3 Spots for Chesapeake Crabs in DC
District eateries offer tantalizing takes on the Maryland staple.
June 18, 2013
Phillips Crab Deck at DC’s Southwest Waterfront.
No need to travel to the coastline for fresh crab—we’ve got three places within DC limits that will satisfy your cravings.
Chef Frederik de Pue is hosting a series of crab feasts throughout the summer at his new Penn Quarter eatery. Starting at 5 pm every Wednesday, his steamed crab special is served with hush puppies, corn on the cob, potatoes, kielbasa, and dipping sauces of drawn butter, cocktail sauce, and garlic aioli. A rotating selection of local beers accompanies the crabs. 405 8th St. NW, 202-347-7491
Phillips Crab Deck
Tuck into freshly steamed hard shell Chesapeake crabs at the lively, covered deck overlooking the Washington Channel. Complement your feast with oysters and clams on the half shell, steamed mussels, and spiced steamed shrimp. 900 Water St. SW, 202-488-8525
Johnny’s Half Shell
If want to keep your suit clean, skip the picking and order the sautéed soft shell crab entrée at this Hill establishment. This dish is a winner with corn spoonbread and an Old Bay and basil beurre blanc sauce. 400 N. Capitol St. NW, 202-737-0400
Photography Courtesy of Phillips Seafood
7 Chanel Limited-Edition Makeup Musts
Our editor's picks for colorful summer beauty.
June 13, 2013
Just say no to black. Color is a go with these Chanel makeup picks.
D'Milikah's Emily Gonzaga Talks Swimwear
The local designer shares on her swimwear line and how to find a flattering fit.
June 12, 2013
Summer is nearly here, so we caught up with the founder of Alexandria-based swimwear brand D’Milikah, Emily Gonzaga, to discuss all things swimwear. A native of Brazil who moved to Virginia in 2005, Gonzaga’s latest collection features a blend of '80s vibes and animal prints, and her bikini and one-piece suits flatter various body shapes. Her designs are currently sold online and at several boutiques—including Tari (1525 Wisconsin Ave. NW, 202-621-7500) and Current (1809 14th St. NW, 202-588-7311)—and she’ll have a runway show on June 12 at Nick’s Riverside Grill (3050 K St. NW, 202-342-3535). Check out her story—and tips.
Why did you start designing swimsuits?
EMILY GONZAGA: The beach was part of my life while growing up in Sao Paulo, Brazil. I was [also] a dance teacher. Through these roles, I became [familiar] with women’s…concerns [about] wearing bikinis. This was even among Brazilian women, who are known for having a great sense of confidence. This motivated me to start designing a line that caters to the more voluptuous and athletic body shapes.
How do you ensure your suits fit women of all shapes?
EG: I understand that while one size 14 woman may need a one piece or tankini to best flatter her body, another size 14 woman [may] look amazing in a two-piece style. It all comes down to her body shape and form and knowing what areas to accentuate.
What trends are you seeing in swimwear this summer?
EG: We are seeing a lot of cutouts and monokinis—a monokini appears as a one-piece from one angle and as a two-piece from another angle. For prints, animal prints, garden motifs, embroidery, and '80s pop looks are popular. Also, retro styles with a lot of high waists and stripes.
Some women dread trying on swimsuits. What’s the key to a flattering fit?
EG: Understand your body type. You want to choose something that will make you feel comfortable and make you look good. If you have wider hips you need to decide if you want to show them off or if you want to hide them. Secondly, I tell women it’s best to identify the primary use for the swimsuit. It’s pointless to purchase a string bikini if you plan on swimming laps or surfing—the swimsuit will be floating next to you in no time! If you don’t feel confident choosing a good suit on your own, I advise consulting with an expert or store professional.
What kind of suit do you recommend for Washington women?
EG: I believe that DC is less conservative than people really think it is. From my latest collection, I would recommend the Francine [monokini]. It would work well for women of this area because it features a plunging halter neckline with an adjustable belt for her flashy side and moderate rear coverage for her more conservative side.
