Artist About Town: Maggie O'Neill
O'Neill Studios tackles the interiors of DC restaurants and lounges.
April 04, 2011
|Oya Restaurant & Lounge, one of O’Neill’s past projects|
As owner and creative director of O’Neill Studios, Maggie O’Neill and her small team of artisans are bringing a new design element to DC venues. Best known for Hudson Restaurant & Lounge’s sister spot, Lincoln Restaurant, O'Neill incorporated nearly a million pennies into its interior, along with bold lighting installations and original artwork that pays homage to famous American Pop artists.
Describing her aesthetic as “joyful and bold,” O’Neill loves color and statement pieces. “I’m inspired by people and anything that’s made by hand; stories about truly original, authentic people doing brave things.” Fine art and new manufactured products—think custom wall coverings and fabrics—will soon be showcased in another project. Sax, a restaurant and lounge, which will tentatively open in early spring and which O’Neill refers to as a “one-of-a-kind establishment,” will boast 3-D interiors, portraits and murals alongside Cirque du Soleil-style performances and dancers who, according to O’Neill, will “celebrate the scandalous nature that goes hand in hand with luxury and power.” Sounds like DC to us.
(Chinese) New Year, New Food
The Source recognizes the Chinese zodiac's Year of the Rabbit with a special menu.
March 21, 2011
Finally, a year we can actually eat. The Chinese zodiac recognizes this New Year as the Year of the Rabbit, and The Source’s executive chef Scott Drewno is taking advantage of the delectable sign. Look for rabbit-centric items through early spring. 575 Pennsylvania Ave. NW, 202-637-6100
Food Find: The Spring Onion
Restaurant 1789 pays homage to this spring root vegetable.
March 07, 2011
This season’s root du jour—the spring onion—is making the move from garnish to main attraction. And Chef Dan Giusti of 1789 is all about the versatile veggie. “An ingredient that is thought of as such a pedestrian thing year-round becomes this wonderful thing that can stand on its own,” says Giusti. This month expect to taste spring onions and herbs in multiple menu items. You can even take a cooking class with the chef, where he’ll show you how to use more of your favorite herbs. Priced at $100, the class offers guests a three-course lunch with wine pairings. 1226 36th St. NW, 202-965-1789
Gin Cocktail: The Pink Victrola
Mix up a drink—courtesy of Hendrick's—for your next party.
February 22, 2011
Voted by The Wall Street Journal as the World’s Best Gin in 2003, Hendrick’s gin ($35) has an award-winning flavor that’s pure pleasure to sip. Below, Jim Ryan, brand ambassador for Hendrick’s, which was named Distiller of the Year at the 2009 Wine Enthusiast Wine Star Awards, shares a recipe—and yet another reason for men not to shy away from pink. Schneider’s of Capitol Hill, 300 Massachusetts Ave. NE; cellar.com
1 1⁄2 oz. Hendrick’s gin
1 1⁄2 oz. fresh pink grapefruit juice
1⁄2 oz. fresh lemon juice
1⁄2 oz. simple syrup
1 barspoon real grenadine
Combine all ingredients in a mixing container. Add ice, shake well and strain into a chilled cocktail glass. Take a grapefruit peel between your thumb and first two fingers (with grapefruit skin facing the cocktail) and squeeze, depositing the fragrant oils on top of the cocktail.
P.O.V’s Hip Holiday Sips
The W Hotel’s cocktails make spirits brights.
