

It was at this point that the walker girls made another appearance, carrying trays of frozen glasses of Gold Label. This Whisky was blended originally for the centennial of Johnnie Walker’s history. This is a celebratory whisky and is very complex. Alone this really wasn’t my favorite, but he intrigued me with the idea of pairing this with a dessert. Taking the Vodka out of the freezer and replacing it with this, having it with a bowl of fresh vanilla bean ice cream drizzled with caramel.

And then we were prepared for blue label, Johnnie Walker’s most exclusive whisky. 1 in 10,000 barrels will be selected as having the characteristics needed for blue label. Many of the distilleries used in this particular brand are from silent distilleries- ones that don’t brew anymore but that casks of their whiskey can still be found. The Johnnie Walker girls brought out small snifters of Blue Label, we sniffed it and took a sip. The mouth feel here was amazing we thought the chilled Gold Label was smooth. This was like butter and liquid velvet. My roommate’s immediate comment “I need to be rich enough to have this every day” I definitely learned that Blue Label is amazing, no “whiskey face” on that one, not even a hint. A delicious smooth blend from start to finish.

We left wearing our Walking Man pins quite pleased with the night. A wonderful presentation and a wonderful sampling of fine scotch.

-Guest Writer MKI (Missy)

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07Sep

Bitters on the Brain

Bitters on the Brain

With the mixology scene delving deeper and deeper into the origins of cocktailing, using this as fodder for both quaffs concocted with the historical accuracy of civil war reenactors, and as a spring board for inspired potable experimentation. Nowhere can this be more evidenced than with the current explosion of bitters behind the bar. These days, along with the top shelf classics, home infusions, and locally sourced garnishes, anyone who touts themselves as “Mixologist” must have an impressive and obscure array of these herbal tinctures, if not a brewed bitter of their very own recipe.

Gina Chersevani of Tabard

By definition, a bitters is an alcoholic beverage that is embued with strong herbal essences, giving it a bitter or bittersweet flavor and generally having about 45-50% alcohol by volume content. Originally imbibed in the 19^th Century for medicinal purposes, bitters can come in a myriad of varieties, involving blends of herbs, roots, barks, botanicals and even fruits and vegetables. Before the birth of the real cocktail craze in the 1880’s, anything sited to be a cocktail or “bitter sling” always entailed a combination of liquor, water, sugar and aromatic bitters. The Old Fashioned (perhaps the most classic of cocktails) got its name because it combined those four essential ingredients and nothing else.

Probably the most globally recognized name in bitters, Angostura, is also likely the original brand. Legend has that it was first compounded in Venezuela in 1824, by a German physician as a cure for stomach ailments, and sold to sailors. Today, these most famous bitters are produced in Trinidad and Tobago, but their medicinal properties—in addition to their wonderful cocktail enhancement—are still vastly appreciate by anyone who’s labored at a bar (I remember Sunday brunch shifts, with the whole staff guzzling soda with a dash of bitters to quell hangovers).

In our fine Capital City, saturated in history both dazzling and decadent, it goes without saying that the appreciation of fine libations is implicit in its personality. Though it’s not difficult to come across a joint with a decent old fashioned (I am thrilled to say, five years ago that was a different tune), here’s a short list to sweeten your search of bitters:

The Bar at the Tabard Inn utilizes a small array of specialty bitters including Dandelion & Burdock Bitters on their impressive, historically sourced cocktail menu.

PS7 has an incredibly creative cocktail list, derived from the master mind of Gina Chersevani. High bitter notes come in the form of an ever-evolving roster of homemade concoctions including the likes of chocolate bitters.

Other bars with bitter notes:

Multi-story, multifaceted mixology at its boldest: The Gibson (2009 14th St. NW, 202-232-2156)

Homemade bitters and experimental spirits: Proof (775 G St. NW, 202-737-7663)

The Passenger’s cozy backroom bar of cocktailing creative genius: The Columbia Room (1021 Seventh St. NW, 202-393-0220)

–Guest Blogger Ava (writing from the enthusiastic perspective of barHappy.com)

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30Aug

Riot Act Comedy Club Grand Opening

The top floor of Riot is like walking into an office lobby (with a bar full of fringe benefits lining the whole back wall). I saw many attendees exchanging business cards over a glass of wine. Downstairs looks more like a friend’s basement: the low ceiling, closely packed tables, and busy bar tend to encourage more intimate conversation over drinks.

I’d like to mention two strapping young fellows who involuntarily demonstrated how not to have an intimate conversation – “Buttercup” and “Man Candy”. Man Candy, after failing to score with our guest, proceeded to try the same spiel on three other lucky girls, never learning from his recent rejections. Buttercup’s next action, after hovering over our guest’s shoulder and critiquing her work in a flirty tone, was to reassure his whiny girlfriend that he was just making conversation.

A house brew called Riot Act Red and the Summer Riot cocktail were the specialty drinks of the night, but Riot also offered a more common selection of wine and beer.

