Lebanese Taverna serves a range of authentic Lebanese cuisine.

Best Appetizer: Lebanese Taverna
Grace Abi-Najm Shea, Owner

OT: What was your winning appetizer?
Grace Abi-Najm: A traditional fried dough with a saffron syrup served in little cones to give it a little fun atmosphere for the day!

OT: What is Lebanese Taverna’s signature dish?
GAN: Our hummus – we were one of the first in the Washington area to serve hummus.  We make our from dry chickpeas, soak them overnight and cook them for hours before we even start to make it.  It’s creamier and fluffier than an other hummus I’ve ever had. That, served with our fresh bread — it’s puffy and crunchy and we have a whole wheat option.

OT: What are the restaurant’s three favorite ingredients?
GAN: We have something we call the Holy Trinity – garlic, lemon and olive oil. It’s quintessential Lebanese.  We use it on everything from salads to marinades and even dipping sauces.

OT: Where do you like to eat when you go out?
GAN: There are so many food options in Arlington. Liberty Tavern, Pho 75, Thai Thai, Asian Kitchen for sushi, Crisp and Juicy, and my new favorite, Leo Nora Bakery.

Lebanese Taverna: 5900 Washington Blvd. Arlington, VA; 703-241-8681; www.lebanesetaverna.com/restaurant_arlington.html

Pinzimini brings its creativity to Arlington, starting with its 2011 winning dish, Short Ribs.

Best Entrée: Pinzimini
Graham Fontes, Executive Chef

OT: What was your winning entrée?
Graham Fontes: Chianti-braised short rib, trumpet mushroom and scallion risotto, served with natural jus. We recommend serving it with a glass of full-bodied chianti.

OT: What is Pinzimini’s signature dish?
GF: Same! I’ve been making it over 5-6 years, and it’s absolutely one of my favorites.

OT: Your three favorite ingredients?
GF: My favorite is grass-fed beef, and I really like good olive oil and good sea salt.

OT: Where do you eat when you go out?
GF: Hole-in-the-wall places, off the beaten path — there are so many different cuisines in Arlington. I really like Mexican food, El Salvadorian food. There is some amazing Korean food nearby as well.

OT: How do you see Pinzimini fitting into the overall restaurant scene in Arlington?
GF: We’re a restaurant that focuses on local products and incorporating them into amazing dishes. And then in our area, we have a younger crowd that appreciates restaurants that are doing the right thing for the environment. The restaurant works on reducing its carbon footprint, and actively participates in composting.

Pinzimini: 801 N. Glebe Rd. Arlington, VA; 703-537-4200; www.pinzimini.com

Toby's Homemade Ice Cream offers a variety of sweet treats.

Best Dessert:Toby’s Homemade Ice Cream
Toby Bantug, Owner

OT: What was your winning dessert?
Toby Bantug: The ice cream flavors we scooped at 2011 Taste of Arlington were Mango Sorbet, Vanilla Bean, and Chocolate Brownie.

OT: How do you come up with new flavors?
TB: By eating! I’m always trying new foods, new flavor profiles, and new desserts (whether ice cream or not).  Every time I travel I constantly seek out and visit local, independent ice cream shops.  I also get a lot of great suggestions from my wife, Monina.

OT: Most unusual ingredients you’ve ever used?
TB: Beer and hot sauce.  They each make great ice cream.

OT: Where do you like to eat when you go out?
TB: With two small children, family-friendly restaurants such as District Taco and Pie-tanza are at the top of our list, but we also love to eat at Thai by Thai, Elevation Burger, and Bonchon Chicken.

OT: How do you see Toby’s fitting into the overall dessert scene in Arlington?
TB: We don’t give in to fads, we aren’t trendy. We give people what they want – pure, simple flavor!

Toby’s Homemade Ice Cream: 5849 Washington Blvd. Arlington, VA; 703-536-7000; www.tobysicecream.com

Taste of Arlington 2012

This is the 25th year of northern Virginia’s leading street festival is celebrating local restaurant goodness. Almost 50 restaurants will be featured at this year’s Taste of Arlington, and the 15,000+ attendees will be serenaded by local music groups while they nibble.

Attendees will be doing good by eating well, since proceeds benefit the Arlington Community Foundation, the Virginia Hospital Center and Phoenix Houses of the Mid-Atlantic. There will also be art, crafts, and children’s activities. The festival is free, but tickets are required to taste. (See also, page 60.)

You can win free tickets by entering the “Where is Joe Hadeed?” contest. Joe, CEO of Hadeed Carpet, will be pictured three times a week in a Taste restaurant. Facebook fans of Hadeed Carpet and Twitter followers (#WheresJoeHadeed) can submit their restaurant guesses starting 10 a.m. Mondays, Wednesdays and Fridays until the event to win two tickets.

Taste of Arlington: Wilson Blvd. in front of Ballston Common Mall, May 20, noon to 5 p.m.; advance tickets are available at www.tasteofarlington.com/tickets.php

Arlington Hoists a Mug to American Craft Beer Week

By Noreen Burns

Top off your mug one last time during American Craft Beer Week by attending the Taste of Arlington on May 20. Complementing fine food from the city’s restaurants will be a worldwide selection of beer styles from regional breweries (Flying Dog in Frederick, Md.), national breweries (Spoetzl in Shiner, Texas, Breckendridge in Denver, Colo., Saranac and Ommegang from New York, Magic Hat in South Burlington, Vt.) and international breweries (Franziskaner in Munich, Newcastle from the UK). All of last year’s breweries will be back, and joining the roster of craft brewers for 2012 are Brooklyn Brewery and New Belgium.

The craft beer tent will be set up at the corner of Randolph and Wilson Streets. “We would like to have two tents,” says Jaie Neubauer, craft division manager for Premium Distributors of Virginia, but added that the license only allows for a single location. Premium reps will man a booth to talk up the beers. Full pours will cost two tickets; one ticket will get you a four-ounce sampling, perfect for tasting a plethora of the country’s finest such as New Belgium Fat Tire and Magic Hat Elder Betty.Last call will be at 4 p.m., an hour before the festival closes.

Remember to bring along a designated driver, or travel by Metro: the Ballston station on the Orange line will get you within a block of the festival.

Rusty Belicek and Frank Cueto of All Good Funk Alliance

Two-and-a-half years in the making, Jacks of All Trades is awesome news for those who pledge allegiance to the groove. Masters of groove, the All Good Funk Alliance prove without a doubt that today’s kings of soulful organic/electronic funk are based right here in DC.

Frank Cueto and Rusty Belicek’s all new 13-track follow-up to their critically acclaimed 2011 Rhythm and FX EP spans a flavor spectrum including future go-go, nu disco, funky breaks, hip hop, glitch hop, jazz fusion, and space funk with superb vocals from Rubber Johnson (Australia), Think Tank (Vancouver), Bigstuff (Calgary), Mustafa Akbar (Nappy Riddem, DC), Empresarios (DC), and Piper Davis (Toronto).

In "Time To Get Loose", past fast forwards into future like Grandmaster Flash boogying in space. "Rep Your Noid" conjures vintage Bill Withers beamed into the Eighteenth Street Lounge. "In The Rain" featuring the distinctive vocals and tropical vibe of Empresarios is a Latin funk fiesta. Wicked slap bass on "Go-Go Bananas" and "Speaker Sweat" wobbles the knees, and the  glitched-out go-go in "RTA (Respect to Arcardion)" elasticizes the brain. "Closer to the Edge" featuring Piper Davis’s ethereal vocals is a Sneaker Pimp-ish, Herbie Hancock-esque dream.

Though eclectic, each of the 13 genre and era blending tracks carries the AGFA signature of being solid, deep, broadly informed, crisp, clean and irresistibly mind and body moving, equally potent for personal pleasure, letting loose on dance floors or rocking out at festivals. All good. Damn good.

JonH of DC’s globetrotting powerhouse Fort Knox Five enthuses:  “Frank and Rusty have been involved with Fort Knox Recordings since the beginning. Our first two singles featured an edit and a remix from the AGFA boys – two of the best producers in the game. We’ve always bounced our music back and forth for feedback from each other. When we first heard songs from Jacks of All Trades we discussed putting the album out on our label. The last couple months we’ve been trailblazing around Western USA and Canada testing out these jams and everywhere we go people are sweating this new breed of funk, breaks, hip hop, and electronic music. Throwdown featuring Neighbour & Think Tank is a massive dance floor banger – the definitive Future Go-Go track to launch the new movement! We can’t wait to drop this beast of an album on the world!”

AGFA have been long been supported by respected artists including Fort Knox Five, Ursula 1000, Raoul Bellmans of Swirl People, and Steve Kotey of Chicken Lips.

On Tap was excited to meet with Frank and Rusty – who once opened for Godfather of Soul and originator of funk James Brown – at an Alexandria Starbucks for insight into the All Good Funk Alliance magic:

On Tap: Where did you grow up and how did you meet?
Rusty Belicek: I was born in Oklahoma, moved to Northern Virginia, Oklahoma, Colorado, Texas, bouncing all over. I met my wife and we came here. Frank and I met at NOVA in ‘96 or ‘97. We were taking a music production class together. Frank was already producing.
Frank Cueto: I grew up in McLean and Arlington. I was dabbling. I’ve been a musician pretty much my whole life. I played violin for a long time. I play guitar, piano, percussion. Then I really got into electronic music. Sold the violin. My parents were pissed! (laughs) I wanted to buy a keyboard – a synthesizer and a work station. But honestly I felt like I’d hit my limit with violin. Then I went to a rave and thought, I love this, I want to do this. It was a small underground party in Baltimore. I was a sophomore in high school.

