• 07May

    DINE-N-DASH for a Good Cause

    Chef Jose Andres PortraitsOn June 15, 2016, Chef José Andrés will be hosting his 4th annual DINE-N-DASH with proceeds going to support World Central Kitchen, a non-profit organization that focuses on smart solutions to decrease world hunger and poverty.

    You couldn’t ask for a better event where you can pay one price (General Ticket or VIP Ticket), walk into 30 restaurants in one night, sample some of the venue’s most popular dishes and libations and walk right out without pulling out your wallet throughout Penn Quarter and the 14th Street Neighborhoods.

    Sunday’s media tour offered a sneak peak into 4 of the restaurant options.

    Oyamel Cocina Mexicana

    IMG_9971IMG_9978

    IMG_9983-First stop was Oyamel and this was by far my favorite stop for food and drinks.  A few of the dishes that were offered were the Oyamel Margarita, Taco -Carnitas estilo Michoacán, Pescadilla Sinaloa, and table-side guacamole.

    Oyamel is Mexican food that packs a punch from your standard street foods.  Their margaritas are topped with “salt air,” so there’s no need for a messy rim of salt around the glass, you get a pinch of salt with every sip.  The pork taco was topped with a crunch chicharrón satisfying the soft and crunchy textures.  Their take on the fish “empanada” which is steamed not fried, is a surprisingly flavorful moist ingredients tucked inside of a crisp shell.  Table-side guacamole, need I say more?

    DCGB Kitchen and Bar (VIP)

    IMG_9993

    IMG_9990The DCGB stop is a preview into the one of the 5 VIP restaurants available through the VIP tickets.  They offer a selection of wine and food with a fresh take on French cuisine.

    This beautiful two-story industrial bistro offers one of the best scenery with wide open windows overlooking Penn Quarter’s more posh-side of the city.  Every bite of their sampled dishes left you feeling refreshed and not weighed down by heavy creams that you often associate with French cuisine.

    Their Spring Toast was spread with pistachio and ricotta made fresh in their kitchen daily. If you dine here, don’t leave without an order of their warm Madelines.  Trust me, you won’t be disappointed.

    Ghibellina

    IMG_9995

    IMG_9998Not a frills kind of foodie? Ghibellina offers a great pub environment with excellent bar bites.  And they offer some pretty strong, yet delicious cocktails (Pepe Primavera and Frutto  Del Sangue, pictured here).

    This cozy little restaurants sits on the 14th Street side of the U Street Corridor and offers a laid back atmosphere.

    Masa 14

    IMG_0015IMG_0011Last stop on list of sneak peeks was Masa 14 an Asian Fusion restaurant with one of the best party vibes.  This restaurant is already ready to get the party started with a live DJ, refreshing cocktails and outdoor roof deck.  In the bustling area of 14th Street off the U Street Corridor.

    Their Pork Belly Steamed Buns (aka, bao) are not flavored like a typical traditional bao.  It has a bit of a Latin spin on it flavored with achiote, pineapple sambal and Serrano chili.  The crispy shrimp was my favorite.  It reminded me of an lighter version of a bang bang shrimp.

    Go Buy Your Tickets

    DND1DND3DND18With 30 restaurants to choose from, you’re bound to find a place you enjoy.  Whether you want to hit 4-star quality establishments, restaurants with menus that push the limits of your palette, or the food truck scene, I am confident you’ll find something right down your alley.  And who knows, you may just run into a celebrity chef while you’re there.

    To buy tickets, visit: dinendash.info and DCFüd readers can receive a $20 off of your ticket by using the promo code: PREVIEW.  I’m buying my ticket and I hope to see you there!

    -ADT

    Editor’s Note/Save the Dates:

    The Lamb Jam will be held on Sunday, May 15, the Embassy Chef Challenge on Wednesday, May 25, and Savor (the big beer show) on June 4th-5th this year. Keep an eye out for beer events (tap takeovers and brunches) the week leading up to Savor.

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

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  • 14Oct

    Oyamel’s Annual Day of the Dead Festival is Here!

    The festival will begin with a kick-off party on Monday, October 19th, and continue through November 1st. Last night, I attended the media preview for this festival. Above are some images of the event’s highlights. Yes, the face painter was a highlight!

    My favorite drink of the evening was the “Funeral at Yucatán” ($12), which is made with Milagro blanco tequila, Ancho Reyes liqueur, espresso, egg white, and lemon juice, topped with cava, garnished with basil leaf and grated coriander seeds. The Tacos de Castacan (which contain pork bell, kidney, and liver), Sunfish Tamarind Ceviche, Lechon en Recado Blanco Tacos, and Guacamole were favorites of mine.

    I also tried the two cocktails that are in one of the images in the above gallery, Ultimo Suspiro (El Silencio Espadin, Yellow Chartreuse, maraschino liqueur, lime) & Xochitl Mezcali (El Silencio Espadin, Yellow Chartreuse, Carpano Antica Formula Vermouth, lime, pomegranate).

