A La Carte

Kinkead's to Open at the Watergate

January 14, 2013

Looks like 600 New Hampshie Avenue, better known as Rivers at the Watergate is about to get a new chef, new name and new owner.

"We are all quite pleased about this!  It is a good move for everyone. Bob Kinkead is one of DC's most celebrated 'top chefs' and having him at the Watergate as the new owner, operator and top chef will ensure its place as a destination restaurant. I'm looking forward to patronizing it and look forward to his opening ..." Liz Sara of Rivers told The Georgetown Dish.

Kinkead's, the popular Foggy Bottom brasserie which recently closed, has signed a lease at 600 New Hampshire 'to open a new concept restaurant, according to the Washington Business Journal.

Click here to share your thoughts.

The Sporting Spirit of Hermès Sets Tone for Washington Winter Show

January 11, 2013

What better way to kick off the 2013 Washington Winter Show, with its sporting life antiques theme, than with en exclusive look at Hermes? Madame Ménéhould de Bazelaire, Director of Cultural Heritage for Hermès, regaled guests (it was a sold-out lecture/luncheon) with an intimate photo tour of the museum's private collection, rich in equestrian history.

WWS Hermes Luncheon (Photo by: Judith Beermann) WWS Hermes Luncheon

In fact, the first client of Thierry Hermès was the horse. That was 1837 when the company was founded. It was in equine equipage that Hermès allure first took form, tailored in leather and hardware, honestly and elegantly designed. Since its foundation, Hermès has specialized in equestrian harnesses, calèches and functional fittings.

It was the invention of the zipper in 1928 that made way for the company's first ultra chic leather riding jacket. Their tradition of  creating accoutrements (and elegant silk scarves) for travel and sport extends to golf, tennis, skiing and even walking. 

Hermès walking stick/parasol with Meissen porcelain lady (Photo by: Judith Beermann) Hermès walking stick/parasol with Meissen porcelain lady

Ever wonder what inspired that signature Hermès orange? As Madame Ménéhould de Bazelaire explained, "During the height of World War II, because of the German occupation, supplies of their 'ultra-coueleurs' ivory and mustard, used for our paper mache boxes, were in very short supply. Instead, we selected orange, a plentiful color then, because it was considered too avant-garde. Later, customers wanted us to keep it because it evoked a joyful dawn after a war-torn grey Paris."

Leeanne Meadows (Photo by: Judith Beermann) Leeanne Meadows

Co-author Leeanne Meadows was on hand after the luncheon to sign copies of Secretariat’s Meadow – The Land, The Family, The Legend, and Riva Ridge - Penny's First Champion.  

Sporting Pastimes:  Art & Objects of Leisure, the loan exhibit from the National Sporting Library and Sporting Museum in Middleburg, Va. at the entrance to the three floors of exhibtors' halls  includes painting, sculpture, and prints by leading animal and sporting artists, as well as attire, equipment, and rare books dating to the 17th century. 

Highlights include a bronze sculpture by John Skeaping of Paul Mellon’s champion horse, Fort Marcy, a 1653 First Edition of The Compleat Angler, and the Meadow Farm silks, the colors of Honorary Washington Winter Show Chair Penny Chenery’s Triple Crown winner Secretariat, on loan from Washington & Lee University.

Kimberly Casey, Martin Gammon and Mary Bird meet at the loan exhibit area. (Photo by: Judith Beermann) Kimberly Casey, Martin Gammon and Mary Bird meet at the loan exhibit area.

Christopher H. Jones Early American Antiques, Folk & Fine Art (Photo by: Judith Beermann) Christopher H. Jones Early American Antiques, Folk & Fine Art

Michael Giuliano at Hanebergs Antiques of East Lyme, Ct. (Photo by: Judith Beermann) Michael Giuliano at Hanebergs Antiques of East Lyme, Ct.

Saturday events include: Appraisals from 9:00 - 11:00 am (no tickets or reservations required; appraisal fee applies) and Jazz Ensemble from 6:00 - 8:00 pm.

(Photo by: Judith Beermann)

Show Hours: Friday and Saturday: 11:00 am - 8:00 pm. Sunday: 11:00 am - 5:00 pm.

Aileen Minor Antiques in Centerville Md. (Photo by: Judith Beermann) Aileen Minor Antiques in Centerville Md.

The Washington Winter Show at The The Katzen Arts Center American University is located at 4400 Massachusetts Avenue NW.

Click here to share your thoughts.