OT: How did you (Rusty) get into electronic music?
RUSTY: I was living in Oklahoma where there wasn’t much of any kind of scene. But there was a gay scene there that had industrial, Gothic and some club music. Back then electronic music wasn’t “genre-ed” – trance, house – it was just electronic music and it covered a wide swath. I was into everything from Renegade Soundwave to De La Soul and picking up influences here and there.

OT:  What was your first electronic dance music experience?
RB  In ‘93 or ‘94 I was in Colorado and reading about the early rave scene in Manchester, England. They started doing rave parties in Denver and that’s when I got the rave bug. It was before the Internet. You called a party line and they’d tell you to go to a restaurant or bar or gas station to pick up your tickets and then go to the party. Super exciting. Once I came East I probably was going to all the same parties Frank was going to. I went to the last two Catastrophic parties. Then I started going to Down Under, where I played a couple times.
FC: Exciting, exactly. It was such a new experience. I was going to the Paradox – Fever – in Baltimore, and Rise. Buzz in DC. Back then I was pretty into techno, like Plastikman, Harthouse, R&S. He was into deep house which I’d never even heard of and when we met I really got into that. It had a funkier feel and was sample-based. I got into disco loops.

OT: Where did you buy records in DC?
RB: Modern Music (Baltimore).  MusicNow…
FC: … which changed to Yoshitoshi. Twelve Inch which became DJ Hut. We had three or four good places to go to but mainly Yoshitoshi.
RB: I was religious. I would go every Thursday because they got their shipments in on Wednesday and hit as many stores as I could. I was buying 10-15 records every Thursday. I became good friends with Sam “The Man” Burns just from coming into the store (Twelve Inch/DJ Hut). They would sell our records and were always really nice to us.

OT: How old were you when you started deejaying?
RB: I got my turntables when I was 16. Technics 1210’s, which I still own. Before that by 7th or 8th grade I learned to do mix edits using two tape decks from a guy in 9th grade who did them for the cheerleaders, so I helped make those cheerleader mixes, those techno bits for competitions. I talked my way into deejaying in a side room in Denver my second or third rave. I was horrible. (laughs)
FC: When I was a high school sophomore I met my friend Sam who had a basic set-up – thrift store turntables with a Radio Shack mixer. We were deejaying techno at the time which is actually probably the easiest genre to learn to how to beatmatch with. First time I played out was probably in Richmond. I was probably super nervous, shaking. (laughs)

OT: What do you deejay on now?
FC: We do controllers now. We toured with vinyl for a long time. Vinyl is kind of hard to replace.
RB: Also he was on a trip once and the records were coming out on the baggage belt, record by record.
FC: The record box broke and instead of trying to fix it they just threw the records on the conveyor belt so they were dumping out of the luggage chute. I had to collect everything up and go to the gig. Another time we were playing with Cut Chemist and it was really sunny and the records started warping instantly.
RB: The sun was beating down on us. It was a Starscape party in Baltimore.
FC: Peanut Butter Wolf was playing next and he said, I can’t play with the records warping like that. We fortunately had CD’s with us and they saved the day, so we started using CD’s and you can bring a lot more music. We play a wide variety – downtempo and uptempo – and it’s hard to bring all that with vinyl. So we went to CD’s for a bit but we’d go to gigs and rely on their equipment and sometimes it didn’t really work. That spawned into controllers coming out and that was an easy fit for us. We can carry them with us and we know exactly what to expect.
RB: It’s elevated my deejaying, actually. It’s closer together so it’s easy to fire stuff and it’s easier to manipulate and you’re used to it so it’s second nature and you’re not worrying about their set-up.

OT: How did your musical lives change after meeting each other?
RB: Once we met and started really digging each other’s music, our influences started widening. We started grabbing stuff from everywhere and we still do that. We produce all sorts of stuff. That’s why we called the album Jacks of All Trades. It’s got a chill wave song, a deep breaks song, three go-go tracks, hip house, disco. We tried to do a bit of everything but still fit underneath our style and our general stamp is what we tried to add to that.

OT: When was the first time you heard your music out live?
FC: The first year we went to the Miami Winter Music Conference we heard our remix of the First Floor Brothers’ Chi-Town Strut on Citrona. It was being played everywhere. It felt good. Hard work paying off a little bit.
RB: Walking down the beach you’d hear it. It was played at four or five parties. It was amazing. For us it was like, maybe the dream could come true. We were stoked. It was really exciting. We signed our first album deal down there.

OT: How did you get the gig opening for James Brown?
RB: LG “LoveGrove” Concannon who was working at Mosaic in Baltimore. Ram’s Head Live was looking for someone to open for James Brown and LG called us. Of course we were like, we’re there. It was amazing.
FC: It was funny because before his set they gave us this whole thing about what not to play but we just played what we normally play and they loved it.
RB: He came out and gave us a shout-out before he began. At the time he was pretty sick. We had no idea. He died shortly after.
FC: About three or four months later.

OT: How did your music for Coca-Cola come about?
RB: A friend of our was working on the Vanilla Coke ads and I asked if we could do some custom music for their online launch. Frank came up with a bunch of parts. We went up there and put them together live in their office.
FC: Things like that, short little songs like that, it’s funny how sometimes those can come out a little bit quicker and easier than with a blank slate for a song. When they give you parameters, it’s actually easier.
RB: We did a Dance Dance Revolution game and they asked us for juke music and techno, stuff we don’t produce. We looked up online what juke music was and made our own in two or three days.

OT: Do you tour as a duo?
FC: We try to always go as a team unless a promoter can only pay for one flight. Traditionally Rusty would go North. I speak Spanish so I’d go to South America; he’d go up to Canada. We toured Europe together and we’re planning an Australian tour at the end of this year.

OT: What else is on the horizon?
RB: The Jacks of All Trades remix album, and we’re going to start performing live.
FC: It will be electronic music as live as you can make it – trigger pads and synths and keyboards, and hopefully some vocalists like Think Tank or Mustafa or Rex Riddem. Actually we did a couple songs on the album with an Australian group called Rubber Johnson. They’re organizing the tour and we’ll be touring with them. Three or four of them will be up front doing vocals while we do instrumentation in the back.

OT: Any all-time great moments come to mind?
FC:  I love playing Shambhala (British Columbia). I was there last year and the year before. I played at the Pagoda, Robbie Campbell’s stage, 1500-2000 people. Great sound system, excellent lighting. It’s a really ideal place to deejay.
RB: Mine was Shambhala 2007. I played in the Fractal Forest and it was the best deejay experience you can probably have. A close second would be recently after Alice Russell and Quantic
at the sold-out Mezzanine in San Francisco. Fort Knox Five opened up for them and I came on after. They had me set up on the dance floor. I figured most of the crowd would leave but they stayed and rocked out the whole time. That was amazing.
FC: This past Shambhala we played a few of the new tracks and the reaction was great. I had Think Tank rhyme over one of the songs and people were just loving it so it was a good feeling. It definitely helps when you get that kind of reaction, especially from a festival crowd. All the songs went really well. That would be my highlight for the past year.
RB: I played at Enchanted Forest in Austin in September. As soon as my set was done a couple came up that had driven all the way from Dallas. They had an early All Good Funk Alliance vinyl release and said, would you please sign this, we love your music. We have fans who love us and they love us for a reason. We’ve always delivered something that’s true and real from our hearts. We’ve never tried to manufacture whatever was the newest style. We’ve always been true to what we do. That was really touching and made me feel really good about continuing to do what we do and pushing to get our sound out there in a bigger way.

Get your funk on at All Good Funk Alliance’s CD Release Party on Sunday, May 27, with Afrika Bambaataa, Fort Knox Five, Nappy Riddem (live). 9 p.m. $10. 18+. Free CD to all who buy tickets. (9-10 p.m. Red Bull & Vodka open bar) U Street Music Hall: 1115A U St. NW, DC; www.ustreetmusichall.com. For more AGFA information and music please visit:  www.funkweapons.com and www.soundcloud.com/all-good-funk-alliance

A mud-covered team celebrates at the end of their Warrior Dash. Courtesy of Red Frog, LLC

Your heart pounds as you stand, poised, ready to run.  Your teammate next to you fits in a last-minute hamstring stretch.  Surveying the sea of people around you, some wear costumes, some have plastic helmets, others are in large groups with matching shirts – and all of their facial expressions are equally intense.  The emcee leads everyone in a few final shouts of “Oohrah!!”  Silence falls over the crowd…until a single gunshot goes off and the herd of people takes off, a stampede of wild horses as they thunder across the start line.  You keep pace, motivated by adrenaline…and the desire to not be crushed by the crowd surrounding you.  Welcome to your first obstacle course race.

