Man Talk Food has been away for a month, and we definitely have some catching up to do. Of course, we won’t be able to go back and cover everything we missed. Nevertheless, he have an absolutely mammoth round-up here with our 2015 debut of the D.C. Restaurant Buzz.

This is a big one, folks. Strap yourself in and let’s get started…

News from DC Heavyweights, José Andrés & Richard Sandoval


Andrés: China Chilcano Debuts

China Chilcano, the latest from José Andrés, is now open in Penn QUarter, at 418 7th St NW. China Chilcano is a contemporary Peruvian restaurant, celebrating Peru’s deeply rooted and diverse culinary heritage, including its native Criollo, Chinese Chifa and Japanese Nikkei cuisines. The name pays homage to Peru’s celebrated fish stew and one of its established national drinks, the Chilcano.

The menu  explores the crossover of indigenous ingredients between these three distinct culinary cultures and is divided into sections including Dim Sum, Soups, Ceviches, Chaufas, Sanguches and much more.

Here’s what Andrés had to say:

“Peru is an astounding place. You have incredible native foods, Chinese classics done the Peruvian way, raw seafood like you may find in Japan, all in one beautiful country.

“My team and I spent a great deal of time there as well as in Asia these past few years and are very excited to share this world of flavors.”

The beverage program will feature a full bar with one of the largest libraries of Pisco in the U.S., and a curated wine list with nearly 50 labels highlighting the South American region. The cocktail menu focuses on unique ingredients and Peruvian spirits with global inspiration; ranging from the traditional Pisco Sour and Chilcano; to more adventurous sips such as the Déjame Querete, with pisco, persimmon, cinnamon, lemon, Cholotini, Macchu Pisco, prickly pear, passion fruit, lemon or the Pisco Alejandro, Cinnamon-Star Anise macerado, soy milk, honey, and vanilla.

Andrés: Restaurant Planned for Trump International Hotel

Andrés is never done, and he and his ThinkFoodGroup also announced that another restaurant will be forthcoming in the Trump International Hotel, opening in mid-2016. Trump is in the midst of a $200 million development of the historic Old Post Office.

ThinkFoodGroup will lease and operate the flagship restaurant, prominently located off the hotel lobby in the building’s dramatic cortile, in addition to creating the food & beverage menu for the lobby bar and a signature banquet menu.

Obviously that’s a long ways off, but there’s apparently never too much Andrés for D.C. to handle.

Sandoval: Mango Tree Debuts

Mango Tree DC interior

Mango Tree Worldwide, a global restaurant group at the forefront of modern Thai dining, has partnered with Richard Sandoval Restaurants to bring Mango Tree DC to CityCenter. Mango Tree is now open, marking the first U.S. location for the Bangkok-based chain, and showcasing a massive 6,80o sq. ft., multi-story space.

Guests can anticipate contemporary Thai cuisine with a bold new twist, along with authentic and essential classics created by Chef de Cuisine Paul Kennedy. Kennedy has cultivated his culinary skills and passion for Thai cuisine’s bewitching balance of strong and exotic flavors and subtle nuances by spending considerable time in Thailand immersing himself in Mango Tree, learning the culture and working under founder & CEO Pitaya Phanphensophon’s wing.

At the new USA flagship location, Kennedy will prepare genuine Thai dishes from each of the four main culinary regions: rich and full-flavored dishes from the North, spicy cuisine from the Northeast, more mild dishes influenced by the Chinese cooking style from the Central region, and hot and spicy dishes from the South. In each dish one will find the artful blending of textures along with sweet, sour, salty and spice which delivers the harmonious taste in each bite.

Man Talk Food Fans: Stay tuned for some very special coverage, highlighted by a visit to both Bangkok’s Mango Tree, & Mango Tree DC!

Sandoval: Zengo Debuts Latest Test Kitchen Series

Achiote Mahi Mahi TostadasZengo’s Test Kitchen series is back, this time, offering a smashup of Mexico and Korea. The dishes come on the heels of a recent research and development trip by the RSR culinary team to Guadalajara. The TK series dishes are marked on the menu and will be offered exclusively during dinner, beginning at 5 PM.

