Inside P.J. Clarke's DC.

Just steps away from the White House, the intersection of 16th and K Streets NW is smack-dab in the middle of DC’s power corridor. It is where politicos, lobbyists, and policy wonks work by day—and meet and mingle by night. It also happens to be where you can find their favorite after-hours hangout: P.J. Clarke’s.

Since opening a Washington outpost in 2010, the New York–born restaurant has drawn a devoted DC following. And recently P.J. Clarke’s has rewarded its foremost loyalists by making them members of an exclusive group with special access to the restaurant’s subterranean dining room, Sidecar.

Members of Sidecar who want to drop by with friends in tow late in the evening may call the restaurant by 10 pm to have t he private dining room—and its bar—remain open for the incoming group. Members also receive invitations to select private events and are welcome to have reservations made on their behalf by the local Sidecar manager for Sidecar’s other locations in Las Vegas, New York, and São Paulo. “It’s a quieter [private] setting with more of a fine-dining menu, [where we can] really cater to the likes and needs of our members and their guests,” says Emily Hines, director of private affairs at DC’s Sidecar. As for the food, the restaurant’s traditional fare will not change much. P.J.’s patrons, Hines says, “don’t have to worry whether [their favorite menu items] will carry over.” 1600 K St. NW, 202-463-6610

New Columbia Distillers recently launched production in the District with its first batch of Green Hat Gin ($36). The colorful name is a nod to Capitol Hill’s Prohibition bootlegger and whistle-blower George Cassiday—known as “The Man in the Green Hat”—who sold to politicians for years before telling his salacious story to The Washington Post in 1930.

The small-batch offering is made from locally grown Northern Virginia wheat and 12 organic botanicals. The family-owned company is helmed by John Uselton and his wife, Elizabeth Lowe, along with Uselton’s father-in-law, Michael Lowe, and his wife, Melissa Kroning. “We think we have put together a botanical profile that makes really nice cocktails and drinks,” explains Uselton, who hopes Green Hat will become the go-to label for discriminating cocktail hounds and drinkers with local pride.

New Columbia plans to bottle seasonal gins later this spring and has recently begun experimenting with recipes for rye whiskey, with aspirations to bottle the spirit within five years. Try Green Hat gin at local spots such as the Rappahannock Oyster Co. (1309 Fifth St. NE, 202-544-4702). 1832 Fenwick St. NE, 202-733-1710

Nancy Koide

Nancy Koide, SAX co-owner, reveals how to navigate the lounge’s drink menu.

“Sparkling wine and Champagne are progressively organized from lightest to heaviest, and each wine has a description of tasting notes written by our sommelier, Andrew Stover. His favorite: Almanegra Sparkling Rosé of Malbec, a dry rosé made from Malbec grapes, with dried raspberry and orange-peel notes. It is a great aperitif.” 734 11th St. NW, 202-737- 0101

Have no reservations about ordering a Reserve at Brasserie Beck.

In 1852 the pioneer Charles-Camille Heidsieck brought his innovative, eponymous Champagne label to America, introducing many citizens of the US to the French libation. This label, a particularly prestigious bubbly, has earned numerous awards and has accumulated an even more notable political history. Heidsieck, a noted bon vivant, took it upon himself to tour DC and the rest of the US, brushing shoulders with President James Buchanan and spending evenings entertaining senators.

In one scandalous turn of events, the Champagne maker was imprisoned for treason by General Benjamin Franklin Butler—an offense later pardoned by President Abraham Lincoln. Enjoy Heidsieck’s exquisite effervescence over dinner at Brasserie Beck or stop into Bell Wine & Spirits to grab a bottle for a luxurious night in. Bell Wine & Spirits, 1821 M St. NW, 202-223-4727; Brasserie Beck, 1101 K St. NW, 202-408-1717

A selection of beers at Birch & Barley

Birch & Barley beer director Greg Engert recommends his top brew for a crisp fall evening.

“I’d recommend a Firestone Walker Wookey Jack, a brand-new, super-hopped-up dark ale from one of our very finest US craft brewers. Pitch-black and velvety-rich on the palate, this beauty boasts dark and warming notes of coffee and cocoa, assertive spicy grain nuances from the addition of rye, and an uplifting hit of hoppy citrus and pine. 1337 14th St. NW, 202-567-2576

Vinoteca, locavore drinking at its finest. INSET: Paul Carlson.

