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.

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

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

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

Pink Victrola
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.

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

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!

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 

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2941 Restaurant

 

The Oval Room

 

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2941 RESTAURANT

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
 

701

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

THE OVAL ROOM

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