This week we snuck aboard Spirit Of Mount Vernon for the Bud Light Party Cruise on the Potomac!  Our latest video also lets you know about some events coming up you may want to check out such as the Revolution Cycles Nationals Hub Spin, Columbia Heights Day & the After Dark Party along with some live shows from comedian Patrice O’Neal, Rock The Bells, Rockstar Energy Drink Uproar Festival, & more… hook up with us to get your face on our cameras!

This week we went to check out the New York State of Mind at 51^st State!  Our latest video also previews of some events coming up you may want to check out such as the Chesapeake Crab & Beer Festival, Redskins vs Ravens, live music from Rihanna, KISS, & more… hook up with us to get your face on our cameras!

This week we hit the streets of Crystal City to take part in the Crystal City Sports Pub Sweet 16^th Anniversary Party!  Our latest video also previews of some events coming up you may want to check out such as D.C. United Ladies Night, Public Enemy at 9:30, Comedian Patton Oswalt at Warner Theater, & more… hook up with us to get your face on our cameras!

This week we hit the streets of Ballston, Clarendon & Rosslyn for the Arlington Scavenger Hunt & gave a away a trip aboard the Bud Light Port Paradise Cruise!  Our latest video also previews of some events coming up you may want to check out such The Legg Mason Tennis Classic, Arcade Fire, King Of Leon, Counting Crows, & more… hook up with us to get your face on our cameras!

Mussel Bar is Chef Robert Wiedmaier's fourth establishment.

NEW

Carmines
Subscribing to the mantra “bigger is better,” the NYC mainstay sets up shop in a massive two-story, 20,000 square foot space in Penn Quarter this month. Serving up the same Southern Italian fare that made them famous in Manhattan (and New Jersey and the Bahamas), the home-style haven will continue to cook like Grandma did. Extra-large portions promise no one will go hungry, and separate entrances for the Secret Service and foreign dignitaries set this location apart from its four predecessors. Come hungry—and bring friends! These plates were meant for sharing. Carmines: 425 7th St. NW, Washington, DC; 202-737-7770; www.carminesnyc.com

Estadio
Joining Cork, Posto, Masa 14, and Birch and Barley, the España-influenced Estadio looks to make 14th Street even more of a DC dining destination. The upscale spot—brought to you by the folks from Proof—is serving sumptuous Spanish cuisine, like fried squash blossom filled with goat cheese and grilled octopus with potato-caper salad. The spot is full of medieval-esque décor in the form of communal tables of iron and wood and built-in metal bar stools for savoring slushitos, delicious-sounding sips available with either Campari and gin, or sherry and scotch. Seems like soccer isn’t the only thing Spain excels at. Estadio: 1520 14th St. NW, Washington, DC; 202-319-1404; www.estadio-dc.com

Fire Works
Sure, the summer sparklers are great, but the name of this Courthouse resto refers to the cheesy goodness that is wood-fired pizza. The Leesburg-based spot is set to get an upgrade when it opens its second location in Arlington this month. Unlike the tiny space it occupies down South, Works 2.0 will boast a full bar—because nothing pairs with pizza quite like a great vino. As for the pies themselves, the Barcelona—piled high with smokey chorizo, mahon cheese, olives, roasted peppers, and organic tomatoes—is just one of the mouth-watering menu items. Let others keep their eyes on the sky—you’ll be too busy peering at your plate. Fire Works: 2350 Clarendon Blvd., Arlington, VA; 703-527-8700; www.fireworkspizza.com

The Leaky Faucet
Formerly Draft Pix, here’s hoping Leaky lasts longer than the building’s former occupants. Whether you’re looking to live it up or kick back and relax, the Adams Morgan spot has you covered. Downstairs caters to creatures of comfort with couches and big-screen TVs, while club kids can get jiggy on the dance floor upstairs. Leaky’s rotating list of local DJs, its chill dive-y vibe, and perfectly-seasoned Faucet fries guarantee the spot won’t be a drip. The Leaky Faucet: 2450 18th St. NW, Washington, DC; 202-588-7405

Lupe Cantina
The former home of pasta place Sesto Senso is having a Mexican moment: Lupe, swathed in bright colors and festive lighting, is definitely an old-school Hispanic haunt, with simply-prepared classics like nachos, enchiladas, taquitos—and tequila!—on the menu. Mariachi music drifts down to the dining room from the upstairs DJ station, where eight cool kids can share the only upper-level table—and lord their margaritas over the other patrons, of course. Lupe Cantina: 1214 A 18th St. NW, Washington, DC; 202-785-9525; www.lupecantina.com

Star and Shamrock, H Street's latest entry, is a NYC-style deli / Irish Pub combo.

