Arts & Entertainment
The way to your partner’s heart
Several posh bistros offer perfect settings for Valentine’s romance
Who knew sushi was an aphrodisiac? Mike Olson and Dean Barnes get close at the fabulous new Tsunami. (Blade photo by Michael Key)
Feb. 14 is D-Day for romance — the annual Valentine’s Day celebration of affection between intimate companions or those looking for it.
So consider a few ways to show your affection with food, by dining out on the day itself.
For sushi lovers, the new Tsunami Sushi and Lounge on 14th Street, N.W., between N and Rhode Island Avenue is a great start.
There are many types of sushi, but most often we think of it as what is actually “sashimi,” when it’s simply raw fish that’s been sliced, or as “nigiri,” when it’s a mounded rectangle of rice topped with something.
Bottom line: Sushi is sexy. To the eyes — and on the tongue. Just ask Vena (but her intimates call her “Wee”) W. Doungchan, the stunning and seductive Thai-born hostess and marvelous manager at Tsunami. But the restaurant and bar’s slogan nevertheless is “we don’t make waves, we make sushi.”
Born a boy biologically in small-town Thailand in 1973, Vena (a name she chose for herself to replace her male name, Weerasak, says she knew from at least age 6 that she was not a boy but a girl. When she could, though never at school, she often dressed in skirts from then on and when she went to university at 18 to study hotel management, she says “I grew my hair, put on make-up,” and a year later began hormone therapy.
Vena W. Doungchan, the Thai-born hostess and marvelous manager at Tsunami. (Blade photo by Michael Key)
She moved to the United States in 2000 and after a number of years first in San Francisco and then New York City, she was asked last year by the owner of Thai Tanic, the restaurant located beneath second-floor Tsunami, to come to D.C. and help open what was at first planned only as a bar and lounge but later expanded to the sushi menu, under the skilled culinary baton of Vietnam-born but Ohio-raised executive chef Nick Vu Hoang. Not to be missed are several of his favorites, such as a tuna tartare topped with a quail egg or duck-breast nigiri topped with luscious seared foie gras and miso-flavored pineapple and plum.
Like Vena, the restaurant and bar are sleek and stunning, and include an intimate third-floor loft area, with a modern look of contrasting white and black leather chairs and sofas.
Switch cuisine gears now for the new Italian Renaissance in the casual but upscale brasserie style of Ristorante Posto, also on 14th Street, N.W., serving classic and modern Italian food (but with a clear accent on the latter mood) that is simply “delizioso,” accessible comfort food to set your love thermostat on warm. A little-sister restaurant to the even more upscale downtown D.C. trattoria-like Tosca (1112 F St., N.W.), Posto is presided over (like Tosca) by its executive chef — a maestro famed among foodies — Massimo Fabbri, born just 30 miles north of Florence who as a boy aspired to become a chef, who moved when grown to London and then in 2001 to D.C. where he worked for a time at Tosca, revisited Italy for a several-year stretch, but then returned to D.C. and now lives with his wife Alexis just a few blocks from Posto.
Located only steps away from the Studio Theatre in a onetime car dealership, with floor-to-ceiling windows, simple cool lighting and stark furnishings and bright artwork, Posto has become a stylish mecca for trend-spotters and is known especially as a recent haunt for Obama White House and administration heavy hitters like former chief of staff Rahm Emanuel and political strategist David Axelrod.
Posto’s fare includes a tasty array of nine kinds of pizza fresh-baked in a custom-built wood-burning oven. But its appetizers — like a dish of smooth, creamy polenta topped with rich tomato sauce and chunks of sausage — are already legendary. Also try the antipasti such as wild boar salami and duck prosciutto or the “capra” of fresh goat milk cheese with chives and black pepper.
Turn now to another great source of comfort food but in the form of contemporary American cuisine — the Beacon Bar and Grill, at the corner of 17th Street and Rhode Island Avenue, N.W.
Helmed by its affable general manager, Iranian-born Kamran Vakli, with a menu styled by executive chef Steve Hunter, and the new look in decor created by D.C. interior designer Walter Gagliano, BB&G is a triumph thronged by crowds drawn by its festive Sunday brunch, considered among the best in D.C. and also called by one reviewer D.C.’s “best bet for dinner.”
In its new interior makeover, with its palette of bold colors in fabrics and lighting choices, designer Gagliano (he’s created the signature look and feel for more than 25 D.C. eateries) took inspiration from the classic elements portrayed in Vermeer’s portrait “Girl with a Pearl Earring,” aiming, says Gagliano, for a “cleaner, more contemporary vibe.” And executive chef Hunter, who declares that, “the future is going green,” boasts of the restaurant’s reliance on local sources for seafood and veggies and that “we produce our own charcuterie and fresh sausages from organic beef and pork.”
For sure, on Valentine’s Day try one of the offerings priced (according to the selected entree) from $24.95 to $34.95, such as the crab empanadas with mole amarillo and avocado cilantro mayonnaise, grilled Amish chicken breast, or a surf and turf of fillet steak and grilled shrimp.