Farmers Fisher Bakers

December 15, 2012

Outdoor dining with private fireplace (Photo by: Judith Beermann) Outdoor dining with private fireplace

Come for the views, stay for the food. The North Dakota Farmers Union (NDFU) and The Farm, the restaurant management company behind Founding Farmers, has opened a new Georgetown restaurant called Farmers Fishers Bakers (FFB) in the spot that was formerly Farmers & Fishers, and prior to that, Agraria.

If you’ve been to Washington Harbour lately, you’ve seen the transformative power of an ice-skating rink with outdoor seating along the Potomac. At FFB, you can eat outside with your own private fireplace or be served at the Tiki Bar. As you enter the 9,500 square foot space and look around, you’ll notice “Great views of something interesting from every seat. Aesthetics are vitally important… and being really comfortable,” says Jennifer Motruk Loy, FFB’s vice president of marketing.

Acoustically-sound ship cabin booths (Photo by: Judith Beermann) Acoustically-sound ship cabin booths

Divided into “micro-climate” areas, with the accent on climate control, you immediately see that the restaurant is divided with floor-to-ceiling window seating facing the ice rink, an eight-seat reserved Baker’s Table room, railroad-style boxcar booths, ship cabin booths (acoustically-sound with carpet and individually-controlled lights), a central sushi bar, baking kitchen and even a special room where home-made pickles, jams and honey are stored in open view.

Farm diorama (Photo by: Judith Beermann) Farm diorama

No detail is too small for the designers, as every inch connotes the “true food-driven” farm-to-table theme with architectural elements reinforcing transportation motifs at every turn. Très green with artisan carpets and plenty of reclaimed wood, there’s even a wall with tire tread rubber covering. The decorative elements abound: from tables punctuated with hand-made dioramas of farm scenes to the specially made cutlery with food totems, and plates with one little red kernel of corn.

Sushi Chef K-San and the 12 reserved seating sushi bar (Photo by: Judith Beermann) Sushi Chef K-San and the 12 reserved seating sushi bar

Ok, now to the food. There was a time when having indoor refrigeration and a working freezer were something to brag about. Not here. They have no freezers except for making ice cream and ice. Seriously. So there is no question about the freshness of your next meal.

The American menu, developed by Corporate Executive Chef Joe Goetze and Executive Chef Lisa Marie Frantz, is regionally diverse and intended for an ‘unstructured’ shared eating experience' From cocktails to "farmhouse sushi," pizza (remember they do their own baking on the premises), brunch or dinner the choices are uniformly fresh and inviting.

Alex Dobbs serving Martray Brouilly Cuvee Vielle Vignes (Photo by: Judith Beermann) Alex Dobbs serving Martray Brouilly Cuvee Vielle Vignes

With the expert guidance of server Alex Dobbs we started with wine and Bread & Broth served with LOTS of butter garlic and romesco dipping sauces and consommé, a “play on mussels juice” and Baked Clam Stuffies.

Next, Chicken Carolina Jambalaya and Steak Frites with Farmers Whiskey Sauce, Fries, and Green Peas Confit.

For dessert, the Spiced Apple Crisp with Government Cheese Ice Cream. Bet you're wondering about the Government ice cream. The menu is chock full of capital city references, this one translates into minuet, a triple-cream goat cheese.

Baker's Table (Photo by: Judith Beermann) Baker's Table

The restaurant is open for lunch and dinner with special holiday hours:

Christmas Eve – Monday, December 24
Lunch / Dinner, 11:30am-10pm
Sushi Bar, 4pm-10pm

Christmas Day – Tuesday, December 25
Lunch / Dinner, 11:30am-10pm
Sushi Bar, 4pm-10pm 

New Year’s Eve – Monday, December 31
Lunch / Dinner, 11:30am-10pm
Sushi Bar, 4pm-10pm

New Year’s Day – Tuesday, January 1
BRUNCH, 10am-2:30pm
Lunch / Dinner, 3pm-10pm
Sushi Bar, 3pm-10pm

Bread & Broth (Photo by: Judith Beermann) Bread & Broth

Baked Clam Stuffies (Photo by: Judith Beermann) Baked Clam Stuffies

Chicken Jambalaya (Photo by: Judith Beermann) Chicken Jambalaya
Steak frites with whiskey sauce (Photo by: Judith Beermann) Steak frites with whiskey sauce

Spiced Apple Crisp (Photo by: Judith Beermann) Spiced Apple Crisp

Click here to share your thoughts.