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There’s no place like Lyle’s

Hollywood art deco style in Dupont

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Lyle’s is a neighborhood restaurant and bar serving breakfast, brunch and dinner. (Photo by Tom Sommers)

The moment Eric, suited in navy blue and gleaming white sneakers, welcomed me into The Lyle Hotel’s art deco lobby, I half-expected him to say, “We’ve been expecting you.” I knew we were in for a sophisticated, relaxing dinner.

I opted to get the party started so Eric ushered me to Lyle’s restaurant where I waited for my real estate pal, Josh Hedrington. We were passing through the private dining room when my eyes caught, two black, human-hand chairs – in sharp contrast to the other multiple red chairs.

Our dinner was a preamble to The Lyle Hotel’s opening last month. This newest, old hotel, stands like a neighborhood matron underneath New Hampshire Avenue’s lush tree canopy near the quirky shops of 18th, 17th, and U Streets.

The Lyle Hotel is the second U.S. property from London’s Lore Group. The hotel closed in September 2020 for a $15-$20 million refurbishment. Now, The Lyle Hotel and Lyle’s evoke the former halcyon days as the Hotel Carlyle.

As Eric and I walked past the human-hand-chairs toward Lyle’s, the anticipation was like waiting for a curtain to rise on Broadway. Enter Lyle’s and the soft lights against the white and caramel-colored banquette tables was immediately wondrous, spacious, and intimate. The vibe is reminiscent of 1950s Hollywood and Tinseltown’s celebrity restaurant scene.

Eric seated me, and on cue, Isaac, our waiter, glided by to welcome me and ask for water preferences. I settled into the plush table for six anticipating Josh’s arrival.

Moments later, he arrived, and it was time for cocktails and food.

The menu features nearly 70 wines, beer, and Lyle’s own cocktails. We each chose the Peach + Basil Collins. The surprisingly tall, cold glass of dark-lime-colored libation was hard to resist and as refreshing as the color suggested.

I expected watered-down cocktails. Au contraire. It had a surprising punch. For our second round, Isaac nudged us to sample the Lyle Smash. Its resemblance to a snow-cone made for a treat.

It was our first Lyle’s experience, so we opted for a mix of the chef’s creations.

For starters, we had the Small Plate (hardly small) of the Viking Village Scallop Crudo with jalapeno, green apple, and yuzu (an East Asian citrus); and the Spring Pea Fritter; plus a Large Plate of the Ravioli with spring onion, goat cheese, and asparagus.

The latter two were our favorites for the ravioli’s seasoning, creamy cheese center, and al-dente consistency. The Spring Pea Fritter came with a smooth hummus-like dipping sauce for the melt-in-your mouth fritters.

The listed entrées included seven meat and fish options. We chose the King Salmon with soy-ginger, Calrose rice, bok choy, and scallion, plus the fried chicken with hot honey, sunchoke, and pickled vegetables.

The chicken’s hot honey, crispy/crunchy coating made for a novel texture. The salmon’s topping reminded me of sesame seeds, adding a crunchy contrast to the smooth fish. After three starters, the entrée portions were plenty.

The chocolate hazelnut cake with caramelized marshmallow fluff and the banana bread with chocolate walnut topping completed the show. I’d return for the hazelnut cake (with ice cream).

The wait staff was the evening’s brightest star. Isaac was omnipresent without hovering, delightful, and gracious without being disingenuous. He knows his social cues. Isaac and Giovanni were impeccably attentive.

The delights didn’t end when we put down our forks. Isaac left us with a hand-written thank you note.

Then while Josh and I stood under the NH Avenue canopy, a woman walked by and asked, “Is this a hotel? Are they open? Are they serving food?”

We assured her that they are indeed open. Once we sated her curiosity, she smiled with a sense of relief and excitement — the neighborhood again has a buzzing centerpiece.

As we headed to the car, Johnny, the front-office supervisor came out to ask about our dinner. Such warmth and follow-up. The three of us chatted about the neighborhood and friends. Johnny thanked and welcomed us to return for dinner and a stay.

We’ll be back, and hope you’ll make this a regular stop. There’s no place like Lyle’s.

Tom Sommers is a D.C.-based writer, editor, and data analyst and former chair of CenterGlobal. Follow today @tomsommers1.

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

Barracks Row restaurant celebrating all month long

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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

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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

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‘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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