Lauren and Carrie Dana-Evans enjoying a romantic dinner at the Beacon Bar and Grill. (Washington Blade photos by Michael Key)
For women seeking a friendly environment, try Lace. Opened in late 2008 and located in Brookland at 2214 Rhode Island Ave., N.E., Lace is owned by lesbian Linda McAllister, a small-town girl originally from North Carolina who moved to San Antonio, Texas to “come out” and also earn her undergraduate degree there in social work. In 1995, she moved to D.C. and now lives in Brookland where she eventually decided to open an upscale restaurant, the fulfillment of her long-held dream, where “every night is ladies night,” for women of all ages but also open to LGBT and straight alike.
The slogan is “sophisticated. mature. sexy. diva. you.” Though located in a former tattoo parlor, from its chic decor, with jeweled chandeliers and textured walls and dim lighting — and its relaxed dance floo — Lace is decidedly upscale and offers dinner only, open just on weekends Friday through Sunday. The eclectic food itself is also a big draw, such as the sauteed crab cakes, the tempura seafood dish with a Cajun twist and a mouth-watering veggie quesadilla.
D.C. suffers from an embarrassment of riches when it comes to LGBT-friendly places to dine on Valentine’s Day. Here are more options to consider when booking your big night out:
Banana Café, 500 8th St., S.E., bananacafedc.com
Black Fox Lounge, 1723 Connecticut Ave., N.W., blackfoxlounge.com
Café Berlin, 322 Massachusetts Ave., N.E., cafeberlindc.com
Café La Ruche, 1039 31st St., N.W., cafelaruche.com
Commissary, 1443 P St., N.W., commissarydc.com
Logan Tavern, 1423 P St., N.W., logantavern.com
DC Noodles, 1410 U St., N.W., dcnoodles.com
Freddie’s Beach Bar, 555 S. 23rd St., Arlington, Va., freddiesbeachbar.com
Le Chat Noir, 4907 Wisconsin Ave., N.W., lechatnoirrestaurant.com
M Street Bar & Grill, 2033 M St., N.W.
Rice, 1608 14th St., N.W., ricerestaurant.com
Iran and Egypt on Friday faced off during the World Cup’s “Pride Match” in Seattle.
Iran is among the handful of countries in which consensual same-sex sexual relations remain punishable by death. Discrimination and persecution based on sexual orientation and gender identity is commonplace in Egypt.
Friday’s match coincided with Pride weekend in Seattle. The Egyptian Football Association and the Football Federation Islamic Republic of Iran both objected to playing in the “Pride Match.”
Egypt and Iran tied 1-1.
FIFA, for its part, allowed Pride flags inside the stadium during the match.
“The FIFA World Cup 2026 is an inclusive event that welcomes people from all backgrounds,” a FIFA spokesperson told the Washington Blade in a statement. “Fans of all sexual orientations and gender identities are welcome at matches and events. General statements of human rights, including rainbow flags and other flags representing sexual orientation and gender identity, are permitted under the FIFA World Cup 2026™ Stadium Code of Conduct and may be displayed inside stadiums provided they are used in a manner consistent with the code.”
Human Rights Watch welcomed FIFA’s decision to allow Pride flags inside the stadium. Outright International, a global LGBTQ and intersex rights group, distributed Pride flags in Seattle on Friday, which was Pride Match Day.
“Visibility matters,” said Outright International Executive Director Maria Sjödin. “Pride is now being celebrated in more than 100 countries, including this weekend in Seattle. For many LGBTIQ people, seeing a Pride flag in public is a reminder that they are not alone, and that their rights and dignity are recognized.”
FIFA President Gianni Infantino earlier this year told Die Weltwoche, a Swiss magazine, that “there will be no ‘Pride Match’ at the (FIFA) World Cup.”
“There will be a FIFA World Cup match in Seattle, and on the same day, events organized by external organizations will be taking place in the city,” said Infantino. “But that has nothing to do with the match itself.”
Peter Tatchell, a long-time LGBTQ activist from the U.K. who is director of the Peter Tatchell Foundation, was among those who traveled to Seattle for Friday’s match. Tatchell accused FIFA of not vetting World Cup teams — specifically Iran, Egypt, Saudi Arabia, Ghana, Senegal, Qatar, Tunisia, Morocco, Iraq, Uzbekistan, and Algeria — over whether they would allow gay players.
“FIFA is protecting LGBT+ visibility in the stands while failing to protect LGBT+ players on the pitch,” said Tatchell.
The second annual Frederick Pride Parade was held in the streets of downtown Frederick, Md. on Friday, June 26.
(Washington Blade photos by Michael Key)
View on Threads
Theater
Carla Hall goes from ‘Top Chef’ to the stage
Solo show ‘Please Underestimate Me’ premieres at Olney
‘Please Underestimate Me’
Through July 12
Olney Theatre Center
at Mulitz-Gudelsky Theatre Lab
2001 Olney-Sandy Spring Rd.
Olney, Md.