Choices include Achiote Mahi Mahi Tostadas with chile morita salsa, black bean puree, avocado, pickled onion and cabbage slaw; Roseda Farms Beef Cheek Albóndigas, Mexican style spicy meatballs, chipotle tomato sauce, cotija cheese, served with a warm baguette; Kimchi & Tofu Soup with pozole, cabbage, guajillo broth and tortilla strips,as well as Spicy Korean Style Rhode Island Squid with rice cakes, dried shitake mushrooms, scallions, Gochujang and sesame.

Two standout new cocktails are the Watermelon Soju Margarita with Agavales Tequila Reposado, Korean charm soju, watermelon juice, sour mix and Serrano pepper, and the Dimelo with Korean Jinro 24 soju, St. Germain elderflower liqueur, Patron Citrónge, thyme simple syrup and grapefruit juice.

New Bar & Restaurant Openings


It might seem like Andres & Sandoval are the only two restaurateurs in town. Of course, that’s not the case. Here are some other new openings…

Mike Isabella Comes to Bethesda

Mike Isabella  announced plans to open a new Greek restaurant in the former Vapiano space in Bethesda Row. Kapnos Kouzina, set to open this summer, is a sister restaurant to Kapnos, Isabella’s Northern Greek-inspired eatery, which opened in D.C. in July 2013, and the forthcoming Kapnos Taverna.

Here’s what Isabella had to say:

“We’ve had our eye on Bethesda for a long time.

“When we began preparations to move into Virginia, we knew Maryland couldn’t be far behind. We are so excited about the spot in Bethesda, we see a real opportunity to build something that the neighborhood has been lacking: casual, chef-driven dining that is as good for after-work get-togethers as it is for special occasions.

“Those familiar with the original Kapnos are going to find something different in Bethesda, it’s a little more casual, a little more traditional and a little more neighborhood-y.”

While Kapnos draws inspiration from inland Greek flavors, and Kapnos Taverna focuses on coastal and island cuisines, Kapnos Kouzina will serve a homestyle take on regional Greek cooking that is more traditional and classic than its sister restaurants. Kapnos executive chef/partner George Pagonis of recent Top Chef fame will draw heavily from his experience growing up in a big Greek family, and working at his father’s Greek diner in Alexandria, VA to build a menu of comforting Greek classics.

Brothers George and Nick Pagonis – business partners and respective executive chef and general manager at Kapnos and Kapnos Taverna – will help Isabella to open and oversee Kapnos Kouzina. Mike Isabella Concepts beverage director Taha Ismail will helm the bar program.

Kapnos Taverna Gets Official Opening Date

We’re not done with Isabella and Kapnos just yet.  Kapnos Taverna, his second regional Greek restaurant, will open in the Ballston neighborhood of Arlington, Virginia on January 27.

Kapnos Taverna will showcase a one-of-a-kind take on traditional Greek island cuisine. Standouts include swordfish kebabs, crispy calamari dressed with za’atar, and whole branzino served with braised kale. A raw bar with East and West Coast oysters is a centerpiece of Kapnos Taverna’s seafood-heavy menu, along with massive towers that feature oysters, shrimp, Maine lobster, king crab, live sea scallops, marinated clams, braised mussels, king salmon tartare, and smoked swordfish.

An extensive list of Greek mezze includes the chefs’ takes on traditional dishes like falafel and cheese saganaki, as well as cold and garden mezze sections with spiced beets and dolmades. There will be a few echoes of the original Kapnos menu in its celebrated spreads and flatbread, and lamb and chicken roasted on a wood-fired rotisserie spit.

Tadich Grill Coming to DC

America’s third oldest, continuously operating restaurant, Tadich Grill, is opening in DC  in the first quarter of 2015. The DC location will be on the corner of Pennsylvania Avenue and 10th Street, NW.

Staying true to its roots, the Tadich Grill tradition of fine seafood and meats grilled over mesquite, established in San Francisco over 165 years ago, will continue in Washington, DC. Under the direction of Executive Chef Wil Going, menus will be prepared from scratch and printed daily, serving the freshest seafood, meats, poultry and produce available.

Much like the original, diners will find authentic elements such as artisan glass, mesquite broilers, wines from California vineyards and those famous white-jacketed servers at the DC location. One distinctive difference is that Tadich Grill – Washington, D.C. will take reservations.

