• 14Jan

    Dolce Vita and the 7 Fishes

    A couple of weeks ago, Cy and I attended  a traditional Napolitan Christmas Eve 7 Fishes dinner at Dolce Vita/Dolce Veloce in the private cantina (which was packed with regulars) next door. Giuseppe “Joe” Ricciardi, chef/owner of the aforementioned Fairfax Italian restaurants is a native of Naples, and an extraordinary chef/restauranteur. His restaurants have some nice touches including artwork, tile wine racks that store wine at the correct temperature, Dolce Vita’s wood burning pizza oven shown above, and a superb selection of wines that displayed and sold (at retail prices) at Dolce Veloce.

    I’ve  posted pictures of the different courses above. The paired wines were as follows:

    • Assorted Crostini was paired with the sparking wine, Prosecco Anima.
    • Baccala 3 Ways was served with Gavi Di Gavi , a dry white wine from Piemonte.
    • Linguini with Eel Sauce was complemented by Barbera D’Alba, a light red from Alba Piemonte.
    • 7 Fish Stew was paired with a Pinot Noir Reserva from Alto Adice.
    • Amaretto Mouse was served with Moscato from Piemonte.

    Below is a video Cy (our videographer and beer note writer) took of the dinner.  Included is some footage of the wonderful Bunny Polmer (Dolce Vita’s publicist) and I eating dinner.

    The food and wine pairings were excellent. It’s a shame I could not try the crostini due to an allergy to molds/truffles/mushrooms but Cy enjoyed it. You can tell that Joe knows how to work with salt cod, because it was very flavorful without being too salty. We enjoyed the texture and flavor of the scungili (imported from Italy) included in the 7 Fish Stew.

    I’m looking forward to eating at Dolci Vita again soon; I hear that I have to try their pizza cones. Joe told me that pizza cones were popular for a short while in Italy, but now that he has perfected them, they are a regular part of his menu .

    Previous DCFüd coverage of Dolce Veloce is available here and here.

    -JAY

    Dolce Vita on Urbanspoon

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  • 19Dec

    New Brewery Alert in Tysons: BJ’s Restaurant and Brewhouse

    Happy hour is Monday-Friday, 3pm-7pm: $4 beers, $5 martinis and mojitos, and $6 wine.

    Happy hour is Monday-Friday, 3pm-7pm: $4 beers, $5 martinis and mojitos, and $6 wine.

    There’s a new Happy Hour spot in town where you can watch pretty much any game on their tremendous 90-100 inch quad-screen capable plasma TV. (But, don’t worry, there are plenty of other TV setups as well if you can’t grab a seat in front of this one.) As soon as you walk in, your eyes are immediately drawn towards their bright and shiny new bar, the obvious focal point of the establishment. This California-based brewery restaurant  is not designed in a traditional manner since the bartenders have plenty of space to hustle around inside, and all the beer taps are on the center island of the oval shaped bar.

    As for their food, I tried the following appetizers:

    • Spinach and Artichoke Dip- Too creamy and salty for my taste buds.
    • Chicken Lettuce Wraps- I’m indifferent about this dish. The chicken pieces were cubed and dry. The flavor and presentation were not bad, but it’s unlikely I will order this again.
    • Their house Cabernet Sauvignon.

      Their house Cabernet Sauvignon.

      Crispy Calamari- Portion size is smaller but this dish is tasty, so I preferred it to the Spinach and artichoke Dip or Chicken Lettuce Wraps.

    • Avocado Egg Rolls- My favorite out of the four appetizers! There are heaping thick cuts of warm avocado layered in just the right amount of cream cheese, red onions, cilantro, tomatoes, pine nuts, and spices. This is a must try!

    The service and my overall experience at BJ’s Restaurant and Brewhouse was fantastic. This new brewery restaurant has a lot of potential and is worth checking out next time you’re in the Tysons Corner area.

    Warning: the bar gets packed during HH, so go early to grab a good seat or bar table! Cheers!

    -EHY (Elina)

    B.J.'s Brewhouse on Urbanspoon

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  • 15Dec

    Pros In The City is Offering DCFüd Readers a Discount on Several Events!

    Pros event_image_12201_5456The promo code for this is “foodie” which will take $10 off the price of each of the three events listed below. The promo code is only good for these three events and for tickets purchased in advance (it can’t be used for purchase at the door). The below ticket prices are subject to change and will increase as we get closer in time to the events.