    I was unable to try the striped bass dish since the stock they use for it contains an ingredient I’m allergic to, mushrooms. It did look good though.

    -JAY

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

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  • 11Jun

    3rd Annual Dine N Dash 2015

    What do Jaleo, China Chilcano, Oyamel, and Zaytinya: what do these restaurants have in common? They are all owned and operated under acclaimed chef and restaurateur, José Andrés! And, all three participated in the chef’s Dine N Dash event earlier this week on Tuesday, June 9th, 2015.

    Chef José Andrés’ 3rd annual Dine N Dash is an extraordinary event in which participating restaurants and food trucks gather together and serve limitless dishes and drinks to Dine N Dash’ers. Of course, many of José Andrés’ restaurants partook in the event (China Chilcano, Jaleo, Oya, Oyamel, Pepe, and Zaytinya), making it a total of 17 businesses in Penn Quarter of Washington D.C. serving hungry Dine N Dash’ers this year. Proceeds from this event will benefit World Central Kitchen, a humanitarian organization (which the chef is an active Chairman in) that passionately trains people to develop and nurture skills to build “smart kitchens.” Coming together for the love of food to support a great cause to help others? Pure brilliance.

    I was determined to hit all the Dine N Dash restaurants from 6pm to 9pm, but ultimately failed and hit 13 out of 17. Which honestly, in my opinion, is still pretty good for a first-time Dine N Dash rookie. Also, due to early morning work priorities, I was unable to attend the after-party at Carnegie Library (close to Ping Pong, Dine N Dash’s starting point), so I am intrigued to see photos and hear about what happened. I will be Dine N Dash’ing next year for sure, including the after-party.

    Cheers!

    -EHY

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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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  • 21May

    Oyamel Cocina Mexicana

    Last weekend, a few friends and I ventured into the city with an ambitious agenda of touring the capitol, perusing the Air and Space Museum, visiting the zoo, and enjoying a quality lunch. The goal was to accomplish all of this without spending too much money, or collapsing in the heat (whichever came first). Somehow, we pulled it off with little pre-departure planning, and found ourselves starving outside a quaint tapas restaurant on 7th Street NW called Oyamel Cocina Mexicana.

    Nothing less than a saving grace, Oyamel materialized before us just as we were giving up hope of finding a mutually agreeable location. We powered on by a few smaller sandwich joints and a couple Mediterranean-esque lunch spots, despite the moaning objections from our stomachs. The wafting aroma of traditional Mexican cuisine and an ultra-cool interior, which we could see through the large glass windows lining the front of Oyamel, drew us in immediately. We were at once greeted by a wonderfully friendly host who informed us it would be a 15 minute wait (the place was crowded and obviously very popular) and handed us menus to browse.

    We were seated in no more than 10 minutes, and decided to order guacamole for the table. At about 14 dollars it’s a little pricey relative to other Mexican restaurants, but the amount served is generous, and the servers prepare it fresh in front of your table in a large stone bowl. Once we had our fill of guacamole and the spicy salsa, the first bowl of which was complimentary, we each placed our orders.

    Oyamel serves tapas, meaning the dishes are smaller and visitors generally order two to three to make a full meal. The menu offers a wide variety of unique seafood, beef, pork, chicken, and vegetarian dishes including the cachetes de puerco con camote (“negra modelo braised Kurbota pork cheeks with sweet potato, habanero pepper, onion, cilantro and spiced pecans”) and the camarones al mojo de ajo negro (“shrimp sautéed with shallots, arbol chile, poblano pepper, lime and sweet aged black garlic”).

    Two of my friends chose the camarones ($10.00) along with the tinga poblana con puerco taco, a “stew of shredded pork with chorizo, chipotle, lettuce and avocado” ($4.00). My other friend and I also selected the tinga poblana taco, along with two other tacos. I went with the pescado Mexicano, a seared fish taco with cilantro pesto ($4.00), and the cochinita pibit con cebolla en escabeche, a barbecued pork-style taco ($4.00). My friends raved about the camarones, which happened to be the server’s favorite. Our tacos were also delicious and were served in convenient V-shaped dishes that held the tacos upright and together.

    Overall, Oyamel gave us a wonderful dining experience, perfect for a day strolling through the capitol. Time permitting, I’ll be back in the city sampling more of Oyamel’s offerings; perhaps the sautéed grasshopper taco?

    -Paige (EPC)

    Oyamel on Urbanspoon

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  • 10Apr

    Can’t Get Enough Of The Wines of Catalonia

    Torelló 3D BY Custo 2007, DO Cava comes with 3D glasses (which Michael Birchenall of Food Service Monthly is wearing), but the U.S. has not approved the wine for import because of the (intentionally) unclear label.

    Torelló 3D By Custo 2007, DO Cava comes with 3D glasses (which Michael Birchenall of Food Service Monthly is wearing), but the U.S. has not approved the wine for import because of the (intentionally) unclear label. Winemaker Francisco de la Rosa Torelló is holding the bottle.