Stanton & Greene Opening in Capitol Hill

Capitol Hill will soon a new spot for classic American cocktails and cuisine, with the opening of Stanton & Greene at 319 Pennsylvania Avenue, SE.

Spanning three floors of a meticulously restored building just two blocks from the US Capitol and Supreme Court, Stanton & Greene will evoke the easy elegance of bars of the early­- to mid­- 20th century.

The ground floor is home to a traditional American bar and brasserie with period details such as a classic thick-edged marble bar top. A restored oak staircase leads to the second floor bar and lounge, revealing a soaring 16-foot space with original skylights.

The restaurant’s name is both a tribute and a play on a century-old living arrangement between two of Capitol Hill’s oldest and closest neighbors: in the center of nearby Stanton Park, named for Lincoln’s Secretary of War Edwin M. Stanton, sits a statue of American revolutionary war hero General Nathanael Greene.

The focus of Stanton & Greene is cocktails and a carefully-curated spirits list – with the aim of a simple, elegant, and classic cocktail menu.

Pizza Studio Coming to Dupont

Pizza Studio is bringing a new flagship location to Dupont Circle at 1333 New Hampshire Avenue NW, slated to open late-February. The new restaurant is the first to hit the DC market with more openings planned as part of the company’s growth in the capital area. Since its first opening in Southern California in 2013, Pizza Studio has quickly expanded with 24 locations around the US and over 200 more already in the works for 2015 and beyond.

Pizza Studio offers diners the opportunity to “Create Your Masterpiece” by building personalized pizzas from an array of fresh, high quality ingredients including a choice of specialty crusts and sauces, all natural and nitrate-free premium meats, and roasted vegetables.  Always priced at $7.99 for an 11” pie, each masterpiece includes unlimited toppings at no additional cost.

Those looking for inspiration can select from any of Pizza Studio’s chef-designed ‘Studio Masterpiece’ options for $7.99, or the ‘Starving Artist’ pizzas, priced at only $5.99.

The restaurant’s interior will be adorned with its signature “starving artists’ wall” featuring works of art created by locals from Washington’s thriving art community, all of which are consigned from the artists and available for purchase.

Bastille Re-Opening in New Space

Chefs Christophe and Michelle Poteaux will proudly re-open Bastille’s doors at its new location at 606 North Fayette Street on Monday, January 26. Bastille’s popularity led it to relocate to a larger space after eight years on North Royal Street.

With two dining rooms, an all-day café, and a large courtyard patio, the new restaurant offers seating for a total of 140, and is equipped for private dining. An upgraded kitchen allows the chefs to accommodate more guests and prepare more dishes with new techniques that simply weren’t possible in the former kitchen.

Those who have dined at Bastille in the past will find familiar, creative seasonal menus as well as some additions. Drawing inspiration from the diverse cultures represented in modern day France, the new menu will showcase diverse flavors from North Africa and the Middle East.

Bastille’s new home is at the corner of North Fayette & Pendleton, on the street level of The Asher.

Meanwhile, the previous location will transform into its new sister restaurant, Bistrot Royal. An ode to the classic French bistro, Bistrot Royal will be an everyday neighborhood restaurant where guests can enjoy a quick lunch, casual date or a family meal.

At Bistrot Royal, guests will look forward to becoming regulars thanks to familiar French comfort dishes such as steak frites, croque monsieur, salads and patés. Beverages will include classic cocktails in addition local craft beers and wines by the glass for $10 or less.

Wine, Whiskey & Booze


Daikaya Offering a Japanese Whiskey Bottle Program

Daikaya is pleased to launch a new Japanese whiskey “Bottle Keep” program under the leadership of Jamie MacBain, the newly appointed beverage director. Bottle Keep is a common practice in Japan as a customer can buy a bottle at a discounted price, and the bar will keep it for three to six months.

At Daikaya, patrons wishing to purchase a bottle of Japanese whiskey to enjoy at their leisure in the restaurant will have six to 12 rotating bottle selections each month to choose from, with prices ranging from $160 for a Nikka Taketsuru 12 year old whiskey to $600 for the Suntory Yamazaki 18 year-old whiskey.

