D.C. Police are seeking a man filmed in connection with a burglary that occurred at Pearl Dive Oyster Palace (1612 14th Street NW) last month.
A Pearl Dive Oyster Palace employee confirmed by phone this morning that the business was burglarized on June 29 around 7:25 a.m., but did not provide more information.
In a video released today by police, a man wearing a white T-shirt and a black backpack can be seen fiddling with the restaurant’s front door.
Police did not say if anything was stolen or damaged during the burglary.
Crime Solvers of Washington, DC currently offers a reward of up to $1,000 to anyone who provides information that leads to the arrest and conviction of the person or persons responsible for a crime committed in the District of Columbia. Your assistance is appreciated by your community.
Anyone who can identify these individuals or who has knowledge of this incident should take no action but call police at (202) 727-9099 or text your tip to the Department’s TEXT TIP LINE at 50411.
Video via MPD
Jessica Alba ate at Pearl Dive Oyster Palace on 14th Street last night, confirmed employees at the restaurant this morning.
Alba posted to Instagram about her experience last night:
Great din in DC at #pearldive w my @honest homies @jamilvmoen @jkroogr – excited for tomorrow -going to Capitol Hill lobbying for chemical reform
Photo via Jessica Alba’s Instagram. Thanks to reader M. Torpey for the tip!
Money, Money, Money — Logan Circle ranks among the top 100 most expensive neighborhoods in the nation, according to a new report by apartment listing service Zumper. [Washington Business Journal]
Hot Hot Heat — It’s going to be hot out there this weekend. So hot, in fact, that the National Weather Service issued a heat advisory through 8 p.m. this evening. With humidity factored in, it may feel like 100 degrees or hotter. Stay cool and drink lots of water. [Capital Weather Gang]
Pearl Dive Prepares Picnics — Pearl Dive is now accepting orders for 4th of July picnic packages. $35 nabs you six pieces of fried chicken, three jalapeno corn muffins, spicy cole slaw, potato salad, three blueberry streusel pies, a tablecloth, and Greenware eco-friendly utensils. [BadWolf DC]
Sorry, Second State — Multiple sources in the know say Second State on M Street closed for good yesterday. [Borderstan]
ANC 1A Loudly Opposes Noise Regulation — Commissioners for ANC 1A voted Wednesday night 8 to 0 in opposition to the Nightlife Regulation Amendment Act of 2015. [Borderstan]
From Jane Alonso. Her passion for food and spirits leads her on frequent excursions into Borderstan’s land of bars and restaurants. Email her at jane[AT]borderstan.com
As the weather heats up, the season of gin is upon us. Who doesn’t enjoy a cold, refreshing gin and tonic while lounging poolside or watching a sunset on the back porch?
The herbal nature of gin is symbiotic with hot weather. All gins have juniper as a flavor base in their distillation, which is what provides the spirit’s distinctive herbal scent and flavor. Most brands also add in citrus and spice flavorings called “botanicals” — the mix of these flavorings is often closely held by each distiller as a trade secret. Because our sense of taste is connected almost exclusively to our sense of smell, and we smell botanicals more intensely in hot weather, gin is absolutely tailor-made for the warm weather months.
Gin and Hot Climates
And then you have the spirit’s historical connection to hot climes. The army of the British East India Company created the first gin and tonic when they discovered that gin was an effective masking agent for bitter flavor of quinine — the only effective anti-malaria drug they had access to as the empire expanded into tropical climates. Quinine was typically dissolved in carbonated water to create “tonic water,” which went down better with a shot of gin. Lucky for us, we get to enjoy the modern-day gin and tonic without worrying about a malarial fever.
As good as a regular old gin and tonic is, why not branch out this spring and summer into new territory? All too often, we default to ordering what is on the menu (or the list of rail drinks we became familiar with in our early drinking days) when our local bartenders — especially the talented ones we are lucky to have in Borderstan — are ready to show us their best work, if only asked.
First Stop: Masa 14
So one recent night, I set out in Borderstan to issue a “gin challenge” to local our bartenders. First stop: Masa 14‘s rooftop bar, where I asked bartender Anthony Marlowe to give me his most creative signature gin concoction. Marlowe, who used to be head mixologist at Againn on New York Avenue NW, enthusiastically accepted my challenge. He quickly whipped up a drink he has had in his repertoire for years called “Little Sister” — gin, St. Germain Liqueur, simple syrup, sour mix and a splash of citrus juice.
It was light and refreshing as I expected from a gin drink, but a bit more fruity (and less bitter) than a gin and tonic. The St. Germain adds a floral note that balances the herbal gin perfectly.
I enjoyed it so much I completely forgot to ask Anthony what type of gin he used (though I am sure it was top shelf)… which means I now have a good excuse to go back and ask. Ah, the sacrifices I make in the name of research for my Borderstan column…
“Last Word” at Pearl Dive
Over at Pearl Dive Oyster Palace, bartender Collie (he only goes by one name, like Madonna or Prince) mixed Plymouth gin, green Chartreuse, Luxardo Maraschino Liqueur, and lime juice in a cocktail known as the “Last Word” — a prohibition-era cocktail originally developed at the Detroit Athletic Club and making a comeback in modern-day speakeasies.