Dating back to ancient Rome, where obstacle courses were used to train members of the Roman army, the modern version of this event has skyrocketed in popularity over the past few years.  You can now find various versions of obstacle courses across the United States, and even as far away as South Africa and New Zealand.  They range in size, from the 600-meter Metro Dash to the Tough Mudder, which is approximately 10 miles long.  Participants in the Mudder face challenges such as crossing greased monkey bars over a pit of water, running through wires containing live voltage, and my personal favorite – jumping into and completely submerging yourself in a dumpster full of ice water, then dragging your pre-hypothermic body out of there without the help of a ladder.  For those who haven’t quite had their fill by the time they crawl across the finish line, top-ranking Mudders can enter the World’s Toughest Mudder, in which participants compete for a grueling 24 straight hours.  Last year, 1,000 people started the challenge and only 10 finished.

Warrior Dashers race over a fire to get to the finish line. Courtesy of Red Frog, LLC

For something with a bit less intensity, there are a multitude of options in the DC/Metro area.  Try the Warrior Dash, a 3-mile course where you’ll encounter 12 obstacles, such as “Road Rage,” where you run through a scrap yard, around and over rusted wreckage, or “Muddy Mayhem,” in which you crawl through a mud pit under rows of barbed wire.  Another event is the Rebel Race, where you have the choice to participate in either a 5k or 15k.  Here, competitors are met with challenges such as “Hay Dude,” where you climb over a huge pyramid made of hay bales, or “Gamble with Gravity,” where you climb up a 180-degree wall using only a rope.

So how does one best train him or herself for this type of event?  Most of the obstacle course websites recommend cardio mixed with lifting, so you can build both strength and endurance to get you through the course.   It definitely helps to be able to run 5-10 miles, but don’t forget that your upper body will have to do some work as well – climbing, pulling yourself over things, and sometimes carrying heavy objects will take their toll if you don’t train properly during the weeks leading up to the event!  The Warrior Dash website actually provides specific training plans based on your level of fitness and experience.  Even if you don’t follow a plan, however, as long as you get yourself into pretty good shape a few weeks prior to the race, you should be fine.

By this point, you may be asking yourself why anyone in their right mind would be interested in putting themselves through one of these events, let alone paying to do it.  “Why would I want to jump into freezing cold water and crawl on my stomach through tunnels of mud?” you question.  The secret lies in actually participating in your first obstacle course event.  You may not feel it as you run through the starting point, and I guarantee you probably won’t be feeling it as you hike up a mountain, carrying a heavy log in your arms, while getting hosed down with water. After some time, however, you’ll see that there is a greater sense of community which exists during the event, and realize that the overall goal isn’t only for you to cross the finish line, but instead for everyone to help eachother cross the finish line.  At this point, you might finally start warming up to the event (figuratively, of course, because your teeth are chattering and you’re still wrapped in the mylar blanket that was handed out after the last obstacle).  You’ll finally be enjoying it when you’re running up the last hill and can see everyone relaxing and swapping war stories at the after-party.  And once you drag yourself across that finish line, panting and caked in dirt, you will be hooked for life.

While cherry infused spirits account for nearly eight percent of all flavored spirits sales (an astonishingly high percentage considering the vast array of flavor choices out there), flavored spirits in general – from mango to peppercorn – remain an ever-popular choice in alcoholic beverages. To learn a bit more about upcoming flavored spirit releases for the warmer months, we contacted several industry representatives from Pernod Ricard, Bacardi, Jim Beam, and Belvedere. It turns out there’s a lot to look forward to this summer season.

If sweet and tropical is your preference, you’ll be pleased with what’s on offer from Pernod Ricard.  Recently launched at the Grammys in collaboration with R&B music mogul Ne-Yo, Malibu Red is a “smooth and fiery” blend of Malibu rum and blanco tequila, designed to go down easy and raise late-night energy levels.  The description is apt. As a shooter, Malibu Red is the best of both worlds, combining Malibu’s trademark coconut flavor with the impact of top shelf tequila. In a cocktail, the spirit melds nicely with a range of mixers. Care to hear Ne-Yo’s ode to this versatile beverage?  Surf over to Malibu Red’s Facebook page, www.facebook.com/malibu.rum, for his track and music video.

More Malibu flavors will be released this month.  Malibu Sunshine, the original rum blended with “sun-kissed citrus”, promises to evoke a “summer state of mind”.  With its clear bottle and sunshine-colored liquor, it certainly looks (and tastes) like summer in a bottle. The highly portable Malibu Melon Margarita and Malibu Caribbean Cosmo Light – pre-mixed cocktails sold in a convenient pouch with built-in pour spout – are ready to drink as-is, making them the perfect picnic or beach companions.  We were impressed by the flavor of the Melon Margarita: not too sweet, not too tart, and quite a pleasant balance of fruity taste profiles. And the pouches are deceptively large, producing ten six-ounce cocktails – enough to share with your whole tailgate party.

In addition to these refreshing Malibu flavors, look for Pernod Ricard’s newest Absolut vodka flavor to hit the shelves soon.  Absolut CherryKran is an all-natural, tincture-infused vodka with notes of cherry, white cranberry, and plum. With just a hint of sweetness, this vodka lends itself quite well to complex cocktails.

Rum fans have even more reason to rejoice this summer. Bacardi also plans to release two new infused rums, Wolf Berry and Black Razz. Wolf Berry is a tart and sugared blend of blueberry and goji berry – a small, red Chinese berry thought to improve health and well-being.  Bacardi suggests pairing its Wolf Berry rum with a simple tonic or lemon-lime soda mixer, and we found this rum paired nicely with sweet lemon tea as well.  Black Razz is equally “refreshing and sweet”, infused with a Central and South American fruit known as black sapote. When ripe, this fruit has a mellow, chocolatey flavor. As with Wolf Berry, Black Razz pairs nicely with lemon-lime soda, but also makes a light, refreshing cocktail when added to tangy cranberry juice.

Like the sweet fusions? Beam continues the trend this summer with new Pucker vodka releases. Raspberry Rave has a “deeply alluring, one of a kind” raspberry flavor, and Lemonade Lust offers a “bright, crisp” citrus flavor “unlike any other.”  These sweetened vodkas can be taken as a chilled shooter, or added to a wide variety of cocktails and still maintain their distinct flavor profiles.

To capitalize on the success of its Red Stag Black Cherry flavored bourbon, released in 2009, Beam also aims to unveil two new siblings this summer: Red Stag Spiced, infused with spices and cinnamon, and Red Stag Honey Tea, infused with real, all-natural tea and honey. Beam suggests pairing the two with either ginger ale (Spiced) or lemon-lime soda (Honey Tea).

If unsweetened spirits are more your style, Belvedere vodka has you covered this summer with two newcomers to their macerated vodka line. These liquors are distilled using a “propriety artisinal process” of “bathing” fresh herbs, fruits, and spices in Belvedere vodka for a period of four to six weeks. The most recent addition was the Bloody Mary, macerated with tomato, black pepper, horseradish, bell and chile peppers, and lemon. As a shooter, this vodka tastes like a subtle version of its namesake beverage. In a cocktail, its flavor profile truly stands up to mixers such as a spicy tomato juice.

With a summer 2012 release date, Belvedere Lemon Tea vodka combines “honeyed lemon peel” with chamomile, green, and black teas.  It’s a light, refreshing shooter or excellent addition to your own home-brewed iced tea.

With longer days, warm sunshine, and relaxed evenings, summer is the perfect time to whip up a flavor-infused cocktail. Your choices have never been better or more prolific as the industry works harder than ever to produce creative, flavorful infusions for every preference. Whether you’re a sweet and fruity lover or a straight shooter fan, the flavored spirits industry aims to please your palate. And that’s something we can all drink to.

Suggested Cocktails

Recommended Malibu Red cocktail:
Malibu Red Mojito
2 parts Malibu Red
1 part fresh lime juice
1 part simple syrup
7-10 mint leaves

Muddle mint with ice and simple syrup, combine with lime juice and Malibu Red.  Top with soda and garnish with a sprig of mint.

Recommended Cherrykran cocktail:
Cherrykran Fusion
1 part Absolut CherryKran
1.5 parts orange juice
1.5 parts pomegranate juice

Top with lemon-lime soda and garnish with a maraschino cherry.

Recommended bAcardi Black razz:
Lime Razz Cooler (created by MacRae O’Brien)
1 part Bacardi Black Razz
1 part lemon-lime soda
2 parts limeade

Shake ingredients together with ice.  Pour over fresh ice in a tumbler and garnish with lime wedge or fresh mint.

Recommended belvedere bloody mary vodka cocktail:
Belvedere Pineapple Mary
1.5 oz Belvedere Bloody Mary
2.5 oz pineapple juice
0.5 oz fresh lime juice
0.25 oz simple syrup
1/8 barspoon smoked paprika

Shake with cubed ice and strain over fresh ice into a rocks glass. Garnish with a pineapple wedge and dusting of smoked paprika.