Note: Nikka Taketsuru 12 is a Man Talk Food personal favorite! Although it should be noted, you can nab it from an online store for $60-70 or less.

To support the new program, for the entire month of February, Daikaya will give a complimentary raffle ticket in the form of a key with every purchase of a 40 ml pour of the “Nikka from The Barrel” priced at $35. The key is a symbolic entry into the raffle. One lucky winner from the drawing held on Saturday, February 28, will receive a prize bottle of Nikka Taketsuru 21 year old whiskey for the Bottle Keep shelf at Daikaya, which is valued at $410.

Blue Duck Tavern Hosting Two Wine Dinners

Blue Duck Tavern is offering two “Taste of Napa Valley” wine dinners, first featuring Peter Franus Winery on Tuesday, January 27 and then Michael Mondavi Vineyards on Thursday, January 29 at the restaurant’s exclusive Chef’s Table.

Priced at $155 per person per dinner, guests will enjoy tasting wines from two of Napa Valley’s iconic wineries, with a special four-course menu to pair with the distinctive flavors of each winery.

In separate news from Blue Duck Tavern, the restaurant is now serving an artisanal Vermont Raclette cheese. It will be available starting at 6 pm each evening at the marble cheese display table.

Raclette is indigenous to parts of Switzerland and is a semi-firm cow’s milk cheese. The Raclette will be heated table side and served with traditional warm sour dough bread and house made pickles. It is priced at $18 per serving and perfect for two people to share.

For the perfect pairing, Blue Duck Tavern’s General Manager Joseph Cerione has preselected Wimmer-Czerny, Gruner Vetliner, Wagram, Austria 2012 to accompany the Raclette. This featured wine is priced at $15 per glass and $60 per bottle.

Fiola Hosting An Evening of Ca’ del Bosco Wines

Transport yourself to the Italian countryside of Franciacorta with Fiola’s exclusive Ca’ del Bosco Wine Dinner. This is a five course prix fixe dinner  presented in partnership with Italian winemaker Ca’ del Bosco. Fabio Trabocchi will welcome Michelin starred guest Chef Stefano Cerveni from Ristorante Due Colombe, located in the heart of the Franciacorta wine country of Italy’s Lombardy region.

Guests will enjoy a a gourmet canapé reception by Fiola, and then Chef Stefano Cerveni will take over the kitchen. Culinary highlights for the evening include one of Chef Cerveni’s signature dishes, Purple Potato, Red Prawns & Franciacorta, with smooth purple potato and shallot puree over a creamy Franciacorta sauce, topped with a red prawn crudo, garnished with purple potato chips.

Guests will also enjoy the dramatic presentation of the Sparkling Risotto, deglazed in cognac and simmered in light meat broth, topped with a creamy Parmigiano cheese fonduta. The fonduta is finished with a foaming fountain of Franciacorta from the bottle. Other dishes include Warm Organic Chicken Salad, a reinterpretation of a classic chicken salad, Olive Oil Poached Beef Flatiron with Polenta, and a Litchi Parfait.

Each of these dishes is perfectly paired with a Ca’ del Bosco wine. The dinner costs $200 per person including the canapes reception and the wine pairings.

2015 Virginia Winery Guide Available

The 2015 Virginia Winery Guide, produced by the Virginia Wine Board Marketing Office, is now available and ready for distribution.

This year’s cover image features Virginia Cabernet Sauvignon and was photographed by Steven Morris at White Hall Vineyards, in Crozet VA.  he guide has been updated this year to feature 252 wineries, cideries and meaderies.

Along with a detailed, topographic driving map of Virginia with the winery locations, the Virginia Winery Guide also has a comprehensive listing of all the wineries. This listing includes the location, hours, directions, and contact information for each winery.

If you’re interested in receiving a copy, simply submit your mailing address online. Winery guides are sent at no cost and will arrive in 1-2 weeks in the mail.

Try The Red Room of Pain at City Perch & iPic Theaters for Fifty Shades of Grey

Red Room of Pain 50 Shades of Grey CocktailFifty Shades of Grey is set to open on Valentine’s Day weekend this year. iPic Theaters will offer a cocktail called “Red Room of Pain” for the month of February to get in on the fun. This spicy cocktail was developed by Adam Seger and is available for $13 during Valentine’s Day weekend at iPic Theaters Bethesda and at the bar at the adjacent City Perch restaurant for the entire month of February.

