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D.C.-area restaurants have Mother’s Day specials planned

i Ricchi, Via Umbria, Blue Duck Tavern and many others offering specials this weekend

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DC mother's day specials 2017, gay news, Washington Blade

Jalapeno-studded biscuits with poached egg are just one of the tasty options available at Espita Mezcaleria. (Photo by Rey Lopez)

Our mothers work tirelessly for us in little ways every day ā€” sewing buttons onto shirts at the last minute, praising our smallest achievements and bringing home the bacon ā€” not to mention frying it up in a pan. So, the least we can do is give her a nice meal once a year and that time has come. Here are just a handful of options for a happy Motherā€™s Day.

For Christianne Ricchi, the chef/owner of i Ricchi (1220 19th St., N.W.), celebrating Mamma is a joyful event. ā€œEating in Italy is basically a family act,ā€ she says, noting that a motherā€™s cooking provides a link between generations. While we usually take Mom out for Sunday brunch, this Tuscan family-style Motherā€™s Day dinner will be offered May 12-13 (Friday and Saturday), featuring tortelloni stuffed with ricotta and chard, Tuscan fried ā€œspider webā€ chicken and stuffed veal shoulder.

Keep to the Italian theme, but in a different region, at Via Umbria (1525 Wisconsin Ave., N.W.), where a special brunch on Motherā€™s Day (Sunday, May 14) will include local Ivy City Smoked Salmon with Pequea Valley yogurt dill spread, and pasta with eggplant, capers, olives, tomatoes and ricotta ā€” along with bottomless Aperol spritz, mimosas or Bloody Marys.

Mom wonā€™t go hungry at Teddy & The Bully Bar (1200 19th St., N.W.), where a hybrid brunch menu includes three plated dishes, family style sides and several buffet stations. Try the cereal-crusted brioche topped with bourbon syrup and vanilla mascarpone or the short ribs with fried eggs, refried white beans and spicy aioli. Check out the Lady Outlaw cocktail on tap, a perfect spring sipper made with vodka, elderflower liqueur, lemon sour and lavender bitters.

Treat Mom to a Michelin-starred meal at Blue Duck Tavern (1201 24th St., N.W.), where she can dig into waffles topped with cream cheese mousse and macerated berries (yes, please), lamb hash with potato, English peas and rainbow carrots, and fried chicken and biscuits with honey hot sauce and a sunny-side-up egg.

Classic Peruvian dishes are on the three-course menu at Nazca Mochica (1633 P St., N.W.), including steamed mussels in a lime and cilantro dressing, braised lamb leg in a dark beer reduction served with fried yucca, and potatoes in Huancaina sauce. Be sure to finish the meal with alfajores, traditional cookies filled with dulce de leche.

The rosƩ mimosa is just one way to make Mom happy at Espita Mezcaleria (1250 9th St., N.W.), but the smoky mezcal Bloody Maria might also do the trick. Highlights from their special brunch menu include a savory maitake mushroom omelette, jalapeno-studded biscuits with poached eggs and arbol hollandaise, and French toast topped with smoked agave nectar and mezcal-infused bananas.

Try one of the best brunches in town at Ambar (523 8th St., S.E.), where the Bottomless Brunch includes Balkan-style bread pudding made with chili flakes and country-style bacon, poached pear waffles, steak and eggs and roasted mushroom crepes. The flowing cocktails include the restaurantā€™s signature Ambar mimosa, a heady blend of champagne with peach and lavender purĆ©e, as well as cherry and mango mimosas. Should you decide to stop by for dinner on Motherā€™s Day, Ambarā€™s also offering a 50 percent discount on rakia (a kind of Balkan fruit brandy) shots, which Mom is sure to appreciate.

Should rum be your motherā€™s preferred libation, check out Cuba Libre (801 9th St., N.W.), where she can indulge in the Havana Hottie, a Bloody Mary made with dark rum and habanero peppers ā€” and be sure to encourage her to reminisce about her misspent youth. Try the Panqueques, cornmeal pancakes topped with dark rum and molasses syrup and mango butter, or the Huevo Roto, a pile of double-blanced French fries with crispy chorizo, poached eggs and a tomato-hollandaise sauce.