The food was appropriate for the setting: only one deep-fried item, but not too many unpronounceable words. The common presentation scheme was to poke a stick through the appetizer and arrange it such that the color contrast distinguished each bite from its neighbor.

The antipasto skewer featured artichoke, mozzarella, and sun-dried tomato drizzled with pesto sauce. It would’ve been great with some salami or capicola.

The next selection was a duck dumpling that I wished had been fried. The thick chili soy sauce, just spicy enough to complete the dumpling, made up for the missing crunch that I look forward to in a good fried dumpling.

The hibachi beef skewer, in my guest’s words, was “to die for,” but we couldn’t say the same about the severely dry chicken skewer with bell peppers and a bland teriyaki sauce.

A round of fruit skewers gave us a break from all the heavy food.

Riot then served two different takes on phyllo dough. The spanakopita wasn’t cooked through, so the pastry didn’t feel quite right. For some odd reason, I got a hint of fish in it. The brie, on the other hand, came wrapped in a toasty pocket of slightly overbaked phyllo. It won me over with a ribbon of sweet raspberry filling, and I’d rather have dough that is too crispy than dough that is inedibly soggy.

I can’t promise the same quality for an ordinary day at Riot, because few of the Grand Opening bites are on their regular menu online. The selections range from hearty pasta entrees to some decently-sized (at $10, I hope so) desserts such as tiramisu. I have a hunch that tonight’s appetizers represented the grub accurately at this comedy club, and you’ll be satisfied with what you paid for. If you’re going to brush off a sleazy guy and his obnoxious grin by pretending to be absorbed in your food, this is the kind of food you’ll want.

-Nina (NFG)

Disclaimer: I know something to this effect is stated in our “About” section, but (as sometimes happens), we received freebies. That said, our words are our own.

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22Aug

I’m Hosting Next DC Food Blogger Happy Hour!

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22Aug

Riot Act Comedy Theater: Food and Fun

Funny man Big Al Goodwin

NOTE: We thought the food was cooked by Riot Act’s own chefs, but we noticed the items weren’t on their menu so we double-checked with them and later learned the food that night was catered by a third party to not overwhelm the kitchen staff.

Upon walking into the establishment, you’ll notice the layout of the first floor is open, with a stacked bar and tall tables on the far wall. However when walking downstairs, the flavor of Riot Act changes from open clean bar to best friend’s hangout. Though the change in scenery is obvious it doesn’t take away from the impending show. While we wait, we sample the food and drinks.

The wines are full flavored and pleasant but the specialty cocktail is nothing special. Cabernet, Sauvignon Blanc, and Chardonnay are not cheap wines: the Cabernet is dry and good with food, the Chardonnay has a mellow flavor, and the Blanc is sweet with a nice dry finish; it avoids the cheap and fruity flavor you find at some bars trying to save a buck. The “Summer Riot” cocktail (vodka, sprite, cranberry, dash of pineapple) has a strange initial flavor because of the pineapple; we want to try it with mango juice when we go back.

There’s a decent selection of draft beers, including a specialty “Riot Act Red” that could either be a pun or the statement foreseeing the rise of this potential hot spot. The crowd that night was young, business working people with a yearning for the popular, which could help the Riot Act become a hip place for today’s late 20 to early 30s crowd. One way Riot Act distinguishes itself from other comedy clubs is with their food.

One guest we talked to noted that compared to DC Improv, “this place has much better food. DC Improv is just California-tortilla plus a dollar surcharge.” After trying all the Hors D’oeuvres and interviewing other guests, we have to agree. The marinated sun-dried tomato on the antipasto skewer was excellent, and paired with good cheese. Beef hibachi skewers were the highlight of the evening, made with a thin-sliced shard of beef delicately wrapped around a gooey seasoned ball of mouth-watering savory yumminess. Unfortunately, the chicken hibachi skewer was nowhere near as good; skip the chicken. The duck potstickers were flavorful and the chili soy dipping sauce paired with them is just the right amount of sweet and spicy; we loved it. We had mixed feelings about some of the other appetizers, though.

Brie with raspberry in phyllo dough was delicious, but there was too much phyllo dough and the whole thing was inconsistently baked (phyllo top almost burnt while the filling down below wasn’t cooked enough). Mini Quiche were good solid performers but unexceptional. The Fig with Marscapone cheese was better than the brie with raspberry. It was a big opening night with a huge crowd that had to be fed at once, so the food wasn’t perfect or consistent.

But there’s definitely hope. The chefs have some hits on their hands, and consistency should come with practice. When we visit again, we’d like to sample the dishes on the main menu, and visit we should. Big Al Goodwin, one of the comedians we saw that night, is HILARIOUS! He’s coming back on August 24th through the 27th, and you don’t want to miss this guy. There’s impromptu seating (tables and chairs) where the comedians perform and if you like sitting near the stage, you can. Take a date—you’ll both have a blast.

-Mark Feghali (MFF) and PJ Naber

Disclaimer: I know something to this effect is stated in our “About” section, but (as sometimes happens), we received freebies. That said, our words are our own.

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