Paul Carlson

Paul Carlson, owner of Vinoteca Wine Bar & Bistro, picks his favorite regional wines.

“There are a couple of great wineries in Virginia that I would say could rival not only California wines, but even French wines. Thibaut-Janisson is a producer in Monticello, Virginia, which makes an amazing sparkling wine in the Méthode Champenoise. RdV Vineyards, in Delaplane, is another Virginia winemaker with incredible Bordeaux-style blends.”

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Rabbit rillettes with fresh date purée by chef Justin Bittner

 

Chef Alison Reed plates her double chocolate mousse

 

Alaskan halibut with salsify mousse, Kriek Lambic reduction, endive cappuccino, and Malpeque oyster by chef Claudio Pirollo

 

Miniature Wagyu beef tartare with American caviar and parsnip chips by chef Claudio Pirollo

 

Chefs huddled together in the snug kitchen at New York's James Beard House

 

Spicy avocado in crispy puri with sweet yogurt and date–tamarind chutney by chef Vikram Sunderam

 

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Under the welcoming pineapple prints of James Beard’s former bedroom, which is now the dining room of the James Beard House, 65 diners toasted the Best of D.C. on August 6 in Manhattan’s West Village. The chefs of the evening were the winners of the Restaurant Association of Metropolitan Washington Awards: Vikram Sunderam (Rasika), Justin Bittner (Bar Pilar), Logan Cox and Alison Reed (Ripple), and Claudio Pirollo (Et Viola!).

The summer evening, which was thankfully not too humid, began in the garden with cocktails by Room 11, Birch & Barley, and Virtue Feed & Grain, as well as beer pairings from the Neighborhood Restaurant Group and hors d'oeuvres from each of the chefs.

Once guests were seated inside, dinner service began with banana leaf-wrapped black bass filet in coconut, mint, and cilantro chutney by chef Sunderam, followed by braised beef cheeks with a ratatouille empanada and crispy chickpea salad by chef Bittner. Entrees included a lovely Alaskan halibut with Kriek Lambic reduction and endive cappuccino by chef Pirollo. The dish that prompted the most conversation of the evening, however, was chef Cox's lamb, which included both lamb steak and tongue in a white anchovy butter and tomato conserva—all of which made for an explosion of flavors on the palate.

Wine pairings for each dish hailed from Virginia, including a buttery 2011 Crosé Rosé from the King Family Vineyard and a dessert Veritas Othello from 2009, which perfectly paired with chef Reed’s double chocolate mousse cake with nectarine-basil crème anglaise. At the end of the evening, the chefs emerged looking exhausted but satisfied. Diners noted the deliciousness of the meal with applause, and congratulated the chefs on their camaraderie in working side-by-side in the legendary, but rather small, kitchen.

Church & State: Don’t worry, they mix your cocktail ingredients well.

Gintender.com’s Erik Holzherr reveals the secret to a perfect summer cocktail.

What ingredients make a drink best for hot weather?
When creating a summer drink, the focus should be on making it refreshing as well as seasonal. You want to avoid sweet, which will not quench your thirst. Long drinks, with soda or tonic—especially nice artisanal tonic water—paired with fresh fruit and herbs are perfect patio sippers. Adding a small amount of bitter liqueur, such as Campari or Fernet, can balance out a muddled sweet fruit.

Dogs dine well at Art and Soul. INSET: Celebrity Chef Art Smith.

Celebrity chef Art Smith gives us the scoop on Art and Soul’s Pooch Patio Menu.

What can dog owners order for their canine companions on the patio?
"The Pooch Patio Menu is complete with doggie drinks, treats, and desserts straight from the kitchen. Special drinking options include Vitapaw, a vitamin-enhanced water, and Bowser Beer, a nonalcoholic brew. The meals are three- and six-ounce steaks, the 'Gravy Train' of beef tips with rice, and frozen raw bones. For dessert there are homemade granola 'pure bread' and dog treats."

Bustle at the Brasserie: The dining room at Poste

Define a "power bartender."

Being a "power bartender" is about creating great-tasting drinks and making sure everyone is having a grand time. I want people to come back because they love the cocktails, but also because they have a good time and enjoy the atmosphere. One of the best compliments I've ever received was for a bacon chili chocolate martini that I improvised for a guest, to which she responded, "This drink is so good, I'd leave my husband for it."