The cocktail is made with El Corazon, Hum liqueur lime juice, ginger syrup and sparkling water, topped with fresno chiles and garnished with a red rose.

Celebrate Boss Shepherd’s Birthday with Fried Chicken & Whiskey

Boss Shepherd’s will offer its signature fried chicken for $18.73 from Monday, January 26, until Saturday, January 31, in honor of Alexander “Boss” Shepherd, who was born on January 30, 1835, and elected to office in 1873.

Wash it down and toast to the Boss with $1 shots of whiskey, available with purchase of the fried chicken.

Apple Brandy Barrel-Aged Ale from Jack Rose & Atlas Brew Works

Jack Rose is hosting a launch party on February 4th to celebrate the release of its exclusive Apple Brandy Barrel-Aged Ale, with Atlas Brew Works, melding Atlas’ newest anniversary ale and a spirit integral to the bar’s namesake cocktail – the Jack Rose.

Only available at Jack Rose, Apple Brandy Barrel-Aged Anniversary Peach Farmhouse Ale is something completely unique. Atlas took its Anniversary Peach Farmhouse Ale, made with real Maryland peaches, and aged it in a used Apple Brandy barrel secured by Jack Rose.

Unique for being at least 26-28 years old, the barrel first held bourbon from 3-5 years, and was then used to age Rare Old Apple Brandy for 12 years, Old Apple Brandy for 7.5 years, a Bottled-in-Bond 100 proof Apple Brandy for 3 years, and then Applejack for 6 months, finally aging the Peach Farmhouse Ale for 4.5 months.

The launch party will be in the Saloon Bar and Whiskey Cellar on Wednesday, February 4 from 6 to 9pm, with $5 Atlas draft specials, and $4 cans.

Guests can also taste various Apple Brandy expressions from Laird & Company which will all be discounted and on the bar’s in-house spirits draft system. Finally, there will also be a special beer-inspired cocktail, a peach version of the bar’s namesake Jack Rose using Laird’s Applejack.

Casa Luca Offering New Barrel Aged Cocktail

Spaghetti Western cocktail Casa Luca

The newest cocktail from Casa Luca’s Barrel Aged Cocktail collection has been tapped, the Spaghetti Western, made with a blood orange, cranberry, and bay leaf infused rye whiskey used to make a Manhattan with orange bitters but instead of sweet vermouth, we use an Italian amaro, Cynar. It’s spicy, herbal, vegetal, and delicious.

Additionally, Casa Luca has extended their happy hour, now available from 4 to 7pm.

Special Events, Deals & Happenings


Winter Restaurant Week Underway

Winter Restaurant Week is currently underway, and is continuing through Sunday January 25th. Over 240 of the region’s finest dining destinations will offer a three-course prix-fixe dinner ($35.15) and/or three-course prix-fixe lunch ($20.15) menu for diners to explore and enjoy.

All of the menus and special promotions and much more is available at RAMW’s official Restaurant Week website.

New this year, RAMW is also enticing restaurant-goers to get social with their Restaurant Week experiences with a 7 Days / 7 Winners social media contest. Diners are encouraged to snap and post pictures to Instagram while at participating restaurants. Diners who follow RAMW on Instagram (@RAMWdc), use the hashtag #DMVRW and tag the participating restaurant will automatically be eligible to win a number of fantastic prizes.

A second contest is being held in conjunction with sponsor True Aussie Lamb. Diners that upload a picture of a participating restaurant’s featured Australian lamb dish to Instagram using the hashtag #AussieLambDC will be eligible to win. Arlington’s Moroccan Mediterranean hotspot, Mazagan Restaurant, the Atlas District’s Smith Commons and Graffiato in Penn Quarter are among participating restaurants offering True Aussie lamb dishes on their Restaurant Week menus.

Dino’s Grotto Offering Anti-Restaurant Week

Dino’s has always played by its own rules. It’s continuing to do so here, with their Anti-Restaurant Week.