4 Creative Father's Day Gifts
No ties allowed—these gift ideas are truly outside-of-the-box.
June 11, 2013
Cufflinks and ties are useful—but so overdone. We’ve gotten creative with our Father’s Day gift ideas, which will be appreciated by your dad, brother, partner, or friend.
Photography by Daniel Swartz (Civil Cigar Lounge)
3 Must-Try Brunch Menus in DC
We've rounded up a few favorites for a.m. fare on the weekends.
June 06, 2013
Chef Eric McKamey's doughnuts with wild boar (on top) at Curious Grape.
Nestled in the Village at Shirlington in Arlington, this cozy eatery offers up exciting twists on traditional brunch fare. Grab a table for two on the patio and enjoy their Sparkling Sunday Brunch, available from 10:30 am-2:30 pm, with a selection of sparkling wines by the bottle, half bottle, or glass. If Bloody Marys are more to your taste, try any of the three signature variations like the Ciao Bella Maria, made with Pinot Grigio, balsamic vinegar, roasted pepper, and basil. Must-try dishes? Doughnuts with wild boar, Austrian pancake soufflé, and the pan-roasted shrimp. 2900 S. Quincy St., Arlington, 703-671-8700
Newly-installed executive chef Marjorie Meek-Bradley and sister-in-arms, pastry chef Alison Reed, are now serving brunch on Sundays, starting at 11:30 am. Expect to see items such as “the Codester,” a medley of chicken fried pork belly, sausage gravy, fried egg, and a biscuit; or smoked hash comprised of house-made pastrami, potatoes, onions, and sunny-side-up eggs. Round out your savory meal with something sweet and order the skillet cinnamon rolls. 3417 Connecticut Ave. NW, 202-244-7995
Offering a farm-to-table-inspired menu isn’t about being on-trend for chef Andrew Markert. It’s also about going back to the historic roots of Beuchert’s Saloon. After returning to the original Eastern Market location earlier this year, Markert is cooking up fresh dishes with ingredients sourced from partner Brendan McMahon’s family-owned East Oak Farms in Poolesville, MD. With a rotating, seasonally-inspired menu, expect to see dishes like oxtail gravy, lemon biscuits and poached eggs, or brioche French toast with strawberries, whipped buttermilk, and Pennsylvania maple syrup. What’s even better? The $9 bottomless mimosas with Prosecco and fresh-squeezed juice. 623 Pennsylvania Ave. SE, 202-733-1384
Photography by Laura Mullen
Q&A: Bobby Flay
The celebrity chef talks comfort food, his biggest success, and his newest area eatery.
May 30, 2013
|Chef Bobby Flay has opened Bobby's Burger Palace in Woodbridge, VA. `|
It’s 8:30 a.m. and Bobby Flay is on the road. Fresh from opening his latest area burger spot—Bobby’s Burger Palace in Woodbridge, VA (2712 Potomac Mills Circle, 703-490-2121)—the New York-based chef is already looking ahead to his next venture. It’s this drive to move forward that has catapulted him from prep work at New York’s Joe Allen Restaurant to a celebrity chef, TV personality, and award-winning restaurateur with more than 21 eateries sprinkled across the country (including four in the Washington region).
Listen in as we chat with Flay about his latest Washington area venture, his go-to food choices—and what’s next on his plate.
Why did you create Bobby’s Burger Palace?
BOBBY FLAY: I’ve always been a burger guy. It’s always been the thing I gravitate to when I’m hungry. I think most chefs will tell you, when we go out to dinner we are not looking for really high-end ingredients; we’re looking for something more in the comfort range. So a cheeseburger has always been my go-to order since I was a kid.
And why did you expand Bobby’s Burger Palace to the DC area?
BF: The whole idea was to cluster them all nearby so I could actually drive to them. We started in New York, then New Jersey, and then worked our way down the coast to Philly, and wound up in DC. And we have two in Maryland and just opened the one in Virginia.
We hear you’re opening another location in Bethesda this fall. Will you add any others?