    Champagne, Cheese, Chocolate, Music, Dancing and More: Pre-New Year’s Eve Mixer and Tasting : Saturday, December 28, 2013 from 7 pm – 12 am at  the Embassy Suites in Old Town Alexandria. $65
     
    Washington DC New Year’s Eve Passport to the World Gala: An International Red Carpet Affair – 9:00 p.m. Entry Time: Tuesday, December 31, 2013 from 9 pm – 2 am at the Capital Hilton in DC. $139
     
    Washington DC New Year’s Eve Passport to the World Gala: An International Red Carpet Affair – 10:30 p.m. Entry Time : Tuesday, December 31, 2013 from 10:30 pm – 2 am at the Capital Hilton in DC. $99
     
    -JAY
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  • 11Oct

    Oyamel’s Seventh Annual Day (Two Weeks) of the Dead

    From October 21st until November 3rd, Oyamel Cocina Mexicana will celebrate Its Seventh Annual Day of the Dead Festival with festive cocktails and a menu showcasing some of the most authentic ancient foods of Mexico. Tuesday evening, Cy and I attended the media preview for the festival. The food and drinks at this event were exceptional. I could not try the duck dish (since it has mushrooms) and the crab dish was not served.

    Day of the Dead Menu Specials:

    • Caviar de Chapala (Caviar, cilantro, onion, Serrano chile and green tomato in a warm tortilla)
    • Ostiones Pimentos (Lightly poached oyster with bay leaf, black peppercorn, garlic and lemon, served in its own shell)
    • Jaibas Rellenas (Stuffed crab shell topped with sea urchin butter)
    • Chilorio Negro (Black mole with beef and season vegetables)
    • Pato Frito en Chile Seco (Fried duck in a dry chile sauce)
    • Sopa de Calabaza (Pumpkin and squash soup with spiced pumpkin seeds, chile, annatto oil, and foie gras)

    Day of the Dead Cocktail Specials:

    • Atole Rico (Del Maguey Crema de Mezcal, masa, Mexican cinnamon, piloncillo, vanilla and lemon)
    • Resucitó (Maestro Dobel Diamond tequila, Cocchi Americano Rosa, lime leaf and grapefruit bitters)
    • Pato Borracho (House-infused duck Gran Centrenario Añejo, Chihuatl chili, pomegranate and pineapple with an almond air)
    • Atole Rico (A cold cocktail version of Atole, a traditional humble porridge Day of the Dead drink)

    -JAY

    Oyamel on Urbanspoon

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  • 07Oct

    Shirlington Oktoberfest Report

    Cy and I attended the 2013 Mid-Atlantic Oktoberfest hosted by Capitol City Brewing Company in Shirlington Saturday. This event was huge, with a large number of breweries and beer lovers. We were only there an hour or so before the taps closed but below are our photo highlights.

    -JAY

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  • 29Sep

    J&G Steakhouse has a New Look, and Great Drinks and Appetizers!

    In honor of the renovations (the downstairs bar really looks great), J&G Steakhouse had an event last week. Cy and I got try try some great food and drinks. Mixologist Domingo (with his leopard pattern hairstyle) was making drinks from J&G’s new martini cart and we both tried the Goldfinger (Grey Goose, Bombay Sapphire, Lillet Blanc, and gold dust) which of course was wonderful. We also got to try the quite tasty French 515 (sparking rose, 515 Cacoctin Rye, and lemon) from the main bar, and sample some of Chef Philippe’s tasty appetizers throughout the event–there was not a dud among them. The sliders were particularly delicious (although I don’t seem to have a good pic of them). Here are some photo highlights:

    -JAY

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  • 25Sep

    Infographics: How to Make Coffee & Beer Vs. Wine

    Check out these infographics:

    How to Make Coffee Like a Pro.

    “Did you know that 63% of Americans over the age of 18 drink coffee everyday? I’m a part of that statistic and I bet you are too.”

    Beer Vs. Wine: the Great Drink Debate.

    “This may come as a surprise, but when it comes to people who love their wine, did you know that no one enjoys it more than the folks in the Vatican City? They are considered to be the world’s biggest consumers of wine with 365 bottles a year per capita (which makes exactly one bottle a day!). You can find this and other interesting facts in this infographic: http://financesonline.com/beer-vs-wine/.”

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  • 21Sep

    Portugal: the Great but Often Overlooked Wine Country

    Portuguese WineHave you ever tasted a Portuguese wine? I know I hadn’t until last Tuesday. And apparently that is the unfortunate norm. Although Portugal has a wide range of delicious vintages they are extremely underrepresented by American wine sellers. And as a result, we, the American wine drinking public, have been missing out. Hopefully, that is about to change.

    Last Tuesday I attended a Wines of Portugal seminar taught by Master Sommelier, Doug Frost. The class was extremely informative as well as entertaining. Doug provided us with a thorough view of Portuguese history and geography, while relating it all back to the country’s diverse wine producing regions. I learned about how the country’s different regions, effected by coastal breezes and water (ocean on one side, Mediterranean Sea on the other) as well as mountainous and hot sandy climates in the middle of the country, allow it to produce a wide variety of grapes and wines.

