Archive for December 1, 2011

Lickity Split Lunch at Restaurant Eve

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If you ever find yourself in the wilds of Old Town Alexandria, trying to recover from the lack of oxygen in the Virginia air, I recommend popping into Restaurant Eve for their Lickity Split Lunch.  For only $14.98, diners can enjoy any two items from the Lickity Split Lunch Menu, which includes cocktails and desserts. (That’s my kind of lunch — cocktails and cake.) Lickity Split is only available weekdays, from 11:30 am to 4 pm, and only in the bar/lounge area.  The menu changes over time, but it typically includes a sandwich, soup and salad of the day. Yesterday’s menu, for example, featured a burger, (Texas-raised) antelope scrapple served with poached eggs and hash browns, salmon mousse, and a bacon, egg, and cheese sandwich. My friend and I settled on the salad de jour, risotto, pork belly rillette, and topped off our meal with the Birthday Cake.

The salad de jour included a perfectly seared piece of skate wing (fish) served with a mixed green salad made with granny smith apples sliced paper-thin and red apple “matchsticks.” The tartness of the apples and the vinaigrette’s acidity paired up well with the rich, buttery skate.

The pork belly rillette was served over a thick slice of sweet potato that had been breaded and fried to golden perfection.  The crunchy texture made for a perfect contrast to the silky rillette and harissi aioli.

Finally, the Birthday Cake, with its touch of whimsy, brought back memories of elementary school birthday parties except that this cake tasted a whole lot better! And it’s pretty damn cute.

This was my first trip to Restaurant Eve, and while I’d love to try the Chef’s tasting menu or even the regular (“Bistro”) menu, I think the Lickity Split Lunch menu provides a taste of Chef Cathal (the “t” is silent) Armstrong’s culinary skills at a great, low price.

Restaurant Eve
110 South Pitt Street
Alexandria, VA 22314
703.706.0450
Lickity Split Lunch 11:30 am - 4:00 pm [Mon - Fri][Bar only]
Bistro Lunch 
11:30 am - 2:30 pm [Mon - Fri]
Bistro Dinner
 5:30 pm - 10:00 pm [Mon - Sat]
Tasting Room Dinner
 5:30 pm - 9:30 pm [Mon - Sat]
Bar and Lounge 
11:30 am - 11:30 pm [Mon - Thu]; 11:30 am - 12:30 am [Fri]
 5:30 pm - 12:30 am [Sat]
Closed Saturday Lunch, Sundays and all major holidays. 

Monday is Industry Night.

Free Food for D.C. Feds on Thursday, 12/8!

Below is a guest post from GovLoop’s Lauren Modeen.  As a former federal employee and a friend to many Feds out there, I’m happy to help promote this event!  Plus, the free food at issue here includes two of my favorite food groups: mac and cheese and BBQ.  Now if only I could find that old Government ID . . .

There is such a thing as a free lunch. For government workers, that is, on December 8!

Being a government worker is a thankless job and in most instances that’s just not cool. GovLoop.com, the “Facebook for Feds” sees the good work govies do every day, and wants to say thanks.

That’s why GovLoop is planning to feed public servants, FOR FREE, on December 8 from 11:30am – 1:30pm (or until supplies run out) at the L’Enfant and Federal Triangle metro stops. It’s simple – government employees just need to show up with a government ID, business card or something else to prove their public service credentials. If indeed a government employee, they will get their choice of lunch from one of two food truck partners: BBQ Bus (L’Enfant Plaza) or Cap Mac (Federal Triangle). The lunch menu will include:

  1. Pulled Pork BBQ Sandwich with chips and a drink
  2. Three Bean Vegetarian Chili with a drink
  3. Classic Macaroni and Cheese with a drink
  4. Goat Cheese Macaroni and Cheese with a drink

The exact locations of the food trucks will not be known until the day of the event. When arriving at the metro stops, follow @GovLoop on Twitter to find out exactly where the trucks are stationed. You can also call (202) 709-7472 on the day of the event for exact locations.

Want more details? Check it out here.