    Yesterday I attended events featuring the wines of the Catalonia region of Spain practically all day including:

    • Sommelier Seminar (Oyamel)
    • International Cartavi Awards (Jaleo (Jaleo won an award))
    • Media Lunch (Jaleo)
    • Walk-around tasting (Jaleo)

    The dishes served to us during lunch were dishes from the same region and were paired with delicious wines. See the gallery above to get a peek at some of the food we ate at Jaleo.

    The quality and variety of the wines featured during all the events was exceptional. It was nice that at the Oyamel class we learned a about Catalonia’s different wine regions. Many of the wines were organic and from family vineyards with long histories of making wine.

    Some of my favorite wines that day were also great values ($16-20):

    Recaredo – Gran Reserva Particular 2001, DO Cava

    Vinicola de Nulles/Adernats – Seducció 2012, DO Tarragona

    Parés Baltà – Indigena red 2010, DO Penedès

    -JAY

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  • 19Oct

    Oyamel’s Day (Week +) Of The Dead is October 22 Through November 2

    A couple of nights ago, we attended the media preview for Oyamel‘s Day Of The Dead menu, which runs from October 22nd Through November 2nd.

    Oyamel knows how to throw a party, so the food and drink were of course excellent. My favorite drink of the evening was the Marigold, which contains Del Maguey Mezcal Vida, White Crema de Cocoa, lemon juice, and D’Artisti Mayan Liqueur. You also can’t pass up the Zombie Apocalypse (Azul Centenario Blanco, Sailor Jerry Rum, papaya, coconut, and honey)–who could?

    We were also served guacamole, salsa, and chips, which are always good at Oyamel. We very much enjoyed the appetizers, including:

    Carne Apache de Corazon de Venado (The venison tar tar was a standout dish, and was my second favorite dish of the evening.)

    Tamal Mukbil (This rabbit tamale was my favorite dish of he evening.)

    Taco Deamote y Pozole (Sweet potato tacos with peanut mole!)

    Taco de Mollejas de Pollo (These tacos filled with fried chicken livers were tasty.)

    Hurry, because the Day of the Dead menu is only available for a short time. After November 2nd, no Zombie Apocolypse for you!

    -JAY

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  • 13Oct

    Some of the Best Things We’ve Eaten Recently

    Looks like this is becoming a regular column. The other three articles in these series are here, here and here.

    At Hank’s Oyster Bar‘s new Dupont location:

    The fried olives and potato chips were very good; try them.  The lobster roll was good (although I’ve had other ones that were at least that good in the area).

    CJ Foods Spicy Chicken Garlic Korean Crispy Crescent Dumplings:

    CJ Foods is a Korean company with a new line of Asian food in the US. The Crispy Crescent dumplings are very flavorful, and fry up well (crispy) in vegetable oil. Their dumplings are sold frozen in several varieties, and Costco is now carrying two of them. I made a dipping sauce with soy sauce, sesame and red pepper flakes. Try this product. I have the Chicken & Cilantro Mini Wontons in my freezer but haven’t tried them yet.

    Miso soup at Hikaro. Why, oh why... is it so good?

    Hikaru:

    This Clarendon sushi joint has some good sushi and noodle dishes, but the miso soup is exceptional. Not sure why it tastes so good.

    Thai Curry:

    We ate their recently and was impressed by their curry dishes.  The banana roti dessert was good as well.

    Oyamel:

    We were at a Day of the Dead eventat Oyamel last week, where they highlighted this new menu which features

    Oyamel's Rainbow Trout. I ate two plates of it.

    the region of Michoacan and will run from October 17 through November 2. I tried a variety of dishes, many of which had unfamiliar flavors and textures. Everyone seemed to favor (or not favor) different dishes, but for me, some of the standouts (which you HAVE to try) were:

    • Pan-Seared Idaho Rainbow Trout with Black Garlic-Roasted Pee Wee Potatoes and Lemon-Olive Oil Herb Oil
    • House-Made Platano Liqueur (with Piloncillo, Vanilla and Mexican Cinnamon)
    • Tableside Guacamole with Chips and Salsa
    • House-Made Corn Tortilla with Crispy Pork Belly and Orange Jalapeno salsa
    • Silky Butternut Squash Soup with Annato, Mexican Cinnamon, Habanero Chile and Crispy Chicharron

    -JAY

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  • 14Mar

    Oyamel Cocina Mexicana Celebrates the Fourth Annual Tequila & Mezcal Festival

    In my Inbox (Thanks to Free in DC)

    -JAY
    —————-

    Starting tomorrow! Guests can stop by Oyamel on 7th St, NW from 4:00pm – 6:00pm (March 15 through March 24) for complimentary samples of tequila and mezcal. The tastings are open to the public and will be lead by Oyamel’s staff and four special guests as part of the Fourth Annual Tequila & Mezcal Festival. Metro: Gallery Place or Archives

    Here is the tasting schedule.

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