August 2007

DC DISH

What's New on the Restaurant Scene

One of the latest additions to downtown DC's dining scene, Brasserie Beck (11th and K Streets, NW; 202-408-1717) is also one of the city's hottest new locations for private dinners and special events. The chic, French-Belgian inspired bistro is the second venture for Chef Robert Wiedmaier, who earned acclaim at the helm of Marcel's in Foggy Bottom. In its 165-seat dining room reminiscent of a European brasserie set in a grand old train station, the restaurant serves an enticing menu of items such as Steamed Mussels with Belgian frites, In-House Cured Salmon and specialties like Choucroute "En croute," Chicken Waterzooie and Coq au Vin. When combined, the restaurant's two adjacent window-lined private dining spaces accommodate up to 100 guests for receptions and 75 guests for seated dinners. With windows that open onto the main dining room, the private rooms are equipped with state-of-the-art audio/visual capabilities. For smaller, more intimate meals, book the Chef's Table, an attractive, ten-seat table set with Delft tile and Medieval-inspired chairs. Before the event, guests can mingle at the oversized marble and walnut bar which houses a fine selection of Belgian beer; there's even a beer sommelier on staff. If you prefer wine, you'll find more than 60 selections priced under $50.

Another newcomer that's well-suited for private events, Mio Restaurant (1100 Vermont Ave. NW, 202-955-0075) opened its doors in May. The latest venture for popular restaurateur Miguel Iguina, Mio serves American creations with global influences prepared by Chef Ryan Wheeler, a 24 year-old graduate of Johnson & Wales. True to its name, the restaurant encourages diners and special events planners who choose Mio to "make it their own." They can watch the chefs prepare food in a glorious open kitchen or linger around the piano in the restaurant's lounge. The décor is soothing and subtle, drawing inspiration from the Mediterranean with various shades of blue, accented with white and dark wood. The private dining room can hold 60 guests (seated) or 80 guests (reception).

Planning an intimate event or casual dinner for wine lovers? Be sure to try Proof (775 G St. NW, 202-737-7663), which opened its doors in July at the corner of 8th and G Streets, NW. Wine bottles and maps of leading wine regions are incorporated into its décor, and a magnificent cheese station serves as a focal point for the dining room. The wine-centric restaurant features DC's only enomatic pouring system, serving up perfect pours of more than a dozen red and white wines by the glass. To match the comprehensive wine list, the menu includes a comprehensive selection of charcuterie and cheeses, as well as small and large main courses prepared by Haidar Karoum, formerly of Asia Nora. There's a semi-private space that accommodates up to twelve guests.

The newest addition to the Capitol Hill restaurant scene, Locanda (633 Pennsylvania Ave. SE, 202-547-0002) serves Italian cuisine with Mediterranean accents prepared with local, organic ingredients by Executive Chef Brian Barszcz, formerly of Obelisk. Italian influences show up in Locanda's décor as well. The 60-seat eatery is furnished with Murano glass lamps that complement its creamy yellow and exposed brick walls.

There are more culinary developments just around the corner. This fall, celebrity chef Wolfgang Puck will open The Source, his first fine dining restaurant in DC, at the Newseum complex. On the restaurant's lower level, diners will enjoy a casual menu served in a "bar and grill" setting. Puck's fine dining cuisine will be showcased on the upper level. The Source's below-ground private events space holds up to 50 guests. Eric Ripert has also announced plans to open a new bistro, West End, in the Ritz-Carlton Washington, D.C. The restaurant is expected to open by October.

Back to top

DC Restaurants Go Green

If you're planning an earth-friendly meeting or special event, you'll find no shortage of locations in DC. Going green is becoming increasingly important to DC restaurants. Smoke-free since January 2007, the city's restaurants are now stepping up their environmental efforts as well.

Georgetown's newest seafood-centric hotspot Hook, was designed with eco-conscious diners in mind. The restaurant is powered by wind energy and prints all of its menus on 100% post-consumer recycled paper. Executive Chef Barton Seaver's menu is driven by local organic ingredients and sustainable fish. In fact, servers even pass out wallet-sized guides to endangered fish breeds to their customers so they'll know which breeds are in danger of depletion. An upstairs private dining space named "Lure" seats up to 30 guests and comes equipped with a private wet bar and audio and video equipment. The restaurant will also arrange wine classes and educational tasting events for groups. Call (202) 625-4488 for more information.

Also in Georgetown, Agraria was developed by the North Dakota Farmers Union as a venue to showcase seasonal produce, fine cheeses, tender cuts of beef and other farm-fresh flavors. Their philosophy, "from our fields to your table," is played out in both the public and private dining spaces. You can read about the family farms whose ingredients appear in Executive Chef Ricky Moore's modern American creations and participate in talks and programs on American farming. Event planners can stage a small gathering in Agraria's Dakota Room or Wine Room, which seat 10 and 12, respectively. For larger gatherings, there's the Harvest Room, which seats 25 (and includes a decorative fireplace), the Gallery, which holds 45 seated and 60 standing, or the cheery Sunflower Room, which holds 65 for a seated dinner and 70-80 for a standing reception.

Farm-focused and locally-procured ingredients show up on the menus of many of DC's top tables. Other chefs take it a step further by growing herbs and vegetables of their own. Near the Washington Convention Center and Verizon Center, Poste Brasserie boasts an on-site organic garden in which Executive Chef Robert Weland grows greens, heirloom tomatoes, garlic and herbs during the spring and summer months and squash in the winter. The elegant East Room can accommodate 45 guests for a seated meal or up to 60 for a reception. For intimate gatherings, the Chef's Table seats up to ten guests. Call (202) 783-6060 for reservations or more information.

At the Fairmont Washington, D.C. Hotel's Juniper Restaurant, Chef James Phillips uses a similar approach, growing fresh chives, parsley, rosemary, tarragon, spearmint and thyme in a courtyard garden. The Fairmont's spectacular meeting and special events facilities also rank among DC's most environmentally-friendly, using motion detectors and dimmer lights, recycled paper products and wind power for fuel. Call (202) 429-2400 for information.

Near the White House, Equinox shows its commitment to organic, seasonal cooking with more than its name. Executive Chef Todd Gray uses local products grown within 100 miles of the restaurant. The sophisticated Wine Room accommodates 8-12 guests and is ideal for a business meeting or intimate dinner party. The Atrium is well-suited for a rehearsal dinner, cocktail reception or corporate gatherings and holds up to 55 people. For additional information and reservations, call (202) 331-8118.

It's not just DC's high-end tables and hip eateries that show a commitment to the environment. For a festive, green event in Adams Morgan, try The Reef. The popular multi-level nightspot uses only seasonal vegetables, free-range poultry and meats and fair-catch seafood. To reduce waste, they serve only draft beer and use only recycled paper products. True to its name, The Reef's main level features an alluring space with softly lit fish tanks and is ideal for larger parties and private events. Or, check out the jungle-themed Lush Bar fitted for gatherings with a touch of adventure. Make reservations by calling (202) 518-3800.

Back to top