Mad Fox Brew Pub
Kegs, and beer bottles, and breweries, oh my. With so many brewpubs frothing over into the DC area, how does NoVa’s Mad Fox stand out from the crowd? Top-notch brewer (and owner) Bill Madden is certainly part of the draw—Madden previously worked at Capitol City Brewing Co. and offers humorously monikered-malts like the Wee Heavy, a deep ebony colored sip with a silky smooth finish. Mad Fox Brew Pub: 444 West Broad St., Falls Church, VA; 703-942-6840; www.madfoxbrewingcompany.com

Mussel Bar

Super-chef Robert Wiedmaier opens his fourth—and most casual— establishment in the form of a Flemish gastro pub. Inspired by his days as a cook in Brussels, Wiedmaier’s no-frills concept lacks tablecloths and reservations, but boasts tasty Prince Edward Island mussels, zesty fries, and loud rock-and-roll music. Döner Kebabs, wood-fired tarts, and authentic custard are also on hand to keep customers satisfied, as is a stellar selection of 40-something Belgian beers. For the inept—or the tipsy!—four staff members are on hand to open the oysters at individual tables. The Mussel Bar: 7262 Woodmont Ave., Bethesda, MD; 301-215-7817; www.musselbar.com

Star and Shamrock

Looking to unite the District’s Jewish and Irish denizens is this H Street haunt, part New York-style deli and part traditional Irish pub. Being Jewish or Irish isn’t a pre-req for stepping foot in the mellow melting-pot, however: All are welcome to enjoy the bar’s Reuben sandwiches, pastrami, kosher hot dogs, matzo balls, latkes and more. Irish and Rye whiskey is on hand for those toasting “L’Chaim”—to life! Star and Shamrock: 1341 H St. NE, Washington, DC; 202-388-3833; www.starandshamrock.com

Former Top Chef contestant Spike Mendelsohn's new pizza place, We, The Pizza.

We, The Pizza

Because man cannot live on burgers alone, celeb chef Spike Mendelsohn switches his focus from one everyday American fave to another: The former Top Chef contestant opens his first pizza joint next door to the uber-popular Good Stuff Eatery on Penn Ave. The Pizza—formerly Zack’s Taverna—promises homemade gelato, old-school sodas and thin-crust pies that even an authentic New Yorker could love. Like Good Stuff, Pizza boasts regional, farm-fresh ingredients—and super-fast service, for those anxious to escape what’s sure to be a full house. We, The Pizza: 305 Pennsylvania Ave. SE, Washington, DC; 202-544-4008; www.wethepizza.com

NOTABLE

ACKC
You scream, I scream…well, you know. It seems Saturday is the best day for a sundae, with both ACKC locations peddling old-fashioned ice-cream with unlimited toppings—M&M’s, please!—for just $3.50. ACKC: 1529C 14th St. NW, Washington, DC; 202-387-2626; www.thecocoagallery.com

AGAINN
Happy hour isn’t just for humans—the folks at this British gastropub understand a canine’s need to cool off too. On Mondays-Fridays, from 5 p.m. to 7 p.m., patrons can spend some time with their pups while enjoying $5 beers and $7 wine by the glass; treats are also on hand for Fido. If your four-legged friend feels the need to come AGAINN, he’s also welcome at brunch, Sundays from 11 a.m. to 3 p.m. AGAINN: 1099 New York Ave. NW, Washington, DC; 202-639-9830; www.againndc.com

Bourbon Steak
Looking for some G.L.A.S.S. with your drink? Bourbon Steak’s Duane Sylvestre beat out other local mixologists at a cocktail competition last month with his Stained G.L.A.S.S. concoction, containing ginger, lemon, aloe, sugar and spice. Sample the winner, and other delicious drinks by Sylvestre, one of the 40 finalists in the running for the title of Inspired Bartender of the Year, at this Four Seasons resto. Bourbon Steak: 2800 Pennsylvania Ave. NW, Washington, DC; 202-944-2026; www.bourbonsteakdc.com