Go old school with a classic brunch at the Top of the Hay at the Hay-Adams Hotel (800 16th St., N.W.), where Mom will receive a chilled glass of Taittinger bubbly upon arrival, which she can sip while enjoying one of the best views in D.C. Buffet offerings will include mushroom agnolotti, seared sea bass, and, of course, prime rib, along with a full omelet station. Donā€™t skip the dessert selection, from chocolate-dipped strawberries to coconut cake to Virginia rhubarb upside down cake.

An intriguing array of brunch-ready bento boxes are on offer at the Latin-Asian restaurant Sakerum (2204 14th St., N.W.), from grilled short rib with sushi rice, chimichurri salsa and a fried egg to a double-fried chicken thigh with Yukon Gold mashed potatoes and fried egg. Box accompaniments include bacon-jalapeno home fries, mixed green seaweed salad, fried plaintains and tamago futomaki and Gina Chersevaniā€™s creative cocktails round out the meal, from the Greek FrappĆ©, with rum, cinnamon, instant coffee and cream, to the Lychee Mimosa.

The Hamiltonā€™s (600 14th St., N.W.) popular Gospel Brunch is always a winner. Live entertainment by Wilbur Johnson and the Gospel Persuaders makes for a fun backdrop to Southern-style catfish, spring vegetable strata, collard greens, fried chicken and French toast.

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Dining

Union Marketā€™s Last Call Bar a welcoming oasis for all

Mixologist Britt Weaver expresses her pride and identity every day

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Britt Weaver is head mixologist at Last Call Bar.

Amid the development of the fast-growing Union Market district, spanning dozens of eateries (including a duo of Michelin stars), embracing and inclusive spaces are tough to come by. Last Call Bar is one of those ā€” and head mixologist and proud member of the LGBTQ community Britt Weaver is making sure this divey spot stays that way.

While buzzy restaurants take the spotlight, Weaver and Last Call are embracing the different.

ā€œIā€™ve made it a personal mission to ensure that the bar continues to be a place where everyone feels welcomed and accepted,ā€ she says. ā€œBeing behind the bar, I see a lot of people ā€” I try to make sure every guest feels safe, seen, and cared for when they visit.ā€

Last Call exudes a laid-back spirit, aiming to fill that neighborhood-style gap that might be missing among prix-fixe tasting menus and shiny boutiques. Eccentric dƩcor that includes painted lockers, old posters hung from the ceiling, artfully peeling paint, and arcade games feeds into the homey spirit. Patrons are welcome to bring in stickers and slap them on the bar, adding even more personality to the space.

Launched in 2019 serving sub-$10 drinks and having survived the pandemic, Last Call still maintains an unconventional vibe that extends to the menu. Itā€™s one of the few bars that serves flavor-changing Jello shots, with the option to add nostalgia-inducing pop rocks; as well as an hour-long ā€œteeny tiny ā€˜tini hourā€ for those who want a taste but not an entire glassful of liquor. Keeping things cool: koozies are also for sale. The food menuā€™s grown since opening, with sandwiches in addition to bags of chips and shareable dips.

Last Call welcomed Weaver in 2023. While working as a bartender during grad school, Weaver was drawn to the excitement of the bar scene. After COVID, she says, she leaned into her career in the hospitality industry.

In the freewheeling, demanding bartending industry, Weaver has fought to be seen.

ā€œPrevious jobs and ownership teams have urged me to conceal my identity, but that is something I refuse to do. It is so incredibly important for me to be able to express my pride and identity every day,ā€ she says.

Last Call has a pedigree from its ally owner Gina Chersevani, who also runs decade-old Buffalo and Bergen stall inside Union Market and a sister Buffalo and Bergen on Capitol Hill. Chersevani is deeply rooted in the D.C. hospitality industry, which Weaver says has a culture that celebrates creativity and expression.

Chersevani ensures that ā€œIā€™ve been celebrated and encouraged to express my identity,ā€ says Weaver. ā€œShe has given me the freedom to cultivate a space that is welcoming of the LGBTQ+ community while also still remaining true to the Last Call spirit.ā€ This year, during Pride month, Chersevani launched a Pride punch card, in which patrons who visited all of her spots won free drinks.

Weaver further notes that being proud of her identity and committing to it behind the bar and in the fast-paced service industry ā€œopens more space for other LGBTQ+ industry members to feel safe to express their own identities. Visibility is so critical in making safe spaces for the queer community.ā€

Looking forward, Weaver remains steadfast in her commitment to learning and growing in the space and in D.C. She promises that Last Call Bar has plenty of events and programming, new cocktail menus, and a welcoming community spirit.