What sets this drink apart is its use of the distinctive tasting Green Chartreuse, a French liqueur made by Carthusian Monks and composed of distilled alcohol aged with 130 herbal extracts. The use of Green Chartreuse amplifies the herbal nature of the gin, creating a unique experience. The lime juice and liqueur accessorize it nicely with sweet and sour notes.
I also sampled a drink from Pearl Dive’s regular cocktail menu called the “Pearl Cup” (a play on Pimms Cup) with Plymouth gin, Pimms, Cucumber, lime juice, mint, and housemade ginger beer. The ginger beer made the drink very spicy and overwhelmed the other flavors, but I enjoyed it nonetheless.
Take the gin challenge with me this season! Walk into your nearest Borderstan bar and ask your bartender to make you a creative gin cocktail. Then report back to us here at Borderstan.com and tell us what you have found. No reason to keep these hidden neighborhood gems secret any longer…
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From Sarah Lipman. Follow her on Twitter @LipmanSarah or email her at sarah[AT]borderstan.com.
Black Restaurant Group chefs/owners Jeff and Barbara Black are throwing a fundraising bash in honor of the first anniversary of their dual 14th Street restaurants, Pearl Dive Oyster Palace and Black Jack. The party is Thursday, September 20, from 7 pm to 1:30 am.
Pre-sale tickets are priced at $150 and include unlimited fresh seafood (including oysters, of course!) with signature dishes from Pearl Dive’s menu, live music, and an open bar. Proceeds from the event will be donated to Food & Friends on behalf of the Black’s Family Foundation.
Guests will also have their first opportunity to taste two new exclusive Black Restaurant Group oysters, “Old Black Salts” and “Black Pearls”, which are making their public debut that evening. The oysters were created as part of the partnership between the Blacks and Rappahannock River Oyster Company in Chincoteague, Virginia along with Toby Island Oysters in Topping, Virginia.
Get more information about purchasing tickets for the event. Pearl Dive and Black Jack are located at 1612 14th Street NW, between Q and Corcoran Streets.
From Ashley Lusk. Check out Ashley’s blog Metropoetrylis and find her on Twitter at @arlusk. You can email her at [email protected].
I am pescetarian, hear me roar.
Finding a casual dining experience where seafood gets pushed to the front of the menu is hard to do in the District. Luckily for all of us, Pearl Dive Oyster Palace is doing a really good job of making seafood the star for once.
The glowing blue sign for Pearl Dive hanging above the front door appropriately spells out the kind of vintage nuances you’re about to enjoy. The décor is casual with wooden booths and tables that will make you happily sigh “breathing room.” There is a very New England vibe to the restaurant although it sits perfectly in its urban home. If there is a line — and trust me, there soon will be — the hostess will hand you a number and you can watch for the number on the ticking neon counter.
Our waiter was more than friendly — he looked happy to be there. Nostalgic metal tins of biscuits and jalapeño cornbread arrive and they have soft butter to go with them. But the bread isn’t meant to distract you because hardly one beer into a good conversation our six raw oysters arrived with two sauces, a classic cocktail sauce and “dive sauce,” a mix of vinegar, cilantro and peppercorn.
The waiter explained the kind of oysters we had (California, Raspberry and a third neither me or nor my dinner companion could remember). The sound of cheerful slurping around the restaurant — including our own — let’s you know that Pearl Dive is legitimate.
A few moments later our oyster po’boy sandwiches and fries arrive — a meal we were hoping would stave the chill off our rainy day. My companion tried the CEBLT po’boy — a fried egg on top of catfish, with bacon lettuce and tomato. I tried the traditional oyster po’boy — fried oysters with pickles and aioli sauce on Ledenheimer bread. Both sandwiches were messy and difficult to eat, and I found the Dive fries to be short on flavor and oddly crunchier than my fried oysters.
When the dessert menu came around, I desperately wanted to try the Derby pie to see how it stacked up against my mother-in-law’s version. But I had little room left for the rich slices I saw being inhaled at other tables. You can bet I’ll be back soon with my eye on a slice of pie.
Pearl Dive is showing its heritage very well — owners Jeff and Barbara Black have a dedicated legacy of delivering quality seafood to restaurants in Maryland and D.C. like BlackSalt, Addie’s and Black’s Bar and Kitchen. Bottom line: You’ve done good, this one shines.
Pearl Dive Oyster Palace
- Where Am I Going? 1612 14th Street NW.
- When Am I Going? Sunday-Thursday 11:30 am to 11 pm; open until midnight on Friday and Saturday.
- Delivery? No, but it’s a nice walk.
- Paycheck Pain? Appetizers $6 to $15, entrées $13 to $27.
- Say What? You can hold a comfortable conversation here.
- What You’ll Be Eating: Raw oysters are the star here, but you can find solid creole food such as gumbo and fried po’boy sandwiches.