Buddha Bar
Cheap choices abound come lunchtime in Chinatown: Head to Buddha Bar for a reduced-price midday menu, offering entrees like Kobe beef sliders, Japanese sea bass tacos, and Kurobuta BLTs that won’t break the bank at just $13 to $16. The on-the-cheap options are served Monday- Friday from 11:30 a.m. to 2:30 p.m.; Saturday and Sunday from 12 p.m. to 2:30 p.m. Buddha Bar: 455 Massachusetts Ave. NW, Washington, DC; 202-355-5555; www.buddhabardc.com

Café Atlantico
José Andrés’ Penn Quarter place is shaking things up cocktail-wise: Mixologist Owen Thomson’s newest creations include the Old Man & the Sea, made with hibiscus-infused rum, lime juice and simple syrup served with hibiscus air, and the Lucky Penny, made using Spanish Brandy, maraschino liquor, lime juice and cherry bitters. These newbies are $12, while more classic sips—like mojitos—are just $11. Café Atlantico: 405 8th St. NW, Washington, DC; 202- 393-0812; www.cafeatlantico.com

Eola
Comfort brunch foods—with a contemporary twist—debut at Eola this month, courtesy of Chef Daniel Singhofen. Featuring farm-fresh food bought from same-day excursions to the Dupont Farmer’s Market, the sweet and savory menu will include faves like cinnamon rolls, eggs and hash, and cheddar grits. If anything’s going to get us out of bed early on a weekend, it’s homemade cinnamon rolls. Eola: 2020 P St. NW, Washington, DC; 202-466-4441; www.eoladc.com

Potenza
With summer temps soaring, Potenza patrons can beat the heat with frozen alcoholic popsicles, inspired by three of the resto’s coolest cocktails. Diners can pick from the Potenza, a lemony Italian combination of house-made lemoncello, grappa and a dash of lemon bitters; the Orvieto, a frozen pairing of fresh strawberries and balsamic syrup with Italian vodka, fresh lime and basil; or, the Bina Bellini, a blend of white peaches, Italian vodka and prosecco. Best of all, the treats bring a buzz for just $5. Potenza: 1430 H St. NW, Washington, DC; 202-638-4444; www.potenzadc.com

DC and Alexandria Restaurant Weeks
So many restaurants to try, only seven days of Restaurant Week to fit them into. Start narrowing down your choices, as DC foodie’s favorite week kicks off Aug. 16 and runs through the 22nd, with lunches for $20.10 and dinners for $35.10. Alexandria residents have their own week, getting more bang for their buck beginning Aug. 20.

For DC Restaurant Week details, check out www.washington.org/restaurantwk.com. For Alexandria, visit www.visitalexandria.com

Sam & Harry’s
Until August 14, Sam’s steakhouse diners can buy one menu item and get one free as part of the Triangle’s “Dine Golden” promotion; we recommend the Coulotte steak and the mocha pot du crème dessert. Sam & Harry’s: 1200 19th St. NW, Washington, DC; 202-296-4333; www.samandharrys.com

TenPenh
Before your weekly case of the Mondays kicks in, make the weekend last as long as possible at TenPenh’s Sunday pig roast. At $29 a person, drinks and small plates are served on the patio starting at 3 p.m., with the main course at 5:30 p.m. If your palate isn’t prepared for so much pork, the regular dinner menu is also available. TenPenh: 1001 Pennsylvania Ave. NW, Washington, DC; 202-393-4500; www.tenpenh.com

R.J. Cooper to Open Pigtails
James Beard award winner R.J. Cooper—chef at the Jeffrey Buben-owned Southern American spot since 2004— has left Vidalia to focus on his upcoming place, Pigtails, a concept named for his daughters and his love of all things pork. Best of luck, R.J.!

Photo by Justin Lago

On Tap Magazine hosted the Sauza Margarita Quest Finals on Tuesday, July 20 from 8 to 10 p.m. at Bobby McKeys in National Harbor where 10 finalists went head-to-head to compete for a $1000 grand-prize. Hundreds of sample cups were filled with the individual creations of each of the Bartenders who competed, keeping the thirsty crowd coming back for more. Judging was based on three criteria which included, “Peoples Choice”, or most vote ballets placed in the bartenders jar, “Winner overall”, which was determined by a panel of judges who based their decision on taste, and presentation, and third, judges voted for a second place winner based on the next best margarita of the night.