To celebrate the summer, Weaver offered a cocktail recipe to have at home with friends: Strawberry PiƱa Colada.

Ingredients

Ā· 2 ounces silver rum

Ā· 1 ounce strawberry purĆ©e

Ā· 1 ounce fresh pineapple juice

Ā· 1 ounce coconut milk

Ā· .5 ounce lime juice

Combine all ingredients, then shake. Serve in a Collins glass, over crushed ice, and

garnish as desired.

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Dining

RAMMYs honors restaurant industry professionals

A busy summer for D.C.ā€™s dining scene

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D.C.ā€™s Summer Restaurant Week runs from Monday, Aug. 12, through Sunday, Aug. 18.

Representing the ever-growing, increasingly recognized restaurant industry in Washington, D.C., the Restaurant Association Metropolitan Washington (RAMW) held its first-ever RAMMYs Honors Event on June 18 in the lower level of the Watergate Hotel. Restaurant and hospitality industry professionals, leaders, and community members gathered to celebrate RAMMY special distinctions. 

The event took place as an extension of the traditional RAMMY Awards Gala, which honors ā€œthe exceptional ability and accomplishmentsā€ of the regionā€™s restaurants and foodservice community. The 42nd Annual RAMMY Awards Gala will take place on Sunday, July 21, at the Walter E. Washington Convention Center.

The RAMMYs Honors event kicked off with a cocktail hour, and was hosted by author, seasoned democratic strategist, and co-host of MSNBCā€™s The Weekend, Symone Sanders Townsend.

While there were several awards presented, this inaugural event only held onto one announcement until the event itself: the RAMMYS Joan Hisaoka Allied Member of the Year Winner, presented to an associate member who best exemplifies commitment to and support of RAMW. This year, the Carlos Rosario International Public Charter School won, a school supporting adult immigrants that includes a culinary arts program.

Other honors that evening included the Duke Zeibert Capital Achievement Award Winner, which was given to Greater Washington Partnership CEO Kathy E. Hollinger ā€œfor her excellence and community leadership, increasing the profile and success of the metropolitan Washington foodservice community.ā€ Prior to joining the Partnership, Hollinger was president and CEO of RAMW. Hollinger sat for a wide-ranging interview on stage with Sanders Townsend, who is married to Shawn Townsend current president and CEO of the RAMW.Ā 

Finally, the 2024 Honorary Milestone RAMMY Award recipients were also honored, celebrating a significant number of years serving locals and visitors in Metropolitan Washington: The Dubliner (50 years), Blackā€™s Bar & Kitchen (25 years), Equinox on 19th (25 years), KAZ Sushi Bistro (25 years), Marcelā€™s (25 years), and Passage to India (25 years).

As the restaurant industry grows in the city, for the first-time, the RAMMYS Honors event allowed for a unique opportunity to highlight a range of special distinctions determined by RAMW’s executive committee. Instead of being public-facing, the Honors were dedicated to industry professionals, to give extra attention and the spotlight to those that often get overlooked at the main RAMMYs Gala. These awards were chosen by RAMW’s executive committee whereas the other awards, given at The RAMMYS, are chosen by both the public and an anonymous panel of judges.

Summer, traditionally a slower time for the restaurant industry, means that RAMW is pulling out the stops for diners to try out new and favorite spots across the area.

First, finalists for Restaurant Association Metropolitan Washingtonā€™s 2024 Wine Program of the Year will take part in promotions planned for the second week of July. From Monday, July 8, through Sunday, July 14, the regionā€™s top wine programs will showcase their outstanding varietals and pours. The 2024 Wine Program of the Year Finalists include: Apero (Dupont Circle), Era (Mt. Ranier), Irregardless (H Street), Luluā€™s Wine Garden (Shaw), and St. Anselm (Union Market). Each will have discounts, tasting parties, special blends, flights, and other ways to savor the areaā€™s top wines.

Finally, the season also sees the return of Summer Restaurant Week, celebrating the region’s restaurant industry from Monday, Aug. 12, through Sunday, Aug. 18. Participating restaurants will offer multi-course brunch and lunch menus with updated tiered pricing for $25 or $35 per person, and multi-course dinner menus for $40, $55, or $65 per person for on-premises dining. Many restaurants will also offer cocktail, wine, and non-alcoholic pairings.

