Devin Ochs of Fire Works Pizza Arlington
Devin Ochs is a self-professed goofball who kept his mustache much longer than his other cohorts behind the bar of Fire Works in Arlington. A longtime employee of the Tuscarora Mill family of restaurants, he is loving his time in Arlington. On Tap sat down to talk music and good brews.
On Tap: Where are you from?
Devin Ochs: I was born in Arlington but grew up in Leesburg.
OT: How did you get into bartending?
DO: I’ve been working at Tuscarora Mill in Loudoun County since 1999. I started bussing tables for them. A few months after I turned 21, I slid behind the bar. It’s a wonderful place in Leesburg. They were the first to have these great microbrews. When I heard they were opening a place in Arlington, I jumped at the chance.
OT: So you knew all about microbrews when the rest of us were on light beers?
DO: Well, I guess. But your tastes change so much. I liked Hefeweizen, I moved on to the IPAs, and I’ve been big into Belgians lately. Now I’m getting into Porters and Stouts. It’s ever-evolving.
OT: What are you doing when you aren’t working?
DO: I am big into music. I love mixing and producing. I love doing it. Right now, it’s just a hobby but maybe one day…
OT: Where do you go to hear good music?
DO: I spend a lot of time at the 9:30 Club. I had a blast at U Street Music Club recently. They have such a great sound system. I’m dying to go back. It’s owned by DJs so you know the music is going to be good there.
Catch Devin Monday-Wednesday and Friday-Saturday at Fire Works Arlington.
Fire Works: 2350 Clarendon Blvd., Arlington, VA; 703-527-8700; www.fireworkspizza.com.
Emily Grinstead of 2Amys
Emily Grinstead is a sometimes-manager, sometimes-bartender at 2Amys. Born, raised and educated in the DC area, Emily has settled into a happy spot behind the bar. On Tap pulled up a barstool with her many regulars to learn more about the D.O.C. pizza style.
On Tap: When did you start working at 2Amys?
Emily Grinstead: I started working here when I was in college at GW and have been here off and on since then.
OT: What is the best part about working here?
EG: It’s a fun place and it’s busy. I love the staff. I love the reputation. We learn a lot about food and wine. They are very specific about what we sell. And I like what we sell, which makes it easier.
OT: What is the training process like?
EG: We have the owner or some of our distributors come in and do tastings with us – three or four different wines at a time. Then we usually have tests on it. Since we don’t necessarily have a Chianti or something specific like that, we need to know what is near that to recommend.
OT: How do people react when they try the pizza for the first time?
EG: I think they love it or hate it. Not a lot of people in the middle. They like that it is a thin crust. And then there are people who want Dominoes. We stay true to what we sell – the Neapolitan style. As long as we maintain that focus, we will always do well.
OT: Can you explain the D.O.C. standard?
EG: Sure. It stands for Denominazione di Origine Controllata. It’s a certification process the Italian government designates. The ingredients and pizza toppings are always the colors of the Italian flag. We met the guidelines and went through the process to be certified. It makes our pizza very distinctive.
Catch Emily Monday, Thursday and Wednesday nights at 2Amys.
2Amys: 3715 Macomb St. NW, DC; 202-885-5700; www.2amyspizza.com.
Taylor Bruch of Pizzeria Paradiso Alexandria
Taylor Bruch of Alexandria’s Pizzeria Paradiso has been with the Paradiso family for a long time. A former basketball player from the DC school system, Taylor spent some time in the Big Easy before returning to the area. Clearly a beer guy, On Tap sat down to learn more.
OT: How did you get into bartending?
LM: I used to bartend in New Orleans while I was in college. It meant lots of graveyard shifts since the bars don’t close as early there. I got back into bartending about three years ago with Paradiso.
OT: Do you miss New Orleans?
LM: I was there pre-Katrina. It’s probably a lot nicer in my head than it actually is there today. But yeah, living there was great. It wasn’t easy, but it was great. It seems like the last truly bohemian city. As long as you weren’t stealing or hurting someone else, you could do whatever you want.
OT: You’ve worked at all the Paradiso locations, how does Alexandria differ from the others?
LM: It’s much more grown up than some of our other spots. We get a lot more regulars because it’s not nearly as transient as the city.
OT: What are you most looking forward to about fall?
LM: We are going to be doing some cool events. We’ll do a themed week of apple beers and ciders. Then we’ll probably do a week of pumpkin promos – pair a special pizza and a beer with it.
OT: What is your favorite item on the menu?
LM: The Atomica. It is the perfect pizza. Both spicy and salty. Tomatoes, salami, olives, hot pepper flakes, mozzarella. And it goes well with all the beers!
Catch Taylor Thursday-Saturday at Pizzeria Paradiso in Alexandria.
Pizza Paradiso Alexandria: 124 King St., Alexandria, VA; 703-837-1245; www.eatyourpizza.com.
OCTOBER 2011 ISSUE