The Sauza Margarita Quest Peoples Choice award went to Joie de Lima-Jones, a Fort Washington, MD native. Patrons attending the event had the opportunity to visit each table where bartenders displayed samples of their drinks and place their one vote ballet in the jar of the Margarita that was their favorite.

ON TAP: How did you become interested in bartending?

JJ: “I was working at a restaurant while I was in college. Two bartenders called out and the manager on duty just ‘threw’ me behind the bar!”

OT: “So Joie, How did you hear about Margarita the competition?”

JJ: “I found out about this year’s competition on the last day of submission for margaritas. Michelle, my operations manager, says to me “ What’s the name of your Margarita for the Sauza Contest?” I replied, “ When’s it due?” She politely informs me “today.” So literally two minutes later, I came up with the name — ‘The Hot and Horny Margarita,’ yet had not quite worked out my ingredients. So my Margarita was crafted and built because of the name.”

OT: “What is your specialty drink? And can you give away its secrets?”

JJ: “Currently, my specialty is ‘Joie Kracks the Whip’… You’ll just have to come visit me at M&S at National Harbor to find out just what goes into this delicious cocktail!

OT: How did you feel when you heard your name called for Peoples Choice?”

JJ: “When they called my name, I was so elated! People chose my drink. That really says something!”

Photo by Justin Lago

On Tap Magazine hosted the Sauza Margarita Quest Finals on Tuesday, July 20 from 8 to 10 p.m. at Bobby McKeys in National Harbor where 10 finalists went head-to-head to compete for a $1000 grand-prize. Hundreds of sample cups were filled with the individual creations of each of the Bartenders who competed, keeping the thirsty crowd coming back for more. Judging was based on three criteria which included, “Peoples Choice”, or most vote ballets placed in the bartenders jar, “Winner overall”, which was determined by a panel of judges who based their decision on taste, and presentation, and third, judges voted for a second place winner based on the next best margarita of the night.

Placing second was Brooke Vandecar with the “Generations Peach” margarita

On Tap: How did you get into bartending?

Brook Vandecar: I started bartending when I was in college, it worked out well for me because the hours were conducive to my school schedule. I have loved it ever since.

OT: If you could pick three must-need items behind the bar, what would they be?

BV: A shaker, a bottle opener and a smile.

OT: If you could make a drink for anyone famous, who would it be and what would you make?

BV: Michelle Obama. I would make her Cantina Marina’s Primo Margarita made with Don Julio Reposado, Cointreau, fresh lime juice, and agave nectar.

OT: If you weren’t bartending, what would you be doing?

BV: Selling something.

OT: If you could open your own bar, what would you call it and what would the atmosphere be?

BV: It would be a Latin fusion, mostly Mexican. Not sure about a name, but the cocktail menu would consist of seasonal ingredients, fresh juices and high quality spirits. I would want my guests to not only enjoy their beverages, but to have confidence in the fact that they are consuming the most natural ingredients.

OT: What do you do for fun?

BV: I love to work out, anything from running to lifting weights to yoga.

OT: What is your ideal date?

BV: Anything involving good food and good wine.

OT: Same food for a month what would it be?

BV: Acai, it has protein, omega fats, carbohydrates, vitamins, and amino acids. It’s delicious.

 OT: Where do you see yourself in 5 years?

BV: Beverage director or restaurant owner.

OT: Favorite hangout spot in and around the city?

BV: I’ve been working out in Rock Creek Park a lot recently. So I guess I would have to say that is my favorite hangout spot right now.

Photo by Justin Lago

On Tap Magazine hosted the Sauza Margarita Quest Finals on Tuesday, July 20 from 8 to 10 p.m. at Bobby McKeys in National Harbor where 10 finalists went head-to-head to compete for a $1000 grand-prize. Hundreds of sample cups were filled with the individual creations of each of the Bartenders who competed, keeping the thirsty crowd coming back for more. Judging was based on three criteria which included, “Peoples Choice”, or most vote ballets placed in the bartenders jar, “Winner overall”, which was determined by a panel of judges who based their decision on taste, and presentation, and third, judges voted for a second place winner based on the next best margarita of the night.

