by Tim Regan September 22, 2016 at 12:00 pm 0

A new restaurant could begin serving roasted chickens and fried plantains on 14th Street early next year.

New eatery “Chicken and Whiskey” could open at 1738 14th St. NW by the “end of February,” according to Star Restaurant Group managing members Stuart Damon, Kristopher Carr and Desmond Reilly. The trio laid out their plans for their forthcoming restaurant during an ANC 2F committee meeting last night.

But Chicken and Whiskey won’t serve “American cuisine,” as its alcohol license application noted. Instead, the restaurant will focus on pollo a la brasa.

“What we’re endeavoring to do is a brand new Peruvian casual restaurant,” Carr said. Enrique Limardo, executive chef at Alma Cocina Latina in Baltimore, will lead the restaurant’s kitchen.

Chicken and Whiskey’s specialty will be chickens that are brined for 12 hours and then roasted over wood coals, according to a sample menu. Other items on the forthcoming restaurant’s menu could include chicken sandwiches, shredded beef, fried plantains, watermelon salad and yucca fries.

The business will also include a “sophisticated whiskey bar” that serves “small batch, artisanal, sipping-style whiskeys,” Reilly said. The bar will also serve cocktails, canned craft beer and wine.

When it opens, Chicken and Whiskey will have a “vintage 1940s industrial” design, Carr said. Diners will eat and drink surrounded by painted brick walls, steel panels and treated wood.

by Tim Regan March 16, 2016 at 3:50 pm 0

Village Whiskey, photo via Facebook / Village WhiskeyThe restaurant group behind a popular Philadelphia bourbon bar has moved closer to opening another outpost in the District.

A recent filing with ABRA reveals that The Garces Group — the company behind Philadelphia’s Village Whiskey, Rural Society (1177 15th St. NW) and more than a dozen other eateries — has applied for a liquor license for a forthcoming Village Whiskey location in Blagden Alley.

(more…)

by Borderstan.com March 15, 2013 at 10:30 am 1 Comment

Whiskey

The DC Whiskey Walk was last Saturday. (Scott Leibowitz)

From Lauren Levine and Scott Leibowitz.

On Saturday March 9, we set out on a lovely sunny winter’s day to taste the finest Irish whiskey DC has to offer. Thankfully, the first ever DC Whiskey Walk was very well organized, with registration including a map and punch card system that made tasting and moving bar-to-bar easy and efficient. The friendly registration table prepared us for an afternoon of drinking with a live bagpiper and plenty of green beaded necklaces to go around.

While the many bar crawls in DC attract a crowd of 21- to 25-year-olds, this walk brought in residents of all ages. Each of the eight bars offered one unique whiskey as well as other drink and food specials. The mood was festive, as it was a gorgeous sunny day, making it pleasant to stroll from bar to bar throughout the Dupont area. We were especially thankful for the few bars, likes James Hoban’s and Irish Whiskey Public House, which offered outdoor seating.

Meet the Pickleback

For us, the highlight of the day was learning about the “pickleback” — a shot of whiskey followed by pickle juice. A fellow whiskey walker tipped us off to it at Madhatter and with an enthusiastic endorsement from the Madhatter bartender, we gave it a shot (pun intended). Though the taste was unique, it had some of us wanting actual pickles.

Is there a future for whiskey walks? Time will tell. The level of attendance was hard to guess because participants were spread across eight bars. It was not as social as other District drinking events are, and we found it difficult to meet new people. Maybe we needed more whiskey.

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by Borderstan.com March 7, 2013 at 9:27 am 0

From Scott Leibowitz. Find Scott on Twitter @Lebodome. Email him at [email protected].

"Whiskey"

Saturday: DC Whiskey Walk. (Luis Gomez Photos)

Eight popular District bars are teaming up for a tasting tour of fine Irish whiskeys during the first annual DC Whiskey Walk on Saturday, March 9.

Participants will enjoy a different 1-ounce pour of a leading Irish whiskey included in their ticket price as they go from venue to venue. All the bars are in the Borderstan neighborhood including favorites like Buffalo Billiards and BoardRoom.

Impressively, the proceeds of this fun afternoon will go to Becky’s Fund and the Washington Literary Center so come out for a whiskey filled afternoon. Borderstan will be there and have a great recap for you after the fact.

Eight bars. 12 whiskeys. What more could you want on a Saturday afternoon. See ya there!

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by Borderstan.com February 7, 2013 at 11:00 am 1 Comment

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. 