Say’s Dino:

I am tired of trying to figure out how to make a 3 course meal at Dino’s Grotto a bargain for $35. So we have scrapped restaurant week and instead offer our Anti Restaurant Week menu. This go round, you create a five course tasting menu for $35 from a selection of Dino favorites.

Drink specials include $8 signature cocktails, $15 wine flights and $4 local tap beers. The regular menu is also available. Full details here. Note: “Anti-Restaurant Week” looks suspiciously like… f*ck restaurant week on that page. Hmm. Curious coincidence, I’m sure.

Separately, Dino’s is also offering Wine Wednesday in February. Taste 3 wines and enjoy 3 antipasti for $25. Not bad.

Mio Going Big: Offering a Chef’s Counter Experience

Mio Chef CounterManuel Iguina, owner of Mio Restaurant, is pleased to introduce a new Chef’s Counter Tasting Experience. Two guests per seating will be treated to sitting at the elevated chef’s counter looking into the working kitchen so they can interact with Executive Chef Roberto Hernandez as he prepares a nine-course, prix fixe tasting menu for them.

The dining experience of tasting portions will showcase the best of Puerto Rican cuisine. Two seating times will be available every Wednesday-Saturday evening: at 6 and 8:30 pm, and the prix fixe tasting menu is priced at $95 per person or $135 per person, with four suggested cocktail, beer or wine pairings.

Dietary restrictions must be announced when booking a reservation and a vegetarian menu is available upon request.

Mio Also Staying Cheap: College Student Dinner Menu

On the cheaper side of things, Mio also has a new offer for college students, a $25 prix fixe, three-course menu, exclusively from 5 to 6:30 pm daily for those who have a valid student ID.

With seasonal salad or soup as a starter, an ample selection of entrees and two desserts choices to satisfy the sweet tooth, Mio Restaurant has students covered. Stock up on delicious brain food, and have no excuse to bail out on your homework and studying session.

Joe’s Seafood Donating $1 Per Slice of Mascarpone Cheesecake

Joe’s Seafood, Prime Steak & Stone Crab wants Washington to #pieitforward in January with a slice of Mascarpone Cheesecake Pie.

Kick off 2015 with this decadent treat, featuring a pistachio-biscotti crust topped with a layer of whipped mascarpone and served with a coulis of raspberries, strawberries and blueberries, and Joe’s will donate $1 from every slice sold to the Chesapeake Bay Foundation.

Legal Sea Foods Hosting The Shrimp Classic

Legal Sea Foods invites guests to take part in its Shrimp Classic through February 10th, celebrating all things shrimp with a special menu showcasing nine distinctly different dishes.

The featured menu, titled The Shrimp Classic, presents dishes priced from $9.95 to $23.95, including two new starters, three salad/sandwich options and four entrees. Additionally, wines have been carefully selected with recommended pairings for each dish.

New dishes include Coconut Shrimp with orange ginger marmalade; Saucy Shrimp Cocktail with spicy cocktail sauce, celery and cucumber; Chipotle Shrimp Tacos, with salsa verde and queso fresco;  Shrimp BLT, with chorizo aioli, bacon, arugula, tomato, served on grilled flatbread; Buffalo Shrimp & Blue Cheese Salad, with frisée, romaine, blue cheese vinaigrette, radishes and celery; Shrimp Pad Thai, rice noodles, stir-fried vegetables, egg, bean sprouts, peanuts and Thai basil; Shrimp & Sausage, with salt cod gnocchi with lemon herb sauce and broccoli rabe; Shrimp Fra Diavolo, with spicy Calabria pepper sauce; and Tempura Kung Pao Shrimp & Vegetables, with snap peas, cauliflower, red pepper, pineapple and jasmine rice.

Super Bowl Specials


Rosa Mexicano’s Super Bowl of Guac-to-Go

Rosa Mexicano will celebrate this year’s Super Bowl by offering a a Guac-to-Go Party Pack, a “Super Bowl” of their signature guacamole, available for delivery on game day.The Guac-to-Go Party Pack comes with their house-made corn tortilla chips and will be available for delivery along with the restaurant’s full menu.

Order for 5, 10, 15 or 20, priced at $5 per person for any size.