Last week, Devils Backbone Brewing Co. in Roseland kicked off the draft roll-out of their exquisite Vienna Lager, Eight Point IPA and limited-release brews in restaurants and clubs throughout the northern Virginia area. “With tap takeovers and meet-the-brewer events in Alexandria and Arlington, the welcome festivities show no signs of slowing down as the parties continue over the next ten days,” said Megan Tuttle, craft beer manager of Guiffre Distributing in Alexandria.

Devils Backbone Brewery's "Base Camp" is located in Nelson County, VA. Photo by Heidi Crandall

Bottles already blanket the central part of the state near DBBC’s grassroots brewpub operation (nicknamed “Base Camp”) as a result of their $6 million undertaking, a brand new production brewery (called the “Outpost”) which opened three months ago in Lexington, Va to the bustling cacophony of a bottling line.

In addition to the late April draft roll-out in northern Virginia, DBBC began selling two of their flagship brands in six-packs throughout DC’s bedroom community.

Meanwhile, plans have been drawn for a controlled expansion into DC and parts of Maryland that will allow the brewery, expected to produce 10,000 barrels its first year, to deliver its beer to the new areas with the reliability of a Swiss commuter train.

“We are geared for growth, but we want to grow our roots deep in the Virginia soil and contiguous areas in a way that allows us to expand at a rate that continues our tradition of creating traditional, award-winning, local, craft beer,” said founder Steve Crandall. “I was raised in Fairfax County and went to W. T. Woodson and Oakton High, and I am excited about coming back to my hometown,” he added.

Devils Backbone Brewing Co. is the brainchild of Crandall, who has been in the custom home-building business for 30 years.  It was born in Nelson County in November 2008 as a brewpub offering an amazing array of traditional America eats and custom-smoked meats at the base of Wintergreen Resort.

Brewmaster Jason Oliver, who worked out of Gordon Biersch’s DC location as their regional brew master, came to DBBC in 2007, There, he’s crafted 13 award-winning microbrews and taken the prestigious World Beer Cup title for small breweries in 2010.  He is continually one-upping  himself with an ever-changing selection of American-, English-, German-, Scottish- and Belgian-style beers, as well as experimental brews that defy styles.

DBBC released its first bottled offering from the Trail Blazers series, Belgian Congo Pale Ale, just last week. They plan to release these one-offs about every 4 to 5 weeks. Belgian Congo clocks in at a respectable 6.85% ABV. As Oliver describes it, “From the heart of darkness comes a Belgian-inspired pale ale of great enlightenment. Brewed like an IPA, it blends pine and citrus hop flavors with hints of apple and pear from a secret Belgian yeast strain.”

But it’s their Vienna Lager that won the Great American Beer Festival’s coveted 2009 silver medal. It’s a personal favorite of mine. At SAVOR 2011, in spite of the 150 beers available for me to try, I had three – yes, three – tasters. One sample was just not enough.

I was captured by its depth of flavor and its amber-colored good looks, the way it blends color and flavor without heaviness or bitterness.  This velvety lager is truly sessionable at 4.9% ABV.

Eight Point IPA was the first bottling for this small craft brewery. Photo by Heidi Crandall

Hopheads can indulge in their other regular offering, Eight Point IPA. The name was coined by Oliver after he encountered two eight-point bucks rustling along the fence early one morning while he was enjoying his coffee. It can be sampled at dozens of bars and restaurants around northern Virginia; bottles are also available in a bevy of off-premise variety, wine, liquor and specialty markets.  The Eight Point IPA is brewed with Pilsen and caramel malts and torrified wheat along with Cascade, Centennial, Chinook, Columbus and Simcoe hops. At 5.9% ABV, it’s a surprisingly sessional but well-hopped IPA.

Founder Steve Crandall is an avid outdoorsman, hunter and hiker, but building a new brewery presented challenges he’d never encountered before. “We’re in Rockbridge County, and we hit rock, so that was a test of wills, which took time and money to solve,” he said. “In addition, operations demanded tall ceilings for the assembly line to encompass the massive silos, in addition to the monster fermenters, and of course a spot for a tasting bar,” he added.

Crandall has initially hired  11 employees at the new Rockbridge Outpost brewery, which is partially surrounded by six acres of dense trees with a view east for 20 miles to the Blue Ridge Mountains . He has already solicited a bounty of crops, including hops and barley, from local farmers to help grow his craft beer portfolio, so that the resultant beers will reflect the terroir of these exquisite surroundings.

Plans are underway to make growlers available at Whole Foods Market, said Crandall. These growlers are a good deal: each holds a little less than a standard six-pack, and the glass jugs can be re-used for multiple fillings.

Devils Backbone has also made a name for itself as a live musical entertainment destination and for its mountain bike, road bike and running competitions. They regularly feature local bluegrass and folk bands, as well as some southern rock and even hip-hop. Taking their endeavors to the next level, Devils Backbone created the Concert Grounds at Devils Backbone with an outdoor stage and amphitheater showcasing events such as the Blue Ridge Oyster Festival (held in April). For the first time this year, DBBC will host the Virginia Craft Brewers Fest on August 18th, with camping, music and a collection of the finest Virginia Craft breweries competing for the Virginia Beer Cup.

To learn more about Devils Backbone Brewing Company, or about the upcoming Virginia Craft Brewers Fest, visit www.devilsbackbonebrewingcompany.com.

Modern tacos bear some similarity to what Aztec farmers made long ago, but hundred variations have evolved in the centuries since the Spanish arrived in the new world. Allowing for all of those variations, it’s still easy to recognize what a true taco isn’t: mystery meat covered with wilted lettuce, mealy tomatoes and shredded “cheese” in a pre-formed, crunchy yellow corn shell redolent of salted cardboard, suitable perhaps for a Harold and Kumar sequel.

That part is simple enough, but on the other hand, how does one define a real taco?

For an expert opinion, On Tap spoke with Congressman Raúl Grijalva (D-AZ), whose annual Taco Fest in DC is a legend among hill staffers.

Taqueria Distrito Federal. Photo by Jean Schindler

“The taco is a lot like a good burger: so many variations, ingredients, and personal touches” explains Rep. Grijalva. “Keep in mind that the two main ingredients can change: flour or corn tortillas, heated or fried (to make folded tacos) – and then there’s the meat: shredded beef, carne asada, goat, lamb, fish, shrimp, chicken, etc. – even vegetarian tacos, just with beans.”

Here’s some good news for DC residents aspiring to make great tacos at home: the masters at Tucson’s Tacos Apson who cater the Taco Fest in DC each year, prepare most of the ingredients from produce purchased right here in DC. The two exceptions are fresh limes, and their secret-recipe tortillas – both of which they fly in from Arizona each year.

On Tacos Apson’s preparation of carne asada (flame broiled beef), Rep. Grijalva explains: “they use charcoal only, although some establishments prefer wood burning grills – either way, carne asada needs to be prepared over an open flame.”

Once the meat and tortillas are in order, things get even more interesting. Traditional taco presentation begins with a hunk of meat nestled atop soft, warm tortillas – two, lest one risk a blowout. Garnish this base with any number of traditional condiments: fresh tomatoes, chopped onions, pico de gallo, and sliced avocado, salsa roja (red) or tomatillo (green), a sprinkle of cheese, a squeeze of lime, and a sprig of cilantro, and you’re home! …Almost.

Steaks are often best prepared with a simple treatment of salt and pepper, but taco meat calls for a far more liberal seasoning of spices and herbs, including chili powder, cumin, dried oregano, paprika, cayenne, and garlic. Many meats are also marinated for hours in mouth-watering (and sweat-inducing) preparations of fresh chili peppers, citrus, vinegar and garlic.

For that matter, the initial choice of meat also matters a great deal. In addition to the meats listed above, options abound: sausages like chorizo or longaniza make amazing tacos, as do cuts like lengua (tongue), sesos (brain), and a favorite of Rep. Grijalva and his staff, tripitas (small intestine).

Are you brave enough to sample these less conventional cuts? Either way, while real tacos may not be as convenient as the familiar corporate imposters, they’re absolutely worth it – a fact each of us should remember next time we feel the late-night urge to lower our standards and, ahem, run for the border.

Rep. Grijalva’s Taco Fest fundraiser is held in DC each September; once scheduled, the date will be announced on
www.standwithraul.com.

Top Taquerias

Tacqueria Distrito Federal
Taco, taco, hole-in-the-wall, who’s the fairest of them all? Tacqueria Distrito Federal, of course, with its super-affordable range of soft corn-tortilla tacos ($2.75-$3/each). Select from a dozen different fillings ranging from goat (devastatingly good) to beef tongue to baby pork ribs. Vegetarian – rice and beans – isn’t on the menu, but just ask. All are served with cucumber, lime, avocado, and nopal (cactus) on the side.
Tacqueria Distrito Federal: 3463 14th St. NW, Columbia Heights; 202-276-7331, www.taqueriadf.com.

Lime Fresh Mexican Grill
For a quick-service Mexican feast, head to Lime. Their wide-selection of tacos are great for mix-and-matching and sharing. Every meal comes with a pile of fresh chips; try the queso, it’s cheesy with a kick! Favorite taco selections include the Surfer, topped with a tangy sauce, and the I Wanna Tijuana Taco. Their Low-Carb Taco is surprisingly tasty in a warm wheat tortilla. Add one of the dozens of hot sauces Lime has to offer and your mouth is in for a fiesta! Don’t miss the Honey Habanero; it’s sweetly spicy!
Lime: 2900 Wilson Ave. Clarendon, VA; 703-294-6040; www.limfreshmexicangrill.com.