BF: Yes, Towson is a possibility. The one thing I’ve really learned… [is] trying to solidify a lease in these areas …takes years because there are lots of national brands.
Got it. So when you’re in our area, do you have a favorite restaurant or dish?
BF: I go to Jose Andres’ places a lot and there’s never just one dish I’m eating there; there’s always something new. I also go to Michel Richard’s place, Central (1001 Pennsylvania Ave., 202-626-0015). I go there because a lot of the time, I’m in DC by myself. I sit at the bar there and so usually [I get] steak frites and some oysters, and I’m happy.
You’ve had lots of success, from restaurants to a cookware line. But what’s your biggest setback?
BF: I had a restaurant called Bolo for 15 years, a Spanish restaurant in New York City. When my lease was up…they knocked the building down so obviously the restaurant closed. I’ve been trying for five years to find a space in New York, and I finally have found one.... I’m really happy, so I don’t know if it’s [still] a setback but it was for a long time.
BF: My restaurants are [the] most important thing to me. Being in my kitchen in my chef whites, that’s the thing I’m most comfortable doing and it’s the thing that garners the most gratification to me.
Any advice to those aspiring to be in the restaurant industry?
BF: [Laughs] Tons! It’s a wonderful business if you’re willing to dedicate your entire life to it. It’s going to be something you’ll have to do 24 hours a day, in some way, shape, or form
Photography by Ben Fink
The Best Yet: 2014 Maserati Quattroporte
The Maserati Quattroporte S and S Q4 redefine Italian luxury.
May 30, 2013
When deep beauty is encountered, what behavior would you exert to obtain it? Fortunately, Maserati has never had qualms attracting car lovers to their brand. Yet, today’s expectations from tech-savvy and opulence-seeking connoisseurs have to be met in the competitive global markets.
To explore the technologies, luxury accouterments, and Italian design philosophy of the latest Maserati Quattroporte, we flew to Italy for a day of testing at the Balocco Proving Grounds, which felt more like Stanford’s campus than a vehicle test track. The Langhe course that we challenged the Italian maestro on is 12.89 miles long with 135 tight and wide turns and miles of K-rail.
Offered in both the GTS (V8 engine) and the S (V6 engine), the Quattroporte features AWD for the first time, but only on the V6. And please do not expect a hybrid rendition of this model because the technology is not a part of the company’s vision. Maserati prefers the numbers achieved in diesel engines. With deliveries currently taking place in the U.S., base MSRP for the 523-horsepower V8 RWD Quattroporte GTS is $140,500 and $102,500 for the 404-horsepower GDI V6 AWD Quattroporte S Q4, the model we drove in Balocco.
Riding in the back is just as spacious as an Audi A8L or Jaguar XJL and dual seats can be ordered to replace the bench seat. The dashboard uses a magnesium frame and houses the 8.4” infotainment system, which is available with the up-level 15-speaker, 1280-watt Bowers and Wilkins surround sound, where crisp, concert-like rhythms are delivered spectacularly throughout the cabin. The shift paddles, gear lever frame, and LCD trim are all aluminum. Two leather types are available with the optional, higher grain leather covering more area. A rear window shade and side electric blinds, standard sunroof, and the choice of six surfaces, including a carbon fiber package, round out interior comfort offerings.
I always find it clever when auto manufacturers are able to manifest lavish, full-size sedans in every sense, yet instill the performance and character of sport cars. Q4, for example, offers the Quattroporte S greater high-speed confidence and safety for inclement weather. First, the car has a perfect 50/50 weight distribution with both engines; uses a double wishbone front suspension and multi-link rear; and Skyhook has been significantly improved. Skyhook is Maserati’s sophisticated damping system, which manages all vehicle dynamic parameters. To the left of the gear selector are five options for your specified style of driving.
Whichever angle you examine it from, Quattroporte is ready for the big leagues and certainly will not disappoint.
4 Restos for Refreshing Summer Salads
The Washington area's green offerings are full of seasonal flavors.