    The result of these unique geographical circumstances? Some truly delicious wines. One thing I learned from Doug is that we each have unique tastes and palates. I now know that I have a low sensitivity to acid. Portugal is famous for having a high acidic base to many of their wines. Think Virginia’s Viogniers, New Zealand Sauvignon Blancs or German Rieslings as comparable options. I had never made this connection before, but these are some of my favorite types of wine, which is why I loved the majority of the Portuguese wines I tasted. The takeaway from this class is that by drawing more attention to the Portuguese wine industry, people will start asking for these wines to be made more readily available. So next time you do see a Portuguese wine listed on a wine menu, take a risk and try it. My guess is you won’t be disappointed and hopefully these wines will become a mainstream commodity here in the States.

    -JPM (Joyana)

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  • 13Sep

    Zaytinya Hosts its Third Annual Grape Festival in September!

    Last night we celebrated the harvest season of the most iconic fruit, the grape at Zaytinya. The restaurant’s third annual two-week grape festival runs from September 22rd – October 5th.

    The food and drinks were exceptional, with my favorites being the lamb dish (Mutancene), the granita, and the cocktail. The Mutancene was a masterful combination of lamb, honey, vinegar, almonds, dried plums, and apricots. The “There’s More Than One Way to Skinos a Grape” (cocktail) is a combination of Skinos, Verjus, Dolin Blanc, Fee Bros old-fashioned bitter, a lemon twist and garnished with frozen peeled grape. It is like the Summer Shandy or Arnold Palmer of the wine world and is delicious. The granita worked wonderfully, with the orange flower scented yogurt espuma, candied orange, and lemon verbena combining to elevate the granita to a level usually unseen in that particular dessert.

    We were served two great wines, Ktima Pavlidis Thema Red ( syrah/ agiorgitiko) and Thema White ( Assyrtiko/ Sauvignon Blanc blend).

    -JAY

    Zaytinya on Urbanspoon

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  • 05Sep

    Mad Fox: an Eclectic Pairing of Food and Beer

    Executive Chef, Andrew Dixon, and CEO and Executive Brewer, Bill Madden have teamed up to bring Mad Fox Brewing Company a new eclectic menu and beer pairing.  And when I say eclectic I mean it’s a menu that brings flavors and tastes from Germany to Asia. When Andrew and Bill were asked if the food complements the beer or vice versa, they answered “both” as if the two courses are in a relationship of equals.

    Dixon explains his choice in menu changes is based on items that are available locally and and on his his love of Korean food.  You will find that his new menu includes the ever so popular and trendy Korean fusion tacos.

    The Schnitzel was a German love affair.  A breaded tenderloin with surryano country ham, gouda cheese, a potato puree, and ale demi glace was paired with the Kellerbier Kolsch.  Encrusted with just the right amount of breading, gives the tenderloin a nice crispy crunch and a light taste. I have to say that I’m not really a big beer fan but the Kellerbier Kolsch was an easy beer to drink.  It’s one of Mad Fox’s award winning beers and is easy to drink because it’s unfiltered.   Why pair it with the Schnitzel? Because it’s a German brew and because it sits 10-14 days after it’s brewed; this beer is a more heavily yeasted beer with a smooth flavor.  So, the lighter tasting Schnitzel’s flavors are intensified as it’s paired with this brew.

    I am a lover of seafood and the potato chip encrusted Crab Cakes had me licking the plate clean.  Not only was this genius of a dish created by breading it with potato chips, but you’ll be surprised to learn that these potato chips are also made from scratch.  It is an intense flavored dish garnished with an avocado puree, ginger emulsion and melon salsa.  The crab cakes were paired with the Praha Pils which is brewed with an authentic Bohemiam Pilsener malt made from the heirloom Hanka Barley Varietal and imported Czech Saaz hops.  This beer wasn’t one of my favorites because it’s a strong beer with a dry bitter finish.

    And one of Dixon’s favorite dishes on new menu is the  Bulgogi Lamb Tacos.  The tacos were filled with a marinated & seared lamb shoulder with Kimchi slaw, cucumbers, scallion and cilantro.  This dish had a spicy kick to it and being paired with the Orange Whip IPA made perfect sense.  The stronger spicier kick of the tacos was complemented by the lighter dry Citra Hops-flavored beer that carries hints of pineapple, oranges and other citrus fruits.  The beer helps tone down the spice of the tacos making them less overbearing.

    The new menu is a fairly different spin on the typical American Brewery and I invite you to explore their menu at madfoxbrewing.com.

    But the one thing I was disappointed in?  What happened to their Tuna Carpaccio dish?  When I interrogated Dixon about his removal of this amazing dish, he simply stated that it wasn’t popular enough.   So, I’m starting a petition to bring it back, and encourage you to open your minds up to the wonderful world of raw proteins because Dixon’s Tuna Carpaccio was one to be savored.

    Mad Fox is expanding into DC, so you DC-dwellers who don’t like to venture to parts unknown such as Virginia will now be able to enjoy the brewery’s award-winning beer and eclectic menu.

    -ADT (Angie)

    Mad Fox Brewing Company on Urbanspoon

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