Los Tios Grill
Los Tios Grill, which specializes in Salvadorean and Tex-Mex food, offers two types of tacos: Tacos Los Tios (featuring corn tortillas and pulled meat) and Tacos Al Carbon (featuring flour tortillas and grilled meat). Both varieties can be ordered with pork or chicken and come with hefty servings of refried beans, tasty pico de gallo, and Mexican rice. We also love the green sauce you can sprinkle atop your tacos: it’s somehow spicy, tart, and creamy at all once.
Los Tios Grill: 2615 Mount Vernon Ave. VA; 703-9299-9290; www.lostiosgrill.com.

Taqueria Poblano
As you can tell by its name, this Del Ray eatery specializes in tacos. Here, the “Mexican sandwiches” are priced individually and served a la carte, although larger platters do come with sides. We love the spicy soft shrimp taco, as well as the taco al pastor, which feature tender and juicy pork with pineapple chunks. Taqueria Poblano’s veggie tacos are crunchy diced potatoes with a generous portion of lettuce and tomato on top: delicious! Taqueria Poblano offers eleven varieties of tacos, including the unusual offering of duck carnitas. We think you’re bound to find one that makes you say olé!
Taqueria Poblano: 2400 Mount Vernon Ave. Alexandria, VA; 703-548-8226; www.taqueriapoblano.com.

DaMoim
Ever wondered what Korean-Mexican fusion would taste like? Make a reservation at Annandale’s trendy DaMoim to find out. Among the other fusion menu items, diners will find Korean barbequed jaeyook (spicy pork), galbi (beef short rib), and dahk (chicken) tacos at $9 for three. Each is topped with nutty sesame salsa and a refreshing lettuce scallion slaw.  You can’t go wrong with any, but the succulent pulled jaeyook is the stand-out.
DaMoim: 7106 Columbia Pike, Annandale, VA; www.damoimrestaurant.com.

Los Toltecos
When the craving for a basic, straight-forward taco hits, head to Los Toltecos to satisfy your taco tooth.  Particularly notable are the tacos al carbon with juicy marinated shrimp (your choice of corn or flour tortilla), with refried beans, rice, and pico de gallo for $12.99. Lighter eaters can choose three hard-shell tacos a la carte for $6.75.  The shredded, all-white-meat chicken tacos are always a crowd pleaser.
Los Toltecos: (six area locations), www.lostoltecosrestaurant.com/main.html

Oyamel
José Andrés’ swanky Mexican tapas bar puts a new spin on the classic taco, served in warm, house-made corn tortillas ($3.50 – $5 apiece). Vegetarians can sink their teeth into the earthy and satisfying garlic and wild mushroom. Foodies have a choice of tender confited baby pig, spicy Guadalajara-style goat and veal, or unctuous seared pork belly. And for the truly adventurous, Oyamel offers a taco de chapulines: crunchy Oaxacan grasshoppers marinated with tequila.
Oyamel: 401 7th St NW, DC; www.oyamel.com.

Taco Bar
Attached to a gas station and liquor store in Gaithersburg, MD, tiny Taco Bar serves some of the tastiest tacos in the Metro region. For fewer than three bucks you can pick from chorizo or chicken to rib meat or tongue, then customize each at the extensive toppings bar.  And generous, well-seasoned meat portions, plus double corn tortillas, mean you can create two tacos for the price of one.
Taco Bar: 10003 Fields Rd. Gaithersburg, MD; www.tacobarwashingtonian.com.

Deals

Bottom Line
Wednesday at Bottom Line is Fiesta Hump Day! Enjoy a FREE taco bar starting at 4 p.m.!
Bottom Line: 1716 I St. NW, DC; 202-298-8488; www.thebottomlinedc.com

The 51st State Tavern
Monday is $.50 taco night! 4 to 11 p.m. Budweiser products only $3.
The 51st State Tavern: 2512 L St. NW, DC; 202-625-2444; www.51ststatetavern.com

Lime
Head to Lime for WTF! Enjoy $2 tacos Wednesday, Thursday and Friday from 4 to 7 p.m.
Lime: 2900 Wilson Blvd. #104 Arlington, VA; 703-294-6040; www.limefreshmexicangrill.com

Argonaut
Don’t miss out on Taco Tuesday at Argonaut! $3 fish tacos, $2 chicken tacos, and $2 tempeh tacos. Dine-in only.
Argonaut: 1433 H St. NE, DC; 202-250-3660 www.argonautdc.com

H Street Country Club
H Street Country Club offers $1 tacos every Wednesday. Customers choose from chicken, pork or veggie tacos after a two drink purchase. Eat one or one hundred!
H Street Country Club: 1335 H St. NE, DC; 202-399-4722; www.thehstreetcountryclub.com.

Front Page – DC
Every Thursday Front Page DC  hosts Taco Happy Hour from 4 to 7 p.m. with $2.75 Bud Light, Yuengling drafts, rail cocktails, house red and white wine, and $2 Coronas and Miller Lite. ThhFREE taco bar with whole roasted pig, pulled chicken, and all the necessary taco fixings is from 5 to 7 p.m.
Front Page – DC: 1333 New Hampshire Ave. NW, DC; 202-296-6500; www.frontpagerestaurant.com

Lucky Bar
Lucky Bar hosts $.50 taco nights every Monday! $14.75 Buckets of Sol & Tecate, $3 bottles. 5 p.m. until close.
Lucky Bar: 1221 Connecticut Ave. NW, DC; 202-331-3733; www.luckybardc.com

Ventnor Sports
Wednesday is Taco Night at Ventnor Sports! Modelo bottles for $3.50.
Ventnor Sports: 2411 18th St. NW, DC; 202-234-3070; www.ventnorsportscafe.com

Tonic Mount Pleasant
Enjoy $.50 tacos every Tuesday from 8 to 11 p.m., with purchase of beer, cocktail or appetizer.
Tonic Mount Pleasant: 3155 Mt. Pleasant St. NW, DC; 202-986-7661; www.tonicrestaurant.com

1905 Restaurant
Taco Tuesdays: $3 lamb tacos, $4 Sol beers, and $6 taco/Sol combo. Every Tuesday – ALL NIGHT!
1905 Restaurant: 9th St. NW, DC (2nd Floor); 202-332-1905; www.1905dc.com

El Centro DF
Enjoy $2 tacos all night long on Tuesdays, exclusively in the Taqueria & Tequileria. Featuring Chef’s Choice of 3 special tacos.
El Centro DF: 1819 14th St. NW, DC; 202-328-3131; www.richardsandoval.com/elcentrodf

Sharahn Thomas, a volunteer with the Paws of Southwest, enjoys a recent sunny morning in Lansburgh Park with Puffy and Pete. Photo by Gwyn Jones.

Bridget Gonzales Young approached the local Advisory Neighborhood Commission about building a dog park in Southwest last year. Now, with unofficial co-chairs Gwyn Jones and Jessica Seepersaf, she leads a group of dog owners devoted to finding a park for their pets.

“Many of us have to drive to other parts of the city or over to the Shirlington dog park to give our dogs the opportunity to exercise and socialize off-leash,” Gonzales Young said. “With that exodus goes our dollars. We shouldn’t have to leave our neighborhood, which we love.”

Gonzales Young and other Paws of Southwest members worked tirelessly to round up as much support as possible before filing a formal dog park application to the DC Department of Parks and Recreation in April. The group chose Lansburgh Park, an underutilized space in the Southwest quadrant.

“Only in the past year, because of our efforts and the efforts of another Southwest group that is trying to get a community garden started, has there been additional momentum to reclaim Lansburgh Park,” Gonzales Young said.

Co-chair Gwyn Jones said the group’s goal is not only to create a dog park but also to bring life back to Lansburgh Park. She also thinks it’s important to recognize the growing number of dogs in the city.

“Dogs are becoming a bigger and bigger part of this community,” she said. “We feel like we’re building a sense of community through responsible dog ownership. We know that not everybody is a dog person, but we also recognize that raising awareness and educating people about dogs can add a new dimension to the community.”

If the application is approved, the group will need to work with a council member to advocate for a budget to finance dog park construction.

“There really is a need for fundraising,” Jones said. “We would like to see this project move as quickly as possible. Realistically, we won’t see anything before 2013 but folks need to realize, ‘…this is something that we feel residents in Southwest really deserve.’”

On Tap is cohosting the Running of the Chihuahuas on Cinco de Mayo with Pacifico and Cantina Marina to help raise money for the dog park. The race is open to all Chihuahuas and Chihuahua mixes. $20 to enter their pups and all proceeds will be donated to Paws of Southwest (see pg. 28).

“The timing couldn’t have been more perfect,” Jones said about the race. “We’re really excited about it.”

For Jones, it all boils down to promoting a dog-friendly community.

“We really just want to have a safe place for our dogs to play.”

Learn more about Paws of Southwest at www.facebook.com/PawsSWDC.