The Sauza Margarita Quest $1000 prize went to Jenn Ruggeri, a Rockville MD native, born and raised, for the creation of the “Green Hornet Cactus” margarita. Ruggeri bartends at Branded 72, in Rockville.

ON TAP: How did you become interested in bartending?

JR: “I dated a bartender in OCMD and thought it was hot how he flirted with his clients, but knew that it was just part of his job. Knowing that, I decided to start bartending because I could playfully flirt, have fun, and meet new people. We broke up, but I met the next guy I dated while I was bartending and now I’m single again so come in and visit! Ha-ha!”

OT: “So, Jenn, how did you hear about the Margarita competition?”

JR: “Well, my boss called me one day and told me I was in it. I said ‘Hey, why not?!’”

OT: “What is the most memorable moment so far as a bartender that you can remember or just can’t forget?”

JR: “One night I had all the ladies in the bar jump up and start dancing with me on top of it. It was a great idea at the time and so much fun, but I got in trouble, so no more dancing on the bar.”

OT: “What is your specialty drink? And can you give away its secrets?”

JR: Besides the margarita, I have got everyone drinking a Jack Daniels and Baileys shot. I call it the ‘Jack n Jenn’ or ‘Dessert’. It’s delicious! Try it out.”

OT: “What kind of advice would you give to others who are interested in becoming a good bartender?”

JR: “Stay on top of your game when you’re behind the bar. Give everyone attention and make them feel special. And most important, always have fun! It makes it feel like it’s not even a job.”

OT: “What do you plan on doing with the $1,000?”

JR: “Most of the money is going to my medical bills because I just had thyroid cancer and I’m paying those off right now. I think I might need to treat myself to something nice with the remainder though.”

OT: How did you feel when you heard your name called for 1st place?”

JR: “My first reaction was, ‘Are you serious!?’” “It was so exciting and I was completely shocked!”

OT: “Can you tell me a few of your

hobbies other than bartending and why you enjoy it?

JR: I love dancing. If I’m ever in a bad mood, I put on music and dance it out of me. I also really like to try new restaurants and food. It’s fun to experimenting different cuisines.”

OT: “How do you think the event went at Bobby McKeys?

JR: “I thought the event was great! I had a blast meeting the other bartenders in the competition and can’t wait to go visit them at their bars. OnTap did a great job and I am very thankful I got to be a part of it.”

OT: Would you like to give a plug for your bar or yourself so we can all say hi?

JR: Branded 72 is on Facebook and so am I. Find me!”

Photo courtesy Sony Classics

In an American movie industry saturated with over-the-top action blockbusters, paint-by-the number romantic comedies, and pretentious art films, can a simple, intelligent comedic drama rise above the din?

Aaron Schneider, an accomplished cinematographer (“Kiss the Girls”, “Simon Birch”) making his full-length feature film directorial debut this month with “Get Low,” sure hopes so.

“Get Low,” a 1930s period piece starring Robert Duvall, Bill Murray and Sissy Spacek, is inspired by the true story of Felix “Bush” Breazeale, who attracted national attention and a huge crowd when he threw himself a living funeral party in 1938 in Roane County, Tennessee.

Played with ferocity and heart by Duvall, Felix Bush is a backwoods recluse whom people have accused of doing all kinds of dastardly deeds. Of course, the truth is a little more elusive than the rampant rumors flying around town. Meanwhile, Murray plays an opportunistic funeral home director looking to cash in on Felix Bush’s bizarre funeral plan, which includes the unveiling of a long-held secret.

“Honestly I can’t think of many people who wouldn’t enjoy the film,” Schneider said in an interview with On Tap. “It’s funny and it’s fun to watch. But it’s not a movie that comes at you. It’s the kind of movie that asks you to curl up by the fire and read a good book.”

Schneider’s path to the director’s chair on “Get Low” is the stuff that Hollywood dreams are made of, but his success didn’t happen overnight. After graduating from film school, he began working on movie sets and eventually became a trusted cinematographer. About a decade ago, after some success working on feature films, he pulled his life savings out of the bank and decided to make a short film adaptation of the William Faulkner classic “Two Soldiers.” Long story short: the film won an Academy Award in 2003.

“We lucked out – we ended up getting nominated and on the big night they called our name,” Schneider recalled. “That created the opportunity to secure an agent and start the process of finding a (full-length) movie to make. I spent a good year or two learning about the world of getting movies off the ground.”

