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Flavors of 14th

Waffles, oysters, pizza, tapas and more — new dining spots offer many options



Ted's Bulletin, dining, 14th Street, gay news, Washington Blade
Ted's Bulletin, dining, 14th Street, gay news, Washington Blade

The playful menu at Ted’s Bulletin is reminiscent of an old-school dining experience. (Washington Blade photo by Michael Key)

The restaurant business is a fast moving one. Restaurants open and close at the blink of an eye. However, the rapid pace of restaurants opening on 14th Street is astonishing. Here’s a preview/review of what is hot on the street, some personal favorites and some places I would avoid.

B Too (1324 14th Street NW): If you’re looking for the full Belgian experience with classics reinterpreted by Chef Bart Vandalay, then B Too is the place to try. Refreshed versions of Belgian dishes are all over Vandalay’s menu including waffles topped with sausage and pastries stuffed with potatoes and bacon. This restaurant pays homage to Belgian beer with more than 150 bottles varieties. Be prepared to pay a few extra bucks, as the price-point is a bit high.

Drafting Table (1529 14th Street NW): When The Drafting Table opened last year, I wasn’t overly impressed by dinner, but I enjoyed the brunch menu. While I haven’t returned, this restaurant still remains a favorite neighborhood pub.

Etto (1541 14th Street NW): Peter Pastan and Amy Morgan of 2 Amys and Ted Curtz and David Rasnar of Garden District (formerly The Standard) bring this 42-seat Italian eatery to Logan Circle. Chef Cagla Onal Urel serves up pizzas, salads and a few other specialties. Washington Post Reviewer Tom Sietsema gave Etto three stars; I however was not as impressed.


Le Diplomate, dining, food, French cuisine, gay news, Washington Blade

Le Diplomate (Washington Blade photo by Michael Key)

Le Diplomate (1601 14th Street NW): Right across Q Street from Etto is my favorite new dining establishment in the neighborhood. After reviewing Le Diplomate as they opened, I have returned numerous times, and every time I have had excellent food and fantastic service. I even brought my very picky father to Le Diplomate, and to my surprise, he was blown away by every bite. If you dine at Le Diplomate and are unsure of what to eat, I recommend my current favorite dish the sea scallops, and for dessert, the absolutely divine crème brulee.

Ghibellina (1610 14th Street NW): This restaurant is an Italian-influenced gastro pub. The wood oven-fired pizzas are delectable, smoky and blisteringly hot. My favorite thing is that you get to cut your own pizza with scissors; pizza shears to be exact. Clearly, I am easily amused.

Pearl Dive (1612 14th Street NW): When Pearl Dive Oyster Palace opened in 2011, Jeff and Barbara Black were trailblazers of sorts. Now this oyster bar is always packed and in the center of all the action on 14th Street. Even if you aren’t a fan of oysters, you can just have a drink at Blackjack, the bar upstairs.

Barcelona (1622 14th Street NW): It’s not open yet, but you may have seen the beautiful patio that is in the former BodySmith space. This is soon to be a tapas bar named Barcelona. I wonder how Barcelona will do against already established Estadio right down the block? I think a head-to-head battle may be in the works (or a column that pits the two against each other).

M Café Bar (1634 14th Street NW): The newest of the Italian restaurants to hit the street calls itself a “contemporary Italian restaurant.” To me, the space is reminiscent of a hotel lobby and the food is slightly above average. If you’re craving contemporary Italian food, I would recommend Posto over M Café Bar.

Bar di Bari (1401 R Street NW): On the corner of 14 and R Streets is a new coffee and wine bar called Bar di Bari. Considering that I am sitting outside at this location writing this column, I would say it’s a great place to linger, enjoy a coffee, a light snack or a glass of wine. The people watching is great and the staff is friendly. They even encourage you to hang out and do some work, exactly what owner Aaron Gordon (who also owns The Drafting Table) wants.

Doi Moi (1800 14th Street NW): Approximately three weeks ago Mark Kuller and Haidar Karoum’s new restaurant Doi Moi opened, featuring southeast Asian cuisine. While I haven’t yet had the pleasure of dining here, the early word from EaterDC is positive with people praising the food, the atmosphere and the chic unmarked basement bar.