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Dining

Behind the bar with Moon Rabbitā€™s Thi Nguyen

Cocktails work in harmony with thoughtfully executed Vietnamese dishes

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Moon Rabbitā€™s Thi Nguyen

Thi Nguyenā€™s hands move purposely behind the bar, her all-business, cobalt blue nails gleaming under the warm lighting of recently relocated ā€“ and highly celebrated ā€“ Moon Rabbit. A dash of simple syrup infused with pandan ā€“ a shrub native to Southeast Asia with vanilla-scented leaves ā€“ moves deftly in her hands to lightly spice a cocktail that will soon receive another kick from ginger bitters.

Nguyen, Moon Rabbitā€™s celebrated bar manager, cannot be accused of holding back flavors from her drinks. Nor can she hold back her identity and her journey. Her journey from Saigon to Maryland to California and finally to D.C., but also her journey as a proudly out lesbian, unafraid to bring her whole self to all her pours.

Boundaries, borders, conventions: these matter little to Nguyen, who left several homes to finally find herself where sheā€™s most comfortable, and where she acts as a leader and mentor for others to do the same. Just as she doesnā€™t hide her identity, she also doesnā€™t hide that her cocktails complement Moon Rabbitā€™s vibrant, contemporary Vietnamese cuisine. Owner/chef Kevin Tien pays tribute to his heritage as a first-generation Asian American, using Moon Rabbit as a platform for expressing his love for Vietnamese culture and food through a determinedly modern lens.

Her cocktails, then, work in harmony with thoughtfully executed dishes like chewy rice cakes under a tofu crumble and cured egg, deconstructed crab Rangoon, and wagyu-stuffed perilla leaves brightened by fermented honey.

Sitting with the chefs and acclaimed owner Kevin Tien, ā€œwe begin by exploring cookbooks together,ā€ in a collaborative process, ā€œto find inspiration and potential flavor combinations. It involves a lot of research and development, trial and error, experimentation, and technique.ā€

ā€œAnd while this sometimes leads to failures, it ultimately helps us discover the perfect pairings.ā€

Her menu arrives without flavor hesitations. Cocktail names are given in both English and Vietnamese (as are the dishes), a signal that she is asking diners and drinkers to join her and trust her as unapologetic about her Vietnamese craft. 

The Hįŗæt NĘ°į»›c Chįŗ„m (Out of Dipping Sauce) drink is composed of vodka, passionfruit liqueur, a squeeze of lemon, and a simple syrup based on nĘ°į»›c chįŗ„mā€“ also known as fish sauce. While nodding to the popularity of the savory martini, this cocktail also reflects the ubiquity of fish sauce on the Moon Rabbit menu and across Southeast Asia.

Other ingredients? Sesame oil, coconut milk, palm syrup, and chrysanthemum all show up in various drinks, alcoholic or otherwise. She also creates cocktails that highlight and celebrate gay icons, drawing inspiration not just from the menu and research but also LGBTQ history and culture.

This pride in her work is reflected in the pride in her identity.

ā€œBeing part of the LGBTQ community has taught me the importance of authenticity, resilience, and inclusivity. I am unapologetic about who I am and show up at work proud of my identity, which helps create a space where others feel comfortable and supported.ā€

Tien, Nguyen, and his staff are highly intentional in staffing. ā€œThis commitment to inclusivity is reflected in our hiring practices; we intentionally build a diverse bar team that includes members of the LGBTQ community,ā€ she says.

Just like her physical journey, arriving in this place of leadership and comfort took a circuitous path. In the face of microaggressions and ignorance, comments and assumptions, lack of understanding and respect, she has been able to ā€œstrengthen my resolve to create an inclusive and supportive environment.ā€ She ensures that sheā€™s active in events that raise funds for LGBTQ non-profits around the DMV area, including SYMAL, CCI Health Services, and KhushDC.

 ā€œI hope to encourage other LGBTQ individuals to pursue careers in hospitality and to advocate for greater inclusivity and acceptance in their own workplaces.ā€

Moon Rabbit, formerly located at the InterContinental Hotel on the Wharf, closed with a shock last year (its closure took place among a unionization drive by the hotelā€™s staff that the hotel had opposed). Debuting in its new location in Penn Quarter in January, Moon Rabbit quickly retook its place as a top dining destination: the restaurant was recently added to the Michelin guide. In June, Nguyen herself was named one of the best new bartenders in 2024 by Punch magazine. As Pride month closes out, Nguyen remains as dedicated to her craft ā€“ and her advocacy ā€“ as ever.

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