December 13, 2010
Heat up cold nights with hot drinks at P.O.V. The W Hotel’s signature roof terrace and lounge is serving up toasty cocktails as the temperature drops, featuring six signature drinks all winter long to help ring in the holiday season and New Year. We’re a fan of the S’more Whisky: crème de cacao, drambuie and house-made hot chocolate with a graham cracker marshmallow rim. P.O.V at The W Hotel, 515 15th St. NW, 202-661-2478
Food trucks make their way through the streets of DC
December 06, 2010
The food truck craze is on a roll, and Washingtonians now have more options to pine over than ever. Bourbon Steak alum Brian Arnoff’s CapMac is hitting the streets offering signature CapMac’n cheese and scrumptious servings of Italian favorites like chicken parmesan meatballs, lasagna and beef Bolognese. PORC: Purveyors of Rolling Cuisine give foodies some bang for their buck with a menu of barbecue and gourmet sausages, all served from an environmentally friendly kitchen on wheels. And DC Grilled Cheese will add some extra warmth to cold months, offering the first gooey grilled cheese truck to the District. Keep your eyes on the street!
Create a divine desserts at Adour at The St. Regis
December 01, 2010
It's the season of desserts! Holidays are the perfect time to show off baking skills and now you can perfect yours with pastry classes ($75 per person) at Adour at The St. Regis. The classes, led by Rammy award wining pastry chef Fabrice Bendano (LEFT) will teach an intimate group of 10 (make those reservations fast) the secrets behind an impressive chocolate soufflé and chestnut macaroons. Adour at The St. Regis Washington, D.C., 923 16th St. NW, 202-509-8000
Bowlmor Goes Gourmet
Chef David Burke takes bowling alley cuisine to new heights at Bowlmor Lanes
November 04, 2010
From greasy to gourmet, celebrity chef David Burke is transforming bowling alley fare. The new innovative menu at Bowlmor Lanes in Bethesda features bites ranging from ethnic-inspired dishes to spins on American classics. We caught up with the culinary consultant to chat about his collaboration and what’s hot to nosh at the new Bowlmor.
CAPITOL FILE: When it comes to eating at a bowling alley, most people expect junk food.
DAVID BURKE: Exactly! That’s what it’s always been—just food from the freezer to the fryer to the paper plate. I’ve partnered with Bowlmor Lanes to help build a kitchen stamp for all their locations. We want to put bowling alley food on the map that’s healthy and organized.
What should we try?
Sliders, pork dumplings, gourmet pizza and calzones, pita chips and hummus dip, and any type of food you can put on a stick.
Your favorite menu item?
The corn flake-fried grapes with bleu cheese for dipping.
When was the last time you bowled?
Since taking on this project, I’ve gone twice. The first score I got a 70, the second, I got an 85. I’ll be happy if I get up to 120.
Any tunes you like to hear while going for a strike?
“Sweet Home Alabama,” or anything by the Rolling Stones.
Bowlmor Lanes Bethesda, 5353 Westbard Ave. Bethesda, 301-652-0955
Three of the best multi-course meals in Greater Washington.
October 08, 2010
COURSES: Four and six-course prix-fixe tasting menus during dinner hours.
MENU OPTIONS: Fixture dishes like tuna tartare and corn ravioli with crabmeat are frequent picks by guests. Dessert offerings like Sicilian pistachio tarte soufflé, chocolate mint entremets and creamy carrot-cake fritters.
PRICE: From $58 per person with optional wine pairings.
2941 Fairview Park Dr., Falls Church, 703-270-1500
COURSES: Three-course pre-theatre menu that’s available throughout the week.
MENU OPTIONS: A first course may include grilled pineapple salad with jalapeño, and entrées run the culinary gamut from juicy petite prime New York steaks to roasted cod with lentils. Dessert courses are light and refreshing—recent options have included fresh berries with orange Campari sorbet and servings of Nutella panna cotta.
PRICE: From $30 per person.
701 Pennsylvania Ave. NW, 202-393-0701
COURSES: Three-course pre theatre menu
MENU OPTIONS: Savor appetizers including roasted baby beets and rockfish with sweet chili. Entrées like slow-baked salmon and roasted beef strip loin are popular picks. Save room for the warm carrot cake with rum-raisin purée and cream cheese ice cream.
PRICE: From $35 per person
800 Connecticut Ave. NW, 202-463-8700; ovalroom.com
Celebrating the White House Correspondents’ Association’s annual dinner at Carnegie Library.