Image source, http://www.facebook.com/bbqbusdc

Repeal Day Fun at Jack Rose

The "Jack Rose"

December 5th is Repeal Day.  On Dec. 5, 1933, the 21st Amendment was ratified, thereby repealing the 18th Amendment’s ban on booze. The Prohibition era came to an end and each American’s God-given right to drink was restored.  That’s a holiday I’m always ready to celebrate.

Oddly enough, I didn’t even know that Repeal Day was a holiday, much less that it was celebrated, until this year when I noticed many local bars and restaurants advertising “Repeal Day” festivities. I also learned about the DC Craft Bartenders Guild‘s 4th Annual Repeal Day Ball.  The Guild’s founding members include well-known DC drink-masters like Gina Cherservani of PS7, Chantal Tseng of Tabard Inn, Adam Bernbach of Proof and Estadio and Derek Brown of the Passenger and Columbia Room.

Two of my good friends and I dipped our toes into Repeal Day celebrations this year by enjoying a delicious four-course pre-fixe dinner at Jack Rose last night. The dinner, at only $20, was a great deal. The restaurant also offered bottomless glasses of sparkling wine for only $10.

Before dinner, we sipped special Repeal Day cocktails like “Crock’d Punch” (a hot toddy of sorts made with rye whiskey and aromatics) and the “Jack Rose” ($9 ea) in Jack Rose’s Roosevelt Room. The Roosevelt Room has a cool vibe.  It’s a smaller glass-enclosed bar that sits to the right of the 2nd floor’s main bar.  Lined with a lot of wood, the room has a cozy/intimate feel and lets out onto a small balcony (for those that need some fresh air or a view of the ever-present construction on 18th Street).

Our dinner started with two canapés — scallops and stuffed peppadews (a/k/a baby peppers). We could choose one of two dishes for each of the remaining three courses.  We tried the grilled shrimp caesar salad, fettucine carbonara with duck confit, and the prime rib with scalloped potatoes. The menu also included lobster thermidor, clams casino, grilled shrimp, and dessert (pineapple upside down cake) for an additional charge.  Choosing to drink our dessert, we skipped the cake and ordered one of each of the remaining three items.  The caesar salad and fettucine carbonara were our favorites, with the prime rib in 3rd place.

Overall, Jack Rose did a great job with the event. The food was tasty, the price point was right, and the staff was friendly. Next year, I’ll make sure Jack Rose is on my Repeal Day dance card!

Address: 2007 18th St. NW (Adams Morgan)
Ph: (202) 588-7388
Hours: Sun-Thurs 5pm to 2am; Fri-Sat 5pm to 3am
Roosevelt Bar open Wed-Sat!

Greek Chicken Soup Made Easy

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This recipe was originally published as part of my food column on Prince of Petworth here.

It’s that time of year in DC. Fall is creeping up on us, making it difficult (for us ladies) to completely put away summer clothes and fully transition into our Fall/Winter wear. It’s also the time of year that my mind and stomach turn to thoughts of soups and stews. One of my favorites is chicken soup. I mean who doesn’t love chicken soup? It’s like a big hug or a cozy blanket.

Growing up Greek, I only knew one kind of chicken soup – Avgolemono soup. The word “Avgolemono” is a combination of the Greek words for egg and lemon. As far as my brother and I are concerned, it’s the best kind of chicken soup. Don’t try to convince us otherwise.

Avgolemono soup starts with the same ingredients one normally associates with a traditional chicken soup — carrots, celery, onions, rice, and chicken. However, its key distinguishing feature is the finishing “sauce,” which is made of . . . you guessed it, eggs and lemon juice.

Now, I know this may sound like a strange way to finish off a soup. And I know that it may be too early in our relationship for you to trust me. But you should. Make this soup once and you’ll never want to go back to regular chicken soup. It’s addictively good. It’s lemony and hearty. It’s a big hug and a cozy blanket on a comfy couch all wrapped up in one bowl. (You won’t taste the eggs.)

My mom and grandmother make this soup the hard way. They start with a whole chicken, which they submerge in cold water and simmer with carrots, celery, and onions. Two hours later they end up with poached chicken and homemade stock. That’s just the first step!

I don’t have the time or patience to do that — to my mother’s great disappointment. So, I’ve tweaked the recipe in order to streamline the process. Those who know me know that I don’t sacrifice flavor for anything. This is gonna be good and so easy!

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