Place your order by Friday, January 31st at 5pm.

Shake Shack Two Pint Conversion

Shake Shack will offer a great two-for-one deal on frozen custards during the weekend of the Super Bowl as part of its “Two-Pint Conversion” special. Customers who buy one pint of frozen custard will get another free, plus a fun Shake Shack-branded mini football. Shake Shack’s frozen custard flavors include vanilla, chocolate and their flavor of the week.

The special runs from Thursday, January 29 to Sunday, February 1.

Legal Sea Foods Going Souper

More from Legal Sea Foods, as they’re offering a Souper Bowl Special on Saturday and Sunday of Super Bowl weekend. The Boston-based chain is paying homage to the golden boy, Tom Brady.

In honor of #12, get six souper bowls of clam chowder* for $12 from their takeout counters — a half gallon of clam chowder is regularly $21.95.

Jack Rose Hosting Super Beer-BQ Bowl

Jack Rose is hosting a “Super Beer-BQ Bowl” party, pitting two barbecue styles and two local breweries against each other.

For $10 a plate, game watchers can choose between Chef Russell Jones’ “Carolina Gold” Chicken BBQ with tangy yellow mustard sauce & jalapeno cornbread or “Kansas City Red” Pulled Pork BBQ with sweet & spicy tomato sauce & redskin potato salad. Diners can snack on other Game Day Bites like Fried Chicken Skins with paprika & lime, Grilled Whiskey Wings glazed with Old Crow Bourbon and Carolina or Kansas City BBQ sauce, or Chef Jones’ daily sampling of snacks on a “Super Plate.”

To wash all that BBQ down, 3 Stars is taking on Flying Dog in a battle of the breweries. At just $5 a beer, game day drinkers can compare 3 Stars’ Nectar of the Bogs Cranberry Saison against Flying Dog’s In-Heat Wheat Hefeweizen, or 3 Stars’ Millstone Brandy-Lyn (a unique cider/barrel-aged beer blend) against Flying Dog’s exclusive collaboration with Jack Rose, their Double Barrel Horn Dog (English Barleywine aged in two of Jack Rose’s own bourbon barrels).

Guests can also enjoy $6 punch specials and a wide selection of whiskeys for only $7. The free and open-to-the-public party begins at 5 pm in advance of the 6:30pm kickoff and will run until after the game.

Vinoteca’s No-Fuss All Night Super Bowl Happy Hour

Back to Super Bowl Specials, Vinoteca is hosting an all night Super Bowl happy hour, designed to let you watch the game with no fuss and some good deals. Beginning at 5 pm, the bar will serve 15 quality wines at $5 per glass along with $5 Peroni drafts, and specials on small plates like Duck Confit Trail Mix with granola, golden raisins, cashews & white chocolate, and their Mozzarella Sandwich on ciabatta with roasted squash, kale & fig preserve.

City Tap House Offering Unlimited Beer

City Tap House is offering an unlimited draft beer special for the Super Bowl, from whistle to whistle.

For $35, enjoy unlimited drafts from your choice of City Tap House’s 40 beer lines and two beer engines for the duration of the game. However, you have to pick one beer and stick to it for the duration. Choose wisely.

Enjoy some great game day food while you’re at it, with options such as their Philly Cheese Steak with duck fat fries; Ten Spice Wings with buttermilk dipping sauce; Bavarian Pretzel with smoked Gouda cheese sauce; Beef Fajita Nachos with pickled jalapeños, requeson queso, black bean puree, and pico de gallo, as well as Buffalo Chicken & Ranch Pizza. Prices range from $6 to $10 for these game day specials.

Arcuri With Takeout Football Feasts

Hang out at Arcuri in Glover Park for the Super Bowl, and watch the game on the restaurant’s 42-inch TVs, while enjoying specials starting at 6pm through the end of the game.

Or, bring some Arcuri flavor and a football feast home.  Try the First Down, priced at $100 and including two 14-inch three-topping pizzas prepared in a wood-fired brick oven, a choice of baked lasagna or ziti, ten meatballs, two orders of garlic bread and crudité, served with an Italian garlic dipping sauce. The Two Point Conversion doubles up your pizza, meatballs and garlic bread and is priced at $190. The Touchdown goes even bigger, with six pizzas and 30 meatballs included for $280.