Ted’s Bulletin (1818 14th Street NW): Homemade pop tarts, adult milk shakes, awesome grilled cheese (ask for it with Mac and Cheese in it) and great chili, what more could you ask for? I’m a huge fan of all the fare at Ted’s and there’s a rumor going around that I was spotted dining at Ted’s three times in one weekend.

Matchbox (1901 14th Street NW): If you want more than what is offered at Ted’s Bulletin, then head across the street to sister restaurant, Matchbox. Pizzas and mini burgers are the specialty at Matchbox (my favorite pizza is the Matchbox Meat) but if you aren’t in the mood for those items then you can try a steak, grilled salmon or scallops. I love sitting at the back pizza bar, watching the nimble hands of the chefs’ prep the pizza.

Diego’s (2100 14th Street NW) This Tex-Mex restaurant, from the owners of Dupont Italian Kitchen, was opened for approximately two weeks before the owners let Chef Jessica Sidman and the rest of the staff go and closed the doors. Owner Michael Askarinam was not satisfied with the food or service. Diego’s is supposed to open soon with a new chef and new staff.

Kapnos (2201 14th Street NW): Mike Isabella’s newest restaurant Kapnos did not impress me on my first visit, although the adjoining sandwich shop G was enjoyable.

Kapnos, Mike Isabella, dining, Top Chef, gay news, Washington Blade, Briam

Briam from Kapnos (Photo by Greg Powers)

The restaurant boom is in full swing on 14th Street and this is just a sampling of what these restaurants have to offer. I am lucky enough to live right by this bustling street and I can enjoy an entire day starting with brunch at Le Diplomate, some shopping at Universal Gear or Miss Pixies, grab a glass of wine and cheese plate at Bar did Bari, and then dinner at Doi Moi. If you don’t live on the street, I recommend picking a spot that intrigues you and enjoy a nice meal. 14th Street is definitely the place to eat right now.












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Crazy Aunt Helen’s to host ‘Pride-a-palooza’

Barracks Row restaurant celebrating all month long



Crazy Aunt Helen’s ‘serves American comfort food with a southern slant.’ (Washington Blade file photo by Michael Key)

Shane Mayson’s restaurant is as colorful as his language. His multi-hued American eatery Crazy Aunt Helen’s debuted last July on Barracks Row, just a few days after Pride concluded. But as Pride is 365, this restaurant has spent its first year with flair and fanfare, and this June, Mayson, who identifies as gay, isn’t holding back.

“I LOVE PRIDE MONTH,” Mayson wrote (caps are his). “I love everything we have at Crazy Aunt Helen’s for Pride. Check out our events and get blown away,” he says.

This isn’t Mayson’s first Pride – but it is his first as owner of Crazy Aunt Helen’s, a delightfully fabulous neighborhood restaurant in Barracks Row.  

Thus far in June, Mayson has already held comedy shows, book readings, a ladies’ tea dance, play readings, bingo, and a Story District event. Coming up on June 25, to end Pride month with even more color, is “Pride-a-palooza,” featuring a host of drag queens, food, drinks, prizes, and plenty of surprises that MayD.C. Mayor Muriel Bowserson has been waiting an entire year to showcase.

Crazy Aunt Helen’s “serves American comfort food with a southern slant,” explains Mayson. Taking over the space of Irish pub Finn McCool’s, Crazy Aunt Helen’s spreads over two floors, plus a patio and streatery. The interior is wildly bright: a Prince-esque purple host stand and staircase welcome guests, and a highlighter-green wooden banquette runs the length of the dining room. A set of wicker chairs and flower-print cushions recall that southern influence.

Mayson enlisted Pixie Windsor – the very same of eponymous Miss Pixie’s – to design the restaurant (the two have been friends for years). “Pixie has a way with creating fabulous comfortable spaces,” Mayson says. 

Windsor and Mayson partnered to craft the whimsical aesthetic, from the brilliant paint job to a bright-pink neon sign.

Mayson is quick to note that his Aunt Helen “was charming, warm, and funny, with an amazing laugh, and I wanted my restaurant to have that same feeling,” he says. “I wanted our guests to feel like they are getting a big’ol hug each time they walk in the doors.” 