Boomerang Party Yacht
Party buses are so 2011. 2012 is the year of the party yacht, and the Boomerang Tours folks are leading the charge (barge?). Booze cruise it up on a nighttime sail, a sunset cruise, a day party, or our personal favorite—a brunch cruise. Bloody Marys and mimosas aplenty are crucial to getting the “party” in party yacht started. The Lady Boomerang has a full bar, an upper deck, and a DJ, so no need to pack your own provisions. Post-boating, after-parties are typically held for customers at area bars; the bartenders on board can provide you with the post-party information during your cruise. The Boomerang Yacht usually sells out in advance, so have Jeeves book ahead of time. Embrace your inner one percenter.
Boomerang Party Yacht: For more information, call 202-557-9896 or visit www.ridetheboomerang.com.

Chez Billy
Exposed brick, chandeliers, and a large venue that still feels intimate? Yup, the Hilton brothers have definitely been here. The latest in a long line of cozy, upscale joints brought to you by Ian and Eric Hilton—including Marvin, Blackbyrd Warehouse, American Ice Company, and The Gibson—is Chez Billy, their Parisian-inspired Petworth project. French flare is provided via menu items such as the braised beef cheek with picholine olives, skate grenobloise with artichokes barigoule, and moules frites with herbs de Provence. Both the name and the space have cool historical ties—“Billy” comes from the previous tenant, Billy Simpson’s House of Seafood & Steak, and the venue itself was a popular spot for notable African-American entertainers and politicians in the ‘50s and ‘60s. Two adjacent buildings create the large interior, which includes a wooden bar with a long drink rail, a dining room with spacious booths, back nooks with four-top bar tables, an upstairs bar room with couches and the original fireplace, and a second-story back deck nestled over the large outdoor patio. Unlike the owners’ previous places, there will be no dance floor or central DJ booth—but diners can expect to hear plenty of funk and R&B tunes as they nosh. Best of all, happy hour plans are almost finalized.
Chez Billy: 3815 Georgia Ave. NW, DC; 202-506-2080

The Curious Grape Wine, Dine & Shop

The Curious Grape Wine,Dine & Shop
One can never have too much wine and cheese. In the spirit of more is more, the team behind the Curious Grape Wine, Dine & Shop store in Shirlington have expanded their venue to include a 95-seat café and restaurant and a 10-seat wine bar; the kitchen is run by Eric McKamey, formerly of PassionFish in Reston. “The new Curious Grape is like a playground for people who like wine and food,” says co-owner Suzanne McGrath. “The addition of a restaurant allows us now to bring each of these items to the table, mixing and matching, pairing, and incorporating them into dishes.  The point is not just about abundance, it’s really about pairing and having fun tasting and enjoying lots of different things.”  The Curious staff obviously put a lot of effort into the setup of the shop—each department in the new location is run by a particular employee who loves the category, whether it’s cheese, chocolate, beer, or coffee. Half hungry? Try the half portions: half sizes of most menu dishes, including glasses of wines, drafts on tap, and delectable desserts allow guests to graze and try a little bit of everything. Don’t miss the rosemary walnut gouda scones; trust us, half will not be enough.
The Curious Grape Wine, Dine & Shop: 2900 S. Quincy St. Arlington, VA; 703-671-8700; www.curiousgrape.com

Green Pig Bistro
Green Pig hasn’t been open long, but food critics and restaurant-goers alike are dubbing it a hit, with some even going as far to dub it the best restaurant in Clarendon. The offal-centric eatery pushes nose-to-tail cuts in the form of pork tacos, bacon cheeseburgers, rabbit cake, duck confit and pork shank to the Arlington masses. Chef Scot Harlan, formerly of 2941 and Inox, is the man behind the meats, all of which are made in-house. The eats are as awesome as everyone says, but don’t skip the bar—bartender Andrew Shapiro’s concoctions are not to be missed. Canned beers and top-notch wines are available, along with a rotating trio of classic cocktails. The Green Pig is the perfect balance of bitters and bourbon, while the Almost Paradise is a heady mix of parfait amour, gin, and lavender. Let’s discuss décor: a colorful collection of Le Creuset cookware line the interior, while food-related books from Harlan’s personal collection cover the walls—the open kitchen and communal tables in the bar and the dining room are perfect for fostering conversations between like-minded foodies. Pig is only open in the evenings for now, but expect brunch soon.
Green Pig Bistro: 1025 Fillmore St. Arlington, VA; 202-412-6268

Howard Theatre

Howard Theatre
The country’s first black theatre, closed for over three decades, is back in business—this time, as a buzzed-about dining destination too. Super-chef Marcus Samuelsson and comprehensive sit-down and stand-up menus give Howard a lot of credibility in the culinary department. “We are really excited about the opportunity to bring something truly different to the dining scene here in Washington,” said Steven Bensusan, president of Blue Note Entertainment, which manages the operation of the theatre, including its food. “Bringing in a world-class chef of Marcus Samuelsson’s caliber already sets us apart; his menu ties in perfectly to both the history and the exciting future of the theatre, to say nothing of events like our weekly Sunday brunch.” Allow us to sing Gospel Brunch’s praise—the Harlem Gospel Choir serenades diners as they enjoy the Southern-style menu stuffed with tasty dishes such as South Carolina grits, cornmeal-crusted catfish, buttermilk biscuits, and fruit cobbler. Hallelujah, indeed. At night, burgers and fried chicken are on hand for hungry audience members; on stage will be the likes of Chaka Khan and Esperanza Spalding, adding their names to a list of luminaries that includes Ella Fitzgerald, Dizzy Gillespie, James Brown, the Supremes, and Aretha Franklin. Respect.
Howard Theatre: 620 T. St. NW, DC; 202-588-5595; www.thehowardtheatre.com

La Forchetta
The gauntlet has been thrown: Hakan Ilhan, owner of La Forchetta, thinks his pies best those of DC’s most renowned pizza parlor, 2Amys. A top of the line Italian-made dough mixer is purportedly the secret to the light, airy crust. Crusty, cheesy goodness isn’t the only thing on the American University-adjacent spot’s menu. “La Forchetta is bringing Roberto Donna’s amazing pastas, risotto and wood-fired pizza to my neighborhood as I live just a few blocks from my newest restaurant,” says Ilhan. “It is very exciting to have a world class, James Beard award-winning chef creating dishes that are as outstanding as they are wallet-friendly. This to me is a great addition not just to New Mexico Avenue but for the city of DC as a whole.” The beverage list is heavy on wine, but eight drafts are available for pizza-and-beer purists; skip the usual and opt for the Italian Moretti instead.
La Forchetta: 3201 New Mexico Ave. NW, DC; 202-244-2223; www.laforchettadc.com

Rasika West End

Rasika West End
Obama aside, you can’t get a bigger name dining in your resto than former Commander-in-Chief Bill Clinton. Restaurateur Ashok Bajaj’s newest spot boasts big flavors as well as big names: “Rasika means flavors and Rasika West End is bringing a whole new sensation of Indian flavors to its neighborhood,” said Bajaj. Executive Chef Vikram Sunderman and newcomer Chef de Cuisine Manish Tyagi—from the luxurious Taj Group of Hotels in India—oversaw the menu, almost half of which is unique from Rasika 1; try the tandoori and dishes prepared on the tawa or “griddle” and sigri or “open barbecue.” Alexander Carlin is the man behind the beverage menu—liquor lovers can anticipate cocktails that incorporate flavorful spice elements and Indian spirits. The lighter, airier, and decidedly more modern interior is a departure from Rasika Penn Quarter’s somewhat oppressive plummy-ness; New York-based designer Martin Vahtra helped create Rasika 2.0. Carriage-like booths lining the windows are the coolest seats we’ve coveted in a while.
Rasika West End: 1177 22nd St. NW, DC; 202-466-2500; www.rasikarestaurant.com

The Society Lounge
Former professional basketball player Jason Miskiri—he played one game for the Charlotte Hornets during the 1999-2000 NBA season—tries his hand again in the restaurant biz. Lounge is Miskiri’s second spot, following Laurel, Maryland’s Island Flavors Restaurant. Keeping with the Caribbean vein, Society classes things up with more upscale dishes like guava barbecue ribs, Black Angus beef sliders, and Irie Island pasta for the vegetarian crowd—the vegan blend of soy chicken, wheat pasta, and vegetables has more oomph than you’d expect. If you don’t do buttoned-up, loosen your collar at Reggae Tuesdays, a weekly celebration of Caribbean music and its culture starting at 8:30 p.m. The Lounge is open Monday-Thursday until midnight, Fridays and Saturdays until 2 a.m. and Sundays until 11 p.m.
The Society Lounge: 8229 Georgia Ave. Silver Spring, MD; 301-565-8864; www.societyss.com