May 28, 2013
Blue Duck Tavern’s baby carrots salad paired with scallops.
When temperatures heat up, a delicious salad can make the perfect lunch or dinner. And while National Salad Month in May is winding down, here are some of the best seasonal offerings that are on our radars right now and for the months ahead.
Patrons of Blue Duck Tavern can choose from three recently added dishes, complete with a choice of protein toppings: charred baby lettuce salad with spring onions, green peas, and an anchovy emulsion enjoyed with either Virginia ham or chicken breast; shaved Brussels sprouts salad with apple, walnuts, and Parmesan cheese paired with duck leg confit or prawns; and baby carrots salad with fennel, orange, pickled shallots, and olive oil croutons complemented with scallops or Wagyu hanger steak. “[The salads] follow the seasons and use locally-sourced ingredients from neighboring farms,” explains executive chef Sebastien Archambault, who now creates housemade vinegars using The Boxwood Winery’s “Topiary” Virginia red to make the red vinegar and Chardonnay grapes for the white vinegar. 1201 24th St. NW, 202-419-6755
Executive chef Brian McPherson of Jackson 20 in Alexandria is now serving the hearty southern field pea salad, which features heirloom beans, snap peas, cherry tomatoes, farmer greens, Benton's country ham, and smoked-tomato vinaigrette. 480 King St., Alexandria, 703-842-2790
Located in a converted house, Addie’s offers several tasty salads perfect for the warmer months. Perch yourself on a seat indoors or out, and try the seasonal vegetable salad made with arugula, roasted carrots, grilled squash, Yukon gold potatoes, turnips, radish, and chive buttermilk dressing. 11120 Rockville Pike, Rockville, 301-881-0081
Not to be outdone, The Oval Room has added a tender baby beet salad to its menu. Accompanied by passion fruit, horseradish, and ice wine dressing, this plate balances flame and fruit, leaving the mouth craving more. 800 Connecticut Ave. NW, 202-463-8700
7 Stunning Summer Shoes
From warm-weather booties to neon pumps to colorful kitten heels, our musts this season.
May 24, 2013
Top designers are now offering an incredible selection of summer shoes, and it’s time to take advantage of the opportunity to adorn our feet. Below, you’ll find offerings in multiple shades of the rainbow as well as kicks featuring florals, graphics, and multiple straps.
nopa's Upscale American Fare
Our picks at Ashok Bajaj's recently opened Penn Quarter restaurant.
May 23, 2013
Noted restaurateur Ashok Bajaj’s eighth District endeavor, nopa Kitchen+Bar, has been open for just over two weeks. Occupying the former Zola space and seating 160, the American brasserie welcomes guests to relax at the bar with a cocktail and savory bite or at a table in the main dining room to enjoy a bevy of dishes.
At the bar, try the twice-fried chicken—with just the right amount of crunchy batter, the starter dish is perfectly complemented with a delightfully spicy tomato dipping sauce. Wash your bar snacks down with nopa’s expansive wine list or a specialty cocktail like the Chinatown Sake, a combination of Tito’s Vodka, lemongrass, fresh lime, ginger, and soda.
If you require more sustenance, take a seat in the dining room to explore executive chef Greg McCarty’s ample menu. From raw bar selections and small plates to charcuterie, there is something for all. Order hearty oysters on the half shell—we like the Blue Points and Martha’s Vineyards options—to start your dining experience. Next, try the Frisée salad with Dijon and bacon vinaigrette, which is creatively topped with a poached egg. You’ll also find a selection of unique entrees, such as locally sourced rockfish with an Andouille and fennel broth, along with the requisite steaks, sandwiches, and burgers.
One rule to stand by at nopa: Leave room for any one of pastry chef Jemil Gadea’s desserts. The fried strawberry pie, featuring a buttery crust and fresh strawberries is our pick. 800 F St., NW, 202-347-4667
Photography by Greg Powers (interior); Laura Mullen (food)
Celebrating the White House Correspondents’ Association’s annual dinner at Carnegie Library.