The menu is just as homey and eclectic. Mayson waxes poetic about the fried green tomatoes, the chicken fried steak smothered in chicken sausage gravy, and a Jewish-style braised brisket. Yet many of the dishes are also vegan and vegetarian, like the “fab” cakes made of soy and mushroom and a vegan steak.

As for the drinks, Mayson says that the “signature cocktails are also seasonally driven, and I only use local distilleries like Republic Restoratives, another LGBTQIA business.” There’s also a list of beer, wine, and zero-proof drinks.

Mayson has been in the restaurant business since he moved to D.C. in 1984, working first at Mr. Henry’s on Capitol Hill, and most recently as director of business development for the restaurant group of the highly lauded restaurant industry leader, and lesbian, Jamie Leeds.

Mayson is using Pride this year as Crazy Aunt Helen’s coming out, both as a restaurant and a safe space. “I can say that I have had experiences in my life where I didn’t feel welcomed places. The staff and I work very hard to make sure everyone who walks into Crazy Aunt Helen’s feels welcome,” he says.

“I find it’s the small things that build to allow folks to feel safe,” he notes. There’s no required uniform, allowing staff to dress however they feel most comfortable. Mayson also makes an effort to support local LGBTQ artists and performers, giving them space in the second-floor Peacock Room to share their talents.

To that end, Mayson is offering The Rainbow Theatre Project, a theater group that has been dark since pandemic closings, a home until they are back up and running. During June, they performed four staged readings from four LGBTQ playwrights. “I can’t wait to have the Peacock Room buzzing with entertainment every night of the week and to hear all the people laughing and enjoying the food, each other and the show,” Mayson says.

Mayson’s goal at Crazy Aunt Helen’s is twofold: create a space “that’s welcoming and nourishing to both our bellies and our spirits.”

Shane Mayson (Photo courtesy of Mayson)

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Relish Market offers a space for wellness

Lesbian entrepreneur a supporter of mission-driven brands



Stephanie Freeman and daughter Alexia Yates own Relish Market. (Photo by Kea Dupree)

From urban farmer to wellness provider, Stephanie Freeman has been a caregiver to the earth and to her customers for more than a decade. Freeman, who identifies as lesbian, owns Relish Market with her daughter, Alexia Yates. Located in Brentwood, Md., Relish offers housemade drinks, herb and spice mixes, condiments, wellness products, and a host of proudly D.C.-made products.

Freeman founded Relish Market in 2018 and opened a storefront inside of miXt Food Hall in October 2019 upon the inauguration of the hall. (miXt co-hosted the Arts, Beats, and Eats festival in May, which featured several LGBTQ artists.)

Freeman began in the food industry in earnest in 2013 as an urban farmer and food entrepreneur selling her hot sauce and condiment brand, Pepperly Love, at farmer’s markets and events throughout the area. Her daughter Yates focuses on the catering and custom beverage aspects of Relish. With a background as a chef, she brings experience and creativity to the goods at Relish.

Although Freeman came from the corporate world, she grew up in a home with a big, productive garden. She has cherished memories of canning produce with her grandfather.

Among its offerings, Relish may be best known for its beverages. It serves a rainbow’s worth of smoothies: everything from strawberry-banana to peanut butter, kale, and whey. The shop offers more than 20 add-ons to boost the drinks, including new superfoods like sea moss gel and black seed oil. There’s also a range of juices and proprietary tea mixes like elderberry echinacea chai. All the options are made in house, just like her own spice and herb blends: she’s packed everything from butterfly pea flowers to valerian root to adobo lime spice mix.

When the opportunity came up to open the marketplace within MiXt, Freeman jumped at the occasion. The food hall allowed her to further express her creativity and provided her with a platform to showcase her talents – and put her in front of a bigger, broader audience, but also one that seeks to make close connections.

“I’m proud,” she says,” because there aren’t so many places for healthy choices where customers can ask questions while also supporting local.”

Having opened at the end of 2019, Relish soon had to confront pandemic restrictions. While customers couldn’t stay to eat at MiXt and many vendors were closed, Relish was able to stay open. It was during this challenging period that Freeman leaned in to her wellness background.

The gray of the pandemic cloud therefore offered something of a silver lining. Relish became a community space when so many other vendors and food establishments were shuttered. It was through these in-person interactions that Freeman has found her calling.