Arcuri is also offering a delivery special within a 1.5-mile radius for only a $2.50 delivery charge on Super Bowl Sunday. Those who place an order for three 14- inch pizzas will receive a forth 14-inch pizza on the house. Or, carry out on game day, and fans that pick up their order while wearing a jersey of one of the participating teams will  receive a 25% discount, while fans wearing any NFL football jersey will get 10% off.

Personnel & People on the Move


Ann Yonkers & Bernadine Prince to retire from FRESHFARM Markets

FRESHFARM Markets announces the retirement of Co-Founders and Co-Executive Directors Ann Harvey Yonkers & Bernadine Prince  later this year. They will remain actively involved until a new executive director has been found. A nationwide search is currently underway for their successor.

Since founding the Dupont Circle FRESHFARM Market in 1997, Ann and Bernie have created the largest network of producer-only farmers markets in the Chesapeake Bay watershed and have become regional and national leaders in the local food movement. Not only have they changed the way Washingtonian’s eat, but their markets have provided hundreds of farmers direct access to customers, served as an incubator for multiple start-up food businesses and have allowed generations of residents to get to know the people who are growing and making their food.

Nationally, the Dupont Circle FRESHFARM Market is often recognized as one of the country’s top farmers markets. The nonprofit’s management of its markets and innovative charitable and educational programs have frequently served as models throughout the county.

Collectively, Ann & Bernie have received numerous awards and accolades including the 2012 Mayor’s Sustainability Award, Washingtonian magazine’s 2012 Green Giant award, WETA’s 2008 “Hometown Hero”, the 2007 Innovator Award from the Washington, DC Economic Partnership and the Women Chefs & Restaurateurs 2006 “Women Who Inspire” Community Service Award.

They are also each distinguished individually. A lifelong environmentalist and local food advocate, Ann was recently recognized as the 2014 Downtown DC BID’s Person of the Year and is the past president of Les Dames d’Escoffier International. A passionate supporter of local foods since she was young, Bernie is the president of the national Farmers Market Coalition and is actively pursued as an expert and speaker on direct marketing at farmers market conferences and sustainable agriculture.

John Melfi Named Executive Chef of The Oval Room

John Melfi has been named the new executive chef of The Oval Room. Melfi brings twelve years of experience to his new position having worked at esteemed restaurants throughout Washington, DC and Charleston, South Carolina.

Prior to joining The Oval Room, Chef Melfi served for one year as the opening executive chef of Fiola Mare under James Beard award-winning chef and owner Fabio Trabocchi. Previously, Melfi served as chef de cuisine at Blue Duck Tavern, and executive sous chef at Vidalia.

Will Artley Named Executive Chef of BLT Steak

BLT Steak has appointed its new Will Artley as its new executive chef. An award-winning chef who has worked with renowned culinary talents, cooked on national TV, and helped restaurants win coveted RAMMY nominations, Artley is now taking the culinary helm at BLT Steak.

At BLT Steak, Chef Artley will maintain the highest levels of excellence in executing the restaurant’s daily menu, while expanding guests’ culinary horizons with his creative chef’s special Blackboard dishes each day. Artley will also continue to curate the best Wagyu beef program in the region, and plans to adjust the components and bring in even more high-end A5 Wagyu and other premium cuts.

Matt Kuhn Named Executive Chef of nopa Kitchen + Bar

Matt Kuhn has been named as executive chef of nopa Kitchen+Bar. Kuhn has successfully run the kitchen at Ardeo+Bardo as executive chef since June 2013.  During his tenure, the restaurant was included in Washingtonian’s “100 Very Best Restaurants” issue.

Prior to his appointment at Ardeo+Bardeo, Kuhn was the executive chef of Washington’s popular DC Coast, and his culinary career has been honed working under culinary luminaries including Brian Moyers and Mike Lata.

“I believe Matt will bring a fresh approach to nopa Kitchen+Bar,” states restaurateur Ashok Bajaj.  “This American brasserie opened in April 2013 and change is good as it offers a new starting point for both the kitchen and for our frequent guests, as it gives them a new innovative menu to explore.”