Schneider quickly found that in Hollywood – much like in Washington – simply talking about something doesn’t mean it’s going to get done. He spent two years in meetings that went nowhere before figuring out how to get the movie produced by himself.

“Part of the education for me was learning about that part of the business,” Schneider said. “In the end if you want something done, you do it yourself.”

Once he secured a script, Schneider said he was gratified at the level of interest he received from actors.

“The idea of working with someone like Robert Duvall was a huge draw for me and a huge opportunity for any filmmaker,” he said. “It was an opportunity to create a wonderful mythical iconic character and then put a real life iconic character into that role. That’s pretty hard for any director to resist.”

And of course, once legendary funny man Bill Murray came on board the cool factor – and the fun – shot through the roof.

“He’ll tell you that the more fun he has the better his work is,” Schneider said. “He brings a boom box to the set to play his music. It probably dates back to the ensemble work he did on Saturday Night Live. The more fun you have with the people you’re working with the more fun shows up on screen.”

Schneider said all of the veteran actors who worked on the movie inspired him to “bring my A game so I didn’t let them down.”

“They were all very good to me as a first time director,” he said. “Obviously they’ve all been directed by the greats, but they were very easy to work with.”

So, what is this peculiar little movie, “Get Low,” anyway? Schneider said it can’t really be put into a typical Hollywood box.

“People often ask me is it a comedy or a drama, and the best answer I have is that it’s a folk tale – it’s life,” he said.

“Get Low” opens in DC area theatres on August 13th. To watch a trailer visit www.sonyclassics.com/getlow.

Photo by Kristina Hernandez

The aroma is the first thing that hits you at Red Rocks. The mouth-watering smell of fresh basil, tomatoes and mozzarella is unmistakable and oh-so-very inviting. Which is exactly the kind of neighborhood pizzeria ambiance Red Rocks is aiming to embrace.

A three-year-old restaurant in the heart of Columbia Heights close to beer haven Wonderland Ballroom and wine bar Room 11, Red Rocks is the perfect complement to its neighboring hangouts. Using only the freshest ingredients from Italy, including Caputo flour, buffalo mozzarella and San Marzano tomatoes, as well as local produce like cherry tomatoes and basil, this pizzeria is worth checking out.

“Columbia Heights was the perfect place to open the pizzeria,” says owner James O’Brien, who originally hails from arguably the greatest pizza region of the country, the Northeast.

“I started to become friends with people who lived in the area and they said there weren’t any good restaurants, especially pizza places,” says O’Brien. “Most of this corridor was all boarded up but Wonderland was here and was doing well and they had the kind of crowd I could really picture coming over here for dinner. So I thought I could do something here and its really worked out since the first day.”

Helping Red Rocks earn award winning status (Washingtonian, Washington Post and others) is a wood-burning brick oven, imported from Italy that heats to 900 degrees. In extreme heat like that a pizza can cook in just 90 seconds, so chefs keep a close eye on these mouth watering creations.

The best-selling pizza is the Margherita ($10.95) made with tomato sauce, buffalo mozzarella, basil, olive oil and sea salt. Other delectable options are the Salsiccia ($11.95), with fennel sausage and roasted red peppers, the Quattro Formaggi ($11.95) with fontina, fresh mozzarella, parmesan and ricotta cheeses and olive oil, and the simple tomato sauce and mozzarella only pizza, the Neapolitan ($9.95). The restaurant also dishes forth fresh salads and paninis. The bar is well-stocked for both the beer snob and the beer novice alike. Highlights include Chimay on tap, Brooklyn Lager and Allagash.

There is now a handful of good pizza places in the DC area, but there’s good reason to try Red Rocks.

“One of the biggest attractions is the comfort level; it’s a real neighborhood restaurant feel where everyone gets to know each other,” says O’Brien. “We pride ourselves on the service, the food is cooked to a high standard and we take pride in the ingredients and the process we use.”

Red Rocks also serves up brunch every weekend. If you’re adventurous and want to taste something other than the French toast, try the egg pizza with parmesan and potatoes, it’s the best seller.

More good news from Red Rocks is that they are planning a second location opening up in Old Town Alexandria in early August on King Street.

Red Rocks Pizzeria: 1036 Park Rd. NW, Washington, DC; 202-506-1402; www.redrocksdc.com.