Sugar Magnolia
Ice cream sandwiches are your perfect antidote to a sticky hot spring day. The gourmet market offshoot of Connecticut Avenue’s Ripple is a feast for the eyes, with the aforementioned sweet treats stacked alongside sandwiches, pâtés, salads, and Ripple’s signature bacon-roasted pecans. “No one else in the neighborhood is serving these types of sweet and savory gourmet items on the go,” said owner Roger Marmet. Brownies, cookies, and meringues, oh my. Tiffany blue color accents, pig statuettes and light fixtures disguised as beaters amp up the eye candy. Pastry chef Alison Reed churns out six different flavors of ice cream, including the delicious maple bacon concoction—served on a waffle, of course; Ripple’s chef, Logan Cox, assists with the savory items. Sugar Magnolia is adjacent to Ripple and open from 11 a.m. to 8 p.m.
Sugar Magnolia: 3417 Connecticut Ave. NW, DC; 202-244-7995; www.rippledc.com

Three Little Pigs
Pig is the new black. Joining Green Pig in the swine-centric restaurant category is this District market from husband-and-wife team Jason Story and Carolina Gomez. Jason serves as TLP’s chef and charcutier, producing cuts solely from locally-sourced whole animals. In addition to hand-rubbed honey cured bacon, citrus smoked salmon, and venison sausage, pickles, condiments, and crackers are made and packaged right at the shop. Don’t worry about your goods spoiling post-shopping spree while you’re out and about—Pigs provides thermal insulated bags to keep your food preserved for up to three hours. Thinking sit-down? Customers can also peruse a daily lunch menu featuring meats from the shop section—the quick-cured Chinese sausage is stellar. Old-fashioned sodas with half the sugar of today’s carbonated sips add a healthy(ish) touch to the Petworth place.
Three Little Pigs: 5111 Georgia Ave. NW, DC; 202-316-0916; www.threelittlepigsdc.com

Roti Mediterranean Grill
The popular Chicago-based Mediterranean Grill, Roti, will be opening at Union Station this summer. In celebration, Roti is offering the chance to win FREE lunch for a year! To be considered, contestants must sign up before store opens. Learn more at www. events.roti.com/UnionStation.
Roti Mediterranean Grill: 50 Massachusetts Ave. NW, DC; www.roti.com

NOTABLE:

Barcelona Wine Bar: The Connecticut-based chain is eyeing the BodySmith DC space on 14th Street for its first District location. The opening date is as yet unknown.
Barcelona Wine Bar: 1622 14th St. NW, DC

Good Stuff Eatery: Spike Mendelsohn’s burger joint will open its second location in Crystal City this spring.
Good Stuff Eatery: 3291 M St. NW, DC

G Street Food: A second location of the quick eats spot has opened in the former Jonathan’s Gourmet space in south Dupont. Customers can expect the same excellent banh mi and halal lamb platters and tasty breakfasts served at the original venue.
G Street Food: 1706 G St. NW, DC; 202-408-7474; www.gstreetfood.com; 1120 19th St., NW, DC.

Shophouse Southeast Asian Kitchen:
The former Furin’s bakery is set to house the second Shophouse Southeast Asian Kitchen. The Chipotle spin-off’s first location is in Dupont.
Shophouse Southeast Asian Kitchen: 1516 Connecticut Ave. NW, DC; 202-232-4141; www.shophousekitchen.com; 2805 M St. NW, DC

Spirit Room: Look for the ubiquitous Hilton brothers to debut their summer garden, tavern-style eatery under the name Spirit Room.
Spirit Room: 1337 H St. NE, DC

Summer Fancy Food Show: In the mood for classy cuisine? Look for the National Association for the Specialty Food Trade’s Summer Fancy Food Show from June 17- June 19. Visitors can sample some 180,000 products including confections, cheese, coffee, snacks, and spices from 2,400 exhibitors from 80 different countries and regions. Etiquette optional. Summer Fancy Food Show: Walter E. Washington Convention Center, 801 Mount Vernon Pl. NW, DC; www.specialtyfood.com

NO LONGER:
Crepe Amour
The Georgetown creperie has closed.

Eagle Restaurant and Sports Bar
The Shaw spot is no longer.

Mayorga Coffee
The Columbia Heights java joint has closed.

Wine in the Woods
Wine in the Woods celebrates two decades of showcasing Maryland wine in May by gathering more than 30 local vineyards on the grounds outside of Merriweather Post Pavilion.  The two-day event features two stages of live entertainment from bands such as Crowded Streets and The Swinging Swamis, more than 70 craft and food vendors and education seminars focused on the state’s reds, whites and sweet wines.
“It’s a fun time and a good gathering place for groups and reunions,” said Marketing and Sponsorship Director, Phil Bryan.  More than 33,000 people attended last year and the same number is expected May 19 and 20 – rain or shine.
Wine in the Woods: May 19 & 20. Saturday: $35 adv/$40 gate for taster, non-taster $25;  Sunday: $30 adv/$35 gate for taster, $20  non-taster.  www.wineinthewoods.com

Virginia Renaissance Faire
Also this month, The Virginia Renaissance Faire will mark its ninth year at Lake Anna Winery. The event will spotlight Queen Elizabeth I’s call for science and technological discoveries with an Elizabethan science fair.
“Wine was a drink of the upper classes and beer was consumed by the rest, so we serve both,” said Cornelia Miller Rutherford, president of Out of the Woodwork Productions which produces the five weekend-long event.
Guests will have a chance to learn how to weild a sword, sing peasant songs, shoot an arrow and bet on coursing hounds. Children will be treated to acrobats, magicians, arts and crafts, puppetry and interactive fairy tales.
Lake Anna Winery will hold tastings in the winery as well as on the grounds, and attendees will also be able to buy wine to drink on site.
Virginia Renaissance Faire: Weekends May 12 through June 10.  Tickets: $9 for adults, children under 5 are free. Wine tastings separate. www.varf.org

Caribbean
Beach Party
Festival lovers will get another chance to taste Lake Anna’s collection at its Caribbean Beach Party in August.  The winery will also host James River, Cooper and Grayhaven wineries for a night of tasting, food and dancing to music from the Shango Band.
Caribbean Beach Party: Aug. 4, Lake Anna Winery. $15. www.hovawinetrail.com

Great Grapes!
“It’s amazing where we have come with Maryland wines in ten years,” said Greg Nivens, President of the Trigger Agency, which produces the Great Grapes! festivals across the mid-Atlantic.
This year marks the tenth season of Great Grapes! in Baltimore County, featuring more than two dozen Maryland wineries — a quarter of which will be new to the 2012 event — and a new series of pavilions focused on sensory education and products such as cheese, oils and spices. The specialty areas include a wine aroma pavilion, the idea for which Nivens found in Burgundy. The smelling center will walk wine tasters through finding the flowers, chocolate and leather in their glasses.
Great Grapes! Hunt Valley: June 2 and 3. Tickets range from $25 to $75 two-day tickets. www.uncorkthefun.com/hunt-valley-maryland/site-info

Central Virginia Wine Festival
The organizers of the Central Virginia Wine Festival this year moved the event up to May in hopes of cooler weather and larger crowds.  The annual fundraiser for Virginia Tech scholarships will feature bands, food vendors and a beer truck for attendees who don’t find a favorite bottle from among the 15 attending Virginia wineries.
Event founder & chairman Michael Eck says he expects the new May 12 date – as well as veteran wineries including Horton and Veritas and newcomers such as Lazy Days – to help draw up to 5,000 attendees to the seventh year of the festival in Glen Allen, VA.
Central Virginia Wine Festival: May 12. Tickets $20 in advance, $25 at the gate. www.cvwf.richmondhokies.org/tickets
Vintage Virginia
Vintage Virginia is the region’s largest and longest-running outdoor summer wine event, drawing more than 50 wineries – small and large – from across the state.
Last year festival organizers experimented with a Top 5 tent, allowing visitors a chance to escape the sun and relax with a selection of higher end wines, many that were not served  elsewhere. Neil Williamson, Tasting Panel Chair for Virginia’s Wine of the Month Club and executive editor of the Virginia Wine Journal, will lead these tastings on both days of the festival.
Vintage Virginia Wine Festival: June 2 and 3, Bull Run. Prices range from $18 for non-tasters to $135 for VIP.  www.vintagevirginia.com

Manassas Wine
and Jazz Festival
Jazz lovers and families can pack their lawn chairs and head to Manassas on June 17 for the Manassas Wine and Jazz Festival.  Event coordinator Sarah McHugh expects up to 20 wineries on Father’s Day, including Potomac Point Winery and Stone Mountain Vineyards. The trio of musical acts – headlined by celebrated DC jazz musician Marcus Johnson – are an annual draw.
Manassas Wine and Jazz Festival: Sunday, June 17. Tickets range from $10 for non-drinking attendees to $45 for private VIP tastings. www.historicmanassas.com

Wine Riot Returns to DAR
Wine Riot, the traveling wine tasting series, will return to DAR Constitution Hall this month after a successful inaugural stop last November.
“Basically everything that we wanted to happen, happened,” said founder Tyler Balliet. “People showed up ready to learn and have fun.”
Balliet noted the Wine Riot SmartPhone app had its best results in Washington – half of the attendees used the technology to mark their favorite wines from hundreds of selections.
Wine Riot puts special emphasis on education, but not all sessions are best suited for sit-down lectures. This year’s event will feature interactive booths. Three stops will take tasters on a trip across the Loire Valley, Bordeaux and Austria by matching wines with the corresponding regions on a giant map, and a family-run California winery that specializes in making sweet wines and vermouth will host sessions making wine cocktails.