Local Whiskey Begins to Get Top Billing

"Whiskey"

Local whiskey is gaining recognition. (Jane Alonso)

Could the DC area be considered the next bourbon trail one day in the future?  A local movement to revive pre-Prohibition liquor production appears to be in its infancy stages. Local bartenders and marketers are taking notice.

First we had the establishment in 2009 of the first legal distillery in Loudoun County since before Prohibition — Catoctin Creek Distilling Company, located in Purcelville, Virginia. Around the same time, Mount Vernon Plantation opened its long-mothballed distillery to produce and bottle whiskey following George Washington’s own recipe.

And since last summer, DC itself now has its own distillery — New Columbia Distillery, which opened in a 3,500-square-foot warehouse in Northeast DC and now produces its first signature brand, Green Hat Gin, named after a local bootlegger.

Social networking services and club promoters are beginning to incorporate these spirits into their marketing pitches to local bar goers. For example, in January, Gilt City promoted an event at the Huxley featuring Rogue 24 mixologist Bryan Tetorakis using Catoctin Creek liquors as a base to teach participants about gin and whiskey and the art of creating balanced cocktails.

Tetorakis used the distillery’s gin (which, is, by the way, the best gin I have tried ever… sweet, aromatic, smooth. A far cry from your Dad’s Beefeater…) and crème de violette, simple syrup, egg white, and lemon ash to create a drink he called the “Beaureguard.”

He says that using local liquors in his cocktails is one way he can help highlight the revival of regional distilleries. “It is hard to make a bad cocktail with top-quality liquor like this,” he says. He insisted that participants at the Gilt City event try the liquor “neat” first before drinking it in the mixed cocktail so that they can get a true sense of the flavor of the spirit.

The DC area once had dozens of distilleries. Before Prohibition, distilling was a common practice — there were no laws regulating production and use of alcohol, so farmers and mill owners who had ready access to grains such as rye and corn commonly ran a still. Taverns also commonly had their own stills.

Perhaps DC’s long-established reputation for drinking (our city is ranked one of the booziest in the nation) will translate to production in the near future. Cheers!

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by Borderstan.com October 18, 2012 at 10:00 am 0

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. 

"Scotch"

The Scotch Extravaganza. (Jane Alonso)

As some of you know by now, I have a passion for scotch, and I relish converting others to join me in that passion. But despite the fact that whiskey is growing in popularity around the globe and interest in the spirit has never been higher in the U.S., scotch continues to be shrouded in mystery for many people. They simply don’t know where to begin the process of accessing the drink and understanding the nuances of the craft.

If you are one of those people, an excellent place to start is the Scotch Malt Whiskey Society of America’s DC “Extravaganza” at the JW Marriott on October 30. The extravaganza is easily one of the best events of the year – for the price of one ticket ($150), you can taste samples from over 30 distilleries, representing nearly all of Scotlands’s major whiskey producers.

And it’s not the cheap stuff either – you will be able to try some truly fantastic whiskies you might never even knew existed. It’s a great way to compare and contrast different scotches to determine which ones you prefer – and distillery representatives are on hand to explain regional variations, production quirks, and tasting notes.

There is nothing like all-you-can-drink saturation for two hours to kick start your scotch know-how. And to help soak-up all that whiskey, there is a buffet dinner included in the ticket – in addition to premium imported cigars, raffle prizes, and other Scotch-oriented swag (tip: keep your souvenir “snifter” glass, as it makes a handy implement for drinking scotch on a regular basis at home).

To make the most out of the event, jot notes in your smartphone (or in a notebook) as you taste each whiskey. With so many samples to try (and so much whiskey in your bloodstream), you don’t want to find yourself forgetting which ones you liked the most after the event is over. Make sure you try a range of regions and characteristics.  For a crash course in scotch before the event, check-out this handy website as a reference.

For those who aren’t novices, check-out the “Whisky Panel” that starts at 6 pm. It’s a one hour symposium prior to the major event that is composed of whiskey experts, where attendees submit questions to panel members about individual brands, whisky production and other topics relating to the “whisky world.”

The Scotch Malt Whiskey Extravaganza: The Details

  • Where Am I Going: JW Marriott Hotel, 1331 Pennsylvania Avenue NW.
  • When Am I Going: Tuesday, October 30, 2012, 7-9 pm.
  • Paycheck Pain: $150 per person for Non-Society Members; $135 for Society Members.
  • Dress Code: Business casual, jackets preferred; no denim or athletic attire allowed.
  • What am I eating and drinking: A lot of scotch, and food to blunt the buzz.

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