$47-$101
Olneytheatre.org
Carla Hall gained celebrity status from Bravo TV’s “Top Chef.” She was funny and fun, and with her kooky signature catch phrase “Hooty hoo” and the southern-inspired recipes she lovingly cooked, Hall stood out in a kitchen crammed with contestants.
Now the D.C.-based Hall is taking revisiting her earliest love with the world premiere of her solo show “Please Underestimate Me,” currently running at Olney Theatre Center’s intimate and revamped Mulitz-Gudelsky Theatre Lab.
In the 90-minute piece (written by Hall, Lori Kaye, and Kaye’s partner Leslie Thomas; and directed by Lili-Anne Brown), Hall leads with food but quickly swerves into her personal and other aspects of her professional life. Built around an immersive fictional TV cooking show, her new play draws on experiences from her seven seasons (2011-2019) co-hosting cooking/chat show “The Chew”an ABC daytime proving ground, and her heady years on “Top Chef.” (2008, 2010).
Born and raised in Nashville, Hall wanted to attend Boston University to major in theater, but was rejected. Instead, she went to Howard University at her mother’s urging, where she ultimately majored in accounting. After graduating in 1986, she donned a bespoke business suit and briefly worked as a CPA for Price Waterhouse.
Business wasn’t for Hall. Tall and slender, she walked the runways in Paris for a while before ultimately finding her niche as a chef. Cooking seemed to come from her heart, something she learned from her grandmother who not incidentally bankrolled Hall’s way through culinary school.
Now she’s bringing the vibrancy and good humor that made her a “Top Chef” fan favorite and a popular TV host to the stage with “Please Underestimate Me.”
WASHINGTON BLADE: You seem a natural live performer. Were at all you nervous about doing this?
CARLA HALL: Anytime you step outside of what you’re known for you have to take a risk and make it happen. I’d been working on this the idea for seven years. I decided that I really wanted to do a variety show and really wanted to step back into my original love of theater.
I didn’t know what that looked like so I was asking a lot of people, actors and friends, about how to break into it. Can they see me as more than a chef? So, I told my agency to book me for voice overs, cameo roles. I got an acting coach and I was seeing a lot of single person shows. I literally embodied the thing that I wanted.
BLADE: Have you always been a vocal and public ally of the queer community?
HALL: For me, it’s natural. I came from the theater and dance world. I have a lot of gay and queer friends.
There’s something about people being gay and queer that goes with a need to be authentic to yourself. I think that’s why you find a lot of queer people in the arts. Dare to be you. Dare to be different, right? I like that.
BLADE: Long ago, I remember stopping by a Safeway in Wheaton to grab a sheet cake for a party. Your second or first episode of “Top Chef” had just aired. I wanted to yell “Hooty hoo” across the aisles, but was too shy.
CARLA HALL: My catering kitchen was near that Safeway.You should have yelled. I’d have given you a hug. I’ll hug almost anyone.
BLADE: Thanks. I think. You hear actors saying there’s nothing quite like TV fame because you’re invited into people’s living rooms. What were those days like when you started being recognized?
HALL: I like people. I tell Matthew [Matthew Lyons, Hall’s husband of 20 years], when fans say hello it’s my chance to get to learn about them. I owe them a lot; without them I wouldn’t be working.
BLADE: At Olney, Lauren M. Nichols’ surprise-filled set and Kelly Colburn’s projections of your personal snapshots from over the years are really wonderful.
HALL: It becomes really emotional. At the end of the show, I see 12-year-old me. I’m looking at that girl, and they did a put a little crown on my head, and I’m living her dream 50 years later.
BLADE: Is the pace hard?
HALL: Seven shows a week isn’t easy. I used to say “Top Chef” was my most grueling experience…well, that was before I did this.
BLADE: And is it gratifying?
HALL: At the end of the day, yes. Look, this play is filled with personal highs and lows and emotionally it’s exhausting. It’s also rewarding. Two weeks before the show started, I wasn’t sure I could do this.
BLADE: But of course, you are doing it. And you’re doing it so well.
HALL: A while back, I reached out to the executive producer of “The Chew” and thanked him for being the messenger of my lessons. Without those experiences I wouldn’t be here now doing “Please Underestimate Me.” My confidence has definitely grown. I’m a firm believer that everything that happens to you is for you.
Iran, Egypt play in World Cup ‘Pride Match’
PHOTOS: Frederick Pride Parade
Carla Hall goes from ‘Top Chef’ to the stage
‘Culture eats strategy for breakfast’
D.C. has a chance to lead on equitable transit through AVs
Washington Blade names new publisher
Vote to enshrine same-sex marriage in state constitution fails in Delaware
Administration must stop targeting LGBTQ kids
Is Pride over at the end of June?
