Capital Chefs, The Features

Capital Chefs: Victor Albisu of BLT Steak (Part I)


The first thing that you need to know about him is that Chef Victor Albisu has a calm, dry sarcasm that I find highly entertaining. Cathy and I recently stopped by his Farragut restaurant, BLT Steak,  to learn how to cook mushroom risotto.

We walk into his kitchen and Chef Albisu pulls out a pan of mushrooms and a big round of Idiazabal cheese from the Basque Country of Spain. “Spain is my favoritist place in the world,” Chef Albisu deadpans. “I’ve been incorporating elements of Basque cuisine into my cooking recently.”  And as he pours oil and rice into a pan, letting Cathy take the spoon, we launch into a conversation about Chef Albisu’s cooking styles and whether garlic is better than truffles. Continue reading

Downtown, Food and Drink, Night Life, We Love Drinks

We Love Drinks: Equinox’s Cider Happy Hour

Equinox Cider Happy Hour by RSchley

Equinox Cider Happy Hour by RSchley

The Oct. 22nd edition of the Dining Out email from Washingtonian had a tip about a happy hour that sounded like a November dream – Fall Cider Happy Hour at Equinox. Yum! I do love me some cider. And my partner in crime for happy hour, Rebecca, loves herself some fall. Fall is well known as her favorite season.  So we decided this would be the perfect treat and headed over last Friday for “hard cider cocktails and complimentary snacks”.

Now, the first thing to note is that these Fall Cider Hours only happen on Fridays. And only between 5 p.m. and 7 p.m., and only until December 19th. (Then, rumor has it, the theme changes to chocolate! YES! Jenn, wanna set a date?) So if you’re looking to get yourself some “fall in a glass” (as Rebecca says), then scoot on over!

So we arrived around 6 p.m.-ish and the place was packed. So packed that we almost turned around again and headed for the door. But we were stopped by a bartender who practically forced us to stay, and took our coats and bags and put them in the check room. Which was fabulous, really, for those of us who hate to tote around all our gear while we drink. He gave us a menu and promised us he’d be back. And then the free food started coming around – we were handed some sort of glorious crispy spring roll type thing. My apologies for not knowing exactly what it was. But it was seriously good food. I was hoping the drinks would live up. Continue reading