Wine Riot – DC is presented in two sessions on May 5 at Daughters of the Revolution Constitution Hall:
1776 D St. NW, DC. $50.
www.secondglass.com/wineriot/dc-2012

There are dozens of cities across the country that celebrate their brewing heritage with a beer week, but there’s only one American Craft Beer Week that spans the breadth of the entire country as a whole. The annual celebration featured more than 1,500 events in all 50 states last year. This year’s ACBW takes place May 14-20 and, given the burgeoning interesting in craft beer, should be even bigger. Locally, you can attend tap takeovers by such breweries as Sierra Nevada, Brooklyn Brewery and Brewery Ommegang; sample special food and beer pairings at the Arlington Fire Works Pizzeria on May 14; or breathe in the spring air at a rooftop beer dinner (Flying Dog at Whitlow’s on Wilson) on May 16.

Untappd, a social network for beer lovers, will issue a special badge so you can show your support for the craft beer revolution (check www.untappd.com as Beer Week approaches).

And after you get home, you can surf over to the ACBW site and download a Declaration of Beer Independence (“I declare the beer I choose to enjoy is not a commodity, but more importantly an artistic creation of living liquid history made from passionate innovators”). Tens of thousands signed the declaration last year. What would Thomas Jefferson do?

For more information, visit www.craftbeer.com.

Ready to raise a pint to American craft brewers?  Here are just some of the events taking place during American Craft Beer Week.  Be sure to check our website for even more as we get closer to the event. For On Tap’s regualr list of beer evnts visit www.ontaponline.com.

TAP TAKEOVERS

May 12
Breckenridge at Westover Market
Featuring all the Breckenridge beers they have in stock.
Westover Market: 5863 Washington Blvd. Arlington, VA; 703-536-5040; www.westovermarket.com

May 14
Sierra Nevada at Del Ray Pizzeria
Featuring Pale Ale, Torpedo, Summerfest, Pilsner, Jack & Ken’s Ale, Stout and Hoptimum.
Del Ray Pizzeria: 2218 Mount Vernon Ave. Alexandria, VA; 2218 Mount Vernon Ave  Alexandria, VA; 703-549-2999; www.delraypizzeria.com

May 15
Anchor Brewing at Light Horse Tavern
Featured beers include Steam, Liberty, Summer, Foghorn and specialty brews like Breckles.
Light Horse: 715 King St. Alexandria, VA; 703-549-0533; www.thelighthorserestaurant.com

Sierra Nevada at Galaxy Hut
Enjoy the full line of Sierra Nevada brews at Arlington's tiny little big craft beer bar.
Galaxy Hut: 2711 Wilson Blvd., Arlington; www.galaxyhut.com.

May 16
Brooklyn Brewery at Chadwick’s
Seven taps will be pouring Brooklyn’s finest: Brooklyn Lager, Brooklyn Brown, East India Pale Ale, Summer Ale, Sorachi Ace, BLAST and Black Chocolate Stout.
Chadwick’s: 203 The Strand, Alexandria, VA; 703-836-4442; www.chadwicksrestaurants.com.
Ommegang at Fireworks Pizza
Enjoy Ommegang brews Abbey Ale, Rare Vos, Adoration, Hennepin, Three Philosophers and Witte.
Fireworks Pizza: 2350 Clarendon Blvd. Arlington, VA; 703-527-8700; www.fireworkspizza.com

May 18
New Belgium at Pork Barrel BBQ
Six taps will be pouring your New Belgium favorites: Fat Tire, Ranger IPA, Somersault Summer Seasonal, Belgo, 1554 and Trippel.
Pork Barrel BBQ: 2312 Mt. Vernon Ave. Alexandria, VA; 703-822-5699; www.porkbarrelbbq.com
Sam Adams at Joe Theismann’s
Featured beers will include Boston Lager, Summer Ale Latitude 48 IPA and several of their specialty brews.
Joe Theismann’s Restaurant: 1800 Diagonal Rd. Alexandria, VA; 703-739-0777; www.joetheismanns.com
Flying Dog at Westover Market
Meet the Flying Dog brewer as he and his crew take over all ten of the indoor lines at Westover.
Westover Market: 5863 Washington Blvd. Arlington, VA; 703-536-5040; www.westovermarket.com

SAMPLINGS

May 14
Widmer Brothers: 12 to 3 p.m. at Total Wine McLean: 1451 Chain Bridge Rd. McLean, VA; 703-749-0011; www.totalwine.com.
Starr Hill: 4 to 7 p.m. Total Wine Fairfax: 9484 Main St. Fairfax, VA; 703-250-0604; www.totalwine.com.
Old Dominion & Fordham: 1 to 4 p.m. Total Wine Fairfax: 9484 Main St. Fairfax, VA; 703-250-0604; www.totalwine.com.

May 15
Starr Hill: 4 to 8 p.m. Total Wine Chantilly: 13055-C Lee Jackson Hwy. Chantilly, VA; 703-817-1177; www.totalwine.com.
Widmer Brothers: Noon to 3 p.m. Total Wine Alexandria: 6240 Little River Turnpike, Alexandria, VA; 703-941-1133; www.totalwine.com.
Kona, Redhook and Widmer: Union Jack’s Arlington: 4238 Wilson Blvd. Arlington; 703-778-3568; www.unionjacksballston.com.
Old Dominion & Fordham: 4 to 7 p.m. Total Wine McLean: 1451 Chain Bridge Rd. McLean, VA; 703-749-0011; www.totalwine.com.
Samuel Adams: 4 to 6 p.m. Total Wine Springfield: 6801 Bland St. Springfield, VA; 703-912-9387; www.totalwine.com.

May 16
Samuel Adams: 5 to 7 p.m. Total Wine Chantilly: 13055-C Lee Jackson Hwy. Chantilly, VA; 703-817-1177; www.totalwine.com.
Samuel Adams: 4 to 6 p.m. Total Wine McLean: 1451 Chain Bridge Rd. McLean, VA; 703-749-0011; www.totalwine.com.

May 17
Goose Island: 4 to 7 p.m. Whole Foods Alexandria: 1700 Duke St. Alexandria, VA; 703-706-0891; www.wholefoodsmarket.com.
Starr Hill: 6:30 to 8:30 p.m. Total Wine Springfield: 6801 Bland St. Springfield, VA; 703-912-9387; www.totalwine.com.
Old Dominion & Fordham: 4 to 7 p.m. Norms Beer & Wine: 136 Branch Rd SE, Vienna, VA; 703-242-0100; www.normsbeerandwine.com.
Samuel Adams: 4 to 6 p.m. Total Wine Landmark: Plaza at Landmark, I-395 & Little River Tpk. Alexandria, VA; 703-941-1133; www.totalwine.com.

May 18
Widmer Brothers: 3 to 6 p.m. Total Wine Chantilly: 13055-C Lee Jackson Hwy. Chantilly, VA; 703-817-1177; www.totalwine.com.
Old Dominion & Fordham: 4:30 to 7:30 p.m. Total Wine Chantilly: 13055-C Lee Jackson Hwy. Chantilly, VA; 703-817-1177; www.totalwine.com.
Devils Backbone: 4-7 p.m. Whole Foods Alexandria: 1700 Duke St. Alexandria, VA; 703-706-0891; www.wholefoodsmarket.com.

May 19
Widmer Brothers: 4:30 to 7:30 p.m. Total Wine Springfield: 6801 Bland St. Springfield, VA; 703-912-9387; www.totalwine.com.
Starr Hill: 1 to 3 p.m. Total Wine Alexandria: 6240 Little River Turnpike, Alexandria, VA; 703-941-1133; www.totalwine.com.

May 20
Widmer Brothers: 12 to 3 p.m. Total Wine Fairfax: 9484 Main St. Fairfax, VA; 703-250-0604; www.totalwine.com.

DINNERS AND FOOD PAIRINGS

May 14
Flying Dog at Fireworks Pizza
Sample from an array of Firework’s specialties and enjoy Flying Dog beers at this food and beer pairing party. 5 p.m.
Fireworks Pizza: 2350 Clarendon Blvd. Arlington, VA; 703-527-8700; www.fireworkspizza.com

May 15
Flying Dog at Virtue Feed & Grain
Enjoy Flying Dog brews paired with tasty Virtue concoctions. Please call ahead to reserve a space, starts at 7 p.m.
Virtue Feed & Grain: 106 South Union St. Alexandria, VA; 571-970-3669; www.virtuefeedandgrain.com.

May 16
Flying Dog Rooftop Brewery Event at Whitlow’s
Head sky high to enjoy a full range of Flying Dog bottled beers on one of Arlington’s hippest rooftops. 6 p.m.
Whitlow’s on Wilson: 2854 Wilson Blvd. Arlington, VA;703-276-9693; www.whitlows.com.

May 20
Taste of Arlington
Taste features a huge array of craft beers for sampling. Featured this year are: New Belgium, Magic Hat, Gordon Biersch, Sam Adams, Shiner, Sierra Nevada, Breckenridge, Ommegang, Brooklyn and more.  What a way to put a cap on American Craft Beer Week! For more information, visit www.tasteofarlington.com.