Freeman has embraced her role as caregiver and supporter of mission-driven brands. She stocks products from more than 20 local vendors in addition to her own in-house-crafted products. Being in front of so many customers, she’s proud to show that people like her can create wholesome, welcoming spaces.

“People see the shop as more than just selling food, but create a space for wellness,” she says.

Referring to other LGBTQ people in the food space, she says that the community is “often underrepresented and underreported on.” She also notes her ability to “pass” as a straight Black woman unless she specifically speaks about her identity. She therefore ensures to recognize others who need that recognition. When sourcing her products, she always looks to organizations that are supportive. She has also participated in Black Pride events in the past.

“I’m excited to show to other would-be entrepreneurs to know that it’s possible here, as an example. I want to emphasize that I certainly had to overcome obstacles, whether its Black, or female, or otherwise, but it is possible, even with the odds stacked against you.”

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At Michele’s, sophisticated cuisine in an inclusive space

Executive sous chef Rachel Bindel brings her full identity to work



‘Being at Michele’s, I can be my full self, which makes my work better, too,’ says Michele’s executive sous chef Rachel Bindel. (Photo courtesy Michele’s)

Both traditional and chosen, it’s all about family at Michele’s. Michelin-starred chef and owner Matt Baker named the restaurant after his late mother, but it’s also where Executive Sous Chef Rachel Bindel, who identifies as a lesbian, feels at home. 

“I have never felt comfortable enough to be completely open about myself until I met this team,” she says.

As Executive Sous Chef, Bindel oversees daily operations at Michele’s, located in the mission-focused Eaton Hotel. She also plans menus and runs scheduling, sourcing, and events.

The menu at Michele’s is a reflection of Chef Baker’s upbringing in Houston and New Orleans, resulting in a sophisticated, French-American cuisine. Both Baker and Bindel are trained in classical French techniques, and both also spent time cooking and studying in East Asia. The combination of their background and vision come together at the tables at Michele’s.

Bindel also oversees the chef’s table 10-seat, 14-course, Lorraine’s Counter. Each dish is inspired by specific food memories, designed and cooked by the chefs to tell the story of Michele’s and who they are as chefs. 

Driven and creative, Bindel, who grew up in the Mid-Atlantic region, recalls food nostalgia as far back as the wafting aromas of her mother’s baked ziti fresh from the oven. She graduated from the Culinary Institute of America, steeping herself in French cooking and a specialized focus on Advanced Japanese Techniques.

But it was also while studying at the CIA when she met her wife Marissa. Both were CIA students moonlighting as staff at the on-campus restaurant. A back-of-house romance soon blossomed and they married last month. 

After graduating, the two relocated to Charleston, where Bindel worked at acclaimed restaurant Husk. “While I loved living at the beach, eventually it was time to move back home,” she said. She came to D.C. in June of 2019, landing at Tail Up Goat. 

In September of 2021, she joined 101 Hospitality (the parent company run by Chef Baker that also manages Gravitas and Baker’s Daughter) to run research and development for Michele’s. The restaurant opened last November.

When Bindel graduated, she moved to Charleston in search of the best place to expand her cooking chops. But it was also not the most open space she has encountered in her young career.

In D.C., “a more welcoming city,” she notes, she has the ability to look at both the cooking and the environment for the staff, where everyone can be open about who they are.

“Being at Michele’s, I can be my full self, which makes my work better, too. I don’t have to hide, so I can explore even more who I am as a chef.” 

Her work is on full display for the restaurant’s current seasonal menu. A highlight: the Parisian gnocchi, a flour-based dough pocket in the French style, in place of the traditional potato. The pasta spheres are bathed in a rich Parmesan cream, snuggled by foraged mushrooms and brilliantly green spring peas and asparagus. Other veggie-forward items include a duo of tarte flambee: potato and black truffle, and squash blossom and ricotta. The restaurant also serves fresh French bread, cheese and charcuterie plates, and lofty seafood towers.

“At Michele’s,” she says, “we have created not only a safe space for our diners but also all of our staff. We have adopted a more inclusive standard of service. We no longer serve all females first, and we have eliminated the need for gender pronouns when addressing tables. Being on the management side, I can create space for everyone to be comfortable.”

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